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Temperature-changing ripening method for postharvest kiwifruit

A technology for kiwi fruit and fruit, which is applied to botany equipment and methods, fruit hanging devices, and fresh-keeping of fruits and vegetables. Ripe fruit with good quality and stable ripening effect

Active Publication Date: 2020-09-04
周至县姚力果业专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the international kiwifruit giant Zespri has mastered the variable temperature ripening technology, due to the confidentiality of the technology, my country has not yet mastered the relevant technical links, and has not been able to find relevant literature on variable temperature ripening kiwifruit, which has seriously affected the interests of consumers. , is a prominent problem that needs to be solved urgently in the supply-side structural reform of my country's kiwifruit industry

Method used

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  • Temperature-changing ripening method for postharvest kiwifruit
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  • Temperature-changing ripening method for postharvest kiwifruit

Examples

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Effect test

Embodiment 1

[0025] Embodiment one: the variable temperature method for accelerating the ripening of the kiwifruit fruit after harvesting of the present embodiment comprises the following steps:

[0026] Step 1, heating up from 0°C to 2°C to 14°C: hard kiwi fruit (with a hardness of 10kg / cm -2 ) Take it out from the cold storage with a temperature of 0°C-2°C and a relative humidity of 90%-95%, and put it in a plastic basket lined with a 0.03mm PE fresh-keeping bag (the PE fresh-keeping bag has 16 air-permeable round holes with a diameter of 2cm) , and then placed in a room at 14°C for 24 hours, naturally and slowly heating up until the core temperature is consistent with room temperature, and set aside;

[0027] Among them, when kiwifruit hard fruits are loaded into plastic baskets, the fruit in the basket should not exceed 3 / 4 of the height of the fruit basket, and at the same time, the fresh-keeping bag needs to be sealed to keep moisture;

[0028] Step 2, heating up at 14°C-23°C: trans...

Embodiment 2

[0043] Embodiment two, the temperature-varying method for accelerating the ripening of the postharvest kiwifruit fruit of the present embodiment may further comprise the steps:

[0044] Step 1, heating up from 0°C to 2°C to 15°C: hard kiwi fruit (with a hardness of 11kg / cm -2 ) Take it out from the cold storage with a temperature of 0°C-2°C and a relative humidity of 90%-95%, and put it in a plastic basket lined with a 0.05mm PE fresh-keeping bag (the PE fresh-keeping bag has 16 air-permeable round holes with a diameter of 2cm) , and then placed in a room at 15°C for 24 hours, naturally and slowly heating up until the core temperature is consistent with room temperature, and set aside;

[0045] Among them, when the hard kiwi fruit is put into the plastic basket, the basket cannot be overfilled, and the fresh-keeping bag needs to be sealed and moisturized;

[0046] Step 2, heating up at 15°C-25°C: transfer the fruit in step 1 to a ventilated warehouse with a relative humidity ...

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Abstract

The invention relates to a temperature-changing ripening method for postharvest kiwifruit. The method comprises the following steps: taking kiwifruit hard fruits out of a refrigerator with a temperature of 0 DEG C to 2 DEG C and a relative humidity of 90%-95%, placing the kiwifruit hard fruits in a breathable fresh-keeping container, placing the kiwifruit hard fruits in a room at 10 DEG C to 15 DEG C, and naturally and slowly heating until temperature of fruit core is consistent with the room temperature for later use; transferring the fruits into a ventilated storehouse with a relative humidity of 90-95% and a storehouse temperature of 20 DEG C to 25 DEG C, rapidly heating the fruits to the storehouse temperature, and placing for ripening; rapidly reducing the temperature of the ventilated warehouse from 20 DEG C to 25 DEG C to 10 DEG C to 15 DEG C, and keeping the temperature until hardness of the fruits reaches an instant state; taking out the ripened kiwifruits from the fresh-keeping container, releasing gas such as ethylene, carbon dioxide and the like accumulated in the container, and timely discharging the kiwifruits out of the warehouse for sale or placing the kiwifruits ina warehouse with a warehouse temperature of 0 DEG C to 1 DEG C for short-term low-temperature storage. The method has a relatively stable ripening effect, can carry out mass ripening, is simple and effective to operate, and has good ripening fruit quality.

Description

technical field [0001] The invention relates to a technology for accelerating the ripening of kiwifruit, in particular to a method for accelerating the ripening of postharvest kiwifruit fruit with varying temperatures. Background technique [0002] Kiwi is a perennial deciduous woody vine, also known as kiwi. Kiwi fruit has a sweet and sour taste, low calorie content, rich in vitamin C, dietary fiber and various mineral nutrients. It is welcomed by consumers and has become one of the important fruit types. There are various varieties of kiwifruit. At present, the main varieties of kiwifruit sold in the domestic kiwifruit market are: Hayward, Cuixiang, Xuxiang, Hongyang and so on. Because of its strong stress resistance, simple management, significant economic benefits, and high sugar content, it has been promoted and planted worldwide and is welcomed by consumers. Among them, Hayward is a variety bred by New Zealand, which has excellent storage and shelf life, and is widel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/152A23N15/06A01F25/14A01F25/22
CPCA23B7/152A23N15/06A01F25/14A01F25/22A23V2002/00A23V2250/11A23V2250/116
Inventor 姚宗祥廖梓懿周会玲曾云流马琪陈娜苟胜利刘懿姚力韩亚维宋云云
Owner 周至县姚力果业专业合作社
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