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Method for preserving strawberries through intermittent static low-air-pressure treatment

A low-pressure, intermittent technology, applied in the fields of fruit and vegetable preservation, food preservation, fruit/vegetable preservation through freezing/refrigeration, etc., can solve the problems of easy water loss of products, high manufacturing cost of pressure-resistant containers, and loss of flavor, etc., to achieve Effects of inhibiting the reduction of strawberry soluble solids and titratable acid content, low pressure resistance and reducing weight loss rate

Active Publication Date: 2014-10-29
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to propose a method of using intermittent moderate static low pressure for the defects of high manufacturing cost of pressure-resistant containers, easy dehydration of products and loss of flavor in the existing technology of decompression storage and fresh-keeping, combined with the physiological characteristics of strawberries. The method for treating fresh strawberries with air pressure provides a low-cost, safe and reliable method for storing strawberries with good fresh-keeping effect for production

Method used

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  • Method for preserving strawberries through intermittent static low-air-pressure treatment
  • Method for preserving strawberries through intermittent static low-air-pressure treatment
  • Method for preserving strawberries through intermittent static low-air-pressure treatment

Examples

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Effect test

Embodiment 1

[0031] A method for intermittent static low-pressure treatment of fresh strawberries, carried out according to the following steps:

[0032] (1) Harvesting and processing of strawberries: Choose strawberry fruits with relatively consistent maturity (8 mature, 3 / 4 of the fruit surface turns red), uniform size, no mechanical damage, and no pests and diseases.

[0033] (2) Pre-cooling treatment of strawberries: Put the selected strawberries into a plastic basket with a depth of 10cm, and pre-cool them with forced ventilation at a temperature of 2°C until the fruit temperature drops to 4°C; It is a 0.04mm PE fresh-keeping bag, 500g per bag, and a hard hollow plastic tube with an inner diameter of 0.7cm is placed at the mouth of the bag to allow it to circulate with the outside air. Bags are placed side by side without overlapping.

[0034] (3) Strawberry decompression treatment: put the plastic baskets into the vacuum chamber of the decompression storage equipment, and place 5 ba...

Embodiment 2

[0049] A method for intermittent static low-pressure treatment of fresh strawberries, carried out according to the following steps:

[0050] (1) Harvesting and processing of strawberries: Choose strawberry fruits with relatively consistent maturity (8 mature, 3 / 4 of the fruit surface turns red), uniform size, no mechanical damage, and no pests and diseases.

[0051] (2) Pre-cooling treatment of strawberries: Put the selected strawberries into a plastic basket with a depth of 10cm, and pre-cool them with forced air at a temperature of 1.5°C until the temperature of the strawberries drops to 3°C; put the pre-cooled strawberries into a plastic basket with a thickness of 0.02mm PE fresh-keeping bags, 400g per bag, place a hard hollow plastic tube with an inner diameter of 0.7cm at the mouth of the bag to make it circulate with the outside air, tie the mouth of the bag tightly, and put it into a plastic basket, 2kg per basket. Bags are placed side by side without overlapping.

[0...

Embodiment 3

[0055] A method for intermittent static low-pressure treatment of fresh strawberries, carried out according to the following steps:

[0056] (1) Harvesting and processing of strawberries: Choose strawberry fruits with relatively consistent maturity (about 8 mature, 3 / 4 of the fruit surface turns red), uniform size, no mechanical damage, and no pests and diseases.

[0057] (2) Pre-cooling treatment of strawberries: put the selected strawberries into a plastic basket with a depth of 8 cm, and pre-cool them with forced air at a temperature of 2°C until the temperature of the strawberries drops to 3°C; put the pre-cooled strawberries into a plastic basket with a thickness of 0.03mm PE fresh-keeping bags, 500g per bag, place a hard hollow plastic tube with an inner diameter of 1.0cm at the mouth of the bag to make it circulate with the outside air, tie the mouth of the bag tightly, and put it into a plastic basket, 1.5kg per basket. Bags are placed side by side without overlapping....

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Abstract

The invention relates to the technical field of fruit storage and preservation and in particular relates to a method for preserving strawberries through intermittent static low-air-pressure treatment. The method comprises the following steps: pre-cooling picked strawberries, putting the pre-cooled strawberries into PE preservation bags, arranging a hard hollow plastic pipe with inner diameter of 0.5cm-2cm at each bag opening for communicating the corresponding bag with outside air, binding the bag openings, putting the bags into plastic baskets, putting the plastic baskets into a vacuum chamber of pressure reduced storage equipment, vacuumizing till the pressure is 35kPa-60kPa, and stopping air extraction; after 2-3 days, slowly recovering the pressure of the vacuum chamber to normal pressure while keeping exchange of air in and outside the vacuum chamber; after 1-3 hours, continuously extracting air until the pressure of the vacuum chamber is 35kPa-60kPa, and stopping air extraction; repeating the processes until the storage is finished. Compared with an existing continuous vacuumizing type pressure reduced storage mode, the method has the characteristics that equipment and energy resources are saved, the water loss rate and the decay index of strawberries can be reduced effectively, and the strawberry flavor can be well reserved.

Description

technical field [0001] The invention relates to the technical field of fruit storage and preservation, in particular to a method for intermittent static low-pressure treatment of fresh-keeping strawberries. Background technique [0002] Strawberry (Strawberry), scientific name: Fragaria ananasa , also known as cranberry, raspberry, ground berry, etc., belongs to berries and is one of the top ten fruits in the world today. Strawberry originates in Europe, is the perennial herb of Rosaceae Strawberry, and known more than 50 kinds in the whole world. The appearance of strawberry is heart-shaped, delicious and tender, the fruit is soft and juicy, sweet and sour, and has a special strong fruit aroma. Strawberry has an early ripening period and is listed from late April to early May. It is an important off-season fruit. Because strawberry has good color, fragrance and taste, and high nutritional value, it is rich in amino acid, fructose, sucrose, glucose, citric acid, malic aci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/00
CPCY02P60/85
Inventor 房祥军郜海燕陈杭君穆宏磊陶菲葛林梅
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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