Method for inhibiting rot of fruits and vegetables in storage period by use of synergistic effect of nitric oxide and hydrogen sulfide

A technology of nitric oxide and synergistic inhibition, which is applied in the field of inhibiting fruit and vegetable rot and prolonging the storage period and shelf life, can solve the problems of drug residues, achieve the effects of simple operation, inhibit rot rate, and prolong storage life

Inactive Publication Date: 2014-12-17
JIANGXI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of chemical or preservative treatment will have problems such as drug residues

Method used

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  • Method for inhibiting rot of fruits and vegetables in storage period by use of synergistic effect of nitric oxide and hydrogen sulfide
  • Method for inhibiting rot of fruits and vegetables in storage period by use of synergistic effect of nitric oxide and hydrogen sulfide
  • Method for inhibiting rot of fruits and vegetables in storage period by use of synergistic effect of nitric oxide and hydrogen sulfide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A method for synergistically inhibiting fruit and vegetable rot during storage by using nitric oxide and hydrogen sulfide, the steps of which are:

[0014] (1) Pre-cool the picked Jinkui kiwifruit fruits that are physiologically mature, uniform in size, free from pests and mechanical injuries, at 4°C and with a humidity of 85%-90% for 6-12 hours;

[0015] (2) Place the pre-cooled fruit in a sealed container;

[0016] (3) Fumigate fruits and vegetables by injecting nitric oxide and hydrogen sulfide gas into a closed container. The concentration of nitric oxide is 20 μL / L (volume ratio of gas to sealed container or sealed space), and the concentration of hydrogen sulfide is 80 μL / L ( The volume ratio of gas to sealed container or sealed space), the fumigation time is 1 hour, and the fumigation temperature is 25-30°C;

[0017] (4) After fumigation, put the fumigated fruit in a film bag;

[0018] (5) Store the fumigated fruit together with the film bag at room temperature...

Embodiment 2

[0023] A method for synergistically inhibiting fruit and vegetable rot during storage by using nitric oxide and hydrogen sulfide, the steps of which are:

[0024] (1) Pre-cool the picked Jinkui kiwi fruit which is physiologically mature, uniform in size, free of pests and mechanical damage, at 0°C and humidity of 85%-90% for 28-36 hours;

[0025] (2) Place the pre-cooled fruit in a sealed container;

[0026] (3) Fumigate fruits and vegetables by injecting nitric oxide and hydrogen sulfide gas into a closed container. The concentration of nitric oxide is 50 μL / L (volume ratio of gas to sealed container or sealed space), and the concentration of hydrogen sulfide is 20 μL / L ( The volume ratio of gas to sealed container or sealed space), the fumigation time is 5 hours, the fumigation temperature is 10-15°C, and the humidity is 85%-90%;

[0027] (4) After fumigation, put the fumigated fruit in a film bag;

[0028] (5) Store the fumigated fruit together with the film bag in a low ...

Embodiment 3

[0033] A method for synergistically inhibiting fruit and vegetable rot during storage by using nitric oxide and hydrogen sulfide, the steps of which are:

[0034] (1) Pre-cool the picked Newhall navel orange fruits that are physiologically mature, uniform in size, free of pests and mechanical injuries, at 2°C and with a humidity of 85%-90% for 16-24 hours;

[0035] (2) Place the pre-cooled fruit in a sealed container;

[0036] (3) Inject nitric oxide and hydrogen sulfide gas into a closed container to fumigate Newhall navel oranges. The concentration of nitric oxide is 10 μL / L (the volume ratio of gas to sealed container or sealed space), and the concentration of hydrogen sulfide is 50 μL / L (volume ratio of gas to sealed container or sealed space), the fumigation time is 3 hours, and the fumigation temperature is 15-20°C;

[0037] (4) After fumigation, put the fumigated fruit in a film bag;

[0038] (5) Store the fumigated fruit together with the film bag in a low temperatu...

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Abstract

The invention discloses a method for inhibiting the rot of fruits and vegetables in a storage period by use of the synergistic effect of nitric oxide and hydrogen sulfide. The method comprises the following steps: putting the picked fruits and vegetables into a closed container; injecting nitric oxide and hydrogen sulfide gases into the closed container to perform fumigation treatment on the fruits and vegetables, wherein the concentration of nitric oxide is 10-50muL / L, the concentration of hydrogen sulfide is 20-100muL / L, the fumigation time is 0.5-6 hours, the fumigation temperature is 10-30 DEG C, and the fumigation humidity is 85-90%RH; after the fumigation, storing the fruits and vegetables after the fumigation treatment under room temperature or low temperature condition. According to the method disclosed by the invention, the diseases of fruits and vegetables in the storage period and shelf period are dealt with and inhibited by use of the synergistic effect of nitric oxide and hydrogen sulfide, the rot rate in the storage period and shelf period is remarkably inhibited, the postharvest aging progress of the fruits and vegetables is remarkably delayed, and relatively high soluble solid content and vitamin C content and relatively high hardness of the fruits and vegetables are maintained in the late storage period and shelf period. The storage life of the fruits and vegetables stored at room temperature or low temperature is prolonged. The method disclosed by the invention is simple to operate and suitable for popularization and application.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and in particular relates to a method for synergistically treating with nitric oxide and hydrogen sulfide to inhibit the rot of fruits and vegetables and prolong the preservation period and shelf life. Background technique [0002] With people's emphasis on nutritious diet, the proportion of fruits and vegetables in the daily diet is gradually increasing or decreasing, but there is a problem that fruits and vegetables are perishable and have a short shelf life after ripening, especially fruits such as kiwi, which are very popular among consumers. Kiwi fruit is tender and juicy, fragrant and delicious, sweet and sour, and extremely nutritious. However, kiwi fruit is prone to fruit rot after ripening, and the fruit will rot intensified during storage, especially during the shelf life, which has become a bottleneck restricting its entry into supermarkets and other sale...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/152
Inventor 朱丽琴张伟沈勇根吴少福汪伟
Owner JIANGXI AGRICULTURAL UNIVERSITY
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