Storing and freshness retaining method for raspberries

A technology for preservation and preservation of raspberries, applied in the preservation of fruits and vegetables, preservation of food ingredients as antimicrobials, preservation of fruits/vegetables by freezing/refrigeration, etc. Value and other issues, to avoid the occurrence of chilling injury, ensure flavor and quality, and achieve the effect of small weight loss

Inactive Publication Date: 2016-11-09
QIANSHAN COUNTY FUYUAN TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Raspberries are mostly harvested in summer and autumn high-temperature seasons. Raspberry fruit skin is very thin and the tissue is tender. Water loss and respiration and digestion are extremely fast, and the weight of the fruit is easy to reduce during storage, the fruit shape becomes smaller, it is easy to rot, the fiber increases, and the quality is poor, thereby losing commodity value or reducing product quality; (2) Raspberry is a cold-sensitive vegetable. Chilling injury is prone to occur in the process

Method used

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Examples

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Embodiment 1

[0019] A storage and preservation method for raspberries, comprising the following steps:

[0020] (1) Ultrasonic cleaning: use an ultrasonic cleaning instrument with a set frequency of 10KHZ to clean the picked raspberries in water at 25°C for 3 minutes;

[0021] (2) After the raspberries after ultrasonic cleaning are drained and dried, ultraviolet radiation is carried out at a temperature of 10°C and a relative humidity of 80%. During irradiation, the ultraviolet wavelength is 255nm, and the radiation dose is 2.0KJ / m 2 , the time is 5 minutes;

[0022] (3) spray antagonistic bacteria on the raspberry after step (2) process: antagonistic bacteria is Bacillus subtilis, concentration is the antagonistic bacteria liquid that 1ml bacterium suspension and 500ml distilled water are prepared, evenly sprays with raspberry surface;

[0023] (4) Carry out heat shock treatment at 25 DEG C for 3 minutes to the raspberries processed in step (3), and quickly take out the raspberries; th...

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PUM

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Abstract

The invention discloses a storing and freshness retaining method for raspberries. The storing and freshness retaining method comprises the first step of ultrasonic cleaning; the second step of ultraviolet radiation, wherein during radiation, the ultraviolet wavelength is 255 nm, the radiation dosage is 2.0-2.5 KJ / M2, and time is 3-5 minutes; the third step of antagonistic bacterium spraying; the fourth step of heat shock treatment; the fifth step of carrying out unsealed packaging on cooled raspberries through a polyamide film and polyethylene film compound bag; the sixth step of placing the packaged raspberries into an air-conditioned cold store where the temperature is 8-10 DEG C to be stored for 5-10 hours and then regulating the temperature of the air-conditioned cold store to be 2-5 DEG C for continuous cold storage. By means of the storing and freshness retaining method for the raspberries, the weight loss of the raspberry fruits is small, the rotting rate is low, cold damage is avoided, the flavor and the quality of the raspberries are guaranteed, operation is convenient, safe and efficient, the storage effect is good, and the storage time is long.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping raspberries, in particular to a storage and fresh-keeping method for raspberries. Background technique [0002] Raspberry is a woody plant of the genus Rubus in the family Rosaceae. It is a fruit with a sweet and sour taste. The fruit of raspberry is an aggregate fruit with red, gold and black colors. It contains 21 kinds of amino acids and A variety of vitamins, also rich in plant SOD that can be absorbed by the human body, and natural anti-cancer substance ellagic acid, which has high edible value and health care effect. [0003] Raspberries are mostly harvested in summer and autumn high-temperature seasons. Raspberry fruit skin is very thin and the tissue is tender. Water loss and respiration and digestion are extremely fast, and the weight of the fruit is easy to reduce during storage, the fruit shape becomes smaller, it is easy to rot, the fiber increases, and the quality is poor, ther...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/015A23B7/154A23B7/148A23B7/04
CPCA23B7/015A23B7/04A23B7/148A23B7/154A23V2002/00A23V2200/10
Inventor 江章林彭代高彭兴宝
Owner QIANSHAN COUNTY FUYUAN TECH CO LTD
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