Storage and fresh-keeping method for stone fruits

Abstract

The invention discloses a storage and preservation method for stone fruits, and belongs to the technical field of storage and preservation of picked fruits and vegetables. In order to solve the technical problems that stone fruits are easy to rot after being picked, the quality is quickly reduced and the storage period is short, the method comprises the following steps: firstly, treating the fruits at 33-35 DEG C for 40-70 minutes, cooling to the core temperature of 0-1 DEG C at the speed of 10-15 DEG C / h, and keeping for 20-30 hours; treating for 2 days in an environment with the temperature of 0-1 DEG C, the relative humidity of 90-93%, the oxygen content of 30-40% and the carbon dioxide content of less than 2%; finally, controlled atmosphere storage is conducted under the same temperature and humidity, oxygen accounts for 2%-3%, carbon dioxide accounts for 5%-7%, and gas parameters are dynamically adjusted according to the concentration of hexanal and the concentration of ethyl alcohol. The method can effectively inhibit microbial growth, delay fruit aging, reduce decay and quality deterioration and prolong the storage date of the flat peaches.

Description

Technical Field

[0001] This invention relates to the field of fruit and vegetable preservation technology. More specifically, this invention relates to a method for storing and preserving stone fruits. Background Technology

[0002] Drupes are fruits formed from a single-carpel pistil and a superior ovary, although some can be formed from a fused-carpel pistil or an inferior ovary. They have a thin exocarp, a fleshy mesocarp, and a hard, woody endocarp, forming a hard pit, each containing one seed. Examples include peaches, apricots, and walnuts. Flat peaches are a type of drupe. Flat peaches are prone to rotting and quality deterioration during post-harvest storage, a long-standing and unresolved technical problem. This problem manifests in the increased rotting rate, decreased fruit firmness, discoloration of the skin, and deterioration of flavor in the later stages of storage, regardless of whether ordinary refrigeration or simple controlled atmosphere storage is used, severely impacting their commercial value and market circulation period. This is a result of the combined effects of the fruit's own physiological characteristics, pathogenic microbial infection, and storage environment factors. Current storage technologies still have shortcomings in coordinating temperature control, gas environment regulation, and disease control, making it difficult to achieve long-term, stable preservation while ensuring food safety. Therefore, developing a storage technology that can comprehensively regulate the postharvest physiological metabolism and storage environment of flat peaches and effectively delay decay and quality deterioration is an important issue that urgently needs to be addressed in the field of flat peach preservation. Summary of the Invention

[0003] Another objective of this invention is to provide a method for storing and preserving stone fruits, which significantly extends the storage period of flat peaches and maintains their quality by constructing a multi-level, synergistic preservation system.

[0004] To achieve these objectives and other advantages according to the present invention, a method for storing and preserving stone fruits is provided, comprising the following steps: Step 1: Select the fruit and place it at a temperature of 33-35℃ for 40-70 minutes. Then, cool the fruit at a rate of 10-15℃ / h until the core temperature is 0-1℃ and maintain this temperature for 20-30 hours. Step 2: Place the fruit in an environment with a temperature of 0-1℃, relative humidity of 90-93%, oxygen concentration of 30-40%, carbon dioxide concentration of less than 2%, and residual nitrogen for 2 days. Step 3: Under the same temperature and humidity conditions, store the fruit in an environment with an oxygen concentration of 2-3%, a carbon dioxide concentration of 5-7%, and a residual nitrogen atmosphere. During storage, continuously monitor the concentrations of hexanal and ethanol in the storage environment using a gas monitoring system. When the concentration of hexanal is below 10 mg / m³ and the concentration of ethanol is below 20 mg / m³, maintain the current storage environment conditions; When the concentration of hexanal reaches 10-15 mg / m³ or the concentration of ethanol reaches 20-25 mg / m³, the gas in the storage environment should be adjusted to an oxygen concentration of 8-10% and a carbon dioxide concentration of 2-4%.

[0005] Preferably, the fruit is a flat peach.

[0006] Preferably, in step one, during the 20-30h process, an atomized aqueous solution of snow lotus culture extract is sprayed onto the surface of the peach every 1h, wherein the concentration of snow lotus culture extract in the aqueous solution is 0.005-0.02%, and the temperature of the aqueous solution is 0-1℃.

[0007] Preferably, the preparation method of the snow lotus culture extract is as follows: the dried snow lotus culture powder is dissolved in a 75% ethanol aqueous solution at a material-to-liquid ratio of 1:20-50, and extracted twice at 70-75℃ for 1 hour each time. The two extracts are then combined, filtered, concentrated under reduced pressure, and dried to obtain the snow lotus culture extract. The spraying amount of the aqueous solution of the snow lotus culture extract is 0.5-2 mL per square meter of peach surface area.

[0008] Preferably, in step one, while maintaining the surface for 40-70 minutes, an atomized lactoferrin aqueous solution is sprayed onto the surface of the peach, wherein the concentration of lactoferrin in the lactoferrin aqueous solution is 0.0001-0.005%.

[0009] Preferably, the amount of the lactoferrin aqueous solution sprayed is 1-3 mL per square meter of peach surface area.

[0010] Preferably, in step one, after maintaining the temperature for 8-10 hours, the peaches are placed in an environment with a temperature of 0-1℃ and a relative humidity of 90-93%, and a negative pressure environment of -0.02MPa to -0.05MPa is applied for 5-10 minutes. Then, the pressure is restored to normal, and the peaches are irradiated with blue light with a wavelength of 450-470nm for 30-50 minutes under the same temperature and humidity conditions.

[0011] Preferably, the blue light irradiation is intermittent, with a working cycle of 5-8 minutes of irradiation followed by 2-3 minutes of cessation; the total irradiation time is 30-50 minutes.

[0012] Preferably, in step two, the volatile gas of tea polyphenols encapsulated by β-cyclodextrin is introduced into the environment at a rate of 0.5-2 L per minute per cubic meter of storage space, and the concentration of volatile tea polyphenols in the volatile gas is 0.5-2 mg / m³. 3 .

[0013] Preferably, in step three, every 5 days, the oxygen concentration in the storage environment is reduced to 0.5-1% within 30-60 minutes, while the carbon dioxide concentration remains constant. Simultaneously, methyl salicylate volatile gas encapsulated by β-cyclodextrin is pulsedly introduced into the storage environment at a rate of 0.5-1.5 L per cubic meter of storage space per minute. The concentration of methyl salicylate in the volatile gas is 0.8-1.5 mg / m³. 3 Maintain for 1-2 hours, then stop the introduction of methyl salicylate volatile gas encapsulated by β-cyclodextrin, and restore the oxygen concentration to the set range within 30-60 minutes.

[0014] The present invention has at least the following beneficial effects: This invention provides a method for storing and preserving stone fruits. By constructing a multi-layered, synergistic preservation system, it significantly extends the storage period of flat peaches while maintaining their quality. The method first uses heat shock treatment (33-35℃) to stimulate the fruit's resistance, then uses precise temperature control (10-15℃ / h) to inhibit physiological metabolism; subsequently, it performs high-oxygen controlled atmosphere pretreatment (30-40% O2, <2% CO2) to delay senescence; finally, it implements dynamic controlled atmosphere storage under low-temperature, high-humidity conditions (2-3% O2, 5-7% CO2), and adjusts the gas composition in real time according to the concentrations of hexanal and ethanol. This invention employs a synergistic treatment of snow lotus culture extract, lactoferrin, and specific wavelength blue light irradiation: the synergistic effect of snow lotus extract, lactoferrin, and blue light irradiation significantly enhances the antiseptic and preservation effect. Simultaneously, it combines negative pressure treatment and β-cyclodextrin-encapsulated tea polyphenols with methyl salicylate volatile gas treatment to jointly inhibit pathogen growth and oxidation reactions. This integrated technology solution, through the organic combination of physical, chemical, and biological methods, achieves comprehensive regulation of post-harvest quality of flat peaches, effectively reducing rot rate and quality deterioration, and extending shelf life to over 30 days. The heat shock treatment (33-35℃, 40-70 minutes) is a key step in initiating preservation. It activates the peaches' resistance to stress through brief, mild heat stress, inducing the synthesis of heat shock proteins and disease-resistant substances. This treatment lays the foundation for subsequent precise cooling and controlled atmosphere storage, effectively delaying fruit senescence and reducing rot. Furthermore, the short treatment time and immediate follow-up rapid cooling avoid the risk of heat damage to the fruit.

[0015] Other advantages, objectives and features of the present invention will become apparent in part from the following description, and in part from those skilled in the art through study and practice of the invention. Detailed Implementation

[0016] The present invention will be further described in detail below with reference to embodiments, so that those skilled in the art can implement it based on the description.

[0017] <Example 1> Methods for storing and preserving stone fruits include the following steps: Step 1: Select the fruit and place it at a temperature of 33-35℃ for 40 minutes. Then, cool the fruit at a rate of 10℃ / h until the core temperature is 0-1℃ and maintain this temperature for 20 hours. Step 2: Place the fruit in an environment with a temperature of 0-1℃, relative humidity of 90-93%, oxygen concentration of 30%, carbon dioxide concentration of less than 0.5%, and residual nitrogen for 2 days. Step 3: Under the same temperature and humidity conditions, store the fruit in an environment with an oxygen concentration of 2%, a carbon dioxide concentration of 5%, and a residual nitrogen atmosphere. During storage, continuously monitor the concentrations of hexanal and ethanol in the storage environment using a gas monitoring system. When the concentration of hexanal is below 10 mg / m³ and the concentration of ethanol is below 20 mg / m³, maintain the current storage environment conditions; When the concentration of hexanal reaches 10-15 mg / m³ or the concentration of ethanol reaches 20-25 mg / m³, the gas in the storage environment should be adjusted to an oxygen concentration of 8% and a carbon dioxide concentration of 2%.

[0018] The fruit is a flat peach.

[0019] During the 20-hour period, atomized aqueous solution of snow lotus culture extract was sprayed onto the surface of the peaches every 1 hour. The concentration of snow lotus culture extract in the aqueous solution was 0.005%, and the temperature of the aqueous solution was 0-1℃.

[0020] The method for preparing the snow lotus culture extract is as follows: the dried snow lotus culture powder is dissolved in a 75% ethanol aqueous solution at a material-to-liquid ratio of 1:20, and extracted twice at 70-75℃ for 1 hour each time. The two extracts are then combined, filtered, concentrated under reduced pressure, and dried to obtain the snow lotus culture extract.

[0021] The spraying amount of the aqueous solution of the snow lotus culture extract is 0.5 mL per square meter of peach surface area.

[0022] In step one, while maintaining the position for 40 minutes, atomized lactoferrin aqueous solution is sprayed onto the surface of the peaches. The concentration of lactoferrin in the lactoferrin aqueous solution is 0.0001%.

[0023] The amount of lactoferrin aqueous solution sprayed is 1 mL per square meter of peach surface area.

[0024] In step one, after maintaining the temperature for 20 hours, place the peaches in an environment with a temperature of 0-1℃ and a relative humidity of 90-93%, apply a negative pressure environment of -0.02MPa for 5 minutes, then restore the normal pressure, and then irradiate them with blue light with a wavelength of 450-470nm for 30 minutes under the same temperature and humidity conditions.

[0025] The blue light irradiation is intermittent, with a working cycle of 5 minutes of irradiation followed by 2 minutes of rest; the total irradiation time is 30 minutes.

[0026] In step two, volatile tea polyphenols encapsulated by β-cyclodextrin are introduced into the environment at a rate of 0.5 L per minute per cubic meter of storage space, and the concentration of volatile tea polyphenols in the volatile gas is 0.5 mg / m³. 3 .

[0027] In step three, every 5 days, the oxygen concentration in the storage environment is reduced to 0.5% within 30 minutes, while the carbon dioxide concentration remains constant. Simultaneously, methyl salicylate volatile gas encapsulated by β-cyclodextrin is pulsedly introduced into the storage environment at a rate of 0.5 L per cubic meter of storage space per minute. The concentration of methyl salicylate in the volatile gas is 0.8 mg / m³. 3 Maintain for 1 hour, then stop the introduction of methyl salicylate volatile gas encapsulated by β-cyclodextrin, and restore the oxygen concentration to the set range within 30 minutes (regardless of the monitoring values ​​of hexanal and ethanol concentrations, this operation is performed every 5 days, specifically: if the hexanal concentration is below 10 mg / m³ and the ethanol concentration is below 20 mg / m³, maintain the current storage environment conditions, stop the introduction of methyl salicylate volatile gas encapsulated by β-cyclodextrin, and restore the oxygen concentration to 2% and 5% within 30 minutes; if the hexanal concentration reaches 10-15 mg / m³ or the ethanol concentration reaches 20-25 mg / m³, adjust the storage environment gas to 8% oxygen and 2% carbon dioxide. If it is necessary to introduce methyl salicylate volatile gas encapsulated by β-cyclodextrin, reduce the oxygen concentration in the storage environment to 0.5% and the carbon dioxide concentration to 2% within 30 minutes, stop the introduction, and restore the oxygen concentration to 8% and the carbon dioxide concentration to 2% within 30 minutes).

[0028] <Example 2> Methods for storing and preserving stone fruits include the following steps: Step 1: Select the fruit and place it at a temperature of 33-35℃ for 70 minutes. Then, cool the fruit at a rate of 15℃ / h until the core temperature is 0-1℃ and maintain this temperature for 30 hours. Step 2: Place the fruit in an environment with a temperature of 0-1℃, a relative humidity of 90-93%, an oxygen concentration of 40%, a carbon dioxide concentration of 2%, and the remainder nitrogen for 2 days. Step 3: Under the same temperature and humidity conditions, store the fruit in an environment with an oxygen concentration of 3%, a carbon dioxide concentration of 7%, and a residual nitrogen atmosphere. During storage, continuously monitor the concentrations of hexanal and ethanol in the storage environment using a gas monitoring system. When the concentration of hexanal is below 10 mg / m³ and the concentration of ethanol is below 20 mg / m³, maintain the current storage environment conditions; When the concentration of hexanal reaches 10-15 mg / m³ or the concentration of ethanol reaches 20-25 mg / m³, the gas in the storage environment should be adjusted to an oxygen concentration of 10% and a carbon dioxide concentration of 4%.

[0029] The fruit is a flat peach.

[0030] During the 30-hour period, atomized aqueous solution of snow lotus culture extract was sprayed onto the surface of the peaches every 1 hour. The concentration of snow lotus culture extract in the aqueous solution was 0.02%, and the temperature of the aqueous solution was 0-1℃.

[0031] The preparation method of the snow lotus culture extract is as follows: the dried snow lotus culture powder is dissolved in a 75% ethanol aqueous solution at a material-to-liquid ratio of 1:50, and extracted twice at 70-75℃ for 1 hour each time. The two extracts are then combined, filtered, concentrated under reduced pressure, and dried to obtain the snow lotus culture extract.

[0032] The spraying amount of the aqueous solution of the snow lotus culture extract is 2 mL per square meter of peach surface area.

[0033] In step one, while maintaining the peach for 70 minutes, atomized lactoferrin aqueous solution is sprayed onto the surface of the peach. The concentration of lactoferrin in the lactoferrin aqueous solution is 0.005%.

[0034] The amount of lactoferrin aqueous solution sprayed is 3 mL per square meter of peach surface area.

[0035] In step one, after maintaining the temperature for 30 hours, place the peaches in an environment with a temperature of 0-1℃ and a relative humidity of 90-93%, apply a negative pressure environment of -0.05MPa for 10 minutes, then restore normal pressure, and then irradiate them with blue light with a wavelength of 450-470nm for 50 minutes under the same temperature and humidity conditions.

[0036] The blue light irradiation is intermittent, with a working cycle of 8 minutes of irradiation followed by 3 minutes of rest; the total irradiation time is 50 minutes.

[0037] In step two, volatile tea polyphenols encapsulated by β-cyclodextrin are introduced into the environment at a rate of 2 L per minute per cubic meter of storage space, and the concentration of volatile tea polyphenols in the volatile gas is 2 mg / m³. 3 .

[0038] In step three, every 5 days, the oxygen concentration in the storage environment is reduced to 1% over 60 minutes, while the carbon dioxide concentration remains constant. Simultaneously, methyl salicylate volatile gas encapsulated by β-cyclodextrin is pulsedly introduced into the storage environment at a rate of 1.5 L per cubic meter of storage space per minute. The concentration of methyl salicylate in the volatile gas is 1.5 mg / m³. 3 Maintain for 2 hours, then stop the introduction of methyl salicylate volatile gas encapsulated by β-cyclodextrin, and restore the oxygen concentration to the set range within 60 minutes (regardless of the monitoring values ​​of hexanal and ethanol concentrations, this operation is performed every 5 days, specifically: if the hexanal concentration is below 10 mg / m³ and the ethanol concentration is below 20 mg / m³, maintain the current storage environment conditions, stop the introduction of methyl salicylate volatile gas encapsulated by β-cyclodextrin, and restore the oxygen concentration to 3% and 7% within 60 minutes; if the hexanal concentration reaches 10-15 mg / m³ or the ethanol concentration reaches 20-25 mg / m³, adjust the storage environment gas to 10% oxygen and 4% carbon dioxide. If it is necessary to introduce methyl salicylate volatile gas encapsulated by β-cyclodextrin, reduce the oxygen concentration in the storage environment to 1% and the carbon dioxide concentration to 4% within 60 minutes, stop the introduction, and restore the oxygen concentration to 10% and the carbon dioxide concentration to 4% within -60 minutes).

[0039] <Example 3> Methods for storing and preserving stone fruits include the following steps: Step 1: Select the fruit and place it at a temperature of 33-35℃ for 55 minutes. Then, cool the fruit at a rate of 12℃ / h until the core temperature is 0-1℃ and maintain this temperature for 25 hours. Step 2: Place the fruit in an environment with a temperature of 0-1℃, a relative humidity of 90-93%, an oxygen concentration of 35%, a carbon dioxide concentration of 1.5%, and a residual nitrogen for 2 days. Step 3: Under the same temperature and humidity conditions, store the fruit in an environment with an oxygen concentration of 2.5%, a carbon dioxide concentration of 6%, and a residual nitrogen atmosphere. During storage, continuously monitor the concentrations of hexanal and ethanol in the storage environment using a gas monitoring system. When the concentration of hexanal is below 10 mg / m³ and the concentration of ethanol is below 20 mg / m³, maintain the current storage environment conditions; When the concentration of hexanal reaches 10-15 mg / m³ or the concentration of ethanol reaches 20-25 mg / m³, the gas in the storage environment should be adjusted to an oxygen concentration of 9% and a carbon dioxide concentration of 3%.

[0040] The fruit is a flat peach.

[0041] During the 25-hour period, atomized aqueous solution of snow lotus culture extract was sprayed onto the surface of the peaches every 1 hour. The concentration of snow lotus culture extract in the aqueous solution was 0.012%, and the temperature of the aqueous solution was 0-1℃.

[0042] The preparation method of the snow lotus culture extract is as follows: the dried snow lotus culture powder is dissolved in a 75% ethanol aqueous solution at a material-to-liquid ratio of 1:35, and extracted twice at 70-75℃ for 1 hour each time. The two extracts are then combined, filtered, concentrated under reduced pressure, and dried to obtain the snow lotus culture extract.

[0043] The spraying amount of the aqueous solution of the snow lotus culture extract is 1.3 mL per square meter of peach surface area.

[0044] In step one, while maintaining the position for 55 minutes, atomized lactoferrin aqueous solution is sprayed onto the surface of the peaches. The concentration of lactoferrin in the lactoferrin aqueous solution is 0.0025%.

[0045] The amount of lactoferrin aqueous solution sprayed is 2 mL per square meter of peach surface area.

[0046] In step one, after maintaining for 25 hours, place the peaches in an environment with a temperature of 0-1℃ and a relative humidity of 90-93%, apply a negative pressure environment of -0.01MPa for 8 minutes, then restore normal pressure, and then irradiate with blue light with a wavelength of 450-470nm for 40 minutes under the same temperature and humidity conditions.

[0047] The blue light irradiation is intermittent, with a working cycle of 6 minutes of irradiation followed by 2 minutes of rest; the total irradiation time is 40 minutes.

[0048] In step two, volatile tea polyphenols encapsulated by β-cyclodextrin are introduced into the environment at a rate of 1.2 L per minute per cubic meter of storage space, and the concentration of volatile tea polyphenols in the volatile gas is 1.2 mg / m³. 3 .

[0049] In step three, every 5 days, the oxygen concentration in the storage environment is reduced to 0.7% within 45 minutes, while the carbon dioxide concentration remains constant. Simultaneously, methyl salicylate volatile gas encapsulated by β-cyclodextrin is pulsedly introduced into the storage environment at a rate of 1 L per minute per cubic meter of storage space. The concentration of methyl salicylate in the volatile gas is 1.2 mg / m³. 3Maintain for 1.5 hours, then stop the introduction of methyl salicylate volatile gas encapsulated by β-cyclodextrin, and restore the oxygen concentration to the set range within 45 minutes (regardless of the monitoring values ​​of hexanal and ethanol concentrations, this operation is performed every 5 days, specifically: if the hexanal concentration is below 10 mg / m³ and the ethanol concentration is below 20 mg / m³, maintain the current storage environment conditions, stop the introduction of methyl salicylate volatile gas encapsulated by β-cyclodextrin, and restore the oxygen concentration to 2.5% and 6% within 45 minutes; if the hexanal concentration reaches 10-15 mg / m³ or the ethanol concentration reaches 20-25 mg / m³, adjust the storage environment gas to 9% oxygen and 3% carbon dioxide. If it is necessary to introduce methyl salicylate volatile gas encapsulated by β-cyclodextrin, reduce the oxygen concentration in the storage environment to 0.7% and 3% within 45 minutes, stop the introduction, and restore the oxygen concentration to 9% and 3% within 45 minutes).

[0050] <Example 4> Methods for storing and preserving stone fruits include the following steps: Step 1: Select the fruit and place it at a temperature of 33-35℃ for 55 minutes. Then, cool the fruit at a rate of 12℃ / h until the core temperature is 0-1℃ and maintain this temperature for 25 hours. Step 2: Place the fruit in an environment with a temperature of 0-1℃, a relative humidity of 90-93%, an oxygen concentration of 35%, a carbon dioxide concentration of 1.5%, and a residual nitrogen for 2 days. Step 3: Under the same temperature and humidity conditions, store the fruit in an environment with an oxygen concentration of 2.5%, a carbon dioxide concentration of 6%, and a residual nitrogen atmosphere. During storage, continuously monitor the concentrations of hexanal and ethanol in the storage environment using a gas monitoring system. When the concentration of hexanal is below 10 mg / m³ and the concentration of ethanol is below 20 mg / m³, maintain the current storage environment conditions; When the concentration of hexanal reaches 10-15 mg / m³ or the concentration of ethanol reaches 20-25 mg / m³, the gas in the storage environment should be adjusted to an oxygen concentration of 9% and a carbon dioxide concentration of 3%.

[0051] <Comparative Example 1> The method for storing and preserving stone fruits according to Example 3 was used to store flat peaches, except that the aqueous solution of snow lotus extract was not sprayed in step one.

[0052] <Comparative Example 2> The method for storing and preserving stone fruits as described in Example 3 was used to store flat peaches, except that lactoferrin aqueous solution was not sprayed in step one.

[0053] <Comparative Example 3> The method for storing and preserving stone fruits as described in Example 3 was used to store flat peaches. The difference was that the following steps were omitted: In step one, after maintaining the fruit for 25 hours, the peaches were placed in an environment with a temperature of 0-1℃ and a relative humidity of 90-93%, and a negative pressure of -0.01MPa was applied for 8 minutes. Then, the pressure was restored to normal, and the peaches were irradiated with blue light at a wavelength of 450-470nm for 40 minutes under the same temperature and humidity conditions. The blue light irradiation was intermittent, with a cycle of 6 minutes of irradiation followed by a 2-minute pause, for a total irradiation time of 40 minutes. That is, after maintaining the fruit for 25 hours, step two was performed directly.

[0054] <Comparative Example 4> The method for storing and preserving stone fruits as described in Example 3 was used to store flat peaches, except that the volatile gas of tea polyphenols encapsulated by β-cyclodextrin was not introduced.

[0055] <Comparative Example 5> The stone fruit storage and preservation method of Example 3 was used to store flat peaches, except that the volatile gas of methyl salicylate encapsulated by β-cyclodextrin was not introduced.

[0056] The peaches used in this invention are all selected fruits, and the selected fruits have no mechanical damage or pests on their surface.

[0057] The method for preparing the volatile gas of tea polyphenols encapsulated by β-cyclodextrin includes: Weigh 100 g of β-cyclodextrin and add it to 1000 mL of deionized water at 60℃, stirring to prepare a saturated solution. Separately weigh 10 g of tea polyphenols (active ingredient calculated as catechins) and dissolve them in 50 mL of a 50% (v / v) ethanol aqueous solution. Under constant temperature and continuous stirring at 60℃, the tea polyphenol solution is added dropwise to the saturated β-cyclodextrin solution; after the addition is complete, the reaction is continued at 60℃ with constant temperature and stirring for 4 h. The reaction system is then transferred to a 4℃ environment and allowed to stand for 24 h to allow the inclusion complex to fully precipitate. The precipitate is filtered, collected, and washed three times with 20 mL of 50% ethanol aqueous solution each time. Finally, the filter cake is placed in a 50℃ vacuum drying oven and dried to constant weight to obtain a brownish-red β-cyclodextrin-tea polyphenol inclusion complex powder. The dried β-cyclodextrin-tea polyphenol inclusion complex powder was placed in a volatile matter evaporation apparatus. The apparatus temperature was set to 60°C, and nitrogen gas was introduced into the apparatus as a carrier gas at a constant flow rate of 0.8 L / min. The carrier gas flowed through the heated inclusion complex powder, carrying away the volatile tea polyphenol molecules released from it, thus generating the desired volatile tea polyphenol gas.

[0058] The method for preparing the volatile gas of methyl salicylate encapsulated by β-cyclodextrin includes: Weigh 100 g of β-cyclodextrin and add it to 1000 mL of deionized water at 55 °C, stirring to prepare a saturated solution. Separately weigh 15 g of methyl salicylate (molar ratio to β-cyclodextrin approximately 1:1) and dissolve it in 30 mL of anhydrous ethanol. Under constant temperature and stirring at 55 °C, the ethanol solution of methyl salicylate is added dropwise to the saturated β-cyclodextrin solution. After the addition is complete, the reaction mixture is stirred at 55 °C for 3 h. The reaction system is then transferred to a 4 °C environment and allowed to stand for 12 h to allow the inclusion complex to fully precipitate. The precipitate is collected by suction filtration, washed with 20 mL of ice-cold anhydrous ethanol, and finally dried in a 45 °C vacuum drying oven for 6 h to obtain a dried β-cyclodextrin-methyl salicylate inclusion complex powder. The dried inclusion complex powder was placed in a volatilization apparatus, the apparatus temperature was set to 50°C, and nitrogen gas was introduced into the apparatus as a carrier gas at a constant flow rate of 1.0 L / min. The carrier gas flowed through the heated inclusion complex powder, carrying away the methyl salicylate molecules it released, thus generating the desired methyl salicylate volatilization gas.

[0059] <Experimental Data Characterization> 1. Decay rate The cumulative number of rotten fruits with obvious lesions and mold as of the statistical date was counted, and the percentage of the total number of fruits was calculated. The rot rate (%) = (number of rotten fruits / total number of fruits) × 100%. The statistical results are shown in Table 1. Table 1 shows the decay rate. 0 days Day 6 Day 12 Day 18 Day 24 Day 30 Example 3 0 0 0 0 0.1 0.5 Example 4 0 0.1 0.9 1.8 3.0 4.7 Comparative Example 1 0 0 0.5 1.1 1.9 3.4 Comparative Example 2 0 0 0.3 1.0 1.7 3.1 Comparative Example 3 0 0 0 0.2 0.6 1.3 Comparative Example 4 0 0 0.1 0.5 1.0 2.1 Comparative Example 5 0 0 0.1 0.6 1.2 2.4 As shown in Table 1, the decay rate of Example 3 was only 0.5% after 30 days, which was much lower than that of Example 4 (4.7%) and the comparative examples (1.3%~3.4%). This indicates that the method effectively inhibits microbial growth and fruit physiological metabolism through high temperature pretreatment, precise cooling, modified atmosphere storage combined with spraying of plant extracts (snow lotus, lactoferrin) and blue light irradiation.

[0060] 2. Weightlessness rate The weight loss rate is calculated as follows: Weight loss rate (%) = [(Original fruit weight - Fruit weight at each sampling) / Original fruit weight] × 100%; The statistical results of the weight loss rate are shown in Table 2; Table 2 shows the weight loss rate. 0 days Day 6 Day 18 Day 30 Example 3 0 0 0.05 0.11 Example 4 0 0.05 0.15 0.32 Comparative Example 1 0 0 0.09 0.21 Comparative Example 2 0 0 0.09 0.23 Comparative Example 3 0 0 0.07 0.18 Comparative Example 4 0 0 0.06 0.15 Comparative Example 5 0 0 0.06 0.16 Table 2 shows that Example 3 (using the complete preservation method) consistently exhibited the lowest weight loss rate throughout the entire storage period (0 to 30 days), reaching only 0.11% on day 30, significantly lower than Example 4 (0.32%) and all comparative groups (0.15%–0.23%). This indicates that the stone fruit storage and preservation method provided by this invention can effectively inhibit fruit water transpiration, reduce weight loss, and maintain fruit plumpness and freshness, further verifying its comprehensive advantages in delaying fruit senescence and maintaining quality.

[0061] 3. Hardness Peach hardness testing: The hardness of the peaches was measured using a GY-4 handheld fruit hardness tester with a probe diameter of 11mm. During the test, a small piece of about 1cm was removed from four corresponding surfaces at the peach's maximum transverse diameter. 2 Peel the peach skin. Place the indenter of the hardness tester, cleaned with distilled water, vertically over the peeled area to be tested. Apply even pressure by rotating the indenter until it reaches the graduation mark. Record the data in N.

[0062] Table 3 shows the hardness. 0 days Day 6 Day 18 Day 30 Example 3 10.027 9.953 9.621 9.185 Example 4 9.984 9.543 8.732 7.820 Comparative Example 1 9.993 9.762 9.155 8.518 Comparative Example 2 9.952 9.805 9.278 8.695 Comparative Example 3 10.038 9.911 9.400 8.834 Comparative Example 4 9.993 9.912 9.451 8.974 Comparative Example 5 9.916 9.824 9.343 8.829 Table 3 shows that throughout the 30-day storage period, Example 3, which employed the complete preservation technology, consistently maintained the highest fruit firmness, reaching 9.185 N on day 30. This value is significantly higher than that of Example 4 (7.820 N) which did not use all optimized technologies, and all comparative groups lacking a key step (8.518 N - 8.974 N). This result fully demonstrates that the comprehensive preservation method provided by this invention (including heat shock treatment, precise cooling, dynamic modified atmosphere packaging, plant extract spraying, and blue light irradiation) can effectively delay fruit softening and cell wall degradation, thus maintaining the texture and taste of the peaches after harvest.

[0063] Although embodiments of the present invention have been disclosed above, they are not limited to the applications listed in the specification and embodiments. They can be applied to various fields suitable for the present invention. For those skilled in the art, other modifications can be easily made. Therefore, without departing from the general concept defined by the claims and their equivalents, the present invention is not limited to the specific details and embodiments shown and described herein.

Claims

1. A method for preserving stone fruits, characterized by, The method comprises the following steps: Step 1: selecting fruits and placing the fruits in a temperature of 33-35℃ for 40-70min, then cooling the fruits to a core temperature of 0-1℃ at a cooling rate of 10-15℃ / h and keeping for 20-30h; Step 2: placing the fruits in an environment with a temperature of 0-1℃, a relative humidity of 90-93%, an oxygen concentration of 30-40%, a carbon dioxide concentration lower than 2% and a residual nitrogen concentration for 2d; Step 3: placing the fruits in an environment with the same temperature and humidity, an oxygen concentration of 2-3%, a carbon dioxide concentration of 5-7% and a residual nitrogen concentration for storage, and continuously monitoring the concentration of hexanal and ethanol in the storage environment by a gas monitoring system during the storage: when the concentration of hexanal is lower than 10mg / m³ and the concentration of ethanol is lower than 20mg / m³, maintaining the current storage environment conditions; when the concentration of hexanal reaches 10-15mg / m³ or the concentration of ethanol reaches 20-25mg / m³, adjusting the gas in the storage environment to an oxygen concentration of 8-10% and a carbon dioxide concentration of 2-4%.

2. The method for storing and preserving stone fruits according to claim 1, wherein The fruits are flat peaches.

3. The method for storing and preserving stone fruits according to claim 2, wherein In step 1, during the keeping for 20-30h, a misted aqueous solution of saussurea involucrata culture extract is sprayed on the surface of the flat peaches every 1h, the concentration of the saussurea involucrata culture extract in the aqueous solution is 0.005-0.02%, and the temperature of the aqueous solution is 0-1℃.

4. The method for storing and preserving stone fruits according to claim 3, wherein The saussurea involucrata culture extract is prepared by dissolving saussurea involucrata culture dry powder in a 75% ethanol aqueous solution at a solid-liquid ratio of 1:20-50, extracting twice at 70-75℃ for 1h each time, combining the two obtained extract solutions, filtering, concentrating under reduced pressure and drying to obtain the saussurea involucrata culture extract; The spraying amount of the aqueous solution of saussurea involucrata culture extract is 0.5-2mL per square meter of the surface area of the flat peaches.

5. The method for storing and preserving stone fruits according to claim 3, wherein In step 1, during the keeping for 40-70min, a misted aqueous solution of lactoferrin is sprayed on the surface of the flat peaches, and the concentration of lactoferrin in the aqueous solution is 0.0001-0.005%.

6. The method for storing and preserving stone fruits according to claim 3, wherein The spraying amount of the aqueous solution of lactoferrin is 1-3mL per square meter of the surface area of the flat peaches.

7. The method for storing and preserving stone fruits according to claim 6, wherein In step 1, after keeping for 8-10h, the flat peaches are placed in an environment with a temperature of 0-1℃ and a relative humidity of 90-93%, a negative pressure environment of-0.02MPa to-0.05MPa is applied for 5-10min, then the normal pressure is restored, and then the flat peaches are irradiated with blue light with a wavelength of 450-470nm for 30-50min under the same temperature and humidity conditions.

8. The method for storing and preserving stone fruits according to claim 7, wherein The blue light irradiation is intermittent, and the working cycle is: irradiation for 5-8min, stop for 2-3min; the cumulative irradiation time is 30-50min.

9. The method for storing and preserving stone fruits according to claim 1, wherein In step two, the environment is supplied with tea polyphenol volatile gas, which is packaged by β-cyclodextrin, and the supply rate is 0.5-2 L per cubic meter of storage space per minute, and the concentration of tea polyphenol volatile gas in the volatile gas is 0.5-2 mg / m 3 .

10. The method for storing and preserving stone fruits according to claim 1, wherein In step three, every 5 days, the oxygen concentration in the storage environment is reduced to 0.5-1% within 30-60 min, the carbon dioxide concentration is kept unchanged, and the volatile gas of β-cyclodextrin-encapsulated methyl salicylate is pulsed into the storage environment at a rate of 0.5-1.5 L per cubic meter of storage space per minute, and the concentration of methyl salicylate in the volatile gas is 0.8-1.5 mg / m 3 for 1-2 h, the β-cyclodextrin-encapsulated methyl salicylate volatile gas is stopped, and the oxygen concentration is restored to the set range within 30-60 min.