CN100442985C - Banana fresh-keeping method - Google Patents
Banana fresh-keeping method Download PDFInfo
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- CN100442985C CN100442985C CNB2006101227022A CN200610122702A CN100442985C CN 100442985 C CN100442985 C CN 100442985C CN B2006101227022 A CNB2006101227022 A CN B2006101227022A CN 200610122702 A CN200610122702 A CN 200610122702A CN 100442985 C CN100442985 C CN 100442985C
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- banana
- hot water
- fresh
- keeping
- keeping method
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Abstract
The present invention belongs to the field of fruit fresh-keeping technology. In particular, said invention discloses a banana fresh-keeping method. Said method is characterized by using hot water to soak banana so as to implement banana fresh-keeping treatment, the temperature of said hot water is 48-60 deg.C, the soaking time is 15-600 sec, the dose of hot water is 10-15 times of banana weight, the treated banana can be stored in the environment with 13-25 deg.C.
Description
Technical field
Field of fruit freshness keeping of the present invention particularly relates to a kind of banana fresh-keeping method.
Background technology
After gathering, banana needs through accelerating the ripening and eating.Before accelerating the ripening, the banana pericarp is green, and pulp is puckery and hard, can not eat, but disease resistance is strong, and is not perishable.Through accelerating the ripening, after the flavescence of banana pericarp, the pulp deliquescing, just has edibility.But ripe banana is very easily rotten.The material that causes the banana maturation is a kind of endogenous hormones that is called ethene.After gathering, banana can accelerate the ripening automatically by the ethene that self produces.With the ethylene contents in the certain measure minimizing storage environment, can postpone the banana maturation, rot thereby reduce banana, (Chinese invention patent, notification number CN12674621A) prolongs storage period.But this method can not reduce rotting of ripe banana.
Ripe banana shelf life has only 2-3 days.If can not sell in 2-3 days or eat, banana can still lose commodity value and edibility very soon, all causes economic loss for distributors and consumer.
Rotting after the maturation of banana mainly caused by fungal pathogens.Existing fruit preservation method is mainly used chemical agent processing controls disease, reduce to rot take place (.AnnualReview of Phytopathology such as Eckert, 1988,26:433-469).But the use of chemical pesticide can cause fungal pathogens to develop immunity to drugs, thus the reduction drug effect (Zhu Shijiang. world agriculture, 1993,174 (10): 22-23.), keep corrosion-resistanting fresh-keeping effect so have only by improving drug concentration.The chemical agent of high concentration is contaminated environment not only, and causes the residues of pesticides in the fruit to increase, and the harm consumer is healthy.
Summary of the invention
The objective of the invention is the deficiency that exists on the existing banana fresh-keeping, a kind of banana fresh-keeping method that does not use chemical agent, safety and environmental protection, can be used for ripe banana is provided.
Banana fresh-keeping method of the present invention adopts hot-water soak to handle banana first.
In above-mentioned banana fresh-keeping method, the temperature of described hot water is 48～60 ℃.
In above-mentioned banana fresh-keeping method, the described hot-water soak time is 15～600 seconds.
In above-mentioned banana fresh-keeping method, the consumption of described hot water is 10～15 times of weight of processed banana.
In above-mentioned banana fresh-keeping method, will place 13～25 ℃ environment to preserve through the banana after the hot water treatment.
In above-mentioned banana fresh-keeping method, the plumpness when banana is gathered is 75%～90%, gathers back 48 hours with the interior hot water treatment of using.Banana or without accelerating the ripening, or accelerate the ripening with the ethylene gas of 5～100 μ l/L or the ethephon solution of 200～1000mg/L.Used water can be ordinary tap water, or clean well water, river etc.Immersion can be adopted the stainless steel constant temperature water tank, and the electric energy heating is temperature automatically controlled.
Compared with prior art, the present invention has following beneficial effect: the present invention adopts the hot-water soak banana that does not contain any chemical agent, reaches the ripe banana of control and rots, and prolongs the fresh-keeping effect of shelf life.The resting period was no more than 48 hours blue or green banana at normal temperatures after hot water treatment method of the present invention was suitable for gathering, safety and environmental protection, cost is low, to solve the residual problem that exceeds standard of farming, thereby improve homemade banana image in the international market, and promote the outlet of homemade banana.
The specific embodiment
Embodiment 1
Banana after gathering is immersed in the constant-temperature hot water of 60 ℃ of temperature, soaked 20 seconds, take out banana and place 15 ℃ of environment to preserve.Reach 7 days through the banana shelf life after the hot water treatment.
Embodiment 2
The banana back of gathering is sprayed or is soaked and accelerate the ripening with the ethephon solution of 800mg/L, and accelerate the ripening handle after immediately or be immersed in 24 hours in the constant-temperature hot water of 52 ℃ of temperature, soaked 5 minutes, the taking-up banana places 18 ℃ of environment to preserve.Reach 7 days through the banana shelf life after the hot water treatment.
Embodiment 3
Immediately or be immersed in 48 hours in the constant-temperature hot water of 52 ℃ of temperature, soaked 3 minutes after banana is gathered, take out banana and place 22 ℃ of environment to preserve.Reach 7 days through the banana shelf life after the hot water treatment.
Embodiment 4
In 24 hours, be immersed in the constant-temperature hot water of 50 ℃ of temperature after banana is gathered, soaked 7 minutes, take out banana and place 24 ℃ of environment to preserve.Reach 7 days through the banana shelf life after the hot water treatment.
Claims (1)
1, a kind of banana fresh-keeping method, it is characterized in that adopting hot-water soak to handle banana, to place 13～25 ℃ environment to preserve through the banana after the hot water treatment, the temperature of described hot water is 60 ℃, the hot-water soak time is 15～420 seconds, and the consumption of hot water is 10～15 times of weight of processed banana; Described banana is meant the banana of gathering in back 48 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006101227022A CN100442985C (en) | 2006-10-13 | 2006-10-13 | Banana fresh-keeping method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006101227022A CN100442985C (en) | 2006-10-13 | 2006-10-13 | Banana fresh-keeping method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1934963A CN1934963A (en) | 2007-03-28 |
| CN100442985C true CN100442985C (en) | 2008-12-17 |
Family
ID=37952848
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006101227022A Expired - Fee Related CN100442985C (en) | 2006-10-13 | 2006-10-13 | Banana fresh-keeping method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100442985C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509086A (en) * | 2016-10-29 | 2017-03-22 | 常州市鼎升环保科技有限公司 | Fresh keeping method for bananas |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056624A (en) * | 1990-05-18 | 1991-12-04 | 冯建光 | Semi-cold fresh-keeping method for banana |
-
2006
- 2006-10-13 CN CNB2006101227022A patent/CN100442985C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056624A (en) * | 1990-05-18 | 1991-12-04 | 冯建光 | Semi-cold fresh-keeping method for banana |
Non-Patent Citations (6)
| Title |
|---|
| 热处理后芒果、香蕉果皮PAL活性变化与炭疽病发生的关系. 胡美姣，刘秀娟，黄圣明.热带作物学报，第21卷第4期. 2000 |
| 热处理后芒果、香蕉果皮PAL活性变化与炭疽病发生的关系. 胡美姣，刘秀娟，黄圣明.热带作物学报，第21卷第4期. 2000 * |
| 香蕉果实采后及贮藏生理研究进展. 胡位荣，朱西儒，王正询，张昭其，季作梁.广州大学学报（自然科学版），第2卷第3期. 2003 |
| 香蕉果实采后及贮藏生理研究进展. 胡位荣，朱西儒，王正询，张昭其，季作梁.广州大学学报（自然科学版），第2卷第3期. 2003 * |
| 香蕉采后防腐保鲜技术研究进展. 黄雪梅，庞学群，季作梁.食品科学，第22卷第1期. 2001 |
| 香蕉采后防腐保鲜技术研究进展. 黄雪梅，庞学群，季作梁.食品科学，第22卷第1期. 2001 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1934963A (en) | 2007-03-28 |
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Granted publication date: 20081217 Termination date: 20111013 |