CN101401597A - Fresh-keeping method for bramble and antistaling agent used before picking - Google Patents
Fresh-keeping method for bramble and antistaling agent used before picking Download PDFInfo
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- CN101401597A CN101401597A CNA2008101724791A CN200810172479A CN101401597A CN 101401597 A CN101401597 A CN 101401597A CN A2008101724791 A CNA2008101724791 A CN A2008101724791A CN 200810172479 A CN200810172479 A CN 200810172479A CN 101401597 A CN101401597 A CN 101401597A
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Abstract
The invention discloses a method for refreshing raspberries, which provides an antistaling agent for pre-picking treatment on raspberry fruits. The antistaling agent is prepared from 5 to 25g of calcium propionate, 5 to 25g of calcium chloride and 0.2 to 2g of salicylic acid in 1L of distilled water. The method comprises the following steps of spraying the pre-picking antistaling agent for one time three days before picking; picking raspberry fruits of which 70 percent is mature, and carrying out pre-cooling treatment on the picked raspberries for 24 hours in a cold storage warehouse at temperature of 1 DEG C; using cinnamic aldehyde with concentration of 60 ppm to carry out fumigation treatment for 24 hours to the raspberries after the pre-cooling treatment, and refrigerating the raspberries in the cold storage warehouse at temperature of 1 DEG C below zero and reaching 87.4 percent of fresh fruits after storing the raspberries for 17 days. The method has the advantages of safety, high efficiency and convenience, and can effectively reduce rotting rate of the raspberry fruit while the quality of the raspberries is maintained.
Description
Technical field
The present invention relates to a kind of fruit preservation method and fresh-keeping agent before picking, particularly relate to comprehensive preservation method of raspberry and the fresh-keeping agent before picking that before harvesting, uses.
Background technology
Raspberry is in recent years from the fruit of new generation of external introduction, and it is of high nutritive value, and has effects such as anti-ageing, anticancer, therefore has good development prospect.But because fruit of raspberry rots after adopting very soon, present main employing quick-frozen is preserved, or processes immediately after plucking, and the transportation of eating raw, sale are very limited.Therefore, screen a kind of simple and easy to do preservation method raspberry is had important application value in the development aspect eating raw.
At present, fresh-keeping mainly the concentrating on of fruit adopted in the post processing, perhaps adopts the physical fresh-keeping technology, as cryopreservation, and controlled atmosphere method, radiation preservation method etc.; Perhaps adopt chemical treatment method, promptly handle the method for fruit, as adopt back bactericide etc. with chemical preservative.The major defect of physical method is to need special equipment, complicated operation, cost height, use on a large scale to have any problem, and uses fresh-keeping effect undesirable separately.Though when two or more antistaling agents is appropriately used with, have synergistic effect.Alternately or immixture also can solve because the resistance to the action of a drug problem that long-term certain medicament of use occurs.Antistaling agent and other preservation methods are combined use, and it is better also will to reach better fresh-keeping effect.But with regard to fruit of raspberry,, adopt in the chemical preservative processing procedure of back and may cause certain injury fruit as a kind of pulpy berry.Though there are some researches show to spray the incidence of disease that salicylic acid can reduce fruit before adopting, spray the report of chemical inducer before not adopting about raspberry, do not spray the report of chemical agent before not adopting to raspberry postharvest storage effect yet.
The invention provides a kind of comprehensively adopt before chemical treatment with adopt the method that physical treatment afterwards combines, fruit of raspberry be can effectively solve and back fruit softening, rotten characteristics adopted, can strengthen antistaling agent and the preservation method thereof that the hardness of fruit, control are rotted by screening, for the preservation and freshness of fruit of raspberry provides foundation.
Summary of the invention
The present invention relates to a kind of fresh-keeping fresh-keeping agent before picking of raspberry that is used for, being formulated as of this antistaling agent contains calcium propionate 5-25g, calcium chloride 5-25g, salicylic acid 0.2-2g in the 1L distilled water.Preferably, described calcium propionate is 10g; Described calcium chloride is 10g; Described salicylic acid is 0.2g.
The invention also discloses a kind of raspberry preservation method that uses above-mentioned fresh-keeping agent before picking, may further comprise the steps:
1) harvesting began to spray described fresh-keeping agent before picking in preceding 9 days, every spray in 3 days 1 time, sprayed altogether 3 times;
2) pluck the fruit of raspberry of medium well, after the harvesting with raspberry precooling treatment 24 hours in 1 ℃ freezer;
3) working concentration is 60-120ppm, and the raspberry of the cinnamic acid that is preferably 60ppm after to precooling treatment fumigated and handled 24 hours, refrigerates then at-1 ℃-3 ℃, is preferably in-1 ℃ the freezer.
The invention also discloses a kind of raspberry preservation method that uses above-mentioned fresh-keeping agent before picking, may further comprise the steps:
1) plucks and sprayed described fresh-keeping agent before picking 1 time in preceding 3 days;
2) pluck the fruit of raspberry of medium well, after the harvesting with raspberry precooling treatment 24 hours in 1 ℃ freezer;
3) working concentration is 60-120ppm, and the raspberry of the cinnamic acid that is preferably 60ppm after to precooling treatment fumigated and handled 24 hours, refrigerates then at-1 ℃-3 ℃, is preferably in-1 ℃ the freezer.
The good fruit rate of raspberry storage after 17 days of the above-mentioned processing of process is up to 87.4%.
The specific embodiment
Embodiment 1: the selection that sprays number of times before raspberry is adopted
1. processing method
Fruit of raspberry is being adopted beginning in preceding 9 days sprayed different number of times respectively every 3 days 10g/L calcium propionate, 10g/L calcium chloride, with the 1g/L salicylic acid that sprays corresponding number of times in contrast.Precooling immediately is 24 hours behind the picking fruit, is positioned over 1 ℃ of following storage then and observes raspberry fruit rate well after 17 days.
2. result
The result of table 1 shows, along with 10g/L calcium propionate before adopting sprays the increase of number of times, the good fruit rate of storage 17 back fruit of raspberry only drops to 69.0% from 71.8%.Comparatively speaking, along with the increase that sprays 10g/L calcium chloride number of times before adopting, the good fruit rate of storage 17 back fruit of raspberry drops to 71.8% rapidly from 81.9%.Along with the increase that sprays 1g/L salicylic acid number of times, the good fruit rate of storage 17 back fruit of raspberry rises to 78.4% from 55.2%.The above analysis, the best that can learn calcium propionate or calcium chloride sprays mode for spraying before adopting 1 time, the good fruit rate of its postharvest storage is respectively 71.8% and 69.0%, sprays 1 time good fruit rate 55.2% before adopting with the contrast salicylic acid, and good fruit rate you can well imagine high 30.1% and 25.0%.
Table 1 difference sprays the fresh-keeping effect of number of times to raspberry
Embodiment 2: the selection of spraying concentration before raspberry is adopted
1. processing method
Sprayed fruit of raspberry 1 time with the calcium propionate and the calcium chloride solution of variable concentrations respectively in preceding 3 days adopting, to spray distilled water, to spray salicylic acid as positive control as negative control.Precooling immediately is 24 hours behind the picking fruit, is positioned over 1 ℃ of following storage then and observes raspberry fruit rate well after 17 days.
2. result
As shown in Table 1, after the storage 17, the fruit of raspberry that water spray is handled fruit rate well only is 37.0%.When salicylic acid concentration when 0.2-2g/L sprays, the good fruit rate of fruit of raspberry reduces with the rising that sprays salicylic acid concentration, wherein the acid-treated raspberry of 0.2g/L bigcatkin willow well the fruit rate the highest, reach 67.5%.Comparatively speaking, the fruit rate is between 67.9-71.8% well to spray raspberry that the variable concentrations calcium propionate handles, and wherein the effect handled of 10g/L calcium propionate is best, and good fruit rate reaches 71.8%.The fruit rate is between 69.4-81.9% well to spray raspberry that variable concentrations calcium chloride handles, and wherein the effect handled of 10g/L calcium chloride is best, and good fruit rate reaches 81.9%.The above analysis, it is 10g/L that the best that can learn calcium propionate is adopted pre-treatment concentration, and it is 10g/L that the best of calcium chloride is adopted pre-treatment concentration, and it is 0.2g/L that salicylic the best is adopted pre-treatment concentration.
Table 2 variable concentrations treatment fluid is to the fresh-keeping effect of raspberry
Embodiment 3: antistaling agent is to the influence of raspberry fresh-keeping effect after the different mining
1, processing method
Pluck medium well (surface color be'ss red how black few) fruit of raspberry, 1 ℃ of following precooling treatment after 24 hours, handled 24 hours with 1-MCP, chlorine dioxide and the cinnamic acid of variable concentrations respectively, the concrete operations mode is added up the good fruit rate of raspberry for 1-MCP, chlorine dioxide and cinnamic acid being placed 10 ℃ preserved 5 days down respectively.
2. result
Table 3 variable concentrations antistaling agent is to the fresh-keeping effect of raspberry
As shown in Table 2, storage is after 5 days down at 10 ℃, and the fruit of raspberry of control treatment fruit rate well is 61.0%; Comparatively speaking, in 1-MCP concentration is 0.5ppm and 1.0ppm, in six processing of chlorine dioxide 100ppm and 200ppm and cinnamic acid 60ppm and 120ppm, the good fruit rate of having only cinnamic acid 60ppm to handle is higher than control treatment, reach 69.7%, improved 14.3% compared with the control, and the good fruit rate of other processing all significantly is lower than control treatment.
Embodiment 4: different reserve temperatures are to the influence of fruit of raspberry fresh-keeping effect
1. processing method:
Pluck the fruit of raspberry of medium well respectively, 1 ℃ of following precooling treatment 24 hours, 3 ℃, 1 ℃ ,-1 ℃ storage down, handle in contrast with 3 ℃ of storages respectively, the fruit of routine observation different disposal is the fruit rate well.
2. result
As shown in Table 4, raspberry good fruit rate after control treatment temperature (3 ℃) is preserved 17 days only is 22.9%, and 1 ℃ and-1 ℃ down the raspberry of storage after 17 days well the fruit rate be respectively 44.0% and 87.4%, good compared with the control fruit rate improves 92.1% and 280.8% respectively, and is best to the raspberry fresh-keeping effect when wherein reserve temperature is-1 ℃.
17 days fresh-keeping effect of raspberry storage under table 4, the different reserve temperature
Claims (14)
1, a kind of fresh-keeping fresh-keeping agent before picking of raspberry that is used for is characterized in that containing in every 1L distilled water calcium propionate 5-25g, calcium chloride 5-25g, salicylic acid 0.2-2g.
2, fresh-keeping agent before picking according to claim 1 is characterized in that: described calcium propionate is 10g; Described calcium chloride is 10g; Described salicylic acid is 0.2g.
3, a kind of raspberry preservation method that uses fresh-keeping agent before picking according to claim 1 and 2 is characterized in that may further comprise the steps:
1) began to spray described fresh-keeping agent before picking in preceding 9 days in harvesting, spray in per 3 days 1 time, totally 3 times;
2) pluck after with raspberry precooling treatment 24 hours in 1 ℃ freezer;
3) working concentration is that the cinnamic acid of the 60-120ppm raspberry after to precooling treatment is fumigated and handled 24 hours, and then refrigerates.
4, method according to claim 3 is characterized in that: the refrigeration of described step 3) is that raspberry is refrigerated in-1 ℃-3 ℃ freezer.
5, method according to claim 4 is characterized in that: the refrigeration of described step 3) is that raspberry is refrigerated in-1 ℃ freezer.
6, method according to claim 3 is characterized in that: described raspberry is chosen the fruit of medium well when plucking.
7, according to claim 4 or 5 described methods, it is characterized in that: described raspberry is chosen the fruit of medium well when plucking.
8, method according to claim 3 is characterized in that: in described step 3), working concentration is that the cinnamic acid of 60ppm is fumigated processing 24 hours to raspberry.
9, a kind of raspberry preservation method that uses fresh-keeping agent before picking according to claim 1 and 2 is characterized in that may further comprise the steps:
1) harvesting sprayed described fresh-keeping agent before picking 1 time in preceding 3 days;
2) pluck after with raspberry precooling treatment 24 hours in 1 ℃ freezer;
3) working concentration is that the cinnamic acid of the 60-120ppm raspberry after to precooling treatment is fumigated and handled 24 hours, and then refrigerates.
10, method according to claim 9 is characterized in that: the refrigeration of described step 3) is that raspberry is refrigerated in-1 ℃-3 ℃ freezer.
11, method according to claim 10 is characterized in that: the refrigeration of described step 3) is that raspberry is refrigerated in-1 ℃ freezer.
12, method according to claim 9 is characterized in that: described raspberry is chosen the fruit of medium well when plucking.
13, according to claim 10 or 11 described methods, it is characterized in that: described raspberry is chosen the fruit of medium well when plucking.
14, method according to claim 9 is characterized in that: in described step 3), working concentration is that the cinnamic acid of 60ppm is fumigated processing 24 hours to raspberry.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2008101724791A CN101401597A (en) | 2008-11-12 | 2008-11-12 | Fresh-keeping method for bramble and antistaling agent used before picking |
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| CNA2008101724791A CN101401597A (en) | 2008-11-12 | 2008-11-12 | Fresh-keeping method for bramble and antistaling agent used before picking |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392787A (en) * | 2013-07-30 | 2013-11-20 | 西南大学 | Application of hexaldehyde in preparation of strawberry preservative and method |
| CN103704321A (en) * | 2013-09-23 | 2014-04-09 | 浙江省农业科学院 | Bacterial inhibition and fresh keeping method for blackberry fruits |
| CN104186646A (en) * | 2014-08-18 | 2014-12-10 | 石开明 | Preservative for hollow plum fruit preservation and preparation method and preservation method of preservative |
| CN105076354A (en) * | 2015-09-30 | 2015-11-25 | 田芳 | Apple preservation method |
| CN105394171A (en) * | 2015-12-04 | 2016-03-16 | 张家港市金阳生态农业科技有限公司 | Method for prolonging storage period of citrus fruits |
| CN106259864A (en) * | 2016-08-15 | 2017-01-04 | 南京农业大学 | A kind of Fructus Rubi fresh fruit postharvest handling and logistics preservation method |
| CN107881121A (en) * | 2017-12-15 | 2018-04-06 | 北京工商大学 | The saccharomyces cerevisiae BY23 and its preparation and application method of one plant of control fruit postharvest diseases |
| CN107937289A (en) * | 2017-12-15 | 2018-04-20 | 北京工商大学 | One plant of antagonistic yeast Pichia galeiformis and its preparation and application method |
| CN108118004A (en) * | 2017-12-15 | 2018-06-05 | 北京工商大学 | One plant of happiness cactus Pichia pastoris that can effectively prevent fruit postharvest diseases and its preparation and application method |
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2008
- 2008-11-12 CN CNA2008101724791A patent/CN101401597A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392787A (en) * | 2013-07-30 | 2013-11-20 | 西南大学 | Application of hexaldehyde in preparation of strawberry preservative and method |
| CN103704321A (en) * | 2013-09-23 | 2014-04-09 | 浙江省农业科学院 | Bacterial inhibition and fresh keeping method for blackberry fruits |
| CN103704321B (en) * | 2013-09-23 | 2015-06-03 | 浙江省农业科学院 | Bacterial inhibition and fresh keeping method for blackberry fruits |
| CN104186646A (en) * | 2014-08-18 | 2014-12-10 | 石开明 | Preservative for hollow plum fruit preservation and preparation method and preservation method of preservative |
| CN105076354A (en) * | 2015-09-30 | 2015-11-25 | 田芳 | Apple preservation method |
| CN105076354B (en) * | 2015-09-30 | 2018-09-11 | 田芳 | A kind of preservation method of apple |
| CN105394171A (en) * | 2015-12-04 | 2016-03-16 | 张家港市金阳生态农业科技有限公司 | Method for prolonging storage period of citrus fruits |
| CN106259864A (en) * | 2016-08-15 | 2017-01-04 | 南京农业大学 | A kind of Fructus Rubi fresh fruit postharvest handling and logistics preservation method |
| CN107881121A (en) * | 2017-12-15 | 2018-04-06 | 北京工商大学 | The saccharomyces cerevisiae BY23 and its preparation and application method of one plant of control fruit postharvest diseases |
| CN107937289A (en) * | 2017-12-15 | 2018-04-20 | 北京工商大学 | One plant of antagonistic yeast Pichia galeiformis and its preparation and application method |
| CN108118004A (en) * | 2017-12-15 | 2018-06-05 | 北京工商大学 | One plant of happiness cactus Pichia pastoris that can effectively prevent fruit postharvest diseases and its preparation and application method |
| CN108118004B (en) * | 2017-12-15 | 2021-06-25 | 北京工商大学 | Application of pichia stipitis in preventing and treating postharvest diseases of fruits |
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Application publication date: 20090408 |