Accurate mango ripening method based on ethylene gas

Abstract

The invention relates to the technical field of agricultural product preservation, and particularly discloses an ethylene-gas-based accurate mango ripening method which specifically comprises the following steps: cleaning and sorting, ultrasonic degumming, bacteriostasis and preservation, packaging, ripening treatment and delivery from a warehouse. Wherein the cleanliness of the surfaces of the mangoes is improved by adopting a degumming agent in cooperation with ultrasonic waves, and gummosis is prevented from damaging the mangoes while the gummosis is more sensitive to ethylene gas for subsequent ripening; the plasma citric acid solution is used for treating mango to activate cells in vivo, so that the respiration in the mango ripening process is enhanced, and the ethylene peak is advanced to promote the ripening process; the terahertz electromagnetic wave technology can enable cells to form an ordered state, so that the consistency of cells in different parts of the fruits in response to ethylene ripening acceleration is improved, and uniform ripening of mangoes is promoted; according to the method, gas ethylene is used for ripening treatment, the food safety risk of traditional ethephon residues can be reduced, and the ripening commodity rate is increased.

Description

Technical Field

[0001] The invention belongs to the technical field of agricultural product preservation, and particularly relates to a precise ripening method for mangoes based on ethylene gas. Background Art

[0002] Mango is a typical southern specialty fruit. It is known as the "King of Tropical Fruits" for its delicious flesh, bright color, unique flavor, and rich in various nutrients. It is deeply favored by consumers. Mango is a respiratory climacteric fruit, and the fruit has the ability to continue to mature after leaving the tree. In order to reduce the loss rate during storage and transportation, in actual production, green fruits that are 60 to 70 percent ripe are generally picked to prevent the mangoes from rotting and deteriorating due to overripeness during transportation. Although mangoes can ripen under natural conditions, the peel turns green and yellow and ripens unevenly, the flavor is poor, and it takes a long time to ripen. Therefore, in order to improve the quality and flavor of mango products in business, e-commerce companies artificially ripen them into bright yellow mature commercial fruits before shipping or after they are transported to the sales location to make them meet edible standards.

[0003] At present, the main methods of ripening in production are high temperature, ethephon liquid or "ripening medicine bags", which have industrial problems such as uneven ripening, low commodity rate, residual medicine and serious diseases. The post-harvest ripening loss rate is as high as 20%. Therefore, the use of gas ethylene combined with a new electromagnetic field to develop a precise mango ripening method can reduce the post-harvest loss rate of mangoes and increase the commodity rate of mangoes, which is of great significance to the development of the mango industry. Summary of the invention

[0004] In view of the above problems, the object of the present invention is to provide a precise mango ripening method based on ethylene gas.

[0005] The technical contents of the present invention are as follows:

[0006] The present invention provides a method for accurately ripening mangoes based on ethylene gas, comprising the following steps:

[0007] 1) Washing and sorting: Wash the mangoes and grade the washed fruits according to maturity, grade and specification;

[0008] 2) Degumming: immersing the graded mangoes in a degumming solution diluted 300 to 400 times with a degumming agent for ultrasonic-assisted treatment for 3 to 5 minutes;

[0009] The power of the ultrasound is 40-45kHz, 200-220W;

[0010] The degumming agent comprises the following components by weight: 2-3 parts of oligosaccharide, 1-2 parts of sodium citrate, and 1-2 parts of calcium lactate; oligosaccharide is a low molecular weight sugar, and this study found that oligosaccharide also has a degumming effect, and is combined with a buffer sodium citrate and a preservative calcium lactate to form a degumming agent with a better effect;

[0011] 3) Antibacterial preservation: Heat the plasma citric acid solution to 50-52°C and soak the mangoes for 10-15 minutes;

[0012] The plasma citric acid solution is prepared by subjecting a 3-4% citric acid solution to low-temperature plasma activation treatment using a plasma jet device spray gun;

[0013] The conditions of the plasma activation treatment are: working pressure of 15-25 kV, working current of 0.015-0.025 mA, current frequency of 15-25 kHz, and treatment time of 5-8 min;

[0014] Preferably, the conditions of the plasma activation treatment are: working pressure of 20 kV, working current of 0.020 mA, current frequency of 20 kHz, and treatment time of 7 min;

[0015] The plasma jet device spray gun treatment can produce a plasma solution of photoelectrons, ions and active free radicals. Using this solution to treat mangoes can activate the cells in the mango body, enhance the respiration of the mango ripening process, advance the ethylene peak, and thus promote the ripening process. At the same time, combined with citric acid, it also has a bactericidal effect;

[0016] 4) Packaging: Use food plastic turnover boxes with ventilation holes for packaging;

[0017] 5) Ripening treatment: put the mangoes into the ripening and fresh-keeping warehouse, set the temperature in the warehouse to 21℃~23℃, and leave the mangoes for 12-14 hours; ② Then introduce ethylene gas, set the relative humidity in the warehouse to 85%~90%, and ventilate for 15~20 minutes every day; ③ Force ventilation and set the temperature in the warehouse to 24~26℃;

[0018] The amount of ethylene introduced is such that the concentration in the reservoir reaches 100 to 200 ppm;

[0019] The ethylene ripening time is 24-48h;

[0020] The ripening and fresh-keeping warehouse includes negative pressure ventilation technology, terahertz electromagnetic wave technology and automated precision control technology;

[0021] The terahertz electromagnetic wave technology forms a 1.0-1.5THz electromagnetic wave field by placing a terahertz electromagnetic plate in the ripening warehouse;

[0022] Terahertz electromagnetic waves can make cells form an orderly state, thereby improving the consistency of cells in different parts of the fruit responding to ethylene ripening and promoting uniform ripening of mangoes. The precise and stable environmental conditions in the warehouse are controlled through automated precision control technology, and the opening of heaters, humidifiers and fans are monitored and controlled through sensors and controllers;

[0023] 6) Shipping: Observe the maturity of mangoes and arrange shipping according to market demand.

[0024] The beneficial effects of the present invention are as follows: the precise ripening method of mango based on ethylene gas of the present invention adopts a degumming agent and ultrasonic treatment to effectively remove the gelatinous substances flowing out from the branches of mangoes after harvest, improve the cleanliness of the surface of mangoes, thereby being more sensitive to the subsequent ripening ethylene gas, and preventing the flow of gel from damaging the commodity quality; the plasma jet device spray gun treatment can generate a plasma solution of photoelectrons, ions and active free radicals, and the mango is treated with the solution to activate the cells in the mango body, enhance the respiration of the mango ripening process, advance the ethylene peak, and thus promote the ripening process; terahertz electromagnetic wave technology can make the cells form an ordered state, thereby improving the consistency of the response of cells in different parts of the fruit to ethylene ripening, and promoting the uniform ripening of mangoes; using gas ethylene for ripening treatment can reduce the food safety risk of traditional ethephon residues and increase the ripening commodity rate; the ripening warehouse using negative pressure ventilation + intelligent control technology can improve the consistency and uniformity of mango maturity, maintain the high quality of ripened mangoes, and reduce personnel input. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 The "Tainong" mangoes are precisely ripened using ethylene gas;

[0026] Figure 2 The "Guifei" mango is ripened precisely using ethylene gas. DETAILED DESCRIPTION

[0027] The present invention is further described in detail below through specific implementation cases and accompanying drawings. It should be understood that these embodiments are only used to illustrate the present invention and are not used to limit the scope of protection of the present invention. After reading the present invention, various equivalent forms of modifications to the present invention by those skilled in the art are all within the scope of the claims attached to this application.

[0028] Unless otherwise specified, all raw materials and reagents of the present invention are raw materials and reagents from the conventional market.

[0029] Example 1

[0030] A precise ripening method for mango based on ethylene gas

[0031] 1) Washing and sorting: Wash the "Tainong" mangoes with clean water to remove surface dirt and dust. The washed fruits are graded according to maturity, grade and specification;

[0032] 2) Degumming: immerse the graded mangoes in a degumming solution prepared by diluting the degumming agent 300 times and treat the degumming agent with the aid of 40kHz and 200W ultrasonic waves for 4 minutes. The degumming agent comprises 2 parts of oligosaccharides, 1 part of sodium citrate and 1 part of calcium lactate.

[0033] 3) Antibacterial and fresh-keeping: a 3% citric acid solution is subjected to low-temperature plasma activation treatment, and a plasma jet device spray gun is used for treatment to obtain a plasma citric acid solution; the obtained plasma citric acid solution is heated to 50° C. and soaked in mangoes for antibacterial and fresh-keeping treatment for 15 minutes to reduce the occurrence of diseases; the conditions of the plasma activation treatment are: working pressure of 20 kV, working current of 0.020 mA, current frequency of 20 kHz, and treatment time of 7 minutes;

[0034] 4) Packaging: Use food plastic turnover boxes with ventilation holes for packaging;

[0035] 5) Ripening treatment: ① The mangoes are packed in frames and transferred to the ripening warehouse for treatment. The temperature in the warehouse is set to 23°C. The mangoes are left to stand for 12 hours until the core temperature of the mangoes reaches the set temperature in the warehouse; ② Ethylene gas is then introduced to make the ethylene concentration in the warehouse reach 150ppm; the relative humidity in the warehouse is set to 87%, and ventilation is performed for 15 minutes every 24 hours. The ripening time for the selected 60% mature mangoes is 48 hours; ③ Forced ventilation is performed, the temperature in the warehouse is set to 25°C, the ethylene gas in the warehouse is removed, and the maturity of the mangoes in the warehouse is continuously observed until they are shipped out;

[0036] The ripening warehouse includes the following technologies: ① negative pressure ventilation technology; ② terahertz electromagnetic wave technology: a terahertz electromagnetic plate is placed in the ripening warehouse to form a 1.0-1.5THz electromagnetic wave field in the ripening warehouse space; ③ automated precision control technology;

[0037] 6) Out of warehouse: Open the ripening warehouse, take out the mangoes and complete the ripening work; the mangoes obtained are Figure 1 As shown, it can be seen that the "Tainong" mango obtained by the ripening method of the present invention turns from green to fully ripe, the skin turns evenly yellow, the fruit tip is green, the flesh is completely yellow, and the fruit becomes soft.

[0038] Example 2

[0039] A precise ripening method for mango based on ethylene gas

[0040] 1) Washing and sorting: Wash the "Toffee" mangoes with clean water to remove surface dirt and dust. The washed fruits are graded according to maturity, grade and specification;

[0041] 2) Degumming: immerse the graded mangoes in a degumming solution diluted 300 times with a 45kHz, 220W ultrasonic wave for 3 minutes. The degumming agent comprises: 2 parts of oligosaccharides, 1 part of sodium citrate, and 1 part of calcium lactate.

[0042] 3) Antibacterial and fresh-keeping: a 4% citric acid solution is subjected to low-temperature plasma activation treatment, and a plasma jet device spray gun is used for treatment to obtain a plasma citric acid solution; the obtained plasma citric acid solution is heated to 51° C. and soaked in mangoes for antibacterial and fresh-keeping treatment for 10 minutes to reduce the occurrence of diseases; the conditions of the plasma activation treatment are: working pressure of 15 kV, working current of 0.015 mA, current frequency of 15 kHz, and treatment time of 5 minutes;

[0043] 4) Packaging: Use food plastic turnover boxes with ventilation holes for packaging;

[0044] 5) Ripening treatment: ① The mangoes are packed and transferred to the ripening warehouse for treatment. The temperature in the warehouse is set to 22°C. The mangoes are left to stand for 13 hours until the mango core temperature reaches the set temperature in the warehouse. ② Then ethylene gas is introduced to make the ethylene concentration in the warehouse reach 100ppm; the relative humidity in the warehouse is set to 85%, and ventilation is performed for 17 minutes every 24 hours; the ripening time for the selected 70% mature mangoes is 36 hours; ③ Force ventilation to remove ethylene gas in the warehouse, continue to observe the maturity of the mangoes in the warehouse, and set the temperature in the warehouse to 24°C until they are shipped out;

[0045] The ripening warehouse includes the following technologies: ① negative pressure ventilation technology; ② terahertz electromagnetic wave technology: a terahertz electromagnetic plate is placed in the ripening warehouse to form a 1.0THz electromagnetic wave field in the ripening warehouse space; ③ automated precision control technology;

[0046] 6) Out of warehouse: Open the ripening warehouse, take out the mangoes and complete the ripening work; the mangoes obtained are Figure 2 As shown, it can be seen that the peel of the "Toffee" mango obtained by the ripening method of the present invention changes from green to yellow evenly, the peel is intact and the color quality is good.

[0047] Example 3

[0048] A precise ripening method for mango based on ethylene gas

[0049] 1) Washing and sorting: Wash the "Tainong" mangoes with clean water to remove surface dirt and dust. The washed fruits are graded according to maturity, grade and specification;

[0050] 2) Degumming: immerse the graded mangoes in a degumming solution diluted 400 times with a degumming agent and treat with 45kHz, 210W ultrasonic wave for 5 minutes. The degumming agent comprises 3 parts of oligosaccharides, 2 parts of sodium citrate and 2 parts of calcium lactate.

[0051] 3) Antibacterial and fresh-keeping: a 3% citric acid solution is subjected to low-temperature plasma activation treatment, and a plasma jet device spray gun is used for treatment to obtain a plasma citric acid solution; the obtained plasma citric acid solution is heated to 52° C. and soaked in mangoes for antibacterial and fresh-keeping treatment for 15 minutes to reduce the occurrence of diseases; the conditions of the plasma activation treatment are: working pressure of 25 kV, working current of 0.025 mA, current frequency of 25 kHz, and treatment time of 8 minutes;

[0052] 4) Packaging: Use food plastic turnover boxes with ventilation holes for packaging;

[0053] 5) Ripening treatment: ① The mangoes are packed in frames and transferred to the ripening warehouse for treatment. The temperature in the warehouse is set to 21°C. The mangoes are left to stand for 14 hours until the mango core temperature reaches the set temperature in the warehouse. ② Then ethylene gas is introduced to make the ethylene concentration in the warehouse reach 200ppm; the relative humidity in the warehouse is set to 90%, and ventilation is performed for 20 minutes every 24 hours. The ripening time for the selected 80% mature mangoes is 24 hours; ③ Forced ventilation is performed, the temperature in the warehouse is set to 26°C, the ethylene gas in the warehouse is removed, and the maturity of the mangoes in the warehouse is continuously observed until they are shipped out.

[0054] The ripening warehouse includes the following technologies: ① negative pressure ventilation technology; ② terahertz electromagnetic wave technology: a terahertz electromagnetic plate is placed in the ripening warehouse to form a 1.5THz electromagnetic wave field in the ripening warehouse space; ③ automated precision control technology;

[0055] 6) Delivery: Open the ripening warehouse and take out the mangoes when the skin turns yellow, the tip of the fruit is green, the flesh is completely yellow, and the fruit becomes soft, completing the ripening work.

[0056] Comparative Example 1

[0057] The difference between Comparative Example 1 and Example 1 is that in the ripening method of Comparative Example 1, step 5 does not use terahertz electromagnetic wave technology, and the rest remains unchanged.

[0058] Comparative Example 2

[0059] The difference between Comparative Example 2 and Example 1 is that in the ripening method of Comparative Example 2, step 5 uses ethylene solution instead of introducing ethylene gas, specifically: ripening treatment: ① prepare an ethephon solution with a concentration of 800ppm, spray the ethephon solution evenly on the mango or immerse the mango completely in the solution for 4 minutes, and dry it naturally or blow it dry with a cool breeze. ② Transfer the dried mangoes to the ripening warehouse for treatment, set the temperature in the warehouse to 23°C, set the relative humidity in the warehouse to 87%, and ventilate for about 15 minutes every 24 hours. ③ Set the temperature in the warehouse to 25°C, and continue to observe the maturity of the mangoes in the warehouse until they are out of the warehouse; other conditions remain unchanged.

[0060] Comparative Example 3

[0061] The difference between Comparative Example 3 and Example 1 is that in the ripening method of Comparative Example 3, step 2 is not performed, ultrasonic degumming of mangoes is not performed, and other aspects remain unchanged.

[0062] Comparative Example 4

[0063] The difference between Comparative Example 4 and Example 1 is that in the ripening method of Comparative Example 4, step 3 is not performed, the mango is not treated with a plasma citric acid solution, and the other conditions remain unchanged.

[0064] Comparative Example 5

[0065] The difference between Comparative Example 5 and Example 1 is that Comparative Example 5 does not adopt a ripening method, is naturally left for the same time, and other aspects remain unchanged.

[0066] The "Tainong" mangoes were subjected to post-harvest ripening treatment as described in the above embodiments and comparative examples. After 3 days of ripening, the following tests were conducted, including sensory evaluation (characterizing the post-harvest quality, appearance, flavor and taste of mangoes), phenotypic data (characterizing the commercial properties of mangoes, including maturity, decay rate and flesh color), respiratory metabolic physiological data (characterizing the respiratory metabolic rate of mangoes. The higher the maturity of mangoes, the faster the respiratory metabolism), intrinsic quality indicators (including sugar, acid and Vc content, characterizing the degree of retention of nutrients), malondialdehyde (characterizing the degree of peroxidation of mango peel cell membranes. The higher the content, the greater the damage to the mangoes) and conductivity (characterizing the permeability of mango peel cell membranes. The higher the content, the greater the damage to the mangoes). The results are shown in the following table:

[0067] Table 1 Sensory evaluation test results of mangoes with different ripening treatments

[0068]

[0069]

[0070] As can be seen from Table 1, the mangoes ripened by the method for precise ripening of mangoes of the present invention have good sensory evaluations in appearance, flavor and taste, and have good selling quality.

[0071] Table 2 Phenotypic data test results of mangoes with different ripening treatments

[0072]

[0073]

[0074] As shown in Table 2, the mangoes ripened by the method for precise ripening of mangoes of the present invention ensure maturity while not being overripe and causing damage and rot.

[0075] Comparative Examples 1-2 show that terahertz electromagnetic waves assisted by ethylene gas can improve the uniformity and rate of ripening compared with chemical solutions and single ethylene gas ripening; Comparative Example 3 shows that degumming treatment can improve the preservation quality and ripening effect of mangoes; Comparative Example 4 shows that plasma citric acid solution can reduce the rot rate of ripening mangoes.

[0076] Table 3 Physiological data test results of mangoes with different ripening treatments

[0077]

[0078]

[0079] As shown in Table 3, the hardness and respiration rate of mangoes ripened by the method for precise ripening of mangoes of the present invention are moderate.

[0080] Table 4 Test results of sugar, acid and Vc content in mango pulp with different ripening treatments

[0081]

[0082]

[0083] As shown in Table 4, the mangoes ripened by the method for precise ripening of mangoes of the present invention have relatively high sugar, acid and vitamin contents, and are rich in taste and high in nutrition.

[0084] Table 5 Cell membrane permeability test results of mango peels with different ripening treatments

[0085]

[0086]

[0087] As shown in Table 5, the cell membrane permeability of mangoes ripened by the method for precise ripening of mangoes of the present invention is within a range that does not cause damage.

[0088] It can be seen from Tables 3-5 that the ripening method of the present invention can ensure the quality of mangoes while ripening mangoes. The ripened mangoes are not damaged, have moderate hardness, and have a flavor that meets edible standards. The ripening method reduces the loss rate of mangoes.

Claims

1. A method for accurately ripening mangoes based on ethylene gas, characterized in that: The steps include: 1) Washing and sorting: Wash the mangoes and grade the washed fruits according to maturity, grade and specification; 2) Degumming: immerse the graded mangoes in a degumming solution diluted 300 to 400 times with a degumming agent and perform ultrasonic-assisted treatment for 3 to 5 minutes; 3) Antibacterial preservation: Heat the plasma citric acid solution to 50-52°C and soak the mangoes for 10-15 minutes; 4) Packaging: Use food plastic turnover boxes with ventilation holes for packaging; 5) Ripening treatment: put the mangoes into the ripening and fresh-keeping warehouse, set the temperature in the warehouse to 21℃~23℃, and leave the mangoes for 12~14 hours; then introduce ethylene gas, set the relative humidity in the warehouse to 85%~90%, and ventilate for 15~20 minutes every day; ③ Force ventilation, set the temperature in the warehouse to 24~26℃; 6) Shipping: Observe the maturity of mangoes and arrange shipping according to market demand.

2. The method for precise ripening of mangoes based on ethylene gas according to claim 1, characterized in that: Step 1) The degumming agent comprises the following components by weight: 2 to 3 parts of oligosaccharides, 1 to 2 parts of sodium citrate, and 1 to 2 parts of calcium lactate.

3. The method for precise ripening of mangoes based on ethylene gas according to claim 1, characterized in that: The power of the ultrasound in step 1) is 40-45kHz and 200-220W.

4. The method for precise ripening of mangoes based on ethylene gas according to claim 1, characterized in that: Step 3) The plasma citric acid solution is prepared by subjecting a 3-4% citric acid solution to low-temperature plasma activation treatment using a plasma jet device spray gun.

5. The method for precise ripening of mangoes based on ethylene gas according to claim 4, characterized in that: The conditions of the plasma activation treatment are: working pressure of 15-25 kV, working current of 0.015-0.025 mA, current frequency of 15-25 kHz, and treatment time of 5-8 min.

6. The method for precise ripening of mangoes based on ethylene gas according to claim 4, characterized in that: The conditions of the plasma activation treatment are: working pressure of 20 kV, working current of 0.020 mA, current frequency of 20 kHz, and treatment time of 7 min.

7. The method for precise ripening of mangoes based on ethylene gas according to claim 1, characterized in that: In step 5), the amount of ethylene introduced is such that the concentration in the reservoir reaches 100 to 200 ppm.

8. The method for precise ripening of mangoes based on ethylene gas according to claim 1, characterized in that: Step 5) The ethylene ripening time is 24-48 hours.

9. The method for precise ripening of mangoes based on ethylene gas according to claim 1, characterized in that: Step 5) The ripening and fresh-keeping warehouse includes negative pressure ventilation technology, terahertz electromagnetic wave technology and automated precision control technology.

10. The method for precise ripening of mangoes based on ethylene gas according to claim 9, characterized in that: The terahertz electromagnetic wave technology forms a 1.0-1.5 THz electromagnetic wave field by placing a terahertz electromagnetic plate in the ripening warehouse.

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