CN103564033A - Method for prolonging storage period of winter jujubes - Google Patents
Method for prolonging storage period of winter jujubes Download PDFInfo
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- CN103564033A CN103564033A CN201210266281.6A CN201210266281A CN103564033A CN 103564033 A CN103564033 A CN 103564033A CN 201210266281 A CN201210266281 A CN 201210266281A CN 103564033 A CN103564033 A CN 103564033A
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- winter jujubes
- winter jujube
- winter
- calcium chloride
- temperature
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a method for promoting storage of winter jujubes. The method is characterized by comprising the following steps: adding winter jujubes in a hot water solution of calcium chloride with a concentration of 1 to 5% for a treatment at the temperature of 30 to 60 DEG C, then subjecting the processed winter jujubes to an irradiation treatment with short wavelength ultraviolet with a light intensity of 1 to 2 KJ/m<2> for 6 to 10 minutes, after the irradiation treatment is over, sealing the winter jujubes, and storing the winter jujubes at the temperature of 0 DEG C. The method can improve the economic profit of winter jujubes, and provides a theory reference for research, production, and practice of winter jujubes.
Description
Technical field
The present invention relates to a kind of method that winter jujube stores that extends, preserve technique.
Background technology
Winter jujube (Zizyphus jujuba Mill.cv.Dongzao) solely produces China, and the thin meat of skin is crisp, sour and sweet palatability, and local flavor is splendid.Its Vitamin C content is up to 3～5g/kg, and soluble solid is 300～360g/kg.Mineral matter and trace element are abundant, and are rich in CAMP and cyclic guanosine monophosphate, are the current generally acknowledged best Zizyphus jujuba Mill kinds of quality, have wide market prospects.
At present, winter jujube has formed fairly large commercialization plantation situation in Chinese Bohai Gulf area.But because winter jujube respiratory intensity is large, very easily dehydration after adopting, shrinkage, wine are soft goes rotten, and water content is high, and the thin meat of skin is crisp, is very easily mechanically damaged with microbial infection and rots.The full haw of jujube of lower winter of normal temperature 2～3 days will dehydration after adopting, softening, go rotten, mechanical freezer also can only be preserved 50～60 days, and after storage, good fruit rate is low, commercialized degree is not high, sale face narrows down.This present situation has seriously restricted the development of winter jujube industry.
The main cause that fresh fruit of vegetables loses in the process of circulation after adopting can be summarized as: the reason aspect physiological (physiology of fruits and vegetables self is decayed), pathology (pathogenic microorganism cause corruption), the reason (mechanical damage, temperature, humidity etc.) of physics aspect and the interaction between three.Yet the loss intuitively being finally presented in face of us is nearly all pathologic rotten loss.
The preservation and freshness of jujube fruit is a systematic engineering of business, carry out this work, must consider adopt front factor (as kind, maturity, the place of production etc.), adopt rear technical factor (as collecting method, the humiture of adopting post processing, storage, store management etc.) and post-harvest physiology and storing property etc.Disconnection of above-mentioned any link, all can cause the failure of preservation and freshness work.
For extending the selling time of winter jujube, increase economic efficiency, to meet the need of market, the preservation and freshness of winter jujube is more and more subject to extensive concern.Find effectively can instead of chemical bactericide technology carry out the important topic that the rear anti-corrosive fresh-keeping of adopting of fruit has become fresh preservation field.Heat treatment, because effectively controlling the postharvest disease of fruit tree, regulates the Physiological and Biochemical Metabolism of fruits and vegetables, and noresidue and pollution.Suitable heat treatment can delay the aging of fruits and vegetables, keeps its unique local flavor, suppresses the injury of physiology and case, reduces rot coefficient, softening rate, percentage of water loss and respiratory intensity etc.
In order to address the above problem, the invention provides a kind of method that winter jujube stores that extends, increase economic efficiency, for its research and production practices provide theoretical foundation.
Summary of the invention
Main purpose of the present invention is to extend winter jujube to store, and a kind of way that winter jujube stores that extends is provided, and for the exploitation of winter jujube post-harvest fresh-keeping provides certain foundation, increases economic efficiency.
The design that the present invention adopts is: winter jujube is added after 1～5% calcium chloride hot water treatment, at 1～2KJ/m 30～60 ℃ of temperature
2short-wave ultraviolet light irradiation is treated to 6～10min, handles after sealing and puts under 0 ℃ of condition and refrigerate.
The industrial calcium chloride that the present invention's calcium chloride purity used is 99.0%.
Specific embodiments
Embodiment
Winter jujube is added after 2% calcium chloride (the industrial calcium chloride that purity is 99.0%) hot water treatment, at 1KJ/m 60 ℃ of temperature
2short-wave ultraviolet light irradiation is treated to 7min, after handling, each processing is proceeded in freshness protection package.Contrast is left intact, every packed 20 fruits, and every bag is 1 processing, every processing repeats 3 times, puts under 0 ℃ of condition and refrigerate after sealing.
Winter jujube after processing is further processed, measure PAL (PAL), MDA (MDA), total phenol, respiratory intensity, rotting rate index, the whole test period is 75d, every 15d test once.Result demonstration, the winter jujube after this experiment is processed is compared than untreated winter jujube index, and PAL, MDA, total phenol, respiratory intensity are all higher than untreated winter jujube index, and rotting rate is lower than untreated winter jujube index.
Claims (3)
1. extend the method that winter jujube stores, be characterised in that and use temperature, calcium chloride, short ultraviolet ray.
2. a kind of method that winter jujube stores that extends as claimed in claim 1, is characterized in that: winter jujube is added after 1～5% calcium chloride hot water treatment, at 1～2KJ/m 30～60 ℃ of temperature
2short-wave ultraviolet light irradiation is processed 6～10min, handles after sealing and puts under 0 ℃ of condition and refrigerate.
3. a kind of method that winter jujube stores that extends as claimed in claim 1, is characterized in that the industrial calcium chloride that calcium chloride purity used is 99.0%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210266281.6A CN103564033A (en) | 2012-07-31 | 2012-07-31 | Method for prolonging storage period of winter jujubes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210266281.6A CN103564033A (en) | 2012-07-31 | 2012-07-31 | Method for prolonging storage period of winter jujubes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103564033A true CN103564033A (en) | 2014-02-12 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210266281.6A Pending CN103564033A (en) | 2012-07-31 | 2012-07-31 | Method for prolonging storage period of winter jujubes |
Country Status (1)
| Country | Link |
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| CN (1) | CN103564033A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719438A (en) * | 2015-03-10 | 2015-06-24 | 李君兰 | Method for storing fresh dates by alternately treating with cold water and hot water |
| CN108633988A (en) * | 2018-04-10 | 2018-10-12 | 滨州市沾化区冬枣实业总公司 | A kind of preservation method after winter jujube picking |
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| CN1486617A (en) * | 2003-08-08 | 2004-04-07 | 东营市绿野林业科技开发有限责任公司 | Dong date preserving technology |
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| CN102150702A (en) * | 2011-03-17 | 2011-08-17 | 河北省林业科学研究院 | Freshness preservation method of winter jujube |
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2012
- 2012-07-31 CN CN201210266281.6A patent/CN103564033A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1504096A (en) * | 2002-12-04 | 2004-06-16 | 李硅凤 | Fresh-keeping method of Chinese date |
| CN1486617A (en) * | 2003-08-08 | 2004-04-07 | 东营市绿野林业科技开发有限责任公司 | Dong date preserving technology |
| CN1559237A (en) * | 2004-03-11 | 2005-01-05 | 河北科技大学 | Solid antistaling agent for storing winter Chinese jujube |
| CN1682598A (en) * | 2004-12-29 | 2005-10-19 | 天津科技大学 | Method for freshness keeping of winter dates |
| CN101731309A (en) * | 2008-11-24 | 2010-06-16 | 万本安 | Winter-date storage and freshness-retaining technology |
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Non-Patent Citations (1)
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| 曹明明等: "3种不同处理方法对冬枣贮藏品质的影响", 《食品与发酵工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719438A (en) * | 2015-03-10 | 2015-06-24 | 李君兰 | Method for storing fresh dates by alternately treating with cold water and hot water |
| CN108633988A (en) * | 2018-04-10 | 2018-10-12 | 滨州市沾化区冬枣实业总公司 | A kind of preservation method after winter jujube picking |
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Application publication date: 20140212 |