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A kind of method of citrus dechlorosis

A chlorosis and citrus technology, applied in the field of citrus chlorosis, can solve the problems of unsatisfactory color change of the epidermis, uneven chlorosis, soft fruit, etc., and achieve the effect of ideal color change, uniform chlorosis, and fresh fruit stalks

Active Publication Date: 2019-10-11
广西杨氏鲜果有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims to provide a method for citrus chlorosis, so as to solve the problem of uneven chlorosis, unsatisfactory skin color change, scorched fruit pedicle, soft fruit, and rot rate caused by unsuitable chlorotic factors in the current citrus chlorosis process. High, poor taste and other technical problems

Method used

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  • A kind of method of citrus dechlorosis
  • A kind of method of citrus dechlorosis

Examples

Experimental program
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Embodiment 1

[0019] A method for chlorosis of citrus, which comprises the following steps: chlorotic treatment in storage, mid-term chlorotic treatment, and late-stage chlorotic treatment. The chlorotic treatment in storage is to put the citrus whose pulp has matured and the peel is still green into the chlorotic storage and add ethylene with a concentration of 4 μL / L and a flow rate of 10 mL / min for chlorogenic treatment, and control the temperature of the chlorotic storage to 20 °C , the relative humidity is 90%, the treatment time is 24h, the air is circulated every 3min, the air is replaced every 1h, and the volume fraction of carbon dioxide in the chlorotic library is controlled to 2%; 2μL / L of ethylene with a flow rate of 4mL / min enters, and the temperature of the chlorotic warehouse is controlled to be 25°C, the relative humidity is 97%, the treatment time is 30h, the air is circulated every 6min, and the air is replaced every 1.5h. At one time, the volume fraction of carbon dioxide...

Embodiment 2

[0021] A method for chlorosis of citrus, which comprises the following steps: chlorotic treatment in storage, mid-term chlorotic treatment, and late-stage chlorotic treatment. The chlorotic treatment in storage is to put the citrus whose pulp has matured and the peel is still green into the chlorotic storage, and add ethylene with a concentration of 6 μL / L and a flow rate of 15 mL / min for chlorogenic treatment, and control the temperature of the chlorotic storage to 20 °C. , the relative humidity is 95%, the treatment time is 26h, the air is circulated every 3min, the air is replaced every 1h, and the volume fraction of carbon dioxide in the chlorotic library is controlled to 1.5%; 2μL / L of ethylene with a flow rate of 6mL / min enters, and the temperature of the chlorotic library is controlled to be 25°C, the relative humidity is 92%, the treatment time is 32h, the air is circulated every 8min, and the air is replaced every 1.5h. At one time, the volume fraction of carbon dioxi...

Embodiment 3

[0023] A method for chlorosis of citrus, which comprises the following steps: chlorotic treatment in storage, mid-term chlorotic treatment, and late-stage chlorotic treatment. The chlorotic treatment in storage is to put the citrus whose pulp has matured and the peel is still green into the chlorotic storage, and add ethylene with a concentration of 8 μL / L and a flow rate of 14 mL / min for chlorogenic treatment, and control the temperature of the chlorotic storage to 30 °C , the relative humidity is 90%, the treatment time is 30h, the air is circulated every 5min, the air is replaced every 1h, and the volume fraction of carbon dioxide in the chlorotic library is controlled to 1%; The inflow of ethylene was 4 μL / L and the flow rate was 9 mL / min, and the temperature of the chlorotic library was controlled to be 25 °C, the relative humidity was 95%, the treatment time was 30 h, the air was circulated every 7 min, and the air was replaced every 1.5 h. At one time, the volume fracti...

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Abstract

The invention discloses a citrus degreening method. The method includes steps of storage degreening treatment, middle-stage degreening treatment and later-stage degreening treatment. By control of temperature, humidity, time, ethylene concentration, ethylene flow rate, circulating air flow rate and the like in each step, the problem of ethylene concentration difference in different steps of a citrus degreening process is solved, and pedicel and fruit decaying caused by improper ethylene concentration is avoided; in addition, uniformity of citrus surface temperature, humidity, ethylene concentration and the like can be kept by appropriate internal air circulation to realize uniformity in citrus degreening and freshness of fruit color. The citrus degreening method has advantages of large-scale treatment, low cost and good taste of citrus.

Description

technical field [0001] The invention relates to the technical field of fruit ripening, in particular to a method for chlorosis of citrus. Background technique [0002] When citrus ripens, the body becomes soft and easily spoiled, leading to rot during transportation and storage. For this purpose, green fruits are usually picked that are not yet ripe for easy transportation and storage, and after chlorosis treatment, they can be packaged and marketed. In the process of citrus chlorosis, the temperature is 28~29℃ and the relative humidity is 90%~95%. Under these conditions, 3~5μL / L ethylene can reach the maximum chlorosis rate. Too high temperature or too low ethylene concentration is not conducive to citrus chlorosis, and the volume fraction of carbon dioxide will also affect chlorosis. At present, the treatment of citrus chlorosis mostly adopts ethephon solution immersion or constant concentration of ethylene gas for chlorosis. The former is convenient and simple to opera...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/148A23B7/04
Inventor 李锦灵赵可杰莫德飞黄荣政
Owner 广西杨氏鲜果有限公司