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A Hydrophobic Agent for Reducing the Risk of Postharvest Cherry Cracking

A water-repellent, cherry technology, applied in the direction of protecting fruits/vegetables with a coating protective layer, can solve the problems that have not yet been achieved, and achieve the effects of easy operation, reduced fruit cracking, and reduced water absorption speed

Active Publication Date: 2016-08-31
SHANDONG INST OF POMOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are no reports and applications of such methods in actual production at present.

Method used

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  • A Hydrophobic Agent for Reducing the Risk of Postharvest Cherry Cracking

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] At normal temperature and pressure, weigh 600g of sucrose ester and pour it into 1L of 40°C water, stir, measure 1200ml of corn oil and pour it into the mixed solution, stir with a stirrer for 2 to 3 minutes until the sucrose ester is completely dissolved, and the speed of the stirrer is 300 rev / min, the corn oil is evenly dispersed in the solution, and the milky white mother liquor is prepared. Add the prepared mother liquor into 149L of clean water at room temperature, and stir with a mixer for 2 to 3 minutes to obtain a uniform and stable hydrophobic agent. The mixer speed is 3000 rpm. The post-harvest cherry fruit is dipped in the prepared hydrophobic agent or sprayed with the hydrophobic agent, soaked or sprayed for 1 minute, and then pre-cooled and graded.

Embodiment 2

[0020] At normal temperature and pressure, weigh 900g of sucrose ester and pour it into 1L of 50°C water, stir, measure 1800ml of corn oil and pour it into the mixed solution, and stir with a stirrer for 2 to 3 minutes until the sucrose ester is completely dissolved. The speed of the stirrer is 850 revolutions per minute, corn oil is uniformly dispersed in the solution, and the milky white mother liquor is prepared. Add the prepared mother liquor into 199L of clean water at room temperature, stir with a mixer for 2 to 3 minutes to obtain a uniform and stable hydrophobic agent, and the mixer speed is 5000 rpm. The post-harvest cherry fruit is dipped in the prepared hydrophobic agent or sprayed with the hydrophobic agent, soaked or sprayed for 1 minute, and then pre-cooled and graded.

Embodiment 3

[0022] Under normal temperature and pressure, weigh 750g of sucrose ester and pour it into 1L of 60°C clear water, stir, measure 1500ml of corn oil and pour it into the mixed solution, stir with a stirrer for 2-3 minutes until the sucrose ester is completely dissolved, the speed of the stirrer is 600 rev / min, the corn oil is evenly dispersed in the solution, and the milky white mother liquor is prepared. Add the prepared mother liquor into 179L of clean water at room temperature, stir with a mixer for 2 to 3 minutes to obtain a uniform and stable hydrophobic agent, and the mixer speed is 4000 rpm. The post-harvest cherry fruit is dipped in the prepared hydrophobic agent or sprayed with the hydrophobic agent, soaked or sprayed for 1 minute, and then pre-cooled and graded.

[0023] Taking the "red light" variety as an example, the application effect of the present invention in the test is as follows: figure 1 :

[0024] figure 1 Comparison of fruit water absorption rate of "R...

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Abstract

The invention discloses a water repellent agent for reducing a fruit cracking risk of picked cherries. The water repellent agent is mainly formed from the following raw materials in parts by weight: 12 to 18 parts of corn oil and 6 to 9 parts of sucrose ester. The invention also discloses a preparation and using method of the water repellent agent. According to the preparation and using method disclosed by the invention, the product, namely the water repellent agent which is safe to eat is researched and developed, a layer of hydrophobic water-coated film can be formed on the surface of each fruit so as to protect the fruit, and the fruit cracking risk caused by water expanding of the fruits is effectively reduced.

Description

technical field [0001] The invention relates to the field of fruit preservation, in particular to a hydrophobic agent for reducing the risk of post-harvest cherry cracking. Background technique [0002] Cherry is one of the tree species with the highest cultivation benefits in my country. Since it was introduced into my country in the 1870s, the cultivation area has continued to expand, especially in the past 10 years. Hectares, it has become the dominant cultivated tree species in some areas of my country (Yantai, Dalian), and the market space is huge. Taking Shandong Province as an example, in 2014, the planting area of ​​cherries has grown to 1 million mu, the output is 300,000 tons, and the output value is 6 billion yuan, accounting for more than half of the national cherry industry, and it is still growing at a high speed. As production increases, post-harvest mechanical pre-cooling and grading will also become essential processes. In cherry pre-cooling and mechanical ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/16
Inventor 张倩王丹卢昊辛力张静孙玉刚亓雪龙
Owner SHANDONG INST OF POMOLOGY
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