Near-freezing point spontaneous modified atmosphere preservation method for Zaojin crisp pears
A technology of spontaneous air-conditioning and fresh-keeping method, which is applied in the fields of fruit and vegetable fresh-keeping, food preservation, food science, etc., and can solve the problems such as rotting of Zaojinsu pear fruit during storage, so as to prolong the fresh-keeping period and shelf life, and maintain the quality and flavor , the effect of inhibiting the activity
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Embodiment 1
[0064] The "Zaojinsu pear" sample used in this example was picked in the early Jinsu pear orchard of Liaoning Provincial Institute of Fruit Tree Science. The tree is 9 years old, the soil is yellow loam, and the soil fertility is basically the same. The area of the pear test area is 0.47hm 2 ; The storehouse used in the test is located in the constant temperature freezer of Liaoning Provincial Institute of Pomology Science. Storage capacity is 32m 3 and 35m 3 . The fruits were transported back to the laboratory on the day of harvest, and the fruits with relatively consistent size and maturity were selected, and the fruits with damage by diseases and insect pests were removed as test materials.
[0065] 1. Pre-harvest preparations
[0066] First of all, do the pre-harvest preparations, estimate the output, and prepare the fruit ladders, fruit baskets, packaging materials, and sites required for harvesting. At the same time, manpower is organized, and special personnel suc...
Embodiment 2
[0084] Except that precooling time is 12h in step 4, all the other are identical with embodiment 1. 20 fruits were randomly selected for testing regularly to investigate the soluble solids, weight loss rate and decay rate of the fruit.
Embodiment 3
[0086] Except that the pre-cooling method in step 4 is differential pressure pre-cooling, and the pre-cooling time is 4h, the rest is the same as in Example 2.
[0087] The contrasting result of embodiment 1~3 sees Figure 1 ~ Figure 3 ,in figure 1 The effect of different pre-cooling treatments on the TSS of Zaojinsu pear during storage; figure 2 The effect of different precooling treatments on the weight loss rate of Zaojinsu pear during storage; image 3 The effect of different precooling treatments on the rot rate of Zaojinsu pear during storage.
[0088] Depend on figure 1 It can be seen that during the whole storage period, the TSS content of each pre-cooling treatment showed a trend of increasing first and then decreasing. After storage for 45 days, the TSS content of each pre-cooling treatment reached its peak value, and the TSS content of the pre-cooling treatment for 4 hours increased by 1.52% compared with that of storage, which was significantly different from ...
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