Prunus salicina storage and preservation method

A technology for storage and preservation of green and crisp plums, which is applied in the field of storage and preservation of green and crisp plums, can solve the problems of low operability, low safety, and high cost, and achieve the effects of high operability, reduced breathing rate, and high safety

Inactive Publication Date: 2015-10-28
达州市农业科学研究所
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  • Abstract
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Problems solved by technology

[0010] The purpose of the present invention is to provide a method for storing and keeping fresh crispy plums, aiming to solve t...

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  • Prunus salicina storage and preservation method
  • Prunus salicina storage and preservation method
  • Prunus salicina storage and preservation method

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Embodiment Construction

[0028] In order to further understand the content, features and effects of the present invention, the following examples are given, and detailed descriptions are given below with reference to the accompanying drawings.

[0029] like figure 1 Shown, the present invention is achieved in that a kind of fresh-keeping method of green crisp plum comprises the following steps:

[0030] S101, at room temperature, soak the crispy plum fruit with 3g / 100ml calcium chloride solution for 10min, the solvent of the calcium chloride solution is distilled water;

[0031] S102, drain the soaked fruit in step S101, and let it dry naturally at room temperature for 2 hours;

[0032] S103. Use 1.5 μl / L 1-methylcyclopropene to fumigate the crispy green plum fruit in step S102 at room temperature for 24 hours;

[0033] S104. Put the crispy green plum fruit processed in step S103 in a low-temperature environment of 1±0.5° C. for 90 days and refrigerate for 90 days. The container used for refrigerati...

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Abstract

The present invention discloses a prunus salicina storage and preservation method. The prunus salicina fruits are soaked with calcium chloride solution at room temperature, naturally dried at room temperature, then subjected to an airtight fumigation of 1-methylcyclopropene, and then placed in a low temperature environment for cold storage. The prunus salicina storage and preservation method effectively reduces post-harvest respiration rate of the prunus salicina, reduces the decay rate of fruits, and combines with the calcium chloride solution to conduct soaking treatment, and maximumly preserves the hardness of the prunus salicina. Suitable temperature can inhibit microbial reproduction and chilling injury incidence, and the use of preservation bag for bagged storage also to reduce the respiration rate of the prunus salicina fruits. The calcium chloride and 1-methylcyclopropene are low in amount and free of toxic or side effects, and have relative high security and environmental protection. The used reagents and conditions are low in price and application cost. The operation process is simple, is easy to large-scale promotion, and has a high maneuverability.

Description

technical field [0001] The invention belongs to the field of fruit fresh-keeping, and in particular relates to a method for storing and keeping fresh crispy plums. Background technique [0002] Plum (Prunus salicina Lindl) is the fruit of the Rosaceae plant plum tree, also known as Jiaqingzi, Bulin, Plum, Yuhuang Plum, and Shan Plum. Its pulp tastes sour, can promote the secretion of gastric acid and gastric digestive enzymes, and can promote gastrointestinal peristalsis, so it can improve appetite and promote digestion, especially effective for those with gastric acid deficiency, fullness after eating, and constipation. Amino acids such as serine, glycine, proline, and glutamine in fresh plum meat have diuretic and swelling effects, and have an auxiliary therapeutic effect on liver cirrhosis. In addition, plums contain a variety of nutrients, which can beautify the skin and lubricate the skin. The antioxidant content in plums is surprisingly high, and it can be called a "s...

Claims

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Application Information

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IPC IPC(8): A23B7/157A23B7/144
Inventor 李松徐建俊李彪敬勇赵辉孙传齐马洁卫其巍王志德
Owner 达州市农业科学研究所
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