Method for preserving tropical fruits through pressure reduction and bacteriostasis treatment

• Main Authors: LIU JIAMENG, SONG LIJI, LIU YIJUN, ZHU LIN, LIN LIJING
• Format: Patent
• Language: Chinese; English
• Published: 31.05.2024
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to the technical field of fruit preservation, and further relates to a method for preserving tropical fruits through pressure reduction and bacteriostasis treatment, and the method comprises the following steps: S1, raw material preparation: selecting tropical fruits which are 70-90% mature; s2, pressure reduction treatment: placing the tropical fruits in a pressure reduction, bacteriostasis and fresh-keeping storage cabinet; s3, bacteriostatic treatment: the tropical fruits are still placed in the pressure-reducing bacteriostatic fresh-keeping storage cabinet to be subjected to bacteriostatic treatment; s4, storage: storing the tropical fruits subjected to antibacterial treatment to obtain the tropical fruits. According to the method, field heat can be removed, the respiration of the tropical fruits can be reduced, volatile harmful gas in the tropical fruits can be easily diffused outwards due to the ethylene content, the oxygen content and the carbon dioxide content in the system, and