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Sanhua plum fruit storing and fresh keeping method

A technology for storing freshness and fruit, which is applied in the field of Sanhua plum fruit storage and preservation, can solve the problems of Sanhua plum not being able to ripen normally, lack of 1-MCP, and symptoms of cold damage are not obvious, and achieve the speed of delaying the greening and turning red, The effect of long-term action and easy promotion and application

Inactive Publication Date: 2010-07-14
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The applicant has found through a large number of long-term studies that the storage temperature of Sanhua plum is not as low as possible. If the temperature is too low, the Sanhua plum pulp loses water and becomes flocculent, brown, and flavor changes; The symptoms of chilling injury were not obvious, but when transferred from low temperature to room temperature, Sanhua plums could not be ripened normally and showed obvious symptoms of chilling injury
[0007] At present, there is no report on the relevant technical solutions of 1-MCP applied to Sanhua plum for better preservation

Method used

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  • Sanhua plum fruit storing and fresh keeping method
  • Sanhua plum fruit storing and fresh keeping method
  • Sanhua plum fruit storing and fresh keeping method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Select Sanhua plum fruits with uniform size, uniform maturity, and no mechanical damage, and put them in 0.02mm thick low-density polyethylene bags (LDPE) at -1°C, 4°C, and relative humidity of 92% to 98%. Store airtight. Periodic random sampling was performed to determine relevant physiological indicators. The results of the study showed that the fruit did not suffer from chilling damage during the whole storage process under the conditions of 4°C and relative humidity of 92% to 98%, and the fruit stored at -1°C did not suffer from chilling damage in the first 20 days, but from the 30th day onwards, the fruit appearance It is normal, and the interior begins to appear water-soaked, and the chilling injury index begins to rise rapidly from the 40th day, and the longer the storage time, the more serious the chilling injury index of the fruit at -1°C, see the attached figure 1 shown.

Embodiment 2

[0027] Select fruits with uniform size, consistent maturity, and no mechanical damage, and put them directly into a sealed container; add 1-methylcyclopropene preparation powder into the sealed container and inject an appropriate amount of water to dissolve the 1-methylcyclopropene preparation powder, shake , Soak Sanhua Plum. The fruits of Sanhua plum were treated with 1-methylcyclopropene preparation powder at concentrations of 0.05 μg / L, 0.25 μg / L, 0.5 μg / L, and 0.8 μg / L, and no treatment was used as the control group, and the treatment time was 12 hours , the treatment temperature is 20°C, and the treated Sanhua plums are sealed and stored at 20°C. Periodic random sampling was performed to determine relevant physiological indicators. The research results show that at 20°C and relative humidity of 92% to 98%, the fruit firmness of Sanhua plum fruit decreases during the ripening and aging process, and the fresh-keeping effect of 0.5 μg / L is the best, which can effectively d...

Embodiment 3

[0029] Select fruits with uniform size, consistent maturity, and no mechanical damage, and place them directly in a sealed container; use 1-MCP with a concentration of 0.05 μg / L to treat Sanhua plum fruits for 12 hours at a temperature of 20 °C. The treated Sanhua plum fruit was put into a 0.02mm thick low-density polyethylene bag (LDPE) and stored at 4°C in a sealed manner for a storage period of 45 days.

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Abstract

The invention discloses a sanhua plum fruit storing and fresh keeping method, in which the sanhua plum fruit is stored under low temperature or normal temperature condition after being soaked with 0.05 mu g / L to 0.8 mu g / L 1-methylcyclopropene water solution in a sealed container. The invention determines the optimum use concentration of the 1-methylcyclopropene and the storage temperature of the sanhua plum fruit via selecting different concentration and storage temperatures of the 1-methylcyclopropene, obviously delays the senescence in the storage process after the sanhua plum fruit is picked and obviously improves the quality of the stored fruit, the fruit keeps higher hardness and the quantity of soluble solid state material and titratable acid, the speed of turning to red from green of the fruit is slowed down, the storage life of the sanhua plum fruit at room temperature and low temperature is prolonged (the storage period is prolonged), the quality and the commodity rate of the sanhua plum fruit are improved, the operation is simple, and method is popularized and applied easily.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable preservation technology, and in particular relates to a method for storing and preserving Sanhua plum fruit. Background technique [0002] Sanhua plum fruit has red skin and red flesh, bright color, large and thick flesh, crisp flesh, sweet and sour taste, and fragrant smell. The fruit contains sugar, protein, carotene, riboflavin, etc., and vitamin C17.5 per 100ml of fruit juice ~28.7 mg, with excellent flavor quality and high nutritional value. It is not only a good fresh fruit, but also a good raw material for processed preserved fruit. It has the reputation of "Lingnan Summer Fruit King". Sanhua Li has a good maintenance effect on liver diseases. Sun Simiao, a famous doctor in the Tang Dynasty, commented on Sanhua Li Shi once said: "Liver disease should be eaten." Vitamin B in Sanhua plum 12 It has the effect of promoting the regeneration of hemoglobin, and moderate consumption ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 李雪萍陈维信吴斌韩亚改陆旺金
Owner SOUTH CHINA AGRI UNIV
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