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Climacteric type fresh keeping method for fruits and vegetables

A fresh-keeping method and climacteric technology, applied in the field of fresh-keeping of climacteric fruits and vegetables, can solve the problems of perishable deterioration, intolerant of storage, etc., and achieve the effects of inhibiting infection, convenient operation and strong practicability

Inactive Publication Date: 2018-11-16
GUIYANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the output of fruits and vegetables in China is very high, due to various reasons such as physiological aging, microbial invasion and mechanical damage before and after harvesting, fruits and vegetables are perishable and deteriorated, and are not resistant to storage.

Method used

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  • Climacteric type fresh keeping method for fruits and vegetables
  • Climacteric type fresh keeping method for fruits and vegetables
  • Climacteric type fresh keeping method for fruits and vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for preserving the freshness of respiration type fruits and vegetables, comprising the following steps:

[0031] (1) Fruits and vegetables were sprayed with pyrazinamide at a concentration of 10 μg / g five days before harvest;

[0032] (2) Soak the harvested fruits and vegetables in compound cooling water at a temperature of 1° C. for 10 min; the compound cooling water in the step (2) includes calcium salts and food-grade organic acids, wherein the mass fraction of calcium salts is 0.5% , the mass fraction of organic acid is 1%, and the balance is deionized water, wherein the calcium salt is calcium chloride, and the food-grade organic acid is salicylic acid;

[0033] (3) Transfer the fruits and vegetables treated in (2) to a ventilated cold storage, and ventilate for 5 hours to dry the surface of the fruits and vegetables. L;

[0034] (4) Then the fruits and vegetables are transferred to a thickness of 20μm, and the air permeability is 5300cm 3 / (m 2 ·24h·0...

Embodiment 2

[0037] A method for preserving the freshness of respiration type fruits and vegetables, comprising the following steps:

[0038] (1) Fruits and vegetables were sprayed with pyrazinamide at a concentration of 30 μg / g five days before harvest;

[0039] (2) Soak the harvested fruits and vegetables in compounded cooling water at a temperature of 12°C for 20 minutes; the compounded cooling water in the step (2) includes calcium salts and food-grade organic acids, wherein the mass fraction of calcium salts is 2.5% , the mass fraction of organic acid is 2%, the balance is deionized water, wherein the calcium salt is calcium lactate, and the food-grade organic acid is one or more of citric acid;

[0040] (3) Transfer the fruits and vegetables treated in (2) to a ventilated cold storage, and ventilate for 10 hours to dry the surface of the fruits and vegetables. L;

[0041] (4) Then transfer the fruits and vegetables to a thickness of 40 μm and an air permeability of cm 3 / (m2 ·24h·...

Embodiment 3

[0044] A method for preserving the freshness of respiration type fruits and vegetables, comprising the following steps:

[0045] (1) Fruits and vegetables were sprayed with pyrazinamide at a concentration of 25 μg / g five days before picking;

[0046] (2) Soak the harvested fruits and vegetables in compound cooling water with a temperature of 8° C. for 15 minutes; the compound cooling water in the step (2) includes calcium salts and food-grade organic acids, wherein the mass fraction of calcium salts is 1.5%. , the mass fraction of organic acid is 1.5%, and the balance is deionized water, wherein the calcium salt is a mixture of calcium lactate and calcium nitrate, and the food-grade organic acid is a mixture of citric acid and ascorbic acid;

[0047] (3) Transfer the fruits and vegetables treated in (2) to a ventilated cold storage, and ventilate for 8 hours to dry the surface of the fruits and vegetables. The temperature of the ventilated storage is 8°C, and ozone is introduc...

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Abstract

The invention belongs to the technical field of storage and fresh keeping of agriculture products, particularly relates to a climacteric type fresh keeping method for fruits and vegetables, in particular to a novel method for fresh keeping of fruits and vegetables, through combination of an ethylene synthesis inhibitor namely aldinamide with compounding cooling water. The method comprises the following steps of 5 days before the fruits and the vegetables are picked, spraying the aldinamide with a certain concentration, after the fruits and the fruits are picked, performing maceration with thecompounding cooling water, then performing airing in a ventilated freezer, performing loading into spontaneous modified atmosphere package, putting an ethylene adsorbent with a certain concentration,then immediately performing binding bags, performing low-temperature storage, and maintaining the humidity in a fresh keeping warehouse to be greater than or equal to 85%. The aldinamide is combined with the compounding cooling water, so that ethylene synthesis in the fruits and the vegetables can be restrained, the effect of killing bacteria can be achieved, softening of the fruits and the vegetables can be delayed, the efficiency can be improved, and the fresh keeping effect can be achieved and increased. The fresh keeping technique used in the method is significant in effects, ethylene synthesis of the fruits and the vegetables can be effectively restrained, the obvious effect of killing bacteria can be achieved, besides, the temperature can be lowered quickly, the operation is convenient, the efficiency can be improved, and the method is high in practicality and convenient to popularize and apply.

Description

technical field [0001] The invention belongs to the technical field of storage and preservation of agricultural products, and in particular relates to a method for preservation of climacteric fruits and vegetables. Background technique [0002] China is a big producer of fruits and vegetables. In the past 10 years, its fruit output has been ranked first in the world. The total fruit output has been rising year after year. The vegetable industry has also become a pillar industry for China's agricultural and rural economic development. Although the output of fruits and vegetables in China is very high, due to various reasons such as physiological aging, microbial invasion and mechanical damage before and after harvesting, fruits and vegetables are perishable and deteriorated, and cannot be stored. According to relevant statistics, the rot loss rate of fresh fruits and vegetables in China is relatively high at this stage, about 30% for fruits and 40% to 50% for vegetables, whil...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157A23B7/144A23B7/04A01G7/06A01G13/00
CPCA01G7/06A01G13/00A23B7/04A23B7/144A23B7/154A23B7/157
Inventor 曹森王瑞马超吉宁巴良杰贾海雷霁卿吴文能
Owner GUIYANG UNIV
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