Treatment method capable of prolonging storage time of cherries

Abstract

The invention belongs to the technical field of fruit preservation, and particularly relates to a treatment method capable of prolonging the storage time of cherries. The method comprises the specific steps that firstly, the harvested cherries are soaked into a chitosan water solution with the temperature of 38-40 DEG C in a heat-preservation mode, ultrasonic waves are introduced for ultrasonic treatment, the cherries are dewatered and taken out, and the pretreated cherries are obtained; secondly, the pretreated cherries are soaked in a preservative solution for soaking, then the preservative solution is removed, the cherries are taken out to be placed in the condition that the pressure is 1.2-1.4 MPa, constant-pressure treatment is conducted for 11-13 min, then the pressure is reduced to 0.3-0.4 MPa at the pressure releasing rate of 0.07-0.08 MPa / s, constant-pressure treatment continues to be conducted for 8-10 min, and the treated cherries are obtained. By means of the method, the respiratory rate of the cherries can be reduced, fruit stems are kept to be fresh, the tissue senescence is delayed, the fruit tissue softening and color and luster change are delayed, meanwhile, the microorganism breeding and growth can be inhibited, the cherries are avoided from being mildewed and rotten, and the loss of nutriments in the cherries is inhibited.

Description

technical field [0001] The invention belongs to the technical field of fruit preservation, in particular to a treatment method for prolonging the storage time of cherries. Background technique [0002] Cherry is a plant of the genus Prunus in the Rosaceae family. The fruit has a bright color and unique flavor. It is rich in K, P, Ca, Fe and other trace elements, especially the iron content ranks first in the fruit, and is also rich in V B , V C , V E Vitamins such as carotene and carotene have extremely high nutritional value; however, the cherry fruit is soft, thin-skinned, and juicy, and is mostly harvested in May to June, which coincides with the high temperature and rainy season. In the interior, it is very easy to have dry stems and fruit dehydration, browning, rot, and mold, which will deteriorate the quality of the fruit, affect the flavor of the fruit, and cause serious losses. Even if it is stored in a refrigerator (0°C), it can only be preserved. 8 to 12 days; t...

AI Technical Summary

Problems solved by technology

[0002] Cherry is a plant of the genus Prunus in the Rosaceae family. The fruit has a bright color and unique flavor. It is rich in K, P, Ca, Fe and other trace elements, especially the iron content ranks first in the fruit, and is also rich in V B , V C , V E Vitamins such as carotene and carotene have extremely high nutritional value; however, the cherry fruit is soft, thin-skinned, and juicy, and is mostly harvested in May to June, which coincides with the high temperature and rainy season. In the interior, it is very easy to have dry stems and fruit dehydration, browning, rot, and mildew, which will deteriorate the quality of the fruit, affect the flavor of the fruit, and cause serious losses. Even if it is stored in a refrigerator (0°C), it can only be preserved. 8 to 12 days; therefore, it is extremely important to invent a treatment method that can effectively prolong the storage time of cherries