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Multi-effect comprehensive preservation method suitable for postharvest storage of citrus fruits

A fresh-keeping method and citrus technology, which is applied in the direction of fruit and vegetable preservation, protection of fruits/vegetables with a coating protective layer, application, etc., can solve the problems of chemical antibacterial preservatives that are not environmentally friendly, have limited fresh-keeping effects, and have safety risks, and achieve Not easy to resist drug resistance, reduce water loss, and reduce the effect of breathing intensity

Active Publication Date: 2021-07-27
JINGCHU UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problem that most of the currently used chemical antibacterial preservatives are not environmentally friendly and have safety risks, and the single method of non-chemical preservatives has a limited fresh-keeping effect, the purpose of the present invention is to propose a combination of various technologies that is suitable for Multi-effect comprehensive fresh-keeping method for postharvest storage of citrus fruits

Method used

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  • Multi-effect comprehensive preservation method suitable for postharvest storage of citrus fruits

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Effect test

Embodiment 1

[0027] A method suitable for post-harvest storage and preservation of citrus fruits, comprising the following steps:

[0028] (1) Preparation of biological antibacterial coating agent: according to the mass fraction, it contains the following components, 5% chitosan oligosaccharide, 1% carboxymethyl chitosan, 5% Chinese herbal medicine extract, 1% film-forming aid, and 0.5% preservative %, the balance is water; sequentially added and dissolved in water, using an electric mixer to fully stir until evenly mixed; Chinese herbal medicine extracts are cinnamon extract, cassia twig extract, ginkgo extract, wherein cinnamon extract, cinnamon twig extract, The mass ratio of ginkgo extract is 1:1:1; the film-forming aid is glycerol; the preservative is potassium sorbate; the mixing temperature is 30°C, the stirring speed is 300r / min, and the stirring time is 15min.

[0029] (2) Coating treatment: the cleaned fresh fruit is dip-coated with the biological antibacterial coating agent in s...

Embodiment 2

[0033] A method suitable for post-harvest storage and preservation of citrus fruits, comprising the following steps:

[0034] (1) Preparation of biological antibacterial coating agent: according to the mass fraction, it contains the following components, 1% chitosan oligosaccharide, 2% carboxymethyl chitosan, 1% Chinese herbal medicine extract, 0.5% film-forming aid, and 1% preservative %, the balance is water; the above-mentioned substances are dissolved in water and mixed uniformly; the Chinese herbal medicine extracts are Baiwei extract, pine needle extract, and clove extract, wherein the mass ratio of Baiwei extract, pine needle extract, and clove extract The ratio is 1:1:1; the film-forming aid is sorbitol; the preservative is potassium sorbate; the mixing temperature is 50°C, the stirring speed is 1000r / min, and the stirring time is 30min.

[0035] (2) Coating treatment: the cleaned fresh fruit is sprayed with the biological antibacterial coating agent in step (1), and t...

Embodiment 3

[0039] A method suitable for post-harvest storage and preservation of citrus fruits, comprising the following steps:

[0040] (1) Preparation of biological antibacterial coating agent: according to the mass fraction, it contains the following components, 2% chitosan oligosaccharide, 0.5% carboxymethyl chitosan, 8% Chinese herbal medicine extract, 2% film-forming aid, and 0.8% preservative %, the balance is water; the above-mentioned substances are dissolved in water and mixed uniformly; the Chinese herbal medicine extracts are cassia twig extract, pine needle extract, and Phellodendron extract, and the mass ratio of cassia twig extract, pine needle extract, and Phellodendron extract The ratio is 1:1:1; the film-forming aid is sorbitol; the preservative is sodium benzoate; the mixing temperature is 40°C, the stirring speed is 500r / min, and the stirring time is 20min.

[0041] (2) Coating treatment: the cleaned fresh fruit is brushed with the biological antibacterial coating age...

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Abstract

A multi-effect comprehensive preservation method suitable for postharvest storage of citrus fruits comprises the following steps: (1) preparation of a biological antibacterial film coating agent: the biological antibacterial film coating agent comprises the following components in percentage by mass: 1%-5% of chitosan oligosaccharide, 0.5%-2% of carboxymethyl chitosan, 1%-8% of a Chinese herbal medicine extract, 0.5%-2% of a coalescing agent, 0.5%-1% of a preservative and the balance of water; and sequentially adding and dissolving the substances into water, and fully stirring until the substances are uniformly mixed; (2) film coating treatment: performing film coating treatment on the cleaned fresh fruits by adopting the biological antibacterial film coating agent obtained in the step (1); (3) drying treatment: drying the film-coated fresh fruits obtained in the step (2), and forming a film on the surfaces of the fresh fruits by using the biological antibacterial film coating agent; and (4) spontaneous micro-controlled atmosphere treatment: putting the fresh fruits subjected to film formation in the step (3) into a self-made spontaneous micro-controlled atmosphere bag for storage. Based on the synergistic effect of two technologies of biological multi-effect antibacterial coating and spontaneous micro-controlled atmosphere, advantage complementation is achieved, and the final purposes of storage and fresh keeping of the picked fruits and prolonging of the shelf life are achieved.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of agricultural products, in particular to a fresh-keeping method suitable for postharvest citrus fruits. Background technique [0002] Citrus is the general term for the fruits of the genus Citrus, Citrus and Kumquat under the family Rutaceae, including dozens of varieties such as tangerine, tangerine, orange, pomelo, lemon, lime, citron, and kumquat, and there are as many subdivided varieties as Hundreds of species. Citrus fruits are favored by consumers because they are rich in vitamins, dietary fiber, carbohydrates and other nutrients and have a sweet and sour taste. They are currently grown in more than 100 countries and regions around the world. According to statistics, the global citrus production in 2020 has exceeded 150 million tons, making it the veritable largest fruit family in the world. However, citrus fruits are very susceptible to microbial infection and diseases in the fie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16A23B7/144
CPCA23B7/16A23B7/144A23V2002/00A23V2200/10A23V2250/21A23V2250/2122A23V2250/511A23V2250/6406A23V2250/054A23V2250/642
Inventor 黄少云余浩易庆平
Owner JINGCHU UNIV OF TECH
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