Peach preservative and preservation method

A preservative and mass concentration technology, applied in the direction of fruit and vegetable preservation, food preservation, fruit/vegetable preservation through dehydration, etc., can solve the problems of rotten deterioration, peach ripening and softening quickly, etc., to prevent rotten deterioration, low cost, freshness preservation The effect of the method is simple and easy

Inactive Publication Date: 2015-11-04
周凌云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a fresh-keeping agent and fresh-keeping method for peaches, so as to solve the problems of fast ripening and softening of harvested peaches at room temperature, rapid rot and deterioration after softening, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Peach preservative: a mixed solution prepared by citric acid, calcium chloride and ascorbic acid, the mass concentration of citric acid is 1g / ml, the mass concentration of calcium chloride is 2g / ml, and the mass concentration of ascorbic acid is 0.02g / ml.

[0024] 1. Harvest peach fruits with no mechanical damage, no pests and diseases, and normal development at the peach maturity stage;

[0025] 2. Put the harvested peach fruit into the cold storage for pre-cooling to 2°C;

[0026] 3. Soak the pre-cooled peach fruit in the above-mentioned peach preservative for 5 minutes, and let it dry naturally;

[0027] 4. Pack the peaches treated with peach preservatives in foam net bags, and put them in cartons for shipment.

Embodiment 2

[0029] Peach preservative: a mixed solution prepared by citric acid, calcium chloride and ascorbic acid, the mass concentration of citric acid is 2g / ml, the mass concentration of calcium chloride is 4g / ml, and the mass concentration of ascorbic acid is 0.1g / ml.

[0030] 1. Harvest peach fruits with no mechanical damage, no pests and diseases, and normal development at the peach maturity stage;

[0031] 2. Put the harvested peaches into the cold storage for pre-cooling to 4°C;

[0032] 3. Soak the pre-cooled peach fruit in the above-mentioned peach preservative for 10 minutes, and let it dry naturally;

[0033] 4. Pack the peaches treated with peach preservatives in foam net bags, and put them in cartons for shipment.

Embodiment 3

[0035] Peach preservative: a mixed solution prepared by citric acid, calcium chloride and ascorbic acid, the mass concentration of citric acid is 1.5g / ml, the mass concentration of calcium chloride is 3g / ml, and the mass concentration of ascorbic acid is 0.05g / ml.

[0036] 1. Harvest peach fruits with no mechanical damage, no pests and diseases, and normal development at the peach maturity stage;

[0037] 2. Put the harvested peach fruit into the cold storage for pre-cooling to 3°C;

[0038] 3. Soak the pre-cooled peach fruit in the above-mentioned peach preservative for 8 minutes, and let it dry naturally;

[0039] 4. Pack the peaches treated with peach preservatives in foam net bags, and put them in cartons for shipment.

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PUM

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Abstract

The invention discloses a peach preservative which is a mixed solution prepared by blending citric acid, calcium chloride and ascorbic acid, wherein mass concentration of citric acid is 1-2 g/ml, mass concentration of calcium chloride is 2-4 g/ml and mass concentration of ascorbic acid is 0.02-0.1 g/ml. The invention also discloses a peach preservation method which comprises the following steps: harvesting normally-developed peach fruits with no mechanical damage or insect diseases in the maturity period of peaches; putting the harvested peach fruits into a refrigeration house to be precooled to 2-4 DEG C; putting the precooled peach fruits into the peach preservative as mentioned in the claim 1 to be immersed for 5-10 min, and naturally airing the peach fruits; and packaging the peaches processed with the peach preservative with foam mesh bags, and putting the packaged peaches into carton boxes to be ready for transport. The mixed solution prepared by blending of citric acid, calcium chloride and ascorbic acid is used as the peach preservative, and citric acid, calcium chloride and ascorbic acid can together maintain hardness and flavor of peach flesh, inhibit after-ripening and prevent deterioration of the fruits.

Description

technical field [0001] The invention relates to the technical field of fruit fresh-keeping, in particular to a peach fresh-keeping agent and a fresh-keeping method. Background technique [0002] Peach is a plant of Rosaceae, Prunus, and peach subgenus. Peach fruit is rich in nutrients, containing more carbohydrates, protein, carotene, calcium, iron, phosphorus and other minerals, as well as a variety of amino acids that humans cannot synthesize, especially in very early-maturing varieties. nutritional health value. In addition, peaches also have the function of health care. Ancient medical books record that peaches have the effect of strengthening the body and nourishing qi. Eating peaches regularly can moisturize the skin, nourish the color, and is good for bodybuilding. Peach fruit is delicate and soft, easy to digest and absorb when eaten fresh, and is a fruit suitable for all ages. It can also be processed into canned food, honey money, preserved fruit, fruit juice, be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/04A23B7/02
Inventor 周凌云
Owner 周凌云
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