CN100502668C - Method for preservation of nectarine fruits - Google Patents
Method for preservation of nectarine fruits Download PDFInfo
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- CN100502668C CN100502668C CNB2006100428490A CN200610042849A CN100502668C CN 100502668 C CN100502668 C CN 100502668C CN B2006100428490 A CNB2006100428490 A CN B2006100428490A CN 200610042849 A CN200610042849 A CN 200610042849A CN 100502668 C CN100502668 C CN 100502668C
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- nectarine fruits
- nectarine
- packaging bag
- polyethylene film
- fruit
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Abstract
A method for storing the nectarine fruits includes such steps as screening, physical sterilizing, pre-cooling, loading in sealed bags, and cold storage.
Description
Technical field
The invention belongs to the storage practice of fruit, be specifically related to a kind of storage practice of nectarine fruits.
Technical background
Fresh nectarine fruits fragrance is tempting, and meat is good to eat, and is nutritious, is subjected to consumer's favor deeply.But the fresh nectarine fruit maturation of China is high temperature and rainy season, and is very easily softening after the harvesting, rot, and how therefore storage tolerance do not control fruit softening, keeps the fresh and crisp fruit texture of nectarine fruits to become the problem that presses for solution.
At present, cryopreservation is one of effective method of gardening product preservation and freshness, and existing nectarine fruits also is to adopt the cryopreservation mode basically.It is generally acknowledged that low temperature helps the nectarine fruits storage, refrigeration can reduce rotten effectively, the proper extension freshness date, but facts have proved that there is following problem in nectarine fruits under common refrigerated condition:
1, nectarine fruits is to low-temperature sensitive, and unfavorable low temperature can cause fruit pulp worn-out cotton wadding for quilt, lignifying, brown stain etc. and damage to plants caused by sudden drop in temperature symptom.
2, fruit quality damage ratio height.The shrinkage phenomenon easily takes place in naked fruit storage percentage of water loss height; Naked fruit also can be collided with to cause when the storage carrying and be hindered fruit.
3, cold storage effect is limited, and storage period is short.Owing to nectarine fruits quality damage ratio height, change under the little situation in economic worth, can not preserve for a long time, can not solve concentrated problem of nectarine fruits listing phase.
Summary of the invention
The object of the present invention is to provide a kind of storage practice of nectarine fruits, it has solved fruit quality damage ratio height, the limited technical problem of cold storage effect when nectarine fruits refrigerates in the background technology.
Technical solution of the present invention is:
1) selects nectarine fruits: the nectarine fruits that selection physically well develops, has no mechanical damage;
2) physical sterilization: the fresh fruit that chooses is carried out ozone sterilization handle, the concentration of ozone is 4～8mgm
-3
3) precooling treatment: the nectarine fruits after the sterilization is chilled to 0～5 ℃ in advance;
4) pack sealing: with the thickness of packing into of the nectarine fruits after the precooling is 0.03～0.07mm, and porosity is 5～15 ‰ packaging bag sealing;
5) warehouse-in refrigeration: the nectarine fruits that will pack good seal is preserved in freezer.
The concentration of the ozone of above-mentioned sterilization processing is 5mgm
-3For good.
It is good that the temperature of above-mentioned precooling treatment is 0.5～1.5 ℃.
Above-mentioned packaging bag available polyethylene film packaging bag.
Above-mentioned polyethylene film packaging bag thickness is 0.03～0.05mm, and wherein thickness 0.03mm is best.
Above-mentioned polyethylene film packaging bag porosity is 10～15 ‰, and wherein porosity 15 ‰ is best.
Above-mentioned polyethylene film packaging bag thickness is 0.03mm, and porosity is 15 ‰ for best.
The reserve temperature of above-mentioned freezer is 1～1.5 ℃, and relative humidity is 85%～95%, and wherein relative humidity is 90% o'clock, and is best to the storage effect of nectarine.
The present invention also is applicable to the cryopreservation of other cold quick property fresh fruit, as: peach, Lee.
The present invention has the following advantages:
1, the fruit quality damage is low.Carry out behind ozone sterilization processing and the envelope bacterium and microorganism being grown, the decayed fruit rate is low.
2, cold storage effect is good, and storage period is long.The fruit quality damage is low, can preserve for a long time on the fresh-keeping basis of guaranteeing the quality, and regulates the market demand.
The specific embodiment
The concrete implementation step of the present invention
1) selects nectarine fruits: the medium sized nectarine fruits that select external form to rectify, maturity is consistent, physically well develops, has no mechanical damage;
2) physical sterilization: the fresh fruit that chooses is carried out ozone sterilization handle, the concentration of ozone is 4～8mgm
-3The concentration of ozone is with 5～7mgm
-3Be advisable, with 5mgm
-3For good;
3) precooling treatment: nectarine fruits is chilled to 0～5 ℃ in advance.Because have a large amount of field heats during fruit harvesting, field heat can make respiration of fruits vigorous, quickens ripening and senescence and changes, and also makes fruit more perishable rotten simultaneously, therefore will carry out necessary precooling treatment.This precooling is good with 0.5～1.5 ℃.
4) pack sealing: the thickness of packing into is 0.03～0.07mm, and porosity is 5～15 ‰ polyethylene film packaging bag sealing.The pack encapsulation process all has in various degree dewfall phenomenon, dewfall and super-humid conditions can promote disease to take place at duration of storage, and dewfall is relevant with airtight degree, and the effect of porosity is to regulate a bag interior damp condition and a gas component.Experimental results show that: with the 0.03mm that thickness is, porosity is that the storage of 15 ‰ polyethylene film packaging bag is for best.
5) warehouse-in refrigeration: it is 1～1.5 ℃ that the nectarine fruits that will pack good seal is preserved in reserve temperature, and relative humidity is in 85%～95% the freezer.Wherein relative humidity is 90% o'clock, and is best to the storage effect of nectarine.
Embodiment one
With No. 2 nectarine of Qin Guang is example, and the contrast test refrigerated storage temperature is 0.03mm with thickness down 0 ± 0.5 ℃, 1 ± 0.5 ℃, 3 ± 0.5 ℃ and 5 ± 0.5 ℃, and porosity is the storage effect of the nectarine fruits that seals of 15 ‰ polyethylene film packaging bag.
The result is as follows:
Temperature occurs after 30 days slightly damaging to plants caused by sudden drop in temperature symptom 0 ± 0.5 ℃ of storage, shows as pericarp browning.
Temperature does not show at the nectarine fruits of 1 ± 0.5 ℃ of storage and damages to plants caused by sudden drop in temperature symptom, and fruit quality is good.
Temperature in the nectarine fruits appearance in various degree of 3 ± 0.5 ℃ and 5 ± 0.5 ℃ storages damage to plants caused by sudden drop in temperature symptom, show as fruit texture worn-out cotton wadding for quilt, lignifying.
Wherein temperature promptly occurred the serious symptom that damages to plants caused by sudden drop in temperature in 20 days at 5 ± 0.5 ℃ of fruit storages.
This embodiment one shows: the storing property significant difference of nectarine fruits under the different refrigerated storage temperatures; Can draw according to experiment: temperature can satisfy the requirement of the general storage of nectarine in the time of 0～2 ℃, the effect in the time of 1～1.5 ℃ is best.
Embodiment two
With No. 2 nectarine of Qin Guang is example, the medium sized fruit that select fruit to rectify, maturity is consistent, physically well develops, has no mechanical damage,
Be divided into three groups:
First to be assembled into thickness be 0.03mm, and porosity is 5 ‰ polyethylene film packaging bag, is controlled at 1 ± 0.5 ℃ in temperature, and relative humidity remains in the mechanical freezer about 90% and preserves.
Second to be assembled into thickness be 0.05mm, and porosity is 5 ‰ polyethylene film packaging bag, is controlled at 1 ± 0.5 ℃ in temperature, and relative humidity remains in the mechanical freezer about 90% and preserves.
The 3rd to be assembled into thickness be 0.07mm, and porosity is 5 ‰ polyethylene film packaging bag, is controlled at 1 ± 0.5 ℃ in temperature, and relative humidity remains in the mechanical freezer about 90% and preserves.
The result:
| Handle | Weight-loss ratio | Diseased fruit rate |
| First group | 0.48％ | 4.6％ |
| Second group | 0.33％ | 13.3％ |
| The 3rd group | 0.26％ | 22.0％ |
Can draw according to experiment: when the thickness of polyethylene film packaging bag was 0.03～0.05mm, diseased fruit rate was lower; When thickness was 0.07mm, diseased fruit rate was than higher.The weight-loss ratio of fruit is not enough to influence the freshness of fruit all less than 0.5% under the different-thickness.
Embodiment three
With No. 2 nectarine of Qin Guang is example, the medium sized fruit that select fruit to rectify, maturity is consistent, physically well develops, has no mechanical damage,
Be divided into three groups:
First to be assembled into thickness be 0.03mm, and porosity is 15 ‰ polyethylene film packaging bag, is controlled at 1 ± 0.5 ℃ in temperature, and relative humidity remains in the mechanical freezer about 90% and preserves.
Second to be assembled into thickness be 0.05mm, and porosity is 15 ‰ polyethylene film packaging bag, is controlled at 1 ± 0.5 ℃ in temperature, and relative humidity remains in the mechanical freezer about 90% and preserves.
The 3rd to be assembled into thickness be 0.07mm, and porosity is 15 ‰ polyethylene film packaging bag, is controlled at 1 ± 0.5 ℃ in temperature, and relative humidity remains in the mechanical freezer about 90% and preserves.
The result:
| Handle | Weight-loss ratio | Diseased fruit rate |
| First group | 1.10％ | 0％ |
| Second group | 0.93％ | 12.0％ |
| The 3rd group | 0.61％ | 16.7％ |
Can draw according to experiment:
The thickness of polyethylene film packaging bag is 0.03mm, and porosity is 15 ‰ o'clock, and diseased fruit rate is 0; Thickness is 0.05～0.07mm, and porosity is 15 ‰ o'clock, and diseased fruit rate is than higher.The weight-loss ratio of fruit can not influence the freshness of fruit all less than 1.2% under the different-thickness.
Embodiment four
With No. 2 nectarine of Qin Guang is example, the medium sized fruit that select fruit to rectify, maturity is consistent, physically well develops, has no mechanical damage,
Be divided into three groups:
First to be assembled into thickness be 0.03mm, and porosity is 5 ‰ polyethylene film packaging bag, is controlled at 1 ± 0.5 ℃ in temperature, and relative humidity remains in the mechanical freezer about 90% and preserves.
Second to be assembled into thickness be 0.03mm, and porosity is 10 ‰ polyethylene film packaging bag, is controlled at 1 ± 0.5 ℃ in temperature, and relative humidity remains in the mechanical freezer about 90% and preserves.
The 3rd to be assembled into thickness be 0.03mm, and porosity is 15 ‰ polyethylene film packaging bag, is controlled at 1 ± 0.5 ℃ in temperature, and relative humidity remains in the mechanical freezer about 90% and preserves.
The result:
| Handle | Weight-loss ratio | Diseased fruit rate |
| First group | 0.48％ | 4.6％ |
| Second group | 0.69％ | 3.1％ |
| The 3rd group | 1.10％ | 0％ |
Can draw according to experiment:
The thickness of polyethylene film packaging bag is 0.03mm, and porosity is 15 ‰ o'clock, and diseased fruit rate is 0; Thickness is 0.03mm, and porosity is 5～10 ‰ o'clock, and diseased fruit rate is than higher.The weight-loss ratio of fruit can not influence the freshness of fruit all less than 1.2% under the different aperture degree.
Claims (7)
1. the storage practice of a nectarine fruits is characterized in that, the performing step of this method is as follows:
1) selects nectarine fruits: the nectarine fruits that selection physically well develops, has no mechanical damage;
2) physical sterilization: the fresh fruit that chooses is carried out ozone sterilization handle, the concentration of ozone is 4～8mgm
-3
3) precooling treatment: nectarine fruits is chilled to 0～5 ℃ in advance;
4) pack sealing: the thickness of packing into is 0.03～0.07mm, and porosity is 5～15 ‰ polyethylene film packaging bag sealing;
5) warehouse-in refrigeration: it is 1～1.5 ℃ that the nectarine fruits that will pack good seal is preserved in reserve temperature, and relative humidity is in 85%～95% the freezer.
2. according to the described a kind of nectarine fruits storage practice of claim 1, it is characterized in that: the concentration of the ozone of described sterilization processing is 5～7mgm
-3
3. according to the described a kind of nectarine fruits storage practice of claim 1, it is characterized in that: the temperature of described precooling treatment is 0.5～1.5 ℃.
4. described any one nectarine fruits storage practice of claim 1～3, it is characterized in that: described polyethylene film packaging bag thickness is 0.03～0.05mm.
5. the described a kind of nectarine fruits storage practice of claim 4, it is characterized in that: the porosity of described polyethylene film packaging bag is 10～15 ‰.
6. the described a kind of nectarine fruits storage practice of claim 5, it is characterized in that: described polyethylene film packaging bag thickness is 0.03mm, and porosity is 15 ‰.
7. the described a kind of nectarine fruits storage practice of claim 6, it is characterized in that: the reserve temperature of described freezer is 1～1.5 ℃, relative humidity is 90%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100428490A CN100502668C (en) | 2006-05-22 | 2006-05-22 | Method for preservation of nectarine fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100428490A CN100502668C (en) | 2006-05-22 | 2006-05-22 | Method for preservation of nectarine fruits |
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| CN1860893A CN1860893A (en) | 2006-11-15 |
| CN100502668C true CN100502668C (en) | 2009-06-24 |
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| CNB2006100428490A Expired - Fee Related CN100502668C (en) | 2006-05-22 | 2006-05-22 | Method for preservation of nectarine fruits |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427704B (en) * | 2008-12-02 | 2012-05-30 | 浙江大学 | Honey peach storing method |
| CN103385284B (en) * | 2013-07-04 | 2014-10-22 | 南京大学 | Biological chemical physical comprehensive long-acting fresh-keeping and storage method for honey peach |
| CN105123891A (en) * | 2015-08-14 | 2015-12-09 | 太仓市新滨农场专业合作社 | Storing and fresh keeping method for honey peaches |
| CN107873825A (en) * | 2017-11-08 | 2018-04-06 | 尤传飞 | A kind of cold-storage and fresh-keeping method of the nectarine fruits of cold haze chlorogenic acid Negative pressure |
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2006
- 2006-05-22 CN CNB2006100428490A patent/CN100502668C/en not_active Expired - Fee Related
Non-Patent Citations (4)
| Title |
|---|
| 油桃的采后生理及贮藏保鲜技术. 高慧等.《陕西农业科学》，第4期. 2003 |
| 油桃的采后生理及贮藏保鲜技术. 高慧等.《陕西农业科学》，第4期. 2003 * |
| 薄膜包装对于柿果冷藏生理及品质变化的影响. 李灿等.《西北植物学报》，第24卷第9期. 2004 |
| 薄膜包装对于柿果冷藏生理及品质变化的影响. 李灿等.《西北植物学报》，第24卷第9期. 2004 * |
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| CN1860893A (en) | 2006-11-15 |
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Granted publication date: 20090624 Termination date: 20110522 |