Loquat fruit storage and fresh-retaining method

A technology for preservation and preservation of fruits, which is applied in the field of preservation and preservation of loquat fruit by screening the concentration of storage agents of loquat fruit, can solve the problems of increasing the rate of fruit rot, shortening the post-harvest life of the fruit, slowing down the decrease of the hardness and color deterioration of the strawberry fruit, and the like. Outstanding fresh-keeping effect, long duration of action and low toxicity

Inactive Publication Date: 2005-12-21
ZHEJIANG UNIV
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  • Claims
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AI Technical Summary

Problems solved by technology

[0006] However, the treatment effect of 1-MCP was closely related to the treatment concentration
The treatment of 0.01-1.0μl/L1-MCP at 20°C can slow down the decrease of firmness and color deterioration of strawberry fruit, while when the treatment concentration is greater than 2.5μl/L, it increases the fruit decay r...

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0015] Select loquat fruits with uniform size, consistent maturity, and no mechanical damage, directly put them into a sealed container, and treat them with 0.5 μl / L concentration of 1-MCP, that is, put 1.5 g of the preparation powder (Ethybloc TM , a.i. is 0.5%) and inject 30ml water to dissolve, vibrate, 1-methylcyclopropene gas will release immediately, the 1-methylcyclopropene gas concentration that produces is 10000 μ l / L (as CO), and fruit treatment concentration is 0.5μl / L (C1), only need to extract a certain volume (V2) of 1-methylcyclopropene gas into the airtight container according to the treated loquat fruit and the volume (V1) of the airtight container, and inject V2 volume of water at the same time To keep the gas balance in the sealed bottle, calculate according to the formula C1×V1=C0×V2, the treatment time is 12 hours, the treatment temperature is 20°C, and the treated fruit is stored at 20°C.

Embodiment 2

[0017] Select loquat fruits with uniform size, consistent maturity and no mechanical damage, directly put them into a sealed container, and treat them with 1-MCP at a concentration of 5 μl / L, that is, put 1.5 g of preparation powder (Ethybloc TM , a.i. is 0.5%) and inject 30ml water to dissolve, vibrate, 1-methylcyclopropene gas will release immediately, the 1-methylcyclopropene gas concentration that produces is 10000 μ l / L (as CO), and fruit treatment concentration is 5μl / L (C1), just draw a certain volume (V2) of 1-methylcyclopropene gas into the airtight container according to the treated loquat fruit and the volume (V1) of the airtight container, and inject V2 volume of water at the same time to Keep the gas balance in the sealed bottle, calculate according to the formula C1×V1=C0×V2, the treatment time is 12 hours, the treatment temperature is 20°C, and the treated fruits are stored at 20°C.

Embodiment 3

[0019] Select loquat fruits with uniform size, consistent maturity, and no mechanical damage, directly put them into a sealed container, and treat them with 50 μl / L concentration of 1-MCP, that is, put 1.5 g of preparation powder (Ethybloc TM , a.i. is 0.5%) and inject 30ml water to dissolve, vibrate, 1-methylcyclopropene gas will release immediately, the 1-methylcyclopropene gas concentration that produces is 10000 μ l / L (as CO), and fruit treatment concentration is 50μl / L (C1), just draw a certain volume (V2) of 1-methylcyclopropene gas into the airtight container according to the treated loquat fruit and the volume (V1) of the airtight container, and inject V2 volume of water at the same time to Keep the gas balance in the sealed bottle, calculate according to the formula C1×V1=C0×V2, the treatment time is 12 hours, the treatment temperature is 20°C, and the treated fruits are stored at 20°C.

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Abstract

The present invention provides a storage fresh-keeping method for loquat fruit. Said method includes the following steps: selecting fruits having uniform size identical ripeness and having no mechanical injury, directly placing them into a sealed container, using 1-methylcyclopropylene with 0.5-50 microliter/L to treat loquat fruits, treating time is 12-24hr, treating temperature is 20dec.C and storing below 20dec.C.

Description

technical field [0001] The invention belongs to a fruit storage method, and relates to a storage and fresh-keeping method for horticultural products, in particular to a storage and fresh-keeping method for loquat fruit by screening the concentration of a storage agent for loquat fruit. Background technique [0002] 1-Methylcyclopropene (1-MCP) is an ethylene action inhibitor, which can irreversibly act on ethylene receptors, block the normal binding of ethylene, and inhibit the induced A series of physiological and biochemical reactions related to ripening or aging have received extensive attention in the field of postharvest horticultural products (Blankenship and Dole, 2003). [0003] 1-MCP is a cyclopropene compound that exists in a gaseous state at room temperature and has no peculiar smell; its boiling point is about 10°C; it is not very stable in a liquid state (Sisler and Serek, 1997). Sisler and Serek (1997) proposed a possible mode of action of 1-MCP, that is, unde...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 陈昆松蔡冲
Owner ZHEJIANG UNIV
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