CN113180102A - Blueberry storage and preservation method - Google Patents

Blueberry storage and preservation method Download PDF

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Publication number
CN113180102A
CN113180102A CN202110516701.0A CN202110516701A CN113180102A CN 113180102 A CN113180102 A CN 113180102A CN 202110516701 A CN202110516701 A CN 202110516701A CN 113180102 A CN113180102 A CN 113180102A
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blueberry
tray
fruits
storage
treatment liquid
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梁名双
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Yunnan Yunlan Blueberry Technology Development Co ltd
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Yunnan Yunlan Blueberry Technology Development Co ltd
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Publication of CN113180102A publication Critical patent/CN113180102A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—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
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/276—Treatment with inorganic compounds
    • 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

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

In order to solve the problems in the prior art, the invention provides a blueberry storage and preservation method, which comprises the following steps: s1, putting the freshly picked blueberries into a blueberry tray, and paving a layer of blueberry fruits at the bottom of one blueberry tray. S2, placing the blueberry tray filled with the blueberry fruits into a first treatment liquid pool, so that the blueberry fruits are completely immersed in the first treatment liquid and are immersed for 10-15 seconds. And S3, putting the blueberry tray filled with the blueberry fruits into a second treatment liquid pool, so that the blueberry fruits are completely immersed in the second treatment liquid and are soaked for 5-8 seconds. And S4, placing the blueberry tray filled with the blueberry fruits into an air drying device, and air-drying the surfaces of the blueberry fruits. And S5, placing the blueberry tray filled with the blueberry fruits into a storage warehouse, and performing fresh-keeping storage under a preset atmosphere condition. The method solves the problem that the blueberry is easy to rot in the liquid-cooling blueberry preservation technology. And moreover, the content of pesticide residues on the surfaces of the blueberries is reduced, and the storage period of the blueberries is effectively prolonged.

Description

Blueberry storage and preservation method
Technical Field
The invention belongs to the technical field of agricultural product processing, and particularly relates to a blueberry storage and preservation method.
Background
Blueberry (blueberry), also called "bilberry" or "bilberry", is an important economic plant of Vaccinium of Ericaceae, and has the effects of improving eyesight, resisting aging, resisting tumor, treating cardiovascular and urinary system diseases, and the like due to the unique antioxidant active substances such as anthocyanin and the like in fruits. With the improvement of the living standard of the masses and the enhancement of health care consciousness, the demands of the domestic and foreign markets of the fresh blueberry fruits and the processed products thereof are increased, and the development prospect of the blueberry industry is very attractive.
The existing blueberry preservation technology generally adopts low-temperature preservation, and the common cooling technology comprises the following steps:
1. vacuum cooling
Vacuum cooling is a way of cooling fruits by heat dissipation through surface moisture evaporation. The cooling speed is high in the mode, and the cooling can be finished in 20-30 minutes.
2. Cooling with cold water
Dipping with cold water or spraying cold water. This method is more efficient and faster than cold air cooling, but is prone to fruit spoilage.
3. Cooling with cold air
The fruit cooling in this way has high utility value. The method comprises forced cooling and differential pressure cooling, wherein the forced cooling is to forcibly introduce cold air into the precooling warehouse, but the cooling speed is slow when an outer packing box is provided, and holes can be punched on the outer packing box in order to achieve heat exchange as soon as possible.
4. Differential pressure cooling
Holes are punched on two sides of all outer packing boxes in the pre-cooling warehouse, and cold air is introduced into the boxes by adopting forced cold air, so that the aim of rapid cooling is fulfilled.
5. Freezing preservation
After the fruits are harvested, graded and packaged, the fruits can be quickly frozen for storage and processed into quick-frozen fruits. The quick-frozen fruits can effectively control rotting and prolong the storage period, but the flavor of the raw food is slightly sour. The freezing temperature is required to be below-20 ℃. The polyethylene bag has a packing size of 10kg and 13.5 kg. Refrigeration conditions are also required during transportation.
The existing blueberry fresh-keeping cooling technology has various advantages, but has obvious defects and needs to be improved.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a blueberry storage and preservation method, which comprises the following steps:
s1, putting the freshly picked blueberries into a blueberry tray, and paving a layer of blueberry fruits at the bottom of one blueberry tray.
S2, placing the blueberry tray filled with the blueberry fruits into a first treatment liquid pool, so that the blueberry fruits are completely immersed in the first treatment liquid and are immersed for 10-15 seconds.
And S3, putting the blueberry tray filled with the blueberry fruits into a second treatment liquid pool, so that the blueberry fruits are completely immersed in the second treatment liquid and are soaked for 5-8 seconds.
And S4, placing the blueberry tray filled with the blueberry fruits into an air drying device, and air-drying the surfaces of the blueberry fruits.
And S5, placing the blueberry tray filled with the blueberry fruits into a storage warehouse, and performing fresh-keeping storage under a preset atmosphere condition.
Furthermore, the blueberry tray is tray-shaped, a supporting plate for supporting is arranged at the top end of the side wall of the blueberry tray, and through holes are arranged on the bottom plate.
Furthermore, hooks are symmetrically arranged on the supporting plate. The hoisting system drives the blueberry tray to move by hooking the hook.
Further, air-dry the cube that the device is hollow and corresponds with the blueberry tray, its inner wall is equipped with the supporting platform who is used for supporting the backup pad. When the blueberry tray is placed on the supporting platform, the bottom plate is located below the supporting platform, matched with an air outlet of the air duct and inserted into the air outlet. And the bottom of the air duct is provided with an air blower.
Furthermore, the orifices of the through holes on one side of the bottom plate facing the blueberries are orderly and closely arranged, the orifices of the through holes on one side of the bottom plate facing away from the blueberries are randomly arranged, and the hole axes of the through holes face the randomly arranged holes.
Further, the bottom of the air duct is provided with at least 3 air blowers. The lifts of the blower are respectively A1, A2 and A3, and satisfy the following conditions: a1 ═ K, [ sin (t) -sin (t/2) ], a2 ═ sin (t) -K, A3 ═ sin (t) + sin (t/2) ].k. Wherein t is the starting time, and K is the preset lift of the air blower.
Furthermore, the orifices of the through holes on the side, facing the blueberries, of the bottom plate of the blueberry tray are closely arranged. The value of K satisfies: the maxima of a1, a2, A3 do not blow the blueberries out of the blueberry tray, and the minima can blow the blueberries off the floor.
Further, the first treatment liquid pool includes: a treatment liquid pool and a clean water pool. The liquid in the treating liquid pool and the clear water pool is in a flowing state, and the temperature of the liquid is not more than 5 ℃. The liquid in the treatment liquid pool is saturated sodium bicarbonate aqueous solution.
Further, the second treatment liquid pool includes: a disinfectant tank and a clean water tank. The liquid in the disinfectant tank and the clear water tank is in a flowing state, and the temperature of the liquid is not more than 5 ℃. The liquid of the disinfectant liquid pool is 75% vol ethanol water solution.
Further, the preset atmosphere conditions are as follows: 85-88% of nitrogen, 10-11% of carbon dioxide and the balance of oxygen.
The invention has at least one of the following advantages:
1. the invention optimizes the defects of the liquid-cooled blueberry technology and effectively solves the problem that the blueberry is easy to rot in the liquid-cooled blueberry preservation technology.
2. The method can realize pretreatment of the blueberries, so that the content of pesticide residues on the surfaces of the blueberries is reduced, and the blueberry is favorable for marketing. On the other hand, the storage period of the blueberries is effectively prolonged, so that the blueberries have longer selling and transporting periods after being picked.
Drawings
Fig. 1 is a schematic structural diagram of a blueberry tray provided by the invention.
Fig. 2 is a schematic structural view of the air drying device of the present invention.
Fig. 3 is a schematic diagram showing the structure of the bottom plate of the blueberry tray.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to the accompanying drawings. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
A blueberry storage and preservation method comprises the following steps:
s1, putting the freshly picked blueberries into a blueberry tray 1, and paving a layer of blueberry fruits at the bottom of the blueberry tray 1.
S2, placing the blueberry tray 1 filled with blueberry fruits into a first treatment liquid pool, so that the blueberry fruits are completely immersed in the first treatment liquid and are soaked for 13 seconds.
And S3, putting the blueberry tray 1 filled with the blueberry fruits into a second treatment liquid pool, so that the blueberry fruits are completely immersed in the second treatment liquid for 6 seconds.
And S4, placing the blueberry tray 1 filled with the blueberry fruits into an air drying device 2, and air-drying the surfaces of the blueberry fruits.
And S5, placing the blueberry tray 1 filled with the blueberry fruits into a storage warehouse, and performing fresh-keeping storage under a preset atmosphere condition.
The first treatment liquid tank includes: a treatment liquid pool and a clean water pool. The liquid in the treating liquid pool and the clear water pool is in a flowing state, and the temperature of the liquid is not more than 5 ℃. The liquid in the treatment liquid pool is saturated sodium bicarbonate aqueous solution.
The second treatment liquid tank includes: a disinfectant tank and a clean water tank. The liquid in the disinfectant tank and the clear water tank is in a flowing state, and the temperature of the liquid is not more than 5 ℃. The liquid of the disinfectant liquid pool is 75% vol ethanol water solution.
The preset atmosphere conditions are as follows: 86% nitrogen, 11% carbon dioxide and the balance oxygen.
Example 2
A blueberry storage and preservation method comprises the following steps:
s1, putting the freshly picked blueberries into a blueberry tray 1, and paving a layer of blueberry fruits at the bottom of the blueberry tray 1.
S2, placing the blueberry tray 1 filled with blueberry fruits into a first treatment liquid pool, so that the blueberry fruits are completely immersed in the first treatment liquid and are soaked for 15 seconds.
And S3, putting the blueberry tray 1 filled with the blueberry fruits into a second treatment liquid pool, so that the blueberry fruits are completely immersed in the second treatment liquid for 8 seconds.
And S4, placing the blueberry tray 1 filled with the blueberry fruits into an air drying device 2, and air-drying the surfaces of the blueberry fruits.
And S5, placing the blueberry tray 1 filled with the blueberry fruits into a storage warehouse, and performing fresh-keeping storage under a preset atmosphere condition.
The first treatment liquid tank includes: a treatment liquid pool and a clean water pool. The liquid in the treating liquid pool and the clear water pool is in a flowing state, and the temperature of the liquid is not more than 5 ℃. The liquid in the treatment liquid pool is saturated sodium bicarbonate aqueous solution.
The second treatment liquid tank includes: a disinfectant tank and a clean water tank. The liquid in the disinfectant tank and the clear water tank is in a flowing state, and the temperature of the liquid is not more than 5 ℃. The liquid of the disinfectant liquid pool is 75% vol ethanol water solution.
The preset atmosphere conditions are as follows: 88% nitrogen, 11% carbon dioxide and the balance oxygen.
Example 3
A blueberry storage and preservation method comprises the following steps:
s1, putting the freshly picked blueberries into a blueberry tray 1, and paving a layer of blueberry fruits at the bottom of the blueberry tray 1.
S2, placing the blueberry tray 1 filled with blueberry fruits into a first treatment liquid pool, so that the blueberry fruits are completely immersed in the first treatment liquid and are soaked for 10 seconds.
And S3, putting the blueberry tray 1 filled with the blueberry fruits into a second treatment liquid pool, so that the blueberry fruits are completely immersed in the second treatment liquid for 5 seconds.
And S4, placing the blueberry tray 1 filled with the blueberry fruits into an air drying device 2, and air-drying the surfaces of the blueberry fruits.
And S5, placing the blueberry tray 1 filled with the blueberry fruits into a storage warehouse, and performing fresh-keeping storage under a preset atmosphere condition.
The first treatment liquid tank includes: a treatment liquid pool and a clean water pool. The liquid in the treating liquid pool and the clear water pool is in a flowing state, and the temperature of the liquid is not more than 5 ℃. The liquid in the treatment liquid pool is saturated sodium bicarbonate aqueous solution.
The second treatment liquid tank includes: a disinfectant tank and a clean water tank. The liquid in the disinfectant tank and the clear water tank is in a flowing state, and the temperature of the liquid is not more than 5 ℃. The liquid of the disinfectant liquid pool is 75% vol ethanol water solution. The ethanol aqueous solution can realize disinfection and sterilization on one hand, and can dilute the water content on the surface of the blueberry fruit on the other hand, thereby being beneficial to the air drying treatment in the later period.
The preset atmosphere conditions are as follows: 85% nitrogen, 10% carbon dioxide and the balance oxygen.
Through the treatment of the first treatment liquid pool and the second treatment liquid pool, pesticide residues and bacterial residues on the surfaces of the blueberries can be effectively removed, so that the preservation period of the blueberries is remarkably prolonged, and the quality guarantee period of the blueberries can be prolonged to more than 20 days. And the shelf life of the blueberries is generally not longer than 16 days due to direct air cooling, vacuum cooling and pressure difference cooling. The shelf life is the time that the blueberry is rotted by more than 30% in a storage environment at 10 ℃. On the other hand, the content of pesticide residues on the surface of the blueberries on the market is reduced, and the market value of the blueberries is improved. In addition, the cleaning method is rapid and efficient, and is suitable for processing enterprises in large scale.
Example 4
Based on any blueberry storage and preservation method of embodiments 1-3, as shown in fig. 1, the blueberry tray 1 is in a tray shape, a supporting plate 104 for supporting is arranged at the top end of the side wall of the blueberry tray, and through holes 102 are arranged on a bottom plate 103.
The support plate 104 is symmetrically provided with hooks 101. The hoisting system hooks the hook 101 to further drive the blueberry tray 1 to move.
As shown in fig. 2, the seasoning apparatus 2 is a hollow cube corresponding to the blueberry tray 1, and a support platform 201 for supporting the support plate 104 is disposed on an inner wall of the cube. When the blueberry tray 1 is placed on the supporting platform 201, the bottom plate 103 is located below the supporting platform 201, matched with the air outlet of the air duct 202 and inserted into the air outlet. The bottom of the air duct 202 is provided with a blower 203.
As shown in fig. 3, the orifices of the through holes 102 of the bottom plate 103 of the blueberry tray 1 on the side facing blueberries are orderly and closely arranged, the orifices of the through holes 102 on the side facing away from the blueberries are randomly arranged, and the hole axes of the through holes 102 face to be randomly arranged.
At this time, the drying cold air blown by the blower 203 sequentially passes through the air duct 202 and the through hole 102, and is blown to the blueberry fruit placed on the bottom plate 103 from the bottom, so that the blueberry fruit is dried. Adopt if this embodiment through-hole 102 on the bottom plate 103 constitutes, can be so that the dry cold wind through wind channel 202, when through the through-hole 102 of different orientations, form the torrent air current in blueberry tray 1 to the blueberry fruit of full aspect is air-dried, and then can realize air-drying the effective low temperature of blueberry fruit.
The low-temperature preservation is still the most effective method for prolonging the preservation period of the blueberries, in the prior art, water cooling is the most efficient and most consistent with economic benefits theoretically, but the water cooling is rarely used for cooling the blueberries at present, the main reason is that the moisture on the surfaces of the blueberries after the water cooling is easy to cause the spoilage of the blueberries, the prior hot drying technology is not in accordance with the purpose of low-temperature insurance of the blueberries, the effective and effective drying is difficult to realize in the prior air drying technology, and a large amount of moisture still remains on the contact surfaces of the blueberries and the tray. Through research, the air drying device can realize effective air drying, so that washing liquor and cooling liquid with specific compositions can be selected to pretreat blueberries.
Example 5
Based on the blueberry storage and preservation method in embodiment 4, 3 blowers 203 are arranged at the bottom of the air duct 202. The lifts of the blower 203 are respectively A1, A2 and A3, and satisfy the following conditions: a1 ═ K, [ sin (t) -sin (t/2) ], a2 ═ sin (t) -K, A3 ═ sin (t) + sin (t/2) ].k. Wherein t is the starting time, and K is the preset lift of the air blower.
The orifices of the through holes 102 of the bottom plate 103 of the blueberry tray 1 on the side facing the blueberries are orderly and closely arranged. The value of K satisfies: the maxima of a1, a2, A3 do not blow blueberries out of the blueberry tray 1, and the minima can blow blueberries off the floor 103.
At this moment, through the lift of control air-blower for the blueberry receives the influence of wind-force in the blueberry tray 1, and the suspension does not stop the undulant be located blueberry tray 1, combines the torrent air current form that embodiment 4 formed in blueberry tray 1, makes the omnidirectional of receiving dry cold wind of blueberry blow, has realized the all-round drying to the blueberry fruit on the one hand, has avoided the problem of blueberry fruit surface residual moisture. On the other hand, the air drying efficiency is greatly improved, and the air drying time is relatively reduced by 40-50% when the blueberry fruit is air-dried by adopting the method.
It is to be noted and understood that various modifications and improvements can be made to the invention described in detail above without departing from the spirit and scope of the invention as claimed. Accordingly, the scope of the claimed subject matter is not limited by any of the specific exemplary teachings provided.

Claims (10)

1. A blueberry storage and preservation method is characterized by comprising the following steps:
s1, putting freshly picked blueberries into blueberry trays (1), and paving a layer of blueberry fruits at the bottom of one blueberry tray (1);
s2, putting the blueberry tray (1) filled with the blueberry fruits into a first treatment liquid pool, so that the blueberry fruits are completely immersed in the first treatment liquid and are soaked for 10-15 seconds;
s3, putting the blueberry tray (1) filled with the blueberry fruits into a second treatment liquid pool, so that the blueberry fruits are completely immersed in the second treatment liquid and are soaked for 5-8 seconds;
s4, placing the blueberry tray (1) filled with the blueberry fruits into an air drying device (2), and air-drying the surfaces of the blueberry fruits;
and S5, placing the blueberry tray (1) filled with the blueberry fruits into a storage warehouse, and performing fresh-keeping storage under a preset atmosphere condition.
2. The blueberry storage and preservation method according to claim 1, wherein the blueberry tray (1) is in a tray shape, a supporting plate (104) for supporting is arranged at the top end of the side wall of the blueberry tray, and through holes (102) are arranged on a bottom plate (103).
3. The blueberry storage and preservation method according to claim 2, wherein hooks (101) are symmetrically arranged on the supporting plate (104); the hoisting system hooks the hook (101) to drive the blueberry tray (1) to move.
4. The blueberry storage and preservation method according to claim 2, wherein the air drying device (2) is a hollow cube corresponding to the blueberry tray (1), and a support platform (201) for supporting a support plate (104) is arranged on the inner wall of the air drying device; when the blueberry tray (1) is placed on the supporting platform (201), the bottom plate (103) is located below the supporting platform (201), matched with an air outlet of the air duct (202) and inserted into the air outlet; and a blower (203) is arranged at the bottom of the air duct (202).
5. Blueberry storage and preservation method according to claim 4, characterized in that the bottom plate (103) of the blueberry tray (1) has the holes of the through holes (102) arranged in an orderly and close manner on the side facing blueberries and the holes of the through holes (102) arranged at random on the side opposite to the blueberries, and the hole axes of the through holes (102) are arranged at random.
6. The blueberry storage and preservation method according to claim 4, wherein at least 3 blowers (203) are arranged at the bottom of the air duct (202); the lifts of the blower (203) are respectively A1, A2 and A3, and satisfy the following conditions: a1 ═ K, [ sin (t) -sin (t/2) ], a2 ═ sin (t) -K, A3 ═ sin (t) + sin (t/2) ]; wherein t is the starting time, and K is the preset lift of the air blower.
7. Blueberry storage and preservation method according to claim 6, characterized in that the bottom plate (103) of the blueberry tray (1) is closely arranged with the openings of the through holes (102) at the side facing the blueberries; the value of K satisfies: the maximum values of a1, a2, A3 do not blow blueberries out of the blueberry tray (1), and the minimum values can blow blueberries off the floor (103).
8. The blueberry storage and preservation method according to claim 1, wherein the first treatment liquid pool comprises: a treatment liquid pool and a clean water pool; the liquid in the treatment liquid pool and the clear water pool are both in a flowing state, and the temperature of the liquid is not more than 5 ℃; the liquid in the treatment liquid pool is saturated sodium bicarbonate aqueous solution.
9. The blueberry storage and preservation method according to claim 1, wherein the second treatment liquid pool comprises: a disinfectant tank and a clean water tank; the liquid in the disinfectant tank and the clear water tank is in a flowing state, and the temperature of the liquid is not more than 5 ℃; the liquid of the disinfectant liquid pool is 75% vol ethanol water solution.
10. The blueberry storage and preservation method according to claim 1, wherein the preset atmospheric conditions are as follows: 85-88% of nitrogen, 10-11% of carbon dioxide and the balance of oxygen.
CN202110516701.0A 2021-05-12 2021-05-12 Blueberry storage and preservation method Withdrawn CN113180102A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115251153A (en) * 2022-08-02 2022-11-01 四川中蓝农业科技发展有限公司 Blueberry preservation method

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