Long time storage and fresh-keeping method for persimmons

A technology for storage and preservation of persimmon fruit is applied in the field of long-term storage and preservation of persimmon fruit, which can solve the problems of human injury and human harm, and achieve the effects of enhancing safety, increasing the income of fruit farmers and increasing their income.

Inactive Publication Date: 2014-09-10
ZHEJIANG SCI-TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the preservatives used in the long-term storage methods on the market are harmful chemical substances to the human body. If they are not cleaned when eating, they will cause harm to the human body.

Method used

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  • Long time storage and fresh-keeping method for persimmons

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The method for long-term storage and preservation of persimmon fruit of the present invention comprises the following steps:

[0019] (1) Select eight-ripe fresh persimmons that are free from diseases and insect pests, rot, scars, and injuries, and quickly put the picked persimmons into a refrigerator at 0.5-1°C for pre-cooling, and treat them overnight (if the outside temperature is low) At 25°C, it can be directly processed); at the same time, prepare 1ul / L 1-methylcyclopropene solution;

[0020] (2) the persimmon fruit in step (1) is equally divided, and half is put into the sealed box containing the 1-methylcyclopropene of 1ul / L, and half is put into the sealed box containing the distilled water of same volume as contrast, normal temperature ( 20°C) after being sealed for 12 hours, open the ventilation, and transfer to a storage box with a temperature of 20°C, a humidity of 90%, and a normal carbon dioxide concentration;

[0021] (3) Detect the nutritional content ...

Embodiment 2

[0027] The method for long-term storage and preservation of persimmon fruit of the present invention comprises the following steps:

[0028] (1) Select eight-ripe fresh persimmons that are free from diseases and insect pests, rot, scars, and injuries, and quickly put the picked persimmons into a refrigerator at 0.5-1°C for pre-cooling, and treat them overnight (if the outside temperature is low) At 25°C, it can be directly processed); at the same time, prepare 1ul / L 1-methylcyclopropene solution;

[0029] (2) the persimmon fruit in step (1) is equally divided, and half is put into the sealed box containing the 1-methylcyclopropene of 1ul / L, and half is put into the sealed box containing the distilled water of same volume as contrast, normal temperature ( 20°C) after being sealed for 12 hours, open the ventilation, and transfer to a storage box with a temperature of 20°C, a humidity of 90%, and a carbon dioxide concentration of 5%;

[0030] (3) Detect the nutrient content of t...

Embodiment 3

[0036] The method for long-term storage and preservation of persimmon fruit of the present invention comprises the following steps:

[0037] (1) Select eight-ripe fresh persimmons that are free from diseases and insect pests, rot, scars, and injuries, and quickly put the picked persimmons into a refrigerator at 0.5-1°C for pre-cooling, and treat them overnight (if the outside temperature is low) At 25°C, it can be directly processed); at the same time, prepare 1ul / L 1-methylcyclopropene solution;

[0038] (2) the persimmon fruit in step (1) is equally divided, and half is put into the sealed box containing the 1-methylcyclopropene of 1ul / L, and half is put into the sealed box containing the distilled water of same volume as contrast, normal temperature ( 20°C) after being sealed for 12 hours, open the ventilation, and transfer to a storage box with a temperature of 1°C, a humidity of 90%, and a normal carbon dioxide concentration;

[0039] (3) Periodically detect the nutrient...

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PUM

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Abstract

The invention relates to a long time storage and fresh-keeping method for persimmons. The method comprises the following steps that: (1) eighty-percent ripening fresh persimmons are selected; the picked persimmons are fast placed into a refrigerator of 0.5 to 1 DEG C to be subjected into pre-cooling processing over the night; or the picked persimmons are subjected to direct processing when the external temperature is lower than 25 DEG C; and a 1ul / L 1-methylcyclopropene solution is prepared; (2) the persimmons processed through the first step are placed into a storage box with the temperature of 1 DEG C, the humidity of 90 percent and the carbon dioxide concentration of 5 percent; and (3) the humidity and the carbon dioxide concentration in the box are maintained unchanged, and the content of each nutritious ingredient of samples is regularly detected. The long time storage and fresh-keeping method has the advantages that the quality of the persimmons can be improved; in addition, the persimmons can be kept fresh for a long time, phenomena of rottenness and damage of the persimmons due to concentrated harvesting periods are avoided, and local persimmon enterprises and persimmon farmers are benefited, so the income of the persimmon farmers can be greatly increased; and meanwhile, the storage time of the Fangshan persimmons after the harvesting is prolonged by 114 days, so a great number of Fangshan persimmons can come into the market after the Spring Festival, the price of the persimmons can be raised, and the income of the persimmon farmers can be increased.

Description

technical field [0001] The invention relates to a method for long-term storage and preservation of persimmon fruit, belonging to the technical field of fruit storage and preservation. Background technique [0002] Persimmon belongs to Persimmonaceae, native to my country. China has a history of more than 3,000 years of persimmon cultivation, and is the country with the largest persimmon planting area and output in the world. In 2011, China's persimmon harvested area and output were 729,900 hectares and 3,259,300 tons, respectively, accounting for 90.13% and 76.05% of the world's persimmon harvested area and output. Persimmon fruit is bright in color, unique in flavor and rich in nutrition. It is one of the fruits that people like to eat. Persimmon fruit has high economic value and medicinal value, and is rich in sucrose, glucose, fructose, protein, carotene, vitamin C, citrulline, iodine, calcium, phosphorus, iron, and zinc. Astringent persimmons contain a lot of carbohyd...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/148A23B7/04
Inventor 吕洪飞卢婧纬江丽梁宗锁陈海敏杨宗岐冯小燕洪燕陈燕
Owner ZHEJIANG SCI-TECH UNIV
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