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Atmosphere-controlled fresh keeping method of prunus armeniaca

A technology of controlled atmosphere preservation and white apricot, which is applied in the fields of fruit and vegetable preservation, food ingredients as antimicrobial preservation, food preservation, etc. It can solve the problems of prolonging the shelf life of melon fruit, reducing the soft rot rate of small white apricot, and short shelf life. , to achieve obvious fresh-keeping effect, improved flavor and taste, and high commodity rate

Active Publication Date: 2018-06-26
新疆农业科学院农产品贮藏加工研究所
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the defects of the current fresh-keeping methods of small white apricot, the problems of high soft rot rate and short shelf life during storage and transportation, the present invention aims to provide a modified atmosphere fresh-keeping method for small white apricot, which can reduce the storage and fresh-keeping process of small white apricot. Medium soft rot rate, prolonging the shelf life of melon fruit

Method used

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  • Atmosphere-controlled fresh keeping method of prunus armeniaca

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: the modified atmosphere fresh-keeping method of small white apricot

[0032] The invention provides a modified atmosphere preservation method for small white apricot, which specifically adopts the following technical steps:

[0033] (1) Pre-cooling treatment: picking the small white apricot fruit with slightly hard pulp and not fully ripened, and pre-cooling by wind temperature at 3°C ​​until the final fruit temperature is 12±2°C to stop the pre-cooling.

[0034] (2) Modified atmosphere packaging preservation: carry out modified atmosphere packaging under the condition of the final fruit temperature of 12±2°C, put the small white apricot fruit into the packaging bag, and fill it with O 2 and CO 2 Mixed gas, the volume ratio of the fruit volume in the packaging bag to the gas volume is 1:3 to 1:6.

[0035] (3) Cold storage: After the packaging is completed, the temperature is gradually lowered to 8±1°C and stored in a cold storage.

Embodiment 2

[0036] Example 2: Pre-experiment of modified atmosphere fresh-keeping method for small white apricot

[0037] 1. Pre-cooling treatment

[0038] The apricot fruit used in the test is 7-8 maturity, and the post-harvest storage temperature should not be too low to avoid strong glycolytic metabolism, which will cause softening of the pulp, increase of soluble sugar, and loss of aroma and flavor. After the fruit is harvested, the air temperature is 3°C to pre-cool the fruit until the final fruit temperature is 12±2°C to stop the pre-cooling. At this temperature, the modified atmosphere packaging is completed according to the processing settings of each test. After the packaging is completed, the temperature is gradually reduced to 8±1°C to 6# cold storage storage.

[0039] 2. Processing settings

[0040] Set 4 packaging treatments of different air permeability film materials, design O 2 The upper and lower limits of the ratio are 5% to 10%, CO 2 The upper and lower limits of th...

Embodiment 3

[0070] Example 3: Orthogonal optimization method of modified atmosphere preservation of small white apricot

[0071] A single factor experiment was designed to explore the volume ratio of fruit to gas, O 2 Concentration, CO 2 The effect of concentration on the good fruit rate of small white apricot after storage and preservation for 15 days. On the basis of the single factor experiment, a three-factor three-level orthogonal experiment was carried out. The factors and levels of the orthogonal experiment are shown in Table 6.

[0072] Table 6: Orthogonal test factor and level table

[0073]

[0074] See Table 7 for the test results and analysis of the modified atmosphere preservation method for orthogonal optimization of apricot apricot.

[0075] Table 7: Orthogonal test results and analysis

[0076]

[0077]

[0078] By comparing the extreme difference of each index, the order of each influencing factor is C>B>A, that is, CO 2 Concentration is the main factor affe...

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Abstract

The invention discloses an atmosphere-controlled fresh keeping method of prunus armeniaca. The atmosphere-controlled fresh keeping method comprises the following steps of performing precooling treatment, performing atmosphere-controlled packaging, and performing storing and fresh keeping in a freezer so as to realize the purpose of fresh keeping, wherein an atmosphere-controlled packing bag is made from any one of PP materials and PET materials, the volume ratio of fruits in the packing bag to gas is (1 to 3) to (1 to 6), and the atmosphere-controlled packing mixed gas comprises O2 of which the gas concentration is 8%-10%, and CO2 of which the gas concentration is 2%-4%. According to the fresh keeping method provided by the invention, the yield of qualified products after storage for 25-30d can also achieve 80%, and then fruits have obvious deterioration; the yield of qualified products after storage of prunus armeniaca in CK for 15d is lower than 80%, and fruits have obvious deterioration; and therefore, it can be seen that through atmosphere-controlled packing, the storage period of the prunus armeniaca can be prolonged by 10-15d (about 1 time of the period), after being picked for 15d, the prunus armeniaca in CK is soft and mashed, part of fruits have mould stains, and after being picked for 30d, the prunus armeniaca subjected to atmosphere-controlled packing has symptoms ofmicroorganism diseases.

Description

technical field [0001] The present invention mainly relates to the technical field of food preservation, in particular, the present invention relates to the technical field of apricot preservation. Background technique [0002] Xiaobai apricot belongs to the Central Asian group of common apricot (Prunus armeniaca L.), and is one of the most regionally characteristic Xinjiang melons and fruits. It is native to Xinjiang and only distributed and planted in Xinjiang. Compared with other common apricot varieties on the market, such as Liao apricot and Siberia apricot, the oily apricot type of small white apricot fruit has more than double the sugar content, nearly twice the malic acid content, and the skin is glabrous or short-haired. Thin and smooth, the flesh is delicate, sweet and sour, and it has been verified by experiments that it belongs to drupe fruit and climacteric fruit. Due to the physiological characteristics of small white apricot itself, it is extremely difficult ...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/148
CPCA23B7/0425A23B7/0433A23B7/148A23V2002/00A23V2200/10A23V2250/126A23V2250/11
Inventor 潘俨张婷孟新涛徐斌朱丽娜
Owner 新疆农业科学院农产品贮藏加工研究所
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