CN103843883A - Green walnut fruit wax-sealing cold storage method - Google Patents
Green walnut fruit wax-sealing cold storage method Download PDFInfo
- Publication number
- CN103843883A CN103843883A CN201410119407.6A CN201410119407A CN103843883A CN 103843883 A CN103843883 A CN 103843883A CN 201410119407 A CN201410119407 A CN 201410119407A CN 103843883 A CN103843883 A CN 103843883A
- Authority
- CN
- China
- Prior art keywords
- wax
- fruit
- fresh
- keeping
- sealing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Agricultural Chemicals And Associated Chemicals (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a green walnut fruit wax-sealing cold storage method for solving the problem of short sale time of fresh walnut fruits. The green walnut fruit wax-sealing cold storage method comprises the following steps of (1) sterilizing: soaking the selected fresh green fruit into lime water for about 20-40min, taking out the green fruit and airing until no water exists on the surface of the green fruit, wherein the ratio of lime to water in a lime water sterilizing solution is 1:(3-7); (2) wax sealing: placing the sterilized fresh green fruit into a wax sealing solution with the temperature of 90-100 DEG C to roll to be wrapped with the uniform wax sealing solution, then, taking out the green fruit, airing to ensure that wax is uniformly coated on the surface of the green fruit, next, putting the green fruit in storage in a refrigerator, and heating for melting, wherein the ratio of bee wax to petroleum wax in the wax sealing solution is 7:(2-4); (3) controlling the temperature of the refrigerator between 13 DEG C and 17 DEG C after the fresh walnut fruit wax-sealed at the storage temperature is put in storage; (4) reducing the temperature in the refrigerator several times within the first month since the wax-sealed storage walnut fruit is put in storage, and keeping the constant temperature in the refrigerator at 3-5 DEG C after the walnut fruit is stored for one month, wherein the temperature is reduced by 2-5 DEG C every time.
Description
technical field:
The present invention is relevant with Chinese olive preservation method.
background technology:
Along with the news speed development of China's Walnut Industry, walnut is except shining dry fruit, and most consumers likes eating fresh fruit benevolence, early, middle and late ripe variety matching, and the conventional sales season all only had for seven, eight, nine trimestral times.In order to extend walnut fresh fruit selling time, existing to the preservation technique of walnut be all with plastic bag packaging, rush nitrogen, find time, the technology such as refrigeration, and all do not have successfully, only have in laboratory the report data of test in a small amount.Do not have commodity to put goods on the market.
summary of the invention:
The object of this invention is to provide a kind of fresh keeping time long, the walnut Chinese olive that fresh-keeping success rate the is high cold-storage and fresh-keeping method of sealing with wax.
The present invention is achieved in that
The walnut Chinese olive cold-storage and fresh-keeping method of sealing with wax, comprises the steps:
1) the fresh-keeping Chinese olive choosing is placed in limewash and is soaked about 20-40 minutes, limewash: lime: water=1: 3-7, fish for Chinese olive and dry to fruit face exclusion,
2) liquid of sealing with wax of the fresh fruit after sterilizing being put into 90-100 DEG C of temperature soaks to roll on evenly seals with wax after liquid, take out airing ensure wax evenly smear fruit face can put into case put in storage fresh-keeping, the liquid of sealing with wax: beeswax: paraffin=7: 2-4, the thawing of heating,
3) seal with wax after walnut fresh fruit warehouse-in, temperature of ice house is controlled between 13-17 DEG C,
4) the walnut fresh-keeping fruit of sealing with wax enters behind storehouse in first month in freezer greenhouse cooling for several times, 2-5 DEG C of each greenhouse coolings, and stock refrigerates the constant temperature that storehouse temperature keeps 3-5 DEG C after January.
In step 1), when the walnut Chinese olive breach rate on tree is while reaching 10%, pluck that choosing is not ftractureed and fresh-keeping without the good fruit of disease and pest, the fresh-keeping Chinese olive choosing is placed in limewash to 2 jin, limewash part by weight lime, 10 jin, water, soak 30 minutes, fish for and dry to fruit face exclusion, can seal with wax.
Step 2) in the fresh fruit after sterilizing is put into 95 DEG C of temperature the liquid of sealing with wax soak and roll on the liquid of evenly sealing with wax, beeswax, paraffin be in ratio modulation in 7: 3 liquid of sealing with wax, and takes out airing and ensure that wax evenly smears fruit face and can put into case and put in storage fresh-keeping.
In step 3), after walnut fresh fruit warehouse-in, temperature of ice house is controlled at 16 DEG C.
In step 4), walnut fresh-keeping fruit enters in first month, to take the situation of change that checks a fresh-keeping fruit for every 10 days behind storehouse, fruit look becomes faint yellow by green gradually, check in freezer 4 DEG C of greenhouse coolings, stock refrigerates the constant temperature that storehouse temperature keeps 4 DEG C after January, as find that there is blackening or dehiscent fruit and just select in time, after the bimester of stock, within every five days, check once, discovery dehiscent fruit is just selected.
The present invention, by the Chinese olive refrigeration of sealing with wax, has avoided the moisture loss of Chinese olive, prevents that Chinese olive lack of water cracking from exposing nut and cannot ensure fresh-keeping for a long time.And the fresh-keeping Chinese olive of sealing with wax extends and ensured the moisture content demand of nut self under low temperature moisturizing condition, while sale without fresh fruit walnut on market, then outbound peels off rascal listing, both extended walnut fresh fruit sales cycle, improved again the economic benefit of walnut.Before walnut fresh fruit being saved in to the Spring Festival, sell fresh-keeping 3-4 months.Fresh-keeping success rate is high, freshness-retained 4 months, within first month, reaches 100%, within second month, reaches 90%, reach 70% the 3rd to April.
detailed description of the invention:
Embodiment 1:
One, pluck ripe Chinese olive in good time
When on tree the walnut Chinese olive beginning, breach reached 10% time, pluck that choosing is not ftractureed and fresh-keeping without the good fruit of disease and pest.
Two, Chinese olive sterilization processing
The fresh-keeping Chinese olive choosing is placed in limewash (2 jin, ratio lime, 10 jin, water) and is soaked 30 minutes, fish for and dry to fruit face exclusion, can seal with wax.
Three, seal with wax
The wax liquid that fresh fruit after sterilizing is put into 95 DEG C of temperature soaks and rolls on after even wax liquid (beeswax, paraffin are in ratio modulation in 7: 3 liquid of sealing with wax, thawings of heating), takes out airing and ensures that wax evenly smears fruit face and can put into case and put in storage fresh-keeping.
Four, adjust temperature in good time
After walnut fresh fruit warehouse-in, temperature of ice house is controlled at 16 DEG C.
Five, make regular check on the situation of change of the fresh-keeping fruit of sealing with wax in storehouse
Walnut fresh-keeping fruit enters in first month, to take the situation of change that checks a fresh-keeping fruit for every 10 days behind storehouse, fruit look becomes faint yellow by green gradually, check in freezer 4 DEG C of greenhouse coolings, stock refrigerates storehouse temperature and keeps the constant temperature of 4 DEG C after January, as finds that there is blackening or dehiscent fruit is just selected sale in time.After the bimester of stock, within every five days, check once, discovery dehiscent fruit is just selected sale.
Six, fresh-keeping success rate, freshness-retained 4 months, reaches 100% for first month, within second month, reaches 90%, reach 70% the 3rd to April.
Seven, it is fresh-keeping that how outbound fresh-keeping fruit carries out family
The fresh-keeping fruit of buying back from market, ate up in the short time, the Chinese olive of breach was not selected to be put in houshold refrigerator, in heat-insulation layer, can take food first quarter moon left and right.
Embodiment 2:
One, pluck ripe Chinese olive in good time
When on tree the walnut Chinese olive beginning, breach reached 8% time, pluck that choosing is not ftractureed and fresh-keeping without the good fruit of disease and pest.
Two, Chinese olive sterilization processing
The fresh-keeping Chinese olive choosing is placed in limewash (2 jin, ratio lime, 6 jin, water) and is soaked 20 minutes, fish for and dry to fruit face exclusion, can seal with wax.
Three, seal with wax
The wax liquid that fresh fruit after sterilizing is put into 90 DEG C of temperature soaks and rolls on after even wax liquid (beeswax, paraffin are in ratio modulation in 7: 2 liquid of sealing with wax, thawings of heating), takes out airing and ensures that wax evenly smears fruit face and can put into case and put in storage fresh-keeping.
Four, adjust temperature in good time
After walnut fresh fruit warehouse-in, temperature of ice house is controlled at 13 DEG C.
Five, make regular check on the situation of change of the fresh-keeping fruit of sealing with wax in storehouse
Walnut fresh-keeping fruit enters in first month, to take the situation of change that checks a fresh-keeping fruit for every 10 days behind storehouse, fruit look becomes faint yellow by green gradually, check in freezer 3 DEG C of greenhouse coolings, stock refrigerates storehouse temperature and keeps the constant temperature of 4 DEG C after January, as finds that there is blackening or dehiscent fruit is just selected sale in time.After the bimester of stock, within every five days, check once, discovery dehiscent fruit is just selected sale.
Six, fresh-keeping success rate, freshness-retained 4 months, reaches 100% for first month, within second month, reaches 90%, reach 70% the 3rd to April.
Embodiment 3:
One, pluck ripe Chinese olive in good time
When on tree the walnut Chinese olive beginning, breach reached 12% time, pluck that choosing is not ftractureed and fresh-keeping without the good fruit of disease and pest.
Two, Chinese olive sterilization processing
The fresh-keeping Chinese olive choosing is placed in limewash (2 jin, ratio lime, 14 jin, water) bactericidal liquid and is soaked 40 minutes, fish for and dry to fruit face exclusion, can seal with wax.
Three, seal with wax
The wax liquid that fresh fruit after sterilizing is put into 100 DEG C of temperature soaks and rolls on after even wax liquid (beeswax, paraffin are in ratio modulation in 7: 4 liquid of sealing with wax, thawings of heating), takes out airing and ensures that wax evenly smears fruit face and can put into case and put in storage fresh-keeping.
Four, adjust temperature in good time
After walnut fresh fruit warehouse-in, temperature of ice house is controlled at 17 DEG C.
Five, make regular check on the situation of change of the fresh-keeping fruit of sealing with wax in storehouse
Walnut fresh-keeping fruit enters in first month, to take the situation of change that checks a fresh-keeping fruit for every 10 days behind storehouse, fruit look becomes faint yellow by green gradually, check in freezer 4 DEG C of greenhouse coolings, stock refrigerates storehouse temperature and keeps the constant temperature of 5 DEG C after January, as finds that there is blackening or dehiscent fruit is just selected sale in time.After the bimester of stock, within every five days, check once, discovery dehiscent fruit is just selected sale.
Six, fresh-keeping success rate, freshness-retained 4 months, reaches 100% for first month, within second month, reaches 90%, reach 70% the 3rd to April.
Seven, it is fresh-keeping that how outbound fresh-keeping fruit carries out family
The fresh-keeping fruit of buying back from market, ate up in the short time, the Chinese olive of breach was not selected to be put in houshold refrigerator, in heat-insulation layer, can take food first quarter moon left and right.
Claims (5)
1. the walnut Chinese olive cold-storage and fresh-keeping method of sealing with wax, is characterized in that comprising the steps:
1) the fresh-keeping Chinese olive choosing is placed in limewash and is soaked about 20-40 minutes, limewash: lime: water=1: 3-7, fish for Chinese olive and dry to fruit face exclusion,
2) liquid of sealing with wax of the fresh fruit after sterilizing being put into 90-100 DEG C of temperature soaks to roll on evenly seals with wax after liquid, take out airing ensure wax evenly smear fruit face can put into case put in storage fresh-keeping, the liquid of sealing with wax: beeswax: paraffin=7: 2-4, the thawing of heating,
3) seal with wax after walnut fresh fruit warehouse-in, temperature of ice house is controlled between 13-17 DEG C,
4) the walnut fresh-keeping fruit of sealing with wax enters behind storehouse in first month in freezer greenhouse cooling for several times, 2-5 DEG C of each greenhouse coolings, and stock refrigerates the constant temperature that storehouse temperature keeps 3-5 DEG C after January.
2. the walnut Chinese olive according to claim 1 cold-storage and fresh-keeping method of sealing with wax, it is characterized in that in step 1), in the time that the walnut Chinese olive breach rate on tree reaches 8-12%, pluck that choosing is not ftractureed and fresh-keeping without the good fruit of disease and pest, the fresh-keeping Chinese olive choosing is placed in limewash to 2 jin, limewash part by weight lime, 10 jin, water, soak 30 minutes, fish for and dry to fruit face exclusion, can seal with wax.
3. the walnut Chinese olive according to claim 1 cold-storage and fresh-keeping method of sealing with wax, it is characterized in that step 2) in the fresh fruit after sterilizing is put into 95 DEG C of temperature the liquid of sealing with wax soak and roll on the liquid of evenly sealing with wax, beeswax, paraffin be in ratio modulation in 7: 3 liquid of sealing with wax, and takes out airing and ensure that wax evenly smears fruit face and can put into case and put in storage fresh-keeping.
4. the walnut Chinese olive according to claim 1 cold-storage and fresh-keeping method of sealing with wax, is characterized in that in step 3) that, after walnut fresh fruit warehouse-in, temperature of ice house is controlled at 16 DEG C.
5. the walnut Chinese olive according to claim 1 cold-storage and fresh-keeping method of sealing with wax, it is characterized in that walnut fresh-keeping fruit in step 4) enters behind storehouse took the situation of change that checks a fresh-keeping fruit for every 10 days in first month, fruit look becomes faint yellow by green gradually, check in freezer 4 DEG C of greenhouse coolings, stock refrigerates storehouse temperature and keeps the constant temperature of 4 DEG C after January, as finds that there is blackening or dehiscent fruit is just selected in time, the bimester of stock after, within every five days, check once, discovery dehiscent fruit is just selected.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410119407.6A CN103843883B (en) | 2014-03-28 | 2014-03-28 | Walnut Chinese olive is sealed with wax cold-storage and fresh-keeping method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410119407.6A CN103843883B (en) | 2014-03-28 | 2014-03-28 | Walnut Chinese olive is sealed with wax cold-storage and fresh-keeping method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103843883A true CN103843883A (en) | 2014-06-11 |
| CN103843883B CN103843883B (en) | 2015-09-30 |
Family
ID=50852341
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410119407.6A Active CN103843883B (en) | 2014-03-28 | 2014-03-28 | Walnut Chinese olive is sealed with wax cold-storage and fresh-keeping method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103843883B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108770927A (en) * | 2018-05-30 | 2018-11-09 | 阴超燕 | A kind of walnut waxdip fresh-keeping treating method and complete set of equipments |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1133123A (en) * | 1995-04-07 | 1996-10-16 | 新疆石油管理局独山子石油化工总厂 | Fruit and vegetable antistaling agent and preparation |
| CN1362024A (en) * | 2001-01-05 | 2002-08-07 | 中国石油化工股份有限公司 | Fruit polishing and preserving treating agent |
| CN1586228A (en) * | 2004-09-24 | 2005-03-02 | 梁继英 | Freshness preserving method for chestnut |
| CN103250783A (en) * | 2013-05-17 | 2013-08-21 | 西南林业大学 | Method for prolonging storage period of walnut kernels |
| CN103349312A (en) * | 2013-07-12 | 2013-10-16 | 四川茂华食品有限公司 | Process for storing and processing walnuts |
| CN103349068A (en) * | 2013-07-19 | 2013-10-16 | 山西昌圆农副土特产品有限公司 | Method for fresh-keeping of wet walnuts in all seasons |
-
2014
- 2014-03-28 CN CN201410119407.6A patent/CN103843883B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1133123A (en) * | 1995-04-07 | 1996-10-16 | 新疆石油管理局独山子石油化工总厂 | Fruit and vegetable antistaling agent and preparation |
| CN1362024A (en) * | 2001-01-05 | 2002-08-07 | 中国石油化工股份有限公司 | Fruit polishing and preserving treating agent |
| CN1586228A (en) * | 2004-09-24 | 2005-03-02 | 梁继英 | Freshness preserving method for chestnut |
| CN103250783A (en) * | 2013-05-17 | 2013-08-21 | 西南林业大学 | Method for prolonging storage period of walnut kernels |
| CN103349312A (en) * | 2013-07-12 | 2013-10-16 | 四川茂华食品有限公司 | Process for storing and processing walnuts |
| CN103349068A (en) * | 2013-07-19 | 2013-10-16 | 山西昌圆农副土特产品有限公司 | Method for fresh-keeping of wet walnuts in all seasons |
Non-Patent Citations (1)
| Title |
|---|
| 李灵会等: "板栗贮藏保鲜技术", 《果农之友》, no. 9, 1 September 2007 (2007-09-01), pages 46 - 2 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108770927A (en) * | 2018-05-30 | 2018-11-09 | 阴超燕 | A kind of walnut waxdip fresh-keeping treating method and complete set of equipments |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103843883B (en) | 2015-09-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Irfan et al. | Calcium chloride extends the keeping quality of fig fruit (Ficus carica L.) during storage and shelf-life | |
| Islam et al. | Storage behavior of tomato inside a zero energy cool chamber | |
| Brecht et al. | Postharvest physiology. | |
| CN103999929B (en) | A kind of apple, pears antistaling agent and using method thereof | |
| CN102742636B (en) | Automatic freshness retaining method for red bayberries | |
| CN103931758A (en) | Quick-frozen grape grain processing technology | |
| CN105325535A (en) | Strawberry cold-chain logistics preservation method | |
| Alvarez et al. | Combined effect of bioactive compounds and storage temperature on sensory quality and safety of minimally processed celery, leek and butternut squash | |
| Seo et al. | Early season ‘Wonhwang’pear fruit quality following international transport and storage is negatively impacted by fruitlet stage gibberellic acid4+ 7 (GA4+ 7) application but improved by postharvest 1-methylcyclopropene (1-MCP) | |
| CN105901116A (en) | Quick-freezing and long-term preservation method for pomegranates | |
| Cheng | Vacuum cooling combined with hydrocooling and vacuum drying on bamboo shoots | |
| CN105010520A (en) | Postharvest storage and fresh keeping method for pitaya fruits | |
| CN103843883B (en) | Walnut Chinese olive is sealed with wax cold-storage and fresh-keeping method | |
| CN102177954B (en) | Method for keeping papayas fresh | |
| CN101455229B (en) | Method for controlling green-leaves vegetable browning in keeping time | |
| CN105594839A (en) | Method for prevention of cold damages during tomato long-term logistic storage process | |
| CN102812989A (en) | Citrus quick-freezing fresh-keeping method | |
| CN106343007A (en) | Leaf vegetable preservation technology | |
| Lee et al. | Effects of Delayed Precooling on the Postharvest Quality and Anthracnose Incidence of “Irwin” Mangoes | |
| CN106578043A (en) | Storage and preservation method for Chinese chestnuts | |
| CN107960458A (en) | A kind of apple low temperature is segmented storage practice | |
| CN103202330A (en) | Living date, medlar and apricot fresh-keeping storage method in circulation of commodities | |
| Nath et al. | Postharvest biology and technology of pear | |
| CN106819082A (en) | A kind of fresh-keeping method for storage and transportation of lichee | |
| Mondragón‐Portocarrero et al. | Effects of different pre‐freezing blanching procedures on the physicochemical properties of Brassica rapa leaves (Turnip Greens, Grelos) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |