A fresh-keeping method for prolonging the shelf life of bananas

Abstract

The invention discloses a fresh-keeping method for prolonging the shelf life of bananas. Specifically, the banana color card is used as a standard, and bananas with an initial state of 4 and no mechanical damage and black spots are selected, placed under a UV-C lamp tube, and subjected to UV -C irradiation, spraying citric acid solution on the surface of bananas during the irradiation process, completely immersing the bananas after UV-C treatment and preserving them in rice husks, the preferred rice husks are dried after spraying the banana leaf extract aqueous solution Gained; the present invention solves the problems of toxic residue, drug resistance and environmental protection caused by chemical fungicides as fresh-keeping agents for post-harvest bananas in the prior art, and has slow browning and rot speed, good quality, and greatly prolongs the shelf life of bananas , Improve the economic value of bananas.

Description

technical field [0001] The invention relates to the technical field of fruit preservation, in particular to a preservation method for extending the shelf life of bananas. Background technique [0002] After harvesting, bananas need to be ripened before they can be eaten. Before ripening, the banana peel is green, and the flesh is astringent and hard, making it inedible. However, it has strong disease resistance and is not easy to rot. After ripening, the banana peel turns yellow and the pulp becomes soft, so it has edible value, but ripe bananas are extremely perishable, and the general shelf life is only 2-3 days. If they cannot be sold or eaten within 2-3 days, the bananas will be very Quickly lose commodity value and edible value, all cause economic loss to seller and consumer. [0003] The substance that causes bananas to ripen is an endogenous hormone called ethylene. After the bananas are harvested, they will automatically ripen through the ethylene produced by themse...

AI Technical Summary

Problems solved by technology

After ripening, the banana peel turns yellow and the pulp becomes soft, so it has edible value, but ripe bananas are extremely perishable, and the general shelf life is only 2-3 days. If they cannot be sold or eaten within 2-3 days, the bananas will be very Fast loss of commodity value and edible value, causing economic losses to sellers and consumers

[0003] The substance that causes bananas to ripen is an endogenous hormone called ethylene. After the bananas are harvested, they will automatically ripen through the ethylene produced by themselves. Therefore, taking certain measures to reduce the ethylene content in the storage environment can delay the ripening of bananas and extend the freshness period. However, this does not reduce the rot of bananas after ripening. The rot of bananas after ripening is mainly caused by fungal pathogens. The current method of fruit preservation mainly uses chemical fungicides to control diseases and reduce rot. However, chemical fungicides may be used as preservatives for postharvest bananas Toxic residues, drug resistance and environmental protection problems, so the search for efficient, fast and pollution-free banana preservatives has received widespread attention

[0004] Zhang Shanshan et al. used chlorine dioxide to treat banana fruits, and the results showed that chlorine dioxide could inhibit the production of endogenous ethylene in bananas, delay the peak of respiratory jump, and significantly reduce the respiratory intensity, but chlorine dioxide treatment increased the activity of polyphenol oxidase. Activity; 1-methylcyclopropene (1-MCP) is a non-toxic ethylene antagonist that can irreversibly bind to ethylene receptor proteins in fruit and vegetable tissues to inhibit ethylene, but 1-MCP must The respiration and the release of ethylene can be inhibited by application before the fruit has undergone respiratory jump and autocatalyzed ethylene; South China Agricultural University has disclosed a banana preservation patent, which can achieve controlled ripening by soaking bananas in hot water at 48-60°C Bananas are rotten, which can prolong the shelf life of fresh-keeping effects, but hot water treatment is only suitable for green bananas that have been stored at room temperature for no more than 48 hours

[0005] Although relevant scholars at home and abroad have done a lot of research on the post-harvest physiology and fresh-keeping technology of bananas, so far, no satisfactory results have been obtained.

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