CN104286143B - A kind of ultraviolet irradiation preservation method of olive fruits - Google Patents
A kind of ultraviolet irradiation preservation method of olive fruits Download PDFInfo
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- CN104286143B CN104286143B CN201410601235.6A CN201410601235A CN104286143B CN 104286143 B CN104286143 B CN 104286143B CN 201410601235 A CN201410601235 A CN 201410601235A CN 104286143 B CN104286143 B CN 104286143B
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Abstract
The invention discloses the ultraviolet irradiation preservation method of a kind of olive fruits, belong to food processing field, be that the ultrashort wave ultraviolet light using wavelength to be 253.7 nm carries out Preservation Treatment to olive fruits.Preservation method low cost of the present invention, safety and sanitation, easy and simple to handle；After the inventive method processes, the glossiness of fruit, suppression olive fruits dehydration can be kept to wilt, effectively extend the storage time of olive fruits, delay the time of rotting, and improve the healthy fruit during storage, thus ensure the commodity value of fresh fruit, there is preferable application prospect.
Description
Technical field
The invention belongs to food processing field, be specifically related to the ultraviolet irradiation preservation method of a kind of olive fruits.
Background technology
After fruit harvesting, the most suitable Storage Measures and to cause fruit quality to decline rapidly the most rotten, thus cause huge loss.Therefore, study and widely popularize the storage technique of fruit, be to ensure that fruit quality, meet the domestic and international important technology guarantee to fruit demand.
Fructus Canarii albi (Canarium
album(Lour.) Raeusch.) be Burseraceae (Burseraceae) Canarium (Canarium) aiphyllium, also known as Fructus Canarii, for south characteristic fruit, its fruit has better nutritivity and is worth and health-care effect.Along with people are to the understanding of Fructus Canarii albi nutritive value and going deep into of functional component research thereof, market is increasing to the demand of Fructus Canarii albi fresh fruit so that it is price rises steadily.But the more difficult storage of olive fruits, fresh fruit is at room temperature placed a couple of days i.e. dehydration shrinkage, is produced brown stain and even rot, lose bud green color and luster, have a strong impact on the commodity value of olive fruits.If utilizing Chemical treatment, although the decline of fruit quality in storage can be delayed to a certain extent with the storage period of extending fruit, but chemical preservative easily residues in fruit surface, after Shi Yong, human body is worked the mischief, do not meet current green, the food standard of safety.Therefore, the olive fruits preservation technique of exploration one replacement chemical preservative needs further investigation, the problem solved in being the long duration from now on.
Ultrashort wave ultraviolet irradiation (UV-C) is that a kind of wavelength is less than 280
The Non-ionizing radiation of nm, it is only capable of penetrating fruit and vegetable surfaces tissue, is a kind of effective sterilizing means.UV-C irradiation can suppress to adopt the generation of rear diseases of garden stuff, extends and adopts the rear life-span, and it is as a kind of physical fresh-keeping method, pollution-free, noresidue, meets current consumer and pursues " nutrition, safety, the trend of wholefood ", have broad application prospects on storage fruit and vegetable.
Summary of the invention
It is an object of the invention to provide the ultraviolet irradiation preservation method of a kind of olive fruits, the method is safe efficient, health, olive fruits dehydration can be suppressed to wilt, effectively extend the storage time of olive fruits, delay the time of rotting, thus ensure the commodity value of fresh fruit.
For achieving the above object, the present invention adopts the following technical scheme that
The ultraviolet irradiation preservation method of a kind of olive fruits, is to use ultrashort wave ultraviolet light that olive fruits is carried out Preservation Treatment；The wavelength of described ultrashort wave ultraviolet light is 253.7 nm.
It specifically includes following steps:
1) selecting without pest and disease damage, the fresh olive fruits that has no mechanical damage, shakeout by olive fruits after cleaning with water, 15-24 h is dried in placement naturally, it is to avoid dries and causes mechanical damage；
2) olive fruits after drying is placed at ultraviolet lamp tube vertical dimension 40-45 cm, by 2.4 KJ/m2Irradiation dose carry out ultrashort wave ultraviolet irradiation process, each fruit face (up and down) irradiation 100 s, it is ensured that fruit surface obtains uniform ultraviolet irradiation；
3) valve bag is punched, to avoid bag humidity in olive fruits pack storage excessive, then by the olive fruits after irradiation with being equipped with the valve bag encapsulation of pin hole, preserve at (16 ± 5) DEG C.
The remarkable advantage of the present invention is:Compared with the olive fruits after chemical preservative immersion treatment, after using ultrashort wave ultraviolet irradiation method of the present invention to carry out Preservation Treatment, the rotten time of olive fruits can be delayed, extend storage period, improve the healthy fruit during storage, and storage fruit in latter stage still has gloss, full, obvious dehydration shrinkage phenomenon does not occurs, show that preservation method of the present invention can preferably maintain the exterior quality of olive fruits, it is ensured that its higher commodity value.Meanwhile, this inventive method low cost, safety and sanitation, easy and simple to handle, there is higher actual application value.
Detailed description of the invention
In order to make content of the present invention easily facilitate understanding, below in conjunction with detailed description of the invention, technical solutions according to the invention are described further, but the present invention is not limited only to this.
Embodiment 1
The ultraviolet irradiation preservation method of a kind of olive fruits, specifically includes following steps:
1) selecting without pest and disease damage, the fresh olive fruits that has no mechanical damage, shakeout by olive fruits after cleaning with water, 15 h are dried in placement naturally；
2) olive fruits after drying is placed in ultraviolet lamp tube, and (fluorescent tube uses high boron ultraviolet sterilization fluorescent tube, diameter 2.7 cm, length 118 cm, and at output 40 w) vertical dimension 42 cm, the ultrashort wave ultraviolet light using wavelength to be 253.7 nm, by 2.4 KJ/m2Irradiation dose carry out radiation treatment, each fruit face Uniform Irradiation 100 s；
3) take No. 10 valve bags and make a call to 20 × 2 pin holes, the olive fruits after irradiation is encapsulated with No. 10 valve bags, preserve at 11 DEG C.
Embodiment 2
The ultraviolet irradiation preservation method of a kind of olive fruits, specifically includes following steps:
1) selecting without pest and disease damage, the fresh olive fruits that has no mechanical damage, shakeout by olive fruits after cleaning with water, 20 h are dried in placement naturally；
2) olive fruits after drying is placed in ultraviolet lamp tube, and (fluorescent tube uses high boron ultraviolet sterilization fluorescent tube, diameter 2.7 cm, length 118 cm, and at output 40 w) vertical dimension 45 cm, the ultrashort wave ultraviolet light using wavelength to be 253.7 nm, by 2.4 KJ/m2Irradiation dose carry out radiation treatment, each fruit face Uniform Irradiation 100 s；
3) take No. 10 valve bags and make a call to 20 × 2 pin holes, the olive fruits after irradiation is encapsulated with No. 10 valve bags, preserve at 21 DEG C.
Embodiment 3
The ultraviolet irradiation preservation method of a kind of olive fruits, specifically includes following steps:
1) selecting without pest and disease damage, the fresh olive fruits that has no mechanical damage, shakeout by olive fruits after cleaning with water, 24 h are dried in placement naturally；
2) olive fruits after drying is placed in ultraviolet lamp tube, and (fluorescent tube uses high boron ultraviolet sterilization fluorescent tube, diameter 2.7 cm, length 118 cm, and at output 40 w) vertical dimension 40cm, the ultrashort wave ultraviolet light using wavelength to be 253.7 nm, by 2.4 KJ/m2Irradiation dose carry out radiation treatment, each fruit face Uniform Irradiation 100s；
3) take No. 10 valve bags and make a call to 20 × 2 pin holes, the olive fruits after irradiation is encapsulated with No. 10 valve bags, preserve at 16 DEG C.
After embodiment 3 is selected with batch Fructus Canarii albi fresh fruit plucked, cleaning, dry, with chemical preservative 0.2% potassium permanganate-0.1% boric acid solution immersion treatment 3 min, again with No. 10 valve bag encapsulation being equipped with pin hole, preserve under the same terms as controlled trial, jointly carry out the viewing test of 6 months by a definite date.
Result shows, olive fruits after using chemical preservative to process starts appearance after preserving 28 days and rots, the healthy fruit of storage to 120 days is 68.9%, and the healthy fruit that the olive fruits after using ultrashort wave ultraviolet irradiation to process is preserved 40 days is 100%, healthy fruit after preserving 120 days is 82.2%, higher than matched group 13.3 percentage points, illustrate that the inventive method can effectively delay olive fruits the time rotted occur, and improve the healthy fruit during storage.Storage was to 180 days, there is dehydration shrinkage in various degree in olive fruits surface after using chemical preservative to process, and the olive fruits surface after using ultrashort wave ultraviolet irradiation to process is without obvious phenomenon of losing water, preferable glossiness and plumpness can be kept, maintain preferable exterior quality, thus can effectively ensure that its commodity value.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent and modification, all should belong to the covering scope of the present invention.
Claims (1)
1. the ultraviolet irradiation preservation method of an olive fruits, it is characterised in that: use ultrashort wave ultraviolet light that olive fruits is carried out Preservation Treatment；The wavelength of described ultrashort wave ultraviolet light is 253.7 nm；
It specifically includes following steps:
1) selecting without pest and disease damage, the fresh olive fruits that has no mechanical damage, shakeout by olive fruits after cleaning with water, 15-24 h is dried in placement naturally；
2) olive fruits after drying is placed at ultraviolet lamp tube vertical dimension 40-45 cm, by 2.4 KJ/m2Irradiation dose carry out ultrashort wave ultraviolet irradiation process, each fruit face Uniform Irradiation 100 s；
3) olive fruits after irradiation is with being equipped with the valve bag encapsulation of pin hole, preserves at (16 ± 5) DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410601235.6A CN104286143B (en) | 2014-11-01 | 2014-11-01 | A kind of ultraviolet irradiation preservation method of olive fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410601235.6A CN104286143B (en) | 2014-11-01 | 2014-11-01 | A kind of ultraviolet irradiation preservation method of olive fruits |
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| Publication Number | Publication Date |
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| CN104286143A CN104286143A (en) | 2015-01-21 |
| CN104286143B true CN104286143B (en) | 2016-08-17 |
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| CN201410601235.6A Active CN104286143B (en) | 2014-11-01 | 2014-11-01 | A kind of ultraviolet irradiation preservation method of olive fruits |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685210A (en) * | 2016-02-04 | 2016-06-22 | 福建农林大学 | Harvesting method capable of reducing cold damage to olive fruit |
| CN105794951A (en) * | 2016-03-25 | 2016-07-27 | 镇远县蔡酱坊 | Preserving technology of minced garlic-chili pepper flavor |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3721572A (en) * | 1970-07-30 | 1973-03-20 | V Cory | Preservation of olives |
| DE69900192T2 (en) * | 1998-07-21 | 2001-11-15 | Vivo S.R.L., Florence | Process for the preservation of olive oil |
| CN102293238B (en) * | 2011-07-14 | 2013-05-01 | 福建农林大学 | Method for enhancing cold resistance of refrigerated olive fruits |
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