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Storage fresh keeping method of plant type agricultural products

A technology for storage and preservation of agricultural products, applied in botany equipment and methods, food preservation, gardening methods, etc., can solve the problems of high cost of preservation, different storage performance, different refrigeration temperature, etc., achieve easy cleaning, improve antibacterial ability, The effect of extending shelf life

Pending Publication Date: 2020-01-17
GUIYANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is well known that blueberries and loquats are both perishable fruits. Although the two documents both use refrigeration, the refrigeration temperatures of the two are different, indicating that different fruits and vegetables have different environmental adaptability and storage performance, so different processing methods are required, but this will It leads to the high cost of keeping many fruits, vegetables and Chinese herbal medicines at the same time and it is difficult to guarantee the high quality of all fruits and vegetables and Chinese herbal medicines

Method used

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  • Storage fresh keeping method of plant type agricultural products
  • Storage fresh keeping method of plant type agricultural products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A storage and preservation method for fresh gastrodia elata, comprising the steps of:

[0031] S1 Pre-harvest treatment: select plants that have reached physiological maturity, spray them with polylysine compound chitooligosaccharide emulsion before harvesting, and pick them 2 hours after they are dry;

[0032] S2 Ultrasonic immersion: In a closed space, use plant-derived fresh-keeping liquid to conduct ultrasonic immersion treatment for 45 minutes according to the mass ratio of material to liquid at 1:5, and the immersion temperature is room temperature, then take it out;

[0033] S3 surface recrystallization: put the soaked plant agricultural products in the higher fatty acid solution according to the mass ratio of solid to liquid at 1:4, add 35% by mass ammonia water and mix and stir, and microwave treatment is supplemented during the mixing and stirring process, wherein , ammonia water accounted for 15%, and the microwave power was 300W;

[0034] S4 micro-freezing ...

Embodiment 2

[0045] A storage and preservation method for ginger, comprising the steps of:

[0046] S1 Pre-harvest treatment: select plants that have reached physiological maturity, spray them with polylysine compound chitooligosaccharide emulsion before harvesting, and pick them 1 hour after they are dry;

[0047] S2 Ultrasonic immersion: In a confined space, use plant-derived fresh-keeping liquid to conduct ultrasonic immersion treatment for 40 minutes according to the mass ratio of material to liquid at 1:3, and the immersion temperature is room temperature, then take it out;

[0048] S3 surface recrystallization: put the soaked plant agricultural products in the higher fatty acid solution according to the mass ratio of material to liquid at 1:2, add 15% by mass of ammonia water and mix and stir, and microwave treatment is supplemented during the mixing and stirring process, wherein , the proportion of ammonia water is 10%, and the microwave power is 200W;

[0049] S4 micro-freezing tr...

Embodiment 3

[0060] A storage and preservation method for blueberries, comprising the steps of:

[0061] S1 Pre-harvest treatment: select plants that have reached physiological maturity, spray them with polylysine compound chitooligosaccharide emulsion before harvesting, and pick them 1.5 hours after they are dry;

[0062] S2 Ultrasonic immersion: In a confined space, use plant-derived fresh-keeping liquid to conduct ultrasonic immersion treatment for 42 minutes according to the mass ratio of material to liquid at 1:4, and the immersion temperature is room temperature, then take it out;

[0063] S3 surface recrystallization: put the soaked plant agricultural products in the higher fatty acid solution according to the mass ratio of material to liquid of 1:3, add 25% by mass of ammonia water and mix and stir, and microwave treatment is supplemented during the mixing and stirring process, wherein , ammonia water accounted for 12%, and the microwave power was 250W;

[0064] S4 micro-freezing ...

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Abstract

The invention relates to the technical field of storage fresh keeping, in particular to a storage fresh keeping method of plant type agricultural products. The method comprises the following steps ofStep 1, treatment before harvesting; Step 2, ultrasonic soaking; Step 3, surface recrystallization; Step 4, partial freezing treatment; and Step 5, packaging. When the storage fresh keeping method isused, the shelf life of the plant type agricultural products can be prolonged; the cleaning is easy; no residue is left; the storage fresh keeping method is suitable for the storage of various kinds of fruits, vegetables and traditional Chinese medicinal materials; and the interior quality cannot be influenced. A membrane structure is sequentially formed on the surfaces of plant type agriculturalproducts; the surface layer functional group type of plant type crops is improved; the breeding of harmful microbes on the surface is prevented; a multilayer pore structure is formed at the surface layer; the air permeability and water permeability effects are improved; the breathing intensity of the plant type crops after the harvesting is inhibited; and finally, the membrane structure with a ultraviolet light resisting effect is also formed.

Description

technical field [0001] The invention relates to the technical field of storage and preservation, in particular to a method for storage and preservation of plant-based agricultural products. Background technique [0002] Fruits and vegetables are rich in nutrition and are indispensable food in people's life. Fresh fruits and vegetables are important sources of daily essential vitamins, minerals and dietary fiber, can promote appetite, and are health food with unique shape, color, aroma and taste. Fruit and vegetable tissues are tender, high in water content, perishable and deteriorated, not resistant to storage, and easy to lose freshness after harvest, resulting in reduced quality, and even loss of nutritional value and commodity value. Through storage and processing methods, seasonal and regional differences can be eliminated. To meet the consumption demands of consumers from all over the world for fruits and vegetables. [0003] At present, the main storage methods are 1...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/155A01G7/06A23B7/015A23B7/04
CPCA23B7/154A23B7/155A01G7/06A23B7/015A23B7/04
Inventor 曹森王瑞马超巴良杰雷霁卿吉宁吴文能
Owner GUIYANG UNIV
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