Picking and storage method of Chunhua plums

Abstract

The invention relates to a picking and storage method of Chunhua plums. The processes are strictly carried out according to the following steps of treatment before picking, picking, pre-cooling, sorting, ozone treatment before package, package and cold storage, wherein the cold water is adopted for pre-cooling in the pre-cooling step, the temperature of the cold water is controlled at 3 DEG C to 4 DEG C, and the cooling time is 25 to 35 minutes, so the fruit body center temperature is reduced to 4 DEG C to 6 DEG C; during the cold storage, the temperature of a refrigeration house or a cold storage room is maintained at 6 DEG C to 8 DEG C, and the relative humidity is controlled at 80 percent to 90 percent; and simultaneously, a ventilator is arranged in the refrigeration house or the cold storage room. The picking and storage method has the beneficial effects that the fruit cracking rate is reduced, the cold storage temperature is greatly improved through being compared with that in the prior art, the electric power consumption cost for the storage is saved, and in addition, the following results are found after the comparison of various quality indexes of the fruit, the fruit hardness and total soluble solid (TSS) content descending speed is lower than that of a control group under the temperature reduction storage conditions, the fruit rotting rate and the flesh browning index ascending speed is slow, and the picking and storage method is suitable for large-area popularization and application.

Description

technical field [0001] The invention relates to the field of fruit preservation, in particular to a method for picking and preserving Chunhua plums. Background technique [0002] Chunhua plum is a fine variety of plum grown in Changsha, my country. The market for high-quality Chunhua plum fruits is very tight, and prices are rising steadily. With the deepening of breeding and cultivation techniques, the cultivation area and output of Chunhua are increasing continuously, and the varieties are becoming more and more abundant. The fruit ripening period is from the end of April to mid-October. However, Chunhua plum is a respiratory climacteric fruit. Once the ripening process is started, a large amount of ethylene will be produced, and the respiratory intensity will increase. At room temperature, the respiratory intensity will be higher, the metabolism related to ripening will be strengthened, the post-ripening speed will be faster, the tissue will soften, and the organic Acid...

AI Technical Summary

Problems solved by technology

[0003] At present, there are few reports on the storage research of Chunhua plum. Liu Guanmin and others from the Department of Food Science and Technology of Hunan Agricultural College have studied the storage performance of Chunhua plum. and low-high-low temperature storage, it is found that Chunhua plum will suffer from chilling damage at 0 ℃, and the fruit is easy to deteriorate at higher temperature, but the storage effect at about 3 ℃ is ideal

[0004] However, for low-temperature storage, lower temperature will cost more. How to reduce the cost as much as possible under the premise of ensuring the storage effect of Chunhua plum is an urgent problem to be solved.

In addition, due to the high degree of respiratory jump in Chunhua plum during storage, it is easy to crack the fruit, which increases the probability of rot and the difficulty of storage.