Tech. for preservation of fruits of red bayberry in package with high oxygen content

An oxygen and fruit technology, applied in the field of high oxygen-adjusted packaging and preservation of bayberry fruit, can solve the problems of no obvious breakthrough in the storage and transportation preservation technology, restricting the expansion of the fresh sales market, and difficulty in storage, transportation and preservation, and achieves broad commercial application prospects. High titratable acid content, rot-inhibiting effect

Inactive Publication Date: 2006-06-14
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, red bayberry fruit matures in high temperature and rainy seasons, and it is very difficult to store, transport and keep fresh after harvesting. Despite years of hard work, there has been no obvious breakthrough in the storage, transportation and fresh-keeping technology of this kind of fruit, resulting in huge post-harvest losses.
Due to transportation difficulties, the transportation radius of red bayberry fresh fruit is only 300 kilometers, which seriously restricts the expansion of the fresh sales market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] Below in conjunction with specific experiments, a kind of high-oxygen modified packaging and fresh-keeping technology for red bayberry fruit of the present invention and its application effect will be further described.

[0020] Select "black plum" bayberry fruits with basically the same size and color, no pests and diseases, and no mechanical damage. The pre-cooled red bayberry fruit is put into the bag until the fruit reaches the height of the plastic box mouth, about 3kg per bag, remove the air in the bag, and then fill it with 100% O 2 , Store in a cold storage at 5±1°C after tightening the bag. During storage, samples were taken to determine the fruit rot rate and main quality indicators.

[0021] The results in Table 1 show that the rot rate of red bayberry fruit increases gradually during storage, and high oxygen adjustment can significantly (P≤0.05) inhibit the occurrence of fruit rot. Up to 21.11%. After being refrigerated in high oxygen for 9 days, the frui...

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PUM

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Abstract

A high-oxygen antistaling packing technique for red bayberry includes such steps as choosing fresh red bayberry, precooling, loading them in antistaling bags made of air-tight composite film, filling high-purity (100%) O2 and sealing. Its antistaling time can reach more than 9 days.

Description

1. Technical field [0001] The high-oxygen modified packaging and fresh-keeping technology for bayberry fruit of the invention belongs to the fruit and vegetable storage and fresh-keeping technology, and is specially used for the control of decay and the quality maintenance of the bayberry fruit in the process of storage and transportation after harvesting. 2. Technical Background [0002] Fresh fruits and vegetables are perishable products. It is estimated that the annual loss of fruits and vegetables due to aging, deterioration and rot in the world is as high as 30% on average, and 10-20% in developed countries. In developing countries that lack refrigeration equipment, post-harvest losses of fruits and vegetables Up to 30-50%. In addition to using low temperature and controlled atmosphere to delay the post-ripening aging of fruits and vegetables, traditional fruit and vegetable preservation must also rely on chemical fungicides to control the occurrence of storage diseases...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/144B65B25/14B65B31/04B65D81/18
Inventor 郑永华杨震峰
Owner NANJING AGRICULTURAL UNIVERSITY
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