CN103704333A

CN103704333A - Method for freshness keeping of mangos by using aloe extract liquid

Info

Publication number: CN103704333A
Application number: CN201310671320.5A
Authority: CN
Inventors: 邵远志; 刘康德; 李雯; 张德生
Original assignee: Hainan University
Current assignee: Hainan University
Priority date: 2013-12-12
Filing date: 2013-12-12
Publication date: 2014-04-09

Abstract

The invention discloses a method for the freshness keeping of mangos by using an aloe extract liquid. The method comprises the following steps: 1, adopting mangos having a growing period of 100-120 days or with hardened seed nuclei, cleaning dirt on the surfaces of the mangos with water, immersing the mangos in the aloe extract liquid for 4-6min or brushing the whole surfaces of the mangos with the aloe extract liquid, air-drying the mangoes, packaging the mangos by using a freshness keeping bag, and storing the packaged mangos in a store room having a temperature of 12-15DEG C and a relative humidity of 85-95%. The method allows the mangos to be processed by the aloe extract liquid first and then to undergo freshness keeping, so the method has the advantages of good freshness keeping effect and harmlessness to human bodies.

Description

A kind of method with the fresh-keeping mango of aloe leaching liquor

Technical field

The invention belongs to fruit preservation method technical field, relate to a kind of method with the fresh-keeping mango of aloe leaching liquor.

Background technology

The method of storage fruit and vegetable is more, and as bactericide processing, technology for coating, heat treatment technics, refrigeration, air conditioned storage, radiation treatment, reduced pressure treatment etc., these preservation techniques and method are too single, lack Comprehensive Control Technology; Storage technique too relies on chemical substance, and efficient, nontoxic, free of contamination preservation technique is also quite weak; Existing technical scheme is (1) precooling treatment; (2) chemical bactericide is processed; (3) chitosan coating is processed; (4) adopt after-baking; (5) cleaning treatment; (6) cryopreservation and transportation.Although this method has certain fresh-keeping effect, but exist complex operation, cost is high, efficiency low and environment and ecological problem, therefore also do not form mango fresh-keeping technology and the method for efficient, environmental protection, safety so far, greatly limits and affected the circulation needs of mango in international market.Although the method for storing and refreshing of fruits and vegetables is more at present, the many undue chemical substances that rely on of these methods, not only fresh-keeping effect is limited, and has chemical residual.Along with the raising of people's living standard, the preservation technique of natural, safety, environmental protection is more and more paid close attention to by people.

Summary of the invention

Object of the present invention, a kind of method with the fresh-keeping mango of aloe liquid is provided, has solved existing mango fresh-keeping effect limited, the insalubrious problem of fresh-keeping chemicals used.

The technical solution adopted in the present invention is that employing is 100-120 days or plants the mango that core has hardened growth period, water washes the dirt on mango surface, then with aloe leaching liquor, soak fruit 4-6 minute or brush the whole surface of mango, dry mango surface, with freshness protection package, pack mango, be put in storeroom, the temperature of storeroom is to store under 12-15 degree, the relative humidity condition that is 85-95%.It is that fresh aloe leaf of gathering is cleaned that aloe leaching liquor is made, and is cut into small pieces, then extrudes juice with gauze, or with beater, juice is filtered out.Be 110 days growth period, and it is 5 minutes that aloe leaching liquor soaks the fruit time, and relative humidity is 90%.

The invention has the beneficial effects as follows use aloe leaching liquor to process to carry out after mango fresh-keeping, good refreshing effect, and harmless.

The specific embodiment

Aloe originates in Africa, is Aloe Liliaceae perennial evergreen fleshiness herbaceous plant, has antibacterial, anti-inflammatory, analgesic activity, and aloe has been widely used in medicine, health care and daily life.Because aloe has antibacterial action, extract solution from aloe is processed after fruit, can suppress greatly the activity of microorganism, prevents fruit rot; And aloe processes after fruit, the physiological activities such as respiration, moisture evaporation are also suppressed greatly, and maturation that therefore can delayed fruit is with old and feeble, the storing phase of significant extending fruit.With aloe, take fresh-keeping fruit, not only efficient, and safety, environmental protection, it is a kind of very promising biological way of keeping fresh.

Employing is 100-120 days or plants the mango that core has hardened growth period, here the preferred Growth of Mango phase is 110 days, now mango has reached 8 maturations, water washes the dirt on mango surface, then with aloe leaching liquor, soak fruit 4-6 minute or brush the whole surface of mango, preferably the aloe leaching liquor immersion fruit time is 5 minutes, dry mango surface, with freshness protection package, pack mango, freshness protection package can singlely fill, also can be put in a freshness protection package by several mango, be put in storeroom, the temperature of storeroom is 12-15 degree, relative humidity is to store under the condition of 85-95%, preferably relative humidity is 90%.It is that fresh aloe leaf of gathering is cleaned that aloe leaching liquor is made, and is cut into small pieces, then extrudes juice with gauze, or with beater, juice is filtered out.Through test, when storage was to 30 days like this, fruit is still very fresh, and good fruit rate can reach more than 90%.

Below enumerating specific embodiment describes:

Embodiment 1: adopting growth period is the mango of 100 days, water washes the dirt on mango surface, then with aloe leaching liquor, soak fruit 4 minutes or brush the whole surface of mango, dry mango surface, with freshness protection package, pack mango, be put in storeroom, the temperature of storeroom is to store under 12 degree, the relative humidity condition that is 85%.

Embodiment 2: adopting growth period is the mango of 110 days, water washes the dirt on mango surface, then with aloe leaching liquor, soak fruit 5 minutes or brush the whole surface of mango, dry mango surface, with freshness protection package, pack mango, be put in storeroom, the temperature of storeroom is to store under 14 degree, the relative humidity condition that is 90%.

Embodiment 3: the mango that adopts core to harden, water washes the dirt on mango surface, then with aloe leaching liquor, soak fruit 5 minutes or brush the whole surface of mango, dry mango surface, with freshness protection package, pack mango, be put in storeroom, the temperature of storeroom is to store under 15 degree, the relative humidity condition that is 95%.

Claims

1. the method with the fresh-keeping mango of aloe liquid, it is characterized in that: employing is 100-120 days or plants the mango that core has hardened growth period, water washes the dirt on mango surface, then with aloe leaching liquor, soak fruit 4-6 minute or brush the whole surface of mango, dry mango surface, with freshness protection package, pack mango, be put in storeroom, the temperature of storeroom is to store under 12-15 degree, the relative humidity condition that is 85-95%.

2. according to a kind of method with the fresh-keeping mango of aloe liquid described in claim 1, it is characterized in that: it is that fresh aloe leaf of gathering is cleaned that described aloe leaching liquor is made, and is cut into small pieces, then extrudes juice with gauze, or with beater, juice is filtered out.

3. according to a kind of method with the fresh-keeping mango of aloe liquid described in claim 1, it is characterized in that: the described Growth of Mango phase is 110 days, it is 5 minutes that described aloe leaching liquor soaks the fruit time, and described relative humidity is 90%.