Transportation and storage process for keeping freshness of yellow peaches

Abstract

The invention provides a transportation and storage process for keeping freshness of yellow peaches, and relates to the technical field of transportation boxes, and the process comprises the steps of pre-harvest management, damage-free harvesting, grading arrangement, precooling in a production place, door-to-door warehousing, fresh-keeping storage, door-to-door ex-warehouse and cold chain transportation and sale. And a cold-chain fresh sale system connected by a low-temperature technology is established. Wherein fresh-keeping storage is carried out according to the following process: selected yellow peaches are cleaned, dried and pre-cooled, then the yellow peaches are put into a pretreatment solution to be soaked, and finally the yellow peaches are put into a fresh-keeping bag to be stored; the storage period of the yellow peaches can be remarkably prolonged, the good flavor of the yellow peaches is preserved, decay of the yellow peaches in the mature period is reduced or avoided, and the deep processing time of the yellow peaches can be prolonged; therefore, the quantity of deeply processed products is increased, and the additional value of deep processing of the yellow peaches is also increased.

Description

Technical Field

[0001] The invention relates to the technical field of yellow peach preservation, and in particular to a transportation and storage process for maintaining the freshness of yellow peaches. Background Art

[0002] Yellow peach, also known as yellow flesh peach, belongs to the genus Peach in the Rosaceae family and is named after its yellow flesh. Regular consumption can help relieve constipation, lower blood sugar and blood lipids, resist free radicals, remove dark spots, delay aging, improve immunity, and promote appetite. It can be called a health fruit and a health-preserving peach.

[0003] Yellow peaches are very nutritious, containing rich antioxidants, dietary fiber, iron, calcium and a variety of trace elements. Yellow peaches are soft and hard, sweet and less sour, fragrant, medium in moisture, and mature with a sugar content of 14-15 degrees.

[0004] Yellow peaches are prone to spoilage during storage and transportation, so it is necessary to preserve them. At present, the main preservation technologies for yellow peaches include freezing preservation, atmosphere conditioning preservation and chemical preservation, but the above technologies have problems such as protein denaturation, loss of nutrients and chemical residues, so safe and non-toxic biological preservation technology has been favored by people. Summary of the invention

[0005] The invention overcomes the shortcomings of the prior art and provides a transportation and storage process for maintaining the freshness of yellow peaches, which can significantly increase the storage period of yellow peaches, preserve the good flavor of yellow peaches, reduce or avoid the decay of yellow peaches during the ripening period, and extend the deep processing time of yellow peaches; thus, the quantity of deep-processed products is increased and the added value of deep processing of yellow peaches is increased.

[0006] The present invention provides a transportation and storage process for maintaining the freshness of yellow peaches, the method comprising the following steps:

[0007] It includes pre-harvest management → non-damage harvesting → grading and sorting → pre-cooling at the place of origin → door-to-door warehousing → fresh-keeping storage → door-to-door delivery → cold chain transportation and sales. The specific process steps are as follows:

[0008] S1: Pre-harvest management: 10 days before harvest, strictly follow the process flow to carry out technical treatment, and watering is strictly prohibited;

[0009] S2: Harvest at the right time without damage: harvest when crisp and ripe, pick by hand, keep the fruit stalks intact, and prevent any damage;

[0010] S3: Pre-storage treatment:

[0011] S31 Grading and selection of fruits: Strict selection, removal of damaged fruits, diseased and insect-infested fruits, green fruits, sessile fruits and wilted fruits, and storage according to fruit size and maturity;

[0012] S32 timely precooling: the processed yellow peaches are quickly cooled by precooling equipment to a temperature close to the storage temperature;

[0013] S33 door-to-door storage: Fruits are quickly pre-cooled and kept fresh at the first time. It is equipped with a docking port for cold air curtains when entering the intelligently controlled cold storage, realizing door-to-door pre-cooling during transportation.

[0014] S4 fresh-keeping and storage: the selected yellow peaches are cleaned, dried, and pre-cooled, and then placed in a pretreatment solution, soaked, and finally packed in a fresh-keeping bag for storage; wherein the pretreatment solution is prepared according to the following process: S41, soy protein and calcium chloride are added to the aqueous solution of arabinoxylan, the temperature is increased, and the reaction is kept in a water bath to obtain modified arabinoxylan; S42, the powdered cloves and astragalus are boiled to extract the medicinal liquid, and water is added after extraction and then extracted again, and after extracting the medicinal liquid twice, the two medicinal liquids are added together, boiled to obtain an extract, and then starch is added, and the powder is obtained after drying; S43, vegetable oil, sucrose, iron sulfate, and resveratrol are dissolved in water, the temperature is increased, the temperature is kept, and the modified arabinoxylan and the medicinal powder are added after cooling to room temperature, and the pretreatment solution is obtained by mixing evenly;

[0015] S5 Packaging and Sales: Sorting is carried out according to customer requirements, and the yellow peaches shipped out are graded according to product indicators and then packed into packaging boxes and bags;

[0016] S6 Cold chain transportation and distribution: In the process of yellow peaches flowing from the place of production to consumers, a cold chain fresh sales system connected by low-temperature technology is established.

[0017] Preferably, the pre-harvest management step in step S1 specifically includes timely moisture conservation before harvesting, timely hoeing and loosening the soil, and spraying calcium chloride in the field.

[0018] Preferably, in step S3, the treated jujube fruits are quickly cooled to 1-3°C by precooling equipment.

[0019] Preferably, the pretreatment liquid in step S4 is prepared according to the following process: S1, adding soy protein and calcium chloride to the aqueous solution of arabinoxylan, heating to 35-60°C, and keeping warm in a water bath for 50-70min to obtain modified arabinoxylan; S2, mixing cloves and astragalus and crushing them, boiling and extracting the medicinal liquid, adding water after extraction and then extracting again, after extracting the medicinal liquid twice, adding the two medicinal liquids together, boiling to obtain an extract, then adding starch, and drying to obtain a medicinal powder; S3, dissolving vegetable oil, sucrose, iron sulfate and resveratrol in water, heating to 30-40°C, keeping warm for 1-2h, cooling to room temperature, adding the obtained modified arabinoxylan and medicinal powder, mixing evenly to obtain the pretreatment liquid.

[0020] Preferably, in step S4, the weight ratio of cloves to astragalus is 1:0.5-1.2; the vegetable oil is selected from at least one of coconut oil, cottonseed oil, rice bran oil and linseed oil; and the soaking time is 30-60 min.

[0021] Preferably, the cold chain fresh sales system in step S6 includes pre-cooling equipment after picking, intelligent refrigerated trucks during transportation, refrigerated display cabinets during transit, and refrigerators at the consumer end.

[0022] The beneficial effects of the present invention are as follows: the present invention can significantly increase the storage period of yellow peaches, preserve the good flavor of yellow peaches, reduce or avoid the decay of yellow peaches in the mature period, and extend the deep processing time of yellow peaches; thus, the number of deep-processed products is increased, and the added value of deep processing of yellow peaches is increased.

[0023] The invention adds vegetable oil, sucrose, iron sulfate, resveratrol, modified arabinoxylan and medicine powder to the pretreatment liquid for yellow peach, wherein the medicine powder is a composite extract of clove and astragalus, and the two cooperate to have a good inhibitory effect on various fungi and can effectively delay the decay of yellow peach; the modified arabinoxylan is added, and the arabinoxylan is modified by compounding soybean protein and calcium chloride, so that the modified arabinoxylan can form a colorless and transparent film on the surface of the yellow peach, which not only has an isolation and protection effect, but also can reduce the mechanical damage or invasion of exogenous microorganisms in the storage and transportation of the yellow peach. In addition, the modified arabinoxylan can effectively delay the ripening of yellow peaches. During the storage process, the organic acid in the yellow peaches will be converted into soluble sugars, resulting in an increase in the mass fraction of soluble solids, which increases the total sugar content in the yellow peaches. The modified arabinoxylan can effectively alleviate the physiological activities of yellow peaches and slow down the conversion rate of organic acids into soluble sugars. After complexing calcium ions on arabinoxylan, the mechanical properties, moisture permeability and oxygen permeability of the film are enhanced to a great extent, making the film denser and having a better preservation effect on yellow peaches. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 is a flow chart of the steps of the method of the present invention;

[0025] Figure 2 This is a flow chart of the pre-storage processing steps of S3 of the present invention;

[0026] Figure 3 This is a process flow chart for preparing the S4 fresh-keeping storage pretreatment liquid of the present invention. DETAILED DESCRIPTION

[0027] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0028] Example 1: A transportation and storage process for maintaining the freshness of yellow peaches, such as Figure 1-3 As shown, the method comprises the following steps: pre-harvest management → non-damage harvesting → grading and sorting → pre-cooling at the place of origin → door-to-door warehousing → fresh-keeping storage → door-to-door delivery → cold chain transportation and marketing, which solves the key technical problems of yellow peach preservation, forms a fresh-keeping period of 120 days, and the commodity rate and vitamin C preservation rate are both over 90%. The storage, preservation and transportation and marketing technology of yellow peaches has reached the domestic leading level.

[0029] S1: Pre-harvest management: 10 days before harvest, strictly follow the process flow to carry out technical treatment, and watering is strictly prohibited;

[0030] S2: Harvest at the right time without damage: harvest when crisp and ripe, pick by hand, keep the fruit stalks intact, and prevent any damage;

[0031] S3: Pre-storage treatment:

[0032] S31 Grading and selection of fruits: Strict selection, removal of damaged fruits, diseased and insect-infested fruits, green fruits, sessile fruits and wilted fruits, and storage according to fruit size and maturity;

[0033] S32 timely precooling: the processed yellow peaches are quickly cooled by precooling equipment to a temperature close to the storage temperature;

[0034] S33 door-to-door storage: Fruits are quickly pre-cooled and kept fresh at the first time. It is equipped with a docking port for cold air curtains when entering the intelligently controlled cold storage, realizing door-to-door pre-cooling during transportation.

[0035] S4 fresh-keeping and storage: the selected yellow peaches are cleaned, dried, and pre-cooled, and then placed in a pretreatment solution, soaked, and finally packed in a fresh-keeping bag for storage; wherein the pretreatment solution is prepared according to the following process: S41, soy protein and calcium chloride are added to the aqueous solution of arabinoxylan, the temperature is increased, and the reaction is kept in a water bath to obtain modified arabinoxylan; S42, the powdered cloves and astragalus are boiled to extract the medicinal liquid, and water is added after extraction and then extracted again, and after extracting the medicinal liquid twice, the two medicinal liquids are added together, boiled to obtain an extract, and then starch is added, and the powder is obtained after drying; S43, vegetable oil, sucrose, iron sulfate, and resveratrol are dissolved in water, the temperature is increased, the temperature is kept, and the modified arabinoxylan and the medicinal powder are added after cooling to room temperature, and the pretreatment solution is obtained by mixing evenly;

[0036] S5 Packaging and Sales: Sorting is carried out according to customer requirements, and the yellow peaches shipped out are graded according to product indicators and then packed into packaging boxes and bags;

[0037] S6 Cold chain transportation and distribution: In the process of yellow peaches flowing from the place of production to consumers, a cold chain fresh sales system connected by low-temperature technology is established.

[0038] Embodiment 2:

[0039] A transportation and storage process for maintaining the freshness of yellow peaches, the method is as follows Figure 3 The steps shown include:

[0040] The selected yellow peaches are cleaned, dried, pre-cooled, and then placed in a pretreatment solution for soaking, and finally placed in a fresh-keeping bag for storage; wherein the pretreatment solution is prepared according to the following process: S41, 3 parts by weight of soybean protein and 0.02 parts by weight of calcium chloride are added to 10 parts by weight of an aqueous solution of arabinoxylan, the temperature is raised to 35°C, and the reaction is carried out in a water bath for 70 minutes to obtain modified arabinoxylan; S42, cloves and astragalus are mixed and crushed, and the medicinal solution is extracted after boiling, After extraction, add water and extract again. After extracting the medicinal liquid twice, add the two medicinal liquids together, boil them to obtain an extract, then add 1 / 10 of the weight of the extract of starch, and dry to obtain medicinal powder; S43, dissolve 18 parts by weight of vegetable oil, 12 parts by weight of sucrose, 15 parts by weight of ferric sulfate and 5 parts by weight of resveratrol in water, heat to 30°C, keep warm for 2h, cool to room temperature, add 11 parts by weight of modified arabinoxylan and 2 parts by weight of medicinal powder, mix well to obtain a pretreatment solution.

[0041] Embodiment 3:

[0042] like Figure 3 As shown, the selected yellow peaches are cleaned, dried, pre-cooled, and then placed in a pretreatment solution for soaking, and finally placed in a fresh-keeping bag for storage; wherein the pretreatment solution is prepared according to the following process: S41, 2 parts by weight of soybean protein and 0.04 parts by weight of calcium chloride are added to 15 parts by weight of an aqueous solution of arabinoxylan, the temperature is raised to 45°C, and the reaction is carried out in a water bath for 60 minutes to obtain modified arabinoxylan; S42, cloves and astragalus are mixed and crushed, and the medicinal solution is extracted after boiling. , add water after extraction and then extract again, after extracting the medicinal liquid twice, add the two medicinal liquids together, boil them to obtain an extract, then add 1 / 10 of the weight of the extract starch, and dry to obtain medicinal powder; S43, dissolve 15 parts by weight of vegetable oil, 13 parts by weight of sucrose, 12 parts by weight of iron sulfate and 7 parts by weight of resveratrol in water, heat to 35°C, keep warm for 1.5h, cool to room temperature, add 8 parts by weight of modified arabinoxylan and 4 parts by weight of medicinal powder, mix well to obtain a pretreatment solution;

[0043] The weight ratio of clove to astragalus is 1:0.5;

[0044] The vegetable oil is cottonseed oil;

[0045] The soaking time is 60 min;

[0046] The storage temperature was 10°C.

[0047] The invention can significantly increase the storage period of yellow peaches, preserve the good flavor of yellow peaches, reduce or avoid the decay of yellow peaches in the mature period, and extend the deep processing time of yellow peaches; thus, the quantity of deep-processed products is increased and the added value of deep processing of yellow peaches is increased.

[0048] The invention adds vegetable oil, sucrose, iron sulfate, resveratrol, modified arabinoxylan and medicine powder to the pretreatment liquid for yellow peach, wherein the medicine powder is a composite extract of clove and astragalus, and the two cooperate to have a good inhibitory effect on various fungi and can effectively delay the decay of yellow peach; the modified arabinoxylan is added, and the arabinoxylan is modified by compounding soybean protein and calcium chloride, so that the modified arabinoxylan can form a colorless and transparent film on the surface of the yellow peach, which not only has an isolation and protection effect, but also can reduce the mechanical damage or invasion of exogenous microorganisms in the storage and transportation of the yellow peach. In addition, the modified arabinoxylan can effectively delay the ripening of yellow peaches. During the storage process, the organic acid in the yellow peaches will be converted into soluble sugars, resulting in an increase in the mass fraction of soluble solids, which increases the total sugar content in the yellow peaches. The modified arabinoxylan can effectively alleviate the physiological activities of yellow peaches and slow down the conversion rate of organic acids into soluble sugars. After complexing calcium ions on arabinoxylan, the mechanical properties, moisture permeability and oxygen permeability of the film are enhanced to a great extent, making the film denser and having a better preservation effect on yellow peaches.

[0049] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A transportation and storage process for maintaining the freshness of yellow peaches, characterized in that: It includes pre-harvest management → non-damage harvesting → grading and sorting → pre-cooling at the place of origin → door-to-door warehousing → fresh-keeping storage → door-to-door delivery → cold chain transportation and sales. The specific process steps are as follows: S1: Pre-harvest management: 10 days before harvest, strictly follow the process flow to carry out technical treatment, and watering is strictly prohibited; S2: Harvest at the right time without damage: harvest when crisp and ripe, pick by hand, keep the fruit stalks intact, and prevent any damage; S3: Pre-storage treatment: S31 Grading and selection of fruits: Strict selection, removal of damaged fruits, diseased and insect-infested fruits, green fruits, sessile fruits and wilted fruits, and storage according to fruit size and maturity; S32 timely precooling: the processed yellow peaches are quickly cooled by precooling equipment to a temperature close to the storage temperature; S33 door-to-door storage: Fruits are quickly pre-cooled and kept fresh at the first time. It is equipped with a docking port for cold air curtains when entering the intelligently controlled cold storage, realizing door-to-door pre-cooling during transportation. S4 fresh-keeping and storage: the selected yellow peaches are cleaned, dried, and pre-cooled, and then placed in a pretreatment solution, soaked, and finally packed in a fresh-keeping bag for storage; wherein the pretreatment solution is prepared according to the following process: S41, soy protein and calcium chloride are added to the aqueous solution of arabinoxylan, the temperature is increased, and the reaction is kept in a water bath to obtain modified arabinoxylan; S42, the powdered cloves and astragalus are boiled to extract the medicinal liquid, and water is added after extraction and then extracted again, and after extracting the medicinal liquid twice, the two medicinal liquids are added together, boiled to obtain an extract, and then starch is added, and the powder is obtained after drying; S43, vegetable oil, sucrose, iron sulfate, and resveratrol are dissolved in water, the temperature is increased, the temperature is kept, and the modified arabinoxylan and the medicinal powder are added after cooling to room temperature, and the pretreatment solution is obtained by mixing evenly; S5 Packaging and Sales: Sorting is carried out according to customer requirements, and the yellow peaches shipped out are graded according to product indicators and then packed into packaging boxes and bags; S6 Cold chain transportation and distribution: In the process of yellow peaches flowing from the place of production to consumers, a cold chain fresh sales system connected by low-temperature technology is established.

2. A transportation and storage process for maintaining the freshness of yellow peaches according to claim 1, characterized in that: The pre-harvest management steps in step S1 specifically include timely moisture conservation before harvesting, timely hoeing and loosening the soil, and spraying calcium chloride in the field.

3. A transportation and storage process for maintaining the freshness of yellow peaches according to claim 1, characterized in that: In step S3, the treated jujube fruits are quickly cooled to 1-3°C by pre-cooling equipment.

4. A transportation and storage process for maintaining the freshness of yellow peaches according to claim 1, characterized in that: The pretreatment solution in step S4 is prepared according to the following process: S1, adding soybean protein and calcium chloride to the aqueous solution of arabinoxylan, heating to 35-60° C., and reacting in a water bath for 50-70 minutes to obtain modified arabinoxylan; S2. Mix cloves and astragalus and crush them, boil them and extract the medicinal liquid, add water after extraction and extract again, after extracting the medicinal liquid twice, add the two medicinal liquids together, boil them to obtain an extract, then add starch, and dry them to obtain medicinal powder; S3. Dissolve vegetable oil, sucrose, iron sulfate and resveratrol in water, heat to 30-40°C, keep warm for 1-2h, cool to room temperature, add the obtained modified arabinoxylan and medicinal powder, mix well to obtain a pretreatment solution.

5. A transportation and storage process for maintaining the freshness of yellow peaches according to claim 4, characterized in that: The weight ratio of clove to astragalus is 1:0.5-1.2; the vegetable oil is selected from at least one of coconut oil, cottonseed oil, rice bran oil and linseed oil; and the soaking time is 30-60 minutes.

6. A transportation and storage process for maintaining the freshness of yellow peaches according to claim 1, characterized in that: The cold chain fresh sales system in step S6 includes pre-cooling equipment after picking, smart refrigerated trucks during transportation, refrigerated display cabinets during transit, and refrigerators at the consumer end.

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