CN110973236A - Grape fresh-keeping method - Google Patents
Grape fresh-keeping method Download PDFInfo
- Publication number
- CN110973236A CN110973236A CN201911312626.5A CN201911312626A CN110973236A CN 110973236 A CN110973236 A CN 110973236A CN 201911312626 A CN201911312626 A CN 201911312626A CN 110973236 A CN110973236 A CN 110973236A
- Authority
- CN
- China
- Prior art keywords
- water
- grape
- fresh
- parts
- grapes
- 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
Classifications
-
- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material 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)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
A grape fresh-keeping method at least comprises the following steps: selecting grapes with fresh green fruit stems and stems, and picking the grapes with the length of about 5-10 cm; pre-cooling for 6-12 h at 0-2 ℃ after picking; preparing a preservative; obliquely shearing the fruit stalks, and immersing the fruit stalks in the preservative; and (5) performing modified atmosphere packaging on the grape fruits. Has the advantages that: by combining the modified atmosphere packaging and fresh-keeping technology, the problems of mechanical damage and falling of fruits in the postharvest transportation process of the seedless white grapes are solved, the dehydration shrinkage and stem browning of the seedless white grapes are effectively delayed, the growth of microorganisms is inhibited, the transportation quality of the grapes is better improved, and the economic loss of the grapes in the transportation process is reduced.
Description
Technical Field
The invention relates to the technical field of fruit preservation, in particular to a grape preservation method.
Background
The seedless white grape has thin skin and crisp meat, the juice is delicious and sweet, the production area is mainly in Turpan area in Xinjiang, and the maturation period is mostly in high-temperature seasons. Current mode of sale and transportationBasically adopting a turnover basket and SO2Preservative paper and refrigerator car, and SO is easy to exist2The residual phenomenon is that the mechanical damage, fruit falling and stem browning phenomena of the fruit surface often occur in the transportation process, and the fruit is easy to be infected by pathogenic bacteria to rot and deteriorate, thereby causing huge economic loss.
The chinese patent No. 201110413356.4 discloses a post-harvest nutrient-supply type grape fresh-keeping technology, which uses the tissue culture technology and fresh-cut flower fresh-keeping liquid preparation technology for reference, prepares grape fresh-keeping nutrient solution (mainly comprising 3% of citric acid, 20% -30% of cane sugar, 0.3% -0.5% of ascorbic acid, 0.03% of calcium hydrogen phosphate or calcium chloride, and adds proper amount of triiodobenzoic acid, gibberellin, naphthylacetic acid and other reagents) in advance, and inserts the cut at the end of the grape cob into the nutrient solution, so that the grape can keep nutrition in the storage process, thereby maintaining the flavor of the grape. The invention aims to solve the problem of nutrient loss of grapes in the storage process, the problems of grape stalk browning and pathogenic bacteria infection inhibition cannot be solved, and the problem of mechanical damage to fruits still exists in the transportation process.
The invention aims to solve the problems of stem browning and fruit particle falling of grapes in the storage process, and aims to solve the problems that grapes are thick in peel, thick in stems and the like and grape varieties are obvious in effect, but the seedless white grape variety is thin in peel, can not be suitable for being soaked with water and is easy to rot, and α -naphthylacetic acid has medium toxicity and is easy to cause residues and damage to human bodies.
Disclosure of Invention
The invention aims to provide a grape stem preservation method aiming at the limitations of the prior art, and combines with a modified atmosphere packaging preservation technology, so that the problems of mechanical damage and fruit grain shedding in the seedless transportation process are solved, the problems of water loss, drying loss and browning of the fruit stems are also solved, and the problems of seedless white grapes in the transportation process are practically solved.
A grape fresh-keeping method at least comprises the following steps:
① selecting fresh green grape with stalks, and picking the preserved grape with stalks about 3-5 cm long;
② pre-cooling for 6-12 h at 0-2 ℃;
③ preparing antistaling agent;
④ cutting fruit stalks in slant direction, and soaking the fruit stalks in the antistaling agent;
⑤ the grape fruits are packaged by modified atmosphere.
Preferably, the preservative comprises the following components in percentage by mass,
50-150 parts of a water solvent;
0.1-15 parts of vitamin C;
0.01-0.5 parts of citric acid;
2-30 parts of sucrose.
Further preferably, the preservative comprises the following components in percentage by mass,
70-120 parts of a water solvent;
1-7 parts of vitamin C;
0.01-0.1 part of citric acid;
5-20 parts of sucrose.
Further, the pre-cooling time in step ② is 8 h.
Further, in the step ⑤, the preservative is placed in a soft bag with a soft rubber plug, and the fruit stalks are inserted into the bottom of the bag to be fully soaked.
Further, in the step ⑤, the preservative is placed in the water absorption and release component, and the water absorption and release component is hermetically wrapped by the water barrier layer.
Further, the water absorbing and releasing component is cotton, sponge or other substances with water absorbing and releasing capacity.
The invention has the following positive beneficial effects:
1. the invention has low production cost, convenient manufacture and no harmful components, and combines the controlled atmosphere packaging and fresh-keeping technology, solves the problems of mechanical damage and particle falling of the fruits of the seedless white grapes in the transportation process after picking, effectively delays the dehydration shrinkage and stem browning of the seedless white grapes, inhibits the growth of microorganisms, better improves the transportation quality of the grapes and reduces the economic loss of the grapes in the transportation process.
2. The invention can also be applied to the shelf of Shangshi, and can delay the dehydration and the shrinkage of seedless white grapes and the browning of fruit stalks, thereby prolonging the shelf life of the seedless white grapes.
Detailed Description
In order to make the technical means, the creation features, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the embodiment.
Example 1
A grape preservation method includes the steps of ① selecting fresh green grapes with stems, picking the grapes with the stems kept about 5cm long, pre-cooling ② for 6 hours at 2 ℃, ③ preparing 100 parts of water solvent, 2 parts of vitamin C, 0.01 part of citric acid and 10 parts of cane sugar, cutting ④ the stems in an inclined mode, placing the preservative in a soft rubber plug soft bag, inserting the stems into the bottom of the soft rubber plug soft bag for full soaking, and performing modified atmosphere packaging on ⑤ grape fruits.
Example 2
A grape fresh-keeping method includes the steps of ① selecting fresh green grapes with stems, picking the grapes with the stems kept about 5cm long, pre-cooling ② for 8 hours at 1 ℃, ③ preparing an antistaling agent of 100 parts of a water solvent, 5 parts of vitamin C, 0.05 part of citric acid and 20 parts of cane sugar, cutting the stems in an inclined mode through ④, soaking cotton in the antistaling agent, taking out the cotton, wrapping the stems, sealing and wrapping the cotton with a water-proof layer, and packaging ⑤ grape fruits in a modified atmosphere mode.
The foregoing shows and describes the general principles and features and advantages of the present invention. It should be understood by those skilled in the art that the foregoing is only exemplary of the present invention, and is not intended to limit the scope of the invention, which is defined by the claims and their equivalents, which can be used directly or indirectly in various other related fields of art.
Claims (7)
1. A grape fresh-keeping method is characterized by at least comprising the following steps:
① selecting fresh green grape with stalks, and picking the preserved grape with stalks about 3-5 cm long;
② pre-cooling for 6-12 h at 0-2 ℃;
③ preparing antistaling agent;
④ cutting fruit stalks in slant direction, and soaking the fruit stalks in the antistaling agent;
⑤ the grape fruits are packaged by modified atmosphere.
2. The grape fruit stem fresh-keeping method according to claim 1, wherein the fresh-keeping agent comprises the following components in percentage by mass,
50-150 parts of a water solvent;
0.1-15 parts of vitamin C;
0.01-0.5 parts of citric acid;
2-30 parts of sucrose.
3. The grape fresh-keeping method according to claim 2, characterized in that the fresh-keeping agent comprises the following components in percentage by mass,
70-120 parts of a water solvent;
1-7 parts of vitamin C;
0.01-0.1 part of citric acid;
5-20 parts of sucrose.
4. The method for preserving grapes according to claim 1, wherein the pre-cooling time in the step ② is 8 hours.
5. The method of claim 1, wherein the antistaling agent in step ④ is placed in a soft rubber plug bag, and the fruit stalks are inserted into the bottom of the bag and soaked thoroughly.
6. The method according to claim 1, wherein the preservative in step ④ is placed in a water-absorbing and water-releasing component, and the water-absorbing and water-releasing component is hermetically wrapped by a water-barrier layer.
7. The grape fresh-keeping method according to claim 6, wherein the water-absorbing and water-releasing component is cotton, sponge or other substances with water-absorbing and water-releasing capacity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911312626.5A CN110973236A (en) | 2019-12-18 | 2019-12-18 | Grape fresh-keeping method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911312626.5A CN110973236A (en) | 2019-12-18 | 2019-12-18 | Grape fresh-keeping method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110973236A true CN110973236A (en) | 2020-04-10 |
Family
ID=70095751
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911312626.5A Pending CN110973236A (en) | 2019-12-18 | 2019-12-18 | Grape fresh-keeping method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110973236A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111418650A (en) * | 2020-04-28 | 2020-07-17 | 前海国兴(深圳)高科技有限公司 | Environment-friendly fruit preservative |
| CN113767976A (en) * | 2021-09-14 | 2021-12-10 | 云南省农业科学院农产品加工研究所 | Storage method beneficial to maintaining quality of grapes for long time |
| CN114982820A (en) * | 2022-06-09 | 2022-09-02 | 河北省林业和草原科学研究院 | Method for storing grapes |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006067909A (en) * | 2004-09-02 | 2006-03-16 | Susumu Mashima | Method for retaining freshness of fruit and vegetable |
| CN103155972A (en) * | 2011-12-13 | 2013-06-19 | 江苏丘陵地区镇江农业科学研究所 | Nutrition-supplying type fresh-keeping technology of postharvest grape |
| CN103907673A (en) * | 2014-04-10 | 2014-07-09 | 中南林业科技大学 | Grape preservative and preparation method thereof |
| CN103988894A (en) * | 2014-06-02 | 2014-08-20 | 镇江绿健农业科技开发有限公司 | Grape preservative and a preparation method thereof |
| CN106259874A (en) * | 2016-08-18 | 2017-01-04 | 滁州嘉实农业科技有限公司 | A kind of antistaling agent for grape |
-
2019
- 2019-12-18 CN CN201911312626.5A patent/CN110973236A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006067909A (en) * | 2004-09-02 | 2006-03-16 | Susumu Mashima | Method for retaining freshness of fruit and vegetable |
| CN103155972A (en) * | 2011-12-13 | 2013-06-19 | 江苏丘陵地区镇江农业科学研究所 | Nutrition-supplying type fresh-keeping technology of postharvest grape |
| CN103907673A (en) * | 2014-04-10 | 2014-07-09 | 中南林业科技大学 | Grape preservative and preparation method thereof |
| CN103988894A (en) * | 2014-06-02 | 2014-08-20 | 镇江绿健农业科技开发有限公司 | Grape preservative and a preparation method thereof |
| CN106259874A (en) * | 2016-08-18 | 2017-01-04 | 滁州嘉实农业科技有限公司 | A kind of antistaling agent for grape |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111418650A (en) * | 2020-04-28 | 2020-07-17 | 前海国兴(深圳)高科技有限公司 | Environment-friendly fruit preservative |
| CN113767976A (en) * | 2021-09-14 | 2021-12-10 | 云南省农业科学院农产品加工研究所 | Storage method beneficial to maintaining quality of grapes for long time |
| CN114982820A (en) * | 2022-06-09 | 2022-09-02 | 河北省林业和草原科学研究院 | Method for storing grapes |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103734264B (en) | Fresh-cut Apples height oxygen method for preserving | |
| CN110973236A (en) | Grape fresh-keeping method | |
| CN107889879B (en) | Green accurate preservative and fresh-keeping method for grapes and application thereof | |
| CN101258869A (en) | Preservation fresh-keeping method for white gold needle mushroom | |
| CN107114466B (en) | Lotus root storage method | |
| CN102948462B (en) | Bamboo shoot freshness keeping method for inhibiting postharvest wound respiration | |
| CN103636764B (en) | Cutting apple super-long-term air regulating fresh-keeping method | |
| CN101773159A (en) | Sanhua plum fruit storing and fresh keeping method | |
| CN101473869B (en) | Method for controlling cold damage of peach and keeping edible quality | |
| CN103300141A (en) | Peach low-temperature storage and fresh keeping method and application of gamma-aminobutyric acid to fresh keeping of peaches | |
| CN103431030A (en) | Non-living body preservation method of bamboo shoot | |
| CN112514984A (en) | Stress fresh-keeping method and flexible package suitable for storing and transporting thin-skin grapes | |
| US4670275A (en) | Prolonging the shelf life of fresh root vegetables | |
| CN105123902B (en) | A kind of preservation method of the fresh seedpod of the lotus | |
| CN103859017A (en) | Method for preserving grapes | |
| CN103636744A (en) | Preservation and freshness method of sweet potatoes | |
| CN109699734A (en) | A kind of compound antibacterial method for extending Fresh-cut Lettuce shelf life | |
| CN102273505B (en) | Method for storing and preserving red bayberries | |
| CN108850133B (en) | Method for preserving green-peel walnuts | |
| CN106235113A (en) | The manufacture method of dried mango | |
| CN102657258B (en) | Method for preserving fresh dates at normal temperature | |
| CN111374176A (en) | Fresh-keeping production method for inhibiting bamboo shoot respiration | |
| CN106819082A (en) | A kind of fresh-keeping method for storage and transportation of lichee | |
| US4808420A (en) | Fresh root vegetables with prolonged shelf life | |
| US4919948A (en) | Prolonging the shelf life of fresh root vegetables |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200410 |
|
| WD01 | Invention patent application deemed withdrawn after publication |