Method for maintaining low temperature of postharvest logistic microenvironment of waxberry fruits

A micro-environment and fruit technology, which is applied in the direction of freezing/cold storage of fruits/vegetables, etc., can solve the problems of restricting the large-scale development of bayberry industry, difficulty in realizing economic benefits, and high transportation costs, etc., to reduce microbial activities on the fruit surface and maintain The effect of fruit commodity quality and low transportation cost

Active Publication Date: 2014-02-19
ZHEJIANG UNIV
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AI Technical Summary

Problems solved by technology

In the past, the method of using ordinary ice cubes can maintain a suitable low temperature, but problems such as rot caused by high humidity and excessive transportation costs caused by the large amount of ordinary ice cubes have caused excessive rot loss and quality decline in the logistics process of red bayberry fruit, making it difficult to achieve The economic benefits in the logistics process and the limitation of the logistics radius also greatly limit the large-scale development of the red bayberry industry

Method used

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  • Method for maintaining low temperature of postharvest logistic microenvironment of waxberry fruits

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Experimental program
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Effect test

Embodiment 1

[0015] (1) Select red bayberry fruits with uniform size, consistent maturity, and no mechanical damage; (2) Put them in the cold storage at 2-3°C, pre-cool for 3-12 hours, and release the heat in the field to effectively reduce respiratory consumption and maintain good quality. (3) Put the temperature control materials (ordinary ice cubes and biological ice packs) into -20°C for more than 24 hours to freeze; (4) Divide the pre-cooled red bayberry fruits into 4 groups and put them into logistics with the same specification The foam incubator is put into the temperature control material to maintain the low temperature. The temperature control material is biological ice packs with different phase transition temperatures. Among the 4 groups of fruits, one group was added with the same amount of ordinary ice cubes, and the other three groups were respectively added with 3 kinds of biological ice packs with different phase transition temperatures. The phase change temperature is 0°C...

Embodiment 2

[0021] Biological ice packs with different phase transition temperatures have certain differences in cold storage capacity and cold release rate. The results show that the common temperature change is similar to the temperature change of the three kinds of biological ice packs, and the whole process is slightly higher than that of the biological ice packs. However, the amount of ordinary ice cubes in this process is 3 times that of the biological ice packs, and the ambient humidity in the box using ice cubes In the later stage, it is always higher than the three kinds of biological ice packs (the relative humidity is too high, which leads to abnormal respiratory metabolism, white spots of fruit, rot, etc., which are not conducive to the storage and transportation of bayberry fruit). Biological ice pack a can maintain a relatively lower temperature than biological ice pack b in the first 6 hours, and has been maintained at an ambient temperature lower than 5°C, while biological ...

Embodiment 3

[0023] Due to the biological characteristics of red bayberry fruit, temperature and humidity have a great influence on its rot rate during storage and logistics, and higher temperature and higher humidity can easily cause fruit rot. The results show that because the biological ice pack 2 can effectively control the temperature of the microenvironment of the bayberry fruit logistics at a low level, and will not cause excessive humidity in the microenvironment like ordinary ice cubes, the logistics bayberry fruit under the condition of this biological ice pack will rot The rot rate was the lowest, and the rot rate after 2 days on the shelf was only 6.4%. Compared with ordinary ice, biological ice packs 1 and 3 also reduced the fruit rot rate to a certain extent, which were 7.9% and 7.6% respectively; The rot was the worst and could reach 13.5% after two days on the shelf (Table 1).

[0024] .

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Abstract

The invention provides a method for maintaining a low temperature of a postharvest logistic microenvironment of waxberry fruits. According to the method, fruits which are uniform in size and consistent in maturity and have no mechanical damage are selected and placed in a cold storage for low-temperature precooling, a temperature control material is frozen for more than 24 hours at the temperature of subzero 20 DEG C, the waxberry fruits are placed in a logistic bubble chamber, then the temperature control material is placed in the chamber to maintain the low temperature, and the bubble chamber is sealed for logistic transportation. The method has the advantages that a relatively lower logistic temperature can be maintained effectively for the harvested waxberry fruits, the aging process is delayed, microbial activities on the fruit surface are reduced, fruit rot is reduced, and the quality of the fruit goods is maintained better. Meanwhile, the transportation cost, especially the cost for long-distance air transportation can be reduced due to reduced weight of a coolant when the waxberry fruits are transported with the method, the problem of humidity increase in the logistic microenvironment caused by ice bag breakage in an application process of common ice blocks can be solved simultaneously, and waxberry fruit rot can be reduced. The method can further be applied to other horticultural products which have no peels, are prone to rot and the like.

Description

technical field [0001] The invention belongs to fruit storage and transportation, and relates to a method for maintaining a suitable low temperature in the post-harvest logistics microenvironment of bayberry fruit. Background technique [0002] In the process of fruit sealing and logistics, the microenvironment temperature of the sealing is often too high due to high external temperature and vigorous respiration of the fruit itself, resulting in abnormal respiration and metabolism of the fruit, especially for fruits with high water content, abnormal microbial activity on the surface, and accelerated fruit ripening and aging. The fruit rots, the quality deteriorates, and it is difficult to maintain the normal quality and commerciality of the fruit. Appropriate low temperature conditions are an effective way to maintain commerciality in the logistics process of horticultural products. In the past, the method of using ordinary ice cubes can maintain a suitable low temperature,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04
Inventor 陈昆松孙崇德徐昌杰李鲜
Owner ZHEJIANG UNIV
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