Fresh-keeping method of actinidia arguta

The invention relates to a technology of soft jujube kiwifruit and a fresh-keeping method, which is applied in the field of prolonging the fresh-keeping time of soft jujube kiwifruit, and can solve the problems of poor storability of soft jujube kiwifruit, loss of edible properties, browning of peel and pulp, etc., and to control the problems of browning and softening. , prolong the storage period of refrigeration, improve the quality of fresh-keeping and the effect of

Inactive Publication Date: 2013-06-19
ANSHAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The soft jujube kiwi fruit produced in Anshan is used.

[0016] The specific methods and steps are:

[0017] 1. Disinfection of cold storage: 3 days before the kiwi fruit of Jujube is put into storage, the cold storage is fully sterilized and disinfected with the poison dissipated.

[0018] 2. Harvesting and selection: consider that the maturity of kiwi fruit directly affects the storage and preservation effect. If the harvest is too early, it will affect the quality and taste of food, and if it is harvested too late, it will affect the processing effect and preservation period. Therefore, according to the maturity of kiwi fruit, it is determined that the kiwi fruit will be harvested without injury on August 28. The picked kiwi fruit will be manually screened immediately, and the selected high-quality kiwi fruit will be packed in plastic turnover boxes covered with kraft paper. The net weight of each box is 7.5kg.

[0019] 3. Chemical treatment: move the plastic turno...

Embodiment 2

[0022] The soft jujube kiwi fruit produced in Anshan is used.

[0023] The specific methods and steps are:

[0024] 1. Disinfection of cold storage: 3 days before the kiwi fruit of Jujube is put into storage, the cold storage is fully sterilized and disinfected with the poison dissipated.

[0025] 2. Harvesting and selection: According to the maturity of the kiwi fruit, it is determined that the kiwi fruit will be harvested without injury on September 4. Immediately after picking, the kiwifruits are manually screened, and the selected high-quality kiwifruits are divided into plastic turnover boxes covered with kraft paper. The net weight of each box is 7.5kg.

[0026] 3. Chemical treatment: move the plastic turnover box containing high-quality kiwi fruit to a 3m room equipped with a small fan on the same day 3 Close the plastic tent, place the triangular glass bottle pre-installed with 0.102g 1-methylcyclopropene powder in the plastic tent, and immediately add 6ml of NaOH so...

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/152A23B7/04
Inventor 辛广张博李书倩刘长江孙晓荣孙颖
Owner ANSHAN NORMAL UNIV
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