Freshness retaining process for storage and transportation of mangos
A process, mango technology, applied in the new field of mango preservation, to achieve the effect of prolonging the preservation period, maintaining the original quality, delaying ripening and aging
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Embodiment 1
[0028] The mango storage, transportation and fresh-keeping process includes the following steps: (1) within 24 hours after harvesting the 6-maturity red noble concubine, use 3.0 μL / L ethylene effect inhibitor to fumigate for 8 hours; Mangoes were packaged in fresh-keeping paper treated with 100 μg / L natamycin solution for 2 minutes; (3) single-packed with 0.15 μm microporous membrane; (4) stored and transported under precise temperature control at 12°C. Wherein, the ethylene effect inhibitor is 1-methylcyclopropene;
Embodiment 2
[0030] The mango storage, transportation and fresh-keeping process includes the following steps: (1) Fumigate the 6-maturity Tainong with 0.5 μL / L ethylene effect inhibitor for 8 hours within 24 hours after harvesting; The mangoes were packaged in fresh-keeping paper treated with 100 μg / L natamycin solution for 5 minutes; (3) single-packed with 0.15 μm microporous membrane; (4) stored and transported under precise temperature control conditions at 12°C. Wherein, the ethylene effect inhibitor is 1-methylcyclopropene;
Embodiment 3
[0032] The mango storage, transportation and fresh-keeping process includes the following steps: (1) Fumigate the 8-maturity Tainong with 0.5 μL / L ethylene effect inhibitor for 24 hours within 24 hours after harvesting; The mangoes were soaked in 1200μg / L natamycin solution for 2 minutes, taken out and dried with a fan; (3) packaged in a fresh-keeping box controlled by micro-environmental gas; (4) stored and transported under precise temperature control at 12°C. Wherein, the ethylene effect inhibitor is 1-methylcyclopropene; the gas concentration in the gas-regulated fresh-keeping box is controlled as follows: 5% oxygen and 3% carbon dioxide.
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