Fresh-keeping method suitable for maintaining storage quality of fresh edible lonicera caerulea and application of fresh-keeping method

Abstract

The invention discloses a fresh-keeping method suitable for maintaining the quality of fresh-eating lonicera caerulea and application of the fresh-keeping method. The method comprises the following steps: when the fresh-eating lonicera caerulea reaches the physiological 70% maturity, carrying out micro-atomization spraying treatment on the fresh-eating lonicera caerulea by adopting a physiological disease double-control biological source fresh-keeping agent before harvesting; the inner wall of the logistics microenvironment controlled atmosphere fresh-keeping box is coated with a coating capable of releasing negative oxygen ions and terahertz, the inner wall of the logistics microenvironment controlled atmosphere fresh-keeping box is not provided with a controlled atmosphere element in an attached mode, a slow-release shockproof fresh-keeping pad capable of releasing CO2 with the concentration of 6-9% after 96 h is placed on a packaging box room or a basket, and a special controlled atmosphere element for fresh-eating lonicera edulis is attached to the outer wall of the microenvironment controlled atmosphere fresh-keeping box. And carrying out common refrigeration for 45-60 days at 0 + / -0.5 DEG C or storing for 90-120 days under the precise temperature control condition of-1 + / -0.2 DEG C, then taking the whole box out of the warehouse, rewaking for 4-6 hours in a normal-temperature selling place, and then opening the box for selling. According to the method, the storage quality of the fresh lonicera caerulea in the storage period is effectively maintained, and compared with a traditional storage technology, the preservation period is prolonged by 30-60 days.

Description

Technical Field

[0001] The invention belongs to the technical field of fruit and vegetable preservation, and particularly relates to a preservation method suitable for maintaining the quality of fresh blue indigo fruit and its application, including a new preservation method for fresh blue indigo fruit integrating pre-harvest physiological, disease and nutritional triple regulation, antibacterial, deodorizing and anti-softening multi-dimensional packaging, cold chain transportation, microenvironment slow-release gas conditioning and precise temperature-controlled storage. Background Art

[0002] In the field of storage and preservation of blue indigo fruit, physical preservation technology plays a key role by virtue of its precise control of environmental factors, and many studies have provided a solid basis for its practical application. Low temperature storage is the most commonly used and basic physical preservation method. Studies have shown that storing blue indigo fruit at 0 - 4°C can significantly inhibit the respiration of the fruit, reduce the rate of ethylene production, and thus delay the aging process of the fruit. Appropriate low temperature can delay the respiratory transition of blue indigo fruit, extend the shelf life, and maintain the fruit's good color, taste and nutritional content. However, improper temperature control can easily cause chilling damage, resulting in adverse phenomena such as browning of the fruit and hardening of the tissue.

[0003] Controlled atmosphere storage is also one of the important means. By adjusting the proportion of gas components in the storage environment, favorable conditions are created for the preservation of blue indigo fruit. Studies have shown that controlling the oxygen concentration at 2% - 5% and maintaining the carbon dioxide concentration at 3% -8% can effectively reduce the respiration intensity of the fruit. Taking a controlled atmosphere storage experiment as an example, the hardness and flavor substances of blue indigo fruit in this gas environment can be well preserved, and the storage period is significantly extended. However, this technology has high requirements for equipment and high cost investment, which limits its popularity among some small growers. 1-Methylcyclopropene (1-MCP), as a highly efficient ethylene inhibitor, has attracted much attention in the preservation of blue indigo fruit. Using an appropriate amount of 1-MCP to treat blue indigo fruit after harvest can block ethylene signal transduction and delay fruit ripening and aging. However, 1-MCP treatment is mostly carried out in a closed container, and pre-harvest spraying treatment is rarely reported. Bamboo vinegar is a natural fruit and vegetable preservative with antibacterial effects. Nutrients in fruits and vegetables are continuously lost after they are harvested. Studies have shown that treatment with small molecule lactic acid chelated calcium and food-grade small molecule water-soluble oligosaccharides can improve the storage quality of harvested fruits and vegetables and enhance their commercial value.

[0004] The invention combines the biological characteristics of fresh blue indigo fruit itself, effectively compounds α-cyclodextrin-solidified 1-methylcyclopropene, food-grade refined odor-free pure colorless bamboo vinegar, lactic acid small molecule chelated calcium, and food-grade small molecule water-soluble oligosaccharides to prepare a blue indigo fruit pre-harvest sprayable nutritional preservative, achieves the synergistic effects of pre-harvest physiological regulation + antiseptic preservation + increased fruit resistance of blue indigo fruit through pre-harvest spraying treatment, and combines the instant pre-cooling at the production site after harvest, the pre-cooling of cold chain transportation, the pre-cooling of cold storage at the sales site, the slow-release gas conditioning of multi-dimensional packaging microenvironment, and the precise temperature control preservation with the application of a new preservation method, and promotes the healthy development of blue indigo fruit in the field of storage and preservation. Summary of the invention

[0005] The purpose of the present invention is to fill the gap in previous research and provide a preservation method suitable for maintaining the quality of fresh blue indigo fruit and its application. The preservation method has the synergistic effects of pre-harvest physiological regulation + antiseptic preservation + fruit resistance increase, which can significantly extend the shelf life of fresh blue indigo fruit. The method is combined with post-harvest pre-cooling at the production site, cold chain transportation pre-cooling, cold storage pre-cooling at the sales site, multi-dimensional packaging micro-environment slow-release gas conditioning, and precise temperature control preservation to significantly extend its storage period.

[0006] To achieve the above purpose, the present invention discloses the following technical contents: A pre-harvest nutrient preservative for fresh-eating blue indigo fruit, characterized in that the biological preservative for controlling both physiological and disease hazards comprises 10-30 μg α-cyclodextrin-solidified 1-methylcyclopropene, 2.1-3.0g food-grade refined odor-free pure colorless bamboo vinegar, 1.0-1.4g lactic acid small molecule chelated calcium, and 1.1-1.5g food-grade small molecule water-soluble oligosaccharides per kg of solution.

[0007] The present invention further discloses a preservation method suitable for maintaining the quality of fresh blue indigo fruit, which is characterized by being carried out according to the following steps: Step 1: Mix the negative ion spraying agent and the terahertz powder in a ratio of 2:1 to prepare a terahertz coating agent capable of releasing negative ions, and spray the mixture on the inner and outer surfaces of a small packaging box with a loading capacity of 125g or a commercially available 1250g packaging basket or the inner wall of a micro-environment controlled atmosphere fresh-keeping box, and make the packaging box / basket or micro-environment controlled atmosphere fresh-keeping box after the inner and outer surfaces or the inner wall are dried; Step 2: spray the hygroscopic paper with 3% bamboo vinegar for 30-60 seconds, dry it at 40-60°C, put the CO2 slow-release tablets into the hygroscopic paper sprayed with bamboo vinegar and dried, and press them into 1-3 layers to make an antibacterial and anti-vibration fresh-keeping pad that can release 6%-9% CO2 gas after 96 hours and contains 3% bamboo vinegar; Step 3: When the fresh blue indigo fruit reaches physiological maturity 7, a dual-control biological source preservative is sprayed with a micro-atomization treatment before harvesting; the dual-control biological source preservative refers to: each kg of solution contains 10-30 μg α-cyclodextrin solidified 1-methylcyclopropene, 2.1-3.0g food-grade refined pure and colorless bamboo vinegar, 1.0-1.4g lactic acid small molecule chelated calcium, and 1.1-1.5g food-grade small molecule water-soluble oligosaccharides; Step 4: After the surface of the harvested fruits is dried, they are packed into the packaging boxes / baskets made in step 1, and then the packaging boxes / baskets are directly put into the micro-atmosphere controlled fresh-keeping box with the gas-conditioning element made in step 1, with 10 boxes or 2 baskets in each box; Step 5: Place a CO2 slow-release shockproof fresh-keeping mat made in step 2 between the packaging boxes or baskets with antibacterial, deodorizing and antioxidant properties, cover the box lid and directly deliver it to the 0-4℃ cold chain transport vehicle at the place of origin and pre-cool it while stacking. After the cold chain vehicle is full, it will be dispatched; Step 6: After the cold chain is transported to the cold storage at the sales location for 24-36 hours, the micro-environment atmosphere-controlled fresh-keeping box is directly placed in the cold storage at the sales location and pre-cooled at -1-0℃ for 48 hours. The fresh-eating blue indigo fruit atmosphere-controlled element is attached to the outer wall of the micro-environment atmosphere-controlled fresh-keeping box. After being stored at -1±0.2℃ precise temperature control conditions for 90-120 days, the whole box is shipped out of the warehouse and revived at normal temperature for 4-6 hours before being unpacked for sale.

[0008] The present invention further discloses the use of a pre-harvest spray-type nutrient preservative for fresh blue indigo fruit in terms of preservation and preservation, improving fruit resistance and extending the shelf life of fresh blue indigo fruit; the preservative includes: fresh-keeping paper, fresh-keeping box / basket / box. Experimental results show that the preservation method of the present invention effectively maintains the storage quality of the fruit during the storage period of fresh blue indigo fruit, and the shelf life is extended by 30-60 days compared with traditional storage technology.

[0009] The more detailed steps of the present invention are as follows: A pre-harvest nutrient preservative for fresh-eating blue indigo fruit, characterized in that the biological preservative for controlling both physiological and disease hazards comprises 10-30 μg α-cyclodextrin-solidified 1-methylcyclopropene, 2.1-3.0g food-grade refined odor-free pure colorless bamboo vinegar, 1.0-1.4g lactic acid small molecule chelated calcium, and 1.1-1.5g food-grade small molecule water-soluble oligosaccharides per kg of solution.

[0010] The present invention further discloses a preservation method suitable for maintaining the quality of fresh blue indigo fruit, which is characterized by being carried out according to the following steps: Step 1: a negative ion spray agent whose main ingredients are nanocrystals purified from seagull stone and oyster powder is mixed with commercially available terahertz powder in a ratio of 2:1 to prepare a terahertz coating agent capable of releasing negative ions, and the mixture is sprayed on the inner and outer surfaces of a commercially available small packaging box with a loading capacity of 125 g or a commercially available 1250 g packaging basket or the inner wall of a commercially available micro-environment atmosphere-controlled fresh-keeping box, and after the inner and outer surfaces or the inner wall are dried, a packaging box / basket or micro-environment atmosphere-controlled fresh-keeping box with antibacterial, deodorizing and antioxidant properties is prepared; Step 2: spray the commercially available moisture-absorbing paper with 3% commercially available biological food-grade refined odor-pure colorless bamboo vinegar for 30-60 seconds, dry at 40-60°C, put the commercially available CO2 slow-release tablets into the moisture-absorbing paper sprayed with the refined odor-pure colorless bamboo vinegar and dry, and press them into 1-3 layers in different areas to form an antibacterial and anti-vibration fresh-keeping pad that releases 6%-9% CO2 gas after 96 hours and contains 3% bamboo vinegar; Step 3: When the fresh blue indigo fruit reaches physiological maturity 7, before harvesting, a biological preservative with dual physiological and disease control is sprayed with micro-atomization; the biological preservative with dual physiological and disease control refers to: 10-30 μg α-cyclodextrin solidified 1-methylcyclopropene, 2.1-3.0g food-grade refined pure and colorless bamboo vinegar, 1.0-1.4g lactic acid small molecule chelated calcium, and 1.1-1.5g food-grade small molecule water-soluble oligosaccharide per kg of solution; Step 4: After the surface of the harvested fruit is dried, it is put into the packaging box / basket with antibacterial, deodorizing and antioxidant properties prepared in step 1, and then the packaging box / basket is directly put into the micro-environment atmosphere-controlled fresh-keeping box with antibacterial, deodorizing and antioxidant properties prepared in step 1 without a commercially available atmosphere-controlled component, each box containing 10 boxes or 2 baskets; Step 5: Place a CO2 slow-release shockproof fresh-keeping mat made in step 2 between the packaging boxes or baskets with antibacterial, deodorizing and antioxidant properties, cover the box lid and directly deliver it to the 0-4℃ cold chain transport vehicle at the place of origin and pre-cool it while stacking. After the cold chain vehicle is full, it will be dispatched; Step 6: After the cold chain is transported to the cold storage at the sales location for 24-36 hours, the micro-environment atmosphere-controlled fresh-keeping box is directly placed in the cold storage at the sales location and pre-cooled at -1-0℃ for 48 hours. The commercially available atmosphere-controlled components for fresh-eating blue indigo fruit are attached to the outer wall of the micro-environment atmosphere-controlled fresh-keeping box. After being stored at -1±0.2℃ precise temperature control conditions for 90-120 days, the whole box is shipped out of the warehouse and revived at normal temperature for 4-6 hours before being unpacked for sale.

[0011] The nutrient preservative for spraying before harvesting fresh blue indigo fruit is characterized in that the biological preservative for controlling both physiological and disease hazards comprises 10-30 μg α-cyclodextrin solidified 1-methylcyclopropene, 2.1-3.0g food-grade refined odor-free pure colorless bamboo vinegar, 1.0-1.4g lactic acid small molecule chelated calcium, and 1.1-1.5g food-grade small molecule water-soluble oligosaccharides per kg of solution.

[0012] The nutrient preservative sprayable before harvesting fresh blue indigo fruit is characterized by food-grade small molecule water-soluble oligosaccharides as fruit surface nutrient attachment agents, α-cyclodextrin embedding to prepare 1-methylcyclopropene secondary embedding reinforcing agent, which plays a role in regulating the physiological function of the fruit; food-grade refined odor pure colorless bamboo vinegar and lactic acid small molecule chelated calcium as fruit quality maintenance reinforcing agents, which play an antibacterial and anti-softening effect.

[0013] The α-cyclodextrin solidified 1-methylcyclopropene, food-grade refined odor-free pure colorless bamboo vinegar, small molecule lactic acid chelated calcium, food-grade small molecule water-soluble oligosaccharides, negative ion spray with nanocrystals purified from seagull stone and oyster powder as main ingredients, terahertz powder, small packaging boxes, packaging baskets, micro-environment atmosphere-controlled fresh-keeping boxes, CO2 sustained-release tablets, and moisture-absorbing paper used to maintain the quality of the fresh blue indigo fruit are all commercially available products; the water is distilled water or purified water.

[0014] The fresh-eating blue loquat fruit physiological regulation preservative is 1-methylcyclopropene.

[0015] The fresh-eating blue indigo fruit preservative is a biological source food-grade refined odor-free, pure, colorless bamboo vinegar liquid.

[0016] The fresh blue loquat fruit fruit enhancing nutrient is biologically derived lactic acid small molecule chelated calcium.

[0017] The fresh-eating blue loquat fruit nutrient attachment and a series of cyclodextrins are used to embed 1-methylcyclopropene secondary embedding reinforcing agents, which are biological source food-grade small-molecule water-soluble oligosaccharides.

[0018] The fresh-eating blue indigo fruit nutrition freshness-preserving enhancer is a biological source food-grade refined odor-free pure colorless bamboo vinegar liquid.

[0019] The food-grade small molecule water-soluble oligosaccharide of the invention is used as a fruit surface nutrition adhesive, and a series of cyclodextrins are embedded to prepare 1-methylcyclopropene secondary embedding reinforcing agents, which play a role in regulating the physiological function of the fruit; the food-grade refined odor pure colorless bamboo vinegar liquid and lactic acid small molecule chelated calcium are used as fruit quality maintenance reinforcing agents, which play an antibacterial and anti-softening role.

[0020] The coatings capable of releasing negative oxygen ions and terahertz used in the inner and outer walls of the packaging box / basket and the inner wall of the micro-environment atmosphere-controlled fresh-keeping box of the present invention are all commercially available products, which can regulate the physiology, control diseases, resist oxidation, remove odors, and inhibit softening of fruits in the fruit pre-cooling, cold chain transportation, storage and sales. The fresh-keeping method is to store the whole box for 45-60 days at 0±0.5℃ or 90-120 days at -1±0.2℃ precise temperature control conditions, and then release the whole box from the warehouse and reawaken for 4-6 hours at the normal temperature sales place for unpacking and sales.

[0021] The present invention discloses a typical method for preparing a biological source pre-harvest spray-type nutrient preservative, and the specific preparation method is as follows: (1) After being fully dried, weigh 10-30 μg of α-cyclodextrin solidified 1-methylcyclopropene, 1.0-1.4g of lactic acid small molecule chelated calcium, and 1.1-1.5g of food-grade small molecule water-soluble oligosaccharide according to the proportion, and stir them evenly with a small powder mixer for 30-60 minutes. The above-mentioned nutritional preservatives that have been fully stirred are packed in bags at 2.1-2.9g / bag, which is recorded as Agent A.

[0022] (2) Add 2.1-3.0 g of biological source food grade refined, pure and colorless bamboo vinegar to 5.8-4.1 g of distilled water or purified water, mix thoroughly and pack into a bag, which is recorded as Agent B.

[0023] (3) When used as a pre-harvest spray-type nutrient preservative, first dissolve Agent B in 990 g of distilled water or purified water and mix thoroughly, then add Agent A and mix thoroughly, then load into a micro-mist sprayer and perform micro-mist spraying manually.

[0024] The nutrient preservative for spraying before harvesting blue indigo fruit is simple to prepare and can be mixed in a conventional solvent. The components of the nutrient preservative are all biologically active substances, which are green and environmentally friendly and have no chemical residues.

[0025] The present invention also provides a preparation method of a coating capable of releasing negative oxygen ions and terahertz waves, and the specific preparation method is as follows: Mix the commercially available mineral source powder that can release negative oxygen ions and the commercially available terahertz powder that can generate terahertz waves in a ratio of 2:1, stir evenly with a small powder mixer for 30-60 minutes, then add it to 1L distilled water or purified water at a concentration of 5%-10%, then add 2%-5% surface adhesive, 5%-10% glycerol, mix thoroughly, and spray it with a high-pressure water gun on the inner and outer walls of the fresh-keeping box / basket and the inner wall of the micro-environment atmosphere-controlled fresh-keeping box. After drying, the negative ion data detected by the negative ion detector must be greater than 3200. Then use the packaging box / basket with inner and outer walls coated with negative oxygen ion and terahertz coating to directly harvest the commercial fruit on the tree, 125g per box or 1250g per basket, and directly put it into the logistics micro-environment with multiple atmosphere-controlled preservation without the gas-adjusting element and the inner wall coated with negative oxygen ion and terahertz coating.

[0026] The present invention also provides a method for preparing a CO2-releasing antibacterial and anti-vibration fresh-keeping mat, the specific preparation method being: The hygroscopic anti-vibration fresh-keeping paper is sprayed with 3% biological source food grade refined odor pure colorless bamboo vinegar for 30-60 seconds, dried at 40-60℃, lined with 3-6 commercially available CO2 sustained-release tablets in 1-3 layers, compacted in sections and partitions, and then made into an antibacterial anti-vibration fresh-keeping mat with 96 hours sustained release of 6%-9% concentration CO2 gas and 3% bamboo vinegar.

[0027] The coatings capable of releasing negative oxygen ions and terahertz used in the inner and outer walls of the packaging box / basket and the inner wall of the micro-environment atmosphere-controlled fresh-keeping box are all commercially available products, which can regulate the physiology, control diseases, resist oxidation, remove odors, and inhibit softening of fruits during fruit pre-cooling, cold chain transportation, storage, and sales. The preservation method is to store the fruits at 0±0.5℃ for 45-60 days or at -1±0.2℃ precise temperature control conditions for 90-120 days, then the whole box is shipped out of the warehouse and sold at a normal temperature sales location after reviving for 4-6 hours. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 Effects of combined pre-harvest and post-harvest multiple treatments on the sensory quality of fresh blue indigo fruit during storage; Figure 2 Effects of combined pre- and post-harvest multiple treatments on the sensory perception of fresh blue indigo fruit. DETAILED DESCRIPTION

[0029] The present invention is described below through specific embodiments. Unless otherwise specified, the technical means used in the present invention are methods known to those skilled in the art. In addition, the embodiments should be understood as illustrative rather than limiting the scope of the present invention, and the essence and scope of the present invention are limited only by the claims. For those skilled in the art, without departing from the essence and scope of the present invention, various changes or modifications to the nutritional preservative formula, pre-harvest treatment method, immediate pre-cooling at the place of production after harvesting, pre-cooling for cold chain transportation, pre-cooling for cold storage at the place of sale, multi-dimensional packaging microenvironment slow-release gas conditioning, and precise temperature control for fresh-keeping storage temperature range in these embodiments also belong to the protection scope of the present invention. The raw materials, materials and reagents used in the present invention are all commercially available. Example

[0030] Add 2.1g of biological food-grade refined, pure and colorless bamboo vinegar to 5.8g of distilled water or purified water, mix well and pack into bags. Dissolve in 990g of distilled water or purified water, mix well and then add 2.1g / bag of A (10 μg of α-cyclodextrin solidified 1-methylcyclopropene, 1.0g of lactic acid small molecule chelated calcium, 1.1g of food-grade small molecule water-soluble oligosaccharide) and mix well. Put it into a micro-mist sprayer, perform micro-atomization spraying manually, and spray evenly on the entire fruit surface. After the surface of the blue indigo fruit is dry, use a packaging box / basket with inner and outer walls coated with negative oxygen ion release and terahertz coating. Harvest the commercial fruit directly from the tree, 125g per box Or 1250g per basket, after harvesting, they are directly loaded into a controlled atmosphere fresh-keeping box with a logistics microenvironment and the inner wall is coated with a negative oxygen ion and terahertz coating without a gas-conditioning component. Each box contains 10 boxes or 2 baskets of 125g boxes. A slow-release shock-proof fresh-keeping pad that can release 6-9% CO2 after 96 hours is placed between the boxes or on the baskets. After the box lid is closed, it is directly sent to a 0-4℃ cold chain transport vehicle at the place of origin and pre-cooled while stacking. After the cold chain vehicle is filled, it is dispatched. After 24-36h of cold chain transportation to the cold storage at the sales location, the microenvironment controlled atmosphere fresh-keeping box is directly put into the cold storage at the sales location and pre-cooled at -1-0℃ for 48h. Then, a special gas-conditioning component for fresh blue indigo fruit is attached to the outer wall of the microenvironment controlled atmosphere fresh-keeping box. After ordinary refrigeration at 0±0.5℃ for 45-60d, the whole box is shipped out of the warehouse and sold after reviving at room temperature for 4-6h. The control treatment was sprayed with clean water and recorded as CK.

[0031] Table 1 shows the effects of pre-harvest spraying of Agent A + Agent B combined with post-harvest immediate pre-cooling at the place of production, pre-cooling for cold chain transportation, pre-cooling in cold storage at the place of sale, multi-dimensional packaging micro-environment slow-release gas conditioning, and precise temperature control preservation on the decay rate of blue indigo fruit during ordinary refrigeration. It can be seen from Table 1 that with the extension of storage time, the decay rate of blue indigo fruit in the control treatment shows an upward trend, while the blue indigo fruit treated with pre-harvest and post-harvest combined multiple treatments did not decay before 56 days of ordinary refrigeration, and showed very slight decay after 70 days of ordinary refrigeration. At this time, the control (CK) treatment is no longer commercial, indicating that the pre-harvest and post-harvest combined multiple treatments can effectively extend the ordinary refrigeration time of blue indigo fruit.

[0032] Table 1 Effects of combined pre- and post-harvest treatments on the decay rate of fresh blue indigo fruit during normal cold storage Note: “-” means no decay Example

[0033] Add 2.5g of biological food-grade refined, pure and colorless bamboo vinegar to 5.0g of distilled water or purified water, mix well and pack into bags. Dissolve in 990g of distilled water or purified water, mix well and then add 2.5g / bag of A (20 μg of α-cyclodextrin solidified 1-methylcyclopropene, 1.2g of lactic acid small molecule chelated calcium, 1.3g of food-grade small molecule water-soluble oligosaccharides) and mix well. Put into a micro-mist sprayer, perform micro-atomization spraying manually, and spray evenly on the entire fruit surface. After the surface of the blue indigo fruit is dry, use a packaging box / basket with inner and outer walls coated with negative oxygen ion release and terahertz coating. Harvest the commercial fruit directly from the tree, 125g per box Or 1250g per basket, after harvesting, they are directly loaded into a controlled atmosphere fresh-keeping box with a logistics microenvironment that is not attached with an atmosphere-controlled component and the inner wall is coated with a negative oxygen ion and terahertz coating. Each box contains 10 boxes of 125g or 2 baskets. A slow-release shock-proof fresh-keeping pad that can release 6-9% CO2 after 96 hours is placed between the boxes or on the baskets. After the box lid is closed, it is directly sent to a 0-4℃ cold chain transport vehicle at the place of origin and pre-cooled while stacking. After the cold chain vehicle is filled, it is dispatched. After 24-36h of cold chain transportation to the cold storage at the sales location, the microenvironment controlled atmosphere fresh-keeping box is directly put into the cold storage at the sales location and pre-cooled at -1-0℃ for 48h. Then, a special atmosphere-controlled component for fresh blue indigo fruit is attached to the outer wall of the microenvironment controlled atmosphere fresh-keeping box. After being stored at -1±0.2℃ precise temperature control conditions for 90-120d, the whole box is shipped out of the warehouse and recovered for 4-6h at the normal temperature sales location before being unpacked and sold. The control treatment was sprayed with clean water and recorded as CK.

[0034] Table 2 shows the effects of pre-harvest spraying of Agent A + Agent B combined with post-harvest immediate pre-cooling at the production site, pre-cooling for cold chain transportation, pre-cooling in cold storage at the sales site, multi-dimensional packaging microenvironment slow-release gas conditioning, and precise temperature control preservation on the decay rate of blue indigo fruit during ordinary refrigerated storage. It can be seen from Table 2 that with the extension of the precise temperature-controlled storage time, the decay rate of blue indigo fruit in the control treatment showed an upward trend, while the blue indigo fruit treated with pre-harvest and post-harvest combined multiple treatments had no decay before 98 days of precise temperature-controlled storage, and very slight decay occurred after 112 days of precise temperature-controlled storage; while the control (CK) treatment showed decay after 56 days of storage, and was no longer commercial after 84 days of storage, indicating that the pre-harvest spraying of Agent A + Agent B can effectively extend the shelf life of blue indigo fruit under precise temperature-controlled storage.

[0035] Table 2 Effects of pre-harvest spraying of nutrient preservatives on fruit decay rate during precise temperature-controlled storage of fresh blue indigo fruit Note: “-” means no decay Example

[0036] Add 3.0g of biological food-grade refined, pure and colorless bamboo vinegar to 4.1g of distilled water or purified water, mix well and pack into bags. Dissolve in 990g of distilled water or purified water, mix well and then add 2.9g / bag of A (30 μg of α-cyclodextrin solidified 1-methylcyclopropene, 1.4g of lactic acid small molecule chelated calcium, 1.5g of food-grade small molecule water-soluble oligosaccharides) and mix well. Put into a micro-mist sprayer, perform micro-atomization spraying manually, and spray evenly on the entire fruit surface. After the surface of the blue indigo fruit is dry, use a packaging box / basket with inner and outer walls coated with negative oxygen ion release and terahertz coating. Harvest the commercial fruit directly from the tree, 125g per box Or 1250g per basket, after harvesting, directly put into the atmosphere-controlled fresh-keeping box with the inner wall coated with negative oxygen ion and terahertz coating without gas-conditioning components, each box contains 10 boxes or 2 baskets of 125g boxes, and a 6-9% concentration is placed between the packaging boxes or on the baskets. CO2 slow-release shock-proof fresh-keeping pad, and after the box lid is closed, it is directly sent to the 0-4℃ cold chain transport vehicle at the place of production and pre-cooled while stacking. After the cold chain vehicle is filled, it will be dispatched. After 24-36h of cold chain transportation to the cold storage at the sales location, the micro-environment atmosphere-controlled fresh-keeping box is directly put into the cold storage at the sales location and pre-cooled at -1-0℃ for 48h. The special atmosphere-controlled element for fresh blue indigo fruit is attached to the outer wall of the micro-environment atmosphere-controlled fresh-keeping box. After being stored under precise temperature control conditions of -1±0.2℃ for 90-120d, the whole box is shipped out of the warehouse and revived at the normal temperature sales location for 4-6h before being unpacked and sold. This treatment is recorded as mMA1; 3.0g of biological source food-grade refined odor-pure colorless bamboo vinegar liquid is added to 4.1g of distilled water or purified water, and the B agent is fully mixed and packed in bags. It is dissolved in 990g of distilled water or purified water, mixed thoroughly, and then 2.9g / bag of A agent (30 μg α-cyclodextrin solidified 1-methylcyclopropene, 1.4g lactic acid small molecule chelated calcium, 1.5g food-grade small molecule water-soluble oligosaccharide) are loaded into a micro-mist sprayer, and artificial micro-atomization spray treatment is performed, and the entire fruit surface is evenly sprayed. After the surface of the blue indigo fruit is dry, the packaging box / basket with inner and outer walls coated with negative oxygen ion and terahertz coating is used. The commercial fruit is harvested directly from the tree, 125g per box or 1250g per basket. After harvesting, it is directly loaded into a gas-controlled fresh-keeping box with an inner wall coated with a gas-conditioning element and a logistics microenvironment with a negative oxygen ion and terahertz coating. Each box contains 10 boxes of 125g or 2 baskets. A box or basket is placed between the packaging boxes or on the baskets, which can release a concentration of 6-9% after 96 hours. CO2 slow-release shockproof fresh-keeping pad, and after opening the cover, directly send it to the 0-4℃ cold chain transport vehicle at the place of origin and pre-cool it for 4-6 hours while stacking, then re-cover and stack it. After filling the cold chain vehicle, it will be dispatched. After 24-36 hours of cold chain transportation to the cold storage at the sales location, the micro-atmosphere controlled fresh-keeping box will be directly put into the cold storage at the sales location and pre-cooled at -1-0℃ for 48 hours before being stored at -1±0.After being stored at 2℃ precise temperature control for 90-120 days, the whole box is shipped out of the warehouse and sold at the normal temperature sales place after waking up for 4-6 hours. This treatment is recorded as mMA2; the special atmosphere control element for fresh blue indigo fruit is attached to the outer wall of the micro-environment atmosphere control fresh-keeping box; the control treatment is sprayed with clean water, which is recorded as CK.

[0037] from Figure 1 It can be seen that during the entire storage period, the change trend of oxygen content in the gas conditioning box of the fruits of mMA1 and mMA2 groups was the same, showing an increase-decrease-increase trend. In the early stage of storage, the change trend of carbon dioxide content in mMA1 and mMA2 groups was the same, with an overall gradual increase, indicating that carbon dioxide was produced by aerobic respiration of blue indigo fruit. During storage 56-98 days, the carbon dioxide content in the mMA1 group changed steadily, but the carbon dioxide content in the mMA2 group gradually decreased. During the entire storage period, the oxygen content in the gas conditioning box of the mMA1 group was 12.1% ~ 13.7%, and the carbon dioxide content in the gas conditioning box of the mMA1 group was 7.9% ~ 8.9%. The oxygen content in the gas conditioning box of the mMA2 group was 13.0% ~ 15.0%, the carbon dioxide content in the gas conditioning box of the mMA2 group was 6.5% ~ 8.0%, the oxygen content in the gas conditioning box of the CK group was 20.9%, and the carbon dioxide content in the gas conditioning box of the CK group was 0.03%. At the end of storage, the carbon dioxide content in the atmosphere control box of the mMA1 group remained stable at 8.6% to 8.9%. Therefore, the mMA1 group provided a higher concentration of CO2 environment for the blue indigo fruit than the mMA2 group.

[0038] For consumers, the color of fresh blue indigo fruit, the smoothness of the fruit surface, and the coverage of the fruit frost are the main reasons that affect their purchasing tendency. A better coverage level of fruit frost and a healthy and bright fruit color can often stimulate consumers' desire to buy and give the fruit a higher commercial value. As can be seen from Figure 2, at the beginning of storage, there was no significant overall difference between the CK group, the mMA1 group, and the mMA2 group. The fruit color of the three treatment groups was dark blue-purple, the fruit shape was full and uniform, and the fruit surface was smooth without obvious damage. As the storage time increased, the color of some fruits in the CK group, the mMA1 group, and the mMA2 group changed from dark blue-purple to light blue-purple, and the fruit surface was slightly damaged. The fruit frost coverage area of ​​the CK group decreased, but no hair growth occurred. At the end of storage, it can be clearly seen that the fruit frost coverage area of ​​the CK group continued to deteriorate, and some fruits showed rot, hair growth, and stickiness. It can well illustrate that the blue indigo fruit treated with the air conditioning element can effectively inhibit the reproduction of microorganisms on the surface of the fruit, achieving the effect of reducing fruit mildew.

[0039] Table 3 Comparison of the patented preservation method and the existing preservation method in the preservation of fresh blue indigo fruit Note: “-” means no decay By adopting the patented pre-harvest spraying of nutrient preservatives combined with post-harvest pre-cooling at the place of production, pre-cooling during cold chain transportation, pre-cooling in cold storage at the place of sale, multi-dimensional packaging micro-environment slow-release gas conditioning, and precise temperature control preservation multiple treatments and preservation methods, the preservation period under precise temperature control is greater than 90 days, and the ordinary refrigerated storage period is greater than 60 days, and the fruit is fresh. The existing preservatives and preservation methods have an ordinary refrigerated storage period of less than 30 days and a precise temperature controlled preservation period of less than 60 days. It can be seen that the patented pre-harvest spraying nutrient preservative and application method can effectively inhibit the decay of fresh blue indigo fruit during the room temperature shelf life and storage period, and extend the shelf life and storage period.

Claims

1. A pre-harvest sprayable nutritional preservative for fresh-eating blue indigo fruit, characterized in that The biological source preservative for controlling both physiological and disease hazards comprises, per kg of solution, 10-30 μg α-cyclodextrin solidified 1-methylcyclopropene, 2.1-3.0g food-grade refined odor-free pure colorless bamboo vinegar, 1.0-1.4g lactic acid small molecule chelated calcium, and 1.1-1.5g food-grade small molecule water-soluble oligosaccharide.

2. A preservation method suitable for maintaining the quality of fresh blue indigo fruit, characterized in that Proceed as follows: Step 1: Mix the negative ion spraying agent and the terahertz powder in a ratio of 2:1 to prepare a terahertz coating agent capable of releasing negative ions, and spray the mixture on the inner and outer surfaces of a small packaging box with a loading capacity of 125g or a commercially available 1250g packaging basket or the inner wall of a micro-environment controlled atmosphere fresh-keeping box, and make the packaging box / basket or micro-environment controlled atmosphere fresh-keeping box after the inner and outer surfaces or the inner wall are dried; Step 2: spray the hygroscopic paper with 3% bamboo vinegar for 30-60 seconds, dry it at 40-60°C, put the CO2 slow-release tablets into the hygroscopic paper sprayed with bamboo vinegar and dried, and press them into 1-3 layers to make an antibacterial and anti-vibration fresh-keeping pad that can release 6%-9% CO2 gas after 96 hours and contains 3% bamboo vinegar; Step 3: When the fresh blue indigo fruit reaches physiological maturity 7, a dual-control biological source preservative is sprayed with a micro-atomization treatment before harvesting; the dual-control biological source preservative refers to: each kg of solution contains 10-30 μg α-cyclodextrin solidified 1-methylcyclopropene, 2.1-3.0g food-grade refined pure and colorless bamboo vinegar, 1.0-1.4g lactic acid small molecule chelated calcium, and 1.1-1.5g food-grade small molecule water-soluble oligosaccharides; Step 4: After the surface of the harvested fruits is dried, they are packed into the packaging boxes / baskets made in step 1, and then the packaging boxes / baskets are directly put into the micro-atmosphere controlled fresh-keeping box with the gas-conditioning element made in step 1, with 10 boxes or 2 baskets in each box; Step 5: Place a CO2 slow-release shockproof fresh-keeping mat made in step 2 between the packaging boxes or baskets with antibacterial, deodorizing and antioxidant properties, cover the box lid and directly deliver it to the 0-4℃ cold chain transport vehicle at the place of origin and pre-cool it while stacking. After the cold chain vehicle is full, it will be dispatched; Step 6: After the cold chain is transported to the cold storage at the sales location for 24-36 hours, the micro-environment atmosphere-controlled fresh-keeping box is directly placed in the cold storage at the sales location and pre-cooled at -1-0℃ for 48 hours. The fresh-eating blue indigo fruit atmosphere-controlled element is attached to the outer wall of the micro-environment atmosphere-controlled fresh-keeping box. After being stored at -1±0.2℃ precise temperature control conditions for 90-120 days, the whole box is shipped out of the warehouse and revived at normal temperature for 4-6 hours before being unpacked for sale.

3. The use of the pre-harvest spray-type nutritional preservative of fresh blue indigo fruit as claimed in claim 1 for preservation, improving fruit resistance and extending the shelf life of fresh blue indigo fruit; the preservative comprises: Cling film, fresh-keeping boxes / baskets / boxes.

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