CN1233246C - Storage and preservation method for red bayberry - Google Patents
Storage and preservation method for red bayberry Download PDFInfo
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- CN1233246C CN1233246C CN 03150414 CN03150414A CN1233246C CN 1233246 C CN1233246 C CN 1233246C CN 03150414 CN03150414 CN 03150414 CN 03150414 A CN03150414 A CN 03150414A CN 1233246 C CN1233246 C CN 1233246C
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- waxberry
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Abstract
The present invention relates to a storing and freshness preserving method of fruits, which is composed of the following steps: (1) 10 to 30% of ClO2 powder is doped in starch to make slow-release packets; (2) waxberry is precooled and pretreated after picked; (3) the waxberry and the slow-release packets are together placed into freshness preserving bags after the waxberry is packaged in boxes, and the freshness preserving bags are sealed; (4) the waxberry is stored in a cold storage. The present invention has the advantages of low cost and convenient operation. The waxberry stored has the advantages of high quality and long shelf life, and the freshness preserving period of the waxberry reaches more than 20 days. The present invention is suitable for the storage, the transportation and the selling of waxberry in all areas.
Description
Technical field
The present invention relates to a kind of method for storing and refreshing of fruit, particularly relate to the method for storing and refreshing of red bayberry.
Background technology
Red bayberry is China's some regional special products of south, and is tasty, annual ripe by the end of June, at the beginning of 7 months.Because the red bayberry listing is concentrated, the time is short, this moment is again at a time when plum rain season is adopted very easily moldy metamorphism of back red bayberry.Therefore, it is very general that red bayberry has little time to sell and transport difficult phenomenon, and the processing of red bayberry difficulty relatively.Existing employing low temperature controlled atmosphere is the desirable storage practices of present agricultural product, but its technology, equipment complexity, the cost height is difficult to apply for the moment.The Icetemperature Storage technology is one of effective ways of preserving the original local flavor of fruits and vegetables, mouthfeel and freshness, but its holding time is long not enough.
Summary of the invention
Technical problem to be solved by this invention is the method for storing and refreshing that a kind of red bayberry is provided for the above-mentioned shortcoming that overcomes existing fresh-keeping red bayberry method, to reach simple and easy to do, the purpose of preservation and freshness red bayberry at low cost.
The present invention solves the problems of the technologies described above the technical scheme that is adopted:
The method of the invention is made of following steps:
(1) in starch, mixes 10～30%ClO2 powder, make the slowly-releasing parcel;
(2) red bayberry is adopted the pre-cold-peace preliminary treatment in back.
(3) behind the red bayberry dress box and the freshness protection package sealing of packing into together of slowly-releasing parcel.
(4) preserve in ice Wen Ku.
In the above-mentioned steps (), described starch is solubility, and it is good to transmit moisture characteristic after its moisture absorption, can make powder moisture absorption simultaneously, activation, discharges the purpose that ClO2 gas reaches sterilization.The concentration of ClO2 is 0.075-0.15mg/l.
In the step (two), the red bayberry of harvesting temperature of precooling between freezer is preferably 5～10 ℃, and preliminary treatment is to select the red bayberry of proper mature (ripe), no breakage and insect pest to be used for fresh-keeping.
In the step (three), can adopt general crisper or plastic crate dress red bayberry,, also can stack 1～3 layer for improving usage space.Used freshness protection package material thickness gets final product can bear heat-sealing.The slowly-releasing parcel generally will be positioned over the beneath or outside of the box (basket) of dress red bayberry, does not directly contact with red bayberry.
In the step (four), it is unsuitable excessive to ice the fluctuation of warm warehouse temperature, in order to avoid red bayberry is subjected to freeze injury when being lower than Icetemperature Storage, because the ice temperature of the actual red bayberry that records is-1.5 ℃, so ices warm warehouse temperature and is advisable with 2---1.5 ℃.
Main feature of the present invention is to adopt Icetemperature Storage and chlorine dioxide antiseptic fresh-keeping.Icetemperature Storage can suppress the metabolism of red bayberry, makes it to be in condition of living organism, and avoids the freeze injury water outlet, makes fresh-keeping back red bayberry all be better than refrigeration and cold storage aspect color and the mouthfeel.Utilize chlorine dioxide slowly to discharge, can stay living space, and remove the function of some peculiar smell in addition at short notice mould, bacterium.Therefore, chlorine dioxide slow-release is handled the activity that has effectively suppressed the red bayberry microorganism, reduces the generation of mould fruit.Simultaneously, chlorine dioxide slow-release is handled the back and is being reduced the red bayberry weight-loss ratio, extenuates the soluble solid content loss, and aspects such as prevention metabolism organic acid accumulation all have certain effect.
Compared with prior art, the invention has the advantages that: cost is low, easy to operate, good, the long shelf-life of the red bayberry quality after the preservation, and freshness date reached more than 20 days, was suitable for storing and the sale of each department red bayberry.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.
Embodiment 1: claim 100kg to go breakage, insect pest and overdone red bayberry at precooling room, be distributed into 1000 parts of crispers.Get 50g stable state ClO2 powder (purity is 16%) and mix the 500g soluble starch, mix thoroughly, be distributed into 1000 parts of slowly-releasing parcels.1 box red bayberry and 1 part of slowly-releasing parcel pack into freshness protection package, seal, send ice warm storehouse storage to.ClO2 concentration is about in the freshness protection package in 20 days can keep 0.075mg/l.
Embodiment 2: claim 200kg to go breakage, insect pest and overdone red bayberry at precooling room, be distributed into 1000 parts of fresh-keeping baskets.Get 70g stable state ClO2 powder (purity is 16%) and mix the 500g soluble starch, mix thoroughly, be distributed into 1000 parts of slowly-releasing parcels.1 basket of red bayberry and 1 part of slowly-releasing parcel pack into freshness protection package, artificial tying are sent ice warm storehouse storage to.ClO2 concentration is about in the freshness protection package in 20 days can keep 0.100mg/l.
Embodiment 3: claim 300kg to go breakage, insect pest and overdone red bayberry at precooling room, be distributed into 1000 parts of fresh-keeping baskets.Get 100g stable state ClO2 powder (purity is 16%) and mix the 500g soluble starch, mix thoroughly, be distributed into 1000 parts of slowly-releasing parcels.1 basket of red bayberry and 1 part of slowly-releasing parcel pack into freshness protection package, artificial tying are sent ice warm storehouse storage to.ClO2 concentration is about in the freshness protection package in 20 days can keep 0.15mg/l.
Embodiment 1-3 and the quality of red bayberry that does not add the control group of ClO2 slowly-releasing parcel see Table 1.
Effect after 3 weeks of table 1 red bayberry Icetemperature Storage test
The mouldy rate weight-loss ratio of index hardness exterior quality and mouthfeel
(％) (％) (g)
Control group 13.9 1.8 1060 color and lusters are good, and the flavor of turning sour, really soft is arranged
0.075mg/l ClO2 slowly-releasing 0 0.9 1304 colors and mouthfeel are all good
0.100mg/l ClO2 slowly-releasing 0 0.4 1371 colors and mouthfeel are all good
0.150mg/l ClO2 slowly-releasing 0 0.3 1400 colors and mouthfeel are all good
Annotate: mouldy rate refers to that the red bayberry quality of having sent out accounts for the percentage of sample gross mass.
Weight-loss ratio refers to that Waxberry preservation finishes the percentage that back quality reduction accounts for proper mass.
Hardness is measured: press down red bayberry with QTS-Texture Analyser type (Britain's product) matter structure instrument, and probe diameter 20mm, probe downstream rate 50mm/min is apart from 5mm.
The new on average about 1500g of arbutus hardness.
As can be seen from Table 2, the fresh-keeping red bayberry of ClO2 slowly-releasing Icetemperature Storage is after 3 weeks, and the mouldy rate of red bayberry is zero, weight-loss ratio 0.3～0.9%, and hardness descends 6.7～13.1%, and color of red bayberry and mouthfeel are all good; And do not use ClO2 slowly-releasing, the mouldy rate of red bayberry under the Icetemperature Storage condition is 13.9%, weight-loss ratio 1.8%, and hardness descends 29.3%, the obvious variation of mouthfeel.
Embodiment 4: fresh red bayberry is made the contrast fresh-retaining preserving handle, wherein handle and establish 3 groups, be respectively
Ice temperature: do not add freshness protection package, directly Icetemperature Storage;
Ice temperature+freshness protection package: behind the red bayberry dress box, overlap freshness protection package again, seal the back Icetemperature Storage;
Ice temperature+ClO2 slowly-releasing: add ClO2 slowly-releasing parcel in the freshness protection package in addition.
All the other processing methods are identical with front embodiment.
In the red bayberry Icetemperature Storage preservation process, the variation of exterior quality mainly shows as, and mouldy, sour flavor produces and fruit softening.The direct Icetemperature Storage of red bayberry, the 2nd week gathered mould, and had the flavor of turning sour to produce in the 3rd week, followed fruit softening; The ice temperature adds the freshness protection package red bayberry, and storage 2 all backs exterior qualities are better, the 3rd week mould fruit occurs, turn sour and distinguish the flavor of; Ice temperature+ClO2 slowly-releasing red bayberry, storage 3 all backs exterior qualities are fair, the 4th week mould fruit occurs, turn sour and distinguish the flavor of, and specifically see Table 2.
The fresh-keeping back of table 2 red bayberry Icetemperature Storage exterior quality changes
Storage time (week) 234
Mould fruit appears in ice temperature has the flavor of turning sour, the soft sour flavor of fruit dense
Ice temperature+freshness protection package color is good, and fruit is hard mould fruit to occur, slightly the flavor flavor of turning sour of turning sour is dense
Ice temperature+ClO2 slowly-releasing color is good, and the hard color of fruit is good, the hard mould fruit of fruit, slightly sour flavor
From last adopt the ice temperature to add the ClO2 sustained release agent as can be seen after the fresh-keeping date prolong greatly.
Claims (5)
1, the method for storing and refreshing of red bayberry is characterized in that: be made up of following steps:
(1) in starch, mixes 10～30% stable state ClO2 powder, make the slowly-releasing parcel;
(2) red bayberry is adopted the pre-cold-peace preliminary treatment in back;
(3) behind the red bayberry dress box and pack into together freshness protection package and sealing of slowly-releasing parcel;
(4) preserve in ice Wen Ku.
2, the method for storing and refreshing of red bayberry as claimed in claim 1 is characterized in that described starch is soluble starch.
3, the method for storing and refreshing of red bayberry as claimed in claim 1 or 2 is characterized in that described red bayberry precooling temperature is 5～10 ℃.
4, the method for storing and refreshing of red bayberry as claimed in claim 1 is characterized in that the temperature of described ice Wen Ku is 2---1.5 ℃.
5, the method for storing and refreshing of red bayberry as claimed in claim 1 is characterized in that the ClO2 concentration in the described freshness protection package is 0.075--0.15mg/l.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03150414 CN1233246C (en) | 2003-08-15 | 2003-08-15 | Storage and preservation method for red bayberry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03150414 CN1233246C (en) | 2003-08-15 | 2003-08-15 | Storage and preservation method for red bayberry |
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| Publication Number | Publication Date |
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| CN1513334A CN1513334A (en) | 2004-07-21 |
| CN1233246C true CN1233246C (en) | 2005-12-28 |
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| CN 03150414 Expired - Fee Related CN1233246C (en) | 2003-08-15 | 2003-08-15 | Storage and preservation method for red bayberry |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100369560C (en) * | 2005-04-22 | 2008-02-20 | 江南大学 | Thermo scalding pretreatment method for preventing red bayberry juice from decolourizing during storage |
| CN100357161C (en) * | 2005-06-16 | 2007-12-26 | 浙江东经包装有限公司 | Freshness preserving package method for fruit non-refrigeration transport |
| CN100379650C (en) * | 2005-08-26 | 2008-04-09 | 南京农业大学 | Waxberry limited modified atmosphere fresh-keeping packing method |
| CN100345490C (en) * | 2005-12-02 | 2007-10-31 | 南京农业大学 | Tech. for preservation of fruits of red bayberry in package with high oxygen content |
| CN101112207B (en) * | 2007-08-23 | 2010-05-26 | 浙江大学 | Precooling method based on cold chain storage and transportation of waxberry |
| CN101642161B (en) * | 2009-08-26 | 2011-05-18 | 浙江省农业科学院 | Physical method for preserving freshness of waxberry fruits |
| CN101822287B (en) * | 2010-04-15 | 2013-02-20 | 浙江温州轻工研究院 | Fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN102550646B (en) * | 2012-01-16 | 2013-06-26 | 浙江省农业科学院 | Method for preserving waxberries by way of pressure reduction treatment |
| CN106417579A (en) * | 2016-09-29 | 2017-02-22 | 武汉生物工程学院 | Efficient and environment-friendly strawberry preservation method |
| CN107712033A (en) * | 2017-10-20 | 2018-02-23 | 宁波市农业科学研究院 | It is a kind of to suppress the rotten method of Kiwi berry softening |
| CN108056157A (en) * | 2017-11-27 | 2018-05-22 | 江苏省太湖常绿果树技术推广中心 | A kind of method of thin base of a fruit red bayberry preservation and freshness |
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Assignee: Ningbo Yinfa Green Food Co., Ltd. Assignor: Ma Zijun Contract fulfillment period: 2008.6.30 to 2013.6.30 contract change Contract record no.: 2008330000822 Denomination of invention: Storage and preservation method for red bayberry Granted publication date: 20051228 License type: Exclusive license Record date: 2008.10.6 |
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Free format text: EXCLUSIVE LICENSE; TIME LIMIT OF IMPLEMENTING CONTACT: 2008.6.30 TO 2013.6.30; CHANGE OF CONTRACT Name of requester: NINGBO YINFA GREEN FOODSTUFFS CO., LTD. Effective date: 20081006 |
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Granted publication date: 20051228 Termination date: 20130815 |