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
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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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