CN105707215A - Method for retaining freshness of grapes - Google Patents
Method for retaining freshness of grapes Download PDFInfo
- Publication number
- CN105707215A CN105707215A CN201610078655.XA CN201610078655A CN105707215A CN 105707215 A CN105707215 A CN 105707215A CN 201610078655 A CN201610078655 A CN 201610078655A CN 105707215 A CN105707215 A CN 105707215A
- Authority
- CN
- China
- Prior art keywords
- vitis viniferae
- fructus vitis
- temperature
- vacuum
- grapes
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
- A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for retaining the freshness of grapes.The method includes the following steps that 1, disease-free, mould-free and mechanical-damage-free fruits are selected from harvested grapes and are placed in vacuum plastic bags, the vacuum degree in each bag reaches 50%, and then each bag is filled with nitrogen to make the vacuum degree reach 40%; 2, the vacuum plastic bags containing the grapes are orderly put in cover-free fruit packing boxes; 3, the grades are cooled, firstly the grapes are pre-cooled to reach the temperature of 3.5 DEG C, are cooled to reach the temperature of 5.5 DEG C by adopting an ice temperature storeroom according to the process of continuous rapid cooling and then are heated through an electric heater to make the storage temperature rise to 1.5 DEG C according to the continuous slow rising process, and the storage temperature is maintained for achieving ultra-ice-temperature grape storage.The method is simple and easy to operate, and the effect is better.
Description
Technical field
The present invention relates to postharvest technology of fruits and vegetables field, more particularly to a kind of method of fresh-keeping Fructus Vitis viniferae.
Background technology
Fructus Vitis viniferae because of its have a sweet taste, nutritious and deep liked by consumer, especially anti-season Table Grape has the highest market value especially.But owing to the vintage time concentrates, and water content is big, organize tender and lovely, after adopting easily occur rot and softenings, stick, brown stain and be difficult to storage and transport for long-distance, the especially pulp organization during preserving engenders degradation problem under softening, coherency and chewiness with storage period prolongation, have a strong impact on edible quality, reduce or lose nutrition and edibility, limit the development of Fructus Vitis viniferae industry.
That the most domestic and international fresh-keeping application to Fructus Vitis viniferae is more is sulfur dioxide (SO2) aseptic technic be aided with low temperature storing and transporting, due to SO2Effective sterilization dose and make Fructus Vitis viniferae occur injury comparable doses, along with SO2Use, bleach, injure, the problem such as abnormal flavour exists, and significantly reduces the commodity value of storaging grape always.The most also using ice-temperature technique to carry out fresh-keeping to Fructus Vitis viniferae, but ice temperature is not the optimum temperature preserving Fructus Vitis viniferae, under Icetemperature Storage, the quality of Fructus Vitis viniferae can not obtain optimal holding.The freezing point temperature of Fructus Vitis viniferae is with down to the super ice temperature between chill point temperature, it is possible to makes Fructus Vitis viniferae be in supercooled state, does not freezes, and Fructus Vitis viniferae can be made to preserve for a long time in conjunction with other preservation technique.Current fruit and vegerable surpass ice temperature realization and being dependent on lowering the temperature the most slowly reaching super ice temperature temperature, but the bigger ice crystal meeting heavy damage cell formed when cooling down at a slow speed so that it is nutritive loss.
Therefore, exploitation Storage of Table Grapes has become as one of emphasis direction of international grape fresh-keeping area research discussion.
Summary of the invention
It is an object of the invention to for technological deficiency present in prior art, and a kind of Grape During Storage quality that improves provided, the method extending the fresh-keeping Fructus Vitis viniferae of grape fresh-keeping phase.
Be the technical scheme is that by realizing the purpose of the present invention
A kind of method of fresh-keeping Fructus Vitis viniferae, it is characterised in that comprise the steps:
(1) Fructus Vitis viniferae after gathering therefrom choose disease-free, without going mouldy, the fruit that has no mechanical damage be positioned in vacuum plastic bag, in making bag, vacuum reaches 50%, then nitrogen injection, makes vacuum become 40%;
(2) vacuum plastic bag of Fructus Vitis viniferae will be put into, neatly put in uncovered fruit packing crates；
(3) Fructus Vitis viniferae is lowered the temperature, first its pre-cooling is cooled to 3.5 DEG C, then ice temperature storehouse is used to make Fructus Vitis viniferae cool to-5.5 DEG C according to continuous fast cooling program, then heated by electric heater, the reserve temperature of-1.5 DEG C is risen to according to the most slowly program, keep this reserve temperature, make Fructus Vitis viniferae realize super Icetemperature Storage.
The quality loading Fructus Vitis viniferae in described step (2) in each vacuum plastic bag is 2Kg, only and only puts into a bagged grape in each packing crates.
In described step (3), continuous fast cooling program is to carry out according to the cooling rate of reduction in 0.5 hour 8 DEG C, and described the most slowly program is slowly to rise 1 DEG C according to every 1-1.5 hour.
Compared with prior art, the invention has the beneficial effects as follows:
1, the present invention is before super Icetemperature Storage, and the grape fruit after gathering is positioned in vacuum plastic bag, neatly puts into uncovered fruit packing crates.The respiratory intensity of the fruit and vegerable such as Fructus Vitis viniferae is controlled so that it is in a dormant state, extend its shelf life by reducing oxygen concentration and nitrogen injection.
2, the present invention makes Fructus Vitis viniferae temperature arrive reserve temperature according to fast cooling and slow heating schedule.Avoid Vitis to greatest extent due to rupturing that variations in temperature causes, maintain the nutritional labeling in Vitis, effectively maintain sense organ and the physical and chemical quality of Fructus Vitis viniferae, extend the Grape During Storage time limit.
3, by super Icetemperature Storage, reduce metabolism the effectively suppression harmful microbe growth of Fructus Vitis viniferae to greatest extent, effectively maintain sense organ and the physical and chemical quality of Fructus Vitis viniferae, extend the Grape During Storage time limit.
4, method is simple for the present invention, and effect is preferable.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1:
(1) medium well " huge peak " Fructus Vitis viniferae is plucked, fruit is placed at well-ventilated and dispels the heat, the Fructus Vitis viniferae after gathering therefrom choose disease-free, without going mouldy, the fruit that has no mechanical damage be positioned in vacuum plastic bag, in making bag, vacuum reaches 50%, then nitrogen injection, makes vacuum become 40%;
(2) neatly putting in uncovered fruit packing crates by the grape fruit processed through step (1), every case puts one bag, every bag of 2kg.Fructus Vitis viniferae is lowered the temperature, first its pre-cooling is cooled to 3.5 DEG C, then ice temperature storehouse is used to make Fructus Vitis viniferae cool to-5.5 DEG C through 0.5h according to continuous fast cooling program, then heated by electric heater, rise to the reserve temperature of-1.5 DEG C through 4h according to the most slowly program, keep this reserve temperature, make Fructus Vitis viniferae realize super Icetemperature Storage.The freshness date of storaging grape reaches 80 days, and healthy fruit reaches 90.6%, and grape fruit is full, and color orange is bright-coloured, has the peculiar flavour of Fructus Vitis viniferae, good in taste；The fruit percentage of thresh is 2.27%；Soluble solid content 11.7%, VC content 10.9mg/100g.Described continuous fall, heating schedule according to the form below are carried out:
| Temperature Treatment required time (hour, h) | Temperature (DEG C) |
| 0 | 3.5℃ |
| 0.5 | -5.5℃ |
| 1.5 | -4.5℃ |
| 2.5 | -3.5℃ |
| 3.5 | -2.5℃ |
| 4.5 | -1.5℃ |
Embodiment: 2:
(1) medium well " huge peak " Fructus Vitis viniferae is plucked, fruit is placed at well-ventilated and dispels the heat, the Fructus Vitis viniferae after gathering therefrom choose disease-free, without going mouldy, the fruit that has no mechanical damage be positioned in vacuum plastic bag, in making bag, vacuum reaches 50%, then nitrogen injection, makes vacuum become 40%;
(2) the most neatly putting in uncovered fruit packing crates by the grape fruit processed through step (1), every case puts one bag, every bag of 2kg.Fructus Vitis viniferae is lowered the temperature, first its pre-cooling is cooled to 3.5 DEG C, then ice temperature storehouse is used to make Fructus Vitis viniferae cool to-5.5 DEG C through 0.5h according to continuous fast cooling program, then heated by electric heater, rise to the reserve temperature of-1.5 DEG C through 6h according to the most slowly program, keep this reserve temperature, make Fructus Vitis viniferae realize super Icetemperature Storage.The freshness date of storaging grape reaches 84 days, and healthy fruit reaches 91.3%, and uva is full, and color orange is bright-coloured, has the peculiar flavour of Fructus Vitis viniferae, good in taste；The fruit percentage of thresh is 2.35%；Soluble solid content 11.3%, VC content 11.2mg/100g.
Described continuous fall, heating schedule according to the form below are carried out:
| Temperature Treatment required time (hour, h) | Temperature (DEG C) |
| 0 | 3.5℃ |
| 0.5 | -5.5℃ |
| 2 | -4.5℃ |
| 3.5 | -3.5℃ |
| 5 | -2.5℃ |
| 6.5 | -1.5℃ |
The above is only the preferred embodiment of the present invention; it should be pointed out that, for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be regarded as protection scope of the present invention.
Claims (3)
1. the method for a fresh-keeping Fructus Vitis viniferae, it is characterised in that carry out as steps described below:
(1) Fructus Vitis viniferae after gathering therefrom choose disease-free, without going mouldy, the fruit that has no mechanical damage be positioned in vacuum plastic bag, in making bag, vacuum reaches 50%, then nitrogen injection, makes vacuum become 40%;
(2) by the vacuum plastic bag of step 1, neatly put in uncovered fruit packing crates；
(3) Fructus Vitis viniferae is lowered the temperature, first its pre-cooling is cooled to 3.5 DEG C, then ice temperature storehouse is used to make Fructus Vitis viniferae cool to-5.5 DEG C according to continuous fast cooling program, then heated by electric heater, the reserve temperature of-1.5 DEG C is risen to according to the most slowly program, keep this reserve temperature, make Fructus Vitis viniferae realize super Icetemperature Storage.
The method of fresh-keeping Fructus Vitis viniferae the most according to claim 1, it is characterised in that the quality loading Fructus Vitis viniferae in step (2) in each vacuum plastic bag is 2Kg, only and only puts into a bagged grape in each packing crates.
The method of fresh-keeping Fructus Vitis viniferae the most according to claim 1, it is characterised in that in step (3), continuous fast cooling program is to carry out according to the cooling rate of reduction in 0.5 hour 8 DEG C, and described the most slowly program is slowly to rise 1 DEG C according to every 1-1.5 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610078655.XA CN105707215A (en) | 2016-02-04 | 2016-02-04 | Method for retaining freshness of grapes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610078655.XA CN105707215A (en) | 2016-02-04 | 2016-02-04 | Method for retaining freshness of grapes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105707215A true CN105707215A (en) | 2016-06-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610078655.XA Pending CN105707215A (en) | 2016-02-04 | 2016-02-04 | Method for retaining freshness of grapes |
Country Status (1)
| Country | Link |
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| CN (1) | CN105707215A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509071A (en) * | 2016-10-31 | 2017-03-22 | 成都天绿菌业有限公司 | Mushroom precooling technology |
| CN107581245A (en) * | 2017-11-02 | 2018-01-16 | 天津商业大学 | A kind of grape defreezing method |
| CN109997572A (en) * | 2019-05-07 | 2019-07-12 | 中国科学院广州能源研究所 | A kind of super ice temperature fruits and vegetables planting unit and method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101204173A (en) * | 2007-12-04 | 2008-06-25 | 冷平 | Method for fruits biological freezing point preservation and the storehouse |
| CN101341903A (en) * | 2008-08-22 | 2009-01-14 | 山东营养源食品科技有限公司 | Fresh-keeping method for vine |
| CN102763716A (en) * | 2012-05-25 | 2012-11-07 | 苏州仁祥全保鲜科技有限公司 | Fresh-keeping processing and packaging process for large cherry and grape |
| CN105010517A (en) * | 2015-07-29 | 2015-11-04 | 句容市丰源生态农业有限公司 | Fresh keeping agent for grapes and preparation method of fresh keeping agent |
-
2016
- 2016-02-04 CN CN201610078655.XA patent/CN105707215A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101204173A (en) * | 2007-12-04 | 2008-06-25 | 冷平 | Method for fruits biological freezing point preservation and the storehouse |
| CN101341903A (en) * | 2008-08-22 | 2009-01-14 | 山东营养源食品科技有限公司 | Fresh-keeping method for vine |
| CN102763716A (en) * | 2012-05-25 | 2012-11-07 | 苏州仁祥全保鲜科技有限公司 | Fresh-keeping processing and packaging process for large cherry and grape |
| CN105010517A (en) * | 2015-07-29 | 2015-11-04 | 句容市丰源生态农业有限公司 | Fresh keeping agent for grapes and preparation method of fresh keeping agent |
Non-Patent Citations (2)
| Title |
|---|
| 冷平: "冰温贮藏水果、蔬菜等农产品保鲜的新途径", 《中国农业大学学报》 * |
| 张洪磊等: "冰温结合充气包装保鲜技术在蔬菜保鲜中的应用", 《湖北农业科学》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509071A (en) * | 2016-10-31 | 2017-03-22 | 成都天绿菌业有限公司 | Mushroom precooling technology |
| CN107581245A (en) * | 2017-11-02 | 2018-01-16 | 天津商业大学 | A kind of grape defreezing method |
| CN109997572A (en) * | 2019-05-07 | 2019-07-12 | 中国科学院广州能源研究所 | A kind of super ice temperature fruits and vegetables planting unit and method |
| CN109997572B (en) * | 2019-05-07 | 2021-08-17 | 中国科学院广州能源研究所 | Super-ice-temperature fruit and vegetable planting device and method |
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Application publication date: 20160629 |