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Biological corrosion preventing and freshness-keeping method for oranges and tangerines

A technology of biological preservative and fresh-keeping method, applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problem that the disease control effect is far less than that of chemical fungicides, etc., achieves remarkable preservative and fresh-keeping effect, guarantees food safety, and simple application method Effect

Inactive Publication Date: 2012-09-05
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, there is still a big gap in the control effect of antagonistic yeast alone on pathogenic bacteria compared with chemical fungicides, and the effect of using abiotic elicitors alone to induce fruit diseases is far less effective than chemical fungicides. Therefore, how to use safe and effective methods Improving the biocontrol efficacy of biocontrol yeast or improving the antagonism of pathogenic bacteria through the combination of safe and effective methods has become an important hot spot for research on effective and safe control methods and technologies for fruit diseases that can replace chemical fungicides

Method used

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  • Biological corrosion preventing and freshness-keeping method for oranges and tangerines
  • Biological corrosion preventing and freshness-keeping method for oranges and tangerines
  • Biological corrosion preventing and freshness-keeping method for oranges and tangerines

Examples

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Effect test

Embodiment 1

[0048] Embodiment 1, a kind of citrus fruit biological antiseptic fresh-keeping method, citrus fruit is ponkan citrus fruit, carries out the following steps successively:

[0049] 1) Adjust the concentration of methyl jasmonate (MeJA) in the airtight container to 100 μmol / L, put the citrus fruit in the airtight container for fumigation treatment for 24 hours at room temperature; the volume of the citrus fruit accounts for 30% of the capacity of the airtight container , that is, the volume of air in the airtight container is 70% of the capacity of the airtight container, and the oxygen content in the airtight container is about 12.8% (volume ratio) of the capacity of the airtight container at this time;

[0050] 2) Take the citrus fruit obtained in step 1) out of the airtight container, and then ventilate naturally for 1-2 hours;

[0051] 3), put the ventilated citrus fruit obtained in step 2) into the concentration of 1×10 8 Lorenzo yeast suspension with cells / ml for 1 to 3 m...

Embodiment 2

[0052] Embodiment 2, a kind of citrus fruit biological antiseptic fresh-keeping method, citrus fruit is ponkan citrus fruit, carries out the following steps successively:

[0053] 1) Adjust the concentration of methyl jasmonate (MeJA) in the airtight container to 100 μmol / L, put the citrus fruit in the airtight container for fumigation treatment for 24 hours at room temperature; the volume of the citrus fruit accounts for 70% of the capacity of the airtight container , that is, the volume of air in the airtight container is 30% of the capacity of the airtight container, and the oxygen content in the airtight container is about 5% (volume ratio) of the capacity of the airtight container at this time;

[0054] Step 2) to step 3) are the same as in Example 1.

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Abstract

The invention discloses a biological corrosion preventing and freshness-keeping method for oranges and tangerines, and the method sequentially comprises the following steps:1) adjusting the concentration of methyl jasmonate in a sealed container to 95-105mumol / L, and putting oranges and tangerines into the sealed container so as to be steamed for 22-26 hours at the room temperature; 2) taking out the oranges and tangerines processed by the step 1, and then naturally ventilating the oranges and tangerines; 3) immersing the ventilated oranges and tangerines into a 1*10<10>-1*10<12> cell / L cryptococcus laurentii suspension for 1-3 minutes, and then taking out the oranges and tangerines and drying by virtue of natural ventilation.

Description

technical field [0001] The invention relates to the technical field of fruit post-harvest disease prevention and control, in particular to a biological antiseptic and fresh-keeping technology for citrus fruits. Background technique [0002] my country's citrus planting area reached 30.462 million mu in 2008, with an output of 23.313 million tons. The total citrus planting area and total output rank first in the world. The maturity period of citrus in my country is relatively concentrated, mainly from September to December, and they are mainly sold fresh. During the peak season, a large number of citrus needs to be stored and kept fresh. economic loss. [0003] Postharvest citrus diseases caused by fungi mainly include: Penicillium digitatum, Penicillium italicum, Geotrichum Candidum, Stem-end rot, etc. Citrus green mold caused by Penicillium digitatum is one of the most serious postharvest diseases of citrus. At present, the control of fruit diseases in the market mainly d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/152A23B7/155
Inventor 郑晓冬郭峻余挺朱瑞瑜钱成济
Owner ZHEJIANG UNIV
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