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A method for reducing freezing damage of blueberries

A technology for blueberry fruit and fresh-keeping liquid, which is applied in the directions of freezing/refrigerating preservation of fruits/vegetables, fresh-keeping of fruits and vegetables, preservation of food components as anti-microbials, etc. It can reduce the degree of freezing damage, prevent the material from dissolving, and prolong the preservation time.

Active Publication Date: 2021-09-17
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The ripening period of berry fruits is mostly concentrated in high-temperature summer. After the fruit is picked, the physiological activities are vigorous, and at the same time, it is also susceptible to various microorganisms. Preservation brings great difficulties
[0003] The traditional freezing method is to adopt quick-freezing preservation method, put it into quick-freezing tunnel or quick-freezing refrigerator for freezing, but the technical content is low, and the loss of nutrients is large; vacuum freeze-drying technology is widely used in fruit and vegetable processing, and the existing vacuum freezing Drying method, the drying time of the product is too long, the efficiency is low, and the dried product is prone to shrinkage, bubbles, color deepening and difficulty in rehydration, the shape and color are not maintained well, and the nutritional content is greatly lost
[0004] Therefore, how to reduce the freezing damage of blueberries, prolong the fresh-keeping time of blueberries, and reduce its damage rate are very important. At present, there is no relevant method for freezing losses of blueberries. Methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for reducing blueberry freezing damage, specifically as follows:

[0026] 1. Preparation of preservative solution

[0027] (1) Prepare a mixed aqueous solution containing 1.6mg / mL of cloves, 2.6mg / mL of nutmeg, 3.3mg / mL of aromatic herbs, 6.2mg / mL of chitosan, and 2.8mg / mL of thymol;

[0028] (2) The above mixed solution was extracted for 30 minutes under ultrasonic conditions with a frequency of 40KHZ, and then filtered to obtain the preservation solution.

[0029] 2. The above-mentioned preservative solution prepared is applied to the method of the present invention to reduce blueberry freezing damage according to the following steps:

[0030] (1) Preferred blueberry fruit

[0031] Select blueberries with 80% maturity, no mechanical damage, no pests, and uniform size.

[0032] (2) UV treatment

[0033] First irradiate the blueberries under an ultraviolet lamp with an ultraviolet wavelength of 200nm for 40s; after an interval of 10min, irradiate the bluebe...

Embodiment 2

[0043] A method for reducing blueberry freezing damage, specifically as follows:

[0044] 1. Preparation of preservative solution

[0045] (1) Prepare a mixed aqueous solution containing 1.9 mg / mL of cloves, 2.9 mg / mL of nutmeg, 4.5 mg / mL of aromatic herbs, 7.3 mg / mL of chitosan, and 4.7 mg / mL of thymol;

[0046] (2) The above mixed solution was extracted for 25 minutes under ultrasonic conditions with a frequency of 40KHZ, and then filtered to obtain the preservation solution.

[0047] 2. The above-mentioned preservative solution prepared is applied to the method of the present invention to reduce blueberry freezing damage according to the following steps:

[0048] (1) Preferred blueberry fruit

[0049] Select blueberries with 80% maturity, no mechanical damage, no pests, and uniform size.

[0050] (2) UV treatment

[0051] First, irradiate the blueberries under an ultraviolet lamp with an ultraviolet wavelength of 210nm for 35s; after an interval of 10 minutes, irradiate...

Embodiment 3

[0061] A method for reducing freezing damage of blueberries, specifically as follows.

[0062] 1. Preparation of preservative solution

[0063] (1) Prepare a mixed aqueous solution containing 2.0mg / mL of cloves, 3.0mg / mL of nutmeg, 5.2mg / mL of aromatic herbs, 7.8mg / mL of chitosan, and 5.8mg / mL of thymol;

[0064] (2) The above mixed solution was extracted for 10 minutes under ultrasonic conditions with a frequency of 120KHZ, and then filtered to obtain the preservation solution.

[0065] 2. The above-mentioned preservative solution prepared is applied to the method of the present invention to reduce blueberry freezing damage according to the following steps:

[0066] (1) Preferred blueberry fruit

[0067] Select blueberries with 80% maturity, no mechanical damage, no pests, and uniform size.

[0068] (2) UV treatment

[0069] First irradiate the blueberries under an ultraviolet lamp with an ultraviolet wavelength of 220nm for 30s; after an interval of 10min, irradiate the ...

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PUM

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Abstract

The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and specifically discloses a method for reducing freezing damage of blueberries. The method of the invention comprises the following steps: selecting blueberry fruit, ultraviolet treatment, soaking in mixed solution, treatment with fresh-keeping solution, sealing, vacuum freezing and the like. The method of the invention combines fresh-keeping liquid treatment and vacuum freezing to carry out fresh-keeping treatment, can effectively reduce freezing damage of blueberries, prolong the fresh-keeping time of blueberries, maintain the sensory quality of blueberries, and has good market prospects.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and in particular relates to a method for reducing freezing damage of blueberries. Background technique [0002] Blueberry, a small berry, is blue in color, beautiful in color, covered in a layer of white fruit powder, with fine flesh and tiny seeds. Blueberries are rich in nutrients, which have the functions of preventing brain nerve aging, protecting eyesight, strengthening the heart, anti-cancer, softening blood vessels, enhancing human body immunity, etc., with high nutritional content. The ripening period of berry fruits is mostly concentrated in high-temperature summer. After the fruit is picked, the physiological activities are vigorous, and at the same time, it is also susceptible to various microorganisms. Preservation brings great difficulties. [0003] The traditional freezing method is to adopt quick-freezing preservation method, put it into quick-free...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/00A23B7/015A23B7/04A23B7/152A23B7/16
CPCA23B7/00A23B7/015A23B7/04A23B7/152A23B7/16A23V2002/00A23V2200/10A23V2250/21A23V2250/511A23V2300/48
Inventor 杨松丁之恩
Owner ANHUI AGRICULTURAL UNIVERSITY
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