CN105454412A - Biological fresh-keeping method of armeniaca vulgaris lam - Google Patents
Biological fresh-keeping method of armeniaca vulgaris lam Download PDFInfo
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- CN105454412A CN105454412A CN201410385082.6A CN201410385082A CN105454412A CN 105454412 A CN105454412 A CN 105454412A CN 201410385082 A CN201410385082 A CN 201410385082A CN 105454412 A CN105454412 A CN 105454412A
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- apricot
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Abstract
The present invention discloses a biological fresh-keeping method of armeniaca vulgaris lam, and belongs to the technical field of fruit fresh-keeping. According to the present invention, with the treatments such as spraying and soaking, the respiration and the water loss of the armeniaca vulgaris lam fruit can be inhibited, the microorganism growth on the armeniaca vulgaris lam fruit surface can be inhibited, the fresh-keeping period of the armeniaca vulgaris lam can be effectively prolonged, the fresh-keeping effect on the armeniaca vulgaris lam is good, the method is green and safe, and the obtained armeniaca vulgaris lam can be directly eaten at any time after being stored.
Description
Technical field
The invention belongs to fruit fresh-keeping technical field, relate to a kind of biological fresh-keeping method of apricot particularly.
Background technology
Apricot is one of Main Cultivation fruit variety of north of China, and Apricot Fruit is nutritious, containing multiple organic component and the necessary vitamin of human body and inorganic salts, is the fruit that a kind of nutritive value is higher.The nutrition of almond is abundanter, containing protein 23 ~ 27%, crude fat 50 ~ 60%, carbohydrate 10%, also containing inorganic salts and multivitamins such as phosphorus, iron, potassium, be excellent tonic product, fruit market at the end of spring and the beginning of summer occupies critical positions, very popular.But, adopt rear 2-3 days under normal temperature condition and just lose commodity, utilize traditional controlled atmosphere method and constant temperature fresh-keeping method, the fresh keeping time of apricot can be extended, but cause original flavor variations owing to the many reasons such as to damage to plants caused by sudden drop in temperature, make the production and operation of apricot fruit suffer huge economic loss.The method extending the storage & fresh-keeping period of apricot fruit under exploratory development normal temperature condition is to the sound development of current apricot fruit industry and to improve the income of local farmers extremely urgent.
Patent of invention CN102669263B discloses a kind of method improving Saimaiti apricot normal-temperature fresh-keeping effect, and the method utilizes concentration to be 10
-4~ 10
-6the spermidine of mol/L evenly sprays process to apricot fruit, then puts into ventilated Turnover Box, preserves under relative humidity is 60% ~ 80% normal temperature condition.The method has certain fresh-keeping effect, but fresh-keeping liquid component is single, causes apricot fruit storage time, apricot fruit freshness etc. not ideal enough.
Patent of invention CN101228899B has opened a kind of biologic fresh-keeping method of peach, apricot, and the method utilizes containing methylamino polyamines polyethylene, PC molecule, Ga
2+, Zn
2+etc. the fresh-keeping liquid process apricot of component, then preserve.Though the method has fresh-keeping effect, chemical organic compounds, based on chemical organic principle, while fresh-keeping, also residue on apricot fruit, adds up and may work the mischief in human body by antistaling agent.
Summary of the invention
Technical problem to be solved by this invention is the deficiency for existing apricot preservation technique, a kind of biological fresh-keeping method of apricot is provided, the method adopts the green preservative of safety non-toxic, gradation process apricot fruit, there is good fresh-keeping effect, fresh keeping time can be extended and keep apricot fruit freshness and edibility.
To achieve these goals, the present invention is achieved by the following technical solutions:
A biological fresh-keeping method for apricot, comprises following concrete steps:
(1) the preparatory stage
1. to the storage ambient disinfection of apricot;
2. apricot fresh-keeping liquid and delicate flavour liquid is prepared;
3. get the mixing of apricot fresh-keeping liquid, delicate flavour liquid and distilled water, make apricot leaching liquid storage;
(2) the first stage
Post sunset the previous day plucked by apricot, sprays 50 ~ 100 times of dilution apricot fresh-keeping liquids to the apricot can plucking apricot, before sunrise on the same day plucked by apricot, then sprays 10 ~ 50 times of dilution apricot fresh-keeping liquids;
(3) second stage
After fresh-keeping liquid dries, pluck apricot, after clear water is cleaned, doubly dilute apricot leaching liquid storage with 5-10 and soak 5 ~ 30min, dry rear storage.
The component of above-mentioned apricot fresh-keeping liquid, count in mass ratio, comprising: spermidine 0.1-0.15 ‰, GABA 0.1 ~ 0.2%, arginine 0.1 ~ 0.2%, ascorbic acid 3.0 ~ 5.0%, calcium chloride 2 ~ 5%, shitosan 2 ~ 5%, Olive leaf P.E 0.2-0.5% and surplus distilled water.
The component of above-mentioned delicate flavour liquid, counts in mass ratio, comprising: aqua cinnamomi extract 4 ~ 6%, dried orange peel water extract 2 ~ 4, lilac water extract 2 ~ 4 and surplus distilled water.
The component of above-mentioned apricot leaching liquid storage, by measure than meter, comprising: get the mixing of apricot fresh-keeping liquid 35 ~ 45%, delicate flavour liquid 2 ~ 5% and surplus distilled water, makes apricot leaching liquid storage.
Under described storage refers to and utilizes freshness protection package apricot to be kept at temperature 4 ~ 10 DEG C of conditions, and to control freshness protection package humidity be 75-85%.
Described Olive leaf P.E is commercially available prod.
The preparation method of described aqua cinnamomi extract is: get clean cassia bark, pulverizes, adds the water Microwave Extraction 60min ~ 100min of 5 ~ 10 times of weight, centrifugal filtration, waste, concentrated supernatant, spraying dry, aqua cinnamomi extract.
Described dried orange peel water extract is identical with the preparation method of aqua cinnamomi extract with the preparation method of lilac water extract.
The invention has the beneficial effects as follows: after sprinkling of the present invention, immersion treatment, respiration and the moisture loss of apricot fruit can be suppressed, the growth of microorganism effect on apricot fruit surface can be suppressed, can effectively extend apricot freshness date, and apricot good refreshing effect, green safety, can directly eat at any time after storage.
Detailed description of the invention
Further the present invention is set forth in conjunction with the embodiments, be not construed as limiting the invention.
Embodiment 1
A biological fresh-keeping method for apricot, comprises the following steps:
(1) the preparatory stage
1. use the chlorine dioxide disinfection liquid of 30mg/L to the storage ambient disinfection of apricot;
2. get spermidine 0.01g, GABA 0.1g, arginine 0.1g, ascorbic acid 3g, calcium chloride 2g, shitosan 2g, Olive leaf P.E 0.2g, be dissolved in successively in 92.5g distilled water, make apricot fresh-keeping liquid; Get aqua cinnamomi extract 4g, dried orange peel water extract 2g, lilac water extract 2g, be dissolved in successively in 92g distilled water, make apricot fresh-keeping liquid;
3. get apricot fresh-keeping liquid 35g, delicate flavour liquid 2g and distilled water 63g to mix, make apricot leaching liquid storage;
(2) the first stage
Post sunset the previous day plucked by apricot, sprays 50 times of dilution apricot fresh-keeping liquids to the apricot can plucking apricot, before sunrise on the same day plucked by apricot, then sprays 10 times of dilution apricot fresh-keeping liquids;
(3) second stage
After fresh-keeping liquid dries, pluck apricot, after clear water is cleaned, with 5 times of dilution apricots leaching liquid storages immersion 30min, under being kept at temperature 4 DEG C of conditions after drying, and to control freshness protection package humidity be 75%.
The preparation method of described aqua cinnamomi extract is: get clean cassia bark, pulverizes, adds the water Microwave Extraction 60minmin of 5 times of weight, centrifugal filtration, waste, concentrated supernatant, spraying dry, aqua cinnamomi extract.
Described dried orange peel water extract is identical with the preparation method of aqua cinnamomi extract with the preparation method of lilac water extract.
Embodiment 2
A biological fresh-keeping method for apricot, comprises the following steps:
(1) the preparatory stage
1. use the chlorine dioxide disinfection liquid of 50mg/L to the storage ambient disinfection of apricot;
2. get spermidine 0.015g, GABA 0.2g, arginine 0.2g, ascorbic acid 5g, calcium chloride 5g, shitosan 5g, Olive leaf P.E 0.5g, be dissolved in successively in 84g distilled water, make apricot fresh-keeping liquid; Get aqua cinnamomi extract 6g, dried orange peel water extract 4g, lilac water extract 4g, be dissolved in successively in 86g distilled water, make apricot fresh-keeping liquid;
3. get apricot fresh-keeping liquid 45g, delicate flavour liquid 5g and distilled water 50g to mix, make apricot leaching liquid storage;
(2) the first stage
Post sunset the previous day plucked by apricot, sprays 100 times of dilution apricot fresh-keeping liquids to the apricot can plucking apricot, before sunrise on the same day plucked by apricot, then sprays 50 times of dilution apricot fresh-keeping liquids;
(3) second stage
After fresh-keeping liquid dries, pluck apricot, after clear water is cleaned, with 10 times of dilution apricots leaching liquid storages immersion 5min, under being kept at temperature 10 DEG C of conditions after drying, and to control freshness protection package humidity be 85%.
The preparation method of described aqua cinnamomi extract is: get clean cassia bark, pulverizes, adds the water Microwave Extraction 100minmin of 10 times of weight, centrifugal filtration, waste, concentrated supernatant, spraying dry, aqua cinnamomi extract.
Described dried orange peel water extract is identical with the preparation method of aqua cinnamomi extract with the preparation method of lilac water extract.
Embodiment 3
A biological fresh-keeping method for apricot, comprises the following steps:
(1) the preparatory stage
1. use the chlorine dioxide disinfection liquid of 100mg/L to the storage ambient disinfection of apricot;
2. get spermidine 0.012g, GABA 0.15g, arginine 0.15g, ascorbic acid 4g, calcium chloride 4g, shitosan 4g, Olive leaf P.E 0.4g, be dissolved in successively in 87.2g distilled water, make apricot fresh-keeping liquid; Get aqua cinnamomi extract 5g, dried orange peel water extract 3g, lilac water extract 3g, be dissolved in successively in 89g distilled water, make apricot fresh-keeping liquid;
3. get apricot fresh-keeping liquid 40g, delicate flavour liquid 3g and distilled water 57g to mix, make apricot leaching liquid storage;
(2) the first stage
Post sunset the previous day plucked by apricot, sprays 80 times of dilution apricot fresh-keeping liquids to the apricot can plucking apricot, before sunrise on the same day plucked by apricot, then sprays 30 times of dilution apricot fresh-keeping liquids;
(3) second stage
After fresh-keeping liquid dries, pluck apricot, after clear water is cleaned, with 8 times of dilution apricots leaching liquid storages immersion 20min, under being kept at temperature 8 DEG C of conditions after drying, and to control freshness protection package humidity be 80%.
The preparation method of described aqua cinnamomi extract is: get clean cassia bark, pulverizes, adds the water Microwave Extraction 80minmin of 8 times of weight, centrifugal filtration, waste, concentrated supernatant, spraying dry, aqua cinnamomi extract.
Described dried orange peel water extract is identical with the preparation method of aqua cinnamomi extract with the preparation method of lilac water extract.
Claims (3)
1. a biological fresh-keeping method for apricot, is characterized in that: comprise following concrete steps:
(1) the preparatory stage
1. to the storage ambient disinfection of apricot;
2. apricot fresh-keeping liquid and delicate flavour liquid is prepared;
3. get the mixing of apricot fresh-keeping liquid, delicate flavour liquid and distilled water, make apricot leaching liquid storage;
(2) the first stage
Post sunset the previous day plucked by apricot, sprays 50 ~ 100 times of dilution apricot fresh-keeping liquids to the apricot can plucking apricot, before sunrise on the same day plucked by apricot, then sprays 10 ~ 50 times of dilution apricot fresh-keeping liquids;
(3) second stage
After fresh-keeping liquid dries, pluck apricot, after clear water is cleaned, doubly dilute apricot leaching liquid storage with 5-10 and soak 5 ~ 30min, dry rear storage;
The component of above-mentioned apricot fresh-keeping liquid, count in mass ratio, comprising: spermidine 0.1-0.15 ‰, Olive leaf P.E 0.2-0.5%, GABA 0.1 ~ 0.2%, arginine 0.1 ~ 0.2%, ascorbic acid 3.0 ~ 5.0%, calcium chloride 2 ~ 5%, shitosan 2 ~ 5% and surplus distilled water;
The component of above-mentioned delicate flavour liquid, counts in mass ratio, comprising: aqua cinnamomi extract 4 ~ 6%, dried orange peel water extract 2 ~ 4, lilac water extract 2 ~ 4 and surplus distilled water;
The component of above-mentioned apricot leaching liquid storage, by measure than meter, comprising: get the mixing of apricot fresh-keeping liquid 35 ~ 45%, delicate flavour liquid 2 ~ 5% and surplus distilled water, makes apricot leaching liquid storage.
2. the biological fresh-keeping method of a kind of apricot as claimed in claim 1, is characterized in that: described disinfecting carries out disinfection with the chlorine dioxide liquid of 30 ~ 100mg/L.
3. the biological fresh-keeping method of a kind of apricot as claimed in claim 1, is characterized in that: described storage is under utilizing freshness protection package apricot to be kept at temperature 4 ~ 10 DEG C of conditions, and to control freshness protection package humidity be 75-85%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410385082.6A CN105454412A (en) | 2014-08-06 | 2014-08-06 | Biological fresh-keeping method of armeniaca vulgaris lam |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410385082.6A CN105454412A (en) | 2014-08-06 | 2014-08-06 | Biological fresh-keeping method of armeniaca vulgaris lam |
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| CN105454412A true CN105454412A (en) | 2016-04-06 |
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|---|---|---|---|
| CN201410385082.6A Pending CN105454412A (en) | 2014-08-06 | 2014-08-06 | Biological fresh-keeping method of armeniaca vulgaris lam |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106259876A (en) * | 2016-08-09 | 2017-01-04 | 大工（青岛）新能源材料技术研究院有限公司 | A kind of microorganism formulation for preserving fruit and vegetable utilizing and preparation method thereof |
| CN107232300A (en) * | 2017-07-11 | 2017-10-10 | 海南职业技术学院 | Subtropical zone fruit hypnosis preservation method |
| CN107927155A (en) * | 2017-12-11 | 2018-04-20 | 阜阳市鸿业生态农业科技有限公司 | A kind of preservation method of apricot picking |
| CN110896999A (en) * | 2019-12-07 | 2020-03-24 | 怀化市鹤翔生态农业股份有限公司 | Application method of fruit and vegetable fresh-keeping liquid |
-
2014
- 2014-08-06 CN CN201410385082.6A patent/CN105454412A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106259876A (en) * | 2016-08-09 | 2017-01-04 | 大工（青岛）新能源材料技术研究院有限公司 | A kind of microorganism formulation for preserving fruit and vegetable utilizing and preparation method thereof |
| CN107232300A (en) * | 2017-07-11 | 2017-10-10 | 海南职业技术学院 | Subtropical zone fruit hypnosis preservation method |
| CN107927155A (en) * | 2017-12-11 | 2018-04-20 | 阜阳市鸿业生态农业科技有限公司 | A kind of preservation method of apricot picking |
| CN110896999A (en) * | 2019-12-07 | 2020-03-24 | 怀化市鹤翔生态农业股份有限公司 | Application method of fruit and vegetable fresh-keeping liquid |
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Application publication date: 20160406 |