Pre-harvest and post-harvest synergistic preservative intervention fresh-keeping method for flat peaches

Abstract

The invention relates to a pre-harvest and post-harvest synergistic preservative intervention fresh-keeping method for flat peaches. The method comprises the following steps: (1) carrying out pre-harvest quality regulation and control treatment; (2) carrying out cold shock anti-browning antibacterial treatment by using a low-magnetic-flux-density static magnetic field in cooperation with a color fixative; (3) carrying out intermittent atomization preservative treatment during storage; and (4) carrying out fruit and vegetable cold-chain logistics microenvironment regulation and control box distribution. The method is scientific and reasonable in design and efficient in use, the key core technologies of pre-harvest quality regulation and control treatment, cold shock anti-browning antibacterial treatment by using the low-magnetic-flux-density static magnetic field in cooperation with the color fixative, intermittent atomization preservative treatment during storage and fruit and vegetable cold-chain logistics microenvironment regulation and control box distribution are used for systematically regulating and controlling four aspects of pre-harvest quality regulation and control of flat peaches, post-harvest precooling, storage and logistics transportation, the full-supply-chain fresh-keeping technology of the flat peaches is achieved, the problems of browning, rotting and softening in the storage and logistics process of the flat peaches are solved, the pre-harvest and post-harvest cooperative preservative intervention fresh-keeping of the flat peaches with the storage period of 60-80 days is achieved, and important research and development and application conversion value is achieved.

Description

technical field [0001] The invention belongs to the field of post-harvest storage and fresh-keeping of agricultural products, and relates to fruit and vegetable storage and fresh-keeping technologies, in particular to a pre-harvest and post-harvest collaborative anti-corrosion intervention fresh-keeping method for flat peaches. Background technique [0002] The flat peach fruit is fine in texture, bright in color, good in taste, thin in flesh, juicy and sweet, and is exported to Hong Kong, Macao and overseas with more than 100 tons every year. However, the typical climacteric fruit of flat peaches undergoes rapid quality transformation during the ripening process, which makes flat peach fruits vulnerable to physiological damage and pathogenic invasion during post-harvest transportation, storage and sales, resulting in browning and rot, with an annual loss rate of 20%. -25%, while the post-harvest loss in developed countries in Europe and America is only 1.7%-5.0%. [0003] ...

AI Technical Summary

Problems solved by technology

[0008] As a bactericidal substance, plant extracts have certain effects, but the bactericidal effect of preservatives is limited, and the bactericidal effect of extracts has limitations

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