CN1788577A - Fresh-keeping agent for peach and its fresh-keeping method - Google Patents
Fresh-keeping agent for peach and its fresh-keeping method Download PDFInfo
- Publication number
- CN1788577A CN1788577A CN 200510130735 CN200510130735A CN1788577A CN 1788577 A CN1788577 A CN 1788577A CN 200510130735 CN200510130735 CN 200510130735 CN 200510130735 A CN200510130735 A CN 200510130735A CN 1788577 A CN1788577 A CN 1788577A
- Authority
- CN
- China
- Prior art keywords
- peach
- fresh
- bright
- temperature
- keeping agent
- 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.)
- Granted
Links
Images
Abstract
The present invention relates to fruit preserving technology. The fresh peach preserving agent contains potassium permanganate in 0.5-1.5 weight portions, nanometer silver in 1-3 weight portions and sepiolite powder in 3-9 weight portions. The fresh peach preserving process with the fresh peach preserving agent includes the steps of: the pre-treatment of spraying 0.4-0.6 % concentration calcium chloride solution before picking; pre-cooling treatment of cooling the picked peach to storing temperature; sorting and bagging to pack sorted peach inside preserving bag with the fresh peach preserving agent; and storing in cold warehouse at humidity of 85-90 % and certain storing temperature. The present invention has the active effect of lowering peach breath strength, delaying post-mature and prolonging preservation period. Compared with available preserving agent, the present invention has 10-20 days longer preservation period.
Description
Technical field
The present invention relates to a kind of fruit antistaling agent field, relate to a kind of fresh-keeping agent for peach and peach preservation method thereof especially.
Background technology
At present, more influentially on the market can be used for the CT-drupe class fruit special anti-corrosion fresh-keeping mat that the fresh-keeping fresh products of peach is national agricultural products fresh-keeping center, and matching used with it freshness protection package, disadvantage when this technology is used for the peach fresh-retaining preserving is: to storehouse temperature required precision height, when the storehouse temperature fluctuates greater than 0.5 ℃, easily cause bag interior humidity excessive, produce to drip and reveal, antistaling agent injury phenomenon occurs, the water droplet in the bag is prone to the peach rotten.Also have report, the HCF antistaling agent of development, it only has the effect of certain antiseptic and inhibiting bacteria function, reduction respiratory intensity to 12 days short-term storage test.Therefore, also need a kind of more practical, economic, effective fresh-keeping agent for peach and preservation method thereof at present.
Summary of the invention
(1) technical problem that will solve
The objective of the invention is at above-mentioned the deficiencies in the prior art, a kind of fresh-keeping agent for peach that prolongs storage period is provided;
Another object of the present invention provides a kind of bright peach preservation method.
This technical scheme is applied to actual preservation and freshness, can reduce peach respiratory intensity, postpone climacteric, delay ripening time, prolong storage period.
(2) technical scheme
To achieve these goals, the present invention adopts following technical scheme:
Fresh-keeping agent for peach of the present invention is characterized in that it contains potassium permanganate 0.5-1.5 weight portion, Nano Silver 1-3 weight portion and foaming stone powder 3-9 weight portion.
Preferably, described fresh-keeping agent for peach contains potassium permanganate 1 weight portion, Nano Silver 2 weight portions and foaming stone powder 6 weight portions.
Potassium permanganate can absorb the ethene of breathing out in the peach storage; Nano Silver mainly plays bactericidal action; The foaming stone powder can increase the antistaling agent volume, and it is effective to absorb ethene.Potassium permanganate, Nano Silver and foaming stone are product solds on the market, perhaps can prepare according to a large amount of existing documents and materials.
The preparation method of fresh-keeping agent for peach of the present invention is: fully be dissolved into water in according to itself and 1: 6 part by weight of water potassium permanganate, again to wherein adding Nano Silver and foaming stone powder and stirring, obtain a kind of mixture,, in whipping process, can add water in order to stir fast; And then mixture dried naturally or dry, so promptly obtain fresh-keeping agent for peach of the present invention.Fresh-keeping agent for peach is contained in usually in the ventilative cotton bag of dark colour and seals preservation.The fresh-keeping agent for peach use amount is the 1.2%-2.5% of bright peach weight.
The bright peach preservation method of the present invention is characterized in that this method comprises the steps:
(1) pre-treatment: bright peach is sprayed a weight concentration 0.4%-0.6% week about before harvesting calcium chloride water, spray 2-3 time continuously;
(2) measure the freezing point of plucking bright peach, determine reserve temperature, reserve temperature should be higher than 1.2-2.2 ℃ of bright peach freezing point;
(3) pre-cooled processing: the bright peach that will pluck placed temperature 7-9 ℃, the pre-cooled 11-13 of freezer hour of humidity 85%-90%, temperature of ice house was transferred to bright peach reserve temperature again;
(4) select, pack: when bright peach temperature reaches reserve temperature, bright peach is through in the freshness protection package of packing into after selecting, the foregoing fresh-keeping agent for peach of also packing into simultaneously, its amount is the 1.2%-2.5% of bright peach weight, tighten pocket then, be put in the freezer under humidity 85%-90%, the reserve temperature condition and preserve.
Preferably, in described step (1), the weight concentration of calcium chloride solution is 0.5%.
Preferably, in described step (2), the bright peach of harvesting in the freezer of 8 ℃ of temperature, humidity 85%-90% pre-cooled 12 hours;
Preferably, in described step (4), employed freshness protection package is that thickness is the nanometer bag of 0.045mm～0.06mm.
Preferably, in described step (3), the amount of described fresh-keeping agent for peach is 1.8% of the bright peach weight of adorning.
(3) beneficial effect
The advantage and the good effect of fresh-keeping agent for peach of the present invention are: can reduce peach respiratory intensity, postpone climacteric, delay ripening time, prolong storage period, compare with existing antistaling agent, freshness date can prolong 10～20 days.
Bright peach preservation method of the present invention has adopted fresh-keeping agent for peach of the present invention, sprays calcium chloride water and carry out pre-cooled processing before bright peach is adopted, and determines suitable reserve temperature according to bright peach freezing point simultaneously, is beneficial to prolong storage period.
Description of drawings
Fig. 1 is the respiratory intensity comparison diagram;
Fig. 2 is a sensory evaluation comparison diagram before the shelf;
Fig. 3 is a sensory evaluation comparison diagram behind the shelf;
Fig. 4 is the variation comparison diagram of shelf provitamin C content;
Fig. 5 is the variation comparison diagram of Vit C contents behind the shelf;
Fig. 6 is the variation comparison diagram of hardness before the shelf;
Fig. 7 is the variation comparison diagram of hardness behind the shelf.
A represents to use fresh-keeping agent for peach of the present invention among these figure, adopts the resulting curve of preservation method of the present invention; B represents to use the special-purpose fresh-keeping mat of drupe class and the freshness protection package at national agricultural products fresh-keeping center, adopts the resulting curve of conventional storage practice.
The specific embodiment
Below in conjunction with accompanying drawing, further describe the specific embodiment of fresh-keeping agent for peach of the present invention, but be not used for limiting protection scope of the present invention.
The preparation of fresh-keeping agent for peach
1kg potassium permanganate is dissolved in the 6kg water, treat that potassium permanganate fully dissolves after, to wherein adding Nano Silver 2kg and foaming stone powder 6kg, add water while stirring again, up to potassium permanganate, add Nano Silver and foaming stone mixes, obtain mixture; And then mixture dried naturally, obtain containing the fresh-keeping agent for peach of the present invention of potassium permanganate 1kg, Nano Silver 2kg, foaming stone granulate 6kg like this.Described potassium permanganate, Nano Silver and foaming stone granulate all can have been bought on market.
The preparation of fresh-keeping agent for peach
0.5kg potassium permanganate is dissolved in the 3kg water, treat that potassium permanganate fully dissolves after, to wherein adding Nano Silver 3kg and foaming stone powder 8kg, add water while stirring again, up to potassium permanganate, add Nano Silver and foaming stone mixes, obtain mixture; And then, obtain containing the fresh-keeping agent for peach of the present invention of potassium permanganate 0.5kg, Nano Silver 3kg, foaming stone granulate 8kg like this with the mixture oven dry.Described potassium permanganate, Nano Silver and foaming stone granulate all can have been bought on market.
The preparation of fresh-keeping agent for peach
Method according to present embodiment 1 prepares, difference is to select varying in weight of raw material for use, be potassium permanganate 1.5kg, Nano Silver 1kg, foaming stone powder 3kg, the water yield that is used to dissolve potassium permanganate is 9kg, obtains containing the fresh-keeping agent for peach of the present invention of potassium permanganate 1.5kg, Nano Silver 1kg, foaming stone powder 3kg.Described potassium permanganate, Nano Silver and foaming stone granulate all can have been bought on market.
The preparation of fresh-keeping agent for peach
Method according to present embodiment 2 prepares, difference is to select varying in weight of raw material for use, be that the water yield that potassium permanganate 1.2kg, Nano Silver 2.5kg, foaming stone powder 9kg are used to dissolve potassium permanganate is 7.2kg, obtain containing the fresh-keeping agent for peach of the present invention of potassium permanganate 1.2kg, Nano Silver 2.5kg, foaming stone powder 9kg.Described potassium permanganate, Nano Silver and foaming stone granulate all can have been bought on market.
Bright peach preservation method of the present invention comprises the steps:
(1) pre-treatment: the bright peach of Kubo is sprayed weight concentration week about before harvesting be 0.5% calcium chloride water, spray 2-3 time continuously, each sprinkling amount is sprayed onto with all peach fruit surfaces and gets final product, and has sprayed for the last time after 2 days and has plucked, and plucks and forbids watering to peach the last week; This pre-treatment step can improve the storage property of bright peach;
(2) pluck the bright peach of Kubo, and measure the freezing point of the bright peach of this batch Kubo: the morning of fine day dew do the back and pluck at 3-4 o'clock in the afternoon, and choose peach fruits maturity and be 7 one-tenth, fruit colour is green little white, and the bright peach that does not have wound, no disease and pest is prepared storage, the several bright peach of choosing simultaneously wherein is-1.2 ℃ with traditional bright peach freezing point of method mensuration Kubo, should be higher than 1.2-2.2 ℃ of bright peach freezing point according to reserve temperature, thereby the bright peach reserve temperature of Kubo is defined as 0～1 ℃;
(3) pre-cooled processing: the bright peach that will pluck placed the freezer of 8 ℃ of temperature, humidity 90% pre-cooled 12 hours, to dispel field heat; Again temperature of ice house is transferred to 1 ℃ of the bright peach reserve temperature of Kubo;
(4) select, pack: when bright peach temperature reaches reserve temperature, bright peach is in the nanometer bag of 0.045mm through the thickness of packing into after selecting, the embodiment 1 described fresh-keeping agent for peach of also packing into simultaneously, its amount is 1.8% of bright peach weight, tighten pocket then, be put in the freezer of 1 ℃ of humidity 88%, reserve temperature and preserve.
Bright peach after 15 days, all carries out the mensuration of every index according to method storage of the present invention weekly.Its index and method of testing are as follows:
(1) respiratory intensity: use GXH-3051 type infrared analyzer to measure;
(2) sensory evaluation: taste test is formed taste panel by 3-5 people, evaluates by the project that table 1 is listed, and summarized results is as the taste test result.
The subjective appreciation index (quantification) of table 1 fruit
| The subjective | |||||
| Look | |||||
| 2 is special good | 1 is good | 0 is general | -1 is bad | -2 is poor | |
| The | 2 is dense | 1 is dense | 0 is denseer | -1 is light | -2 is extremely light |
| Peculiar smell | -2 have | -1 has slightly | 0 does not have | ||
| | 0 is not bitter | -1 is bitter slightly | -2 hardships | -3 is extremely bitter | |
| | 0 does not have | -1 is more puckery | -2 is puckery | -3 is extremely puckery | |
| | 2 is sweet | 1 sweet and | 0 acid | -1 is tasteless | -2 taste |
| Juice | |||||
| 2 juice are many | 1 is general | 0 juice is | |||
| Quality | |||||
| 2 is tender crisp | 1 hard tough chaffization | -1 lignifying | -2 soft silk flosses | ||
(3) Vit C contents: the 2-6 dichloroindophenol titration measuring that adopts those skilled in the art to know
(4) soluble solid content: adopt hand-held pol refractometer to measure
(5) total acid content: adopt determination of acid-basetitration
(6) hardness: adopt GY-1 type hardness of fruit instrumentation fixed
(7) browning index, rotting rate
Measure every index, compared with the prior art, it is as follows to sum up advantage of the present invention and good effect
Test results and analysis
A group: use fresh-keeping agent for peach of the present invention, adopt preservation method of the present invention;
B group: use the special-purpose fresh-keeping mat of drupe class and the freshness protection package at national agricultural products fresh-keeping center, conventional storage practice.
(1) Fig. 1 is seen in the variation of respiratory intensity
Fig. 1 ordinate is represented respiratory intensity, and unit is mlCO
2/ kgh; Abscissa represents to preserve fate, and unit is the sky.As seen from Figure 1: it is the 35th day that respiratory climacteric appears in the A group, and it is the 28th day that respiratory climacteric appears in the B group, this shows that adopting fresh-keeping agent for peach of the present invention and preservation method, bright peach respiratory climacteric to postpone occurs in a week, and peak value is little.
(2) Fig. 2 and Fig. 3 are seen in sensory evaluation
Fig. 2 ordinate is represented the preceding sensory evaluation quantizating index of shelf; Abscissa represents to preserve fate, and unit is the sky.As seen from Figure 2: the storage of A group is in the time of 63 days, the sensory evaluation quantizating index still maintains higher level, be that mouthfeel is better, the storage of B group is after 35 days, sensory evaluation quantizating index decrease speed is very fast, this shows and adopt fresh-keeping agent for peach of the present invention and preservation method, can keep the original local flavor of bright peach preferably.
Fig. 3 ordinate is represented sensory evaluation quantizating index behind the shelf; Abscissa represents to preserve fate, and unit is the sky.As seen from Figure 3: behind 14-55 days the shelf of A group storage, the sensory evaluation quantizating index maintains on the level between the 4-6.3 substantially, be that mouthfeel is better, the sensory evaluation quantizating index descends to some extent in the time of 55-63 days, behind 28-46 days the shelf of B group storage, the sensory evaluation quantizating index descends rapidly, in the time of 46-63 days, the sensory evaluation quantizating index rises to some extent, but the sensory evaluation quantizating index in the time of the 63rd day be positioned at the A group index same period below, this shows and adopt fresh-keeping agent for peach of the present invention and preservation method, can keep the original local flavor of bright peach preferably.Preserve after 46 days, the fresh-keeping effect of A group peach obviously is better than the B group behind the shelf.
(3) before the shelf, Fig. 4 and Fig. 5 are seen in the variation of Vit C contents behind the shelf
Fig. 4 ordinate is represented the content of shelf provitamin C; Unit is the mg/100g sample, and abscissa represents to preserve fate, and unit is the sky.As seen from Figure 4: the storage of A group is after 21 days, and ascorbic content decrease speed this shows and adopts fresh-keeping agent for peach of the present invention and preservation method obviously than delaying that the B group is preserved, can keep ascorbic content preferably.
Fig. 5 ordinate is represented ascorbic content behind the shelf; Unit is the mg/100g sample, and abscissa represents to preserve fate, and unit is the sky.As seen from Figure 5: behind 28 days the shelf of A group storage, the decrease speed of Vit C contents this shows and adopts fresh-keeping agent for peach of the present invention and preservation method obviously than delaying that the B group is preserved, can keep ascorbic content preferably.
(4) before the shelf, Fig. 6 and Fig. 7 are seen in the variation of hardness behind the shelf
Fig. 6 ordinate is represented the variation of the preceding hardness of shelf; Unit is kg/cm
2, abscissa represents to preserve fate, and unit is the sky.As seen from Figure 6: when preserving 28 days, respiratory climacteric occurs, the hardness of bright peach descends, other storage times, and the firmness change of bright peach is little, and A group hardness is slightly larger than the B group.
Fig. 7 ordinate is represented the variation of hardness behind the shelf; Unit is kg/cm
2, abscissa represents to preserve fate, and unit is the sky.As seen from Figure 7: whole storage period, the firmness change of bright peach is little, and A group hardness is slightly larger than the B group.
(5) variation of soluble solid content
The variation of soluble solid content is very little in more than 60 day the storage, and difference is also little between two groups.
(6) browning index, rotting rate statistics
The storage of A group is in the time of 50 days, and sampling and testing does not have brown stain and rotten;
When preserving 63 days, sampling and testing, browning index are 4%, and rotting rate is 2.5%;
The storage of B group had brown stain and putrefactive phenomenon in the time of 46 days;
When preserving 50 days, sampling and testing, browning index are 7%, and rotting rate is 2.5%;
When preserving 63 days, sampling and testing, browning index are 8.35%, and rotting rate is 3.5%.
Bright peach preservation method of the present invention comprises the steps:
(1) pre-treatment: the bright peach of Kubo is sprayed weight concentration week about before harvesting be 0.4% calcium chloride water, spray 2 times continuously, each sprinkling amount is sprayed onto with all peach fruit surfaces and gets final product, and has sprayed for the last time after 2 days and has plucked, and plucks and forbids watering to peach the last week; This pre-treatment step can improve the storage property of bright peach;
(2) pluck the bright peach of Kubo, and measure the freezing point of the bright peach of this batch Kubo: the morning of fine day dew do the back and pluck at 3-4 o'clock in the afternoon, and choose peach fruits maturity and be 7 one-tenth, fruit colour is green little white, and the bright peach that does not have wound, no disease and pest is prepared storage, the several bright peach of choosing simultaneously wherein is-1.2 ℃ with traditional bright peach freezing point of method mensuration Kubo, should be higher than 1.2-2.2 ℃ of bright peach freezing point according to reserve temperature, thereby reserve temperature is defined as 0～1 ℃;
(3) pre-cooled processing: the bright peach after will plucking placed the freezer of 9 ℃ of temperature, humidity 85% pre-cooled 11 hours, to dispel field heat; Again temperature of ice house is transferred to 0 ℃ of the bright peach reserve temperature of Kubo;
(4) select, pack: when bright peach temperature reaches reserve temperature, bright peach is in the nanometer bag of 0.06mm through the thickness of packing into after selecting, also pack into the simultaneously fresh-keeping agent for peach of embodiment 2, its amount is 2.5% of bright peach weight, tighten pocket then, be put in the freezer of 0 ℃ of humidity 90%, reserve temperature and preserve.
Wherein, employed nanometer bag in the described step (4) under the relatively thinner situation of thickness, as 0.03mm, also can use two nanometer bag for packing fruits on together.
Bright peach after 15 days, all carries out the mensuration of every index according to method storage of the present invention weekly.Its index and method of testing are with embodiment 5.
Test results and analysis
A group: use fresh-keeping agent for peach of the present invention, adopt preservation method of the present invention;
B group: use the special-purpose fresh-keeping mat of drupe class and the freshness protection package at national agricultural products fresh-keeping center, conventional storage practice.
(1) variation of respiratory intensity and Fig. 1 are close, and B organizes bright peach respiratory climacteric and postpones appearance in 8 days than the A group, and peak value is little.
(2) sensory evaluation and Fig. 2 and Fig. 3 are close
(3) before the shelf, variation and Fig. 4 of Vit C contents is close with Fig. 5 behind the shelf.
(4) before the shelf, variation and Fig. 6 of hardness is close with Fig. 7 behind the shelf
(5) variation of soluble solid content, in more than 60 day the storage variation of soluble solid content very little, difference is also little between two groups.
(6) browning index, rotting rate statistics
The storage of A group is in the time of 50 days, and sampling and testing does not have brown stain and rotten;
When preserving 63 days, sampling and testing, browning index are 3%, and rotting rate is 2%;
The storage of B group had brown stain and putrefactive phenomenon in the time of 46 days;
When preserving 50 days, sampling and testing, browning index are 8%, and rotting rate is 3%;
When preserving 63 days, sampling and testing, browning index are 9%, and rotting rate is 5%.
Embodiment 6
Bright peach preservation method of the present invention comprises the steps:
(1) pre-treatment: " No. 33, Beijing " bright peach is sprayed weight concentration week about before harvesting be 0.6% calcium chloride water, spray 3 times continuously, each sprinkling amount is sprayed onto with all peach fruit surfaces and gets final product, and has sprayed for the last time after 3 days and has plucked, and plucks and forbids watering to peach the last week; This pre-treatment step can improve the storage property of bright peach;
(2) pluck " No. 33, Beijing " bright peach, and measure the freezing point of the bright peach of this batch " No. 33, Beijing ": the morning of fine day dew afterwards dried and pluck at 3-4 o'clock in the afternoon, and choose peach fruits maturity and be 7 one-tenth, fruit colour is green little white, and the bright peach that does not have wound, no disease and pest is prepared storage, the several bright peach of choosing simultaneously wherein is-2.3 ℃ with traditional method mensuration " No. 33, Beijing " bright peach freezing point, thereby " No. 33, Beijing " bright peach reserve temperature is defined as-1.1～-0.1 ℃;
(3) pre-cooled processing: the bright peach after will plucking placed the freezer of 7 ℃ of temperature, humidity 85-90% pre-cooled 13 hours, to dispel field heat; Temperature of ice house is transferred to " No. 33, Beijing " bright peach reserve temperature-1 ℃, " No. 33, Beijing " bright peach reserve temperature all is feasible in-1.1～-0.1 ℃ of scopes again,
(4) select, pack: when bright peach temperature reaches reserve temperature, bright peach is in the nanometer bag of 0.05mm through the thickness of packing into after selecting, also pack into the simultaneously fresh-keeping agent for peach of embodiment 3, its amount is 1.2% of bright peach weight, tighten pocket then, be put in the freezer of humidity 85%, reserve temperature-1 ℃ and preserve.
Bright peach after 15 days, all carries out the mensuration of every index according to method storage of the present invention weekly.Its index and method of testing are with embodiment 5.
Test results and analysis
A group: use fresh-keeping agent for peach of the present invention, adopt preservation method of the present invention;
B group: use the special-purpose fresh-keeping mat of drupe class and the freshness protection package at national agricultural products fresh-keeping center, conventional storage practice.
(1) variation of respiratory intensity and Fig. 1 are close, and B organizes bright peach respiratory climacteric and postpones appearance in 7 days than the A group, and peak value is little.
(2) sensory evaluation and Fig. 2 and Fig. 3 are close.
(3) before the shelf, variation and Fig. 4 of Vit C contents is close with Fig. 5 behind the shelf.
(4) before the shelf, variation and Fig. 6 of hardness is close with Fig. 7 behind the shelf.
(5) variation of soluble solid content, in more than 60 day the storage variation of soluble solid content very little, difference is also little between two groups.
(6) browning index, rotting rate statistics
The storage of A group is in the time of 50 days, and sampling and testing does not have brown stain and rotten;
When preserving 63 days, sampling and testing, browning index are 4%, and rotting rate is 3%;
The storage of B group had brown stain and putrefactive phenomenon in the time of 46 days;
When preserving 50 days, sampling and testing, browning index are 8.5%, and rotting rate is 4%;
When preserving 63 days, sampling and testing, browning index are 10%, and rotting rate is 5.5%.
More than be preferred forms of the present invention, according to content disclosed by the invention, some identical, replacement schemes that those of ordinary skill in the art can expect apparently all should fall into the scope of protection of the invention.
Claims (7)
1. fresh-keeping agent for peach is characterized in that it contains potassium permanganate 0.5-1.5 weight portion, Nano Silver 1-3 weight portion and foaming stone powder powder 3-9 weight portion.
2. fresh-keeping agent for peach according to claim 1 is characterized in that it contains potassium permanganate 1 weight portion, Nano Silver 2 weight portions and foaming stone powder 6 weight portions.
3. a preservation method that uses fresh-keeping agent for peach as claimed in claim 1 or 2 is characterized in that comprising the steps:
(1) pre-treatment: bright peach is sprayed a weight concentration 0.4%-0.6% week about before harvesting calcium chloride water, spray 2-3 time continuously;
(2) measure the freezing point of plucking bright peach, determine reserve temperature, reserve temperature should be higher than 1.2-2.2 ℃ of bright peach freezing point;
(3) pre-cooled processing: the bright peach that will pluck placed temperature 7-9 ℃, the pre-cooled 11-13 of freezer hour of humidity 85%-90%, temperature of ice house was transferred to bright peach reserve temperature again;
(4) select, pack: when bright peach temperature reaches reserve temperature, bright peach is through in the freshness protection package of packing into after selecting, the foregoing fresh-keeping agent for peach of also packing into simultaneously, its amount is the 1.2%-2.5% of bright peach weight, tighten pocket then, be put in the freezer under humidity 85%-90%, the reserve temperature condition and preserve.
4. preservation method according to claim 3 is characterized in that in described step (1), the weight concentration of calcium chloride solution is 0.5%.
5. preservation method according to claim 3 is characterized in that in described step (2), the bright peach of harvesting in the freezer of 8 ℃ of temperature, humidity 85%-90% pre-cooled 12 hours;
6. preservation method according to claim 3 is characterized in that in described step (4), and employed freshness protection package is that thickness is the nanometer bag of 0.045mm～0.06mm.
7. preservation method according to claim 3 is characterized in that the amount of described fresh-keeping agent for peach is 1.8% of the bright peach weight of adorning in described step (3).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101307357A CN1330244C (en) | 2005-12-26 | 2005-12-26 | Fresh-keeping agent for peach and its fresh-keeping method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101307357A CN1330244C (en) | 2005-12-26 | 2005-12-26 | Fresh-keeping agent for peach and its fresh-keeping method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1788577A true CN1788577A (en) | 2006-06-21 |
| CN1330244C CN1330244C (en) | 2007-08-08 |
Family
ID=36786853
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005101307357A Expired - Fee Related CN1330244C (en) | 2005-12-26 | 2005-12-26 | Fresh-keeping agent for peach and its fresh-keeping method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1330244C (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455436B (en) * | 2008-12-26 | 2011-04-27 | 江苏维斯康纳米银有限公司 | Beiyin detoxification degerming antistaling agent and manufacture method and use thereof |
| CN102652518A (en) * | 2012-05-22 | 2012-09-05 | 内蒙古自治区园艺所 | Method for prolonging storage period of Hetao honeydew melons |
| CN101715809B (en) * | 2009-12-14 | 2012-11-21 | 大连市金州区金科科技培训服务中心 | Special preservative for processing peach and preparation method thereof |
| CN103385284A (en) * | 2013-07-04 | 2013-11-13 | 南京大学 | Biological chemical physical comprehensive long-acting fresh-keeping and storage method for honey peach |
| CN103548993A (en) * | 2013-11-08 | 2014-02-05 | 贵阳学院 | Fresh-keeping method for prolonging storage period of kiwi fruits |
| CN104472668A (en) * | 2014-12-30 | 2015-04-01 | 河北科技师范学院 | Green asparagus preservation method |
| CN104286158B (en) * | 2014-11-08 | 2016-05-25 | 宁波市江东农茹生物科技有限公司 | A kind of honey peach gather before preservative specially |
| CN106070554A (en) * | 2016-06-23 | 2016-11-09 | 中国农业机械化科学研究院 | A kind of Fructus Momordicae charantiae controlled atmospheric packing preservation method |
| CN107156289A (en) * | 2017-05-15 | 2017-09-15 | 重庆凰巢实业有限公司 | A kind of fresh-keeping of vegetables bactericidal agent and preparation method thereof |
| CN108029749A (en) * | 2017-12-06 | 2018-05-15 | 宁波市农业科学研究院 | A kind of honey peach method for storing and refreshing |
| CN108029754A (en) * | 2017-12-29 | 2018-05-15 | 宁波市农业科学研究院 | A kind of fruits and vegetables composite preservative and its preparation and application method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54138146A (en) * | 1978-04-18 | 1979-10-26 | Daiichi Nozai Kk | Freshness preserving agent for vegetables * fruits and flowers |
-
2005
- 2005-12-26 CN CNB2005101307357A patent/CN1330244C/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455436B (en) * | 2008-12-26 | 2011-04-27 | 江苏维斯康纳米银有限公司 | Beiyin detoxification degerming antistaling agent and manufacture method and use thereof |
| CN101715809B (en) * | 2009-12-14 | 2012-11-21 | 大连市金州区金科科技培训服务中心 | Special preservative for processing peach and preparation method thereof |
| CN102652518A (en) * | 2012-05-22 | 2012-09-05 | 内蒙古自治区园艺所 | Method for prolonging storage period of Hetao honeydew melons |
| CN103385284A (en) * | 2013-07-04 | 2013-11-13 | 南京大学 | Biological chemical physical comprehensive long-acting fresh-keeping and storage method for honey peach |
| CN103385284B (en) * | 2013-07-04 | 2014-10-22 | 南京大学 | Biological chemical physical comprehensive long-acting fresh-keeping and storage method for honey peach |
| CN103548993A (en) * | 2013-11-08 | 2014-02-05 | 贵阳学院 | Fresh-keeping method for prolonging storage period of kiwi fruits |
| CN104286158B (en) * | 2014-11-08 | 2016-05-25 | 宁波市江东农茹生物科技有限公司 | A kind of honey peach gather before preservative specially |
| CN104472668A (en) * | 2014-12-30 | 2015-04-01 | 河北科技师范学院 | Green asparagus preservation method |
| CN106070554A (en) * | 2016-06-23 | 2016-11-09 | 中国农业机械化科学研究院 | A kind of Fructus Momordicae charantiae controlled atmospheric packing preservation method |
| CN107156289A (en) * | 2017-05-15 | 2017-09-15 | 重庆凰巢实业有限公司 | A kind of fresh-keeping of vegetables bactericidal agent and preparation method thereof |
| CN108029749A (en) * | 2017-12-06 | 2018-05-15 | 宁波市农业科学研究院 | A kind of honey peach method for storing and refreshing |
| CN108029754A (en) * | 2017-12-29 | 2018-05-15 | 宁波市农业科学研究院 | A kind of fruits and vegetables composite preservative and its preparation and application method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1330244C (en) | 2007-08-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1788577A (en) | Fresh-keeping agent for peach and its fresh-keeping method | |
| CN1655684A (en) | Methods for preserving fresh produce | |
| US20190335775A1 (en) | Method for Preservation of Fresh Plants by Vacuum Pre-Cooling Synchronously Combined with Modified Atmosphere Technique | |
| CN107889879B (en) | Green accurate preservative and fresh-keeping method for grapes and application thereof | |
| CN103999929B (en) | A kind of apple, pears antistaling agent and using method thereof | |
| CN105410845B (en) | The method of halogen material and marinated food made of spice, spice | |
| CN103053675A (en) | Storage and fresh-keeping comprehensive treatment method for Huangguan pears | |
| CN107811030B (en) | Green accurate preservative and fresh-keeping method for blueberries and application thereof | |
| CN1788576A (en) | Preparation method of retort roast chestnuts using far infrared ray thawing | |
| CN105104510A (en) | Fresh-preservation method for figs | |
| CN1867262A (en) | Process for producing compression-molded dry foodstuff | |
| CN107042132A (en) | A kind of improved scented rice method for producing | |
| CN104365827B (en) | The keeping storage method of fresh of one breeder fir | |
| CN104146058A (en) | Fresh keeping method for controlling decaying of red bayberries after being picked and degradation of anthocyanin by using composite coating films | |
| CN1068771C (en) | Method of preserving food or the like in nonfrozen state in temperature zone below icing point | |
| Karacali et al. | Effects of harvest maturity and precooling on fruit quality and longevity of'Bursa Siyahi'figs (Ficus carica L.) | |
| CN1911108A (en) | Antistaling agent of seaweed and antistaling method | |
| CN1871925A (en) | Method of anti oxygen, bactericin for preserving longan, lichee | |
| Kamal et al. | Effect of respiratory gases (O2; CO2) on shelf-life of fresh oyster mushrooms packaged with different sealable polymeric materials | |
| CN100340173C (en) | Keeping fresh and protecting color for fruits of longan | |
| Mirdehghan et al. | Preharvest foliar application of putrescine and spermine on postharvest quality of fresh pistachio | |
| CN106615054A (en) | Storage and fresh-keeping comprehensive treatment method for Huangguan pears | |
| CN107980895B (en) | Persimmon fruit crispness-keeping mildew-proof green precise preservation method and application thereof | |
| JPH08116867A (en) | Low-temperature storage of vegetable, fruit, etc., with ethylene gas | |
| CN114794222B (en) | Fresh-cut baby cabbage preservation method suitable for market demand and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070808 Termination date: 20201226 |