Fresh keeping method for picked limes

A post-harvest technology for green lemons, applied in the field of post-harvest fresh-keeping of green lemons, can solve the problems of uneven yellow and green mottled fruits, affecting commodity value, etc., and achieve the goals of maintaining fruit quality, prolonging storage and freshness period, and expanding market share Effect

CN106509072AActive Publication Date: 2017-03-22INST OF TROPICAL & SUBTROPICAL CASH CROP YUNNAN ACAD OF AGRI SCI
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
Publication Date
2017-03-22

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Abstract

The invention discloses a fresh keeping method for picked limes. The fresh keeping method comprises the following steps of picking healthy ripe limes by a complex shearing method, placing the picked limes in the field for several hours, and soaking the placed limes in a mixed solution, wherein the mixed solution consists of ethanol of which the concentration is 20-50wt%, citric acid of which the concentration is 2-5wt%, calcium hydrogen phosphate of which the concentration is 0.3-1.5wt%, cane sugar of which the concentration is 4-8wt% and ascorbic acid of which the concentration is 1-4wt%; after the limes are soaked, airing the soaked limes; and then wrapping the aired limes with polyethylene fresh keeping films separately, and placing the wrapped limes indoors for storage. The fresh keeping method disclosed by the invention is safe, simple, practical, low in cost and good in fresh keeping effects, the ageing of citrus limon can be effectively delayed, the quality of fruits can be kept, the fresh keeping method can be suitable for popularization and application, changes of appearance color of the citrus limon, moisture loss and changes of internal quality of fruits in the storage process can be substantially delayed, the freshness of the fruits can be kept, and the storage fresh-keeping period of the citrus limon can be furthest prolonged.
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Description

technical field

[0001] The invention relates to a postharvest fresh-keeping method for green lemons, belonging to the technical field of fruit fresh-keeping. Background technique

[0002] lemon( Citrus limon (L.) Burm.f ) of Rutaceae ( Rutaceae ) citrus ( Citrus ) citron ( Citrus medica L. ) class of evergreen fruit trees, which have been cultivated for more than 2,500 years. Lemons not only contain a large amount of essential amino acids, proteins, vitamins, mineral elements and other nutrients, but also rich in citric acid, eriocitrin, and orange peel. Glycosides, diosmin, d-limonene and other functional ingredients have the functions of preventing obesity, diabetes, hyperlipidemia, hyperuricemia, cardiovascular diseases, etc., and are widely used in daily life, chemical industry, and food industry.

[0003] Lemons occupy the third place in the world's citrus planting industry; there are major lemon producing countries such as Mexico, China, Argentina, Brazil, Spain...

Examples

Embodiment 1

[0021] Pick green lemons with a maturity of 80% to 90% that are free from diseases, insect pests and damage, and place them in the field for 2 hours after being picked by double shearing, and soak the fruit in a mixed solution for 2 minutes within 24 hours after harvesting, wherein the mixed solution is The concentration of ethanol is 30wt%, the concentration of citric acid is 2wt%, the concentration of calcium hydrogen phosphate is 0.3wt%, the concentration of sucrose is 4wt% and the mixed solution of ascorbic acid concentration is 1wt%. After wrapping with polyethylene plastic wrap, store indoors.

Embodiment 2

[0023] Pick green lemons with a maturity of 80% to 90% that are free from diseases, insect pests and damage, and place them in the field for 4 hours after being picked by double shearing, and soak the fruit in a mixed solution for 5 minutes within 20 hours after harvesting, wherein the mixed solution is The concentration of ethanol is 50wt%, the concentration of citric acid is 3wt%, the concentration of calcium hydrogen phosphate is 1wt%, the concentration of sucrose is 5wt% and the mixed solution of ascorbic acid concentration is 2wt%. Wrap it with 0.02mm polyethylene plastic wrap and store it indoors.

Embodiment 3

[0025] Pick green lemons with a maturity of 80% to 90% that are free from diseases, insect pests and damage, and place them in the field for 10 hours after being picked by the double shearing method, and soak the fruit in a mixed solution for 8 minutes within 8 hours after picking, wherein the mixed solution is The concentration of ethanol is 20wt%, the concentration of citric acid is 5wt%, the concentration of calcium hydrogen phosphate is 1.5wt%, the concentration of sucrose is 8wt% and the mixed solution of ascorbic acid concentration is 4wt%. Wrapped in polyethylene plastic wrap with a thickness of 0.02mm, store indoors.

[0026] The method of delaying the yellowing of green lemon of the present invention carries out effect verification through following test:

[0027] Control group: using the method of Example 1, only the mixed solution was replaced with an equal amount of clear water.

[0028] (1) Changes in the color difference of lemon peel between the embodiment and ...