Fresh-keeping method for delaying softening of persimmon fruits through microwave heat shock

Abstract

The invention discloses a fresh-keeping method for delaying softening of persimmon fruits through microwave heat shock, and belongs to the field of fruit fresh-keeping. The fresh-keeping method comprises the following steps: (1) soaking whole fresh persimmon fruits without diseases and damage into a sodium hypochlorite solution, taking out the persimmon fruits, rinsing the persimmon fruits with water, and drying the persimmon fruits in the air; (2) putting the persimmon fruits treated in the step (1) into a microwave oven for heat shock treatment; and (3) storing the persimmon fruits subjectedto heat shock treatment at room temperature. According to the preservation method for delaying softening of persimmon fruits through microwave heat shock, in the after-ripening process of persimmon fruits, cell wall structures of the fruits are maintained, degradation of cell wall substances in the persimmon fruits and reduction of tannin content are delayed, the astringency removal process is prolonged, the ripening time is delayed, and the shelf life is prolonged.

Description

Technical field [0001] The invention relates to the field of fruit preservation, in particular to a preservation method for delaying the softening of persimmon fruit through microwave heat shock. Background technique [0002] When the persimmon fruit (Disopyros Kaki) matures, it is not only sweet in flavor but also rich in nutrients. It is rich in carbohydrates, soluble pectin, and a variety of vitamins and minerals necessary for the human body, such as vitamin C, vitamin A, vitamin B, calcium, iron, Phosphorus and iodine are also rich in diterpenoids, choline, carotene and other active substances, which have good health care functions for the human body. China is a big country of persimmon fruit cultivation. Persimmon fruit resources are abundant. The current annual output is more than 1.6 million tons. , Accounting for more than 70% of the world’s persimmon fruit production. China’s persimmon fruit is mainly eaten fresh. However, as a typical respiration type fruit, persimmon f...

AI Technical Summary

Problems solved by technology

[0007] Heat treatment refers to the technology that the fruit is heated at a high temperature of 30-50°C after picking to achieve fresh fruit technology. The current fruit heat shock treatment refers to the use of hot air or hot water for external heating; microwave as a new type of heat energy The source method can quickly heat the object by causing the vibration of water molecules, and can quickly heat the fruit by controlling the power and time of the microwave. However, there is no report on the application of the fruit to the post-harvest treatment.

Images