CN108576191A - A kind of preservation method for blueberry - Google Patents
A kind of preservation method for blueberry Download PDFInfo
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- CN108576191A CN108576191A CN201810491005.7A CN201810491005A CN108576191A CN 108576191 A CN108576191 A CN 108576191A CN 201810491005 A CN201810491005 A CN 201810491005A CN 108576191 A CN108576191 A CN 108576191A
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- blueberry
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 95
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 95
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 95
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 87
- 238000004321 preservation Methods 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 21
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 21
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 21
- 229920001661 Chitosan Polymers 0.000 claims abstract description 20
- 239000012153 distilled water Substances 0.000 claims abstract description 20
- 238000010438 heat treatment Methods 0.000 claims abstract description 18
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 239000012530 fluid Substances 0.000 claims abstract description 8
- 238000007654 immersion Methods 0.000 claims abstract description 7
- 238000005057 refrigeration Methods 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims description 20
- 230000008014 freezing Effects 0.000 claims description 20
- 241000219095 Vitis Species 0.000 claims description 19
- 238000001816 cooling Methods 0.000 claims description 17
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- 244000077233 Vaccinium uliginosum Species 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 240000006365 Vitis vinifera Species 0.000 abstract 2
- 241000167854 Bourreria succulenta Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 235000021028 berry Nutrition 0.000 description 3
- 235000019693 cherries Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 208000001034 Frostbite Diseases 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 230000003834 intracellular effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 102000002812 Heat-Shock Proteins Human genes 0.000 description 1
- 108010004889 Heat-Shock Proteins Proteins 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 230000005779 cell damage Effects 0.000 description 1
- 208000037887 cell injury Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 230000004083 survival effect Effects 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
- A23B7/005—Preserving by heating
-
- 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
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
-
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
This application discloses a kind of preservation methods for blueberry of food fresh-keeping technical field, it is characterised in that includes the following steps：Step 1: the pretreatment of blueberry；Step 2: the preparation of fresh-keeping liquid：Fresh-keeping liquid includes following components according to parts by weight：17 23 parts of chitosan, 13 18 parts of grape pip soak, 940 970 parts of distilled water；The preparation method of wherein fresh-keeping liquid is：In the container that grape pip is put into, the distilled water that above-mentioned number is added is decocted, and after heating and keeps boiling 10min, filtered fluid is obtained after being filtered after being then cooled to room temperature, then is added into filtered fluid the chitosan of above-mentioned number and obtained fresh-keeping liquid；Step 3: the immersion of blueberry；Step 4: the refrigeration of blueberry.This programme can effectively delay the shelf-life of blueberry.
Description
Technical field
The present invention relates to food fresh-keeping technical fields, and in particular to a kind of preservation method for blueberry.
Background technology
Blueberry, a kind of small berries, fruit is beautiful in blue, color and luster, and pulp is fine and smooth, sweet and sour palatability, and with fragrant refreshing pleasant
Fragrance, for eat raw good merchantable brand.Belong to Ericaceae Vaccinium blueberry, there is the meaning of the berry of blue.Containing abundant in Blueberry
Nutritional ingredient, it not only have good nutrition health-care functions, also have prevent cranial nerve aging, cardiac stimulant, anticancer softening blood
The functions such as pipe, enhancing human organism be immune.Since the flavor of blueberry is good and nutritive value is high, more and more disappeared in China
The welcome of the person of expense, but blueberry belongs to berry, and long-term place is easy decayed fruit, shrinkage etc., and picking time is shorter, these reasons cause
Appear on the market time of the blueberry in 1 year is very short, cannot meet consumer demand, how improve the pot-life of blueberry, extends
Its freshness date is to solve the main problem of blueberry sale.
The mode of generally use refrigeration at present preserves blueberry, although this mode can extend certain preservation
Phase, but the pot-life is still shorter, while frostbite can be caused to blueberry, the quality of blueberry is influenced, the variation of taste is caused.
Invention content
It is short with the pot-life for solving blueberry in the prior art the invention is intended to provide a kind of preservation method for blueberry
The problem of being affected with quality.
In order to solve the above technical problem, the present invention provides following technical solutions：A kind of preservation method for blueberry, packet
Include following steps：
Step 1: the pretreatment of blueberry：The blueberry newly harvested is put into heat treatment library and is stored, heat treatment is kept
Indoor temperature is 20-25 DEG C, after storing 1-3h, is put into freezer after blueberry is taken out, takes the mode gradually to cool down
Cool down, the rate of cooling is 5-6 DEG C/h, when the indoor temperature of freezing is reduced to 10-12 DEG C, stops cooling；
Step 2: the preparation of fresh-keeping liquid：Fresh-keeping liquid includes following components according to parts by weight：17-23 parts of chitosan, grape
13-18 parts of seed, 940-970 parts of distilled water；The preparation method of wherein fresh-keeping liquid is：In the container that grape pip is put into, in addition
The distilled water for stating number is decocted, and after heating and is kept boiling 10min, is filtered after being filtered after being then cooled to room temperature
Liquid, then add into filtered fluid the chitosan of above-mentioned number and obtain fresh-keeping liquid；
Step 3: the immersion of blueberry；Blueberry taking-up by step 1 processing is immersed in fresh-keeping liquid, soaking time is
3-5min completes to dry after taking out blueberry after impregnating；
Step 4: the refrigeration of blueberry：It will be put into antistaling box by the blueberry of step 3 processing, then antistaling box be put into
Freezing chamber is refrigerated, and when initial, the temperature of freezing chamber is 5-7 DEG C, after storing 1-3h, then the temperature of freezing chamber is made to be reduced to 1-3
DEG C, it is normal to preserve.
The present invention working principle and beneficial effect be：Take heat treatment and the mode gradually to cool down to blueberry in step 1
It is handled, the blueberry of harvesting is heat-treated first, heat treatment can induce blueberry to generate a large amount of heat shock protein, heat shock
Albumen can reduce blueberry to cold sensibility, and heat treatment can reduce the emission levels of ethylene in blueberry, delay the fruit of blueberry
It is real ripe, while the stomata in blueberries epidermis face can be made to open after Overheating Treatment, so that intracellular moisture evaporation is fallen one
Point, the water content of blueberry is reduced, is conducive to scattering and disappearing for blueberry heat in temperature-fall period, while cooling processing is carried out not with the speed
Cherry generation can be damaged to plants caused by sudden drop in temperature, and the stomata on cherry pericarp surface is gradually closed in temperature-fall period, pericarp at the end of cooling
The stomata on surface is basically completed closing, can effectively stop a large amount of infiltrations of the distilled water in next impregnating fresh-keeping operation,
Avoid scattering and disappearing for caused by immersion fruity and fruity, it is thus also avoided that distilled water penetrates into stomata periphery cell, leads to it
The cell damage that water content is excessively high and generates can reduce the moisture of Blueberry cell by the cooperation of this two step, prevent
When only subsequently being freezed to blueberry, because of intracellular water content height, moisture crystallographic expansion leads to the generation damaged to plants caused by sudden drop in temperature, blueberry cell itself
Irreversible damage can occur for structure, and after being restored to original temperature, the appearance and taste of blueberry can all change.
Chitosan forms layer protecting film on blueberry surface in fresh-keeping liquid, inhibits the respiration and pathogenic microorganisms of cherry
It invades, mainly procyanidine containing polyphenols, procyanidine are a kind of antioxidants in grape pip, by carrying out grape pip
The mode of decoction extracts the procyanidine in grape pip, and in conjunction with the antioxidation of procyanidine, chitosan and procyanidine are matched
Conjunction is had an effect, and can be slowed down blueberry and be rotted, extends its shelf-life.Step 4 is when being refrigerated, first higher than refrigerated storage temperature
At a temperature of refrigerate a period of time, the anti-cold energy of blueberry itself can be started in this way, to provide tolerance of the blueberry to low temperature
Property and mitigate and damage to plants caused by sudden drop in temperature the purpose of frostbite, ensure the quality and taste of blueberry.By above step, it can effectively extend blueberry
Shelf-life and the quality for ensureing blueberry.
Further, the rate of step 1 cooling is 5.5 DEG C/h.This cooling rate is more conducive to the stomata on peach pericarp surface gradually
It closes, prevents the moisture in fresh-keeping liquid from entering in blueberry.
Further, fresh-keeping liquid includes following components according to parts by weight：17 parts of chitosan, 13 parts of grape pip, distilled water 940
Part.
Further, fresh-keeping liquid includes following components according to parts by weight：20 parts of chitosan, 15.5 parts of grape pip, distilled water
955 parts.
Further, fresh-keeping liquid includes following components according to parts by weight：23 parts of chitosan, 18 parts of grape pip, distilled water 970
Part
Further, sodium bicarbonate is added in the fresh-keeping liquid prepared to step 2, it is 7-8 to adjust its pH value.This pH value is most suitable
Blueberry cells survival is closed, and keeps activity.
Specific implementation mode
It is further described below by specific implementation mode：
Embodiment 1：A kind of preservation method for blueberry includes the following steps：
Step 1: the pretreatment of blueberry：The blueberry newly harvested is put into heat treatment library and is stored, heat treatment is kept
Indoor temperature is 20 DEG C, after storing 1h, is put into freezer after blueberry is taken out, the mode gradually to cool down is taken to be dropped
The rate of temperature, cooling is 5.5 DEG C/h, when the indoor temperature of freezing is reduced to 10 DEG C, stops cooling；
Step 2: the preparation of fresh-keeping liquid：Fresh-keeping liquid includes following components according to parts by weight：17 parts of chitosan, grape pip
13 parts, 940 parts of distilled water；The preparation method of wherein fresh-keeping liquid is：In the container that grape pip is put into, the steaming of above-mentioned number is added
Distilled water is decocted, and after heating and keeps boiling 10min, filtered fluid is obtained after being filtered after being then cooled to room temperature, then to filtering
The chitosan of the above-mentioned number of addition obtains fresh-keeping liquid in liquid, then sodium bicarbonate is added into fresh-keeping liquid, and it is 7 to adjust its pH value；
Step 3: the immersion of blueberry；Blueberry taking-up by step 1 processing is immersed in fresh-keeping liquid, soaking time is
3min completes to dry after taking out blueberry after impregnating；
Step 4: the refrigeration of blueberry：It will be put into antistaling box by the blueberry of step 3 processing, then antistaling box be put into
Freezing chamber is refrigerated, and when initial, the temperature of freezing chamber is 5 DEG C, after storing 1h, then the temperature of freezing chamber is made to be reduced to 1 DEG C, normally
Preservation.
Embodiment 2：A kind of preservation method for blueberry includes the following steps：
Step 1: the pretreatment of blueberry：The blueberry newly harvested is put into heat treatment library and is stored, heat treatment is kept
Indoor temperature is 22.5 DEG C, after storing 2h, is put into freezer after blueberry is taken out, the mode gradually to cool down is taken to carry out
The rate of cooling, cooling is 5.5 DEG C/h, when the indoor temperature of freezing is reduced to 11 DEG C, stops cooling；
Step 2: the preparation of fresh-keeping liquid：Fresh-keeping liquid includes following components according to parts by weight：20 parts of chitosan, grape pip
15.5 parts, 955 parts of distilled water；The preparation method of wherein fresh-keeping liquid is：In the container that grape pip is put into, above-mentioned number is added
Distilled water is decocted, and after heating and keeps boiling 10min, filtered fluid is obtained after being filtered after being then cooled to room temperature, then to mistake
The chitosan of the above-mentioned number of addition obtains fresh-keeping liquid in filtrate, then sodium bicarbonate is added into fresh-keeping liquid, and adjusting its pH value is
7.5；
Step 3: the immersion of blueberry；Blueberry taking-up by step 1 processing is immersed in fresh-keeping liquid, soaking time is
4min completes to dry after taking out blueberry after impregnating；
Step 4: the refrigeration of blueberry：It will be put into antistaling box by the blueberry of step 3 processing, then antistaling box be put into
Freezing chamber is refrigerated, and when initial, the temperature of freezing chamber is 6 DEG C, after storing 2h, then the temperature of freezing chamber is made to be reduced to 2 DEG C, normally
Preservation.
Embodiment 3：A kind of preservation method for blueberry includes the following steps：
Step 1: the pretreatment of blueberry：The blueberry newly harvested is put into heat treatment library and is stored, heat treatment is kept
Indoor temperature is 25 DEG C, after storing 3h, is put into freezer after blueberry is taken out, the mode gradually to cool down is taken to be dropped
The rate of temperature, cooling is 5.5 DEG C/h, when the indoor temperature of freezing is reduced to 12 DEG C, stops cooling；
Step 2: the preparation of fresh-keeping liquid：Fresh-keeping liquid includes following components according to parts by weight：23 parts of chitosan, grape pip
18 parts, 970 parts of distilled water；The preparation method of wherein fresh-keeping liquid is：In the container that grape pip is put into, the steaming of above-mentioned number is added
Distilled water is decocted, and after heating and keeps boiling 10min, filtered fluid is obtained after being filtered after being then cooled to room temperature, then to filtering
The chitosan of the above-mentioned number of addition obtains fresh-keeping liquid in liquid, then sodium bicarbonate is added into fresh-keeping liquid, and it is 8 to adjust its pH value；
Step 3: the immersion of blueberry；Blueberry taking-up by step 1 processing is immersed in fresh-keeping liquid, soaking time is
5min completes to dry after taking out blueberry after impregnating；
Step 4: the refrigeration of blueberry：It will be put into antistaling box by the blueberry of step 3 processing, then antistaling box be put into
Freezing chamber is refrigerated, and when initial, the temperature of freezing chamber is 7 DEG C, after storing 1-3h, then the temperature of freezing chamber is made to be reduced to 3 DEG C, just
Often preserve.
The unabroken blueberry of the epidermis of 2kg is uniformly divided into 4 groups, respectively A, B, C, D group, A groups use in embodiment 1
Preservation method is fresh-keeping, and B groups use the preservation method in embodiment 2 fresh-keeping, and C groups are preserved using the preservation method of embodiment 3,
D group cold preserving methods carry out fresh-keeping, until blueberry is rotten, obtain following data：
As can be seen from the above table, the quality of blueberry can effectively be ensured by using the preservation method in this programme, be ensured
Its taste, while can greatly extend the holding time.
Claims (6)
1. a kind of preservation method for blueberry, it is characterised in that：Include the following steps：
Step 1: the pretreatment of blueberry：The blueberry newly harvested is put into heat treatment library and is stored, is kept in thermal chamber
Temperature be 20-25 DEG C, store 1-3h after, be put into freezer after blueberry is taken out, the mode gradually to cool down taken to carry out
The rate of cooling, cooling is 5-6 DEG C/h, when the indoor temperature of freezing is reduced to 10-12 DEG C, stops cooling；
Step 2: the preparation of fresh-keeping liquid：Fresh-keeping liquid includes following components according to parts by weight：17-23 parts of chitosan, grape pip
13-18 parts, 940-970 parts of distilled water；The preparation method of wherein fresh-keeping liquid is：In the container that grape pip is put into, it is added above-mentioned
The distilled water of number is decocted, and after heating and keeps boiling 10min, filtered fluid is obtained after being filtered after being then cooled to room temperature,
The chitosan for adding above-mentioned number into filtered fluid again obtains fresh-keeping liquid；
Step 3: the immersion of blueberry；Blueberry taking-up by step 1 processing is immersed in fresh-keeping liquid, soaking time 3-
5min completes to dry after taking out blueberry after impregnating；
Step 4: the refrigeration of blueberry：It will be put into antistaling box by the blueberry of step 3 processing, then antistaling box be put into freezing
Room is refrigerated, and when initial, the temperature of freezing chamber is 5-7 DEG C, after storing 1-3h, then the temperature of freezing chamber is made to be reduced to 1-3 DEG C, just
Often preserve.
2. the preservation method according to claim 1 for blueberry, it is characterised in that：The rate of step 1 cooling is 5.5
℃/h。
3. the preservation method according to claim 2 for blueberry, it is characterised in that：Fresh-keeping liquid includes according to parts by weight
Following components：17 parts of chitosan, 13 parts of grape pip, 940 parts of distilled water.
4. the preservation method according to claim 3 for blueberry, it is characterised in that：Fresh-keeping liquid includes according to parts by weight
Following components：20 parts of chitosan, 15.5 parts of grape pip, 955 parts of distilled water.
5. the preservation method according to claim 4 for blueberry, it is characterised in that：Fresh-keeping liquid includes according to parts by weight
Following components：23 parts of chitosan, 18 parts of grape pip, 970 parts of distilled water.
6. the preservation method according to claim 5 for blueberry, it is characterised in that：In the fresh-keeping liquid prepared to step 2
Sodium bicarbonate is added, it is 7-8 to adjust its pH value.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810491005.7A CN108576191A (en) | 2018-05-21 | 2018-05-21 | A kind of preservation method for blueberry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810491005.7A CN108576191A (en) | 2018-05-21 | 2018-05-21 | A kind of preservation method for blueberry |
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| Publication Number | Publication Date |
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| CN108576191A true CN108576191A (en) | 2018-09-28 |
Family
ID=63632500
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810491005.7A Pending CN108576191A (en) | 2018-05-21 | 2018-05-21 | A kind of preservation method for blueberry |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114698844A (en) * | 2022-04-11 | 2022-07-05 | 湖北工业大学 | Application of chitosan procyanidin composition in inhibiting formation of gastrointestinal pentostatin |
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| CN103275358A (en) * | 2013-05-20 | 2013-09-04 | 吉林大学 | Method for preparing chitosan-based composite preservative film or coating |
| CN103518837A (en) * | 2013-10-22 | 2014-01-22 | 晋江市英威特生物技术有限公司 | Preservation method of cherry |
| CN104855497A (en) * | 2015-06-11 | 2015-08-26 | 大连民族大学 | Method for prolonging refreshing time of cherries |
| CN107927145A (en) * | 2017-12-18 | 2018-04-20 | 重庆交通大学 | A kind of citrus anti-corrosive fresh-keeping and the annealing device and heat treatment method of sterilization |
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| CN103518837A (en) * | 2013-10-22 | 2014-01-22 | 晋江市英威特生物技术有限公司 | Preservation method of cherry |
| CN104855497A (en) * | 2015-06-11 | 2015-08-26 | 大连民族大学 | Method for prolonging refreshing time of cherries |
| CN107927145A (en) * | 2017-12-18 | 2018-04-20 | 重庆交通大学 | A kind of citrus anti-corrosive fresh-keeping and the annealing device and heat treatment method of sterilization |
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| CN114698844A (en) * | 2022-04-11 | 2022-07-05 | 湖北工业大学 | Application of chitosan procyanidin composition in inhibiting formation of gastrointestinal pentostatin |
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