Method for sterilizing and preserving fresh mulberry fruits

A technology for fresh fruits and mulberries, which is applied in the preservation of fruits and vegetables, food preservation, and preservation of food ingredients as antimicrobial agents, can solve the problems of short shelf life, perishable mulberries, inability to effectively kill pathogenic bacteria, etc. Rot rate, effect of rot rate suppression and mildew rate

Pending Publication Date: 2022-01-28
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, the mulberry skin is thin and soft, and the outer surface is uneven, which provides a good base for the growth of microorganisms, making the mulberry very easy to rot and deteriorate, resulting in an extremely short shelf life, which seriously restricts the supply of mulberry and the development of the fresh fruit industry.
[0003] At present, the methods used to preserve fresh mulberry fruits include low-temperature storage, controlled-atmosphere storage, and chemical treatment; among them, low-temperature storage and controlled-atmosphere storage can only achieve antibacterial effects, but cannot effectively kill pathogenic bacteria; chemical treatment is not conducive to food safety.

Method used

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  • Method for sterilizing and preserving fresh mulberry fruits
  • Method for sterilizing and preserving fresh mulberry fruits
  • Method for sterilizing and preserving fresh mulberry fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] 1. Materials

[0066] 1) Mulberry: The mulberry is picked in the mulberry resource nursery of Zijingang Campus, Zhejiang University. The variety is Da 10 (or Da Shi, Seedless Da Shi, Seedless Da 10), the maturity is eight mature, the fruit grains are plump, and the color is purple black.

[0067] 2) Preparation of main medium and reagents:

[0068] Plate counting agar medium was purchased from Beijing Luqiao Biotechnology Co., Ltd., weighed 23.5g with an electronic balance into a conical flask, added 1000mL of distilled water, heated and stirred to dissolve, sterilized at 121°C for 15min, cooled to 46°C at room temperature, and divided Put it in a sterilized Petri dish, let it solidify naturally, and store it at 4°C for later use.

[0069] Potato dextrose agar medium was purchased from Beijing Luqiao Biotechnology Co., Ltd. Weighed 40.1g into a conical flask with an electronic balance, added 1000mL of distilled water, heated and stirred to dissolve, sterilized under h...

Embodiment 2

[0140] The antibacterial effect of embodiment 2 atmospheric plasma to Salmonella mulberry and Botrytis cinerea

[0141] 1. Materials

[0142] 1) The Salmonella strain selected is a common Salmonella serotype, Salmonella typhimurium (Salmonella typhimurium), provided by the laboratory of the Institute of Preventive Veterinary Medicine, School of Animal Science, Zhejiang University.

[0143] 2) The test freeze-dried powder strain Botrytis cinerea ATCC32762 was purchased from Shanghai Biological Collection Center.

[0144] 3) The mulberries were picked in the mulberry resource nursery of Zijingang Campus, Zhejiang University.

[0145] 4) Preparation of main medium and reagents

[0146]Brain heart infusion broth was purchased from Beijing Luqiao Biotechnology Co., Ltd. First weigh 52g of powder with a precision electronic balance into a conical flask, then add 1000mL of distilled water, heat and stir to dissolve, and perform autoclave sterilization at 121°C for 15min, cool down...

Embodiment 3

[0195] Example 3 Effect of Atmospheric Plasma on Postharvest Quality of Mulberry

[0196] 1. Materials

[0197] The mulberries were picked in May 2019 in the mulberry resource nursery of Zijingang Campus, Zhejiang University. The purchase temperature is around 28°C. The variety is Big 10 (or Big Ten, Seedless Big Ten, and Seedless Big 10), and they are shipped back directly after purchase. Cold storage awaits processing.

[0198] 2. Method

[0199] 1) Mulberry preparation

[0200] Select intact mulberries of the same size, color and maturity, and without mechanical damage, put them into the sample processing box, and wait for plasma treatment.

[0201] 2) Atmospheric plasma treatment

[0202] Set up 1 CK group and 4 plasma treatment groups, in which the two levels of current are 2A and 6A respectively, and the two levels of treatment time are 30s and 300s respectively. It mainly includes the following groups: 1) CK; 2) 2A-30s; 3) 2A-300s; 4) 6A-30s; 5) 2A-300s; each sampl...

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Abstract

The invention provides a method for sterilizing and preserving fresh mulberry fruits, and belongs to the technical field of fruit preservation, the method comprises the following steps: 1) spreading the fresh mulberry fruits in a closed container in a single layer; and 2) introducing atmospheric plasma into the closed container, and sterilizing to obtain the sterilized fresh mulberry fruits. According to the method disclosed by the invention, bacteria, yeasts and fungi, such as botrytis cinerea, salmonella, escherichia coli, staphylococcus aureus and bacillus cereus, on the surfaces of the mulberries can be remarkably inactivated. The method has no significant influence on the quality of the mulberries, such as pH, TSS, hardness and color, and can significantly inhibit the rotting rate and mildew rate of the mulberries, and the rotting rate can be reduced by 30.00% and the mildew rate can be reduced by 25.14% at most.

Description

technical field [0001] The invention relates to the technical field of fruit preservation, in particular to a method for sterilizing and preserving fresh mulberry fruits. Background technique [0002] Mulberry has a sweet taste and is rich in nutrients. It is a fruit for both medicine and food. It is deeply loved by consumers and has broad market development prospects. However, the maturity period of mulberry fruit is only one month, and it is in late spring and early summer from May to June, and the harvesting temperature is 25-30°C, so it is vulnerable to mechanical damage and microbial infection during picking. Moreover, the mulberry skin is thin and soft, and the outer surface is uneven, which provides a good base for the growth of microorganisms, making the mulberry very easy to rot and deteriorate, resulting in an extremely short shelf life, which seriously restricts the supply of mulberry and the development of the fresh fruit industry. [0003] At present, the metho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/015A23B7/04
CPCA23B7/015A23B7/04A23V2002/00A23V2200/10A23B7/152
Inventor 黄凌霞王静禹杨良高华奇赵璨
Owner ZHEJIANG UNIV
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