Compound strawberry cold-air pre-cooling preservation technique based on short wave ultraviolet irradiation

Abstract

The invention relates to a compound strawberry cold-air pre-cooling preservation technique based on short wave ultraviolet irradiation, and the technique is specially used for rot control and quality retention of the post-harvested strawberries in the storage process so as to reduce the rot diseases of the strawberries and prolong the storage and service lives. By adopting short wave ultraviolet irradiation combined with a cold-air quick pre-cooling manner, the storage period of the fresh strawberries can be obviously prolonged. If fresh strawberries are refrigerated at 5 DEG C, the storage lives of fresh strawberries can reach over 12 days. The preservation technique provided by the invention is used for obviously inhibiting rot of the post-harvested strawberries, so that good edible quality and nutritional quality are maintained. The short wave ultraviolet irradiation as a physical cold sterilizing technique has the characteristics of being quick to sterilize, environmental-friendly, safe to eat and the like. The field heat of the strawberries can be quickly removed by combining cold-air quick pre-cooling, thereby playing a good guarantee foundation for refrigeration and cold-chain transportation. Short wave ultraviolet irradiation combined with compound cold-air pre-cooling is suitable for storing and circulating the fresh strawberries, so that the technique has relatively good application value.

Description

technical field [0001] The short-wave ultraviolet radiation combined cold wind precooling and fresh-keeping technology for strawberry fruit of the present invention is a technology for quickly processing the fruit after harvest and before storage, and aims to improve the quality and nutritional value of the strawberry fruit during storage. technical background [0002] Strawberry fruit is bright in color, fragrant in flavor, contains a variety of antioxidant components, and has high nutritional value, so it is loved by consumers. However, since strawberry is a berry fruit, it is a non-respiratory climacteric fruit, and its respiration intensity is 2 to 3 times that of ordinary fruits, and its growth cycle and storage period are relatively short. In addition, the pulp is soft and juicy, with high water content, delicate tissue, no skin protection, and is susceptible to mechanical damage and botrytis cinerea infection and rot, so it is difficult to store for a long time under ...

AI Technical Summary

Problems solved by technology

However, since strawberry is a berry fruit, it is a non-respiratory climacteric fruit, its respiration intensity is 2 to 3 times that of ordinary fruits, and its growth cycle and storage period are relatively short.

In addition, the pulp is soft and juicy, with high water content, delicate tissue, no skin protection, and is susceptible to mechanical damage and botrytis cinerea infection and rot and deterioration, so it is difficult to store for a long time under normal conditions

At present, many domestic and foreign methods of using physical, chemical or biological fresh-keeping methods to improve the storage time of strawberries, although these methods are effective, but when applied to actual production, the operation is inconvenient, and some fresh-keeping methods will also be harmful to human health. harm to the environment

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