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A method for improving the color of ethylene chlorotic tangerine fruit

A fruit and tangerine technology, applied in the fields of fruit and vegetable preservation, preservation of fruits/vegetables by radiation/electrical treatment, food science, etc. Guarantee the quality and price of fresh sales, improve the effect of light coloring

Active Publication Date: 2020-03-17
SOUTHWEST UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although exogenous ethylene chlorosis treatment can promote the chlorosis and color change of citrus peels to a large extent, making the color of early-harvested fruits closer to natural mature fruits, the color of ethylene chlorotic fruit peels is still light, which often gives consumers a A stale impression, less acceptable to consumers

Method used

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  • A method for improving the color of ethylene chlorotic tangerine fruit
  • A method for improving the color of ethylene chlorotic tangerine fruit
  • A method for improving the color of ethylene chlorotic tangerine fruit

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Embodiment Construction

[0013] In order to make the objectives, technical solutions and advantages of the present invention clearer, the preferred embodiments of the present invention are described in detail below.

[0014] 1. Disinfection of utensils and warehouses

[0015] Refer to the relevant national or local standards for citrus storage. Before fruit harvesting, disinfect the utensils and warehouses used in the chlorosis process to prevent additional rot loss of chlorotic fruits caused by the presence of infective microorganisms in the utensils and warehouses.

[0016] 2. Fruit selection and processing

[0017] (1) Raw material selection:

[0018] It is required to strictly control the maturity of the raw materials (the pulp meets the harvest maturity requirements specified by the corresponding national or local standards) and freshness (the fruit has no mechanical damage, no diseases and insect pests, no rot, and the pedicle and sepals are green and brown. change), the fruit is medium in siz...

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Abstract

The present invention belongs to the field of food preservation and relates to a method of improving ethylene chlorosis in color and luster of sweet tangerine fruits. In the existing ethylene chlorosis technology, a blue light irradiation treatment is increased, a problem of light fruit coloring is improved, and appearance quality of the fruits is improved.

Description

technical field [0001] The invention relates to a method for improving the color of ethylene chlorotic tangerine fruit. Background technique [0002] With the continuous improvement of international and domestic consumption levels, the competition in the citrus market has become increasingly fierce, and the sales situation has become more severe. Not only have strict quality requirements on the inner quality and taste of the fruit, but also put forward higher requirements on the appearance quality of the fruit. Peel color is one of the main appearance quality indicators of citrus fruits, and it is also the main parameter for consumers to measure the acceptability of citrus fruits. However, early-maturing citrus varieties have the characteristic that the peel and pulp do not reach the maturity standard simultaneously, and the time for the peel to reach the market color standard is significantly later than the time for the pulp to mature. In order to meet market and storage r...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23B7/015
CPCA23B7/015A23B7/154
Inventor 邓丽莉曾凯芳尹保凤袁梓洢姚世王威浩
Owner SOUTHWEST UNIV
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