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Method for retaining freshness of psidium guajave

A fresh-keeping method, the technology of guava, applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of guava perishability, etc., and achieve the effects of being conducive to preservation, prolonging the shelf life, and slowing down the rate of decay

Inactive Publication Date: 2017-12-01
GUANGXI JIPENG INVESTMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to: aim at the problem that guava is easy to rot after picking, the present invention provides a kind of fresh-keeping method of guava

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A fresh-keeping method for guava, comprising the steps of:

[0021] (1) Harvest guavas with a maturity of 80%, wash them and soak them in salt water at 10°C for 10 minutes. The salt water used is electrolyzed salt water with a mass fraction of 3% and a pH value of 4.5. Then The soaked guava is spray-dried;

[0022] (2) Spray the antistaling agent on the surface of the guava at a temperature of 15°C, and continue to spray the antistaling agent after there is no water on the surface of the guava, and repeat this process twice;

[0023] (3) Cover the surface of the guava with a layer of edible plastic wrap, and then transfer it to the refrigerator for refrigeration, keeping the relative humidity of the refrigerator at 75%;

[0024] The antistaling agent is made up of the following raw materials in parts by weight: 12 parts of pomegranate leaves, 4 parts of chitosan, 2 parts of acetic acid, 2 parts of cloves, 2 parts of rosemary, 6 parts of humectant; the preparation metho...

Embodiment 2

[0027] A fresh-keeping method for guava, comprising the steps of:

[0028] (1) Harvest guavas with a maturity of 90%, wash them and soak them in salt water at 13°C for 12 minutes. The salt water used is electrolyzed salt water with a mass fraction of 4% and a pH of 5. Then The soaked guava is spray-dried;

[0029] (2) Spray the antistaling agent on the surface of the guava at a temperature of 18°C, and continue to spray the antistaling agent after there is no moisture on the surface of the guava, and repeat this process for 3 times;

[0030] (3) Cover the surface of the guava with a layer of edible plastic wrap, and then transfer it to the refrigerator for refrigeration, keeping the relative humidity of the refrigerator at 80%;

[0031] The antistaling agent is made up of the following raw materials in parts by weight: 14 parts of pomegranate leaves, 5 parts of chitosan, 4 parts of acetic acid, 3 parts of cloves, 3 parts of rosemary, 7 parts of humectants; the preparation met...

Embodiment 3

[0034] A fresh-keeping method for guava, comprising the steps of:

[0035] (1) Harvest guavas with a maturity of 90%, wash them and soak them in salt water at 15°C for 14 minutes. The salt water used is electrolyzed salt water with a mass fraction of 5% and a pH of 5.5. Then The soaked guava is spray-dried;

[0036] (2) Spray the antistaling agent on the surface of the guava at a temperature of 20°C, and continue to spray the antistaling agent after there is no water on the surface of the guava, and repeat this process for 3 times;

[0037] (3) Cover the surface of the guava with a layer of edible plastic wrap, and then transfer it to the refrigerator for refrigeration, keeping the relative humidity of the refrigerator at 85%;

[0038] The antistaling agent is made up of the raw materials of following parts by weight: 16 parts of pomegranate leaves, 6 parts of chitosan, 6 parts of acetic acid, 4 parts of cloves, 4 parts of rosemary, 8 parts of humectant; The preparation metho...

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PUM

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Abstract

The invention relates to the field of fruit freshness retaining, and particularly relates to a method for retaining freshness of psidium guajave. The method comprises the steps of spraying preservative to the surface of psidium guajave and covering an edible preserving film, wherein the preservative is prepared from the following raw materials n parts by weight: 12-16 parts of psidium guajave leaves, 4-6 parts of chitosan, 2-6 parts of acetic acid, 2-4 parts of clove, 2-4 parts of rosemary and 6-8 parts of moisturizer. The method can be used for retarding the rotting speed of psidium guajave, prolonging the shelf life of psidium guajave, cannot change the flavor of psidium guajave in the shelf life, and is more favorable to psidium guajave storage.

Description

technical field [0001] The invention relates to the field of fruit preservation, in particular to a method for preserving guava. Background technique [0002] Guava is a common fruit in daily life. It has a strong fragrance and a unique taste. It is rich in nutrients. Among them, the content of protein and vitamin C is particularly high. It also contains vitamins A, B and trace elements calcium and phosphorus. , iron, potassium, etc.; guava is also rich in dietary fiber, carotene, fat, fructose, sucrose, amino acids and other nutrients. Guava can be used not only for food, but also for medicinal purposes. Its fruit can be used to treat diarrhea, dysentery, and indigestion in children; its fresh leaves can be used externally for bruises, traumatic bleeding, and ecthyma that persists for a long time. Guava is very popular because of its unique taste, but guava is easy to rot after being picked. Although it can delay its rot speed under low temperature refrigeration, the uniqu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154
Inventor 卢月美
Owner GUANGXI JIPENG INVESTMENT CO LTD
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