Method for storing and refreshing peach

A storage and preservation technology, which is applied in the fields of fruit and vegetable preservation, fruit/vegetable preservation through freezing/refrigeration, food preservation, etc. It can solve the problem of quality decline, fruit disease resistance and storage resistance decline, affecting sales and edible value to prevent chilling damage, maintain postharvest quality, and prolong the storage period

Inactive Publication Date: 2010-05-12
INST OF BOTANY CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although conventional low-temperature storage can reduce postharvest respiratory intensity and endogenous ethylene production, effectively inhibit softening and spoilage, thereby prolonging the storage period, but because peach fruits are very sensitive to low temperature, chilling injury is easy to occur during low-temperature storage, resulting in The disease resistance and storability of the fruit are reduced, resulting in a decline in quality, which affects its market sales and edible value

Method used

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  • Method for storing and refreshing peach
  • Method for storing and refreshing peach
  • Method for storing and refreshing peach

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] experiment material:

[0016] The eight-ripe "August crisp" (Prunus persica L.cv.Bayuecui) peach fruit was used as the experimental material. The fruit comes from the Agricultural Picking Garden in Pinggu District, Beijing. The fruits were immediately transported to the Postharvest Physiology and Pathology Laboratory of the Institute of Botany, Chinese Academy of Sciences after harvesting.

[0017] Test treatment:

[0018] The above-mentioned eight-ripe "August Crisp" peach fruit was soaked in 1% (volume percent concentration) sodium hypochlorite aqueous solution for 2 minutes to carry out surface disinfection, rinsed and dried naturally for subsequent use. Peach fruits were randomly divided into 2 groups. One group was directly stored at 5°C for 30 days as a control; the other group was exercised at 0°C and relative humidity of 90-95% for 5 days, and then transferred to 5°C and relative humidity of 90-95%. Store for 25 days. The experimental treatment combinations...

Embodiment 2

[0025] experiment material:

[0026] The eight-ripe "August Crisp" (Prunus persica L.cv.Bayuecui) peach fruit was used as the experimental material. The fruit came from the Agricultural Picking Garden in Pinggu District, Beijing. After the fruit was harvested, it was immediately transported to the Institute of Botany, Chinese Academy of Sciences. and pathology laboratory.

[0027] Test treatment:

[0028] The above-mentioned eight-ripe "August Crisp" peach fruit was soaked in 1% (volume percent concentration) sodium hypochlorite aqueous solution for 2 minutes to carry out surface disinfection, rinsed and dried naturally for subsequent use. Peach fruits were randomly divided into 2 groups. One group was directly stored at 5°C for 30 days as a control; the other group was trained at 0°C and relative humidity of 90-95% for 7 days, and then transferred to 5°C and relative humidity of 90-95%. Store for 23 days. The experimental treatment combinations are shown in Table 2.

[0...

Embodiment 3

[0035] experiment material:

[0036] The eight-ripe "August crisp" (Prunus persica L.cv.Bayuecui) peach fruit was used as the experimental material. The fruit comes from the Agricultural Picking Garden in Pinggu District, Beijing. The fruits were immediately transported to the Postharvest Physiology and Pathology Laboratory of the Institute of Botany, Chinese Academy of Sciences after harvesting.

[0037] Test treatment:

[0038] The above-mentioned eight-ripe "August Crisp" peach fruit was soaked in 1% (volume percent concentration) sodium hypochlorite aqueous solution for 2 minutes to carry out surface disinfection, rinsed and dried naturally for subsequent use. Peach fruits were randomly divided into 2 groups. One group was directly stored at 5°C and a relative humidity of 90-95% for 30 days as a control group; the other group was exercised at 0°C and a relative humidity of 90-95% for 10 days and then transferred to 5°C. Continue to store for 20 days. The experimental ...

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Abstract

The invention discloses a method for storing and refreshing peach, comprising the following steps: refrigerating the peach at -1 to 1 DEG C; then storing at 4-6 DEG C. In the method, the temperature for refrigerating the peach is preferably at 0 DEG C; the refrigeration is carried out for 5-10 days, preferably 7 days; the relative humidity in refrigerating environment is 90-95%; and the relative humidity in storage environment is 90-95%. The method for storing and refreshing peach is capable of preventing damage caused by low temperature during low-temperature refrigeration period of the peaches after harvest; thus, the quality of the fruit is ensured after harvest and the storage period of the fruit is prolonged.

Description

technical field [0001] The invention relates to a storage and preservation method for fruits, in particular to a storage and preservation method for peaches. Background technique [0002] Peach fruit is bright in color, juicy and delicious, rich in various sugars (glucose, fructose, sucrose and xylose, etc.), protein, organic acids, vitamins, crude fiber, inorganic salts and carotene and other nutrients, and is deeply loved by people. favorite. Preservation of peach fruit is recognized as an international problem. Peach fruit is soft in texture, thin in peel, poor in protection, and extremely vulnerable to mechanical damage. In addition, the ripening period coincides with the high temperature season, and the fruit is extremely prone to spoilage and deterioration (such as juicy peaches under normal temperature conditions. The shelf life can only be maintained for 3 to 5 days). Although conventional low-temperature storage can reduce postharvest respiratory intensity and end...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/148
Inventor 田世平张长峰
Owner INST OF BOTANY CHINESE ACAD OF SCI
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