Storage and preservation method of green plum fruits

A technology for storing and preserving fresh fruits, which is applied in the field of fruit storage to achieve the effects of slowing down ripening and aging, processing large quantities, and alleviating aging symptoms

Inactive Publication Date: 2015-10-14
CHINA JILIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] However, the treatment effects of SNPs ar

Method used

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  • Storage and preservation method of green plum fruits
  • Storage and preservation method of green plum fruits
  • Storage and preservation method of green plum fruits

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0018] Example one

[0019] Choose the fruits of uniform size, seven ripeness and no mechanical damage, and treat them with 25 μmol / L sodium nitroprusside. The treatment time is 10 minutes, and the treatment temperature is 20°C. After the fruit surface is dried, it is stored at 20°C with a relative humidity of 92-98%.

Example Embodiment

[0020] Example two

[0021] Choose the fruits of uniform size, seven ripeness, and no mechanical damage, and treat them with 50 μmol / L sodium nitroprusside. The treatment time is 10 minutes, and the treatment temperature is 20°C. After the fruit surface is dried, it is stored at 20°C with a relative humidity of 92-98%.

Example Embodiment

[0022] Example three

[0023] Select the fruits of uniform size, seven ripeness and no mechanical damage, and treat them with 100 μmol / L sodium nitroprusside. The treatment time is 10 minutes, and the treatment temperature is 20°C. After the fruit surface is dried, it is stored at 20°C with a relative humidity of 92-98%.

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Abstract

The present invention discloses a storage and preservation method of green plum fruits, sodium nitroprusside is selected as a storage agent, and the storage and preservation method comprises the following steps: (1) fruits with uniform size, medium to almost mature and no mechanical damages are selected; (2) the green plum fruits are treated with the sodium nitroprusside solution with a processing time of 10-20 minutes and at a treating temperature of 20 DEG C; (3) after the fruit surface moisture is air-dried, the fruits are stored at 20 DEG C with a relative humidity of 92-98%, and the concentration of the sodium nitroprusside solution is 25, 50 or 100 mu mol/L and preferably 50 mu mol/L. The storage and preservation method can effectively slow down the ripening and senescence of the green plum fruits during storage at 20 DEG C, reduce the symptoms of aging and maintain good fruit quality and product marketability, has light pollution to the environment, a large number of processing, is simple, has outstanding preservation effects, is suitable for large-scale commercial applications, and has broad application prospects.

Description

technical field [0001] The invention belongs to a fruit storage method, and relates to a storage and fresh-keeping method for horticultural products, in particular to a storage and fresh-keeping method for green plum fruit by screening the storage agent concentration. Background technique [0002] Sodium nitroprusside (SNP) is a donor that releases nitric oxide (NO). As a plant growth regulator, NO regulates plant maturation and senescence (Simontacchi et al., 2013). Inhibiting the synthesis and function of ethylene, delaying the aging process of plant tissues, has received extensive attention in the field of postharvest horticultural products (Zhu Liqin et al., 2008). [0003] However, the treatment effect of SNPs was closely related to the treatment concentration. 5 μmol / L SNP treated strawberry fruit for 2 hours, the fruit ACS activity decreased within 3 days, and the activity peak was delayed (Zhu and Zhou, 2007); 25 μmol / L SNP treated bayberry fruit for 2 hours, can re...

Claims

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Application Information

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IPC IPC(8): A23B7/157
Inventor 蔡冲崔旭红
Owner CHINA JILIANG UNIV
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