Method for retaining green of south grape stalks

A grape and fruit stalk technology, applied in the field of southern grape stalk green preservation, can solve the problems of reducing commodity value, fruit drop or even rotten fruit, loss of green color, etc., to prevent microbial infection, promote rapid healing, and delay wilting effects.

Inactive Publication Date: 2011-10-05
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the extension of storage time, the fruit stems will not only lose their green color in a short period of time, but the wound site will also cause microbial infection and gradually rot, causing fruit drop or even rotten fruit, which greatly reduces the commodity value

Method used

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  • Method for retaining green of south grape stalks

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: Weigh 9.0g sodium tripolyphosphate and 6.0g sodium pyrophosphate, dissolve into 500mL of distilled water, obtain 3% composite phosphate aqueous solution, i.e. keep green preparation A 1 liquid. Weigh 15mg of 6-BA and dissolve it in 10mL of 70% ethanol to obtain liquid B of keep-green preparation. Mix liquid B into liquid A and stir evenly to obtain a green preparation containing 30 mg / L 6-BA. Immediately dip the harvested grapes into the cut with this green preparation for 10 seconds, and let them dry slightly. Then, according to the amount of grapes in each bag of 1kg, wrap it in a 0.015mm polyethylene film bag, put it in a cardboard box, and store it at -0.5°C±0.5°C. Store 10 bags, including 1 bag of the control group not dipped in green retaining agent. During the storage period of 90 days, the green changes of the grape fruit stems and the mildew situation were observed with naked eyes.

Embodiment 2

[0016] Embodiment 2: according to the operation in embodiment 1, make the concentration of 6-BA in the green preserving agent be 40mg / L, other are with embodiment 1.

Embodiment 3

[0017] Embodiment 3: according to the operation in embodiment 1, make the concentration of 6-BA in the green preserving agent be 50mg / L, other are with embodiment 1.

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Abstract

The invention relates to a method for retaining green of south grape stalks. In the traditional freshness retaining method, the stress is mainly laid on the freshness retaining treatment on a grape fruit and the protection on stalks is ignored. The method provided by the invention comprises the following steps of: firstly, mixing sodium tripolyphosphate and sodium pyrophosphate to form composite phosphate and then preparing into a composite phosphate aqueous solution A; secondly, dissolving 6-benzyladenine (6-BA) into 70 percent ethanol to form a solution B; thirdly, mixing the solution B into the solution A to obtain a stalk green retaining preparation; and finally, immediately dipping the pruning wounds of the harvested grapes with the green retaining preparation for ten seconds, and after drying in the air, placing into the low-temperature environment. The composite phosphate in the invention can improve the water retaining capability of the fresh and tender plant tissues so that the plant tissues can still maintain water therein in the refrigerating process; and 6-BA can improve the water balance condition in the tissues so as to delay the wilting of the grape stalks due to water loss through the synergistic effect with the composite phosphate.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and relates to a method for preserving greenness of southern grape stems. Background technique [0002] Due to climate reasons, the water content of southern grapes is higher, while the content of soluble solids is much lower than that of northern grapes, so it is more difficult to store fresh fruits. Usually, traditional fresh-keeping methods mainly focus on the fresh-keeping treatment of grape fruit, but ignore the protection of fruit stems. As the storage time prolongs, the fruit stem will not only lose its green color in a short period of time, but the wound site will also cause microbial infection and gradually rot, causing fruit drop or even rotten fruit, which greatly reduces the commodity value. Therefore, the use of specific preservatives to keep the fruit stems green during a certain storage period has practical significance for cold storage of southern grapes. [0003] Stud...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A01N3/00
Inventor 应铁进余学龙蒋兴明
Owner ZHEJIANG UNIV
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