CN1052594A - The preservation method of fruit - Google Patents
The preservation method of fruit Download PDFInfo
- Publication number
- CN1052594A CN1052594A CN 89109534 CN89109534A CN1052594A CN 1052594 A CN1052594 A CN 1052594A CN 89109534 CN89109534 CN 89109534 CN 89109534 A CN89109534 A CN 89109534A CN 1052594 A CN1052594 A CN 1052594A
- Authority
- CN
- China
- Prior art keywords
- fruit
- preservation method
- container
- jujube
- band
- 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.)
- Pending
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 16
- 238000004321 preservation Methods 0.000 title claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000003860 storage Methods 0.000 claims abstract description 6
- 238000010413 gardening Methods 0.000 claims abstract description 3
- 230000005855 radiation Effects 0.000 claims abstract description 3
- 238000007789 sealing Methods 0.000 claims abstract 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 244000144730 Amygdalus persica Species 0.000 abstract description 5
- 235000006040 Prunus persica var persica Nutrition 0.000 abstract description 5
- 235000021022 fresh fruits Nutrition 0.000 abstract description 4
- 210000004209 hair Anatomy 0.000 abstract description 3
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 241001247821 Ziziphus Species 0.000 description 8
- 239000004033 plastic Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000740 bleeding effect Effects 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000004793 Polystyrene Substances 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 229920002223 polystyrene Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The preservation method of a kind of storage practice of gardening product, particularly fruit, this method are will to enter the red ripe phase but still hard crisp fresh fruit, as jujube, clean, dry, as fruit such as band hairs such as peach, Lee, band frosts, then, with these fruit process ultraviolet radiation disinfections, put into container more then without this procedure, deflate, sealing is placed in the freezer of-5 ℃ of-+5 ℃ of temperature and keeps in Dark Place, its storage life can reach more than three months, can be not spoiled, variable color, deliciousness is as before.
Description
The present invention relates to the preservation method of a kind of storage practice of gardening product, particularly fruit.
The preservation method of fruit, always different with the difference of fruit variety.Some fruit ratio is easier to fresh-keeping, and as Guoguang apple, some fruit then is difficult to fresh-keeping, as jujube, peach etc.These contain the more fruit of mineral element potassium, and especially bright jujube generally can only be preserved couple of days, is no more than five days at most.As long as fructus corni has any to damage, will rot therefrom very soon, so it is edible mostly to make dry fruit, preserved fruit, can, liquor-saturated dates.For attempting to preserve bright jujube, the method for quick-frozen previously once on probation and spray liquid, but all not have successfully, the destruction that has fruit structure, the increase that has peculiar smell, so this class be cannot say for sure the fruit of aquatic foods, how preservation and freshness, still unresolved.
Purpose of the present invention is exactly the method that a kind of fruit freshness preserving will be provided, and it is stored as jujube, peach etc. for cannot say for sure bright fruit, make its long term can variable color, spoiled, deliciousness as before.
The object of the present invention is achieved like this: behind the fruit process ultraviolet radiation disinfection with cleaning, put into container, air in the container is extracted out, sealed, place temperature to keep in Dark Place in the freezer of low temperature, its storage life can reach more than three months, and deliciousness as before.
Concrete operation method of the present invention, as described in the following Examples.
To be difficult to fresh-keeping fruit, as jujube, entering the red ripe phase but still in the hard crisp stage, by taking on the tree, clean with clear water, dry, (as fruit such as bands such as peach, Lee hairs, band frosts then without this procedure) is placed in iron wire or the plastic basket, then it is sent into disinfection room, the bright jujube of tiling one deck on the table top that is covered with Polypropylence Sheet of 250 * 250cm, 0.5m has hung at the place 40 watts of ultraviolet generaters thereon, after carrying out illumination-based disinfection 5-8 minute, jujube is stirred, and irradiation is once sterilized in the hope of comprehensively killing again again.After the sterilization jujube packed in the nontoxic compound plastic bag of polystyrene of thick 0.1mm, will pack fruit irradiation 5 minutes with ultraviolet ray again, then the fruit bag is sent into the production 2BJ84-A of the Tianjin space flight mechanical ﹠ electrical corporation type automatic vaccum packager packing of bleeding.At last the fruit bag is deposited in the freezer under-5 ℃ of-+5 ℃ of temperature, keep in Dark Place, its storage life can reach more than three months, and deliciousness as before during taking-up.
Owing to adopt the flexible package of composite plastic bag, bleed back pkt. body and fruit is closely connected, fruit directly bears atmospheric pressure, in addition the later stage fruit itself enters the soft ripe stage, and fruit is squeezed easily and is out of shape, for this reason when adopting flexible package, as charge into nitrogen after bleeding, or the employing rigid container, can prevent then that as goods such as glass or potteries fruit is squeezed and is out of shape, its fresh-keeping degree is better.
In addition,, then be advisable to maintain the original state for the fresh fruit of band hair or band frost, washing or wiping, and can directly carry out series of steps such as ultraviolet ray irradiation, carry out fresh-keeping.
Fruit preservation method, order is as follows:
Plucking fruit-clean-dry-ultraviolet ray shines-stirs fruit-ultraviolet ray and shine-
(peach, Lee etc. are without this procedure) (5-8 branch) (5-8 branch)
Container-the ultraviolet ray of packing into is shone-is sent into automatic vaccum packager-send into freezer and stores.
(5 minutes) (bleed, seal) (5 ℃-+5 ℃)
The present invention is owing to adopted clean fresh fruit, and use the ultraviolet irradiation eliminating bacteria, eradicated the root that causes fruit to rot by bacterial reproduction, adopted vacuum, pack, reduced environment temperature and keep in Dark Place, this has slowed down the respiratory activity of fruit, postpone its maturation, reduce its water evaporates and the dematuration of self, because the fresh-keeping measure of a series of fruit is combined, thereby obtain beyond thought effect, solved the fresh-keeping problem that is difficult to preserve fruit.
The technology of the present invention is to adopt existing plant equipment and ultraviolet sterilization apparatus, and the freezer that can control temperature, so technology is also uncomplicated, but solved and be difficult to the problem that solves in the fruit freshness preserving, cost of the present invention is low, and good refreshing effect has bigger economic benefit and social benefit, allow people winter-spring season energy-conservation have in the past this season eat less than fresh fruit, promotional value is arranged.
Claims (1)
- The preservation method of a kind of storage practice of gardening product, particularly fruit is characterized in that the fruit of cleaning putting into container through behind the ultraviolet radiation disinfection, with air in the container extract out, sealing, place in the freezer of low temperature, keep in Dark Place.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 89109534 CN1052594A (en) | 1989-12-29 | 1989-12-29 | The preservation method of fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 89109534 CN1052594A (en) | 1989-12-29 | 1989-12-29 | The preservation method of fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1052594A true CN1052594A (en) | 1991-07-03 |
Family
ID=4858063
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 89109534 Pending CN1052594A (en) | 1989-12-29 | 1989-12-29 | The preservation method of fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1052594A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1068177C (en) * | 1998-02-25 | 2001-07-11 | 山西省林业科学研究所 | Red date fresh-keeping method by ultraviolet radiation and storced in different low temperature sections |
| CN1073354C (en) * | 1997-11-06 | 2001-10-24 | 宋应禄 | Processing technology for quick-frozen fresh-preserved red dates |
| GB2365749A (en) * | 2000-06-16 | 2002-02-27 | Barfoots Of Botley Ltd | Packaging UV-irradiated food |
| CN103039587A (en) * | 2012-12-20 | 2013-04-17 | 苏州市瀛园农产品研发有限公司 | Freshness keeping method of loquat |
| CN103859006A (en) * | 2014-03-12 | 2014-06-18 | 上海市农业科学院 | Method for fresh-keeping and quarantining fruits |
| CN104247755A (en) * | 2014-09-19 | 2014-12-31 | 福建省农业科学院果树研究所 | Method for yellowing prunus salicina fruits |
-
1989
- 1989-12-29 CN CN 89109534 patent/CN1052594A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1073354C (en) * | 1997-11-06 | 2001-10-24 | 宋应禄 | Processing technology for quick-frozen fresh-preserved red dates |
| CN1068177C (en) * | 1998-02-25 | 2001-07-11 | 山西省林业科学研究所 | Red date fresh-keeping method by ultraviolet radiation and storced in different low temperature sections |
| GB2365749A (en) * | 2000-06-16 | 2002-02-27 | Barfoots Of Botley Ltd | Packaging UV-irradiated food |
| GB2365749B (en) * | 2000-06-16 | 2004-09-01 | Barfoots Of Botley Ltd | Fresh food packaging |
| CN103039587A (en) * | 2012-12-20 | 2013-04-17 | 苏州市瀛园农产品研发有限公司 | Freshness keeping method of loquat |
| CN103859006A (en) * | 2014-03-12 | 2014-06-18 | 上海市农业科学院 | Method for fresh-keeping and quarantining fruits |
| CN103859006B (en) * | 2014-03-12 | 2015-11-18 | 上海市农业科学院 | A kind of method that is fresh-keeping and quarantining treatment is carried out to fruit |
| CN104247755A (en) * | 2014-09-19 | 2014-12-31 | 福建省农业科学院果树研究所 | Method for yellowing prunus salicina fruits |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |