Red bayberry preserving agent and method for energy saving transportation

A preservative and material technology, which is applied in the direction of preservation of fruits and vegetables, food preservation, preservation of fruits/vegetables by freezing/refrigeration, etc., can solve the problems such as the preservatives for bayberry, storage and transportation preservation methods that have not been disclosed yet, and achieves obvious preservation effects. Overcoming the effect is not obvious, overcoming the effect of easy to heat up

Inactive Publication Date: 2005-02-23
ZHEJIANG WANLI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, there is no disclosure of antistaling agent and storage and transportation preservation method for red bayberry in the patent information

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] Red bayberry antistaling agent embodiment of the present invention:

[0009] After the bayberry is harvested, transport it back to the storage place in time, spread it out in a thin plaque, spray (drench) the bayberry with a preservative, and spray the surface of the bayberry, and then enter the 10°C pre-cooling room to pre-cool with cold air, and select at the same time to remove rot. , Crushed fruit. Pack after the red bayberry antistaling agent liquid is dried. Packed in a small PVC box, and then packed into a carton. The storage temperature of the cold storage is 1--3 ℃, so the bayberry can be stored for about 1 month.

[0010] Fresh-keeping method embodiment in storage and transportation of the present invention:

[0011] Put the high-quality bayberry pre-cooled to about 0°C into a PVC box, tie the cover with a rubber band, and use the same box of ozone water to freeze at -20°C to form ozone ice, and tie the cover with a rubber band. Put the bayberry box and th...

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PUM

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Abstract

An antistaling agent for red bayberry, peach, strawberry, etc contains components A for treating fungus and yeast and component B for treating anerobic bacteria. said component A is chosen from sorbic acid, sodium dehydroacetate, and natamycin. Said component B is chosen from Nisin and lysozyme. An energy-saving antistaling method for red bayberry indudes such steps as precooling fresh red bayberry to 0+ / -1 deg.C, freezing the ozone solution in plastic containers to obtain ozone ice, and storing the red bayberry along with said ozone ice.

Description

technical field [0001] The invention relates to the field of fresh-keeping and storage and transportation of agricultural products. Background technique [0002] There is a saying that "one day changes color, two days change taste, and three days are inedible" after the red bayberry is picked. It can be seen that the preservation of red bayberry is very difficult. The current red bayberry preservative mainly uses sodium benzoate, and its effect is not ideal. The energy-saving transportation technology of bayberry mainly adopts the method of adding ice cubes to foam boxes, and some spray a layer of preservative on the surface of bayberry, the main component is sodium benzoate, and then it does not really solve the problem of freshness preservation in bayberry transportation. There is no antistaling agent and storage and transportation fresh-keeping method of disclosing red bayberry in the patent information at present. Contents of the invention [0003] The present inventi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/152
CPCY02P60/85
Inventor 陆胜民
Owner ZHEJIANG WANLI UNIV
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