Fresh-keeping method for slowing down after-ripening speed of kiwi fruits in ready-to-eat state

Abstract

The invention discloses a preservation method for slowing down the after-ripening speed of kiwi fruits in an instant state, and belongs to the technical field of kiwi fruit preservation, the method comprises the following steps: S1, when the hardness of the kiwi fruits reaches 7-10 kg / cm < 2 >, performing preservation treatment for the first time, and when the kiwi fruits enter an air-conditioned cold store, if the hardness does not reach 7-10 kg / cm < 2 >, performing preservation treatment for the second time; the kiwi fruits are placed in a layered basket, the layered basket is separated by a detachable porous partition plate, the kiwi fruits are tightly laid on the detachable porous partition plate from the bottom of the layered basket to a basket opening, and after the kiwi fruits are filled with the kiwi fruits, the layered basket is placed in a sealable paper box; a container filled with 1-MCP powder is placed at the top of the layered basket, and each frame of kiwi fruits is treated by 1-MCP for 24 hours. According to the method, the fresh-keeping effect of the fresh-keeping bags, the 1-MCP and other fresh-keeping agents can be improved, the after-ripening process of the kiwi fruits is delayed, and the storage environment is stabilized.

Description

Technical Field

[0001] This invention relates to the field of kiwifruit preservation technology, specifically to a method for slowing down the ripening rate of kiwifruit after it has reached a ready-to-eat state. Background Technology

[0002] Kiwifruit belongs to the family Actinidiaceae and the genus Actinide. Its fruit is sweet and tart, highly nutritious, and often called the "King of Vitamin C (Vc)." Kiwifruit has a long history of cultivation in my country, and in recent years, with the rapid development of the kiwifruit industry, my country has become the world's largest producer and grower of kiwifruit. Kiwifruit is sensitive to ethylene; even levels as low as 0.005–0.010 μL / L are sufficient to induce ripening and softening, reducing its storability. Controlling ethylene production is a key factor in the storage and preservation of kiwifruit. 1-Methylcyclopropene (1-MCP) is a competitive inhibitor of ethylene activity. It inhibits the binding of ethylene to receptor proteins, preventing the physiological effects of ethylene, and has advantages such as being non-toxic, requiring low doses, and being highly effective.

[0003] While existing kiwifruit preservation technologies widely utilize preservation bags and preservatives such as 1-MCP, several problems remain in practical application: Air circulation issues: In traditional preservation methods, kiwifruit are often piled together, hindering airflow and affecting the even diffusion of 1-MCP gas, thus reducing preservation effectiveness. Ethylene inhibition issues: Although 1-MCP effectively inhibits ethylene, in practice, the piled-up kiwifruit makes it difficult for the gas to fully contact each fruit, resulting in uneven preservation. Ripening speed issues: Kiwifruit naturally ripens after harvesting, where starch is converted into soluble sugars by amylase, leading to increased TSS content and fruit softening. This process is difficult to control effectively with existing preservation methods, resulting in a shorter shelf life for kiwifruit. Summary of the Invention

[0004] As described in the prior art above, the purpose of this invention is to provide a preservation method that slows down the ripening rate of kiwifruit after it reaches a ready-to-eat state. This method can improve the preservation effect of preservation bags and preservatives such as 1-MCP, delay the ripening process of kiwifruit, and stabilize the storage environment.

[0005] The objective of this invention is achieved through the following technical solution: Preservation methods that slow down the ripening process of kiwifruit after it reaches a ready-to-eat state include the following steps: S1. When the kiwifruit hardness reaches 7-10 kg / cm², the first preservation treatment should be carried out. If the kiwifruit hardness has not reached 7-10 kg / cm² when it is put into the controlled atmosphere storage, the preservation treatment should be carried out after the hardness reaches the required level. The kiwifruit should be packed in layered baskets, which are separated by removable perforated partitions. From the bottom to the top of the layered baskets, the kiwifruit should be tightly laid on the removable perforated partitions. After the kiwifruit is full, the layered baskets should be placed in a sealable cardboard box. A container containing 1-MCP powder should be placed on top of the layered baskets. Water should be added to the container to release 1-MCP gas. The cardboard box should be sealed. Each basket of kiwifruit should be treated with 1-MCP for 24 hours. S2. After the kiwifruit is treated with 1-MCP, the cardboard box is opened, and the kiwifruit on each layer of the removable porous partition is packaged with a perforated preservation bag. After packaging, it is placed back on the removable porous partition, and the layered baskets are stacked together for storage in the controlled atmosphere warehouse. S3. During the storage process, when the hardness of the kiwifruit drops to 3 kg / cm², the kiwifruit has reached the minimum ready-to-eat standard. The kiwifruit is then subjected to a second preservation treatment. During the second preservation treatment, each box of kiwifruit is treated with 1-MCP again in order to slow down the ripening speed of the kiwifruit after it reaches the ready-to-eat state and extend the shelf life of ready-to-eat kiwifruit.

[0006] Furthermore, in step S1, each crate of kiwifruit weighs 40 jin (20 catties), and each crate is filled with one small packet of Smart Fresh (1-MCP), with each small packet weighing 0.625 grams.

[0007] Further, in step S2, during the storage process, the firmness of the kiwifruit, ethylene release, and oxygen and carbon dioxide concentrations are monitored in real time. The controlled atmosphere storage facility includes a sealed storage room, a gas conditioning system, a ventilation system, a temperature and humidity control system, and a monitoring and control system. The gas conditioning system includes an oxygen conditioning device, a carbon dioxide conditioning device, and an ethylene removal device. The ventilation system includes an air inlet and an air outlet; the air inlet is connected to the oxygen and carbon dioxide conditioning devices, and the air outlet is connected to the outside environment. The temperature and humidity control system includes a temperature control device and a humidity control device. The monitoring and control system includes gas sensors (temperature, humidity, and ethylene sensors) and a central control system. When the gas concentration exceeds a set threshold, the ventilation system and gas conditioning system are automatically activated for corresponding adjustments. When the oxygen concentration is too high or the carbon dioxide concentration is too low, the ventilation volume is automatically increased to replenish carbon dioxide and expel oxygen, maintaining the gas concentration within a suitable range.

[0008] Further, in step S1, the method for measuring the hardness of kiwifruit is as follows: Use a peeler to remove a thin layer of skin from the kiwifruit at the equator to expose the smooth flesh. Insert the probe into the flesh at a certain speed and pressure, and record the maximum force applied, which is the hardness value.

[0009] Furthermore, in step S2, the pore size of the perforated food preservation bag is 2-3 mm, the porosity is 5%-10%, and the required gas concentration inside the perforated food preservation bag is: oxygen concentration controlled at 2%-5% and carbon dioxide concentration controlled at 3%-8%.

[0010] Further, in step S2, after the kiwis on each layer of the removable porous partition are packaged in perforated preservation bags, nitrogen cylinders and carbon dioxide cylinders are prepared. The nitrogen cylinders and carbon dioxide cylinders are connected to the air inlet of the perforated preservation bag in sequence, and nitrogen and carbon dioxide are slowly released to replace the air in the perforated preservation bag until the gas concentration in the perforated preservation bag reaches the required gas concentration. Then the cylinders are closed and the perforated preservation bag is sealed.

[0011] Furthermore, after step S1, lactic acid bacteria are sprayed onto the surface of the kiwifruit to regulate the microecological environment on the surface of the kiwifruit, inhibit the growth and reproduction of harmful microorganisms, reduce the risk of fruit rot, and delay ripening.

[0012] Furthermore, the ethylene adsorption device is an activated carbon filter or a potassium permanganate solution, and the ethylene sensor is an infrared absorption sensor. It utilizes the absorption characteristics of ethylene gas molecules to infrared light of a specific wavelength, and calculates the ethylene concentration by measuring the degree of infrared light absorption. When the ethylene concentration exceeds a set threshold, the ethylene adsorption device reduces the ethylene concentration.

[0013] Compared with the prior art, the beneficial effects of the present invention are as follows: (1) The preservation method for slowing down the ripening rate of kiwifruit after it reaches a ready-to-eat state provided by the present invention adopts the scheme in step S1. The layered baskets are separated by removable perforated partitions to ensure that air can flow freely between the layers, which can effectively increase air circulation and facilitate the diffusion of 1-MCP gas in the cardboard box. This ensures that 1-MCP gas is in full contact with the kiwifruit, thereby more effectively inhibiting the effect of ethylene and preventing the kiwifruit from being piled up and affecting the treatment effect of 1-MCP. During the storage process, it can also prevent the kiwifruit from piling up and causing poor air circulation, which would affect the preservation effect of the perforated preservation bag. The kiwifruit is stored in a controlled atmosphere storage, which maintains a more stable storage environment for the kiwifruit. Using the method of the present invention, the decrease in kiwifruit fruit firmness, vitamin C content and starch content and the increase in TSS content can be effectively slowed down. Experiments have shown that the shelf life of kiwifruit has been increased from 5-7 days to 18-25 days, significantly reducing shelf loss and significantly improving the consumer's eating experience.

[0014] As the storage period is extended, starch is converted into soluble sugars by amylase, leading to an increase in TSS content. There is a ripening and softening process, which is the biggest difference between kiwifruit and other types of fruits. Detailed Implementation

[0015] The present invention will now be further described in conjunction with specific embodiments. It should be noted that, without conflict, the embodiments or technical features described below can be arbitrarily combined to form new embodiments.

[0016] Example 1

[0017] This embodiment provides a method for slowing down the ripening process of kiwifruit after it has reached a ready-to-eat state, including the following steps: S1. When the kiwifruit reaches a firmness of 7-10 kg / cm², the first preservation treatment should be carried out. If the kiwifruit has not yet reached a firmness of 7-10 kg / cm² when entering the controlled atmosphere storage, wait until it reaches the firmness before proceeding with the preservation treatment. Pack the kiwifruit in tiered baskets, separated by removable perforated partitions. Arrange the kiwifruit tightly on the removable perforated partitions from the bottom to the top of the basket. After filling the basket, place it in a sealable cardboard box, and place a container on top of the basket. A container for 1-MCP powder was prepared by adding water to the container to release 1-MCP gas. The container was then sealed with cardboard. Each crate of kiwifruit was treated with 1-MCP for 24 hours. Each crate of kiwifruit weighed 40 catties, and one small packet of Smart Fresh (1-MCP) was added to each crate. Each small packet weighed 0.625 g. The method for measuring the hardness of kiwifruit was as follows: A thin layer of skin was peeled off the kiwifruit at the equator using a peeler to expose the smooth flesh. The probe was inserted into the flesh at a certain speed and pressure, and the maximum force applied was recorded as the hardness value. S2. After the kiwifruit is treated with 1-MCP, open the cardboard box. Pack the kiwifruit on each layer of the removable perforated partition with perforated preservation bags. After packaging, place them back on the removable perforated partitions and stack them together in layered baskets for storage in a controlled atmosphere storage room. The perforated preservation bags have a pore size of 2-3mm and a porosity of 5%-10%. The required gas concentration inside the perforated preservation bags is: oxygen concentration controlled at 2%-5% and carbon dioxide concentration controlled at 3%-8%. After the kiwifruit on each layer of the removable perforated partition are packaged with perforated preservation bags, prepare nitrogen and carbon dioxide cylinders. Connect the nitrogen and carbon dioxide cylinders to the air inlets of the perforated preservation bags in sequence, and slowly release nitrogen and carbon dioxide to replace the air inside the perforated preservation bags until the gas concentration inside the perforated preservation bags reaches the required gas concentration. Then close the cylinders and seal the perforated preservation bags.

[0018] Following step S2, during the storage process, the firmness of the kiwifruit, ethylene release, and oxygen and carbon dioxide concentrations are monitored in real time. The controlled atmosphere storage facility includes a sealed storage room, a gas conditioning system, a ventilation system, a temperature and humidity control system, and a monitoring and control system. The gas conditioning system includes an oxygen conditioning device, a carbon dioxide conditioning device, and an ethylene removal device. The ventilation system includes an air inlet and an air outlet; the air inlet is connected to the oxygen and carbon dioxide conditioning devices, and the air outlet is connected to the outside environment. The temperature and humidity control system includes a temperature control device and a humidity control device. The monitoring and control system includes gas sensors (temperature, humidity, and ethylene sensors) and a central control system. When the gas concentration exceeds a set threshold, the ventilation and gas conditioning systems are automatically activated to make corresponding adjustments. For example, when the oxygen concentration is too high or the carbon dioxide concentration is too low, the ventilation volume is automatically increased to replenish carbon dioxide and expel oxygen, maintaining the gas concentration within a suitable range. If the oxygen concentration is too low (below 2%), ventilation can be appropriately used to replenish oxygen; if the carbon dioxide concentration is too high (above 8%), ventilation can be appropriately used to expel excess carbon dioxide.

[0019] S3. During the storage process, when the hardness of the kiwifruit drops to 3 kg / cm², the kiwifruit has reached the minimum ready-to-eat standard. The kiwifruit is then subjected to a second preservation treatment. During the second preservation treatment, each box of kiwifruit is treated with 1-MCP again in order to slow down the ripening speed of the kiwifruit after it reaches the ready-to-eat state and extend the shelf life of ready-to-eat kiwifruit.

[0020] In this embodiment, the ethylene adsorption device is an activated carbon filter, and the ethylene sensor is an infrared absorption sensor. It utilizes the absorption characteristics of ethylene gas molecules to infrared light of a specific wavelength, and calculates the ethylene concentration by measuring the degree of infrared light absorption. When the ethylene concentration exceeds a set threshold, the ethylene adsorption device reduces the ethylene concentration.

[0021] kilograms per square centimeter (kg / cm²) Definition: Kilogram per square centimeter (kg / cm²) is a commonly used unit of hardness, representing the magnitude of the force applied per unit area.

[0022] Measurement method: A hardness tester (such as a handheld hardness tester) is usually used to measure the hardness of kiwifruit. The hardness tester applies a certain force and measures the degree of deformation of the kiwifruit surface.

[0023] Example: If a hardness tester shows that the hardness of a kiwi is 7-10 kg / cm², this means that 7-10 kg of force needs to be applied per square centimeter to cause some deformation on the surface of the kiwi.

[0024] Ready-to-eat state: This refers to the kiwi fruit having reached a ripeness that is safe to eat. It usually means that the fruit's firmness, flavor, color, and other indicators have reached certain standards, and consumers can eat it with a good taste.

[0025] Post-ripening process: Even after reaching an edible state, kiwifruit will continue to undergo some physiological changes, such as further reduction in firmness, changes in flavor, and transformation of nutrients. These changes are collectively referred to as the post-ripening process.

[0026] Gas diffusion Ethylene diffusion: The micropores allow ethylene to diffuse from inside the bag to the outside, reducing the concentration of ethylene inside the bag. This reduction in ethylene concentration can slow down the ripening rate of the fruit.

[0027] Oxygen and carbon dioxide exchange: The micropores also allow oxygen to enter the bag while carbon dioxide is expelled from it. This gas exchange helps maintain the gas balance inside the bag, slows down the respiration of the fruit, and further extends the shelf life.

[0028] Humidity control Preventing water loss: Microporous food storage bags can prevent excessive evaporation of water from the fruit through the skin, maintain the fruit's moisture content, and prevent it from wilting due to water loss.

[0029] Preventing water accumulation: The microporous design prevents excessive humidity inside the bag, avoiding the growth of mold and bacteria that could cause the fruit to rot.

[0030] Regulating the microecological environment: Definition: A complex microbial community exists on the surface of a fruit, including bacteria, yeasts, and molds. The types and quantities of these microorganisms affect the shelf life and quality of the fruit.

[0031] Function: Beneficial microorganisms (such as lactic acid bacteria) in biological preservatives can compete for nutrients on the surface of fruits and inhibit the growth and reproduction of harmful microorganisms, thereby improving the micro-ecological environment on the surface of fruits.

[0032] Inhibit the growth of harmful microorganisms: Definition: Harmful microorganisms (such as molds and putrefactive bacteria) are the main cause of fruit rot and spoilage. These microorganisms grow and multiply on the surface of the fruit, decompose the nutrients in the fruit, and produce harmful metabolic products.

[0033] Function: Probiotics such as lactic acid bacteria can inhibit the growth and reproduction of harmful microorganisms and reduce the risk of fruit rot by competing for nutrients, producing antibacterial substances (such as lactic acid and hydrogen peroxide), and forming biofilms.

[0034] Delayed ripening: Definition: Post-ripening refers to the process by which fruit continues to mature under suitable conditions after harvesting. During post-ripening, the rate of respiration and ethylene release in the fruit accelerates, leading to softening and a decline in quality.

[0035] Function: Probiotics such as lactic acid bacteria can regulate the micro-ecological environment on the surface of fruits, reduce the production and release of ethylene, thereby delaying the ripening process and extending the shelf life of fruits.

[0036] Main components of controlled atmosphere storage Sealed Storage Facility: The main body of a controlled atmosphere storage facility is a sealed enclosure, typically constructed with insulating materials to maintain stable temperature and gas composition within. The airtightness of the storage facility is crucial to prevent the ingress of external gases and the leakage of internal gases.

[0037] Gas conditioning system: Oxygen regulation: Reduce the oxygen concentration in the storage facility by using a nitrogen generator or liquid nitrogen injection system.

[0038] Carbon dioxide regulation: The carbon dioxide concentration in the storage area is increased using a carbon dioxide generator or carbon dioxide cylinders. Simultaneously, a carbon dioxide removal machine is installed to remove excess carbon dioxide when the concentration becomes too high.

[0039] Ethylene removal device: Install ethylene adsorption devices, such as activated carbon filters or potassium permanganate solutions, to periodically adsorb ethylene and reduce the impact of ethylene on fruits and vegetables.

[0040] Ventilation system: Ventilation systems are used to regulate the gas composition and temperature within a storage facility. Ventilation allows for the replenishment or removal of gases, maintaining the gas concentration and temperature within a suitable range. A typical ventilation system includes an inlet and an outlet; the inlet connects to the gas conditioning equipment, and the outlet connects to the outside environment.

[0041] Temperature and humidity control system: Temperature control: The temperature inside the warehouse is controlled within a suitable range (usually 0-2℃) through the refrigeration system.

[0042] Humidity control: Use humidifiers or dehumidifiers to control the humidity in the warehouse within a suitable range (usually 90-95%).

[0043] Monitoring and control systems: Gas sensors: Oxygen, carbon dioxide, and ethylene sensors are installed to monitor the gas concentration in the storage facility in real time.

[0044] Temperature and humidity sensors: Temperature and humidity sensors are installed to monitor the temperature and humidity inside the warehouse in real time. Central control system: All sensors are connected to the central control system, which provides real-time data feedback and automatically adjusts the gas conditioning system, ventilation system, and temperature and humidity control system according to preset thresholds.

[0045] Working principle of controlled atmosphere storage: 1. Gas regulation: Through a gas regulation system, the oxygen concentration in the storage is reduced to 2%-5%, and the carbon dioxide concentration is increased to 3%-8%. This low-oxygen, high-carbon dioxide environment can significantly inhibit the respiration and ethylene production of fruits and vegetables, thus delaying their ripening and senescence.

[0046] 2. Ventilation Management: The ventilation system automatically adjusts the ventilation volume based on data from gas sensors. When the oxygen concentration is too high or the carbon dioxide concentration is too low, the ventilation volume is automatically increased to replenish carbon dioxide and expel oxygen, maintaining the gas concentration within a suitable range.

[0047] 3. Temperature and humidity control: The temperature and humidity inside the storage room are controlled within a suitable range through the refrigeration system and humidifiers or dehumidifiers to ensure that fruits and vegetables maintain good quality during storage.

[0048] The difference between controlled atmosphere storage and ventilation systems: Controlled atmosphere storage: A complete cold storage facility, including sealed storage rooms, gas conditioning systems, ventilation systems, temperature and humidity control systems, and monitoring and control systems. The main function of controlled atmosphere storage is to extend the shelf life of fruits and vegetables by comprehensively controlling gas composition, temperature, and humidity.

[0049] Ventilation system: A component of controlled atmosphere storage, used to regulate the gas composition and temperature within the storage facility. The ventilation system replenishes or exhausts gas through inlets and outlets, maintaining the gas concentration and temperature within a suitable range.

[0050] Example 2 This embodiment provides a method for slowing down the ripening process of kiwifruit after it has reached a ready-to-eat state, including the following steps: S1. When the kiwifruit reaches a firmness of 7-10 kg / cm², the first preservation treatment should be carried out. If the kiwifruit has not yet reached a firmness of 7-10 kg / cm² when entering the controlled atmosphere storage, wait until it reaches the firmness before proceeding with the preservation treatment. Pack the kiwifruit in tiered baskets, separated by removable perforated partitions. Arrange the kiwifruit tightly on the removable perforated partitions from the bottom to the top of the basket. After filling the basket, place it in a sealable cardboard box, and place a container on top of the basket. A container for 1-MCP powder was prepared by adding water to the container to release 1-MCP gas. The container was then sealed with cardboard. Each crate of kiwifruit was treated with 1-MCP for 24 hours. Each crate of kiwifruit weighed 40 catties, and one small packet of Smart Fresh (1-MCP) was added to each crate. Each small packet weighed 0.625 g. The method for measuring the hardness of kiwifruit was as follows: A thin layer of skin was peeled off the kiwifruit at the equator using a peeler to expose the smooth flesh. The probe was inserted into the flesh at a certain speed and pressure, and the maximum force applied was recorded as the hardness value. After step S1, probiotics such as lactic acid bacteria are sprayed on the surface of the kiwifruit. By regulating the micro-ecological environment on the surface of the kiwifruit, the growth and reproduction of harmful microorganisms are inhibited, reducing the risk of fruit rot and delaying ripening.

[0051] S2. After the kiwifruit is treated with 1-MCP, open the cardboard box. Pack the kiwifruit on each layer of the removable perforated partition with perforated preservation bags. After packaging, place them back on the removable perforated partitions and stack them together in layered baskets for storage in a controlled atmosphere storage room. The perforated preservation bags have a pore size of 2-3mm and a porosity of 5%-10%. The required gas concentration inside the perforated preservation bags is: oxygen concentration controlled at 2%-5% and carbon dioxide concentration controlled at 3%-8%. After the kiwifruit on each layer of the removable perforated partition are packaged with perforated preservation bags, prepare nitrogen and carbon dioxide cylinders. Connect the nitrogen and carbon dioxide cylinders to the air inlets of the perforated preservation bags in sequence, and slowly release nitrogen and carbon dioxide to replace the air inside the perforated preservation bags until the gas concentration inside the perforated preservation bags reaches the required gas concentration. Then close the cylinders and seal the perforated preservation bags.

[0052] After step S2, during the storage process, the firmness of the kiwifruit, ethylene release, and oxygen and carbon dioxide concentrations are monitored in real time. The controlled atmosphere storage facility includes a sealed storage room, a gas conditioning system, a ventilation system, a temperature and humidity control system, and a monitoring and control system. The gas conditioning system includes an oxygen conditioning device, a carbon dioxide conditioning device, and an ethylene removal device. The ventilation system includes an air inlet and an air outlet. The air inlet is connected to the oxygen and carbon dioxide conditioning devices, and the air outlet is connected to the outside environment. The temperature and humidity control system includes a temperature control device and a humidity control device. The monitoring and control system includes gas sensors, temperature sensors, humidity sensors, an ethylene sensor, and a central control system. When the gas concentration exceeds a set threshold, the ventilation system and the gas conditioning system are automatically activated to make corresponding adjustments. For example, when the oxygen concentration is too high or the carbon dioxide concentration is too low, the ventilation volume is automatically increased to replenish carbon dioxide and expel oxygen, maintaining the gas concentration within a suitable range.

[0053] S3. During the storage process, when the hardness of the kiwifruit drops to 3 kg / cm², the kiwifruit has reached the minimum ready-to-eat standard. The kiwifruit is then subjected to a second preservation treatment. During the second preservation treatment, each box of kiwifruit is treated with 1-MCP again in order to slow down the ripening speed of the kiwifruit after it reaches the ready-to-eat state and extend the shelf life of ready-to-eat kiwifruit.

[0054] In this embodiment, the ethylene adsorption device is a potassium permanganate solution, and the ethylene sensor is an infrared absorption sensor. It utilizes the absorption characteristics of ethylene gas molecules to infrared light of a specific wavelength, and calculates the ethylene concentration by measuring the degree of infrared light absorption. When the ethylene concentration exceeds a set threshold, the ethylene adsorption device reduces the ethylene concentration.

[0055] The above embodiments are merely preferred embodiments of the present invention and should not be construed as limiting the scope of protection of the present invention. Any non-substantial changes and substitutions made by those skilled in the art based on the present invention shall fall within the scope of protection claimed by the present invention.

Claims

1. A method for preserving kiwifruit by slowing down the ripening process after it reaches a ready-to-eat state, characterized in that... Includes the following steps: S1. When the kiwifruit hardness reaches 7-10 kg / cm², the first preservation treatment should be carried out. If the kiwifruit hardness has not reached 7-10 kg / cm² when it is put into the controlled atmosphere storage, the preservation treatment should be carried out after the hardness reaches the required level. The kiwifruit should be packed in layered baskets, which are separated by removable perforated partitions. From the bottom to the top of the layered baskets, the kiwifruit should be tightly laid on the removable perforated partitions. After the kiwifruit is full, the layered baskets should be placed in a sealable cardboard box. A container containing 1-MCP powder should be placed on top of the layered baskets. Water should be added to the container to release 1-MCP gas. The cardboard box should be sealed. Each basket of kiwifruit should be treated with 1-MCP for 24 hours. S2. After the kiwifruit is treated with 1-MCP, the cardboard box is opened, and the kiwifruit on each layer of the removable porous partition is packaged with a perforated preservation bag. After packaging, it is placed back on the removable porous partition, and the layered baskets are stacked together for storage in the controlled atmosphere warehouse. S3. During the storage process, when the hardness of the kiwifruit drops to 3 kg / cm², the kiwifruit has reached the minimum ready-to-eat standard. The kiwifruit is then subjected to a second preservation treatment. During the second preservation treatment, each box of kiwifruit is treated with 1-MCP again in order to slow down the ripening speed of the kiwifruit after it reaches the ready-to-eat state and extend the shelf life of ready-to-eat kiwifruit.

2. The preservation method for slowing down the ripening rate of kiwifruit after it reaches a ready-to-eat state, as described in claim 1, is characterized in that... In step S1, each crate of kiwifruit weighs 40 jin (20 catties), and each crate contains one small packet of 1-MCP, with each packet weighing 0.625 grams.

3. The preservation method for slowing down the ripening rate of kiwifruit after it reaches a ready-to-eat state, as described in claim 1, is characterized in that... After step S2, during the storage process, the firmness of the kiwifruit, ethylene release, and oxygen and carbon dioxide concentrations are monitored in real time. The controlled atmosphere storage facility includes a sealed storage room, a gas conditioning system, a ventilation system, a temperature and humidity control system, and a monitoring and control system. The gas conditioning system includes an oxygen conditioning device, a carbon dioxide conditioning device, and an ethylene removal device. The ventilation system includes an air inlet and an air outlet. The air inlet is connected to the oxygen and carbon dioxide conditioning devices, and the air outlet is connected to the outside environment. The temperature and humidity control system includes a temperature control device and a humidity control device. The monitoring and control system includes gas sensors (temperature, humidity, and ethylene) and a central control system. When the gas concentration exceeds a set threshold, the ventilation system and the gas conditioning system are automatically activated for corresponding adjustments.

4. The preservation method for slowing down the ripening rate of kiwifruit after it reaches a ready-to-eat state, as described in claim 1, is characterized in that... In step S1, the method for measuring the hardness of kiwifruit is as follows: Use a peeler to remove a thin layer of skin from the kiwifruit at the equator to expose the smooth flesh. Insert the probe into the flesh at a certain speed and pressure, and record the maximum force applied, which is the hardness value.

5. The preservation method for slowing down the ripening rate of kiwifruit after it reaches a ready-to-eat state, as described in claim 1, is characterized in that... In step S2, the perforated food preservation bag has a pore size of 2-3 mm and a porosity of 5%-10%. The required gas concentration inside the perforated food preservation bag is: oxygen concentration controlled at 2%-5% and carbon dioxide concentration controlled at 3%-8%.

6. The preservation method for slowing down the ripening rate of kiwifruit after it reaches a ready-to-eat state, as described in claim 5, is characterized in that... In step S2, after the kiwis on each layer of the removable porous partition are packaged in perforated preservation bags, nitrogen and carbon dioxide cylinders are prepared. The nitrogen and carbon dioxide cylinders are connected to the air inlet of the perforated preservation bag in sequence, and nitrogen and carbon dioxide are slowly released to replace the air in the perforated preservation bag until the gas concentration in the perforated preservation bag reaches the required gas concentration. Then the cylinders are closed and the perforated preservation bag is sealed.

7. The preservation method for slowing down the ripening rate of kiwifruit after it reaches a ready-to-eat state, as described in claim 1, is characterized in that... After step S1, lactic acid bacteria are sprayed on the surface of the kiwifruit to regulate the micro-ecological environment on the surface of the kiwifruit, inhibit the growth and reproduction of harmful microorganisms, reduce the risk of fruit rot, and delay ripening.

8. The preservation method for slowing down the ripening rate of kiwifruit after it reaches a ready-to-eat state, as described in claim 3, is characterized in that... The ethylene adsorption device is an activated carbon filter or a potassium permanganate solution, and the ethylene sensor is an infrared absorption sensor. It utilizes the absorption characteristics of ethylene gas molecules to infrared light of a specific wavelength, and calculates the ethylene concentration by measuring the degree of infrared light absorption. When the ethylene concentration exceeds a set threshold, the ethylene adsorption device reduces the ethylene concentration.