Method for fresh keeping of kiwi fruits with electrolyzed water
A technology for electrolyzing water and kiwifruit, applied in the field of food science, can solve the problem that the fresh-keeping method of kiwifruit cannot meet the needs of the market and consumers, and achieve the effects of optimizing redox potential parameters, ensuring supply, and prolonging fresh-keeping period.
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Embodiment 1
[0038] The method for the fresh-keeping kiwi fruit of the electrolyzed water of the present embodiment may further comprise the steps:
[0039] Step 1. Select kiwi fruit with a maturity of 70%, screen and remove the diseased fruits with damage on the outer surface, and place them in layers in a well-ventilated storage warehouse;
[0040] Step 2. Take the electrolyzed water with a parameter pH value of 5.1-5.4 and an oxidation-reduction potential of 960-1000mv to atomize into water particles with a diameter of 10-20um, and spray evenly on the upper and lower sides of each layer of kiwifruit storage;
[0041] Step 3. Control the temperature of the storage warehouse at 5°C to 10°C, keep the ventilation well, and spray the electrolyzed water every 24 hours during the storage period.
[0042] Start to check the softening and rotten damage situation of kiwifruit every day after storing one week, record and calculate the data of rotten fruit rate and storage time, present embodiment ...
Embodiment 2
[0044] The method for the fresh-keeping kiwi fruit of the electrolyzed water of the present embodiment may further comprise the steps:
[0045] Step 1. Select kiwi fruit with a maturity of 70%, screen and remove the diseased fruits with damage on the outer surface, and place them in layers in a well-ventilated storage warehouse;
[0046] Step 2. Take the electrolyzed water with a pH value of 5.6-5.8 and an oxidation-reduction potential of 910-940mv to atomize into water particles with a diameter of 20-30um, and spray evenly on the upper and lower sides of each layer of kiwi fruit storage;
[0047] Step 3. Control the temperature of the storage warehouse at 5°C to 10°C, keep the ventilation well, and spray the electrolyzed water every 48 hours during the storage period.
[0048]Start to check the softening and rotten damage situation of kiwifruit every day after storing one week, record and calculate the data of rotten fruit rate and storage time, present embodiment is when sto...
Embodiment 3
[0050] The method for the fresh-keeping kiwi fruit of the electrolyzed water of the present embodiment may further comprise the steps:
[0051] Step 1. Select kiwi fruit with a maturity of 80%, screen and remove the diseased fruits with damage on the outer surface, and place them in layers in a well-ventilated storage warehouse;
[0052] Step 2. Take the electrolyzed water with a pH value of 6.1-6.4 and an oxidation-reduction potential of 860-890mv to atomize into water particles with a diameter of 30-50um, and spray evenly on the upper and lower sides of each layer of kiwi fruit storage;
[0053] Step 3. Control the temperature of the storage warehouse at 10°C to 15°C, keep the ventilation well, and spray the electrolyzed water every 36 hours during the storage period.
[0054] Start to check the softening and rotten damage situation of kiwifruit every day after storing one week, record and calculate the data of rotten fruit rate and storage time, present embodiment is when s...
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