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Satsuma orange fruit storage method

A technology for fruit and mandarin oranges, which is applied in the field of fruit storage to achieve the effects of increasing income, easy operation and good commerciality

Active Publication Date: 2015-12-02
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

There is no report on the research of ice temperature storage of citrus fruit

Method used

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  • Satsuma orange fruit storage method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The fruit materials used in the experiment were transported back on the day of harvest on December 6, 2014. After harvest, the fruits with uniform size, no mechanical damage, and no pests and diseases were selected and divided into 6 groups.

[0023] The first group: put it in a room at 20°C for one night, and store it directly at 9°C~12°C at 9 am the next day (treatment A);

[0024] The second group: put it in a room at 20°C for one night, and store it directly at 0°C~-2.5°C at 9 am the next day (treatment B);

[0025] The third group: on the same day, the Wenzhou satsuma fruit was soaked in 1% water-soluble chitosan solution for 60 seconds, placed in a room at 20°C to air-dry, and stored at 0°C~-2.5°C at 9 am the next day (treatment C);

[0026] The fourth group: the Wenzhou satsuma fruit was soaked in 1% vitamin solution for 60 seconds, placed in a room at 20°C to air-dry, and stored at 0°C~-2.5°C at 9 am the next day (treatment D);

[0027] The fifth group: Wenzho...

Embodiment 2

[0036] By measuring the freezing point and supercooling point of Wenzhou mandarins, the expected freezing point is -2.91°C. It can be preliminarily judged that Wenzhou mandarin oranges will not be damaged by freezing when placed in an environment of 0~-2.5°C (see figure 1 ).

[0037] The experimental results show that among the six treatments A, B, C, D, E, and F, treatments B, C, D, and E can significantly reduce the fruit rot rate of Satsuma citrus fruit compared with treatment A, and compared with other treatments, F has The fruit rot rate of Satsuma citrus was significantly reduced in the first two months, consistent with other treatments, and in the third month, the rate of rapid rot was close to that of A treatment. When stored to the third month, B, C, D, E, and F treatments all began to appear rotten fruits; while the rotten rate of B and E treatments was the lowest, both were 0.67%, while A and F treatments were relatively High decay rate, respectively 53.33% and 48....

Embodiment 3

[0041] Soluble sugar and organic acid content are one of the important qualities of Wenzhou Satsuma fruit, which are closely related to the flavor of Wenzhou Satsuma fruit. During the storage of the fruit, the flavor and quality of the fruit deteriorated. Through ice temperature storage, we found that compared with A treatment, B, C, D, E, F can maintain the original fructose, glucose, citric acid content, There is a slight upward trend in the sucrose content, and the original flavor is well maintained; while the fructose, glucose, and citric acid in treatment A generally show a declining state, and they are 19.22mg / g, 14.44mg / g, 4.78mg / g, and the sucrose treated by A also had a slight upward trend, and it was 73.56mg / g at 90 days. However, the malic acid contained in each treatment did not change significantly. Comparing the various treatments in the experiment, it can be shown that the Wenzhou citrus treated with ice temperature can better maintain the original quality and ...

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Abstract

The invention provides a satsuma orange fruit storage method. Completely-ripe fruits are slightly picked, the picked fruits are selected, decayed fruits and diseased fruits should be removed before storage, the fruits are flatly laid, it is better to stack the fruits in two or less layers in one fruit basket, pedicels of the fruits face upwards, and the fruits are stored under the ice temperature condition of 0-2.5 DEG C. According to the satsuma orange fruit storage method, completely-ripe satsuma oranges are stored at the ice temperature, so that the fruit rotting rate can be effectively reduced, degrading of fruit fructose, glucose and fruit citric acid is relieved, and a good flavor and good commodity of the fruits are kept. The satsuma orange fruit storage method is reasonable in design, operation is easy and convenient, cooperation with a cold storage merchant can be conducted, selling or foreign trading can be conducted through the price variance formed by seasonal differences, and earnings of farmer households can be obviously increased.

Description

technical field [0001] The present invention belongs to a fruit storage method, and relates to a post-harvest storage of Wenzhou satsuma fruit, which includes the steps of harvesting, selection, laying, and storage of the Wenzhou satsuma fruit. It solves the problems of quality decline and perishable rate of Wenzhou satsuma fruit during long-term storage, and has the advantages of low storage loss, long storage period, good storage effect and the like. Background technique [0002] Wenzhou satsuma belongs to the citrus fruit of Rutaceae. The fruit is flat and round, the fruit is medium and large, the peel is bright orange-yellow, the gravy is rich and sweet. During long-term storage, the quality of Satsuma citrus without chemical treatment deteriorates and the rot rate is extremely high; while Satsuma tangerines treated with chemicals can maintain fruit quality and reduce rot rate to a certain extent, but in the context of food safety, which is increasingly concerned Today,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04
Inventor 孙崇德蒋庆林琼李鑫陈昆松
Owner ZHEJIANG UNIV
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