The invention discloses a method for preserving the quality of jujube, which includes: 1) spraying 2-3 times preservative A on jujube 20-40 days before harvesting; 2) picking with fruit stalk during harvesting, spraying 1-10% water on the collected jujube within 3-5 hours after harvesting, and then pre-cooling 10-30 minutes at 1-2 C under vacuum condition of 300-600 Pa; 3) soaking the pre-cooled jube in preservative B for 1-10 minutes; After being dried, the jujube was sealed and stored in a fresh-keeping bag with gas regulator. The jujube was stored at ~2. The comprehensive fresh-keeping technology consisting of spraying fresh-keeping agent before harvesting, sorting collection after harvesting and timely vacuum pre-cooling, pre-cooling and leaching fresh-keeping agent, adding gas regulator and cold storage at low temperature is adopted in the whole fresh-keeping process. The nutrition, fruit appearance and flavor of jujube are the most important factors in the whole fresh-keeping process. Good preservation, simple steps, easy preparation of preservatives, easy storage conditions, suitable for actual production.
【技术实现步骤摘要】
一种木枣品质保鲜方法
本专利技术属于农产品保鲜
,具体涉及一种木枣品质保鲜方法。
技术介绍
木枣在常温条件下贮存3~5天之后即失水、皱缩、酒软和霉烂,并伴有Vc的大量损失,降低了其原有的食用品质和商品价值,严重制约着木枣产业的良性发展。目前木枣贮藏多采用地窖低温贮藏,没有完整的科学保鲜方法。中国专利CN101040629A公开了“金铃大枣贮藏保鲜方法”,它在枣采前停止灌水,带柄采摘,按颜色分类,预冷入库装袋装箱。但是该方法是一种常用的保守的保存方法。而中国专利CN101380039A公开了一种蓝莓鲜果安全高效保鲜方法,采收后经臭氧水消毒,数小时内利用真空预冷机抽出田间热,包装后置于冷库中保鲜,但该方法对保藏之后的果品不能保证。
技术实现思路
本专利技术解决的问题在于提供一种木枣品质保鲜方法,该方法适于实际生产,并且保鲜时间长、对营养元素进行了最大的保留,保藏的果品效果良好。本专利技术是通过以下技术方案来实现:一种木枣品质保鲜方法,包括如下步骤:1)在采摘前20~40天,对木枣喷施2~3次的保鲜剂A;以质量分数计,保鲜剂A包含0.2~0.7%的壳聚糖,0.01~0.03%的赤霉素,0.1~0.3%的CaCl2和0.1~0.5%的吐温80,其余为水;2)采摘时带果柄采摘,采摘后3~5h之内,对收集的木枣喷洒其质量1~10%的水,然后在300~600Pa的真空条件下于-1~2℃预冷10~30min;3)将预冷的木枣放入保鲜剂B中浸泡1~10min,取出淋干后,将木枣密封保藏在添加有气体调节剂的保鲜袋中,在-1~2℃条件下保鲜贮藏;以质量分数计,所述的保鲜剂B包 ...
【技术保护点】
1.一种木枣品质保鲜方法,其特征在于,包括如下步骤:1)在采摘前20~40天,对木枣喷施2~3次的保鲜剂A;以质量分数计,保鲜剂A包含0.2~0.7%的壳聚糖,0.01~0.03%的赤霉素,0.1~0.3%的CaCl2和0.1~0.5%的吐温80,其余为水;2)采摘时带果柄采摘,采摘后3~5h之内,对收集的木枣喷洒其质量1~10%的水,然后在300~600Pa的真空条件下于‑1~2℃预冷10~30min;3)将预冷的木枣放入保鲜剂B中浸泡1~10min,取出淋干后,将木枣密封保藏在添加有气体调节剂的保鲜袋中,在‑1~2℃条件下保鲜贮藏;以质量分数计,所述的保鲜剂B包含0.2~0.7%的壳聚糖,0.2~0.7%的魔芋粉,0.1~0.3%的CaCl2,0.01~0.1%的尼泊金丙酯,0.1~2%的植酸,0.1~1%的柠檬酸和0.05~0.5%的蔗糖脂肪酸酯,其余为水;所述的气体调节剂按铁粉∶活性炭∶过氧化钙∶抗坏血酸=(2~8)∶(1~5)∶(5~10)∶(10~15)的质量比混合组成。
【技术特征摘要】
1.一种木枣品质保鲜方法,其特征在于,包括如下步骤:1)在采摘前20~40天,对木枣喷施2~3次的保鲜剂A;以质量分数计,保鲜剂A包含0.2~0.7%的壳聚糖,0.01~0.03%的赤霉素,0.1~0.3%的CaCl2和0.1~0.5%的吐温80,其余为水;2)采摘时带果柄采摘,采摘后3~5h之内,对收集的木枣喷洒其质量1~10%的水,然后在300~600Pa的真空条件下于-1~2℃预冷10~30min;3)将预冷的木枣放入保鲜剂B中浸泡1~10min,取出淋干后,将木枣密封保藏在添加有气体调节剂的保鲜袋中,在-1~2℃条件下保鲜贮藏;以质量分数计,所述的保鲜剂B包含0.2~0.7%的壳聚糖,0.2~0.7%的魔芋粉,0.1~0.3%的CaCl2,0.01~0.1%的尼泊金丙酯,0.1~2%的植酸,0.1~1%的柠檬酸和0.05~0.5%的蔗糖脂肪酸酯,其余为水;所述的气体调节剂按铁粉∶活性炭∶过氧化钙∶抗坏血酸=(2~8)∶(1~5)∶(5~10)∶(10~15)的质量比混合组成。2.如权利要求1所述的木枣品质保鲜方法,其特征在于,所述的收集的木枣是...
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