A method for mango storage and preservation

A technology for storing and keeping fresh mangoes, which is applied in the field of storing and keeping fresh mangoes, which can solve the problems affecting the mango consumption market and short shelf life, and achieve the effect of delaying softening and reducing rot

Inactive Publication Date: 2017-04-26
SOUTH SUBTROPICAL CROPS RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, mangoes are mainly stored and transported at room temperature, and very few are stored at low temperature. Most mangoes are usually stored and transported by harvesting in advance to prevent the fruit from softening, but this has affected the mango consumer market.
Therefore, it is imminent to develop effective storage and preservation technology to solve the problem of short shelf life in mango transportation, sales and storage, so as to meet the growing demand for fresh sales at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Select mangoes without mechanical damage and no pests and diseases, and then soak the mangoes with imidamide with a mass fraction of 500ppm for 3 minutes, and then soak them with 10mmol / L 3-amino-1,2,4-triazole solution for 8-10 minutes. Allow to dry at room temperature. Then mango is packed into the plastic basket that size is 40 * 50 * 20cm by 10 kilograms, and plastic basket is placed in the low-density polyethylene fresh-keeping bag that 70 * 80cm thickness is 0.015mm. Weigh 0.068g of 1-methylcyclopropene (active ingredient), put it into a plastic container of appropriate size and place it in a low-density polyethylene fresh-keeping bag, add 1mL of water to dissolve it, immediately tie the mouth of the fresh-keeping bag with a rubber band, and place Store at 18°C, and keep the fresh-keeping bag closed for 18 hours during the storage process. After 21 days, no rot and anthracnose occurred in the mango, and the quality basically remained unchanged.

Embodiment 2

[0029] Select mangoes without mechanical damage and no pests and diseases, then soak the mangoes with imidamide with a mass fraction of 500ppm for 5 minutes, and then soak them with 15mmol / L 3-amino-1,2,4-triazole solution for 8-10 minutes, Allow to dry at room temperature. Then mango is packed into the plastic basket that size is 40 * 50 * 20cm by 10 kilograms, and plastic basket is placed in the low-density polyethylene fresh-keeping bag that 70 * 80cm thickness is 0.015mm. Weigh 0.068g of 1-methylcyclopropene (active ingredient), put it into a plastic container of appropriate size, put it in a plastic storage bag, add 1mL of water to dissolve, immediately tie the mouth of the storage bag with a rubber band, and place it at 17°C Storage, the fresh-keeping bag is always in a closed state during the storage process. After 21 days, no rot and anthracnose occurred in the mango, and the quality basically remained unchanged.

Embodiment 3

[0031] Select mangoes without mechanical damage and no pests and diseases, then soak the mangoes with imidamide with a mass fraction of 500ppm for 4 minutes, and then soak them with 20mmol / L 3-amino-1,2,4-triazole solution for 8-10 minutes, Allow to dry at room temperature. Then mango is packed into the plastic basket that size is 40 * 50 * 20cm by 10 kilograms, and plastic basket is placed in the low-density polyethylene fresh-keeping bag that 70 * 80cm thickness is 0.015mm. Weigh 0.176g of 1-methylcyclopropene (active ingredient), put it into a plastic container of appropriate size, put it in a plastic storage bag, add 1.5mL of water to dissolve it, immediately tie the mouth of the storage bag with a rubber band, and place it at 17°C Store under the sun, and the fresh-keeping bag is always in a closed state during the storage process. After 21 days, no rot and anthracnose occurred in the mango, and the quality basically remained unchanged.

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PUM

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Abstract

The invention provides a mango storage and freshness preservation method. The method comprises the following steps: (1) sterilizing mangoes without mechanical damages and pest and disease damages by utilizing a sterilizing agent; (2) processing the sterilized mangoes by using 10-30 mmol / L 3-amino-1,2,4-triazole liquid; (3) processing each kilogram of the mangoes processed in the step (2) by using 6.8-63 mg of 1-methylcyclopropene; (4) storing the mangoes processed in the step (3) at 16-18 DEG C, wherein the mangoes are stored in a close state for at least 18 hours. By utilizing the mango storage and freshness preservation method, fresh mangoes can still keep original quality after being stored for three weeks.

Description

technical field [0001] The invention relates to fruit storage and preservation technology, in particular to a method for storing and preservation of mangoes. Background technique [0002] Mango belongs to Anacardiaceae, Mangifera. The flesh of mango is yellow, rich in fiber, tastes sweet and sour, strong aroma, juicy and large core. Mango fruit contains sugar, protein, crude fiber, and the content of vitamin A contained in it is particularly high, which is rare among all fruits. Secondly, vitamin C, minerals, protein, fat, sugar, etc. are also one of its main nutrients. Mango combines the essence of tropical fruits and is known as the "king of tropical fruits". [0003] However, mango is a climacteric fruit, which is prone to aging and softening after harvesting, and is accompanied by anthracnose and pedicle rot, causing serious rot. These unfavorable factors seriously limit the storage, transportation and preservation of mangoes. The storage period of mature mangoes is g...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/152A23B7/154
Inventor 张鲁斌贾志伟洪克前弓德强谷会常金梅
Owner SOUTH SUBTROPICAL CROPS RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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