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A physical treatment method for controlling the autolysis of postharvest longan fruit pulp

A physical treatment, longan technology, applied in heating preservation of fruits/vegetables, preservation of fruits/vegetables by dehydration, preservation of fruits/vegetables by freezing/refrigeration, etc., to achieve the effect of prolonging the freshness period, maintaining quality and taste, and being easy to control

Active Publication Date: 2015-10-14
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Previous studies have reported that soaking in hot water at 49°C for 15 minutes or hot soaking at 49°C for 20 minutes is considered to be the treatment method for quarantine and pest control of exported longan. The effects of conditions and heat treatment on the cell wall metabolism related to the control of postharvest longan fruit pulp autolysis have not been reported

Method used

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  • A physical treatment method for controlling the autolysis of postharvest longan fruit pulp
  • A physical treatment method for controlling the autolysis of postharvest longan fruit pulp
  • A physical treatment method for controlling the autolysis of postharvest longan fruit pulp

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Effect test

Embodiment 1

[0050] The physical treatment method for controlling postharvest longan pulp autolysis includes harvesting, sorting, grading, cleaning, soaking in hot water, rapid cooling, drying, spontaneous modified atmosphere packaging, and storage.

[0051] Specific steps are as follows:

[0052] (1) Harvesting: The harvesting maturity of longan fruit is nine mature, and the fruit is picked at 9:00~11:00 on a sunny morning after the dew has dried;

[0053] (2) Fruit selection and grading: sort and grade the harvested longan fruits, remove the longan fruits with mechanical damage or pests, and select the same maturity, uniform size (single fruit weight 13-14 grams) and uniform color ( The fruit appearance is light yellow) longan fruit;

[0054] (3) Cleaning: Wash the selected and graded longan fruits with running tap water to remove dust, dirt and some microorganisms on the surface of the longan fruits;

[0055] (4) Hot water soaking treatment: the washed longan fruit was soaked in hot w...

Embodiment 2

[0062] The physical treatment method for controlling postharvest longan pulp autolysis includes harvesting, sorting, grading, cleaning, soaking in hot water, rapid cooling, drying, spontaneous modified atmosphere packaging, and storage.

[0063] Specific steps are as follows:

[0064] (1) Harvesting: The harvesting maturity of longan fruit is eight mature, and the fruit is picked at 9:00~11:00 on a sunny morning after the dew has dried;

[0065] (2) Fruit selection and grading: sort and grade the harvested longan fruits, remove the longan fruits with mechanical damage or pests, and select the same maturity, uniform size (single fruit weight 12-13 grams) and uniform color ( The fruit appearance is light yellow and slightly green) longan fruit;

[0066] (3) Cleaning: Wash the selected and graded longan fruits with running tap water to remove dust, dirt and some microorganisms on the surface of the longan fruits;

[0067] (4) Hot water soaking treatment: the washed longan fruit...

Embodiment 3

[0074] The physical treatment method for controlling postharvest longan pulp autolysis includes harvesting, sorting, grading, cleaning, soaking in hot water, rapid cooling, drying, spontaneous modified atmosphere packaging, and storage.

[0075] Specific steps are as follows:

[0076] (1) Harvesting: The harvesting maturity of longan fruit is eight mature, and the fruit is picked at 9:00~11:00 on a sunny morning after the dew has dried;

[0077] (2) Fruit selection and grading: sort and grade the harvested longan fruits, remove the longan fruits with mechanical damage or pests and diseases, and select the longan fruits with uniform maturity, uniform size (single fruit weight 12-13 grams) and uniform color ( The fruit appearance is light yellow and slightly green) longan fruit;

[0078] (3) Cleaning: Wash the selected and graded longan fruits with running tap water to remove dust, dirt and some microorganisms on the surface of the longan fruits;

[0079] (4) Hot water soaking...

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Abstract

Belonging to the technical field of fruit and vegetable fresh-keeping, the invention discloses a physical treatment method for controlling postharvest Dimocarpus longan fruit flesh autolysis. The method includes harvesting, fruit sorting, grading, cleaning, hot water soaking treatment, rapid cooling, airing, packaging, storage at room temperature and other steps. On the basis of maintaining the eating quality of fresh Dimocarpus longan fruits, the method applies a hot water soaking treatment technique to perform fresh-keeping treatment on fresh Dimocarpus longan fruits, and solves the flesh autolysis problem in postharvest Dimocarpus longan fruit storage and fresh keeping. The method provided by the invention has the advantages of low treatment cost, low requirement on equipment, safety, energy saving and environmental protection, as well as strong operability, and is easy for mass popularization and use in production.

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 treatment method for controlling the autolysis of longan pulp after harvest. Background technique [0002] Longan ( Dimocarpus longan Lour.), commonly known as "longan", is an important subtropical famous fruit in southern China, mainly distributed in Fujian, Guangdong, Guangxi, Hainan, Taiwan and other provinces (regions). Longan has high medicinal value and health care effect. It is known as "longan" in the south and "ginseng" in the north, and is very popular among domestic and foreign consumers. At present, my country's longan planting area and annual output both rank first in the world. However, the maturity period of Chinese longan is in the high-temperature season from July to September, and the postharvest quality deteriorates rapidly. When stored at room temperature, the postharvest flesh softens, juices, and rots q...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/005A23B7/04A23B7/02
CPCY02P60/85
Inventor 林河通林福兴林毅雄林艺芬陈艺晖赵云峰
Owner FUJIAN AGRI & FORESTRY UNIV
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