CN107494716A - A kind of fresh-keeping method of pawpaw long-distance transport - Google Patents

A kind of fresh-keeping method of pawpaw long-distance transport Download PDF

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Publication number
CN107494716A
CN107494716A CN201710907884.2A CN201710907884A CN107494716A CN 107494716 A CN107494716 A CN 107494716A CN 201710907884 A CN201710907884 A CN 201710907884A CN 107494716 A CN107494716 A CN 107494716A
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parts
pawpaw
antistaling agent
fresh
long
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党敏瑜
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Gansu Baocheng Logistics Co Ltd
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Gansu Baocheng Logistics Co Ltd
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Priority to CN201710907884.2A priority Critical patent/CN107494716A/en
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    • 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
    • A23B7/157—Inorganic compounds
    • 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
    • A23B7/08—Preserving with sugars
    • 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
    • A23B7/10—Preserving with acids; Acid fermentation
    • 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
    • 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
    • A23B7/152—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 comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/02—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents specially adapted to protect contents from mechanical damage
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
    • B65D81/2069—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere
    • B65D81/2084—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere in a flexible container
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/30—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure
    • B65D85/34—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for fruit, e.g. apples, oranges or tomatoes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
    • Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
    • Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics

Abstract

The invention provides a kind of fresh-keeping method of pawpaw long-distance transport, belong to fruit freshness preserving storage technique field.The present invention carries out quick disinfection using javelle water to the pawpaw of harvesting, and the generation of pawpaw endogenous ethylene can be suppressed, using the stifling Preservation Treatment mode soaked with reference to antistaling agent A and antistaling agent B of 1 methyl cyclopropene, significantly improve the fresh-keeping effect of pawpaw, maturation, the aging of pawpaw are delayed, hardness, brittleness, color and the flavor of pawpaw are maintained well, and effectively keep the disease resistance of plant, enhance its oxidation resistant intensity simultaneously, the oxidation of nutritional ingredient is prevented and treated, keeps the nutrition of pawpaw not to be destroyed；Inflated with nitrogen is packed and is placed in the shockproof box of sealing after being vacuumized in transportation using treated food pack, substantially increase the overall freshness and quality of pawpaw, avoid long-distance transport process mesometamorphism to rot and to physical damnification caused by pawpaw, maintain pawpaw high-quality.

Description

A kind of fresh-keeping method of pawpaw long-distance transport
Technical field
The invention belongs to fruit freshness preserving storage technique field, the fresh-keeping method of specifically a kind of pawpaw long-distance transport.
Background technology
Pawpaw belongs to the perennial shrub or dungarunga of rose family Chaenomeles, is that a kind of tropical and subtropical region is planted extensively The fruit tree of plant, its fruits nutrition enrich, pulp it is abundant it is careful, give off a strong fragrance, juice it is rich more, sweet tasty, rich in carbohydrate, albumen Matter, amino acid, a variety of inorganic minerals, vitamin, organic acid, protease, pawpaw alkali etc., there is the laudatory title of " hundred beneficial fruit ", wood Contain a kind of ferment in melon, energy digesting protein, be advantageous to human body and food is digested and absorbed, there is the work(of reinforcing spleen to promote digestion Effect；Pawpaw alkali and papain have the function that anti-mycobacterium tuberculosis and parasite and alleviation spasm pain, can be with the anti-consumptive disease of desinsection； Renin in pawpaw by lactation promoting effect, meanwhile, pawpaw can effectively supplement the nutrient of human body, strengthen the resistance against diseases of body.
Pawpaw is climacteric type fruit, and a large amount of ethylene evolutions are slightly slow compared with climacteric in fruit caving, and ethene is once going out Existing, pericarp just starts to colour, and then acetate releasing quantity is grown simultaneously with stained area, when about most probably colouring, respiratory capacity and second Alkene burst size reaches peak, and therewith, just rapid to decline, fruit senesces.Therefore, easily turn yellow after pawpaw harvesting, soften With rot, shelf life is short, significantly limit its long-term storage and long distance transportation.
At present, a variety of methods are used for that pawpaw is fresh-keeping, and Chinese patent document CN102177954A discloses a kind of papaya Preservation method, using natural cooling after 60-65 DEG C of hot-water soak fruit 5-300s, and base of fruit processing method is combined to pawpaw fruit Preservation and freshness, fresh-keeping effect are preferable；Chinese patent document CN104322654A discloses a kind of method for storing and refreshing of Xuancheng's pawpaw, Use power output to irradiate 3min for 65W micro-wave oven, then 1- methyl cyclopropene suffocating treatments are used in closed environment, finally exist 2-4 DEG C, relative humidity 90-92% cold storing and fresh-keepings, its fresh-keeping effect is also preferable, but because pawpaw is easily damaged to plants caused by sudden drop in temperature, simultaneously In transportation, jolting for road can make above-mentioned preservation method be unfavorable for the fresh-keeping of pawpaw, cause after physical damnification easily Rot, pawpaw storage is unable to reach intended duration.
The content of the invention
The present invention seeks to grown for pawpaw is perishable, storage period is short and provides a kind of pawpaw the shortcomings that inconvenient long-distance transport The method of way transportation fresh-retaining.
In order to achieve the above object, the present invention uses following technical scheme.
A kind of fresh-keeping method of pawpaw long-distance transport, using following steps：
1) pawpaw harvesting is handled：It is that pericarp surface starts discoloration and is changed into yellow to 1/4 pericarp and enters in pawpaw fruit maturity Row harvesting, selects the fruit of not damaged and no disease and pests harm to be put into javelle water of the concentration for 0.15-0.20g/L after harvesting In carry out sterilization cleaning 15-20min after, insert in clear water and rinse well, be placed on 10-15 DEG C of ventilating and cooling place and dry；
2) pawpaw Preservation Treatment：Confined space of the pawpaw dried at 10-15 DEG C is used into 1- first of the concentration for 2-3mg/L After cyclopropene fumigates 12-18h, it is placed in antistaling agent A after soaking 4-6min, after pulling out, drains surface soak, be placed in fresh-keeping 10-15min is soaked in agent B, is pulled out, is dried, is placed on 10-15 DEG C of ventilating and cooling place storage；Described antistaling agent A is by following The raw material composition of parts by weight：Folium artemisiae argyi 8-10 parts, frutus cnidii 3-5 parts, cloves 4-6 parts, rheum officinale 3-5 parts, cassia bark 2-3 parts, radix glycyrrhizae 4-6 parts, cordate houttuynia 2-3 parts, rhizoma atractylodis 1-2 parts, kaempferia galamga 2-4 parts, Chinese gall 1-2 parts, Ligusticum wallichii 2-3 parts, galangal 6-8 parts, the tuber of stemona 1-2 parts, coptis 1-2 parts, wind-weed 1-2 parts；Described antistaling agent B is made up of the raw material of following parts by weight：Sodium acid carbonate 2-3 Part, potassium sorbate 3-5 parts, butylated hydroxy anisole 1-2 parts, diacetic acid calcium 2-4 parts, sodium alginate 1-3 parts, chitosan 6-8 parts, Bamboo vinegar 4-6 parts, caffeic acid 1-2 parts, ascorbic acid 1-2 parts, Sodium Polyacrylate 2-3 parts, magnesium chloride 1-2 parts, adjacent sodium phenate 1-2 Part, calper calcium peroxide 1.5-2.5 parts, vitamin C 2-4 parts, water 400-500 parts；
3) processing of packaging material：The packaging material food pack of pawpaw is soaked into 30- in step 2) in antistaling agent B 40min, pull out, dry；
4) pack：The pawpaw of cryopreservation in step 2) is fitted into the food pack treated in step 3), used Vacuum packing machine is vacuumized and sealed after injecting nitrogen, and packaged pawpaw is put into sealable shockproof box, shockproof Ice bag is put into case in advance, the temperature for keeping shockproof box is 5-10 DEG C, and good seal shockproof box is transported for long-distance, after long-distance transport Pawpaw still can preservation and freshness 60 days or so.
Above-mentioned steps 2) described in antistaling agent A preparation method be：After above-mentioned raw material is weighed by weight, through Chinese medicine After pulverizer crushes, 100-120 mesh sieves are crossed, the powder to pulverize and sieve is used into hot reflux extracting-concentration machine concentration as 80%- 90% alcohol reflux extracts 3-4 times, and extract solution merges i.e. required antistaling agent A.
The advantageous effects of the present invention：The present invention is quickly disappeared using javelle water to the pawpaw of harvesting Bacterium is killed, and the generation of pawpaw endogenous ethylene can be suppressed, is soaked using 1- methyl cyclopropenes are stifling with reference to antistaling agent A and antistaling agent B The Preservation Treatment mode of bubble, significantly improve the fresh-keeping effect of pawpaw, using 1- methyl cyclopropenes it is stifling delayed pawpaw into Ripe, aging, hardness, brittleness, color and the flavor of pawpaw are maintained well, and effectively keep the disease resistance of plant, mitigate Rotted caused by microorganism and mitigate physiological disease, and moisture evaporation can be reduced, prevent from wilting, while use antistaling agent A and B leaching Bubble, enhances its oxidation resistant intensity again while extending the shelf life, prevent and treat the oxidation of vitamins and other nutritious components, keeps pawpaw Nutrition be not destroyed；Inflated with nitrogen is packed and is placed on close after being vacuumized in transportation using treated food pack In the shockproof box of envelope, the overall freshness and quality of pawpaw are not only substantially increased, avoids the corruption of long-distance transport process mesometamorphism It is rotten and to physical damnification caused by pawpaw, maintain the high-quality of pawpaw；Meanwhile the wood after being transported for long-distance using the inventive method Melon still can preservation and freshness 60 days or so.
Embodiment
With reference to embodiment further make detailed elaboration to technical scheme, but the not all present invention in pairs Scope limits.
Embodiment 1
A kind of fresh-keeping method of pawpaw long-distance transport, using following steps：
1) pawpaw harvesting is handled：It is that pericarp surface starts discoloration and is changed into yellow to 1/4 pericarp and enters in pawpaw fruit maturity Row harvesting, selects the fruit of not damaged and no disease and pests harm to be put into concentration to enter in 0.15g/L javelle water after harvesting After row sterilization cleaning 20min, insert in clear water and rinse well, be placed on 10 DEG C of ventilating and cooling place and dry；
2) pawpaw Preservation Treatment：Confined space of the pawpaw dried at 10 DEG C is used into 1- methyl ring of the concentration for 3mg/L After propylene fumigates 12h, it is placed in antistaling agent A after soaking 4min, after pulling out, drains surface soak, be placed in antistaling agent B and soak 15min, pull out, dry, be placed on 10 DEG C of ventilating and cooling place storage；Described antistaling agent A by following parts by weight raw material Composition：8 parts of folium artemisiae argyi, 3 parts of frutus cnidii, 4 parts of cloves, 3 parts of rheum officinale, 2 parts of cassia bark, 4 parts of radix glycyrrhizae, 2 parts of cordate houttuynia, 1 part of rhizoma atractylodis, kaempferia galamga 2 parts, 1 part of Chinese gall, 2 parts of Ligusticum wallichii, 6 parts of galangal, 1 part of the tuber of stemona, 1 part of the coptis, 1 part of the wind-weed；The antistaling agent B is by following weight The raw material composition of number：3 parts of sodium acid carbonate, 5 parts of potassium sorbate, 2 parts of butylated hydroxy anisole, 4 parts of diacetic acid calcium, sodium alginate 3 parts, 8 parts of chitosan, 6 parts of bamboo vinegar, 2 parts of caffeic acid, 2 parts of ascorbic acid, 3 parts of Sodium Polyacrylate, 2 parts of magnesium chloride, adjacent phenol 2 parts of sodium, 2.5 parts of calper calcium peroxide, 4 parts of vitamin C, 500 parts of water；
3) processing of packaging material：The packaging material food pack of pawpaw is soaked in step 2) in antistaling agent B 30min, pull out, dry；
4) pack：The pawpaw of cryopreservation in step 2) is fitted into the food pack treated in step 3), used Vacuum packing machine is vacuumized and sealed after injecting nitrogen, and packaged pawpaw is put into sealable shockproof box, shockproof Ice bag is put into case in advance, the temperature for keeping shockproof box is 5 DEG C, and good seal shockproof box is transported for long-distance, after long-distance transport Pawpaw still can preservation and freshness 60 days or so.
Embodiment 2
A kind of fresh-keeping method of pawpaw long-distance transport, using following steps：
1) pawpaw harvesting is handled：It is that pericarp surface starts discoloration and is changed into yellow to 1/4 pericarp and enters in pawpaw fruit maturity Row harvesting, selects the fruit of not damaged and no disease and pests harm to be put into concentration to enter in 0.20g/L javelle water after harvesting After row sterilization cleaning 15min, insert in clear water and rinse well, be placed on 15 DEG C of ventilating and cooling place and dry；
2) pawpaw Preservation Treatment：Confined space of the pawpaw dried at 15 DEG C is used into 1- methyl ring of the concentration for 2mg/L After propylene fumigates 18h, it is placed in antistaling agent A after soaking 6min, after pulling out, drains surface soak, be placed in antistaling agent B and soak 10min, pull out, dry, be placed on 15 DEG C of ventilating and cooling place storage；Described antistaling agent A by following parts by weight raw material Composition：10 parts of folium artemisiae argyi, 5 parts of frutus cnidii, 6 parts of cloves, 5 parts of rheum officinale, 3 parts of cassia bark, 6 parts of radix glycyrrhizae, 3 parts of cordate houttuynia, 2 parts of rhizoma atractylodis, mountain How 4 parts, 2 parts of Chinese gall, 3 parts of Ligusticum wallichii, 8 parts of galangal, 2 parts of the tuber of stemona, 2 parts of the coptis, 2 parts of the wind-weed；The antistaling agent B is by following heavy Measure the raw material composition of number：2 parts of sodium acid carbonate, 3 parts of potassium sorbate, 1 part of butylated hydroxy anisole, 2 parts of diacetic acid calcium, alginic acid 1 part of sodium, 6 parts of chitosan, 4 parts of bamboo vinegar, 1 part of caffeic acid, 1 part of ascorbic acid, 2 parts of Sodium Polyacrylate, 1 part of magnesium chloride, adjacent benzene 1 part of phenol sodium, 1.5 parts of calper calcium peroxide, 2 parts of vitamin C, 400 parts of water；
3) processing of packaging material：The packaging material food pack of pawpaw is soaked in step 2) in antistaling agent B 40min, pull out, dry；
4) pack：The pawpaw of cryopreservation in step 2) is fitted into the food pack treated in step 3), used Vacuum packing machine is vacuumized and sealed after injecting nitrogen, and packaged pawpaw is put into sealable shockproof box, shockproof Ice bag is put into case in advance, the temperature for keeping shockproof box is 10 DEG C, and good seal shockproof box is transported for long-distance, after long-distance transport Pawpaw still can preservation and freshness 60 days or so.
Embodiment 3
A kind of fresh-keeping method of pawpaw long-distance transport, using following steps：
1) pawpaw harvesting is handled：It is that pericarp surface starts discoloration and is changed into yellow to 1/4 pericarp and enters in pawpaw fruit maturity Row harvesting, selects the fruit of not damaged and no disease and pests harm to be put into concentration to enter in 0.17g/L javelle water after harvesting After row sterilization cleaning 18min, insert in clear water and rinse well, be placed on 12 DEG C of ventilating and cooling place and dry；
2) pawpaw Preservation Treatment：Confined space of the pawpaw dried at 12 DEG C is used into 1- methyl of the concentration for 2.5mg/L After cyclopropylene fumigates 15h, it is placed in antistaling agent A after soaking 5min, after pulling out, drains surface soak, be placed in antistaling agent B and soak 12min is steeped, pulls out, dries, is placed on 12 DEG C of ventilating and cooling place storage；Described antistaling agent A by following parts by weight original Material composition：9 parts of folium artemisiae argyi, 4 parts of frutus cnidii, 5 parts of cloves, 4 parts of rheum officinale, 2.5 parts of cassia bark, 5 parts of radix glycyrrhizae, 2.5 parts of cordate houttuynia, rhizoma atractylodis 1.5 parts, 3 parts of kaempferia galamga, 1.5 parts of Chinese gall, 2.5 parts of Ligusticum wallichii, 7 parts of galangal, 1.5 parts of the tuber of stemona, 1.5 parts of the coptis, 1.5 parts of the wind-weed； The antistaling agent B is made up of the raw material of following parts by weight：2.5 parts of sodium acid carbonate, 4 parts of potassium sorbate, butylated hydroxy anisole 1.5 parts, 3 parts of diacetic acid calcium, 2 parts of sodium alginate, 7 parts of chitosan, 5 parts of bamboo vinegar, 1.5 parts of caffeic acid, 1.5 parts of ascorbic acid, 2.5 parts of Sodium Polyacrylate, 1.5 parts of magnesium chloride, 1.5 parts of adjacent sodium phenate, 2.0 parts of calper calcium peroxide, 3 parts of vitamin C, 450 parts of water；
3) processing of packaging material：The packaging material food pack of pawpaw is soaked in step 2) in antistaling agent B 35min, pull out, dry；
4) pack：The pawpaw of cryopreservation in step 2) is fitted into the food pack treated in step 3), used Vacuum packing machine is vacuumized and sealed after injecting nitrogen, and packaged pawpaw is put into sealable shockproof box, shockproof Ice bag is put into case in advance, the temperature for keeping shockproof box is 8 DEG C, and good seal shockproof box is transported for long-distance, after long-distance transport Pawpaw still can preservation and freshness 60 days or so.

Claims (2)

  1. A kind of fresh-keeping method 1. pawpaw is transported for long-distance, it is characterised in that comprise the following steps：
    1) pawpaw harvesting is handled：It is that pericarp surface starts discoloration and is changed into yellow to 1/4 pericarp and adopted in pawpaw fruit maturity Receive, select the fruit of not damaged and no disease and pests harm to be put into concentration to enter in 0.15-0.20g/L javelle water after harvesting After row sterilization cleaning 15-20min, insert in clear water and rinse well, be placed on 10-15 DEG C of ventilating and cooling place and dry；
    2) pawpaw Preservation Treatment：Confined space of the pawpaw dried at 10-15 DEG C is used into 1- methyl ring of the concentration for 2-3mg/L After propylene fumigates 12-18h, it is placed in antistaling agent A after soaking 4-6min, after pulling out, drains surface soak, be placed in antistaling agent B Middle immersion 10-15min, pulls out, dries, and is placed on 10-15 DEG C of ventilating and cooling place storage；Described antistaling agent A is by following heavy Measure the raw material composition of number：Folium artemisiae argyi 8-10 parts, frutus cnidii 3-5 parts, cloves 4-6 parts, rheum officinale 3-5 parts, cassia bark 2-3 parts, radix glycyrrhizae 4-6 Part, cordate houttuynia 2-3 parts, rhizoma atractylodis 1-2 parts, kaempferia galamga 2-4 parts, Chinese gall 1-2 parts, Ligusticum wallichii 2-3 parts, galangal 6-8 parts, tuber of stemona 1-2 Part, coptis 1-2 parts, wind-weed 1-2 parts；Described antistaling agent B is made up of the raw material of following parts by weight：Sodium acid carbonate 2-3 parts, mountain Potassium sorbate 3-5 parts, butylated hydroxy anisole 1-2 parts, diacetic acid calcium 2-4 parts, sodium alginate 1-3 parts, chitosan 6-8 parts, bamboo vinegar Liquid 4-6 parts, caffeic acid 1-2 parts, ascorbic acid 1-2 parts, Sodium Polyacrylate 2-3 parts, magnesium chloride 1-2 parts, adjacent sodium phenate 1-2 parts, Calper calcium peroxide 1.5-2.5 parts, vitamin C 2-4 parts, water 400-500 parts；
    3) processing of packaging material：The packaging material food pack of pawpaw is soaked into 30- in step 2) in antistaling agent B 40min, pull out, dry；
    4) pack：The pawpaw of cryopreservation in step 2) is fitted into the food pack treated in step 3), using vacuum Packing machine is vacuumized and sealed after injecting nitrogen, packaged pawpaw is put into sealable shockproof box, in shockproof box Ice bag is put into advance, and the temperature for keeping shockproof box is 5-10 DEG C, and good seal shockproof box is transported for long-distance, the wood after long-distance transport Melon still can preservation and freshness 60 days or so.
  2. The fresh-keeping method 2. a kind of pawpaw as claimed in claim 1 is transported for long-distance, it is characterised in that fresh-keeping described in step 2) Agent A preparation method is：After above-mentioned raw material is weighed by weight, after Chinese medicine material crushing machine crushes, 100-120 mesh sieves are crossed, Hot reflux extracting-concentration machine concentration is used to be extracted 3-4 times for 80%-90% alcohol reflux in the powder to pulverize and sieve, extraction Liquid merges i.e. required antistaling agent A.
CN201710907884.2A 2017-09-29 2017-09-29 A kind of fresh-keeping method of pawpaw long-distance transport Pending CN107494716A (en)

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CN108850145A (en) * 2018-06-11 2018-11-23 南阳道地金木瓜生物科技股份有限公司 A kind of method for storing and refreshing of pawpaw
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CN109997909A (en) * 2019-03-07 2019-07-12 南阳师范学院 A kind of fresh-keeping and cold storage method for soft seed fresh pomegranate
CN114403213A (en) * 2022-02-22 2022-04-29 河北省农林科学院石家庄果树研究所 Method for prolonging refreshing time of Chinese pear
CN115196184A (en) * 2022-08-12 2022-10-18 安庆市天润纸塑包装有限责任公司 Transfer storage device of waterproof sterilization wrapping paper

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Application publication date: 20171222