Method for inhibiting kiwi fruits from generating vinosity
A kiwifruit and fruit technology, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems that have not yet been applied, and achieve the effects of increasing the value of goods, reducing the water loss rate and improving the quality.
Active Publication Date: 2018-11-06
ZHEJIANG GONGSHANG UNIVERSITY
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Problems solved by technology
However, the post-harvest 'wine' odor of kiwi fruit has not been applied in production practice by reducing pressure treatment.
Method used
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Embodiment
[0025] 1) Test variety: Delicious Kiwi Bruno ( Actinidia deliciosa .cv. Bruno ), the planting place is the Agricultural Cooperative of Taishun County, Wenzhou City, Zhejiang Province. Time: 2017.
[0026] 2) Fruit harvesting and selection: the fruit was harvested in late October 2017, and was transported back to the laboratory on the same day. Fruits with uniform size, no obvious pests and diseases and mechanical damage were selected as fruits for storage, and 40 pieces / box were packed into clean In a plastic basket, the box is covered with a 0.8mm thick polyethylene bag, and stored at room temperature (21±1°C).
[0027] 3) Decompression treatment and storage of fruits: The selected fruits were randomly divided into three groups: CK, T1, and T2. CK was the control group without any treatment; T1 was the decompression packaging of the fruits on the sixth day of storage ( 20±5kpa) for 30min; T2 is the fruit of the experimental group that packed the fruits under reduced pressu...
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Abstract
The invention discloses a method for inhibiting kiwi fruits from generating vinosity. The method comprises the following steps: (1) picking fruits which are uniform in size and have no obvious pest and disease damage and mechanical injury as storage fruits; (2) placing picked kiwi fruits into a clean plastic basket, bagging the plastic basket in a polyethylene bag, and storing under room temperature; (3) carrying out at least once decompression treatment on the stored kiwi fruits before beginning to enter respiration climacteric, and storing under the room temperature after carrying out decompression treatment. The method disclosed by the invention is capable of effectively controlling generation and accumulation of acetaldehyde and ethanol after picking of the kiwi fruits, alcohol odor isprevented from being generated during a fruit after-ripening period, the hardness of the fruits during a storage period can be maintained, the water loss rate of the fruits can be reduced, and the quality of the fruits is improved; the method has the advantages of high efficiency, low cost, no toxicity, no side effect and the like, the problem that alcohol odor is generated under normal-temperature storage after the picking of kiwi fruits Bruno is solved, and the commodity value of the fruits is increased.
Description
technical field [0001] The invention belongs to the technical field of fruit and vegetable storage and preservation, and in particular relates to a method for inhibiting the production of kiwi fruit wine taste. Background technique [0002] Kiwifruit belongs to the family Actinidiaceae ( Actinidiaceae ) Actinidia ( Actinidia ) perennial liana, dioecious, is an important fruit resource. However, during storage, kiwi fruit often undergoes anaerobic respiration due to adverse factors such as insufficient storage space, low oxygen concentration, high carbon dioxide concentration, and low temperature, resulting in the accumulation of ethanol in the fruit tissue and producing a strong alcoholic smell. The flavor of the fruit deteriorates, and the fruit quality and commodity value decrease. [0003] Delicious kiwi "Bruno" ( Actinidia deliciosa .cv. Bruno ) is an excellent cultivar introduced from New Zealand by the Institute of Horticulture, Zhejiang Academy of Agricultural S...
Claims
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Login to View More IPC IPC(8): A23B7/00
CPCA23B7/00
Inventor 郑小林刘艳姚兰英蒋镇烨黄琦
Owner ZHEJIANG GONGSHANG UNIVERSITY