CN101692848B - Normal-temperature refreshing method of Baoshan persimmon - Google Patents
Normal-temperature refreshing method of Baoshan persimmon Download PDFInfo
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- CN101692848B CN101692848B CN2009100707613A CN200910070761A CN101692848B CN 101692848 B CN101692848 B CN 101692848B CN 2009100707613 A CN2009100707613 A CN 2009100707613A CN 200910070761 A CN200910070761 A CN 200910070761A CN 101692848 B CN101692848 B CN 101692848B
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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.Investigation through to market finds that sweet persimmon cause and effect is real gorgeous, and 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 maximum fruit of Baoshan export sales.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 nothings 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 regulating the qi flowing in the channels and passes through in the thick PE freshness protection package of the 0.02-0.08mm of wet function, 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, effectively kept the color and luster of 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
Elaborate below in conjunction with the actual conditions specific embodiments of the invention.
The present invention in force, its method specifically:
Example one: after sweet persimmon gathered, select that 8 ripe nothings are hindered, anosis sweet persimmon, place 3% common salt aqueous solution to soak after 10 minutes and pull out; 1-methyl cyclopropene and 5g/L sec-butylamine that sweet persimmon after draining places airtight container to carry out 1 μ L/L are fumigated, and feed 35% pure carbon dioxide gas behind the 24h, sealing 12h; Packing into after the taking-up has regulating the qi flowing in the channels and passes through in the thick PE freshness protection package of the 0.02mm of wet function, tightens sack then, vanning; Putting under 15 ℃ of conditions is freshness-retained 40 days, and hardness remains on 8KG/CM
2
Example two: after sweet persimmon gathered, select that 8 ripe nothings are hindered, anosis sweet persimmon, place 0.5% common salt aqueous solution to soak after 20 minutes and pull out; 1-methyl cyclopropene and 8g/L sec-butylamine that sweet persimmon after draining places airtight container to carry out 2 μ L/L are fumigated, and feed 60% carbon dioxide behind the 12h, sealing 3h; Packing into after the taking-up has regulating the qi flowing in the channels and passes through in the thick PE freshness protection package of the 0.06mm of wet function, tightens sack then, vanning; Putting under 15 ℃ of conditions is freshness-retained 30 days, and hardness remains on 8KG/CM
2
Example three: after sweet persimmon gathered, select that 8 ripe nothings are hindered, anosis sweet persimmon, place 5% common salt aqueous solution to soak after 30 minutes and pull 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, packing into after the taking-up has regulating the qi flowing in the channels and passes through in the thick PE freshness protection package of the 0.08mm of wet function; Tighten sack then; Vanning, putting under 15 ℃ of conditions is freshness-retained 50 days, hardness remains on 8KG/CM
2
Example four: after sweet persimmon gathered, select that 8 ripe nothings are hindered, anosis sweet persimmon, place 4% common salt aqueous solution to soak after 30 minutes and pull 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, packing into after the taking-up has regulating the qi flowing in the channels and passes through in the thick PE freshness protection package of the 0.04mm of wet function; Tighten sack then; Vanning, putting under 15 ℃ of conditions is freshness-retained 50 days, hardness remains on 8KG/CM
2
Claims (2)
1. a normal-temperature refreshing method of Baoshan persimmon is characterized in that, after sweet persimmon is gathered, selects the nothings wound of 8 maturations, anosis sweet persimmon, uses the antisepsis antistaling agent step-by-step processing 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 regulating the qi flowing in the channels and passes through in the thick PE freshness protection package of the 0.02-0.08mm of wet function, 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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| 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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| CN101692848A CN101692848A (en) | 2010-04-14 |
| CN101692848B true 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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Families Citing this family (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 |
| CN102613285B (en) * | 2012-04-11 | 2013-11-13 | 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 |
| CN108617758B (en) * | 2018-05-09 | 2022-03-22 | 北京农学院 | Preservation method for basil MAP package |
Citations (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 |
| CN101502280A (en) * | 2008-12-05 | 2009-08-12 | 天津市食品加工工程中心 | Fumigation type drupe fruit antistaling agent |
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Patent Citations (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 |
| CN101502280A (en) * | 2008-12-05 | 2009-08-12 | 天津市食品加工工程中心 | Fumigation type drupe fruit antistaling agent |
Non-Patent Citations (3)
| Title |
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| 何晓晗等.仲丁胺在果蔬保鲜中的应用及其检测技术研究现状.《食品研究与开发》.2004,第25卷(第4期),144-146. * |
| 王华瑞等.柿果贮藏保鲜研究进展.《果树学报》.2004,第21卷(第2期),164-166. * |
| 马冲等.不同浓度1-MCP处理对柿果贮藏品质的影响》.《佳木斯大学学报（自然科学版）》.2008,第26卷(第3期),421-424，427. * |
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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 |