CN110604170A - Cherry low-temperature storage method based on oxidation potential water precooling and modified atmosphere packaging - Google Patents
Cherry low-temperature storage method based on oxidation potential water precooling and modified atmosphere packaging Download PDFInfo
- Publication number
- CN110604170A CN110604170A CN201910876822.9A CN201910876822A CN110604170A CN 110604170 A CN110604170 A CN 110604170A CN 201910876822 A CN201910876822 A CN 201910876822A CN 110604170 A CN110604170 A CN 110604170A
- Authority
- CN
- China
- Prior art keywords
- potential water
- water
- fresh
- packaging
- cherries
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 176
- 235000019693 cherries Nutrition 0.000 title claims abstract description 79
- 238000003860 storage Methods 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 45
- 238000009448 modified atmosphere packaging Methods 0.000 title claims abstract description 18
- 230000003647 oxidation Effects 0.000 title claims abstract description 16
- 238000007254 oxidation reaction Methods 0.000 title claims abstract description 16
- 241000167854 Bourreria succulenta Species 0.000 title claims 14
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 23
- 230000033116 oxidation-reduction process Effects 0.000 claims abstract description 23
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 22
- 238000001816 cooling Methods 0.000 claims abstract description 20
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000007667 floating Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims description 27
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 14
- 239000000460 chlorine Substances 0.000 claims description 14
- 229910052801 chlorine Inorganic materials 0.000 claims description 14
- SQGYOTSLMSWVJD-UHFFFAOYSA-N silver(1+) nitrate Chemical compound [Ag+].[O-]N(=O)=O SQGYOTSLMSWVJD-UHFFFAOYSA-N 0.000 claims description 14
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 9
- 229920001218 Pullulan Polymers 0.000 claims description 9
- 239000004373 Pullulan Substances 0.000 claims description 9
- 229910021389 graphene Inorganic materials 0.000 claims description 9
- 235000019423 pullulan Nutrition 0.000 claims description 9
- 238000005507 spraying Methods 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 7
- 239000004033 plastic Substances 0.000 claims description 7
- 239000002952 polymeric resin Substances 0.000 claims description 7
- 229910001961 silver nitrate Inorganic materials 0.000 claims description 7
- 229920003002 synthetic resin Polymers 0.000 claims description 7
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000005022 packaging material Substances 0.000 claims description 6
- 239000008399 tap water Substances 0.000 claims description 6
- 235000020679 tap water Nutrition 0.000 claims description 6
- 230000002378 acidificating effect Effects 0.000 claims description 4
- 208000025962 Crush injury Diseases 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 3
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 239000003086 colorant Substances 0.000 claims description 3
- 230000007547 defect Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000011068 loading method Methods 0.000 claims description 2
- 241001290151 Prunus avium subsp. avium Species 0.000 abstract description 65
- 244000007021 Prunus avium Species 0.000 abstract description 22
- 235000010401 Prunus avium Nutrition 0.000 abstract description 22
- 238000005057 refrigeration Methods 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 8
- 230000002401 inhibitory effect Effects 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 238000004140 cleaning Methods 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000009466 transformation Effects 0.000 abstract 1
- 238000001514 detection method Methods 0.000 description 9
- 238000005516 engineering process Methods 0.000 description 9
- 239000007921 spray Substances 0.000 description 8
- 230000004580 weight loss Effects 0.000 description 8
- 239000012785 packaging film Substances 0.000 description 7
- 229920006280 packaging film Polymers 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- ZMXDDKWLCZADIW-UHFFFAOYSA-N N,N-Dimethylformamide Chemical compound CN(C)C=O ZMXDDKWLCZADIW-UHFFFAOYSA-N 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- -1 nano-silver modified graphene Chemical class 0.000 description 6
- 229920001282 polysaccharide Polymers 0.000 description 6
- 239000005017 polysaccharide Substances 0.000 description 6
- 238000004321 preservation Methods 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 238000004378 air conditioning Methods 0.000 description 4
- 230000004888 barrier function Effects 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000002347 injection Methods 0.000 description 4
- 239000007924 injection Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000008151 electrolyte solution Substances 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 238000009210 therapy by ultrasound Methods 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 229910000033 sodium borohydride Inorganic materials 0.000 description 2
- 239000012279 sodium borohydride Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241000219357 Cactaceae Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 description 1
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 description 1
- 244000157072 Hylocereus undatus Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 244000046101 Sophora japonica Species 0.000 description 1
- 235000010586 Sophora japonica Nutrition 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 210000002469 basement membrane Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000020419 dragon fruit juice Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 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
-
- 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
- A23B7/159—Apparatus for preserving using solids
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B07—SEPARATING SOLIDS FROM SOLIDS; SORTING
- B07C—POSTAL SORTING; SORTING INDIVIDUAL ARTICLES, OR BULK MATERIAL FIT TO BE SORTED PIECE-MEAL, e.g. BY PICKING
- B07C5/00—Sorting according to a characteristic or feature of the articles or material being sorted, e.g. by control effected by devices which detect or measure such characteristic or feature; Sorting by manually actuated devices, e.g. switches
- B07C5/04—Sorting according to size
- B07C5/10—Sorting according to size measured by light-responsive means
-
- 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
- B65D29/00—Sacks or like containers made of fabrics; Flexible containers of open-work, e.g. net-like construction
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
- C02F1/46—Treatment of water, waste water, or sewage by electrochemical methods
- C02F1/461—Treatment of water, waste water, or sewage by electrochemical methods by electrolysis
- C02F1/467—Treatment of water, waste water, or sewage by electrochemical methods by electrolysis by electrochemical disinfection; by electrooxydation or by electroreduction
- C02F1/4672—Treatment of water, waste water, or sewage by electrochemical methods by electrolysis by electrochemical disinfection; by electrooxydation or by electroreduction by electrooxydation
- C02F1/4674—Treatment of water, waste water, or sewage by electrochemical methods by electrolysis by electrochemical disinfection; by electrooxydation or by electroreduction by electrooxydation with halogen or compound of halogens, e.g. chlorine, bromine
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
- C08J5/18—Manufacture of films or sheets
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B07—SEPARATING SOLIDS FROM SOLIDS; SORTING
- B07C—POSTAL SORTING; SORTING INDIVIDUAL ARTICLES, OR BULK MATERIAL FIT TO BE SORTED PIECE-MEAL, e.g. BY PICKING
- B07C2501/00—Sorting according to a characteristic or feature of the articles or material to be sorted
- B07C2501/009—Sorting of fruit
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2300/00—Characterised by the use of unspecified polymers
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K3/00—Use of inorganic substances as compounding ingredients
- C08K3/02—Elements
- C08K3/04—Carbon
- C08K3/042—Graphene or derivatives, e.g. graphene oxides
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K9/00—Use of pretreated ingredients
- C08K9/02—Ingredients treated with inorganic substances
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K9/00—Use of pretreated ingredients
- C08K9/08—Ingredients agglomerated by treatment with a binding agent
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Organic Chemistry (AREA)
- Manufacturing & Machinery (AREA)
- Materials Engineering (AREA)
- Medicinal Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Mechanical Engineering (AREA)
- Inorganic Chemistry (AREA)
- Electrochemistry (AREA)
- Hydrology & Water Resources (AREA)
- Environmental & Geological Engineering (AREA)
- Water Supply & Treatment (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to the technical field of agricultural product storage, and particularly relates to a cherry low-temperature storage method based on oxidation potential water precooling and modified atmosphere packaging. The method of the invention comprises the following steps: (1) selecting fresh eighty nine ripe sweet cherry fresh fruits; (2) cleaning the selected fresh fruits, and removing silt, floating fruits and leaves; (3) pre-cooling and sterilizing by using electric potential water; (4) carrying out fruit size classification; (5) and (4) drying the classified fresh fruits in the step (4) by cold air. The invention adopts subacidity oxidation-reduction potential water for precooling, and the precooling and the sterilization are carried out simultaneously, thus spontaneously adjusting the gas and moisture environment in the package and achieving the purposes of keeping fresh and inhibiting the growth of aerobic mold. The invention well solves the problems of short storage period, long mildew, browning, water rotting and the like in the commercial pretreatment of cherry producing areas and the storage process of a refrigeration house, and meanwhile, the invention realizes the transformation of the existing commercial pretreatment equipment of the sweet cherry producing areas, thereby bringing excellent preservative and fresh-keeping effects.
Description
Technical Field
The invention belongs to the technical field of agricultural product storage, and particularly relates to a cherry low-temperature storage method based on oxidation potential water precooling and modified atmosphere packaging.
Background
The cherry is a rosaceous deciduous shrub fruit tree, the fruit appearance of the cherry is red, bright and transparent, and the cherry is rich in various vitamins and minerals and has the effects of resisting cancers, tumors, cardiovascular and cerebrovascular diseases and the like. In recent years, the cherry production and planting industry in China is rapidly developed and becomes a large cherry production country. Although the cherry planting area is wide and the yield is high in China, the commercial treatment technology of the picked cherry is still imperfect, the storage period is short, and the problems of mildew growth, browning, water rotting and the like frequently occur in the storage period of a refrigeration house, so that the product quality and the economic benefit are seriously influenced.
The current cherry production area commercial pretreatment and refrigeration storage technology, especially sweet cherry production area commercial pretreatment and refrigeration storage technology, make the effect of adjusting the time of selling cherries through refrigeration very limited, the current cherries are mainly collected and sold at present, although the current cherries can be rapidly transported to all parts of the country through developed express logistics, with the continuous expansion of cherry planting scale and the difference of annual demand conditions, once the cherries can not be sold in time, huge strike can be brought to the cherry planting industry, and the economic benefit of fruit growers is seriously damaged. Research on cherry refrigerating and fresh-keeping technology is urgent.
Regarding a method for storing cherries, patent document CN107242285A discloses:
a processing method for prolonging storage time of cherries is characterized by comprising the following specific steps of (1) immersing harvested cherries in a chitosan aqueous solution with the temperature of 38 ~ ℃ and the mass fraction of 1.7% ~.9% for 24 3628 min, introducing ultrasonic waves for ultrasonic treatment, draining water and taking out the cherries to obtain pretreated cherries, (2) immersing the pretreated cherries in a fresh-keeping solution for 45 ~ min, taking out the drained solution, performing constant-pressure treatment for 11 ~ min under the condition that the pressure is 1.2 ~.4 MPa, performing constant-pressure treatment for 8 ~ min at the pressure reduction rate of 0.07 ~.08 MPa to 0.6853 0.4MPa for 8 7310 min to obtain treated cherries, wherein the treated cherry fresh-keeping solution is prepared from the following raw materials, by weight, including 18 parts of fresh pitaya peel, 13 ~ parts of fresh sophora japonica, 28 parts of fresh dragon fruit juice ~ parts, 1.4 parts of bamboo juice, 0. ~ parts of potassium sorbate, 160.0140.8 parts of pine pollen and 857.898 parts of 857 parts of water of 857 parts of cactus.
Compared with the method, the method for prolonging the storage time of the cherries does not relate to precooling treatment, has higher requirements on equipment and more complex operation and flow, greatly improves the post-production pretreatment equipment and procedure of the cherries, and has complex components of the antibacterial agent and the fresh-keeping liquid and high production cost, so the method is very difficult to popularize in practical application;
secondly, the preservative and fresh-keeping effects of the method are as follows: processing the same batch of collected 'giant red' cherries with the same maturity by the processing method of the embodiment, placing the processed cherries in a refrigerator with the temperature of 0 ℃ for 30 days, and detecting the mildew rate, the soluble solid content, the titratable acid content and the VCContent and hardness. In the first example of the above patent document, after storage at 0 ℃ for 30 days, the "megared" cherry has a mildew rate of 1%, a soluble solid content of 17.51%, a titratable acid content of 0.971%, and a V contentCThe content is 35.62mg/g, and the hardness is 1.96kg/cm2. On the basis of the commercialized pretreatment complete equipment which is applied in large scale in the current cherry producing area, the water pre-cooling equipment in the cherry producing area is upgraded and modified into oxidation-reduction potential water pre-cooling sterilization equipment, and the water pre-cooling sterilization equipment is upgraded to enter the inner bag material stored in a refrigeration house, so that a very good anti-corrosion and fresh-keeping effect is achieved, and the actual application value is very obvious.
Disclosure of Invention
In order to solve the technical problems, the invention provides a cherry low-temperature storage method based on oxidation potential water precooling and modified atmosphere packaging, which combines a water precooling technology with a potential water sterilization technology and a special plastic packaging material suitable for cherry low-temperature storage.
The idea of the inventor is that after removing impurities from fresh cherries and cleaning, a specific system is adopted to pre-cool the fresh cherries with slightly acidic oxidation-reduction potential water, then the fresh cherries are dried with cold air, and a packaging film made of specific materials is adopted to store the cherries at low temperature.
The cherry low-temperature storage method based on oxidation potential water precooling and modified atmosphere packaging comprises the following steps:
(1) selecting fresh cherries, wherein the fresh cherries are eighty-nine ripe fresh fruits, are fresh and clean, have bright colors, do not have collision and crush injury, plant diseases and insect pests, have no mould and disease spots and have no other fruit surface defects;
(2) washing the selected fresh fruits in the step (1) by using tap water, and removing silt, floating fruits and leaves;
(3) carrying out potential water precooling and sterilization on the fresh fruits cleaned in the step (2);
(4) carrying out fruit size classification on the fresh fruits treated by the electric potential water in the step (3);
(5) and (4) drying the classified fresh fruits in the step (4) by cold air.
Preferably, the method further comprises packaging the dried fresh fruit of (5) and storing in a refrigerator.
(3) In the method, the pH = 4.0-6.8, the ORP = 800-1300 mv and the content of available chlorine is 50-300 mg/L, the subacid oxidation-reduction potential water is precooled to 5 ℃, and a subacid oxidation-reduction potential water device is provided with a circulating cooling and filtering system to keep clean and constant temperature; the method for pre-cooling and sterilizing the subacid oxidation-reduction potential water adopts a soaking or continuous spraying mode, and the treatment lasts for 5-30 min.
Preferably, in the step (3), the pH value, the ORP and the available chlorine content of the slightly acidic oxidation-reduction potential water used in circulation are detected every 2 to 4 hours, and if the indexes are not in the ranges of pH =4.0 to 6.8, ORP =800 to 1300mv and the available chlorine content is 50 to 300mg/L, the newly prepared potential water is replaced.
(4) In the method, a water-in-film diameter sorting machine or a photoelectric sorting machine is adopted for sorting.
(5) And the classified fruits are conveyed by a conveying belt with holes, a clean cold air system is adopted for drying, and an ultraviolet lamp irradiation sterilization device is arranged above the conveying belt.
(6) The packaging bag is made of a special plastic packaging material suitable for low-temperature storage of cherries, the thickness of the packaging bag is 30 ~ 50 microns, the packaging bag is good in gas barrier property and water permeability, the cherry packaging adopts a sealing packaging mode, the fruit content is larger than 90%, and the outer packaging adopts a plastic basket or a carton.
(6) In the middle, the material of the packing bag comprises: 0.1-0.5 part of graphene, 0.01-0.03 part of silver nitrate, 0.1-1.0 part of modified pullulan and 100 parts of a polymer resin base film.
(7) And the storage temperature of the cold storage is 0-4 ℃, and the relative humidity is 90-98%.
The raw materials of the packaging film comprise: 0.1-0.5 part of graphene, 0.01-0.03 part of silver nitrate, 0.1-1.0 part of modified pullulan and 100 parts of a polymer resin base film;
the preparation method of the packaging film comprises the following steps:
s1: dispersing graphene oxide in water, and then ultrasonically dispersing for 1-3 hours to prepare graphene oxide dispersion liquid with the concentration of 1 mg/ml;
s2: adding silver nitrate into an S1 system, adding a small amount of sodium borohydride, heating to 80-100 ℃, continuing to react for 2-4 hours, filtering, washing with water, and drying to obtain nano-silver modified graphene;
s3: adding the nano-silver modified graphene in S2 into an N, N-dimethylformamide solution, then carrying out ultrasonic treatment for 0.5 hour to prepare a solution of 1mg/ml, adding pullulan polysaccharide or a derivative, stirring overnight at normal temperature, filtering, and washing to obtain pullulan polysaccharide modified nano-silver modified graphene;
s4: fully mixing the polymer resin base which is dried in an oven at 80 ℃ in advance with the modified substance obtained in the step S3, stirring and homogenizing, and heating, shearing, extruding and granulating by using a double-screw extruder to finally obtain modified resin;
s5: and (4) blowing the modified substance in the S4.
The invention has the beneficial effects that the invention adopts subacid oxidation-reduction potential water for precooling, and plays a role in sterilization while precooling; the packaging material adopted by the invention achieves the purposes of keeping fresh and inhibiting the growth of aerobic mould by spontaneously adjusting the gas environment and the moisture environment in the package. The invention solves the problems of short storage period in the commercial pretreatment of cherry producing areas and the storage of the refrigeration storage, and the problems of mold growing, browning, water rotting and the like which often occur in the storage period of the refrigeration storage, and simultaneously the invention can easily realize the reconstruction of the existing commercial pretreatment equipment of the cherry producing areas, and can bring very good antiseptic and fresh-keeping effects only by increasing a small amount of cost.
Drawings
FIG. 1 CO in the Package of example 4 of the invention2Measuring the content;
FIG. 2 measurement of weight loss ratio of sweet cherry in example 4 of the present invention;
FIG. 3 measurement of rotting rate of sweet cherry in example 4 of the present invention;
FIG. 4 influence of color (color difference a value) of sweet cherry in example 4 of the present invention;
FIG. 5 is a schematic diagram of a potentiometric water pre-cooling system used in example 1A of the present invention;
in the figure: 1-water treatment device, 2-potential water generation device, 3-potential water physical and chemical index detection device, 4-potential water storage barrel, 6-water injection valve, 7-spray head, 8-cherry basket, 9-tunnel box channel, 10-water tank, 11-spray circulating water pump, 12-conveyor belt, 13-cold water circulating pump, 14-cold water machine, 15-water temperature detection device, 16-electrolytic agent storage barrel, 17-metering pump, 18-water outlet, 19-water discharge valve, 20-air pump and 21-air outlet valve.
Detailed Description
The present invention will be further described with reference to specific examples so that those skilled in the art may better understand the present invention, but the present invention is not limited thereto.
Example 1A
Taking sweet cherries as an example, the low-temperature storage method of the sweet cherries based on pre-cooling of oxidation potential water (subacid oxidation-reduction potential water) and modified atmosphere packaging comprises the following steps:
(1) selecting fresh sweet cherries, wherein the fresh cherries are eighty-nine ripe fresh fruits, are fresh and clean, have bright colors, do not have collision and crush injury, plant diseases and insect pests, do not have mould and disease spots and do not have other fruit surface defects;
(2) washing the selected fresh fruits in the step (1) by using tap water to remove other impurities such as silt, floating fruits, leaves and the like;
(3) the method comprises the following steps of (1) processing the cherry fresh fruits subjected to impurity removal by adopting a potential water precooling system, and specifically comprises the following steps:
carrying out potential water precooling and sterilization on the fresh fruits cleaned in the step (2); the pH = 4.0-6.8, ORP = 800-1300 mv and the content of available chlorine is 50-300 mg/L, the subacid oxidation-reduction potential water is precooled to 5 ℃, and the subacid oxidation-reduction potential water device is provided with a circulating cooling and filtering system to keep clean and constant temperature; pre-cooling and sterilizing the subacid oxidation-reduction potential water by adopting a soaking or continuous spraying mode, and continuously treating for 5-30 min;
detecting the pH value, ORP and available chlorine content of the slightly acidic oxidation-reduction potential water which is recycled every 2-4 h, and replacing new prepared potential water if the indexes are not in the ranges of pH = 4.0-6.8, ORP = 800-1300 mv and available chlorine content is 50-300 mg/L;
(4) classifying the fresh fruits treated by the potential water in the step (3) by a photoelectric separator;
(5) drying the classified fresh fruits in the step (4) by cold air; the classified fruits are conveyed through a conveying belt with holes, a clean cold air system is adopted for drying, and an ultraviolet lamp irradiation sterilization device is arranged above the conveying belt;
(6) and (3) packaging and storing the dried fresh fruits in the step (5) in a refrigerator, wherein the storage temperature of the refrigerator is 2 ℃, the relative humidity is 95%, the packaging bag is made of a special plastic packaging material suitable for low-temperature storage of the sweet cherries, the thickness of the packaging bag is 30 ~ 50 mu m, the gas barrier property and the water permeability are good, the sweet cherry packaging adopts a sealing packaging mode, the fruit loading amount is more than 90%, and the outer packaging adopts a plastic basket or a carton.
The materials of the packaging bag comprise: 0.3 part of graphene, 0.02 part of silver nitrate, 0.6 part of modified pullulan polysaccharide and 100 parts of a high polymer resin-based film.
The preparation method of the packaging film comprises the following steps:
s1: dispersing graphene oxide in water, and then ultrasonically dispersing for 1-3 hours to prepare graphene oxide dispersion liquid with the concentration of 1 mg/ml;
s2: adding silver nitrate into an S1 system, adding a small amount of sodium borohydride, heating to 80-100 ℃, continuing to react for 2-4 hours, then filtering, washing with water, and drying to obtain nano-silver modified graphene;
s3: adding the nano-silver modified graphene in S2 into an N, N-dimethylformamide solution, then carrying out ultrasonic treatment for 0.5 hour to prepare a solution of 1mg/ml, adding pullulan polysaccharide or a derivative, stirring overnight at normal temperature, filtering, and washing to obtain pullulan polysaccharide modified nano-silver modified graphene;
s4: fully mixing the polymer resin base which is dried in an oven at 80 ℃ in advance with the modified substance obtained in the step S3, stirring and homogenizing, and heating, shearing, extruding and granulating by using a double-screw extruder to finally obtain modified resin;
s5: blowing the modified substance in the S4 to obtain a packaging film; or the packaging film is further processed into packaging bags.
A system for precooling potential water mainly comprises a potential water generating device 2, wherein the potential water generating device 2 is communicated with a water tank 10 through a potential water physicochemical index detection device 3, a tunnel type tank body channel 9 is arranged above the water tank 10, a conveyor belt 12 is arranged in the tank body channel 9, and the conveyor belt 12 is driven by a power device to operate; the cherry basketry 8 is arranged on a conveyor belt 12, a spray head 7 connected with a water tank 10 is arranged above the cherry basketry 8, a spray circulating water pump 11 is arranged between the spray head 7 and the water tank 10, the spray circulating water pump 11 is communicated with the lower part of the water tank 10, and the water tank 10 is connected with a potential water cooling device and a water temperature detection device 15;
the potential water cooling device comprises a water cooler 14, a water tank 10 is communicated with the water cooler 14 through a water pipe I, a cold water circulating water pump 13 is arranged on the water pipe I, and the water cooler 14 is communicated with the water tank 10 through a water pipe II; a potential water storage barrel 4 is arranged between the potential water physicochemical index detection device 6 and the water tank 10, and a water injection valve 6 is arranged between the potential water storage barrel 4 and the water tank 10; the electric potential water generating device 2 is connected with a tap water supply device and an electrolytic agent storage barrel 16, and a metering pump 17 capable of adjusting the flow is arranged between the electrolytic agent storage barrel 16 and the electric potential water generating device 7; a water treatment device 1 is arranged between the tap water supply device and the electric potential water generating device 2; the bottom of the water tank 10 is provided with a drain outlet 18, and the drain outlet 18 is connected with a drain valve 19.
Potential water generated by the potential water generating device 2 is injected into the potential water storage barrel 4 through the potential water physicochemical index detection device 3, the potential water in the potential water storage barrel 4 flows into the water tank 10 through the water injection valve 6, the potential water in the water tank 10 enters the water cooler 14 through the cold water circulating pump 13 for cooling, and flows into the water tank 10 after being cooled; the water temperature detecting means 15 detects the temperature of the electric potential water in the water tank 10.
The potential water physicochemical index detection device 3 is internally provided with an effective chlorine concentration sensor, an oxidation-reduction potential sensor and a pH sensor at the same time, and the sensors can monitor the effective chlorine concentration, the oxidation-reduction potential and the pH value of the potential water generated by the potential water generation device 2 in real time on line.
Both the spray circulation pump 11 and the cold water circulation pump 13 are diaphragm pumps, but a magnetic pump or a suction pump may be used. The potential water in the water tank 10 is cooled by a cold water machine 14 using a cold water circulation pump 13, and the function of the shower circulation pump 11 is to eject the potential water in the water tank 10 through the shower head 7.
The metering pump 17 adopts a metering pump with adjustable flow, the flow adjusting range is controlled to be 10 ml/min to 150 ml/min, the electrolytic solution in the electrolytic solution storage barrel 16 is pumped into the electric potential water generating device 2 through the metering pump 17, and the electric potential water is generated after the electrolytic solution is mixed with tap water treated by the water treatment device 1.
The water temperature detecting means 15 employs a sealed digital temperature sensor for detecting the temperature of the electric potential water in the water tank 10.
When in use, the temperature of potential water in a water tank 10, the available chlorine concentration of the potential water, the oxidation-reduction potential, the pH value and the moving speed of a cherry basket 8 in a box body channel 9 are preset according to the characteristics of cherries, the moving speed is controlled to ensure that sufficient spraying precooling time is provided for the cherries in each basket, the setting range of the potential water temperature is about 4 ℃, the setting range of the available chlorine concentration of the potential water is 50-200 ppm, the oxidation-reduction potential is 500-1300 mV, the setting range of the pH value is 4.0-6.8, the potential water generating device 2 is started to generate potential water, whether the available chlorine concentration, the oxidation-reduction potential and the pH value of the generated potential water meet the set requirements or not is detected by a potential water physical and chemical index detection device 3, if the set requirements are met, the potential water can be injected into a potential water storage barrel 4, the potential water in the potential water storage barrel 4 is injected into the water tank 10 through a water injection valve 6, and starting a cold water circulating pump 13 and a water cooler 14, circularly cooling potential water in the water tank 10 through the water cooler 14 until the temperature detected by the water temperature detection device 15 reaches a set temperature range, starting a conveyor belt 12 positioned in the tunnel type box body channel 9 at the moment, driving the basket 8 to pass through the box body channel 9 at a set speed by the conveyor belt 12, simultaneously starting a spraying circulating water pump 11, spraying the potential water in the water tank 10 through a spray head 7 by the spraying circulating water pump 11, and carrying out tunnel type continuous spraying and washing on cherries in the cherry basket 8.
Example 1B
Sweet cherry variety: red lights (same variety, same batch and time of harvest, randomly divided into different groups); harvesting maturity: nine-time ripening; storage conditions: the temperature is 1 ℃, the humidity is 95%, and the test indexes are tested after the storage for 30d and 60 d. The influence of different precooling modes (no precooling, water precooling and potential water precooling) and packaging materials (a preservation box, a commercially available packaging bag in a cherry producing area and a modified atmosphere packaging bag) on various qualities of the sweet cherry during refrigeration is researched.
Experimental groups were set as follows:
1) precooling and air conditioning bags are not required; 2) water precooling and air conditioning bag;
3) electric potential water precooling and air conditioning bag; 4) no pre-cooling + commercial bags;
5) water pre-cooling and selling in bags; 6) electric potential water precooling and a commercial bag;
7) not precooling and preserving box.
CO in the packaging bag2The results of the assay showed (FIG. 1) that the crisper was air-permeable and no CO was detected2Content, CO in the air-conditioning bag of the invention2The content is generally higher than that of the commercially available bags, which shows that the modified atmosphere bag adopted by the invention has better gas barrier property.
Example 1C
The difference from the embodiment 1A is that (6) the fresh fruits dried in the step (5) are packaged and stored in a refrigerator, wherein the storage temperature of the refrigerator is 2 ℃, and the relative humidity is 95%; the materials of the packaging bag comprise: 0.2 part of graphene, 0.01 part of silver nitrate, 0.5 part of modified pullulan polysaccharide and 100 parts of a high polymer resin basement membrane. The rest is the same as the example 1A, and the preparation method of the electric potential water precooling system and the preparation method of the packaging film are the same as the example 1A.
Example 2
Influence of the invention on the weight loss rate of sweet cherries
The experimental method and experimental group are the same as those of example 1B, and the weight loss rate is detected after storage for 30d and 60 d. The results show (figure 2), the weight loss ratio of the package of the commercial bag and the preservation box is higher without precooling, the weight loss ratio is obviously increased along with the time extension, the weight loss ratio of each group of the modified atmosphere bag is moderate, and the sweet cherries under the weight loss ratio are found to be fresh through the visual observation, so the sweet cherries have better commodity attributes.
Example 3
The inventors investigated the effect of the storage method of the present invention on the rotting rate of sweet cherries, as shown in figure 3.
The test method and the test group are the same as example 1B, and the rotting rate is detected after storage for 30 days and 60 days.
The results show (fig. 3), no matter what packaging method, the electric potential water precooling of the invention can significantly reduce the rotting rate, and meanwhile, the electric potential water precooling and the modified atmosphere packaging (experiment group 3) of the invention have the lowest rotting rate, the rotting rate is only 14.67% of the preservation box group (experiment group 7), and is only 33.34% of the electric potential water precooling and the commercial packaging (experiment group 6), and the rotting reduction effect is very significant.
Example 4
The inventor researches the influence of the fresh cherry stored by the method on the color (color difference a value) of the sweet cherry, as shown in figure 4.
The experimental method and experimental group are the same as those of example 1B, and the values of the color difference a are stored for 30d and 60 d. The color difference a value is higher in the ripening process of cherry fruits, the larger the color difference a value is, the higher the ripening degree is, but the color difference a value is reduced with the aging process in the storage process, and the more serious the aging is, the lower the color difference a value is. The results show (figure 4) that the color difference a value of the sweet cherry packaged by the modified atmosphere bag is higher than that of the sweet cherry packaged by the commercial bag and the preservation box, the color is brighter when the sweet cherry is observed by naked eyes, and the color is not obviously darkened and is closer to that of the fresh sweet cherry.
TABLE 1 comparison of the present invention with other preservation methods (30 days)
TABLE 2 comparison of the present invention with other preservation methods (60 days)
As a first example of background art, the treated "maroon" cherries were refrigerated for 30 days in an environment at a temperature of 0 deg.C, and the measured mildew rate was 1%, the soluble solids content was 17.51%, the titratable acid content was 0.971%, and the V value wasCThe content is 35.62mg/g, and the hardness is 1.96kg/cm2。
Compared to the background art method, the potentiometric water pre-chilled + modified atmosphere bag (example 1A) of the present invention did not mildew all fruits. Therefore, the scheme of the invention is superior to the scheme in the background art in the aspect of inhibiting the mildew. Meanwhile, as the refrigeration temperature adopted in the background technology is lower than that of the invention (embodiment 1A), the cherry variety 'Juhong' tested in the background technology is a late-maturing and storage-resistant variety, but the cherry variety 'Red light' related to the invention is not storage-resistant, so that the actual preservative effect of the invention is obviously better than that of the background technology. The 4 indexes of soluble solid content, titratable acid content, Vc and hardness are too different among different cherry varieties, so that comparison cannot be carried out.
TABLE 3 comparison of the freshness measures of the invention with those of the background art (30 days)
As can be seen from the above examples, the mildew rate of the present invention is 0, while there is still a 1% mildew rate in the background art. The method of the invention can be used for processing fresh cherries, the color and luster of the cherries are well maintained, the rotting rate is low, the weight loss rate is moderate,has excellent commodity properties; and the CO in the modified atmosphere bag is stored by adopting the storage mode of the invention2The content is generally higher than that of the commercially available bags, which shows that the modified atmosphere bag adopted by the invention has better gas barrier property.
Claims (9)
1. The cherry low-temperature storage method based on oxidation potential water precooling and modified atmosphere packaging comprises the following steps:
(1) selecting fresh cherries, wherein the fresh cherries are eighty-nine ripe fresh fruits, are fresh and clean, have bright colors, do not have collision and crush injury, plant diseases and insect pests, have no mould and disease spots and have no other fruit surface defects;
(2) washing the selected fresh fruits in the step (1) by using tap water, and removing silt, floating fruits and leaves;
(3) precooling and sterilizing the fresh fruits cleaned in the step (2) by using subacid oxidation-reduction potential water;
(4) carrying out fruit size classification on the fresh fruits treated by the electric potential water in the step (3);
(5) and (4) drying the classified fresh fruits in the step (4) by cold air.
2. The method for storing cherries at low temperature based on oxidation potential water precooling and modified atmosphere packaging according to claim 1, further comprising (6) packaging the dried fresh fruits and (7) storing the fruits in a refrigerator.
3. The method for storing cherries at low temperature based on oxidation potential water precooling and modified atmosphere packaging of claim 1, wherein the method comprises the following steps:
(3) in the method, the pH = 4.0-6.8, the ORP = 800-1300 mv and the content of available chlorine is 50-300 mg/L, the subacid oxidation-reduction potential water is precooled to 5 ℃, and a subacid oxidation-reduction potential water device is provided with a circulating cooling and filtering system to keep clean and constant temperature; the method for pre-cooling and sterilizing the subacid oxidation-reduction potential water adopts a soaking or continuous spraying mode, and the treatment lasts for 5-30 min.
4. The method for storing cherries at low temperature based on oxidation potential water precooling and modified atmosphere packaging of claim 1, wherein the method comprises the following steps:
(3) in the method, the pH value, the ORP and the available chlorine content of the slightly acidic oxidation-reduction potential water which is recycled are detected every 2-4 h, and if the indexes are not in the ranges of pH = 4.0-6.8, ORP = 800-1300 mv and the available chlorine content is 50-300 mg/L, the newly prepared potential water is replaced.
5. The method for storing cherries at low temperature based on oxidation potential water precooling and modified atmosphere packaging of claim 1, wherein the method comprises the following steps:
(4) in the method, a water-in-film diameter sorting machine or a photoelectric sorting machine is adopted for sorting.
6. The method for storing cherries at low temperature based on oxidation potential water pre-cooling and modified atmosphere packaging of claim 1,
(5) and the classified fruits are conveyed by a conveying belt with holes, a clean cold air system is adopted for drying, and an ultraviolet lamp irradiation sterilization device is arranged above the conveying belt.
7. The method for storing cherries at low temperature based on oxidation potential water pre-cooling and modified atmosphere packaging of claim 1,
(6) the packaging bag is made of a special plastic packaging material suitable for low-temperature storage of cherries, the thickness of the packaging bag is 30 ~ 50 microns, the cherry packaging adopts a sealing packaging mode, the fruit loading is more than 90%, and the outer packaging adopts a plastic basket or a carton.
8. The method for storing cherries at low temperature based on oxidation potential water precooling and modified atmosphere packaging as claimed in claim 1, wherein in (6), the materials of the packaging bag comprise: 0.1-0.5 part of graphene, 0.01-0.03 part of silver nitrate, 0.1-1.0 part of modified pullulan and 100 parts of a polymer resin base film.
9. The cherry low-temperature storage method based on oxidation potential water precooling and modified atmosphere packaging as claimed in claim 1, wherein in the step (7), the storage temperature of a cold storage is 0-4 ℃, and the relative humidity is 90-98%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910876822.9A CN110604170A (en) | 2019-09-17 | 2019-09-17 | Cherry low-temperature storage method based on oxidation potential water precooling and modified atmosphere packaging |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910876822.9A CN110604170A (en) | 2019-09-17 | 2019-09-17 | Cherry low-temperature storage method based on oxidation potential water precooling and modified atmosphere packaging |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110604170A true CN110604170A (en) | 2019-12-24 |
Family
ID=68891501
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910876822.9A Pending CN110604170A (en) | 2019-09-17 | 2019-09-17 | Cherry low-temperature storage method based on oxidation potential water precooling and modified atmosphere packaging |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110604170A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110915902A (en) * | 2019-12-31 | 2020-03-27 | 宁夏大学 | Method for preserving fresh Chinese dates and fresh Chinese wolfberries by combining acidic oxidation potential water sterilization and vacuum precooling |
| CN113519614A (en) * | 2021-08-19 | 2021-10-22 | 鲁东大学 | Small-size sweet cherry commercialization processing apparatus |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102888041A (en) * | 2012-10-18 | 2013-01-23 | 合肥工业大学 | Antistatic antibacterial film packaging material and preparation method thereof |
| CN109418389A (en) * | 2017-08-28 | 2019-03-05 | 新加坡国立大学 | A kind of cherry method for disinfection |
-
2019
- 2019-09-17 CN CN201910876822.9A patent/CN110604170A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102888041A (en) * | 2012-10-18 | 2013-01-23 | 合肥工业大学 | Antistatic antibacterial film packaging material and preparation method thereof |
| CN109418389A (en) * | 2017-08-28 | 2019-03-05 | 新加坡国立大学 | A kind of cherry method for disinfection |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110915902A (en) * | 2019-12-31 | 2020-03-27 | 宁夏大学 | Method for preserving fresh Chinese dates and fresh Chinese wolfberries by combining acidic oxidation potential water sterilization and vacuum precooling |
| CN113519614A (en) * | 2021-08-19 | 2021-10-22 | 鲁东大学 | Small-size sweet cherry commercialization processing apparatus |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2261074C (en) | Method and apparatus for infusing fruit and for obtaining a substantial juice byproduct | |
| CN102057983B (en) | Edible compound coating antistaling agent for drupes and matched using method | |
| CN102028022B (en) | Green vegetable compound antistaling agent and matched antistaling method thereof | |
| CN103238665B (en) | Preservation method of red-pulp kiwi fruit | |
| CN110604170A (en) | Cherry low-temperature storage method based on oxidation potential water precooling and modified atmosphere packaging | |
| CN106259877A (en) | A kind of selfreparing antibacterial edible preserving fruit and vegetable utilizing coating and preparation method thereof | |
| CN105053873B (en) | Preparation method of black tomato freeze-dried powder | |
| CN108651613B (en) | Healthy and safe tomato fresh-keeping process | |
| CN107318960B (en) | Processing method of dried fruit slices | |
| CN100496259C (en) | Cake containing deep sea water | |
| CN107019026A (en) | A kind of aquatic products freeze preservation method | |
| Öztürk et al. | The influence of modified atmosphere packaging on quality properties of kiwifruits during cold storage and shelf life | |
| KR101098543B1 (en) | Storage method of crops | |
| US20160066606A1 (en) | Sequential extraction process | |
| CN104115919B (en) | A kind of method that intermittent static low pressure processes keeping strawberry fresh | |
| CN109247389A (en) | A kind of loquat nanometer interval high humidity method for storing and refreshing | |
| CN112400988A (en) | Loquat fresh-keeping method and preparation method of compound loquat fresh-keeping agent used by loquat fresh-keeping method | |
| CN111264610A (en) | Fresh-keeping method for fresh wolfberry fruits | |
| CN104489073A (en) | Preservative for storage and preservation of blueberries | |
| Singh et al. | Influence of ambient environmental conditions on physical properties of stored kinnow fruit | |
| CN107699204A (en) | A kind of agent for storage of coldness for Kiwi berry storage | |
| CN115246945B (en) | Preparation method of chitosan/starch/composite amino acid zinc edible film for strawberry preservation | |
| KR100908142B1 (en) | Method of manufacturing non-heat treated apple jam | |
| CN107361325A (en) | A kind of spinach production line and its production method | |
| CN113749148A (en) | Fresh corn processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191224 |
|
| RJ01 | Rejection of invention patent application after publication |