Fresh-cut carrot fresh-keeping method

A fresh-keeping method and carrot technology, applied in the fields of fruit and vegetable preservation, food preservation, preservation of fruits/vegetables through radiation/electrical treatment, etc., can solve the problems of accelerated aging of fresh-cut carrot tissues, reduction of commodity value, and decline in nutritional quality, and achieve Conducive to color maintenance, long-lasting freshness, and long-lasting effects

Inactive Publication Date: 2019-08-16
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is manifested by the increase of ethylene release, the enhancement of respiratory intensity and the change of respiratory pathway, the activation of membrane lipid catabolism, the occurrence of tissue healing reaction, and the generation of secondary metabolites such as phenols, flavonoids, terpenoids, and alkaloids , speed up water loss, induce new ribonucleic acid and protein species, etc., resulting in accelerated tissue aging of fresh-cut carrots, rapid decline in nutritional quality, increased rot, shortened storage period, reduced commodity value, and caused a lot of economic losses.

Method used

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  • Fresh-cut carrot fresh-keeping method
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  • Fresh-cut carrot fresh-keeping method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Step 1. Choose carrots with uniform color, neat root shape, no mechanical damage, and no disease spots;

[0035] Step 2. Clean and clean the purchased carrots, remove the head and tail, cut them into discs with a thickness of about 0.5 cm, and then use 0.02 mm polyethylene fresh-keeping bags for packaging;

[0036] Step 3, the processed fresh-cut carrots are processed by the Irradiation Institute of the Chinese Academy of Agricultural Sciences. 60 Co-γ-ray irradiation treatment; where 60 The irradiation dose of Co-γ-ray irradiation treatment is 1.0kGy, and then stored at room temperature of 20 degrees Celsius.

Embodiment 2

[0038] Step 1. Choose carrots with uniform color, neat root shape, no mechanical damage, and no disease spots;

[0039] Step 2. Clean and clean the purchased carrots, remove the head and tail, cut them into discs with a thickness of about 0.5 cm, and then use 0.02 mm polyethylene fresh-keeping bags for packaging;

[0040] Step 3, the processed fresh-cut carrots are processed by the Irradiation Institute of the Chinese Academy of Agricultural Sciences. 60 Co-γ-ray irradiation treatment; where 60 The irradiation dose of Co-γ-ray irradiation treatment is 1.5kGy, and then stored at room temperature of 20 degrees Celsius.

Embodiment 3

[0042] Step 1. Choose carrots with uniform color, neat root shape, no mechanical damage, and no disease spots;

[0043] Step 2. Clean and clean the purchased carrots, remove the head and tail, cut them into discs with a thickness of about 0.5 cm, and then use 0.02 mm polyethylene fresh-keeping bags for packaging;

[0044] Step 3, the processed fresh-cut carrots are processed by the Irradiation Institute of the Chinese Academy of Agricultural Sciences. 60 Co-γ-ray irradiation treatment; where 60 The irradiation dose of Co-γ-ray irradiation treatment is 2.0 kGy, and then stored at room temperature of 20 degrees Celsius.

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PUM

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Abstract

The invention discloses a fresh-cut carrot fresh-keeping method, which comprises the following steps: step 1, cutting the carrot into round slices having a thickness of 0.4-0.6 cm, then packaging thematerials with a polyethylene fresh-keeping bag, and packaging the material with 150-200 g for each bag; step 2: performing irradiation processing on the packaged carrot by 60Co-gamma-ray, wherein theirradiation dose is 1.0-2.0 kGy, and the irradiation duration is 2-3 hours; and step 3: storing the irradiated carrots in an environment with the temperature of 15 to 25 DEG C. The method adopts theirradiation treatment to preserve the fresh-cut carrots and combine the appropriate storage conditions, and improves the product quality and safety of the fresh-cut carrots after fresh-keeping storage.

Description

technical field [0001] The invention relates to the technical field of food processing. More specifically, the present invention relates to a fresh-keeping method for fresh-cut carrots. Background technique [0002] After fresh carrots are cut, the physiological and biochemical changes of fresh-cut carrots are different from those of intact tissues, because the cut carrot cells are damaged and there is no protection of the epidermis, which is the life activity of plant tissue damage or under adversity stress. It is manifested by the increase of ethylene release, the enhancement of respiratory intensity and the change of respiratory pathway, the activation of membrane lipid catabolism, the occurrence of tissue healing reaction, and the generation of secondary metabolites such as phenols, flavonoids, terpenoids, and alkaloids , accelerate water loss, induce new ribonucleic acid and protein species, etc., resulting in accelerated aging of fresh-cut carrot tissues, rapid declin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/015A23B7/154A23B7/148
CPCA23B7/015A23B7/154A23B7/148A23V2002/00
Inventor 李庆鹏刘芯钥崔龙段玉权陈云堂林琼范家霖哈益明
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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