Treatment method for improving fresh-keeping effect of fresh-cut yellow peaches

A processing method and technology for yellow peach, applied in the direction of preservation of fruits and vegetables, preservation of fruits/vegetables by radiation/electric treatment, food preservation, etc., to achieve good economic value, reduce weight loss, and slow down browning effects
CN112400980AActive Publication Date: 2021-02-26ANHUI AGRICULTURAL UNIVERSITY
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Patent Information

Authority / Receiving Office
CN ยท China
Patent Type
Applications(China)
Current Assignee / Owner
ANHUI AGRICULTURAL UNIVERSITY
Publication Date
2021-02-26

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Abstract

The invention discloses a treatment method for improving the fresh-keeping effect of fresh-cut yellow peaches, and belongs to the technical field of storage and fresh keeping of fruits and vegetables.The preparation method comprises the following steps: firstly, soaking yellow peach fruits which are uniform in size, consistent in maturity and free from mechanical injury and plant diseases and insect pests by using NaClO or 75% ethanol solution, performing washing by using deionized water, performing draining, and cutting the peaches into yellow peach slices with the thickness of 1-2cm; then performing UV-B irradiation treatment on the yellow peach slices, wherein the irradiation dose of the UVB treatment is 1.056 kJ / m <2> to 1.464 kJ / m<2>; thirdly, performing 1-MCP fumigation treatment onthe yellow peach slices t, wherein the concentration of 1-MCP fumigation treatment is 1[mu]l L<-1> to 10 [mu]l L<-1>; and finally, performing sealing storage on the treated yellow peach slices, wherein the storage humidity ranges from 80-92%, and the storage temperature ranges from 2 DEG C to 8 DEG C. By means of the treatment method, the preservation time of the fresh-cut yellow peaches is prolonged to 8 days, browning of the fresh-cut yellow peaches can be effectively slowed down, weight loss is reduced, and good economic value is achieved.
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Description

technical field

[0001] The invention belongs to the technical field of fresh-cut fruit preservation, and in particular relates to a treatment method for improving the fresh-keeping effect of fresh-cut yellow peaches. Background technique

[0002] Fresh-cut fruit has the advantages of convenience and high availability, and is deeply loved by consumers. It is a light food product that has developed rapidly in recent years. However, fresh-cut fruits and vegetables such as yellow peaches are easy to deteriorate during storage and sales. This is because the fruits are cut and processed, and the fruit tissues are damaged, causing various physiological and biochemical reactions. Commonly, the growth of microorganisms leads to the reduction of nutritional value, mechanical damage leads to oxidative browning of the cutting surface; the increase of respiration rate accelerates the aging of fruits, and the loss of water leads to wilting of fruits. These problems have greatly shortened...

Claims

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