Winter jujube freshness retaining storage technology

Abstract

The invention belongs to the technical field of freshness retaining, and particularly relates to a winter jujube freshness retaining storage technology which is an improvement on an existing winter jujube freshness retaining technology. The winter jujube freshness retaining storage technology is characterized by comprising the following steps: (1) spraying sodium percarbonate to fresh fruits ten days before picking, and performing insect killing, sterilization and wet loss prevention treatment; (2) after ten days, picking the fresh fruits with the maturity of 2 / 3,and immediately putting the picked fresh fruits into a polyethylene thin film plastic bag to reduce or stop the bioactivity of bio-enzyme and the like; (3) sealing the plastic bag, and putting the sealed bag into an environment with the temperature of about 0 DEG C and the air relative humidity of 50-70 percent for storage. Winter jujubes treated by the technology disclosed by the invention can keep the original color and the original taste for more than 6 months, and invasion to fruit materials in the future can be prevented; furthermore, the metabolic activity of the winter jujubes can be reduced to the minimum, and the fresh and crisp states of the winter jujubes can be retained for a long time. The winter jujube freshness retaining storage method is simple; the freshness retaining cost is low; the winter jujubes are difficult to rot.

Description

technical field [0001] The invention belongs to the field of fresh-keeping technology, and in particular relates to a fresh-keeping and storage technology of winter jujube. Background technique [0002] Winter jujube bears fruit in the near winter. The fruit is large, crisp, sweet, fresh, nutritious and rich in various vitamins, especially the highest vitamin C content. [0003] The skin of winter jujube is thin and brittle, and it is prone to rot during storage. This kind of rot is basically caused by two kinds of parts: one is external rot caused by mechanical injury, which mainly occurs in the wound parts such as epidermis and stem depression, and the onset time is 2 days after storage under normal storage conditions. About 1 month, this kind of rot caused by mechanical injury infection can be controlled by reducing the occurrence of wounds during harvesting and transportation, and can also be solved by surface disinfection measures after harvesting. Another situation ...

AI Technical Summary

Problems solved by technology

Since these pathogenic bacteria are more resistant to low temperature and can still reproduce at a low temperature of about -2°C, postharvest measures are difficult to control the rot caused by latent infection