A kind of post-harvest fresh-keeping method of green lemon
A green lemon and plastic wrap technology, which is applied in the fields of fruit and vegetable preservation, food preservation, fruit/vegetable preservation with sugar, etc., can solve the problems of affecting commodity value, uneven yellow and green mottled fruits, etc., and achieve the purpose of prolonging the storage period, The effect of fruit quality maintenance and reduction of rot
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Embodiment 1
[0021] Pick green lemons with a maturity of 80% to 90% that are free from diseases, insect pests and damage, and place them in the field for 2 hours after being picked by double shearing, and soak the fruit in a mixed solution for 2 minutes within 24 hours after harvesting, wherein the mixed solution is The concentration of ethanol is 30wt%, the concentration of citric acid is 2wt%, the concentration of calcium hydrogen phosphate is 0.3wt%, the concentration of sucrose is 4wt% and the mixed solution of ascorbic acid concentration is 1wt%. After wrapping with polyethylene plastic wrap, store indoors.
Embodiment 2
[0023] Pick green lemons with a maturity of 80% to 90% that are free from diseases, insect pests and damage, and place them in the field for 4 hours after being picked by double shearing, and soak the fruit in a mixed solution for 5 minutes within 20 hours after harvesting, wherein the mixed solution is The concentration of ethanol is 50wt%, the concentration of citric acid is 3wt%, the concentration of calcium hydrogen phosphate is 1wt%, the concentration of sucrose is 5wt% and the mixed solution of ascorbic acid concentration is 2wt%. Wrap it with 0.02mm polyethylene plastic wrap and store it indoors.
Embodiment 3
[0025] Pick green lemons with a maturity of 80% to 90% that are free from diseases, insect pests and damage, and place them in the field for 10 hours after being picked by the double shearing method, and soak the fruit in a mixed solution for 8 minutes within 8 hours after picking, wherein the mixed solution is The concentration of ethanol is 20wt%, the concentration of citric acid is 5wt%, the concentration of calcium hydrogen phosphate is 1.5wt%, the concentration of sucrose is 8wt% and the mixed solution of ascorbic acid concentration is 4wt%. Wrapped in polyethylene plastic wrap with a thickness of 0.02mm, store indoors.
[0026] The method of delaying the yellowing of green lemon of the present invention carries out effect verification through following test:
[0027] Control group: using the method of Example 1, only the mixed solution was replaced with an equal amount of clear water.
[0028] (1) Changes in the color difference of lemon peel between the embodiment and ...
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