CN107712033A - It is a kind of to suppress the rotten method of Kiwi berry softening - Google Patents
It is a kind of to suppress the rotten method of Kiwi berry softening Download PDFInfo
- Publication number
- CN107712033A CN107712033A CN201710987298.3A CN201710987298A CN107712033A CN 107712033 A CN107712033 A CN 107712033A CN 201710987298 A CN201710987298 A CN 201710987298A CN 107712033 A CN107712033 A CN 107712033A
- Authority
- CN
- China
- Prior art keywords
- kiwi berry
- storage device
- softening
- release
- antistaling agent
- 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
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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
- A23B7/144—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
- A23B7/04—Freezing; Subsequent thawing; Cooling
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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
Suppress the rotten method of Kiwi berry softening, including step the invention discloses a kind of：1) precooling：The Kiwi berry just plucked is distributed into storage device, the precooling in differential pressure pre-cooling storage, the core portion temperature for making the Kiwi berry in storage device is 1.5 2.5 DEG C, prevents Kiwi berry from softening；2) micropore plastic wrap is packed：Kiwi berry in storage device is packed with micropore plastic wrap, so that Kiwi berry is in spontaneous controlled-atmosphere microenvironment；3) solid slow-release antistaling agent is added：Solid slow-release antistaling agent is added into storage device, solid slow-release antistaling agent is mainly made up of potassium hyperchlorate and cyclodextrin, wet rear slowly release chlorine dioxide is met, to kill Kiwi berry surface microorganism and germ；4) refrigerate：After the completion of step 3), it is placed in freezer and stores.The present invention significantly suppresses the softening of Kiwi berry, effectively prevents Kiwi berry from going bad, ensures the quality of Kiwi berry.
Description
Technical field
The present invention relates to fruit freshness preserving technical field, in particular it relates to which a kind of suppress the rotten method of Kiwi berry softening.
Background technology
Kiwi berry, also known as Chinese grooseberry, pulp is delicious in taste, unique flavor, and Vitamin C content is high, have very high nutrition,
Health care, medical value.But Actinidia climacteric type fruit, easily softening is placed after harvesting at normal temperatures and is rotted, loss
Rate is high.
The softening control of traditional Kiwi berry preservation technology uses low temperature bond ethylene absorbent (active ingredient：Permanganic acid
Potassium) method, but ethylene absorbent dosage is big, and cost is high, complex manufacturing process, and the holding time is short.1-MCP be it is a kind of it is new,
It is nontoxic, efficiently soften control technology, a kind of and preservation technology for being not entirely dependent on cold chain, but the fresh-keeping mistake of Kiwi berry
Journey, due to 1-MCP misapplication, it is understood that there may be can not after-ripening serious consequence.
The content of the invention
For existing technical deficiency, the present invention provides a kind of method for suppressing Kiwi berry softening and going bad, and ensures Kiwi berry
The quality of product.
To achieve these goals, the technical solution used in the present invention is：It is a kind of to suppress the rotten side of Kiwi berry softening
Method, including step：
1) precooling：The Kiwi berry just plucked is distributed into storage device, the Kiwi berry net weight in the storage device reaches
(wherein N after to N jin>0) precooling in differential pressure pre-cooling storage, is placed on, so that the core portion temperature of the Kiwi berry in the storage device
Spend for 1.5-2.5 DEG C, to prevent Kiwi berry from softening；
2) micropore plastic wrap is packed：It is after step 1) completion, the Kiwi berry micropore in the storage device is fresh-keeping
Film is packed, so that Kiwi berry is in spontaneous controlled-atmosphere microenvironment；
3) solid slow-release antistaling agent is added：After the completion of step 2), it is fresh-keeping that solid slow-release is added into the storage device
Agent, the solid slow-release antistaling agent are mainly made up of potassium hyperchlorate and cyclodextrin, and the solid slow-release antistaling agent is met wet rear slow
Chlorine dioxide is discharged, to kill Kiwi berry surface microorganism and germ；
4) refrigerate：After the completion of step 3), it is placed in freezer and stores.
The beneficial effects of the invention are as follows：By step 1), the field heat of Kiwi berry can be removed in time first, prevented
Kiwi berry softens, and ensures the freshness and hardness of Kiwi berry, effectively extends the fresh keeping time of Kiwi berry, while causes storage device
It is middle to form certain humidity environment；Kiwi berry is set to be in spontaneous controlled-atmosphere microenvironment by the micropore plastic wrap of step 2), to prolong
The storage phase of long Kiwi berry；By step 3), solid slow-release antistaling agent can delay in the case of certain humidity environment or chance water
Chlorine dioxide is slowly discharged, chlorine dioxide can enter microorganism and the disease in micropore plastic wrap by Kiwi berry surface
Bacterium is killed, and effectively prevents Kiwi berry from going bad, while significantly postpones Kiwi berry respiratory climacteric, prevents Kiwi berry from softening；Pass through
Step 4), effectively prevent that Kiwi berry from softening and rotten in the follow-up time after step 3), ensure Kiwi berry freshness and
Hardness, effectively extend the fresh keeping time of Kiwi berry.Therefore, the present invention, which has, suppresses the rotten good effect of Kiwi berry softening, protects
The quality of Kiwi berry is demonstrate,proved, extends the freshness date of Kiwi berry, it is demonstrated experimentally that within the same time (such as storing 90 days), this
It is significantly slow very relative to the Kiwi berry hardness reduction speed of 1-MCP processing methods that the Kiwi berry hardness of invention reduces speed
It is more, namely the softening rate of Kiwi berry is significantly inhibited, while chlorine dioxide has killed the micro- of Kiwi berry surface
Biology and germ, effectively can prevent Kiwi berry from going bad.
Preferably, in the step 1), the temperature of the differential pressure pre-cooling storage is 0-2.5 DEG C, in the storage device
Kiwi berry precooling 10-14 hours.The field heat of Kiwi berry can be so removed quickly so that the core portion temperature of Kiwi berry
Reach 1.5-2.5 DEG C.
Preferably, in the step 1), the temperature of the differential pressure pre-cooling storage is 0-2 DEG C, the macaque in the storage device
Peach precooling 10-14 hours.The field heat of Kiwi berry can be so removed quickly so that the core portion temperature of Kiwi berry reaches
1.5-2.5℃。
Preferably, the core portion temperature of the Kiwi berry in the storage device is 2 DEG C.
Preferably, the solid slow-release antistaling agent that added into the storage device in the step 3) concretely comprises the following steps：Institute
State solid slow-release antistaling agent and be held on pad on the scraps of paper on Kiwi berry surface.Solid slow-release antistaling agent and Mi are avoided by the scraps of paper
Monkey peach directly contacts.
Preferably, the solid slow-release antistaling agent that added into the storage device in the step 3) concretely comprises the following steps：Institute
State solid slow-release antistaling agent to be fitted into moisture absorption ventilating box, then the moisture absorption ventilating box equipped with the solid slow-release antistaling agent is put
Enter in the storage device, wherein, the bottom surface and side of the moisture absorption ventilating box are face, the suction made of PE or PVC material
The top surface of penetrable ventilated box is nonwoven cloth cover.By moisture absorption ventilating box, on the one hand avoid solid slow-release antistaling agent and Kiwi berry direct
Contact, on the other hand, the non-woven fabrics hygroscopicity of box top is strong, so as to high humidity environment be formed in box, so that solid slow-release is protected
Fresh dose successfully slowly release chlorine dioxide, chlorine dioxide distribute by the non-woven fabrics of box top.
Preferably, the solid slow-release antistaling agent is solid sheet or graininess.The solid slow-release antistaling agent of solid sheet
Because contact area is smaller, it is ensured that solid slow-release antistaling agent slowly discharges chlorine dioxide.Solid granular also may be used
To reach the using effect of solid sheet, such as solid granular is stacked.
Preferably, the concentration of the potassium hyperchlorate in the solid slow-release antistaling agent is 0.8-1.2mg/kg.
Preferably, the concentration of the potassium hyperchlorate in the solid slow-release antistaling agent is 1mg/kg.
Brief description of the drawings
Fig. 1 is the method and step schematic flow sheet of specific embodiment of the invention overall plan；
Fig. 2 is the schematic diagram of the moisture absorption ventilating box in the embodiment of the present invention three.
Embodiment
The overall plan of the specific embodiment of the invention is：A kind of rotten method of Kiwi berry softening that suppresses is (such as Fig. 1 institutes
Show), including step：
S1 precoolings：The Kiwi berry just plucked is distributed into storage device, the Kiwi berry net weight in the storage device reaches
(wherein N after to N jin>0) precooling in differential pressure pre-cooling storage, is placed on, so that the core portion temperature of the Kiwi berry in the storage device
Spend for 1.5-2.5 DEG C, to prevent Kiwi berry from softening.
S2 micropore plastic wraps are packed：It is after step S1 completions, the Kiwi berry micropore in the storage device is fresh-keeping
Film is packed, so that Kiwi berry is in spontaneous controlled-atmosphere microenvironment.
S3 adds solid slow-release antistaling agent：After the completion of step S2, it is fresh-keeping that solid slow-release is added into the storage device
Agent, the solid slow-release antistaling agent are mainly made up of potassium hyperchlorate (concentration 0.8-1.2mg/kg) and cyclodextrin, and the solid delays
Release antistaling agent and meet wet rear slowly release chlorine dioxide, to kill Kiwi berry surface microorganism and germ.
S4 is refrigerated：After the completion of step S3, it is placed in freezer and stores.
The advantages of such scheme is：By step S1, the field heat of Kiwi berry can be removed in time first, prevent Mi
Monkey peach softens, and ensures the freshness and hardness of Kiwi berry, effectively extends the fresh keeping time of Kiwi berry, while causes in storage device
Form certain humidity environment；Kiwi berry is set to be in spontaneous controlled-atmosphere microenvironment by step S2 micropore plastic wrap, to extend
The storage phase of Kiwi berry；By step S3, solid slow-release antistaling agent can be slow in the case of certain humidity environment or chance water
Ground discharges chlorine dioxide, and chlorine dioxide can enter the microorganism and germ on Kiwi berry surface in micropore plastic wrap
Kill, effectively prevent Kiwi berry from going bad, while significantly postpone Kiwi berry respiratory climacteric, prevent Kiwi berry from softening；Pass through step
Rapid S4, effectively prevent that Kiwi berry from softening and rotten in the follow-up time after step S3, ensure the freshness of Kiwi berry and hard
Degree, effectively extend the fresh keeping time of Kiwi berry.Therefore, the present invention, which has, suppresses the rotten good effect of Kiwi berry softening, ensures
The quality of Kiwi berry, extend the freshness date of Kiwi berry.It is demonstrated experimentally that (such as storing 90 days), this hair within the same time
Bright Kiwi berry hardness reduction speed is significantly slow much relative to the Kiwi berry hardness reduction speed of 1-MCP processing methods,
Namely the softening rate of Kiwi berry is significantly inhibited, while chlorine dioxide has killed the microorganism on Kiwi berry surface
And germ, effectively it can prevent Kiwi berry from going bad.
Based on above-mentioned overall plan, embodiment of the invention is exemplified below in detail：
Embodiment one
The method that a kind of suppression Kiwi berry softening of the present embodiment one is gone bad, is concretely comprised the following steps：
1) precooling：The Kiwi berry just plucked is distributed into storage device, the Kiwi berry net weight in the storage device reaches
To after 5 jin or so, 10-14 hour of precooling in the differential pressure pre-cooling storage that temperature is 0-2.5 DEG C is placed on so that in storage device
Between the core portion temperature of Kiwi berry is 1.5-2.5 DEG C, to prevent Kiwi berry from softening.Kiwi berry can be so removed quickly
Field heat so that the core portion temperature of Kiwi berry reaches 1.5-2.5 DEG C.In this step, 12 hours of precooling can cause
The core portion temperature of Kiwi berry reaches 2 DEG C or so.
2) micropore plastic wrap is packed：It is after step 1) completion, the Kiwi berry micropore in the storage device is fresh-keeping
Film is packed, so that Kiwi berry is in spontaneous controlled-atmosphere microenvironment, to extend the storage phase of Kiwi berry.
3) solid slow-release antistaling agent is added：After the completion of step 2), it is fresh-keeping that solid slow-release is added into the storage device
Agent, concretely comprise the following steps, solid slow-release antistaling agent is held on pad on the scraps of paper on Kiwi berry surface.The solid slow-release antistaling agent is
Solid sheet, mainly it is made up of potassium hyperchlorate (1.2mg/kg) and cyclodextrin, wherein, wherein, the solid slow-release antistaling agent is met
Chlorine dioxide is slowly discharged after wet, to kill Kiwi berry surface microorganism and germ；Solid slow-release is avoided by the scraps of paper
Antistaling agent directly contacts with Kiwi berry.
4) refrigerate：After the completion of step 3), it is placed in freezer and stores.
Embodiment two
The method that a kind of Kiwi berry softening of this implementation two is gone bad, specific steps are substantially identical with embodiment one, different
, the potassium hyperchlorate concentration in solid slow-release antistaling agent in the present embodiment two is 1.0mg/kg.
Embodiment three
The method that a kind of Kiwi berry softening of the present embodiment three is gone bad, is concretely comprised the following steps
1) precooling：The Kiwi berry just plucked is distributed into storage device, the Kiwi berry net weight in the storage device reaches
To after 8 jin or so, 10-14 hour of precooling in the differential pressure pre-cooling storage that temperature is 0-2 DEG C is placed on so that the Mi in storage device
The core portion temperature of monkey peach is 1.5-2.5 DEG C or so, to prevent Kiwi berry from softening.The field of Kiwi berry can be so removed quickly
Between heat so that the core portion temperature of Kiwi berry reaches 1.5-2.5 DEG C.In this step, 12 hours of precooling can cause Mi
The core portion temperature of monkey peach reaches 2 DEG C or so.
2) micropore plastic wrap is packed：It is after step 1) completion, the Kiwi berry micropore in the storage device is fresh-keeping
Film is packed, so that Kiwi berry is in spontaneous controlled-atmosphere microenvironment, to extend the storage phase of Kiwi berry.
3) solid slow-release antistaling agent is added：After the completion of step 2), it is fresh-keeping that solid slow-release is added into the storage device
Agent, concretely comprise the following steps, solid slow-release antistaling agent is fitted into moisture absorption ventilating box, then the moisture absorption equipped with solid slow-release antistaling agent is saturating
Gas box is put into storage device, wherein, as shown in Fig. 2 the bottom surface and side of the moisture absorption ventilating box are made up of PE or PVC material
Face, the top surface 1 of the moisture absorption ventilating box is nonwoven cloth cover.By moisture absorption ventilating box, solid slow-release antistaling agent is on the one hand avoided
Directly contacted with Kiwi berry, on the other hand, the non-woven fabrics hygroscopicity of box top is strong, so as to form high humidity environment in box, solid delays
Release antistaling agent meet it is wet can slowly discharge chlorine dioxide, chlorine dioxide distributes by the non-woven fabrics of box top, kills
Go out Kiwi berry surface microorganism and germ.The solid slow-release antistaling agent of the present embodiment three is graininess, mainly by potassium hyperchlorate
(1.0mg/kg) and cyclodextrin form.
4) refrigerate：After the completion of step 3), it is placed in freezer and stores.
Example IV
The method that a kind of Kiwi berry softening of this implementation four is gone bad, specific steps are substantially identical with embodiment three, different
, the potassium hyperchlorate concentration in solid slow-release antistaling agent in the present embodiment four is 0.8mg/kg.
Claims (9)
1. a kind of suppress the rotten method of Kiwi berry softening, it is characterised in that including step：
1) precooling：The Kiwi berry just plucked is distributed into storage device, the Kiwi berry net weight in the storage device reaches N jin
(wherein N afterwards>0) precooling in differential pressure pre-cooling storage, is placed on, so that the core portion temperature of the Kiwi berry in the storage device is
1.5-2.5 DEG C, to prevent Kiwi berry from softening；
2) micropore plastic wrap is packed：After step 1) completion, the Kiwi berry in the storage device is entered with micropore plastic wrap
Row packaging, so that Kiwi berry is in spontaneous controlled-atmosphere microenvironment；
3) solid slow-release antistaling agent is added：After the completion of step 2), solid slow-release antistaling agent, institute are added into the storage device
State solid slow-release antistaling agent to be mainly made up of potassium hyperchlorate and cyclodextrin, the solid slow-release antistaling agent meets wet rear slowly release two
Chlorine body is aoxidized, to kill Kiwi berry surface microorganism and germ；
4) refrigerate：After the completion of step 3), it is placed in freezer and stores.
2. according to claim 1 suppress the rotten method of Kiwi berry softening, it is characterised in that：In the step 1),
The temperature of the differential pressure pre-cooling storage is 0-2.5 DEG C, the Kiwi berry precooling 10-14 hours in the storage device.
3. according to claim 1 suppress the rotten method of Kiwi berry softening, it is characterised in that：In the step 1), institute
The temperature for stating differential pressure pre-cooling storage is 0-2 DEG C, the Kiwi berry precooling 10-14 hours in the storage device.
4. according to claim 1 suppress the rotten method of Kiwi berry softening, it is characterised in that：In the storage device
The core portion temperature of Kiwi berry is 2 DEG C.
5. suppress the rotten method of Kiwi berry softening according to any one in claim 1-4, it is characterised in that：It is described
The solid slow-release antistaling agent that added into the storage device in step 3) concretely comprises the following steps：The solid slow-release antistaling agent is shelved
In pad on the scraps of paper on Kiwi berry surface.
6. suppress the rotten method of Kiwi berry softening according to any one in claim 1-4, it is characterised in that described
The solid slow-release antistaling agent that added into the storage device in step 3) concretely comprises the following steps：The solid slow-release antistaling agent loads
In moisture absorption ventilating box, then the moisture absorption ventilating box equipped with the solid slow-release antistaling agent is put into the storage device, its
In, the bottom surface and side of the moisture absorption ventilating box are face made of PE or PVC material, and the top surface of the moisture absorption ventilating box is nonwoven
Cloth cover.
7. according to claim 1 suppress the rotten method of Kiwi berry softening, it is characterised in that：The solid slow-release is fresh-keeping
Agent is solid sheet or graininess.
8. according to claim 1 suppress the rotten method of Kiwi berry softening, it is characterised in that：The solid slow-release is fresh-keeping
The concentration of potassium hyperchlorate in agent is 0.8-1.2mg/kg.
9. the rotten method of Kiwi berry softening according to claim 8, it is characterised in that in the solid slow-release antistaling agent
The concentration of potassium hyperchlorate be 1mg/kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710987298.3A CN107712033A (en) | 2017-10-20 | 2017-10-20 | It is a kind of to suppress the rotten method of Kiwi berry softening |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710987298.3A CN107712033A (en) | 2017-10-20 | 2017-10-20 | It is a kind of to suppress the rotten method of Kiwi berry softening |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107712033A true CN107712033A (en) | 2018-02-23 |
Family
ID=61212272
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710987298.3A Pending CN107712033A (en) | 2017-10-20 | 2017-10-20 | It is a kind of to suppress the rotten method of Kiwi berry softening |
Country Status (1)
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| CN (1) | CN107712033A (en) |
Cited By (2)
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| CN112544692A (en) * | 2020-11-05 | 2021-03-26 | 浙江金丝娘水果专业合作社 | Kiwi fruit preservation method |
| CN114777401A (en) * | 2022-04-25 | 2022-07-22 | 珠海格力电器股份有限公司 | Refrigerator drawer, refrigerator and humidity control method of refrigerator drawer |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112544692A (en) * | 2020-11-05 | 2021-03-26 | 浙江金丝娘水果专业合作社 | Kiwi fruit preservation method |
| CN114777401A (en) * | 2022-04-25 | 2022-07-22 | 珠海格力电器股份有限公司 | Refrigerator drawer, refrigerator and humidity control method of refrigerator drawer |
| CN114777401B (en) * | 2022-04-25 | 2024-05-24 | 珠海格力电器股份有限公司 | Refrigerator drawer, refrigerator and humidity control method of refrigerator drawer |
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