Near-freezing point spontaneous modified atmosphere preservation method for Zaojin crisp pears

A technology of spontaneous air-conditioning and fresh-keeping method, which is applied in the fields of fruit and vegetable fresh-keeping, food preservation, food science, etc., and can solve the problems such as rotting of Zaojinsu pear fruit during storage, so as to prolong the fresh-keeping period and shelf life, and maintain the quality and flavor , the effect of inhibiting the activity

Pending Publication Date: 2020-08-28
辽宁省果树科学研究所 +2
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for spontaneously modifying the freshness of Zaojinsu pears near freezing point. The method of the present invention can fundamentally solve the problem of rotting of Zaojinsu pears during storage and improve the commercial value of Zaojinsu pears.

Method used

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  • Near-freezing point spontaneous modified atmosphere preservation method for Zaojin crisp pears
  • Near-freezing point spontaneous modified atmosphere preservation method for Zaojin crisp pears
  • Near-freezing point spontaneous modified atmosphere preservation method for Zaojin crisp pears

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] The "Zaojinsu pear" sample used in this example was picked in the early Jinsu pear orchard of Liaoning Provincial Institute of Fruit Tree Science. The tree is 9 years old, the soil is yellow loam, and the soil fertility is basically the same. The area of ​​the pear test area is 0.47hm 2 ; The storehouse used in the test is located in the constant temperature freezer of Liaoning Provincial Institute of Pomology Science. Storage capacity is 32m 3 and 35m 3 . The fruits were transported back to the laboratory on the day of harvest, and the fruits with relatively consistent size and maturity were selected, and the fruits with damage by diseases and insect pests were removed as test materials.

[0065] 1. Pre-harvest preparations

[0066] First of all, do the pre-harvest preparations, estimate the output, and prepare the fruit ladders, fruit baskets, packaging materials, and sites required for harvesting. At the same time, manpower is organized, and special personnel suc...

Embodiment 2

[0084] Except that precooling time is 12h in step 4, all the other are identical with embodiment 1. 20 fruits were randomly selected for testing regularly to investigate the soluble solids, weight loss rate and decay rate of the fruit.

Embodiment 3

[0086] Except that the pre-cooling method in step 4 is differential pressure pre-cooling, and the pre-cooling time is 4h, the rest is the same as in Example 2.

[0087] The contrasting result of embodiment 1~3 sees Figure 1 ~ Figure 3 ,in figure 1 The effect of different pre-cooling treatments on the TSS of Zaojinsu pear during storage; figure 2 The effect of different precooling treatments on the weight loss rate of Zaojinsu pear during storage; image 3 The effect of different precooling treatments on the rot rate of Zaojinsu pear during storage.

[0088] Depend on figure 1 It can be seen that during the whole storage period, the TSS content of each pre-cooling treatment showed a trend of increasing first and then decreasing. After storage for 45 days, the TSS content of each pre-cooling treatment reached its peak value, and the TSS content of the pre-cooling treatment for 4 hours increased by 1.52% compared with that of storage, which was significantly different from ...

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Abstract

The present invention provides a near-freezing point spontaneous modified atmosphere preservation method for Zaojin crisp pears and belongs to the technical field of fruit preservation and storage. The method comprises Zaojin crisp pear fruit harvesting, MAP packaging, pre-cooling, preservative treating, boxing and stacking, near-freezing point storing, etc. and is a complete set of a near-freezing point spontaneous modified atmosphere packaging method for the Zaojin crisp pears. Compared with a conventional cold storage method, the Zaojin crisp pear fruits meet technical requirements in storage and preservation temperature control indexes and at the same time, an O<2> and CO<2> ratio in packaging bags is kept within a suitable range, thereby maximizing inhibition of growth of microorganisms causing spoilage of the Zaojin crisp pears and reducing rot and browning. The method is used to store the Zaojin crisp pear fruits, storage time can be as long as 10 months, a fruit loss rate is less than 5%, and a good fruit rate is higher than 95%.

Description

technical field [0001] The invention relates to the technical field of fruit freshness preservation, in particular to a method for spontaneous modified atmosphere preservation of Zaojinsu pears near freezing point. Background technique [0002] "Zaojinsuli" is an excellent variety independently selected and bred by the Liaoning Provincial Institute of Pomology Science. The parents are "Zaosuli" × "Jinshuisu". Zaojinsu pear is a respiratory climacteric fruit, and it matures in the hot early August, which leads to vigorous physiological metabolism after harvesting, and the peel is very easy to yellow, and the supply time of fresh fruit is short. Generally, browning, loss of Water, or even rot and deterioration, the flavor is obviously deteriorated, seriously affecting the commodity quality and sales price of Zaojinsu pear. Contents of the invention [0003] The purpose of the present invention is to provide a method for spontaneously controlling the freshness of Zaojinsu pe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/144
CPCA23B7/144
Inventor 郝义徐凌张广燕韩英群郭丹李江阔
Owner 辽宁省果树科学研究所
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