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Persimmon fruit crispiness-keeping and mildew-preventing environment-friendly precise preservation method and application thereof

A fresh-keeping method and anti-mildew technology, which are applied in the fresh-keeping, application, food preservation of fruits and vegetables, etc., can solve the problems such as the large difference in fructose content of stored persimmons and the unclear precise fresh-keeping method, so as to control rot or mildew, reduce persimmons The occurrence of fruit rot or mildew, the effect of improving the quality

Active Publication Date: 2018-05-04
天津市农业科学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there are large differences in the sugar content of stored persimmons, and it is impossible to achieve precise temperature-controlled storage of persimmons with different sugar levels, and the precise fresh-keeping method for physiological regulation and coordinated regulation of rot or mildew is still unclear

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1: the preservation of low-sugar persimmon fruit

[0034]The first choice is to pick persimmons with inherent fruit shape, hardness, color and flavor that meet the storage requirements. The fruit surface is required to be clean, free from damage, no pests and diseases, and no foreign impurities. Each fruit is packed in a foam net, and the outer packaging is standard Fruits can be packed in cartons, or in clean, porous plastic boxes, 8-10 kg per box. Near-infrared non-destructive online grading was carried out, and low-sugar persimmon fruits (10%2 , the ethylene formation rate is 0.82 μL·kg -1 h -1 .

[0035] Effect comparison: Stored according to the above conditions, refrigerated for 80 days without high-concentration 1-MCP and natamycin antiseptic treatment. After refrigerated for 80 days and stored for 5 days, the mildew rate of persimmon fruit was 15.25%, and the hardness was 17.13 kg / cm 2 , the ethylene production rate was 1.15 μL·kg -1 h -1 .

Embodiment 2

[0036] Embodiment 2: the fresh-keeping of middle and high sugar content persimmon fruit

[0037] The first choice is to pick persimmons with inherent fruit shape, hardness, color and flavor that meet the storage requirements. The fruit surface is required to be clean, free from damage, no pests and diseases, and no foreign impurities. Each fruit is packed in a foam net, and the outer packaging is standard Fruits can be packed in cartons, or in clean, porous plastic boxes, 8-10 kg per box. Near-infrared non-destructive online grading was carried out, and medium and high sugar content persimmons (12%2 , the ethylene formation rate is 0.78 μL·kg -1 h -1 .

[0038] Effect comparison: Stored under the above conditions, no high-concentration 1-MCP and natamycin antiseptic treatment was carried out after refrigerated for 90 days. After being refrigerated for 90 days and stored for 3 days, the mildew rate of persimmon fruit was 15.73%, and the hardness was 16.36 kg / cm 2 , the ethy...

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PUM

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Abstract

The invention discloses a persimmon fruit crispiness-keeping and mildew-preventing environment-friendly precise preservation method and application thereof. The persimmon fruit crispiness-keeping andmildew-preventing environment-friendly precise preservation method comprises the following steps: performing non-destructive grading on harvested persimmon fruits according to the sugar degrees, pre-cooling for 8-12h at 0 DEG C plus or minus 0.5 DEG C, performing controlled atmosphere treatment by using 1-methylcyclopropene with the concentration of 0.5-1.0 [mu]L / L, performing low-temperature acclimation for 8-12h at -1.3 DEG C to -1.0 DEG C, then storing for 75-90 days under a precise temperature control condition of -0.8 DEG C to -0.5 DEG C or -0.5 DEG C to -0.2 DEG C, adjusting the temperature of a warehouse to 0-0.5 DEG C, recovering for 48-72h, recovering for 24-36h once more at 10 DEG C plus or minus 0.5 DEG C, performing fumigation treatment by using high-concentration 1-MCP with the concentration of 2.5-7.5 [mu]L / L once more, cleaning for 1-3min by using a natamycin preservative solution, performing blow drying on the surface, and performing personalized packaging for marketing. Through combination of the technology and technological parameters, the crispiness of the persimmon fruits can be significantly maintained and the quality can be improved.

Description

technical field [0001] The invention relates to a fresh-keeping technology for post-harvest persimmons, in particular to a crisp, anti-corrosion and green fresh-keeping method for post-harvest persimmons with precise sugar content classification, precise 1-MCP treatment, precise temperature storage technology, and precise natamycin treatment. Background technique [0002] Persimmon fruit is rich in nutrition, unique in flavor, and has high edible value and medical care value. It is one of the five famous fruits (grape, citrus, banana, apple, and persimmon) in China. Every 100 g of persimmon fruit contains 12-14 g of sugar, 0.44-0.79 g of protein, 0.57 g of fat, and 0.46-0.60 g of soluble pectin, and contains a variety of mineral elements and amino acids, which are rich in nutrients; Medicinal value, with clearing away heat and moistening lungs, promoting body fluids and quenching thirst, eliminating phlegm and relieving cough, mainly treating dysphoria and thirst, dryness of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/152A23B7/04
CPCA23B7/0425A23B7/152A23B7/154A23V2002/00A23V2200/10
Inventor 张鹏李江阔徐祥彬薛友林史学群
Owner 天津市农业科学院
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