CN211686487U - Fresh-cut fruit and vegetable ethanol fumigation fresh-keeping packaging box - Google Patents
Fresh-cut fruit and vegetable ethanol fumigation fresh-keeping packaging box Download PDFInfo
- Publication number
- CN211686487U CN211686487U CN202020224085.2U CN202020224085U CN211686487U CN 211686487 U CN211686487 U CN 211686487U CN 202020224085 U CN202020224085 U CN 202020224085U CN 211686487 U CN211686487 U CN 211686487U
- Authority
- CN
- China
- Prior art keywords
- fresh
- ethanol
- fumigation
- chamber
- inner cylinder
- 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.)
- Expired - Fee Related
Links
Images
Abstract
The utility model belongs to the technical field of the fruit vegetables are stored and transported fresh-keeping, concretely relates to fresh-keeping packing carton of stifling of fresh-cut fruit vegetables ethanol. The packaging box comprises an ethanol fumigation chamber and a storage chamber, wherein the ethanol fumigation chamber is formed by two layers of concentric cylindrical sleeves, and communicated vent holes are formed in the same positions on the walls of the two layers of cylindrical sleeves; the multifunctional box is simple in structure, complete in function and convenient to carry, is a fresh-keeping processing unit and a storage and sale unit, does not need special fumigation processing equipment, and is low in cost.
Description
Technical Field
The utility model belongs to the technical field of the fruit vegetables are stored and transported fresh-keeping, concretely relates to fresh-keeping packing carton of stifling of fresh-cut fruit vegetables ethanol.
Background
Fresh-cut fruits and vegetables are convenient fruit and vegetable products, are gradually loved by fast-paced urban people due to the characteristics of novelty and convenience, and are praised as fruit and vegetable consumption fashion liberated from the kitchen by people in twenty-first century. According to the development trend of the society, fresh-cut fruits and vegetables can gradually replace the traditional fruits and vegetables to come into the field of view of the public, and become the main part of the fruit and vegetable consumption of first-line and second-line cities. However, the fresh-cut fruits and vegetables cause mechanical damage in the processing processes of peeling, cutting and the like, the physiological characteristics of the fruits and vegetables are changed, the ethylene is rapidly released, the respiratory intensity is enhanced, the cell structure is damaged, the cell juice flows outwards, and compared with the complete fruits and vegetables, the phenomena of browning of the fresh-cut surface, reduction of the texture, microbial infection and the like are easier to occur, the color, the texture, the flavor and the nutritional value of the fresh-cut products are seriously influenced, and the shelf life is shortened.
The ethanol can delay the aging and browning of fruits and vegetables, reduce the respiration rate, reduce the consumption of organic matters, enhance the oxidation resistance of the fruits and vegetables, has the sterilization effect, relieves the rot of the fruits and vegetables, better keeps the storage quality of the fruits and vegetables and prolongs the shelf life of the fruits and vegetables. Therefore, ethanol is widely applied to the corrosion prevention and the fresh preservation of fruits and vegetables, and the fruits and vegetables are mainly treated by a method of dipping or fumigating with an ethanol solution, but the dipping method causes ethanol residues, influences the flavor of the fruits and vegetables, and cannot permanently ensure the concentration of the ethanol and the like. The ethanol solution fumigation method is easily affected by external environment, has poor stability and is not easy to operate. The existing liquid ethanol fumigation treatment needs to be provided with a special fumigation device, has a complex structure and a single purpose, and cannot combine fresh-keeping treatment with storage and sale. The patent 'an ethanol fumigation treatment device and fresh-keeping method (application number 201810113672.1) suitable for kiwi fruit is stored' discloses a liquid ethanol fumigation treatment device suitable for kiwi fruit, and the device includes sample room and fumigation room, and the fumigation room is equipped with small-size fan in. No apparatus for fumigation with an ethanol gas generant was found by search.
SUMMERY OF THE UTILITY MODEL
Fresh-keeping not enough to present dipping method, the utility model provides a fresh-keeping packing carton of fresh-cut fruit vegetables ethanol fumigation.
The technical scheme of the utility model is that:
the ethanol fumigation fresh-keeping packaging box for the fresh-cut fruits and vegetables comprises an ethanol fumigation chamber and a storage chamber, wherein the ethanol fumigation chamber is formed by two layers of concentric cylindrical sleeves, and communicated air holes are formed in the same positions on the walls of the two layers of cylindrical sleeves; the box cover, the storage chamber and the water storage layer are sequentially in threaded connection from top to bottom, a ventilating hole is formed in the position, close to the edge, of the box cover, a through hole is formed in the center of the box cover, and the ethanol fumigation chamber penetrates through the through hole and is located in the storage chamber; the bottom of the storage chamber is provided with a draining layer, draining holes are arranged on the draining layer, and a water storage layer is arranged below the draining layer.
Furthermore, the two layers of concentric cylindrical sleeves of the ethanol fumigation chamber comprise an inner cylinder and an outer cylinder, an inner cylinder cover is arranged at the upper end of the inner cylinder, and the inner cylinder cover is matched with the inner cylinder.
Further, the inner cylinder cover is provided with an inner cylinder clamping head, and the inner cylinder clamping head is connected with the inner cylinder clamping groove in a matched mode.
Furthermore, a rotating handle is arranged on the side face of the inner cylinder cover, the rotating handle is rotated, the inner cylinder cover is connected with the inner cylinder clamping groove through an inner cylinder clamping head to drive the inner cylinder to rotate, when the inner cylinder cover rotates to the air holes in the cylinder wall of the inner cylinder and the outer cylinder, the fumigation chamber is communicated with the storage chamber, and otherwise, the ethanol fumigation chamber is isolated from the storage chamber.
Furthermore, the vent holes are multiple and are uniformly distributed and consistent in size.
Further, an outer barrel of the ethanol fumigation chamber is connected to the box cover in a matched mode through an outer barrel clamping head and an outer barrel clamping groove.
Furthermore, the fresh-cut fruit and vegetable ethanol fumigation and preservation packaging box is made of food-grade polypropylene or polyethylene.
Further, the inner cylinder is used for placing the ethanol gas generating agent, and the ethanol gas generating agent powder is filled into a breathable non-woven fabric small bag and then is placed into the inner cylinder.
Further, the ethanol gas generating agent is ethanol solid powder prepared by utilizing a microcapsule technology.
The microcapsule technology is utilized to prepare the liquid ethanol into solid powder, and then the controlled release effect of the solid powder is utilized to carry out fumigation treatment on the fresh-cut fruits and vegetables, so that the volatility of the ethanol is reduced, the stability is enhanced, the storage, the transportation and the use are convenient, the influence of the ethanol by the external environment is avoided, a series of problems of easy volatilization, instability, short action time-effect and the like of the ethanol are solved, the ethanol can be released quantitatively for a long time, a relatively stable protective environment is provided for the fresh-cut fruits and vegetables, the adverse effect on the flavor of the fresh-cut fruits and vegetables is relatively reduced, the problems of an ethanol immersion method and a liquid fumigation method are well solved, the loss of the ethanol is.
Further, the preparation method of the ethanol gas generating agent comprises the following steps: weighing a certain amount of sodium alginate, adding into distilled water at 40-60 ℃, and stirring to prepare a 1-5% sodium alginate solution; adding food-grade absolute ethyl alcohol into the 1-5% sodium alginate solution under stirring, wherein the weight ratio of the sodium alginate to the ethyl alcohol is 1:1-8:1, preferably 4:1, and stirring at 40-60 ℃ for 10-40min to obtain a sodium alginate-ethyl alcohol mixed solution; slowly dripping the sodium alginate-ethanol mixed solution into 1-5% calcium chloride solution while stirring, and continuously stirring for 10-40min after the addition; slowly dripping a chitosan solution with pH value of 5-6 and concentration of 1% -5% dissolved by acetic acid into the mixed solution while stirring, continuously stirring for 10-40min after the addition is finished, and standing overnight; freezing and centrifuging at 4 deg.C and 5000r/min for 10-30min, discarding supernatant, and freeze drying the precipitate to obtain ethanol gas generating agent powder. Wherein the mass ratio of the sodium alginate to the chitosan is 1:1-1:2, and the deacetylation degree of the chitosan is 60-80%. The microcapsule prepared under the condition is a spherical capsule with high membrane strength, regular shape and uniform size, and the ethanol encapsulation efficiency is high.
To the utility model discloses a method for using of fresh-keeping packing carton, the specific operation is, with fruit vegetables surface cleaning, soak 5-15min with 200 ability of honour 600 mug/g sodium hypochlorite solution, further preferred, with fruit vegetables surface cleaning, soak 10min with 200 mug/g sodium hypochlorite solution. The condition can effectively sterilize and does not leave pungent odor.
Peeling fruits and vegetables, cutting, cleaning, uniformly placing fresh cut fruits and vegetables on a draining layer of a storage room, covering a box cover, closing a ventilation hole on the box cover, and assembling an outer barrel and an inner barrel of an ethanol fumigation chamber; placing the small bag filled with the ethanol gas generating agent in the inner cylinder, rotating a rotating handle on the cover of the inner cylinder to enable the vent holes of the inner cylinder and the outer cylinder to correspond one by one, and carrying out fumigation treatment;
after the fumigation is finished, the rotating handle on the inner cylinder cover is rotated reversely to isolate the ethanol fumigation chamber from the storage chamber, the ventilation hole on the fresh-keeping box cover is opened, and the ventilation hole is closed after the ventilation treatment is carried out for 1-3 h; the operations of fumigation, ventilation and storage are all carried out at a proper low temperature and a relative humidity of 90-95 percent for the fresh-cut fruits and vegetables. Furthermore, for fresh-cut apples, the operations of fumigation, ventilation and storage are all carried out at the temperature of 0 +/-1 ℃ and the relative humidity of 90-95 percent; furthermore, for southern fruits, the operations of fumigation, ventilation and storage are all carried out at 5-15 ℃ and at a relative humidity of 90-95%.
The dosage of the ethanol gas generating agent is determined according to different types and storage periods of fresh-cut fruits and vegetables, and is generally 1-10g, preferably 4 g.
The utility model has the advantages that,
the ethanol fumigation fresh-keeping packaging box for fresh-cut fruits and vegetables has the advantages of simple structure, complete functions and portability, is a fresh-keeping processing unit and a storage and sale unit, does not need special fumigation processing equipment, and has low cost; the fumigation treatment is carried out in the storage process of the fresh-cut fruits and vegetables, so that the links are reduced, and the flow is simplified; the sleeve structure of the ethanol fumigation chamber is convenient for controlling the fumigation time and ensures the fumigation effect; the ventilation holes on the box cover are convenient for removing residual ethanol gas so as to avoid influencing the flavor of the fresh-cut fruits and vegetables.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a schematic view of the three-dimensional structure of the ethanol fumigation and preservation packaging box of the present invention.
Fig. 2 is an assembly view of the ethanol fumigation and preservation packaging box of the utility model.
Fig. 3 shows the effect of the method of the present invention on the respiration rate of fresh-cut apples.
Fig. 4 shows the effect of the method of the present invention on the browning degree of fresh-cut apples.
FIG. 5 shows the effect of the method of the present invention on the activity of polyphenol oxidase (PPO) in fresh-cut apples.
FIG. 6 shows the effect of the treatment of fresh cut apples by the method of the present invention on Peroxidase (POD) activity.
FIG. 7 shows the effect of the treatment of fresh-cut apples by the method of the present invention on the Malondialdehyde (MDA) content.
FIG. 8 is a graph showing the effect of the method of the present invention on the total number of colonies.
Fig. 9 shows the effect of the method of the present invention on the sensory evaluation of fresh-cut apples.
1. The inner barrel comprises an inner barrel cover, 2 parts of a rotating handle, 3 parts of an inner barrel clamping head, 4 parts of an inner barrel clamping groove, 5 parts of an inner barrel, 6 parts of an air vent, 7 parts of an outer barrel clamping head, 8 parts of an outer barrel, 9 parts of an air vent, 10 parts of a through hole, 11 parts of a box cover, 12 parts of an outer barrel clamping groove, 13 parts of a storage chamber, 14 parts of a water draining layer, 15 parts of a water draining hole, 16 parts of a water storage layer and 17 parts of an ethanol fumigation chamber.
Detailed Description
In order to make the technical solutions in the present invention better understood, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. Based on the embodiments in the present invention, all other embodiments obtained by a person skilled in the art without creative efforts shall belong to the protection scope of the present invention.
Example 1 ethanol fumigation fresh-keeping packaging box for fresh-cut fruits and vegetables
The utility model discloses a packing carton: including ethanol fumigation chamber 17 and reservoir 13, ethanol fumigation chamber 17 constitute by the cylindric sleeve of two-layer concentric circles, the cylindric sleeve of two-layer concentric circles of ethanol fumigation chamber for inner tube 5 and urceolus 8, the upper end of inner tube 5 sets up inner cylinder lid 1, inner cylinder lid 1 cooperatees with inner tube 5. The inner cylinder cover 1 is provided with an inner cylinder clamping head 3, and the inner cylinder clamping head 3 is connected with an inner cylinder clamping groove 4 in a matching way.
The same position is equipped with the air vent 6 of UNICOM on the section of thick bamboo wall of two-layer cylindric sleeve, air vent 6 be a plurality of to evenly distributed and size are unanimous.
The upper side surface of the inner cylinder cover 1 is provided with a rotating handle 2, the rotating handle is rotated, the inner cylinder cover 1 is connected with an inner cylinder clamping groove 4 through an inner cylinder clamping head 3 to drive the inner cylinder 5 to rotate, when the inner cylinder cover rotates to the air holes 6 on the cylinder wall of the outer cylinder 8 of the inner cylinder 5, one by one, the ethanol fumigation chamber 17 is communicated with the storage chamber 13, otherwise, the ethanol fumigation chamber 17 is isolated from the storage chamber 13.
The packing box also comprises a box cover 11 and a water storage layer 16, wherein the box cover 11, the storage chamber 13 and the water storage layer 16 are sequentially in threaded connection from top to bottom, a ventilating hole 9 is formed in the position, close to the edge, of the box cover 11, a through hole 10 is formed in the center of the box cover 11, and an ethanol fumigation chamber 17 penetrates through the through hole 10 and is positioned in the storage chamber 13; the bottom of the storage chamber 13 is provided with a draining layer 14, a draining hole 15 is arranged on the draining layer 14, and a water storage layer 16 is arranged below the draining layer 14.
An outer cylinder 8 of the ethanol fumigation chamber 17 is connected to a box cover 11 in a matching way through an outer cylinder clamping head 7 and an outer cylinder clamping groove 12.
The used material of fresh-cut fruit vegetables ethanol fumigation fresh-keeping packing carton be food level polypropylene or polyethylene.
The utility model relates to a fresh-cut fruit vegetables ethanol fumigation fresh-keeping packing carton's application method is: the box cover 11 is covered on the top end of the storage chamber 13, the ventilating holes 9 on the box cover 11 are closed, the outer cylinder 8 of the fumigation chamber is placed at the through hole 10 of the box cover 11, and the outer cylinder 8 is fixed on the box cover 11 by connecting the outer cylinder clamping head 7 on the top end of the outer cylinder 8 with the outer cylinder clamping groove 12 on the box cover 11. The inner cylinder 5 is fitted into the outer cylinder 8, and a small bag containing an ethanol gas generating agent is placed in the inner cylinder 5. Covering an inner barrel cover 1, inserting an inner barrel clamping head 3 on the inner barrel cover 1 into a corresponding inner barrel clamping groove 4 on the inner wall of an inner barrel 5, rotating a rotating handle 2 covered on the inner barrel 5 to enable vent holes 6 on the inner and outer two layers of barrel walls of an ethanol fumigation chamber 17 to be in one-to-one correspondence, communicating the ethanol fumigation chamber 17 with a storage chamber 13, enabling ethanol gas volatilized by an ethanol gas generating agent to enter the storage chamber 13 from the vent holes 6 to fumigate fresh-cut fruits and vegetables in the storage chamber 13, reversely rotating the rotating handle 2 on the inner barrel cover after fumigating for a certain time, isolating the ethanol fumigation chamber 17 from the storage chamber 13, and ending the fumigation. And opening the ventilating hole 9 on the preservation box cover 11 for ventilation treatment.
Example 2 ethanol fumigation preservation method for fresh-cut fruits and vegetables-apple
Cleaning the surface of the apple, and soaking for 10min by using a sodium hypochlorite solution of 200 mu g/g. Peeling fructus Mali Pumilae, cutting, and cleaning. 200g of fresh-cut apples are placed in a storage room and uniformly placed on a water draining layer. Covering the box cover, closing the air vent on the fresh-keeping cover, and assembling the outer cylinder and the inner cylinder of the ethanol fumigation chamber; placing the small bag filled with the ethanol gas generating agent in the inner cylinder, rotating a rotating handle on the cover of the inner cylinder to enable the vent holes of the inner cylinder and the outer cylinder to correspond one by one, and carrying out fumigation treatment;
after the fumigation is finished, the rotating handle on the inner cylinder cover is rotated reversely to isolate the ethanol fumigation chamber from the storage chamber, the ventilation hole on the fresh-keeping box cover is opened, and the ventilation hole is closed after the ventilation treatment is carried out for 1 h; the operations of fumigation, ventilation and storage are all carried out at the temperature of 0 +/-1 ℃ and the relative humidity of 90-95 percent.
The preparation method of the ethanol gas generating agent comprises the following steps: weighing a certain amount of sodium alginate, adding into distilled water at 40 ℃, and stirring to prepare a 1-5% sodium alginate solution; adding anhydrous ethanol into the 1-5% sodium alginate solution according to the weight ratio of sodium alginate to ethanol of 4:1, and stirring at 40 deg.C for 30min to obtain sodium alginate-ethanol mixed solution; slowly dripping the sodium alginate-ethanol mixed solution into a 1-5% calcium chloride solution while stirring, and continuously stirring for 30min after the addition; slowly dripping a chitosan solution with pH value of 5-6 and concentration of 1% -5% dissolved by acetic acid into the mixed solution while stirring, continuously stirring for 30min after the addition is finished, and standing overnight; freezing and centrifuging at 4 deg.C and 5000r/min for 30min, discarding supernatant, and freeze drying the precipitate to obtain ethanol gas generating agent powder. Wherein the mass ratio of the sodium alginate to the chitosan is 1:2, and the deacetylation degree of the chitosan is 60-80%.
The dosage of the ethanol gas generating agent is determined according to different types and storage periods of fresh-cut fruits and vegetables, and is generally 1-10g, preferably 4 g.
Test examples
Adopt the utility model discloses a fresh-keeping packing carton, ethanol gas generator quantity is 1, 4, 7, 10g respectively to no ethanol gas generator group is Control (CK), surveys respiratory rate, brown variation degree, polyphenol oxidase (PPO), Peroxidase (POD), Malondialdehyde (MDA) content, colony total number respectively in the storage process to carry out the sense organ evaluation, survey an index every 3d, every is handled repeatedly 3 times, and the average value is got to the result.
Determination of the respiration rate: weighing 200g of fresh-cut apples, placing in a 5L ground reagent bottle, sealing for 3h, and measuring CO with a gas analyzer2Concentration, calculating respiration rate, and releasing CO from fresh-cut fruits and vegetables in unit time and unit mass2In the meter of (a): CO 22mg/(g·h)。
The browning degree is determined by mixing the sample with 1:10 of cooled distilled water, homogenizing at 0 deg.C and 4000r/min, centrifuging for 20min, collecting supernatant, placing in 25 deg.C water bath for 5min, and determining absorbance at 410nm to obtain 10 × A410Indicating the degree of browning. A. the410The absorbance was at a wavelength of 410 nm.
Polyphenol Oxidase (PPO) activity assay: the determination is carried out by a catechol method. Weighing 3g pulp, adding 10ml of 0.05mol L/L PBS buffer solution with pH7.8, grinding in ice bath to homogenate, centrifuging at 10000r/min at 4 ℃ for 10min, and collecting supernatant. Taking 1.5mL of 0.05moL/L PBS buffer solution with pH7.8 and 1.0mL of 0.1moL/L catechol, adding 0.5mL of enzyme extracting solution, measuring the change of the absorbance value of the reaction mixed solution at 420nm, recording every 30s for 3 min. Zeroing with PBS buffer. One activity unit (U) is the change in absorbance of 0.01 for 1min for 1g of sample under the assay conditions. The enzyme activity calculation formula is as follows:
PPO Activity (U/g.min) ═ △ A420·V)/(0.01·Vs·W·t)
In the formula, △ A420Is the change value of the absorbance value under the wavelength of 420 nm; v is the total volume (mL) of the sample extracting solution; vs is the volume (mL) of the sample of extract taken at the time of the determination; w is the sample mass (g); t is the reaction time (min).
Determination of Peroxidase (POD) Activity: measured by guaiacol method. Weighing 3g pulp, adding 10ml of 0.05mol L/L PBS buffer solution with pH7.8, grinding in ice bath to homogenate, centrifuging at 10000r/min at 4 ℃ for 10min, and collecting supernatant. 2.5mL of 0.05moL/L PBS buffer solution with pH7.8, 1.0mL of 2% H2O2 solution, and 1.0mL of 0.05moL/L guaiacol solution were added to 0.5mL of the enzyme extract, and the change in absorbance at 470nm of the reaction mixture was measured and recorded every 1min for 6 min. Zeroing with PBS buffer. One activity unit (U) is the change in absorbance of 0.01 for 1min for 1g of sample under the assay conditions. The enzyme activity calculation formula is as follows:
PPO Activity (U/g.min) ═ △ A470·V)/(0.01·Vs·W·t)
In the formula, △ A470The change value of the absorption value under the wavelength of 470 nm; v is the total volume (mL) of the sample extracting solution; vs is the volume (mL) of the sample of extract taken at the time of the determination; w is the sample mass (g); t is the reaction time (min).
Determination of Malondialdehyde (MDA) content: the test is carried out by a thiobarbituric acid method. Weighing 3g pulp, adding 10mL 10% trichloroacetic acid solution and a small amount of quartz sand, grinding in ice bath to homogenate, centrifuging at 10000r/min at 4 ℃ for 10min, and collecting supernatant. Taking 2mL of the supernatant (adding 2mL of 10% trichloroacetic acid solution into the control group), adding 2mL of 0.6% thiobarbituric acid solution, mixing uniformly, boiling in a water bath for 15min, rapidly cooling, and centrifuging. And taking the supernatant to respectively measure the light absorption values at the wavelengths of 450nm, 532nm and 600 nm. The MDA content was calculated as follows:
C＝6.45(A532-A600)-0.56A450
MDA content (. mu. mol/g) ═ C.V/Vs.W
Wherein C is the MDA concentration (mu mol/L); a. the532、A600、A450Light absorption values at wavelengths of 450nm, 532nm and 600nm respectively; v is the volume of the extract (mL); vs is the volume (mL) of the sample of extract taken at the time of the determination; w is the pulp mass (g).
Determination of the total number of colonies: 10g of a sample with a certain storage period is cut into pieces and placed in a conical flask containing 90mL of sterile water, and the pieces are fully shaken to prepare diluents with different dilutions. Selecting three appropriate dilutions, taking 0.1mL of the dilutions by a pipette into a sterilized, cooled and solidified culture medium, uniformly coating the bacterial suspension by a ring coater, making three dilutions in parallel, turning over a culture dish, and performing colony counting after culturing for 24h at 37 ℃. The number of colonies in the plate was counted and multiplied by the dilution factor to obtain the total number of colonies per gram of sample (in CFU/g).
The sensory evaluation method of the fresh-cut apples comprises the following steps: a sensory evaluation group is composed of 10 trained panelists, the appearance, color, taste and mouthfeel of the samples are comprehensively analyzed, and 9 grades are adopted for total grading (shown in table 1), wherein 9 grades are the best, 1 grade is the worst, and 5 grades are the shelf life end points.
TABLE 1 sensory evaluation criteria for fresh-cut apples
The results of the above tests are shown in FIGS. 3-9.
Synthesize above each item index, adopt the utility model discloses fresh-cut apple is handled to the method, and in the storage process, fresh-cut apple respiratory rate, browning degree, polyphenol oxidase (PPO), Peroxidase (POD) activity, Malondialdehyde (MDA) content, bacterial colony total number all are less than the control group, and the sensory evaluation is higher than the control group, shows that this method can reduce fresh-cut apple brown stain degree, inhibits breathing and microbial growth, delays ageing, prolongs shelf life. The fumigation treatment effect with 4g of ethanol generating agent is the best.
Although the present invention has been described in detail by referring to the drawings in conjunction with the preferred embodiments, the present invention is not limited thereto. Various equivalent modifications or substitutions can be made on the embodiments of the present invention by those skilled in the art without departing from the spirit and substance of the present invention, and these modifications or substitutions are intended to be within the scope of the present invention/any person skilled in the art can easily conceive of changes or substitutions within the technical scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (7)
1. The ethanol fumigation freshness-keeping packaging box for the fresh-cut fruits and vegetables is characterized by comprising an ethanol fumigation chamber and a storage chamber, wherein the ethanol fumigation chamber is formed by two layers of concentric cylindrical sleeves, and communicated air holes are formed in the same positions on the walls of the two layers of cylindrical sleeves; the box cover, the storage chamber and the water storage layer are sequentially in threaded connection from top to bottom, a ventilating hole is formed in the position, close to the edge, of the box cover, a through hole is formed in the center of the box cover, and the ethanol fumigation chamber penetrates through the through hole and is located in the storage chamber; the bottom of the storage chamber is provided with a draining layer, draining holes are arranged on the draining layer, and a water storage layer is arranged below the draining layer.
2. The packaging box according to claim 1, wherein the two concentric cylindrical sleeves of the ethanol fumigation chamber are an inner cylinder and an outer cylinder, an inner cylinder cover is arranged at the upper end of the inner cylinder, and the inner cylinder cover is matched with the inner cylinder.
3. A package according to claim 1, wherein the inner barrel lid is provided with an inner barrel clamp which is fittingly connected to the inner barrel catch.
4. A package according to claim 1, wherein a rotary handle is provided on the upper side of the inner tube lid.
5. A package as claimed in claim 1, wherein the ventilation holes are plural and uniformly distributed and uniform in size.
6. The packaging box according to claim 1, wherein the outer cylinder of the ethanol fumigation chamber is connected to the box cover by matching with a clamping groove of the outer cylinder through an outer cylinder clamping head.
7. The packaging box of claim 1, wherein the ethanol fumigation preservative packaging box for fresh-cut fruits and vegetables is made of food-grade polypropylene or polyethylene.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202020224085.2U CN211686487U (en) | 2020-02-27 | 2020-02-27 | Fresh-cut fruit and vegetable ethanol fumigation fresh-keeping packaging box |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202020224085.2U CN211686487U (en) | 2020-02-27 | 2020-02-27 | Fresh-cut fruit and vegetable ethanol fumigation fresh-keeping packaging box |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN211686487U true CN211686487U (en) | 2020-10-16 |
Family
ID=72778902
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202020224085.2U Expired - Fee Related CN211686487U (en) | 2020-02-27 | 2020-02-27 | Fresh-cut fruit and vegetable ethanol fumigation fresh-keeping packaging box |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN211686487U (en) |
-
2020
- 2020-02-27 CN CN202020224085.2U patent/CN211686487U/en not_active Expired - Fee Related
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107549298A (en) | A kind of solid-state chloride dioxide sustained release agent and its application | |
| CN100506047C (en) | Hickory process rough material preservation fresh-keeping method | |
| CN106135390A (en) | A kind of cherry fresh-keeping method of modified atmosphere packing | |
| CN103876202B (en) | A kind of processing method of fresh Chinese chestnut packaging product | |
| CN104957244B (en) | A kind of fresh-cut thorn tender bud high-concentration oxygen controlled atmospheric packing combination cryopreservation preservation method | |
| CN107712038A (en) | A kind of fresh-keeping method of Table Grape and application | |
| CN105660833A (en) | Preservation method of big cherry by lactic acid bacteria preservative and modified atmosphere packaging | |
| CN108260661A (en) | Edible mushroom coating-film fresh-keeping method | |
| CN107094867A (en) | A kind of method for storing and refreshing of passion fruit | |
| CN103704332B (en) | Preservation method for fresh fruits | |
| CN106135386A (en) | A kind of preservation method of Fructus Mori fresh fruit | |
| CN101228893A (en) | Fresh-cut lotus root fresh-keeping method of modified atmosphere packing with high oxygen | |
| CN103392788A (en) | Modified atmosphere freshness keeping production technology of wild Marsilea quadrifolia | |
| CN103461485A (en) | Fresh preservation method of dried peanut | |
| CN111066875A (en) | Method for preserving fresh-cut Chinese little greens by red-purple LED illumination | |
| CN104522158B (en) | A kind of preservation method of Pleurotus nebrodensis | |
| CN211686487U (en) | Fresh-cut fruit and vegetable ethanol fumigation fresh-keeping packaging box | |
| CN108208146A (en) | A kind of ethanol vapor processing unit and preservation method suitable for blueberry storage | |
| CN107183162A (en) | A kind of preservation method of carambola | |
| CN105211803B (en) | A kind of preparation process of fresh pickles | |
| CN102885129B (en) | Pleurotus eryngii freshness retaining method | |
| CN104957341B (en) | The processing method and original flavor dried fruit binchotan drying means of a kind of original flavor dried fruit | |
| CN105594844A (en) | Mangosteen preservation method | |
| CN111296556A (en) | Fresh-cut fruit and vegetable ethanol fumigation preservation packaging box and preservation method | |
| CN114303749B (en) | Method for inhibiting bacteria of grape surface microorganisms by adopting acidic electrolyzed water |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| GR01 | Patent grant | ||
| 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: 20201016 |