Fresh-keeping method of actinidia arguta

Abstract

The invention provides a fresh-keeping method of actinidia arguta. The method includes: placing intactly harvested high quality actinidia arguta that has hardness of 14-15kg / cm<2> and a soluble solid content of 6-8% in a closed plastic tent equipped with a small fan, rapidly adding an NaOH solution with a concentration of 1% into a glass bottle loaded with 1-methylcyclopropene powder, subjecting the 1-methylcyclopropene powder to controlled release to become a gas and releasing the gas gradually; treating the actinidia arguta for 18-20h, then transferring the actinidia arguta into a refrigeration storage at a temperature of 0.5DEG C-1.5DEG C and with humidity of 85%-90%. With the method provided in the invention, the storage time of actinidia arguta can be obviously prolonged, and the refrigeration storage period of actinidia arguta can be extended to 90d. The fresh-keeping quality and the fruit normal temperature shelf period of the actinidia arguta can be effectively improved, the color, fragrance and taste of the stored actinidia arguta can be guaranteed, and the fruit peel, pulp browning and softening problems existing in an actinidia arguta normal temperature shelf period can be effectively controlled.

Description

technical field [0001] The invention belongs to the technical field of fruit fresh-keeping, and in particular relates to a method for prolonging the fresh-keeping time of kiwi fruit. Background technique [0002] Actinidia jujube is a resource-rich wild fruit unique to Northeast my country. Its fruit is not only high in Vc content, rich in nutrition, but also has good thirst-quenching, antipyretic, diuretic and expectorant effects, and its taste is delicate, sweet and sour. Tasty and of excellent quality. Therefore, kiwifruit has been listed as one of the high-quality wild varieties that have been studied in recent years by the state, and has been highly valued by governments at all levels and relevant departments, so that kiwifruit has gradually developed from wild resources to artificial cultivation, and has been cultivated. Many excellent new varieties have been produced. [0003] However, during the storage process, it was found that the fruit of kiwifruit has poor stor...

AI Technical Summary

Problems solved by technology

[0003] However, during the storage process, it was found that the fruit of kiwifruit has poor storability, and the harvest period is concentrated from August 25th to September 5th each year. After harvesting, the shelf life at room temperature is only about 3-5 days, and it will quickly turn into aging stage, in severe cases, the skin and pulp will brown and lose their edible properties, thereby greatly reducing the commodity value of kiwifruit.

Especially because the research on the storage technology of kiwifruit in our country is still relatively backward, which seriously affects the fresh-keeping time and quality of kiwifruit and restricts the further development of kiwifruit industry