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A kind of fresh-keeping method of fruit and vegetable

A fruit and vegetable preservation, fruit and vegetable technology, applied in the direction of freezing/refrigerating preservation of fruits/vegetables, etc., can solve the problems of high preservation cost and poor effect, and achieve the effect of avoiding frostbite and improving endurance.

Active Publication Date: 2017-10-20
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is to overcome the defects of high fresh-keeping cost and poor effect in the prior art, and provide a method for fresh-keeping of fruits and vegetables using only dry ice

Method used

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  • A kind of fresh-keeping method of fruit and vegetable

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1 Fresh-keeping method of broccoli

[0024] Treatment group: Harvest broccoli according to routine, select, grade, and place it in a cold storage at 0°C for overnight pre-cooling. Pack it in the cold storage the next day. The method is: the size of the foam box is 0.4m*0.3m*0.3m, which is 48 liters. A small foam box with 2 small holes about 15*15*15cm, put 15 grams of dry ice in the box, cover the small foam box cover, and then place broccoli around and on the small foam box until the box is full. Then cover the foam box cover according to the conventional packaging requirements, and seal it with sealing paper.

[0025]Control group: The treatment method of control group 1 is a simple pre-cooling storage and transportation method, that is, the pre-cooled broccoli is placed in a foam box without adding any dry ice or water ice; the treatment method of control group 2 adopts domestic and foreign The most commonly used method of storage and transportation with...

Embodiment 2

[0027] Embodiment 2 litchi preservation method

[0028] Treatment group: Harvest lychees according to routine, select, grade, and carry out fresh-keeping treatment, and place them in a cold storage at 1-3°C for pre-cooling overnight. Pack it in the cold storage the next day. The method is: the size of the foam box is 0.4m*0.3m*0.3m, which is 48 liters. First, put a layer of lychees on the bottom layer, and then place a lychee in the center of the box. Each side is marked with 1 to 2 A small foam box with a small hole of about 15*15*15cm, put 10 grams of dry ice in the box, cover the small foam box cover, and then place lychees around and on the small foam box until the box is full. Then cover the foam box cover according to the conventional packaging requirements, and seal it with sealing paper.

[0029] Control group: Control group 1 is a simple pre-cooling storage and transportation method, that is, put the pre-cooled lychee in a foam box without adding any dry ice or water...

Embodiment 3

[0031] Embodiment 3 Chinese cabbage fresh-keeping method

[0032] Treatment group: Harvest Chinese cabbage as usual, select, grade, and pre-cool in a cold storage at 0°C overnight. Pack it in the cold storage the next day. The method is: the size of the foam box is 0.4m*0.3m*0.3m, which is 48 liters. A small foam box with 2 small holes about 15*15*15cm, put 12 grams of dry ice in the box, cover the small foam box cover, and then place lychees around and on the small foam box until the box is full. Then cover the foam box cover according to the conventional packaging requirements, and seal it with sealing paper.

[0033] Control group: The control group is the conventional domestic pre-cooling storage and transportation method, that is, the pre-cooled Chinese cabbage is placed in a foam box without adding any dry ice or water ice.

[0034] The cabbage hearts of the treatment group and the control group were placed in the storage at 10-15°C for two weeks. The results showed th...

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Abstract

The invention belongs to the technical field of preservation of fruits and vegetables, and specifically discloses a method for preservation of fruits and vegetables, that is, a packaging body containing dry ice inside is placed in a storage box body containing fully pre-cooled fresh fruits and vegetables, and the packaging body is provided with openings , The storage box is sealed and packaged, and conventional low-temperature storage and transportation or thermal insulation storage and transportation; dry ice is added to the storage box for packaging fruits and vegetables, and the carbon dioxide formed by dry ice passes through the holes on the packaging body. The carbon dioxide concentration can reach 20-30%, and the oxygen concentration can be reduced from 20% to about 10% within 24 hours. This fresh-keeping method can make fruit and vegetable products in the post-harvest storage, transportation and sales process. Storage can reach the ideal gas state more quickly, inhibit the respiration of fruits and vegetables more effectively, and maintain the vitality and disease resistance of fruits and vegetables. The method is simple and easy to implement, low in cost, widely used and excellent in effect, and can be implemented in various occasions such as purchasing stations, packaging workshops, cold storages, wholesale markets or retail markets.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, more specifically, to a method for keeping fresh of fruits and vegetables. Background technique [0002] Harvested fruits and vegetables are still organisms with vital activities, and respiration is the most important manifestation of their vital activities. The key to keeping fruits and vegetables fresh after harvesting is to not only maintain their normal physiological activities, but also create conditions close to the minimum physiological activities, so as to reduce their own material and energy consumption, and delay ripening and aging. Controlled atmosphere storage is considered to be one of the most effective fresh-keeping methods for fruits and vegetables. The oxygen content in the normal atmosphere is 20.9%, and the carbon dioxide content is 0.03%. Fruits and vegetables respire vigorously in such an environment, which leads to rapid consumption of nutrien...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/04
Inventor 张昭其黄雪梅沈斯达庞学群张雪莲
Owner SOUTH CHINA AGRI UNIV
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