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Method for preserving sweet cherries by utilizing abscisic acid

A technology of abscisic acid and sweet cherries, which is applied in the fields of fruit and vegetable preservation, application, and food preservation. It can solve the problems of prolonging the preservation period of sweet cherries, and achieve the goal of enhancing resistance to external stress, high commodity value and edible value, and reducing rot rate. Effect

Inactive Publication Date: 2014-06-18
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 of treating sweet cherries with abscisic acid to extend the shelf life of sweet cherries

Method used

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  • Method for preserving sweet cherries by utilizing abscisic acid
  • Method for preserving sweet cherries by utilizing abscisic acid
  • Method for preserving sweet cherries by utilizing abscisic acid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The fresh-keeping method for treating sweet cherries with abscisic acid comprises the following steps:

[0023] Soak sweet cherry fruits with uniform size and no mechanical damage in abscisic acid solution for 20 minutes, take them out, and dry them in the air; put them in a PVC film bag, and place them for 6 hours at 4°C and a relative humidity of 78% with the mouth of the bag open. Pocket, stored at 4°C for 20 days, the good fruit rate is 80%. The preparation of the abscisic acid solution is: dissolve 50 mg of abscisic acid in 5 mL of ethanol solution with a volume concentration of 75%, and dilute to 1 L with distilled water. .

[0024] 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 abscisic acid group.

Embodiment 2

[0026] The fresh-keeping method for treating sweet cherries with abscisic acid comprises the following steps:

[0027] Soak sweet cherry fruits with uniform size and no mechanical damage in abscisic acid solution for 25 minutes, take them out, and dry them in the air; put them into PVC film bags, and place them for 6 hours at 4°C and 78% relative humidity with the mouth of the bags open, and tie them up. Pocket, stored at 4°C for 20 days, the good fruit rate reached 78%. The preparation of the abscisic acid solution was: dissolve 750mg of abscisic acid in 7mL of ethanol aqueous solution with a volume concentration of 75%, and distilled water to 1L. .

[0028] 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

[0030] The fresh-keeping method for treating sweet cherries with abscisic acid comprises the following steps:

[0031] Soak sweet cherry fruits with uniform size and no mechanical damage in abscisic acid solution for 15 minutes, take them out, and dry them in the air; put them into PVC film bags, and place them for 6 hours at 4°C and a relative humidity of 78% with the mouth of the bags open. Bag mouth, stored at 4°C for 25 days, the good fruit rate reached 80%. The preparation of the abscisic acid solution was: dissolve 100mg of abscisic acid in 10mL of ethanol aqueous solution with a volume concentration of 75%, and distilled water to 1L. .

[0032] 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 method for preserving sweet cherries by utilizing abscisic acid. The method comprises the following steps: soaking sweet cherries with uniform size and no mechanical damage for 15-25min through an abscisic acid solution, taking out and airing; and pouring in a PVC (polyvinyl chloride) film bag, placing for 6h at 4 DEG C under the conditions that the opening of the bag is open and the relative humidity is 78%, binding up the bag opening, and storing at 4DEG C. By adopting the method, the quality of the sweet cherries can be well maintained in the early storage period, the analysis on the activity change of catalase, peroxidase, phenylalanine ammonia-lyase and other related enzymes proves that the dehydration rate of fruits in the storage period can be obviously reduced through abscisic acid treatment, the rotting rate of the fruits can be reduced, the high commodity value and edibleness value can be kept for a long time, the capability of resisting external environment stress, especially microorganism infection of the sweet cherries is enhanced, the preservation effect is superior to that of the control group, and the storage performance of the sweet cherries can be improved, so that the method is a safe and effective simple method for preserving the sweet cherries.

Description

technical field [0001] The invention belongs to the field of post-harvest fresh-keeping of fruits and vegetables, and relates to a fresh-keeping method for 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 ...

Claims

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Application Information

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