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Method for storing loquat fruit in low-temperature

A low-temperature storage and fruit technology, applied in the field of fruit storage, can solve the problems of unfavorable fruit quality, high input cost, and difficult operation, and achieve the effect of suitable large-scale operation, low input cost, and simple operation method

Inactive Publication Date: 2008-02-06
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

"Dahongpao" fruit stored at 1-5°C for 15-20 days will appear chilling injury (Zheng Yonghua et al., 2000), and storage at 12°C can prevent the cold injury of stored fruit, but it is not conducive to the maintenance of fruit quality; "Zaozhong 6 After 22 days of storage at 0°C, 3°C, 5°C and 10°C, the loquat fruit of "No. The fruit can maintain a good appearance quality; Ding et al. (1998) studied "Mogi" loquat and showed that it can be stored for 30 days at 1°C and 5°C, but there are also characteristic symptoms of chilling damage such as browning, and it can only be stored at 10°C. 15 days
There are some low-temperature storage methods combined with treatment, such as: combining controlled atmosphere storage at 5°C can maintain the good quality of loquat fruit within 60 days, but there are still physiological disorders such as tissue browning and peeling (Ding et al., 2002); SO 2 Treatment, polyamines, high oxygen treatment, etc. combined with low temperature storage can maintain good fruit quality, but these methods have the disadvantages of high input costs and difficult operations in large-scale applications.

Method used

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  • Method for storing loquat fruit in low-temperature

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Taking "Luoyangqing" loquat as an example, select fruits with uniform size, uniform maturity and no mechanical damage, and divide them into three groups. The specific method is shown in Table 1: the first group of fruits is first placed at a tempering temperature of 5°C for 4 to 8 days, and then stored at 0°C for 33 days (T 5-0 ); the second group of fruits directly stored at 0°C for 39 days (T 0 ); the third group of fruits directly stored at 5°C for 39 days (T 5 ), with T 0 and T 5 as comparison. The main factors of adopting low-temperature training are the temperature difference between the training temperature and the storage temperature, and the duration of training, that is, to achieve the purpose of low-temperature training, and to effectively maintain the product quality of the product.

[0011] Table 1 Low temperature exercise treatment of loquat fruit

[0012] deal with

Embodiment 2

[0014] Using "Luoyangqing" loquat fruit as material, different temperatures (0°C, 5°C and 12°C, T 0 , T 5 and T 12 Indicates the storage effect of ). The research results are shown in Table 2, which shows that the treatment at 5°C and 12°C can delay the increase of fruit firmness to varying degrees, reduce the browning of pulp and peel tissue, and maintain good fruit quality, which is specifically reflected in the delay of fruit soluble solids and With the decrease of titratable acid content, the comprehensive effect of 5°C treatment was better than that of 12°C treatment; although storage at 0°C could further delay the decline of soluble solids and titratable acid content, and better maintain the appearance quality and flavor of fruit, the fruit Chilling injury occurred and lignification occurred. The loquat fruit that has been directly refrigerated at low temperature (0-5°C) becomes difficult to peel, and the pulp changes from soft and juicy to hard, rough and less juicy....

Embodiment 3

[0017] Embodiment three, implement the refrigerating method of table 1, namely fruit is first placed in tempering temperature 5 ℃ and exercised for 6 days, then placed in 0 ℃ for storage for 33 days (T 5-0 ), further experiments show that using T 5-0 The increase trend of fruit firmness in programmed cooling storage was significantly less than T 0 and T 5 Treated fruit, after 39 days of storage T 0 ,T 5 ,T 5-0 The firmness of the treated fruit was 140%, 128% and 121% of its 0-day level respectively, the results are shown in Figure 1.

[0018] The lignin content of loquat fruit also tended to accumulate during cold storage, and different degrees of lignification appeared. T 5-0 The degree of lignification of the treated fruit was significantly lower than that of T 0 and T 5 After processing the fruit, after 39 days of storage, T 0 ,T 5 ,T 5-0 The lignin content of the treated fruit was 269%, 233% and 179% of its 0-day level, see Figure 2 for the results.

[0019] Se...

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Abstract

A low-temp storage method for loquat fruit includes such steps as storing at 4-12 deg.C for 2-8 days, and storing at the temp lower than 0 deg.C. Its advantages are high quality of loquat fruit, low cost and long storage period.

Description

technical field [0001] The invention belongs to a fruit storage method, and relates to a low-temperature storage method for cold-sensitive horticultural products, in particular to a low-temperature storage and fresh-keeping method for loquat fruit. Background technique [0002] At present, low temperature storage is the most effective way to store and keep horticultural products fresh, but different plant species or varieties have different sensitivities to low temperature, so the suitable storage temperature for different plant species or varieties is also different. Some plants are sensitive to low temperature, and they are prone to physiological disorders during cold storage, causing plant chilling damage. Loquat fruit is a cold-sensitive fruit. When the fruit is stored at 0-5°C for 20-30 days, the fruit is prone to cold damage, resulting in deterioration of fruit quality and economic losses. Many studies have focused on exploring the appropriate temperature for cold sto...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/00A23L3/00A23B7/04
Inventor 陈昆松蔡冲
Owner ZHEJIANG UNIV
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