A method for preventing gray mold of fresh kiwi fruit during storage

A kiwifruit, storage period technology, applied in the direction of preservation of fruits and vegetables, preservation of fruits/vegetables by freezing/refrigeration, food science, etc. Mildew, good fruit quality, labor saving effect

Active Publication Date: 2019-10-25
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, previous studies were mostly limited to liquid ClO 2 The bactericidal and fresh-keeping effect, due to the liquid ClO 2 Spraying and soaking the fruit increases labor costs and increases the humidity of the cold storage, increasing the risk of mold and rot

Method used

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  • A method for preventing gray mold of fresh kiwi fruit during storage
  • A method for preventing gray mold of fresh kiwi fruit during storage
  • A method for preventing gray mold of fresh kiwi fruit during storage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] ClO 2 Optimization of gas generator process parameters.

[0037] 1) ClO 2 Gas generator design principle: According to ClO 2 Nature, design CIO 2 Gas blowing device, through heating, blowing off and other methods to make ClO 2 The gas is prepared from the high concentration ClO 2 Released from the aqueous solution, and directly blow off ClO through the pipeline 2 Gas enters the cold storage, reducing ClO 2 Gas storage link; according to ClO 2 For the corrosiveness of different materials, we choose corrosion-resistant PVC plastic design and make ClO 2 The gas generator mainly includes gasification chamber, pipeline system, heating system, fan and other parts.

[0038] 2) The influence of air inlet method on blow-off efficiency: study the effect of single hole, single row of porous, double row of porous, and four rows of porous inlet on gas ClO 2 The effect of blow-off rate.

[0039] 3) The influence of air volume on blow-off efficiency

[0040] Study the effect of blow-off air vo...

Embodiment 2

[0050] ClO 2 The antibacterial effect of gas on Botrytis cinerea.

[0051] 1) Cultivation of gray mold hyphae: On a sterile operating table, pick up the gray mold hyphae with an inoculation needle and inoculate it in the center of the PDA plate, and cultivate it in a constant temperature incubator at 24°C for 3 days. Use a puncher to prepare a bacterial cake from the cultured Botrytis cinerea PDA plate with a diameter of 3mm, and inoculate it in the center of the new PDA plate for use.

[0052] 2) ClO 2 Gas treatment of gray mold: place the plate inoculated with gray mold cake on the plate filled with ClO 2 In the cold storage with gas vent pipe, the cold storage is closed, the temperature of the cold storage is adjusted to 15 ℃, and ClO is used 2 The gas generator passes ClO into the cold storage 2 The gas concentration was 0.25, 0.5, 1mg / L, and the treatment time was 3h and 6h. With no treatment as the control, each treatment was repeated 3 times, and the antibacterial activity wa...

Embodiment 3

[0055] ClO 2 Antibacterial effect of treatment with gas concentration of 0.25mg / L on Botrytis cinerea inoculated kiwifruit

[0056] 1) Cultivation of gray mold hyphae: On a sterile operating table, pick up the gray mold hyphae with an inoculation needle and inoculate it in the center of the PDA plate, and cultivate it in a constant temperature incubator at 24°C for 3 days.

[0057] 2) Inoculation of kiwi fruit with Botrytis cinerea: A hole with a diameter of 3 mm and a depth of about 2 mm is punched at the equator of the kiwi fruit with a puncher with a diameter of 3 mm after high temperature sterilization as a treatment for the damage to the kiwi fruit. On the cultivated PDA plate of Botrytis cinerea, use a hole puncher to prepare a 3mm in diameter cake and inoculate it into the holes of the damaged kiwi fruit as the inoculation treatment for the kiwi fruit.

[0058] 3) ClO 2 Gas inoculation of kiwifruit with gray mold treatment: Place the kiwifruit inoculated with gray mold in ClO ...

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Abstract

The invention provides a control method for gray mold of fresh kiwi fruits in the storage period. The control method comprises the steps of introducing ClO2 gas with concentration of 0.25 to 1mg / L to a cold storage in the precooling period of kiwi fruits, treating the fresh kiwi fruits for 3 to 6 hours, and storing the fresh kiwi fruits treated by the ClO2 gas in the cold storage. By adopting the control method, the control effect on the gray mold of the fresh kiwi fruits can reach 93.3 percent to 97.8 percent, and no obvious effect on storage quality of the kiwi fruits exists. According to the control method, the ClO2 gas is adopted for treating, compared with ClO2 liquid, convenience is realized, the labor force for spraying liquid is reduced, and the humidity of the storage space is reduced, thereby reducing the mildew rate.

Description

Technical field [0001] The invention relates to the technical field of fruit and vegetable storage, in particular to a method for preventing and controlling gray mold in fresh kiwi fruit during storage. Background technique [0002] Kiwifruit has a variety of nutrients and functional health factors, especially rich in Vc. my country is a big producer of kiwifruit, accounting for one third of the world's area and output. In recent years, the incidence of Botrytis cinerea caused by Botrytis cinerea has become more and more serious, with an incidence rate of about 10% during storage and more than 20% in severe years. In order to reduce the occurrence of diseases during the storage period, storage households repeatedly use a variety of fungicides for antiseptic. Due to non-targeted, the antiseptic effect is poor, and there are food safety problems caused by "secondary pollution". Minas et al. reported that ozone treatment in cold storage can effectively prevent the occurrence of ki...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/152A23B7/04
CPCA23B7/04A23B7/152
Inventor 高贵田杜莹琳冯翠娇周亮王烨郭晓强艾鑫
Owner SHAANXI NORMAL UNIV
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