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Method for keeping south grape fresh by using plant essential oil

A technology of plant essential oils and grapes, which is applied in the field of plant essential oils to preserve fresh grapes in the south, which can solve the problems of reducing grape fruit commerciality and fruit shedding, and achieve the effects of inhibiting fruit quality, reducing fruit mold and rot, and maintaining fruit quality

Inactive Publication Date: 2015-02-25
ZHEJIANG WANLI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high water content, delicate tissue and vigorous physiological metabolism of grapes in the south, the post-harvest aging process is very fast, and the fruit is easily detached from the ear to form shattered grains, which greatly reduces the commerciality of the grape fruit.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Select the whole bunch of "Yongyou No. 1" grapes harvested on sunny days and eight to nine mature, remove immature fruit, pests and mechanical damage, and pre-cool in an air-conditioned room at 20°C for 2 hours. Put the grape fruit in a closed fumigation room, fumigate with cornflower essential oil at a concentration of 10 μL / L for 6 hours at 20°C, ventilate the fumigated grape fruit to remove excess volatile essential oil components, and then carry out the concentration of 10 μL / L of rosemary essential oil was fumigated for 6 hours. Place the fumigated grape fruit at 0-5° C. and pre-cool for 12 hours after ventilating to remove excess volatile essential oil components. Store at 0-2°C, with a relative humidity of 85-90%. After 80 days, the good fruit rate of the grape fruit was 91.2%, the seed falling rate was 7.4%, and the fruit quality basically remained unchanged.

Embodiment 2

[0025] Select the whole bunch of "Yongyou No. 1" grapes harvested on sunny days and eight to nine mature, remove immature fruit, pests and mechanical damage, and pre-cool in an air-conditioned room at 20°C for 2 hours. Put the grape fruit in a closed fumigation room, fumigate with cornflower essential oil at a concentration of 40 μL / L for 9 hours at 20°C, ventilate the fumigated grape fruit to remove excess volatile essential oil components, and then carry out a concentration of 40 μL / L rosemary essential oil fumigation treatment for 9 hours. After the fumigated grapes are ventilated to remove excess volatile essential oil components, they are placed at 0-5°C and pre-cooled for 12 hours. Store at 0-2°C with a relative humidity of 85-90%. After 80 days, the good fruit rate of the grape fruit was 94.3%, the shattering rate was 5.4%, and the fruit quality basically remained unchanged.

Embodiment 3

[0027]Select the whole bunch of "Yongyou No. 1" grapes harvested on sunny days and eight to nine mature, remove immature fruit, pests and mechanical damage, and pre-cool in an air-conditioned room at 20°C for 2 hours. Put the grape fruit in a closed fumigation room, fumigate with cornflower essential oil at a concentration of 100 μL / L for 12 hours at 20°C, ventilate the fumigated grape fruit to remove excess volatile essential oil components, and then carry out a concentration of 100 μL / L rosemary essential oil fumigation treatment for 12 hours. Place the fumigated grape fruit at 0-5° C. and pre-cool for 12 hours after ventilating to remove excess volatile essential oil components. Store at 0-2°C, with a relative humidity of 85-90%. After 80 days, the good fruit rate of grape fruit was 92.1%, the rate of shattered seed was 7.1%, and the fruit quality basically remained unchanged.

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PUM

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Abstract

The invention discloses a method for keeping south grape fresh by using plant essential oil. The method comprises: harvesting whole-string grape with 80%-90% of maturity at fine days, removing immature, disease or pest attacked, and mechanically-damaged grape grains, loading a box, and pre-cooling by natural wind; putting grape in a sealed fumigation chamber, using plant essential oil to fumigate at 20 DEG C for 12-24 h; and ventilating grape finishing fumigation to remove superfluous volatile essential oil compositions, precooling, packaing and storing. The plant essential oil is optional two of centaurea cyanus L. essential oil, rosmarinus officinalis essential oil and blue Chamomile essential oil, and the fumigation concentration of the plant essential oil is 10-100 mL / L. Under the low-temperature condition, after being stored for 80 days, the grape processed by using the disclosed method has the intact rate of 90% or more and the fruit drop rate of 8% or less, and the original quality of the fruit is basically kept.

Description

[0001] Technical field: the present invention relates to fruit storage and preservation technology, in particular to a method for preserving southern grapes with plant essential oils. technical background: [0002] In 2012, the grape cultivation area, output and area in southern my country reached 2 / 5 of the national grape production. The cultivation of viticulture in the southern region, especially the cultivation of table grapes, has become an important part of my country's grape industry. Southern my country is a typical rainy and humid climate area, with annual precipitation of 1700-1800mm, 60% of which is concentrated in the grape growing period, and grape diseases are serious. Due to the high water content, delicate tissues and vigorous physiological metabolism of grapes in the south, the post-harvest aging process is very fast, and the fruits are easily detached from the ears to form shattered grains, which greatly reduces the commerciality of grape fruits. Therefore, ...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/152
Inventor 杨震峰陈伟吴月燕
Owner ZHEJIANG WANLI UNIV
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