A method for prolonging the storage period of kiwi fruit

A technology for kiwifruit and storage period, which is applied in the fields of freezing/refrigerating preservation of fruits/vegetables, preservation of fruits and vegetables, food science, etc., can solve the problems of fruit surface depression, reduction of commerciality, lignification of subcutaneous pulp, etc., and achieve delayed after-ripening. , The effect of reducing the concentration and prolonging the effect

Active Publication Date: 2019-10-25
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 lignification, and water-soaked plaques appear during low-temperature storage during storage, thereby reducing its commercial value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Take ‘Kuichang’ kiwifruit as the object, stop watering one week before picking, the soluble solid content of the fruit is between 6.0~6.5°Brix and the hardness is between 10.5~11kg / cm 2 In between, picking at 5-6 pm on a sunny day. After picking, they will be transported back to the laboratory and sorted. Fruits of uniform size will be selected. Mechanical damage, defectiveness, and pests will be removed. The callus will be treated at room temperature for 72 hours, and 10kg per bag. Pack them in a turnover box lined with PE fresh-keeping bags, then put the PE fresh-keeping bag open turnover box into the fumigation room, and use 15mg / m 3 Sterilize with ozone for 4h; transfer to 8℃±0.5℃, RH90% cold storage, pre-cool for 24h and store with straps for 5 days, adjust the storage temperature to 2±0.5℃, RH85% cold storage, use 2 after pre-cooling 24h There are two ways of processing: (1) 0.4μL / L 1-MCP is used for processing during storage; (2) 0.1μL / L 1-MCP is used when stored fo...

Embodiment 2

[0033] Take ‘Kuichang’ kiwifruit as the object, stop watering one week before picking, the soluble solid content of the fruit is between 7.5~8.0°Brix and the hardness is between 9.5~10kg / cm 2 Between 12 and 13 o’clock on a cloudy day, pick them at noon and transport them back to the laboratory for sorting. The fruits of uniform size are selected, and the fruits of mechanical damage, defectiveness, and diseases and insect pests are eliminated. The bags are packed in a turnover box lined with PE fresh-keeping bags, and then the PE fresh-keeping bag open turnover box is put into the fumigation room, and the use is 15mg / m 3 Sterilize with ozone for 4h; transfer to 8℃±0.5℃, RH90% cold storage, pre-cool for 24h and store with straps for 5 days, adjust the storage temperature to 2±0.5℃, RH85% cold storage, use 2 after pre-cooling 24h Treatment in two ways: (1) 1.0μL / L 1-MCP was used for processing during storage; (2) 0.2μL / L 1-MCP was used for storage until 30 days; 0.6μL / L was used for...

Embodiment 3

[0036] Take ‘Kuichang’ kiwifruit as the object, stop watering one week before harvest, the soluble solid content of the fruit is between 6.5~7.5°Brix and the hardness is between 10.0~10.5kg / cm 2 In between, picking at 8:30-10 am on a sunny day, and transporting it back to the laboratory after picking, sorting, selecting fruits of uniform size, removing mechanical damage, defectiveness, and pests and diseases, and treating them for 48h at room temperature, while pressing 10kg Each bag is packed in 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 the amount is 15mg / m 3 Sterilize with ozone for 4h; transfer to 8℃±0.5℃, RH 90% cold storage, pre-cool for 24h and then store with straps for 5 days, adjust the storage temperature to 2±0.5℃, RH 85% cold storage, after 24h pre-cooling Two methods are used for processing: (1) direct storage with ties; (2) 0.15μL / L 1-MCP treatment when stored for 30 day...

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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. [0002] technical background [0003] Kiwifruit ranks among the top fruits due to its vitamin C content. Kiwifruit has good yield performance, good fruit quality, light green flesh, sweet, strong aroma, beautiful appearance and good fruit quality, and is deeply favored by consumers. Relatively speaking, it is storable, has good commercial properties, and has shown good economic benefits in production. However, kiwifruit is a typical respiration type fruit. During low-temperature storage, symptoms such as sunken surface of the fruit, lignification of the subcutaneous pulp, and water-stained plaques appear during low-temperature storage, which reduces its commercial properties. With the rapid development of the kiwifruit industry, the contradiction between a large number of fresh fruits...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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