Method for illumination control of preservation of papaya fruit and application thereof

By combining LED blue light irradiation with a dark environment and suitable humidity conditions, the problem of preserving papaya fruit at room temperature has been solved, achieving the effect of extending shelf life and maintaining quality.

CN117121943BActive Publication Date: 2026-04-21SOUTH CHINA AGRICULTURAL UNIVERSITY
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Patent Information

Application Number
CN202310937923.9
Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2023-07-28
Publication Date
2026-04-21
Estimated Expiration
2043-07-28

AI Technical Summary

Technical Problem

In existing technologies, papaya fruits are difficult to preserve at room temperature, easily softening and rotting, and there is a lack of effective low-carbon and environmentally friendly room temperature preservation methods.

Method used

The papaya fruits were irradiated with LED blue light at a wavelength of 430nm–470nm and a light intensity of 48Lux–52Lux. This was combined with a dark environment, individual fruit packaging, a temperature of 24℃–26℃, and a humidity of 60%rh–80%rh to control the light intensity.

Benefits of technology

It significantly extends the shelf life of papaya fruit at room temperature, effectively delays ripening and softening, reduces post-harvest losses, maintains fruit quality, and provides a green and safe preservation method.

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Abstract

This invention discloses a light control method for preserving papaya fruit and its application. The light control method involves irradiating the papaya fruit with blue light, and its application in papaya fruit preservation is also disclosed. This invention successfully solves the problem of the short shelf life of papaya fruit at room temperature. By utilizing LED blue light irradiation technology, it significantly extends the shelf life of papaya fruit at room temperature, effectively delays ripening and softening, maintains fruit quality, and effectively reduces post-harvest losses. This provides a green and safe new method for extending the shelf life of papaya fruit.
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