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Papaya long time fresh-keeping method

A fresh-keeping method and technology of papaya, which is applied in the direction of fruit and vegetable preservation, food preservation, and protection of fruits/vegetables with chemicals, etc. It can solve the problem of storage characteristics, the weak development and research of new special preservatives for storage and preservation technology, and affect the quality and reputation of papaya products , Papaya has serious fresh-keeping quality problems, and achieves good fresh-keeping effect, bright fruit color, and good astringent effect.

Inactive Publication Date: 2015-12-09
QINGDAO XINRUNTU NURSERY STOCK SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although my country has transported papayas to major cities across the country through various means of transportation, the research on the storage characteristics of different varieties of papayas, storage and fresh-keeping technologies, and new special preservatives is relatively weak. The papaya still has serious fresh-keeping quality problems, and the loss rate is relatively high
At the same time, in order to reduce losses, dealers have to harvest in advance. Therefore, except for some varieties and origins, the sugar content of papayas currently sold in the market is mostly below 10 degrees, which seriously affects the quality and reputation of papayas.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A long-term preservation method for papaya, is characterized in that, comprises the steps:

[0019] (1) With antistaling agent: according to weight, take 8 parts of preservative powder, 2 parts of vinclozolin, 2 parts of sodium benzoate, 1.2 parts of thiophanate-methyl, 0.3 parts of vitamin C, 2 parts of sodium chloride, and 1 part of citric acid share.

[0020] (2) Papaya pretreatment: inject fruit wine with an alcohol content of 30% into the fruit pedicle through a syringe, harvest fresh papaya and place it in a cool and ventilated place at 28°C for 2 hours to heal;

[0021] (3) Radiation treatment: Spray the preservative prepared above, put it into a transparent glass-isolated fresh-keeping box installed with an ultraviolet lamp with a wavelength of 265nm, and ionize it with Y-rays for 4 minutes;

[0022] (4) Fumigation packaging: put the papaya into the temperature of 6 ℃ containing sec-butylamine 8g / m3 3 In a sealed room, fumigate for 3 hours.

Embodiment 2

[0024] A long-term preservation method for papaya, is characterized in that, comprises the steps:

[0025] (1) With antistaling agent: according to weight, take 10 parts of preservative powder, 4 parts of vinclozolin, 3 parts of sodium benzoate, 1.5 parts of thiophanate-methyl, 0.5 parts of vitamin C, 4 parts of sodium chloride, 2 parts of citric acid share.

[0026] (2) Papaya pretreatment: inject fruit wine with an alcohol content of 33 degrees into the fruit pedicle through a syringe, harvest fresh papaya and place it in a cool and ventilated place at 28°C for 2 hours to heal;

[0027] (3) Radiation treatment: Spray the preservative prepared above, put it into a transparent glass-isolated fresh-keeping box installed with an ultraviolet lamp with a wavelength of 266nm, and ionize it with Y-rays for 6 minutes;

[0028] (4) Fumigation packaging: put the papaya into the temperature of 6 ℃ containing sec-butylamine 10g / m3 3 In a closed room, fumigate for 2 hours.

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PUM

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Abstract

The present invention discloses a papaya long time fresh-keeping method characterized by comprising the following steps: (1) preservative preparation; (2) papaya pretreatment; (3) radiation treatment; and (4) fumigation packaging. The preservative contains preservative powder and vinclozolin, and has good preservation effect, sodium benzoate and citric acid have anti-brown effect, sodium chloride extends the shelf life, meanwhile supplements the proper amount of vitamin; before harvest, melon body inside infection of pathogenic bacteria can be prevented to a large extent by alcohol treatment to melon vines, the disease severity of postharvest papaya can be reduced, the waste rate of post-harvest transport, storage and other aspects can be reduced, and the method combining the preservative and ionizing radiation can make papaya bright in fruit color and good in taste, and has a good astringency removal effect.

Description

technical field [0001] The invention belongs to the fresh-keeping storage technology of melon and fruit products, in particular to a long-term fresh-keeping method of papaya. Background technique [0002] Papaya is warm and sour in nature, calms the liver and stomach, relaxes tendons and collaterals, activates muscles and bones, and lowers blood pressure. The fruit of papaya is rich in more than 17 kinds of amino acids, calcium, iron, etc., and also contains papain, papain, etc. The content of vitamin C in papaya is very high, which is 48 times that of apple. Papaya can eliminate toxins such as peroxides in the body, purify the blood, and have a preventive effect on liver dysfunction, hyperlipidemia, and hypertension. Papain has an anti-tumor effect, and can prevent the synthesis of human carcinogen nitrosamines, and has strong anti-cancer activity on lymphoid leukemia cells. The papain in papaya will help break down meat, reduce the workload of the gastrointestinal tract...

Claims

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Application Information

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IPC IPC(8): A23B7/153A23B7/14A23B7/015A23B7/144
Inventor 刘泽华
Owner QINGDAO XINRUNTU NURSERY STOCK SPECIALIZED COOP
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