Kiwi fresh fruit preservation technique

A kiwifruit and process technology, applied in food preservation, fruit and vegetable preservation, and fruit/vegetable preservation by freezing/refrigeration, etc., can solve the problems of difficulty in meeting the needs of the consumer market, short storage period, etc., and achieve good preservation effect and long preservation period. , the effect of no environmental pollution

Inactive Publication Date: 2008-07-23
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Many scholars have conducted research on the postharvest storage of kiwifruit, but the focus is on exploring the postharvest physiology of the fruit. Most of the technical research is a single factor test, so the storage period is short and it is difficult to meet the growing consumer market demand.

Method used

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  • Kiwi fresh fruit preservation technique
  • Kiwi fresh fruit preservation technique
  • Kiwi fresh fruit preservation technique

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Taking the storage of 50kg kiwi fruit in a controlled atmosphere box in the cold storage as an example, the preservatives and process steps used are as follows:

[0029] 1. Cold storage disinfection

[0030] Use a mixed solution of copper sulfate, lime, and water in a weight ratio of 1:1:50 to brush the walls and floors of the cold storage for disinfection, and use formaldehyde and potassium permanganate in a weight ratio of 5:1, and use 5g / m 3 Dosage fumigation cold storage for 24 to 48 hours, air disinfection.

[0031] 2. Pre-cooling

[0032] The pre-selected kiwi fruits picked in the field are put into fruit boxes, the fruit boxes are removed, and pre-cooled in a cold storage at 0° C. and a relative humidity of 90% to 95% for 48 hours.

[0033] 3. Bagging

[0034] The pre-cooled kiwi fruit is packed into a plastic bag with 8 holes of 10 mm in diameter, 5 kg in each bag, and 250 g of azolite adsorbed with potassium permanganate aqueous solution is packed into it. D...

Embodiment 2

[0044] Taking the storage of 50kg kiwi fruit in a controlled atmosphere box in the cold storage as an example, the preservatives and process steps used are as follows:

[0045] In the bagging process step 3 of the present embodiment, the kiwifruit after precooling is packed in the plastic bag, every bag 5kg, packs into the 250g that is adsorbed with the potassium permanganate aqueous solution, during preparation, take mass concentration as 50g of 4.0% potassium permanganate aqueous solution was put into 200g of azolite, and stirred until the aqueous solution of potassium permanganate was absorbed by azolite. The other steps of this process step were the same as in Example 1. In step 5 of the gas distribution process, turn on the switch of the oxygen cylinder, the switch of the carbon dioxide gas cylinder, and the switch of the nitrogen cylinder to fill the air conditioning box with gas, which is 101.3Kp under normal pressure. The volume concentration of oxygen in the mixed gas ...

Embodiment 3

[0047] Taking the storage of 50kg kiwi fruit in a controlled atmosphere box in the cold storage as an example, the preservatives and process steps used are as follows:

[0048] In the bagging process step 3 of the present embodiment, the kiwifruit after precooling is packed in the plastic bag, every bag 5kg, packs into the 250g that is adsorbed with the potassium permanganate aqueous solution, during preparation, take mass concentration as 50 g of 6% potassium permanganate aqueous solution was put into 200 g of azolite, and stirred until the aqueous solution of potassium permanganate was absorbed by azolite. The other steps of this process step were the same as in Example 1. In step 5 of the gas distribution process, turn on the switch of the oxygen cylinder, the switch of the carbon dioxide cylinder, and the switch of the nitrogen cylinder to fill the air conditioning box with gas, which is 101.3Kp under normal pressure. The volume concentration of nitrogen is 7%, and the vol...

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PUM

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Abstract

The invention relates to a preservative technique for fresh kiwifruit, which comprises technique processes of cold storage disinfection, precooling, bagging, air regulate case vacuum pumping, air distribution, preservation and unhouse packaging. The technique of the invention carries out laboratory study test on the storage of the fresh kiwifruit, the test shows that the kiwifruit can be preserved for more than 200 days with average fruit firmness more than or equal to 3.0kg/cm<2>, fruit firmness rate more than or equal to 90 percent, commercial fruits rate more than or equal to 95 percent, Vc keeping-rate more than or equal to 80 percent and freshness index more than or equal to 0.90. Pilot scale study was carried out in an air conditioned storehouse in Zhouzhi County Shanxi Province in 2006 by the technique of the invention to store 50 tons of Hayward kiwifruit for 215 days with commercial fruits rate of 96 percent. The invention has the advantages of simple operation, long preservation period, good preservation effect, no environmental pollution, obvious economic benefit, etc., which can be widely applied.

Description

technical field [0001] The invention belongs to the technical field of cold storage and storage of fruit by gas proportioning in a controlled atmosphere, and in particular relates to the preservation of fresh kiwi fruit under the environment of low temperature, gas proportioning and antistaling agents. Background technique [0002] Kiwi fruit (Actinidia)) originates in my country, and there are 4 genera and 96 species in my country. The plants are vines, and the fruits belong to berries. Kiwi fruit has unique flavor, rich nutrition and high economic value. It is known as "longevity fruit". According to the measurement, the soluble solid content of the fruit is 12% to 18%, the sugar content is 10% to 14%, and the total acid content is 1.8% to 2.0%. , especially the Vc content is as high as 150-450mg / 100g, which is 5 times that of oranges, 8 times that of pineapples, and 40 times that of apples, comparable to fresh jujubes. In recent years, my country's kiwifruit production h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/148A23B7/04A23B7/157
Inventor 张有林张润光韩军岐
Owner SHAANXI NORMAL UNIV
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