Single-fruit ripening method for annona squamosa

Abstract

The invention relates to the field of postharvest after-ripening of agricultural products, and discloses a single-fruit ripening method of annona squamosa, which comprises the following steps: placing a single annona squamosa fruit and an ethylene-loaded ripening agent in a contact state; wrapping and sealing the two by using a packaging system; and putting the sealed packaging body at a proper temperature for ripening. Preferably, the ripening agent is formed by adsorbing 2.0%-3.0% of ethylene by activated carbon, and the dosage of the ripening agent is 0.3 g-0. 4g; the packaging system comprises two layers of absorbent paper and a PE self-sealing bag provided with four holes of 0.20-0.30 cm < 2 >. The proper temperature is 19-21 DEG C, and the ripening time is 1-2 days. Through the synergistic effect of the ripening agent and a specific packaging system, a ripening microenvironment integrating ethylene enrichment, gas exchange and humidity regulation and control is constructed, and the technical problems that annona squamosa ripening is slow, and annona squamosa is prone to rot are solved. The method is high in ripening speed, high in fruit quality, simple and convenient to operate, and time-saving and labor-saving.

Description

Technical Field

[0001] This invention relates to the field of post-harvest ripening of agricultural products, specifically a method for ripening individual pineapple custard apples. Background Technology

[0002] Pineapple custard apple is a high-quality tropical and subtropical fruit, favored by consumers for its soft, smooth flesh and rich, sweet aroma. As a typical climacteric fruit, pineapple custard apple requires a period of post-ripening after harvesting. Only with the emergence of the respiratory peak will the texture and flavor of the fruit transform into a state suitable for consumption.

[0003] However, existing methods for ripening pineapple custard apples have significant drawbacks. Especially for pineapple custard apples harvested in low winter temperatures, the natural ripening process becomes extremely slow, making it difficult for the fruit to reach an ideal edible state. This severely impacts the fruit's commercialization cycle and the stability of market supply.

[0004] Furthermore, during the fruit's post-ripening respiration process, without effective environmental control, the moisture and gases released by the fruit itself are difficult to manage effectively. This can easily lead to excessively high surface humidity, providing conditions for microbial growth and causing rot; or, due to poor gas exchange, the fruit may undergo anaerobic respiration, producing off-flavors such as an alcoholic taste, severely reducing the fruit's commercial quality. Currently, research on custard apples mainly focuses on storage and preservation, while research on ripening is relatively limited, lacking a standardized, easy-to-operate, and stable ripening technology solution for individual fruits. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a method for ripening individual pineapple custard apples, solving the technical problems of slow ripening speed, easy deterioration of fruit quality, and inconvenient operation in the post-harvest ripening process of individual pineapple custard apples.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a method for ripening a single pineapple custard apple, comprising the following steps: S1. Place a single pineapple custard apple fruit in contact with an ethylene-loaded ripening agent; S2. Use a packaging system to wrap and seal the pineapple custard apple fruit and ethylene-loaded ripening agent that were in contact in step S1. S3. Place the sealed package from step S2 at a suitable temperature for ripening.

[0007] By adopting the above technical solution, this invention provides a standardized single-fruit ripening process. The core innovation of the single-fruit ripening process lies in the synergistic effect of steps S1, S2, and S3, which constructs a highly integrated ripening microenvironment for a single pineapple-custard apple fruit. The mechanism of action of the ripening microenvironment can be decomposed into the following three aspects: Ethylene supply and enrichment: In step S1, the ethylene release source and the target fruit are placed in the same space, and then in step S2, the ethylene gas released by the ripening agent is sealed so that it can accumulate in a limited volume around the fruit, maintaining an effective concentration sufficient to initiate and accelerate the physiological and biochemical reactions related to ripening inside the fruit.

[0008] Respiratory Gas Exchange Balance: As a climacteric fruit, pineapple custard apples require oxygen and release carbon dioxide during ripening. The packaging system is not designed as a complete vacuum or inert gas seal, but rather constructs a controlled gas exchange channel. This controlled gas exchange channel aims to replenish the oxygen needed for aerobic respiration while expelling excess carbon dioxide, preventing high concentrations of carbon dioxide from inhibiting the ripening process or causing the fruit to undergo anaerobic respiration due to oxygen deficiency, which could produce off-flavors such as an alcoholic taste.

[0009] Humidity control and rot inhibition: Fruits release water during respiration and transpiration. The packaging system manages water vapor in the microenvironment through a suitable structure, actively absorbing or removing moisture to prevent condensation on the fruit skin. This physically disrupts the growth conditions for microorganisms and effectively reduces the risk of rot during ripening.

[0010] In summary, this invention achieves rapid and efficient ripening of pineapple custard apples by constructing a single-fruit microenvironment that simultaneously solves three key technical problems: ethylene concentration, gas exchange, and humidity control, while ensuring the quality of the ripened fruit.

[0011] Preferably, the ethylene-supported ripening agent is composed of activated carbon adsorbing ethylene.

[0012] By employing the above technical solution, activated carbon's specific surface area and well-developed pore structure are utilized to make it an excellent physical carrier for adsorbing ethylene gas. Activated carbon can stably load ethylene and, under normal temperature and pressure, continuously and steadily release ethylene gas into the microenvironment through a physical desorption process, providing a stable ethylene supply source for fruit ripening. This solution uses a solid ripening agent, and its release process does not depend on the participation of moisture, making it simple to operate and suitable for various environments.

[0013] Preferably, the ethylene-supported ripening agent contains 2.0%-3.0% ethylene by weight.

[0014] By adopting the above technical solution, an ethylene loading of 2.0%-3.0% is an optimized technical parameter. This content ensures that, under the subsequently limited amount of ripening agent, the total amount of ethylene released is sufficient to effectively start and complete the ripening process, while avoiding problems such as excessively rapid ripening, excessive softening of fruit pulp, or undesirable flavors that may result from excessively high ethylene concentrations, thus achieving a balance between ripening effect and economy.

[0015] Preferably, the amount of the ethylene-supported ripening agent is 0.3g-0.4g.

[0016] Preferably, the weight of a single pineapple custard apple is 250g-350g.

[0017] By adopting the above technical solution, the dosage of ripening agent is matched with the weight range of the fruit. This dosage range is optimized for the weight of mainstream commercial fruits on the market. This matching relationship ensures that the total amount of ethylene released within the constructed microenvironment volume is adapted to the fruit's requirements. A dosage of 0.3g corresponds to the lower limit of fruit weight, and a dosage of 0.4g corresponds to the upper limit of fruit weight, thereby ensuring a stable and uniform ripening effect on single fruits of different sizes.

[0018] Preferably, the packaging system in step S2 includes absorbent paper and a PE self-sealing bag, and the specific method of wrapping and sealing is as follows: first, the absorbent paper is used to wrap the individual pineapple custard apple and the ethylene-loaded ripening agent in the inner layer, and then the whole packaged in the inner layer is put into the PE self-sealing bag for outer sealing.

[0019] By adopting the above technical solution, this wrapping method clarifies the physical structure and functional division of the packaging system. The absorbent paper, as the inner layer, has the core function of achieving the aforementioned humidity control; it quickly absorbs the moisture released by the fruit's respiration, preventing liquid water from condensing on the fruit surface and physically inhibiting microbial growth. The PE self-sealing bag, as the outer layer, primarily functions to achieve ethylene enrichment and gas exchange, providing the basic sealed boundary and gas exchange channel for the entire system.

[0020] Preferably, the PE self-sealing bag has four areas with a size of 0.20-0.30 cm². 2 The holes.

[0021] By adopting the above technical solution, the number and area of ​​these pores are key structures for achieving the aforementioned balanced respiratory gas exchange function. The pore design provides a controlled gas exchange path, and its total area is optimized to effectively maintain the ethylene concentration inside the bag while allowing sufficient oxygen to enter to maintain aerobic respiration and timely expelling accumulated carbon dioxide. This is the core design for constructing a balanced microenvironment and preventing fruit deterioration.

[0022] Preferably, the absorbent paper has two layers.

[0023] By adopting the above technical solution, the use of two layers of absorbent paper ensures sufficient moisture absorption capacity throughout the entire ripening cycle, enabling continuous and effective management of moisture generated by fruit respiration and preventing the inner packaging from losing its humidity control effect due to moisture saturation.

[0024] Preferably, in step S3, the suitable temperature is 19-21℃.

[0025] By employing the above-mentioned technical solutions, temperature is identified as a key environmental factor affecting the activity of enzymes and metabolic rates within the fruit. 19-21℃ is an optimal temperature range for the physiological and biochemical reactions during the ripening process of pineapple custard apples. At this temperature, the inductive effect of ethylene can synergistically and efficiently with the fruit's own enzymatic reactions, ensuring a rapid ripening process while achieving a good fruit flavor, and avoiding either excessively rapid ripening due to high temperatures or ripening obstacles caused by low temperatures.

[0026] Preferably, the ripening time in step S3 is 1-2 days.

[0027] By adopting the above technical solution, under a suitable temperature of 19-21℃ and the optimized ripening microenvironment, this method can stably control the ripening time of pineapple custard apple to 1-2 days, effectively shortening the post-ripening cycle and demonstrating the high efficiency and practicality of the method of this invention.

[0028] This invention provides a method for ripening individual pineapple custard apples. It has the following beneficial effects: 1. The synergistic effect of the ethylene-supported ripening agent and the controlled packaging system in this invention enables rapid ripening of pineapple custard apples. The ethylene-supported ripening agent can stably release ethylene under anhydrous conditions, and combined with the airtightness of the packaging system to maintain a high ethylene concentration, it effectively shortens the time required for the fruit to reach an edible state, solving the problem of the excessively long natural ripening period of pineapple custard apples in winter.

[0029] 2. The method of this invention improves the quality of ripened fruit and reduces the rate of decay. The absorbent paper in the packaging system absorbs the moisture produced by the fruit's respiration, preventing condensation on the skin; at the same time, the porous structure of the PE self-sealing bag ensures necessary gas exchange, replenishing the oxygen required for aerobic respiration and expelling carbon dioxide, effectively inhibiting microbial growth and anaerobic respiration, and ensuring the flavor and appearance of the fruit after ripening.

[0030] 3. The method provided by this invention is simple to operate and easy to standardize. The ethylene-supported ripening agent is in solid form, eliminating the need for solution preparation like ethephon. Combined with a pre-designed packaging system, it constitutes a complete single-fruit ripening composition. Users only need to package the fruit and ripening agent together according to the steps to achieve a standardized ripening process, making the operation convenient and labor-saving. Attached Figure Description

[0031] Figure 1 The ripening status of the fruit at 36 hours after the ripening process of this invention. Figure 1 ; Figure 2 The ripening status of the fruit at 36 hours after the ripening process of this invention. Figure 2 . Detailed Implementation

[0032] The technical solutions in 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.

[0033] This invention provides a method for ripening a single pineapple custard apple.

[0034] Preparation example: Preparation of 2.0%-3.0% (preferably 2.5%) ethylene-supported ripening agent The ethylene-supported ripening agent used in this invention comprises activated carbon and ethylene. Its preparation method involves adsorbing ethylene gas using activated carbon. The adsorption process is controlled to ensure that the ethylene content in the final ripening agent is 2.0%-3.0% (preferably 2.5%). The resulting ethylene-supported ripening agent is packaged according to the dosage required in subsequent examples, sealed, and stored for later use.

[0035] Examples 1-3: Example 1: This embodiment provides a method for ripening a single pineapple custard apple, including the following steps: Select winter pineapple custard apples with green, unripe skin and no mechanical damage to the surface, with a single fruit weighing 250g.

[0036] Wrap each individual custard apple and one packet of 0.3g ethylene-supported ripening agent completely with two layers of absorbent paper, place them in a single-sided 2.5s PE self-sealing bag, and seal it. Punch four 0.20-0.30cm holes in the PE self-sealing bag. 2 (Preferred size: 0.25cm) 2 The holes are used for ventilation.

[0037] After packaging, place it in an environment of 19-21℃ (preferably 20℃) to ripen for 1-2 days.

[0038] Example 2: This embodiment provides a method for ripening a single pineapple custard apple, including the following steps: Select winter pineapple custard apples with green, unripe skin and no mechanical damage to the surface, with a single fruit weighing 350g.

[0039] Wrap each individual custard apple and one packet of 0.4g ethylene-supported ripening agent completely with two layers of absorbent paper, place them in a single-sided 2.5s PE self-sealing bag, and seal it. Punch four 0.20-0.30cm holes in the PE self-sealing bag. 2 (Preferred size: 0.25cm) 2 The holes are used for ventilation.

[0040] After packaging, place it in an environment of 19-21℃ (preferably 20℃) to ripen for 1-2 days.

[0041] Example 3: This embodiment provides a method for ripening a single pineapple custard apple, including the following steps: Select winter pineapple custard apples with green, unripe skin and no mechanical damage to the surface, with a single fruit weighing 300g.

[0042] Wrap each individual custard apple and one packet of 0.35g ethylene-supported ripening agent completely with two layers of absorbent paper, place them in a single-sided 2.5s PE self-sealing bag, and seal it. Punch four 0.20-0.30cm holes in the PE self-sealing bag. 2 (Preferred size: 0.25cm) 2 The holes are used for ventilation.

[0043] After packaging, place it in an environment of 19-21℃ (preferably 20℃) to ripen for 1-2 days.

[0044] Comparative Examples 1-3: Comparative Example 1: Compared with Example 1, the difference is that: no PE self-sealing bags or absorbent paper are used for packaging, and no ripening agents are added. The pineapple custard apple fruit is placed directly in an environment of 20°C.

[0045] Comparative Example 2: Compared with Example 1, the difference is that the ripening agent is replaced with 0.3g of ethephon ripening agent, and all other aspects are the same.

[0046] Comparative Example 3: The difference compared to Example 1 is that the amount of ethylene-supported ripening agent used is 0.5g, while the rest are the same.

[0047] Test Example 1-2: Test Example 1: Comparison of the ripening effects of different ripening agents Experimental Groups: Example 1: Using the method of Example 1, 0.3g of ethylene-supported ripening agent was packaged in a perforated PE bag.

[0048] Comparative Example 1: No packaging or ripening agents added.

[0049] Comparative Example 2: The same packaging method as in Example 1 was used, but the ripening agent was replaced with 0.3g of ethephon ripening agent.

[0050] Experimental fruit: Winter pineapple custard apples weighing between 300g and 350g were selected, with initial firmness measured to be consistent. Three custard apples were used for each treatment.

[0051] Experimental steps: The pineapple custard apples were processed and packaged according to the settings of each group.

[0052] Place all treatment groups in a constant temperature environment of 20°C.

[0053] Fruit firmness was measured using a GY-4 hardness tester at 0h, 36h, 48h, and 72h.

[0054] Record the data, with hardness X ≤ 1.5 kgf / cm 2 As a standard for meeting the ready-to-eat range.

[0055] Experimental data: Table 1: Effect of different ripening agents on the firmness of pineapple custard apple (kgf / cm²) 2

[0056] in conclusion: Table 1 shows the data from Test Example 1, where " / " in Table 1 represents not tested, with an initial hardness of 10.978 kgf / cm². 2 Under the specified conditions, in Example 1, the fruit firmness decreased to 1.008 kgf / cm² after 36 hours. 2 It has reached the mature standard; Comparative Example 2 showed a hardness reduction to 0.986 kgf / cm² after 48 hours. 2 It takes 72 hours to reach maturity, while Comparative Example 1 requires 72 hours. (See attached document.) Figure 1 Fruit ripening status: from top to bottom, 3 rows in total. The first row is ethylene-supported ripening agent; the second row is without ripening agent; the third row is ethephon ripening agent.

[0057] Test Example 2: Comparison of ripening effects of different dosages of ripening agents Experimental Groups: Example 1: The method of Example 1 is adopted.

[0058] Comparative Example 1: No packaging or ripening agents added.

[0059] Comparative Example 3: The same method as in Example 1 was used, but the amount of ethylene-supported ripening agent was increased to 0.5g.

[0060] Experimental fruits: Winter pineapple custard apples weighing between 250g and 300g were selected. Five custard apples were used for each treatment.

[0061] Experimental steps: The pineapple custard apples were processed and packaged according to the settings of each group.

[0062] Place all treatment groups in a constant temperature environment of 20°C.

[0063] Fruit firmness was measured at 0h, 48h, and 96h using a GY-4 type hardness tester.

[0064] Record the data, with hardness X ≤ 1.5 kgf / cm 2 As a standard for meeting the ready-to-eat range.

[0065] Experimental data: Table 2: Effect of different doses of ethylene-supported ripening agent on the firmness of pineapple custard apple (kgf / cm) 2

[0066] in conclusion: The technical solution of this invention, wherein / in Table 2 represents not detected, utilizes the characteristic of ethylene-supported ripening agents that can rapidly release ethylene without the participation of water, combined with a single-fruit ripening microenvironment formed by a PE self-sealing bag with ventilation holes and water-absorbing paper wrapping, to achieve rapid ripening of winter pineapple custard apples.

[0067] Table 2 of the data from Test Example 2 shows that, for fruits with higher initial firmness, both Example 1 and Comparative Example 3 reduced the fruit firmness to 1.599 kgf / cm² after 48 hours. 2 and 1.403 kgf / cm 2 It reached the ready-to-eat range; while Comparative Example 1 required 96 hours for its hardness to decrease to 1.158 kgf / cm². 2 See attached document. Figure 2 Fruit ripening status: from top to bottom, 3 rows in total. The first row has no ripening agent added; the second row has 0.3g of ethylene-supported ripening agent; and the third row has 0.5g of ethylene-supported ripening agent.

[0068] Based on the above test results, the method of the present invention can advance the ripening time by 1-2 days compared to natural ripening. Compared to traditional ethephon ripening agents, the ethylene-supported ripening agent of the present invention achieves a faster ripening speed. Furthermore, data from Test Example 2 confirms that a dosage of 0.3g is sufficient to achieve rapid ripening, and there is no significant difference in ripening effect over 48 hours compared to a dosage of 0.5g, verifying the effectiveness and economy of the 0.3g-0.4g dosage range defined in the present invention.

Claims

1. A method for ripening a single fruit of Ananas comosus, characterized by, The method comprises the following steps: S1, contacting a single Ananas comosus fruit with an ethylene-loaded ripening agent; S2, wrapping and sealing the Ananas comosus fruit and the ethylene-loaded ripening agent in a packaging system; S3, ripening the sealed packaging body in a suitable temperature.

2. The method of ripening a single fruit of Ananas comosus according to claim 1, wherein, The ethylene-loaded ripening agent is composed of activated carbon adsorbed ethylene.

3. The method of ripening a single fruit of Ananas comosus according to claim 2, wherein The ethylene-loaded ripening agent contains 2.0%-3.0% ethylene by weight.

4. The method of ripening a single fruit of Ananas comosus according to claim 1, wherein The amount of the ethylene-loaded ripening agent is 0.3g-0.4g.

5. The method of ripening a single fruit of Ananas comosus according to claim 1, wherein The single Ananas comosus fruit weighs 250g-350g.

6. The method of ripening a single fruit of Ananas comosus according to claim 1, wherein, The packaging system in step S2 comprises water-absorbing paper and a PE self-sealing bag, and the specific wrapping and sealing method is: first, wrapping the single Ananas comosus fruit and the ethylene-loaded ripening agent with the water-absorbing paper as the inner layer, and then sealing the whole with the PE self-sealing bag as the outer layer.

7. A method of ripening a single fruit of Ananas comosus according to claim 6, wherein The PE self-sealing bag is provided with four holes with an area of 0.20-0.30 cm 2 .

8. A method of ripening a single fruit of Ananas comosus according to claim 6, wherein The water-absorbing paper is two layers.

9. A method of ripening a single fruit of Ananas comosus according to claim 1, wherein The suitable temperature in step S3 is 19-21℃.

10. A method of ripening a single fruit of Ananas comosus according to claim 9, wherein The ripening time in step S3 is 1-2 days.

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