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Fresh keeping agent for pears, preparation method of fresh keeping agent, and fresh keeping method using fresh keeping agent

A fresh-keeping method and a technology of a fresh-keeping agent, which are applied in the fields of fruit and vegetable preservation, food ingredients used as moisturizers, food preservation, etc., to achieve the effects of easy cleaning, simplified fresh-keeping processing steps, and labor cost saving

Active Publication Date: 2018-03-23
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no report of liquid 1-MCP combined with tea polyphenols, carboxymethyl chitosan, and algin oligosaccharides to preserve the freshness of ethylene-sensitive fruits. Inventing a fresh-keeping method that utilizes four substances at the same time will help save labor and improve Freshness effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] According to 10L of coating preservative, first add 150g of carboxymethyl chitosan into water, stir until it is completely dissolved, then add 20g of tea polyphenols and 50g of algin oligosaccharides, stir well and set aside, before processing Add 0.020g of 1-MCP, stir evenly to obtain the pome preservative. When using, soak 50 'Sucui No. 1' pear fruits for 1 minute, take them out to dry, pack them in microporous film fresh-keeping bags, and store them at low temperature.

Embodiment 2

[0036] According to 10L of coating preservative, first add 150g of carboxymethyl chitosan into water, stir until completely dissolved, then add 30g of tea polyphenols and 75g of alginate oligosaccharides, stir well and set aside, before processing Add 0.030g of 1-MCP, stir evenly to obtain the pear fruit preservative. When using, soak 50 'Sucui No. 1' pear fruits for 2 minutes, take them out to dry, pack them in microporous film fresh-keeping bags, and store them at low temperature.

Embodiment 3

[0038] According to 10L of coating preservative, first add 200g of carboxymethyl chitosan into water, stir until it is completely dissolved, then add 40g of tea polyphenols and 100g of algin oligosaccharides, stir well and set aside, before processing Add 0.040g of 1-MCP and stir evenly to obtain the pear fruit preservative. When using, soak 50 'Sucui No. 1' pear fruits for 3 minutes, take them out to dry, pack them in microporous film fresh-keeping bags, and store them at low temperature.

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Abstract

The invention discloses a fresh keeping agent of pears. The fresh keeping agent comprises the following components in parts by weight: based on 100 parts of the fresh keeping agent, 1.5-2.0 parts of carboxymethyl chitosan, 0.2-0.4 part of tea polyphenols, 0.5-1.0 part of alginate-derived oligosaccharide, 0.0002-0.0004 part of 1-MCP, and the balance of water. The invention further relates to a preparation method of the fresh keeping agent of pears, and a fresh keeping method using the fresh keeping agent. The fresh keeping agent prepared by the method disclosed by the invention can be used forfresh keeping of the pears, is safe, free from toxin, simple to prepare and convenient to use and operate.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable preservation, in particular to a pome fresh-keeping agent, a preparation method and a fresh-keeping method thereof. Background technique [0002] Studies have found that strawberries, grapes, citrus, cucumbers, etc. are non-climacteric fruits and vegetables, and pears, apples, tomatoes, kiwis, etc. are cleptotropic fruits and vegetables. Respiratory climacteric fruits and vegetables have strong physiological metabolism after harvest, are sensitive to ethylene, rapidly age after harvest, lose water, and lose commodity value and edible value. China is the largest country in pear production in the world. The ripening period of pear fruit is relatively concentrated, and the loss of fruit after harvest is huge. The preservation of pear fruit is under great pressure. [0003] At present, post-harvest pear fresh-keeping technologies mainly include low-temperature refrigeration, controlled at...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/16
CPCA23B7/154A23B7/16A23V2002/00A23V2200/02A23V2200/22A23V2200/23A23V2250/2132A23V2250/214
Inventor 周宏胜李鹏霞胡花丽张雷刚罗淑芬常有宏蔺经
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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