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Honey peach composite preservative

A composite fresh-keeping, peach technology, applied in the direction of fruit and vegetable fresh-keeping, food preservation, food science, etc., can solve the problems of difficult storage, browning, poor fresh-keeping effect, etc. Decreased, good fresh-keeping effect

Inactive Publication Date: 2011-07-27
SOUTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because it matures in the high temperature season, the tissue metabolism is vigorous after picking, and it is very easy to lose water, brown and rot, and it is difficult to store, which often causes great economic losses to the fruit growers.
At present, there are many varieties of broad-spectrum fruit and vegetable preservatives on the market, but there are few varieties of preservatives for room temperature preservation of peaches alone, and the preservation effect is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] 1. Peach compound preservative, composed of the following components in terms of mass percentage: 0.1% citric acid, 0.4% calcium chloride, 0.1% ascorbic acid, 0.005% salicylic acid, 0.02% succinic acid, and 0.05% sodium tetraborate , The balance is water.

[0012] 2. Research on the effect of compound preservatives on the storage of juicy peaches

[0013] Method: The peaches to be tested are Piqiu peaches produced in Longquanyi District, Chengdu. After picking, the rotten and diseased fruits were picked out, and the peaches with moderate size and half of the peel turned red were selected for the experiment. The experiments were divided into two groups: ①composite Antistaling agent treatment group: soak the tested peaches in the compound antistaling agent for 10 minutes; ② Blank control group: soak the tested peaches in clean water for 10 minutes; the two groups of peaches are dried and stored at room temperature.

[0014] Results: (1) Compound preservatives can reduce ...

Embodiment 2

[0019] 1. Peach compound preservative, composed of the following components in terms of mass percentage: 0.03% citric acid, 0.2% calcium chloride, 0.03% ascorbic acid, 0.002% salicylic acid, 0.01% succinic acid, and 0.03% sodium tetraborate , The balance is water.

[0020] 2. Research on the storage effect of compound preservatives on juicy peaches: the juicy peaches treated with the compound preservatives of this embodiment, compared with the blank control group, have reduced decay rate and weight loss rate, slowed down fruit firmness, and increased good fruit rate ; Compared with the composite antistaling agent of embodiment 1, the preservation effect is slightly worse.

Embodiment 3

[0022] 1. Peach compound antistaling agent, composed of the following components by mass percentage: 0.08% citric acid, 0.3% calcium chloride, 0.08% ascorbic acid, 0.004% salicylic acid, 0.01% succinic acid, 0.05% sodium tetraborate , The balance is water.

[0023] 2. Research on the storage effect of compound preservatives on juicy peaches: the juicy peaches treated with the compound preservatives of this embodiment, compared with the blank control group, have reduced decay rate and weight loss rate, slowed down fruit firmness, and increased good fruit rate Compared with the composite preservative of Example 1, each index (rot rate, weight loss rate, fruit hardness and good fruit rate) has no significant difference (P<0.05), and the fresh-keeping effect is good.

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PUM

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Abstract

The invention discloses a honey peach composite preservative. The preservative comprises the following components by weight percent: 0.03-0.12% of citric acid, 0.2-0.6% of calcium chloride, 0.03-0.12% of ascorbic acid, 0.002-0.006% of salicylic acid, 0.01-0.03% of succinic acid, 0.03-0.1% of sodium tetraborate and the balance water. The composite preservative can be used to obviously reduce the rotting rate and weight-loss ratio of fruits and obviously inhibit the reduction of the hardness of fruits, has good preservation effect and is applicable to popularization and application.

Description

technical field [0001] The invention relates to a fresh-keeping agent for fruits and vegetables, in particular to a composite fresh-keeping agent for peaches. Background technique [0002] Peach fruit is beautiful in shape, bright in color, rich in nutrition, soft in texture, juicy and sweet, and rich in aroma. It is a summer fruit that people love very much. Because it matures in the high temperature season, the tissue metabolism is vigorous after picking, it is very easy to lose water, brown and rot, and it is difficult to store, which often causes large economic losses to fruit farmers. At present, there are many varieties of broad-spectrum fruit and vegetable preservatives on the market, but there are fewer varieties of preservatives for room temperature preservation of peaches alone, and the preservation effect is not good. Therefore, it is very necessary to develop a kind of efficient and economical peach fresh-keeping agent. Contents of the invention [0003] In v...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23B7/157
Inventor 曾凡坤陈峰
Owner SOUTHWEST UNIV
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