Method for preserving red date by coating

Abstract

The invention discloses a method for preserving red date by coating, and belongs to the technical field of fruit and vegetable preservation. The method is mainly technically characterized in that: the red dates are coated with a composite preservation consisting of chitosan, corn starch and CaCl2. By the method, the hardness and Vc content of the red dates can be effectively kept, rot and browning are inhibited, and the content of soluble solid state materials and titratable acid is reduced, so that the storage period of the fresh red dates is effectively prolonged. The invention has the advantages that: the preservation method has characteristics of simplicity, convenience, high efficiency, safety and practicability, the red dates can be stored for 6 months at low temperature or more than 1 month at normal temperature and the original quality of the fresh red dates is kept. The method is suitable for large-scale commercial application, and has wide application prospect and good economic and social benefits.

Description

Technical field: [0001] The invention discloses a film-coating method for preserving red dates, which belongs to the technical field of fruit and vegetable preservation. Background technique: [0002] Jujube, also known as Chinese jujube, Chinese jujube, and Chinese jujube, is rich in nutrition, unique in flavor, and has high therapeutic value. It is known as "living vitamin pills". Especially in recent years, people have paid more and more attention to eating fresh jujube, and their understanding of its commodity value and therapeutic value has also been newly improved, and its market prospect is extremely broad. However, due to its own physiological characteristics, it is very easy to lose water, shrink, brown, wine and rot after harvest, accompanied by V C A large amount of nutrients such as loss, only a few days of fresh and crisp state at room temperature, V C Rapid oxidation, the content is less than 5% of fresh jujube. If the storage period of fresh jujubes is effe...

AI Technical Summary

Problems solved by technology

Jujube is very susceptible to microbial infection and rot during storage. Simple low-temperature storage can reduce microbial pathogenesis, but it cannot fundamentally inhibit it, and browning and V C The loss of other nutrients is obvious

Jujube is different from apples, bananas and other fruits, which cannot tolerate high volume fraction of CO for a long time during storage. 2 , so controlled atmosphere storage has no obvious effect

There are many deficiencies in the irradiation fresh-keeping method: its principle is to kill microorganisms, but it cannot inhibit browning and V C In addition, the size of the irradiation dose also involves food safety issues. According to the regulations, the food that has been irradiated must be clearly stated on the label. The realization of irradiation requires extremely strong technical conditions, so it can be operated sex very small

At home and abroad, there have been many researches on the preservation of tomato, cucumber, green pepper, strawberry, kiwi, mango and eggs with chitosan coating film, but there are few studies on jujube preservation, and the literature reports use a single Chitosan-coated fresh-keeping winter jujube, because the chitosan film is sensitive to water and has poor water-proof ability, the single-use effect is not ideal