Crisp and red plum fruit preservative, preparation method thereof and preservation method for crisp and red plum fruits

Abstract

The invention provides a crisp and red plum fruit preservative. The preservative is composed of chitosan, calcium chloride, acetic acid, a raw ginger extract, a clove extract, a star anise extract andwater. The preservative is prepared by the following steps of dissolving the chitosan in an acetic acid solution, then adding calcium chloride, the raw ginger extract, the clove extract and the staranise extract, performing full mixing, supplementing the water to adjust the concentration of the components and performing full mixing. The invention further provides a preservation method for the crisp and red plum fruits, comprising the steps of performing fumigation on the crisp and red plum fruits with 1-methylcyclopropene at room temperature, soaking the fumigated crisp and red plum fruits with the preservative for 1-5 min, performing air-drying to remove water on the surfaces of the crisp and red plum fruits, and performing storage at room temperature.

Description

technical field [0001] The invention belongs to the technical field of fruit preservation, and relates to a crisp red plum fruit fresh-keeping agent and a preparation method thereof, and a crisp red plum fruit fresh-keeping method. Background technique [0002] Crispy red plum is a deciduous tree of the genus Prunus L. in the family Roaceae. It is a variant variety of Jiangan plum. The official name of "Crispy Red Plum" was approved by the Sichuan Provincial Department of Agriculture in 2002, and it has not been recorded in the national fruit list. As a regional characteristic fruit, crispy red plum has the advantages of unique flavor, late ripening and rich in unique inulin dietary fiber, and is very popular among consumers. [0003] Crispy red plum fruit is round or oval, the fruit is small, and the average single fruit weighs 15-25g. The peel is purplish red, and the flesh is yellow or occasionally reddish. There is off-white fruit powder outside the peel, the fruit is...

AI Technical Summary

Problems solved by technology

Although this preservative has a good fresh-keeping effect, after treatment with this preservative, plum fruits are required to be refrigerated at 0-1°C first, and then enter a low-temperature shelf life at 8-10°C, and the harvest season of plum fruits is in summer. There is a large difference between the temperature of cold storage and shelf life and room temperature. Controlling the temperature in the range of 0-1°C and 8-10°C will increase energy consumption and lead to higher preservation costs for plum fruits.

At the same time, due to the different physiological characteristics of plum fruits of different varieties, this preservative is not necessarily suitable for the preservation of crisp red plum fruits.