Method for washing stone fruit kernels economically and quickly

Abstract

The invention discloses a method for washing stone fruit kernels economically and quickly. The method comprises the steps of digesting pulp adhered to the kernels with a pectinase solution, wherein the formula is as follows: the ratio of 1.5g / L domestic food grade pectinase, 0.20mol / L of hydrochloric acid or market white vinegar (white vinegar) to total volume is 1:1 (v / v); soaking the kernels in the solution for 5-20h at normal temperature to digest the pulp adhered to the kernels after the pulp is removed roughly, and washing the kernels with clean water. Compared with a traditional method (6-25 days are needed), the method is quick, simple and safe to use, low in cost and free from extraneous odor; furthermore, the method can be used in the courses of preparation of stone fruit kernels, seed processing of crossbreeding, and an earlier stage of the preparation of kernel crafts, etc.

Description

technical field [0001] The invention belongs to the field of fruit tree breeding and processing, and in particular relates to an economical and rapid cleaning method for drupe fruit stones. Background technique [0002] Drupe fruit trees include peaches, plums, apricots, plums, cherries, dates, etc., which are of great significance in the fruit tree industry. The shape, color, and grain of the stone are quite different among varieties, and it is one of the important description items of stone fruit trees. It is used together with other trait description items to distinguish variety resources. During the collection and identification and evaluation of germplasm resource stone samples, it is necessary to clean the fruit stones. During the breeding process of drupe fruit tree varieties, the fruits obtained after hybridization need to be temporarily stored for the next layering treatment or spring direct seeding. During this process, the fruit cores also need to be cleaned to a...

AI Technical Summary

Problems solved by technology

During the process of soaking and retting, flies, fruit flies, maggots, and mosquitoes breed in large numbers, accompanied by a foul smell, which is inconvenient for operators to handle and has a certain impact on the surrounding environment

More importantly, after a long period of retting, the color of the fruit core becomes darker overall or locally, which cannot reflect the original characteristics of the variety.