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Fruit storage method of ponkan

A fruit and ponkan technology applied in the field of fruit storage to achieve low cost, low equipment requirements, and resistance to pathogenic bacteria

Active Publication Date: 2013-02-27
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

There is no report on the research on heat shock treatment and storage of Ponkan fruit

Method used

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  • Fruit storage method of ponkan
  • Fruit storage method of ponkan
  • Fruit storage method of ponkan

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The fruit materials used in the experiment were collected in Zhejiang Province on November 21, 2011. After harvesting, the fruits with uniform size, no mechanical damage, and no pests and diseases were selected and divided into 4 groups. The first group: directly placed at 10°C for low-temperature storage (treatment A) ; The second group: directly stored at 15°C (treatment B); the third group: directly placed at 20°C for storage (treatment C); the fourth group: the ponkan fruit was soaked in warm water at 55°C for heat shock treatment After 20S of resistance training, the fruits were dried with absorbent paper and stored at 10°C (treatment D).

[0017] During the storage period, the fruit rot rate (60 fruits) was counted monthly. Three repetitions were set up for each experimental group.

[0018] Testing standard:

[0019] ①Fruit rot rate: the percentage of rotten fruits in the inspected fruits.

[0020] ②Measurement of fruit color difference: The color of fruit peel...

Embodiment 2

[0023] The experimental results showed that among the four treatments A, B, C and D, compared with the other three treatments, treatment D could significantly reduce the fruit rot rate of Ponkan fruit, inhibit the activity of pathogenic bacteria, and delay the ripening and senescence process of Ponkan fruit. Especially when the heat shock treatment (treatment D) was stored until the fourth month, no fruit rot was found; at the same time, the results showed that in the fourth month of storage of ponkans, the fruit rot rates of treatments A, B and C were 27.27% and 50% respectively , 70%. It can be seen that the rotten rate of ponkan fruit can be significantly reduced by combining heat shock treatment at a lower temperature of 10°C. In the fourth month of storage, under the same storage condition of 10℃, heat shock treatment can reduce the fruit rot rate by 27.27%, so the effect of heat shock treatment on inhibiting the fruit rot rate of stored ponkan is extremely significant. ...

Embodiment 3

[0026] Unsuitable storage temperature during fruit storage often causes abnormal fruit respiration and metabolism, resulting in excessive consumption of fruit sugar and acid substances, resulting in poor flavor and quality of the fruit. An important indicator of the quality decline of ponkan fruit during storage and transportation is the decrease of soluble solids (TSS), which leads to a decline in the quality of edible flavor. The results of the study showed that the TSS of ponkan fruit stored at 20°C for three months showed an increasing trend during the experiment, and the total TSS increased by about 10% in the third month of the experiment. The TSS of ponkan was basically stable under the storage condition of 15℃. Under the storage condition of 10°C, the TSS of ponkan fruit showed a downward trend, but heat shock treatment could significantly delay the degree and rate of TSS decline under the same storage condition of 10°C (see image 3 ).

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Abstract

The invention provides a safe and efficient storage method of ponkan fruits, comprising the following steps: precooling the picked ponkan fruits in a 20 DEG C room, and selecting, using heat shock treatment to harden the resistance of the fruits, and putting the treated fruits at 10 DEG C for storing. According to the invention, by proper heat shock treatment and then low temperature storage, the respiratory rate of the fruits can be effectively slowed, the energy consumption is reduced, the fruit metabolism is slowed, fruit ripening and senescence are slowed, the storage time of the fruits is prolonged, simultaneously the pathogen attack can be effectively resisted, the fruit rotting rate is reduced, and good quality and commodity of the stored fruits are kept; the method has the advantages of reasonable design, simple operation, low device requirement, and low cost, and can be operated and popularized in large scale.

Description

technical field [0001] The invention belongs to a fruit storage method, and relates to post-harvest storage of ponkan fruits, which includes the steps of harvesting, selecting, heat-shock treatment, warehousing and storage of ponkan fruits. It solves the problem of quality decline caused by abnormal respiratory metabolism and diseases caused by environmental discomfort during long-term storage of ponkan fruits, and has the advantages of low loss of stored fruit quality, long storage period, and good storage effect. Background technique [0002] Ponkan belongs to the Rutaceae citrus fruit, which is native to my country. The shape of the fruit is large, upright, tall and oblate, with protruding oil cells. It is loved by consumers because of its excellent fresh food quality. king". During the long-term storage and transportation of ponkan, various diseases often occur, resulting in fruit rot and deterioration, causing serious economic losses. Using heat shock to treat post-har...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/005
Inventor 孙崇德王登亮徐昌杰李鲜张波陈昆松
Owner ZHEJIANG UNIV
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