CN106615065A - Composition for preservation of fruits and vegetables and preservation method - Google Patents
Composition for preservation of fruits and vegetables and preservation method Download PDFInfo
- Publication number
- CN106615065A CN106615065A CN201610943608.7A CN201610943608A CN106615065A CN 106615065 A CN106615065 A CN 106615065A CN 201610943608 A CN201610943608 A CN 201610943608A CN 106615065 A CN106615065 A CN 106615065A
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- Prior art keywords
- fruits
- vegetables
- storage
- potassium permanganate
- fruit
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention discloses a composition for preservation of fruits and vegetables and a physical preservation method improving storage effects of the fruits and vegetables, and belongs to the technical filed of fruit and vegetable preservation. Diatomaceous earth soaked with biochar, lime and potassium permanganate is mainly used as a filler to be respectively loaded into non-woven fabric bags and opened containers, and the fruits and vegetables are put together into a cold storage to be stored. The method can significantly reduce the contents of ethylene and carbon dioxide in the cold storage during a storage period, removes moldy odors in the cold storage, improves the environment inside the storage, delays the decreases of soluble solids and titratable acids in the fruits and vegetables during the storage process, increases the solid to acid ratio of the fruits, reduces the weight loss ratio of the fruits and vegetables, inhibits accumulations of substances with peculiar smells (ethanol, acetaldehyde, methanol, etc.), better maintains the original freshness, color and luster, and flavored quality of the fruits and vegetables, and reaches the purpose of maintaining the quality of the fruits and vegetables.
Description
Technical field
The present invention relates to postharvest technology of fruits and vegetables field, more particularly to a kind of preserving fruit and vegetable utilizing composition and carried out using it fresh-keeping
Method.
Background technology
Postharvest fruit and vegetable preservation and freshness be agricultural product production continuity, keep fruit-vegetable quality be people pursue important goal it
One, it is the problem that must be solved in fruit vegetables storing, transport, circulation.Freezer is one of fruit vegetables storing mode, can effectively reduce fruit
Real rotting rate, the quality for keeping fruit higher.But because of the environmental system of freezer opposing seal, ventilation is faced during Long-Time Service
Ventilation is bad, and pathogenic microorganism kills the particular problem such as difficulty, and it is serious to easily cause musty in storehouse, fruit in anaphase storage storehouse
The smell substances such as ethanol, acetaldehyde are accumulated in a large number, quality decline, reduced shelf-life.Fruits and vegetables smell substance in order to slow down freezer
Accumulation, improves storage environment or improves tolerance of the fruits and vegetables to bad storage environment, improves Storage in cold bank effect, extends and protects
The purpose in fresh life-span, while taking into account the consideration of and ecological environment security edible to fruits and vegetables, adopts rear physical treatment and increasingly causes people
Concern.Physical treatment is the important technique measure for maintaining quality after fruits and vegetables Bian, ventilation be improve in freezer gas into
The conventional method divided, but can accelerate cold consumption in storehouse while ventilation, and aggravate fruits and vegetables dehydration.Charcoal is national in recent years
Agricultural crop straw and orchard that emphasis is supported prune the new product of branch comprehensive utilization exploitation, are applied to post-harvest fresh-keeping neck
Domain, has further expanded the utilization scope of charcoal.
The content of the invention
For problems of the prior art, the present invention is provided a kind of preserving fruit and vegetable utilizing composition and is carried out using it fresh-keeping
Method, the preserving fruit and vegetable utilizing composition can effectively reduce peculiar smell, musty in environment, reduce the gas such as ethene and carbon dioxide in environment
Body content, reduces the content of smell substance such as ethanol, acetaldehyde and methyl alcohol etc. in fruits and vegetables, hence it is evident that improve the effect of fruit-vegetable quality holding
Really, commodity value is improved.
Specific technical scheme of the invention is as follows：
The present invention provides a kind of preserving fruit and vegetable utilizing composition, including the component of following weight portion：50-100 part charcoals, 1-5
Part lime, diatomite of the 1-2 parts containing potassium permanganate.
Above-mentioned preserving fruit and vegetable utilizing composition, preferably includes the component of following weight portion：60-80 part charcoals, 2-4 part lime,
Diatomite of the 1-2 parts containing potassium permanganate.
Preferably, the potassium permanganate and the diatomaceous mass ratio are 1:20～50, preferably 1:30～40.Its
In, the diatomite containing potassium permanganate is prepared by following methods：Potassium permanganate saturated aqueous solution is mixed into system with diatomite
It is standby to form.Preferably, the diatomite absorbs the potassium permanganate saturated aqueous solution to saturation state.
Described charcoal is under low-oxygen environment, to be given up by the timber of Pintsch process, grass, cornstalk or other crops
What thing was carbonized and obtained, the present invention biological carbon that preferably timber makes.Both lime and diatomite were required within the shelf-life.
The present invention also provides a kind of preservation method using above-mentioned preserving fruit and vegetable utilizing composition, specifically, by the charcoal,
The lime and the diatomite containing potassium permanganate be put into proportion fruits and vegetables storage closed environment in, the charcoal with
The weight ratio of the fruits and vegetables is 1:100～500, preferably 1：200～400, it is further 1:250～350.In order that fruits and vegetables are protected
Fresh composition be easy to use, charcoal and lime can be respectively put into sack, preferred non-woven fabrics sack, the sack it is big
It is little to be preferably (20～40) * (30～50) cm.Diatomite containing potassium permanganate is put into unlimited container, then again will dress
There is the sack of charcoal and lime and be put into closed environment equipped with the diatomaceous container containing potassium permanganate, with fruits and vegetables one is stored in
Rise.The enclosed environment temperature for wherein depositing fruits and vegetables is 4 DEG C～6 DEG C, and relative humidity is 90%～95%.
Used as a kind of preferred embodiment, fruits and vegetables carry out impregnation process before being deposited using the antistaling agent of business, and
The sweating under the room temperature condition of ventilation is processed 2-5 days.The antistaling agent preferably uses spectral type bactericide, such as Prochloraz, suppression enzyme
The medicine impregnation process such as azoles.
In order to extend the fresh keeping time of fruits and vegetables, fruits and vegetables are placed in afterwards in freezer using the process of sealed polyethylene plastic bagging
Preserved.The thickness of the sealed polyethylene plastic is preferably 0.01mm.
Compared with prior art, it is an advantage of the current invention that：
The preserving fruit and vegetable utilizing composition of the present invention adopts non-toxic material, itself will not distribute toxic gas, and processing procedure
In, fruit and vegetable surfaces are not contacted, the pollution of fruit and vegetable surfaces will not be caused.Preserving fruit and vegetable utilizing composition is put into closed freezer, can be with
The ethene and carbon dioxide content in storage period freezer is significantly reduced, musty in freezer is removed, improves environment in storehouse, delay storage
Soluble solid, the decline of titratable acid content in fruits and vegetables during Tibetan, increases the solid acid ratio of fruits and vegetables, reduces the weightlessness of fruits and vegetables
Rate, suppresses the accumulation of smell substance (ethanol, acetaldehyde, methyl alcohol etc.) in fruits and vegetables, so as to preferably keep the original freshness of fruits and vegetables, color
Pool and flavor quality, reach the purpose for keeping fruit-vegetable quality.The preserving fruit and vegetable utilizing composition low manufacture cost of the present invention, will to equipment
Ask not high, be easy to use, and it is safety, energy-conserving and environment-protective, workable, it is easy to aborning large-scale popularization is used.
Description of the drawings
Below in conjunction with the accompanying drawings the present invention will be further described.
Fig. 1 is each content for processing carbon dioxide in corresponding freezer；
Fig. 2 is each content for processing ethene in corresponding freezer；
Fig. 3 is impact of each process to oranges and tangerines weight-loss ratio；
Fig. 4-Isosorbide-5-Nitrae-2,4-3 are respectively each process to oranges and tangerines titratable acid, soluble solid content and solid acid ratio
Affect；
Fig. 5-1,5-2,5-3 is respectively impact of each process to oranges and tangerines ethanol, acetaldehyde and methanol content；
Fig. 6-1,6-2,6-3 is respectively each process to oranges and tangerines value of chromatism FL (brightness), FA (red or green value) and FB (Huangs
Color or blue valve) content impact.
Specific embodiment
Below in conjunction with the embodiment in the present invention, the technical scheme in the embodiment of the present invention is carried out clearly and completely
Description, it is clear that described embodiment is only a part of embodiment of the invention, rather than the embodiment of whole.Based on this
Embodiment in bright, the every other enforcement that those of ordinary skill in the art are obtained under the premise of creative work is not made
Example, belongs to the scope of protection of the invention.
Embodiment 1：
A kind of preserving fruit and vegetable utilizing composition, including the component of following weight portion：60 parts of charcoals, 2 parts of lime, 1 part containing height
The diatomite of potassium manganate.
Above-mentioned charcoal and lime are respectively put into the non-woven fabrics sack of multiple 30*40cm, and are uniformly put into 6 DEG C,
In the freezer of 95% humidity.Potassium permanganate is soluble in water, saturation liquor potassic permanganate is configured to, diatomite is soaked in into saturation
In liquor potassic permanganate, absorb and be put into unlimited container after saturation, in being placed in the freezer of 12000 weight portion fruits and vegetables of storage.
Embodiment 2：
A kind of preserving fruit and vegetable utilizing composition, including the component of following weight portion：100 parts of charcoals, 5 parts of lime, 2 parts containing height
The diatomite of potassium manganate.
Above-mentioned charcoal and lime are respectively put into the non-woven fabrics sack of multiple 20*30cm, and are put into 4 DEG C, 90% is wet
In the freezer of degree.Potassium permanganate is soluble in water, saturation liquor potassic permanganate is configured to, diatomite is soaked in into saturation permanganic acid
In potassium solution, absorb and be put into unlimited container after saturation, in being placed in the freezer of 10000 weight portion fruits and vegetables of storage.
Embodiment 3：
A kind of preserving fruit and vegetable utilizing composition, including the component of following weight portion：50 parts of charcoals, 1 part of lime, 1 part containing height
The diatomite of potassium manganate.
Above-mentioned charcoal and lime are respectively put into the non-woven fabrics sack of multiple 35*45cm, and are put into 6 DEG C, 95% is wet
In the freezer of degree.Potassium permanganate is soluble in water, saturation liquor potassic permanganate is configured to, diatomite is soaked in into saturation permanganic acid
In potassium solution, absorb and be put into unlimited container after saturation, in being placed in the freezer of 25000 weight portion fruits and vegetables of storage.
The preserving fruit and vegetable utilizing composition prepared using embodiment 1 is tested
For trying fruits and vegetables：Oranges and tangerines.From orchard picking it is fresh, clean, without rotting, without going mouldy, no disease and pests harm and without substantially machinery
Damage, oranges and tangerines (navel orange, Ponkan etc.) of the same size.
Test method：Take 12000 jin of good citrusfruits of pre-treatment and be equally divided into two parts, be put into 6 DEG C of temperature, relative humidity
90%-95%, volume are about 50m32 freezers in.One of freezer is put into ready fruit and vegetable preservation composition and (presses
According to fruit total amount:Charcoal:Lime:Soaked diatomite=12000 of potassium permanganate：60：2：1 ratio row) as treatment group,
Another freezer does not put fruit and vegetable preservation composition of the present invention as a control group.16 oranges and tangerines were randomly selected from two storehouses every 15 days
Fruit determines correlation merit index, main weightlessness, aberration, soluble solid, titratable acid, smell substance including fruit
(ethanol, acetaldehyde, methyl alcohol etc.) etc. is determined.Taken with tinfoil paper airbag two storehouses are carried out taking gas and using gas chromatograph to gas into
Divide and detected, test storage period is 75 days.
As a result Fig. 1 to Fig. 6 is seen：
Fig. 1 results show：In storage, the carbon dioxide in two freezers is in downward trend after first rising, place
Carbon dioxide content pole in reason group freezer is substantially less than control group.Technical scheme group can be effectively reduced titanium dioxide
Carbon content.
Fig. 2 results show：In whole storage, under ethylene contents are in after fluctuation rises in the freezer in two freezers
The trend of drop, treatment group ethylene contents pole is substantially less than control group.Technical scheme group can be effectively reduced ethene and contain
Amount.
Fig. 3 results show：In whole storage, the fruit in two storehouses is presented as storage time extends weight-loss ratio
The trend of liter, the weight-loss ratio of wherein treatment group is substantially less than control group；The weightless aspect of technical scheme group is better than control group.
Fig. 4-1 results show：In whole storage, citrusfruit acid content is on a declining curve in two storehouses.Process
It is fast that the titratable acid content of group is reduced, and the fruit kind titratable acid content in technical solution of the present invention is less than control group.As schemed
Shown in 4-2, soluble solid content first drops the trend for rising afterwards in fluctuation.Treatment group soluble solid content is significantly higher than
Control group, the oranges and tangerines of technical solution of the present invention keep higher soluble solid content；As shown in Fig. 4-3, Gu acid ratio is can
The ratio of dissolubility solid content and titratable acid content, is the important indicator for evaluating fruit quality.In storage, different disposal
The solid acid of fruit be more than control group than treatment group, variation tendency is similar to, and overall is in rising trend, and in both different time sections
There is significant difference, the solid acid of fruit of technical solution of the present invention is than greatly, taste of fruit is relatively better than control group.
Fig. 5-1,5-2,5-3 result shows：Ethanol, acetaldehyde and methyl alcohol are in total in storage period in control group and treatment group
Body ascendant trend, before storage 60 days, the content of the ethanol, acetaldehyde and methyl alcohol for the treatment of group is substantially less than control group, the present invention
Technical scheme slow down the generation of peculiar smell, improve the quality of citrusfruit.
Fig. 6-1,6-2,6-3 result shows：In addition to FL values decline in fluctuation, FA and FB values are in fluctuation for control group and treatment group
Rise.And two the fruit in storehouse color and luster without significant difference, technical solution of the present invention does not have to the exterior quality of citrusfruit
Affect.
Above-mentioned result of the test shows that the preserving fruit and vegetable utilizing composition of the present invention is put into the freezer of storage oranges and tangerines and carries out storage guarantor
Fresh method is simple to operate, without the need for supporting plant equipment, effect is significant, the ethene in storage period freezer can be significantly reduced
And carbon dioxide content, the peculiar smell and musty being effectively reduced in freezer, improve environment in storehouse, delay in storage in oranges and tangerines
The decline of soluble solid, titratable acid content, increases the solid acid ratio of oranges and tangerines, reduces the weight-loss ratio of oranges and tangerines, suppresses different in oranges and tangerines
The accumulation of taste material (ethanol, acetaldehyde, methyl alcohol etc.), so as to preferably keep the original freshness of oranges and tangerines, color and luster and flavor quality, reaches
To the purpose for keeping Quality Parameters in Orange.
It can be that professional and technical personnel in the field realize or use that above-mentioned embodiment is intended to illustrate the present invention, to above-mentioned
Embodiment is modified and will be apparent for those skilled in the art, therefore the present invention is included but is not limited to
Above-mentioned embodiment, it is any to meet the claims or specification description, meet with principles disclosed herein and novelty,
The method of inventive features, technique, product, each fall within protection scope of the present invention.
Claims (7)
1. a kind of preserving fruit and vegetable utilizing composition, it is characterised in that including the component of following weight portion：50-100 part charcoals, 1-5 parts
Lime, diatomite of the 1-2 parts containing potassium permanganate.
2. preserving fruit and vegetable utilizing composition according to claim 1, it is characterised in that the potassium permanganate is diatomaceous with described
Mass ratio is 1:20～50.
3. preserving fruit and vegetable utilizing composition according to claim 1, it is characterised in that the diatomite containing potassium permanganate by
It is prepared by following methods：Potassium permanganate saturated aqueous solution is mixed with diatomite and is formed.
4. using the preservation method of preserving fruit and vegetable utilizing composition described in claim 1-3 any one, it is characterised in that by the life
Thing charcoal, the lime and the diatomite containing potassium permanganate be put into fruits and vegetables storage closed environment in, the charcoal with
The weight ratio of the fruits and vegetables is 1:100～500.
5. preservation method according to claim 4, it is characterised in that the temperature of the closed environment is 4 DEG C～6 DEG C, phase
It is 90%～95% to humidity.
6. preservation method according to claim 4, it is characterised in that the fruits and vegetables are carried out before being deposited using antistaling agent
Impregnation process, room temperature sweating 2-5 days.
7. the preservation method according to claim 5 or 6, it is characterised in that the fruits and vegetables adopt thickness for the poly- of 0.01mm
The process of vinyl plastics film bagging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610943608.7A CN106615065A (en) | 2016-11-02 | 2016-11-02 | Composition for preservation of fruits and vegetables and preservation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610943608.7A CN106615065A (en) | 2016-11-02 | 2016-11-02 | Composition for preservation of fruits and vegetables and preservation method |
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| Publication Number | Publication Date |
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| CN106615065A true CN106615065A (en) | 2017-05-10 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201610943608.7A Pending CN106615065A (en) | 2016-11-02 | 2016-11-02 | Composition for preservation of fruits and vegetables and preservation method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013127A (en) * | 2017-12-15 | 2018-05-11 | 黄照强 | A kind of preservation method of persimmon |
| CN109169882A (en) * | 2018-08-28 | 2019-01-11 | 靖西海越农业有限公司 | A method of extension irrigates mandarin orange freshness date after adopting |
| CN109479952A (en) * | 2017-09-11 | 2019-03-19 | 杨孟宇 | A kind of method of fruit and vegetable fresh preservation |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61293375A (en) * | 1985-06-21 | 1986-12-24 | Nippon Chem Ind Co Ltd:The | Freshness preservative |
| CN101053340A (en) * | 2007-04-30 | 2007-10-17 | 辽宁省果树科学研究所 | Making method for plums preserving agent |
| CN101313695A (en) * | 2008-07-04 | 2008-12-03 | 浙江大学 | Complex fruits and vegetables deoxidization antistaling agent |
| CN101731322A (en) * | 2008-11-21 | 2010-06-16 | 吴定国 | Fruit and vegetable preservative and use method thereof |
| CN101185460B (en) * | 2007-12-18 | 2010-11-24 | 俞锃 | Organic composite type foodstuff, fruit and vegetables antistaling agent and preparation method thereof |
-
2016
- 2016-11-02 CN CN201610943608.7A patent/CN106615065A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61293375A (en) * | 1985-06-21 | 1986-12-24 | Nippon Chem Ind Co Ltd:The | Freshness preservative |
| CN101053340A (en) * | 2007-04-30 | 2007-10-17 | 辽宁省果树科学研究所 | Making method for plums preserving agent |
| CN101185460B (en) * | 2007-12-18 | 2010-11-24 | 俞锃 | Organic composite type foodstuff, fruit and vegetables antistaling agent and preparation method thereof |
| CN101313695A (en) * | 2008-07-04 | 2008-12-03 | 浙江大学 | Complex fruits and vegetables deoxidization antistaling agent |
| CN101731322A (en) * | 2008-11-21 | 2010-06-16 | 吴定国 | Fruit and vegetable preservative and use method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109479952A (en) * | 2017-09-11 | 2019-03-19 | 杨孟宇 | A kind of method of fruit and vegetable fresh preservation |
| CN108013127A (en) * | 2017-12-15 | 2018-05-11 | 黄照强 | A kind of preservation method of persimmon |
| CN109169882A (en) * | 2018-08-28 | 2019-01-11 | 靖西海越农业有限公司 | A method of extension irrigates mandarin orange freshness date after adopting |
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