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Method for antisepsis of picked fruit of bayberry

A fruit and post-harvest technology, which is applied in the field of post-harvest antiseptic storage and preservation of fruits, can solve the problems of inhibiting the ripening of broken fruits, achieve the effects of maintaining fruit quality and product commerciality, wide application prospects, and cheap and easy-to-obtain materials

Inactive Publication Date: 2007-10-10
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Treatments with ethanol concentrations below 6 ml / kg (fruit) promoted ripening of green ripe tomato fruits but inhibited ripening of broken-colored fruits (Ritenour et al., 1997)

Method used

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  • Method for antisepsis of picked fruit of bayberry

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Effect test

Embodiment 1

[0018] Referring to Figure 1, the saturated vapor pressure of ethanol gas is different at different temperatures. The saturated vapor pressure that ethanol can produce at 20°C is 44.0 μL / L, and the amount of ethanol vapor released at 0°C is equivalent to 1 / 4 of that at 20°C. During the treatment process, 5.0mL / L mother liquor at 20℃ can produce 500μL / L ethanol vapor, which is equivalent to the ethanol vapor produced by 20.0mL / L mother liquor at 0℃; 10.0mL / L mother liquor at 20℃ can produce 1000μL / L ethanol vapor, which is equivalent to the ethanol vapor generated by 40.0mL / L mother liquor at 0°C.

Embodiment 2

[0020] Choose bayberry fruits with uniform size, consistent maturity and no mechanical damage, put them in plastic baskets and hang them in airtight containers. Treat with 200μl / L concentration of ethanol, that is, put 30 pieces of pre-saturated filter paper (20mm×20mm) in a 20L sealed bottle, and the saturated ethanol mother solution is 3ml / L ethanol and distilled water at 20°C, and 3ml / L of distilled water at 0°C 10ml / L ethanol and distilled water. Place the saturated filter paper at the bottom of the plastic basket (without direct contact with the fruit) after the saturated filter paper is free of water, and seal the container. The treatment time is 6-8 hours, the treatment temperature is 20°C or 0°C, and the treated fruit is stored at 20°C or 0°C.

Embodiment 3

[0022] Choose bayberry fruits with uniform size, consistent maturity, and no mechanical damage, and prevent them from entering plastic baskets and hanging in airtight containers. Treat with ethanol at a concentration of 500 μl / L, that is, put 30 pieces of pre-saturated filter paper (20mm×20mm) in a 20L sealed bottle, and the saturated ethanol mother liquor is 5ml / L ethanol and distilled water at 20°C, and at 0°C is 20ml / L ethanol and distilled water. Place the saturated filter paper at the bottom of the plastic basket (without direct contact with the fruit) after the saturated filter paper is free of water, and seal the container. The treatment time is 6-8 hours, the treatment temperature is 20°C or 0°C, and the treated fruit is stored at 20°C or 0°C.

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Abstract

An antistaling method for the picked red bayberry fruits includes such steps as directly putting the red bayberry fruits in sealed container, fumigating by alcohol vapor at 0-20 deg.C for 6-8 hr, and storing at 0-20 deg.C.

Description

technical field [0001] The invention belongs to a fruit storage and preservation method, and relates to a storage and preservation method for horticultural products, in particular to a storage and preservation method for post-harvest preservation of bayberry and other fruits through ethanol treatment concentration screening. Background technique [0002] Ethanol is a natural metabolite of plants, which is produced under anaerobic conditions through the pyruvate produced by the plant respiratory metabolism glycolysis pathway. Ethanol can be produced during the anaerobic respiration of postharvest horticultural products during storage. Excessive accumulation of ethanol will cause damage to the horticultural products themselves and affect the storage life. However, ethanol treatment at an appropriate concentration can delay fruit ripening and senescence, improve fruit quality, reduce fruit rot, alleviate fruit physiological diseases, and thus prolong shelf life (Pesis, 2005). ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/152A23B7/04
Inventor 陈昆松张望舒徐昌杰郑金土
Owner ZHEJIANG UNIV
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