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Method for improving chlorosis of tangerine fruits

A fruit and chlorotic technology, applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve problems such as pre-harvest and post-harvest processing restrictions, and achieve the effect of ensuring the quality and price of fresh sales

Active Publication Date: 2016-10-12
SOUTHWEST UNIVERSITY
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  • Abstract
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  • Claims
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Problems solved by technology

However, the postharvest application of these two substances has not been registered in the EU, and due to certain safety risks, the preharvest and postharvest treatments of 2,4-D are restricted to varying degrees

Method used

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  • Method for improving chlorosis of tangerine fruits
  • Method for improving chlorosis of tangerine fruits
  • Method for improving chlorosis of tangerine fruits

Examples

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Embodiment Construction

[0018] In order to make the object, technical solution and advantages of the present invention clearer, preferred embodiments of the present invention are described in detail below.

[0019] 1. Disinfection of equipment and warehouse

[0020] Refer to the relevant national or local standards for citrus storage. Before fruit harvesting, the utensils and warehouses used in the chlorosis process should be disinfected to prevent additional rot loss of chlorotic fruits caused by the presence of invasive microorganisms in utensils and warehouses.

[0021] 2. Fruit selection and processing

[0022] (1) Raw material selection:

[0023] It is required to strictly control the maturity of raw materials (the fruit pulp meets the harvest maturity requirements specified in the corresponding national standards or local standards) and freshness (the fruit has no mechanical damage, no pests and diseases, no rot, and the sepals of the fruit pedicles are green and brown. change), the fruit is ...

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Abstract

The invention relates to a method for improving chlorosis of tangerine fruits. According to the method disclosed by the invention, losses caused by diseases of weight loss of the tangerine fruits, falling of fruit bases, blossom-end rot, anthracnose and the like caused by ethylene for chlorosis can be reduced to the maximum extent. The method has significance in guaranteeing fresh marketing quality and price of early-picked and premature tangerine fruits.

Description

technical field [0001] The invention relates to an improved tangerine fruit chlorosis method. Background technique [0002] At present, through the regulation of the maturity period of citrus fruits and the matching of varieties, combined with the corresponding storage methods, an annual supply system for the citrus market composed of different citrus varieties has been realized. However, in some citrus producing areas at home and abroad, especially early-maturing citrus producing areas, in order to avoid the damage caused by winter frost to the fruit, the fruit is usually harvested before maturity (without experiencing low temperature at night). At this time, although the pulp has reached the market Maturity requirement, but because the chlorophyll still exists in the peel, carotenoid accumulation is insufficient, and the fruit coloring is poor. In addition, proper early harvesting of citrus fruits to the market is an important measure to increase industrial benefits. How...

Claims

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Application Information

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IPC IPC(8): A23L5/41A23B7/154A23L19/00
CPCA23B7/154
Inventor 邓丽莉曾凯芳尹保凤姚世响王威浩
Owner SOUTHWEST UNIVERSITY
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