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Method for enhancing cold resistance of refrigerated olive fruits

A technology of cold resistance and fruit, which is applied in the direction of freezing/refrigerating preservation of fruits/vegetables, freshness of fruits and vegetables, and heating preservation of fruits/vegetables, etc. It can solve the problems of affecting the appearance quality and commodity value of fruits, brown depressions on fruit surfaces, and fruit burns Water stains and other problems can be achieved to maintain the appearance quality and taste, the equipment requirements are not high, and the effect of improving cold resistance

Active Publication Date: 2013-05-01
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, olives are cold-sensitive fruits, which are prone to chilling injury during low-temperature storage, which seriously affects the appearance quality and commodity value of the fruit.
When stored at 2-6°C for more than 30 days, symptoms of chilling damage such as brown depressions on the fruit surface and browning of the pulp will appear. In severe chilling damage, the fruit will appear scalded and water-stained, resulting in a decrease in fruit flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The operation flow is as follows:

[0024] Harvesting → pre-cooling → sorting → cleaning → preservative treatment → drying → hot air treatment → spontaneous modified atmosphere packaging → refrigeration

[0025] (1) Pre-cooling: reduce the temperature of the harvested olive fruit to 8-10°C;

[0026] (2) Sorting: select fresh 'Sanxiang' olive fruits with uniform size, no pests and diseases, and no mechanical damage, and the fruits are about nine mature;

[0027] (3) Cleaning: rinse with flowing water;

[0028] (4) Treatment with antiseptic and preservative: 0.05% (V / V, 0.5 mL of diozolium per liter of water) with diozolium fungicide, soaked in fruit for 10 minutes, and air-dried;

[0029] (5) Hot air treatment: 30 ℃ hot air treatment for 45 minutes;

[0030] (6) Spontaneous modified atmosphere packaging: polyethylene film bag, the thickness of the film bag is 0.030 mm, and each bag contains 100 fruits;

[0031] (7) Refrigeration: the refrigerated temperature is 2℃; ...

Embodiment 2

[0035] During the operation, the nine-ripe 'Sanxiang' olive fruits were soaked for 5 min with the fungicide 0.1% (V / V, 1.0 mL per liter of water), and dried with hot air at 38°C. After treatment for 30 min, they were packaged in polyethylene film bags with a thickness of 0.015 mm, each bag containing 100 fruits, and refrigerated at 2 °C. Other methods before and after treatment are the same as in Example 1.

[0036] According to the above method, the 'Sanxiang' olive fruit can be stored at 2°C for 100 days without severe chilling symptoms, and the appearance quality and taste of the fruit can be better maintained, thereby improving the cold resistance of the olive fruit.

Embodiment 3

[0038] During the operation, the nine-ripe 'Sanxiang' olive fruits were soaked with 0.05% (V / V) fungicide for 10 min, dried and treated with hot air at 42°C for 15 min, and then treated with polyethylene. Packed in a film bag, the thickness of the film bag is 0.015 mm, each bag contains 100 fruits, and it is refrigerated at 4 °C. Other methods before and after treatment are the same as in Example 1.

[0039] According to the above method, the 'Sanxiang' olive fruit can be stored at 4°C for 100 days without severe chilling symptoms, and the appearance quality and taste of the fruit can be better maintained, thereby improving the cold resistance of the olive fruit.

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Abstract

The invention discloses a method for enhancing the cold resistance of refrigerated olive fruits. The method comprises steps of harvesting, pre-cooling, sorting, washing, antiseptic and antistaling agent processing, hot-air processing, spontaneous modified atmosphere packaging, and refrigerating. According to the invention, on a basis that the edible quality, the medicinal value and the processingvalue of fresh olive fruits are preserved, the fresh olive fruits are processed through a preserving treatment by using a composite method of antiseptic and antistaling agent processing, hot-air processing and spontaneous modified atmosphere packaging. Therefore, a problem of low temperature technology application on harvested fruit preservation is solved, cold resistance of the refrigerated olive fruits are improved, good appearance quality and taste of the olive fruits are preserved, the shelf life of the fruits is prolonged, and the economic benefit of the fresh fruit is improved. With themethod, the requirement on equipment is not high, and the operability is high. Therefore, the method is suitable for industrialized productions of cold sensitive olive fruits.

Description

technical field [0001] The invention belongs to the technical field of storage and preservation of fruits and vegetables, and more particularly relates to a method for enhancing the cold resistance of refrigerated olive fruits. Background technique [0002] olives ( Canarium album (Lour.) Raeusch), also known as green fruit, is a subtropical characteristic fruit in southern my country, belonging to the olive family, an evergreen fruit tree of the genus Olive. Olive fruit has high health care efficacy and medicinal value. Fresh food has the effects of removing bad breath, moistening throat, appetizing, reducing lipid and weight loss, and is very popular among consumers. In the past 10 years, with the expansion of olive planting area and the increase of total output in my country, the research, development and application of olive postharvest preservation technology has become an urgent problem to be solved in production. Low temperature storage is the most effective way to...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/00A23B7/155A23B7/005A23B7/04
Inventor 林河通孔祥佳郑俊峰陈艺晖林艺芬
Owner FUJIAN AGRI & FORESTRY UNIV
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