CN103478228B - Method for prolonging preservation time of big cherries - Google Patents

Method for prolonging preservation time of big cherries Download PDF

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Publication number
CN103478228B
CN103478228B CN201310454682.9A CN201310454682A CN103478228B CN 103478228 B CN103478228 B CN 103478228B CN 201310454682 A CN201310454682 A CN 201310454682A CN 103478228 B CN103478228 B CN 103478228B
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cherries
big
cherry
fresh
water
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CN201310454682.9A
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Chinese (zh)
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CN103478228A (en
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陈为
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陈为
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    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

A method for prolonging preservation time of big cherries comprises the following steps: washing the big cherries, and sterilizing the big cherries for 1-3min at the temperature of 60 DEG C in an ozone solution with the concentration of 5ml/ L; rapidly cooling the big cherries to 0-15 DEG C; soaking the precooled big cherries in a preserving solution for 1-10min; and taking out the soaked big cherries, and preserving the big cherries in an air-conditioned cold store. The big cherries preserved with the method can be directly eaten without being washed; the cherries are rich in selenium element directly, so that people are supplied with the trace element selenium while enjoying the delicious cherries; with the method, the storage and preservation time of the big cherries can be prolonged, and color, crispness and taste of the big cherries are almost unchanged; and after soaking, maggots hiding in the cherries can be thoroughly soaked out, thus solving the problem plaguing the industry for a long time.

Description

A kind of method that extends large cherry freshness date
Technical field
The present invention relates to field of fruit freshness keeping, be specifically related to a kind of method that extends large cherry freshness date.
Background technology
China has the characteristic fruit of enriching resource.Wherein, large cherry is the important characteristic fruit of China.Fruit industry is China's Major agro-industry, is ensureing farmers' income and is promoting that regional economic development has very important status and effect.Fresh fruit is fresh goods, has and adopts rear rapid after-ripening, aging, corruption, and quality is the feature such as bad change very easily.Adopt at present rear loss still quite serious.Annual because the loss of rotting to cause is all more than hundred billion yuan, seriously restricted the transportation and sales circulation of these famous and high-quality fruits.
At present fruit vegetables storing method mainly contains physical method and chemical method, and physical method wherein, if cold chain and air conditioned storage are comparatively desirable and safe method, but is also very limited for its fresh keeping time of large cherry.Therefore need controlled atmosphere, cold chain and other preservation techniques to combine and just can reach the object that improves fresh-keeping quality, extends fresh keeping time.
The chemical preservative that tradition is used mainly contains bactericide class, as Prochloraz, carbendazim, iprodione, probenazole, sulfur dioxide and growth regulator class, as BA and 2,4-D etc., but traditional chemical anticorrisive agent is processed the environment and the food pollution that cause, become sensitive issue of consumer, and in some developed countries, chemical bactericide has been forbidden using in postharvest fruit and vegetable is processed, in addition, chemical preservative not yet can fundamentally be controlled the generation of fruit postharvest diseases; And resistance to the action of a drug problem also makes Techniques For Chemical Control face serious challenge.The fruit outlet of current China faces the dual puzzlement of residues of pesticides and disease and pest problem.Therefore, the New Cut Flower Fresh Keeping of developing green, environmental protection, safety is significant to development China large cherry industry.
Summary of the invention
The object of the invention is to overcome above-mentioned not enough problem, the method that extends large cherry freshness date is provided.
The technical scheme that the present invention adopted is for achieving the above object:
A method that extends large cherry freshness date, comprises the steps:
1. large cherry is cleaned in pretreatment, is placed in the ozone solution sterilization 1-3min of 5ml/L at 60 ℃;
2. precooling is cooled to rapidly 0-15 ℃ by large cherry;
3. soak the large cherry after precooling treatment is dipped into and in fresh-keeping liquid, soaks 1-10min;
4. soaked large cherry is taken out in preservation, is placed into preservation in air-conditioned cold store.
Described fresh-keeping liquid specifically comprises following composition:
Shitosan 0.5-1.5%
Sodium alginate 0.1-0.3%
Tea Polyphenols 0.01-0.5%
Calcium chloride 1-3%
Vitamin C 1-3%
Fructose 3-8%
Sodium chloride 1-5%
Ethanol 3-8%
Acetic acid 2%
Sponge gourd water 30-50%
Surplus is water.
Facts have proved, when the ratio of fresh-keeping liquid is following, the effect reaching is better:
Shitosan 0.8%
Sodium alginate 0.1-0.3%
Tea Polyphenols 0.3%
Calcium chloride 2%
Vitamin C 1-3%
Fructose 3-5%
Sodium chloride 3%
Ethanol 5%
Acetic acid 2%
Sponge gourd water 46%
Surplus is water.
Described sponge gourd water, claims again luffa vegetable juice, is to adopt climing root 30 centimeters of sponge gourd master to adopt to cut climing gravity flow method, allows sponge gourd water naturally flow out and obtains.
Preferably, in formula, also comprise 5% selenide of carragheen; Synchronous Selenium Supplement element when edible like this.
Percentage in this patent document is mass percent.
Feature of the present invention is:
1. use the fresh-keeping large cherry of this product, do not need to clean again, direct-edible;
2. in cherry, be directly rich in selenium element, tasted and supplemented this trace element of selenium delicious time;
3. extend the preservation and freshness time of large cherry, can reach 2.5-3.5 month and the taste of not going wrong is compared with only using air-conditioned cold store, the fresh keeping time that can extend 0.5-1 month; And its color and luster, brittleness, mouthfeel are all without marked change;
4. after soaking, can thoroughly bubble out the fly maggot of ensconcing in cherry, solve a difficult problem for long-term puzzlement industry; And itself is harmless to health, even can directly drink.
The specific embodiment
Embodiment mono-:
1. large cherry is cleaned in pretreatment, is placed in the ozone solution sterilization 1-3min of 5ml/L at 60 ℃; 2. precooling is cooled to rapidly 0-15 ℃ by large cherry;
3. soak the large cherry after precooling treatment is dipped into and in fresh-keeping liquid, soaks 1-10min; 4. soaked large cherry is taken out in preservation, is placed into preservation in air-conditioned cold store.
Described fresh-keeping liquid, comprises shitosan 0.5%; Sodium alginate 0.3%; Tea Polyphenols 0.01%; Calcium chloride 3%; Vitamin C 1%; Fructose 8%; Sodium chloride 1%; Ethanol 8%; Acetic acid 2%; Sponge gourd water 30%; Surplus is water.Embodiment bis-:
1. large cherry is cleaned in pretreatment, is placed in the ozone solution sterilization 1-3min of 5ml/L at 60 ℃; 2. precooling is cooled to rapidly 0-15 ℃ by large cherry;
3. soak the large cherry after precooling treatment is dipped into and in fresh-keeping liquid, soaks 1-10min; 4. soaked large cherry is taken out in preservation, is placed into preservation in air-conditioned cold store.
Described fresh-keeping liquid, comprises shitosan 1.5%; Sodium alginate 0.1%; Tea Polyphenols 0.5%; Calcium chloride 1%; Vitamin C 3%; Fructose 3%; Sodium chloride 5%; Ethanol 3%; Acetic acid 2%; Sponge gourd water 50%; Surplus is water.Embodiment tri-:
Step: 1. large cherry is cleaned in pretreatment, is placed in the ozone solution sterilization 1-3min of 5ml/L at 60 ℃; 2. precooling is cooled to rapidly 0-15 ℃ by large cherry;
3. soak the large cherry after precooling treatment is dipped into and in fresh-keeping liquid, soaks 1-10min; 4. soaked large cherry is taken out in preservation, is placed into preservation in air-conditioned cold store.
Described fresh-keeping liquid, comprises shitosan 0.8%; Sodium alginate 0.1-0.3%; Tea Polyphenols 0.3%; Calcium chloride 2%; Vitamin C 1-3%; Fructose 3-5%; Sodium chloride 3%; Ethanol 5%; Acetic acid 2%; Sponge gourd water 46%; Surplus is water.
Embodiment tetra-:
1. large cherry is cleaned in pretreatment, is placed in the ozone solution sterilization 1-3min of 5ml/L at 60 ℃; 2. precooling is cooled to rapidly 0-15 ℃ by large cherry;
3. soak the large cherry after precooling treatment is dipped into and in fresh-keeping liquid, soaks 1-10min; 4. soaked large cherry is taken out in preservation, is placed into preservation in air-conditioned cold store.
Described fresh-keeping liquid, comprises shitosan 0.5%; Sodium alginate 0.3%; Tea Polyphenols 0.01%; Calcium chloride 3%; Vitamin C 1%; Fructose 8%; Sodium chloride 1%; Ethanol 8%; Acetic acid 2%; Sponge gourd water 30%; Selenide of carragheen 5%; Surplus is water.
Embodiment five:
1. large cherry is cleaned in pretreatment, is placed in the ozone solution sterilization 1-3min of 5ml/L at 60 ℃; 2. precooling is cooled to rapidly 0-15 ℃ by large cherry; 3. soak the large cherry after precooling treatment is dipped into and in fresh-keeping liquid, soaks 1-10min; 4. soaked large cherry is taken out in preservation, is placed into preservation in air-conditioned cold store.Described fresh-keeping liquid, comprises shitosan 1.5%; Sodium alginate 0.1%; Tea Polyphenols 0.5%; Calcium chloride 1%; Vitamin C 3%; Fructose 3%; Sodium chloride 5%; Ethanol 3%; Acetic acid 2%; Sponge gourd water 50%; Selenide of carragheen 5%; Surplus is water.
Embodiment six:
1. large cherry is cleaned in pretreatment, is placed in the ozone solution sterilization 1-3min of 5ml/L at 60 ℃; 2. precooling is cooled to rapidly 0-15 ℃ by large cherry; 3. soak the large cherry after precooling treatment is dipped into and in fresh-keeping liquid, soaks 1-10min; 4. soaked large cherry is taken out in preservation, is placed into preservation in air-conditioned cold store.Described fresh-keeping liquid, comprises shitosan 0.8%; Sodium alginate 0.1-0.3%; Tea Polyphenols 0.3%; Calcium chloride 2%; Vitamin C 1-3%; Fructose 3-5%; Sodium chloride 3%; Ethanol 5%; Acetic acid 2%; Sponge gourd water 46%; Selenide of carragheen 5%; Surplus is water.
The above; it is only the preferably specific embodiment of the present invention; but protection scope of the present invention is not limited to this; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; according to technical scheme of the present invention and inventive concept thereof, be equal to replacement or changed, within all should being encompassed in protection scope of the present invention.

Claims (2)

1. a method that extends large cherry freshness date, comprises the steps:
(1) large cherry is cleaned in pretreatment, is placed in the ozone solution sterilization 1-3min of 5ml/L at 60 ℃;
(2) precooling is cooled to rapidly 0-15 ℃ by large cherry;
(3) soak the large cherry after precooling treatment is dipped into and in fresh-keeping liquid, soaks 1-10min;
(4) soaked large cherry is taken out in preservation, is placed into preservation in air-conditioned cold store;
It is characterized in that, described fresh-keeping liquid specifically comprises following composition:
Shitosan 0.5-1.5%
Sodium alginate 0.1-0.3%
Tea Polyphenols 0.01-0.5%
Calcium chloride 1-3%
Vitamin C 1-3%
Fructose 3-8%
Sodium chloride 1-5%
Ethanol 3-8%
Acetic acid 2%
Sponge gourd water 30-50%
Surplus is water.
2. a kind of method that extends large cherry freshness date as claimed in claim 1, is characterized in that:
Described fresh-keeping liquid specifically comprises following composition:
Shitosan 0.8%
Sodium alginate 0.1-0.3%
Tea Polyphenols 0.3%
Calcium chloride 2%
Vitamin C 1-3%
Fructose 3-5%
Sodium chloride 3%
Ethanol 5%
Acetic acid 2%
Sponge gourd water 46%
Surplus is water.
CN201310454682.9A 2013-09-29 2013-09-29 Method for prolonging preservation time of big cherries CN103478228B (en)

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Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104642516A (en) * 2014-06-24 2015-05-27 何松 Method for preserving cane shoots
CN105010518A (en) * 2015-07-30 2015-11-04 庞锦浩 Sanhua plum preservation technology
CN105660833A (en) * 2016-01-08 2016-06-15 鲁东大学 Preservation method of big cherry by lactic acid bacteria preservative and modified atmosphere packaging
CN107258894A (en) * 2017-05-25 2017-10-20 成都璐城科技有限公司 A kind of preservation method of large cherry
CN107347982A (en) * 2017-06-15 2017-11-17 柳城新天地生态农业发展有限公司 The preservation method of White mushroom
CN107624868A (en) * 2017-10-31 2018-01-26 博白县富山水果种植专业合作社 A kind of preservation method of cherry

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CN102302049A (en) * 2011-08-11 2012-01-04 大连铭德生态农业专业合作社 Method for compositely air-conditioning and preserving large cherries
CN102308871A (en) * 2011-09-07 2012-01-11 大连铭德生态农业专业合作社 Cherry fresh-keeping solution

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CN101766209A (en) * 2009-01-07 2010-07-07 乔维汉 Productive technology for preserving and processing fruits and vegetables
CN102302049A (en) * 2011-08-11 2012-01-04 大连铭德生态农业专业合作社 Method for compositely air-conditioning and preserving large cherries
CN102308871A (en) * 2011-09-07 2012-01-11 大连铭德生态农业专业合作社 Cherry fresh-keeping solution

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Effective date of registration: 20141028

Address after: 325055 Haicheng street, Wenzhou economic and Technological Development Zone, Zhejiang, Wenzhou

Applicant after: Chen Wei

Address before: 116100, Liaoning, Jinzhou province Dalian New District, big Wei street, buckwheat village, Dalian Ming Tak eco agricultural cooperatives

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Inventor before: Che Liyu

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Address after: 325055 Haicheng Road, Wenzhou economic and Technological Development Zone, Zhejiang, Wenzhou Province

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