Pre-cooling Method of Lingwu Changzao Against Chilling Injury and Spot Spot Disease

Abstract

The invention relates to a Lingwu long jujube precooling method used for preventing cold injury and surface dot piting. According to the Lingwu long jujube precooling method, harvested Lingwu long jujubes without damage are delivered into a differential pressure precooling device provided with high efficiency tunnel differential pressure atmosphere controlled precooling equipment, gradient cooling is adopted for precooling, the temperature is reduced to 5 DEG C from 25 to 30 DEG C at a uniform speed in 6 to 10h, and then is reduced to 0 DEG C at a temperature reducing speed of 1 DEG C per 24h. According to the Lingwu long jujube precooling method, gradient cooling is adopted, fruit low temperature impact resistance is improved, on one hand dissipation of a large amount of filed heat is realized quickly, one the other hand fruit callusing is accelerated, and in addition fruit defensive system is activated, it is beneficial for improving of fruit cold resistance and reducing later period cold injury.

Description

technical field [0001] The invention belongs to the field of fresh-keeping of fruits and vegetables, and in particular relates to a pre-cooling method for Lingwu long jujube anti-cold spot disease. Background technique [0002] Rainy and high temperatures cause serious chilling damage to the harvested Lingwu jujube. When the jujube is deficient in zinc, it is very easy to cause chilling damage. When the deficiency reaches 44.3% lower than the normal value, after 10 days of refrigeration, the surface of the long jujube will form concave-convex spots, which are easy to rot. In the prior art, the cooling rate is fast and the cooling humidity is as high as 95-100%, which causes large-area chilling injury and pit spot disease of Lingwu long jujube. [0003] Problems of traditional pre-cooling: ①The traditional pre-cooling method adopts an open state, which reduces the temperature of the fruit and increases the loss of water on the fruit surface, which is prone to wilting and shri...

AI Technical Summary

Problems solved by technology

[0002] Rainy and high temperature means that the harvested Lingwu jujube has serious chilling damage. When the jujube is deficient in zinc, it is very easy to cause chilling damage. When the deficiency reaches 44.3% lower than the normal value, after 10 days of refrigeration, the surface of the long jujube will form uneven spots, which are easy to rot

In the prior art, the cooling rate is fast and the cooling humidity is as high as 95-100%, resulting in large-area chilling injury and pit spot disease of Lingwu long jujube

[0003] Problems of traditional pre-cooling: ①The traditional pre-cooling method adopts an open state, which reduces the temperature of the fruit and increases the loss of water on the fruit surface, which is prone to wilting and shrinkage, resulting in a decrease in product freshness; ②Pre-cooling The rate is greatly affected by the ambient temperature and humidity fluctuations of the pre-cooling medium, which can easily cause slow cooling and uneven cooling

[0004] Chilling injury: Low temperature can effectively prolong the storage period of jujube fruit, but at present, the temperature of ordinary cold storage fluctuates greatly, and unsuitable low temperature can easily cause metabolic disorders and cell damage of the fruit, resulting in chilling injury of the fruit, which reduces the edible value

[0005] Disadvantages of the current pre-cooling and chilling damage methods: pre-cooling and anti-chilling damage are carried out step by step. During pre-cooling, the effect of pre-cooling rate is focused on, and the effect of anti-chilling damage is achieved by anti-refrigerant treatment in the later stage. The pre-treatment time of fruits outside the warehouse is too long. Long and susceptible to multiple mechanical injuries

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