Fresh-keeping method for bramble and antistaling agent used before picking

A preservative and raspberry technology, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc. It can solve the problems of no raspberry storage effect, no raspberry spraying of chemical inducers, fruit damage, etc.

Inactive Publication Date: 2009-04-08
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as far as raspberry fruit is concerned, as a soft and juicy berry, it may cause certain damage to the fruit during post-harvest chemical preservative treatment
Although some studies have shown that pre-harvest spraying of salicylic acid ca

Method used

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  • Fresh-keeping method for bramble and antistaling agent used before picking
  • Fresh-keeping method for bramble and antistaling agent used before picking
  • Fresh-keeping method for bramble and antistaling agent used before picking

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: the selection of spray times before raspberry harvest

[0016] 1. Processing method

[0017] The raspberry fruit was sprayed with different times of 10g / L calcium propionate and 10g / L calcium chloride every 3 days starting from 9 days before harvesting, and 1g / L salicylic acid was sprayed with corresponding times as a control. The fruit was pre-cooled for 24 hours immediately after picking, and then stored at 1°C for 17 days to observe the good fruit rate of raspberries.

[0018] 2. Results

[0019] The results in Table 1 show that with the increase of spraying times of 10g / L calcium propionate before harvesting, the good fruit rate of raspberry fruit only decreased from 71.8% to 69.0% after storage for 17 days. In contrast, with the increase in the number of pre-harvest spraying of 10g / L calcium chloride, the good fruit rate of raspberry fruit after 17 storage dropped rapidly from 81.9% to 71.8%. With the increase of spraying times of 1g / L salicylic ac...

Embodiment 2

[0023] Embodiment 2: the selection of spraying concentration before raspberry harvest

[0024] 1. Processing method

[0025] Three days before harvesting, the raspberry fruit was sprayed once with different concentrations of calcium propionate and calcium chloride solutions, with distilled water sprayed as a negative control and salicylic acid sprayed as a positive control. The fruit was pre-cooled for 24 hours immediately after picking, and then stored at 1°C for 17 days to observe the good fruit rate of raspberries.

[0026] 2. Results

[0027] As can be seen from Table 1, after storage for 17 days, the good rate of raspberry fruit treated with water spraying was only 37.0%. When the concentration of salicylic acid is sprayed at 0.2-2g / L, the good fruit rate of raspberry fruit decreases with the increase of sprayed salicylic acid concentration, and the good fruit rate of raspberry fruit treated with 0.2g / L salicylic acid The highest, reaching 67.5%. In contrast, the good...

Embodiment 3

[0031] Embodiment 3: the impact of different post-harvest preservatives on raspberry fresh-keeping effect

[0032] 1. Processing method

[0033] Pick seven-ripe raspberry fruits (more red and less black on the surface), pre-cool them at 1°C for 24 hours, and then treat them with different concentrations of 1-MCP, chlorine dioxide and cinnamaldehyde for 24 hours. 1-MCP, chlorine dioxide and cinnamaldehyde were stored at 10°C for 5 days, and the good fruit rate of raspberries was counted.

[0034] 2. Results

[0035] Table 3 The fresh-keeping effect of different concentrations of preservatives on raspberries

[0036]

[0037] As can be seen from Table 2, after storage for 5 days at 10°C, the good fruit rate of the raspberry fruit of the control treatment is 61.0%; in comparison, at the concentration of 1-MCP, it is 0.5ppm and 1.0ppm, chlorine dioxide 100ppm and 200ppm and Among the six treatments of cinnamaldehyde 60ppm and 120ppm, only the good fruit rate of cinnamaldehyd...

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Abstract

The invention discloses a method for refreshing raspberries, which provides an antistaling agent for pre-picking treatment on raspberry fruits. The antistaling agent is prepared from 5 to 25g of calcium propionate, 5 to 25g of calcium chloride and 0.2 to 2g of salicylic acid in 1L of distilled water. The method comprises the following steps of spraying the pre-picking antistaling agent for one time three days before picking; picking raspberry fruits of which 70 percent is mature, and carrying out pre-cooling treatment on the picked raspberries for 24 hours in a cold storage warehouse at temperature of 1 DEG C; using cinnamic aldehyde with concentration of 60 ppm to carry out fumigation treatment for 24 hours to the raspberries after the pre-cooling treatment, and refrigerating the raspberries in the cold storage warehouse at temperature of 1 DEG C below zero and reaching 87.4 percent of fresh fruits after storing the raspberries for 17 days. The method has the advantages of safety, high efficiency and convenience, and can effectively reduce rotting rate of the raspberry fruit while the quality of the raspberries is maintained.

Description

technical field [0001] The invention relates to a fruit fresh-keeping method and a pre-harvest fresh-keeping agent, in particular to a comprehensive fresh-keeping method of raspberries and a pre-harvest fresh-keeping agent used before picking. Background technique [0002] Raspberry is a new generation of fruit introduced from abroad in recent years. It has high nutritional value and has anti-aging and anti-cancer effects, so it has a good development prospect. But because the raspberry fruit rots and deteriorates soon after picking, it mainly adopts quick-frozen storage at present, or processes it immediately after picking, and the transportation and sales of fresh food are greatly restricted. Therefore, screening a simple and easy fresh-keeping method has important practical application value for the development of raspberry in fresh food. [0003] At present, the preservation of fruits mainly focuses on post-harvest treatment, or adopts physical preservation techniques, ...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157
Inventor 王友升王贵禧张帆李莉刘晓艳桂婕
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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