Method for keeping papayas fresh

Abstract

The invention discloses a method for keeping papayas fresh. In the method, the papayas are soaked in hot water, of which the temperature is between 60 and 65 DEG C, and the fruits are naturally cooled after 5 to 300 seconds; moreover, the papaya fruits are stored and kept fresh in the pedicel processing mode, so that the freshness keeping effect is quite obvious. The method optimizes heat treatment steps and conditions of the papayas, greatly shortens the time of heat treatment for keeping the papayas fresh, prolongs the shelf period of the papaya fruits, guarantees the hardness and the certain amount of soluble solid matters and titratable acid of the fruits, improves the quality and the commodity rate of the papaya fruits, and effectively improves the working efficiency of the heat treatment. The method is nontoxic and environment-friendly, adopts a simple operating process, and is low in cost and suitable for large-scale commercialized storage.

Description

technical field [0001] The invention belongs to the technical field of fruit fresh-keeping, and in particular relates to a fresh-keeping method of papaya. Background technique [0002] Papaya ( Carica papaya L.) is a perennial herbaceous plant of the Papaya family Papaya genus (Caica), which originates in tropical America and has been introduced and cultivated in China for more than 300 years. At present, my country's papaya is mainly distributed in Guangdong, Guangxi, Hainan, Fujian, Yunnan and Taiwan. Papaya is known as "the best fruit in Lingnan" and "longevity fruit", and has a wide range of application values ​​in medicine, food, feed, chemical agents, beverages, and textiles. At present, one of the important causes of postharvest rot and deterioration of papaya is postharvest disease caused by pathogenic microorganisms. Among them, anthracnose is the main postharvest disease of papaya. Papaya fruit is usually exposed to the anthracnose fungus ( Collectotrichum ...

AI Technical Summary

Problems solved by technology

At present, the heat treatment method of papaya generally adopts a temperature between 47-50°C for 15-30 minutes. This technology has the disadvantages of long heat treatment time, great influence on the nutritional flavor of papaya, and low work efficiency.

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