Post-harvest treatment and controlled atmosphere synergistic fresh-keeping process for red-peel pears
By treating the anti-corrosion preservative liquid and air conditioning and preserving fresh, combined with 1-MCP sustained-release agent and specific gas treatment, the rapid rot of the red-skinned pear fruit in storage and transportation was solved, and a long-term preservation effect was achieved.
Patent Information
- Application Number
- CN202510847956.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-24
- Publication Date
- 2025-08-05
AI Technical Summary
Red-skinned pears are susceptible to mechanical damage during storage and transportation, causing the fruit to mature and rot quickly, and are sensitive to environmental conditions, which can easily cause diseases and lead to economic losses.
The red-skinned pear fruit is treated with anticorrosion preservative liquid and wrapped with an air conditioning film. Add 1-MCP sustained-release agent and ethylene remover. A specific gas mixture is introduced for air conditioning and preserving, and the temperature is controlled at 0-1℃.
Effectively extend the freshness time of red-skinned pear fruit to 8-10 months, reduce the rot rate, maintain the quality of the fruit and reduce the risk of spoilage caused by light.
Smart Images
Figure BDA0005464011300000091 
Figure BDA0005464011300000101
Abstract
Description
Technical Field
[0001] The present application relates to the field of storage and preservation technology for fresh agricultural products, and in particular to a collaborative preservation process for post-harvest processing and controlled atmosphere treatment of red-skinned pear fruits. Background Art
[0002] As a global commercial crop, my country has long been a global leader in both the cultivation area and production of pears. Red-skinned pears are renowned for their juicy, delicious flavor and exceptional taste, while also being highly sought after by consumers for their vibrant red color and elegant appearance. This vibrant red color is primarily due to the abundance of anthocyanins in the fruit. These anthocyanins, which possess antioxidant activity and are a hot topic for research both domestically and internationally due to their significant health benefits and industrial value, are a key focus of research.
[0003] However, red-skinned pears face many challenges during storage and transportation. Due to their thin peel and delicate flesh, red-skinned pears are easily mechanically damaged after picking, which damages the internal tissues of the fruit, thereby accelerating respiration and ethylene release, causing the fruit to mature and age quickly. In addition, red-skinned pears are sensitive to environmental conditions and are not resistant to high temperatures, high humidity, and poorly ventilated environments, which can easily lead to the occurrence of fruit diseases. During storage and transportation, since conditions such as temperature, humidity, and ventilation are difficult to precisely control, red-skinned pear fruits are often infected by microorganisms such as fungi and bacteria, causing the fruit to rot and deteriorate. Every year, a large number of red-skinned pear fruits are discarded due to disease and corruption during storage and transportation, which not only causes huge economic losses, but also has a profound negative impact on my country's agricultural and forestry economy.
[0004] Therefore, how to improve the storage and transportation performance of red-skinned pears, reduce the fruit spoilage rate, and reduce economic losses has become an important issue that needs to be urgently addressed in my country's pear industry. Summary of the Invention
[0005] In order to provide a method for extending the storage period of red-skinned pear fruit, the present application provides a red-skinned pear fruit post-harvest processing and controlled atmosphere coordinated preservation process.
[0006] This application provides a red-skinned pear fruit post-harvest processing and controlled atmosphere coordinated preservation process, which adopts the following technical solutions:
[0007] A red-skinned pear fruit post-harvest treatment and controlled atmosphere coordinated preservation process comprises the following steps:
[0008] S1. The harvested red pear fruit was placed in a ventilated place and pre-cooled to room temperature; then immersed in a preservative solution for 2-6 minutes, removed and dried to form a film to obtain a red pear fruit after preservative treatment;
[0009] S2. After the preservative treatment, the red pear fruit was wrapped with a modified atmosphere film and placed in a controlled atmosphere fresh-keeping box. The modified atmosphere fresh-keeping box was then filled with 0.005-0.006% 1-MCP slow-release agent and 0.1-0.15% ethylene removal agent of the red pear fruit mass and the red pear fruit mass, and the atmosphere box was sealed;
[0010] S3. Introduce mixed gas into the atmosphere-controlled box at a gas flow rate of 140-160 mL / min, and place the atmosphere-controlled fresh-keeping box in a cold storage at a temperature of 0-1°C for atmosphere-controlled preservation.
[0011] Preferably, the raw materials of the antiseptic and fresh-keeping liquid include, by mass percentage, 1.5-2% chitosan, 0.1-0.3% rosemary extract, 0.5-1.0% konjac mannan, 0.1-0.3% phytic acid, and the balance is water.
[0012] Preferably, the raw materials of the antiseptic and fresh-keeping liquid include, by mass percentage, 1.75% chitosan, 0.2% rosemary extract, 0.75% konjac mannan, 0.2% phytic acid, and the balance is water.
[0013] Preferably, the method for preparing the antiseptic and fresh-keeping liquid comprises the following steps:
[0014] Chitosan is added into water and stirred until completely dissolved; rosemary extract, konjac mannan and phytic acid are then added and stirred evenly to obtain a preservative liquid.
[0015] Preferably, the method for preparing the modified atmosphere membrane comprises the following steps:
[0016] T1. 1,4-butanediol and itaconic acid were added to a reactor, reacted at 140-160 ° C for 2-3 hours under a nitrogen atmosphere, and then vacuumed for 3-5 hours to obtain polybutylene itaconate;
[0017] T2. Place an 80-90% by mass L-lactic acid solution in a reactor and replace the gas with argon. The reaction is then carried out at 110-120°C and 35-45 kPa for 1-2 hours. The temperature is then raised to 150-160°C, the pressure is reduced to 12-13 kPa, and a dehydration reaction is carried out for 7-8 hours to obtain a polylactic acid oligomer.
[0018] T3. Adding polylactic acid oligomer to polybutylene itaconate, then adding stannous chloride dihydrate and p-toluenesulfonic acid monohydrate, under argon protection, stirring at 150-160 ° C for 1-2 hours, then heating to 180-190 ° C, and continuing the vacuum reaction for 24-28 hours; after the reaction is completed, cool to room temperature and remove the crude product, and purify it by precipitation with anhydrous ethanol to obtain polylactic acid-co-butylene itaconate;
[0019] T4. The polylactic acid - co-butylene itaconate was added to a chloroform solution, stirred to dissolve, and then 3-amino-1-propanol was added to react for 10-12h, and the product was precipitated with n-hexane to obtain a composite material;
[0020] T5. Add the composite material prepared in T4, poly-L-lactic acid, and lilac essential oil to chloroform, dissolve, and pour onto a glass plate. After drying, peel off the film and place in a vacuum drying oven for later use.
[0021] Preferably, the molar ratio of 1,4-butanediol to itaconic acid in T1 is 1:1-1.2.
[0022] Preferably, the mass ratio of the polylactic acid oligomer, polybutylene itaconate, stannous chloride dihydrate and p-toluenesulfonic acid monohydrate in T3 is 91-93:7-9:0.2-0.3:0.2-0.3.
[0023] Preferably, the mass ratio of polylactic acid-co-butylene itaconate to 3-amino-1-propanol in T4 is 1:0.06-0.08.
[0024] Preferably, in T5, the mass ratio of the composite material prepared in T4, poly (L-lactic acid), lilac essential oil, and chloroform is 1-2:1-2:0.02-0.04:100-140.
[0025] Preferably, the mixed gas comprises 3-5% oxygen, 2-3% carbon dioxide and 92-93% nitrogen.
[0026] In summary, this application includes at least one of the following beneficial technical effects:
[0027] 1. This application uses a compound of chitosan, rosemary extract, konjac mannan, and phytic acid as a preservative and fresh-keeping liquid, which is applied to the surface of red-skinned pear fruit for preservation. This can effectively delay the post-harvest ripening and aging process of the fruit and better maintain the fruit quality. It is safe, efficient, and pollution-free.
[0028] 2. The present application introduces an itaconic acid unit containing an active double bond group into the poly-L-lactic acid main chain to increase the reaction sites, and continues to introduce primary amine compounds, thereby effectively improving the carbon dioxide / oxygen permeability, water vapor permeability, mechanical properties, etc. of the modified atmosphere membrane, and effectively improving the preservation performance; and introduces lilac essential oil into the membrane. The active ingredients in lilac essential oil can absorb part of the ultraviolet rays, reduce the direct exposure of light to the fruit in the film, thereby reducing the risk of deterioration caused by light and reducing the degradation of anthocyanins; it can also achieve the effect of sustained release of lilac essential oil. Lilac essential oil has significant antioxidant activity, can effectively scavenge free radicals, and reduce the damage of oxidative stress to anthocyanins. DETAILED DESCRIPTION
[0029] The present application is further described in detail below with reference to the embodiments.
[0030] The chemical reagents used in the preparation examples, embodiments and comparative examples provided in the present invention are all commercially available products.
[0031] Preparation Example 1
[0032] T1. 90.14 g of 1,4-butanediol and 130.11 g of itaconic acid were added to a reactor, reacted at 140 ° C for 2 h under a nitrogen atmosphere, and then vacuumed for 3 h to obtain polybutylene itaconate;
[0033] T2. 100 g of 80% L-lactic acid solution was placed in a reactor and the atmosphere was replaced with argon. The reaction was then incubated at 110°C and 35 kPa for 1 h. The temperature was then raised to 150°C, the pressure was reduced to 12 kPa, and dehydration reaction was continued for 7 h to obtain polylactic acid oligomers.
[0034] T3. 91g of polylactic acid oligomer was added to 9g of polybutylene itaconate, followed by 0.2g of stannous chloride dihydrate and 0.3g of p-toluenesulfonic acid monohydrate. Under argon protection, the mixture was stirred at 150 ° C for 1h, then heated to 180 ° C and continued in vacuum for 24h. After the reaction, the mixture was cooled to room temperature and the crude product was removed and purified by precipitation with anhydrous ethanol to obtain polylactic acid - co-butylene itaconate.
[0035] T4 10g of polylactic acid - co-butylene itaconate was added to 200mL of chloroform solution, stirred to dissolve, and then 0.6g of 3-amino-1-propanol was added and the reaction was continued for 10h, and the product was precipitated with n-hexane to obtain a composite material;
[0036] T5. Add 1 g of the composite material prepared in T4, 1 g of poly-L-lactic acid, and 0.02 g of lilac essential oil to 100 g of chloroform. Dissolve the mixture and pour it onto a glass plate. After drying, peel off the film and place it in a vacuum drying oven until the film thickness reaches 1 mm.
[0037] Preparation Example 2
[0038] T1. 90.14 g of 1,4-butanediol and 143.12 g of itaconic acid were added to a reactor, reacted at 150 ° C for 2.5 h under a nitrogen atmosphere, and then vacuumed for 4 h to obtain polybutylene itaconate;
[0039] T2. 100 g of 85% L-lactic acid solution was placed in a reactor and the atmosphere was replaced with argon. The reaction was then incubated at 115°C and 40 kPa for 1.5 h. The temperature was then raised to 155°C, the pressure was reduced to 12.5 kPa, and dehydration reaction was continued for 7.5 h to obtain polylactic acid oligomers.
[0040] T3. 92 g of polylactic acid oligomer was added to 8 g of polybutylene itaconate, followed by 0.25 g of stannous chloride dihydrate and 0.25 g of p-toluenesulfonic acid monohydrate. Under argon protection, the mixture was stirred at 155 ° C for 1.5 h, then heated to 185 ° C and continued in vacuum for 26 h. After the reaction was completed, the crude product was cooled to room temperature and removed, and purified by precipitation with anhydrous ethanol to obtain polylactic acid - co-butylene itaconate;
[0041] T4 10g of polylactic acid - co-butylene itaconate was added to 200mL of chloroform solution, stirred to dissolve, and then 0.7g of 3-amino-1-propanol was added and the reaction was continued for 11h, and the product was precipitated with n-hexane to obtain a composite material;
[0042] T5. Add 1.5g of the composite material prepared in T4, 1.5g of poly-L-lactic acid, and 0.03g of lilac essential oil to 120g of chloroform, dissolve, and pour onto a glass plate. After drying, peel off the film and place it in a vacuum drying oven for use. The film thickness is 1mm.
[0043] Preparation Example 3
[0044] T1 90.14g 1,4-butanediol and 156.13g itaconic acid were added to the reactor, reacted at 160 ° C for 3h under a nitrogen atmosphere, and then vacuumed for 5h to obtain polybutylene itaconate;
[0045] T2. 100 g of a 90% by mass L-lactic acid solution was placed in a reactor and the atmosphere was replaced with argon. The reaction was then incubated at 120°C and 45 kPa for 2 h. The temperature was then raised to 160°C, the pressure was reduced to 13 kPa, and dehydration reaction was continued for 8 h to obtain polylactic acid oligomers.
[0046] T3. 93 g of polylactic acid oligomer was added to 7 g of polybutylene itaconate, followed by 0.3 g of stannous chloride dihydrate and 0.2 g of p-toluenesulfonic acid monohydrate. Under argon protection, the mixture was stirred at 160 ° C for 2 h, then heated to 190 ° C and continued in vacuum for 28 h. After the reaction was completed, the reaction was cooled to room temperature and the crude product was removed and purified by precipitation with anhydrous ethanol to obtain polylactic acid - co-butylene itaconate;
[0047] T4 10g of polylactic acid - co-butylene itaconate was added to 200mL of chloroform solution, stirred to dissolve, and then 0.8g of 3-amino-1-propanol was added and the reaction was continued for 12h, and the product was precipitated with n-hexane to obtain a composite material;
[0048] T5. Add 2g of the composite material prepared in T4, 2g of poly-L-lactic acid, and 0.04g of lilac essential oil to 140g of chloroform, dissolve, and pour onto a glass plate. After drying, peel off the film and place it in a vacuum drying oven for use. The film thickness is 1mm.
[0049] Preparation Example 4
[0050] Preparation Example 4 is different from Preparation Example 1 in that no lilac essential oil is added to T5 in Preparation Example 4.
[0051] Example 1
[0052] S1. 1.5g of chitosan was added to 97.1g of water and stirred until completely dissolved; 0.1g of rosemary extract, 1g of konjac mannan and 0.3g of phytic acid were then added and stirred to obtain a preservative solution; the harvested red pear fruit was placed in a ventilated area and precooled to room temperature; the fruit was then immersed in the preservative solution for 2min, removed and dried to form a film to obtain a preservative-treated red pear fruit;
[0053] S2. The preservative-treated red pear fruit was wrapped with a modified atmosphere film prepared in Preparation Example 1 and placed in a modified atmosphere fresh-keeping box. The modified atmosphere fresh-keeping box was then filled with 0.005% 1-MCP sustained-release agent and 0.1% potassium permanganate ethylene removal agent by mass of red pear fruit, and the atmosphere box was sealed.
[0054] S3. A mixed gas is introduced into the atmosphere-controlled box at a gas flow rate of 140 mL / min. The mixed gas comprises 3% oxygen, 2% carbon dioxide, and 95% nitrogen. The atmosphere-controlled fresh-keeping box is placed in a cold storage at a temperature of 0°C for atmosphere-controlled preservation.
[0055] Example 2
[0056] S1. 1.5g of chitosan was added to 97.1g of water and stirred until completely dissolved; 0.1g of rosemary extract, 1g of konjac mannan and 0.3g of phytic acid were then added and stirred to obtain a preservative solution; the harvested red pear fruit was placed in a ventilated area and precooled to room temperature; the fruit was then immersed in the preservative solution for 4min, removed and dried to form a film to obtain a preservative-treated red pear fruit;
[0057] S2. The preservative-treated red pear fruit was wrapped with a modified atmosphere film prepared in Preparation Example 1 and placed in a modified atmosphere fresh-keeping box. The modified atmosphere fresh-keeping box was then filled with 0.0055% 1-MCP sustained-release agent and 0.125% potassium permanganate ethylene removal agent of the red pear fruit mass and the red pear fruit mass, and the atmosphere box was sealed;
[0058] S3. A mixed gas is introduced into the atmosphere-controlled box at a gas flow rate of 150 mL / min. The mixed gas comprises 4% oxygen, 2.5% carbon dioxide, and 93.5% nitrogen. The atmosphere-controlled fresh-keeping box is placed in a cold storage at a temperature of 0.5°C for atmosphere-controlled fresh-keeping.
[0059] Example 3
[0060] S1. 1.5g of chitosan was added to 97.1g of water and stirred until completely dissolved; 0.1g of rosemary extract, 1g of konjac mannan and 0.3g of phytic acid were then added and stirred to obtain a preservative solution; the harvested red pear fruit was placed in a ventilated area and precooled to room temperature; the fruit was then immersed in the preservative solution for 6min, removed and dried to form a film to obtain a preservative-treated red pear fruit;
[0061] S2. The preservative-treated red pear fruit was wrapped with a modified atmosphere film prepared in Preparation Example 1 and placed in a modified atmosphere fresh-keeping box. The modified atmosphere fresh-keeping box was then filled with 0.006% 1-MCP sustained-release agent and 0.15% potassium permanganate ethylene removal agent of the red pear fruit by mass and the red pear fruit by mass, and the atmosphere box was sealed;
[0062] S3. A mixed gas is introduced into the atmosphere-controlled box at a gas flow rate of 160 mL / min. The mixed gas comprises 5% oxygen, 3% carbon dioxide, and 92% nitrogen. The atmosphere-controlled fresh-keeping box is placed in a cold storage at a temperature of 1°C for atmosphere-controlled fresh-keeping.
[0063] Example 4
[0064] The difference between Example 4 and Example 1 is that the method for preparing the preservative liquid in Example 4 is: adding 1.75g of chitosan to 97.1g of water and stirring until completely dissolved; then adding 0.2g of rosemary extract, 0.75g of konjac mannan and 0.2g of phytic acid, and stirring evenly to obtain the preservative liquid.
[0065] Example 5
[0066] The difference between Example 5 and Example 1 is that the method for preparing the preservative liquid in Example 5 is: adding 2g of chitosan to 97.1g of water and stirring until completely dissolved; then adding 0.3g of rosemary extract, 0.5g of konjac mannan and 0.1g of phytic acid, and stirring evenly to obtain the preservative liquid.
[0067] Example 6
[0068] The difference between Example 6 and Example 1 is that the method for preparing the preservative liquid in Example 6 is: adding 1.5g chitosan to 98.1g water and stirring until completely dissolved; then adding 0.1g rosemary extract and 0.3g phytic acid, stirring evenly to obtain the preservative liquid.
[0069] Example 7
[0070] The difference between Example 7 and Example 1 is that the modified atmosphere membrane used in Example 7 is prepared by Preparation Example 2.
[0071] Example 8
[0072] The difference between Example 8 and Example 1 is that the modified atmosphere membrane used in Example 8 is prepared by Preparation Example 3.
[0073] Example 9
[0074] The difference between Example 9 and Example 1 is that the modified atmosphere membrane used in Example 9 is prepared by Preparation Example 4.
[0075] Performance testing
[0076] 1. The post-harvest treatment and controlled atmosphere preservation process for red-skinned pears provided in Examples 1-9 were divided into 9 groups of experiments. Each group collected 20 red-skinned pears that were 70% ripe and free of pests, bruises, and rot, for a total of 180 fruits. The preservation time of each group was calculated, and the results are shown in Table 1. The specific test results are as follows:
[0077] Table 1: Shelf life of red pears in all examples
[0078]
[0079]
[0080] It can be seen from the detection method in Table 1 that the present application provides a post-harvest processing and controlled atmosphere coordinated preservation process for red-skinned pear fruit, which can keep the red-skinned pear fruit fresh for 8-10 months, effectively extending the shelf life of the red-skinned pear fruit.
[0081] It can be seen from the test results of Examples 1, 4, 5 and 6 that the use of konjac mannan in the preservative and fresh-keeping liquid provided by the present application can effectively prolong the shelf life of red-skinned pear fruit.
[0082] It can be seen from the test results of Examples 1, 7, 8 and 9 that the addition of lilac essential oil to the modified atmosphere film provided by the present application can effectively prolong the shelf life of red-skinned pear fruit.
[0083] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make non-creative modifications to the present embodiment as needed, but as long as they are within the scope of the claims of the present application, they are protected by the patent law.
Claims
1. A post-harvest processing and controlled atmosphere synergistic preservation process for red-skinned pear fruit, characterized by: The following steps are involved: S1. The harvested red pear fruit was placed in a ventilated place and pre-cooled to room temperature; then immersed in a preservative solution for 2-6 minutes, removed and dried to form a film to obtain a red pear fruit after preservative treatment; S2. After the preservative treatment, the red pear fruit was wrapped with a modified atmosphere film and placed in a controlled atmosphere fresh-keeping box. The modified atmosphere fresh-keeping box was then filled with 0.005-0.006% 1-MCP slow-release agent and 0.1-0.15% ethylene removal agent of the red pear fruit mass and the red pear fruit mass, and the atmosphere box was sealed; S3. Introduce mixed gas into the atmosphere-controlled box at a gas flow rate of 140-160 mL / min, and place the atmosphere-controlled fresh-keeping box in a cold storage at a temperature of 0-1°C for atmosphere-controlled preservation.
2. The post-harvest processing and controlled atmosphere coordinated preservation process for red-skinned pear fruit according to claim 1, characterized in that: The raw materials of the antiseptic and fresh-keeping liquid include, by mass percentage, 1.5-2% of chitosan, 0.1-0.3% of rosemary extract, 0.5-1.0% of konjac mannan, 0.1-0.3% of phytic acid, and the balance is water.
3. The post-harvest processing and controlled atmosphere coordinated preservation process for red-skinned pear fruit according to claim 2, characterized in that: The raw materials of the antiseptic and fresh-keeping liquid include, by mass percentage, 1.75% of chitosan, 0.2% of rosemary extract, 0.75% of konjac mannan, 0.2% of phytic acid, and the balance is water.
4. The process for post-harvest treatment and controlled atmosphere coordinated preservation of red-skinned pear fruit according to claim 2, characterized in that: The preparation method of the antiseptic and fresh-keeping liquid comprises the following steps: Chitosan is added into water and stirred until completely dissolved; rosemary extract, konjac mannan and phytic acid are then added and stirred evenly to obtain a preservative liquid.
5. The post-harvest processing and controlled atmosphere coordinated preservation process of red-skinned pear fruit according to claim 1, characterized in that: The method for preparing the modified atmosphere membrane comprises the following steps: T1. 1,4-butanediol and itaconic acid were added to a reactor, reacted at 140-160 ° C for 2-3 hours under a nitrogen atmosphere, and then vacuumed for 3-5 hours to obtain polybutylene itaconate; T2. Place an 80-90% by mass L-lactic acid solution in a reactor and replace the gas with argon. The reaction is then carried out at 110-120°C and 35-45 kPa for 1-2 hours. The temperature is then raised to 150-160°C, the pressure is reduced to 12-13 kPa, and a dehydration reaction is carried out for 7-8 hours to obtain a polylactic acid oligomer. T3. Adding polylactic acid oligomer to polybutylene itaconate, then adding stannous chloride dihydrate and p-toluenesulfonic acid monohydrate, under argon protection, stirring at 150-160 ° C for 1-2 hours, then heating to 180-190 ° C, and continuing the vacuum reaction for 24-28 hours; after the reaction is completed, cool to room temperature and remove the crude product, and purify it by precipitation with anhydrous ethanol to obtain polylactic acid-co-butylene itaconate; T4. The polylactic acid - co-butylene itaconate was added to a chloroform solution, stirred to dissolve, and then 3-amino-1-propanol was added to react for 10-12h, and the product was precipitated with n-hexane to obtain a composite material; T5. Add the composite material prepared in T4, poly-L-lactic acid, and lilac essential oil to chloroform, dissolve, and pour onto a glass plate. After drying, peel off the film and place in a vacuum drying oven for later use.
6. The post-harvest processing and controlled atmosphere coordinated preservation process for red-skinned pear fruit according to claim 5, characterized in that: The molar ratio of 1,4-butanediol to itaconic acid in T1 is 1:1-1.
2.
7. The process for post-harvest treatment and controlled atmosphere coordinated preservation of red-skinned pear fruit according to claim 5, characterized in that: The mass ratio of the polylactic acid oligomer, polybutylene itaconate, stannous chloride dihydrate and p-toluenesulfonic acid monohydrate in T3 is 91-93:7-9:0.2-0.3:0.2-0.
3.
8. The post-harvest processing and controlled atmosphere coordinated preservation process for red-skinned pear fruit according to claim 5, characterized in that: The mass ratio of polylactic acid-co-butylene itaconate to 3-amino-1-propanol in T4 is 1:0.06-0.
08.
9. The process for post-harvest treatment and controlled atmosphere coordinated preservation of red-skinned pear fruit according to claim 5, characterized in that: The mass ratio of the composite material prepared in T4, poly (L-lactic acid), lilac essential oil and chloroform described in T5 is 1-2:1-2:0.02-0.04:100-140.
10. The post-harvest processing and controlled atmosphere coordinated preservation process for red-skinned pear fruit according to claim 1, characterized in that: The mixed gas includes 3-5% oxygen, 2-3% carbon dioxide and 92-95% nitrogen.