Ripening acceleration method for shortening after-ripening time of kiwi fruits and product thereof

Abstract

The invention relates to the technical field of ripening acceleration of fruits and vegetables, in particular to a ripening acceleration method for shortening the after-ripening time of kiwi fruits and a product thereof. Ripening acceleration liquid is prepared, and the pH of the ripening acceleration liquid is 8-11; the kiwi fruits are placed in the ripening acceleration liquid to be soaked for 5-10 min; the kiwi fruits soaked in the step (2) are naturally air-dried, and the kiwi fruits are allowed to stand for 14-50 days at room temperature; according to the ripening acceleration method, thekiwi fruits are treated at room temperature so that the after-ripening time of the fruits can be obviously shortened, the marketing time of the kiwi fruits is prolonged, and the sales pressure of fruit growers caused by concentrated marketing of a large number of fresh fruits is relieved; the ripening acceleration method is simple, feasible, low in cost and suitable for commercial popularizationand application; the ripening-accelerated kiwi fruits are high in soluble sugar content, soluble solid content, protein content, fructose content, glucose content and sucrose content; and ethylene ofthe fruits is released in advance after ripening acceleration treatment, compared with ethephon externally added in the prior art, the ripening acceleration method has the advantages that the cost islow, and the ripening acceleration effect is better.

Description

technical field [0001] The invention relates to the technical field of ripening fruits and vegetables, in particular to a ripening method and a product thereof for shortening post-ripening time of kiwi fruit. Background technique [0002] 'Hayward' is the most widely planted kiwifruit variety in the world, and its planting area in China has also begun to increase rapidly in recent years. From 2010, its planting area accounted for only 23% of the total planting area, but by 2014, the planting area had reached 33%. Although the economic and social benefits of planting 'Hayward' kiwifruit are significant, the planting area and output in my country and even the world have increased year by year, but it has also brought a series of problems and challenges. One is the lack of post-harvest storage and preservation facilities: my country, as the largest kiwifruit producing country, has a large number of fresh fruits on the market during the kiwifruit sales period, but because the s...

AI Technical Summary

Problems solved by technology

One is the lack of post-harvest storage and preservation facilities: my country, as the largest kiwifruit producing country, has a large number of fresh fruits on the market during the kiwifruit sales period, but because the storage and preservation facilities cannot keep up with the growth rate of the cultivated area, a large part of them cannot The fruit sold in time rots and deteriorates, causing serious economic losses

The second is that the long-term post-ripening process will reduce the quality of kiwi fruit

Kiwi fruit is a typical respiratory climacteric fruit. After picking, it has high hardness, high titratable acid content (Titrable Acidity, TA) and low soluble solid content (Soluble Solids Content, SSC). A period of post-ripening process can reach the edible stage, but the long-term post-ripening process will reduce the nutritional quality of kiwifruit, thereby affecting the acceptance of consumers, which is not conducive to the sales of kiwifruit

The third is the long post-ripening process and short edible period of kiwi fruit, so that the supply cycle of edible kiwi fruit on the market is short. The 'Hayward' kiwi fruit can only be harvested about 160 days after fruit setting, and after a long period of post-ripening After the process, the edible kiwifruit can be supplied in the market, but because the edible period of kiwifruit lasts for a short time, this causes the 'Hayward' kiwifruit to lose some market competition opportunities compared with other fruits, thus shortening the sales cycle

Although these methods have obvious effects on the storage and preservation of kiwifruit and shortening the post-ripening time, some of their implementation requires special equipment, and some have high costs, which are not suitable for my country as the largest kiwifruit producing country. It is very difficult to promote these technologies to the majority of fruit farmers, and it is difficult to play a role in improving the economic benefits of fruit farmers

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