Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for fresh-keeping of sugar citrus with leaves

A fresh-keeping method, the technology of shatangju, is applied in the fields of fruit and vegetable fresh-keeping, food preservation, food science, etc. It can solve the problems of little fresh-keeping effect, short shelf life, and leaf falling off, so as to improve the fresh-keeping effect, maintain fruit quality, Slow down the effect of leaf senescence

Active Publication Date: 2013-02-27
SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the unique biological characteristics of tangerines, it is difficult to keep fresh compared with other citrus fruits, and the post-harvest loss is quite serious. The annual loss is more than hundreds of millions of yuan, which seriously restricts the development of tangerine industry.
[0003] Common problems in the storage, transportation and sales of tangerines include: leaf shedding, fruit rot, quality decline, short shelf life, etc.
1-MCP has a great influence on the ripening and senescence of fruits with climacteric types, such as apples, pears, bananas, avocados, kiwi, plums and apricots, and has a good fresh-keeping effect and broad application prospects; Such as citrus, lychee, fresh dates, cherries, etc., the preservation effect is not great

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Shatangju fruit is harvested when it is ripe at 8, and 2 leaves are left on the fruit base. Fruits without pests and mechanical injuries are selected. The Shatangju fruit is soaked with 750 ppm carbendazim for 30 seconds. After drying, the fruit is pressed into 10 kg Put it into a low-density polyethylene fresh-keeping bag with a size of 80×70 cm and a thickness of 0.03 mm, place the fresh-keeping bag in a plastic basket with a size of 45×33×21 cm, and weigh 0.05 g of 1-methylcyclopropene preparation powder (Ethybloc TM ), put it into a small plastic container, put the small plastic container in a fresh-keeping bag, add 1 ml of water to dissolve it, the final concentration of 1-MCP released in the bag is about 5 ppm, immediately tie the mouth of the fresh-keeping bag tightly with a rubber band, and place Treat at 20°C for 24 hours, then remove the closed state, wrap the mouth of the fresh-keeping bag with a rubber band for 1 circle, and store at 20°C. After 22 days of s...

Embodiment 2

[0026] The fruit of Shatangju is harvested at 8 mature, with 2 leaves left on the fruit pedicle, and the fruit without pests and mechanical damage is selected. The fruit of Shatangju is soaked in 1000 ppm Teketor for 30 seconds, and after drying, the fruit is pressed into 10 kg Put it into a low-density polyethylene fresh-keeping bag with a size of 80×70 cm and a thickness of 0.03 mm, place the fresh-keeping bag in a plastic basket with a size of 45×33×21 cm, and weigh 0.005g of 1-methylcyclopropene preparation powder (Ethybloc TM ), put it into a small plastic container, put the small plastic container in a fresh-keeping bag, add 1 ml of water to dissolve it, and the final concentration of 1-MCP released in the bag is about 0.5 ppm, immediately tie the mouth of the fresh-keeping bag tightly with a rubber band, and place Treat at 20°C for 36 hours, then remove the closed state, wrap the mouth of the fresh-keeping bag with a rubber band for 1 circle, and store at 20°C. After 22...

Embodiment 3

[0028] The fruit of Shatangju is harvested at 8 mature, and 2 leaves are left on the fruit base. Fruits without pests and mechanical injuries are selected, and the fruit of Shatangju is soaked in 1000 ppm Shibaoke for 30 seconds. After drying, the fruit is pressed into 7.5 kg Put it into a low-density polyethylene fresh-keeping bag with a size of 60×50 cm and a thickness of 0.02 mm, place the fresh-keeping bag in a plastic basket with a size of 43×32×13 cm, and weigh 0.1 g of 1-methylcyclopropene preparation powder (Ethybloc TM ), put it into a small plastic container, put the small plastic container in a fresh-keeping bag, add 1 ml of water to dissolve it, and the final concentration of 1-MCP released in the bag is about 20 ppm, immediately tie the mouth of the fresh-keeping bag tightly with a rubber band, and place Treat at 15°C for 12 hours, then remove the closed state, wrap the mouth of the fresh-keeping bag with a rubber band for 1 circle, and store at 15°C. After 22 day...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to a method for the fresh-keeping of shatang citrus with leaves, which involves treating the fruits of said shatang citrus with 0.5-20ppm 1-methylcyclopropene (1-MCP) as ethylene action inhibitor. After storage at low-temperature of 4-8? for 50 days, or at room-temperature of 15-25? for 15-30 days, the leaves of shatang citrus are still green and the falling-off rate of the leaves is under 5%. The method of the present invention can efficiently slow down the aging and falling off of the leaves during storage, such as etiolating, browning or rotting, greatly improve the storage effect of shatang citrus with leaves and maintain the original quality and marketability of the fruits.

Description

technical field [0001] The invention relates to fruit storage and fresh-keeping technology, in particular to a method capable of keeping shatangju with leaves. Background technique [0002] Shatangju is a characteristic fruit in Guangdong, mainly produced in Zhaoqing, Yunfu and other places. Because the peel of Shatangju is bright red and beautiful, the skin is thin and easy to peel, it is sweet and sour, and there are few seeds and no residue. In addition, the harvest season coincides with the Spring Festival. Therefore, it is very popular with consumers and is quite competitive in the domestic and foreign fruit markets. However, due to the unique biological characteristics of tangerines, it is difficult to keep fresh compared with other citrus fruits, and the post-harvest loss is quite serious. The annual loss is more than hundreds of millions of yuan, which seriously restricts the development of tangerine industry. [0003] The common problems in the storage, transportat...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/152
CPCA23B7/144A23B7/152A23L3/3445A23L3/3463
Inventor 段学武蒋跃明吴富旺李月标屈红霞
Owner SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com