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Cold-resistant preservative for cold-sensitive fruits and vegetables after being harvested and application technology thereof

A preservative and cold-sensitive technology, which is applied in the field of fruit and vegetable preservation, can solve the problems of limited application, limited effect, and lack of safe, economical and efficient methods for cold-sensitive fruits and vegetables, so as to prolong the preservation period and reduce the chilling damage of fruits and vegetables. The effect of occurrence and good development and application potential

Inactive Publication Date: 2014-05-21
SHANDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although studies have shown that cold shock has a certain delay effect on the occurrence and ripening of postharvest chilling injury of various fruits and vegetables, the effect of a single cold shock treatment is limited, which limits its application in production practice
[0005] At present, there is still a lack of a safe, economical and efficient method for the storage and preservation of cold-sensitive fruits and vegetables

Method used

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  • Cold-resistant preservative for cold-sensitive fruits and vegetables after being harvested and application technology thereof
  • Cold-resistant preservative for cold-sensitive fruits and vegetables after being harvested and application technology thereof
  • Cold-resistant preservative for cold-sensitive fruits and vegetables after being harvested and application technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Select fumigant A: 2.0 mg / L methyl jasmonate, take 0.8 g methyl jasmonate in a 400L sealed box;

[0031] (2) Composition of mixed solution B: salicylic acid 0.3 g / L, ascorbic acid 0.3 g / L, CaCl 2 4.0 g / L, Tween 80 6.0 g / L, and the balance is ice water; the preparation method of solution B is: take the formula amount of salicylic acid, ascorbic acid, CaCl 2 Add Tween 80 to an appropriate amount of water, stir until the above substances are completely dissolved, make up the rest with ice water, stir well and mix well, and keep the solution at 0°C;

[0032] (3) Preservation method: evenly put the prescribed amount of methyl jasmonate on the filter paper, put the filter paper and fruits and vegetables in a 400L sealed box (the filter paper and the fruits and vegetables do not contact), seal at room temperature for 12 hours; fumigate After that, put the fruits and vegetables in a ventilated place for 2 hours; then put the fruits and vegetables in solution B to soak for...

Embodiment 2

[0034] (1) Select fumigant A: 5.0 g / L methyl jasmonate, 2.0 g methyl jasmonate in a 400L sealed box;

[0035] (2) Composition of mixed solution B: 0.2 g / L salicylic acid, 0.4 g / L ascorbic acid, CaCl 2 5.0 g / L, Tween 80 6.0 g / L, and the balance is ice water; the preparation method and preservation method of solution B are the same as in Example 1.

Embodiment 3

[0037] (1) Select fumigant A: 8.0 g / L methyl jasmonate, 3.2 g methyl jasmonate in a 400L sealed box;

[0038] (2) Select the composition of mixed solution B: salicylic acid 0.1 g / L, ascorbic acid 0.1 g / L, CaCl 2 3.0 g / L, Tween 80 6.0 g / L, and the balance is ice water; the preparation method and preservation method of solution B are the same as in Example 1.

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Abstract

The invention discloses a cold-resistant anti-corrosion preservation technology for cold-sensitive fruits and vegetables after being harvested, and particularly relates to a cold-resistant preservative for cold-sensitive fruits and vegetables after being harvested and a preservation method thereof. The preservative disclosed by the invention comprises methyl jasmonate (2.0-10.0mg / L) and a mixed solution, wherein the mixed solution is an ice water solution containing salicylic acid, ascorbic acid, CaCl2 and an active agent Tween 80. The preservation method comprises the steps of firstly, carrying out sealed fumigation on the cold-sensitive fruits and vegetables for 12 hours by jasmonic acid methyl ester at room temperature, soaking and carrying out cold shock on the fruits and vegetables for 1 hour in the ice water mixed solution, taking out the fruits and vegetables and airing the surface water. The cold-resistant preservative does not generate obvious symptoms of chilling injury after being placed for two weeks in an environment at 0-4 DEG C; corruption mildew and quality drop of the fruits and vegetables stored in the environment at room temperature and proper low temperature can be effectively restrained; and the refreshing time is obviously prolonged.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and more specifically relates to a pollution-free, pollution-free, safe and reliable fresh-keeping agent and fresh-keeping technology for post-harvest cold-sensitive fruits and vegetables. Background technique [0002] my country is a big producer of fruits and vegetables, and its output ranks first in the world. At present, the fruit and vegetable industry has become the pillar industry of my country's agricultural and rural economic development, but fruits and vegetables are perishable and deteriorated after harvest, and cannot be stored. Low-temperature storage and transportation is the most common means to delay post-harvest ripening of fruits and vegetables, inhibit the growth of pathogenic bacteria and maintain quality. However, one-third of the fruits and vegetables produced in my country are cold-sensitive, such as most fruits in the south and stone fruits,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23B7/152
Inventor 张新华李富军宋百成
Owner SHANDONG UNIV OF TECH
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