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Method for reducing flavor loss of plum fruits in refrigeration

An aroma and fruit technology, applied in the field of fruit preservation, can solve the problems affecting the commerciality and circulation of fruits, the economic loss of fruit farmers, fruit chilling damage, etc., and achieve the effects of facilitating production and application, improving fruit quality, and controlling chilling damage

Inactive Publication Date: 2013-04-10
SHANXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, long-term refrigeration or unsuitable low temperature will cause chilling damage to the fruit, the flavor will become lighter, and the pulp will brown, which will seriously affect the commerciality and circulation of the fruit, and also bring huge economic losses to the fruit growers.

Method used

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  • Method for reducing flavor loss of plum fruits in refrigeration
  • Method for reducing flavor loss of plum fruits in refrigeration
  • Method for reducing flavor loss of plum fruits in refrigeration

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Fruit material

[0019] The hard-ripe 'Black Gem' plum fruit was picked from the orchard of Xiwenzhuang Village, Xiaodian District, Taiyuan City on September 2, 2009. Gloves were worn when picking, and the fruit basket was padded to protect the fruit stem and fruit powder. , to avoid damage to the fruit. After picking, transport them back to the laboratory in time, and select fruits with uniform size, consistent maturity, no pests and mechanical injuries for experimental treatment.

[0020] (2) Experimental treatment

[0021] Put the above-selected fruits into 0.03mm PVC bags and store them at 0-1°C. After 30 days, carry out ripening treatment according to the following methods ①-⑥. Repeat each treatment twice, and use 10kg of fruit for each repetition. After treatment, seal the packaging bag, store at 0-1°C for 10 days, then raise the temperature to 8°C and store for 30 days before checking the effect.

[0022] ① Controlled-release fruit and vegetable ripening p...

Embodiment 2

[0034] (1) Fruit material

[0035] The ‘Black Gem’ plum at the hard-ripening stage was selected and harvested without injury from the orchard of Xiwenzhuang Village, Xiaodian District, Taiyuan City, Shanxi Province on August 31, 2010, transported back to the laboratory in time, and pre-cooled at 0°C for 24 hours. Pick eight ripe, purple-red skin, yellow-green flesh, yellow core, hardness 8.5kg / cm 2 The above fruits were subjected to experimental treatment.

[0036] (2) Experimental treatment

[0037] The above fruits are packaged with 0.03mm PVC and stored at 0-1°C. After storage for 38 days, the following methods were used for ripening treatment. After the treatment, they were stored at 0-1°C for 20 days, and then the storage temperature was raised to 8°C for 18 days to check the effect. Each treatment was repeated 2 times, and 10 kg of fruit was used for each repetition.

[0038] ① Controlled-release fruit and vegetable ripening paper Take a piece of controlled-release f...

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Abstract

The invention relates to a method for reducing flavor loss of plum fruits in refrigeration, which mainly solves the problem of cold damage of the plum fruits in refrigeration, specifically comprising the following steps: storing the plum fruits picked in hard ripe stage at 0-1 degree centigrade for 20-40 days; adopting controlled-release type fruit ripening paper collar, ethephon or pure ethyleneto ripen; continuously storing at 0-1 degree centigrade for 10-20 days after being processed; rising the temperature of the storage to 8-15 degree centigrade; and storing for 20-30 days. The invention effectively reduces the flavor loss of the plum fruits in refrigeration, improves the quality of the fruits, and effectively controls the cold damage of the plum fruits in refrigeration. The cost is low, and the operation is simple, so the invention can be conveniently implemented.

Description

technical field [0001] The invention relates to fruit fresh-keeping technology, specifically belongs to the low-temperature fresh-keeping technology of plum fruit, and more specifically relates to a method for reducing aroma loss of plum fruit during cold storage. Background technique [0002] Prunus is a perennial deciduous plant of the genus Prunus Linn. in the family Rosacease. It has the characteristics of drought resistance, barren tolerance, and strong adaptability. Its fruit is rich in nutrition, contains sugar, acid, protein and various mineral elements and amino acids, sweet and sour, refreshing and unique flavor. With the improvement of people's living standards, the demand for this rare fruit is increasing. However, due to the fact that the plum maturity period is mostly from July to September, which coincides with the high temperature season, plum is also a climacteric fruit. Therefore, the fresh-keeping problem of plum fruit has been paid attention to by many ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/00A23B7/154
Inventor 张生万王华瑞王春生赵迎丽马燕红
Owner SHANXI UNIV
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