CN107811031A - A kind of normal temperature physical fresh-keeping device and method of fig - Google Patents
A kind of normal temperature physical fresh-keeping device and method of fig Download PDFInfo
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- CN107811031A CN107811031A CN201711270594.8A CN201711270594A CN107811031A CN 107811031 A CN107811031 A CN 107811031A CN 201711270594 A CN201711270594 A CN 201711270594A CN 107811031 A CN107811031 A CN 107811031A
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- 238000000034 method Methods 0.000 title claims abstract description 24
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 27
- 239000000203 mixture Substances 0.000 claims abstract description 23
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 22
- 239000004745 nonwoven fabric Substances 0.000 claims abstract description 21
- 239000007789 gas Substances 0.000 claims description 116
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 claims description 11
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 claims description 11
- 229930016911 cinnamic acid Natural products 0.000 claims description 11
- 235000013985 cinnamic acid Nutrition 0.000 claims description 11
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 claims description 11
- 238000003860 storage Methods 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000012544 monitoring process Methods 0.000 claims description 2
- 230000000087 stabilizing effect Effects 0.000 claims description 2
- 241000522254 Cassia Species 0.000 claims 1
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 claims 1
- 238000009434 installation Methods 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 16
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 13
- 238000004378 air conditioning Methods 0.000 abstract description 9
- 238000003306 harvesting Methods 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract description 3
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 241000486406 Trachea Species 0.000 description 8
- 238000010586 diagram Methods 0.000 description 8
- 210000003437 trachea Anatomy 0.000 description 8
- 239000000022 bacteriostatic agent Substances 0.000 description 5
- 230000003385 bacteriostatic effect Effects 0.000 description 4
- 239000004744 fabric Substances 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 2
- 239000005977 Ethylene Substances 0.000 description 2
- 235000021466 carotenoid Nutrition 0.000 description 2
- 150000001747 carotenoids Chemical class 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
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
- A23B7/144—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
- A23B7/153—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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material 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)
- Microbiology (AREA)
- Apparatus For Disinfection Or Sterilisation (AREA)
Abstract
The invention discloses a kind of normal temperature physical fresh-keeping device and method of fig, the device includes gas bottle, gas flowmeter, gas piping, gas-tpe fitting, crisper and non-woven fabrics；The method of the present invention is assembled by device, prepares antibacterial pad, and harvesting selects fig, Cold pretreatment fruit, dynamic air conditioning processing, completes the preservation work of fig；The present invention using accurate gas regulating and the physical fresh-keeping method of antibacterial integrated treatment, does not have an impact to fig nutrition leak itself and composition at normal temperatures, ensure that fig fresh fruit nutritive value and mouthfeel, realizes the purpose for extending fig freshness date.
Description
Technical field
The present invention relates to postharvest technology of fruits and vegetables field, more particularly to a kind of physical fresh-keeping being used under fig fresh fruit normal temperature
Apparatus and method.
Background technology
Fig fruit thin skin is seedless, and meat is soft, and flavor is sweet, is a kind of edible novel dietotherapy health care suitable for people of all ages
Fruit, there is higher nutritive value, pharmacological action and economic value, known containing 18 kinds of amino acid, wherein needed by human body
The good reputation for just having 10 kinds, being known as the fruit ＂ of ＂ fruit queen's ＂ and ＂ life.Over nearly more than 20 years, China's fig industry development is fast
Speed, especially as health fruit characteristic represent make related industry chain, at present fig be mainly used in develop beverage, dried fruit,
The series of products such as preserved fruit, puree.
Fresh fig maturation easily rots at the bottom of mid-July to September after adopting, and shelf life is short, stores at room temperature
There is cracking of fruit softening after hiding 1-2d, juice outflow, mould infect it is rotten, make the sales range of fig, transport distance by
To limitation, the development of fig fresh fruit industry is had a strong impact on.In existing technology, in order to extend the selling period of fig, lead to
Jejune fig is often plucked, causes mouthfeel bad.
A kind of fig preservation methods of CN201510607915.3 and a kind of figs of CN201710205144.4 are protected
Fresh method only highlights the healthy fruit and rotting rate of fig, and the nutrition to fig retains situation and is not illustrated.
CN102106377A patent utilization chemicals calcium chloride, ethanol and sodium alginate is configured to solution immersion treatment
Fig, cause fig nutrient loss, it is also possible to cause internal component to change, the influence to edible quality and security
Need to verify.
A kind of fig preservation methods of CN201610838603.8, CN201510240419.9 are a kind of fresh-keeping for fig
Nano-packaging bag and its preparation method and application and CN201410139791.6 fig fresh fruit logistics links fresh-keeping packaging side
Method, the emphasis of three patents of the above is the application and preparation of large-scale logistics links fresh-keeping packaging.
But as the popularization of electronics net purchase consumption mode, trans-regional, anti-season fruit occur again and again, consumer is to fresh
The demand increase especially health fruit of fruit, therefore study and solve the normal temperature fresh-keeping method of fig to the short-term of fig
Storage has great importance.
The content of the invention
For fig under above-mentioned normal temperature it is not easy to maintain the problem of, present invention aims at provide a kind of to protect conscientiously
Hinder fig fresh fruit quality, delay the apparatus and method of the physical fresh-keeping of nutritive loss.
In order to achieve the above object, the technical solution adopted by the present invention is as follows：A kind of normal temperature physical fresh-keeping dress of fig
Put, described device includes gas bottle, gas flowmeter, gas piping, gas-tpe fitting, crisper and non-woven fabrics, described guarantor
The both ends of fresh box are respectively equipped with air inlet and gas outlet, and the top of crisper is provided with closure, and the bottom of crisper is provided with the water that dries in the air
Frame, described non-woven fabrics, which is laid in, to dry in the air on water frame, and described gas bottle is entered by gas piping and gas-tpe fitting and crisper
Gas port is connected, and described gas flowmeter is arranged on gas piping.
CO is filled with gas bottle of the present invention2、O2、N2The mixed gas of ternary gas composition, wherein three kinds of gases
Mol ratio be respectively：O2For 3%~8%, CO2For 8%~13%, surplus N2。
The setting height(from bottom) of air inlet of the present invention is less than the setting height(from bottom) of gas outlet, and described air inlet is provided with sealing
Pad.
Non-woven fabrics of the present invention is to be soaked by cinnamic acid solution and the non-woven fabrics after drying.
A kind of normal temperature physical fresh-keeping method of fig provided by the invention, described method comprise the following steps：
1）Non-woven fabrics is soaked in cinnamic acid solution, takes out and dries after a period of time, be laid in crisper, cover closure.
2）Pluck and select the fig fresh fruit of complete appearance, fig fresh fruit is placed in pallet, individual layer is spread out, stand
Dry in the air after a period of time, when monitoring fruit central temperature is consistent with environment temperature, terminate airing.
3）Step 2）In ted after fig fresh fruit be laid in crisper, record fruit in real time with humiture recorder
Reserve temperature.
4）Crisper is connected into gas bottle, the gas cylinder valve of corresponding mixture gas ratio is opened, then opens flowmeter,
Flowmeter flow velocity maintains 150~200mL/min at the beginning of ventilation, after a period of time of ventilating, is monitored using headspace analysis instrument
Whether the gas outlet of crisper reaches stabilizing gas value, and after stable, the flow velocity of gas flowmeter is adjusted into 50-60 mL/min.
Step 1 of the present invention）Middle cinnamic acid solution concentration is 0.25%~0.5%, and soak time is 0.5h~1h.
Step 2 of the present invention）Middle environment temperature is 20 ± 0.5 DEG C, and the airing time is 1.5~2.5h.
The advantage of the invention is that：The present invention is protected using accurate gas regulating and the physics of antibacterial integrated treatment at normal temperatures
Fresh method, fig nutrition leak itself and composition are not had an impact, at normal temperatures than not making the fig energy of any processing
Extend one times of resting period.
This method can suppress the rising of fig ethylene contents, slow down the change of appearance luster, delayed fruit hardness and
The content of the decline of chewiness, the higher soluble solid of holding and carotenoid, suppresses the rising of soluble pectin content
With the decline of protopectin content, fig fresh fruit nutritive value and mouthfeel are ensure that to a certain extent, realize that extending fig protects
The effect of fresh phase.
Brief description of the drawings
Fig. 1 is the apparatus structure schematic diagram of the present invention；
Fig. 2 is the crisper mplifying structure schematic diagram of the present invention；
Wherein, 1 gas bottle, 2 crispers, 3 gas pipings, 4 gas flowmeters, 5 gas-tpe fittings, 6 air inlets, 7 outlets
Mouthful, 8 dry in the air water frame, 9 non-woven fabrics.
Fig. 3 is the ethylene contents variation diagram of measure in fig storage period in embodiment 1-5；
Fig. 4 is the chromatic aberration figure of measure in fig storage period in embodiment 1-5；
Fig. 5 is the firmness change figure of measure in fig storage period in embodiment 1-5；
Fig. 6 is the chewiness variation diagram of measure in fig storage period in embodiment 1-5；
Fig. 7 is the soluble solid variation diagram of measure in fig storage period in embodiment 1-5；
Fig. 8 is the carotenoid variation diagram of measure in fig storage period in embodiment 1-5；
Fig. 9 is the soluble pectin variation diagram of measure in fig storage period in embodiment 1-5；
Figure 10 is the protopectin variation diagram of measure in fig storage period in embodiment 1-5.
Wherein, the data that the 1st expression determines after preserving 1 day, the data that the 3rd expression determines after preserving 3 days, the 5th represents guarantor
The data determined after depositing 5 days.
Embodiment
The present invention is described in further detail with embodiment for explanation below in conjunction with the accompanying drawings.
Embodiment：A kind of normal temperature physical fresh-keeping device of fig as illustrated in fig. 1 and 2, described device include gas
Bottle 1, gas flowmeter 4, gas piping 3, gas-tpe fitting 5, crisper 2 and non-woven fabrics 9, the both ends difference of described crisper 2
Provided with air inlet 6 and gas outlet 7, the top of crisper 2 is provided with closure, and the bottom of crisper 2 is provided with the water frame 8 that dries in the air, described
Non-woven fabrics 9, which is laid in, to dry in the air on water frame 8, and described gas bottle 1 passes through gas piping 3 and the air inlet of gas-tpe fitting 5 and crisper 2
6 connections, described gas flowmeter 4 are arranged on gas piping 3.
CO is filled with the gas bottle 1 of the present invention2、O2、N2The mixed gas of ternary gas composition, wherein three kinds of gas
Mol ratio is respectively：O2For 3%~8%, CO2For 8%~13%, surplus N2；The setting height(from bottom) of air inlet 6 is less than the peace of gas outlet 7
Dress height, air inlet 7 are provided with sealing gasket；Non-woven fabrics 9 is to be soaked by cinnamic acid solution and the non-woven fabrics after drying.
Embodiment 1：A kind of normal temperature physical fresh-keeping method of fig, comprises the following steps：
1）Prepare antibacterial pad：Non-woven fabrics is soaked in bacteriostatic agent cinnamic acid solution（Concentration is 0.25%）, take out after 1h and dry paving
It is 29.5cm × 23cm × 11.8cm crispers bottom in specification, closes the lid.
2）Dynamic air conditioning device is set up：The device is by accurate gas bottle, gas flowmeter, gas piping, gas-tpe fitting, guarantor
Fresh box (containing bacteriostatic non-woven cloth) composition.Filling gas is by ternary gas in accurate gas cylinder（It is CO respectively2、O2、N2）Composition.Gas
Flowmeter body specification is 250mL, and turn knob can accurately control the flow velocity of gas.Gas piping by internal diameter 10cm PU tracheaes
Connection.Gas-tpe fitting is T-shaped threeway, connects gas cylinder and two crispers respectively（It is in parallel）, crisper is oblong-shaped, and specification is big
Small is 29.5 cm × 23 cm × 11.8cm, is punched respectively in box longitudinal direction both sides, side is far from bottom 2cm（Air inlet
Mouthful）, side is far from bottom 6cm（Gas outlet）, that side near from bottom install sealing gasket, and diameter is just held in the mouth with PU tracheaes in 10cm
Connect, the directly logical air of opposite side.
3）Pluck and select complete appearance, not damaged, fig fresh fruit in the same size, 80to 90mature degree.
4）Cold pretreatment：By the fig fresh fruit after harvesting, individual layer is spread out in clean pallet, after airing 2h, is terminated
Airing.
5）Fruit processing：By fig fruit, individual layer is laid on antibacterial pad in sequence, and quantity is 19, after installing
Close the cover, each mixture gas ratio are connected in parallel two groups of crispers.
6）Dynamic air conditioning processing：First open mixture gas ratio（O2For 4.02%, CO2For 7.91%, remaining as N2）Gas cylinder
Valve, flowmeter is then opened, flowmeter flow velocity maintains 150mL/min in initial 1h, by gas flowmeter after 1h
Flow velocity is turned down, is maintained at 60 mL/min.
Data 1 in fig after processing, its store results such as Fig. 3-10.
Embodiment 2：A kind of normal temperature physical fresh-keeping method of fig, comprises the following steps：
1）Prepare antibacterial pad：Non-woven fabrics is soaked in bacteriostatic agent cinnamic acid solution（Concentration is 0.25%）, take out after 1h and dry paving
It is 29.5cm × 23cm × 11.8cm crispers bottom in specification, closes the lid.
2）Dynamic air conditioning device is set up：The device is by accurate gas bottle, gas flowmeter, gas piping, gas-tpe fitting, guarantor
Fresh box (containing bacteriostatic non-woven cloth) composition.Filling gas is by ternary gas in accurate gas cylinder（It is CO respectively2、O2 、N2）Composition.Gas
Flowmeter body specification is 250mL, and turn knob can accurately control the flow velocity of gas.Gas piping by internal diameter 10cm PU tracheaes
Connection.Gas-tpe fitting is T-shaped threeway, connects gas cylinder and two crispers respectively（It is in parallel）, crisper is oblong-shaped, and specification is big
Small is 29.5 cm × 23 cm × 11.8cm, is punched respectively in box longitudinal direction both sides, side is far from bottom 2cm（Air inlet
Mouthful）, side is far from bottom 6cm（Gas outlet）, that side near from bottom install sealing gasket, and diameter is just held in the mouth with PU tracheaes in 10cm
Connect, the directly logical air of opposite side.
3）Pluck and select complete appearance, not damaged, fig fresh fruit in the same size, 80to 90mature degree.
4）Cold pretreatment：By the fig fresh fruit after harvesting, individual layer is spread out in clean pallet, after airing 2h, is terminated
Airing.
5）Fruit processing：By fig fruit, individual layer is laid on antibacterial pad in sequence, and quantity is 19, after installing
Close the cover, each mixture gas ratio are connected in parallel two groups of crispers.
6）Dynamic air conditioning processing：First open mixture gas ratio（O2For 3.96%, CO2For 12.0%, remaining as N2）Gas cylinder
Valve, flowmeter is then opened, flowmeter flow velocity maintains 150mL/min in initial 1h, by gas flowmeter after 1h
Flow velocity is turned down, is maintained at 60 mL/min.
Data 2 in fig after processing, its store results such as Fig. 3-10.
Embodiment 3：A kind of normal temperature physical fresh-keeping method of fig, comprises the following steps：
1）Prepare antibacterial pad：Non-woven fabrics is soaked in bacteriostatic agent cinnamic acid solution（Concentration is 0.25%）, take out after 1h and dry paving
It is 29.5cm × 23cm × 11.8cm crispers bottom in specification, closes the lid.
2）Dynamic air conditioning device is set up：The device is by accurate gas bottle, gas flowmeter, gas piping, gas-tpe fitting, guarantor
Fresh box (containing bacteriostatic non-woven cloth) composition.Filling gas is by ternary gas in accurate gas cylinder（It is CO respectively2、O2 、N2）Composition.Gas
Flowmeter body specification is 250mL, and turn knob can accurately control the flow velocity of gas.Gas piping by internal diameter 10cm PU tracheaes
Connection.Gas-tpe fitting is T-shaped threeway, connects gas cylinder and two crispers respectively（It is in parallel）, crisper is oblong-shaped, and specification is big
Small is 29.5 cm × 23 cm × 11.8cm, is punched respectively in box longitudinal direction both sides, side is far from bottom 2cm（Air inlet
Mouthful）, side is far from bottom 6cm（Gas outlet）, that side near from bottom install sealing gasket, and diameter is just held in the mouth with PU tracheaes in 10cm
Connect, the directly logical air of opposite side.
3）Pluck and select complete appearance, not damaged, fig fresh fruit in the same size, 80to 90mature degree.
4）Cold pretreatment：By the fig fresh fruit after harvesting, individual layer is spread out in clean pallet, after airing 2h, is terminated
Airing.
4）Fruit processing：By fig fruit, individual layer is laid on antibacterial pad in sequence, and quantity is 19, after installing
Close the cover, each mixture gas ratio are connected in parallel two groups of crispers.
6）Dynamic air conditioning processing：First open mixture gas ratio（O2For 7.98%, CO2For 7.93%, remaining as N2）Gas cylinder
Valve, flowmeter is then opened, flowmeter flow velocity maintains 150mL/min in initial 1h, by gas flow after 40min
The flow velocity of meter is turned down, is maintained at 60 mL/min.
Data 3 in fig after processing, its store results such as Fig. 3-10.
Embodiment 4：A kind of normal temperature physical fresh-keeping method of fig, comprises the following steps：
1）Prepare antibacterial pad：Non-woven fabrics is soaked in bacteriostatic agent cinnamic acid solution（Concentration is 0.25%）, take out after 1h and dry paving
It is 29.5cm × 23cm × 11.8cm crispers bottom in specification, closes the lid.
2）Dynamic air conditioning device is set up：The device is by accurate gas bottle, gas flowmeter, gas piping, gas-tpe fitting, guarantor
Fresh box (containing bacteriostatic non-woven cloth) composition.Filling gas is by ternary gas in accurate gas cylinder（It is CO respectively2、O2 、N2）Composition.Gas
Flowmeter body specification is 250mL, and turn knob can accurately control the flow velocity of gas.Gas piping by internal diameter 10cm PU tracheaes
Connection.Gas-tpe fitting is T-shaped threeway, connects gas cylinder and two crispers respectively（It is in parallel）, crisper is oblong-shaped, and specification is big
Small is 29.5 cm × 23 cm × 11.8cm, is punched respectively in box longitudinal direction both sides, side is far from bottom 2cm（Air inlet
Mouthful）, side is far from bottom 6cm（Gas outlet）, that side near from bottom install sealing gasket, and diameter is just held in the mouth with PU tracheaes in 10cm
Connect, the directly logical air of opposite side.
3）Pluck and select complete appearance, not damaged, fig fresh fruit in the same size, 80to 90mature degree.
4）Cold pretreatment：By the fig fresh fruit after harvesting, individual layer is spread out in clean pallet, after airing 2h, is terminated
Airing.
5）Fruit processing：By fig fruit, individual layer is laid on antibacterial pad in sequence, and quantity is 19, after installing
Close the cover, each mixture gas ratio are connected in parallel two groups of crispers.
6）Dynamic air conditioning processing：First open mixture gas ratio（O2For 8.04%, CO2For 11.90%, remaining as N2）Gas
Bottle valve, flowmeter is then opened, flowmeter flow velocity maintains 150mL/min in initial 1h, by gas stream after 40min
The flow velocity of gauge is turned down, is maintained at 60 mL/min.
Data 4 in fig after processing, its store results such as Fig. 3-10.
Embodiment 5：As shown in figs. 3-10, with atmospheric environment（O2For 20.9%, CO2For 0%, remaining as N2）For control group
（CK）, comprise the following steps：
1）Prepare antibacterial pad：Non-woven fabrics is soaked in bacteriostatic agent cinnamic acid solution（Concentration is 0.25%）, take out after 1h and dry paving
It is 29.5cm × 23cm × 11.8cm crispers bottom in specification, closes the lid.
2）Crisper processing：Crisper longitudinal direction both sides are punched respectively, and side is far from bottom 2cm, and opposite side is from bottom
6cm。
2）Pluck and select complete appearance, not damaged, fig fresh fruit in the same size, 80to 90mature degree.
3）Cold pretreatment：By the fig fresh fruit after harvesting, individual layer is spread out in clean pallet, after airing 2h, is terminated
Airing.
4）Fruit processing：By fig fruit, individual layer is laid on antibacterial pad in sequence, and quantity is 19, after installing
Close the cover.Gaseous environment in the box of control group：O2For 20.9%, CO2For 0%, communicated by hole with ambient atmosphere.
The result of contrast test：1,2,3,4 data in figure correspond to 1,2,3,4 in embodiment respectively, and 5 in figure represent
Be control group（CK）, seriously rotted in normal temperature 5d, lose edibility, do not carry out index determining.
It should be noted that above-mentioned is only presently preferred embodiments of the present invention, not it is used for limiting the protection model of the present invention
Enclose, any combination or equivalents made on the basis of above-described embodiment belong to protection scope of the present invention.
Claims (7)
1. the normal temperature physical fresh-keeping device of a kind of fig, it is characterised in that described device includes gas bottle, gas flow
Meter, gas piping, gas-tpe fitting, crisper and non-woven fabrics, the both ends of described crisper are respectively equipped with air inlet and gas outlet,
The top of crisper is provided with closure, and the bottom of crisper is provided with the water frame that dries in the air, and described non-woven fabrics, which is laid in, to dry in the air on water frame, described
Gas bottle connected by the air inlet of gas piping and gas-tpe fitting and crisper, described gas flowmeter is arranged on gas
On pipeline.
2. the normal temperature physical fresh-keeping device of fig as claimed in claim 1, it is characterised in that filling in described gas bottle
There is CO2、O2、N2The mixed gas of ternary gas composition, wherein the mol ratio of three kinds of gases is respectively O2For 3%~8%, CO2For 8%
~13%, surplus N2。
3. the normal temperature physical fresh-keeping device of fig as claimed in claim 1, it is characterised in that the installation of the air inlet is high
Degree is less than the setting height(from bottom) of gas outlet, and described air inlet is provided with sealing gasket.
4. the normal temperature physical fresh-keeping device of fig as claimed in claim 1, it is characterised in that described non-woven fabrics is to pass through
Cinnamic acid solution soak and dry after non-woven fabrics.
5. the normal temperature physical fresh-keeping method of a kind of fig, it is characterised in that described method comprises the following steps：
1）Non-woven fabrics is soaked in cinnamic acid solution, takes out and dries after a period of time, be laid in crisper, cover closure；
2）Apparently sound fig fresh fruit is selected, fig fresh fruit is placed in pallet, individual layer is spread out, and airing is for a period of time
Afterwards, when monitoring fruit central temperature is consistent with environment temperature, airing is terminated；
3）Step 2）In ted after fig fresh fruit be laid in crisper, record fruit storage in real time with humiture recorder
Temperature；
4）Crisper is connected into gas bottle, the gas cylinder valve of corresponding mixture gas ratio is opened, then opens flowmeter, ventilating
At the beginning of flowmeter flow velocity maintain 150~200mL/min, after a period of time of ventilating, monitored using headspace analysis instrument fresh-keeping
Whether the gas outlet of box reaches stabilizing gas value, and after stable, the flow velocity of gas flowmeter is adjusted into 50-60 mL/min.
6. the normal temperature physical fresh-keeping method of fig as claimed in claim 5, it is characterised in that described step 1）Middle Chinese cassia tree
Aldehyde solution concentration is 0.25%~0.5%, and soak time is 0.5h~1h.
7. the normal temperature physical fresh-keeping method of fig as claimed in claim 5, it is characterised in that described step 2）Middle ring
Border temperature is 20 ± 0.5 DEG C, and the airing time is 1.5~2.5h.
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