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Preservation method for processing sweet cherry by salicylic acid

A technology of sweet cherries and salicylic acid, which is applied to the field of post-harvest coating and fresh-keeping of sweet cherries, can solve problems such as prolonging the fresh-keeping period of sweet cherries.

Inactive Publication Date: 2014-06-11
TIANJIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is no report on the treatment of sweet cherries with salicylic acid to prolong the shelf life of sweet cherries.

Method used

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  • Preservation method for processing sweet cherry by salicylic acid
  • Preservation method for processing sweet cherry by salicylic acid
  • Preservation method for processing sweet cherry by salicylic acid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The fresh-keeping method of treating sweet cherries with salicylic acid is characterized in that it comprises the steps of: soaking sweet cherries with uniform size and no mechanical damage for 15 minutes in an aqueous solution of salicylic acid with a concentration of 50 mg / L, taking them out, and drying them; Put it into a PVC film bag, leave the bag open for 6 hours at 4°C and a relative humidity of 78%, tie the bag mouth, place it at 4°C for 20 days, and the good fruit rate reaches 85%.

[0023] During storage, detect changes in water loss rate, good fruit rate, total soluble solid content, firmness, cell membrane permeability, CAT activity, POD activity and PAL activity of sweet cherry fruits. Figure 1-Figure 8 . CK in the figure is the control group, and ABA is the salicylic acid group.

Embodiment 2

[0025] The method for fresh-keeping of sweet cherries treated with salicylic acid is characterized in that it comprises the steps of: soaking sweet cherries with uniform size and no mechanical damage for 20 minutes in an aqueous solution of salicylic acid with a concentration of 70 mg / L, taking them out, and drying them; Put it into a PVC film bag, open the bag mouth, place it under the condition of 4°C and 78% relative humidity for 6 hours, tie the bag mouth, place it at 4°C for 20 days, and the good fruit rate reaches 82%.

[0026] After determination, the water loss rate, good fruit rate, total soluble solid content change, hardness change, cell membrane permeability change, CAT activity change, POD activity change and PAL activity change of sweet cherry fruit were detected during storage Similar to the detection result of Example 1.

Embodiment 3

[0028] The method for fresh-keeping of sweet cherries treated with salicylic acid is characterized in that it comprises the steps of: soaking sweet cherries with uniform size and no mechanical damage for 25 minutes in an aqueous solution of salicylic acid with a concentration of 100 mg / L, taking them out, and drying them; Put it into a PVC film bag, open the bag mouth, place it under the condition of 4°C and 78% relative humidity for 6 hours, tie the bag mouth, place it at 4°C for 20 days, and the good fruit rate reaches 84%.

[0029] After determination, the water loss rate, good fruit rate, total soluble solid content change, hardness change, cell membrane permeability change, CAT activity change, POD activity change and PAL activity change of sweet cherry fruit were detected during storage Similar to the detection result of Example 1.

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Abstract

The invention discloses a preservation method for processing sweet cherry by salicylic acid. The method comprises the following steps: soaking sweet cherry fruits with uniform size and without mechanical injury in an aqueous solution of salicylic acid, taking out the sweet cherry fruits, and airing; and putting the aired sweet cherry fruits into an open PVC (polyvinyl chloride) film bag, storing at 4 DEG C and with relative humidity of 78% for 6h, binding the bag, and storing at 4 DEG C. The analysis on the change of some sensory quality of fruits during storage after picking and on the change of catalase activity, peroxidase activity, phenylalnine ammonialyase and other related enzymatic activity proves that through the treatment with salicylic acid, the water loss rate and the total soluble solid decrease rate of sweet cherry in the storage process can be effectively lowered, the rotting rate of sweet cherry is lowered, the high commercial value and edible value of sweet cherry can be kept for a long time, the capability of resisting outside threat, especially threat of microorganism infection, of sweet cherry is enhanced, the preservation effect is obviously superior to that of a control group, and the storage performance of sweet cherry is improved. The method is a safe, effective and simple preservation method of sweet cherry.

Description

technical field [0001] The invention belongs to the field of post-harvest preservation of fruits and vegetables, and relates to a fresh-keeping method of post-harvest sweet cherries. Background technique [0002] Sweet cherry (Prunus avium L.), also known as cherry, big cherry, European sweet cherry, Western cherry, is a plant of the subgenus Prunus in the Rosaceae family. The fruit is thin and juicy, and the quality declines rapidly. [0003] Sweet cherry belongs to the non-respiratory climacteric fruit, and its respiration intensity has been declining during the ripening and storage process, and the ethylene release is very small. During the storage process, the degree of membrane peroxidation of sweet cherry deepens gradually with the prolongation of time, so that the content of membrane peroxidation product MDA is on the rise. PPO enzymatic reaction and other oxidation reactions or aging processes will cause sweet cherry fruit browning. In addition, the nutritional co...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/154A23B7/148
Inventor 寇晓虹刘晨田欣薛照辉
Owner TIANJIN UNIV
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