Kiwi fruit low-temperature fresh-keeping storage method

Abstract

The invention relates to a kiwi fruit low-temperature fresh-keeping storage method. The method comprises the following steps: (1) picking fresh kiwi fruits, eliminating mechanically damaged and pest-disease-damaged fruits, wherein the hardness of the kiwi fruits is 14.31kg/cm<2>, pre-cooling the kiwi fruits to the temperature of -0.5 to 0 DEG C within 12 hours after the kiwi fruits are picked; (2) placing the pre-cooled kiwi fruits in a container, placing the container in a storage house with the temperature of 4 DEG C or lower, the humidity of 85 percent or lower, the volume content of oxygen of 4 percent and the volume content of carbon dioxide of 6 percent; (3) adding fresh-keeping liquid into the container, wherein the addition amount of the fresh-keeping liquid is appropriate for immersing the kiwi fruits in the container, and immersing the kiwi fruits in the fresh-keeping liquid for 25 to 30 minutes; (4) taking out the kiwi fruits immersed by the fresh-keeping liquid in the container from the container, wrapping each kiwi fruit with a gauze, then placing gauze bags in the storage house, and laying a layer of fresh plant flowers and leaves under the bottom of the gauze bags; (5) directly rising the gauze bag with the kiwi fruit by flowing water, washing attachments on the surface of the kiwi fruit, and airing the kiwi fruit for sales and eating.

Description

technical field [0001] The invention relates to the technical field of fruit preservation, in particular to a low-temperature preservation method for kiwi fruit. Background technique [0002] Kiwi fruit is native to my country. There are 96 species in 4 genera in my country. The plants are vines and the fruits are berries. Kiwi fruit has unique flavor, rich nutrition and high economic value. It is known as "longevity fruit". According to the measurement, the soluble solid content of the fruit is 12% to 18%, the sugar content is 10% to 14%, and the total acid content is 1.8% to 2.0%. , especially the VC content is as high as 150-450mg / 100g, which is 5 times that of oranges, 8 times that of pineapples, and 40 times that of apples, comparable to fresh jujubes. In recent years, my country's kiwifruit production has developed rapidly. According to statistics, in 2006, the cultivated area reached 59,100 hectares, with an output of 523,000 tons. Actinidia is a typical climacteric...

AI Technical Summary

Problems solved by technology

Many scholars have conducted research on the postharvest storage of kiwifruit, but the focus is on exploring the postharvest physiology of the fruit. Most of the technical research is a single factor test, so the storage period is short and it is difficult to meet the growing consumer market demand.