Storing and preserving method for waxberries

Abstract

The invention provides a storing and preserving method for waxberries, and belongs to the technical field of agricultural product storage. The storing and preserving method includes storing the waxberries in a low temperature environment through a space electric field, further includes the following steps: 1) screening the waxberries, uniform in size and shape and free of pests and diseases, afterpicking; 2) soaking the waxberries in a regulator containing phytosterol and geranylgeraniol; 3) storing and preserving the waxberries in a refrigerator preset with the space electric field and a temperature. The storing and preserving method for the waxberries has the advantages that the consumption of nutrients in fruits can be reduced, damage of endogenous enzymes in the fruits to textures ofthe waxberries can be relieved, redox reactions of the fruits themselves can be inhibited, the freezing point of the waxberries is reduced to alleviate chilling injury symptoms of the waxberries, theaccumulation of secondary metabolite anthocyanin, carotene and flavonoid compounds is promoted, and accordingly, the waxberries have long storage period and high nutritional value.

Description

technical field [0001] The invention belongs to the technical field of agricultural product storage, and in particular relates to a storage and preservation method for red bayberry. Background technique [0002] Red bayberry is a subtropical evergreen plant native to southeastern my country, belonging to Magnolia, Myricaceae, Myricaceae, and Myrica genus. Waxberry is rich in various vitamins, the most important of which is V C In addition, it is also rich in protein, amino acid, sugar, acid, cellulose and Ca, Fe, P and other nutrients. Therefore, red bayberry has extremely high nutritional value. Along with the continuous ripening of red bayberry fruit, the content of anthocyanin in red bayberry also will continue to increase, and this is the main reason that red bayberry fruit changes color during ripening. Every year from June to July, bayberry is the ripening season, just in time for the hot and humid plum rain season in the south, and bayberry fruit is soft, juicy and...

AI Technical Summary

Problems solved by technology

During storage, because respiration is the main metabolic pathway of bayberry fruit after harvest, the sugar and organic acid in bayberry fruit are continuously consumed as substrates, and the nutritional value continues to decline.

At present, for red bayberry fruit, the widely used fresh-keeping method is low-temperature storage. Although this method can effectively prolong its storage period, there are still problems such as water coming out of the fruit, changes in its sensory and quality, and high transportation costs that lead to economical problems. Disadvantages such as low efficiency

There are also many scholars who use other fresh-keeping methods to treat red bayberry to prolong its storage time. The combined treatment of red bayberry fruit with propionic acid and hot water can effectively inhibit the decay of red bayberry fruit during storage. However, due to the toxic side effects of propionic acid, its use needs to be strictly controlled. amount; using natural biological preservative nisin (Nisin) to process red bayberry fruit, can effectively inhibit the rot of red bayberry fruit during storage, and significantly reduce the fruit water loss rate; add agarwood terpene aldehyde, perillaldehyde, cinnamaldehyde Carvacrol and carvacrol as natural preservatives can also get a good fresh-keeping effect on bayberry fruit during storage, but natural preservatives also have certain limitations. The fresh-keeping effects of different types of natural preservatives vary greatly, and the use conditions are relatively Therefore, the emergence of new low-cost green preservation technology is an inevitable trend in the development of bayberry storage

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