CN1278614C - Method for freshness keeping of winter dates - Google Patents
Method for freshness keeping of winter dates Download PDFInfo
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- CN1278614C CN1278614C CN 200410094079 CN200410094079A CN1278614C CN 1278614 C CN1278614 C CN 1278614C CN 200410094079 CN200410094079 CN 200410094079 CN 200410094079 A CN200410094079 A CN 200410094079A CN 1278614 C CN1278614 C CN 1278614C
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- winter jujube
- winter
- winter jujubes
- jujube
- freshness
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Abstract
The present invention discloses a freshness-keeping method of winter jujubes. The freshness-keeping method comprises the steps that half red winter jujubes with the coloring rate of 30 to 60 % are picked with handles; the winter jujubes are precooled at the temperature of-1 to 2 DEG C for 12 to 24 hours in the same day of picking; the precooled winter jujubes are soaked in a liquid antistaling agent containing calcium chloride component for 5 to 30 minutes, and then are dried in the air naturally; after jujube fruits with machinery injury or diseases are removed, good winter jujubes are filled into film freshness-keeping bags, and a solid antistaling agent with the function of absorbing carbon dioxide and ethene is added; the packaging bags are tied and bundled, and are stored under a natural condition away from light. Through the processing of freshness-keeping film and the antistaling agent and packaging of winter jujubes, the problem of quality degradation even rot in the period after winter jujubes are taken out from an air conditioning cold storage to be eaten can be overcome, and the problem of short-term storage of a special fresh product in China, namely winter jujubes, at normal temperature in the period of selling is solved.
Description
Technical field
The present invention relates to a kind of preservation method of fruit, especially the preservation method of winter jujube.
Background technology
The winter jujube, general reference fruit breeding time is one of famous-brand and high-quality rare special product product in China's jujube class in the late-maturing jujube kind more than 120 days.Winter jujube pericarp is bright and clean bright-coloured, and outward appearance is beautiful; Pulp is sweet crisp agreeable to the taste, nutritious.Winter jujube moisture height, the thin matter of skin is crisp, to the CO in the environment
2Responsive especially, pluck and transportation in produce scuffing, damage or the cause and effect handle comes off and the equal easy infection mould of natural wound that produces; Very easily dehydration after the winter jujube is adopted, shrinkage, wine are soft goes rotten, and with a large amount of losses of Vc, causes reducing or losing edibility.
The various Study on preservation technique majorities of finding winter jujube are to store under low temperature controlled atmosphere condition at present, promptly preserve in the low temperature gas adjusted cold store.The normal temperature fresh-keeping method that the winter jujube is general only is it to be contained in do not add any processing in the common polyethylene film and just put into carton and transport, and show and sell, so the normal-temperature fresh-keeping time of winter jujube at most only is 8 days, the hardness of fruit just begins to descend after common 5 days, listless the withering or putrefactive phenomenon of dehydration appears simultaneously, the above-mentioned listless process of withering or rotting is further accelerated after 8～10 days, and very fast winter jujube has just lost edibility.And general winter jujube from freezer, come out through being transported to distributors again the time in consumer's hand generally about 5～18 days.So the general packing method that the winter jujube adopts the common polythene packing and do not add processing is to guarantee winter jujube quality in the meantime.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preservation method of winter jujube, by antistaling agent processing and packing winter jujube, winter jujube after treatment, can preserve at normal temperatures, overcome the winter jujube and reduce from the controlled atmosphere cold quality of back during edible of coming out, even the problem of rotting.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is: a kind of preservation method of winter jujube may further comprise the steps:
(1) the band handle is plucked half red winter jujube, plucks precooling 12～24 hours under-1～2 ℃ of temperature on the same day;
(2) in containing the liquid antistaling agent of calcium chloride composition, soaked 5～30 minutes, dry naturally;
(3) remove machinery jujube fruit that hinder or that disease is arranged is arranged after, the thin film preservative bag of packing into, and put into the solid preservative of absorbing carbon dioxide and ethene function;
(4) with the tying-in tying of packaging bag, lucifuge is stored under field conditions (factors).
Described half red winter jujube is painted 30%～60% winter jujube.
Described thin film preservative bag composition is:
100 parts of low density polyethylenes
20～45 parts of ethylene-vinyl acetate EVA
10～20 parts in calcium carbonate
2～5 parts of silica
1～2 part in diatomite
1～5 part of wollastonite
1～5 part of white carbon
1～4 part of dispersant
1～3 part of coupling agent.
The calcium chloride concentration of described liquid antistaling agent is 2～8%
Described solid preservative composition is to contain the vermiculite of 2～8% potassium permanganate and 20～40% NaOH or the mixture of zeolite.
The invention has the beneficial effects as follows: use antistaling film and antistaling agent to handle and packing winter jujube, can overcome the winter jujube reduces from the controlled atmosphere cold quality of back during edible of coming out, even the problem of rotting, solve the problem that China's special product is eaten the winter jujube raw at selling period normal temperature short.
Description of drawings
Fig. 1 is the variation of fruit average hardness in the winter jujube storage.
The specific embodiment
Below in conjunction with the drawings and specific embodiments the present invention is described in further detail:
The winter jujube is plucked in Jinghai County, Tianjin, selects just red phase and half red winter phase jujube respectively, requires jujube really not have machinery and hinders, and is disease-free.
1, preparation thin film preservative bag
Take by weighing low density polyethylene (LDPE) (LDPE) 100kg, ethylene-vinyl acetate (EVA) 25kg, calcium carbonate 15kg, silica 2kg, diatomite 2kg, wollastonite 2kg, white carbon 1kg, white oil dispersant 2kg, KH550 silane coupler 1kg.After above-mentioned material fully mixed, utilize the double screw extruder granulation, blowing film forming then, bag.
Available low molecular polyethylene replaces the white oil dispersant.
The self-control blank film: identical with above-mentioned thin film preservative bag technology, but raw material only is a low density polyethylene (LDPE).
2, preparation liquid antistaling agent and solid preservative
Take by weighing calcium chloride 2kg, be dissolved in the 50kg water, promptly make the liquid antistaling agent.
Weighing sodium hydroxide 2kg, potassium permanganate 0.3kg, vermiculite or zeolite 5kg.After above-mentioned material fully mixed, the 1-3% of jujube packed weight took by weighing by the winter, in the non-woven bag of packing into, seals.
3, the band handle is transported back after plucking the winter jujube at once, and immediately 2 ℃ of precoolings 24 hours, just haw and half haw are selected in classification then, soak 10min in the aforesaid liquid antistaling agent, dry naturally.The winter jujube is packed with above-mentioned preservative film and blank film, and added the above-mentioned solid preservative of winter jujube quality 1～3%, the tying-in tying of plastic film packaging bag, lucifuge storage under the normal temperature natural conditions.
Described half red winter jujube is painted 30%～60% winter jujube.Winter jujube after handling is carried out following test:
(1) the storage result of jujube of following winter of different condition
18 days result is as shown in table 1 for the storage of Different Package condition jujube of following winter.As seen adopt the inventive method in the preservation and freshness of half haw, effect is very obvious, and edible rate is up to 93.4%, and good fruit rate is 90.2%, and mouthfeel is still sweet crisp; And the winter jujube of blank film packing, though edible rate is 80.3%, its good fruit rate is lower, only has 45.4%, and the half fruit has been sent out chaff, and is softening, and mouthfeel descends.In the preservation and freshness of first haw, the effect of blank film is better than preservative film, but compares with half haw, and edible rate is become reconciled, and really rate is all lower, and fresh-keeping effect is unsatisfactory.The storage of half haw transfers to red entirely after 10 days, first haw storage transfers to red entirely after 15 days.The pulp colour of winter jujube is also changing in the storage, and the pulp of fresh winter jujube is emerald green, follows pulp softening, and it is brown that color is changeed gradually, and serious softening pulp is brown, and is sugaringization.
The storage result (%) of table 1 different condition jujube of following winter
| Sample | Good fruit rate | The mushy fruit rate | Rotting rate | Edible rate | |
| First haw | Blank film fresh-keeping film packing | 53.3 31.2 | 10 48.5 | 36.7 36.1 | 63.3 79.7 |
| Half haw | Blank film fresh-keeping film packing | 45.4 90.2 | 34.9 3.2 | 19.7 6.6 | 80.3 93.4 |
Just haw refers to the fruit color area less than 30% fruit, and half haw points to the look area at 30%～60% fruit.
(2) variation of hardness in the winter jujube storage
As shown in Figure 1, along with the prolongation of storage period, the average hardness of winter-jujube fruit is on a declining curve on the whole.Wherein, in the mid-early stage of storage, the hardness of fruit changes little, and in the middle and later periods of storage, the hardness of fruit descends rapidly.Jujube is really softening all occur in fruit complete red after.Pack different with fruit type, hardness decline scope difference, half haw fall minimum of preservative film packing wherein, the first haw of half haw of blank film packing and preservative film packing takes second place, and half haw fall maximum of blank film packing.Starch degradation in the fruit cell causes the reduction that cell expansion is pressed, and constitute cell membrane Main Ingredients and Appearance---the conversion of pectin substance is to cause hardness of fruit main reasons for decrease.As seen, preservative film packing is to suppressing the starch metabolism in half haw and the conversion of pectin substance, and what alleviate fruit softeningly has a good effect.
The present invention use have carbon dioxide and oxygen selective that see through and have the antistaling film that keeps humidity in the packing and have and absorb ethylene gas and the antistaling agent of regulating the packing composition of gases within is arranged.Use this antistaling film and antistaling agent to handle and packing winter jujube, can overcome the winter jujube from the controlled atmosphere cold problem that the quality of back during edible reduce even rot of coming out.Solve China's special product and eat the difficult problem at selling period normal temperature short of winter jujube raw.
Preservation method of the present invention can be preserved the winter jujube at normal temperatures, and to alleviating the softening of fruit, improving ascorbic conservation rate has obvious effects.Preserved 15～20 days for about 20 ℃ at normal temperature, its good fruit rate reaches 93.4%, and crisp fruit rate reaches 90.2%, and mouthfeel is still sweet crisp.And the winter jujube of control group packing, though good fruit rate is 80.3%, its crisp fruit rate is lower, only has 45.4%, and the half fruit has been sent out chaff, and is softening, and mouthfeel descends.The fresh and crisp good to eat edible characteristics of winter jujube have been lost.
The present invention extends to and is applied to other similar fruit of eating raw, on the fresh-retaining preserving as fruit such as bright peach, Kiwi berrys.
Claims (4)
1, a kind of preservation method of winter jujube is characterized in that may further comprise the steps:
(1) the band handle is plucked half red winter jujube, plucks precooling 12～24 hours under-1～2 ℃ of temperature on the same day;
(2) in the liquid antistaling agent that contains 2～8% calcium chloride compositions, soaked 5～30 minutes, dry naturally;
(3) remove machinery jujube fruit that hinder or that disease is arranged is arranged after, the thin film preservative bag of packing into, and put into the solid preservative of the mixture that contains 2～8% potassium permanganate and 20～40% NaOH of absorbing carbon dioxide and ethene function;
(4) with the tying-in tying of packaging bag, lucifuge is stored under field conditions (factors);
Described thin film preservative bag composition is:
100 parts of low density polyethylenes
20～45 parts of ethylene-vinyl acetate EVA
10～20 parts in calcium carbonate
2～5 parts of silica
1～2 part in diatomite
1～5 part of wollastonite
1～5 part of white carbon
1～4 part of dispersant
1～3 part of coupling agent.
2, the preservation method of winter jujube according to claim 1 is characterized in that described half red winter jujube is painted 30%～60% winter jujube.
3, the preservation method of winter jujube according to claim 1, the solid preservative that it is characterized in that containing the mixture of 2～8% potassium permanganate and 20～40% NaOH is the vermiculite mixture.
4, the preservation method of winter jujube according to claim 1, the solid preservative that it is characterized in that containing the mixture of 2～8% potassium permanganate and 20～40% NaOH is a zeolite mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410094079 CN1278614C (en) | 2004-12-29 | 2004-12-29 | Method for freshness keeping of winter dates |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410094079 CN1278614C (en) | 2004-12-29 | 2004-12-29 | Method for freshness keeping of winter dates |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1682598A CN1682598A (en) | 2005-10-19 |
| CN1278614C true CN1278614C (en) | 2006-10-11 |
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| CN 200410094079 Expired - Fee Related CN1278614C (en) | 2004-12-29 | 2004-12-29 | Method for freshness keeping of winter dates |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101185459B (en) * | 2007-12-25 | 2011-04-27 | 中国林业科学研究院资源昆虫研究所 | Normal temperature preserving agent for lingwu date and fresh-keeping method thereof |
| CN101218936B (en) * | 2008-01-25 | 2010-09-08 | 王真明 | Fresh-keeping method for jujube |
| CN101496538B (en) * | 2008-12-05 | 2012-07-18 | 天津市食品加工工程中心 | Fruit-dipping type antistaling agent for vegetables and fruits |
| CN103564033A (en) * | 2012-07-31 | 2014-02-12 | 天津绿动植物营养技术开发有限公司 | Method for prolonging storage period of winter jujubes |
| CN105400030A (en) * | 2015-11-25 | 2016-03-16 | 阜南县胜天新能源开发有限公司 | Packing bag made of crop stalk finished product |
| CN106962456A (en) * | 2017-04-19 | 2017-07-21 | 浙江省海洋开发研究院 | A kind of preservation method of red shrimp |
| CN107333871A (en) * | 2017-06-04 | 2017-11-10 | 滨州市沾化区冬枣实业总公司 | A kind of antistaling process of winter jujube |
| CN107197935A (en) * | 2017-06-08 | 2017-09-26 | 界首市民杰种植专业合作社 | The postharvest handling and preservation method of a kind of winter jujube |
| CN114982541A (en) * | 2022-04-18 | 2022-09-02 | 河北农业大学 | Systematic production method for supplying fresh dates for sub-year |
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- 2004-12-29 CN CN 200410094079 patent/CN1278614C/en not_active Expired - Fee Related
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