Storage and prevention two-stage compound pretreatment method for apples and pears

A storage preservation and pretreatment technology, which is applied in the field of pretreatment of fruit storage and preservation after picking, can solve the problems of unsatisfactory preservation effect, cumbersome operation steps, not easy to popularize, etc., so as to reduce the occurrence of physiological diseases and reduce the browning of fruit surface. The effect of changing and reducing the brown spot index of fruit surface

Active Publication Date: 2010-05-19
HEBEI ACADEMY OF AGRI & FORESTRY SCI INST OF GENETICS & PHYSIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But this antistaling agent and fresh-keeping processing method are compatible complex, and chemical composition is many, and operating procedure is loaded down with trivial details, is not easy to

Method used

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  • Storage and prevention two-stage compound pretreatment method for apples and pears
  • Storage and prevention two-stage compound pretreatment method for apples and pears
  • Storage and prevention two-stage compound pretreatment method for apples and pears

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1 red Fuji apple processing

[0016] Red Fuji apples were treated in different ways, refrigerated under the same conditions, and compared in different periods to measure the fruit’s hardness, soluble solids, titratable acid, and Vc content. The results at 120 days are shown in Table 1.

[0017] In the table, the method expressed by 1-MCP+Ca is: the content of apples after picking is 1000nL·L -1 The 1-MCP is fumigated at room temperature, and the fumigation time is 24 hours; then use 4% CaCl 2 Soak in the water solution for 5 minutes; then gently fish out, dry and refrigerate according to the usual method.

[0018] The method of 1-MCP expression is: for the apples after picking, the content is 1000nL·L -1 The 1-MCP was fumigated at room temperature for 24 hours, and then refrigerated according to conventional methods.

[0019] The method expressed by Ca is: use 4% CaCl 2 Soak in the water solution for 5 minutes; then gently fish out, dry and refrigerate ac...

Embodiment 2

[0024] Embodiment 2 Wanglin apple processing

[0025] Different methods were used to treat Wanglin apples, and they were refrigerated under the same conditions. The firmness, soluble solids, titratable acid, and Vc content of the fruit were compared and measured at different periods. The results at 120 days are shown in Table 2.

[0026] Among them, the method expressed by 1-MCP+Ca is: the content of apples after picking is 950nL·L -1 The 1-MCP is fumigated at room temperature, and the fumigation time is 22 hours; then use 6% CaCl 2 Soak in the water solution for 3 minutes; then take it out gently, dry it with air, and refrigerate according to the conventional method.

[0027] The method of 1-MCP expression is: the content of apples after picking is 950nL·L -1 The 1-MCP was fumigated at room temperature for 22 hours, and then refrigerated according to conventional methods.

[0028] The method expressed by Ca is: use 6% CaCl 2 Soak in the water solution for 3 minutes; then ...

Embodiment 3

[0033] Embodiment 3 Huangguan pear processing

[0034] The bagged Huangguan pears were treated in different ways, refrigerated under the same conditions, and compared at different periods to measure the fruit's hardness, soluble solids, Vc content, and peel brown spot index, and the results were measured at 120 days As in Table 3.

[0035] Among them, the method expressed by 1-MCP+Ca is: after picking the bagged Huangguan pear, use the content of 1000nL·L -1 The 1-MCP is fumigated at room temperature, and the fumigation time is 24 hours; then use 5% CaCl 2 Soak in the aqueous solution for 5 minutes; then take it out gently, dry it with the wind, and refrigerate according to the conventional method.

[0036] The method of expressing 1-MCP is as follows: after picking the bagged Huangguan pear, use the content of 1000nL·L -1 The 1-MCP was fumigated at room temperature for 24 hours, and then refrigerated according to conventional methods.

[0037] The method expressed by Ca i...

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Abstract

The invention discloses a storage and prevention two-stage compound pretreatment method for apples and pears, which comprises the following steps: firstly, performing fumigation treatment on the picked apples and pears at normal temperature by using 1-methylcycloproene, wherein the content of 1-methylcycloproene is between 500 and 1,000nL L-1 and the fumigation time is between 18 and 24 hours; then, soaking the apples and the pears in 3 to 6 percent aqueous solution of CaCl2 for 3 to 5 minutes; and taking the apples and the pears out, drying the apples and the pears, and refrigerating the apples and the pears by the conventional method. The method can effectively prevent surfaces of the apples and the pears from browning, preserve the senescence of fruit, prevent the flesh of fruit from softening and preserve the nutritional quality, particularly can make contents of hardness, titratable acid, ascorbic acid and Vc of the fruit in a high level index in the later period of storing, is obviously superior to the effect of single treatment, and makes the surface brown index of bagged Huangguan pears declined by 71.6 percent.

Description

technical field [0001] The invention relates to a pretreatment method for storage and preservation of fruits after picking, in particular to a two-stage compound pretreatment method for apples and pears. Background technique [0002] In terms of production, the pulp of apples, pears and other fruits that have not been pretreated for freshness will quickly soften during storage, the quality will deteriorate rapidly, and the nutritional value will decrease. Softening and browning of apples and pears after picking are common problems in storage, especially brown spot disease on the fruit surface of bagged Huangguan pears is very easy to occur during storage. Therefore, it is of great significance to delay fruit softening and reduce browning. [0003] As a plant hormone that promotes ripening and senescence, ethylene can be produced by the fruit itself, and can also exist in a certain amount in the storage environment or even in the air. Ethylene binds to related receptors, act...

Claims

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Application Information

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IPC IPC(8): A23B7/152A23B7/157A23B7/04
Inventor 关军锋
Owner HEBEI ACADEMY OF AGRI & FORESTRY SCI INST OF GENETICS & PHYSIOLOGY
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