Strawberry preservation method

Abstract

The present invention provides a strawberry preservation method, including the following steps: strawberries are put into a chitosan solution to conduct coating treatment; the coated strawberries are put into a preservation box, and preservation gases are filled into the preservation box and comprise 5%-10% of oxygen, 8%-10% of carbon dioxide and the balance being nitrogen; the strawberries placed within the preservation box are subjected to low-temperature treatment until the core temperature of the strawberries turns to 4-6 DEG C; and the preservation box is placed in an incubator for storage. The preservation method treats the strawberries with chitosan coating, preservation box packaging, preservation gas modified atmosphere, and core temperature reducing, and the preservation period and shelf life are extended during the transportation or sales of the strawberries. Experimental results show that the preservation method for the strawberries enables the commodity of the strawberries to be kept for more than seven days at a temperature of 25 DEG C or below without mechanical damages; and enables the commodity of the strawberries to be kept for 4-7 days at room temperature of 25-30 DEG C of storage.

Description

technical field [0001] The invention belongs to the technical field of food preservation, in particular to a method for preserving strawberries. Background technique [0002] Strawberry, the fruit is bright in color and unique in flavor, rich in vitamins, folic acid, phenols and other bioactive components, rich in nutrition, known as the "Queen of Fruits". Strawberry is a respiratory non-climax fruit with a very short postharvest life. Due to the high temperature and rainy season, the high water content of the fruit after harvest, the active metabolism, the sensitivity to fungi, and the extreme vulnerability to mechanical damage and infection by pathogens, lead to rot and lose commodity value. [0003] In recent years, the planting area and output of strawberries have increased rapidly, but since the storage and preservation problems after harvesting have not been well resolved, strawberries are mostly sold in the nearest place after harvesting and the time to market is con...

AI Technical Summary

Problems solved by technology

[0003] In recent years, the planting area and output of strawberries have increased rapidly, but since the storage and preservation problems after harvesting have not been well resolved, strawberries are mostly sold in the nearest place after harvesting and the time to market is concentrated, which not only has low commercial value but also leads to strawberries. A large number of rots cause serious environmental pollution and economic losses, seriously restricting the development of the strawberry industry

At present, strawberries on the market are mainly fresh and frozen. Fresh food is mainly aimed at the domestic planting area market. Frozen fruit is mainly exported to Europe, America, Japan, Singapore and other countries for strawberry processing. It is difficult to see fresh strawberries outside the planting area. edible strawberries for sale