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Postharvest preservation method of rambutan fruits

A fresh-keeping method and fruit technology, which are applied in the fields of fruit and vegetable fresh-keeping, food preservation, food science, etc., can solve the problem that the stalk of rambutan fruit is easy to fall off, etc., and achieve easy popularization and use, good storage quality, and a simple and easy method Effect

Active Publication Date: 2019-12-20
HAIKOU EXPERIMENTAL STATION CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the fresh-keeping technology disclosed above can reduce the soft thorn damage of rambutan fruit to a certain extent, delay browning and rot, it can not solve the problem that the stalk of rambutan fruit is easy to fall off

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A postharvest preservation method for rambutan fruit, comprising the following steps:

[0024] (1) Soak the rambutan fruit with fruit branches in 0.05% prochloraz solution (solvent is water) for 3 minutes, fully drain the water, and put it into an open plastic basket with holes on five sides; Then use a concentration of 1 x 10 -7 The 1-MCP of mol / L was treated at 25°C for 24 hours (i.e., put it in a closed space, and carried out 1-MCP treatment at 25°C for 24 hours, and the concentration of 1-MCP in the air was 1×10 -7 mol / L, similar below);

[0025] (2) Pack the rambutan fruit after the 1-MCP process into a 0.04mm thick polyethylene fresh-keeping bag, then put the polyethylene fresh-keeping bag into the outer packing box;

[0026] (3) Put the antiseptic antistaling agent (the mass fraction of mustard essential oil in this antiseptic antistaling agent is 0.03%) of solid-carrying mustard essential oil in the fresh-keeping bag, tie the mouth of the antistaling bag, seal...

Embodiment 2

[0028] A postharvest preservation method for rambutan fruit, comprising the following steps:

[0029] (1) Soak the rambutan fruit with fruit branches in a prochloraz solution with a mass fraction of 0.05% for 3 minutes, fully drain the water, and put it into an open plastic basket with holes on five sides; then use a concentration of 4.05 ×10 -7 mol / L 1-MCP was treated at 25°C for 24 hours;

[0030] (2) Pack the rambutan fruit processed with 1-MCP into a 0.06mm thick polypropylene fresh-keeping bag, then put the polypropylene fresh-keeping bag into the outer packing box;

[0031] (3) put the antiseptic antistaling agent (the mass fraction of mustard essential oil in this antistaling agent is 0.02%) of solid-carrying mustard essential oil in the fresh-keeping bag, tie the mouth of the antistaling bag, seal the outer packing box and carry out transportation and sale, above-mentioned The fresh-keeping method can prolong the stalk shedding of rambutan fruit for 2-3 days (compare...

Embodiment 3

[0033] A postharvest preservation method for rambutan fruit, comprising the following steps:

[0034] (1) Soak the rambutan fruit with fruit branches in a prochloraz solution with a mass fraction of 0.05% for 3 minutes, and after fully draining the water, put it into an open plastic basket with holes on five sides; then use a concentration of 8.1 ×10 -7 mol / L 1-MCP was treated at 25°C for 20 hours;

[0035] (2) Pack the rambutan fruit processed with 1-MCP into a 0.06mm thick polyvinyl chloride fresh-keeping bag, then put the polyvinyl chloride fresh-keeping bag into the outer packing box;

[0036] (3) Put the antiseptic antistaling agent (the mass fraction of mustard essential oil in this antistaling agent is 0.01%) in the fresh-keeping bag, seal the outer packing box and carry out transportation and sale, the above-mentioned The fresh-keeping method can prolong the stalk shedding of rambutan fruit for 3-4 days (compared with the control), and reduce the occurrence of rot to...

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PUM

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Abstract

The invention discloses a postharvest preservation method of rambutan fruits. The method comprises the following steps: soaking rambutan fruits with fruit branches with a prochloraz solution, fully draining water, and then treating the rambutan fruits with 1-methylcyclopropene with a concentration of 5x10<-8> to 3.24x10<-6> mol / L at a temperature of about 25 DEG C for 12-24 hours; and putting therambutan fruits treated by the 1-methylcyclopropene into a fresh-keeping bag, putting a mustard essential oil-immobilized preservative into the fresh-keeping bag, and tying the fresh-keeping bag. According to the method, the fruit stems of the harvested rambutan fruits are delayed to fall off, the storage quality is good, and the rotting degree is reduced. The method is simple and easy to implement, convenient to popularize and use and suitable for large-scale production and use.

Description

technical field [0001] The invention belongs to the technical field of fruit storage and fresh-keeping, and in particular relates to a method for post-harvest fresh-keeping of rambutan fruit. Background technique [0002] The rambutan fruit has the problems that the fruit stalk is easy to fall off, the soft spines are easily damaged and browned, and postharvest diseases are prone to occur. Since the fresh-keeping technology of rambutan fruit has not yet been overcome, there are still relatively high risks in its storage, transportation and sales. The rambutan fruit carries more pathogenic bacteria and the soft thorns are easy to damage. Diseases and dehydration all lead to rot and browning. [0003] The Chinese patent application with the publication number CN 103283812 A discloses a fresh-keeping technology for litchi, longan or rambutan. The fresh-keeping method is as follows: the mature fresh rambutan fruit with the stalk or fruit branch retained is conventionally select...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154
Inventor 袁德保李芬芳李奕星陈娇
Owner HAIKOU EXPERIMENTAL STATION CHINESE ACAD OF TROPICAL AGRI SCI