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Application of glacial acetic acid in fresh keeping of hot pepper fruit and hot pepper fresh-keeping method

A technology of glacial acetic acid and pepper, which is applied in the field of pepper fruit fresh-keeping after harvest and pepper fresh-keeping, can solve the problems of toxic residues of chemical fungicides, difficult popularization and application, weak disease resistance, etc.

Inactive Publication Date: 2012-07-18
SOUTH SUBTROPICAL CROPS RES INST CHINESE ACAD OF TROPICAL AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the weak disease resistance of the large number of pepper varieties currently planted in Beiyun, coupled with the lack of pest control technology and extensive management of farmers, the peppers are severely damaged after harvest, and the rot loss caused by the disease accounts for 80% of the total loss in storage and transportation. Above, the main measures to control the postharvest disease of peppers in Beiyun are still chemical fungicides. Long-term use of chemical fungicides leads to the resistance of bacteria and reduces its disease prevention effect. At the same time, chemical fungicides can also cause toxic residues and endanger human health. , so the further development of non-toxic or green preservatives has become an urgent need
[0004] At present, the non-toxic antistaling agents for peppers that have been studied more include 1-methylcyclopropene (1-MCP) and chitosan. post-ripening and aging, but its cost is higher; chitosan coating treatment also has a good fresh-keeping effect on peppers, but the coating process is more complicated, so 1-methylcyclopropene (1-MCP) and chitosan It is not easy to popularize and apply fresh pepper after harvest

Method used

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  • Application of glacial acetic acid in fresh keeping of hot pepper fruit and hot pepper fresh-keeping method
  • Application of glacial acetic acid in fresh keeping of hot pepper fruit and hot pepper fresh-keeping method
  • Application of glacial acetic acid in fresh keeping of hot pepper fruit and hot pepper fresh-keeping method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Real-time harvesting of peppers

[0031] When harvesting peppers in this example, pick green and ripe peppers that are fully enlarged and uniform, with thick and hard peels, shiny fruit surfaces, and no disease or injury. Pre-cool to 20-22°C for later use.

[0032] (2) Pepper pollution-free fresh-keeping agent fresh-keeping treatment

[0033] Soak capsicum fruit with 0.09%~0.11% (V / V) aqueous solution of glacial acetic acid for 9~11 minutes, take it out and dry it naturally in an air-conditioned laboratory at 20~22°C, put it in a container, and use a thickness of 0.03mm polyethylene fresh-keeping bag tightly wrapped container, stored at room temperature;

[0034] Or put 100mL of glacial acetic acid aqueous solution with a concentration of 9% to 11% (V / V) into the bottom area of ​​56.7cm 2 In a beaker, the volume of the inner cavity is 0.08m 3 After 5 minutes, put 0.8-1.0kg of chili fruit into the foam box, airtightly fumigate for 28-30 minutes, take it out and l...

Embodiment 2

[0041] (1) Select green and ripe peppers that are fully expanded and uniform, with thick and hard skin, shiny fruit surface, and no disease or injury, and are picked from the stem separation layer, and immediately transported to the air-conditioned laboratory and pre-cooled to 20~ Standby at 22°C.

[0042] (2) glacial acetic acid (produced by Shanghai Sinopharm Group Chemical Reagent Co., Ltd., 99.5% analytically pure) with a concentration of 0.1% (V / V) soaked the capsicum fruit prepared by step (1) for 10 minutes, and took it out at 22°C Air-dry naturally in a cool air-conditioned environment, wrap the fruit basket tightly with a polyethylene fresh-keeping bag with a thickness of 0.03mm, each bag of fruit weighs 1.0kg, and store in a constant temperature box at 22°C.

[0043] After 20 days, the statistical results found that the disease of pepper fruit was significantly reduced, the disease index was reduced by 20.8% compared with the control, the color change of the pericarp...

Embodiment 3

[0045] Step (1) is with embodiment 2.

[0046] (2) Put 100mL of 10% (V / V) aqueous solution of glacial acetic acid into the bottom area of ​​56.7cm 2 In a beaker, the volume of the inner cavity is 0.08m 3 After 5 minutes, put 1.0kg of chili fruit into the foam box, airtightly fumigate for 30 minutes, take it out, and let it dry in an air-conditioned environment at 22°C for 10 minutes. , wrap the fruit basket tightly with a polyethylene fresh-keeping bag with a thickness of 0.03mm, each bag of fruit weighs 1.0kg, and put it in a constant temperature box at 22°C for storage.

[0047] After 20 days, the statistical results found that the disease of the pepper fruit was significantly reduced, the disease index was reduced by 22.1% compared with the control, the color change of the peel was obviously delayed, and the color change index was reduced by 16.9% compared with the control. Improve the fresh-keeping effect of pepper fruit and delay its aging after ripening.

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Abstract

The invention discloses application of glacial acetic acid in fresh keeping of hot pepper fruits and a hot pepper fresh-keeping method. The hot pepper fresh-keeping method comprises the following step: preparing a glacial acetic acid water solution with the concentration of 0.09-0.11 percent (V / V) by using the glacial acetic acid to soak the hot pepper fruits, or preparing a glacial acetic acid water solution with the concentration of 9-11 percent (V / V) by using the glacial acetic acid to fumigate the hot pepper fruits. Aiming at hot pepper, the invention provides glacial acetic acid with proper concentration as well as a proper treatment method and proper treatment conditions, and the hot pepper fruits are successfully kept fresh and sterilized; after the hot pepper fruits treated by the method of the invention are stored for 20 days at 22 DEG C, diseases are reduced obviously, the disease index of the soaked hot pepper fruits is reduced by 20.8 percent compared with a contrast, the disease index of the fumigated hot pepper fruits is reduced by 22.1 percent compared with a contrast, and the hot pepper skin color change is delayed obviously. The treatment method is environment-friendly, simple and convenient to operate and easy to popularize and use, and is low in cost.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of vegetables, and in particular relates to the application of glacial acetic acid in the fresh-keeping of vegetables, in particular to the application in the post-harvest fresh-keeping of capsicum fruits and a fresh-keeping method for capsicum. Background technique [0002] Pepper (Capsicum annuum L.) belongs to Solanaceae (Solanaceae), Capsicum (Capsicum), originates in Mexico, and has been cultivated in my country for hundreds of years. Pepper has high edible value, and its vitamin C content is the crown of all vegetables. The vitamin C content in every 100g of fresh pepper fruit is about 73-342mg, and it is also rich in vitamins A, B, and B 2 , PP and rich mineral elements. Pepper is an important vegetable product in my country's winter and spring seasons "South Vegetables Transported North". Hainan and Leizhou Peninsula in Guangdong are the main production areas for North Transport pep...

Claims

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Application Information

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IPC IPC(8): A23B7/152
Inventor 谷会朱世江谢江辉张鲁斌弓德强
Owner SOUTH SUBTROPICAL CROPS RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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