Tech. for preservation of fruits of red bayberry in package with high oxygen content
A fresh-keeping method and fruit technology, which is applied in the fields of fruit and vegetable fresh-keeping, pressurized/gasification packaging, paper product packaging, etc., which can solve the problems of no obvious breakthrough in storage and transportation preservation technology, restrictions on the expansion of fresh sales market, and difficulties in storage and transportation preservation and other problems, to achieve broad commercial application prospects, high titratable acid content, and the effect of inhibiting decay
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[0019] Below in conjunction with specific experiments, a kind of high-oxygen modified packaging and fresh-keeping technology for red bayberry fruit of the present invention and its application effect will be further described.
[0020] Select "black plum" bayberry fruits with basically the same size and color, no pests and diseases, and no mechanical damage. The pre-cooled red bayberry fruit is put into the bag until the fruit reaches the height of the plastic box mouth, about 3kg per bag, remove the air in the bag, and then fill it with 100% O 2 , Store in a cold storage at 5±1°C after tightening the bag. During storage, samples were taken to determine the fruit rot rate and main quality indicators.
[0021] The results in Table 1 show that the rot rate of waxberry fruit increases gradually during storage, and high oxygen adjustment can significantly (P≤0.05) inhibit the occurrence of fruit rot. %. After being refrigerated in high oxygen for 9 days, the fruit rot was still...
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