阅读说明：本技术 一种水果运输过程中的保鲜方法 (Fresh-keeping method in fruit transportation process ) 是由 郑贞栋 于 2020-03-18 设计创作，主要内容包括：本发明属于水果运输保鲜技术领域,涉及一种水果运输过程中的保鲜方法,此保鲜方法主要包括对采摘后的水果进行分级筛选、分别将分级筛选后的水果放入活菌霉溶液中进行杀菌处理、配制保鲜剂、将杀菌后的水果放入保鲜剂中浸泡捞出及将捞出的水果自然晾干后装车运输五个步骤；其中,保鲜剂包括中草药溶液、茶多酚、柠檬酸、植物精油、维生素C及成膜物质,本发明中水果运输过程中的保鲜剂既能对水果进行杀菌、抑菌,还能在水果表面形成一层氧化膜,防止水果在运输过程中发生呼吸作用,防止水果氧化,保证水果在运输过程中的防腐保鲜同时,此发明中的保鲜剂采用的是全植物成份,不添加有害物质,安全环保,保证人们健康。(The invention belongs to the technical field of fruit transportation and preservation, and relates to a preservation method in the fruit transportation process, which mainly comprises five steps of classifying and screening picked fruits, respectively putting the classified and screened fruits into a live bacterium mold solution for sterilization treatment, preparing a preservative, putting the sterilized fruits into the preservative for soaking and fishing out, naturally airing the fished fruits and then loading and transporting the fruits on a vehicle; the preservative comprises a Chinese herbal medicine solution, tea polyphenol, citric acid, plant essential oil, vitamin C and a film forming substance, and can sterilize and inhibit bacteria of fruits in the transportation process of the fruits, and also can form a layer of oxidation film on the surfaces of the fruits to prevent the fruits from breathing in the transportation process and from oxidizing, so that the fruits are preserved and preserved in the transportation process.)

1. A fresh-keeping method in the fruit transportation process is characterized by mainly comprising the following steps:

the method comprises the following steps: grading and screening the picked fruits;

step two: respectively putting the classified and screened fruits into a live bacteria mildew solution for sterilization treatment;

step three: preparing a preservative which comprises a Chinese herbal medicine solution, tea polyphenol, citric acid, plant essential oil, vitamin C and film forming substances;

step four: soaking the sterilized fruits in the preservative for 3-5 min and taking out;

step five: naturally airing the fruits fished out in the fourth step, and loading the fruits on a vehicle for transportation.

2. A method of preserving fruit during transportation according to claim 1, wherein: and in the second step, the viable bacteria mildew solution is prepared by dissolving 0.4-0.6 weight part of viable bacteria mildew in 1000 weight parts of water and stirring.

3. A method of preserving fruit during transportation according to claim 1, wherein: the herbal solution, the tea polyphenol, the citric acid, the plant essential oil, the vitamin C and the film forming substance are as follows in parts by weight: 40-60 parts of herbal medicine solution, 4-5 parts of tea polyphenol, 5-10 parts of citric acid, 20-30 parts of plant essential oil, 3-7 parts of vitamin C and 3-5 parts of film forming substances.

4. A method of preserving fruit during transportation according to claim 1, wherein: the Chinese herbal medicine solution is prepared by the following steps:

the method comprises the following steps: soaking the Chinese herbal medicines in water, wherein the mass ratio of the Chinese herbal medicines to the water is 1: 60-80, and soaking for 30-45 min;

step two: heating the soaked Chinese herbal medicines to 80-100 ℃, keeping the temperature for 30-50 min, and filtering to obtain Chinese herbal medicine juice A and medicine residue a;

step three: putting the medicine residue a obtained in the step two into a juice extractor, adding water, crushing, and filtering to obtain Chinese herbal medicine juice B and medicine residue B;

step four: adding ethanol into the residue b for extraction to obtain Chinese herbal medicine juice C and residue C;

step five: mixing the Chinese herbal medicine juice A, the Chinese herbal medicine juice B and the Chinese herbal medicine juice C to obtain the Chinese herbal medicine solution.

5. A method of preserving fruit during transportation according to claim 4, wherein: the Chinese herbal medicine in the step 1 comprises one or a mixture of more than two of coptis chinensis, scutellaria baicalensis, honeysuckle, andrographis paniculata, houttuynia cordata and dandelion in any proportion.

6. A method of preserving fruit during transportation according to claim 1, wherein: the vegetable essential oil comprises the following components in parts by weight: 8-9 parts of tea leaves, 5-6 parts of mint, 3-4 parts of cinnamon and 1-2 parts of citronella.

7. A method of preserving fruit during transportation according to claim 6, wherein: the plant essential oil is prepared by the following steps:

the method comprises the following steps: weighing tea leaves, mint, cinnamon and citronella according to a proportion, drying the weighed raw materials in the sun, then crushing the dried raw materials, and filtering and removing impurities by using a drying net;

step two: mixing the mixed raw materials obtained in the step one according to the mass of the mixed raw materials, namely the volume of water is equal to 1: 15-18, mixing;

step three: heating the mixture solution obtained after mixing in the step two until essential oil is dripped out, stopping distillation within 1.5 hours, and after oil-water separation, taking the upper layer liquid to obtain crude oil;

step four: adding anhydrous sodium sulfate into the crude oil to obtain anhydrous plant essential oil.

8. The method according to claim 7, wherein the fresh-keeping step comprises the following steps: the heating temperature in the third step is 185-200 ℃.

9. A method of preserving fruit during transportation according to claim 1, wherein: the film forming matter is one or a mixture of more than two of pectin, polyvinylpyrrolidone, sorbitol, xylitol, gelatin or polyvinyl alcohol in any ratio.

Technical Field

The invention relates to a fruit preservation method, belongs to the field of fruit transportation, and particularly relates to a preservation method in a fruit transportation process.

Background

The main reasons for the quality deterioration of fruit during transportation include: respiration, evapotranspiration, microbial action, mechanical damage. The picked fruit is a living body, the cell still moves, the respiration still plays an important role, the nutrient substances of the fruit are promoted to be consumed, and O is absorbed₂CO evolution₂And the like, while generating heat and moisture, causing the fruit to rot and deteriorate.

The low temperature can reduce the physiological activity of fruits, inhibit the activity of enzymes, inhibit the growth and reproduction of microorganisms, reduce the water evaporation and reduce the weight loss, and is a key factor of the postharvest fresh-keeping technology. The fruit temperature is influenced during transportation by field heat existing after picking, respiration heat of the fruit and heat leaked from the environment.

The traditional fruit storing and fresh-keeping method comprises simple storage, ventilation storage, radiation fresh-keeping, chemical fresh-keeping and cold storage. Simple storage, simple equipment for ventilation storehouse, low investment, poor storage effect, short storage period and serious decay loss. At present, the domestic and foreign air-conditioning technology comprises two modes of mechanical air-conditioning and spontaneous air-conditioning. The mechanical air-conditioned cold storage is the most advanced fruit fresh-keeping storage cold storage at present, and is characterized in that on the basis of cold storage and fresh keeping, a device for regulating gas components is added, the respiration of fruits is inhibited, the metabolic process of the fruits is delayed, the freshness and the commodity of the fruits are better kept, the storage period and the sale shelf life of the fruits are prolonged by 2-3 times compared with the common cold storage through controlling the conditions of temperature, humidity, carbon dioxide, oxygen concentration, ethylene concentration and the like in the storage environment, but the air-conditioned cold storage has the defects: the air-conditioned cold store is suitable for large-scale enterprises, and has high investment, high cost, high maintenance cost and unpopular application range. Modified atmosphere means that fruits are sealed in a bag or a tent made of a plastic film with specific air permeability, the oxygen concentration in a storage environment is reduced by utilizing the respiration of the fruits serving as storage objects, and the carbon dioxide concentration is increased to meet the requirements of modified atmosphere storage, so that the storage mode of the storage period of fruits and vegetables is prolonged, the oxygen content in normal atmosphere is 20.9 percent, the carbon dioxide content is 0.03 percent, theoretically, the fruits consume oxygen in the aerobic respiration process to generate carbon dioxide, while nitrogen is kept unchanged, the modified atmosphere storage cost is low, the operation is simple, but the time required for setting the oxygen and carbon dioxide concentration levels is longer, the required oxygen and carbon dioxide concentrations are difficult to maintain in the operation, and therefore, the storage effect is different from mechanical modified atmosphere. Radiation and chemical preservation have strong applicability, but radiation and chemical residue pollution exist, not all fruits can be applied, and the chemical residue is harmful to human bodies and can not meet the health requirements of the human bodies.

Therefore, in order to solve the problems, improve the fresh-keeping effect of the fruits in the transportation process and prolong the fresh-keeping time of the fruits, the invention provides a fresh-keeping method in the transportation process of the fruits.

Disclosure of Invention

Based on the technical problems, the invention provides a fresh-keeping method in the fruit transportation process, thereby solving the technical problem that chemical residues existing in the prior fresh-keeping process of fruits influence human health.

In order to solve the technical problems, the technical scheme adopted by the invention is as follows:

a fresh-keeping method in the fruit transportation process mainly comprises the following steps:

the method comprises the following steps: grading and screening the picked fruits;

step two: respectively putting the classified and screened fruits into a live bacteria mildew solution for sterilization treatment;

step three: preparing a preservative which comprises a Chinese herbal medicine solution, tea polyphenol, citric acid, plant essential oil, vitamin C and film forming substances;

step four: soaking the sterilized fruits in the preservative for 3-5 min and taking out;

step five: naturally airing the fruits fished out in the fourth step, and loading the fruits on a vehicle for transportation.

Preferably, the viable bacteria mildew solution in the second step is prepared by dissolving 0.4-0.6 weight parts of viable bacteria mildew in 1000 weight parts of water and stirring.

Preferably, the weight parts of the herbal solution, the tea polyphenol, the citric acid, the plant essential oil, the vitamin C and the film forming substance are as follows: 40-60 parts of herbal medicine solution, 4-5 parts of tea polyphenol, 5-10 parts of citric acid, 20-30 parts of plant essential oil, 3-7 parts of vitamin C and 3-5 parts of film forming substances.

Preferably, the Chinese herbal medicine solution is prepared by the following steps:

the method comprises the following steps: soaking the Chinese herbal medicines in water, wherein the mass ratio of the Chinese herbal medicines to the water is 1: 60-80, and soaking for 30-45 min;

step two: heating the soaked Chinese herbal medicines to 80-100 ℃, keeping the temperature for 30-50 min, and filtering to obtain Chinese herbal medicine juice A and medicine residue a;

step three: putting the dregs a obtained in the step two into a juice extractor, adding water, crushing, and filtering to obtain Chinese herbal medicine juice B and dregs B;

step four: adding ethanol into the residue b for extraction to obtain Chinese herbal medicine juice C and residue C;

step five: mixing the Chinese herbal medicine juice A, the Chinese herbal medicine juice B and the Chinese herbal medicine juice C to obtain the Chinese herbal medicine solution.

Preferably, the Chinese herbal medicine in step 1 comprises one or a mixture of two or more of coptis chinensis, scutellaria baicalensis, honeysuckle, andrographis paniculata, houttuynia cordata and dandelion.

Preferably, the vegetable essential oil consists of the following components in parts by weight: 8-9 parts of tea leaves, 5-6 parts of mint, 3-4 parts of cinnamon and 1-2 parts of citronella.

Preferably, the plant essential oil is prepared by the following steps:

the method comprises the following steps: weighing tea leaves, mint, cinnamon and citronella according to a proportion, drying the weighed raw materials in the sun, then crushing the dried raw materials, and filtering and removing impurities by using a drying net;

step two: mixing the mixed raw materials obtained in the step one according to the mass of the mixed raw materials, namely the volume of water is equal to 1: 15-18, mixing;

step three: heating the mixture solution obtained after mixing in the step two until essential oil is dripped out, stopping distillation within 1.5 hours, and after oil-water separation, taking the upper layer liquid to obtain crude oil;

step four: adding anhydrous sodium sulfate into the crude oil to obtain anhydrous plant essential oil.

Preferably, the heating temperature in the third step is 185-200 ℃.

Preferably, the film forming material is one or a mixture of more than two of pectin, polyvinylpyrrolidone, sorbitol, xylitol, gelatin or polyvinyl alcohol in any ratio.

In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that: the preservative in the fruit transportation process can sterilize and inhibit bacteria of fruits, and can form a layer of oxidation film on the surfaces of the fruits, so that the fruits are prevented from breathing in the transportation process, the fruits are prevented from being oxidized, the fruits are guaranteed to be preserved and preserved in a preservative way in the transportation process, and the preservation period of the fruits is prolonged on the basis of guaranteeing the original quality of the fruits; meanwhile, the preservative adopts all plant components, does not contain harmful substances, is safe and environment-friendly, and ensures the health of people; in addition, the fresh-keeping method is simple to operate and has great economic significance.

Drawings

FIG. 1 is a flow chart of a preservation method in the fruit transportation process of the present invention.

Detailed Description

The present invention is further described below. Embodiments of the present invention include, but are not limited to, the following examples.