Fresh-keeping method for prolonging shelf life of loquat fruits by mainly using plant hormone

A fruit and loquat technology, applied in the field of fruit storage, can solve the problems of short storage period and quality degradation, and achieve the effects of alleviating symptoms of chilling injury, long acting time and low concentration

Inactive Publication Date: 2014-03-19
ZHEJIANG NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Loquat fruits are ripe and picked in hot and rainy seasons. After harvesting, they are very vulnerable to microbial attack, mechanical damage, water loss and self-metabolism, resulting in a decline in quality. The storage period is very short.

Method used

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  • Fresh-keeping method for prolonging shelf life of loquat fruits by mainly using plant hormone
  • Fresh-keeping method for prolonging shelf life of loquat fruits by mainly using plant hormone

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Experimental program
Comparison scheme
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Embodiment Construction

[0012] 1. Experimental plan

[0013] 1. Experimental materials

[0014] Take 100g of green tea, 200g of dried ginkgo leaves and 50g of peppercorns, add 500g of water and decoct for 10 minutes, filter to remove the filter residue after cooling, and keep the filtrate as plant extract.

[0015] The loquat fruit is produced in Putian City, Fujian Province, and the variety is called "Jiefang Zhong". After being picked, it was transported back to the laboratory immediately. Select fruits with the same size and no disease or mechanical damage, put them in an oven for heat treatment at 48°C for 3 hours, take them out and cool them, soak them in a 1% alginic acid solution containing 100 μmol / L SA for 5 minutes, take them out and air dry them naturally 300g of fruit is soaked in 500g of plant extract solution for 10 minutes, dried and packaged for storage. The packaging bag is a 0.025mm thick polyethylene plastic bag.

[0016] 2. Storage method

[0017] 1) Control group: The fru...

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PUM

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Abstract

The invention discloses a storing and fresh-keeping method for loquat fruits. The method comprises the following steps of pre-cooling the loquat fruits; performing heat treatment on the loquat fruits in a baking oven at 48 DGE C for 3 hours; after cooling, soaking the fruits in the alginate solution which contains 100 mu mol / L salicylic acid (SA) for 5 minutes; air-drying and soaking the loquat fruits in the plant extract solution, wherein every 100g of fruits are soaked in 100-200g of the plant extract solution for 8-12 minutes; air-drying and packaging with 0.025 mm of polyethylene plastic bags and storing the fruits respectively at the temperature of 8 DGE C and 4 DGE C for 3 days, then storing at temperature of 1 DGE C for 60 days, and finally storing at the temperature of 20 DGE C for 3 days as the shelf life. According to the invention, cold damage to the loquat fruits can be effectively prevented, the rotting rate is controlled and the storage period is prolonged. The fresh-keeping method for the loquat fruits is easy to use, low in concentration, long in effect period, and prominent in fresh-keeping effect, and the medicine used are non-toxic and harmless to the environment, which is suitable for large-scale commercial application and has the widespread application prospect.

Description

technical field [0001] The invention belongs to a method for storing fruits, and relates to a method for storing and preserving horticultural products, in particular to a method for storing and preserving loquat fruits. Background technique [0002] Coating film preservation is to cover the surface of food by wrapping, coating, etc., providing selective gas barrier, moisture barrier, content loss resistance and harmful influence of the external environment, inhibiting respiration, delaying subsequent aging, and inhibiting the growth of surface microorganisms. Improve storage quality and other functions, so as to achieve the purpose of food preservation and prolong its shelf life. [0003] The chemical name of salicylic acid is o-hydroxybenzoic acid, which is a simple phenolic compound produced in plants and widely exists in higher plants. In the 1990s, SA was regarded as a new plant endogenous hormone because it participated in the regulation of various important physiologi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/154
Inventor 陈文荣孙旭科郭卫东傅丽娜
Owner ZHEJIANG NORMAL UNIVERSITY
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