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A kind of anti-low temperature preservation agent for tomato fruit and its application method

The invention relates to a preservative and low-temperature resistance technology, which is applied in the field of tomato fruit storage and preservation to achieve the effects of prolonging the preservation period, enhancing the effect and delaying the symptoms of chilling injury.

Active Publication Date: 2019-08-20
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few studies on the use of brassinolides for postharvest fruit preservation, especially the synergistic effect of brassinolide, salicylic acid and gibberellin on postharvest fruit preservation. to report

Method used

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  • A kind of anti-low temperature preservation agent for tomato fruit and its application method
  • A kind of anti-low temperature preservation agent for tomato fruit and its application method
  • A kind of anti-low temperature preservation agent for tomato fruit and its application method

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Embodiment 1

[0028] The invention provides a low-temperature antistaling agent for tomato fruit. The ratio of the low-temperature antistaling agent for tomato fruit is: brassinolide 0.5% W / V, salicylic acid 13% W / V, gibberellin 15% %W / V, ethanol 0.1%V / V, active agent Tween-200.1%V / V.

Embodiment 2

[0030] The invention provides a tomato fruit anti-low temperature preservation agent, the proportion of the tomato fruit anti-low temperature preservation agent is: brassinolide 0.3% W / V, salicylic acid 15% W / V, gibberellin 5% %W / V, ethanol 0.1%V / V, active agent Tween-200.1%V / V.

Embodiment 3

[0032] The invention provides a low-temperature antistaling agent for tomato fruit. The ratio of the anti-low temperature antistaling agent for tomato fruit is: brassinolide 0.1% W / V, salicylic acid 10% W / V, gibberellin 7 %W / V, ethanol 0.1%V / V, active agent Tween-200.1%V / V.

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Abstract

The invention discloses a low temperature resistant preservative for tomatoes and a use method of the low temperature resistant preservative. The method comprises the following steps: step I, washing and disinfecting picked tomatoes to be refreshed; step II, preparing the low temperature resistant preservative for the tomatoes, and soaking the washed and disinfected tomatoes in the low temperature resistant preservative for the tomatoes for 15-30 min, wherein the preservative comprises the components of brassinolide, salicylic acid, gibberellins, ethanol, an active agent Tween-20 and water; step III, taking out the soaked tomatoes and drying at room temperature, carrying out UV-C irradiation on surfaces of the dried tomatoes; step IV, placing the tomatoes subjected to the UV-C irradiation in a refrigerated storage for refrigeration. By using a low temperature resistant preservation method for the tomatoes provided by the invention, cold damage symptoms of the picked tomatoes can be effectively delayed, the rot and mildew of the tomatoes in a low temperature storage and transportation process can be inhibited and the preservation time can be remarkably prolonged.

Description

technical field [0001] The invention relates to the technical field of tomato fruit storage and preservation. More specifically, the present invention relates to a tomato fruit low temperature antistaling agent and a method for using the antistaling agent to preserve tomato fruit. Background technique [0002] Low-temperature storage is currently the most effective and widely used method for preserving the freshness of harvested fruits and vegetables, but it is easy to cause chilling damage to cold-sensitive fruits and vegetables (such as tomatoes, bananas, cucumbers, etc.). my country is a big country in the production and consumption of fruits and vegetables, and the annual post-harvest economic losses are as high as hundreds of billions of dollars, of which the losses caused by chilling damage account for more than 1 / 3 of the total losses. Tomato (Solanum lycopersicum) is a typical cold-sensitive fruit. Low temperature storage can inhibit its respiration and delay its ti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23B7/015A23B7/04
Inventor 丁洋唐选明赵金红聂莹
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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