Fresh-keeping processing method of Chunhua plum

Abstract

The invention relates to a fresh-keeping processing method of Chunhua plum, which is implemented strictly according to the following steps of: processing before picking, picking, precooling, selecting, processing by antistaling agent solution, packing and refrigerating before picking, wherein the precooling is carried out by cool water, the temperature of the cooling water is controlled to be 3-4 DEG C, and the cooling time is 25-35 minutes, so that the temperature of the center of Chunhua plum body is reduced into 4-6 DEG C; and keeping the temperature of the refrigeration house or the refrigerating chamber to be kept at 3-5 DEG C when the plum is refrigerated, and controlling the relative humidity to be 85%-90%, wherein an air interchanger is arranged in the refrigeration house or the refrigerating chamber at the same time. The method provided by the invention has the beneficial effects that: the fruit cracking rate is reduced, the refrigerating temperature is greatly increased compared with the prior art, the power consumption cost of refrigeration is reduced, the comparison of each quality index of the fruit shows that the fruit is hard, and the total soluble solid (TSS) content is lower in the descent velocity compared with the control group under the temperature-reducing storage condition of the invention, and the fruit rotting rate and the fruit pulp browning index are slower in ascending velocity, so that the fresh-keeping processing method is suitable for large-scale popularization and application.

Description

technical field [0001] The invention relates to the field of fruit fresh-keeping, in particular to a fresh-keeping treatment method for 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 organ...

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, due to the high respiration rate of Chunhua plum during storage, it is easy to crack the fruit, which increases the probability of rot and the difficulty of storage.