CN108056157A - A kind of method of thin base of a fruit red bayberry preservation and freshness - Google Patents
A kind of method of thin base of a fruit red bayberry preservation and freshness Download PDFInfo
- Publication number
- CN108056157A CN108056157A CN201711206215.9A CN201711206215A CN108056157A CN 108056157 A CN108056157 A CN 108056157A CN 201711206215 A CN201711206215 A CN 201711206215A CN 108056157 A CN108056157 A CN 108056157A
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- Prior art keywords
- fruit
- thin base
- preservation
- red bayberry
- freshness
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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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
- 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
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- 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)
- Inorganic Chemistry (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The present invention relates to a kind of methods of thin base of a fruit red bayberry preservation and freshness, belong to fruit storage technical field of preservation of fresh.The method of the thin base of a fruit red bayberry preservation and freshness is laid with unregistered land mulch after thin base of a fruit Waxberry fruit veraison in red bayberry tree crown；It is harvested in fine day, gently adopt ninety percent ripe healthy fruit, it is placed in the maximum breathable plastic basket for containing 2 kilograms, then thin base of a fruit Waxberry fruit is completely immersed in the white wine containing salt, instantaneous take out is dried, finally in storeroom preservation and freshness, the method for this thin base of a fruit red bayberry preservation and freshness is easy to operate, thin base of a fruit red bayberry preservation and freshness is required at low cost.The present invention can effectively inhibit thin base of a fruit red bayberry and go bad, and store thin base of a fruit Waxberry fruit 20 days or more；In addition the method for this kind thin base of a fruit red bayberry preservation and freshness, design is scientific and reasonable for step, and easy study easy to operate is worth of widely use.
Description
Technical field
The present invention relates to a kind of methods of thin base of a fruit red bayberry preservation and freshness, belong to fruit storage technical field of preservation of fresh.
Background technology
Thin base of a fruit red bayberry is the distinctive cultivation red bayberry kind in Suzhou, and fruit soft and succulency is full of nutrition, deep by consumer's
Like, but the less storage tolerance for other producing region red bayberry kinds, often adopt it is lower after without after any processing a few houres just
It has been gone bad that, affect the edible of thin base of a fruit red bayberry.The exploitation of thin base of a fruit red bayberry storage technique becomes the technical need of Suzhou producing region orchard worker
One of.In recent years, thin base of a fruit red bayberry storage technique has carried out many in temperature, controlled atmosphere, antistaling agent etc. development etc.
Research and development has thin base of a fruit red bayberry preservation and freshness certain effect, but many technical operations are inconvenient, and cost is higher.Therefore,
The present invention is combined from cultural method and storage technique, is extended thin base of a fruit Waxberry fruit and is eaten the cycle.
It is an object of the invention to provide a kind of method of thin base of a fruit red bayberry preservation and freshness, the sides of the thin base of a fruit red bayberry preservation and freshness
Method is easy to operate, thin base of a fruit red bayberry preservation and freshness is required at low cost.The present invention can effectively inhibit thin base of a fruit red bayberry and go bad, and storage is thin
Base of a fruit Waxberry fruit 20 days or more；In addition the method for this kind thin base of a fruit red bayberry preservation and freshness, design is scientific and reasonable for step, easy to operate easy
Study, is worth of widely use.
The content of the invention
The technical solution adopted by the present invention to solve the technical problems is：A kind of method of thin base of a fruit red bayberry preservation and freshness,
It is characterized in that its step is：
（1）, after thin base of a fruit Waxberry fruit veraison, in red bayberry tree crown be laid with unregistered land mulch；
（2）, harvesting must be carried out in fine day, gently adopt ninety percent ripe healthy fruit, be placed in the breathable plastic basket of maximum 2 kilograms of splendid attire
It is interior, when taking back temperature precooling 8-9 be small in 1~10 DEG C of storeroom；
（3）, in 1~10 DEG C of storeroom, treated that thin base of a fruit Waxberry fruit is completely immersed in containing salt 1% pre-cooled（By weight
Amount）52 ° of white wine in, instantaneous take out is dried；
（4）, the fruit after drying is placed in 0~5 DEG C under the conditions of storeroom preservation and freshness.
It is an object of the invention to provide a kind of method of thin base of a fruit red bayberry preservation and freshness, the sides of the thin base of a fruit red bayberry preservation and freshness
Method is easy to operate, thin base of a fruit red bayberry preservation and freshness is required at low cost.The present invention can effectively inhibit thin base of a fruit red bayberry and go bad, and storage is thin
Base of a fruit Waxberry fruit 20 days or more；In addition the method for this kind thin base of a fruit red bayberry preservation and freshness, design is scientific and reasonable for step, easy to operate easy
Study, is worth of widely use.
Specific embodiment
Specific embodiment one：A kind of method of thin base of a fruit red bayberry preservation and freshness, it is characterised in that its step is：
（1）, after thin base of a fruit Waxberry fruit veraison, in red bayberry tree crown be laid with unregistered land mulch；
（2）, harvesting must be carried out in fine day, gently adopt ninety percent ripe healthy fruit, be placed in the breathable plastic basket of maximum 2 kilograms of splendid attire
It is interior, when taking back temperature precooling 8-9 be small in 1~10 DEG C of storeroom；
（3）, in 1~10 DEG C of storeroom, treated that thin base of a fruit Waxberry fruit is completely immersed in containing salt 1% pre-cooled（By weight
Amount）52 ° of white wine in, instantaneous take out is dried；
（4）, the fruit after drying is placed in 0~5 DEG C under the conditions of storeroom preservation and freshness.
Specific embodiment two：A kind of method of thin base of a fruit red bayberry preservation and freshness, it is characterised in that its step is：
（1）, after thin base of a fruit Waxberry fruit veraison, in red bayberry tree crown be laid with unregistered land mulch；
（2）, harvesting must be carried out in fine day, gently adopt ninety percent ripe healthy fruit, be placed in the breathable plastic basket of maximum 2 kilograms of splendid attire
It is interior, when taking back temperature precooling 8-9 be small in 1~10 DEG C of storeroom；
（3）, in 1~10 DEG C of storeroom, treated that thin base of a fruit Waxberry fruit is completely immersed in containing salt 1% pre-cooled（By weight
Amount）52 ° of white wine in, instantaneous take out is dried；
（4）, the fruit after drying is placed in 0~5 DEG C under the conditions of storeroom preservation and freshness.
It is an object of the invention to provide a kind of method of thin base of a fruit red bayberry preservation and freshness, the sides of the thin base of a fruit red bayberry preservation and freshness
Method is easy to operate, thin base of a fruit red bayberry preservation and freshness is required at low cost.The present invention can effectively inhibit thin base of a fruit red bayberry and go bad, and storage is thin
Base of a fruit Waxberry fruit 20 days or more；In addition the method for this kind thin base of a fruit red bayberry preservation and freshness, design is scientific and reasonable for step, easy to operate easy
Study, is worth of widely use.
Obviously, the above embodiments are merely examples for clarifying the description, and is not intended to limit the embodiments.It is right
For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of variation or
It changes.There is no necessity and possibility to exhaust all the enbodiments.And the obvious variation thus extended out or
Among changing still in the protection domain of the invention.
Claims (1)
- A kind of 1. method of thin base of a fruit red bayberry preservation and freshness, it is characterised in that its step is：（1）, after thin base of a fruit Waxberry fruit veraison, in red bayberry tree crown be laid with unregistered land mulch；（2）, harvesting must be carried out in fine day, gently adopt ninety percent ripe healthy fruit, be placed in the breathable plastic basket of maximum 2 kilograms of splendid attire It is interior, when taking back temperature precooling 8-9 be small in 1~10 DEG C of storeroom；（3）, in 1~10 DEG C of storeroom, treated that thin base of a fruit Waxberry fruit is completely immersed in containing salt 1% pre-cooled（By weight Amount）52 ° of white wine in, instantaneous take out is dried；（4）, the fruit after drying is placed in 0~5 DEG C under the conditions of storeroom preservation and freshness.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711206215.9A CN108056157A (en) | 2017-11-27 | 2017-11-27 | A kind of method of thin base of a fruit red bayberry preservation and freshness |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711206215.9A CN108056157A (en) | 2017-11-27 | 2017-11-27 | A kind of method of thin base of a fruit red bayberry preservation and freshness |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108056157A true CN108056157A (en) | 2018-05-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711206215.9A Pending CN108056157A (en) | 2017-11-27 | 2017-11-27 | A kind of method of thin base of a fruit red bayberry preservation and freshness |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001342489A (en) * | 2000-03-31 | 2001-12-14 | Sanei Gen Ffi Inc | Agent for suppressing deterioration of taste and flavor and method for suppressing deterioration of taste and flavor |
| CN1513334A (en) * | 2003-08-15 | 2004-07-21 | 马子骏 | Storage and preservation method for red bayberry |
| CN1729802A (en) * | 2005-08-04 | 2006-02-08 | 浙江大学 | Composite fresh keeping agent of waxberry and its application method |
| CN102273505A (en) * | 2011-09-20 | 2011-12-14 | 中国科学院华南植物园 | Method for storing and preserving red bayberries |
| CN105638864A (en) * | 2015-12-31 | 2016-06-08 | 浙江农业商贸职业学院 | Preservation method of phyllostachys heterocycla shoots with shells through combination of Chinese liquor treatment and low-temperature treatment |
-
2017
- 2017-11-27 CN CN201711206215.9A patent/CN108056157A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001342489A (en) * | 2000-03-31 | 2001-12-14 | Sanei Gen Ffi Inc | Agent for suppressing deterioration of taste and flavor and method for suppressing deterioration of taste and flavor |
| CN1513334A (en) * | 2003-08-15 | 2004-07-21 | 马子骏 | Storage and preservation method for red bayberry |
| CN1729802A (en) * | 2005-08-04 | 2006-02-08 | 浙江大学 | Composite fresh keeping agent of waxberry and its application method |
| CN102273505A (en) * | 2011-09-20 | 2011-12-14 | 中国科学院华南植物园 | Method for storing and preserving red bayberries |
| CN105638864A (en) * | 2015-12-31 | 2016-06-08 | 浙江农业商贸职业学院 | Preservation method of phyllostachys heterocycla shoots with shells through combination of Chinese liquor treatment and low-temperature treatment |
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Application publication date: 20180522 |