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A composite fresh-keeping technology of Hongyang kiwi fruit and its implementation method

A Hongyang kiwifruit and composite fresh-keeping technology is applied to the postharvest physiology and field of horticultural products to achieve the effects of inhibiting respiration, prolonging storage time, and reducing peak respiration

Active Publication Date: 2016-03-30
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few reports on the compound fresh-keeping technology and implementation methods of Hongyang kiwifruit

Method used

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  • A composite fresh-keeping technology of Hongyang kiwi fruit and its implementation method
  • A composite fresh-keeping technology of Hongyang kiwi fruit and its implementation method
  • A composite fresh-keeping technology of Hongyang kiwi fruit and its implementation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The comparison of the effects of heat shock treatment in the composite fresh-keeping technology of embodiment 1

[0014] The influence of the heat treatment in the present invention on the chilling injury index of Hongyang kiwifruit was tested, and the control had no other treatment. The results are shown in Table 1.

[0015]

[0016] Hongyang kiwifruit is stored at low temperature, which is easy to cause chilling injury, so it is subjected to heat shock treatment to reduce the chilling injury index of the fruit. It can be seen from Table 1 that after heat treatment and non-heat treatment were stored at 4°C for 30d, 60d, 90d, and 120d, the chilling injury index was compared. The index was getting higher and higher; however, after heat shock treatment, the treatment group did not appear chilling injury until the 60th day of storage, and the chilling injury index was very low throughout the storage period. The reasons are as follows: appropriate heat shock treatment ...

Embodiment 2

[0017] Example 2 Effect of ozone on rotten rate of Hongyang kiwi fruit

[0018] Test the influence of ozone in the present invention on the change of rot rate of Hongyang kiwifruit. Except for the step of ozone treatment, other steps are implemented according to steps 1 to 3 described in the summary of the invention. The results are shown in Table 2.

[0019]

[0020] The rot of Hongyang kiwifruit is caused by pathogenic bacteria on the surface of the fruit, and ozone has a bactericidal effect, so the kiwifruit is treated with ozone to reduce its rot rate. It can be seen from Table 2 that whether ozone treatment has no obvious effect on fruit rot rate in the early stage of storage. When stored to the 60th day, the rot rate of fruit treated with ozone is slightly lower than that of untreated fruit. With the extension of storage time, The difference in decay rate gradually increased. This shows that ozone treatment has a significant inhibitory effect on the rot rate of Hong...

Embodiment 3

[0021] Embodiment 3 The effect comparison of 1-MCP treatment in this composite fresh-keeping technology

[0022] Test the influence of 1-MCP treatment (mass concentration is 0.9mg / L) on the change of Hongyang kiwifruit respiratory intensity among the present invention, process with controlled atmosphere (O 2 5%+CO 2 5%) and without 1-MCP and modified atmosphere treatment as a control, except for the step of 1-MCP treatment, other steps are implemented according to steps 1 to 3 described in the summary of the invention. The results are shown in Table 3.

[0023]

[0024] Hongyang kiwifruit is a typical respiratory climacteric fruit, and its respiratory intensity is directly related to post-ripening, which affects the storage time of the fruit; and both 1-MCP and air conditioning will directly affect the respiratory intensity, so the research on the effect of 1-MCP on fruit And the change of breathing intensity after treatment with modified atmosphere. It can be seen from ...

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Abstract

The invention discloses a composite preservation technology for Hongyang kiwi fruits and an implementation method thereof. The implementation method is as follows: screened kiwi fruits are completely soaked in a water bath at 40 DEG C for 0.5 h, and taken out and naturally aired at the room temperature; the aired kiwi fruits are placed into a 20 L storage box, 200 mg / m3 ozone is pumped into the storage box for 0.5 h, and then the storage box is opened to discharge ozone, and the ozone treatment is performed once per week; finally, one tablet of AnsiP-S (containing 1-MCP) with a mass concentration of 0.9 mg / L is placed into the storage box, and the storage tank is sealed and placed in an atmosphere at 4+ / -1 DEG C and with air humidity of 90-95%.

Description

technical field [0001] The invention belongs to the field of postharvest physiology and technology of horticultural products, and in particular relates to a composite fresh-keeping technology for Hongyang kiwifruit storage and a method for using the fresh-keeping agent used therein. Background technique [0002] Hongyang kiwi ( ActinidiachinensisPlanch.var.rufopulpa Liang et Ferguson ) is an early-maturing variety of the Chinese lineage. It is the world's first red meat-type new variety bred in Cangxi County, Sichuan Province, and is listed as a "national variety protection resource". The flesh of this kind of kiwi is yellow-green, and the cross-section shows radial red stripes around the placenta. The fruit of Hongyang kiwi fruit is medium and large, neat, generally the weight of a single fruit is 60g, not more than 130g, the fruit is short cylindrical, the peel is greenish brown, and glabrous; C ) content is 100 times that of apple; rich in rare natural vitamin E (V E...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/005A23B7/154A23B7/148
Inventor 秦文何靖柳刘继刘东杰王春霞唐懿
Owner SICHUAN AGRI UNIV
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