A kind of fresh-keeping method of kiwifruit fresh fruit

Abstract

The invention discloses a kiwifruit fresh fruit storage and preservation method, belonging to the technical fields of agriculture and food science. Pathogenic bacteria control before harvesting, harvesting in time, and appropriate after-ripening after harvesting are combined with treatment with a right amount of 1-MCP to prolong the storage life and shelf life of the kiwifruit. The kiwifruit is harvested when the soluble solid content is 6.5-8.5 degrees Brix, and the fruits with mechanical damage and diseases / pests and the defective fruits are removed; after harvesting, the fruits are subjected to after-ripening in a shady and cool plate until the soluble solid content is 10.0-11.0 degrees Brix; the kiwifruit is subjected to fumigation treatment by 0.0-1.0 mu L / L 1-MCP for 24 hours, and then stored in a preservation storehouse of which the temperature is 2+ / -0.5 DEG C and the RH is 85%. The method can effectively avoid unsoftened rotten fruits and soft rot; the kiwifruit can ripen normally after being put on the shelf, so the storage life of kiwifruit is prolonged from 25 days to 70 days under the condition of normal temperature, and the low-temperature storage life totals 203 days; and thus, the kiwifruit fresh fruit storage and preservation method is efficient, convenient and cheap, and is easy to operate.

Description

technical field

[0001] The invention belongs to the technical field of storage and preservation of agricultural products, and in particular relates to a storage and preservation method for fresh kiwi fruit.

[0002] technical background

[0003] Kiwi tops the list of fruits for its vitamin C content. Kiwi fruit has good yield performance, good fruit quality, light green flesh, sweetness, strong aroma, beautiful appearance and good fruit quality, and is favored by consumers. Relatively speaking, it is storable and has good commodity properties, and has shown good economic benefits in production. However, kiwifruit is a typical climacteric fruit, and symptoms such as sunken fruit surface, lignified subcutaneous pulp, and water-soaked plaques appear during low-temperature storage during storage, thereby reducing its commerciality. With the rapid development of the kiwi fruit industry, the contradictions of a large number of fresh fruits on the market, short sales time and smal...

Examples

Embodiment 1

[0037] Taking 'Guichang' kiwi fruit as an object, spray 1500 times compound fungicide (prochloraz: Trichoderma = 1:1) dilution solution 5 days and 1 day before harvesting, stop watering one week before harvesting, and use the fruit's soluble The solid content (°Brix) was used as the basis for judging the harvesting time. Four harvesting periods were selected, namely 6.2 °Brix, 6.6 °Brix, 8.6 °Brix and 9.5 °Brix, and were picked at 5-6 pm on sunny days. Back to the laboratory, sorting, selecting fruits of uniform size, removing mechanical injuries, defective fruits, and fruits of diseases and insect pests, and packing them in turnover boxes. L1-MCP was fumigated for 24 hours, and then stored in a cold storage at 2±0.5°C, RH 85%. During storage, the humidity was maintained by an ultrasonic generator, and the indicators of kiwi fruit were counted when stored for 120 days and when the shelves were ripe. See Figure 1~3 .

Embodiment 2

[0039] Take 'Guichang' kiwi fruit as an object, spray 1500 times compound fungicide (prochloraz: Trichoderma = 1:3) dilution, stop watering one week before harvesting, when the soluble solid content of the fruit is 6.6°Brix Harvest at 5 to 6 pm on sunny days, transport back to the laboratory after harvest, sort, select fruits of uniform size, remove mechanical damage, defective fruits, and fruits of diseases and insect pests, pack them in turnover boxes, and ripen them at room temperature in a cool place. When the soluble solids are 9.3°Brix (U), 10.7°Brix (M), and 13.4°Brix (R), put the turnover box into the fumigation room, and use 0.0 (1), 0.5 (2), 1.0 (3) After μL / L1-MCP was fumigated for 24 hours, it was transferred to a cold storage at 2±0.5°C and RH 85% for storage. During the storage, the humidity was maintained by an ultrasonic generator, and the various parameters of kiwi fruit were counted when they were stored for 120 days and when they matured on the shelf. index....

technical field

[0001] The invention belongs to the technical field of storage and preservation of agricultural products, and in particular relates to a storage and preservation method for fresh kiwi fruit.

[0002] technical background

[0003] Kiwi tops the list of fruits for its vitamin C content. Kiwi fruit has good yield performance, good fruit quality, light green flesh, sweetness, strong aroma, beautiful appearance and good fruit quality, and is favored by consumers. Relatively speaking, it is storable and has good commodity properties, and has shown good economic benefits in production. However, kiwifruit is a typical climacteric fruit, and symptoms such as sunken fruit surface, lignified subcutaneous pulp, and water-soaked plaques appear during low-temperature storage during storage, thereby reducing its commerciality. With the rapid development of the kiwi fruit industry, the contradictions of a large number of fresh fruits on the market, short sales time and smal...

Examples

Embodiment 1

[0037] Taking 'Guichang' kiwi fruit as an object, spray 1500 times compound fungicide (prochloraz: Trichoderma = 1:1) dilution solution 5 days and 1 day before harvesting, stop watering one week before harvesting, and use the fruit's soluble The solid content (°Brix) was used as the basis for judging the harvesting time. Four harvesting periods were selected, namely 6.2 °Brix, 6.6 °Brix, 8.6 °Brix and 9.5 °Brix, and were picked at 5-6 pm on sunny days. Back to the laboratory, sorting, selecting fruits of uniform size, removing mechanical injuries, defective fruits, and fruits of diseases and insect pests, and packing them in turnover boxes. L1-MCP was fumigated for 24 hours, and then stored in a cold storage at 2±0.5°C, RH 85%. During storage, the humidity was maintained by an ultrasonic generator, and the indicators of kiwi fruit were counted when stored for 120 days and when the shelves were ripe. See Figure 1~3 .

Embodiment 2

[0039] Take 'Guichang' kiwi fruit as an object, spray 1500 times compound fungicide (prochloraz: Trichoderma = 1:3) dilution, stop watering one week before harvesting, when the soluble solid content of the fruit is 6.6°Brix Harvest at 5 to 6 pm on sunny days, transport back to the laboratory after harvest, sort, select fruits of uniform size, remove mechanical damage, defective fruits, and fruits of diseases and insect pests, pack them in turnover boxes, and ripen them at room temperature in a cool place. When the soluble solids are 9.3°Brix (U), 10.7°Brix (M), and 13.4°Brix (R), put the turnover box into the fumigation room, and use 0.0 (1), 0.5 (2), 1.0 (3) After μL / L1-MCP was fumigated for 24 hours, it was transferred to a cold storage at 2±0.5°C and RH 85% for storage. During the storage, the humidity was maintained by an ultrasonic generator, and the various parameters of kiwi fruit were counted when they were stored for 120 days and when they matured on the shelf. index....

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