Method for prolonging fresh-keeping period of fresh Chinese wolfberry

A technology of preservation period and wolfberry, which is applied in food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of prolonging fresh wolfberry fruit, reducing fruit storage rot rate, and few applied researches, so as to inhibit softening and rot and prolong the preservation period , leaves bright green effect

Active Publication Date: 2021-06-01
天津市农业科学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Wang Ruiqing et al. selected 1-MCP with a volume fraction of 1 mL / L to treat fresh wolfberry fruit at 2°C for 20 h. The storage experiment results showed that 1-MCP treatment could significantly reduce the fruit decay rate in the late storage period, thus prolonging the storage of fresh wolfberry fruit. period, but had no significant effect on the soluble solids content, titratable acid content and appearance of Lycium barbarum
As far as the current research progress is concerned, there are few studies on the application of 1-MCP in the storage and preservation of fresh wolfberry fruit, and the application method, dosage and other parameters still need to be extensively studied

Method used

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  • Method for prolonging fresh-keeping period of fresh Chinese wolfberry
  • Method for prolonging fresh-keeping period of fresh Chinese wolfberry
  • Method for prolonging fresh-keeping period of fresh Chinese wolfberry

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025]Before harvesting, the surface of wolfberry was evenly sprayed with different nutritional preservatives. When the surface of wolfberry was dry the next day, 2.0 kg of well-picked wolfberry was put into a portable controlled atmosphere box. Then put the lid on and load it, transport it to the destination within 12 hours, put it in the cold storage (-0.5~0.5 ℃) in time, open the lid of the air conditioning box for pre-cooling for 20 hours, and then put the lid on for storage. Divided into the following processing:

[0026] (1) Not treated with nutritional preservatives before harvesting, denoted as CK;

[0027] (2) The nutritional preservative formula is 0.5 g / L 1-methylcyclopropene, 5 g / L marine fish protein peptide and 1.5 g / L ε-polylysine, which is recorded as nutritional preservative 1;

[0028] (3) The nutritional preservative formula is 0.8 g / L 1-methylcyclopropene, 5 g / L marine fish protein peptide and 1.5 g / L ε-polylysine, which is recorded as nutritional preserva...

Embodiment 2

[0035] The surface of wolfberry was evenly sprayed with nutritional preservatives (0.8 g / L 1-methylcyclopropene, 5 g / L marine fish protein peptide and 1.5 g / L ε-polylysine) before harvesting, and the surface of wolfberry was treated the next day. After drying, put 2.0 kg of well-picked wolfberries into a portable controlled atmosphere box, put an ice box in the middle of the controlled atmosphere box before closing the lid, then buckle the lid and load the goods, transport them to the destination within 12 hours, and put them in the cold storage in time ( -0.5~0.5 ℃), open the lid of the air conditioning box for pre-cooling for 20 h, add dry ice and immediately close the lid to enter the storage stage. Divided into the following treatments: (1) put into the controlled atmosphere box without closing the lid, which is recorded as CK; (2) put into the controlled atmosphere box without adding dry ice and buckle the cover, which is recorded as mMAP; (3) put into the controlled atmos...

Embodiment 3

[0040] The surface of wolfberry was evenly sprayed with nutritional preservatives (0.8 g / L 1-methylcyclopropene, 5 g / L marine fish protein peptide and 1.5 g / L ε-polylysine) before harvesting, and the surface of wolfberry was treated the next day. After drying, put 2.0 kg of well-picked wolfberries into a portable controlled atmosphere box, put an ice box in the middle of the controlled atmosphere box before closing the lid, then buckle the lid and load the goods, transport them to the destination within 12 hours, and put them in the cold storage in time ( -0.5~0.5 ℃), open the lid of the controlled atmosphere box for pre-cooling for 20 h, add terahertz fresh-keeping bag and 1-MCP fresh-keeping bag, add 3 g of dry ice and immediately close the lid to enter the storage stage. Divided into the following treatments: (1) not put in the fresh-keeping bag, denoted as CK; (2) put in the 1-MCP fresh-keeping bag, denoted as 1-MCP; (3) put in the 1-MCP fresh-keeping bag and the terahertz ...

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Abstract

The invention discloses a method for prolonging the fresh-keeping period of fresh Chinese wolfberries, which comprises the following steps of: spraying a nutritional preservative consisting of 1-methylcyclopropene, marine fish protein peptide and epsilon-polylysine before picking, loading the Chinese wolfberries into a portable controlled atmosphere box on the same day after picking the next day, transporting the Chinese wolfberries to a destination within 12-16 hours, pre-cooling the Chinese wolfberries in a refrigeration house, storing the Chinese wolfberries in the refrigeration house, adding a terahertz fresh-keeping bag and a 1-MCP fresh-keeping bag, and adding a proper amount of dry ice, covering and storing. The fresh-keeping method can effectively slow down softening and rotting of the fresh Chinese wolfberry fruits, meanwhile, it is guaranteed that leaves of the Chinese wolfberry fruits are bright green, and the fresh-keeping period is prolonged to 50 d or above.

Description

technical field [0001] The invention belongs to the technical field of storage and preservation of agricultural products, and particularly relates to a preharvest nutritional preservative treatment, automatic air conditioning during transportation, artificial air conditioning combined with spontaneous air conditioning in the storage stage, physiological regulation and preservation, and precise temperature control. combined method. Background technique [0002] wolfberry ( Lycium barbarum L.), Solanaceae Lycium genus, berry is red, egg-shaped, native to northern my country, and cultivated because the fruit is used as medicine, now in addition to the cultivation in the above provinces and regions, many provinces and regions in central and southern my country have also introduced and cultivated, especially It is widely cultivated and has high yield in Ningxia and Tianjin. Lycium barbarum contains a wide variety of chemical components, including organic acids, alkaloids, flavo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/148A23B7/04
CPCA23B7/154A23B7/148A23B7/04A23V2002/00A23V2250/55A23V2250/11
Inventor 张鹏李江阔贾晓昱刘玲
Owner 天津市农业科学院
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