Application of valeric acid in storage and preservation of fruits and vegetables and a method for postharvest treatment of fruits to delay aging
A technology of post-harvest treatment and valerenic acid, which is applied in the agricultural field, can solve problems such as no relevant reports, and achieve the effects of increasing economic value, reducing cell wall degrading enzymes, and having no toxic and side effects
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Embodiment 1
[0026] Example 1 Pre-experiment of plum fruit treated with valeric acid
[0027] The experimental material is green crispy plums (which belong to the same category of crispy plums as Weizui plums), which were picked in Dianjiang, Chongqing in early July 2020. On the day of picking, they were transported back to the laboratory of the Citrus Research Institute of the Chinese Academy of Agricultural Sciences, and 160 fruits with uniform maturity and size, without pests and mechanical damage, were randomly divided into 4 groups, and water (CK group) and valeric acid aqueous solution were used respectively. After soaking in the solution for 5 min, take it out to dry, and the valerian acid aqueous solution treatment group adopts three concentrations: 20 ppm, 10 ppm, and 1000 ppm. Fruit firmness was detected by sampling at 5 days and 10 days of storage. For specific experimental material processing methods and detection methods, refer to the methods in Example 2.
[0028] The fruit...
Embodiment 2
[0031] 1 Experimental materials and instruments
[0032] 1.1 Experimental materials and processing
[0033] The fruit of the crooked plum was picked in Yubei District, Chongqing on July 27, 2020, and it is about eighth ripe. The crooked plum was picked and transported back to the laboratory of the Citrus Research Institute of the Chinese Academy of Agricultural Sciences on the same day to pick out the fruits with the same maturity and size, and no pests and mechanical damage. 270 fruits were screened and randomly divided into 9 groups. Group 1 was used for the determination of firmness, soluble solids and titratable acid at 0 days, peeled and cored to take 1 / 4 of the pulp of each fruit, immediately fixed the fruit with liquid nitrogen, and stored at -80°C for later use. Group 4 was used for immersion in water for 5 min for the control group, namely CK group; group 4 was used for immersion in 10 mg / L valerian acid aqueous solution for 5 min, used for treatment group, namely V...
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