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Preservation method of sweet potato

A sweet potato and cold storage technology, which is applied in food preservation, fruit and vegetable preservation, and fruit/vegetable preservation through freezing/refrigeration, etc. It can solve the problems of pesticide residues, poor quality, unsatisfactory product quality, etc., and achieve long preservation period and quality maintenance , good fresh-keeping effect

Inactive Publication Date: 2014-04-16
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the extensive cellar storage method is adopted, and the sweet potato can only be stored for 60-90 days, and the quality is poor; the sweet potato is sprayed or soaked with pesticides such as thiophanate-methyl and carbendazim before entering the cellar, and the storage effect is good. It can reach 120-150 days, but the quality of the product after storage is not ideal, and the pesticide residue is serious

Method used

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  • Preservation method of sweet potato
  • Preservation method of sweet potato
  • Preservation method of sweet potato

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] 1. Cold storage disinfection

[0038] Use a mixture of copper sulfate, lime, and water at a mass ratio of 1:1:50 to brush the walls and floors of the cold storage, and use a disinfectant solution with a mass ratio of formaldehyde to potassium permanganate of 5:1 at 5 g / m 3 The amount of fumigation cold storage for 24 to 48 hours.

[0039] 2. Treatment of wound healing

[0040] The harvested sweet potatoes are placed at 30-35°C and the relative humidity is 90%-95% callus treatment for 5 days, and the sweet potatoes lose 3%-5% of water.

[0041] 3. Low temperature treatment

[0042] Put the sweet potato after callus treatment into a plastic mesh turnover box, transfer it to a 4°C cold storage, and treat it at low temperature for 2 days.

[0043] 4. Thiabendazole fumigation

[0044] The mass concentration is 4.5% thiabendazole fumigant by 6g / m 3 Put them into porcelain trays, place them evenly in the cold storage, ignite and extinguish the open flame to let it smoke, ...

Embodiment 2

[0052] In the low-temperature treatment step 3 of Example 1, the sweet potatoes after the callus treatment were packed into a plastic mesh turnover box, transferred to a 3° C. cold storage, and treated at a low temperature for 2 days. In thiabendazole fumigation step 4, the mass concentration of thiabendazole fumigant is 4.5% by 2g / m 3Put them into porcelain trays, place them evenly in the cold storage, ignite and extinguish the open flame to smoke, and fumigate the sweet potatoes for 4 hours. In storage step 6, put the boxed sweet potatoes in the cold storage at a distance of 10 to 15 cm from the side wall, a distance of 1 cm between the cardboard packaging box and a cardboard box, and 60 cm from the top of the warehouse. The temperature is 10 ° C and the relative humidity is 80% ~ 90% storage. Other steps are identical with embodiment 1.

Embodiment 3

[0054] In the low-temperature treatment step 3 of Example 1, the sweet potatoes after the callus treatment were packed into a plastic mesh turnover box, transferred to a 5° C. cold storage, and treated at a low temperature for 2 days. In the thiabendazole fumigation step 4, the thiabendazole fumigant with a mass concentration of 4.5% is 8g / m 3 Put them into porcelain trays, place them evenly in the cold storage, ignite and extinguish the open flame to smoke, and fumigate the sweet potatoes for 2.5 hours. In storage step 6, the boxed sweet potatoes are placed in the cold storage at a distance of 10 to 15 cm from the side wall, a distance of 10 cm between cardboard boxes and a distance of at least 100 cm from the top of the storehouse, at 13°C and a relative humidity of 80 %~90% storage. Other steps are identical with embodiment 1.

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Abstract

The invention relates to a preservation method of ipomoea batatas. The preservation method comprises the steps of disinfecting a refrigeration house, processing callus, processing at low temperature, fumigating through thiabendazole, packaging in vacuum, storing, and removing from a warehouse. By adopting the preservation method of ipomoea batatas disclosed by the invention, harvested qin batatas No.5 ipomoea batatas are stored; the result shows that after the qin batatas No.5 ipomoea batatas are stored for 210 days, the decay index is 0.185; the commodity rate is 93%; and the storage effect is good. The preservation method of ipomoea batatas disclosed by the invention has the advantages of being easy to operate, long in refreshing time, good in refreshing effect, safe for eating, obvious in economic benefit and the like and can be widely popularized and applied.

Description

technical field [0001] The invention belongs to the technical field of fruit or vegetable preservation, and in particular relates to a sweet potato preservation method. Background technique [0002] Sweet potato (Ipomoea batatas), also known as sweet potato, sweet potato, sweet potato, sweet potato, sweet potato, etc., is an important cultivated species of the genus Ipomoea in the family Convolvulaceae, and has a cultivation history of more than 400 years in China. At present, about 6.7 million hectares of sweet potatoes are planted in China every year, with an output of about 100 million tons, ranking first in the world. However, according to statistics, due to the high water content of fresh sweet potatoes, the skin is thin and fragile, and it is prone to cold damage, wet damage, dry damage, disease, etc., and the rate of mildew and deterioration reaches 15%, causing huge economic losses and seriously restricting the development of this industry. It is urgent to study pos...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/04A23B7/144
Inventor 张有林张润光韩军岐钟玉王新腾
Owner SHAANXI NORMAL UNIV
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