Method for refreshing fruit sensitive to ethylene

A fresh-keeping method and fruit technology, applied in the fields of fruit and vegetable preservation, preservation of fruits/vegetables through freezing/refrigeration, preservation of fruits/vegetables through radiation/electrical treatment, etc., can solve the problem of fungicides violating food safety, health hazards of operators, construction , high operating costs and other issues, to achieve the effect of improving fresh-keeping effect and avoiding equipment corrosion

Pending Publication Date: 2017-06-13
GUIYANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] In order to overcome the defects in the existing technology, for post-harvest: ① use of fungicides violates food safety issues; ② the scale of hot water treatment is not high in operability; Adjust the inside of the packaging film to achieve sterilization, which is a potential hazard to the health of the operator; ④The problem of high construction and operation costs of the modified atmosphere fresh-keeping store

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Example 1 ("Hongyang" kiwifruit):

[0045] 1) After harvesting, "Hongyang" kiwi fruit (soluble solids: 6.5~8.0%) is carefully sorted, ventilated and healed for 24 hours in an environment of 15~20°C;

[0046] 2) Use a continuous microwave sterilizer with a radiation power of 100W for 40s;

[0047]3) Put the "Hongyang" kiwi fruit that has been healed and microwave-irradiated into self-modified atmosphere packaging fresh-keeping bags (polyethylene material, thickness 20 μm, 15 kg / bag), a total of 35 bags, open the mouth of the bag, and then send it into the fresh-keeping bag Cold storage, quickly cool down to 3~4°C (product temperature);

[0048] 4) Close the fresh-keeping refrigerator for refrigeration, and use 1-methylcyclopropene with a concentration of 0.4 μL / L to fumigate for 24 hours;

[0049] 5) The "Hongyang" kiwi fruit that has been treated with 1-methylcyclopropene is directly cooled to 3°C, kept for 24 hours, then cooled to 0.5°C at a rate of 0.5°C / 24h, and pu...

Embodiment 2

[0053] Example 2 ("Guichang" kiwi fruit):

[0054] 1) Carefully sort the harvested Guichang kiwi fruit (soluble solids: 6.0~8.0%), ventilate and heal for 24 hours in an environment of 10-15°C;

[0055] 2) Use a continuous microwave sterilizer with a radiation power of 120W for 90s;

[0056] 3) Put the "Guichang" kiwi fruit that has been healed and microwave-irradiated into spontaneous modified atmosphere packaging fresh-keeping bags (polyethylene material, thickness 22 μm, 15 kg / bag), a total of 40 bags, open the mouth of the bag, and then send it into the fresh-keeping bag Cold storage, quickly cool down to 2~3°C (product temperature);

[0057] 4) Close the fresh-keeping refrigerator for refrigeration, and use 1-methylcyclopropene with a concentration of 0.5 μL / L to fumigate for 24 hours;

[0058] 5) The "Guichang" kiwi fruit that has been treated with 1-methylcyclopropene is directly cooled to 2°C, kept for 48 hours, and then cooled to 0°C at a rate of 0.5°C / 24h, and the m...

Embodiment 3

[0062] Example 3 ("pink blue" blueberry):

[0063] 1) Carefully sort the harvested "pink blue" blueberries (fruit sepals are upright and reddish at the bottom), and place them in an environment of 4-6°C, ventilated and healed for 24 hours;

[0064] 2) Use a continuous microwave sterilizer with a radiation power of 60W for 20s;

[0065] 3) Pack the "pink blue" blueberries that have been healed and microwave-irradiated into polyethylene perforated shell boxes, and put them into self-generating modified atmosphere packaging fresh-keeping bags (polyethylene material, thickness 20 μm, 6.5 kg / bag), A total of 30 bags, open the mouth of the bag, and then send it to the fresh-keeping cold storage, and quickly cool down to 1~2°C (product temperature);

[0066] 4) Close the fresh-keeping refrigerator for refrigeration, and use 1-methylcyclopropene with a concentration of 0.6 μL / L to fumigate for 24 hours;

[0067] 5) The "pink blue" blueberries that have been treated with 1-methylcycl...

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PUM

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Abstract

The invention discloses a method for refreshing fruit sensitive to ethylene. The method comprises the following steps: performing postharvest callus and microwave irradiation sterilization on climacteric fruit and then filling a modified atmosphere packaging bag; putting into a refrigerator; pre-cooling to a certain temperature, and then using 1-methyl cyclopropene in a certain concentration for air-tightly treating; closing the bag and then storing under low temperature; using ultrasonic wave for sterilizing and disinfecting in a fresh-keeping storehouse at regular intervals; and placing potassium permanganate / activated carbon preservative into a storage environment and maintaining the humidity in the fresh-keeping storehouse more than or equal to 85%. The original ultrasonic sterilization technique only applied to a pretreatment link before storage is transferred to the storage link and is used for replacing an ozone technique, so that the defect of ozone difficult to penetrate through the modified atmosphere packaging bag is overcome, and meanwhile, the device corrosion and the damage to the health of operator can be avoided, the refreshing effect is promoted and the method is especially suitable for the fruit sensitive to ethylene, including apple, blueberry and kiwi fruit.

Description

technical field [0001] The invention belongs to a fresh-keeping method for agricultural products, in particular to a fresh-keeping method for ethylene-sensitive fruits, especially for apples, kiwis and blueberries. Background technique [0002] In recent years, with the development of import and export trade of various countries in the world and the rapid development of my country's fruit planting industry, the storage and preservation quality of fresh fruits has become more and more important. There are following disadvantages in current fresh-keeping technology: [0003] During the planting process, fruits are inevitably infected by fungi and bacteria, and these infection diseases are the main hidden dangers of fruit rot during post-harvest storage, often causing great losses. In order to reduce the loss of infestation diseases, practitioners often use chemical fungicides to treat fruits after harvest, which violates food safety. [0004] Ozone technology is a low-cost s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/015A23B7/05A23B7/144A23B7/153A23B7/157A23B7/158
CPCA23B7/015A23B7/055A23B7/144A23B7/153A23B7/157A23B7/158A23V2002/00A23V2300/48
Inventor 王瑞曹森唐靖文马超吴文能吉宁雷霁卿谢国芳马立志
Owner GUIYANG UNIV
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