Unlock instant, AI-driven research and patent intelligence for your innovation.

A method to improve the storage quality of early-harvested yellow-fleshed kiwifruit

A kiwifruit, quality technology, applied in the fields of food preservation, fruit/vegetable preservation by freezing/refrigeration, food science, etc., can solve the problems of normal fruit ripening, loss, short storage period, etc., achieve good flavor and taste, reduce quality Risk of problems, effect of shortened shelf life

Active Publication Date: 2019-11-01
INST OF AGRO PROD PROCESSING SCI & TECH SICHUAN ACAD OF AGRI SCI
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Reasons for early harvesting: First, the growers want to go to the market early to obtain higher profits; second, the harvesting standard of kiwifruit is affected by many factors, which is difficult to grasp and may easily lead to early harvesting.
Early harvested kiwifruit will have more quality problems in the subsequent low-temperature storage process, such as lignification, pulp corruption, green pulp (yellow is not obvious), fruit cannot be matured normally, and the storage period is short, etc., resulting in production The quality of the top fruit is poor, the price is low, and the loss is serious, which affects the improvement of economic benefits

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A method to improve the storage quality of early-harvested yellow-fleshed kiwifruit
  • A method to improve the storage quality of early-harvested yellow-fleshed kiwifruit
  • A method to improve the storage quality of early-harvested yellow-fleshed kiwifruit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The yellow-fleshed kiwifruits were harvested 3 weeks before the normal harvest period, and the yellow-fleshed kiwifruits were collected from two different orchards located in Pujiang City, Sichuan Province (the fruits used in each comparison test were collected from the same place), and the number of harvested fruits was 600 With a large sample size, all well-developed yellow-fleshed kiwifruit without diseases and insect pests were harvested, aired in an outdoor ventilated place for 36 hours, then packed into PE fresh-keeping bags, stored at 10°C for 1 week, and then stored at 0°C for 10 weeks. Then aged at 25°C for 1 week, then took it out.

Embodiment 2

[0020] Harvest yellow-fleshed kiwi fruit one week before the normal harvest period, and the harvesting conditions are the same as in Example 1, then spread it out in an outdoor ventilated place for 48 hours, then put it into a PE fresh-keeping bag, and store it at 4°C for 1 week, then Store at 2°C for 9 weeks, then mature at 20°C for 2 weeks, then take out.

Embodiment 3

[0022] Harvest yellow-fleshed kiwi fruit 2 weeks before the normal harvest period, wherein the harvesting conditions are the same as in Example 1, then spread it out in an outdoor ventilated place for 24 hours, then pack it into a PE fresh-keeping bag, and store it for 2 weeks at 8°C, then Store at 1°C for 9 weeks, then mature at 20°C for 1 week, then take it out.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

Belonging to the field of storage and freshness keeping of agricultural products, the invention relates to a method for improving the storage quality of early harvested yellow-flesh actinidia chinensis. The method includes: harvesting yellow-flesh actinidia chinensis 1-3 weeks ahead of a normal harvest time; then storing the yellow-flesh actinidia chinensis at 4-10DEG C for 1-2 weeks, then performing storage at 0-2DEG C for 9-10 weeks, and then conducting ripening at 20-25DEG C for 1-2 weeks. The yellow-flesh actinidia chinensis obtained by the method for improving the storage quality of early harvested yellow-flesh actinidia chinensis provided by the invention has the characteristics of low lignification and flesh rot rate, and good quality.

Description

technical field [0001] The invention relates to the field of storage and preservation of agricultural products, and in particular to a method for improving the storage quality of early-harvested yellow-fleshed kiwifruit. Background technique [0002] Kiwi is a kind of vine fruit, which is rich in nutrition and contains high vitamin C. It is one of the fruits with high nutritional value and is deeply loved by consumers. At present, there are hundreds of varieties of kiwifruit selected and bred in various places in my country, and about 20 varieties are commercially cultivated and produced, covering green-flesh, red-flesh, and yellow-flesh varieties. Jinyan kiwifruit is an early commercialized and representative kiwifruit variety among yellow-fleshed kiwifruits in my country. It has a relatively large planting scale in Sichuan. [0003] Jinyan kiwifruit has a longer growth cycle after flowering, and the harvest period is later than other varieties of kiwifruit, so there is a ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/04A23B7/00
CPCA23B7/00A23B7/0425
Inventor 李华佳朱永清袁怀瑜李可徐瑞袁沙
Owner INST OF AGRO PROD PROCESSING SCI & TECH SICHUAN ACAD OF AGRI SCI