Citrus temperature-control degreening method

A technology for citrus and chlorosis, which is applied in food preservation, fruit and vegetable preservation, food science, etc. It can solve the problems of unsatisfactory skin color change, uneven chlorosis, high decay rate, etc., and achieve ideal color change and uniform chlorosis , The effect of fresh fruit stems

Active Publication Date: 2016-11-09
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 temperature-controlled chlorosis of citrus, so as to solve the problem of uneven chlorosis, unsatisfactory skin color change, scorched fruit pedicle, soft fruit, etc. Technical problems such as high decay rate and poor taste

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0021] A method for temperature-controlled dechlorosis of citrus, the method may further comprise the steps:

[0022] a, citrus pre-cooling treatment: pick citrus whose pulp is ripe and whose peel is still green

[0023] Place in a cold storage at 15°C for 10 minutes;

[0024] b. Chlorosis treatment in storage: Put the pre-cooled citrus into the chlorosis storehouse and add ethylene for chlorosis treatment. The ethylene concentration is 4 μL / L, the flow rate is 10mL / min, and the temperature of the chlorosis storehouse is controlled at 22°C. , the relative humidity is 90%, and the treatment time is 24 hours. During the treatment process, an air circulation fan is used for air circulation treatment. The air circulation treatment is once every 3 minutes, and the air replacement cycle is once every 1 hour, so as to control the carbon dioxide in the chlorosis storage. Volume fraction <3%;

[0025] c. Medium-term chlorosis treatment: After the chlorosis treatment in the storage is...

Embodiment 2

[0028] a, citrus pre-cooling treatment: pick citrus whose pulp is ripe and whose peel is still green

[0029] Place in a cold storage at a temperature of 17°C for 14 minutes;

[0030] b. Chlorosis treatment in storage: Put the pre-cooled citrus into the chlorosis storage and add ethylene for chlorosis treatment. The ethylene concentration is 7μL / L, the flow rate is 16mL / min, and the temperature of the chlorosis storage is controlled at 28°C. , the relative humidity is 98%, and the treatment time is 28 hours. During the treatment process, an air circulation fan is used for air circulation treatment. The air circulation treatment is once every 5 minutes, and the air replacement cycle is once every 1 hour, so as to control the carbon dioxide in the chlorosis storage. Volume fraction <3%;

[0031] c. Medium-term chlorosis treatment: After the chlorosis treatment in the warehouse is completed, the concentration of ethylene and the flow rate of the ethylene are controlled for 32 ho...

Embodiment 3

[0034] a, citrus pre-cooling treatment: pick citrus whose pulp is ripe and whose peel is still green

[0035] Place in a cold storage at a temperature of 16°C for 12 minutes;

[0036] b. Storage chlorosis treatment: put the pre-cooled citrus into the chlorosis storehouse and add ethylene for chlorosis treatment. The ethylene concentration is 5.5 μL / L, the entering flow rate is 13 mL / min, and the temperature of the chlorosis storehouse is controlled at 25 ℃, the relative humidity is 94%, and the treatment time is 26 hours. During the treatment process, the air circulation fan is used for air circulation treatment. The air circulation treatment is once every 4 minutes, and the air replacement cycle is once every 1 hour, so as to control the carbon dioxide in the chlorosis storage. The volume fraction of <3%;

[0037] c. Medium-term chlorosis treatment: After the chlorosis treatment in the warehouse is completed, the concentration of ethylene and the flow rate of the ethylene sh...

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Abstract

The invention discloses a citrus temperature-control degreening method. The method comprises the three steps of warehousing degreening treatment, middle-stage degreening treatment and later-stage degreening treatment. By controlling the temperature, humidity, time, the concentration and flow speed of ethylene, the flow speed of circulating air and the like in all the steps, the problem that the concentrations of ethylene needed in different steps are different in the citrus degreening process is solved, and rotten pedicles and fruits caused by the improper concentration of ethylene are avoided; meanwhile, the uniformity of the surface temperature of citruses, the humidity, the concentrations of ethylene and the like can be maintained through property air internal circulation, citruses can be uniformly degreened and are fresh in color, and the citrus temperature-control degreening method has the advantages that batched treatment is achieved, cost is low, and the taste is good.

Description

technical field [0001] The invention relates to the technical field of fruit ripening, in particular to a method for temperature-controlled dechlorosis of citrus. Background technique [0002] After the citrus matures, the body becomes soft and easily deteriorates, leading to rot during transportation and storage. For this reason, immature green fruits are usually picked, which is convenient for transportation and storage. After the greening treatment, they can be packaged and marketed. The chlorosis process of citrus requires a temperature of 28-29°C and a relative humidity of 90%-95%. Under these conditions, 3-5μL / L of ethylene can achieve the maximum chlorosis rate. Too high temperature or too low ethylene concentration is not conducive to chlorosis of citrus, and the volume fraction of carbon dioxide will also affect chlorosis. At present, the temperature-controlled chlorosis treatment of citrus mostly adopts ethephon solution soaking or ethylene gas chlorosis of const...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/152
Inventor 李锦灵赵可杰莫德飞黄荣政
Owner 广西杨氏鲜果有限公司
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