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Precooling method based on cold chain storage and transportation of waxberry

A fruit and pre-cooling technology is applied in the field of fruit storage to achieve the effect of reducing the rate of fruit rot, easy operation and suitable for large-scale operation.

Inactive Publication Date: 2010-05-26
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on the effect of post-harvest pre-cooling methods on the storage and transportation of bayberry fruit

Method used

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  • Precooling method based on cold chain storage and transportation of waxberry
  • Precooling method based on cold chain storage and transportation of waxberry
  • Precooling method based on cold chain storage and transportation of waxberry

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] 'Water chestnut' bayberry (Myrica rubra Sieb. & Zucc) fruits (9 matures) were collected from Xianju County, Zhejiang Province in 2005. After harvesting, the fruits with uniform size, no pests and diseases and mechanical damage were selected, and the following treatments were carried out (see Table 1):

[0010] Table 1 treatment plan

[0011]

[0012] During the storage and shelf period, the fruit rot rate (360 fruits), appearance color (50 fruits), white spot fruit (50 fruits), fruit taste (50 fruits) and soluble solids (TSS) content, etc. detection. Testing standard:

[0013] ① Appearance color (brightness index): dark: level 0, bright: level 1;

[0014] ② Vitiligo fruit (white spot index): no white spot: level 0, spot area ≤ 10%: level 1, spot area > 10%: level 2;

[0015] ③Fruit taste (odor index): normal: grade 0, odor: grade 1, severe odor: grade 2.

[0016] The inspection results are calculated according to the following formulas to calculate the fruit brig...

Embodiment 2

[0022] Pre-processing, grouping, and detection are the same as in Embodiment 1. During the storage of bayberry fruit, if the storage conditions are not conducive to the maintenance of fruit quality, the anthocyanins in the fruit will decompose, lose the original bright luster, and the color will be dark red or faded. Our results showed that there was no significant difference in the fruit vividness index among the three treatments A, B and the control group C during cold storage, but when the fruit was stored at 0°C for 9 days and then transferred to the shelf at 20°C, there was no significant difference between the three treatments. There is a difference in the fruit brightness index, which is better in group A, see Table 3.

[0023] Table 3 Effects of different pre-cooling methods on the appearance color of stored fruits (expressed in vividness index)

[0024]

Embodiment 3

[0026] Pre-processing, grouping, and detection are the same as in Embodiment 1. Waxberry fruit has no exocarp, and the flesh column is soft and vulnerable to mechanical damage. After being injured, the juice will ooze from the injured part, soak the surface of the fruit, and make the injured part partially fade and appear white. Different packaging + pre-cooling treatment is of great significance to reduce the mechanical damage of fruit and reduce the occurrence of white spots on fruit. The results showed that in the first 6 days of storage at 0°C, there was no significant difference in the fruit white spot index among the three treatments; after the ninth day of storage at 0°C, the fruit white spot index of group A was significantly lower than that of group B and control group C, this effect Continue until transferred to a 20 °C shelf, see Table 4.

[0027] Table 4 Effects of different pre-cooling methods on the white spot index during fruit storage

[0028]

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PUM

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Abstract

The invention provides a pre-cooling method for waxberry fruits cold chain storage and transportation. The method comprises the following steps: (1) the fruits of the same size and maturity and with no mechanical damage are chosen. (2) the fruits are pre-cooled under a low temperature of 3-5 DEG C. (3) then the fruits are preserved under a low temperature of 0 DEG C. By adopting suitable pre-cooling method, the invention makes the waxberry fruits be processed under the low temperature before preserved under the low temperature, which effectively reduces respiration consumption of the fruits and maintains good fruit quality and commodity nature and fruit rot rate in shelf period. The method of the invention is designed reasonably, and operated easily, has low investment cost, and is suitable to large-scaled operation.

Description

technical field [0001] The invention belongs to a fruit storage method, and relates to a storage and transportation precooling method for horticultural products with a short shelf life, and mainly relates to a precooling method based on the cold chain storage and transportation of red bayberry fruit. Background technique [0002] Low temperature storage is the most effective method for the storage and preservation of horticultural products. Before refrigerated or cold chain storage and transportation of post-harvest fruits, appropriate low-temperature treatment should be carried out in advance to quickly cool the product to an appropriate temperature, so as to reduce the respiratory metabolism of the fruit, reduce water loss and pathogen infection, and reduce the heat load of storage and transportation tools. A pre-cooling process is called pre-cooling. The purpose of pre-cooling is to remove the field heat as quickly as possible after the product is harvested and before st...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/04
Inventor 陈昆松张望舒孙崇德郑金土
Owner ZHEJIANG UNIV
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