Treatment method for prolonging shelf life and storage period of picked kiwi fruits
By treating kiwifruit with a combined solution of FeSO4·7H2O and NaCl, the problems of short shelf life and high rot rate of kiwifruit were solved, the quality of the fruit was extended and the aroma substances were enhanced, making it suitable for the preservation of kiwifruit.
Patent Information
- Application Number
- CN202511129235.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-13
- Publication Date
- 2025-10-31
AI Technical Summary
Domestic kiwifruit has a short shelf life and a high rate of decay. Improper use of the existing 1-MCP fruit and vegetable preservative can prevent the fruit from ripening properly, affecting fruit quality and hindering the development of the industry.
Kiwifruit was treated by soaking in an iron-containing salt solution (FeSO4·7H2O) and a sodium-containing salt solution (NaCl). The specific steps were as follows: first soaking in a 2.0 mmol/L FeSO4·7H2O solution for 5 minutes, then soaking in a 1% NaCl solution for 5 minutes. After treatment, the fruits were dried and individually packaged. The treated fruit was the physiologically mature Chinese kiwifruit variety 'Jinyan'.
It extends the shelf life of fruit by 18 days, the storage period by 60 days, reduces the rot rate by 17%, increases the content of aroma substances during the ripening period of fruit, and maintains the flavor and quality of fruit.
Smart Images
Figure CN120859050A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of postharvest preservation technology for fruits and vegetables, and more specifically, to a method for extending the shelf life and storage period of kiwifruit after harvest. Background Technology
[0002] Domestically produced kiwifruit generally suffers from major industry problems such as short shelf life, high spoilage rate, and being "too hard and too sour to eat, and too soft to eat in time," which seriously affect consumer experience and cause food waste.
[0003] This is mainly because the theoretical mechanism research on regulating the ripening of kiwifruit in China is lagging behind, and the technology for regulating the shelf life and storage period of fruit and reducing the fruit decay rate is relatively lacking. At present, most domestic kiwifruit use 1-MCP fruit and vegetable preservative to extend the shelf life and storage period of kiwifruit. However, improper use of this method can easily lead to kiwifruit not ripening normally, resulting in "zombie fruit", which seriously affects the quality of kiwifruit and restricts the healthy development of the kiwifruit industry.
[0004] Therefore, we propose a treatment method to extend the post-harvest shelf life and storage period of kiwifruit to solve the above problems. Summary of the Invention
[0005] In order to overcome the above-mentioned defects of the prior art, the embodiments of the present invention provide a method for extending the post-harvest shelf life and storage period of kiwifruit, so as to solve the problems mentioned in the background art.
[0006] To achieve the above objectives, the present invention provides the following technical solution: a method for extending the post-harvest shelf life and storage period of kiwifruit, comprising the following methods:
[0007] The harvested kiwifruit fruits were soaked in iron salt solution and sodium salt solution in turn.
[0008] The iron salt solution is FeSO4·7H2O solution;
[0009] The sodium salt solution is a NaCl solution.
[0010] In a preferred embodiment, the concentration of the FeSo4·7H2O solution is 2.0 mmol / L;
[0011] The concentration of the NaCl solution is 1%.
[0012] In a preferred embodiment, more specifically: the fruit is first soaked in FeSO4·7H2O solution for 5 minutes, then soaked in NaCl solution for 5 minutes, and then dried and individually packaged.
[0013] In a preferred embodiment, the treatment is carried out during the physiological maturity period of the fruit, and the soluble solids content in the fruit is ≥6.5%. At the same time, healthy fruits of uniform size are collected, and the treated object is the Chinese kiwifruit variety.
[0014] In a preferred embodiment, the Chinese kiwifruit variety is "Jinyan" kiwifruit.
[0015] In a preferred embodiment, treatment with a single 2.0 mmol / L FeSo4·7H2O solution can extend the shelf life to 21 days and the storage period to 150 days;
[0016] Treatment with a single 1% NaCl solution can extend the shelf life to 21 days and the storage period to 150 days.
[0017] In a preferred embodiment, the fruit after the combined treatment is stored at 1°C for 180 days, and the fruit rot rate is ≤9%.
[0018] The fruits after the combined treatment were placed at 20℃ for 30 days and maintained an edible firmness.
[0019] In a preferred embodiment, the firmness of the treated fruit after ripening is 0.8-1.2 kg / cm². 2 Furthermore, the content of at least 10 volatile aroma compounds significantly increased during the ripening stage, including the following:
[0020] Ethyl butyrate, ethyl propyl acetate, ethyl hexanoate, 1-hexen-3-ol, methyl butyrate, (S)-2-octanol, ethyl acetate, propyl butyrate, 3-mercapto-2-pentanone, (Z)-4-heptenal.
[0021] In a preferred embodiment, the content of ethyl butyrate in the soft-ripe fruit is ≥56 μg / g, and the content of ethyl propyl acetate is ≥10 μg / g.
[0022] Furthermore, the contents of soluble solids, ascorbic acid, and organic acid components were not significantly different from those of untreated fruits.
[0023] The technical effects and advantages of this invention are as follows:
[0024] This invention involves soaking kiwifruit in a combined solution of 2.0 mmol / L FeSO4·7H2O and 1% NaCl for 5 minutes after harvest. This can extend the shelf life by about 18 days, extend the storage period by about 60 days, reduce the decay rate by 17%, and improve the fruit aroma during the ripening period. It also has no significant effect on the content of key flavor components such as SSC, ascorbic acid, and soluble and organic acids. Attached Figure Description
[0025] Figure 1This is a schematic diagram illustrating the effect of different concentrations of FeSo4·7H2O on shelf life in this invention;
[0026] Figure 2 This is a schematic diagram illustrating the effect of different concentrations of FeSo4·7H2O on storage period in this invention;
[0027] Figure 3 This is a schematic diagram illustrating the effect of different NaCl concentrations on shelf life in this invention.
[0028] Figure 4 This is a schematic diagram illustrating the effect of different NaCl concentrations on storage period in this invention;
[0029] Figure 5 This is a schematic diagram illustrating the effect of the combined treatment of FeSo4·7H2O+NaCl on shelf life in this invention;
[0030] Figure 6 This is a schematic diagram illustrating the effect of the combined treatment of FeSo4·7H2O+NaCl on the storage period in this invention;
[0031] Figure 7 This is a schematic diagram illustrating the effect of the combined treatment of FeSo4·7H2O+NaCl on the decay rate in this invention.
[0032] Figure 8 This is a schematic diagram illustrating the effect of the combined treatment of FeSo4·7H2O+NaCl on the SSC content during the soft ripening stage in this invention.
[0033] Figure 9 This is a schematic diagram illustrating the effect of the combined treatment of FeSo4·7H2O+NaCl on the sucrose content during the soft ripening stage in this invention.
[0034] Figure 10 This is a schematic diagram illustrating the effect of the combined treatment of FeSo4·7H2O+NaCl on the fructose content during the soft ripening stage in this invention.
[0035] Figure 11 This is a schematic diagram illustrating the effect of the combined treatment of FeSo4·7H2O+NaCl on the glucose content during the soft ripening stage in this invention.
[0036] Figure 12 This is a schematic diagram illustrating the effect of the combined treatment of FeSo4·7H2O+NaCl on the quinic acid content during the soft ripening stage in this invention.
[0037] Figure 13 This is a schematic diagram illustrating the effect of the combined treatment of FeSo4·7H2O+NaCl on the citric acid content during the soft ripening stage in this invention.
[0038] Figure 14This is a schematic diagram illustrating the effect of the combined treatment of FeSo4·7H2O+NaCl on the malic acid content during the soft ripening stage in this invention.
[0039] Figure 15 This is a schematic diagram illustrating the effect of the combined treatment of FeSo4·7H2O+NaCl on the ascorbic acid content during the soft ripening stage in this invention. Detailed Implementation
[0040] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0041] A method for extending the post-harvest shelf life and storage period of kiwifruit includes the following steps:
[0042] After harvesting, the kiwifruit fruits were soaked in iron salt solution and sodium salt solution in turn; first soaked in FeSO4·7H2O solution for 5 minutes, then soaked in NaCl solution for 5 minutes, and then dried and packaged individually.
[0043] The iron salt solution was FeSo4·7H2O solution; the concentration of the FeSo4·7H2O solution was 2.0 mmol / L.
[0044] The sodium salt solution is a NaCl solution with a concentration of 1%.
[0045] Treatment with 2.0 mmol / L FeSo4·7H2O solution alone can extend the shelf life to 21 days and the storage period to 150 days;
[0046] Treatment with a single 1% NaCl solution can extend the shelf life to 21 days and the storage period to 150 days.
[0047] The fruit after combined treatment was stored at 1℃ for 180 days with a fruit rot rate of ≤9%.
[0048] The fruits after the combined treatment were placed at 20℃ for 30 days and maintained their edible firmness.
[0049] The treatment was carried out during the physiological maturity period of the fruit, and the soluble solids content of the fruit was ≥6.5%. Healthy fruits of uniform size were collected, and the treatment subjects were Chinese kiwifruit varieties, specifically the "Jinyan" kiwifruit.
[0050] More specifically, this invention uses "Jinyan" kiwifruit as research material. After the "Jinyan" kiwifruit reaches physiological maturity, its soluble solids content (SSC) is ≥6.5%, and healthy fruits of uniform size are collected.
[0051] More specifically: the fruits were soaked in FeSo4·7H2O solutions of 2.0 mmol / L, 1.0 mmol / L, 0.5 mmol / L and 0.25 mmol / L and NaCl solutions of 2%, 1%, 0.5% and 0.25% for 5 min, respectively, with water treatment as a control. After treatment, the fruits were air-dried and packaged individually.
[0052] Experimental methods:
[0053] Each treatment yielded 600 fruits, which were divided into two portions. One portion was left to ripen at room temperature (20℃) and the other portion was left to ripen at 1℃. The fruit firmness was 0.8 kg / m². 2 -1.2kg / m 2 .
[0054] Fruits stored at 20℃ were sampled every 3 days, with 15 fruits sampled each time, and the firmness of each fruit was measured.
[0055] Samples were taken every 15 days at 1℃, and the firmness of individual fruits was measured and the number of rotten fruits was counted.
[0056] When the fruit is allowed to ripen, 15 ripe fruits are taken, and the peel of 5 fruits is removed and chopped and mixed evenly to form one portion, for a total of 3 biological replicates. The samples are stored at -80℃ for the determination of SSC, soluble sugar components, organic acid components and volatile compound components.
[0057] Fruit firmness was measured using a GY-4 fruit firmness tester, and SSC content was measured using a handheld refractometer.
[0058] The contents of volatile compounds and soluble sugars were determined by GC-MS.
[0059] Organic acid components were determined using UPLC-MS / MS.
[0060] Rot rate: Total number of rotten fruits / Total number of fruits processed.
[0061] Experimental results:
[0062] 1. Effects of different concentrations of FeSo4·7H2O on shelf life and storage period:
[0063] Refer to the instruction manual appendix Figure 1Postharvest soaking in FeSo4·7H2O solution of different concentrations had a significant effect on the shelf life of “Jinyan” kiwifruit at room temperature of 20℃. Among them, the treatments of 1.0 mmol / L, 0.5 mmol / L and 0.25 mmol / L concentrations had no significant difference compared with the water treatment, and the shelf life of all of them was about 12 days.
[0064] Treatment with 2.0 mmol / L FeSo4·7H2O significantly extended the shelf life to 21 days, which is 9 days longer than treatment with water.
[0065] Refer to the instruction manual appendix Figure 2 The storage period of "Jinyan" kiwifruit treated with FeSo4·7H2O at concentrations of 1.0 mmol / L, 0.5 mmol / L, and 0.25 mmol / L at 1℃ was not significantly different from that treated with water, and was approximately 120 days.
[0066] Treatment with 2.0 mmol / L FeSO4·7H2O significantly extended the storage period to 150 days, which is about 30 days longer than that of water treatment.
[0067] The results show that postharvest soaking in 2.0 mmol / L FeSO4·7H2O solution can significantly extend the shelf life and storage period of "Jinyan" kiwifruit.
[0068] 2. Effects of different NaCl concentrations on shelf life and storage period:
[0069] Refer to the instruction manual appendix Figure 3 Different concentrations of NaCl treatment had significant effects on the postharvest shelf life of "Jinyan" kiwifruit.
[0070] There was no significant difference between treatment with 0.5% NaCl solution and treatment with water; the shelf life of both was approximately 12 days.
[0071] The shelf life of treatment with 0.2% NaCl solution was extended by 3 days compared to treatment with water, with a shelf life of 15 days.
[0072] The shelf life of treatment with 1% and 0.25% NaCl solutions was 21 days and 24 days, respectively, which were extended by 12 days and 9 days compared with water treatment.
[0073] Refer to the instruction manual appendix Figure 4 Different concentrations of NaCl treatment had significant effects on the postharvest storage period of "Jinyan" kiwifruit.
[0074] Treatment with 0.2% and 0.5% NaCl solutions showed no significant difference compared to treatment with water, and the storage period for both was approximately 120 days.
[0075] The storage periods after treatment with 1% and 0.25% NaCl solutions were approximately 150 days and 135 days, respectively, which were extended by 30 days and 15 days compared to treatment with water.
[0076] The results show that post-harvest soaking in a 1% NaCl solution can significantly extend the shelf life and storage period of "Jinyan" kiwifruit.
[0077] 3. Effects of combined treatment with FeSO4·7H2O and NaCl on shelf life and storage period:
[0078] Refer to the instruction manual appendix Figure 5 The sample was treated by soaking it in 2.0 mmol / L FeSO4·7H2O solution for 5 minutes and then soaking it in 1% NaCl solution for 5 minutes.
[0079] The results showed that the combined treatment of FeSo4·7H2O and NaCl extended the shelf life to 30 days, which was 18 days longer than the water treatment. Compared with the single treatment of FeSo4·7H2O and NaCl, the shelf life was extended by 9 days and 6 days, respectively.
[0080] Refer to the instruction manual appendix Figure 6 Postharvest treatment with a combination of FeSo4·7H2O and NaCl extended the storage period of "Jinyan" kiwifruit to 180 days, which was 60 days longer than water treatment and 30 days longer than either FeSo4·7H2O or NaCl treatment alone.
[0081] Refer to the instruction manual appendix Figure 7 After being treated with FeSo4·7H2O+NaCl, the rot rate of "Jinyan" kiwifruit stored at 1℃ until it was soft and ripe was 9%, which was 17% lower than that of water treatment. Compared with FeSo4·7H2O and NaCl treatment alone, the rot rate was 7% and 5% lower, respectively.
[0082] 4. Effects of combined treatment with FeSO4·7H2O and NaCl on fruit quality:
[0083] Refer to the instruction manual appendix Figure 8-15 Compared to water treatment, the combined treatment of FeSo4·7H2O+NaCl and the single treatment of FeSo4·7H2O and NaCl had no significant impact on the content of key substances that determine the taste and flavor of 'Jinyan' kiwifruit stored at 20℃ and 1℃ until ripe.
[0084] This indicates that the combined treatment with FeSo4·7H2O and NaCl does not reduce the flavor and quality of the fruit.
[0085] Twenty-one key characteristic volatile aroma compounds were identified in "Jinyan" kiwifruit stored at 1℃ until ripe. Compared with water treatment, the combined treatment of FeSo4·7H2O+NaCl increased the content of ethyl butyrate by 75.0 times, ethyl propyl acetate by 67.8 times, ethyl hexanoate by 43.5 times, 1-hexen-3-ol by 12.6 times, methyl butyrate by 17.9 times, (S)-2-octanol by 153.0 times, ethyl acetate by 8.3 times, propyl butyrate by 81 times, 3-mercapto-2-pentanone by 12.7 times, and (Z)-4-heptenal by 10.5 times.
[0086] Compared to single treatments with FeSo4·7H2O and NaCl, the combined treatment with FeSo4·7H2O and NaCl significantly increased the content of the above 10 key volatile aroma components. Of particular note is the water treatment, which was used as the control (CK).
[0087] Table 1. Effects of different treatments on the content of volatile characteristic aroma compounds (μg / g) in "Jinyan" kiwifruit stored at 1℃ until ripe.
[0088]
[0089] The results show that the method invented in this study, which involves soaking 'Jinyan' kiwifruit in a combined solution of 2.0 mmol / L FeSO4·7H2O and 1% NaCl for 5 minutes after harvest, can extend the shelf life by about 18 days, extend the storage period by about 60 days, reduce the decay rate by 17%, and improve the fruit aroma during the ripening stage. Furthermore, it has no significant effect on the content of key flavor components such as SSC, ascorbic acid, and soluble and organic acids.
[0090] In conclusion, the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.
Claims
1. A method for extending the post-harvest shelf life and storage period of kiwifruit, characterized in that; Including the following methods: The harvested kiwifruit fruits were soaked in iron salt solution and sodium salt solution in turn. The iron salt solution is FeSO4·7H2O solution; The sodium salt solution is a NaCl solution.
2. The method for extending the post-harvest shelf life and storage period of kiwifruit according to claim 1, characterized in that: The concentration of the FeSo4·7H2O solution is 2.0 mmol / L; The concentration of the NaCl solution is 1%.
3. A method for extending the post-harvest shelf life and storage period of kiwifruit according to claim 1 or 2, characterized in that: More specifically: first soak in FeSo4·7H2O solution for 5 minutes, then soak in NaCl solution for 5 minutes, then air dry and package individually.
4. The method for extending the post-harvest shelf life and storage period of kiwifruit according to any one of claims 1-3, characterized in that: The treatment was carried out during the physiological maturity period of the fruit, and the soluble solids content of the fruit was ≥6.5%. Healthy fruits of uniform size were collected, and the treatment subjects were Chinese kiwifruit varieties.
5. The method for extending the post-harvest shelf life and storage period of kiwifruit according to claim 4, characterized in that: The Chinese kiwifruit variety is "Jinyan" kiwifruit.
6. The method for extending the post-harvest shelf life and storage period of kiwifruit according to claim 1, characterized in that: Treatment with 2.0 mmol / L FeSo4·7H2O solution alone can extend the shelf life to 21 days and the storage period to 150 days; Treatment with a single 1% NaCl solution can extend the shelf life to 21 days and the storage period to 150 days.
7. The method for extending the post-harvest shelf life and storage period of kiwifruit according to claim 1, characterized in that: The fruit after combined treatment was stored at 1℃ for 180 days with a fruit rot rate of ≤9%. The fruits after the combined treatment were placed at 20℃ for 30 days and maintained an edible firmness.
8. Kiwi fruit treated by the method according to any one of claims 1-7, characterized in that: The firmness of the treated fruit after ripening is 0.8-1.2 kg / cm². 2 Furthermore, the content of at least 10 volatile aroma compounds significantly increased during the ripening stage, including the following: Ethyl butyrate, ethyl propyl acetate, ethyl hexanoate, 1-hexen-3-ol, methyl butyrate, (S)-2-octanol, ethyl acetate, propyl butyrate, 3-mercapto-2-pentanone, (Z)-4-heptenal.
9. The kiwifruit according to claim 8, characterized in that: The content of ethyl butyrate in soft-ripe fruit is ≥56μg / g, and the content of ethyl propyl acetate is ≥10μg / g. Furthermore, the contents of soluble solids, ascorbic acid, and organic acid components were not significantly different from those of untreated fruits.