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A method for improving the effect of citrus storage and preservation

A technology for storage and preservation of citrus, which is applied in the field of improving the effect of citrus preservation. It can solve the problems of reducing fruit storage performance and commodity value, floating skin, and economic loss of fruit farmers, etc., to slow down the activity of enzymes, control the production of ethylene, and reduce the intensity of respiration. Effect

Inactive Publication Date: 2015-10-28
SHANXI AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Citrus is a relatively storage-resistant fruit, but after one month of storage, due to the infection of pathogenic microorganisms and the influence of unsuitable storage environment, it is prone to rot, edema, floating skin and other phenomena, which reduces the storage performance and commodity value of the fruit. Fruit farmers bring economic loss

Method used

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  • A method for improving the effect of citrus storage and preservation
  • A method for improving the effect of citrus storage and preservation
  • A method for improving the effect of citrus storage and preservation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Take 10 kg of freshly picked citrus, soak them in 5% calcium chloride aqueous solution for 30 minutes at 10°C and a relative humidity of 80%, then remove and drain, and place the drained citrus in a high-pressure container connected by two pieces. In the high-voltage electrostatic field composed of parallel metal plates of the generator, the citrus is stacked at a height of 1 layer, and treated in an electric field of -200 kV / m for 100 minutes / day. After continuous treatment for 2 days, store in a cold storage at 10-12°C After 2 months, the sampling test showed that the respiratory intensity of citrus was 10.2 / mg / kg×h, the weight loss rate was 1.21%, the organic acid content was 0.19%, the soluble solid content was 13.5%, and the VC content was 24.8mg / 100g. MDA content is 0.57μmol / kg, pectinase (PG) activity is 26.1mmol / L×h, peroxidase (POD) activity is 1.91 OD 470 / min×g.

Embodiment 2

[0040] Take 10 kg of freshly picked citrus, soak them in 5% calcium chloride aqueous solution for 30 minutes at 12°C and a relative humidity of 90%, then remove and drain, and place the drained citrus in a high-pressure container connected by two pieces. In the high-voltage electrostatic field composed of parallel metal plates of the generator, the citrus is stacked at a height of 2 layers, and treated in an electric field of -240 kV / m for 110 minutes / day. After continuous treatment for 3 days, store in a cold storage at 10-12°C , 2 months later, the sampling test showed that the respiratory intensity of citrus was 10.1 / mg / kg×h, the weight loss rate was 1.23%, the organic acid content was 0.21%, the soluble solid content was 13.7%, and the VC content was 25.4mg / 100g. MDA content is 0.52μmol / kg, pectinase (PG) activity is 25.4mmol / L×h, peroxidase (POD) activity is 1.8 OD 470 / min×g.

Embodiment 3

[0042] Take 10 kg of freshly picked citrus, soak them in 5% calcium chloride aqueous solution for 30 minutes at 11°C and a relative humidity of 85%, then remove and drain, and place the drained citrus in a high-pressure container connected by two pieces. In the high-voltage electrostatic field composed of parallel metal plates of the generator, the citrus is stacked at a height of 3 layers, treated in an electric field of -220 kV / m for 120 minutes / day, and stored in a cold storage at 10-12°C after 1 day of treatment. After 2 months, the sampling test showed that the respiratory intensity of citrus was 10.4 / mg / kg×h, the weight loss rate was 1.25%, the organic acid content was 0.22%, the soluble solid content was 13.5%, the VC content was 24.9mg / 100g, and the C Dialdehyde content is 0.6μmol / kg, pectinase (PG) activity is 26.2mmol / L×h, peroxidase (POD) activity is 1.93 OD 470 / min×g.

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Abstract

The invention discloses a method for increasing storage and fresh-keeping effect of orange, which comprises the following steps: under the condition that the temperature is 10-12 DEG C and the relative humidity is 80%-90%, immersing the fresh oranges by 5% of calcium chloride aqueous solution for 30 minutes, then removing and draining, placing the drained oranges in a high-voltage electrostatic field composed of two parallel plateaus for connecting a high-voltage generator, stacking the oranges for 1-3 layer of height, treating for 100-120 minutes / day in the electric field of -200--240kv / m, continuously treating for 2-3 days, and then placing the oranges in a cold storage at 10-12 DEG C for storage. According to the treated oranges, the breathing strength of the oranges is obviously inhibited at a storage period, decrease of a soluble solid, VC, organic acidity at the storage anaphase is delayed, the accumulation of malondialdehyde content is inhibited; rate of weight loss of orange is reduced, the activity of orange pectase and peroxidase is reduced, the original freshness and color of fruits can be better kept, and the local flavor is better.

Description

technical field [0001] The invention relates to the technical field of fruit storage and fresh-keeping, in particular to a method for treating citrus by combining calcium solution soaking and high-voltage electric field to improve the fresh-keeping effect of citrus. Background technique [0002] High-voltage electrostatic field fresh-keeping is a pollution-free physical fresh-keeping method, and it is a new research field of fruit fresh-keeping developed with the deepening of bio-electromagnetic theory research in recent years. Experiments have found that the high-voltage electric field is beneficial to the growth of plants and the inhibition of microorganisms, the processing of agricultural products, especially the fresh-keeping storage of fruits and vegetables. Fresh-keeping storage by electric field is a better storage method for some difficult-to-storage fruits and vegetables with high water content. method. The fresh-keeping mechanism of the high-voltage electric field...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/157A23B7/015
Inventor 王愈狄建兵郝利平
Owner SHANXI AGRI UNIV
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