Method for ripening kiwi fruit, refrigerator and refrigerator control method

Abstract

The present invention belongs to the technical field of kiwifruit ripening, and specifically relates to a method for ripening kiwifruit, a refrigerator and a refrigerator control method. The refrigerator for ripening kiwifruit provided by the present invention can perform energy-saving ripening and efficient ripening on kiwifruit in the ripening room. Energy-saving ripening is to keep the kiwifruit at a constant temperature of 24 to 26 degrees Celsius for 22 to 26 hours, and then keep it at a constant temperature of 9 to 11 degrees Celsius for 4-6 days. Efficient ripening is to alternately perform the following two constant temperature treatments for a total of 4-6 days under the condition of an oxygen content of 35 to 45%: keep the kiwifruit at a constant temperature of 34 to 36 degrees Celsius for 22 to 26 hours, and then keep it at a constant temperature of 9 to 11 degrees Celsius for 22 to 26 hours. The refrigerator can select a ripening mode, with fast ripening and softening, high soluble solids content, long edible window period, and no chemical reagents are used.

Description

Technical Field

[0001] The invention belongs to the technical field of kiwifruit ripening, and particularly relates to a method for ripening kiwifruit, a refrigerator and a refrigerator control method. Background Art

[0002] Kiwi fruit is a respiratory climacteric fruit. After being picked, it needs to go through a ripening process to reach an edible hardness. During the ripening process of kiwi fruit, the physiological and biochemical qualities of the fruit will gradually change, showing the inherent color, aroma and taste of kiwi fruit. However, kiwi fruit takes a long time to ripen, and it is not yet ready to eat. At present, most consumers place the purchased fruit at room temperature and eat it only after the fruit is soft and ripe. This waiting period causes problems such as the fruit easily losing water and a short edible window period, resulting in a low consumer experience for customers. For ordinary users, developing a refrigerator with a ripening function can effectively solve the above problems. Summary of the invention

[0003] In order to solve the deficiencies of the prior art, the present invention provides a method for ripening kiwi fruit, a refrigerator and a refrigerator control method.

[0004] The technical solution provided by the present invention is as follows:

[0005] An energy-saving ripening method for kiwifruit comprises the following steps: firstly keeping the kiwifruit at a constant temperature of 24-26°C for 22-26 hours, and then keeping the kiwifruit at a constant temperature of 9-11°C for 4-6 days.

[0006] Preferably, the kiwifruit is first kept at a constant temperature of 25°C for 24 hours and then at a constant temperature of 10°C for 5 days.

[0007] Based on the above technical solution:

[0008] Treating kiwifruit with a higher temperature of 25℃ for a suitable period of time can heat shock the fruit and activate the physiological and biochemical reactions of kiwifruit. In addition, higher temperature (25℃) can increase the soluble solids (SSC) content of kiwifruit, which is helpful to obtain the edible window period of kiwifruit with higher sugar content later; treatment at 10℃ can effectively induce the softening and ripening of kiwifruit;

[0009] Based on the combination of the two, the hardness of the fruit can be quickly reduced to the "ready-to-eat hardness zone", and at the same time, the soluble solids content of the ripened kiwifruit is at a higher level. (We define the ready-to-eat hardness zone as below 20N; the soluble solids content is greater than 13%); and this method does not require repeated temperature changes, which can effectively save energy.

[0010] The present invention also provides a high-efficiency ripening method for kiwifruit, comprising the following steps: under the condition of 35-45% oxygen content, the following two constant temperature treatments are alternately performed for a total of 4-6 days: the kiwifruit is first kept at a constant temperature of 34-36°C for 22-26 hours, and then kept at a constant temperature of 9-11°C for 22-26 hours.

[0011] Preferably, the method comprises the following steps: under the condition of 40% oxygen content, the following two constant temperature treatments are alternately performed: the kiwifruit is first kept at a constant temperature of 35° C. for 24 hours, and then kept at a constant temperature of 10° C. for 24 hours.

[0012] Based on the above technical solution:

[0013] Treating the fruit at a higher temperature of 35°C for a suitable period of time can stimulate the fruit through the heat source at high temperature, thereby starting the entire physiological and biochemical process of the kiwifruit and promoting the fruit's SSC to rise to the edible window period;

[0014] The 10℃ treatment can effectively induce the softening and ripening of kiwifruit;

[0015] 40% oxygen content can also promote the softening of kiwifruit;

[0016] Under the condition of 40% oxygen, alternating mixed induction with high temperature of 35℃ and low temperature of 10℃ can stimulate the rapid softening of kiwifruit, while reducing the hardness of kiwifruit to below 30N, and increasing the soluble solids content of kiwifruit to more than 14%.

[0017] The present invention also provides a refrigerator for ripening kiwi fruit, comprising:

[0018] A ripening chamber capable of maintaining temperature, wherein the ripening chamber has a sealed structure that can be opened or closed;

[0019] The controller is used to control the ripening chamber to maintain a constant temperature in a range of 9 to 36°C.

[0020] The refrigerator for ripening kiwifruit provided by the above technical solution can provide the above-mentioned energy-saving ripening and efficient ripening temperature conditions.

[0021] Specifically, the ripening chamber includes a refrigeration unit, a heating unit and a temperature sensor, and the refrigeration unit, the heating unit and the temperature sensor are electrically connected to the controller respectively.

[0022] Furthermore, the ripening chamber also includes an oxygen generating unit and an oxygen content monitoring unit electrically connected to the controller.

[0023] Based on the above technical solution, high oxygen conditions of the above efficient ripening conditions can be further provided.

[0024] Furthermore, the cabinet door of the refrigerator is provided with an energy-saving ripening button and an efficient ripening button electrically connected to the controller.

[0025] Based on the above technical solution, users can conveniently start energy-saving ripening and efficient ripening.

[0026] Specifically, the ripening chamber is a sealable drawer structure, or has a sealable door that can be opened or closed.

[0027] The present invention also provides a refrigerator control method for kiwifruit ripening, which uses the refrigerator provided by the present invention to ripen kiwifruit, specifically comprising the following steps: a controller controls the ripening chamber to maintain a constant temperature of 24-26°C for 22-26 hours, and then maintain a constant temperature of 9-11°C for 4-6 days.

[0028] Specifically, the energy-saving ripening button can be clicked to start the ripening room to ripen kiwifruit in an energy-saving manner.

[0029] The present invention also provides a refrigerator control method for kiwifruit ripening, which uses the refrigerator provided by the present invention to ripen kiwifruit, and specifically comprises the following steps: a controller controls the oxygen content in the ripening chamber to reach 35-45%, and then controls the ripening chamber to alternately reach the following two constant temperature conditions for a total of 4-6 days: first, a constant temperature of 34-36°C for 22-26 hours, and then a constant temperature of 9-11°C for 22-26 hours.

[0030] Specifically, by clicking the efficient ripening button, the ripening room can be started to efficiently ripen kiwifruit.

[0031] The present invention has the following beneficial effects:

[0032] You can choose energy-saving ripening or high-efficiency ripening according to your needs;

[0033] It ripens and softens quickly, has a high soluble solids content, and a long edible window period;

[0034] No chemical reagents are used. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 The present invention is a schematic diagram of the structure of a refrigerator for ripening kiwifruit.

[0036] Figure 2 This is a graph showing the effect of constant temperature treatment on kiwifruit fruit firmness (A) and soluble solids (B).

[0037] Figure 3 This is a graph showing the effect of room temperature (25°C) treatment on kiwifruit fruit firmness (A) and soluble solids (B).

[0038] Figure 4 This is a data chart of the edible window period of kiwi fruit at room temperature.

[0039] Figure 5 This is a graph showing the effect of temperature change treatment on kiwifruit fruit firmness (A) and soluble solids content (B).

[0040] Figure 6 This is a graph showing the effect of cyclic temperature treatment on kiwifruit fruit firmness (A) and soluble solids content (B).

[0041] Figure 7 This is a graph showing the effects of high oxygen + cyclic temperature treatment on kiwifruit fruit firmness (A) and soluble solids content (B).

[0042] Figure 8 It is another structural schematic diagram of the refrigerator for ripening kiwifruit provided by the present invention.

[0043] Attached Figure 1 , 8 The structures represented by the labels are listed below:

[0044] 1. Refrigerator body, 2. Ripening room, 3. Storage room, 4. Energy-saving ripening button, 5. High-efficiency ripening button. DETAILED DESCRIPTION

[0045] The principles and features of the present invention are described below. The examples given are only used to explain the present invention and are not used to limit the scope of the present invention.

[0046] In a specific embodiment, Figure 1 As shown, the refrigerator for ripening kiwifruit includes a refrigerator body 1. The refrigerator body is provided with at least a storage chamber 3, a ripening chamber 2 capable of keeping temperature, and a controller. The ripening chamber is provided with a refrigeration unit, a heating unit, a temperature sensor, an oxygen generating unit, and an oxygen content monitoring unit, and the refrigeration unit, the heating unit, and the temperature sensor are electrically connected to the controller respectively.

[0047] The refrigeration unit can share the refrigeration system of the refrigerator compartment or freezer compartment to provide cold capacity thereto. For example, a cold air outlet is provided to share the cold air of the air-cooled refrigerator, or a refrigeration plate of the refrigerated refrigerator is shared.

[0048] like Figure 8 As shown, the cabinet door of the refrigerator is provided with an operation area, which has an energy-saving ripening button 4 and an efficient ripening button 5. The two buttons are electrically connected to the controller respectively.

[0049] Click the energy-saving ripening button to start the energy-saving ripening function of the refrigerator. The controller cooperates with the refrigeration unit and the heating unit to make the ripening room reach the required high or low temperature.

[0050] Click the high-efficiency ripening button to start the high-efficiency ripening function of the refrigerator. The controller cooperates with the refrigeration unit and the heating unit to achieve the required high or low temperature. And through the oxygen generation unit and the oxygen content monitoring unit, the ripening room can reach the required high oxygen, high temperature or low temperature.

[0051] The ripening room is a sealable drawer structure, or has a sealable door that can be opened or closed to load and take out the kiwifruit and ensure that it can be sealed.

[0052] The ripening room can be a large warehouse that occupies an entire floor, or a small warehouse that occupies less than an entire floor.

[0053] The ripening room is insulated with thermal insulation materials to achieve the required constant temperature conditions.

[0054] The ripening room can occupy a compartment on its own or part of a compartment on its own.

[0055] Kiwifruit Ripening Example

[0056] 1. Effect of constant temperature treatment (1℃, 10℃, 20℃) on the ripening rate of kiwifruit

[0057] As one of the fruit quality indicators, hardness and soluble solids content are very important for consumers to determine the degree of ripeness of kiwifruit. The initial state of the 'Hongyang' kiwifruit is 62.2±5N, SSC 6.4Z±0.6%. The ripening rate at different temperatures is as follows Figure 2 As shown. Among them, the fruits treated at 10℃ ripened the fastest. After only 2 weeks of treatment, the fruit hardness dropped rapidly to below 20N. Although the fruit ripening speed slowed down thereafter, from the beginning of treatment to the 28th day of storage, the hardness of the fruits stored at 10℃ was always significantly lower than that of the fruits stored at the other two temperatures. It should be noted that after 21 days of storage at 20℃, the fruit hardness could still be maintained above 40N, which was significantly higher than that of the fruits stored at 10℃ ( Figure 2 B); however, after this, the fruits treated at 20°C began to soften rapidly and became overripe and completely lost their edible value within two weeks.

[0058] Comprehensively considering the changes in fruit quality under different temperature treatments, it can be found that Hongyang kiwifruit ripens and softens fastest at 10°C and slowest at 1°C. In addition, the early higher temperature treatment (20°C) can promote the increase of SSC while maintaining the hardness of the fruit.

[0059] 2. Effect of room temperature (25°C) on the softening rate of kiwifruit

[0060] Normal temperature is also called room temperature, which is generally defined as 25°C. Consumers usually store kiwifruit at room temperature after purchase. Therefore, the effect of normal temperature on the ripening rate of the fruit is the basis for determining the edible window period of the fruit. Figure 3 As shown in Figure 2, with the increase of ripening time, the hardness of kiwifruit gradually decreases and the soluble solid content gradually increases.

[0061] Depend on Figure 3 It can be seen that it takes about 10 days for kiwifruit to ripen from an initial hardness of about 44N to the "'ready-to-eat' initial hardness zone" at room temperature (25°C); its softening rate is slow. In addition, the fruit ripens at room temperature in a fast-slow-fast softening rhythm; the softening rate is slow in the early and middle stages, and significantly accelerates in the late stage (p < 0.05). The soluble solids content of the fruit increases linearly, and it takes 12 days to ripen to about 15.6%.

[0062] 3. The edible window period of fruits treated at room temperature

[0063] like Figure 4 As shown in Figure 2, after the fruit is induced at room temperature (25°C), its edible window period is short, only about 8 days, and its soluble solid content increases significantly after the 4th day of the edible window period, reaching more than 17% ( Figure 4 AB).

[0064] 4. Effect of energy-saving temperature change treatment on the softening rate of kiwifruit

[0065] It has been verified that 10℃ treatment can induce softening and ripening of kiwifruit; in addition, it has been verified that in the early stage of treatment, higher temperature treatment (25℃ or 35℃) can promote the increase of fruit SSC, while effectively maintaining the hardness of the fruit. Therefore, two energy-saving variable temperature treatments were set up, namely Group A and Group B; Group A was 35℃ (24h) + 10℃ (constant temperature), and Group B was 25℃ (24h) + 10℃ (constant temperature). Thus, an attempt was made to prove how high a temperature heat shock can cause the fruit to soften quickly.

[0066] On day 0, the fruits of different groups were sampled for firmness and SSC content; Figure 5 As shown in the figure, group B can soften the fruit of about 65N to about 30N after 6 days, while group A needs 7-8 days to soften the fruit to the specified hardness range. Similarly, the soluble solids content of the fruit after treatment by group A is always higher than that of group B. This shows that compared with 35℃, heat shock at 25℃ can quickly soften the fruit and help increase the soluble solids content of the fruit.

[0067] 5. Effect of cyclic temperature treatment on the softening rate of kiwifruit

[0068] Since the specific temperature (35℃ / 25℃ / 10℃) has a positive effect on fruit softening and the increase of SSC content, two cyclic temperature treatments were further set up, namely Group C and Group D; Group C was 35℃(24h)+10℃(24h)+35℃(24h)+10℃(24h)…, and Group D was 25℃(24h)+10℃(24h)+25℃(24h)+10℃(24h)…

[0069] like Figure 6 As shown in the figure, after the treatment, the softening speed of the fruit was slightly faster than that of the energy-saving treatment group (Group A and Group B). Compared with the 25℃ / 10℃ cyclic temperature change, the 35℃ / 10℃ cyclic temperature change can accelerate the ripening process of the fruit. On the 5th day of ripening, the hardness of the fruit in Group C was significantly lower than that in Group D, entering the initial hardness zone for ready-to-eat. In addition, the SSC content of Group C was significantly higher than that of Group D on the 4th and 5th days, which may indicate that the high temperature of 35℃ has a positive effect on the increase of the soluble solids content of the fruit.

[0070] 6. Effect of variable temperature + high oxygen treatment on the softening rate of kiwifruit

[0071] Oxygen is the substrate for fruit respiration. Fruits with higher respiration intensity generally soften faster. Therefore, two high oxygen temperature treatments were further set up, namely Group E and Group F. Group E was treated with a temperature of 35°C (24h) + 10°C (24h) + 35°C (24h) + 10°C (24h) ... in a 40% oxygen environment, and Group F was treated with a temperature of 25°C (24h) + 10°C (constant temperature) + 25°C (24h) + 10°C (constant temperature) ... in a 40% oxygen environment.

[0072] like Figure 7 As shown, the results showed that the high oxygen + temperature change treatment group (group E, group F) performed better than the previous treatment group (group A in section 4, group B in section 4, group C in section 5, group D in section 5). In a 40% oxygen environment, the fruit can be accelerated by 35℃ / 10℃ cycle temperature change, but there is no significant improvement.

[0073] The ripening effects of the AF group are as follows:

[0074] Table 1

[0075]

[0076] The energy-saving ripening and high-efficiency ripening solutions provided by the present invention are shown in the following table:

[0077] Table 2

[0078]

[0079]

[0080] 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 principle of the present invention should be included in the protection scope of the present invention.

Claims

1. An energy-saving ripening method for kiwi fruit, It is characterized in that The following steps are involved: Kiwifruit is first kept at a constant temperature of 24-26℃ for 22-26 hours, and then at a constant temperature of 9-11℃ for 4-6 days.

2. The energy-saving ripening method for kiwi fruit according to claim 1, It is characterized in that The following steps are involved: The kiwifruit is first kept at a constant temperature of 25°C for 24 hours, and then at a constant temperature of 10°C for 4-6 days.

3. An efficient ripening method for kiwi fruit, It is characterized in that The method comprises the following steps: under the condition of 35-45% oxygen content, the following two constant temperature treatments are alternately performed for 4-6 days: the kiwifruit is first kept at a constant temperature of 34-36°C for 22-26 hours, and then kept at a constant temperature of 9-11°C for 22-26 hours.

4. The efficient ripening method for kiwi fruit according to claim 3, It is characterized in that The following steps are involved: Under the condition of 40% oxygen content, the following two constant temperature treatments were carried out alternately: the kiwifruit was first kept at 35°C for 24 hours and then at 10°C for 24 hours.

5. A refrigerator for ripening kiwi fruit, comprising a refrigerator body, It is characterized in that The refrigerator body is at least provided with: A ripening chamber capable of maintaining temperature, wherein the ripening chamber has a closed structure with a chamber door that can be opened or closed; The controller is used to control the ripening room to maintain a constant temperature of 24-26°C for 22-26 hours, and then maintain a constant temperature of 9-11°C for 4-6 days, or to control the oxygen content in the ripening room to reach 35-45%, and then control the ripening room to alternately reach the following two constant temperature conditions for a total of 4-6 days: first maintain a constant temperature of 34-36°C for 22-26 hours, and then maintain a constant temperature of 9-11°C for 22-26 hours.

6. The refrigerator for ripening kiwi fruit according to claim 5, Features: The ripening chamber includes a refrigeration unit, a heating unit and a temperature sensor, and the refrigeration unit, the heating unit and the temperature sensor are electrically connected to the controller respectively.

7. The refrigerator for ripening kiwi fruit according to claim 6, Features: The ripening chamber also includes an oxygen generating unit and an oxygen content monitoring unit electrically connected to the controller.

8. The refrigerator for ripening kiwi fruit according to claim 7, Features: The cabinet door of the refrigerator is provided with an energy-saving ripening button and a high-efficiency ripening button which are electrically connected to the controller.

9. A refrigerator control method for ripening kiwi fruit, It is characterized in that The ripening process is carried out by using the refrigerator described in any one of claims 5 to 8, which specifically includes the following steps: a controller controls the ripening chamber to maintain a constant temperature of 24 to 26° C. for 22 to 26 hours, and then maintain a constant temperature of 9 to 11° C. for 4 to 6 days.

10. A refrigerator control method for ripening kiwi fruit, It is characterized in that The ripening process is carried out by using the refrigerator described in claim 7 or 8, which specifically includes the following steps: a controller controls the oxygen content in the ripening chamber to reach 35-45%, and then controls the ripening chamber to alternately reach the following two constant temperature conditions for a total of 4-6 days: first, a constant temperature of 34-36°C for 22-26 hours, and then a constant temperature of 9-11°C for 22-26 hours.

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