Kiwifruit postharvest deterioration reducing storage method
A kiwi fruit and post-harvest technology, applied in the direction of freezing/refrigerating fruits/vegetables, etc., can solve the problems of operators and consumers, such as loss and high decay rate
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Embodiment 1
[0015] The 'Xuxiang' and 'Hayward' varieties of the delicious series and the 'Hongyang' and 'Huayou' varieties of the Zhonghua series were selected from a kiwi fruit orchard in Zhouzhi County, Shaanxi Province in 2012.
[0016] The fruit of each variety was selected for measurement and its soluble solids (TSS) reached 6.5-7.5%, and the dry matter content of the delicious series was ≥15%, and the Chinese series was harvested when it was ≥16%.
[0017] Select normal fruit with no obvious damage, no pests and diseases, and uniform size as the test material, and gently put them in plastic baskets for storage, 20kg per basket. Placed under the following conditions, Ⅰ: 0°C, Ⅱ: 5°C, Ⅲ: 10°C, Ⅳ: 15°C, Ⅴ: 20°C (simulated normal temperature), and the relative humidity is 75%-85%. Each treatment was 24h and 48h, and each treatment was repeated 3 times.
[0018] After treatment, put the fruit into 2±0.5℃ (higher than the critical temperature of chilling injury), store in RH:90±5% cold st...
Embodiment 2
[0024] The fruit of 'Xuxiang' was selected and collected from the same orchard as described in Example 1 on October 20, 2013. Its soluble solids (TSS) were 6.5-7.5%, and the dry matter content of the delicious series was ≥15%. Select normal fruits with no obvious damage, no pests and diseases, and uniform size, and gently put them in plastic storage baskets, 20kg per basket. Place them under the shade at 0°C, 20±1°C and room temperature (19-22°C) for 24 hours, and repeat 3 times.
[0025] After treatment, put the fruit into 2±0.5℃ (higher than the critical temperature of chilling injury), store in RH:90±5% cold storage for 80 days, count the fruit weight loss rate and mildew rate, and then leave the warehouse at room temperature to soften to 0.8-1.2kg / cm 2 The soft rot rate was counted over time, and the results are shown in Table 2.
[0026] Table 2
[0027]
[0028] Note: Lowercase letters after the data in the same column in the table indicate significant differences a...
Embodiment 3
[0031] The varieties 'Hongyang' and 'Xuxiang' with strong cold sensitivity were used as test materials, and the fruits of 'Hongyang' and 'Xuxiang' were collected from the same orchard above. Its soluble solids (TSS) reached 6.5%-7.5%. Select normal fruit with no obvious damage, no pests and diseases, and uniform size as the test material. Treat it as follows:
[0032] Ⅰ (CK): Store the fruit directly in a cold storage at 0 ± 0.5 ℃.
[0033] Ⅱ: Put the fruit into the cold room at 8 ℃ for 4 days, and then lower the temperature of the room to (0±0.5) ℃ for further storage.
[0034] Ⅲ: Put the fruit at 5±0.5°C for 4 days, then lower it to 0±0.5°C for further storage.
[0035] Ⅳ: Store the fruit at 2 ± 0.5°C for 4 days, and then lower it to 0±0.5°C for further storage.
[0036] The relative humidity of the storage environment is controlled at 90% to 95%.
[0037] Each treatment 40kg fruit, each repeated 3 times. 'Hongyang' was stored for 90 days, and 'Xuxiang' was shipped out ...
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