Honey peach storing method

A technology for peaches and fruits, applied in the field of fruit storage, can solve problems such as unreported reports, and achieve the effects of maintaining good quality and commerciality, slowing down fruit metabolism, and prolonging storage time.

Active Publication Date: 2009-05-13
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

There is no report on the research on programmed cooling pretreatment and storage of peach fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] One method of the present invention: the fruit of ‘Lakeview Honeydew’ was picked in Zhejiang Province on July 25, 2007,

[0015] (1) Gently pick the ripe peach fruit with the paper bag;

[0016] (2) Picking fruits in a room at 20°C for 3-5 hours, that is, pre-cooling, and at the same time picking fruits of uniform size, no mechanical damage, no pests and diseases;

[0017] (3) Divide the picked fruits into 5 groups, the first group: directly placed at 0℃ low temperature storage (T0); the second group: directly placed at 5℃ low temperature storage (T5); the third group: directly placed at Low temperature storage at 8°C (T8); group four: the first program cooling treatment followed by low temperature storage, that is, the fruit is stored at 8°C for 5 days after low temperature exercise, and then the fruit is stored at 5°C in low temperature storage (program cooling 1) ; The fifth group: the second kind of program cooling treatment followed by low temperature storage, that is,...

Embodiment 2

[0026] According to the storage method of five different temperature treatments in Example 1, observe the experimental results of different temperature treatments on peach fruits. It shows that among the five temperature treatments, compared with other treatments, 0℃ and program cooling 2 treatments can significantly reduce fruit rot , Especially when stored for 28 days, no rotten fruit was found in the two treatments. At the same time, the results showed that after 28 and 42 days, the decay rate was maintained on the second day after transfer to the shelf, especially for the first day after 28 days of storage. In two days, the shelf decay rate was only 16%. The other three temperature treatments showed a relatively high decay rate, especially the second day commodity fruit rate after 28 days of T8 and T5 treatments was very low (Table 1).

[0027] Table 1 Effects of different temperature treatments on the decay rate of juicy peach fruits (%)

[0028]

Embodiment 3

[0030] An important indicator of the decline in quality of peach fruit during storage and transportation is the browning of the flesh due to senescence or cold damage. According to the storage method of five different temperature treatments in Example 1, the results of the study show that in the five treatments, regardless of the previous storage The browning index of the late transfer shelf is relatively low with T0 and program cooling 2, but the study found that the browning index of the peach fruit during storage at 0℃ is significantly higher than that of the program cooling 2, especially the degree of browning after transferring the shelf. Even higher, on the third day after storage for 28 days, the browning index of T0 treatment is more than 6 times that of program cooling 2. This may be due to the high degree of chilling injury during storage of peach fruits at 0°C, thus exhibiting obvious chilling injury characteristics after being transferred to the shelf, which reduces th...

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Abstract

The invention provides a juicy peach storage method, comprising the following steps: sorting and pre-cooling the fruits in a house at 20 degree after picking up the mature juicy peach fruits; low temperature processing the fruits using program cooling method; inducing the fruit tissue cold-damage endurance capability using a certain low temperature; storing the fruits at low temperature. The fruits are processed by suitable low temperature and then stored at low temperature, thus the fruit respiratory rate, fruit metabolism, fruit ripening process can be effectively decelerated and the energy consumption can be also reduced, the fruit storage time can be prolonged, at the same time the occurence of the cold-damage of the soft melting fruits during storage period and fruit decayed rate can be reduced and the storage fruit quality and marketability can be kept. The storage method has features of reasonable design, convenient operation, lower device requirement and less cost and is suitable for large-scale operation and demonstration and generalization. The storage method also can be applied for other climacteric, chilling-sensitive horticultural products.

Description

Technical field [0001] The invention belongs to a fruit storage method, and relates to a postharvest storage method for juicy peach fruits, which includes the steps of harvesting, selecting, program cooling and pre-cooling treatment, storage and storage of juicy peach fruits. It solves the problem of quality degradation caused by abnormal respiratory metabolism and cold damage caused by temperature discomfort during storage of peach fruit, and has the advantages of low cold damage to the quality of the stored fruit, good storage effect, and long storage period. Background technique [0002] Temperature is an important factor affecting the fruit quality of horticultural products during storage. Using low-temperature storage of fruits can effectively inhibit physiological metabolism, delay the ripening and senescence process of fruits, so as to achieve the purpose of better maintaining fruit quality and prolonging the storage period. However, if the temperature is too low, it will ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04
Inventor 陈昆松金微微李鲜徐昌杰张波孙崇德
Owner ZHEJIANG UNIV
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