Fresh-keeping method of plum fruit

A fresh-keeping method and fruit technology, which are applied in the directions of fruit and vegetable preservation, food preservation, fruit/vegetable preservation through freezing/refrigeration, etc., can solve the problems affecting plum fruit storage and preservation, transportation, sales and consumption, fruit quality preservation has not received attention, air pollution, etc. Adjust the problem of high energy consumption during storage to achieve the effects of improving fruit quality, delaying the process of post-ripening aging and softening, and inhibiting post-ripening softening

Inactive Publication Date: 2008-11-12
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, plums ripen in the high temperature season in summer, and the fruit skin is thin and juicy, with high water content. About 25% to 30% of the fruit is lost due to softening and rot every year, which seriously affects the storage, preservation, transportation, sales and consumption of plum fruits.
At present, the most widely used fruit and vegetable fresh-keeping technology in the world is controlled atmosphere storage. Due to the high energy consumption and large investment of controlled atmosphere storage, fruit farmers in most parts of my country cannot afford it, and of course it cannot be popularized.
[0003] Refrigeration is widely used in our country, but it has not been paid attention to the preservation of fruit quality after refrigeration, that is, during the shelf life of the sale process.
In addition, plum fruit is sensitive to low temperature, and chilling injury is prone to occur in long-term storage at too low temperature.

Method used

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  • Fresh-keeping method of plum fruit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The fresh-keeping of embodiment 1, plum fruit

[0021] (1) Fruit material

[0022] The first test: the plum fruits in the green ripe stage were collected from Beijing Huairou Orchard on July 6, 2007. Choose fruits in the green ripening stage with the same maturity to pick, and handle with care when picking to prevent damage to the fruits. After transporting back, select fruits with uniform size, no pests and mechanical damages for grouping.

[0023] The second test: the plum fruits in the green ripe stage were purchased from Beijing Xiaoying Fruit Wholesale Market on July 18, 2007. The fruit selection and processing methods were the same as the first test.

[0024] (2) Packet processing

[0025] The above-mentioned selected fruits were randomly divided into 9 groups, with 200 fruits in each group. Treat them as follows:

[0026] ①No fresh-keeping treatment was used as the control group: the plum fruits were pre-cooled in a cold storage at 10°C for 4 hours, and then...

Embodiment 2

[0053] The fresh-keeping of embodiment 2, plum fruit

[0054] (1) Fruit material

[0055] The plum fruits in the green ripening period were ordered from the fruit market in China Agricultural University on June 14, 2007. The fruits in the green ripening period with the same maturity were selected for picking, and they were picked with care to prevent damage to the fruits. After transporting back, select fruits with uniform size, no pests and mechanical damages for grouping.

[0056] (2) Packet processing

[0057] The above-mentioned selected fruits were randomly divided into 9 groups, with 200 fruits in each group. Treat them as follows:

[0058] ① No fresh-keeping treatment was used as the control group: the plum fruits were stored in a cold storage at 4°C for 3 weeks, and the fresh-keeping effect was observed.

[0059] ②Fumigation treatment with 1-MCP only (1-MCP): plum fruits were stored in a cold storage at 4°C for 3 weeks; then the refrigerated fruits were taken out f...

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Abstract

The invention discloses a fresh keeping method for plum fruit, comprising the following steps: (1) immersing plum fruit in chitosan solution with a concentration ranging from 0.1g/100ml to 3.0 g/100ml at room temperature; (2) refrigerating the plum fruit immersed in step (1); (3) when entering into shelf life, keeping refrigerated plum fruit in an enclosed device, which contains 1-methyl cyclopropene gas with a concentration ranging from 0.5 mul/L to 5.0 mul/L, for 12-24 hours at room temperature; wherein, the concentration of 1-methyl cyclopropene gas is preferably in the range of from 1.0 mul/L to 2.0 mul/L. The fresh keeping method for plum fruit of the present invention has the advantages of high food health safety, simple application, easy spread, little investment but quick result, low price, broad market, notable economic and social profit etc, which is suitable for China and has great development and application value.

Description

technical field [0001] The invention relates to a method for preserving the freshness of plum fruits. Background technique [0002] Plum fruit is one of the traditional fruits in my country. It has bright color, delicious flavor, rich aroma and rich nutrition. It is deeply loved by consumers and has extremely high economic value. However, plums ripen in the high temperature season in summer, and the fruit skin is thin and juicy, and the water content is high. About 25% to 30% of the fruits are lost due to easy softening and rot every year, which seriously affects the storage, preservation, transportation, sales and consumption of plum fruits. At present, the most widely used fruit and vegetable fresh-keeping technology in the world is controlled atmosphere storage. Due to the high energy consumption and large investment of controlled atmosphere storage, fruit farmers in most parts of my country cannot afford it, and of course it cannot be popularized. [0003] Refrigeration...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/152A23B7/04A23B7/154
Inventor 曹建康陈文化赵玉梅姜微波李健
Owner CHINA AGRI UNIV
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