Preservation method for mangoes

A fresh-keeping method and mango technology, which are applied in the preservation of fruits and vegetables, food preservation, protection of fruits/vegetables with a protective layer, etc., can solve the problems of easy water loss, affect the transportation and export of mangoes, etc., reduce breathing intensity, improve Good fruit rate, the effect of inhibiting transpiration and steaming

Inactive Publication Date: 2019-01-11
广西田阳县创新农业综合开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, mango is a climacteric fruit. During storage, the metabolism is vigorous, the fruit ripens qu...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of mango preservation method, comprises the following steps:

[0023] 1) Preparation of mango fresh-keeping solution:

[0024] (1) In parts by weight, weigh the following raw material components: 3 parts of oxalic acid, 1 part of ferulic acid, 1 part of nano zinc oxide, 1 part of methyl jasmonate, 1 part of phenylalanine and 2 parts of magnolialine ;

[0025] (2) After dissolving the weighed nano zinc oxide, methyl jasmonate and magnolialine respectively, mix with the weighed oxalic acid, ferulic acid and phenylalanine, add water and stir until completely dissolved, continue to add water to adjust, The obtained mango fresh-keeping solution with a mass concentration of 1.1%;

[0026] 2) Preparation of mango fresh-keeping coating:

[0027] (1) In parts by weight, take the following raw material components: 5 parts of chitosan, 1 part of bentonite, 0.5 part of sodium dehydroacetate and 1 part of plant extract powder; the plant extract is mainly composed of 1 par...

Embodiment 2

[0031] A kind of mango preservation method, comprises the following steps:

[0032] 1) Preparation of mango fresh-keeping solution:

[0033] (1) In parts by weight, weigh the following raw material components: 5 parts of oxalic acid, 2 parts of ferulic acid, 1.8 parts of nano-zinc oxide, 2.4 parts of methyl jasmonate, 3 parts of phenylalanine and 3 parts of magnolialine ;

[0034] (2) After dissolving the weighed nano zinc oxide, methyl jasmonate and magnolialine respectively, mix with the weighed oxalic acid, ferulic acid and phenylalanine, add water and stir until completely dissolved, continue to add water to adjust, The obtained mango fresh-keeping solution with a mass concentration of 1.8%;

[0035] 2) Preparation of mango fresh-keeping coating:

[0036] (1) In parts by weight, take the following raw material components: 8 parts of chitosan, 3 parts of bentonite, 0.7 parts of sodium dehydroacetate and 2 parts of plant extract powder; the plant extract is mainly compose...

Embodiment 3

[0040] A kind of mango preservation method, comprises the following steps:

[0041] 1) Preparation of mango fresh-keeping solution:

[0042] (1) In parts by weight, weigh the following raw material components: 8 parts of oxalic acid, 4 parts of ferulic acid, 2 parts of nano-zinc oxide, 3 parts of methyl jasmonate, 5 parts of phenylalanine and 4 parts of magnolialine ;

[0043] (2) After dissolving the weighed nano zinc oxide, methyl jasmonate and magnolialine respectively, mix with the weighed oxalic acid, ferulic acid and phenylalanine, add water and stir until completely dissolved, continue to add water to adjust, The obtained mango fresh-keeping solution with a mass concentration of 2.5%;

[0044] 2) Preparation of mango fresh-keeping coating:

[0045] (1) In parts by weight, take the following raw material components: 10 parts of chitosan, 4 parts of bentonite, 1 part of sodium dehydroacetate and 5 parts of plant extract powder; the plant extract is mainly composed of ...

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PUM

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Abstract

The invention belongs to the technical field of fruit preservation and specifically discloses a preservation method for mangoes. The preservation method for mangoes comprises the following steps: 1) preparing a mango fresh-keeping agent: weighting 3-8 parts of oxalic acid, 1-4 parts of ferulic acid, 1-2 parts of nanometer zinc oxide, 1-3 parts of methyl jasmonate, 1-5 parts of phenylalanine and 2-4 parts of magnoflorine, in parts by weight, and then mixing and dissolving the weighted raw materials; 2) weighting 5-10 parts of chitosan, 1-4 parts of bentonite, 0.5-1 part of sodium dehydroacetateand 1-5 parts of plant extract powder, in parts by weight, and then mixing and dissolving the weighted raw materials. The preservation method for mangoes provided by the invention, the fresh-keepingagent and the fresh-keeping coating are combined for performing dual treatment on mangoes, so that respiration rate and transpiration of the mangoes during a storage process can be effectively reduced, and meanwhile, the antibacterial effect is excellent, so that the preservation effect of mangoes is effectively promoted.

Description

【Technical field】 [0001] The invention relates to the technical field of fruit preservation, in particular to a method for preserving mango freshness. 【Background technique】 [0002] Mango is one of the five largest tropical fruits in the world. It enjoys the reputation of "tropical fruit king" because of its delicious and sweet color. Quenching thirst, diuretic function. However, mango is a climacteric fruit. During storage, the metabolism is vigorous, the fruit ripens quickly, and it is easy to lose water and rot, which seriously affects the transportation and export of mango. Therefore, the development of effective mango fresh-keeping methods is of great significance to the development of my country's mango industry. 【Content of invention】 [0003] The object of the present invention is to provide a fresh-keeping method for mangoes in view of the above problems. The mango fresh-keeping method of the present invention combines the fresh-keeping liquid and the fresh-ke...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/16
CPCA23B7/154A23B7/16
Inventor 岑大明
Owner 广西田阳县创新农业综合开发有限公司
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