Method for preserving fruit
A fresh-keeping method and fruit technology, which are applied to the preservation of fruits and vegetables, preservation of fruits/vegetables by freezing/refrigeration, preservation of fruits/vegetables by radiation/electrical treatment, etc. problems, to achieve the effect of inhibiting growth and metabolism, delaying maturation and aging, and maintaining quality
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0023] a. Fruit pretreatment: first wash the fruit that needs to be kept fresh with clean water, then dry the surface of the fruit with a blow dryer, and then put the dried fruit on the surface into an air-adjustable fresh-keeping bag;
[0024] b. The first cold storage: put the fruit in the fresh-keeping bag in a cold storage room with a temperature of 10°C, and the storage time of the fruit is 12 hours;
[0025] c. The second cold storage: put the fruit that has been frozen for the first time into a refrigerator with a temperature of 5°C, and store the fruit for 10 hours;
[0026] d. The third cold storage: put the fruit after the second cold storage into a refrigerator with a temperature of 1°C, and store the fruit for 8 hours;
[0027] e. Inflating: Take out the fruit, drain the air in the fresh-keeping bag, and fill it with nitrogen, carbon dioxide, and oxygen according to the ratio of 7:3:1;
[0028] f. Sterilization: Ultraviolet sterilizing treatment is carried out on ...
Embodiment 2
[0031] a. Fruit pretreatment: first wash the fruit that needs to be kept fresh with clean water, then dry the surface of the fruit with a blow dryer, and then put the dried fruit on the surface into an air-adjustable fresh-keeping bag;
[0032] b. The first cold storage: put the fruit in the fresh-keeping bag in a cold storage room with a temperature of 15°C, and the storage time of the fruit is 24 hours;
[0033] c. The second cold storage: put the fruit that has been frozen for the first time into a refrigerator with a temperature of 10°C, and store the fruit for 16 hours;
[0034] d. The third cold storage: put the fruit after the second cold storage into a refrigerator with a temperature of 5°C, and store the fruit for 10 hours;
[0035] e. Inflating: Take out the fruit, drain the air in the fresh-keeping bag, and fill it with nitrogen, carbon dioxide, and oxygen according to the ratio of 7:3:1;
[0036] f. Sterilization: Ultraviolet sterilizing treatment is carried out o...
Embodiment 3
[0039] a. Fruit pretreatment: first wash the fruit that needs to be kept fresh with clean water, then dry the surface of the fruit with a blow dryer, and then put the dried fruit on the surface into an air-adjustable fresh-keeping bag;
[0040] b. The first cold storage: put the fruit in the fresh-keeping bag in a cold storage room with a temperature of 13°C, and the storage time of the fruit is 18 hours;
[0041] c. The second cold storage: put the fruit that has been frozen for the first time into a refrigerator with a temperature of 8°C, and the storage time of the fruit is 13 hours;
[0042] d. The third cold storage: put the fruit after the second cold storage into a refrigerator with a temperature of 3°C, and store the fruit for 9 hours;
[0043] e. Inflating: Take out the fruit, drain the air in the fresh-keeping bag, and fill it with nitrogen, carbon dioxide, and oxygen according to the ratio of 7:3:1;
[0044] f. Sterilization: Ultraviolet sterilizing treatment is ca...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com