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Preservation method of fresh cherry fruits

A fresh-keeping method and cherries technology, applied in the field of food processing, can solve the problems of affecting the enthusiasm of fresh cherries, restricting the development of the cherries industry, decreasing the purchasing power of consumers, etc. Simple and easy effects

Inactive Publication Date: 2016-06-15
GUANGDE YUANYE FRUIT GROWING FAMILY FARM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the purchasing power of consumers has declined significantly, seriously affecting the enthusiasm of farmers to develop fresh cherries, and restricting the development of the cherries industry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A fresh-keeping method for fresh cherries, the steps are as follows:

[0017] (1) Pick fresh cherries that have reached the crisp ripening stage and whose coloring area is more than 1 / 3 of the total surface area of ​​the fruit, and select fruits that are free from pests and diseases and mechanical damage;

[0018] (2) Put the selected cherries in a fresh-keeping store with a temperature of 6°C and a humidity of 78%, and store them for 4 hours; through the fresh-keeping treatment, it is convenient for subsequent fruit cleaning and can effectively remove the pesticide residues on the fruit surface;

[0019] (3) Take out the cherries in the fresh-keeping store, wash off the pesticide residue and other impurities attached to the surface with clean water, and then dry the water attached to the surface of the cherries;

[0020] (4) Soak the dried cherries in the preservative solution, keep the temperature of the preservative solution at 10°C, soak for 35 minutes, then remove ...

Embodiment 2

[0024] A fresh-keeping method for fresh cherries, the steps are as follows:

[0025] (1) Pick fresh cherries that have reached the crisp ripening stage and whose coloring area is more than 1 / 3 of the total surface area of ​​the fruit, and select fruits that are free from pests and diseases and mechanical damage;

[0026] (2) Put the selected cherries in a fresh-keeping store with a temperature of 8°C and a humidity of 82%, and store them for 6 hours; through the fresh-keeping treatment, it is convenient for subsequent fruit cleaning and can effectively remove the pesticide residues on the fruit surface;

[0027] (3) Take out the cherries in the fresh-keeping store, wash off the pesticide residue and other impurities attached to the surface with clean water, and then dry the water attached to the surface of the cherries;

[0028] (4) Soak the dried cherries in the preservative solution, keep the temperature of the preservative solution at 18°C, soak for 40 minutes, then remove ...

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Abstract

A preservation method of fresh cherry fruits comprises the following steps: (1) picking fresh cherry fruits which reach crispy ripe stage and whose coloration area reaches more than 1 / 3 of the total fruit surface area and picking fruits without insect disease or mechanical damage; (2) putting the selected cherry fruits into a preservation storehouse at the temperature of 6-8 DEG C and at the humidity of 78-82%, and at least preserving for more than 4 hours; (3) taking the cherry fruits out of the preservation storehouse, washing pesticide raffinate and other impurities attached to the surface with clear water, and air-drying moisture attached to the surface of the cherry fruits; (4) immersing the air-dried cherry fruits into a fresh-keeping liquid, keeping temperature of the fresh-keeping liquid at 10-18 DEG C, immersing for 35-40 min, and taking out and draining off moisture on the surface; and (5) laying a layer of cherry fruits' fresh leaves on the bottom surface of the preservation storehouse, laying gauze on the fresh leaves, uniformly spreading the drained cherry fruits in the step (4) onto the gauze, covering the surface with a layer of fresh reed leaves, and keeping temperature in the preservation storehouse at 6 DEG C and keeping humidity to be 75%.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fresh-keeping method for fresh cherries. Background technique [0002] Cherry, also known as cherry, Jingtao, etc., is the fruit of perennial deciduous trees of the genus Prunus in the Rosaceae family. The cherry is dark red, the fruit is huge, firm and juicy, sweet in the mouth, the flesh is delicate, the color is clear, the juice is colorless, the mouth is fragrant and delicious, sweet and tender. According to the determination, every 100 grams contains 83 grams of water, 1.4 grams of protein, 0.3 grams of fat, 8 grams of sugar, 14.4 grams of carbohydrates, 66 kilocalories of calories, 0.4 grams of crude fiber, 0.5 grams of ash, 18 mg of calcium, 18 mg of phosphorus, and iron. 5.9 mg, 0.15 mg of carotene, 0.04 mg of thiamine, 0.08 mg of riboflavin, 0.4 mg of nicotinic acid, 3 mg of ascorbic acid, 258 mg of potassium, 0.7 mg of sodium, 10.6 mg of magnesium, and rich i...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/00
CPCA23B7/154A23B7/00A23V2002/00A23V2250/55A23V2250/2112A23V2250/21166A23V2250/1842A23V2250/51A23V2250/712A23V2250/21
Inventor 田庆
Owner GUANGDE YUANYE FRUIT GROWING FAMILY FARM
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