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Fresh-keeping method for prolonging shelf life of fresh-cut asparagus

A fresh-keeping method and shelf-life technology, applied in the fields of fruit and vegetable fresh-keeping, chemical instruments and methods, food ingredients as anti-microbial preservation, etc., can solve the problems of accelerating ethylene production rate and respiration, prolonging the shelf life of microbial quality, and fresh-cut asparagus Microbial pollution and other problems, to delay the lignification process and quality decline, inhibit the growth of the total number of colonies, delay aging and lignification process effect

Active Publication Date: 2021-07-30
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, asparagus tissue will be mechanically damaged during processing, which will not only accelerate the rate of ethylene production and respiration, further accelerate its aging and decay, but also have problems such as weightlessness, chlorosis, lignification, and serious loss of nutrients.
At the same time, the cutting process will also increase the chance of microbial contamination of fresh-cut asparagus, resulting in a decrease in its commercial value and a shortened shelf life
[0004] At present, the fresh-keeping methods of fresh-cut asparagus mainly include heat treatment, low-temperature refrigeration, modified atmosphere, radiation, and film coating. Some problems, or can only solve a certain aspect of the problem
The inhibition of microorganisms, the maintenance of quality and the extension of shelf life have not been well resolved

Method used

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  • Fresh-keeping method for prolonging shelf life of fresh-cut asparagus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] (1) Select fresh asparagus with no pests, no mechanical damage, and tight scales on the top, rinse it with tap water, then disinfect the cutting board and stainless steel knife with 75% alcohol, and finally cut the initially cleaned asparagus into about 5cm a small paragraph;

[0047](2) Place the cut asparagus in step (1) in the ultrasonic cleaning equipment, add citric acid and nisin composite cleaning agent, wherein the concentration of citric acid is 20g / L, the concentration of nisin is 0.5g / L, and turn on the ultrasonic Equipment, ultrasonic power 400W, processing time 15min, take out and drain;

[0048] (3) Place the asparagus processed through step (2) in a 10L plastic box, place a petri dish with filter paper in the center of the bottom of the box, and add cinnamon essential oil to the petri dish to make the cinnamon essential oil volatiles in the box When the concentration reaches 2.5ml / L, then seal the plastic box and place it at room temperature for 6 hours ...

Embodiment 2

[0052] (1) is identical with embodiment 1 step (1);

[0053] (2) The difference from step (2) of Example 1 is that the concentration of citric acid is 15g / L, and the ultrasonic cleaning operation and power and processing time are the same.

[0054] (3) same as embodiment 1 step (3);

[0055] (4) is identical with embodiment 1 step (4).

[0056] Fumigation of fresh-cut asparagus by ultrasound combined with citric acid and nisin combined with cinnamon can reduce the total number of initial colonies of fresh-cut asparagus by 3.56log CFU / g, and the bactericidal rate is 91.49%. Compared with Example 1, the difference in bactericidal rate is not significant, and both can effectively reduce the initial total number of colonies. It can be seen from Table 1 that, compared with Comparative Examples 1-7, the bactericidal rate of the combined treatment of ultrasound combined with citric acid and nisin combined with cinnamon fumigation was significantly higher than that of other treatmen...

Embodiment 3

[0058] (1) is identical with embodiment 1 step (1);

[0059] (2) The difference from step (2) of Example 1 is that the ultrasonic power is 300W, the concentration of citric acid and nisin, the ultrasonic cleaning operation and the processing time are all the same.

[0060] (3) same as embodiment 1 step (3);

[0061] (4) is identical with embodiment 1 step (4).

[0062] Fumigation of fresh-cut asparagus by ultrasound combined with citric acid and nisin combined with cinnamon can reduce the total number of initial colonies of fresh-cut asparagus by 3.68log CFU / g, and the bactericidal rate is 91.89%. Compared with Example 1, the difference in bactericidal rate is not significant, and both can effectively reduce the initial total number of colonies. It can be seen from Table 1 that compared with Comparative Examples 1-7, the bactericidal rate and fresh-keeping effect of delaying quality decline and lignification process of the combined treatment of ultrasound combined with citri...

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Abstract

The invention discloses a fresh-keeping method for prolonging the shelf life of fresh-cut asparagus, and belongs to the technical field of fruit and vegetable processing and fresh-keeping. The fresh-keeping method comprises the following steps: performing ultrasonic treatment on fresh-cut asparagus by using a composite cleaning agent, and fumigating with cinnamon essential oil. The composite cleaning agent is a mixed solution of citric acid and nisin. Different cleaning modes are combined with cinnamon essential oil fumigation for preservation of the fresh-cut asparagus, and the method can effectively inhibit growth of microorganisms, delay aging of the fresh-cut asparagus and degradation of chlorophyll, delay increase of lignin content, maintain nutritional quality and maintain good sensory quality of the fresh-cut asparagus, so that the purpose of prolonging the shelf life of the fresh-cut asparagus is achieved.

Description

technical field [0001] The invention relates to a fresh-keeping method for extending the shelf life of fresh-cut asparagus, belonging to the technical field of fruit and vegetable processing and fresh-keeping. Background technique [0002] Asparagus is a perennial root crop belonging to the genus Asparagus of the family Liliaceae. It mainly eats its tender stems, which are crisp, tender and refreshing, and have a unique flavor. Asparagus has rich nutritional value and medicinal value. It not only contains rich amino acids, vitamins and trace elements, but also contains flavonoids, saponins and other biologically active ingredients. a biological function. Asparagus is known as the "King of Vegetables" in the international market, and it is a high-grade nutritious and healthy vegetable. [0003] With the improvement of people's living standards and the acceleration of the pace of life, fresh-cut asparagus is favored by more and more consumers. Fresh-cut asparagus is a fresh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/00A23L5/30A23B7/152A23B7/154C11D7/26C11D7/34C11D7/60
CPCA23L19/03A23L5/57A23L5/32A23B7/152A23B7/154C11D7/265C11D7/34A23V2002/00A23V2200/02A23V2200/10A23V2250/21A23V2300/48Y02A40/90
Inventor 范柳萍王梦韦李进伟
Owner JIANGNAN UNIV
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