Fresh-keeping and rapid reddening method for green ripe tomatoes

Abstract

The invention relates to a fresh-keeping and rapid reddening method for green ripe tomatoes. Ethephon and low-density polyethylene are utilized to prepare a temperature-sensitive ethylene slow-releasepackaging material; ethylene is not released in a low-temperature storage stage; ethylene is slowly released in a high-temperature colour changing stage; meanwhile, melatonin in microcapsules can increase synthesis of endogenous ethylene of the tomatoes; therefore, the reddening speed of the tomatoes is increased; meanwhile, exogenous ethylene can be reasonably released through the slow-release material; the reddening uniformity and consistency of the tomatoes are improved; the tomatoes are not directly sprayed or soaked by ethylene; surface residues are reduced; in a colour changing period,semiconductor light source LED red and blue combined light is used for evenly irradiating the tomatoes; red light can promote synthesis of lycopene; blue light can promote the content of VC, total phenols, soluble solids and other nutrient substances and aroma components in the tomatoes; the red light and the blue light can cooperate with ethylene to promote colour changing of the tomatoes; and the eating quality and the nutritional value of the tomatoes after colour changing also can be improved.

Description

technical field [0001] The invention belongs to the field of food preservation, and relates to tomato preservation technology, in particular to a method for preservation and rapid reddening of ripe green tomatoes. Background technique [0002] As one of the most widely planted and most consumed fruits and vegetables in the world, tomato is loved by people for its delicious taste and high nutritional value. The total annual output of tomatoes in my country exceeds 50 million tons, and the tomato industry occupies a very important position in agricultural income. With the regional planting and long-distance transportation of agricultural products becoming the main production and circulation mode, operators will harvest tomatoes when they are green and ripe for convenient storage and transportation, then transport and store them, and then ripen them for sale. However, for a long time, due to the backward post-harvest preservation and post-ripening technology, most of the post-...

AI Technical Summary

Problems solved by technology

However, for a long time, due to the backward post-harvest preservation and post-ripening technology, most of the post-harvest products are packaged in turnover baskets and transported to storage warehouses for storage. Sales

The existing problems are as follows: (1) The temperature of the storage warehouse fluctuates greatly, and the instability of the storage environment can easily lead to a decline in the storage quality of tomatoes, affecting the later turn red and quality; (2) The current common ripening method is soaking in ethephon or gas Ripening, but there are problems such as slow effect, high chemical residues in ethylene liquid ripening, poor ripening uniformity, and high cost of gas ripening; (3) tomatoes ripened by chemical agents lack aroma substances and have poor taste. low psychological acceptance

The problems in this patent are: the ambient temperature fluctuates greatly during storage, which is not conducive to the maintenance of banana quality. In addition, only ethylene is used for ripening, and the ripening speed can be further accelerated.

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