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Composite fresh keeping agent of waxberry and its application method

A composite fresh-keeping and plum packing technology, which is applied in the fields of fruit and vegetable fresh-keeping, application, food preservation, etc., can solve the problems of inconspicuous fresh-keeping effect, improve edible quality and commodity value, prolong storage period, and inhibit mildew and rot Effect

Inactive Publication Date: 2006-02-08
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In terms of the storage of red bayberry, at present, preservatives such as sodium benzoate, potassium sorbate and phytic acid are mainly used to suppress mildew and rot during low-temperature storage of red bayberry, but the fresh-keeping effect is not obvious in actual production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Dissolve sodium diacetate, calcium propionate and citric acid in water. Wherein, the mass percent is 0.05% sodium diacetate, 0.1% calcium propionate, and 0.1% citric acid. Select the bayberry fruit harvested on the same day, pre-cool to 1°C, soak in the above-mentioned compound preservation solution for 3 minutes, remove and dry with cold air, then put the bayberry fruit into a carton with a height of about 30 cm, and place it at a temperature of 0°C Store for 25 days.

Embodiment 2

[0010] Dissolve sodium diacetate, calcium propionate and citric acid in water. Wherein, the mass percent is 0.1% sodium diacetate, 0.15% calcium propionate, and 0.2% citric acid. Select the red bayberry fruit harvested on the same day, pre-cool to 3°C, soak in the above-mentioned compound preservation solution for 4 minutes, remove and dry with cold air, then put the red bayberry fruit into a carton with a height of about 30 cm, and place it at a temperature of 1°C Store for 28 days.

Embodiment 3

[0012] Dissolve sodium diacetate, calcium propionate and citric acid in water. Wherein, the mass percent is 0.15% sodium diacetate, 0.2% calcium propionate, and 0.3% citric acid. Select the red bayberry fruit harvested on the same day, pre-cool to 2°C, soak in the above-mentioned composite preservation solution for 5 minutes, remove and dry with cold air, then put the red bayberry into a carton about 30 cm high, and store it at 0°C 30 days.

[0013] deal with

15 days

20 days

25 days

30 days

Group A

84.6％

77.4％

66.2％

43.3％

Group B

97.7％

96.2％

90.7％

74.8％

Group C

96.9％

95.9％

94.2％

86.7％

Group D

94.4％

93.1％

88.1％

71.3％

[0014] in:

[0015] Group A is the fresh-keeping effect of clear water control;

[0016] Group B is the fresh-keeping effect of embodiment 1;

[0017] C group is the fresh-keeping effect of embodiment...

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PUM

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Abstract

The invention discloses a composite fresh keeping agent of waxberry and its application method, which comprises dissolving sodium diacetate, calcium propionate and citric acid into water, whose mass percents are 0.05-0.15%, 0.1-0.2% and 0.1-0.3%, selecting red bayberry and cooling down to 1-3 deg. C, submerging in the composite fresh-keeping liquid for 3-5 minutes, weathering in cold air, boxing and storing 25-30 days at the temperature of 0-2 deg C.

Description

technical field [0001] The invention relates to a fresh-keeping technology for agricultural products, in particular to a compound fresh-keeping agent for red bayberry and a using method thereof. technical background [0002] Waxberry originates in my country, is the specialty fruit of my country, is mainly distributed in Zhejiang, Fujian, Jiangsu, Jiangxi, Hunan and other provinces. Red bayberry fruit is favored by consumers because of its bright color, rich juice, sweet and sour taste, strong flavor, and the harvest period coincides with the off-season of fruit. However, due to the vigorous physiological metabolism of bayberry fruit after harvest, and the fruit is soft and juicy, without protective tissue on the outside, it is susceptible to mechanical damage, and it matures in high temperature and rainy seasons, the fruit is extremely intolerant to storage and transportation, and can only be stored for 2-2 3 days, highly perishable. It is also easy to mold at low tempera...

Claims

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Application Information

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IPC IPC(8): A23B7/153A23B7/04
Inventor 罗自生
Owner ZHEJIANG UNIV
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