Fructus Momordicae Storage Using Ozone and Chemical Agents
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Solution Overview
Problem
Current methods for storing and processing fresh fructus momordicae result in high bad fruit rates, poor taste, and mouthfeel of processed products due to inadequate freshness preservation and saccharification, leading to economic losses and quality issues.
Innovation Solution
A method involving the use of a mixed chemical agent of ε-polylysine hydrochloride and calcium propionate, combined with ozone conditioning, to achieve long-term freshness preservation and storage of fructus momordicae. This method also includes regulating temperature and humidity, and using exogenous ethylene to induce ripening and saccharification.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If conventional cold storage is used for fructus momordicae, then storage time can be extended slightly, but bad fruit rate increases significantly and saccharification is inhibited
Solution Approach 1:
The patent changes the storage parameters from conventional cold storage (low temperature only) to a controlled atmosphere storage system with specific temperature range (5-15°C), high relative humidity (85-95%), and controlled gas composition (O2: 2-5%, CO2: 3-10%). This combination of parameters creates optimal conditions for freshness preservation while enabling subsequent saccharification, resolving the contradiction between extending storage time and maintaining fruit quality
Solution Approach 2:
The patent introduces chemical agents (ε-polylysine hydrochloride and calcium propionate) as intermediaries to control microbial growth and metabolism during storage. These agents act as mediators between the storage environment and the fruit, preventing spoilage and maintaining the fruit's metabolic state for later saccharification, thereby reducing bad fruit rate while extending storage duration
2Duration of action of stationary object
If fresh fructus momordicae is stored for long term, then supply stability is improved, but saccharification capability deteriorates
Solution Approach 1:
The patent applies preliminary action by treating the fruit with chemical agents (ε-polylysine hydrochloride and calcium propionate) before storage and maintaining specific storage conditions that preserve metabolic activity. This preliminary preservation of saccharification capability allows the fruit to be stored for extended periods (60-240 days) while retaining the ability to saccharify effectively when processed, eliminating the need for immediate processing
Solution Approach 2:
The patent changes the storage parameters to a specific controlled atmosphere (high humidity 85-95%, temperature 5-15°C, controlled O2 and CO2 levels) that differs from conventional storage. These parameter changes maintain the fruit's physiological state and enzymatic activity, preserving saccharification capability while enabling long-term storage supply stability
3Ease of operation
If conventional storage methods are used, then processing simplicity is maintained, but product quality deteriorates
Solution Approach 1:
The patent introduces chemical agents (ε-polylysine hydrochloride and calcium propionate) as intermediaries to control microbial growth and maintain fruit quality during storage. These agents are applied through simple spraying or dipping methods that do not complicate the processing workflow, yet they significantly improve product quality by preventing spoilage and maintaining freshness, thus resolving the contradiction between processing simplicity and product quality
Solution Approach 2:
The patent changes the storage parameters to controlled atmosphere conditions (specific temperature, humidity, and gas composition) that improve product quality. While these parameter changes require some additional control infrastructure, the overall processing remains relatively simple and can be integrated into existing facilities, achieving better product quality without excessive operational complexity
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method significantly reduces bad fruit rates, improves the quality of processed products, and extends the storage period of fresh fructus momordicae from 25 days to 270 days, while maintaining the quality and sweetness of mogroside, fructus momordicae sugar, wine, and mannitol.
Implementation Method 1
a method involving the use of a mixed chemical agent of ε-polylysine hydrochloride and calcium propionate, combined with ozone conditioning, to achieve long-term freshness preservation and storage of fructus momordicae
Implementation Method 2
a method involving the use of a mixed chemical agent of ε-polylysine hydrochloride and calcium propionate, combined with ozone conditioning, to achieve long-term freshness preservation and storage of fructus momordicae
Implementation Method 3
This method also includes regulating temperature and humidity
Implementation Method 4
This method also includes regulating temperature and humidity
Implementation Method 5
using exogenous ethylene to induce ripening and saccharification
Data Source
AI summary
A method for industrially producing mogroside, fructus momordicae sugar/wine and mannitol from fresh fructus momordicae. The method includes the following steps: freshness-preserving and post-ripening: intervally spraying a mixed aqueous solution of ε-polylysine hydrochloride and calcium propionate, while intervally activating an ozone cycle; and spraying an aqueous solution of ethephon during post-ripening; preparation of mogroside: obtaining mogroside by subjecting the fresh-preserved and post-ripened fructus momordicae to water extraction, microfiltration, gradient processing with combined resins, concentration and spray-drying; preparation of fructus momordicae sugar: obtaining fructus momordicae sugar by compounding the mogroside and a non-sugar sweet substance; preparation of fructus momordicae wine: obtaining fructus momordicae wine by subjecting a macroporous adsorption resin effluent to fermentation and distillation to obtain a distillate, and then formulating same with the mogroside; and preparation of mannitol: obtaining mannitol by subjecting a distillation bottom liquor during the distillation of the fructus momordicae wine to microfiltration, nanofiltration, concentration and crystallization.