Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Plum fruit preserving method, plum fruit preservative and preparation method of preservative

A preservative and fruit technology, applied in the field of plum fruit preservatives and its preparation, can solve problems such as easy softening, discoloration, chilling damage, and speed up fruit, achieve brown rot and black rot inhibition, delay aging or chilling damage, The effect of preventing corruption

Inactive Publication Date: 2012-09-05
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
View PDF0 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the plum fruit matures in the high temperature season in summer, it is easy to soften and change color during storage and transportation at room temperature after harvest, which greatly shortens the supply period of fresh fruit, generally only 4-6 days, which affects market sales.
Low temperature storage is the most effective fresh-keeping measure for plum fruit, but unsuitable low temperature can easily lead to chilling injury and accelerate fruit rot

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1 Prepare the plum fruit preservative according to the following steps: the raw materials of the plant source extract are 17.4g of betel nut, 8.5g of clove, 25.7g of cinnamon, 42.9g of green tea, 22.9g of Magnolia officinalis, 21.5g of Radix Paeoniae Rubra, and 20.6g of Radix Paeoniae Alba. Prescription: extract 10 times the amount of 70% ethanol in a shaking table, the rotating speed of the shaking table is 150 rpm, the extraction temperature is 55°C, extract 3 times, each extraction is 60 minutes; combine the extracts, filter , the filtrate was concentrated under reduced pressure, the concentration temperature was 60°C, and then vacuum-dried to a dry extract, the drying temperature was 65°C, the pressure was 0.075Mpa, and it was pulverized into fine powder; then 15g of calcium propionate and 1.5g of salicylic acid were added, and mixed evenly. Add distilled water to a total volume of 1000 ml, homogenize with a homogenizer, the homogenization speed is 12000 rpm,...

Embodiment 2

[0014] Embodiment two Prepare plum fruit preservative according to the following steps:

[0015] The raw material of the plant source extract is composed of 11.2g of betel nut, 7.6g of clove, 21.3g of cinnamon, 32.6g of green tea, 18.5g of Magnolia officinalis, 18.5g of red peony root, and 11.6g of raw basil; % ethanol is extracted in a shaker, the shaker speed is 150 revolutions per minute, and the extraction temperature is 55°C, and the extraction is performed 3 times, and each extraction is 60 minutes; the extracts are combined, filtered, and the filtrate is concentrated under reduced pressure, and the concentration temperature is 60°C. Then vacuum dry to dry extract, drying temperature 65 ℃, pressure 0.075Mpa, crushed into fine powder; then add 10g of calcium propionate, 1g of salicylic acid, mix well, add distilled water to a total volume of 1000ml, homogenize with a homogenizer Homogenization, the homogenization speed is 12,000 revolutions per minute, the homogenization ...

Embodiment 3

[0016] Embodiment three Prepare plum fruit preservative according to the following steps:

[0017] The raw materials of the plant source extract are composed of 27.4g of betel nut, 12.6g of clove, 27.4g of cinnamon, 51.8g of green tea, 35.3g of Magnolia officinalis, 27.6g of red peony root, and 21.8g of raw basil; % ethanol is extracted in a shaker, the shaker speed is 150 revolutions per minute, and the extraction temperature is 55°C, and the extraction is performed 3 times, and each extraction is 60 minutes; the extracts are combined, filtered, and the filtrate is concentrated under reduced pressure, and the concentration temperature is 60°C. Then vacuum dry to dry extract, drying temperature 65C, pressure 0.075Mpa, pulverize into fine powder; then add calcium propionate 20g, salicylic acid 2g, mix well, add distilled water to total volume 1000ml, homogenize with homogenizer , the homogenization speed is 12,000 revolutions per minute, the homogenization time is 2 minutes, an...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a plum fruit preserving method and provides a fruit preservative for processing picked plum fruit. The fruit preservative comprises 17.4 grams of areca nut, 8.5 grams of clove, 25.7 grams of cinnamon, 42.9 grams of green tea, 22.9 grams of officinal magnolia bark, 21.5 grams of red paeony root, 20.6 grams of raw sessile stemona root, 15 grams of calcium propionate and 1.5 grams of salicylic acid. In the plum fruit preserving method, medium-mature plum fruit is treated by the preservative first and then fumigated by 1-methylcyclopropene at a concentration of 5ppm and chlorine dioxide at a concentration of 10ppm at 20 DEG C for 24 hours, then the plum fruit is refrigerated at 0 to 1 DEG C, and when moved from a refrigerating warehouse to low-temperature goods shelvesfor storage, the plum fruit is stored at 8 to 10 DEG C. The preserving method of the invention is safe, efficient, convenient and quick and can keep the quality and effectively reduce the rotting rate of the plum fruit.

Description

technical field [0001] The invention relates to a fruit fresh-keeping agent, and the fresh-keeping agent used in the fresh-keeping method and a preparation method thereof, in particular to a plum fruit fresh-keeping agent and a preparation method thereof. Background technique [0002] Plum fruit is sweet and sour, nutritious and deeply loved by consumers. However, since the plum fruit matures in the high temperature season in summer, it is easy to soften and change color during post-harvest storage and transportation at room temperature, which greatly shortens the supply period of fresh fruit, generally only 4-6 days, affecting market sales. Low temperature storage is the most effective fresh-keeping measure for plum fruit, but unsuitable low temperature can easily lead to chilling injury and accelerate fruit rot. The invention aims at the characteristics that plum fruits are prone to fruit softening and rot after harvesting, and provides a fresh-keeping agent and a fresh-k...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23B7/00A23B7/144A23B7/04
Inventor 王友升郭晓敏王贵禧李丽萍
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com