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Method for prolonging shelf life of fresh-cut fruits and vegetables by treatment of medium-pressure mixed inert gases

An inert gas, shelf-life technology, applied in fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of great influence on fruit and vegetable tissue, and great damage to the quality of fresh-cut fruits and vegetables, so as to reduce evaporation and juice loss, maintain Sensory quality and nutritional value, protection against enzymatic browning

Active Publication Date: 2011-06-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the processing pressure of this patent reaches 300-400MPa, which has a great impact on the fruit and vegetable tissue. It is suitable for fruits and vegetables with dense and hard tissue structure, and the effect is better, but it will cause great damage to the quality of fresh-cut fruits and vegetables with soft tissue structure.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1. Pressure processing of fresh-cut cantaloupe by mixed inert gas

[0012] Pick out cantaloupe raw materials with no rot, uniform color and the same maturity, soak in hypochlorous acid water with a chlorine content of 100-200 mg / L for 3-5 minutes, and then rinse with water. The cutting knife and the loading container are sterilized by treating them with 1% hypochlorite solution for 3 minutes, draining the water on the surface of the cantaloupe, manually peeling and removing the internal seeds with a sharp stainless steel blade, and cutting into a uniform thickness of 2cm Sliced, fresh-cut cantaloupe with an initial breath strength of 30mg CO 2 / kg.h, the initial activities of peroxidase (POD) and polyphenol oxide (PPO) were 11.258U / g.min and 25.319U / g.min, respectively. Put the cantaloupe slices into a temperature-controllable high-pressure processing equipment, pass in a mixed inert gas (argon: 50%; nitrogen: 40%; xenon: 10%), pressurize to 20MPa for 40 mi...

Embodiment 2

[0013] Embodiment 2. Pressure treatment of fresh-cut pineapple with mixed inert gas

[0014] The harvested pineapples were stored in a refrigerator at 5°C before processing. Choose raw materials that are seven-ripe, non-rotten, and uniform in size, soak them in hypochlorous acid water with a chlorine content of 100-200 mg / L for 3-5 minutes, and then rinse them with clean water. The cutting tool and loading container were treated with 1% hypochlorite solution for 3 minutes for disinfection, and the water on the surface of the pineapple was drained, and the cutting tool and loading container were treated with 1% hypochlorite solution for 5 minutes For disinfection, use a sharp stainless steel cylinder dedicated to peeling pineapple, remove the pineapple skin and eyes, then cut the fruit crosswise into round slices about 3cm thick, and cut the core into four slices. Fresh-cut pineapple has an initial respiratory intensity of 40 mg CO 2 / kg.h, the initial activities of peroxidas...

Embodiment 3

[0015] Embodiment 3. Pressure treatment of fresh-cut carrots with mixed inert gas

[0016] Pick carrot raw materials that are not rotten and uniform in size, soak them in hypochlorous acid water with a chlorine content of 100-200 mg / L for 3-5 minutes, and then rinse them with clean water. Slicing knives and loading containers were sterilized by treating them with 1% hypochlorite solution for 3 minutes, manually removing the outer skin with a sharp stainless steel blade, cutting radially into 1-1.5 cm thick slices, and freshly cutting carrots The initial breath intensity is 30mg CO 2 / kg.h, the initial activities of peroxidase (POD) and polyphenol oxide (PPO) were 9.374U / g.min and 18.682U / g.min, respectively. Put carrot slices into a temperature-controllable high-pressure processing equipment, pass in a mixed inert gas (argon: 50%; nitrogen: 30%; xenon: 20%), pressurize to 25MPa for 50 minutes, and immediately pack Packed in a fresh-keeping bag and heat-sealed. Store at roo...

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PUM

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Abstract

The invention relates to a method for prolonging the shelf life of fresh-cut fruits and vegetables by treatment of medium-pressure mixed inert gases, and belongs to the technical field of refreshing and storage of fruits and vegetables. Aiming at the characteristics of moisture loss, browning, microbial contamination and difficulty in quality maintenance in the fresh-cut fruits and vegetables, the invention provides a method for prolonging the shelf life by pressurization of the mixed inert gases. The fresh-cut fruits and vegetables are pressurized by the mixed inert gases (argon, nitrogen and xenon) to reach the pressure of between 20 and 25 MPa and are processed for 30 to 60 minutes, and water molecules on fresh-cut surfaces form gas hydrates, so the activity of the water molecules in the fruits and vegetables and the activity of enzymes are inhibited, and 15 to 20 percent of inert gas-containing micro air holes are formed in tissue to achieve the better subsequent refreshing effect. By the method, the metabolic loss and microbial contamination during the storage of the fresh-cut fruits and vegetables are reduced, the enzymatic browning and tissue softening of the fresh-cut fruits and vegetables are inhibited, the organoleptic quality and nutritive value of the fresh-cut fruits and vegetables are better kept, the shelf life of the fresh-cut fruits and vegetables is prolonged by 10 to 15 days under the condition of cold storage, and the shelf storage life of the fresh-cut fruits and vegetables is prolonged by 7 to 8 days at room temperature.

Description

technical field [0001] The invention discloses a method for prolonging the shelf life of fresh-cut fruits and vegetables by treating with medium-pressure mixed inert gas, which belongs to the technical field of fresh-keeping and storage of fruits and vegetables. Background technique [0002] In my country, vegetables and fruits are one of the most consumed foods, but they are also one of the agricultural products with the most backward post-harvest processing and distribution system. At present, most of the fruit and vegetable varieties appear in the farmers' fruit and vegetable markets in various places in the form of unprocessed arrangement. In this primitive circulation system, there are problems such as serious post-harvest loss, difficult transportation and waste pollution. At present, with the improvement of people's living standards, the acceleration of the pace of life and the concern for health, the fresh-cut fruit and vegetable circulation system with the characte...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/152A23B7/154
Inventor 张慜吴志霜丁占生廖红梅
Owner JIANGNAN UNIV
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