Method for improving normal-temperature fresh-preservation effect of saimaiti apricots

A kind of Saimaiti apricot, normal temperature technology, applied in the field of improving the fresh-keeping effect of Saimaiti apricot at room temperature, can solve problems such as rot, and achieve the effect of prolonging the storage period at room temperature

Inactive Publication Date: 2013-08-21
XINJIANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, there is no technical situation specifically aimed at improving the fresh-keeping effect of Saimaiti apricot shelf life in the prior art. The present invention aims to provide a method for improving the fresh-keeping effect of Saimaiti apricot at room temperature, filling the gap in Xinjiang Saimaiti apricot fruit at room temperature. The technical gap of prolonging the storage period under certain conditions solves the problem of rapid softening and rot of Saimaiti apricot fruit under normal temperature conditions after harvesting, in order to prolong the post-harvest storage life of Saimaiti apricot fruit, reduce the rot rate of Saimaiti apricot fruit, and promote The increase of fruit farmers' income and the development of apricot fruit preservation and processing industry provide a technical guarantee

Method used

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  • Method for improving normal-temperature fresh-preservation effect of saimaiti apricots
  • Method for improving normal-temperature fresh-preservation effect of saimaiti apricots
  • Method for improving normal-temperature fresh-preservation effect of saimaiti apricots

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment one: the fresh-keeping treatment of Saimaiti apricot fruit

[0027] Select the Saimaiti apricot whose maturity is the green ripening stage, remove the injured fruit and the mechanically damaged fruit, and set the prepared concentration to 10 -4 mol / L, 10 -5 mol / L, 10 -6 The mol / L spermidine (spd) was used to spray evenly the Saimaiti apricots, and the control (CK) Saimaiti apricots were sprayed with water. The processed apricots are put into a ventilated turnover box, and stored under conditions of relative humidity of 60%-80%, normal air and normal temperature.

Embodiment 2

[0028] Embodiment two: the impact of spermidine (Spd) processing on apricot respiration rate

[0029] Select the Saimaiti apricot whose maturity is the green ripening stage, remove the injured fruit and the mechanically damaged fruit, and set the prepared concentration to 10 -4 mol / L, 10 -5 mol / L, 10 -6 The mol / L spermidine (spd) was used to spray evenly the Saimaiti apricots, and the control (CK) Saimaiti apricots were sprayed with water. Put the treated apricots into a ventilated turnover box, store them under the conditions of relative humidity of 60%-80%, normal air and normal temperature, measure the respiration rate once a day, measure 8 times in total, repeat 3 times each time . Respiratory rate was measured by capnometry.

[0030] See attached figure 1As shown, in the experimental treatment, the apricot fruit of the control treatment had a respiratory peak on the 2nd day, and the 10 -6 The apricot fruits treated with mol / L had a peak respiration on the 7th day, a...

Embodiment 3

[0031] Embodiment three: the impact of spermidine (Spd) processing on apricot fruit firmness

[0032] Select the Saimaiti apricot whose maturity is the green ripening stage, remove the injured fruit and the mechanically damaged fruit, and set the prepared concentration to 10 -4 mol / L, 10 -5 mol / L, 10 -6 The mol / L spermidine (spd) was used to spray evenly the Saimaiti apricots, and the control (CK) Saimaiti apricots were sprayed with water. Put the processed apricots into a ventilated turnover box, store them under the conditions of relative humidity of 60%-80%, normal air and normal temperature, measure the hardness of Saimaiti apricot fruit once a day, and measure 8 times in total. Repeat 3 times. Use fruit hardness measurement: point the probe of the hardness tester at the pulp of the part to be tested, evenly press the probe into the pulp to the standard scale, and take a reading.

[0033] See attached figure 2 As shown, the variation of tissue firmness of apricot fru...

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Abstract

The invention discloses a method for improving the normal-temperature fresh-preservation effect of saimaiti apricots. The method comprises the following steps: saimaiti apricots in the green-ripe stage are selected; bad and mechanically damaged saimaiti apricots are removed; well disposed spermidine (spd) with the concentration of 10-4-10-6 mol / L is uniformly sprayed on the saimaiti apricots for treatment; and the processed apricots are placed in a ventilated transport container and stored in the normal temperature of 60-80 percent. By adopting the technical scheme provided by the invention, the normal-temperature storage period of the saimaiti apricots can be effectively prolonged by 5d-7d, so that the method has a wide application value.

Description

field of invention [0001] The invention relates to the technical field of fruit preservation. Specifically, the present invention relates to the technical field of a method for improving the fresh-keeping effect of Saimaiti apricot at room temperature. Background technique [0002] Apricot is a plant of the genus Apricot in the family Rosaceae. Xinjiang is one of the origin centers of apricot. Long-term seed propagation, natural and artificial selection have formed many variation types among apricot varieties, forming a rich and intricate apricot variety resource unique to Xinjiang. . There are about 117 local varieties of apricots in Xinjiang, according to data, the main varieties are Saimaiti apricot, Juana apricot, small white apricot, black leaf apricot, etc. The main production areas are distributed in Kashgar, Aksu, Hotan and other areas; the apricot planting area It reached 204,000 hectares, and the output reached 1.7 million tons (2011). Saimaiti apricot is one of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23B7/16
Inventor 张辉车凤斌杨海燕李学文潘俨
Owner XINJIANG AGRI UNIV
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