Waxberry storage and fresh-keeping method

Abstract

The invention relates to a waxberry storage and fresh-keeping method which comprises the following steps: (1) postharvest pre-cooling, to be specific, putting harvested waxberries into a pre-cooling room to pre-cool and ensuring that the temperature in the pre-cooling room is 1-5 DEG C, and the relative air humidity is 85-90 percent, so that the temperature of the waxberries is reduced to 5 DEG C; (2) vacuum packaging, to be specific, equivalently sub-packing the waxberries into vacuum fresh-keeping bags, pumping and sealing with a vacuum packaging machine, wherein the pressure of the vacuum packaging machine is 12-15 mmHg; (3) packing and ice block sprinkling, to be specific, correspondingly putting a bag of waxberries in a foam box, capping and sealing, and sprinkling ice blocks which are not lighter than the waxberries around the bottom and the periphery of the vacuum fresh-keeping bag; (4) fresh-keeping at a low temperature, to be specific, piling and storing the foam boxes in a refrigerator, wherein the temperature in the refrigerator is minus 3- minus 5 DEG C, and the relative humidity is 90-95 percent. Though the adoption of the waxberry storage and fresh-keeping method, the waxberries can be subjected to lasting fresh-keeping for 18-20 days, the assistance of a chemical agent and complicated equipment is avoided, the operation is simple, the cost is low, and the popularization is facilitated.

Description

technical field [0001] The invention relates to the field of fresh-keeping of fruits and vegetables, in particular to a storage and fresh-keeping method of red bayberry. Background technique [0002] Yangmei is rich in Zhejiang, Jiangsu, Fujian and other provinces south of the Yangtze River. The fruit is sweet and sour, juicy and full-bodied, especially the Dongkui bayberry in Zhejiang. It is known as the king of bayberry and is famous all over the country for its large fruit. Red bayberry has strong anti-oxidation and anti-aging effects, as well as many health functions such as relieving heat and promoting body fluid, diuresis and spleen, quenching thirst and relieving cough, and promoting digestion. It is favored by consumers all over the country. However, red bayberry fruit is extremely intolerant to storage and transportation, and its sales range is limited. As the saying goes, "the taste changes in one day, the color changes in two days, and the quality changes in thre...

AI Technical Summary

Problems solved by technology

[0003] Over the years, many experts and scholars have devoted themselves to the research on bayberry fresh-keeping, and have formed a series of bayberry fresh-keeping methods, including: (1) Quick-freezing and fresh-keeping: use a quick-freezing machine to instantly cool down the bayberry and then freeze it, which requires a large investment and freshness. It takes a long time, but after thawing, the taste, color, and meat quality of red bayberry change greatly; (2) Refrigeration and preservation: control the storage temperature above 0°C, and the bayberry will maintain a low temperature without freezing, so it can maintain the original taste of the fruit, but the duration Not long, usually after 3-5 days, the microorganisms return to a vigorous activity state, and the red bayberry appears rancid; (3) Modified atmosphere packaging: use high carbon dioxide and nitrogen filling method to store red bayberry, which is the ideal storage method for agricultural products at present , but the technical equipment is complicated and the cost is high, so it is difficult to popularize for a while; (4) Chemical agents: the preservatives used in red bayberry preservation mainly include salicylic acid, sodium phenylpotassiate, potassium sorbate, ethylparaben, etc. Preservatives combined with low temperature storage have a certain effect on the preservation of red bayberry, but the residual preservatives have many adverse effects on human health and the environment