Storage and fresh-keeping method special for Shannong crisp pears

Abstract

The invention discloses a special storage and fresh-keeping method for Shannong crisp pears, belongs to the technical field of fruit storage, and is used for reducing the loss of the Shannong crisp pears caused by physiological processes such as breathing consumption and water loss in the storage process. The special storage and fresh-keeping method for Shannong crisp pears comprises the following steps: step 1, placing fruits in a sealing bag; step 2, placing a container above the fruits in the sealing bag, placing a preservative solid in the container, and adding a proper amount of water to promote volatilization; and step 3, tightening the bag opening of the sealing bag, and sealing, so that the fruit is fumigated after the preservative solid is volatilized. According to the special storage and fresh-keeping method for the Shannong crisp pears, the problems of fruit peel shrinkage, soluble solid content reduction, texture softening and hardness and brittleness reduction caused by physiological processes such as respiration consumption and water loss of the fruits in the storage process are reduced, the storage time is prolonged, the eating taste of the fruits is ensured, and the loss caused in the storage process is reduced.

Description

Technical Field

[0001] The invention relates to the technical field of fruit storage, and in particular to a storage and fresh-keeping method dedicated to Shannong Crisp Pears. Background Art

[0002] Fruit is a common food in our daily lives. Improper storage of fresh fruit can lead to loss due to respiratory exhaustion, rotting, and spoilage. Choosing the appropriate storage method for each type of fruit can reduce damage during long-distance transportation, increasing sales and revenue.

[0003] For example, pears have the effects of promoting the production of body fluids, moistening dryness, relieving coughs and reducing phlegm. Regular consumption can supplement human nutrition and improve the body's immunity. It is a fruit with extremely high edible value and medicinal and edible properties. Take the new pear variety "Shan Nong Su" bred by Shandong Agricultural University as an example. Figure 1 The male parent of the pear is 'Dangshansu' and the female parent is 'New Pear No. 7'. The flesh of the 'Shannongsu' pear is delicate, crisp and juicy, with a sugar content of more than 14% and a good taste. The 'Shannongsu' pear has a long growth period and matures late. After maturity, it releases low ethylene and can maintain a crisp taste after being placed at room temperature for two months. Its storage performance can be greatly improved through appropriate storage methods. Low-temperature storage can maintain good fresh food quality, but during storage, due to the accumulation of more respiratory metabolites, the skin will bulge. Figure 1 Figure A in FIG is a normal peel; Figure 1 In Figure B, the rust on the fruit skin increases, and even the skin and flesh are separated; Figure 1 As shown in Figure C, the amount of rust on the fruit peel surface has increased significantly, affecting the appearance and quality of fresh food and causing losses.

[0004] However, during storage, the 'Shannongsu' pears will experience physiological processes such as respiratory consumption and water loss, which will cause the skin to shrink, the soluble solids content to decrease, the texture to soften, and the hardness and crispness to decrease, affecting the taste, reducing consumers' purchasing desire, and ultimately causing losses. Summary of the Invention

[0005] The purpose of the present invention is to overcome the problems in the prior art and provide a storage and preservation method specifically for Shannong Crisp Pear, which reduces the problems of peel shrinkage, reduced soluble solids content, softening of texture and reduced hardness and crispness caused by physiological processes such as respiratory consumption and water loss during storage, prolongs the storage time, ensures the edible taste of the fruit, and reduces the loss caused by the storage process.

[0006] The present invention provides a storage and preservation method specifically for Shannong Crisp Pears, comprising the following steps: Step 1: Place the fruit in a sealed bag; Step 2: Place a container on top of the fruit in the sealed bag, place the preservative solid in the container and add appropriate amount of water to promote volatilization; Step 3: Tighten the opening of the sealed bag to seal it, so that the preservative solid evaporates and then fumigate the fruit; Step 4: Unseal the sealed bag, take out the container and the fruit, and allow the surface of the fruit to dry; Step 5: refrigerate the dried fruit.

[0007] Preferably, in step 2, the container is a culture dish, and adding water to the preservative solid in the culture dish is conducive to rapid volatilization of the preservative solid, thereby achieving fumigation of the fruit in the sealed bag.

[0008] Preferably, in step 4, after taking out the container and the fruit, the fruit is air-dried to remove water droplets on the surface of the fruit.

[0009] Preferably, in step 5, the dried fruits are placed in sealed bags for storage, and then the fruits in the sealed bags are refrigerated for storage.

[0010] Compared with the prior art, the present invention has the following beneficial effects: By using the technical solution of the present invention to store fruits, the problems of peel shrinkage, reduced soluble solid content, softening of texture and reduction of hardness and brittleness caused by physiological processes such as respiratory consumption and water loss during storage are reduced. The storage time is long, the edible taste of the fruits is guaranteed, and the losses caused by the storage process are reduced. BRIEF DESCRIPTION OF THE DRAWINGS

[0011] Figure 1 This is a comparison diagram of the peel of the present invention and the peel that has deteriorated after storage; Figure 2 It is a schematic diagram of the fumigation process of the present invention; Figure 3 This is a comparison chart of different packaging methods of the present invention.

[0012] Figure 4 The present invention is a statistical analysis of the appearance changes of 'Shannongsu' pears under various storage methods after they are packaged in T1, T2, T3 and T4 and stored independently.

[0013] Figure 5 The results are a comparison of the hardness of 'Shannongsu' pears after four months of storage using the present invention (T4) and several other control storage methods.

[0014] Figure 6 The results are a comparison of ethylene release from 'Shannongsu' pears after four months of storage using the present invention (T4) and several other control storage methods.

[0015] Figure 7 The expression levels of ACS1 gene in 'Shannongsu' pears after four months of storage using the present invention (T4) and several other control storage methods.

[0016] Figure 8 The expression levels of ACS2 gene in 'Shannongsu' pears after four months of storage using the present invention (T4) and several other control storage methods.

[0017] Figure 9 The expression levels of ACO1 gene in 'Shannongsu' pears after four months of storage using the present invention (T4) and several other control storage methods.

[0018] Figure 10 The expression levels of XET1 gene in 'Shannongsu' pears after four months of storage using the present invention (T4) and several other control storage methods.

[0019] Figure 11 The expression levels of XET28 gene in 'Shannongsu' pears after four months of storage using the present invention (T4) and several other control storage methods.

[0020] Figure 12 The expression levels of PL8 gene in 'Shannongsu' pears after four months of storage using the present invention (T4) and several other control storage methods.

[0021] Figure 13 The expression levels of PL18 gene in 'Shannongsu' pears after four months of storage using the present invention (T4) and several other control storage methods.

[0022] Figure 14 The expression levels of CGR3 gene in 'Shannongsu' pears after four months of storage using the present invention (T4) and several other control storage methods.

[0023] Figure 15 The expression levels of PG genes in 'Shannongsu' pears after four months of storage using the present invention (T4) and several other control storage methods.

[0024] Figure 16 The results of the storage of the present invention (T4) and other control storage methods for four months are shown in Table 2. α- GAL gene expression level.

[0025] Figure 17 The expression levels of β-GLU gene in 'Shannongsu' pears after four months of storage using the present invention (T4) and several other control storage methods.

[0026] Figure 18 The results are a comparison of the soluble solids content of 'Shannongsu' pears after four months of storage using the present invention (T4) and several other control storage methods. DETAILED DESCRIPTION

[0027] To make the purpose, technical solutions, and advantages of the embodiments of the present invention more clear, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings of 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 described 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] The team has developed a novel low-temperature storage method for Shannongsu pears, which maintains their excellent appearance and fresh-eating quality, with significant results. The effectiveness of this method was verified using indicators such as fruit firmness, soluble solids content, and expression levels of quality-related genes.

[0029] The present invention provides a special storage and preservation method for Shannong pears, such as Figure 2 , including the following steps: Step 1: Lay foam shockproof nets on the bottom and around the fruit frame, then put a sealed bag on the inner wall of the fruit frame, put the shockproof bag on the surface of the fruit, and put an appropriate amount of fruit covered with the shockproof bag into the fruit frame. The sealed bag is preferably a plastic film bag; Step 2: placing a container above the fruit in the sealed bag, placing a preservative solid in the container, wherein the container is a culture dish, and adding water to the preservative solid in the culture dish is conducive to rapid volatilization of the preservative solid, thereby achieving fumigation of the fruit in the sealed bag; Step 3: Tighten the bag mouth and seal it, so that the preservative solid evaporates and floats in every corner of the bag, and evenly adheres to the surface of the fruit, and lasts for 12h-36h to achieve fumigation of the fruit. Figure 2 ; Step 4: Unseal the sealed bag, take out the container and the fruit, and dry the surface of the fruit. After taking out the container and the fruit, air-dry the fruit to remove water droplets on the surface of the fruit. The air-drying can be done by natural wind or by using a fan to accelerate the air flow on the surface of the fruit. Step 5: Refrigerate the dried fruits. Place the dried fruits in sealed bags for storage. Then place the fruits in sealed bags in cartons for refrigeration. During this period, absorbent paper is placed inside the sealed bags to pad the fruits in the cartons. Figure 3 .

[0030] Figure 3Four packaging methods for 'Shannongsu' pears are included: T1, T2, T3, and T4. T1 involves packaging the fruit in shock-proof bags in cartons. T2 involves placing the shock-proof bags in a film bag with ventilation holes, which is then placed in a carton for packaging. T3 involves sealing the film bag and then placing it in a carton. T3 differs from T2 in that the film bag in T3 lacks ventilation holes. T4 follows the fumigated packaging method of the present invention (with absorbent paper placed inside the sealed film bag). T1-T4 are isolated from each other and stored in the same environment.

[0031] Attachment Figure 4 This paper statistically analyzes the changes in the appearance of 'Shannongsu' pears after they were packaged in four different packaging methods and stored independently.

[0032] By the attached Figure 4 It is shown that after adopting the fumigation technical solution of the present invention, more than 70% of the 'Shannongsu' pears were packaged for 4 months and the appearance of the pears was normal, while less than 30% of the pears had bulging spots or separation of the skin and flesh. At the same time, by adopting the complete technical solution of the present invention, corresponding to T4, more than 80% of the "Shannongsu" pears have normal appearance, and less than 20% of the "Shannongsu" pears have raised fruit spots or separation of the peel and flesh. The effect is significant, and the proportion of fruits with smooth surfaces is greater.

[0033] The hardness of the 'Shan Nong Su' pears after four months of storage in the technical solution of the present invention (corresponding to T4) and other control storage methods is compared as shown in the figure below. Figure 5 , ethylene release compared with the attached Figure 6 .

[0034] Among them, Fresh refers to fresh fruits, and CK (Control Check) refers to fruits that are directly stored at low temperatures without fumigation and packaging after harvest. Figure 5 This shows that the packaging method of the present invention can better maintain the firmness of the fruit. Compared with the fresh fruit, it can be seen that after long-term storage, the firmness of the fruit packaged using the packaging method of the present invention decreases less. Figure 6 This shows that fumigation treatment with a preservative (1-MCP is 1-methylcyclopropene) can reduce the release rate of ethylene (ethylene is a plant hormone that has the effect of ripening and promoting the deterioration of fruit quality).

[0035] The comparison of gene expression levels of ethylene synthesis related enzymes in 'Shan Nong Su' pears after four months of storage by the technical solution of the present invention and several other control storage methods is shown in the attached figure. Figure 7 , Attachment Figure 8 and attached Figure 9 .

[0036] Among them, Fresh refers to fresh fruits, CK refers to fruits that are directly stored at low temperatures without fumigation and packaging after harvesting, and Figure 7 -Attached Figure 9 ACS1, ACS2 and ACO1 are all key genes for ethylene synthesis in plants, indicating that the preservative (1-MCP) inhibits ethylene production by inhibiting the expression of genes related to ethylene synthesis, proving that Figure 6 The ethylene release rate was inhibited under the four control storage methods.

[0037] The comparison of gene expression levels of softening-related enzymes in the 'Shan Nong Su' pears after four months of storage by the technical solution of the present invention and several other control storage methods is shown in the attached figure. Figure 10 -Attached Figure 17 shown.

[0038] Among them, Fresh refers to fresh fruit, and CK (Control Check) refers to fruit that is directly stored at low temperature without fumigation and packaging after harvest. The gene expression of multiple softening-related enzymes jointly affects the hardness of 'Shannongsu' pear fruit. The lower the gene expression of multiple softening-related enzymes, the harder the 'Shannongsu' pear fruit; conversely, the greater the gene expression of multiple softening-related enzymes, the softer the 'Shannongsu' pear fruit.

[0039] Therefore, by attaching Figure 10 -Attached Figure 17 A comprehensive comparison of the expression levels of softening-related enzyme genes showed that after adopting the storage method (T4) of this technical solution, the gene expression level of the softening-related enzymes of the 'Shannongsu' pear fruit was the lowest. Therefore, it can be explained that after adopting the storage method (T4) of this technical solution, the hardness of the 'Shannongsu' pear fruit was the highest, the quality of the fruit was better, and more fruits had smooth fruit surfaces.

[0040] The comparison of the soluble solid content of Shannongsu pears after four months of storage by the technical solution of the present invention and other control storage methods is shown in the attached figure. Figure 18 shown.

[0041] Among them, Fresh refers to fresh fruits, and CK (Control Check) refers to fruits that are directly stored at low temperatures without fumigation and packaging after harvest. It can be seen that after adopting the storage method (T4) of this technical solution, the soluble solid content in the "Shannongsu" pear is relatively higher, and the quality of the fruit is better.

[0042] Therefore, based on a comprehensive assessment of the changes in the fruit's appearance, hardness, ethylene release, gene expression levels of ethylene synthesis-related enzymes, gene expression levels of softening-related enzymes, and soluble solids content, it was concluded that the Shannong Pear storage and preservation method of the present invention, compared with other storage methods, produces higher quality fruit, ensures the edible taste of the fruit, and reduces losses caused during the storage process.

[0043] The above shows and describes the basic principles, main features and advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are merely preferred examples of the present invention and are not intended to limit the present invention. Various changes and modifications may be made to the present invention without departing from the spirit and scope of the present invention, and such changes and modifications fall within the scope of the present invention. The scope of protection claimed in the present invention is defined by the appended claims and their equivalents.

Claims

1. A storage and preservation method specifically for Shannong Pear, characterized in that: The following steps are involved: Step 1: Place the fruit in a sealed bag; Step 2: Place a container on top of the fruit in the sealed bag, place the preservative solid in the container and add appropriate amount of water to promote volatilization; Step 3: Tighten the opening of the sealed bag to seal it, so that the preservative solid evaporates and then fumigate the fruit; Step 4: Unseal the sealed bag, take out the container and the fruit, and allow the surface of the fruit to dry; Step 5: refrigerate the dried fruit.

2. The method for storing and preserving Shannong pears according to claim 1, wherein: In step 2, the container is a culture dish, and adding water to the preservative solid in the culture dish is conducive to rapid volatilization of the preservative solid, thereby achieving fumigation of the fruit in the sealed bag.

3. The method for storing and preserving Shannong pears according to claim 1, wherein: In step 4, after taking out the container and the fruit, the fruit is air-dried to remove water droplets on the surface of the fruit.

4. The method for storing and preserving Shannong pears according to claim 1, wherein: In step 5, the dried fruits are placed in sealed bags for storage, and then the fruits in the sealed bags are refrigerated for storage.

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