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Persimmon fruit deastringenting and preserving method

A fruit and astringent removal technology, applied in the field of plant molecular biotechnology and genetic engineering, can solve the problems of complicated operation procedures, intolerant storage and transportation, etc., and achieve the effect of wide application range, maintaining hardness and important application value.

Inactive Publication Date: 2016-06-15
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these deastringent treatment methods, or the operation procedure is complicated, or the processed persimmon fruit softens quickly and is not resistant to storage and transportation.

Method used

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  • Persimmon fruit deastringenting and preserving method
  • Persimmon fruit deastringenting and preserving method
  • Persimmon fruit deastringenting and preserving method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: the deastringent and fresh-keeping treatment of "mirror surface persimmon" fruit

[0024] (1) Experimental method

[0025] 1. Preparation of Plastic Buckets

[0026] There are artificially installed exhaust pipes and ventilation pipes on the top of the barrel wall and the cover of the plastic barrel, which are connected by soft rubber tubes. There is also a small fan installed inside the cover, which can mix the gas in the barrel after the power is turned on. function. Plastic buckets need to be cleaned, disinfected and dried before use.

[0027] 2. Selection of persimmon fruit

[0028] The "mirror persimmon" fruits picked from the tree are subjected to heat removal and selection in the field within 24 hours to remove bad and diseased fruits, etc., and try to ensure that the processed persimmon fruits are free from diseases and insect pests and are of the same size.

[0029] 3. Placement of persimmon fruit

[0030] After the selection is completed, pl...

Embodiment 2

[0046] Example 2: Deastringency and fresh-keeping treatment of "Jinping Persimmon" fruit

[0047] (1) Experimental method

[0048] With embodiment 1.

[0049] (2) Experimental results

[0050] 1. The results of tannin imprinting showed that hypoxia and hypoxia combined with 1-MCP mixed treatment can significantly reduce the "Jinping persimmon" (attached figure 1 B) The soluble tannin content of the fruit, which shows that the imprint is lighter (the black color is lighter); while the tannin imprint of the fruit of the control group is obviously deeper than that of the treated fruit (attached figure 1 ).

[0051] 2. Hardness results showed that hypoxic treatment could lead to "Jin Ping Persimmon" (attached figure 2 B) The softening of the fruit is accelerated, and the commerciality is rapidly reduced; while the treatment of hypoxia combined with 1-MCP can well maintain the hardness of the persimmon fruit and maintain its commerciality (attached figure 2 ).

[0052] 3. T...

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Abstract

The present invention provides a persimmon fruit deastringenting and preserving method. By using the astringent persimmon varieties of ''Jingmian persimmon'' and ''Jinping persimmon'' as examples, the method conducts a specific description. The method comprises the following steps: (1) the persimmon fruits in accordance with a cylindrical hollow shape are placed into a plastic bucket, and 0.2 kg of potassium permanganate wrapped using envelopes are placed at the hollow places of the bucket bottom and the fruits; (2) the plastic bucket is sealed and the bucket is maintained at a hypoxia environment (less than or equal to 1%) containing 1 [mu]l / L 1-MCP for 24 h; (3) ferrous chloride blotting technology is used to detect the deastringenting effects, and then the treated persimmon fruits are transferred from goods shelves into a cold storage at a temperature of 20 DEG C to be stored; (4) by monitoring hardness changes of the persimmon fruits during the storage period, the preservation effect is tested; and (5) by analyzing gene expression changes of the persimmon fruits during storage, the molecular mechanism of the deastringenting and preserving method of the persimmon fruits is analyzed. The method is also applicable for the fruit deastringent and preservation of other varieties of persimmon fruits.

Description

technical field [0001] The invention belongs to the fields of plant molecular biotechnology and genetic engineering, and relates to a method for deastringent and fresh-keeping of persimmon fruit and an application thereof. Background technique [0002] Persimmon, native to China, is delicious in taste and high in nutritional value. It is one of the most popular fruits in East Asia (Japan, China, Korea, etc.). The unique feature of persimmon is that its fruit accumulates a large amount of high-molecular tannins during the development period, showing different degrees of astringency. The higher the soluble tannin content, the more serious the astringency of persimmon fruit. %, the fruit astringency cannot be perceived. [0003] Persimmons can be divided into four categories according to the type of astringency removal and whether the seeds affect the astringency and color of the fruit: complete sweet persimmons, complete astringent persimmons, incomplete sweet persimmons and ...

Claims

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Application Information

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IPC IPC(8): A23B7/152
CPCA23B7/152
Inventor 殷学仁祝庆刚刘晓芬王苗苗陈昆松
Owner ZHEJIANG UNIV
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