Method for restraining pericarp browning of Huangguan pears

A technology for peel browning and Huangguan pear, which is applied in the field of inhibiting peel browning of Huangguan pear, can solve problems such as troublesome operation, limited effect of preventing peel browning, etc., and achieves small usage amount, good storage and fresh-keeping effect, and excellent storage quality. Effect

Active Publication Date: 2013-01-16
山东营养源食品科技有限公司
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent application CN200910227838.3 reported that calcium soaking treatment can reduce the browning of Huangguan pear peel. Some studies have found that after picking apples and pears, 500-1000nL·L -1 1-MCP fumigation for 18-24 hours, and then use 3-6% CaCl 2 Soak in aqueous solution for 3 to 5 minutes, remove and dry, and refrigerate according to conventional methods. This composite method maintains good storage quality, but the effect of preventing browning of the peel is limited, and the operation is too troublesome. Therefore, a method that can prevent yellowing It is very necessary to have a method of browning the peel of crown pear, which is simple to operate and can maintain good storage quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] ①Pre-treatment: Low maturity (use 0.05-0.1mol / L iodine solution to apply on the cross-cut fruit surface, dyed fruit accounts for 81%-100% of the total number of fruit, and the hardness is 5.3-5.6Kg cm -2 After picking the Huangguan pears in ), select pears with uniform size, no brown spots on the peel, no mechanical damage, no pests and diseases, and no deformities, and put them in a carton lined with a fresh-keeping bag;

[0018] ②Browning inhibition treatment: put Huangguan pears in a storage warehouse with ethylene slow-release agent, at a temperature of 25°C, ethylene fumigation treatment for 4 hours, and the fumigation concentration is 10000 μL / L (V / V);

[0019] ③Packing: After fumigation, the temperature of Huangguan pears is controlled at -1°C to 0°C, and the humidity is controlled at 60% to 70%.

[0020] The fruit treated by the method has no pericarp browning, and the browning rate of the control without treatment reaches 80%. After the fumigation treatment, th...

Embodiment 2

[0022] Under the condition of a temperature of 20° C., ethylene fumigation treatment was carried out for 16 hours, and the fumigation concentration was 1000 μL / L (V / V). The quality of the pears and other operations were the same as in Example 1. Treating with this method can effectively inhibit the browning of the pericarp, and the browning rate of the control without treatment reaches 80%, and there is no browning after the fumigation treatment, and the storage quality is also better than that of the control group.

Embodiment 3

[0024] Under the condition of a temperature of 35° C., ethylene fumigation treatment was carried out for 30 hours, and the fumigation concentration was 100 μL / L (V / V). The quality of pears and other operations were the same as in Example 1. Treating with this method can effectively inhibit the browning of the pericarp, and the browning rate of the control without treatment reaches 80%, and there is no browning after the fumigation treatment, and the storage quality is also better than that of the control group.

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PUM

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Abstract

The invention relates to a method for keeping fruits fresh and particularly discloses a method for restraining pericarp browning of Huangguan pears. The method for restraining pericarp browning of Huangguan pears is characterized in that Huangguan pears are placed in an airtight environment, are fumed by using ethylene gas and then are stored at low temperature, transported or sold. The method for restraining pericarp browning of Huangguan pears provided by the invention has the advantages that: 1) the effect of restraining pericarp browning of Huangguan pears is good, the pericarp browning can be restrained thoroughly, and a test proves that a control group which is directly cooled without any treatment has a browning rate reaching 80%-90%, and 2) the storage and fresh-keeping effects are good, the quality of stored product is better than the quality of the control group, the dosage of ethylene according to the method is small, the human body is free from being harmed, and the pericarp browning in the process of storing Huangguan pears is efficiently controlled and the excellent quality of stored product is kept.

Description

(1) Technical field [0001] The invention relates to a method for preserving fruit, in particular to a method for inhibiting the browning of Huangguan pear peel. (2) Background technology [0002] The high-quality Huangguan pear is popular among consumers and is one of the main varieties of pears in my country. However, during the ripening season and early storage period of Huangguan pear, the surface of the fruit is prone to brown spots on the fruit skin, which are irregular in shape, resembling chicken feet, hence the name "chicken feet disease". The appearance quality of the diseased fruit is extremely poor, and the commodity value is greatly reduced, which often causes great economic losses to fruit farmers and fresh-keeping enterprises. [0003] In order to maintain the quality of Huangguan pears, it is necessary to cool down to about 0°C as soon as possible after harvesting. However, rapid cooling after harvesting will obviously aggravate the browning of the pericarp, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/152A23B7/04
Inventor 王庆国王静静陈庆敏
Owner 山东营养源食品科技有限公司
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