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Method for preserving cut apple for ultra-long time by conditioning air

A technology of controlled atmosphere preservation and apple preservation, which is applied in the fields of fruit and vegetable preservation, food preservation, and protection of fruits/vegetables with a coating protective layer. It can solve the problems of short and single storage time of fresh-cut apples, and the effect of prolonged preservation is not obvious. , to achieve good food safety performance, improve storage quality, and prevent microbial infection

Active Publication Date: 2014-03-19
SDIC ZHONGLU FRUIT JUICE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the commonly used fresh-cut apple fresh-keeping method is a single low-temperature cold-chain storage, or a single preservative treatment. The fresh-cut apples treated by the above two methods have a short storage time, generally between 3-10 days. The effect of prolonging the time is not obvious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A method for ultra-long-term controlled-atmosphere preservation of sliced ​​apples, the steps are as follows:

[0037] ⑴Material selection: Select fresh apples with uniform size, no pests and corruption, and store them in a cold storage at 0±0.5°C after pre-cooling at 0°C.

[0038] (2) Cleaning: After the apples are washed with clean water, they are soaked in 200 μL / L sodium hypochlorite solution for 3 minutes to achieve the effect of sterilization and cleaning.

[0039] (3) Slicing: Slice the apples longitudinally with a sterilized knife, remove the pedicle and core, and each slice is about 2cm thick.

[0040] ⑷Color protection: Carry out color protection coating treatment on the cut apples. Among them, the color-protecting agent uses 1% ascorbic acid, 1% citric acid and 0.7% calcium chloride, combined with 0.7% chitosan for coating treatment, and the cut apples are soaked in the composite color-protecting solution for 10 minutes;

[0041] ⑸ Drain: Use cold air to tr...

Embodiment 2

[0047] A method for ultra-long-term controlled-atmosphere preservation of sliced ​​apples, the steps are as follows:

[0048] ⑴Material selection: select fresh apples with uniform size, no pests and corruption, and store them in a cold storage at -1±0.5°C after pre-cooling at -1°C.

[0049] (2) Cleaning: After the apples are washed with clean water, they are soaked in 250 μL / L sodium hypochlorite solution for 5 minutes to achieve the effect of sterilization and cleaning.

[0050] (3) Slicing: Slice the apples longitudinally with a sterilized knife, remove the pedicle and core, and each slice is about 2cm thick.

[0051] ⑷Color protection: Carry out color protection coating treatment on the cut apples. Among them, 1% ascorbic acid, 0.5% citric acid, and 0.5% calcium chloride are used as the color-protecting agent, and the sliced ​​apples are soaked in the composite color-protecting solution for 15 minutes, and then combined with 0.5% sodium carboxymethylcellulose for coating t...

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PUM

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Abstract

The invention relates to a method for preserving cut apple for an ultra-long time by conditioning air. The method comprises the following steps: (1) cutting complete apples into blocks; (2) protecting colour of the apple blocks by using a colour protecting agent and coating films on the apple blocks by using a film coating agent; (3) draining the apple blocks and then processing the apple blocks in a continuous high-oxygen-concentration condition; and (4) carrying out gas packing the processed apple blocks, sterilizing the apple blocks and finally refrigerating the apple blocks, wherein all the operations are carried out at 0-5 DEG C. According to the method, the apples are cut at a low temperature and then processed under a high-oxygen-concentration condition; compared with the process of only refrigerating cut apples, the method provided by the invention has the advantages that the preservation period of the cut apple can be prolonged much longer, and due to the high oxygen concentration, the growth of some bacterium and funguses can be suppressed, the rottenness of the fruits and vegetables in preservation can be reduced, the respiration effect and ethylene synthesis of the fruits and vegetables can be reduced, the tissue brown stain can be slowed and the generation of substances with peculiar smells such as acetaldehyde and ethanol and the like can be reduced, so that the quality of the fruits and vegetables in preservation can be improved.

Description

technical field [0001] The invention belongs to the technical field of food fresh-keeping, and in particular relates to a super-long-term controlled-atmosphere fresh-keeping method for sliced ​​apples. Background technique [0002] Fresh-cut apples have the characteristics of freshness, nutrition and convenience, and have broad development prospects. However, due to the destruction of the integrity of apples, the tissues are vulnerable to damage, and the regional structure of enzymes and substrates inside the tissues is destroyed, causing various physiological and biochemical reactions, especially the occurrence of enzymatic browning, which seriously affects the quality of cutting apples. Appearance and quality; In addition, slicing apples is more prone to problems such as nutrient loss and microbial infection, which greatly increases the difficulty of fresh-keeping and restricts the development of the fresh-cut apple industry. [0003] According to retrieval, the existing ...

Claims

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Application Information

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IPC IPC(8): A23B7/148A23B7/16A23B7/04
Inventor 李琪王思新冷传祝李喜宏李瑶瑶
Owner SDIC ZHONGLU FRUIT JUICE
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