CN103004953A

CN103004953A - Preserving method of bananas

Info

Publication number: CN103004953A
Application number: CN2012105816549A
Authority: CN
Inventors: 高鑫
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-12-27
Filing date: 2012-12-27
Publication date: 2013-04-03
Anticipated expiration: 2032-12-27
Also published as: CN103004953B

Abstract

The invention discloses a preserving method of bananas. The method comprises the steps of (1) selecting banana fruit which is fresh and green in fruit color and free from diseases and pests, wherein the mechanically damaged fruit does not exceed 30%, and the maturity is 8-9; and placing the fruit in hot water to clean; (2) placing the cleaned bananas in a preservative liquid and soaking for 5-10min, wherein the preservative liquid comprises 2-5 parts of thiophanate and 20-50 parts of encalyptus robusta liquid; and (3) after drying, packaging and sealing with a preservative bag, and placing in an environment at 10-15 DEG C and storing. The preservative liquid provided by the invention is a mixed liquid of thiophanate and the encalyptus robusta liquid, so that not only is bacteria on the banana eliminated, but also the corrosion resistance of the bananas is improved, and the preservative period of the bananas is prolonged.

Description

A kind of banana fresh-keeping method

Technical field

The present invention relates to the preservation technique of fruit, be specifically related to a kind of banana fresh-keeping method.

Background technology

Banana is the easy yellow maturity of banana even the corruption under transition type fruit, midsummer, many wet the adopting of high temperature, keeps the long period not lose economic worth after making Banana, carries out banana fresh-keeping research important in inhibiting.At present both at home and abroad banana fresh-keeping method has deepfreeze, and chemical agent is anticorrosion, controlled atmosphere and radiation preservation etc., and wherein the antiseptic preservation technology of chemical agent is fairly simple and cost is low.Increase the fresh keeping time of banana, at first understand Major Diseases behind the Banana, it comprises anthracnose (Gloeosprium musae), this disease is the most serious the stage of yellow ripeness at banana, and beginning is the crineous stain often, and then scab enlarges rapidly, the number spot merges, the blackening of full fruit is rotted in several days, causes that this sick pathogen is banana thorn dish spore, is mainly in hot and humid environment.Another is spike rot (Crown rot), during packing, banana is prone to this disease after adopting, banana comb otch engenders that white mould thing causes axle rotten, then continue to carpopodium development, surperficial dark brown, the water stain shape of leading edge, dirty-green, any of several broadleaf plants refers to be scattered, the sick whole body of sending out after a couple of days, and this disease is mainly caused by sickle-like bacteria.Existing banana fresh-keeping method is fairly simple, not specifically for above-mentioned two kinds of illnesss, its fresh-keeping effect is not good.

Summary of the invention

Technical problem to be solved by this invention provides the long banana fresh-keeping method of a kind of fresh keeping time.

For solving the problems of the technologies described above, technical scheme of the present invention is:

A kind of banana fresh-keeping method may further comprise the steps:

1) select, the anosis worm of fruit look bud green, machinery is hindered fruit and is no more than 30%, and maturity is 8～9 banana, puts into hot water and cleans;

2) banana after will cleaning is put into antistaling agent solution and is soaked 5～10min, and described antistaling agent solution is 2～5 parts of thiophanates, 20～50 parts of eucalyptus robusta solution;

3) dry after, use the freshness protection package packaging seal, be put under the environment of 10～15 ° of C and preserve.

The preparation method of the described eucalyptus robusta solution of such scheme can be eucalyptus robusta branches and leaves 50g, and the slow fire infusion is 1～3 hour in 3000～5000ml water, can use after cooling.

Further, the preparation method of described eucalyptus robusta solution can be eucalyptus robusta branches and leaves 50g, and the slow fire infusion is 2 hours in 4000ml water, can use after cooling.

In the described step 2 of such scheme, the banana after cleaning can be put into antistaling agent solution and soak 7min, described antistaling agent solution is 3 parts of thiophanates, 35 parts of eucalyptus robusta solution.

In order to make the banana mouthfeel of tasting better, taste is more delicious, can in 22～55 parts of described antistaling agent solution, add 5～15 parts of tasty agents solution, the preparation method of this tasty agents solution is cloves and each 50g of cassia bark, the slow fire infusion obtained in 1～3 hour in 800～1000ml water, to be cooledly mixed with antistaling agent solution.

Further, can add 10 parts of tasty agents solution in 38 parts of described antistaling agent solution, the preparation method of this tasty agents solution is cloves and each 50g of cassia bark, and the slow fire infusion obtained in 2 hours in 900ml water, to be cooledly mixes with antistaling agent solution.

Compared with prior art, antistaling agent of the present invention is the mixed liquor of thiophanate and eucalyptus robusta solution, and it not only can eliminate the germ on the banana, can also improve the corrosion resistance of banana, prolongs the freshness date of banana; In addition, the adding of tasty agents can make the banana mouthfeel of tasting better, and taste is more delicious.

The specific embodiment

The invention will be further described with embodiment for the below, but the present invention is not limited to these embodiment.

Below umber described in each embodiment be weight portion.

Embodiment 1

(1) select, the anosis worm of fruit look bud green, it is 20% that machinery is hindered fruit, and maturity is 8 banana, puts into hot water and cleans;

(2) banana after will cleaning is put into antistaling agent solution and is soaked 5min, and described antistaling agent solution is 2 parts of thiophanates, 20 parts of eucalyptus robusta solution, and adds 5 parts of tasty agents in these 22 parts of antistaling agent solution.The preparation method of described eucalyptus robusta solution is eucalyptus robusta branches and leaves 50g, and the slow fire infusion is 1 hour in 3000ml water, can use after cooling.The preparation method of tasty agents solution is cloves and each 50g of cassia bark, and the slow fire infusion obtained in 1 hour in 800ml water.

(3) dry after, use the freshness protection package packaging seal, be put under the environment of 10 ° of C and preserve, can preserve 32 days.

Embodiment 2

(1) select, the anosis worm of fruit look bud green, it is 15% that machinery is hindered fruit, and maturity is 8 banana, puts into hot water and cleans;

(2) banana after will cleaning is put into antistaling agent solution and is soaked 7min, and described antistaling agent solution is 3 parts of thiophanates, 35 parts of eucalyptus robusta solution, and adds 10 parts of tasty agents in these 38 parts of antistaling agent solution.The preparation method of described eucalyptus robusta solution is eucalyptus robusta branches and leaves 50g, and the slow fire infusion is 2 hours in 4000ml water, can use after cooling.The preparation method of tasty agents solution is cloves and each 50g of cassia bark, and the slow fire infusion obtained in 2 hours in 900ml water.

(3) dry after, use the freshness protection package packaging seal, be put under the environment of 13 ° of C and preserve, can preserve 45 days.

Embodiment 3

1) select, the anosis worm of fruit look bud green, it is 22% that machinery is hindered fruit, and maturity is 9 banana, puts into hot water and cleans;

(2) banana after will cleaning is put into antistaling agent solution and is soaked 10min, and described antistaling agent solution is 5 parts of thiophanates, 50 parts of eucalyptus robusta solution, and adds 15 parts of tasty agents in these 55 parts of antistaling agent solution.The preparation method of described eucalyptus robusta solution is eucalyptus robusta branches and leaves 50g, and the slow fire infusion is 3 hours in 5000ml water, can use after cooling.The preparation method of tasty agents solution is cloves and each 50g of cassia bark, and the slow fire infusion obtained in 3 hours in 1000ml water.

(3) dry after, use the freshness protection package packaging seal, be put under the environment of 15 ° of C and preserve, can preserve 35 days.

Claims

1. banana fresh-keeping method is characterized in that may further comprise the steps:

(1) select, the anosis worm of fruit look bud green, machinery is hindered fruit and is no more than 30%, and maturity is 8～9 banana, puts into hot water and cleans;

(2) banana after will cleaning is put into antistaling agent solution and is soaked 5～10min, and described antistaling agent solution is 2～5 parts of thiophanates, 20～50 parts of eucalyptus robusta solution;

(3) dry after, use the freshness protection package packaging seal, be put under the environment of 10～15 ° of C and preserve.

2. a kind of banana fresh-keeping method according to claim 1, it is characterized in that: the preparation method of described eucalyptus robusta solution is eucalyptus robusta branches and leaves 50g, the slow fire infusion is 1～3 hour in 3000～5000ml water, can use after cooling.

3. a kind of banana fresh-keeping method according to claim 2, it is characterized in that: the preparation method of described eucalyptus robusta solution is eucalyptus robusta branches and leaves 50g, the slow fire infusion is 2 hours in 4000ml water, can use after cooling.

4. a kind of banana fresh-keeping method according to claim 1 is characterized in that: in the described step (2), the banana after cleaning is put into antistaling agent solution soak 7min, described antistaling agent solution is 3 parts of thiophanates, 35 parts of eucalyptus robusta solution.

5. any described a kind of banana fresh-keeping method according to claim 1～4, it is characterized in that: in 22～55 parts of described antistaling agent solution, add 5～15 parts of tasty agents solution, the preparation method of this tasty agents solution is cloves and each 50g of cassia bark, the slow fire infusion obtained in 1～3 hour in 800～1000ml water, to be cooledly mixed with antistaling agent solution.

6. a kind of banana fresh-keeping method according to claim 5, it is characterized in that: in 38 parts of described antistaling agent solution, add 10 parts of tasty agents solution, the preparation method of this tasty agents solution is cloves and each 50g of cassia bark, the slow fire infusion obtained in 2 hours in 900ml water, to be cooledly mixed with antistaling agent solution.