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Freshness-retaining method for fruit and vegetable

A fruit and vegetable preservation, fruit and vegetable preservation technology, applied in the direction of fruit and vegetable preservation, fruit/vegetable preservation through radiation/electrical treatment, food preservation, etc. It can solve the problems of inapplicability, short storage time, and unsatisfactory preservation effect of fresh-cut fruits and vegetables.

Inactive Publication Date: 2004-06-09
福建超大现代农业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In U.S. Patent No. 3, 420, 790, an emulsifier of polyethylene fat and wax is used as a fresh-keeping agent for fruits and vegetables. In addition to the short storage time, this type of chemical coating often has residual toxicity and certain side effects.
Moreover, some existing methods for keeping fresh fruits and vegetables are aimed at one or several kinds of fruits and vegetables, and may not be applicable to other fruits and vegetables, especially for many fresh-cut fruits and vegetables, the fresh-keeping effect is not ideal or not applicable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Fresh root fruits and vegetables such as: yam (yam), bamboo shoots, sweet potatoes, taro, burdock, etc., are firstly pretreated according to the processing procedures, such as cleaning, peeling (shell), cutting, trimming, etc., and then the pretreated Fruits and vegetables are immersed in an aqueous solution of sodium chloride with a weight ratio of 1.0% to 8% (the content depends on the variety of fruits and vegetables). Under anaerobic conditions, lactic acid bacteria attached to the surface of fruits and vegetables multiply and grow, and produce lactic acid. The fermentation time For 3 to 5 days (depending on the room temperature), after the pH value drops below 5, take out the fruits and vegetables and immerse them in a mixed aqueous solution containing 0.1 mg to 1.0 mg of ozone per liter and 5.0 mg to 20 mg of hydrogen peroxide per liter Soaking in middle temperature for joint sterilization and degradation of pesticide residues and other treatments. Then use an ult...

Embodiment 2

[0016] Fresh mushrooms (white mushrooms are better) are pretreated according to the processing procedures, such as sorting, cleaning, and trimming. After pretreatment, they are immersed in an aqueous solution of sodium chloride with a weight ratio of 1.0% to 3%. Soaking, under anaerobic conditions, the lactic acid bacteria attached to the surface of fruits and vegetables multiply and grow, and produce lactic acid. The fermentation time is 2 to 3 days (depending on the room temperature). Soak in a mixed aqueous solution containing 0.1 mg to 1.0 mg of ozone per liter and 5.0 mg to 10 mg of hydrogen peroxide per liter for joint sterilization and degradation of pesticide residues. Then use an ultrasonic cleaning machine with an ultrasonic intensity of 5 watts / square centimeter and a total power of 3000 watts to remove sodium chloride and lactic acid in fruits and vegetables. After draining, irradiate with ultraviolet light with a wavelength of 200nm to 280nm, a radiation intensity...

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PUM

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Abstract

The present invention relates to a freshness-retaining technique for fruits and vegetable, in particular, it relates to a freshness-retaining method for freshly-cut fruits and vegetables. For pre-treated fruits and vegetables said invented freshness-retaining technique includes the following freshness-retaining processes: lactic acid bacteria fermentation treatment process, ozone (O3) and hydrogen peroxide (H2O2) combined oxidation cold sterilizing process, ultrasonic cleaning process and UV-C radiation sterilization process and adopting correspondent package modes so as to retain freshness of fruits and vegetables.

Description

Technical field [0001] The invention relates to a method for preserving freshness of fruits and vegetables, in particular to a method for preserving freshness of fresh-cut fruits and vegetables (also known as MP fruits and vegetables). Background technique [0002] Fresh-cut fruits and vegetables refer to the convenient fruit and vegetable products made of fresh fruit and vegetable raw materials after cleaning, peeling (shell), cutting, trimming and other processing pretreatment processes. It is an emerging fruit and vegetable processing method with freshness and nutrition. , convenience and other characteristics, welcomed by consumers, the market has a bright future. Compared with fresh fruit and vegetable raw materials, the tissue structure of fresh-cut fruits and vegetables has been destroyed, which further creates conditions for microbial infection and reproduction, making it more difficult to keep fresh. Fresh-cut fruits and vegetables are still living organisms, and a ...

Claims

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Application Information

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IPC IPC(8): A23B7/015A23B7/152
Inventor 翁仁发
Owner 福建超大现代农业集团有限公司
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