Fresh-keeping storage method for grape grains

A grape and antistaling agent technology, which is applied in the fields of fruit and vegetable preservation, botanical equipment and methods, food preservation, etc., can solve problems such as endangering human health, threshing, environmental and food pollution, and achieve advanced and practical effects

Pending Publication Date: 2022-02-08
CHENGDU AGRI SCI & TECH CENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the temperature of low-temperature storage of grapes is generally -1 ~ 0 ℃, but when the relative humidity of low-temperature storage is low, the grape stems are easy to dry, resulting in grain loss, and when the grapes are taken out of the low-temperature environment and placed in the normal temperature environment for sale , the threshing phenomenon is more serious
The chemical antiseptic and antibacterial agents used in postharvest storage and transportation of grapes still use sulfur dioxide and sulfide as the main components. Residues of sulfur dioxide are likely to cause environmental and food pollution, and at the same time endanger human health. As consumers are concerned about these edible safety hazards, Cannot meet the needs of today's consumer population

Method used

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  • Fresh-keeping storage method for grape grains
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  • Fresh-keeping storage method for grape grains

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A method for fresh-keeping and storing grape grains, comprising:

[0046] (1) Spray fresh-keeping and water-retaining agent 3 days before harvesting, fresh-keeping agent is made by mixing chitosan 5%, 1-methylcyclopropene 50% (emulsifier), enzyme inhibitor 5%, and surplus deionized water become;

[0047] (2) Pre-cooling and water-retaining agent: Put the whole bunch of grapes into a water-retaining agent at 5°C and pre-cool for 1 minute. , 3% stearic acid, 5% soybean oil, and the rest of deionized water. First put the deionized water into the reactor, heat and melt the filler at 110°C and stir evenly. The stirring speed is 200r / min, and the stirring and emulsifying time is about After 30 minutes, a W / O emulsion is formed, and finally the temperature is rapidly cooled to 40°C;

[0048](3) Cutting and grading fresh-keeping treatment: the pre-cooled whole bunch of grapes, drained, then cut and grading, leaving the short fruit stalk above the fruit, removing the fruit wit...

Embodiment 2

[0053] A method for fresh-keeping and storing grape grains, comprising:

[0054] (1) Spraying fresh-keeping and water-retaining agent 3 days before harvesting, fresh-keeping agent is made by mixing chitosan 7%, 1-methylcyclopropene 50% (emulsifier), enzyme inhibitor 5%, deionized water;

[0055] (2) Pre-cooling and water-retaining agent: Put the whole bunch of grapes into a water-retaining agent at 5°C and pre-cool for 2 minutes. %, 6% stearic acid, 8% soybean oil, and the rest deionized water. First put the deionized water into the reactor, heat and melt the filler at 115°C and stir evenly. The stirring speed is 300r / min, and the emulsification time is For about 35 minutes, a W / O emulsion is formed, and finally cooled rapidly to 42°C;

[0056] (3) Cutting and grading fresh-keeping treatment: the pre-cooled whole bunch of grapes, drained, then cut and grading, leaving the short fruit stalk above the fruit, removing the fruit with rotten diseases and insect pests, and putting ...

Embodiment 3

[0061] A method for fresh-keeping and storing grape grains, comprising:

[0062] (1) Spraying fresh-keeping and water-retaining agent 3 days before harvesting, fresh-keeping agent is made by mixing chitosan 10%, 1-methylcyclopropene 55% (emulsifier), enzyme inhibitor 10%, and deionized water;

[0063] (2) Pre-cooling and water-retaining agent: put the whole bunch of grapes into a water-retaining agent at 5°C, and pre-cool for 3 minutes. %, 8% stearic acid, 10% soybean oil, and the rest deionized water. First put the deionized water into the reactor, heat and melt the filler at 120°C and stir evenly. The stirring speed is 400r / min, and the emulsification time is For about 40 minutes, a W / O emulsion is formed, and finally cooled rapidly to below 45°C;

[0064] (3) Cutting and grading fresh-keeping treatment: the pre-cooled whole bunch of grapes, drained, then cut and grading, leaving the short fruit stalk above the fruit, removing the fruit with rotten diseases and insect pests...

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Abstract

The invention discloses a fresh-keeping storage method for grape grains, and belongs to the technical field of agriculture. By spraying a preservative and a bactericide before harvesting, the toughness of fruit stems is increased, the grain falling is reduced, and the fungal diseases of the fruits and the fruit stems are reduced; and after a whole string is pre-cooled, spike cutting and grain dividing are carried out, grape grains with stems are put into a special grape grain storage device to be treated and preserved, grain falling and rotting caused by mutual extrusion and collision of grapes are reduced through storage of the grape grains with stems, and the preservation time is prolonged and is 1-2 times the time length of common grape storage. Through the small-package e-commerce logistics of the grape grains, the problem that fruits with excessive ethanol taste cannot be eaten due to extrusion crushing or anaerobic respiration in the transportation process of the grapes is effectively solved. Meanwhile, the defect that a large amount of carbon dioxide and ethyl alcohol are generated due to respiration of fruit stems in the grape storage process is overcome, the fresh-keeping period of the grapes is finally prolonged, and meanwhile the effects of decay and alcoholization are avoided in the storage period.

Description

technical field [0001] The invention relates to a method for fresh-keeping and storing grape grains, belonging to the technical field of agriculture. Background technique [0002] Grape occupies an important position in the world and my country's fruit tree production. It is one of the six main tree species of my country's fruit trees, and it is also a kind of raw food and processed fruit that people like. However, with the rapid development of my country's grape industry, there is a huge pressure on the post-harvest storage, transportation and fresh-keeping of grapes. At present, about 30-35% of grapes are degraded or even moldy due to improper post-harvest fresh-keeping measures every year. Among them, post-harvest threshing of grapes is one of the main reasons for the decline in fruit quality and the impact on its commodity value. According to statistics, the fruit loss caused by post-harvest grape shattering accounts for about 20% of the post-harvest storage and fresh-k...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/152A23B7/015A01G17/02A01N29/00A01N43/16A01N61/00A01N43/60A01N37/02A01P21/00
CPCA23B7/04A23B7/152A23B7/015A01G17/02A01N29/00A01N43/16A01N61/00A01N43/60A01N37/02
Inventor 佟伟王阳蔡明练华山刘继杜艳民朱自强张文江肖凡
Owner CHENGDU AGRI SCI & TECH CENT
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