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Fresh-keeping method of blueberries

A fresh-keeping method, the blueberry technology, is applied in the fields of fruit and vegetable preservation, food preservation, fruit/vegetable preservation through freezing/refrigeration, etc. It can solve the problems of fresh-keeping effect failing to meet market demand, complicated operation methods, and expensive instruments, etc., to achieve guaranteed The effects of healthy and sustainable development, improving storage quality, and inhibiting sag phenomenon

Pending Publication Date: 2022-05-06
GUIYANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the fresh-keeping effect of these methods fails to meet the market demand, the operation method is relatively complicated, and the instruments required by some technologies are relatively expensive and other shortcomings.

Method used

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  • Fresh-keeping method of blueberries

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preparation example Construction

[0023] In the present invention, the preparation method of the ginger extract, capsicum extract, grapefruit acid and wormwood extract preferably comprises: respectively mixing ginger, capsicum and wormwood with an ethanol solution with a volume content of 55-90%, Ultrasonic extraction at 30-60°C and 400-650W power for 10-70 minutes; the mass-to-volume ratio of the ginger, pepper or mugwort to the ethanol solution is 1:(10-40).

[0024] In the present invention, the preparation method of said Seven Star Sword extract, Tiedongqing extract, Saponaria thorn extract and Soil hibiscus bark extract preferably comprises: respectively combining Seven Star sword, Tiedongqing, Saponaria thorn and Soil hibiscus bark with Mix it with water, and extract it ultrasonically for 45-65 minutes at 45-70°C and a power of 350-600W; the mass-to-volume ratio of the seven-star sword, iron holly, saponin thorn or hibiscus bark to water is 1:(25-50 ).

[0025] In the present invention, the preparation ...

Embodiment 1

[0040] Extract preparation

[0041](1) Preparation of ginger extract: After crushing 100g of ginger through a 100 mesh sieve, add 1500mL of ethanol with a volume fraction of 75%, extract it ultrasonically for 15min at 32°C and a power of 550W, filter, and concentrate the filtrate to 1.20, that is Ginger extract;

[0042] (2) Preparation of capsicum extract: After crushing 100g of capsicum through a 100 mesh sieve, add 3500mL of ethanol with a volume fraction of 85%, ultrasonically extract at 55°C and power of 600W for 60min, filter, and concentrate the filtrate to 1.15, namely Capsicum extract;

[0043] (3) Preparation of grapefruit fruit acid: after crushing 100g grapefruit through a 100 mesh sieve, add 1100mL of ethanol with a volume fraction of 82%, ultrasonically extract for 15min at 55°C and 450W power, filter, and concentrate the filtrate to 1.12 , to get grapefruit acid;

[0044] (4) Preparation of Qixingjian extract: crush 100g of Qixingjian through an 80-mesh sieve...

Embodiment 2

[0050] (1) 15 days before the end of the blueberry green fruit and harvesting, the blueberry fruit was sprayed with a composite preservative, and it was advisable to spray water on the fruit surface; the preparation method of the composite preservative included, 50g of ginger extract, After mixing 50g of capsicum extract, 30g of grapefruit fruit acid and 50g of Qixingjian extract, add 820g of water to get it;

[0051] (2) After the blueberries are harvested, soak them for 10min with the anti-sag preservative; the preparation method of the anti-sag preservative includes, in Example 1, 5g of Ilex japonica extract, 5g of Saponaria thorn extract, 5g of hibiscus bark extract, After mixing 5g wormwood extract, 10g trehalose and 10g beeswax, add 460g water to get it;

[0052] (3) Put it into a PE fresh-keeping bag with a thickness of 40 μm, and store it in a cold storage at 0±0.5°C.

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Abstract

The invention provides a fresh-keeping method of blueberries, and belongs to the technical field of fruit and vegetable preservation. The fresh-keeping method comprises the following steps: before harvesting, spraying a compound fresh-keeping agent on blueberry fruits; after harvesting, the blueberry fruits are soaked in an anti-sinking preservative and then put into a preservation bag, and a refrigeration house is used for storage; the compound preservative comprises a ginger extract, a chili extract, grapefruit acid and a cavalerie mosla herb extract; the anti-sinking preservative is prepared from Ilex rotunda extract, spina gleditsiae extract, cortex pseudolaricis extract, wormwood extract, trehalose and beewax. According to the method, the compound preservative is sprayed before the blueberries are harvested, and the blueberries are soaked in the anti-sinking preservative after being harvested, so that the sinking phenomenon occurring in the storage period of the blueberries can be remarkably inhibited, the storage quality of the blueberries is improved, the nutritional ingredients of the blueberries are guaranteed, fruit rot is reduced, the storage period is prolonged, the economic benefits of the blueberries are further improved, and healthy and sustainable development of the blueberry industry is guaranteed.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable preservation, in particular to a fresh-keeping method for blueberries. Background technique [0002] Blueberries belong to the genus Vaccinium in the family Rhododendron. Blueberry fruit is rich in nutrients. It not only has good nutritional and health effects, but also has functions such as preventing brain nerve aging, strengthening the heart, anti-cancer, softening blood vessels, and enhancing human body immunity. The fruit is not only high in nutritional value, but also sweet and sour. Moderate, good flavor, known as the "king of berries" in the world. The harvest of blueberry fruit coincides with the high temperature and rainy season. Due to the post-harvest field heat and vigorous respiration, various physiological metabolisms in the fruit are accelerated, and cold storage can delay the post-ripening aging process of the fruit. Severe depression occurs, and it is not resistant ...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/04
CPCA23B7/154A23B7/04A23V2002/00A23V2250/21
Inventor 曹森巴良杰王瑞罗冬兰马超
Owner GUIYANG UNIV
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