Method for storing and refreshing FeiCheng Peaches using nitric oxide

A nitric oxide, storage and preservation technology, applied in the direction of fruit and vegetable preservation, application, food preservation, etc., can solve the problem of greatly discounted sales price, and achieve the effects of high economic utilization value, disease inhibition, and broad market prospects.

Inactive Publication Date: 2008-07-23
SHANDONG AGRICULTURAL UNIVERSITY
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Problems solved by technology

The sales price of the fruit will be greatly reduced

Method used

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  • Method for storing and refreshing FeiCheng Peaches using nitric oxide
  • Method for storing and refreshing FeiCheng Peaches using nitric oxide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1. Select Feicheng peach fruits that are in the physiologically mature stage with uniform size, normal fruit color, no pests and mechanical injuries, and pre-cool them in an environment of 1.5°C for 30 minutes.

[0033] 2. Place the pre-cooled fruit in a container, and blow nitrogen gas for 20 minutes to remove the air (oxygen, etc.) in the container.

[0034] 3. Dilute the nitric oxide gas with nitrogen to make the nitric oxide concentration 10μlL -1 . Pass the diluted nitric oxide into the container to fumigate the fruit at 25°C for 2 hours. It is best to maintain an anaerobic state throughout the process.

[0035] 4. Take out the fumigated Feicheng peach fruit and store it at room temperature or under refrigeration.

[0036] See attached table 1, changes in storage period and water loss rate of Feicheng peach fruit after nitric oxide treatment. It can be seen from Table 1 that nitric oxide can effectively prolong the storage period of Feicheng peach fruit at room...

Embodiment 2

[0040] 1, the screening and precooling of Feicheng peach are identical with embodiment 1.

[0041] 2. Slowly pass nitric oxide gas into anaerobic distilled water to prepare nitric oxide aqueous solution with a concentration of 1.0-2.0mmolL -1 , diluted with time. The preparation process is preferably carried out under anaerobic conditions.

[0042] 3. Take the above-mentioned pre-cooled Feicheng peaches, immerse them in the nitric oxide solution, and place them at 25°C for 5-20 minutes. Store at room temperature or refrigerate after taking out.

[0043] Table 1 Feicheng peach treatment methods and effects

[0044] processing method

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Abstract

The invention relates to a storage and preservation technology and method of Feicheng peaches taking a bio-active micro-molecular nitrogen monoxide as a material. The nitrogen monoxide material can be the mixed gas of nitrogen monoxide and inert gas or the water solution of nitrogen monoxide; the content of nitrogen monoxide in the mixed gas is 1 to 20 MulL<-1>, and the content of nitrogen monoxide in the water solution is 1 to 15 MumolL<-1>. The nitrogen monoxide is applied to fumigation of the Feicheng peaches while the water solution of nitrogen monoxide is applied to liquid immersion of fruits of the Feicheng peaches. The time of fumigation is 1-4h at the temperature of 15-27 DEG C, while the time used in liquid immersion of fruits is 1-20 min under the temperature of 15-27 DEG C. The storage time of fruits after the fumigation can be extended by 29 to 33 percent and the water loss rate is reduced by 21 to 24 percent, while the storage time of fruits after the liquid immersion can be extended by 60 to 80 percent and the water loss rate is reduced by 57 to 66 percent; meanwhile, the stored fruit causes no toxicity and harm to human bodies as well as no immune response. In addition, the method of the invention can be widely applied to the storage and preservation of fruits such as the Feicheng peaches, etc., and agricultural products of vegetables, fresh cut flowers, etc.

Description

(1) Technical field [0001] The invention relates to a method for storing and keeping Feicheng peaches fresh by using nitric oxide, in particular to a method for using nitric oxide to reduce post-harvest Feicheng peach fruit rot, prolong storage period and maintain quality. The method can be applied to the post-harvest treatment of the fruit, and to prolong the storage period and shelf life. (2) Background technology [0002] Feicheng peach is an excellent characteristic fruit in my country and has a broad domestic and foreign market. However, Feicheng peach fruit is easy to ripen, soften, brown and rot quickly after harvesting, which leads to the reduction of Feicheng peach quality and the loss of selling price in various links after harvesting, thereby severely limiting the development of Feicheng peach. [0003] There are many factors that cause Feicheng peach rot. Among them, an important reason is the accumulation of ethylene in the environment around the fruit. Ethyl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/144A23B7/152A23B7/148
Inventor 周杰朱树华苏培英王贵禧
Owner SHANDONG AGRICULTURAL UNIVERSITY
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