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Kiwi fruit preservation and fresh-keeping method

A technology for storage and preservation of kiwi fruit, applied in the field of fruit preservation, can solve the problems of fruit dehydration, difficulty in storage, reduction in economic value and the like

Pending Publication Date: 2019-10-22
NANYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Harvesting at inappropriate times and mechanical damage during transportation have a great impact on the quality of the fruit, causing water loss, mildew and rot in the fruit, making it difficult to store and reducing the economic value

Method used

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  • Kiwi fruit preservation and fresh-keeping method
  • Kiwi fruit preservation and fresh-keeping method
  • Kiwi fruit preservation and fresh-keeping method

Examples

Experimental program
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Embodiment Construction

[0020] The technical solutions of the present invention will be further described below in conjunction with the accompanying drawings.

[0021] In this example, the "Huami No. 2" kiwifruit fruit of Xixia, Nanyang, Henan Province was used as the test material to investigate the effects of different concentrations of artificially synthesized cytokinin, namely 6-BA, on the internal quality, sensory quality, and physiological and biochemical properties of kiwifruit during low-temperature storage. The relationship between chlorophyll metabolism and its physiological metabolism in kiwifruit growth and development, maturation and senescence and storage and preservation was verified, and the effect of 6-BA on low-temperature storage of kiwifruit was verified.

[0022] 1. First, carry out fresh-keeping treatment on kiwi fruit, mainly including before and after ripening, as follows.

[0023] Before ripening: the first sampling starts 60 days after the full flowering of kiwifruit, and la...

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Abstract

The invention provides a kiwi fruit preservation and fresh-keeping method. According to the method, a 6-benzyl adenine aqueous solution is used as a preservative. The method comprises the following steps: immersing kiwi fruit in a container containing the 6-benzyl adenine aqueous solution; placing the treated kiwi fruit into a plastic film bag and preserving at 0 DEG C. The kiwi fruit treated with6-BA and preserved at 0 DEG C has the following advantages: hardness and sugar content of the kiwi fruit are both improved; cell membrane permeability is also reduced and metabolic rate is inhibited;and the accumulation of malondialdehyde is reduced, the degradation of chlorophyll is alleviated, and decline in the activity of various enzymes is also inhibited. The 6-BA hinders the decompositionof endogenous antioxidants and maintains the metabolic balance of active oxygen in kiwifruit pulp. The 6-BA hinders the decline in activity of ROS (reactive oxygen species) metabolism related enzymesand reduces membrane lipid peroxidation, i.e. slows down the physiological metabolism of the kiwi fruit, delays the process of senescence after picking, and has a good effect on kiwifruit preservation.

Description

technical field [0001] The invention belongs to the field of fruit preservation, and in particular relates to a method for storing and preserving kiwi fruit. Background technique [0002] Actinidia chinensis, belonging to Actinidiaceae (Actinidiaceae) genus Actinidia Lindl, is a perennial climbing deciduous vine fruit tree. Kiwi fruit is rich in vitamin C, organic acids, carotene and other trace elements. It is of high value in human health care. It can lower blood fat and blood pressure, enhance immunity, have a certain anti-cancer effect, and have a certain effect on intestinal diseases. Relief. After kiwi fruit is harvested, it is easy to soften and rot when placed at room temperature, and the fruit loss rate is high. Folk: "Seven days are soft, ten days are bad, and half a month is half bad". Harvesting at inappropriate times and mechanical damage during transportation have a great impact on the quality of the fruit, causing water loss, mildew and rot in the fruit, ma...

Claims

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Application Information

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IPC IPC(8): A23B7/154
CPCA23B7/154
Inventor 田风霞臧建磊黄红慧李明月万如意
Owner NANYANG NORMAL UNIV
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