Plum fruit preserving method, plum fruit preservative and preparation method of preservative

Abstract

The invention discloses a plum fruit preserving method and provides a fruit preservative for processing picked plum fruit. The fruit preservative comprises 17.4 grams of areca nut, 8.5 grams of clove, 25.7 grams of cinnamon, 42.9 grams of green tea, 22.9 grams of officinal magnolia bark, 21.5 grams of red paeony root, 20.6 grams of raw sessile stemona root, 15 grams of calcium propionate and 1.5 grams of salicylic acid. In the plum fruit preserving method, medium-mature plum fruit is treated by the preservative first and then fumigated by 1-methylcyclopropene at a concentration of 5ppm and chlorine dioxide at a concentration of 10ppm at 20 DEG C for 24 hours, then the plum fruit is refrigerated at 0 to 1 DEG C, and when moved from a refrigerating warehouse to low-temperature goods shelvesfor storage, the plum fruit is stored at 8 to 10 DEG C. The preserving method of the invention is safe, efficient, convenient and quick and can keep the quality and effectively reduce the rotting rate of the plum fruit.

Description

technical field

[0001] The invention relates to a fruit fresh-keeping agent, and the fresh-keeping agent used in the fresh-keeping method and a preparation method thereof, in particular to a plum fruit fresh-keeping agent and a preparation method thereof. Background technique

[0002] Plum fruit is sweet and sour, nutritious and deeply loved by consumers. However, since the plum fruit matures in the high temperature season in summer, it is easy to soften and change color during post-harvest storage and transportation at room temperature, which greatly shortens the supply period of fresh fruit, generally only 4-6 days, affecting market sales. Low temperature storage is the most effective fresh-keeping measure for plum fruit, but unsuitable low temperature can easily lead to chilling injury and accelerate fruit rot. The invention aims at the characteristics that plum fruits are prone to fruit softening and rot after harvesting, and provides a fresh-keeping agent and a fresh-k...