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A kind of postharvest soaking liquid and its postharvest soaking method for alleviating chilling injury of peach fruit

A technology of soaking liquid and fruit, which is applied in the field of post-harvest soaking liquid and post-harvest soaking to reduce the chilling damage of peach fruits, to achieve high cold resistance, reduce chilling damage, and reduce the effect of chilling damage symptoms

Active Publication Date: 2022-02-22
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no relevant research report on the market that combines trehalose, sodium alginate and carboxymethyl chitosan to reduce the chilling damage of peach fruit.

Method used

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  • A kind of postharvest soaking liquid and its postharvest soaking method for alleviating chilling injury of peach fruit

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Embodiment Construction

[0009] The present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments.

[0010] 1. Experimental method

[0011] Determination of Chilling Injury Index of Peach Fruit

[0012] Browning inside the pulp is a visual feature of peach fruit chilling injury. According to the internal browning of peach fruit after cutting, the chilling injury index is divided into 5 grades. Grade 0: No browning occurs; Grade 1: Slight browning (range 75%). Calculation formula of chilling injury index: chilling injury index = ∑ (number of chilling injury fruits × level of chilling injury) / (total number of fruits × highest level of chilling injury).

[0013] 2. Specific examples

[0014] A post-harvest soaking solution for alleviating chilling injury of peach fruit, comprising the following raw materials and parts by weight: 1-2% trehalose, 0.5-1% sodium alginate and 1-2% carboxymethyl chitosan , the balance is solvent water, and its ...

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PUM

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Abstract

The invention discloses a post-harvest soaking liquid and a post-harvest soaking method for alleviating chilling injury of peach fruit, which is characterized by the following raw materials and their mass percentages consisting of 1-2% trehalose, 0.5-1% sodium alginate and 1 -2% carboxymethyl chitosan, the rest is solvent water; its post-harvest soaking method comprises the following steps: the peach fruit is immersed in the soaking liquid to pump air until the pressure drops to 0.04-0.06 MPa, keep 2-4min, Then put the peach fruit under normal pressure to continue soaking for 8‑10 min, take it out and dry it naturally. The advantage is that it can effectively reduce the chilling damage of peach fruit.

Description

technical field [0001] The invention relates to post-harvest treatment technology of peach fruit, in particular to a post-harvest soaking liquid for reducing chilling injury of peach fruit and a post-harvest soaking method. Background technique [0002] Peach fruit is sweet and juicy, rich in nutrients, and is very popular among consumers. However, peaches are respiratory climacteric fruits and are mostly harvested in high temperature seasons. The fruit should not be stored. Low temperature storage can effectively prolong the shelf life and ensure the quality of peach fruit. However, chilling injury easily occurs when peach fruit is stored at 2-8°C. Symptoms of chilling injury are mainly manifested as internal browning, flocculation, loss of inherent flavor, etc., thereby shortening the fruit storage period, reducing the commercial value of peach fruit, and causing economic losses. [0003] Trehalose can effectively protect the structure of cell membranes and proteins, en...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/05A23B7/154
CPCA23B7/05A23B7/154A23V2002/00
Inventor 邵兴锋韦莹莹王星星许凤王鸿飞
Owner NINGBO UNIV
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