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Method for inhibiting formation of peel anthocyanin of bagged fresh-eating yellow peaches after harvesting

A technology for anthocyanins and yellow peaches, which is applied in the field of inhibiting the formation of anthocyanins in the afterharvest peel of bagged fresh yellow peaches, can solve the problems that the peel affects the appearance uniformity of yellow peaches, and achieve the effects of suppressing the occurrence of diseases, low cost, and simple operation

Active Publication Date: 2021-08-31
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the problem that the appearance uniformity of the appearance of yellow peaches is affected by the appearance of redness in the pericarp of bagged fresh yellow peaches. The present invention provides a method for inhibiting the formation of anthocyanins in the pericarp of fresh yellow peaches in bagging with simple operation and low cost.

Method used

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  • Method for inhibiting formation of peel anthocyanin of bagged fresh-eating yellow peaches after harvesting

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The bagged 'Jinxiang' yellow peach fruit freshly picked from the tree was transported back to the laboratory immediately after harvesting and pre-cooled to room temperature. After removing the bag, select the fruit with a golden surface and no pests and diseases. The selected 'Jinxiang' yellow peaches were fumigated with ethylene and methyl jasmonate in combination with light, the concentration of ethylene fumigation treatment was 50 μl / L, the concentration of methyl jasmonate fumigation treatment was 10 μl / L, and the treatment time was 4 hours. After the fumigation treatment, the peach fruits were subjected to convective ventilation for 20 minutes, and then sold and circulated on shelves at room temperature.

Embodiment 2

[0023] The bagged 'Jinxiang' yellow peach fruit freshly picked from the tree was transported back to the laboratory immediately after harvesting and pre-cooled to room temperature. After removing the bag, select the fruit with a golden surface and no pests and diseases. The selected ‘Jinxiang’ yellow peaches were fumigated with ethylene and methyl jasmonate in combination with light, the concentration of ethylene fumigation treatment was 100 μl / L, the concentration of methyl jasmonate fumigation treatment was 30 μl / L, and the treatment time was 8 hours. After the fumigation treatment, the peach fruits were subjected to convective ventilation for 20 minutes, and then sold and circulated on shelves at room temperature.

Embodiment 3

[0025] The bagged 'Jinxiang' yellow peach fruit freshly picked from the tree was transported back to the laboratory immediately after harvesting and pre-cooled to room temperature. After removing the bag, select the fruit with a golden surface and no pests and diseases. The selected ‘Jinxiang’ yellow peaches were fumigated with ethylene and methyl jasmonate in combination with light, the concentration of ethylene fumigation treatment was 150 μl / L, the concentration of methyl jasmonate fumigation treatment was 50 μl / L, and the treatment time was 12 hours. After the fumigation treatment, the peach fruits were subjected to convective ventilation for 20 minutes, and then sold and circulated on shelves at room temperature.

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Abstract

The invention relates to a method for inhibiting formation of peel anthocyanin of bagged fresh-eating yellow peaches after harvesting. The method is specially used for inhibiting formation of red anthocyanin on the surfaces of bagged fresh-eating yellow peaches. The method comprises the following steps of: step 1, under the conditions of room temperature and light shielding, performing ethylene and methyl jasmonate combined airtight fumigation treatment on fresh yellow peach fruits; and step 2, performing ventilation treatment on the peach fruits subjected to ethylene and methyl jasmonate combined airtight fumigation treatment, and then performing normal-temperature shelf sales or circulation. The method for inhibiting formation of peel anthocyanin of bagged fresh-eating yellow peaches after harvesting is simple to operate and low in cost, and can effectively inhibit the content of anthocyanin on the surfaces of the fruits and inhibit occurrence of postharvest diseases to a certain extent.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a method for inhibiting the formation of anthocyanins in afterharvest peels of bagged fresh yellow peaches. Background technique [0002] Yellow peach, also known as yellow peach, belongs to the Rosaceae peach genus. It is named for its yellow flesh. It is a fresh product that is both fresh and processed. Fresh yellow peaches usually have higher pulp moisture and sugar content, beautiful appearance, and better taste. In recent years, the sales price of fresh yellow peaches has also been relatively expensive, and the scale of planting and sales has gradually expanded. High-end yellow peaches on the market require the fruit surface to be golden and bright throughout to avoid the formation of uneven red color on the fruit surface. The bagging cultivation mode is the main production method of fresh yellow peaches. Bagging can effectively prevent damage...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/144A23L5/41
CPCA23B7/144A23L5/41A23V2002/00A23V2200/048A23V2250/116
Inventor 周宏胜李鹏霞唐婷婷张映曈凌军黄雯胡花丽罗淑芬
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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