A postharvest treatment method for increasing the soluble solids content of kiwifruit
Patent Information
- Application Number
- CN202410920626.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- Filing Date
- 2024-07-10
- Publication Date
- 2026-08-21
- Estimated Expiration
- 2044-07-10
AI Technical Summary
这些技术虽然在一定程度上提高了猕猴桃果实的可溶性固形物含量，但人工成本高、投入大、实施时间跨度长，效果受环境和经验技术影响大
相比于目前通过采前施肥、修剪、蔬果等方法来提高猕猴桃果实的可溶性固形物含量，本发明涉及到一种提高猕猴桃果实的采后处理方法，该实施方法简单易行，人力物力成本低廉、绿色安全，成效快，提高可溶性固形物效果明显，具有很好的应用推广前景，同时对提高猕猴桃果实采后品质、增加种植户收入，促进猕猴桃产业健康发展具有重要的实际意义。
Smart Images
Figure CN118525945B_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of kiwifruit processing technology, and more specifically, to a postharvest treatment method for increasing the soluble solids content of kiwifruit. Background Technology
[0002] From a broader food perspective, kiwifruit is an important component of my country's fruit diet, and its unique flavor, rich content of vitamin C, amino acids, organic acids, and various minerals makes it one of the most popular fruits. Although my country is a major kiwifruit producer, it is not a leading producer, mainly due to increasingly prominent issues such as small-scale, fragmented industry operations and low standardization. This results in inconsistent fruit quality, severely impacting consumer experience and market competitiveness. Post-harvest commercial processing is one of the main means to improve consistency, increase sales prices, and achieve post-harvest added value; it is also a link that producers often overlook.
[0003] Soluble solids (SCS) is a general term for all water-soluble compounds, including sugars, acids, vitamins, and mineral nutrients. It is a key factor affecting the flavor and quality of kiwifruit, and its content increases rapidly during the post-harvest softening process. Currently, the main measures to increase the SCS content in kiwifruit production are improving the types and ratios of fertilizers, increasing the application of organic fertilizers, summer pruning, and pre-harvest treatments such as thinning and thinning. While these techniques have increased the SCS content of kiwifruit to some extent, they are labor-intensive, require significant investment, have a long implementation period, and their effectiveness is greatly influenced by environmental factors and experience.
[0004] Therefore, we propose a postharvest treatment method to increase the soluble solids content of kiwifruit to solve the above problems. Summary of the Invention
[0005] In order to overcome the above-mentioned defects of the prior art, the present invention provides a postharvest treatment method for increasing the soluble solids content of kiwifruit, so as to solve the problems mentioned in the background art.
[0006] To achieve the above objectives, the present invention provides the following technical solution: a postharvest treatment method for increasing the soluble solids content of kiwifruit, comprising the following methods: Step S1: Select different varieties of kiwifruit, and select kiwifruit from the same location at different times; Step S2: Soaking pretreatment, soaking the kiwifruit from step S1 in phlorizin solution; Step S3: Soaking treatment, using matrine solution to soak the kiwifruit from step S2; Step S4: Final soaking treatment, soaking the kiwifruit from step S3 in methyl jasmonate solution; Step S5: Preserve the kiwifruit by drying it and then packaging it. Step S6: Test the kiwifruit using a handheld digital refractometer.
[0007] Compared to current methods for increasing the soluble solids content of kiwifruit through pre-harvest fertilization, pruning, and fruit thinning, this invention relates to a post-harvest treatment method for kiwifruit. This method is simple and easy to implement, inexpensive in terms of manpower and material resources, green and safe, and yields rapid results. It significantly increases the soluble solids content and has excellent prospects for application and promotion. At the same time, it has important practical significance for improving the post-harvest quality of kiwifruit, increasing growers' income, and promoting the healthy development of the kiwifruit industry.
[0008] In a preferred embodiment, in step S1, the requirement for the kiwifruit is that the fruit reaches physiological maturity, is of uniform size, and is free from pests and diseases. The different times refer to the time when different varieties of kiwifruit reach physiological maturity.
[0009] In a preferred embodiment, in step S1, there are three varieties of kiwifruit, namely representative varieties of red-fleshed, yellow-fleshed, and green-fleshed kiwifruit.
[0010] In a preferred embodiment, in step S2, the concentration of the phlorizin solution is 40 mg / L.
[0011] In a preferred embodiment, in step S2, the phlorizin solution is used to soak the kiwifruit for 10 minutes.
[0012] In a preferred embodiment, in step S3, the concentration of matrine solution is 10 g / L, and the soaking time of kiwifruit in step S2 with matrine solution is 10 minutes.
[0013] In a preferred embodiment, in step S4, the concentration of the methyl jasmonate solution is 20 mmol / L, and the soaking time of the kiwifruit in step S3 with the methyl jasmonate solution is 10 minutes.
[0014] In a preferred embodiment, in step S5, after the kiwifruit processed in step S4 is dried, it is individually packaged in disposable preservation bags and stored at 20°C until it is edible.
[0015] In a preferred embodiment, in step S5, the edible state of the kiwifruit is when its hardness is <1.0 kg / kg. .
[0016] In a preferred embodiment, in step S6, the soluble solids content of 30 individual fruits of each kiwifruit variety is determined using a handheld digital refractometer.
[0017] The technical effects and advantages of this invention are as follows: Compared to current methods for increasing the soluble solids content of kiwifruit through pre-harvest fertilization, pruning, and fruit thinning, this invention relates to a post-harvest treatment method for kiwifruit. This method is simple and easy to implement, inexpensive in terms of manpower and material resources, green and safe, and yields rapid results. It significantly increases the soluble solids content and has excellent prospects for application and promotion. At the same time, it has important practical significance for improving the post-harvest quality of kiwifruit, increasing growers' income, and promoting the healthy development of the kiwifruit industry. Attached Figure Description
[0018] Figure 1 This is a schematic diagram of the processing flow of the present invention. Detailed Implementation
[0019] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0020] Experimental materials: Physiologically mature 'Hongyang', 'Jinyan', and 'Xuxiang' kiwifruit fruits, uniform in size and free from pests and diseases, were collected on August 20, October 10, and October 15, 2023, respectively, at the Jiangxi Academy of Sciences Doctoral Kiwifruit Base (E114°44', N 28°34').
[0021] Example 1: Reference Figure 1 A postharvest treatment method for increasing the soluble solids content of kiwifruit includes the following steps: Step S1: Select different varieties of kiwifruit from the same location at different times. In Step S1, the kiwifruit must have reached physiological maturity, be uniform in size, and be free from pests and diseases. The different times refer to the physiological maturity dates of different kiwifruit varieties. Three varieties are selected in Step S1: representative varieties of red-fleshed, yellow-fleshed, and green-fleshed kiwifruit. It is particularly noteworthy that the three varieties are "Hongyang" kiwifruit, "Jinyan" kiwifruit, and "Xuxiang" kiwifruit.
[0022] Step S2: Pre-treatment by soaking. The kiwifruit from step S1 is soaked in phlorizin solution. In step S2, the concentration of phlorizin solution is 40 mg / L, and the soaking time of kiwifruit in phlorizin solution is 10 minutes.
[0023] Step S3: Soaking treatment, using matrine solution to soak the kiwifruit from step S2; in step S3, the concentration of matrine solution is 10g / L, and the soaking time of matrine solution in step S2 is 10 minutes.
[0024] Step S4: Final soaking treatment, using methyl jasmonate solution to soak the kiwifruit from step S3; in step S4, the concentration of methyl jasmonate solution is 20 mmol / L, and the soaking time of methyl jasmonate solution in step S3 is 10 minutes.
[0025] Step S5: Preserve the kiwifruit. Dry the kiwifruit and then package it. In step S5, after drying the kiwifruit treated in step S4, package each fruit individually in a disposable plastic bag and store it at 20℃ until it is edible. In step S5, the edible state of the kiwifruit is when its firmness is <1.0 kg / kg. .
[0026] Step S6: Test the kiwifruit. Use a handheld digital refractometer to test the kiwifruit. In step S6, for each variety of kiwifruit, the soluble solids content of 30 individual fruits is determined using a handheld digital refractometer.
[0027] Example 2: A postharvest treatment method for increasing the soluble solids content of kiwifruit includes the following steps: Step S1: Select different varieties of kiwifruit from the same location at different times. In Step S1, the kiwifruit must have reached physiological maturity, be uniform in size, and be free from pests and diseases. The different times refer to the physiological maturity dates of different kiwifruit varieties. Three varieties are selected in Step S1: representative varieties of red-fleshed, yellow-fleshed, and green-fleshed kiwifruit. It is particularly noteworthy that the three varieties are "Hongyang" kiwifruit, "Jinyan" kiwifruit, and "Xuxiang" kiwifruit.
[0028] Step S2: Pre-treatment by soaking. The kiwifruit from step S1 is soaked in phlorizin solution. In step S2, the concentration of phlorizin solution is 40 mg / L, and the soaking time of kiwifruit in phlorizin solution is 10 minutes.
[0029] Step S3: Soaking treatment, using matrine solution to soak the kiwifruit from step S2; in step S3, the concentration of matrine solution is 10g / L, and the soaking time of matrine solution in step S2 is 10 minutes.
[0030] Step S4: Preserve the kiwifruit. Dry the kiwifruit and then package it. In Step S4, after drying the kiwifruit treated in Step S3, package each fruit individually in a disposable plastic bag and store it at 20℃ until it is edible. In Step S4, the edible state of the kiwifruit is when its firmness is <1.0 kg / kg. .
[0031] Step S5: Test the kiwifruit. Use a handheld digital refractometer to test the kiwifruit. In step S5, for each variety of kiwifruit, the soluble solids content of 30 individual fruits is determined using a handheld digital refractometer.
[0032] Example 3: A postharvest treatment method for increasing the soluble solids content of kiwifruit includes the following steps: Step S1: Select different varieties of kiwifruit from the same location at different times. In Step S1, the kiwifruit must have reached physiological maturity, be uniform in size, and be free from pests and diseases. The different times refer to the physiological maturity dates of different kiwifruit varieties. Three varieties are selected in Step S1: representative varieties of red-fleshed, yellow-fleshed, and green-fleshed kiwifruit. It is particularly noteworthy that the three varieties are "Hongyang" kiwifruit, "Jinyan" kiwifruit, and "Xuxiang" kiwifruit.
[0033] Step S2: Pre-treatment by soaking. The kiwifruit from step S1 is soaked in phlorizin solution. In step S2, the concentration of phlorizin solution is 40 mg / L, and the soaking time of kiwifruit in phlorizin solution is 10 minutes.
[0034] Step S3: Final soaking treatment, using methyl jasmonate solution to soak the kiwifruit from step S2; in step S3, the concentration of methyl jasmonate solution is 20 mmol / L, and the soaking time of methyl jasmonate solution in step S3 is 10 minutes.
[0035] Step S4: Preserve the kiwifruit. Dry the kiwifruit and then package it. In Step S4, after drying the kiwifruit treated in Step S3, package each fruit individually in a disposable plastic bag and store it at 20℃ until it is edible. In Step S4, the edible state of the kiwifruit is when its firmness is <1.0 kg / kg. .
[0036] Step S5: Test the kiwifruit. Use a handheld digital refractometer to test the kiwifruit. In step S5, for each variety of kiwifruit, the soluble solids content of 30 individual fruits is determined using a handheld digital refractometer.
[0037] Example 4: A postharvest treatment method for increasing the soluble solids content of kiwifruit includes the following steps: Step S1: Select different varieties of kiwifruit from the same location at different times. In Step S1, the kiwifruit must have reached physiological maturity, be uniform in size, and be free from pests and diseases. The different times refer to the physiological maturity dates of different kiwifruit varieties. Three varieties are selected in Step S1: representative varieties of red-fleshed, yellow-fleshed, and green-fleshed kiwifruit. It is particularly noteworthy that the three varieties are "Hongyang" kiwifruit, "Jinyan" kiwifruit, and "Xuxiang" kiwifruit.
[0038] Step S2: Pre-treatment by soaking. The kiwifruit from step S1 is soaked in matrine solution. In step S3, the concentration of matrine solution is 10 g / L, and the soaking time of matrine solution in the kiwifruit from step S1 is 10 minutes.
[0039] Step S3: Final soaking treatment, using methyl jasmonate solution to soak the kiwifruit from step S2; in step S3, the concentration of methyl jasmonate solution is 20 mmol / L, and the soaking time of methyl jasmonate solution in step S2 is 10 minutes.
[0040] Step S4: Preserve the kiwifruit. Dry the kiwifruit and then package it. In Step S4, after drying the kiwifruit treated in Step S3, package each fruit individually in a disposable plastic bag and store it at 20℃ until it is edible. In Step S4, the edible state of the kiwifruit is when its firmness is <1.0 kg / kg. .
[0041] Step S5: Test the kiwifruit. Use a handheld digital refractometer to test the kiwifruit. In step S5, for each variety of kiwifruit, the soluble solids content of 30 individual fruits is determined using a handheld digital refractometer.
[0042] Example 5: A postharvest treatment method for increasing the soluble solids content of kiwifruit includes the following steps: Step S1: Select different varieties of kiwifruit from the same location at different times. In Step S1, the kiwifruit must have reached physiological maturity, be uniform in size, and be free from pests and diseases. The different times refer to the physiological maturity dates of different kiwifruit varieties. Three varieties are selected in Step S1: representative varieties of red-fleshed, yellow-fleshed, and green-fleshed kiwifruit. It is particularly noteworthy that the three varieties are "Hongyang" kiwifruit, "Jinyan" kiwifruit, and "Xuxiang" kiwifruit.
[0043] Step S2: Soaking treatment. The kiwifruit from step S1 is soaked in phlorizin solution. In step S2, the concentration of phlorizin solution is 40 mg / L, and the soaking time of kiwifruit in phlorizin solution is 10 minutes.
[0044] Step S3: Preserve the kiwifruit. Dry the kiwifruit and then package it. In step S3, after drying the kiwifruit treated in step S2, package each fruit individually in a disposable plastic bag and store it at 20℃ until it is edible. In step S3, the edible state of the kiwifruit is when its firmness is <1.0 kg / kg. .
[0045] Step S4: Test the kiwifruit. Use a handheld digital refractometer to test the kiwifruit. In step S4, for each variety of kiwifruit, the soluble solids content of 30 individual fruits is determined using a handheld digital refractometer.
[0046] Example 6: A postharvest treatment method for increasing the soluble solids content of kiwifruit includes the following steps: Step S1: Select different varieties of kiwifruit from the same location at different times. In Step S1, the kiwifruit must have reached physiological maturity, be uniform in size, and be free from pests and diseases. The different times refer to the physiological maturity dates of different kiwifruit varieties. Three varieties are selected in Step S1: representative varieties of red-fleshed, yellow-fleshed, and green-fleshed kiwifruit. It is particularly noteworthy that the three varieties are "Hongyang" kiwifruit, "Jinyan" kiwifruit, and "Xuxiang" kiwifruit.
[0047] Step S2: Soaking treatment. The kiwifruit from step S1 is soaked in phlorizin solution. In step S2, the concentration of phlorizin solution is 20 mg / L, and the soaking time of kiwifruit in phlorizin solution is 10 minutes.
[0048] Step S3: Preserve the kiwifruit. Dry the kiwifruit and then package it. In step S3, after drying the kiwifruit treated in step S2, package each fruit individually in a disposable plastic bag and store it at 20℃ until it is edible. In step S3, the edible state of the kiwifruit is when its firmness is <1.0 kg / kg. .
[0049] Step S4: Test the kiwifruit. Use a handheld digital refractometer to test the kiwifruit. In step S4, for each variety of kiwifruit, the soluble solids content of 30 individual fruits is determined using a handheld digital refractometer.
[0050] Example 7: A postharvest treatment method for increasing the soluble solids content of kiwifruit includes the following steps: Step S1: Select different varieties of kiwifruit from the same location at different times. In Step S1, the kiwifruit must have reached physiological maturity, be uniform in size, and be free from pests and diseases. The different times refer to the physiological maturity dates of different kiwifruit varieties. Three varieties are selected in Step S1: representative varieties of red-fleshed, yellow-fleshed, and green-fleshed kiwifruit. It is particularly noteworthy that the three varieties are "Hongyang" kiwifruit, "Jinyan" kiwifruit, and "Xuxiang" kiwifruit.
[0051] Step S2: Soaking treatment. The kiwifruit from step S1 is soaked in phlorizin solution. In step S2, the concentration of phlorizin solution is 10 mg / L, and the soaking time of kiwifruit in phlorizin solution is 10 minutes.
[0052] Step S3: Preserve the kiwifruit. Dry the kiwifruit and then package it. In step S3, after drying the kiwifruit treated in step S2, package each fruit individually in a disposable plastic bag and store it at 20℃ until it is edible. In step S3, the edible state of the kiwifruit is when its firmness is <1.0 kg / kg. .
[0053] Step S4: Test the kiwifruit. Use a handheld digital refractometer to test the kiwifruit. In step S4, for each variety of kiwifruit, the soluble solids content of 30 individual fruits is determined using a handheld digital refractometer.
[0054] Example 8: A postharvest treatment method for increasing the soluble solids content of kiwifruit includes the following steps: Step S1: Select different varieties of kiwifruit from the same location at different times. In Step S1, the kiwifruit must have reached physiological maturity, be uniform in size, and be free from pests and diseases. The different times refer to the physiological maturity dates of different kiwifruit varieties. Three varieties are selected in Step S1: representative varieties of red-fleshed, yellow-fleshed, and green-fleshed kiwifruit. It is particularly noteworthy that the three varieties are "Hongyang" kiwifruit, "Jinyan" kiwifruit, and "Xuxiang" kiwifruit.
[0055] Step S2: Soaking treatment. The kiwifruit from step S1 is soaked in phlorizin solution. In step S2, the concentration of phlorizin solution is 5 mg / L, and the soaking time of kiwifruit in phlorizin solution is 10 minutes.
[0056] Step S3: Preserve the kiwifruit. Dry the kiwifruit and then package it. In step S3, after drying the kiwifruit treated in step S2, package each fruit individually in a disposable plastic bag and store it at 20℃ until it is edible. In step S3, the edible state of the kiwifruit is when its firmness is <1.0 kg / kg. .
[0057] Step S4: Test the kiwifruit. Use a handheld digital refractometer to test the kiwifruit. In step S4, for each variety of kiwifruit, the soluble solids content of 30 individual fruits is determined using a handheld digital refractometer.
[0058] Example 9: A postharvest treatment method for increasing the soluble solids content of kiwifruit includes the following steps: Step S1: Select different varieties of kiwifruit from the same location at different times. In Step S1, the kiwifruit must have reached physiological maturity, be uniform in size, and be free from pests and diseases. The different times refer to the physiological maturity dates of different kiwifruit varieties. Three varieties are selected in Step S1: representative varieties of red-fleshed, yellow-fleshed, and green-fleshed kiwifruit. It is particularly noteworthy that the three varieties are "Hongyang" kiwifruit, "Jinyan" kiwifruit, and "Xuxiang" kiwifruit.
[0059] Step S2: Soaking treatment, using matrine solution to soak the kiwifruit from step S2; in step S3, the concentration of matrine solution is 20g / L, and the soaking time of matrine solution in kiwifruit from step S2 is 10 minutes.
[0060] Step S3: Preserve the kiwifruit. Dry the kiwifruit and then package it. In step S3, after drying the kiwifruit treated in step S2, package each fruit individually in a disposable plastic bag and store it at 20℃ until it is edible. In step S3, the edible state of the kiwifruit is when its firmness is <1.0 kg / kg. .
[0061] Step S4: Test the kiwifruit. Use a handheld digital refractometer to test the kiwifruit. In step S4, for each variety of kiwifruit, the soluble solids content of 30 individual fruits is determined using a handheld digital refractometer.
[0062] Example 10: A postharvest treatment method for increasing the soluble solids content of kiwifruit includes the following steps: Step S1: Select different varieties of kiwifruit from the same location at different times. In Step S1, the kiwifruit must have reached physiological maturity, be uniform in size, and be free from pests and diseases. The different times refer to the physiological maturity dates of different kiwifruit varieties. Three varieties are selected in Step S1: representative varieties of red-fleshed, yellow-fleshed, and green-fleshed kiwifruit. It is particularly noteworthy that the three varieties are "Hongyang" kiwifruit, "Jinyan" kiwifruit, and "Xuxiang" kiwifruit.
[0063] Step S2: Soaking treatment, using matrine solution to soak the kiwifruit from step S2; in step S3, the concentration of matrine solution is 10g / L, and the soaking time of matrine solution in step S2 is 10 minutes.
[0064] Step S3: Preserve the kiwifruit. Dry the kiwifruit and then package it. In step S3, after drying the kiwifruit treated in step S2, package each fruit individually in a disposable plastic bag and store it at 20℃ until it is edible. In step S3, the edible state of the kiwifruit is when its firmness is <1.0 kg / kg. .
[0065] Step S4: Test the kiwifruit. Use a handheld digital refractometer to test the kiwifruit. In step S4, for each variety of kiwifruit, the soluble solids content of 30 individual fruits is determined using a handheld digital refractometer.
[0066] Example 11: A postharvest treatment method for increasing the soluble solids content of kiwifruit includes the following steps: Step S1: Select different varieties of kiwifruit from the same location at different times. In Step S1, the kiwifruit must have reached physiological maturity, be uniform in size, and be free from pests and diseases. The different times refer to the physiological maturity dates of different kiwifruit varieties. Three varieties are selected in Step S1: representative varieties of red-fleshed, yellow-fleshed, and green-fleshed kiwifruit. It is particularly noteworthy that the three varieties are "Hongyang" kiwifruit, "Jinyan" kiwifruit, and "Xuxiang" kiwifruit.
[0067] Step S2: Soaking treatment, using matrine solution to soak the kiwifruit from step S2; in step S3, the concentration of matrine solution is 5g / L, and the soaking time of matrine solution in step S2 is 10 minutes.
[0068] Step S3: Preserve the kiwifruit. Dry the kiwifruit and then package it. In step S3, after drying the kiwifruit treated in step S2, package each fruit individually in a disposable plastic bag and store it at 20℃ until it is edible. In step S3, the edible state of the kiwifruit is when its firmness is <1.0 kg / kg. .
[0069] Step S4: Test the kiwifruit. Use a handheld digital refractometer to test the kiwifruit. In step S4, for each variety of kiwifruit, the soluble solids content of 30 individual fruits is determined using a handheld digital refractometer.
[0070] Example 12: A postharvest treatment method for increasing the soluble solids content of kiwifruit includes the following steps: Step S1: Select different varieties of kiwifruit from the same location at different times. In Step S1, the kiwifruit must have reached physiological maturity, be uniform in size, and be free from pests and diseases. The different times refer to the physiological maturity dates of different kiwifruit varieties. Three varieties are selected in Step S1: representative varieties of red-fleshed, yellow-fleshed, and green-fleshed kiwifruit. It is particularly noteworthy that the three varieties are "Hongyang" kiwifruit, "Jinyan" kiwifruit, and "Xuxiang" kiwifruit.
[0071] Step S2: Soaking treatment, using matrine solution to soak the kiwifruit from step S2; in step S3, the concentration of matrine solution is 2.5 g / L, and the soaking time of matrine solution in step S2 is 10 minutes.
[0072] Step S3: Preserve the kiwifruit. Dry the kiwifruit and then package it. In step S3, after drying the kiwifruit treated in step S2, package each fruit individually in a disposable plastic bag and store it at 20℃ until it is edible. In step S3, the edible state of the kiwifruit is when its firmness is <1.0 kg / kg. .
[0073] Step S4: Test the kiwifruit. Use a handheld digital refractometer to test the kiwifruit. In step S4, for each variety of kiwifruit, the soluble solids content of 30 individual fruits is determined using a handheld digital refractometer.
[0074] Example 13: A postharvest treatment method for increasing the soluble solids content of kiwifruit includes the following steps: Step S1: Select different varieties of kiwifruit from the same location at different times. In Step S1, the kiwifruit must have reached physiological maturity, be uniform in size, and be free from pests and diseases. The different times refer to the physiological maturity dates of different kiwifruit varieties. Three varieties are selected in Step S1: representative varieties of red-fleshed, yellow-fleshed, and green-fleshed kiwifruit. It is particularly noteworthy that the three varieties are "Hongyang" kiwifruit, "Jinyan" kiwifruit, and "Xuxiang" kiwifruit.
[0075] Step S2: Soaking treatment, using methyl jasmonate solution to soak the kiwifruit from step S1; in step S2, the concentration of methyl jasmonate solution is 20 mmol / L, and the soaking time of methyl jasmonate solution in step S1 is 10 minutes.
[0076] Step S3: Preserve the kiwifruit. Dry the kiwifruit and then package it. In step S3, after drying the kiwifruit treated in step S2, package each fruit individually in a disposable plastic bag and store it at 20℃ until it is edible. In step S3, the edible state of the kiwifruit is when its firmness is <1.0 kg / kg. .
[0077] Step S4: Test the kiwifruit. Use a handheld digital refractometer to test the kiwifruit. In step S4, for each variety of kiwifruit, the soluble solids content of 30 individual fruits is determined using a handheld digital refractometer.
[0078] Example 14: A postharvest treatment method for increasing the soluble solids content of kiwifruit includes the following steps: Step S1: Select different varieties of kiwifruit from the same location at different times. In Step S1, the kiwifruit must have reached physiological maturity, be uniform in size, and be free from pests and diseases. The different times refer to the physiological maturity dates of different kiwifruit varieties. Three varieties are selected in Step S1: representative varieties of red-fleshed, yellow-fleshed, and green-fleshed kiwifruit. It is particularly noteworthy that the three varieties are "Hongyang" kiwifruit, "Jinyan" kiwifruit, and "Xuxiang" kiwifruit.
[0079] Step S2: Soaking treatment, using methyl jasmonate solution to soak the kiwifruit from step S1; in step S2, the concentration of methyl jasmonate solution is 10 mmol / L, and the soaking time of methyl jasmonate solution in step S1 is 10 minutes.
[0080] Step S3: Preserve the kiwifruit. Dry the kiwifruit and then package it. In step S3, after drying the kiwifruit treated in step S2, package each fruit individually in a disposable plastic bag and store it at 20℃ until it is edible. In step S3, the edible state of the kiwifruit is when its firmness is <1.0 kg / kg. .
[0081] Step S4: Test the kiwifruit. Use a handheld digital refractometer to test the kiwifruit. In step S4, for each variety of kiwifruit, the soluble solids content of 30 individual fruits is determined using a handheld digital refractometer.
[0082] Example 15: A postharvest treatment method for increasing the soluble solids content of kiwifruit includes the following steps: Step S1: Select different varieties of kiwifruit from the same location at different times. In Step S1, the kiwifruit must have reached physiological maturity, be uniform in size, and be free from pests and diseases. The different times refer to the physiological maturity dates of different kiwifruit varieties. Three varieties are selected in Step S1: representative varieties of red-fleshed, yellow-fleshed, and green-fleshed kiwifruit. It is particularly noteworthy that the three varieties are "Hongyang" kiwifruit, "Jinyan" kiwifruit, and "Xuxiang" kiwifruit.
[0083] Step S2: Soaking treatment, using methyl jasmonate solution to soak the kiwifruit from step S1; in step S2, the concentration of methyl jasmonate solution is 5 mmol / L, and the soaking time of methyl jasmonate solution in step S1 is 10 minutes.
[0084] Step S3: Preserve the kiwifruit. Dry the kiwifruit and then package it. In step S3, after drying the kiwifruit treated in step S2, package each fruit individually in a disposable plastic bag and store it at 20℃ until it is edible. In step S3, the edible state of the kiwifruit is when its firmness is <1.0 kg / kg. .
[0085] Step S4: Test the kiwifruit. Use a handheld digital refractometer to test the kiwifruit. In step S4, for each variety of kiwifruit, the soluble solids content of 30 individual fruits is determined using a handheld digital refractometer.
[0086] Example 16: A postharvest treatment method for increasing the soluble solids content of kiwifruit includes the following steps: Step S1: Select different varieties of kiwifruit from the same location at different times. In Step S1, the kiwifruit must have reached physiological maturity, be uniform in size, and be free from pests and diseases. The different times refer to the physiological maturity dates of different kiwifruit varieties. Three varieties are selected in Step S1: representative varieties of red-fleshed, yellow-fleshed, and green-fleshed kiwifruit. It is particularly noteworthy that the three varieties are "Hongyang" kiwifruit, "Jinyan" kiwifruit, and "Xuxiang" kiwifruit.
[0087] Step S2: Soaking treatment, using methyl jasmonate solution to soak the kiwifruit from step S1; in step S2, the concentration of methyl jasmonate solution is 2.5 mmol / L, and the soaking time of methyl jasmonate solution in step S1 is 10 minutes.
[0088] Step S3: Preserve the kiwifruit. Dry the kiwifruit and then package it. In step S3, after drying the kiwifruit treated in step S2, package each fruit individually in a disposable plastic bag and store it at 20℃ until it is edible. In step S3, the edible state of the kiwifruit is when its firmness is <1.0 kg / kg. .
[0089] Step S4: Test the kiwifruit. Use a handheld digital refractometer to test the kiwifruit. In step S4, for each variety of kiwifruit, the soluble solids content of 30 individual fruits is determined using a handheld digital refractometer.
[0090] Comparative Example 1: A postharvest treatment method for increasing the soluble solids content of kiwifruit includes the following steps: Step S1: Select different varieties of kiwifruit from the same location at different times. In Step S1, the kiwifruit must have reached physiological maturity, be uniform in size, and be free from pests and diseases. The different times refer to the physiological maturity dates of different kiwifruit varieties. Three varieties are selected in Step S1: representative varieties of red-fleshed, yellow-fleshed, and green-fleshed kiwifruit. It is particularly noteworthy that the three varieties are "Hongyang" kiwifruit, "Jinyan" kiwifruit, and "Xuxiang" kiwifruit.
[0091] Step S2: Soaking treatment. Soak the kiwifruit from step S1 in clean water. In step S2, the phlorizin solution is used to soak the kiwifruit for 10 minutes.
[0092] Step S3: Preserve the kiwifruit. Dry the kiwifruit and then package it. In step S3, after drying the kiwifruit treated in step S2, package each fruit individually in a disposable plastic bag and store it at 20℃ until it is edible. In step S3, the edible state of the kiwifruit is when its firmness is <1.0 kg / kg. .
[0093] Step S4: Test the kiwifruit. Use a handheld digital refractometer to test the kiwifruit. In step S4, for each variety of kiwifruit, the soluble solids content of 30 individual fruits is determined using a handheld digital refractometer.
[0094] The soluble solids content of “Hongyang”, “Jinyan” and “Xuxiang” kiwifruit fruits treated in Examples 1-16 and Comparative Example 1 and stored to the edible period was determined and analyzed. The results are shown in Table 1.
[0095] Table 1 ; It is also important to note that the soluble solids content is the average of 30 individual fruits.
[0096] In summary, Table 1 shows that soaking kiwifruit in phlorizin solution, matrine solution, and methyl jasmonate solution significantly increased the soluble solids content of the kiwifruit.
Claims
1. A postharvest treatment method for increasing the soluble solids content of kiwifruit, characterized in that; Including the following methods: Step S1: Select different varieties of kiwifruit, and select kiwifruit from the same location at different times; Step S2: Pre-treatment by soaking. The kiwifruit from step S1 is soaked in a phlorizin solution. In step S2, the concentration of the phlorizin solution is 40 mg / L. In step S2, the phlorizin solution is used to soak the kiwifruit for 10 minutes. Step S3: Soaking treatment, using matrine solution to soak the kiwifruit from step S2; in step S3, the concentration of matrine solution is 10g / L, and the soaking time of matrine solution in step S2 is 10 minutes; Step S4: Final soaking treatment, soaking the kiwifruit from step S3 in methyl jasmonate solution; in step S4, the concentration of methyl jasmonate solution is 20 mmol / L, and the soaking time of methyl jasmonate solution in step S3 is 10 minutes; Step S5: Preserve the kiwifruit by drying it and then packaging it. Step S6: Test the kiwifruit using a handheld digital refractometer.
2. The postharvest treatment method for increasing the soluble solids content of kiwifruit according to claim 1, characterized in that: In step S1, the requirements for kiwifruit are that the fruit has reached physiological maturity, is of uniform size, and is free from pests and diseases. The different times refer to the time when different varieties of kiwifruit reach physiological maturity.
3. The postharvest treatment method for increasing the soluble solids content of kiwifruit according to claim 1, characterized in that: In step S1, there are three varieties of kiwifruit, namely representative varieties of red-fleshed, yellow-fleshed, and green-fleshed kiwifruit.
4. The postharvest treatment method for increasing the soluble solids content of kiwifruit according to claim 1, characterized in that: In step S5, the kiwifruit processed in step S4 is dried, individually packaged in disposable preservation bags, and stored at 20°C until it is ready to eat.
5. The postharvest treatment method for increasing the soluble solids content of kiwifruit according to claim 4, characterized in that: In step S5, the edible state of the kiwifruit is when its firmness is <1.0 kg / kg. .
6. The postharvest treatment method for increasing the soluble solids content of kiwifruit according to claim 1, characterized in that: In step S6, the soluble solids content of 30 individual fruits of each kiwifruit variety was determined using a handheld digital refractometer.