Method for storing loquat fruit in low-temperature

A low-temperature storage and fruit technology, applied in the field of fruit storage, can solve the problems of unfavorable fruit quality, high input cost, tissue browning, etc., and achieve the effect of being suitable for large-scale operation, low input cost, and reducing cold damage symptoms

Inactive Publication Date: 2005-07-27
ZHEJIANG UNIV
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

"Dahongpao" fruit stored at 1-5°C for 15-20 days will appear chilling injury (Zheng Yonghua et al., 2000), and storage at 12°C can prevent the cold injury of stored fruit, but it is not conducive to the maintenance of fruit quality; "Zaozhong 6 After 22 days of storage at 0°C, 3°C, 5°C and 10°C, the loquat fruit of "No. The fruit can maintain a good appearance quality; Ding et al. (1998) studied "Mogi" loquat and showed that it can be stored for 30 days at 1°C and 5°C, but there are also characteristic symptoms of chilling damage such as browning, and it can only be stored at 10°C. 15 days
There are some low-temperature storage methods combined with treatment, such as: combining controlled atmosphere storage at 5°C can maintain the good quality of loquat fruit within 60 days, but there are still physiological disorders such as tissue browning and peeling (Ding et al., 2002); SO2 treatment, polyamine, high oxygen treatment, etc. combined with low-temperature storage can maintain good fruit quality, but these methods have the disadvantages of high input costs and difficult operations in large-scale applications.

Method used

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  • Method for storing loquat fruit in low-temperature
  • Method for storing loquat fruit in low-temperature

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Taking "Luoyang Qing" loquat as an example, fruits with uniform size, uniform maturity and no mechanical damage were selected and divided into three groups. The specific methods are shown in Table 1: the first group of fruits were first placed at the exercise temperature of 5 °C for 4 to 8 days, and then placed at 0 °C for storage for 33 days (T 5-0 ); the second group of fruits were directly stored at 0°C for 39 days (T 0 ); the third group of fruits were directly stored at 5°C for 39 days (T 5 ), with T 0 and T 5 as comparison. The main elements of using low temperature exercise are the temperature difference between the exercise temperature and the storage temperature, and the duration of the exercise, that is, to achieve the purpose of low temperature exercise, and to effectively maintain the product quality of the product.

[0011] Table 1 Low temperature tempering treatment of loquat fruit

[0012] Treatment Program Cooling Storage Temperature Storage Time Sh...

Embodiment 2

[0018] Using "Luoyang Qing" loquat fruit as material, different temperatures (0℃, 5℃ and 12℃ were used to study the 0 , T 5 and T 12 indicated) the storage effect. The results of the study are shown in Table 2, indicating that both 5°C and 12°C treatments can delay the increase in fruit firmness to varying degrees, reduce the browning of pulp and pericarp tissue, and maintain good fruit quality. For the decrease of titratable acid content, the comprehensive effect of 5 ℃ treatment is better than that of 12 ℃ treatment; although 0 ℃ storage can further delay the decline of soluble solids and titratable acid content, and better maintain the appearance quality and flavor of fruit, but Chilling damage occurs and lignification occurs. The loquat fruit that is directly refrigerated at low temperature (0-5°C) becomes difficult to peel, and the pulp changes from soft and juicy to hard texture, rough and less juicy, the fruit is easy to brown, and the pulp is lignified, which seriou...

Embodiment 3

[0029] Embodiment 3, implement the refrigeration method of table 1, namely the fruit is first placed in the exercise temperature of 5 ℃ for 6 days, and then placed at 0 ℃ for storage for 33 days (T 5-0 ), further experiments show that using T 5-0 The increasing trend of fruit firmness in programmed cooling storage was significantly smaller than that in T 0 and T 5 Treated fruit, after 39 days of storage 0 , T 5 , T 5-0 The fruit firmness of the treatments was 140%, 128% and 121% of its 0-day, respectively, results see figure 1 .

[0030] The lignin content of loquat fruit also tended to accumulate during cold storage, and different degrees of lignification appeared. T 5-0 The degree of lignification of the treated fruits was significantly lower than that of the T0 and T5 treated fruits. After 39 days of storage, T 0 , T 5 , T 5-0 The lignin contents of the treated fruits were 269%, 233% and 179% of their 0-day values, respectively, the results are shown in figure 2...

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Abstract

A low-temp storage method for loquat fruit includes such steps as storing at 4-12 deg.C for 2-8 days, and storing at the temp lower than 0 deg.C. Its advantages are high quality of loquat fruit, low cost and long storage period.

Description

technical field [0001] The invention belongs to a fruit storage method, relates to a low-temperature storage method for cold-sensitive horticultural products, and particularly relates to a low-temperature storage and preservation method for loquat fruit. Background technique [0002] At present, low temperature storage is the most effective way to store and preserve horticultural products, but different plant species or varieties have different sensitivities to low temperature, so different plant species or varieties have different suitable storage temperatures. Some plants are sensitive to low temperature, and are prone to physiological disorders during refrigeration, resulting in plant chilling damage. Loquat fruit is a cold-sensitive fruit. When the fruit is stored at 0-5°C for 20-30 days, the fruit is prone to cold damage, resulting in poor fruit quality and economic losses. Many studies have focused on exploring the appropriate temperature for loquat fruit refrigeratio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/04
Inventor 陈昆松蔡冲
Owner ZHEJIANG UNIV
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