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

Active Publication Date: 2021-02-26
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problem that existing methods cannot effectively slow down the quality deterioration of fresh-cut yellow peaches during storage and sales, the present invention provides a method that is safe, non-toxic, convenient to operate and maintains the color of fresh-cut yellow peaches, which can effectively slow down the deterioration of fresh-cut yellow peaches. Browning, Reduced Weight Loss

Method used

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

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Embodiment 1

[0027] Embodiment 1 (Cotrol group)

[0028] The present embodiment provides a kind of processing method that improves fresh-cut yellow peach fresh-keeping effect, comprises the following steps:

[0029] First, the peach fruits are pretreated, specifically to select peach fruits with uniform size, uniform maturity, no mechanical damage, and no pests and diseases. Soak the precooled peach fruits in 0.02% NaClO solution for 30 seconds and then soak them in deionized water for 30 seconds. Drain and cut into 1-2cm thick slices. Wherein said yellow peach fruit is the gold-gold variety of eight mature hard solute peaches;

[0030] Then the pretreated yellow peach slices are subjected to UV-B irradiation treatment, wherein the radiation dose of UV-B irradiation treatment is 1.261kJ / m 2 , wherein the UV-B irradiation treatment time is 0min;

[0031] Finally, the yellow peach slices after the UV-B irradiation treatment are packed into a fresh-keeping box, put into a sealed box and ba...

Embodiment 2

[0032] Embodiment 2 (UV-B group)

[0033] The present embodiment provides a kind of processing method that improves fresh-cut yellow peach fresh-keeping effect, comprises the following steps:

[0034] First, the peach fruits are pretreated, specifically to select peach fruits with uniform size, uniform maturity, no mechanical damage, and no pests and diseases. Soak the precooled peach fruits in 0.02% NaClO solution for 30 seconds and then soak them in deionized water for 30 seconds. Drain and cut into 1-2cm thick slices.

[0035] Then the pretreated yellow peach slices are subjected to UV-B irradiation treatment, wherein the radiation dose of UV-B irradiation treatment is 1.464kJ / m 2 , wherein the time of UV-B irradiation treatment is 10min;

[0036] Finally, the yellow peach slices after the UV-B irradiation treatment are packed into a fresh-keeping box, put into a sealed box and bagged after marking, and are transferred to the cold storage for storage and control of humidi...

Embodiment 3

[0037] Embodiment 3 (UV-B group)

[0038] The present embodiment provides a kind of processing method that improves fresh-cut yellow peach fresh-keeping effect, comprises the following steps:

[0039] First, the peach fruits are pretreated, specifically to select peach fruits with uniform size, uniform maturity, no mechanical damage, and no pests and diseases. Soak the precooled peach fruits in 0.02% NaClO solution for 20 seconds and then soak them in deionized water for 20 seconds. Drain and cut into 1-2cm thick slices.

[0040] Then the pretreated yellow peach slices are subjected to UV-B irradiation treatment, wherein the irradiation dose of UV-B irradiation treatment is 1.056kJ / m 2 , wherein the time of UV-B irradiation treatment is 20min;

[0041] Finally, the yellow peach slices after the UV-B irradiation process are packed into a fresh-keeping box, put into a sealed box and bagged after marking, and are transferred to a cold storage for storage after marking and contr...

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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.

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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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/015A23B7/154
CPCA23B7/00A23B7/015A23B7/154A23V2002/00A23V2200/10
Inventor 王可李雅莉刘双
Owner ANHUI AGRICULTURAL UNIVERSITY
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