Method for storing fruits and keeping fruits fresh through pyroligneous acid and 1-methylcyclopropene combination

A methylcyclopropene, storage and preservation technology, applied in the field of storage and preservation of agricultural products, can solve the problems that have not been reported, and achieve the effects of prolonging the preservation period, making the fruit grains sweet and sour, and slowing down the increase of mold rot rate

Inactive Publication Date: 2015-05-20
NAT ENG AN TECH RES CENT FOR PRESERVATION OF AGRI PROD TIANJIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is no report on the combination of wood vinegar and 1-methylcyclopropene in fruit storage and preservation

Method used

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  • Method for storing fruits and keeping fruits fresh through pyroligneous acid and 1-methylcyclopropene combination
  • Method for storing fruits and keeping fruits fresh through pyroligneous acid and 1-methylcyclopropene combination
  • Method for storing fruits and keeping fruits fresh through pyroligneous acid and 1-methylcyclopropene combination

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Choose a vineyard free of diseases and insect pests, spray evenly on the surface of each fruit with a 2.5% wood vinegar solution by volume, and then pick the fruit after the surface of the fruit is dry the next day. Strictly sort the fruits when picking. First, ensure that the fruits are free from diseases, insect pests and mechanical damage. Second, they must have inherent characteristics, such as maturity, color, sugar-acid ratio, etc. Then put it into a turnover box (the weight of the fruit should be less than 3kg), pay attention to wear gloves, minimize contact with the fruit, and handle it with care. After picking, transport the refrigerated truck to the pre-cooling room (0°C-2°C) for pre-cooling for 12 hours, then put the fruit into a box lined with PE plastic wrap, every 3kg fruit / box, and then put 1 bag in each box 1 -MCP preservative (1-MCP preservative is produced by the National Agricultural Products Preservation Engineering Technology Research Center, note t...

Embodiment 2

[0027] Choose a vineyard free of diseases and insect pests, spray evenly the surface of each fruit with wood vinegar solutions of different volume ratio concentrations, and then pick the fruit after the surface of the fruit is dry the next day. Strictly sort the fruits when picking. First, ensure that the fruits are free from diseases, insect pests and mechanical damage. Second, they must have inherent characteristics, such as maturity, color, sugar-acid ratio, etc. Then put it into a turnover box (the weight of the fruit should be less than 3kg), pay attention to wear gloves, minimize contact with the fruit, and handle it with care. After picking, transport the refrigerated truck to the pre-cooling room (0°C-2°C) for pre-cooling for 12 hours, then put the fruit into a box lined with PE plastic wrap, every 3kg fruit / box, and then put 1 bag in each box 1 -MCP preservative (1-MCP preservative is produced by the National Agricultural Products Preservation Engineering Technology R...

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Abstract

The invention discloses a method for storing fruits and keeping fruits fresh through pyroligneous acid and 1-methylcyclopropene combination. According to the method, a pyroligneous acid solution with certain concentration is uniformly sprayed to the surface of each fruit, and then, the fruits can be picked in the next day after the surfaces are dried; when in picking, the fruits are sorted strictly and then stored into a transfer box; gloves need to be worn to reduce the contact with the fruits, and the fruits are handled with care; after picking, the fruits are transported to a pre-cooling storage (0-2 DEG C) through a refrigerator car to be pre-cooled for 12 hours and then transferred into boxes in which PE preservative films are lined; the fruits per 3kg are stored into one box; one 1-MCP preservative bag is placed into each box and then the box is immediately sealed; then the boxes are stacked and stored at the temperature of 0+/-1 DEG C. With the adoption of the method for keeping fresh, grapes can be kept fresh for 60 days, the rotting rate is 5.72%, and moreover, the fruit stems are green, and the fruits are sour, sweet and tasty and are fresh like being picked just now; therefore, the supply period of the fruits can be prolonged on the premise that the fruit quality is ensured.

Description

technical field [0001] The invention belongs to the technical field of storage and preservation of agricultural products, and in particular relates to a fruit preservation method for preharvest disease control and 1-methylcyclopropene postharvest physiological adjustment with wood vinegar. Background technique [0002] Grapes, Vitis genus, are deciduous vines with high moisture and sugar content, rich nutrition and delicious taste, and are very popular among consumers. However, due to the thinner grape skins, they are easily damaged during the picking process, and are easily infected by pathogens during storage, resulting in problems such as shattering, browning, and rot in the grapes, which affect the freshness of the grapes and cause certain economic losses. At present, the principle of grape preservation technology at home and abroad is mainly SO 2 Preservation combined with low temperature storage. However, due to SO 2 The dose that causes damage to grapes is simila...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 张鹏李江阔陈绍慧张石
Owner NAT ENG AN TECH RES CENT FOR PRESERVATION OF AGRI PROD TIANJIN
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