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Controlled atmosphere storage and preservation method for flat peaches

A technology of controlled atmosphere storage and preservation method, which is applied in the direction of preservation of fruits and vegetables, preservation of fruits/vegetables by freezing/refrigeration, food preservation, etc. and rot rate, maintain the original color of the fruit, and delay the browning effect of the pulp

Inactive Publication Date: 2016-06-29
SHANGHAI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Pantao is well-known at home and abroad for its thin skin, soft flesh, special appearance, juicy and sweet taste, but pantao is a typical climacteric fruit, which is easily affected by the external environment and mechanical damage. It is ripe at high temperature In the high-humidity season, the post-harvest shelf life is only 1-2 days, and long-term low-temperature refrigeration and long-distance cold chain transportation are likely to cause symptoms of cold damage such as pulp browning, juice reduction, flocculation, lignification, and flavor loss.

Method used

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  • Controlled atmosphere storage and preservation method for flat peaches
  • Controlled atmosphere storage and preservation method for flat peaches
  • Controlled atmosphere storage and preservation method for flat peaches

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Example 1 Differences in storability of 'Yulu' flat peaches at room temperature and controlled atmosphere storage at different maturity levels

[0055] The 'Yulu' flat peach harvested from the Shanghai Jinshan Pantao Research Institute was used as the test material, and it was divided into different maturity levels according to artificial indicators such as the picking time and appearance of the fruit. The specific picking standards are shown in Table 1.

[0056] Table 1 Picking standards for fruits with different maturity levels

[0057]

[0058] Note: The firmness and soluble solid content of the fruit in Table 1 are the average values ​​measured after picking according to the comprehensive evaluation of picking time and appearance.

[0059] After the fruit is picked, it is immediately transported back to the laboratory of the Forestry and Fruit Research Institute of the Shanghai Academy of Agricultural Sciences. A part of the naked fruit is placed in a plastic baske...

Embodiment 2

[0070] The 'Yulu' flat peaches collected from the Shanghai Jinshan Pantao Research Institute were used as test materials. After the fruit was picked, it was immediately transported back to the cold storage of the Forestry and Fruit Research Institute of the Shanghai Academy of Agricultural Sciences for pre-cooling (0-2°C for 20-30h). After being cooled, it is sent into a closed air-conditioned storehouse for controlled-atmosphere storage. In the condition of controlled-atmosphere storage, the temperature is 0-1°C, and the relative humidity is 85-90%. 3-5%; II: oxygen content 6-8%, carbon dioxide content 3-5%; III: oxygen content 3-6%, carbon dioxide content 3-5%; IV: oxygen content 1-3%, carbon dioxide content 3- 5%; V: oxygen content 0-1%, carbon dioxide content 3-5%; CK: fruit without any oxygen and carbon dioxide treatment as a control. Fruit quality indicators were measured every 5 days.

[0071] The measurement results of fruit weight loss rate and rot rate are shown in ...

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Abstract

The invention provides a controlled atmosphere storage and preservation method for flat peaches. The method includes the following steps that precooling is conducted, wherein flat peach fruits which are almost mature are picked and precooled at the temperature of 0-2 DEG C for 20-30 hours, and the fruit core temperature of the flat peach fruits is lowered to 0-2 DEG C; the precooled flat peach fruits are subjected to controlled atmosphere storage, according to the controlled atmosphere storage conditions, the volume concentration of oxygen is 3-8%, the volume concentration of carbon dioxide is 3-5%, temperature is 0-1 DEG C, and relative humidity is 85-90%. By means of the preservation method, the flat peach storage period can be effectively prolonged, the security freshness time of the flat peach fruits are prolonged to 20 days or above from 3 days at the normal temperature and 10-12 days of low temperature storage, chilling injury symptoms of fruit flesh browning, woolliness and the like and losing of flavor can be obviously delayed, high hardness, the content of soluble solids and malic acid and the content of citric acid of the flat peach fruits can be maintained, and the original solid acid ratio of the flat peach fruits is well maintained.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable storage and fresh-keeping, and in particular relates to a controlled-atmosphere storage and fresh-keeping method for flat peaches. Background technique [0002] Pantao is well-known at home and abroad for its thin skin, soft flesh, special appearance, juicy and sweet taste, but pantao is a typical climacteric fruit, which is easily affected by the external environment and mechanical damage. It is ripe at high temperature In the high-humidity season, the post-harvest shelf life is only 1-2 days, and long-term low-temperature refrigeration and long-distance cold chain transportation are likely to cause symptoms of cold damage such as pulp browning, juice reduction, flocculation, lignification, and loss of flavor. [0003] Preservation of peaches is a difficult problem and research focus in the world. Especially with the continuous increase in the planting area and output of flat peaches...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/148
CPCA23B7/04A23B7/148
Inventor 周慧娟叶正文王忠骆军苏明申沈霞黄广育杜纪红李雄伟
Owner SHANGHAI ACAD OF AGRI SCI
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