Three-stage composite pretreating method for delaying fresh time of putresible fruit and vegetable

A fruit and vegetable preservation and pretreatment technology, applied in the direction of freezing/cold preservation of fruits/vegetables, etc., can solve the problems of rapid decline in fruit and vegetable storage quality, high loss, and short storage period, so as to maintain the original quality and extend the freshness storage period , reduce the effect of metabolism

Inactive Publication Date: 2005-12-21
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The purpose of the present invention is to provide a three-stage composite pretreatment method for medium and long-term preservation of perishable fruits and vegetables, which is used for storage and preservation of fresh perishable fruits an

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: Modified atmosphere packaging (MAP) fresh-keeping of juicy peaches after three-stage compound pretreatment for medium- and long-term fresh-keeping

[0020] Choose fresh, non-rotten, 80% to 90% ripe peaches (Chaoyang). First, put the raw materials into a water-controlled vacuum cooler with a vacuum pressure of 1500 Pa, a time of 5 minutes, and a temperature lowered to 3°C to control moisture loss. within 3%, quickly transfer the peaches to a container with a high-pressure carbon dioxide and xenon gas mixture ratio of 1:4, control the pressure at about 3.0MPa, take 36 hours, and the temperature at 2-15°C, and then pass the raw materials through The conveyor belt is transported to the already prepared 30ppm nano-silver (AGS100, produced by Shanghai Huzheng Nano Technology Co., Ltd.) liquid tank for 5 minutes, so that the thickness of the nano-silver coating is about 20 microns. The pretreated raw materials are packed in 400mm×300mm×10μm MAP packaging boxes (the ...

Embodiment 2

[0021] Example 2: Ice-temperature and high-humidity preservation of asparagus after medium- and long-term fresh-keeping three-stage compound pretreatment

[0022] Choose fresh asparagus (UC800) with no loose heads and harvesting time of no more than three hours. The length of the bamboo shoots should be kept at 2224cm. ℃, control the amount of moisture out within 3%, quickly transfer the asparagus to a container with a high-pressure carbon dioxide and xenon gas mixture ratio of 1:1, control the pressure at about 2.0MPa, the time is 48 hours, and the temperature is 2-15 ℃, Then the raw material is sent to the prepared 150ppm nano-silver (AGS500, produced by Shanghai Huzheng Nano Technology Co., Ltd.) liquid tank through the conveyor belt for 3 minutes, so that the thickness of the nano-silver coating is about 15 microns. Put the pretreated raw materials into LDPE packaging bags of 450mm×350mm, tie the mouth with a rubber band, and store them in a cold storage at a temperature o...

Embodiment 3

[0023] Example 3: CA Modified Atmosphere Preservation of Mushrooms After Medium and Long-Term Fresh-keeping Three-stage Composite Pretreatment

[0024]Choose fresh mushrooms (Shenlv) that are fresh and undisturbed, and harvested within three hours. Remove the stems, wash them, drain the water, and put the raw materials in a water-controlled vacuum cooler with a vacuum pressure of 300Pa. The time is 15 minutes, the temperature is lowered to 4°C, and the moisture loss is controlled within 3%, and the mushrooms are quickly transferred to a container with a high-pressure carbon dioxide and xenon gas mixture ratio of 4:1. The pressure is controlled at about 0.5MPa, and the time is 24 hours. , the temperature is 2-15°C, and then the raw material is conveyed to the prepared 300ppm nano silver (AGS500, produced by Shanghai Huzheng Nano Technology Co., Ltd.) liquid tank through the conveyor belt, and the time is 2 minutes to make the nano silver coating film thickness about 8 microns. ...

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Abstract

The present invention relates to a three-stage combined pretreatment method for prolonging fresh-keeping period of putrefactive fruit and vegetable. Said method includes the following processes: according to conventional method selecting fruit and vegetable, washing and grading, controlling water content, quickly vacuum cooling so as to reduce respiration action of fruit and vegetable, utilizing high-pressure mixed gas to make water content be structured to deactivate enzyme activity of fruit and vegetable, finally applying nano silver antibacterial film to reduce putrefactive rate of fruit and vegetable so as to implement invented goal.

Description

technical field [0001] A three-stage composite pretreatment method for prolonging the preservation period of perishable fruits and vegetables. The utility model belongs to the technical field of fruit and vegetable storage and preservation. Background technique [0002] Fruits and vegetables are still living organisms during storage, and they need to resist adverse environments and pathogenic microorganisms in order to maintain quality, reduce loss, and extend storage periods. Therefore, the normal life activities of fresh fruits and vegetables must be maintained during storage, and changes in appearance, color, weight, hardness, taste, aroma, etc. must be minimized to achieve the purpose of freshness preservation. [0003] At present, the pretreatment process used for fresh fruit and vegetable storage and preservation in production mainly includes the following types: 1) vacuum precooling; 2) heat treatment; 3) coating; 4) radiation; 5) chemical agent treatment, etc. Ordi...

Claims

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Application Information

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IPC IPC(8): A23B7/04
Inventor 张慜安建申
Owner JIANGNAN UNIV
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