Controlled atmosphere storage method of red-meat kiwi fruit

A technology of controlled atmosphere storage and kiwi fruit, which is applied in the field of agricultural product processing, can solve problems such as unclear method of controlled atmosphere, and achieve the effects of stable and good indicators, cost saving and good flavor

Active Publication Date: 2014-07-23
INST OF AGRO PROD PROCESSING SCI & TECH SICHUAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Controlled atmosphere storage technology is a safe and effective storage technology for kiwifruit, but there ar

Method used

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  • Controlled atmosphere storage method of red-meat kiwi fruit
  • Controlled atmosphere storage method of red-meat kiwi fruit
  • Controlled atmosphere storage method of red-meat kiwi fruit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] This example explores the effect of pre-cooling method on fruit storage quality.

[0025] The fruit does not undergo gradual heat dissipation, and directly enters the cold storage for low-temperature pre-cooling after harvesting, which is prone to freezing damage where the pulp appears black. Under the same storage method, the impact of different pre-cooling methods on freezing damage was compared. Table 1 took the cumulative number of frozen-damaged fruits stored for 120 days as an index, indicating that the step-by-step pre-cooling method can effectively reduce the occurrence of freezing damage.

[0026] Table 1 The statistics of the number of freeze-damaged fruits produced by different pre-cooling treatments

[0027] Different pre-cooling treatment groups

[0028] Among them, A is a one-step precooling treatment group, which is directly precooled in a cold storage at 2-4°C for 24 hours after harvest; B is a step-by-step precooling treatment group, which is ...

Embodiment 2

[0030] The following examples investigate the effect of gas concentration on fruit storage quality.

[0031] Table 2 Effect of different treatments on Hongyang kiwifruit fruit firmness (Kg / cm 2 )Impact

[0032] treatment group

0 days

15d

30d

45d

60d

75d

90d

105d

120d

CK

10.1

9.12

5.45

4.68

2.94

-

-

-

-

A1

10.1

9.66

9.41

9.03

8.20

8.08

7.54

6.25

5.40

A2

10.1

9.18

7.26

6.38

6.18

5.89

5.58

4.87

4.25

A3

10.1

8.86

6.24

5.69

3.98

3.26

-

-

-

A4

10.1

8.95

6.38

5.39

4.96

3.02

-

-

-

[0033] Note: CK is the control treatment group, and the gas is air;

[0034] A1 gas condition is O 2 1-3%, CO 2 2-5%;

[0035] A2 gas condition is O 2 4-5%, CO 2 2-5%;

[0036] A3 gas condition is O 2 6-7%, CO 2 2-5%;

[0037] A4 gas ...

Embodiment 3

[0055] Table 6 Effect of different treatments on Hongyang kiwifruit fruit firmness (Kg / cm 2 )Impact

[0056]

[0057] Note: CK is the control treatment group, and the gas is air;

[0058] B1 gas condition is O 2 1%, CO 2 2-3%;

[0059] B2 gas condition is O 2 2-3%, CO 2 2-3%;

[0060] B3 gas condition is O 2 4-5%, CO 2 2-3%;

[0061] B4 gas condition is O 2 2-3%, CO 2 4-5%;

[0062] The temperature of all treatment groups was 2±2°C, the humidity was 90-95%, and the inflation method was intermittent inflation and controlled atmosphere (inflation for 2-3 hours at intervals of 48 hours).

[0063] The fruit hardness of the control treatment decreased rapidly, and it was close to the storage standard after 75 days. The optimized controlled atmosphere treatment group could significantly slow down the decline of fruit firmness, and the B2 treatment group had the best effect.

[0064] Table 7 Effects of different treatments on soluble solid content (%) of Hongyang kiwi...

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Abstract

The invention provides a controlled atmosphere storage method of a red-meat kiwi fruit. The controlled atmosphere storage method comprises the following steps: (1), pre-cooling the red-meat kiwi fruit in a step-by-step precooling manner; and (2), performing controlled atmosphere storage on the pre-cooled fruit under the conditions that the volume content of oxygen is 1-5 percent, the volume content of carbon dioxide is 2-5 percent, the temperature is 2+/-2 DEG C, and the humidity is 90-95 percent, wherein the controlled atmosphere method is a continuous inflation controlled atmosphere method or intermittent inflation controlled atmosphere method. According to the controlled atmosphere storage method, the storage period of the fruit can be effectively prolonged to 180 days, various indexes such as hardness, soluble solids, vitamin C, and total phenols of the quality of the red-meat kiwi fruit are stable and relatively well, the relatively good flavor, mouth feel and color of the kiwi fruit are kept, and thus the controlled atmosphere storage method is a safe and effective storage method of the kiwi fruit.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a controlled-atmosphere storage method for red-fleshed kiwifruit. Background technique [0002] Kiwi fruit is one of the fruits with high nutritional value and is deeply loved by consumers. Hongyang kiwifruit was bred in the late 1980s from the bud mutation found in the seedling plants of Chinese kiwifruit (Actinidia chinensis) by researchers from Sichuan Provincial Institute of Natural Resources and Cangxi County Agricultural Bureau. It is the first in the world. New varieties of red-fleshed kiwifruit (Actinidiachinensisvar.rufopulpa). The soluble solids and sugar-acid ratio of Hongyang kiwifruit have surpassed other kiwifruit varieties reported at home and abroad. The taste is delicious, and the Vc content is as high as 135mg / 100g. It has extremely high nutritional value and health benefits. At present, the products have entered the international markets such as...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/148
Inventor 李华佳朱永清罗芳耀袁怀喻贺红宇谢江高佳李娟李艳琳刘培黄驰
Owner INST OF AGRO PROD PROCESSING SCI & TECH SICHUAN ACAD OF AGRI SCI
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