Preservative and use method thereof

A technology of preservatives and apples, applied in the field of preservatives, can solve the problems of freezing damage storage period, shortening, and difficulty in cleaning, and achieve the effects of improving quality and shelf life, reducing sugar loss, and prolonging storage time

Pending Publication Date: 2022-01-21
通渭县鑫旺林果专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the simple low-temperature storage method cannot guarantee the quality of apples. Unsuitable temperature storage is likely to cause freezing damage or shorten the storage period, and it is also easy to affect the sweetness and quality of apples.
At present, the commonly used apple preservative is thiophanate-methyl, which is not only difficult to clean, but also easy to cause residue if used too much

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A method of prolonging the storage time of apples by using antistaling agent

[0045] (1) select 205 apples with clean fruit surface, no damage and no insect damage, randomly select 5 apples to measure water content and record, soak 7 minutes in 10% sodium chloride aqueous solution with mass fraction, wash with water and then dry;

[0046] (2) According to the weight ratio of 0.1 part of malic acid, 1 part of sodium citrate, 8 parts of starch, 0.1 part of sodium carboxymethylcellulose, 0.7 part of calcium lactate, 6 parts of potassium permanganate and 85 parts of water, the raw material configuration is weighed into a preservative;

[0047] (3) After soaking the dried apples in step (1) with antistaling agent for 5 minutes, take them out and dry them;

[0048] (4) Put the dried apples into the storage room, lower the temperature step by step to 0°C at a rate of 1°C every 3 hours, and store them for 240 days;

[0049] (5) After storage, 5 samples were randomly selected...

Embodiment 2

[0051] A method of prolonging the storage time of apples by using antistaling agent

[0052] (1) Select 205 apples with clean fruit surface, no damage and no insect damage, randomly select 5 apples to measure water content and record, soak 6 minutes in 11% sodium chloride aqueous solution with mass fraction, wash with water and then dry;

[0053] (2) Weigh the raw material configuration according to the weight ratio of 0.2 parts of malic acid, 1.5 parts of sodium citrate, 10 parts of starch, 0.08 parts of sodium carboxymethyl cellulose, 0.5 parts of calcium lactate, 5 parts of potassium permanganate and 80 parts of water into a preservative;

[0054] (3) After soaking the dried apples in step (1) with preservative for 6 minutes, take them out and dry them;

[0055] (4) Put the dried apples into the storage room, lower the temperature step by step to 1°C at a rate of 2°C every 4 hours, and store them for 210 days;

[0056] (5) After storage, 5 samples were randomly selected a...

Embodiment 3

[0058] A method of prolonging the storage time of apples by using antistaling agent

[0059] (1) select 205 apples with clean fruit surface, no damage and no insect damage, randomly select 5 apples to measure water content and record, soak 5 minutes in 12% sodium chloride aqueous solution with mass fraction, wash with water and then dry;

[0060] (2) According to the weight ratio of 0.3 parts of malic acid, 2 parts of sodium citrate, 12 parts of starch, 0.05 parts of sodium carboxymethylcellulose, 0.3 parts of calcium lactate, 4 parts of potassium permanganate and 75 parts of water, the raw material configuration is weighed into a preservative;

[0061] (3) After soaking the dried apples in step (1) with preservative for 7 minutes, take them out and dry them;

[0062] (4) Put the dried apples into the storage room, lower the temperature step by step to 1.5°C at a rate of 1.5°C every 3 hours, and store them for 180 days;

[0063] (5) After storage, 5 samples were randomly sel...

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PUM

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Abstract

The invention relates to the technical field of apple preservation, and provides a preservative and a use method thereof. The preservative comprises the following components in parts by weight: 0.1-0.3 part of malic acid, 1-2 parts of sodium citrate, 8-12 parts of starch, 0.05-0.1 part of sodium carboxymethylcellulose, 0.3-0.7 part of calcium lactate, 4-6 parts of potassium permanganate and 75-85 parts of water. The preservative provided by the invention can effectively prolong the preservation time of apples, reduce the loss of sugar in the apples in the storage process and improve the quality and shelf life of the stored apples. Meanwhile, compared with the existing thiophanate methyl, the preservative provided by the invention is easier to clean, does not cause residues and obviously improves the safety.

Description

technical field [0001] The invention relates to the technical field of apple fresh-keeping, in particular to a fresh-keeping agent and a using method thereof. Background technique [0002] Apple is one of the four major fruits in the world, accounting for more than 15% of the world's total fruit. According to the statistical results of the Food and Agriculture Organization of the United Nations, the world's total apple production in 2010 was 69.512 million tons, and my country's was 33.2652 million tons, accounting for 47.86% of the world's total production, ranking first in the world. [0003] At present, the rot loss problem of fresh apples after harvesting is very serious. The most commonly used storage method is low-temperature storage. By controlling the storage temperature, the physiological activities of the apple itself are reduced, the quality of the apple is maintained, and the storage period and shelf life are extended. However, the simple low-temperature storag...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157A23B7/04
CPCA23B7/154A23B7/157A23B7/04
Inventor 沈前伟张蓉张卫军郭继元何云
Owner 通渭县鑫旺林果专业合作社
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