Method for prolonging storage period of kiwi fruits

A technology for kiwi fruit and storage period, which is applied in the direction of freezing/cold storage of fruits/vegetables, food preservation, fruit and vegetable preservation, etc. It can solve the problems of sunken fruit surface, lower commerciality, lignification of subcutaneous pulp, etc., and delay ripening , the effect of prolonging the time of action

Active Publication Date: 2016-10-12
GUIYANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, kiwifruit is a typical climacteric fruit, and symptoms such as sunken fruit surface, subcutaneous pulp lignificat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Take 'Guichang' kiwifruit as the object, stop watering one week before harvesting, the soluble solids of the fruit are between 6.0~6.5°Brix, and the hardness is 10.5~11kg / cm 2 Between 5 and 6 p.m. on sunny days, they were picked, transported back to the laboratory after harvest, sorted, selected fruits of uniform size, removed mechanically damaged, defective and pest-infected fruits, and treated for 72 hours at room temperature, and at the same time, 10kg per bag Pack in turnover boxes lined with PE fresh-keeping bags, and then put the PE fresh-keeping bag open turnover boxes into the fumigation room, use 15mg / m 3 Sterilize with ozone for 4 hours; transfer to 8°C ± 0.5°C, RH 90% cold storage, pre-cool for 24 hours, and then store the cable ties for 5 days. Two methods were used for treatment: (1) 0.4 μL / L 1-MCP was used for storage; (2) 0.1 μL / L 1-MCP was used for storage to 20 days; 0.4 μL / L was used for storage to 60 days μL / L of 1-MCP; when stored for 90 days, 0.8 ...

Embodiment 2

[0031] Take 'Guichang' kiwifruit as the object, stop watering one week before harvesting, the soluble solids of the fruit are between 7.5~8.0°Brix, and the hardness is 9.5~10kg / cm 2 Between 12 and 13 noon on cloudy days, they were picked at 12 to 13 noon, and transported back to the laboratory for sorting, selecting fruits of uniform size, removing mechanical damage, defective fruits, and fruits caused by diseases and insect pests, and treating them at room temperature for 24 hours. The bags are divided into turnover boxes lined with PE fresh-keeping bags, and then the PE fresh-keeping bag open turnover boxes are put into the fumigation room, and 15mg / m 3 Sterilize with ozone for 4 hours; transfer to 8°C ± 0.5°C, RH 90% cold storage, pre-cool for 24 hours, and then store the cable ties for 5 days. Two methods were used for treatment: (1) 1.0 μL / L 1-MCP was used for treatment during storage; (2) 0.2 μL / L 1-MCP was used for storage until 20 days; 0.6 μL / L of 1-MCP treatment, ...

Embodiment 3

[0034] Taking 'Guichang' kiwi fruit as an object, stop watering one week before harvesting, the soluble solid content of the fruit is between 6.5~7.5°Brix, and the hardness is 10.0~10.5 kg / cm 2 Between 8:30 and 10 in the morning on sunny days, they were picked, transported back to the laboratory after harvesting, sorted, selected fruits of uniform size, removed mechanical damage, defective fruits, and fruits damaged by diseases and insect pests, treated for 48 hours at room temperature, and pressed 10kg at the same time. Each bag is divided into a turnover box lined with a PE fresh-keeping bag, and then the PE fresh-keeping bag open turnover box is put into the fumigation room, and 15mg / m 3Sterilize with ozone for 4 hours; transfer to 8°C ± 0.5°C, RH 90% cold storage, pre-cool for 24 hours, and then store the cable ties for 5 days. Two methods were used for treatment: (1) direct tie-up storage; (2) 0.15 μL / L 1-MCP treatment when storage was up to 20 days; 0.5 μL / L 1-MCP tr...

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PUM

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Abstract

The invention discloses a method for prolonging the storage period of kiwi fruits and belongs to the technical field of agricultural food science. The storage period of the kiwi fruits is prolonged by adopting a method of combining timely harvesting, wound curing treatment after harvesting, spontaneous modified atmosphere PE freshness-keeping bag packaging, repeated low-dose 1-MCP treatment and low-temperature storage. The method comprises the following steps: the kiwi fruits are harvested when the content of soluble solids is between 6.0 Brix and 8.0 Brix, and the hardness is between 9.5-11 kg/cm<2>; after being harvested, the kiwi fruits are subjected to the wound curing treatment for 24-72 hours in the shade at a normal temperature to eliminate the fruits suffering from mechanical injury, defects and disease and pest damages, are sub-packed into PE freshness-keeping bags for ozone sterilization, are pre-stored for 5 days in a freshness-keeping storehouse with the temperature of 8 DEG C and the RH of 90 percent, are pre-cooled for 24 hours after the storehouse temperature is adjusted to 2+/-0.5 DEG C, and the RH is adjusted to 85 percent, and then are laced for storage; when the storage time is 30, 60 and 90 days, the 1-MCP treatment with different concentrations is adopted. The method is a kiwi fruit storage and freshness-keeping method which is efficient, convenient, easy to operate and cheap.

Description

technical field [0001] The invention belongs to the field of agricultural food science and technology, in particular to a method for prolonging the storage period of kiwi fruit and its application. technical background [0002] Kiwi tops the list of fruits for its vitamin C content. Kiwi fruit has good yield performance, good fruit quality, light green flesh, sweetness, strong aroma, beautiful appearance and good fruit quality, and is favored by consumers. Relatively speaking, it is storable and has good commodity properties, and has shown good economic benefits in production. However, kiwifruit is a typical climacteric fruit, and symptoms such as sunken fruit surface, lignified subcutaneous pulp, and water-soaked plaques appear during low-temperature storage during storage, thereby reducing its commerciality. With the rapid development of the kiwi fruit industry, the contradictions of a large number of fresh fruits on the market, short sales time and small sales radius ha...

Claims

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Application Information

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IPC IPC(8): A23B7/144A23B7/04A23B7/154
CPCA23B7/04A23B7/144A23B7/154
Inventor 谢国芳王瑞曹森吉宁刘志刚马立志
Owner GUIYANG UNIV
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