Freshness preservation method of vitis davidii

Abstract

The invention belongs to the technical field of freshness preservation, and especially discloses a freshness preservation method of vitis davidii. The freshness preservation method of the vitis davidii comprises the following four steps of carrying out refrigeration, carrying out spray-coating, carrying out packaging, and carrying out storage. An appropriate preservation agent is adopted so as to produce synergistic freshness preservation effects, and thus, nutritional levels of the vitis davidii are effectively guaranteed, microorganism growth is inhibited, and water loss is reduced; moreover, storage temperature and humidity controls are combined so as to further enhance SOD activity, and thus, senility is delayed and PPO enzyme activity is inhibited so as to prevent occurrence of browning.

Description

technical field [0001] The fresh-keeping technical field of the present invention, especially a kind of fresh-keeping method of thorn grape. Background technique [0002] The thorny grape is a variety of the genus Vitiaceae, a woody vine of the Vitaceae family. The thorny grape has the largest fruit among wild grapes and is a valuable material for vertical greening and grape hybrid breeding; the thorny grape is composed of peel, pulp and seeds. Rich in nutrients, it contains resveratrol, tannins, anthocyanins, glucose, amino acids, citric acid, protein, vitamins, organic acids, and minerals such as sodium, potassium, calcium, and magnesium. It has the functions of dredging tendons, softening blood vessels, anti-cancer, diuresis, nourishing kidney and liver, so it has high nutritional value. [0003] At present, the demand for thorn grapes is gradually increasing, and the production season of grapes is mainly concentrated in summer and autumn. Therefore, in order to satisfy ...

AI Technical Summary

Problems solved by technology

[0003] At present, the demand for thorn grapes is gradually increasing, and the production season of grapes is mainly concentrated in summer and autumn. Therefore, in order to satisfy people's need to eat thorn grapes all year round, the level of freshness is extremely important. In the prior art, SO2 fumigation is used Grapes can effectively inhibit the activity of germs and oxidases, reduce the respiration rate, and prevent grape browning, but it is time-consuming and labor-intensive, and the control of SO2 is not accurate enough, which can easily cause excessive fumigation, resulting in a decline in the quality of grape color and flavor. , SO2 can also cause equipment corrosion, air pollution and water pollution, so it is not a long-term fresh-keeping method; as the patent CN200810223303.4 discloses a fresh-keeping method for Munage grapes in Xinjiang, the grapes are stored immediately after pre-cooling. SO2 gas fumigation treatment, the concentration of SO2 gas fumigation treatment in Xinjiang Munage grape storage warehouse is 80-150ppm, and the concentration is kept for 10-30 minutes and then sprayed with water to treat SO2 gas until the SO2 gas in Xinjiang Munage grape storage warehouse The concentration is reduced to below 10ppm, and the above-mentioned method is used to treat once every 7 to 12 days according to the occurrence of mold in Xinjiang Munage grapes.

Images