Green and efficient fresh-keeping method for apricots

Abstract

The invention provides a green and efficient fresh-keeping method for the apricots, and the method comprises the following steps: treating fresh apricots with dielectric barrier discharge (DBD) low-temperature plasmas, treating a solvent of a coating material with radio frequency discharge low-temperature plasmas, preparing a coating solution from the treated solvent, and then carrying out coating treatment. According to the method, low-temperature plasmas prepared in different forms are applied to fresh keeping of the apricot fruits, and the scheme provided by the invention maintains a clean microenvironment of the fruits. The defects of existing pure coating preservation and low-temperature plasma preservation treatment are overcome, the problem that the effect of killing and inhibiting pathogenic bacteria of fruits and vegetables is limited in the coating preservation technology is solved, and the phenomenon that the fruits and vegetables are easily infected by environmental microorganisms again in the storage period through pure low-temperature plasma treatment is avoided; and the problem that the apricot fruits are easily infected by pathogenic bacteria and are rotten and deteriorated in the storage process is well solved. Under the treatment of the method, the low-temperature fresh-keeping period of the apricots is greatly prolonged to 60 days or above from about 30 days at present.

Description

technical field [0001] The invention relates to the field of food preservation, in particular to a green and high-efficiency preservation method for apricots. Background technique [0002] Apricot is the main seasonal fruit in northern my country. Apricot fruit is not only sweet and sour, but also rich in aroma and nutrition. The thin skin of apricot fruit is vulnerable to mechanical damage, which makes the fruit very susceptible to pathogenic bacteria during picking, transportation and storage, which can lead to fruit diseases such as brown rot and black spot. At the same time, the maturity period of apricot fruit is relatively concentrated, the shelf life is short, and the disease infection spreads rapidly. If only relying on simple low-temperature refrigeration, it can only be stored for a short time, and the quality and commodity value of apricot fruit are greatly reduced, which will still lead to a large number of apricots in a short period of time. Apricot fruit rots ...

AI Technical Summary

Problems solved by technology

However, the effect of high-pressure low-temperature plasma on living organisms such as fruits and vegetables is different from the sterilization of general packaged foods. If fruits and vegetables are simply treated with low-temperature plasma, it may have an effect in a short period of time, but it will be effective in a longer period of storage. During the period, it is extremely vulnerable to being infected by environmental microorganisms again, and loses the original significance of plasma treatment.

However, the existing technologies involving plasma in the preservation of fruits and vegetables have not proposed and solved this problem.

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