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Method for preventing postharvest disease of strawberry

A technology for post-harvest diseases and strawberries is applied in the field of post-harvest disease prevention and storage and fresh-keeping of fruits, and can solve the problems that the control effect of pathogenic bacteria cannot reach chemical fungicides, fruit cannot be protected, and secondary pollution of fruits cannot be prevented, and the like, Achieve obvious economic and social benefits, low cost and significant effect

Inactive Publication Date: 2006-08-09
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, both hot water treatment and microbial antagonistic bacteria treatment have shortcomings. Microbial antagonistic bacteria can only prevent and treat the fruit from being infected with pathogenic bacteria during storage, and can protect the fruit for a long time, but have no effect on the pathogenic bacteria that already exist on the fruit. Killing effect; on the contrary, heat treatment can only kill the pathogenic bacteria that already exist on the fruit, and cannot prevent the secondary pollution of the fruit, and cannot protect the fruit for a long time
When the two are used alone, their control effect on postharvest pathogenic bacteria cannot reach the level of chemical fungicides

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] 1. Test plan

[0008] 1 test material

[0009] The strawberry fruit is produced in Zhenjiang City, Jiangsu Province, and the variety is called "Chunxing". The test was carried out immediately after picking. Choose fruits with the same size and no bruises or diseases.

[0010] 2 treatment method

[0011] Randomly divide the strawberries into four groups. The first group is placed in hot water at 50°C for 1 minute, removed and air-dried, placed in a plastic basket and sealed with plastic wrap; the second group is immersed in 1×10 8 pcs / ml of Cryptococcus laurentii solution, soak for about 10 seconds, take it out immediately, then air-dry it, put it in a plastic basket, and seal it with plastic wrap; the third group first put the strawberries in a water bath at 50°C , hot water treatment for 1 minute, take out and air-dry, then immerse in 1×10 8 pc / ml of Cryptococcus laurentii solution, take it out immediately after soaking for about 10 seconds, then air-dry it, put it...

Embodiment 2

[0025] 1. Test plan

[0026] 1 test material

[0027] With embodiment 1.

[0028] 2 treatment method

[0029] The strawberries were treated in hot water at 55°C for 30 seconds, immersed in 1×10 9 In the Cryptococcus laurentii solution of each / ml, the storage temperature is refrigeration (about 4°C), and the storage time is 10 days, and other processing methods are the same as in Example 1.

[0030] 3 Analysis and determination methods of quality and nutritional indicators

[0031] After the strawberry was taken out from the freezer, place it at room temperature for about 1 hour to make the temperature of the strawberry return to normal temperature. The specific assay method is the same as in Example 1.

[0032] 2. Test results:

[0033] deal with

Mildew rate

(%)

Hardness

(N)

soluble

solid matter

(%)

weightless

(%)

Vc

(mg / 100g)

titratable acidity

(% citric acid)

control

ho...

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PUM

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Abstract

The present invention discloses a method for preventing and curing post-harvest disease of strawberry. Said method includes the following steps: placing strawberry into a water bath pot with 50-55 DEG C, using hot water to make treatment for 30 sec. - 1 min., taking out strawberry and drying by airing, soaking the dried strawberry in lorenzinii Cryptococcus yeast solution for 10 sec. taking out, drying by airing, placing the strawberry in a plastic basket, sealing with fresh-keeping film and storing at room temperature and lower temperature (2-4 DEG C), so that it can effectively prevent and cure post-harvest diseases of strawberry, and can prolong the storage time of strawberry.

Description

technical field [0001] The invention relates to the prevention and treatment of post-harvest diseases of fruits and a storage and fresh-keeping method, in particular to a method for preventing and treating post-harvest diseases of strawberries. Background technique [0002] The loss caused by postharvest rot is very serious. It is reported that 10-30% of fresh fruits in developed countries are lost to postharvest rot. In developing countries, due to the lack of storage and transportation refrigeration equipment, the rot loss rate is as high as 40-50%. Strawberry is a perishable fruit, and the rot is very serious after harvest. Postharvest rot of fruits and vegetables is mostly caused by fungi, and strawberry postharvest rot is mainly caused by gray mold caused by Botrytis cinerea and soft rot caused by Rhizopus stolonifer. For a long time, the method of preventing and treating fungal diseases mainly adopts chemical fungicides. However, due to the long-term use of chemical...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/005A23B7/155A23B7/04
Inventor 张红印董英徐斌张海晖
Owner JIANGSU UNIV
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