Prune decompression atomization fumigation preservation method and application thereof
By treating plum fruits with reduced pressure atomized fumigation and using methyl jasmonate solution under reduced pressure, the problem of quality deterioration during plum fruit storage is solved, achieving efficient preservation and quality maintenance of plum fruits, which is suitable for large-scale commercial application.
Patent Information
- Application Number
- CN202511378096.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-25
- Publication Date
- 2025-11-28
AI Technical Summary
Prunes are prone to softening, dehydration, rotting and spoilage during storage. When refrigerated, they are susceptible to browning of the flesh and ripening problems, leading to quality deterioration and economic losses, which affect their storage life and commercial value.
Prunes were treated using a reduced-pressure atomization fumigation method. A suitable concentration of methyl jasmonate solution was added to a reduced-pressure device for fumigation. Combined with appropriate pressure, time and temperature, the fruit was then packaged and stored, creating an efficient microenvironment for preservation.
It effectively reduces the rate of prune fruit decay, maintains fruit quality, extends storage period, enhances cold resistance, preserves flavor, and is suitable for large-scale commercial application while being environmentally friendly.
Smart Images
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Abstract
Description
Technical Field
[0001] This invention relates to the field of fruit and vegetable preservation technology, to the field of methods for preserving plums, and more specifically to the field of a method for preserving plums using depressurized atomized fumigation. Background Technology
[0002] Prunes Prunus domestica Prunes (Prunus persica), with their unique flavor and rich nutritional content, are hailed as a "miracle fruit" and are highly favored by consumers worldwide. In recent years, with the improvement of planting technology, China's plum industry has developed rapidly. In 2022, China's plum production accounted for 54% of the global total, with Xinjiang being the core advantageous production area, accounting for 60% of the national output. However, plums are typical climacteric fruits, and the harvesting period is mostly concentrated in the high-temperature season. This leads to vigorous physiological metabolism after harvesting and rapid ripening and aging, making them prone to softening, dehydration, rotting, and spoilage during storage and transportation. This seriously affects the shelf life and commercial value of plums.
[0003] Currently, low-temperature storage remains the most effective and commonly used method for fruit storage. However, as a cold-sensitive fruit, plums are prone to quality deterioration during long-term cold storage, such as browning of the flesh and impaired ripening, leading to loss of flavor and reduced marketability. This problem not only causes serious economic losses and resource waste but also hinders the export of specialty fruits, becoming a bottleneck for the high-quality development of the plum industry. Therefore, with the increasing demand for high-quality fruits, there is an urgent need to find a new, green, efficient, and commercially viable technology for the storage and preservation of plums. Summary of the Invention
[0004] To address the aforementioned problems, this invention provides a method for preserving plum fruit. The preservation method provided by this invention effectively maintains the quality of plum fruit during storage, reduces the rate of spoilage, effectively preserves the flavor of plum fruit, and extends its storage and shelf life. Furthermore, this invention demonstrates excellent performance and can be widely applied and promoted commercially.
[0005] To achieve the above technical effects, the present invention is implemented through the following technical solution.
[0006] This application provides a method for preserving plum fruits using reduced pressure fumigation. The method includes the following steps: the harvested plum fruits are uniform in size and color, free from mechanical damage and pests; the plum fruits are harvested at commercial maturity, with a hardness of 19.50 ± 1.0 N and a soluble solids content of 21.73 ± 1.0%; the plum fruits are placed in a reduced pressure device, the pressure is reduced to a suitable level, and a suitable concentration of methyl jasmonate solution is added to the device for reduced pressure fumigation treatment; Preferably, the concentration of the methyl jasmonate solution is 5-15 μmol / L.
[0007] Preferably, the pressure of the reduced pressure treatment is 0.03-0.09 MPa.
[0008] Preferably, the time of the reduced pressure treatment is 1-24 h.
[0009] Preferably, the temperature of the reduced pressure treatment is 4-12 ℃.
[0010] Preferably, the volume of the reduced pressure device is 21 cubic meters, and 5 tons of prune fruits can be treated in each batch.
[0011] The picked prune fruits are placed in a frame with a size of 45 cm x 28 cm x 12 cm, and each frame contains 5.0 ± 0.18 kg of prune fruits.
[0012] The reduced pressure fumigation treatment further comprises the following steps: packaging and storage. The packaging treatment comprises placing water-absorbing paper in the frame and covering the frame with a PE bag.
[0013] The relative humidity of the storage is 80%-85%, and the temperature of the storage is 0-4 ℃.
[0014] Preferably, the temperature of the storage is 0-2 ℃, and more preferably, the temperature of the storage is 0 ℃. Further, the application also provides an application of the above prune fruit reduced pressure atomization fumigation preservation method in the preservation of prune fruits.
[0015] The above specific technical solutions provided by the application can achieve the following beneficial effects: The application provides a fresh-keeping method for prune fruits, comprising the following steps: placing the prune fruits in a reduced-pressure device, reducing the pressure to an appropriate pressure, adding a methyl jasmonate solution with an appropriate concentration into the device, and performing reduced-pressure fumigation treatment; the concentration of the methyl jasmonate solution is 5-15 μmol / L; the pressure of the reduced-pressure treatment is 0.03-0.09 MPa; and the time of the reduced-pressure treatment is 3-24 h. Methyl jasmonate is an important plant hormone and signal molecule in a plant body. The application of methyl jasmonate can reduce water loss of the fruits during storage, maintain the storage quality, and enhance the stress resistance of the fruits, and exogenous application can positively affect the fresh-keeping of the fruits; reduced-pressure fumigation is a technology of dynamic coupling of negative pressure environment regulation and active gas intervention, and the Reynolds number of gas flow can be significantly improved by reducing the environmental pressure; when the Reynolds number exceeds a critical value, the laminar state will change to turbulent flow; the turbulent flow effect can improve the gas diffusion coefficient, realize the rapid and homogeneous distribution of the fumigant in three-dimensional space, and thus build a more efficient fresh-keeping microenvironment. The application can improve the penetration efficiency of the fumigant by affecting the physiological state of the fumigant and the target organism. The prune fruits are treated by methyl jasmonate reduced-pressure fumigation, so that the cold resistance of the fruits can be effectively enhanced, and the quality during storage can be maintained. The application solves the problems of reduced commodity rate and quality deterioration of the prune fruits during storage, and fills the gap of commercial fresh-keeping technology for the prune fruits. Moreover, the application has low construction cost of the method and equipment, good effect, large treatment capacity, and can be commercially applied and is pollution-free to the environment. DETAILED DESCRIPTION
[0016] The application is described below by examples, but the application is not limited to the following examples. All the raw and auxiliary materials selected in the application are well known in the art, and the % involved in the application is mass / volume percentage, unless otherwise specified.
[0017] In order to better explain the application, the main content of the application is further illustrated by specific examples below, but the content of the application is not limited to the following examples. If not specifically indicated, the technical means used in the examples is the conventional means well known to those skilled in the art, and the raw materials used are commercially available goods.
[0018] Example 1: A reduced-pressure atomization fumigation fresh-keeping method for prune fruits The application provides a reduced-pressure atomization fumigation fresh-keeping method for prune fruits, which comprises the following steps: the picked prune fruits are uniform in size and color, free of mechanical damage and pests and diseases; the prune fruits are harvested at commercial maturity, with a hardness of 19.50 ± 1.0 N and a soluble solid content of 21.73 ± 1.0%; the prune fruits are placed in a reduced-pressure device, the pressure is reduced to an appropriate pressure, a methyl jasmonate solution with an appropriate concentration is added into the device, and reduced-pressure fumigation treatment is performed. The concentration of the methyl jasmonate solution is 5-15 μmol / L. The pressure of the reduced pressure treatment is 0.03-0.09 MPa. The time of the reduced pressure treatment is 1-24 h. The temperature of the reduced pressure treatment is 4-12 ℃. The volume of the reduced pressure device is 21 cubic meters, and 5 tons of prune fruits can be treated per batch.
[0019] The picked prune fruits are placed in a frame with a size of 45 cm x 28 cm x 12 cm, and the weight of the fruits in each frame is 5.0 ± 0.18 kg. After the reduced pressure fumigation treatment, the following steps are further included: packaging and storage. The packaging treatment includes placing the fruits in the frame with water-absorbing paper and covering the frame with a PE bag. The relative humidity of the storage is 80%-85%, and the temperature of the storage is 0-4 ℃.
[0020] Embodiment 2: A reduced pressure atomization fumigation preservation method for prune fruits A preservation method for prune fruits, which comprises the following steps: S1, picking of prune fruits: picking of commercially mature fruits; S2, selection and framing: selection of fruits with uniform maturity, color, and size, and free of diseases, insects, and mechanical damage, and framing of the selected fruits in a frame with a size of 45 cm x 28 cm x 12 cm, and the weight of the fruits in each frame is 5.0 ± 0.18 kg; S3, precooling of the reduced pressure fumigation device to 8 ℃, and placing the framed prune fruits in the reduced pressure fumigation device.
[0021] S4, adjustment of the pressure in the reduced pressure fumigation device to 0.06 MPa, injection of a methyl jasmonate solution with a concentration of 10 μmol / L, and atomization fumigation for 3 h.
[0022] S5, after completion of the reduced pressure fumigation, slowly releasing the pressure by opening the pressure release valve, and taking out the prune fruits.
[0023] S6, packaging: taking out the prune fruits treated in S5, placing the fruits in water-absorbing paper, and covering the frame with a PE bag; S7, storage: storage of the packaged prune fruits at 0 ℃.
[0024] Embodiment 3: A reduced pressure atomization fumigation preservation method for prune fruits Based on the description in Embodiment 2, the present application further provides a preservation method for prune fruits similar to Embodiment 2, with the only difference being that the reduced pressure fumigation pressure of 0.06 MPa is replaced by 0.03 MPa.
[0025] Embodiment 4: A reduced pressure atomization fumigation preservation method for prune fruits Based on the description in Example 2, the application also provides a method for preserving prune fruits similar to Example 2, the only difference being that the reduced pressure fumigation pressure of 0.06 MPa is replaced by 0.09 MPa.
[0026] Example 5: A method for preserving prune fruits by reduced pressure atomized fumigation Based on the description in Example 2, the application also provides a method for preserving prune fruits similar to Example 2, the only difference being that the reduced pressure fumigation time of 3 h is replaced by 1 h.
[0027] Example 6: A method for preserving prune fruits by reduced pressure atomized fumigation Based on the description in Example 2, the application also provides a method for preserving prune fruits similar to Example 2, the only difference being that the reduced pressure fumigation time of 3 h is replaced by 6 h.
[0028] Example 7: A method for preserving prune fruits by reduced pressure atomized fumigation Based on the description in Example 2, the application also provides a method for preserving prune fruits similar to Example 2, the only difference being that the reduced pressure fumigation time of 3 h is replaced by 24 h.
[0029] Example 8: A method for preserving prune fruits by reduced pressure atomized fumigation Based on the description in Example 2, the application also provides a method for preserving prune fruits similar to Example 2, the only difference being that the 10 μmol / L methyl jasmonate solution is replaced by 5 μmol / L.
[0030] Example 9: A method for preserving prune fruits by reduced pressure atomized fumigation Based on the description in Example 2, the application also provides a method for preserving prune fruits similar to Example 2, the only difference being that the 10 μmol / L methyl jasmonate solution is replaced by 15 μmol / L.
[0031] Example 10: A method for preserving prune fruits by reduced pressure atomized fumigation Based on the description in Example 2, the application also provides a method for preserving prune fruits similar to Example 2, the only difference being that the reduced pressure fumigation pressure of 0.06 MPa is replaced by normal atmospheric pressure.
[0032] Example 11: A method for preserving prune fruits by reduced pressure atomized fumigation Based on the description in Example 2, the application also provides a method for preserving prune fruits similar to Example 2, the only difference being that the 10 μmol / L methyl jasmonate solution is replaced by distilled water.
[0033] Comparative Example 1 A method for preserving Prunus domestica similar to Example 11, except that the reduced pressure fumigation pressure is replaced by normal atmospheric pressure.
[0034] Application Example 1 Commercially mature Prunus domestica fruits (hardness 19.5 ± 1.0 N, soluble solids content 21.73 ± 1.0%) were harvested on August 23, 2024 in Jiashi County, Kashi City, Xinjiang. Fruits free of disease, insect damage, and mechanical damage were selected, and after picking, they were transported back to the laboratory for precooling and subpackaging. The pre-cooled Prunus domestica fruits were randomly divided into 4 parts, and treated according to the methods of Example 2, Example 10, Example 11, and Comparative Example 1, respectively. Each treatment group was sampled and measured for evaluation of fruit storage quality-related indicators, such as hardness, rot rate, and pedicel shedding rate, at intervals of 9 days, and the results are shown in Tables 1-3. The specific calculation formula is as follows: Table 1: Prunus domestica fruit hardness results (N) of Example 2, Example 10, Example 11, and Comparative Example 1 at different storage times
[0035] Table 2: Prunus domestica fruit rot rate results (%) of Example 2, Example 10, Example 11, and Comparative Example 1 at different storage times
[0036] Table 3: Prunus domestica fruit pedicel shedding rate results (%) of Example 2, Example 10, Example 11, and Comparative Example 1 at different storage times
[0037] From the above results, it can be seen that the preservation effect of reduced pressure alone (Example 11) and methyl jasmonate atomization fumigation alone (Example 10) is better than that of Comparative Example 1, while the methyl jasmonate reduced pressure fumigation (Example 2) is better than Examples 10 and 11, and is better than Comparative Example 1. This shows that the combined preservation effect of reduced pressure combined with methyl jasmonate atomization fumigation treatment is better than that of the single treatment group.
[0038] Application Example 2 Commercially mature Prunus domestica fruits (hardness 19.5 ± 1.0 N, soluble solids content 21.73 ± 1.0%) were harvested on August 23, 2024 in Jiashi County, Kashi City, Xinjiang. Fruits free of disease, insect damage, and mechanical damage were selected, and after picking, they were transported back to the laboratory for precooling and subpackaging. The pre-cooled Prunus domestica fruits were randomly divided into 9 parts, and treated according to the methods of Examples 2-10 and Comparative Example 1, respectively. Each treatment group was sampled and measured for evaluation of fruit storage quality-related indicators, such as hardness, rot rate, and pedicel shedding rate, at intervals of 9 days, and the results are shown in Tables 4-12.
[0039] Table 4: Results of the firmness of the prune fruits of Example 2, Example 3, Example 4 and Comparative Example 1 at different storage times (N)
[0040] Table 5: Results of the rot rate of the prune fruits of Example 2, Example 3, Example 4 and Comparative Example 1 at different storage times (%)
[0041] Table 6: Results of the fruit stalk shedding rate of the prune fruits of Example 2, Example 3, Example 4 and Comparative Example 1 at different storage times (%)
[0042] Table 7: Results of the firmness of the prune fruits of Example 2, Example 8, Example 9 and Comparative Example 1 at different storage times (N)
[0043] Table 8: Results of the rot rate of the prune fruits of Example 2, Example 8, Example 9 and Comparative Example 1 at different storage times (%)
[0044] Table 9: Results of the fruit stalk shedding rate of the prune fruits of Example 2, Example 8, Example 9 and Comparative Example 1 at different storage times (%)
[0045] Table 10: Results of the firmness of the prune fruits of Example 2, Example 5, Example 6, Example 7 and Comparative Example 1 at different storage times (N)
[0046] Table 11: Results of the rot rate of the prune fruits of Example 2, Example 5, Example 6, Example 7 and Comparative Example 1 at different storage times (%)
[0047] Table 12: Results of the fruit stalk shedding rate of the prune fruits of Example 2, Example 5, Example 6, Example 7 and Comparative Example 1 at different storage times (%)
[0048] From the above results, the storage effect of each example is better than that of Comparative Example 1, and when the reduced pressure is 0.06 MPa, the concentration of methyl jasmonate is 10 μmol / L, and the treatment time is 3 h, the storage effect is the best.
[0049] In summary, the preservation method provided by the present application can effectively maintain the quality of the sour cherry during storage, prolong the storage period, and greatly maintain the commodity value of the sour cherry fruits. Moreover, the present application has a large processing capacity and can be applied on a large scale in commercialization, greatly filling the gap in commercial preservation technology for sour cherry fruits.
[0050] The above-described embodiments are only some of the embodiments of the present application, not all the embodiments. The detailed description of the embodiments of the present application is not intended to limit the scope of the claimed application, but only to represent selected embodiments of the application. All other embodiments obtained by relevant deduction and replacement made by those skilled in the art under the condition of the concept of the present application, without making creative efforts, belong to the scope of protection of the present application.
Claims
1. A method for preserving the freshness of prune fruit by reduced pressure atomization fumigation, characterized by, It comprises the following steps: The picked prune fruits are uniform in size and color, free of mechanical injury and pests; the prune fruits are harvested at commercial maturity, with a hardness of 19.50 ± 1.0 N and a soluble solid content of 21.73 ± 1.0%; the prune fruits are placed in a reduced pressure device, reduced to an appropriate pressure, and an appropriate concentration of methyl jasmonate solution is added to the device for reduced pressure fumigation treatment.
2. The method for preserving the fresh-keeping of prune fruits according to claim 1, characterized in that, The concentration of the methyl jasmonate solution is 5-15 μmol / L.
3. The method of claim 1, wherein the method is a method of preserving the fruit of Prunus domestica by reduced pressure atomization fumigation, characterized in that, The pressure of the reduced pressure treatment is 0.03-0.09 MPa.
4. The method of claim 1, wherein the method is a method of preserving the fruit of the Prunus domestica L. by reduced pressure atomization fumigation, characterized in that, The time of the reduced pressure treatment is 1-24 h.
5. The method of claim 1, wherein the method is a method of preserving the Prunus domestica fruit by reduced pressure atomization fumigation, characterized by, The temperature of the reduced pressure treatment is 4-12 ℃.
6. The method of claim 1, wherein the method is a method of preserving the Prunus domestica fruit by reduced pressure atomization fumigation, characterized by, The volume of the reduced pressure device is 21 cubic meters, and each batch can process 5 tons of prune fruits.
7. The method of claim 1, wherein the method is a method of preserving the Prunus domestica fruit by reduced pressure atomization fumigation, characterized by, The picked prune fruits are placed in a frame with a size of 45 cm x 28 cm x 12 cm, and each frame contains 5.0 ± 0.18 kg of prune fruits.
8. The method of claim 1, wherein the method is a method of preserving the Prunus domestica fruit by reduced pressure atomization fumigation, characterized by, The reduced pressure fumigation treatment further comprises the following steps: packaging and storage; the packaging treatment comprises placing water-absorbing paper in the frame and covering a PE bag.
9. The method of claim 8, wherein the method is a method of preserving the fruit of the Prunus domestica L. by reduced pressure atomization fumigation, characterized by, The relative humidity of the storage is 80%-85%; the temperature of the storage is 0-4 ℃.
10. The application of the prune fruit reduced pressure atomization fumigation preservation method according to any one of claims 1-9 in the preservation of prune fruits.