Method for performing fresh-keeping treatment on fruits

Abstract

The invention provides a method for performing fresh-keeping treatment on fruits. The method comprises the following steps of keeping picked fruits dry, performing precooling, and treating the fruitswith electron beams, wherein the energy of the electron beams is smaller than or equal to 300keV, the total irradiation dose of the electron beams is 4-48kGy, the total irradiation frequency of the electron beams is 2-4 times, the irradiation dose of the electron beams at a time is 2-12kGy, and double-sided irradiation or four-sided irradiation is performed; and performing irradiation on each surface with the electron beams once, and after irradiation, performing low-temperature storage. Compared with the prior art, the method disclosed by the invention has the advantages that the skin of tropical fruits is treated with low-energy electron beams in a large dose, so that surface microorganisms are killed, the activity of the inner parts of the fruits can be maintained while the microorganisms are killed, and the situation that the after-ripening effect of the fruits is lost and the fruits are maintained in an immature state due to the fact that the fruits are treated with high-energy electron beams at present is effectively avoided; and besides, the low-temperature storage is combined, so that the respiratory rate of the fruits is reduced, the fresh-keeping period and the shelf lifeof the fruits are prolonged, and the situation that the fruits cannot be ripe due to the fact that enzymes in the fruits are inactivated when the fruits are irradiated with the high-energy electron beams in a large dose can be effectively avoided.

Description

technical field [0001] The invention relates to the technical field of radiation sterilization and fresh-keeping of agricultural products, in particular to a method for fresh-keeping treatment of fruits. Background technique [0002] Irradiation technology has incomparable superiority in other methods in the storage and preservation of fruits and vegetables. It uses the physical, chemical and biological effects of ionizing radiation on substances in the storage of fruits and vegetables. It is a kind of "cold treatment". It will cause the temperature of the processed fruits and vegetables to rise sharply, and can maintain the aroma and appearance quality of the fruits and vegetables; there will be no induced radioactivity within the safe dose range, which can avoid environmental pollution; and the irradiated products after treatment can be transported immediately, There is no harm in stocking up, or eating right away. Therefore, this technology is not only convenient and qui...

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Problems solved by technology

[0005] For fruit preservation, Chinese patent 2014100888446 provides a method for fruit preservation and quarantine treatment. This method uses 10MeV electron beams to treat fruits, with a total irradiation dose of 0.3-2.0kGy, and stores them under reduced pressure to achieve prolonged fruit preservation. For the purpose of period and shelf life, since the 10MeV irradiation device is a high-power electron beam device, its price is not only expensive, but also requires more energy consumption when starting, the starting speed is slow, the energy consumption is large, and high-energy irradiation Inactivates enzymes inside the fruit so that it cannot ripen

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