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Method for preserving fruits vegetables and mushrooms

A technology for mushrooms and vegetables, applied in preservation of fruits/vegetables with acid, preservation of fruits/vegetables by dehydration, freshness of fruits and vegetables, etc.

Inactive Publication Date: 2005-09-28
GIORGIO FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, application of such a high pH solution usually does not consistently result in whole mushrooms having an acceptable appearance during subsequent storage stages.

Method used

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  • Method for preserving fruits vegetables and mushrooms

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Example 1: Measuring Aerobic Bioplate Count, Shelf Life and Color of Sprayed and Subsequent Sliced ​​Mushrooms color.

[0050] Fresh, whole intermediate mushrooms, i.e. mushrooms harvested between the first and second bud stages, are obtained through the conventional mushroom growing process.

[0051] Leave some mushrooms untreated and sliced. Other mushrooms are processed by a comparative method, and some mushrooms are processed by a typical method. The untreated mushrooms were left as Comparative Sample 1-1. The mushrooms processed by the comparative method were comparative samples 1-2, and the mushrooms processed according to the typical method were comparative samples 1-3.

[0052] In the comparative and typical method used to treat samples 1-2 and 1-3, fresh, whole mushrooms were prewashed for 25 seconds by spraying water on them. The mushrooms were then sprayed with the first aqueous solution at 80°F for 45 seconds. Samples 1-2 and 1-3 adopt different firs...

Embodiment 2

[0066] Example 2: Measurement of Aerobic Bioplate Count, Color and shelf life.

[0067] The first budding, button-shaped mushrooms were grown and harvested under conventional conditions. Excess dirt on the mushrooms was not removed prior to disposal.

[0068]In this example, the mushrooms were left untreated, and designated as Comparative Sample 2-1. In addition, mushrooms were treated in the same manner as Comparative Samples 1-2 described in Example 1 above, except that the mushrooms were not sliced ​​after overnight storage. These mushrooms are designated below as Comparative Sample 2-2. Further, the mushrooms were treated in the same manner as Samples 1-3 described in Example 1 above, except that the mushrooms were not sliced ​​after overnight storage. These mushrooms are designated as samples 2-3 below.

[0069] Aerobic bioplate counts were measured in the manner discussed in Example 1 for each of samples 2-1, 2-2 and 2-3. Table 6 below lists the results of this ...

Embodiment 3

[0078] Example 3: Determination of Aerobic Bioplate Count, Color and Density of Submerged and Subsequently Sectioned Mushrooms shelf life.

[0079] Fresh, whole in-between mushrooms are obtained through a regular mushroom growing process. Leave some mushrooms untreated and sliced. The other mushrooms were processed by the comparative method, and the other mushrooms were still processed by the method in which the example mushrooms were discarded. The mushroom left untreated was designated as comparative sample 3-1. The mushroom treated by the comparative method was designated as comparative sample 3-2, and the mushroom treated according to the method of the example was referenced as sample 3-3.

[0080] In the preparation of samples 3-2 and 3-3, fresh, whole mushrooms were prewashed by immersion in the same water for 10 seconds with gentle and constant agitation. Then the mushrooms are drained for 5 seconds. The mushrooms were then submerged in the first aqueous solutio...

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PUM

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Abstract

A method for preserving fruits, vegetables or mushrooms, comprising: (a) contacting the fruits, vegetables or mushrooms with a first aqueous solution comprising a pH-adjusting agent effective to adjust the pH of the first aqueous solution to about 1.5 to 4.5, wherein the contact between the fruits, vegetables or mushrooms and the first aqueous solution is effective to reduce a microbial concentration on the fruits, vegetables or mushrooms, and (b) contacting the fruits, vegetables or mushrooms with a second aqueous solution comprising a chelating agent and an antioxidant, wherein the second aqueous solution has a pH of about 7.0 to 9.0, wherein the fruits, vegetables or mushrooms are contacted with the second aqueous solution after being contacted with the first aqueous solution.

Description

technical field [0001] The present invention relates to methods for preserving fruits, vegetables and mushrooms. The method is capable of reducing the microbial concentration of fruits, vegetables and mushrooms while substantially maintaining appearance, texture and flavor. The invention is particularly applicable to the preservation of mushrooms. Background technique [0002] This method would ideally provide fruits, vegetables and mushrooms with reduced microbial concentrations on their surfaces. As a microbial reduction method, it would also ideally reduce or avoid any significant adverse effects on the appearance, texture and flavor of fruits, vegetables and mushrooms. [0003] When determining the quality of fresh mushrooms, consumers often consider the appearance of clean and light-colored mushrooms to be a sign of quality. Additionally, the texture and flavor of mushrooms is generally considered an important factor in determining mushroom quality. [0004] Mushroo...

Claims

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Application Information

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IPC IPC(8): A23B7/02A23B7/10A23B7/157A23B7/158
CPCA23B7/0205A23B7/157A23B7/10A23B7/158Y02A40/90
Inventor 刘湘榕K·劳丹
Owner GIORGIO FOODS