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Fresh-keeping agent for peach and its fresh-keeping method

A fresh-keeping method and a technology of a preservative, which are applied in fresh peach preservatives and the field of peach fresh-keeping, can solve the problems of reduced breathing intensity, high humidity in the bag, and damage to the preservative, and achieve delayed post-ripening time, reduced breathing intensity, and delayed The effect of breathing jumps

Inactive Publication Date: 2006-06-21
CHINESE ACAD OF AGRI MECHANIZATION SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the more influential fresh-keeping products on the market that can be used for peach fresh-keeping are the CT-special antiseptic fresh-keeping mats for drupe fruits of the National Agricultural Products Fresh-keeping Center, and the fresh-keeping bags used with it. This technology is used for peach fresh-keeping storage. The biggest disadvantage is: the requirement for storage temperature accuracy is high. When the storage temperature fluctuation is greater than 0.5°C, it is easy to cause excessive humidity in the bag, dripping dew, and damage to the preservative. The water in the bag drips onto the peaches and easily rots.
It is also reported that the developed HCF preservative only has a certain antiseptic and antibacterial effect and reduces the respiratory intensity in the short-term storage test of 12 days.

Method used

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  • Fresh-keeping agent for peach and its fresh-keeping method
  • Fresh-keeping agent for peach and its fresh-keeping method
  • Fresh-keeping agent for peach and its fresh-keeping method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Preparation of Fresh Peach Preservative

[0036] Dissolve 1 kg of potassium permanganate into 6 kg of water. After potassium permanganate is fully dissolved, add 2 kg of nano-silver and 6 kg of foam stone powder, and add water while stirring until potassium permanganate, nano-silver and foam are added. The foam stones are mixed evenly to obtain the mixture; then the mixture is naturally dried to obtain the fresh peach antistaling agent of the present invention containing 1 kg of potassium permanganate, 2 kg of nano-silver, and 6 kg of foam stone particles. The potassium permanganate, nano-silver and foam stone particles are all available in the market.

Embodiment 2

[0038] Preparation of Fresh Peach Preservative

[0039] Dissolve 0.5kg of potassium permanganate into 3kg of water, after the potassium permanganate is fully dissolved, add 3kg of nano-silver and 8kg of foam stone powder to it, add water while stirring until potassium permanganate, nano-silver and The foam stone is mixed evenly to obtain the mixture; then the mixture is dried to obtain the fresh peach antistaling agent of the present invention containing 0.5 kg of potassium permanganate, 3 kg of nano-silver and 8 kg of foam stone particles. The potassium permanganate, nano-silver and foam stone particles are all available in the market.

Embodiment 3

[0041] Preparation of Fresh Peach Preservative

[0042] Prepare according to the method of present embodiment 1, and difference is that the weight of selection raw material is different, i.e. potassium permanganate 1.5kg, nano-silver 1kg, foam stone powder 3kg, the water yield for dissolving potassium permanganate is 9kg, Obtain the fresh peach antistaling agent of the present invention that contains potassium permanganate 1.5kg, nano-silver 1kg, foam stone powder 3kg. The potassium permanganate, nano-silver and foam stone particles are all available in the market.

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Abstract

The present invention relates to fruit preserving technology. The fresh peach preserving agent contains potassium permanganate in 0.5-1.5 weight portions, nanometer silver in 1-3 weight portions and sepiolite powder in 3-9 weight portions. The fresh peach preserving process with the fresh peach preserving agent includes the steps of: the pre-treatment of spraying 0.4-0.6 % concentration calcium chloride solution before picking; pre-cooling treatment of cooling the picked peach to storing temperature; sorting and bagging to pack sorted peach inside preserving bag with the fresh peach preserving agent; and storing in cold warehouse at humidity of 85-90 % and certain storing temperature. The present invention has the active effect of lowering peach breath strength, delaying post-mature and prolonging preservation period. Compared with available preserving agent, the present invention has 10-20 days longer preservation period.

Description

technical field [0001] The invention relates to the field of fruit preservation agents, in particular to a fresh peach preservation agent and a peach preservation method thereof. Background technique [0002] At present, the more influential fresh-keeping products on the market that can be used for peach fresh-keeping are the CT-special antiseptic fresh-keeping mats for drupe fruits of the National Agricultural Products Fresh-keeping Center, and the fresh-keeping bags used with it. This technology is used for peach fresh-keeping storage. The biggest disadvantage is: the requirement for storage temperature accuracy is high. When the storage temperature fluctuation is greater than 0.5°C, it is easy to cause excessive humidity in the bag, produce dew, and damage the preservative, and the water in the bag will easily rot on the peaches. It is also reported that the developed HCF preservative only has a certain antiseptic and antibacterial effect and reduces the respiratory inten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/157
Inventor 赵美华赵有斌张云川刘威刘文秀
Owner CHINESE ACAD OF AGRI MECHANIZATION SCI
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