A method for inhibiting the production of kiwi fruit wine taste
A kiwifruit and fruit technology, which is applied in the fields of fruit and vegetable preservation, food science, food preservation, 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: 2022-04-15
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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The invention discloses a method for suppressing the production of kiwi fruit wine taste, which comprises the following steps: 1) selecting fruits with uniform size and no obvious diseases, insect pests and mechanical injuries as fruits for storage; 2) packing the selected kiwi fruit into a clean container In a plastic basket, the basket is covered with a polyethylene bag, and stored at room temperature; 3) The kiwi fruit stored in step 2) is subjected to at least one decompression treatment before it begins to enter the climacteric, and is stored at room temperature after the decompression treatment. The method of the invention can effectively control the generation and accumulation of acetaldehyde and ethanol in the postharvest kiwifruit fruit, avoid "alcohol odor" during the post-ripening period of the fruit, maintain the hardness of the fruit during storage, reduce the water loss rate of the fruit, improve the quality of the fruit, and have the advantages of It has the advantages of high efficiency, low cost, non-toxicity and no side effects, etc., effectively solves the problem of "wine smell" after the kiwifruit fruit 'Bruno' is stored at room temperature, and improves the commercial value of the fruit.
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 suppressing the production of kiwifruit 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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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