CN101692848A - Normal-temperature refreshing method of Baoshan persimmon - Google Patents
Normal-temperature refreshing method of Baoshan persimmon Download PDFInfo
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- CN101692848A CN101692848A CN200910070761A CN200910070761A CN101692848A CN 101692848 A CN101692848 A CN 101692848A CN 200910070761 A CN200910070761 A CN 200910070761A CN 200910070761 A CN200910070761 A CN 200910070761A CN 101692848 A CN101692848 A CN 101692848A
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Abstract
The invention relates to a normal-temperature refreshing method of Baoshan persimmon, which comprises the following steps: after harvest of the persimmon, selecting the persimmon which is almost ripe and has no damage or diseases, spreading preservative consisting of table salt, 1-MCP, sec-butylamine and carbon dioxide on the selected persimmon; bagging in a polyethylene film refreshing bag; and then sealing and preserving at normal temperature. The normal-temperature refreshing method is simple, economical and practical and is easy to mass promotion. The persimmon preserved by the method can be kept at normal temperature for 30-50 days. The method has good preservation effect on the persimmon and can keep the fresh appearance and good taste of the preserved persimmon also can keep the hardness and quality of the preserved persimmon; and the persimmon preserved by the method meets the indexes of product standard and has longer shelf life, good market prospects and high economic and social benefits.
Description
Technical field
The invention belongs to fruit preservation method, particularly a kind of normal-temperature refreshing method of Baoshan persimmon.
Background technology
The sweet persimmon in the said Baoshan of the present invention is China's treasure from the persimmon that Japan introduces.Its fruit big (mean fruit weight 220 grams), fruit shape are good, lovely luster, skin is thin, flavor sweet, tender and crisp tasty and refreshing, healthy nutritive value is high.The nutrient of persimmon is very abundant, compares with apple, and except the content apple of zinc and copper is higher than the persimmon, other compositions all are that persimmon is dominant." one day one apple, the doctor is away from me for foreign country's common saying cloud." still, discuss the sclerosis of prevention cardiovascular, the effect of sweet persimmon can be rated as the fruit king of useful health of heart much larger than apple." so every day one, apple was not so good as sweet persimmon every day one ".Sweet persimmon also has characteristics to contain iodine exactly.So because of the big patient of endemicgoiter that iodine deficiency causes, edible sweet persimmon is helpful.When common people often eat at ordinary times, prevention iodine deficiency also is of great benefit to.The traditional Chinese medical science thinks, the persimmon flavor is sweet, puckery, cold in nature, has that heat-clearing is removed dry, moistening lung for removing phlegm, soft heavily fortified point, slaked thirst and help produce saliva, invigorating the spleen, controls functions such as dysentery, hemostasis, can alleviate diseases such as dry and hard excrement, pain due to hemorrhoid or hemorrhage, dry cough, laryngalgia, hypertension.So sweet persimmon is the natural health care of chronic bronchitis, hypertension, artery sclerosis, inside and outside hemorrhoid patients.Find that by the investigation to market sweet persimmon cause and effect is real gorgeous, mouthfeel is sweet crisp, favored by the consumer.Especially international markets such as Thailand, Singapore, Malaysia, New Zealand, consumption figure is huge.Sweet persimmon has become the fruit of Baoshan export sales maximum.But, thereby influenced the international market of sweet persimmon commodity greatly because its preservation time weak point is very easily softening after adopting.
Summary of the invention
Technical problem to be solved by this invention is: provide a kind of normal-temperature refreshing method of Baoshan persimmon to reach the preservation time lengthening.
Technical scheme of the present invention is:
A kind of normal-temperature refreshing method of Baoshan persimmon is characterized in that, after sweet persimmon is gathered, selects the nothing wound of 8 maturations, anosis sweet persimmon, uses the antisepsis antistaling agent distribution process of being made up of salt, 1-methyl cyclopropene, sec-butylamine and carbon dioxide:
Step 1 places the common salt aqueous solution of 0.5-5% to soak sweet persimmon and pulls out after 10～30 minutes;
Step 2, the sweet persimmon after draining place airtight container to carry out the 1-methyl cyclopropene of 1-2 μ L/L and the stifling 12-24h of sec-butylamine of 5-10g/L;
Step 3 feeds 35%～60% carbon dioxide, sealing 3～12h, and packing into after the taking-up has in the regulating the qi flowing in the channels PE freshness protection package that the 0.02-0.08mm of wet function is thick thoroughly, tightens sack then, vanning, putting under 15～25 ℃ of conditions is freshness-retained 30-50 days.
Wherein the 1-methyl cyclopropene is the tablet that contains 4% 1-methyl cyclopropene, and carbon dioxide is that gas concentration is 100% pure carbon dioxide.
Effect of the present invention is:
(1) the inventive method is simple, economic, practical, is easy to large scale application;
(2) the sweet persimmon after this technical finesse of employing can be preserved 30～50 days, and the sweet persimmon outward appearance after the storage is fresh, and sweet crisp and refreshing mouth is as before fresh, met the index of commercial standards.
The present invention adopts the liquid antistaling agent to soak and the stifling mixed processing of gas, effectively suppress sweet persimmon disease in the Baoshan and respiratory intensity, prolonged storage time, the color and luster that has effectively kept sweet persimmon, mouthfeel and nutritive value, further having improved the commodity value of sweet persimmon, is that sweet persimmon one in fresh-keeping created greatly, and social effect and economic implications are huge.
The specific embodiment
Below in conjunction with actual conditions the specific embodiment of the present invention is elaborated.
The present invention in force, its method specifically:
Example one: after sweet persimmon gathered, select the nothing wound of 8 maturations, anosis sweet persimmon, place 3% common salt aqueous solution to soak after 10 minutes and pull out, it is stifling that the sweet persimmon after draining places airtight container to carry out 1-methyl cyclopropene and the 5g/L sec-butylamine of 1 μ L/L, feeds 35% pure carbon dioxide gas behind the 24h, sealing 12h, in the thick PE freshness protection package of the 0.02mm of packing into after the taking-up, tighten sack then, vanning with the wet thoroughly function of regulating the qi flowing in the channels, putting under 15 ℃ of conditions is freshness-retained 40 days, and hardness remains on 8KG/CM
2
Example two: after sweet persimmon gathered, select the nothing wound of 8 maturations, anosis sweet persimmon, place 0.5% common salt aqueous solution to soak after 20 minutes and pull out, it is stifling that the sweet persimmon after draining places airtight container to carry out 1-methyl cyclopropene and the 8g/L sec-butylamine of 2 μ L/L, feeds 60% carbon dioxide behind the 12h, sealing 3h, in the thick PE freshness protection package of the 0.06mm of packing into after the taking-up, tighten sack then, vanning with the wet thoroughly function of regulating the qi flowing in the channels, putting under 15 ℃ of conditions is freshness-retained 30 days, and hardness remains on 8KG/CM
2
Example three: after sweet persimmon gathered, select the nothing wound of 8 maturations, anosis sweet persimmon, placing 5% common salt aqueous solution to soak after 30 minutes pulls out, 1-methyl cyclopropene and 10g/L sec-butylamine that sweet persimmon after draining places airtight container to carry out 1.5 μ L/L are fumigated, feed 50% pure carbon dioxide gas behind the 18h, sealing 8h, in the thick PE freshness protection package of the 0.08mm of packing into after the taking-up with the wet thoroughly function of regulating the qi flowing in the channels, tighten sack then, vanning, putting under 15 ℃ of conditions is freshness-retained 50 days, and hardness remains on 8KG/CM
2
Example four: after sweet persimmon gathered, select the nothing wound of 8 maturations, anosis sweet persimmon, placing 4% common salt aqueous solution to soak after 30 minutes pulls out, 1-methyl cyclopropene and 10g/L sec-butylamine that sweet persimmon after draining places airtight container to carry out 1.8 μ L/L are fumigated, feed 45% pure carbon dioxide gas behind the 18h, sealing 8h, in the thick PE freshness protection package of the 0.04mm of packing into after the taking-up with the wet thoroughly function of regulating the qi flowing in the channels, tighten sack then, vanning, putting under 15 ℃ of conditions is freshness-retained 50 days, and hardness remains on 8KG/CM
2
Claims (2)
1. a normal-temperature refreshing method of Baoshan persimmon is characterized in that, after sweet persimmon was gathered, the nothing of selecting 8 maturations hindered, anosis sweet persimmon, uses by salt, 1-methyl cyclopropene, stretches the antisepsis antistaling agent distribution process that butylamine and carbon dioxide are formed:
Step 1 places the common salt aqueous solution of 0.5-5% to soak sweet persimmon and pulls out after 10～30 minutes;
Step 2, the sweet persimmon after draining place airtight container to carry out the 1-methyl cyclopropene of 1-2 μ L/L and the stifling 12-24h of sec-butylamine of 5-10g/L;
Step 3 feeds 35%～60% carbon dioxide, sealing 3～12h, and packing into after the taking-up has in the regulating the qi flowing in the channels PE freshness protection package that the 0.02-0.08mm of wet function is thick thoroughly, tightens sack then, vanning, putting under 15～25 ℃ of conditions is freshness-retained 30-50 days.
2. sweet persimmon preservation method according to claim 1 is characterized in that said 1-methyl cyclopropene is the tablet that contains the 4%1-methyl cyclopropene, and carbon dioxide is that gas concentration is 100% pure carbon dioxide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2009100707613A CN101692848B (en) | 2009-10-10 | 2009-10-10 | Normal-temperature refreshing method of Baoshan persimmon |
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| CN2009100707613A CN101692848B (en) | 2009-10-10 | 2009-10-10 | Normal-temperature refreshing method of Baoshan persimmon |
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| CN101692848A true CN101692848A (en) | 2010-04-14 |
| CN101692848B CN101692848B (en) | 2012-07-25 |
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| CN2009100707613A Expired - Fee Related CN101692848B (en) | 2009-10-10 | 2009-10-10 | Normal-temperature refreshing method of Baoshan persimmon |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334534A (en) * | 2010-07-21 | 2012-02-01 | 天津市食品加工工程中心 | Method for retaining crispness of sweet persimmons |
| CN102613285A (en) * | 2012-04-11 | 2012-08-01 | 湖南原地现代农业发展有限公司 | Crisp-keeping and freshness-keeping method for persimmons |
| CN103125782A (en) * | 2013-03-12 | 2013-06-05 | 山东省果树研究所 | Method for removing harsh taste of persimmon |
| CN105901118A (en) * | 2016-04-29 | 2016-08-31 | 广西大学 | Persimmon deastringency and crispness-keeping method |
| CN106720279A (en) * | 2016-11-28 | 2017-05-31 | 范长山 | The fresh-keeping formula of many components and preservation method of sweet persimmon under a kind of normal temperature |
| CN107094871A (en) * | 2017-06-20 | 2017-08-29 | 普定县亿源芳种养殖专业合作社 | A kind of black cloth woods antistaling agent and its preparation method and application |
| CN108617758A (en) * | 2018-05-09 | 2018-10-09 | 北京农学院 | A kind of preservation method of sweet basil MAP packagings |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416655A (en) * | 2007-10-26 | 2009-04-29 | 国家农产品保鲜工程技术研究中心（天津） | High carbon dioxide activity preserving package and use thereof in vegetable and fruit preservation |
| CN101502280B (en) * | 2008-12-05 | 2012-01-25 | 天津市食品加工工程中心 | Fumigation type drupe fruit antistaling agent |
-
2009
- 2009-10-10 CN CN2009100707613A patent/CN101692848B/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334534A (en) * | 2010-07-21 | 2012-02-01 | 天津市食品加工工程中心 | Method for retaining crispness of sweet persimmons |
| CN102613285A (en) * | 2012-04-11 | 2012-08-01 | 湖南原地现代农业发展有限公司 | Crisp-keeping and freshness-keeping method for persimmons |
| CN103125782A (en) * | 2013-03-12 | 2013-06-05 | 山东省果树研究所 | Method for removing harsh taste of persimmon |
| CN105901118A (en) * | 2016-04-29 | 2016-08-31 | 广西大学 | Persimmon deastringency and crispness-keeping method |
| CN106720279A (en) * | 2016-11-28 | 2017-05-31 | 范长山 | The fresh-keeping formula of many components and preservation method of sweet persimmon under a kind of normal temperature |
| CN107094871A (en) * | 2017-06-20 | 2017-08-29 | 普定县亿源芳种养殖专业合作社 | A kind of black cloth woods antistaling agent and its preparation method and application |
| CN108617758A (en) * | 2018-05-09 | 2018-10-09 | 北京农学院 | A kind of preservation method of sweet basil MAP packagings |
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| Publication number | Publication date |
|---|---|
| CN101692848B (en) | 2012-07-25 |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| C14 | Grant of patent or utility model | ||
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Owner name: BAODING YINGSHANHONG GARDEN STUFF DEVELOPMENT CO., Free format text: FORMER NAME: BAOSHAN YINGSHANHONG SWEET PERSIMMON DEVELOPMENT CO., LTD. |
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| CP01 | Change in the name or title of a patent holder |
Address after: 678000 Longyang District of Baoshan city in Yunnan province Zhengyang Road No. 206 Patentee after: BAOSHAN YINGSHANHONG FRUIT AND VEGETABLE DEVELOPMENT CO., LTD. Address before: 678000 Longyang District of Baoshan city in Yunnan province Zhengyang Road No. 206 Patentee before: Baoshan Yingshanhong Sweet Persimmon Development Co., Ltd. |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120725 Termination date: 20181010 |