Method for improving preservation effect of table blueberries

A technology for fresh eating of blueberries, applied in food preservation, gardening methods, freshness of fruits and vegetables, etc.

Active Publication Date: 2015-05-20
红河百禄遐福农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no precedent for its use in blueberry preservation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment one (Blueberry species tested: Yuanlan; sugar alcohol chelated calcium liquid fertilizer diluted 1500 times with water)

[0014] 90 healthy plants (Yuanlan) were selected at the age of 7, and 45 of them were sprayed with 1500 times sugar alcohol chelated calcium every 15 days after fruit setting, and the remaining 45 plants were sprayed with distilled water for a total of 4 times. Then the fresh fruits are picked, sorted, put into small polyethylene (PE) boxes (150g / box), and then put into microporous fresh-keeping bags (10 boxes / bag), pre-cooled at 0±1°C for 24 hours, and then tied. Stored at -1°C, the calcium content in sugar alcohol chelated calcium liquid fertilizer is 140 grams / Lift.

[0015] According to GB / T 5009.92-2003, the content of calcium ion in the cell wall isolate of blueberry fruit was determined. Among them, the calcium ion content in the fresh fruit sprayed with sugar alcohol chelated calcium was 307±7.91 mg / 100g, and that in the cont...

Embodiment 2

[0017] Embodiment two (Blueberry species tested: pink blue; sugar alcohol chelated calcium liquid fertilizer diluted 1000 times with water)

[0018] 90 healthy plants (Yuanlan) were selected at the age of 7, and 45 of them were sprayed with 1500 times sugar alcohol chelated calcium every 15 days after fruit setting, and the remaining 45 plants were sprayed with distilled water for a total of 4 times. Then the fresh fruits are picked, sorted, put into small polyethylene (PE) boxes (150g / box), and then put into microporous fresh-keeping bags (10 boxes / bag), pre-cooled at 0±1°C for 24 hours, and then tied. Store at -1°C.

[0019] According to GB / T 5009.92-2003, the content of calcium ion in the cell wall isolate of blueberry fruit was determined. Among them, the calcium ion content in the fresh fruit sprayed with sugar alcohol chelated calcium was 277±3.51 mg / 100g, and that in the control group (sprayed with distilled water) was 239±5.63 mg / 100g

[0020] After 80 days of stor...

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PUM

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Abstract

The invention relates to a preservation method for table blueberries, particularly relates to a preservation method for increasing the content of calcium ions in fruit cell walls by spraying blueberry fresh fruits through organic calcium (sugar alcohol chelated calcium), and belongs to the technical field of agricultural food science. Aiming at the disadvantage that the fresh blueberry fruits are very easy to soften so as to be rotted in a storage process, the preservation prolonging aim is realized by the method for increasing the content of the calcium ions in the fruit cell walls and inhibiting the cell separation. A sugar alcohol chelated calcium liquid fertilizer is used for carrying out fixed-period spraying (15 times per day) on the fruit-setting blueberry fruits; then the fresh fruits are picked, sorted and put into a small polyethylene (PE) box (150 grams per box), and then the boxes are contained in a micro-pore preservation bag (10 boxes per bag); then the bags are tied after the fresh fruits are pre-cooled at 0+ / -1 DEG C for 24 hours to be stored under the condition of -1 DEG C.

Description

technical field [0001] This patent relates to the field of agricultural food science and technology, specifically a fresh-keeping method that uses organic calcium (sugar alcohol chelated calcium) to increase the calcium content in blueberry fruit cells and combines the technology of spontaneous modified atmosphere preservation. Background technique [0002] High-efficiency vegetable storage and fresh-keeping technology is the key to ensuring that fruits and vegetables will not rot in peak seasons, continue in off-seasons, expand sales radius, improve economic benefits, and achieve "high yield and harvest". In recent years, with the improvement of living standards, people have higher and higher requirements for the quality of food. Therefore, low-cost fresh-keeping technology that meets food safety requirements is of great significance to the fresh-keeping industry. [0003] Calcium appears to be very important in maintaining the stability of plant cell structures. It play...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23B7/04A01G7/06
Inventor 王瑞马立志岑顺友谢国芳刘晓燕刘志刚吉宁周笑犁雷霁卿
Owner 红河百禄遐福农业发展有限公司
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