A method for promoting the chlorosis and coloration of summer orange

Abstract

The present invention relates to a method for promoting the chlorosis and coloration of regreening summer orange fruits, comprising the steps of: subjecting the regreening summer orange fruits to a cold shock treatment; and subjecting the cold-shocked regreening summer oranges to a low-temperature treatment for 5-7 days. The method of the present invention achieves chlorosis and coloration of regreening summer oranges by using only the cold shock and low-temperature treatment methods without the use of chemical reagents. The method is simple to operate, low-cost, safe and effective, and the treatment time is short, controlled within 5-7 days. This method provides theoretical guidance and technical support for improving the color quality of summer orange fruits and increasing the benefits for fruit growers.

Description

Technical Field

[0001] The present invention relates to the field of post-harvest processing of citrus, and more particularly to a method for promoting the chlorosis and coloring of regreened summer oranges. Background Art

[0002] Summer oranges are widely cultivated in my country. As an extremely late-maturing variety, they effectively fill the citrus off-season market and are essential for year-round supply. Summer oranges mature late, but after February, they begin to turn green again, degrading the fruit's appearance and severely impacting producers' sales and consumers' preferences.

[0003] Currently, chemicals such as ethephon are commonly used to promote color change in summer oranges. While proper use of ethephon does not compromise food safety, chemical treatments are not particularly well-regarded by the public. Furthermore, improper use of ethephon can lead to problems such as dehydration, browning of the stems, and fruit drop.

[0004] Therefore, in response to the phenomenon of summer oranges turning green again, it is necessary to develop new peel color enhancement technologies to improve the appearance quality and commercial value of summer oranges. Summary of the Invention

[0005] Our team conducted in-depth research on the color change of summer orange fruits. Without using chemical reagents, we developed a new method to process the green summer oranges, which greatly improved their appearance quality.

[0006] Based on the above research, the present invention provides a method for promoting the chlorosis and coloration of regreening summer oranges, comprising the step of cold shocking the regreening summer oranges.

[0007] In a specific embodiment, the method comprises the following steps:

[0008] S1: subjecting the regreened summer orange to a cold shock treatment;

[0009] S2: The cold-shocked summer oranges are subjected to low-temperature treatment for 5-7 days.

[0010] In a specific embodiment, the cold shock is performed in S1 by placing the regreened summer orange at -2 to 0°C.

[0011] In a specific embodiment, in S1, the regreened summer orange is placed in a cold shock solution at -2 to 0°C for 10-15 min.

[0012] In a specific embodiment, the cold shock solution is prepared by the following method:

[0013] S3: Mixing room temperature water with crushed ice to form an ice-water mixture to obtain a cold shock solution;

[0014] S4: The temperature of the cold shock liquid is -2 to 0°C.

[0015] In a specific embodiment, in S2, the low-temperature treatment is performed at 15°C, 80-90% humidity and in a dark environment.

[0016] The present invention relates to a method for promoting the chlorosis and coloration of regreened summer oranges, comprising the steps of: subjecting the regreened summer oranges to a cold shock treatment; and subjecting the cold-shocked regreened summer oranges to a low-temperature treatment for 5-7 days. The method of the present invention achieves chlorosis and coloration of regreened summer oranges by utilizing only the cold shock and low-temperature treatment methods without the use of chemical reagents. The method is simple to operate, low-cost, safe, and effective, and the treatment time is short, controlled within 5-7 days. This method provides theoretical guidance and technical support for improving the color quality of summer orange fruit and increasing the profitability of fruit growers. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 These are representative fruit surface photos of summer oranges that have returned to green after being treated with different methods for a certain period of time.

[0018] Figure 2 These are representative photos of summer orange fruit stems that have turned green after being treated with different methods for a period of time.

[0019] Figure 3 The color and brightness of the fruit surface L value (A), a value (B), b value (C) and hue angle H of the green summer orange after being treated with different methods for a period of time o (D) Histogram.

[0020] Figure 4 This is a bar chart of the Citrus Color Index (CCI) of green summer oranges after being treated with different methods for a period of time.

[0021] Figure 5 The bar graphs show the soluble solids content (A) and titratable acid content (B) of the regreened summer oranges after 20 days of treatment with different methods. DETAILED DESCRIPTION

[0022] The principles and features of the present invention are described below with reference to the accompanying drawings. The examples given are only used to explain the present invention and are not used to limit the scope of the present invention.

[0023] During our research, we found that cold shock treatment of summer oranges at around -2-0℃ for a period of time and then refrigeration can promote the chlorosis of summer oranges.

[0024] The harvested summer oranges were divided into three groups, each receiving a different treatment.

[0025] 1) Normal temperature group (25°C group): immediately after picking, the fruit were placed at 25°C, with a humidity of 80-90%, and sealed away from light;

[0026] 2) Low temperature group (15°C group): immediately after picking, the fruit were placed at 15°C, with a humidity of 80-90%, and sealed away from light;

[0027] 3) Low temperature cold shock group (15℃-cold group): After picking, the fruits were treated in cold shock solution for 15 min, and then placed at 15℃, maintaining the humidity at 80-90%, and sealed in the dark.

[0028] After each treatment period, the fruits were taken out and photographed, and the color was measured using a handheld colorimeter. Six replicates were performed at different locations on the equatorial plane of each fruit, and the average value was taken. Twelve fruits were measured for each treatment. The L value represents brightness. The a value represents the change from green to red; the larger the value, the darker the red; the b value represents the change from blue to yellow; the larger the value, the darker the yellow of the fruit. The hue angle of the citrus peel was calculated using H°=arctangent(b / a). The citrus peel color index (CCI) value was calculated using CCI=1000*a / L*b. The sugar and acid content of the fruit was measured using a handheld sugar meter and a handheld acid meter. Data were statistically analyzed using EXCEL, and the t-test was used to analyze the significance of the difference. *P<0.05, **P<0.01, ***P<0.001, ns, no difference.

[0029] The results are as follows Figure 1 As shown in the figure, by comparing the degree and speed of color change, the peel color of the low temperature treatment and the low temperature treatment after cold shock was better than that of the normal temperature treatment group ( Figure 1 By measuring its color, there was no significant difference in the brightness (L value) of the peel among the three treatments ( Figure 3 A). After 3 days of treatment, there were significant differences between the low temperature cold shock group and the normal temperature group. The a value, b value and CCI of the low temperature cold shock group were higher than those of the normal temperature group. o The results showed that the a value and H value of the low temperature cold shock group were significantly lower than those of the normal temperature group, but there was no significant difference between the low temperature cold shock group and the low temperature group. o The CCI and CCI of the fruit were different from those of the low temperature group and the normal temperature group. The fruit peel treated with low temperature cold shock achieved almost complete chlorosis. After 7, 9, 15 and 20 days of treatment, the color difference values ​​of the low temperature cold shock group were significantly higher than those of the low temperature group and the normal temperature group. At the same time, the sugar and acid content of the summer orange fruit treated for 20 days was determined. The results showed that the soluble sugar and titratable acid content of the low temperature cold shock group were not significantly different from those of the low temperature group and the normal temperature group ( Figure 5 The above results indicate that low-temperature cold shock treatment changes the peel color of regreened summer oranges without affecting the intrinsic quality of the fruit.

[0030] After cold shock, low temperature treatment for 5 days can achieve the dechlorosis of summer orange, which is better than low temperature storage. Figure 2), low-temperature cold shock treatment can promote the color change of the fruit skin at the fruit base, therefore, the technical solution with the best effect is low-temperature treatment after cold shock.

[0031] In our research, we further optimized the chilling duration. The results showed that when the chilling duration is less than 10 minutes, the green summer oranges are not effectively chilled, while when the chilling duration exceeds 20 minutes, the fruit is easily damaged by freezing. Therefore, the optimal chilling duration is 10-15 minutes.

[0032] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A method for promoting the chlorosis and coloration of summer orange, characterized in that: The method comprises the steps of cold shocking the green summer orange; the method does not use chemical reagents; The method comprises the following steps: S1: subjecting the regreened summer orange to a cold shock treatment; S2: The cold-shocked summer oranges are subjected to low-temperature treatment for 5-7 days; In S1, room temperature water and crushed ice are mixed to form an ice-water mixture to obtain a cold shock solution at a temperature of -2 to 0°C; the regreened summer orange is placed in the cold shock solution at a temperature of -2 to 0°C for 10-15 minutes; In S2, the low-temperature treatment is performed at 15° C., 80%-90% humidity, and in a dark environment.

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