Preservation method of fresh kiwi fruits

A fresh-keeping method, kiwifruit technology, applied in the direction of fruit and vegetable preservation, food preservation, fruit/vegetable preservation through freezing/refrigeration, etc., to achieve the effect of low concentration and low dosage

Active Publication Date: 2014-08-20
GUIYANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on the combination of 1-MCP, fruit and vegetable fresh-k

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment one (The thickness of the microporous fresh-keeping bag is 0.18mm)

[0017] Through sorting, 200kg of fresh "Guichang" kiwifruit (Xiuwen County, Guizhou Province) were selected, with an average hardness of 14.31 kg / cm 2 , into a fruit and vegetable turnover box lined with a microporous fresh-keeping bag, 20kg / box, sent to the fumigation room, adding 0.07g of 1-methylcyclopropene for every 100kg of kiwi fruit, and fumigated in a sealed environment at 15-20°C for 4 hours, and then Use thiabendazole, a fresh-keeping smoke agent for fruits and vegetables, to carry out sterilization treatment for 2 hours, and use thiabendazole 0.02 mg per kilogram of kiwifruit; pre-cool in humidity ≥ 85%, 0±1 ℃ for 24 hours, then tie the bag, and then store it in humidity ≥ 85%, 0±1 ℃ storage. After 90 days, use the fruit and vegetable fresh-keeping smoke agent to fumigate once every 30 days, according to the above steps (3), (4), and (5). By 180 days, the rot rate of fresh fru...

Embodiment 2

[0020] Embodiment two (The thickness of the microporous fresh-keeping bag is 0.40mm)

[0021] Through sorting, 20kg of fresh "Guichang" kiwifruit (Xiuwen County, Guizhou Province) were selected, with an average hardness of 14.31 kg / cm 2 , put into the fruit and vegetable turnover box lined with microporous fresh-keeping bags, 20kg / box, send it into the fumigation room, add 0.17g of 1-methylcyclopropene for every 100kg of kiwifruit, and fumigate in a sealed environment at 15-20°C for 4 hours, and then Use thiabendazole, a fresh-keeping smoke agent for fruits and vegetables, to carry out sterilization treatment for 2 hours, and use thiabendazole 0.02 mg per kilogram of kiwifruit; pre-cool in humidity ≥ 85%, 0±1 ℃ for 24 hours, then tie the bag, and then store it in humidity ≥ 85%, 0±1 ℃ storage. After 90 days, take it out every 30 days without opening the bag, and use the fruit and vegetable fresh-keeping smoke agent to fumigate once according to steps (3), (4) and (5). By 1...

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Abstract

The invention relates to a high-efficiency and low-cost preservation method of kiwi fruits, and in particular relates to a preservation method capable of combining microporous preservative films, 1-methylcyclopropene and a low-temperature storage technology of the kiwi fruits, belonging to the technical field of agricultural food science. Aiming at the characteristics of being easily softened and rotten in the storage process of the kiwi fruits, the aim of preservation can be achieved by methods such as modified atmosphere packaging, post-harvest physiological accommodation, control of pathogenic bacteria and low-temperature storage. The method comprises the steps of sorting the fresh kiwi fruits, putting the sorted fresh kiwi fruits into microporous freshness protection packages, fumigating by the 1-methylcyclopropene, fumigating by a preservation smoke agent, precooling, sealing the packages, and storing in a fresh-keeping storehouse with the temperature of 0+/-1 DEG C and the humidity of more than or equal to 80%; after 90 days, fumigating by the preservation smoke agent once every 30 days, and therefore, the kiwi fruits can be effectively stored for 180 days, and have the hardness of more than or equal to 4kg/ m<2> and the edible rate of more than or equal to 90%.

Description

technical field [0001] This patent relates to the field of agricultural food science and technology, specifically a fresh kiwifruit fresh fruit preservation method using spontaneous modified atmosphere packaging, post-harvest physiological adjustment, control of pathogenic bacteria and low-temperature storage. technical background [0002] High-efficiency vegetable storage and fresh-keeping technology is the key to ensuring that fruits and vegetables will not rot in peak seasons, continue in off-seasons, expand sales radius, improve economic benefits, and achieve "high yield and harvest". In recent years, with the improvement of living standards, people have higher and higher requirements for the quality of food. Therefore, the low-cost, high-efficiency fresh-keeping technology of fresh fruits and vegetables has great market prospects. [0003] Spontaneous modified atmosphere packaging technology has developed rapidly due to its unique ability to adjust the gas concentra...

Claims

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Application Information

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IPC IPC(8): A23B7/152A23B7/04
Inventor 王瑞李江阔马立志吉宁谢国芳刘晓燕刘志刚
Owner GUIYANG UNIV
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