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Method for retaining freshness of summer black seedless grape fruit by combination of pogostemon cablin extract and chitosan

A technology of seedless grapes and fresh-keeping methods, applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., to achieve the effect of delaying self-metabolism, good sensory quality, reducing operating costs and construction costs

Inactive Publication Date: 2017-09-26
XUCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the combination of the two is expected to achieve better results, and the research on the combination of the two for the preservation of summer black seedless grapes has not been reported.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Select 9 mature, large and consistent color, no damage by diseases and insect pests, no mechanical damage, and black summer seedless grape fruit with fruit stems, after cleaning, put it into the patchouli extract of 5g / L concentration and process it for 30min, ventilate and dry, Then quickly soak in the chitosan treatment solution with a concentration of 2% for 0.5min, take it out to dry at room temperature, put it into a PE air-permeable film, and store it under normal temperature conditions. Compared with untreated fruits, the freshness period of summer black seedless grapes was extended by 19 days.

Embodiment 2

[0025] Select 9 mature, large and consistent color, no damage by diseases and insect pests, no mechanical damage, and black summer seedless grape fruit with fruit stems, after cleaning, put it into the patchouli extract with 10g / L concentration and process it for 25min, ventilate and dry, Then quickly soak in the chitosan treatment solution with a concentration of 1.5% for 1 min, take it out to dry at room temperature, put it into a PE air-permeable film, and store it under normal temperature conditions. Compared with untreated fruits, the freshness period of summer black seedless grapes was extended by 23 days.

Embodiment 3

[0027] Select 9 mature, large and consistent color, no damage by diseases and insect pests, no mechanical damage, and black seedless grape fruit with fruit stems, put into the patchouli extract with 20g / L concentration after cleaning and process for 20min, ventilate and dry, Then quickly soak in the chitosan treatment solution with a concentration of 1.0% for 2 minutes, take it out to dry at room temperature, put it into a PE air-permeable film, and store it under normal temperature conditions. Compared with untreated fruits, the freshness period of summer black seedless grapes was extended by 20 days.

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Abstract

The invention relates to a method for retaining freshness of summer black seedless grape fruit by combination of a pogostemon cablin extract and chitosan, and belongs to the technical field of fruit freshness retaining. The method is characterized by comprising the following steps: soaking 90-percent mature summer black seedless grape fruits which have consistent sizes and colors, are free of pest and disease damage and mechanical injury and have fruit stems with the pogostemon cablin extract, and performing coating treatment with chitosan treatment liquid. According to the summer black seedless grape fruit freshness retaining method, the storage quality of the summer black seedless grape fruits can be improved, and the storage period can be prolonged; after the summer black seedless grape fruits are treated, the freshness retaining period at normal temperature can reach 25 to 30 days, which is prolonged by 18 to 23 days when as compared with the freshness retaining period of non-treated fruits, and the rotting rate can be lowered to 20 percent or below; furthermore, high sensory quality of the summer black seedless grape fruits is retained; and a material for treatment is nontoxic and harmless.

Description

technical field [0001] The invention belongs to the technical field of fruit preservation, and relates to a method for preserving the freshness of summer black seedless grape fruit which is combined with patchouli extract and chitosan Background technique [0002] Summer black seedless grape, European and American hybrid, native to Japan, early ripening, purple-black fruit color, thick and crisp skin, no astringency. Juice purple. The taste is sweet and strong, with a strong strawberry aroma. Well received by consumers. In recent years, the cultivation of summer black grapes has developed rapidly in various parts of my country. Since the harvest season of summer black seedless grapes is mostly concentrated in hot and rainy summer, the respiratory metabolism is strong, and the evaporation is strong, which is easy to cause fruit rot. Especially under normal temperature conditions, it will rot in about a week and lose its commodity value. Therefore, how to take simple and e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/16
CPCA23B7/154A23B7/16
Inventor 孙思胜张化阁郭孝辉
Owner XUCHANG UNIV
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