CN100366166C - Method for storing loquat fruit in low-temperature - Google Patents
Method for storing loquat fruit in low-temperature Download PDFInfo
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- CN100366166C CN100366166C CNB2005100489095A CN200510048909A CN100366166C CN 100366166 C CN100366166 C CN 100366166C CN B2005100489095 A CNB2005100489095 A CN B2005100489095A CN 200510048909 A CN200510048909 A CN 200510048909A CN 100366166 C CN100366166 C CN 100366166C
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 74
- 241001092070 Eriobotrya Species 0.000 title claims abstract description 43
- 235000009008 Eriobotrya japonica Nutrition 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims abstract description 31
- 238000003860 storage Methods 0.000 claims abstract description 43
- 230000006378 damage Effects 0.000 claims description 17
- 230000022472 cold acclimation Effects 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 12
- 208000024891 symptom Diseases 0.000 abstract description 7
- 238000005057 refrigeration Methods 0.000 abstract description 6
- 230000002595 cold damage Effects 0.000 abstract 2
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 9
- 238000005138 cryopreservation Methods 0.000 description 7
- 230000014759 maintenance of location Effects 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 229920005610 lignin Polymers 0.000 description 4
- 208000027418 Wounds and injury Diseases 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 238000010413 gardening Methods 0.000 description 3
- 208000014674 injury Diseases 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000003111 delayed effect Effects 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 206010058490 Hyperoxia Diseases 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000000222 hyperoxic effect Effects 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000009448 modified atmosphere packaging Methods 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 230000037039 plant physiology Effects 0.000 description 1
- 229920000768 polyamine Polymers 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
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Abstract
The present invention provides a method for storing a loquat fruit in low temperature. Temperature is lowered by a program. Firstly, the loquat fruit lasts for 2 to 8 days at the hardiness temperature of 4 DEG C to 12 DEG C, and then is stored in low temperature below 0 DEG C. In the present invention, low temperature hardiness is carried out before the loquat fruit is refrigerated in low temperature. In order to enhance the capability of the collected loquat fruit to resist low temperature or cold damage temperature, a cold damage symptom can be effectively lightened in the process of low temperature (0 DEF C) refrigeration after the loquat fruit is collected. The fruit storage quality can be obviously improved. Fruit quality and the commodity property of a product are maintained well. The present invention has the advantages of simple and convenient operation method and lower investment cost and is suitable for large-scale operation, and a storage period is prolonged.
Description
Technical field
The invention belongs to the fruit storage method, relate to cold quick gardening product cryopreservation method, relate in particular to the cryopreservation preservation method of loquat.
Background technology
At present, cryopreservation is the most effectual way of gardening product preservation and freshness, but different floristics or kind be to the sensitiveness difference of low temperature, and therefore the suitable reserve temperature of different floristics or kind is also different.Disorder takes place to low-temperature sensitive in some plant easily in the cold storage procedure, cause plant to damage to plants caused by sudden drop in temperature.Loquat belongs to cold quick fruit, when fruit storage at 0-5 ℃ after 20-30 days, fruit easily damages to plants caused by sudden drop in temperature, and causes the bad change of fruit quality, causes economic loss.There are many researchs to concentrate on the preference temperature of exploring loquat refrigeration, can effectively prolong the storage period of loquat, can effectively alleviate the generation that the refrigeration fruit damages to plants caused by sudden drop in temperature again, keep fruit quality." clovershrub " fruit is preserved down at 1-5 ℃ and chilling injury (Zheng Yonghua etc., 2000) promptly occurred in 15-20 days, and 12 ℃ of storages can prevent to preserve the chilling injury of fruit, but are unfavorable for keeping of fruit quality; After 22 days, symptom has appearred significantly damaging to plants caused by sudden drop in temperature to No. 6, clock " early " loquat in 0 ℃ of storage fruit 0 ℃, 3 ℃, 5 ℃ and 10 ℃ of storages, and 3 ℃ of storage fruits have the slight symptom that damages to plants caused by sudden drop in temperature to occur, and 5 ℃ and 10 ℃ of fruits of preserving down can be kept the good surface appearance quality; Ding etc. (1998) research " Mogi " loquat shows, can preserve under 1 ℃ and 5 ℃ 30 days, damages to plants caused by sudden drop in temperature characteristic symptom but brown stain etc. also occurs, and can only preserve under 10 ℃ 15 days.Some are arranged in conjunction with the cryopreservation method of handling, as: can in 60 days, keep the good quality of loquat in conjunction with air conditioned storage under 5 ℃, but still the appearance (Ding etc., 2002) of disorder phenomenons such as brown stain in a organized way, the difficult stripping of pericarp; SO
2Processing, polyamines, hyperoxia processing etc. can be kept fruit quality preferably in conjunction with cryopreservation, but these methods all exist input cost higher, and the operation in the large-scale application is than deficiencies such as difficulties.Therefore, Shi Yi cold preserving method remains loquat and adopts the key technology that the back quality is kept.
Summary of the invention
In order to strengthen the ability that the back loquat is restrained oneself low temperature or damaged to plants caused by sudden drop in temperature temperature of adopting, the present invention has set up a kind of method for storing loquat fruit in low-temperature, this method adopts the cold acclimation method of programmed cooling, can alleviate loquat effectively and adopt the symptom that damages to plants caused by sudden drop in temperature of back low temperature (0 ℃) cold storage procedure, can obviously improve the quality of storage fruit, prolong storage period, and easy and simple to handle.
The inventive method realizes by following steps: the fruit that (1) selection size is even, maturity is consistent, have no mechanical damage; (2) adopt programmed cooling,, induce the ability that plant tissue is restrained oneself injury from low temperature that strengthens carrying out cold acclimation before the loquat deepfreeze; (3) deepfreeze.Programmed cooling in the step (2) is loquat to be placed to continue to carry out in 2～8 days cold acclimation under 4～12 ℃ the exercise temperature earlier; Step (3) is meant and is placed on 0 ℃ of following cryopreservation.
The inventive method also is applicable to the cryopreservation of cold quick gardening other products.
The invention has the beneficial effects as follows: the generation of damaging to plants caused by sudden drop in temperature that can effectively slow down refrigeration (0 ℃) process loquat, alleviate and damage to plants caused by sudden drop in temperature symptom (lignifying, pericarp and g, crushing juice rate reduction etc.), keep good fruit quality and product commodity, and method of operating is easy, input cost is lower, suitable large-scale operation.
Description of drawings
Fig. 1 is the influence of programmed cooling to loquat firmness change between cold storage procedure and shelf life.
Fig. 2 is the influence that programmed cooling changes loquat content of lignin between cold storage procedure and shelf life.
The specific embodiment
Embodiment one
With " Luoyang green grass or young crops " loquat is example, and the fruit that the selection size is even, maturity is consistent, have no mechanical damage is divided into three groups.Concrete grammar sees Table 1: the first group of fruit and is placed on 5 ℃ of following exercises 4～8 days of exercise temperature earlier, is placed on 33 days (T of 0 ℃ of storage afterwards
5-0); Second group of fruit directly enters 39 days (T of 0 ℃ of storage
0); The 3rd group of fruit directly enters 39 days (T of 5 ℃ of storages
5), with T
0And T
5In contrast.Employing cold acclimation staple is to take exercise the temperature contrast between temperature and the reserve temperature, and the duration of taking exercise, and promptly will reach the purpose of cold acclimation, keeps the marketing quality of product again effectively.
Table 1 loquat cold acclimation is handled
| Handle | Programmed cooling | Reserve temperature | Storage time (my god) | Shelf life |
| T 0 | No | 0℃ | 39 | 20 |
| T 5 | No | 5℃ | 39 | |
| |
5 ℃ of storages entered 0 ℃ of storage after 6 |
0℃ | 33 |
Embodiment two
With " Luoyang green grass or young crops " loquat is material, and the research different temperatures (0 ℃, 5 ℃ and 12 ℃, respectively with T
0, T
5And T
12Expression) storage effect.Result of study is referring to table 2, show 5 ℃ and the 12 ℃ of all hardness of delayed fruit increases to some extent of processing, alleviate pulp and pericarp tissue brown stain, and keep good fruit quality, be in particular in the soluble solid that delayed fruit and the decline of titratable acid content, the comprehensive effect of 5 ℃ of processing is better than 12 ℃ of processing; Though 0 ℃ of storage can further delay the decline of soluble solid and titratable acid content, keeps fruit appearance quality and local flavor better, fruit has taken place to damage to plants caused by sudden drop in temperature, and the lignifying phenomenon occurs.The loquat that directly enters low temperature (0-5 ℃) refrigeration becomes, and pericarp is difficult to be shelled, pulp becomes stiff, the coarse few juice of quality by original soft and succulency, and pulp lignifying phenomenon appears in the easy brown stain of fruit, have a strong impact on organoleptic quality and commodity (Zheng Yonghua etc., 2000 of fruit; Ding etc., 2002).Zheng Yonghua etc. (2000) studies show that the low temperature detuning phenomena appears in the loquat of 1 ℃ of storage, and the hardness of fruit and content of lignin increase gradually, lignifying takes place ruin; And at the 5-10 ℃ of loquat of preserving down, though can effectively control the generation that fruit damages to plants caused by sudden drop in temperature, it is very fast that its quality descends, shelf-life short (3-4 week).
The storage effect of loquat (2003) under table 2 different temperatures
| Time (my god) | T 12 | T 5 | T 0 | |
| Soluble solid (%) | 0 | 9.61 | ||
| 16 | 9.29 | 10.04 | 10.14 | |
| 22 | / | 9.89 | 9.83 | |
| Titratable acid content (μ mol H +g -1) | 0 | 50.37 | ||
| 16 | 25.35 | 36.49 | 41.43 | |
| 22 | / | 34.57 | 37.86 | |
| Damage to plants caused by sudden drop in |
16 | Do not have | Do not have | Do not have |
| 22 | / | Do not have | Have |
Embodiment three, implement the cold preserving method of table 1, and promptly fruit is placed on earlier and tempers temperature and took exercise 6 days down for 5 ℃, is placed on 33 days (T of 0 ℃ of storage afterwards
5-0), further experiment shows, adopts T
5-0The hardness of fruit increase trend of programmed cooling storage is significantly less than T
0And T
5Handle fruit, T after preserving 39 days
0, T
5, T
5-0The hardness of fruit of handling be respectively its 0 day 140%, 128% and 121%, the result is referring to Fig. 1.
Cold storage procedure loquat content of lignin also becomes to accumulating, and lignifying in various degree occurs.T
5-0The degree of lignification of handling fruit is starkly lower than T
0And T
5Handle fruit, preserve T after 39 days
0, T
5, T
5-0The fruit content of lignin of handling be respectively its 0 day 269%, 233% and 179%, the result is referring to Fig. 2.
Referring to table 3, T
5-0Handle the fruit browning degree and significantly be lower than T
0And T
5The fruit of handling, and T
5-0The crushing juice rate of handling fruit is higher than T
0And T
5The fruit of handling; T
5-0Processing can delay the decline of solubility total reducing sugar and titratable acid content, keeps fruit appearance quality and local flavor better.As seen, T
5-0The storage effect of handling fruit is significantly better than T
0And T
5The fruit of handling, after 6 days, the fruit that enters 0 ℃ of refrigeration can effectively alleviate fruit and damage to plants caused by sudden drop in temperature generation, keeps good fruit quality through 5 ℃ of cold acclimations.
Table 3 programmed cooling is to the influence (2004) of loquat brown stain between cold storage procedure and shelf life, pulp crushing juice rate
| Time (my god) | T 0 | T 5 | T 5-0 | |
| The |
0 | 0 |
| 9 | 0.10 | 0.03 | 0.01 | |
| 39 | 0.22 | 0.13 | 0.06 | |
| Shelf |
0.53 | 0.30 | 0.20 | |
| The |
0 | 0 | ||
| 9 | 0.05 | 0.01 | 0 | |
| 39 | 0.14 | 0.06 | 0.03 | |
| Shelf |
0.48 | 0.25 | 0.14 | |
| Pulp crushing juice rate (%) | 0 | 80.95 | ||
| 9 | 77.71 | 79.57 | 80.67 | |
| 39 | 67.99 | 72.32 | 77.28 | |
| Shelf |
59.66 | 66.72 | 70.86 | |
| Solubility total reducing sugar (mg/g) | 0 | 124.59 | ||
| 9 | 103.51 | 109.01 | 119.65 | |
| 39 | 91.32 | 98.56 | 108.08 | |
| Shelf |
80.89 | 89.68 | 97.58 | |
| Titratable acid content (μ mol H +g -1) | 0 | 54.27 | ||
| 9 | 49.85 | 47.20 | 52.16 | |
| 39 | 40.38 | 43.36 | 48.94 | |
| Shelf |
21.89 | 26.15 | 34.35 |
Embodiment four, implement several cold acclimation methods of table 4, promptly first kind: fruit is placed on the exercise temperature earlier and took exercise 3 days down for 12 ℃, is placed on 36 days (T of 0 ℃ of storage afterwards
12-0); Second kind: fruit is placed on earlier tempers temperature and took exercise 3 days down for 12 ℃, is placed on to temper temperature and continue down for 5 ℃ to take exercise 3 days again, is placed on 33 days (T of 0 ℃ of storage afterwards
12-5-0), with T
0In contrast.
Several cold acclimations of table 4 loquat are handled
| Handle | Programmed cooling | Reserve temperature | Storage time (my god) | Shelf life |
| T 0 | No | 0℃ | 39 | 20 |
| T 12-0 | 12 ℃ of storages entered 0 ℃ of storage after 3 |
0℃ | 36 | |
| T 12-5-0 | Preserved 3 days for 12 ℃, 5 ℃ of storages entered 0 ℃ of storage after 3 |
0℃ | 33 |
Referring to table 5, T
12-5-0The hardness of fruit of handling increases trend and the fruit browning degree all is lower than T
0The fruit of handling, and T
12-5-0The crushing juice rate of handling fruit is higher than T
0The fruit of handling; And the hardness of fruit, fruit browning, pulp crushing juice rate comparison shows that between cold storage procedure and shelf life, T
12-0Handle and T
0The fruit of handling does not have significant difference.As seen, the duration of tempering temperature and exercise directly influence the effect of programmed cooling, and loquat can adopt under 4～12 ℃ the exercise temperature lasting exercise 2～8 days, obtained beneficial effect.
The cooling of table 5 distinct program is to the influence of loquat hardness, fruit browning, pulp crushing juice rate between cold storage procedure and shelf life
| Time (my god) | T 0 | T 12-0 | T 12-5-0 | |
| The hardness of fruit (N) | 0 | 4.71 | ||
| 9 | 6.18 | 6.46 | 5.88 | |
| 39 | 6.58 | 6.63 | 6.25 | |
| |
7.28 | 7.35 | 7.06 | |
| The |
0 | 0 | ||
| 9 | 0.10 | 0.09 | 0.04 | |
| 39 | 0.22 | 0.24 | 0.17 | |
| Shelf |
0.53 | 0.56 | 0.39 | |
| The |
0 | 0 | ||
| 9 | 0.05 | 0.04 | 0.03 | |
| 39 | 0.14 | 0.16 | 0.09 | |
| Shelf |
0.48 | 0.51 | 0.32 | |
| Pulp crushing juice rate (%) | 0 | 80.95 | ||
| 9 | 77.71 | 77.91 | 78.29 | |
| 39 | 67.99 | 67.85 | 70.54 | |
| Shelf |
59.66 | 59.21 | 64.48 |
Need not further to elaborate, believe and adopt the disclosed content in front, those skilled in the art can use the present invention to greatest extent.Therefore, the embodiment of front is interpreted as only illustrating, but not limits the scope of the invention by any way.
The partial reference document that the present invention relates to
1. Zheng Yong China, Lee's three jade, seat Yu virtue.The relation that pulp lignifying and cell wall substance change in the loquat cold storage procedure.The plant physiology journal, 2000,26 (4), 306-310.
2.Ding，C.K.，Chachin，K.，Hamauzu，Y.，Ueda，Y.，Imahori，Y.，1998.Effectsof storage temperatures on physiology and quality of loquat fruit.Postharvest Biol.Technol.14，309-315.
3.Ding，C.K.，Chachin，K.，Ueda，Y.，Imahori，Y.，Wang，C.Y.，2002.Modified atmosphere packaging maintains postharvest quality of loquat fruit.Postharvest Biol.Technol.24，341-348.
Claims (2)
1. method for storing loquat fruit in low-temperature, the fruit that the selection size is even, maturity is consistent, have no mechanical damage, it is characterized in that: realize by following steps: (1) adopts programmed cooling, place 4～12 ℃ temperature to place loquat, to carrying out cold acclimation before the loquat deepfreeze, the cold acclimation time is 2～8 days; (2) deepfreeze, refrigerated storage temperature are 0 ℃.
2. method for storing loquat fruit in low-temperature according to claim 1 is characterized in that: earlier loquat is placed 5 ℃ temperature placement to carry out cold acclimation.
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|---|---|---|---|
| CNB2005100489095A CN100366166C (en) | 2005-01-14 | 2005-01-14 | Method for storing loquat fruit in low-temperature |
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|---|---|
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| CN100366166C true CN100366166C (en) | 2008-02-06 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101978837B (en) * | 2010-09-27 | 2012-07-04 | 浙江大学 | Method for refrigerating and preserving juicy peach fruits |
| CN105230772A (en) * | 2015-11-09 | 2016-01-13 | 苏州大福外贸食品有限公司 | Method for controlling humidity with dry fog and storing eriobotrya japonica |
| CN109601608A (en) * | 2018-12-11 | 2019-04-12 | 海南大学 | A kind of wampee fruit cryopreservation method |
| CN112006091B (en) * | 2020-07-15 | 2022-08-12 | 温州科技职业学院 | Storage method of edible glutinous Chinese yam |
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2005
- 2005-01-14 CN CNB2005100489095A patent/CN100366166C/en not_active Expired - Fee Related
Non-Patent Citations (1)
| Title |
|---|
| 贮藏温度及气体成分对枇杷的保鲜效果. 何志刚等.果树学报，第21卷第5期. 2004 * |
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