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A kind of mango storage and transportation preservation technology

A process, mango technology, applied in the field of new mango preservation, to achieve the effect of maintaining the original quality, reducing the incidence rate and slowing down the occurrence of diseases

Active Publication Date: 2018-12-28
HAINAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preservation period of fresh mangoes in storage is about 21 days, but there is no report on the preservation of mangoes through natamycin, 1-MCP, micro-environmental gas regulation of fresh-keeping boxes combined with precise temperature control

Method used

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  • A kind of mango storage and transportation preservation technology
  • A kind of mango storage and transportation preservation technology

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention relates to a freshness retaining process for storage and transportation of mangos. The process comprises the following steps: (1) in 24 hours of collecting mangos with the maturity degree of 6-8, adopting a 0.5-3.0 [mu]L ethylene effect inhibiter to conduct fumigating treatment for 8-24 hours; (2) packaging each of the mangos treated in the step (1) with a piece of 100-1,200 [mu]g / L natamycin solution treated preservative paper for 2-5 minutes, or soaking the mangos treated in the step (1) in a 100-1,200 [mu]g / L natamycin solution for 2-5 minutes and taking out the soaked mangos for drying with an air blower; (3) conducting single packaging with a micropore film with the thickness of 0.15-0.35 [mu]m or conducting packaging with a microenvironment gas regulation and control freshness retaining box; (4) then conducting storage and transportation at the precise temperature control condition of 12-25 DEG C. According to the process, the morbidity of the mangos is obviously reduced, and the freshness retaining period is effectively prolonged.

Description

technical field [0001] The invention belongs to the technical field of storage and preservation of agricultural products, and in particular relates to a fresh-keeping method for mangoes integrating pre-harvest disease control, post-harvest physiological adjustment, spontaneous modified atmosphere packaging and precise temperature-controlled storage. Background technique [0002] Mango is known as the "King of Tropical Fruits" for its beautiful fruit shape, beautiful color and sweet flesh, and aromatic smell. It has high nutritional value and is rich in vitamins A, B1, B2, C, calcium, phosphorus, iron and other minerals. Mango pulp is orange-yellow, tender and delicate, moderately sweet and sour, and rich in fragrance. It has the effects of nourishing the stomach, quenching thirst, diuresis, and stopping dizziness. However, the respiratory metabolism of mango is strong after harvesting, and it is easy to turn yellow and soft, and it is extremely intolerant to storage and tran...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/144A23B7/154
Inventor 史学群李江阔徐祥彬张鹏宋海超陈敏何书婷
Owner HAINAN UNIV
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