CN108124954A - A kind of juicy peach fresh-keeping method - Google Patents
A kind of juicy peach fresh-keeping method Download PDFInfo
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- CN108124954A CN108124954A CN201810033428.4A CN201810033428A CN108124954A CN 108124954 A CN108124954 A CN 108124954A CN 201810033428 A CN201810033428 A CN 201810033428A CN 108124954 A CN108124954 A CN 108124954A
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- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 135
- 238000000034 method Methods 0.000 title claims abstract description 36
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 130
- 235000012907 honey Nutrition 0.000 claims abstract description 84
- 238000000605 extraction Methods 0.000 claims abstract description 44
- 239000007788 liquid Substances 0.000 claims abstract description 44
- 241000196324 Embryophyta Species 0.000 claims abstract description 38
- 238000004806 packaging method and process Methods 0.000 claims abstract description 26
- 238000004321 preservation Methods 0.000 claims abstract description 22
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 21
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 21
- 235000008397 ginger Nutrition 0.000 claims abstract description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000001855 Portulaca oleracea Nutrition 0.000 claims abstract description 18
- 239000000645 desinfectant Substances 0.000 claims abstract description 18
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 17
- 235000020637 scallop Nutrition 0.000 claims abstract description 17
- 238000003306 harvesting Methods 0.000 claims abstract description 15
- 235000020639 clam Nutrition 0.000 claims abstract description 10
- 241000237502 Ostreidae Species 0.000 claims abstract description 9
- 235000020636 oyster Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 244000234609 Portulaca oleracea Species 0.000 claims abstract 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 70
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 59
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 58
- 241000276489 Merlangius merlangus Species 0.000 claims description 56
- 239000003795 chemical substances by application Substances 0.000 claims description 33
- 235000011187 glycerol Nutrition 0.000 claims description 29
- 239000002994 raw material Substances 0.000 claims description 25
- 238000005507 spraying Methods 0.000 claims description 19
- 238000001035 drying Methods 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 13
- 239000007921 spray Substances 0.000 claims description 13
- 238000002481 ethanol extraction Methods 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
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- 239000006228 supernatant Substances 0.000 claims description 8
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- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 229920001661 Chitosan Polymers 0.000 description 2
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 2
- 244000082204 Phyllostachys viridis Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
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- 238000007654 immersion Methods 0.000 description 2
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- 235000016709 nutrition Nutrition 0.000 description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
- 235000002949 phytic acid Nutrition 0.000 description 2
- 229940068041 phytic acid Drugs 0.000 description 2
- 239000000467 phytic acid Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 235000010234 sodium benzoate Nutrition 0.000 description 2
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- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 240000001592 Amaranthus caudatus Species 0.000 description 1
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- 241000205585 Aquilegia canadensis Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000522254 Cassia Species 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
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- 241000588724 Escherichia coli Species 0.000 description 1
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- 239000005977 Ethylene Substances 0.000 description 1
- 229930191978 Gibberellin Natural products 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 241001363490 Monilia Species 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
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- OBETXYAYXDNJHR-UHFFFAOYSA-N alpha-ethylcaproic acid Natural products CCCCC(CC)C(O)=O OBETXYAYXDNJHR-UHFFFAOYSA-N 0.000 description 1
- 235000012735 amaranth Nutrition 0.000 description 1
- 239000004178 amaranth Substances 0.000 description 1
- 239000005557 antagonist Substances 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
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- 235000013405 beer Nutrition 0.000 description 1
- 239000012166 beeswax Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910021538 borax Inorganic materials 0.000 description 1
- 238000001354 calcination Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
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- 230000007613 environmental effect Effects 0.000 description 1
- 239000000469 ethanolic extract Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- IXORZMNAPKEEDV-UHFFFAOYSA-N gibberellic acid GA3 Natural products OC(=O)C1C2(C3)CC(=C)C3(O)CCC2C2(C=CC3O)C1C3(C)C(=O)O2 IXORZMNAPKEEDV-UHFFFAOYSA-N 0.000 description 1
- 239000003448 gibberellin Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 1
- 239000000123 paper Substances 0.000 description 1
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 235000019384 rice bran wax Nutrition 0.000 description 1
- 239000004170 rice bran wax Substances 0.000 description 1
- 229960004889 salicylic acid Drugs 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 description 1
- 239000004328 sodium tetraborate Substances 0.000 description 1
- 235000010339 sodium tetraborate Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- B65D33/00—Details of, or accessories for, sacks or bags
-
- 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
- B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
-
- 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
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention belongs to fruit freshness preserving technical fields, specifically disclose a kind of juicy peach fresh-keeping method, hidden including harvesting processing, cleaning, sterilization fresh-keeping processing, packaging envelope and etc..Antistaling disinfectant of the present invention includes shell powder and plant extraction liquid two parts.Wherein shell is mainly the outer embrane of oyster, clam, scallop etc., and plant extraction liquid is prepared by purslane, Chinese prickly ash, ginger etc. through ethyl alcohol extraction.Preservation technology step of the present invention is simple, and material is easy to get, and honey peach is stored suitable for common orchard worker, fruit quotient.
Description
Technical field
The invention belongs to field of food, particularly belong to preserving fruit and vegetable utilizing field, are related to a kind of preservation method of honey peach.
Background technology
Peach（Amygdalus persica L）Pu Wei sections, peach category, peach subgenus, medium-sized standard fruit-tree, generally set it is 3-4 meters high,
Root system is wide and deep, and water resistance is weak, intoxicated drought, light, barren-resistant soil Reel, adaptable, no matter sand ±, Reel ± or other are more barren
Main earth can cultivate.Bud has prematureness, and being colonized can bloom for the year, and 2-3 starts as a result, 4-5 reaches high yield period, general economy
15 years or so service life.Cultivation history is long, is the famous fruit for originating in China, was just cultivated before 3000 by the mankind according to records
It utilizes.In recent years, as rural area plant structural adjustment, Chinese peach yield and cultivated area from occupying the world always over 1993
One.By the end of 2012, the peach cultivated area of Linyi City reached 37263hm, and cultivated area is expanding year by year,
Yield is also being continuously increased, be local farmer richness, industrialization major product.Peach is as first of five fruits, pulp exquisiteness succulence,
Aromatic in flavor, it is full of nutrition, it is fresh food fruit suitable for people of all ages.Peach can be processed into sweet can, confectionery, preserved fruit, dry fruit, fruit
Juice etc. enriches food variety, and widely people are liked.But since its thin skin juice is more, fruit water content is high, in storing easily
There is mechanical damage, its mature period is at a time when high temperature, high humidity period in addition, therefore is relatively difficult to ensure and deposits.
At present, wide spectrum fruit and vegetable fresh-keeping agent kind is more in the market, also more for the antistaling agent kind of juicy peach fresh-keeping, example
Such as application for a patent for invention 201410625091.8, it is made of the ingredient of following parts by weight：50-80 parts of calcium chloride, chitosan
40-70 parts, 20-35 parts of glycerine, 25-30 parts of sodium bicarbonate and through ethyl alcohol extraction green peel, Cortex Magnoliae Officinalis, Chinese cassia tree, rhizoma zingiberis, chrysanthemum and
10-20 parts of the Chinese medicine extract of honeysuckle, 1000 parts of water, preservative specially before the honey peach harvesting of gained can be promoted
Anti- corrupt ability before honey peach picking can effectively extend the freshness date of honey peach so that the freshness date of honey peach is by one
As extend within 20 days or so 35 days or so, it is longest up to 40 days；Application for a patent for invention 201310282871.2, in routine
On the basis of the irradiation of honey peach fruit UV-C ultraviolet lights, precooling treatment, it is few to choose 5%-10% ginger juice extracting solution, 0.5%-1.5% shells
Sugar, honey peach fruit is sprayed the combination of 1%-2% Propirams, 1%-1.5% calcium chloride or immersion treatment, and honey peach fruit is put
It is placed in cleaning and draughty environment with being loaded with made of Ag+ modification bamboo charcoals in bamboo charcoal corrugation case, and by corrugation case, and
Sterilizing is carried out to environment before storage, after handling above, honey peach fruit is under the high temperature conditions（30±5℃）Storage
The time is hidden up to 15-18 days, 15 days healthy fruits are up to 90%；Application for a patent for invention 200910232981.1 discloses a kind of honey peach and protects
The preparation method of fresh milk liquid, juicy peach fresh-keeping emulsion materials composition and weight proportion are：100 grams of rice bran wax, 40 grams of beeswax, palm
10 grams of oil, 3 grams of sorbester p18,5 grams of polysorbate60,2 grams of monoglyceride, 10 grams of borax, 5 grams of sodium benzoate, 835 grams of water, with this water honey
The fresh-keeping lotion of peach soaks peach 15s, is preserved 10-15 days for (less than 30 DEG C) under normal condition, longest to reach 18 days；Patent of invention
200910031136.8 disclosing, a kind of juicy peach fresh-keeping agent includes component and corresponding parts by weight are：600000 molecular weight
Chitosan, 4~5 parts；Sodium benzoate, 0.5~0.6 part；Sodium Polyacrylate, 1~1.2 part；Organic acid, 2~2.2 parts；Water is remaining
Amount, through immersion drying and etc. can greatly prolong storage time.The fresh-keeping of peach has also been done largely by university in one's power for research institute
Research, such as Li Yang carried out several researchs of the processing to phoenix white flower juicy peach fresh-keeping effect, compared ginger leaching liquor,
Chinese prickly ash leaching liquor and the fresh-keeping effect of antagonist combined treatment find Chinese prickly ash leaching liquor（50g/L）Make phoenix white flower water sweet
Peach stores 5 days, the hidden ball mother Xue bacterium solution of Lauren（5X108CFU/ML）Phoenix white flower honey peach is made to store 6 days, monilia guilliermondii
Bacterium solution（5X108CFU/ML）Phoenix white flower honey peach is made to store 6 days（Nanjing University's Master's thesis《Several processing are to phoenix white flower
The research of juicy peach fresh-keeping effect》）.Kang Ruo et al. has studied shadows of the PVP to " rosy clouds sunshine 5 " honey peach quality and fresh-keeping effect
It rings, the results showed that, 0.1%PVP processing is inhibiting PPO, POD, PG and PME isoreactivity, postpones the appearance of respiratory climacteric, reduces peach
The losses of nutritional ingredients such as fruit Vc, reduced sugar etc. it is with obvious effects (Kang Ruo etc.,《Food industry science and technology》05 phase in 2005)；
Just researchs is waited to have studied respectively with CaCl2,0.3g/L salicylic acid of mass fraction 2%, 0.5g/L gibberellin to phoenix water into sincere
Honey peach impregnate 15min fresh-keeping effect (《Food Science》06 phase in 2012)；Yao Lianghui etc. has studied bio-preservative C06 to water
Honey peach adopt after fresh-keeping effect (《Journal of Agricultural Engineering》04 phase in 2010)；Ni Ye etc. is research shows that at 1-MCP processing, octanoic acid
Reason, phytic acid processing can effectively improve the fresh-keeping effect and storage time of honey peach, and wherein phytic acid shows best fresh-keeping effect
Fruit, 1-MCP processing inhibit polyphenol oxidase enzyme effect significantly (《Food science and technology》04 phase in 2009).However, to more than result of study
Carefully study carefully the antistaling agent more than finding prepares that some costs are higher, some materials are rare, some chemical compositions are higher,
General orchard worker or medium and small micro- enterprise are difficult to bear, and the use of chemical synthesis antistaling agent involved in preservation method, ordinary consumer
To its safety, there are certain worries.Therefore, the present invention provides one kind and safely, effectively, convenient for orchard worker or medium-sized and small enterprises uses,
The juicy peach fresh-keeping method that consumer trusts.
Invention content
Present invention seek to address that the problem of juicy peach fresh-keeping phase is short, provides a kind of juicy peach fresh-keeping method, which protects
It uses by cheap, is easy to get, antistaling agent is made in natural material in fresh method, without using the adding ingredient of chemical synthesis, pass through reinforcing
Every function of fruit itself can effectively extend the freshness date of honey peach, improve the preservation quality of honey peach.
For solution more than technical problem, the present invention uses following technological means：
A kind of juicy peach fresh-keeping method, which is characterized in that include the following steps：
(1) when honey peach length to it is medium well when harvested, reach medium well first 4-6 days in honey peach, every morning 8:30-
10:30 points or afternoon 17:00-19:During 00 by juicy peach fresh-keeping agent even spraying on honey peach, spraying is primary daily, spray
Until thering is water droplet to drip on honey peach, continuous 5 days；
(2) when honey peach length to it is medium well when harvested, harvesting the same day no longer spray, be directly inserted in shell after picking
The packaging bag preservation under room temperature of powder；
Wherein described antistaling disinfectant includes mixing for 2-7 part plant extraction liquids, 1-3 parts of glycerine, 89-96 parts of water and 1 part of oyster shell whiting
Close object；The plant extraction liquid is prepared by the raw material of following ratio of weight and number through food-grade ethanol extraction：Purslane 4-6
Part, 4-8 parts of Chinese prickly ash, 1-4 parts of ginger
The preparation method of the antistaling agent：
(1) preparation of plant extraction liquid：In terms of parts by weight, following raw material is weighed：4-6 parts of purslane, 4-8 parts of Chinese prickly ash, ginger
It 1-4 parts, crushes, crosses 100-150 mesh sieve, add in 10-15 times of food-grade ethanol of raw material gross weight, sealed under the conditions of 35-45 DEG C
Extract 3-4h, filtering, take supernatant to get；
(2) 2-7 parts of plant extraction liquids, 1-3 parts of glycerine, 1 part of oyster shell whiting and 90-96 parts of water are taken by volume；
(3) plant extraction liquid taken, glycerine and oyster shell whiting are added to the water, stirred evenly, antistaling agent is obtained after homogenization
Aqua.
Preferred honey peach preservative specially of the present invention, is made of the ingredient of volumes below component：3 parts of plant
Extracting solution, 3 parts of glycerine, 1 part of oyster shell whiting and 93 water.
The oyster shell whiting is prepared by including the following steps：
（1）One kind in the shell of clam, scallop, oyster is chosen, is cleaned, drying is in store in dry environments；
（2）Shell is directly smashed to pieces, crosses 100-150 mesh sieve.
The oyster shell whiting can also be made by following steps：
（1）One kind in the shell of clam, scallop, oyster is chosen, is cleaned, drying is in store in dry environments；
（2）Calcining：Shell is put into high temperature furnace, in 120-180 DEG C, calcines 0.5-1 h,
（3）It is smashed to pieces after taking out natural cooling, crosses 100-150 mesh sieve.
The oyster shell whiting can also be made by following steps：
（1）One kind in the shell of clam, scallop, oyster is chosen, is cleaned, drying is in store in dry environments；
（2）Shell is put into 2 h of high speed ball mill water mill, is dried into powder, granularity is small, crosses 100-150 mesh sieve.
The packaging bag with oyster shell whiting is prepared by following steps
（1）1-5 parts of oyster shell whiting is uniformly mixed with 95-99 parts of water；
（2）The mixed liquor of oyster shell whiting and water is uniformly applied to paper bag inner wall, dry place is allowed to dry and dries, for use.
The invention has the advantages that and advantageous effect：
(1) juicy peach fresh-keeping method of the invention from Perserving materials environmental protection, be easy to get, cheap, preservation method is simple, Neng Goubang
Orchard worker is helped to extend the reduction of juicy peach fresh-keeping time because of storage losses.Material ginger, Chinese prickly ash, dent used in the preparation of antistaling agent
Amaranth even edible ethanol is all the edible wild herbs on flavouring and dining table common in life.Using ginger to bacterium, Escherichia coli, beer
The inhibiting effect of brewer yeast and mould；Chinese prickly ash is to the inhibiting effect of spoilage organisms in food and pathogenic bacteria；Purslane ethanol extract
The antistaling agent for preparing of antioxidation material used simultaneously be a regular supplies, there is safety guarantee.
（2）Using abundant calcium is contained in the ability and shell of the ethylene adsorption of shell, shell that will be discarded is ground the present invention
It is broken to be used to extract antistaling agent and the functional promotion of packaging bag, realize refuse reclamation.
（3）Before the picking it is fresh-keeping by the way of, avoid contacting hydrous antistaling agent after picking, pericarp surface moisture caused to contain
Amount height, easy cooperating microorganisms lead septicogenic generation, and method using the present invention is sprayed so that fresh-keeping before harvesting
Agent can be evenly distributed in the surface of honey peach, and formation is effectively protected.In pack, fresh-keeping period, the surface of honey peach is begun
Drying is kept eventually, reduces the growth of microorganism, direct bagging after picking does not need to the additional fresh-keeping operation of carry out, reduces
The tissue injury of the generation of colliding with of honey peach in subsequent operation flow, also conducive to the preservation of fruit.
To sum up, the juicy peach fresh-keeping method of the present invention breaks through previous preservation method, be it is a kind of it is safe efficient,
Of low cost, maneuverable preservation method, the effective anti-corrupt ability promoted before honey peach picking, can effectively extend
The freshness date of honey peach so that the freshness date of honey peach extended to 35 days or so by untreated 5 days, and effect is very notable.
Specific embodiment
Embodiment 1：A kind of juicy peach fresh-keeping method, which is characterized in that include the following steps：
(1) when honey peach length to it is medium well when harvested, reach medium well first 4 days in honey peach, every morning 8:30-10:
30 points by juicy peach fresh-keeping agent even spraying on honey peach, spraying is primary daily, and being sprayed onto on honey peach has until water droplet drips,
Continuous 5 days；
(2) when honey peach length to it is medium well when harvested, harvesting the same day no longer spray, be directly inserted in oyster shell whiting after picking
Packaging bag preservation under room temperature；
Wherein described antistaling disinfectant includes the mixture of 2 parts of plant extraction liquids, 1 part of glycerine, 96 parts of water and 1 part of oyster shell whiting；Institute
Plant extraction liquid is stated to be prepared through food-grade ethanol extraction by the raw material of following ratio of weight and number：4 parts of purslane, 4 parts of Chinese prickly ash,
1 part of ginger；
The antistaling disinfectant is prepared by including the following steps：
(1) preparation of plant extraction liquid：In terms of parts by weight, following raw material is weighed：6 parts of purslane, 8 parts of Chinese prickly ash, 4 parts of ginger,
It crushes, crosses 50 mesh sieve, add in 10 times of food-grade ethanols of raw material gross weight, extraction 2h is sealed under the conditions of 35 DEG C, filtering takes supernatant
Liquid to get；
(2) 2 parts of plant extraction liquids, 1 part of glycerine, 96 parts of water and 1 part of oyster shell whiting are taken by volume；
(3) plant extract taken, glycerine and shell part are added to the water, stirred evenly, antistaling agent water is obtained after homogenization
Agent.
The packaging bag with oyster shell whiting is made by following steps：
(1) scallop shell is chosen, is cleaned, drying is in store in dry environments；
(2) scallop shell is directly smashed to pieces, sieved with 100 mesh sieve.
(3) 1 part of oyster shell whiting is uniformly mixed with 99 parts of water；
(d) mixed liquor of oyster shell whiting and water is uniformly applied to packaging bag inner wall, dry place is allowed to dry and dries, for use.
Embodiment 2：A kind of juicy peach fresh-keeping method, which is characterized in that include the following steps：
(1) when honey peach length to it is medium well when harvested, reach medium well first 6 days in honey peach, every afternoon 17:00-
19:During 00 by juicy peach fresh-keeping agent even spraying on honey peach, spraying is primary daily, and being sprayed onto on honey peach has water droplet to drip
Until, continuous 5 days；
(2) when honey peach length to it is medium well when harvested, harvesting the same day no longer spray, be directly inserted in oyster shell whiting after picking
Packaging bag preservation under room temperature；
Wherein described antistaling disinfectant includes the mixture of 7 parts of plant extraction liquids, 3 parts of glycerine, 89 parts of water and 1 part of oyster shell whiting；Institute
Plant extraction liquid is stated to be prepared through food-grade ethanol extraction by the raw material of following ratio of weight and number：6 parts of purslane, 8 parts of Chinese prickly ash,
4 parts of ginger；
The antistaling disinfectant is prepared by including the following steps：
（1）The preparation of plant extraction liquid：In terms of parts by weight, following raw material is weighed：6 parts of purslane, 8 parts of Chinese prickly ash, 4 parts of ginger,
It crushes, crosses 50 mesh sieve, add in 10 times of food-grade ethanols of raw material gross weight, extraction 4h is sealed under the conditions of 45 DEG C, filtering takes supernatant
Liquid；
（2）7 parts of plant extraction liquids, 3 parts of glycerine, 90 parts of water and 1 part of oyster shell whiting are taken by volume；
（3）The plant extract taken, glycerine and oyster shell whiting are added to the water, stirred evenly, antistaling agent water is obtained after homogenization
Agent.
The packaging bag with oyster shell whiting is made by following steps：
(1) scallop shell is chosen, is cleaned, drying is in store in dry environments；
(2) scallop shell is put into 2 h of high speed ball mill water mill, crosses 150 mesh sieve.
(3) 5 parts of oyster shell whiting is uniformly mixed with 95 parts of water；
(4) mixed liquor of oyster shell whiting and water is uniformly applied to packaging bag inner wall, dry place is allowed to dry and dries, for use.
Embodiment 3：A kind of juicy peach fresh-keeping method, which is characterized in that include the following steps：
(1) when honey peach length to it is medium well when harvested, reach medium well first 6 days in honey peach, every afternoon 17:00-
19:During 00 by juicy peach fresh-keeping agent even spraying on honey peach, spraying is primary daily, and being sprayed onto on honey peach has water droplet to drip
Until, continuous 5 days；
(2) when honey peach length to it is medium well when harvested, harvesting the same day no longer spray, be directly inserted in oyster shell whiting after picking
Packaging bag preservation under room temperature；
Wherein described antistaling disinfectant includes the mixture of 7 parts of plant extraction liquids, 3 parts of glycerine, 1 part of oyster shell whiting and 89 parts of water；Institute
Plant extraction liquid is stated to be prepared through food-grade ethanol extraction by the raw material of following ratio of weight and number：6 parts of purslane, 8 parts of Chinese prickly ash,
4 parts of ginger；
The antistaling disinfectant is prepared by including the following steps：
（1）The preparation of plant extraction liquid：In terms of parts by weight, following raw material is weighed：6 parts of purslane, 8 parts of Chinese prickly ash, 4 parts of ginger,
It crushes, crosses 50 mesh sieve, add in 10 times of food-grade ethanols of raw material gross weight, extraction 4h is sealed under the conditions of 45 DEG C, filtering takes supernatant
Liquid；
（2）7 parts of plant extraction liquids, 3 parts of glycerine, 89 parts of water and the oyster shell whiting with 1 part are taken by volume；
（3）By the plant extract taken with and glycerine be added to the water, stir evenly, antistaling agent aqua obtained after homogenization.
The packaging bag with oyster shell whiting is made by following steps：
(1) scallop shell is chosen, is cleaned, drying is in store in dry environments；
(2) it calcines：Scallop shell is put into high temperature furnace, in 120-180 DEG C, calcines 0.5-1 h,
(3) it smashs to pieces, sieves with 100 mesh sieve after taking out natural cooling.
(4) 5 parts of oyster shell whiting is uniformly mixed with 95 parts of water；
(5) mixed liquor of oyster shell whiting and water is uniformly applied to packaging bag inner wall, dry place is allowed to dry and dries, for use.
Embodiment 4：A kind of juicy peach fresh-keeping method, which is characterized in that include the following steps：
(1) when honey peach length to it is medium well when harvested, reach medium well first 6 days in honey peach, every morning 8：30-10:
During 30 by juicy peach fresh-keeping agent even spraying on honey peach, spraying is primary daily, be sprayed onto on honey peach have water droplet drip for
Only, continuous 5 days；
(2) when honey peach length to it is medium well when harvested, harvesting the same day no longer spray, be directly inserted in oyster shell whiting after picking
Packaging bag preservation under room temperature；
Wherein described antistaling disinfectant includes the mixture of 7 parts of plant extraction liquids, 3 parts of glycerine, 90 parts of water and 1 part of oyster shell whiting；
The plant extraction liquid is prepared by the raw material of following ratio of weight and number through food-grade ethanol extraction：6 parts of purslane, Chinese prickly ash 8
Part, 4 parts of ginger；
The antistaling disinfectant is prepared by including the following steps：
（1）The preparation of plant extraction liquid：In terms of parts by weight, following raw material is weighed：6 parts of purslane, 8 parts of Chinese prickly ash, 4 parts of ginger,
It crushes, crosses 50 mesh sieve, add in 10 times of food-grade ethanols of raw material gross weight, extraction 4h is sealed under the conditions of 45 DEG C, filtering takes supernatant
Liquid；
（2）7 parts of plant extraction liquids, 3 parts of glycerine, 89 parts of water and 1 part of oyster shell whiting are taken by volume；
（3）The plant extracts taken, glycerine and oyster shell whiting are added to the water, stirred evenly, antistaling agent is obtained after homogenization
Aqua.
The packaging bag with oyster shell whiting is made by following steps：
(a) scallop shell is chosen, is cleaned, drying is in store in dry environments；
(b) shell is put into 2 h of high speed ball mill water mill, sieves with 100 mesh sieve.
(c) 1 part of oyster shell whiting is uniformly mixed with 99 parts of water；
(d) mixed liquor of oyster shell whiting and water is uniformly applied to packaging bag inner wall, dry place is allowed to dry and dries, for use.
Embodiment 5：A kind of juicy peach fresh-keeping method, which is characterized in that include the following steps：
(1) when honey peach length to it is medium well when harvested, reach medium well first 6 days in honey peach, every afternoon 17:00-
19:During 00 by juicy peach fresh-keeping agent even spraying on honey peach, spraying is primary daily, and being sprayed onto on honey peach has water droplet to drip
Until, continuous 5 days；
(2) when honey peach length to it is medium well when harvested, harvesting the morning on the same day no longer spray, be directly inserted in shellfish after picking
The packaging bag preservation under room temperature of shell powder；
Wherein described antistaling disinfectant includes the mixture of 7 parts of plant extraction liquids, 3 parts of glycerine, 89 parts of water and 1 part of oyster shell whiting；Institute
Plant extraction liquid is stated to be prepared through food-grade ethanol extraction by the raw material of following ratio of weight and number：6 parts of purslane, 8 parts of Chinese prickly ash,
4 parts of ginger；
The antistaling disinfectant is prepared by including the following steps：
(1) preparation of plant extraction liquid：In terms of parts by weight, following raw material is weighed：6 parts of purslane, 8 parts of Chinese prickly ash, 4 parts of ginger,
It crushes, crosses 50 mesh sieve, add in 10 times of food-grade ethanols of raw material gross weight, extraction 4h is sealed under the conditions of 45 DEG C, filtering takes supernatant
Liquid；
(2) 7 parts of plant extraction liquids, 3 parts of glycerine, 90 parts of water and 1 part of oyster shell whiting are taken by volume；
(3) by the plant extract taken with and glycerine be added to the water, stir evenly, antistaling agent aqua obtained after homogenization.
The packaging bag with oyster shell whiting is made by following steps：
(1) shell of clam, scallop, oyster is chosen, is cleaned, drying is in store in dry environments；
(2) shell is put into 2 h of high speed ball mill water mill, crosses 150 mesh sieve.
(3) 3 parts of oyster shell whiting is uniformly mixed with 97 parts of water；
(4) mixed liquor of oyster shell whiting and water is uniformly applied to packaging bag inner wall, dry place is allowed to dry and dries, for use.
Embodiment 6：Fresh-keeping experiment
The following three groups of comparative experimental examples of this experiment setting：
Comparative experimental example 1：A kind of juicy peach fresh-keeping method, (1) when honey peach length to it is medium well when harvested, reached in honey peach
By medium well first 6 days, every afternoon 17:00-19:During 00 by juicy peach fresh-keeping agent even spraying on honey peach, spray daily
Mist is primary, and being sprayed onto on honey peach has until water droplet drips, continuous 5 days；
(2) when honey peach length to it is medium well when harvested, harvesting the morning on the same day no longer spray, ordinary packing is directly covered after picking
Bag preservation under room temperature；
Wherein described antistaling disinfectant is the mixture comprising 3 parts of glycerine and 97 parts of water；Preparation method is the same as fresh-keeping in embodiment 1
The preparation method of agent, the packaging bag due to no longer including Chinese medicine extract and with oyster shell whiting, corresponding method also save therewith
Slightly.
Comparative experimental example 2：
(1) when honey peach length to it is medium well when harvested, reach medium well first 6 days in honey peach, every afternoon 17:00-19:
During 00 by juicy peach fresh-keeping agent even spraying on honey peach, spraying is primary daily, be sprayed onto on honey peach have water droplet drip for
Only, continuous 5 days；
(2) when honey peach length to it is medium well when harvested, harvesting the morning on the same day no longer spray, packaging is directly inserted in after picking
Bag, preservation under room temperature；
Wherein described antistaling disinfectant includes the mixture of 7 parts of plant extraction liquids, 3 parts of glycerine and 90 parts of water；The plant extract
Liquid is prepared by the raw material of following ratio of weight and number through food-grade ethanol extraction：4 parts of purslane, 4 parts of Chinese prickly ash, 1 part of ginger；
The antistaling disinfectant is prepared by including the following steps：
(1) preparation of plant extraction liquid：In terms of parts by weight, following raw material is weighed：4 parts of purslane, 4 parts of Chinese prickly ash, 1 part of ginger,
It crushes, crosses 50 mesh sieve, add in 10 times of food-grade ethanols of raw material gross weight, extraction 1h is sealed under the conditions of 25 DEG C, filtering takes supernatant
Liquid；
(2) 7 parts of plant extraction liquids, 3 parts of glycerine and 90 parts of water are taken by volume；
(3) by the plant extract taken with and glycerine be added to the water, stir evenly, antistaling agent aqua obtained after homogenization.
Due to no longer including the packaging bag with oyster shell whiting, other steps are omitted.
Contrast test 3：
(1) when honey peach length to it is medium well when harvested, reach medium well first 6 days in honey peach, every morning 8:00-10:
During 00 by juicy peach fresh-keeping agent even spraying on honey peach, spraying is primary daily, be sprayed onto on honey peach have water droplet drip for
Only, continuous 5 days；
(2) when honey peach length to it is medium well when harvested, harvesting the morning on the same day no longer spray, be directly inserted in shellfish after picking
The packaging bag preservation under room temperature of shell powder；
Wherein described antistaling disinfectant includes the mixture of 3 parts of glycerine and 97 parts of water；Because of no plant extraction liquid, step is omitted.
The packaging bag with oyster shell whiting is made by following steps：
(1) shell of clam, scallop, oyster is chosen, is cleaned, drying is in store in dry environments；
(2) oyster shell is put into 2 h of high speed ball mill water mill, crosses 150 mesh sieve.
(3) 3 parts of oyster shell whiting is uniformly mixed with 97 parts of water；
(4) mixed liquor of oyster shell whiting and water is uniformly applied to packaging bag inner wall, dry place is allowed to dry and dries sealing, for use.
Test method：
Choose 5 trees of similar/essentially identical honey peach fruit tree of situation that bear fruit in the same orchard in Mengyin County, each tree bears fruit 100
Or more, the wherein honey peach without insect pest is selected to be tested, the rope of the different colours of the limb near peach carries out respectively
Label, each tree select 90 honey peach, are divided into 9 groups, every group 50, wherein group 1 is blank group, picking is front and rear all without guarantor
Fresh processing is directly packed after picking, is cased, room temperature preserves；Group 2-4 is control group, according to the contrast experiment 1-3 in embodiment 6
Method carry out Preservation Treatment；Group 5-9 is embodiment 1-5, and carrying out Preservation Treatment according to the method for embodiment 1-5 wherein cased
All peach is separated using cardboard in journey, one layer is only filled per case, to facilitate observation.It is according to circumstances divided into as two batches for every group, 25
For visually observing record, the Decay of fruit therein is observed and recorded daily, record starts corrupt time and half corruption
Time in the process in time rejects the honey peach of corrupt area up to more than 50%, stream juice；25, which are served only for pulp texture, comments
Valency takes 3 good fruits to be pressed for every 5 days from every group, sees whether soften, pulp caves in, and record starts to soften, pulp caves in
Time.In the process to start to occur the number of days of corrupt fruit (first corrupt area occur up to 10% fruit) or fruit
Meat caves in the number of days of (normal finger pressure depth reaches more than 1cm), using the early number of days arrived as fresh keeping time, when recording this
Between.Specific experiment the results are shown in Table 1：
By more than result of the test it is found that the preservation method of 1-5 of the embodiment of the present invention can effectively extend the fresh-keeping of honey peach
Phase, under the same test conditions, the freshness date of honey peach extended to 30-35 days by 5 days of blank group, extends 500%-
700%；And the comparison with comparative experimental example 1-3 shows the addition just because of plant extraction liquid, oyster shell whiting and glycerine,
For fresh keeping time also compared to extending to, which shows that there are one between each ingredient of the present invention more than twice of contrast test group
Fixed synergistic function can effectively extend the freshness date of honey peach；The juicy peach fresh-keeping method of the present invention is before harvesting
The bagging processing sprayed application to after harvesting, biological preservation and waste utilization be combined, and has reached similar to the prior art fresh-keeping
Effect.This method has obtained good effect in experimental field.
The raw material of the present invention is commercially available or voluntarily picks acquisition.Disclosed above is only the specific of the present invention
Embodiment, but the present invention is not limited to this, the changes that any person skilled in the art can think of, should all fall the present invention's
Within protection domain.
Claims (7)
- A kind of 1. juicy peach fresh-keeping method, which is characterized in that include the following steps：(1) when honey peach length to it is medium well when harvested, reach medium well first 4-6 days in honey peach, every morning 8:30- 10:30 points or afternoon 17:00-19:During 00 by juicy peach fresh-keeping agent even spraying on honey peach, spraying is primary daily, spray Until thering is water droplet to drip on honey peach, continuous 5 days；(2) when honey peach length to it is medium well when harvested, harvesting the same day no longer spray, be directly inserted in oyster shell whiting after picking Packaging bag preservation under room temperature；Wherein described antistaling disinfectant includes mixing for 2-7 part plant extraction liquids, 1-3 parts of glycerine, 89-96 parts of water and 1 part of oyster shell whiting Close object；The plant extraction liquid is prepared by the raw material of following ratio of weight and number through food-grade ethanol extraction：Purslane 4-6 Part, 4-8 parts of Chinese prickly ash, 1-4 parts of ginger.
- 2. a kind of juicy peach fresh-keeping method according to claim 1, which is characterized in that the antistaling disinfectant is following by including Step is prepared：(1) preparation of plant extraction liquid：In terms of parts by weight, following raw material is weighed：4-6 parts of purslane, 4-8 parts of Chinese prickly ash, ginger It 1-4 parts, crushes, crosses 100-150 mesh sieve, add in 10-15 times of food-grade ethanol of raw material gross weight, sealed under the conditions of 35-45 DEG C Extract 2-4h, filtering, take supernatant to get；(2) 2-7 parts of plant extraction liquids, 1-3 parts of glycerine, 90-97 parts of water and 1 part of oyster shell whiting are taken by volume；(3) plant extracts taken, glycerine and oyster shell whiting are added to the water, stirred evenly, antistaling agent is obtained after homogenization Aqua.
- 3. a kind of juicy peach fresh-keeping method according to claim 1, which is characterized in that in the paper bag with oyster shell whiting Oyster shell whiting by be selected from clam, scallop, oyster shell be made.
- 4. according to a kind of juicy peach fresh-keeping method of claim 1 or 3, which is characterized in that the shellfish with shell flour bag Shell powder is prepared by including the following steps：(1) shell of clam, scallop, oyster is chosen, is cleaned, drying is in store in dry environments；(2) shell is directly smashed to pieces, crosses 100-150 mesh sieve.
- 5. according to a kind of juicy peach fresh-keeping method of claim 1 or 3, which is characterized in that the shellfish with shell flour bag Shell powder is prepared by including the following steps：(1) shell of clam, scallop, oyster is chosen, is cleaned, drying is in store in dry environments；(2) it calcines：Shell is put into high temperature furnace, in 120-180 DEG C, calcines 0.5-1h,(3) it is smashed to pieces after taking out natural cooling, crosses 100-150 mesh sieve.
- 6. according to a kind of juicy peach fresh-keeping method of claim 1 or 3, which is characterized in that the shellfish with shell flour bag Shell powder is prepared by including the following steps：(1) shell of clam, scallop, oyster is chosen, is cleaned, drying is in store in dry environments；(2) oyster shell is put into high speed ball mill water mill 2h, is dried into powder, granularity is small, crosses 50-100 mesh sieve.
- 7. according to a kind of juicy peach fresh-keeping method of claim 1 or 3, which is characterized in that the paper bag with oyster shell whiting It is prepared by following steps：(1) 1-5 parts of oyster shell whiting is uniformly mixed with 95-99 parts of water；(2) mixed liquor of oyster shell whiting and water is uniformly applied to paper bag inner wall, dry place is allowed to dry and dries sealing, for use.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115226766A (en) * | 2022-05-11 | 2022-10-25 | 沈阳化工大学 | Preparation method of natural compound preservative for cherry fruits |
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| CN115226766A (en) * | 2022-05-11 | 2022-10-25 | 沈阳化工大学 | Preparation method of natural compound preservative for cherry fruits |
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