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Method for fresh keeping of guava fruits by film coating with rhizoma kaempferiae essential oil, rhizoma alpiniae officinarum essential oil and fresh ginger essential oil

A technology for coating fresh-keeping and guava, which is applied in the fields of protecting fruits/vegetables with a coating protective layer, fresh-keeping of fruits and vegetables, and food preservation. The method is simple, and the effect of delaying the change of taste and flavor

Inactive Publication Date: 2017-05-24
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this method cannot be done by ordinary families. The source of nitrogen is relatively difficult, and it is costly and laborious, and the gain outweighs the gain.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The present invention provides a kind of method for fresh-keeping guava fruit coated with three ginger essential oil, comprising the following steps:

[0025] 1) Fruit selection: select guava fruits that are harvested in sunny days, eight to nine mature, and free from mechanical damage, diseases and insect pests;

[0026] 2) Disinfection: immerse the guava fruit in an aqueous ozone solution with a concentration of 0.3 mg / L for 1.3 min for disinfection, and drain;

[0027] 3) One-time air-drying: put the sterilized guava fruit into an air-cooled drying room, and air-dry it at 7°C for 10 hours until the total mass is reduced by 8%;

[0028] 4) Coating: soak the guava fruit after air-drying once in the Sanjiang essential oil-chitosan coating solution for 4 minutes;

[0029] 5) Secondary air-drying: put the coated guava fruit into the air-cooled drying room again, and air-cool and dry at 5°C for 5 hours until the total mass is reduced by 6%;

[0030] 6) Pack the guava fru...

Embodiment 2

[0033] The present invention provides a kind of method for fresh-keeping guava fruit coated with three ginger essential oil, comprising the following steps:

[0034] 1) Fruit selection: select guava fruits that are harvested in sunny days, eight to nine mature, and free from mechanical damage, diseases and insect pests;

[0035] 2) Disinfection: immerse the guava fruit in an aqueous ozone solution with a concentration of 0.4 mg / L for 1.0 min for disinfection, and drain;

[0036] 3) One-time air-drying: put the sterilized guava fruit into an air-cooled drying room, and air-dry it at 8° C. for 11 hours until the total mass is reduced by 7%;

[0037] 4) Coating: Soak the guava fruit after air-drying once in the Sanjiang essential oil-chitosan coating solution for 2 minutes;

[0038] 5) Secondary air-drying: put the coated guava fruit into the air-cooled drying room again, and air-cool and dry at 6°C for 6 hours until the total mass is reduced by 4%;

[0039] 6) Pack the guava f...

Embodiment 3

[0042] The present invention provides a kind of method for fresh-keeping guava fruit coated with three ginger essential oil, comprising the following steps:

[0043] 1) Fruit selection: select guava fruits that are harvested in sunny days, eight to nine mature, and free from mechanical damage, diseases and insect pests;

[0044]2) Disinfection: immerse the guava fruit in an ozone aqueous solution with a concentration of 0.5 mg / L for 0.9 min for disinfection, and drain;

[0045] 3) One-time air-drying: put the sterilized guava fruit into an air-cooled drying room, and air-dry it at 9° C. for 10 hours until the total mass is reduced by 6%;

[0046] 4) Coating: Soak the guava fruit after once air-dried in the Sanjiang essential oil-chitosan coating solution for 3 minutes;

[0047] 5) Secondary air-drying: Put the coated guava fruit into the air-cooled drying room again, and air-dry it at 7°C for 5 hours until the total mass is reduced by 5%;

[0048] 6) Pack the guava fruit tha...

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Abstract

The invention provides a method for fresh keeping of guava fruits by film coating with rhizoma kaempferiae essential oil, rhizoma alpiniae officinarum essential oil and fresh ginger essential oil. According to the method disclosed by the invention, various substances having antibacterial activity, such as the rhizoma kaempferiae essential oil, the rhizoma alpiniae officinarum essential oil, the fresh ginger essential oil, and chitosan are used as fresh keeping agents. The method comprises the following steps of selecting fruits, performing disinfection, performing air drying for the first time, performing film coating, performing air drying for the second time, and performing packaging. The substances having antibacterial activity, such as the rhizoma kaempferiae essential oil, the rhizoma alpiniae officinarum essential oil, the fresh ginger essential oil and the chitosan are merged, so that films compounded from the rhizoma kaempferiae essential oil, the rhizoma alpiniae officinarum essential oil, the fresh ginger essential oil and the chitosan have obvious fresh-keeping effects on storage of picked guava fruits, and changes of mouth feel and flavor of the picked guava fruits can be notably delayed. Respiration peak can be delayed, the increment of the content of propanedial can be notably restrained, and the rise of relative electrical conductivity and the rise of polyphenol oxidase activity can be notably restrained, so that the fresh-keeping time is greatly prolonged. The method is simple and convenient, materials are easy to obtain, the cost is low, and the method is easy to popularize.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of agricultural products, in particular to a method for fresh-keeping guava fruit coated with three ginger essential oil. Background technique [0002] Guava, Myrtaceae, is an arbor, with spherical, oval or pear-shaped berries, persistent sepals at the top, white and yellow flesh, hypertrophic placenta, and light red flesh. Guava tastes sweet and juicy, with smooth flesh and less seedless core. Regular consumption can supplement the nutrients that the human body lacks, and can strengthen the body and improve physical fitness. Guavas contain 38% less fat and 42% fewer calories than apples. Guava is also widely used in the food processing industry, the main purpose is to increase the content of vitamin C in food, so that the nutrition of food can be strengthened and improved. Guava is rich in nutrition, and its rich vitamin C has a good medicinal effect on treating diabetes. The water conte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16A23B7/154
CPCA23B7/16A23B7/154
Inventor 刘富来杨冰娜
Owner FOSHAN UNIVERSITY
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