Physical honey peach storage method

Abstract

The invention belongs to the technical field of fruit and vegetable fresh keeping and in particular relates to a physical honey peach storage method. The physical honey peach storage method mainly comprises the following steps: (1) selecting peaches and dissipating heat in a room at the temperature of 20 to 25 DEG C after the honey peaches are picked within 5 hours; (2) performing heat shock treatment on the selected honey peaches at the temperature of 53 to 55 DEG C for 8-12 minutes, and rapidly taking the honey peaches subjected to heat shock treatment out; (3) dissipating heat of the honey peaches subjected to the heat shock treatment in an indoor environment at the temperature of 20 to 25 DEG C; (4) performing unsealed package on the honey peaches by using polyamide film and polyethylene film composite bags; and (5) storing the packaged honey peaches in an air-conditioned cold store at the temperature of 8 to 10 DEG C, regulating the temperature of the air-conditioned cold store to be 2 to 4 DEG C after adapting to a low temperature, and continuously performing cold storage, wherein the volume rate of gas in the air-conditioned cold store is as follows: the N2 content is 86 percent, the O2 content is 4 percent and the CO2 content is10 percent, and the humidity is controlled to be 80-90 percent. The invention aims to provide the physical honey peach storage method which is convenient to operate, safe, high-efficiency, good in storage effect and long in storage time.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and in particular relates to a physical storage method of juicy peaches. Background technique [0002] Juicy peaches ripen in the high temperature season in summer, and ripen quickly within 1-2 days after picking. During the picking and storage periods, it is easy to: (1) The fruit is easy to rot, and it is easy to be mechanically injured and pathogenic bacteria during preservation and storage. In the process of transportation, the peach fruit is very easy to be bruised, and the bruised peach fruit is more likely to rot; (2) The aging speed of the fruit and the softening and post-ripening speed are too fast, and the nutritional content (3) Chilling injury occurred in the cold storage process; (4) The respiration and transpiration of peach fruit were too strong during the storage period, the water loss of peach fruit was serious, the fruit shape became smaller, the s...

AI Technical Summary

Problems solved by technology

This method takes a long time, and the maintenance of the sensory flavor and nutritional value of the fruit cannot achieve satisfactory results.