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Efficient and environment-friendly strawberry preservation method

A fresh-keeping method, the strawberry technology, is applied in the direction of fruit and vegetable preservation, food ingredients as anti-microbial preservation, food preservation, etc. It can solve the problems of short preservation time, high cost, and many toxic and harmful substances, and achieves the promotion of gas release and good Fresh-keeping effect, effect of prolonging post-harvest shelf life

Inactive Publication Date: 2017-02-22
WUHAN INST OF BIOENG
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problems of short fresh-keeping time, many toxic and harmful substances remaining in the fruit, and high cost in the existing strawberry fresh-keeping technology, and to provide a new type of high-efficiency and green strawberry fresh-keeping method

Method used

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  • Efficient and environment-friendly strawberry preservation method

Examples

Experimental program
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Effect test

Embodiment 1

[0024] (1) Strawberry selection: Pick fresh strawberries with positive fruit shape, moderate fruit size, no pests and diseases, and no mechanical damage in the strawberry greenhouse (eight mature and above are acceptable), and cut the fruit stalks with scissors without damaging the calyx and berries .

[0025] (2) Strawberry pretreatment: Rinse the strawberries with water for 1-2 times to remove the dirt and debris on the surface of the strawberries.

[0026] (3) Reagent preparation:

[0027] Chlorine dioxide (ClO 2 ) preparation: weigh a certain amount of ClO according to the difference in fresh-keeping volume and maturity 2 Powder (final concentration controlled at 15-25mg / L), placed in a 2cm×2cm sterilized and dried non-woven pouch, sealed with a heat-sealing machine for later use.

[0028] Preparation of salicylic acid (SA): Weigh a certain amount of SA solid powder, dissolve it in warm water at 50°C, and then dilute to 1L to prepare an SA solution with a final concentr...

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Abstract

The invention discloses an efficient and environment-friendly strawberry preservation method, belonging to the fruit preservation field. The method comprises the following steps: (1) putting ClO2 powder into a sterilized and dried non-woven fabric small bag, sealing the small bag for later use, and preparing an 18-22 micromoles / liter SA solution for later use; and (2) soaking cleaned fresh strawberries in the 18-22 micromoles / liter SA solution for 1-3 minutes, taking out the strawberries, airing, fixing the non-woven fabric small bag containing the ClO2 powder to the top end in a preservation box, transferring the aired strawberries into the preservation box, closing the preservation box, and carrying out preservation at a normal temperature, wherein the ratio of the mass of the ClO2 powder to the volume of the preservation box is 15mg / L-25mg / L. The preservation method is convenient and rapid; and by virtue of the preservation method, the storage period of the strawberries at the normal temperature is prolonged to be more than or equal to 10 days.

Description

technical field [0001] The invention belongs to the field of fruit preservation, and in particular relates to an efficient and green strawberry preservation method. Background technique [0002] Strawberries are soft and juicy, sweet and sour, with rich fruit aroma and rich in anthocyanins and other active ingredients. They are rich in nutrition and known as the "Queen of Fruits". They are loved by consumers and the market demand is increasing year by year. [0003] However, strawberry fruit has high water content, delicate tissue, and thin peel. It is susceptible to mechanical damage during harvesting and storage. It is extremely intolerant to storage at room temperature. It will start to change color and taste after 1-2 days, and even be susceptible to disease and rot. , the commodity rate dropped rapidly. According to reports, only Wuhan City, Hubei Province has a strawberry planting area of ​​15,000 mu, with an annual output of over 40 million kilograms. Strawberry fres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157
CPCA23B7/154A23B7/157A23V2002/00A23V2200/10A23V2250/1582
Inventor 徐飞余璐璐曹中权
Owner WUHAN INST OF BIOENG
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