Thermal treatment method for picked cluke cherry

A heat treatment method and technology for sweet cherries, applied in the direction of heating and preserving fruits/vegetables, freezing/refrigerating fruits/vegetables, etc., can solve the problems of sweet cherry fruit rot and quality decline, so as to control rot, delay color change, Wide application prospects

Inactive Publication Date: 2008-12-03
NANJING AGRICULTURAL UNIVERSITY
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AI Technical Summary

Problems solved by technology

[0008] Aiming at the problems of serious postharvest rot and quality decline of sweet cherry fruits, the present invention provides a no...

Method used

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  • Thermal treatment method for picked cluke cherry
  • Thermal treatment method for picked cluke cherry
  • Thermal treatment method for picked cluke cherry

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Embodiment Construction

[0026] A new type of postharvest heat treatment method for sweet cherries and its application effect will be further described in conjunction with specific experiments below. experiment material:

[0027] The tested cherry fruit "Prunusavium L.cv.Van" was collected from Yangzhuang Village, Zhuyouguan Town, Penglai, Yantai, Shandong. The fruit is harvested when it is seven mature, with similar color and size, no mechanical damage or natural disease.

[0028] Penicillium expansum (Penicillium expansum) strain code: 3.3703; Botrytis cinerea (Botrytis cinerea), strain code: 3.3789, both were purchased from China General Microorganism Culture Collection and Management Center. Referring to Karabulut et al. (Karabulut O.A., Cohen L., Wiessb, et al. Control of brown rot and blue mold of peach and nectarine by short hot water brushing and yeast antagonists. Postharvest Biol. Technol., 2002, 24: 103-111.) According to the method, the two fungi were respectively transferred to PDA medi...

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Abstract

The invention relates to a novel heat treatment method for picked sweet cherry, belonging to the agricultural product storage-processing field. The technology adopts a hot water spraying treatment method which comprises the following steps that: preliminarily screened out fresh fruits are washed by tap water, and are conveyed to high-temperature water at a temperature of 60 DEG C so as to carry out spraying treatment for 20s; then, the fruits undergo forced ventilation airing and are cooled down to room temperature; and the fruits undergo cold preservation at a low temperature (0 DEG C) after the treatment. The treatment is used in rot control and quality maintaining during storing and transporting picked sweet cherry, and can effectively control the occurrence of rot during fruit storage period; meanwhile, the treatment can postpone color variation of fruits; moreover, compared with the prior hot air treatment or hot water dipping treatment, the hot water spraying treatment method has higher working efficiency and is propitious to mass operation during practical production. The novel heat treatment method does not use any chemical preservative agent, and can ensure the edible safety of fruits.

Description

technical field [0001] The invention relates to a postharvest heat treatment method for sweet cherries, which belongs to the technical field of fruit and vegetable storage and freshness preservation, and is specially used for controlling rot and maintaining quality of sweet cherries during postharvest storage and transportation. Background technique [0002] Cherry is a plant of Rosaceae (Rosaceae) Prunas L. (Cerasus Pers.). The fruit is bright in color, delicious in taste, and has high nutritional value and medicinal value. According to modern medical research, cherry It also has the effect of promoting the regeneration of hemoglobin, which is beneficial to anemia patients. The cultivation of sweet cherry in my country began in the 1870s and was introduced by Western missionaries, expatriates, and crew. Although sweet cherries were introduced into my country earlier, their development has been sluggish. Since 1990, the development of sweet cherries has begun to accelerate...

Claims

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Application Information

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IPC IPC(8): A23B7/005A23B7/04
Inventor 屠康邵兴锋静玮苏晶
Owner NANJING AGRICULTURAL UNIVERSITY
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