Preservative for Huangguan pears and application thereof

Abstract

The invention discloses a preservative for Huangguan pears and the application of the preservative. The preservative for the Huangguan pears takes salicylic acid and trans-abscisic acid as effective components, wherein the content of the salicylic acid is 0.5-15wt%, and the content of the trans-abscisic acid is 0.05%-5wt%, certain additives are added, and then aqueous solutions or wettable powder or water dispersible granules are prepared, and diluted with water in a using process, and sprayed twice on the Huangguan pears before harvesting. The preservative for the Huangguan pears has the benefits of capability of effectively controlling the Jizhua disease of the Huangguan pears, and inducing the ability of fruits to resist adversity, so as to increase the fruit yield and improve postharvest storability.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and in particular relates to a fresh-keeping agent for Huangguan pear and its application. Background technique [0002] Huangguan pear is an important pear cultivar in my country. It is cultivated by crossing Snowflake pear and Japanese New Century pear. The fruit is oval, plump, smooth, small and dense, with white flesh and small heart. , the meat is delicate and crisp, the juice content is rich, the flavor is sweet and sour, and has a strong fragrance, which is deeply loved by consumers. In addition, Huangguan pear also has the effects of clearing the heart and moistening the lungs, relieving cough and relieving asthma, moistening dryness and facilitating constipation, sobering up and detoxifying, and is suitable for all kinds of people. Huangguan pear is favored by fruit farmers for its excellent appearance, early fruiting and high yield year after year. It has ...

AI Technical Summary

Problems solved by technology

In commercial production, slow cooling is mainly used to control the occurrence of chicken claw disease in Huangguan pears in postharvest storage. This method can effectively inhibit the browning of the peel, but the operation is more troublesome, and it takes 15 to 20 days to cool down. Due to the slow cooling, the quality of pears is significantly reduced (in order to maintain the quality of Huangguan pears, the temperature must be cooled to about 0°C as soon as possible after harvesting), and the rot rate and stem dryness rate are relatively high in the late storage period or after delivery from the warehouse and during the shelf life. Fruit taste is not good

Chinese patent CN 103053675A discloses a comprehensive treatment method for storage and preservation of Huangguan pears, including seven steps of timely picking, calcium supplementation treatment, film coating treatment, 1-methylcyclopropene treatment, packaging, pre-cooling, and refrigeration. The method has a good fresh-keeping effect, but the effect of preventing the browning of the pericarp is limited, and the operation process is cumbersome; Chinese patent CN102132724 discloses the use of ethylene gas fumigation to suppress the browning of the pericarp of Huangguan pear, and the effect is obvious, but the treatment requires relatively sealed conditions Chinese patent CN102077863 discloses the use of 0.5-10% sodium chloride solution to soak Huangguan pear for 0.5-5h, which can inhibit the browning of Huangguan pear peel, but the method has the problems of troublesome use and salt residue

Studies such as Zhao Jingxian have shown that cutting the mouth of the bag and soaking the fruit in calcium have a certain inhibitory effect on the chicken claw disease of Huangguan pear (Zhao Jingxian et al., "Research on comprehensive prevention and control technology of Huangguan pear chicken claw disease", 2008 04 issue, Chinese fruit trees), but Limited suppression and cumbersome to operate

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