CN105557988A - Novel method for safe preservation of picked grapes - Google Patents
Novel method for safe preservation of picked grapes Download PDFInfo
- Publication number
- CN105557988A CN105557988A CN201510925024.2A CN201510925024A CN105557988A CN 105557988 A CN105557988 A CN 105557988A CN 201510925024 A CN201510925024 A CN 201510925024A CN 105557988 A CN105557988 A CN 105557988A
- Authority
- CN
- China
- Prior art keywords
- grape
- grapes
- eugenol
- acetic acid
- safe
- 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
Abstract
The invention relates to a novel method for safe preservation of picked grapes. The method comprises the steps of fumigating the grapes in a vapor mixture of acetic acid and eugenol, and then, carrying out physical distribution transportation or cryogenic storage, wherein the concentration of the acetic acid is 2ul/L to 16ul/L, the concentration of the eugenol is 10ul/L to 20ul/L, the treatment temperature is 20 DEG C, and the treatment time is 2 hours. According to the method, the grapes may be grapes which are harvested freshly or stored for certain time. The method has the characteristics that the effect is good, and the rotting of the grapes in shelf lives can be effectively inhibited; the method is safe and simple, operation and popularization are facilitated, the method is applicable to mass-production use, the cost is low, and the like.
Description
(1) technical field
The invention belongs to agricultural products fresh-keeping technical field, particularly safe corrosion-resistant new method after a kind of grape harvest.
(2) background technology
Grape cultivates to eat kind raw widely, has a sweet taste, nutritious.Mostly is for a long time produce season pin, local produce-local market season.Easily corruption occurs after grape harvest, gray mold is the destructive disease of Table Grape.
The main method of current grape anti-corrosive fresh-keeping is both at home and abroad SO2 slow/controlled release tin foil/sheet, SO2 two sections discharges the aspect such as fresh-keeping paper washer and microencapsulation sulphite experimental study and shaped article." a kind of antistaling agent for grape and preparation method thereof " (patent publication No. CN105010517) provides a kind of method of beta-aminobutyric acid, diphenyl iodine, CaCl2, the fresh-keeping grape of tartaric acid.Technology is reduce the freezing point of grape variety, can preserve, the storage period of significant prolongation grape under the condition of-2-5 DEG C.
Because excessive SO2 easily produces the bad phenomenon such as bleaching injures, sulphur taste is remaining to fruit, SO2 sour gas has corrosion to metallic facility in storehouse, the pollution that SO2 has harm to health and produces environment, and edible safety is low; And the complex operation that above method has, conditional request high and be difficult to control, not easily implement aborning.Therefore, the grape antiseptic preservation technology studying safer, efficient replacement SO2 is imperative.
(3) summary of the invention
The present invention compensate for the deficiencies in the prior art, safe corrosion-resistant new method after providing a kind of grape harvest.The method acetic acid and eugenol are fumigated and are replaced traditional SO2, effectively can reduce grape postharvest decay mildew, Shelf-life, and the method technique is simple, and easy to operate, edible safety is high.
Technical solution of the present invention is as follows:
Grape is placed in acetic acid and the stifling certain hour of eugenol mixed vapour, and then carries out logistics transportation or storage cryopreservation.
In the present invention, described acetic acid is food grade, and concentration is 2-16ul/L (liquid acetic volume ul/ fumigates spatial volume L), and eugenol concentration is 10-20ul/L (liquid eugenol volume ul/ fumigates spatial volume L), treatment temperature is 20 DEG C, and the processing time is 2 hours.After suffocating treatment terminates, take out grape, packaging, cryopreservation or transport.
In said method, grape can be the grape of freshly harvested or storage certain hour.Acetic acid, eugenol are dropped on gauze or filter paper respectively, is placed in the container filling grape and fumigates.
In said method, the grape after acetic acid suffocating treatment, in conjunction with anti-rot and fresh-keeping method in the past, can improve corrosion-resistanting fresh-keeping effect further.
The invention has the beneficial effects as follows: 1. effective.Effectively can reduce rotting rate after grape harvest.2. safety.This technology adopts food grade acetic acid to fumigate, and suppresses grape to rot, does not use any chemical addition agent, therefore, there is not food-safety problem.3. method is simple, is easy to operation and promotes, being suitable for large production and application.4. cost is low.
(4) detailed description of the invention
The following example further illustrates of the present invention, but the present invention is not limited thereto.
Embodiment 1.Adopt rear kyoto grape and cut off rotten grain, then put into the acetic acid of 2ul/l, stifling 2 hours of the eugenol of 20ul/l, then load Polythene Bag, sack folds, and the freezer putting into 10 DEG C is preserved.Preserve after 20 days, the slight of suffocating treatment is rotted, and contrast is rotted serious.
Embodiment 2.Kyoto grape puts into the acetic acid of 16ul/l, and stifling 2 hours of the eugenol of 2ul/l, then load Polythene Bag, sack folds, and the freezer putting into 5 DEG C is preserved.Preserve after 30 days, the slight of suffocating treatment is rotted, and contrast is rotted serious.
Embodiment 3.Adopt rear Red globe grape, put into the acetic acid of 8ul/l, stifling 2 hours of the eugenol of 15ul/l, then load Polythene Bag, sack folds, and the freezer putting into 5 DEG C is preserved.Preserve after 40 days, the slight of suffocating treatment is rotted, and contrast is rotted serious.
Embodiment 4.Adopt black grape of rear summer, put into the acetic acid of 5ul/l, stifling 2 hours of the eugenol of 17ul/l, then load Polythene Bag, sack folds, and the freezer putting into 5 DEG C is preserved.Preserve after 40 days, the slight of suffocating treatment is rotted, and contrast is rotted serious.
Embodiment 5.Adopt rear blue or green grape, put into the acetic acid of 7ul/l, stifling 2 hours of the eugenol of 17ul/l, then load Polythene Bag, sack folds, and the freezer putting into 5 DEG C is preserved.Preserve after 40 days, the slight of suffocating treatment is rotted, and contrast is rotted serious.
Claims (2)
1. a safe corrosion-resistant new method after grape harvest, is placed in acetic acid and the stifling certain hour of eugenol mixed vapour, and then carries out logistics transportation or cryopreservation by grape.
2. safe corrosion-resistant new method after grape harvest according to claim 1, described acetate concentration is 2-16ul/L (liquid acetic body ul/ fumigates spatial volume L), eugenol (liquid eugenol volume ul/ fumigates spatial volume L) concentration is 10-20ul/L, treatment temperature is 20 DEG C, and the processing time is 2 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510925024.2A CN105557988A (en) | 2015-12-10 | 2015-12-10 | Novel method for safe preservation of picked grapes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510925024.2A CN105557988A (en) | 2015-12-10 | 2015-12-10 | Novel method for safe preservation of picked grapes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105557988A true CN105557988A (en) | 2016-05-11 |
Family
ID=55869109
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510925024.2A Pending CN105557988A (en) | 2015-12-10 | 2015-12-10 | Novel method for safe preservation of picked grapes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105557988A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1672535A (en) * | 2004-03-24 | 2005-09-28 | 上海市农业科学院作物育种栽培研究所 | Natural fruit and vegetable preservative |
-
2015
- 2015-12-10 CN CN201510925024.2A patent/CN105557988A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1672535A (en) * | 2004-03-24 | 2005-09-28 | 上海市农业科学院作物育种栽培研究所 | Natural fruit and vegetable preservative |
Non-Patent Citations (2)
| Title |
|---|
| （美）萨珀斯（SAPERS,G.M.）等: "《果蔬微生物学》", 31 March 2011, 中国轻工业出版社 * |
| 唐春红: "《天然防腐剂与抗氧化剂》", 31 May 2010, 中国轻工业出版社 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160511 |