Method for preventing fruit postharvest diseases

A technology for post-harvest diseases and fruits, which is applied in the directions of protecting fruits/vegetables with a coating protective layer, keeping fruits and vegetables fresh, and preserving fruits/vegetables through radiation/electrical treatment. Problems such as secondary infection of fruit and inability to kill microorganisms, etc., achieve obvious economic and social benefits, low cost and remarkable effect

Inactive Publication Date: 2010-04-28
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, microwave treatment can only kill the pathogenic mold that already exists on the fruit, and cannot prevent the secondary infection of the fruit, and cannot effectively control the fruit for a long time
On the contrary, biological antagonistic bacteria cannot kill the microorganisms already present on the surface of the fruit, and can only prevent the fruit from being infected with pathogenic bacteria after the antagonistic antibiotic treatment

Method used

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  • Method for preventing fruit postharvest diseases
  • Method for preventing fruit postharvest diseases
  • Method for preventing fruit postharvest diseases

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] 1. Test plan

[0014] 1 test material

[0015] The pear fruit is produced in Dongyang City, Zhejiang Province, and the variety is called "Huanghuali". The experiment was carried out immediately after picking. Choose fruits with the same size and no bruises or diseases.

[0016] 2 treatment method

[0017] The pears were randomly divided into four groups. The first group "microwave treatment group" was treated with a 0.45kW microwave for 2 minutes, then taken out, and placed at room temperature for 20 minutes to quickly reduce the temperature of the pears, and placed in a plastic basket. Seal with plastic wrap; the second group "yeast treatment group", immerse pear fruits at room temperature in 1×10 8 individuals / ml of Cryptococcus laurentis suspension, soaked for about 30 seconds, took it out immediately, then air-dried, put it in a plastic basket, and sealed it with plastic wrap; the third group "microwave + yeast treatment group", first Treat the pome fruit with a...

Embodiment 2

[0031] 1. Test plan

[0032] 1 test material

[0033] With embodiment 1.

[0034] 2 treatment method

[0035] Except that the time of microwave treatment is 2.5 minutes, other treatment methods are the same as embodiment 1.

[0036] 3 Analysis and determination methods of quality and nutritional indicators

[0037] Concrete determination method is with embodiment 1.

[0038] 2. Test results:

[0039] Table 2 Effects of Cryptococcus lorenti combined with microwave on pome fruit rot and quality indicators

[0040]

[0041] Note: The data listed in the table is the average value of three experiments. The rotten rate and quality index of pear fruits were stored at about 2°C for 60 days and then transferred to the cultivation room at 20°C for 15 days. The data in the same column in the table When the appended letters are different, it means that the two data are significantly different (p=0.05) through Duncan's multiple variance analysis (ANOVA).

[0042] It can be seen f...

Embodiment 3

[0044] 1. Test plan

[0045] 1 test material

[0046] With embodiment 1.

[0047] 2 treatment method

[0048] Except that the concentration of Cryptococcus lorensis suspension was 5×10 8 Except individual / ml, other treatment methods are with embodiment 1.

[0049] 3 Analysis and determination methods of quality and nutritional indicators

[0050] Concrete determination method is with embodiment 1.

[0051] 2. Test results:

[0052] Table 3 Effects of Cryptococcus lorenti combined with microwave on pome fruit rot and quality indicators

[0053]

[0054] Note: The data listed in the table is the average value of three experiments. The rotten rate and quality index of pear fruits were stored at about 2°C for 60 days and then transferred to the cultivation room at 20°C for 15 days. The data in the same column in the table When the appended letters are different, it means that the two data are significantly different (p=0.05) through Duncan's multiple variance analysis (A...

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Abstract

The invention provides a method for preventing fruit postharvest diseases, relating to prevention on fruit postharvest diseases and storing and refreshing method. Fruits are placed in microwave at 2450MHz and 0.25-0.45KW to be treated for 1-4 minutes, taken out to be placed at room temperature for 20 minutes, then immersed into 1x10<7>-1x10<9>ps/ml cryptococcus laurentii or rhodotorula glutinis solution and immediately taken out after immersion for about 30 seconds, then air drying is carried out, the fruits are placed in a plastic crate and stored under the conditions of room temperature or cold storage (20 DEG C) after sealed by preservative film. Through test, the combination of microwave and antagonism yeast can effectively prevent and treat fruit diseases caused by pathopoiesia mould, reduce fruit rotting rate and prolong fruit shelf life without destroying fruit storage quality or nutrition. The method of combining microwave treatment and bio-controlling micro-organism treatment used in the invention is simple in use, convenient in operation and low in cost, can avoid harm to human caused by using chemical disinfectant and pollution to environment and has significant economic benefit and social benefit.

Description

technical field [0001] The invention relates to a postharvest disease prevention and storage method of fruits, in particular to a method for preventing postharvest fruit diseases by combining microwave treatment and antagonistic bacteria. Background technique [0002] The loss caused by postharvest rot is very serious. It is reported that 10-30% of fresh fruits in developed countries are lost to postharvest rot. In developing countries, due to the lack of storage and transportation refrigeration equipment, the rot loss rate is as high as 40-50%. Postharvest fruit rot is mostly caused by fungi, and the blue mold caused by Penicillium expansum and the gray mold caused by Botrytis cinerea are the most destructive diseases of fruit after harvest. For a long time, the method of preventing and treating fungal diseases mainly adopts chemical fungicides. However, due to the long-term use of chemical fungicides, pathogenic bacteria will develop resistance to the fungicides and redu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/015A23B7/155A23B7/16
Inventor 张红印董英任晓锋徐斌张海晖
Owner JIANGSU UNIV
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