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Logistics link fresh-keeping packaging method for fresh figs

A technology of fresh-keeping packaging and figs, applied in the field of fresh-keeping packaging of vegetables and fruits, can solve problems affecting product sales, achieve the effects of ensuring safety, long fresh-keeping time, and expanding sales scope

Active Publication Date: 2014-07-16
HUAWEI TEHCHNOLOGIES CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The patent with the publication number CN102106377A uses chemical preparations calcium chloride, ethanol and sodium alginate to make a solution to soak fresh figs. Its impact on edible nutritional quality and safety and convenience are worthy of inspection and discussion. The production and preservation methods of food spraying chemical reagents will more or less cause consumers to purchase concerns, directly affecting product sales

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A) To prepare ethylene absorbent, first soak zeolite with a particle diameter of 2mm-6mm in saturated potassium permanganate solution for 360min, then filter and dry, and weigh each bag with a weight of 0.9g Amount is sub-packed in waterproof air-permeable paper bag, obtains bagged ethylene absorbent, stand-by, the waterproof air-permeable paper bag described in this step can be purchased by commercially available channels, for example selects for use by Guangming Food Packaging Material Co., Ltd., Changshu City, Jiangsu Province, China. The brand produced and sold in the market before this application was filed was CSG-A type waterproof breathable bag;

[0029] B) Harvesting, picking fresh figs with reddish-purple stripes and / or deep purple-red stripes on the surface without pest erosion, rot, and no skin damage (broken) to obtain fresh figs;

[0030] C) Pre-cooling storage. Put the fresh figs obtained in step B) into a clean open container and send them to a sterilize...

Embodiment 2

[0037] Only change the soaking time in step A) to 240min; change the storage temperature of the cold storage in step C) to -0.5°C, and change the storage time to 9h; change the sterilization temperature in step D) to 2°C, ozone Change the concentration to 0.01mg / L, change the relative humidity to RH80%; change the weight ratio of fresh figs purchased online to bagged ethylene absorbent in step E) to 1000:7.2, and the rest are the same as the description of Example 1.

[0038] By simulating the normal temperature logistics conditions of online shopping for figs, comparative measurement and evaluation show that the method of the present invention is combined with 7.2g ethylene absorbent / (kg fruit) and low-temperature packaging of figs for online shopping positioning heat insulation box, and the good fruit rate is still 100% when the fruit is stored for 14 days. 100%, the good fruit rate is still as high as 90% when stored for 21 days, which is significantly better than that of th...

Embodiment 3

[0040] Only change the soaking time in step A) to 300min; change the fruit picking in step B) to a yellow fresh variety, and the maturity of harvesting is determined to be harvested when the green color of the fruit surface basically fades, and the yellow-white to light yellow color is harvested; The storage temperature of the cold storage in C) is changed to 0°C, and the storage time is changed to 10h; the sterilization temperature in step D) is changed to 4°C, the ozone concentration is changed to 0.05mg / L, and the relative humidity is changed to RH75%; In step E), the weight ratio of fresh figs purchased online to bagged ethylene absorbent was changed to 1000:1.8, and the rest were the same as the description of Example 1.

[0041] By simulating the normal temperature logistics conditions of online shopping for figs, the comparative measurement and evaluation show that the good fruit rate of the control group with ordinary corrugated carton ice packs combined with plastic wr...

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Abstract

The invention provides a logistics link fresh-keeping packaging method for fresh figs and belongs to the technical field of fresh-keeping packaging of vegetables and fruits. The logistics link fresh-keeping packaging method comprises the following steps: adding zeolite into a saturated potassium permanganate solution and immersing; filtering and drying; sub-packaging into a waterproof ventilated paper bag to obtain a bagged ethylene absorbent; picking the fresh figs; pre-cooling and preserving the fresh fig fruits; sterilizing and carrying out preservative and fresh-keeping treatment; preparing the fresh-keeping packaged fresh figs; filling the fresh-keeping packaged fresh figs into a packaging box; delivering the fresh-keeping packaged fresh figs to consumers in locations of the consumers by an expressage department according to online shopping order information addresses. The logistics link fresh-keeping packaging method has the advantages that the picked fresh figs are sequentially pre-cooled and preserved by a refrigeration house and are subjected to sterilization, preservative and fresh-keeping treatment, fresh-keeping packaging and sales packaging; chemical immersion in the prior art is abandoned, the safety is guaranteed and the considerations of the consumers are eliminated; the bagged ethylene absorbent and an ice bag are added to cooperatively keep fresh; the fresh-keeping requirement in an online shopping delivering process can be met; the logistics link fresh-keeping packaging method has long fresh-keeping time for the fresh figs and the selling range is expanded.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping packaging of fruits and vegetables, and in particular relates to a fresh-keeping packaging method for fresh figs and fruits in the logistics link. The fresh figs packaged by the method can meet the fresh-keeping requirements in the online sales logistics link. Background technique [0002] Fresh fig fruit is a sweet and delicious fruit with rich nutrition and high edible rate. The sugar content accounts for 14-20% of the dry weight, of which: glucose that can be directly absorbed by the human body accounts for 34% of the total sugar content, and fructose accounts for 30% of the total sugar content. 31.2%, sucrose only accounts for 7.82% of the total sugar. Because figs are low in calories, they are called low-calorie fruits. At the same time, because figs contain trace elements such as selenium, zinc, calcium, and magnesium needed by the human body, especially the content of carotene reach...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/04A23B7/152B65D81/24
Inventor 朱东兴齐斌张云柳宁翁渝洁赵向云范卫康韩曜平梁剑光曹鹏飞
Owner HUAWEI TEHCHNOLOGIES CO LTD
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