Kiwi fruit preservation method

A fresh-keeping method, kiwifruit technology, applied in horticultural methods, fruit and vegetable fresh-keeping, botanical equipment and methods, etc., can solve the problems of no fresh-keeping technology for kiwifruit fruit, and achieve the goal of improving flavor and quality, reducing decay rate, and inhibiting activity Effect

Inactive Publication Date: 2016-11-16
GUIZHOU SANJIN SHENGGUO GREEN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few reports on the fresh-keeping methods of kiwi fruit pre-harvest treatment. There are mainly pre-harvest spraying of calcium, potassium,

Method used

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  • Kiwi fruit preservation method
  • Kiwi fruit preservation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The formula of the composite spray in the kiwifruit fresh-keeping method is: every liter of water contains 100 mg of a mixture of natural sugar alcohol chelated calcium and calcium gluconate in equal proportions, 10 mg of a mixture of naphthaleneacetic acid, gibberellin and penicillin in a ratio of 3:2:1, Chitooligosaccharide, chitosan oligosaccharide phosphorus derivative, chitosan oligosaccharide guanidinium derivative equal proportion mixture 10g.

[0021] A kind of kiwifruit fresh-keeping method concrete operation steps are as follows:

[0022] (1) Preparation of the spray: Mix and shake the above-mentioned raw materials in proportion to prepare the composite spray.

[0023] (2) 120 days before fruit picking, use a power sprayer to spray the compound spray on the kiwi fruit and leaves in the evening when there is no wind, rain and direct sunlight. The degree of spraying all the kiwi fruit and leaves is about every 10 days. Spray once; other treatments are consisten...

Embodiment 2

[0026] The formula of the composite spray in the fresh-keeping method of kiwifruit is as follows: each liter of water contains 80 mg of natural sugar alcohol chelated calcium liquid, 30 mg of tea acetic acid, and 5 g of chitosan oligosaccharide.

[0027] A kind of kiwifruit fresh-keeping method concrete operation steps are as follows:

[0028] (1) Preparation of the spray: Mix and shake the above-mentioned raw materials in proportion to prepare the composite spray.

[0029] (2) 140 days before the fruit is harvested, spray the composite spray on the kiwi fruit and leaves with a power sprayer in the evening when there is no wind, rain and direct sunlight, and the kiwi fruit and leaves are all sprayed wet, every 20 days or so Spray once; other treatments are consistent with normal garden management. Every operation in the whole process from kiwi fruit setting to harvesting has been recorded in detail.

[0030] (3) Post-harvest treatment: Preserve the post-harvest kiwi fruit ac...

Embodiment 3

[0032] The formula of compound spray in this kiwi fruit fresh-keeping method is: every liter of water contains 300 mg of natural calcium gluconate, calcium lactate equal proportion mixture, naphthalene acetic acid, 2,6-dichloroisonicotinic acid (INA), methyl jasmonate (MeJA) 50 mg of salicylic acid mixed in a ratio of 4:1:1:1, 20 g of a mixture of chitosan oligosaccharides, chitosan oligosaccharide sulfate derivatives, chitosan oligosaccharide hydrochloric acid derivatives, and chitosan oligosaccharide phosphoric acid derivatives in equal proportions.

[0033] A kind of kiwifruit fresh-keeping method concrete operation steps are as follows:

[0034] (1) Preparation of the spray: Mix and shake the above-mentioned raw materials in proportion to prepare the composite spray.

[0035] (2) 160 days before fruit picking, in the evening when there is no wind and rain and no direct sunlight, use a power sprayer to spray the compound spray on the kiwi fruit and leaves. The degree of spr...

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Abstract

The invention discloses a kiwi fruit preservation method, and belongs to the technical field of fruit preservation. According to the method, the step of spraying composite spraying agent to kiwi fruits before harvesting and the step of treating after harvesting are organically combined, wherein the composite spraying agent is characterized in that 50-300 mg of organic calcium, 10-50 mg of auxin additive and 1-20 g of chitosan oligosaccharide substance are contained in each liter of water. The preservation method disclosed by the invention can be used for delaying the descent rate of the hardness of the kiwi fruits, effectively inhibiting the pectin polygalacturonase (PG) activity, and postponing the peak of respiration rate of the kiwi fruits, so that the rotting rate after the fruits are picked is effectively reduced, and the storage life of the kiwi fruits is remarkably prolonged.

Description

technical field [0001] The invention belongs to the technical field of fruit preservation, and in particular relates to a method for preserving kiwi fruit. Background technique [0002] Actinidia is a general name for perennial plants of the genus Actinidia in the family Actinidia. It is a perennial vine and is an important fruit resource. Kiwifruit pulp is sweet and sour, nutritious, rich in VC, and has high health value. Kiwifruit also contains functional ingredients such as dietary fiber, polysaccharides, flavonoids, polyphenols, and a variety of amino acids and mineral elements that are beneficial to the human body. , so it has the reputation of "super fruit". [0003] Patent No. CN201410220733.6 "A Preservative for Kiwifruit Fruit and Its Application Method" proposes that kiwifruit is a typical climacteric berry, which is extremely sensitive to temperature and ethylene. It is extremely perishable, and the post-harvest loss rate is as high as 35%. It is known as "soft ...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/152A01G7/06A01N47/44A01N43/58A01N43/12A01N37/10A01N31/02A01N37/36A01N43/16A01N43/40A01N37/42A01N37/40A01P21/00
CPCA01G7/06A01N31/02A01N37/10A01N37/36A01N37/40A01N37/42A01N43/12A01N43/16A01N43/40A01N43/58A01N47/44A23B7/0425A23B7/152A23V2002/00A23V2250/11A23V2250/126A23V2250/128A01N2300/00
Inventor 李东谭书明夏之行
Owner GUIZHOU SANJIN SHENGGUO GREEN FOOD CO LTD
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