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Method for controlling cold damage of peach and keeping edible quality

A technology for peaches and chilling damage, applied in the field of fresh-keeping of agricultural products, to achieve the effect of prolonging the fresh-keeping time, simple method, and delaying chilling damage

Active Publication Date: 2011-08-17
SHANDONG AOWEITE BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, effective methods to control chilling injury and maintain the quality of fresh peaches are still being explored at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: In fine weather, harvest 8 ripe, no pests, no mechanical damage, suitable for long-term storage of Chinese longevity peaches, peaches are placed in plastic boxes, cartons, foam boxes, wooden boxes with good air permeability, and shipped as soon as possible Put it back in the refrigerator, and close the door and other ventilation openings. Calculate the dosage of liquid ethanol according to the dosage of 50 μl of liquid ethanol / L space, and calculate the dosage of 1-MCP according to the dosage of 2 ppm. When processing, absorb ethanol on gauze or absorbent cotton with strong water absorption, and hang it in front of the fan. At the same time, put 1-MCP into a container and put it in the library to let it volatilize by itself. Do not turn on the refrigerator, start the fan for 30 minutes, fumigate at room temperature (20°C-25°C) for 12 hours, open the warehouse door and other vents to ventilate and remove the fumigant gas in the warehouse, and then pre-cool...

Embodiment 2

[0020] Example 2: The dosage of ethanol is 900 μl of liquid ethanol / L space, and the concentration of 1-MCP is 0.5 ppm. The ethanol gas is input from the pipeline connecting China Unicom to the outside of the warehouse. After 2 hours of fumigation, open the warehouse door and other vents to ventilate the ethanol gas in the warehouse. Then, put 1-MCP into the container, put it in the storehouse and let it volatilize by itself for fumigation treatment, and the treatment time is 5 hours. Other processing requirements are the same as in Embodiment 1. After storage for 3 months, the flavor and taste of the peaches were good, and there was no symptom of chilling injury.

Embodiment 3

[0021] Example 3: The dosage of ethanol is 300 μl of liquid ethanol / L space, the concentration of 1-MCP is 1.5 ppm, ethanol and 1-MCP are fumigated simultaneously, and the fumigation time is 10 hours. Other treatment processes are the same as in Example 2. After 4 months of storage, the flesh of Zhonghuashou peaches has no symptoms of cold damage such as browning, mushy, and loss of flavor, and the fresh peaches have a strong flavor without rot.

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Abstract

The invention belongs to the technical field of farm product preservation and particularly relates to a method for controlling the chilling injury of peaches and keeping the eating quality of the peaches. The method is characterized in that the properly matured peaches are picked and fumigated by ethanol combined with 1-MCP, then refrigerated and transported or sold. The first advantage of the method is good effect, i.e. the chilling injury of the peaches during the low-temperature storage can be obviously delayed and the freshness period can be prolonged; the second advantage is safety, i.e.the ethanol used in the method is a component naturally generated by plants such that the eating safety is high, only a little ethanol is used in the processing and the residual ethanol in the environment and on the surfaces of the peaches is eliminated by ventilation or other methods, such that the amount of the ethanol absorbed by the peaches is small, and the taste of the peaches remains the same after the processing, therefore the method has no food safety problems; the third advantage is easiness, i.e. the method is easy to operate and popularize and is suited to be used for mass production; and the fourth advantage is low cost.

Description

(1) Technical field [0001] The invention belongs to the technical field of fresh-keeping of agricultural products, and in particular relates to a method for controlling chilling injury of peaches and maintaining eating quality. (2) Background technology [0002] Peach fruit juice is delicious, fragrant and attractive, rich in nutrition, and is widely loved by people. But it is not resistant to storage, and it is very easy to soften and rot at room temperature, losing its commodity value and edible value. [0003] At present, the main methods of peach storage and preservation at home and abroad include cold storage storage method, simple spontaneous modified atmosphere method, controlled atmosphere warehouse storage method, reduced pressure storage method and so on. Among them, the more advanced and practical method is controlled atmosphere storage, which is to change the gas composition in the storage environment, that is, to appropriately reduce O 2 Concentration and incr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/144A23B7/152
Inventor 王庆国陆振中徐莉
Owner SHANDONG AOWEITE BIOTECH CO LTD
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