CN101642161B - Physical method for preserving freshness of waxberry fruits - Google Patents
Physical method for preserving freshness of waxberry fruits Download PDFInfo
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- CN101642161B CN101642161B CN2009103060978A CN200910306097A CN101642161B CN 101642161 B CN101642161 B CN 101642161B CN 2009103060978 A CN2009103060978 A CN 2009103060978A CN 200910306097 A CN200910306097 A CN 200910306097A CN 101642161 B CN101642161 B CN 101642161B
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Abstract
The invention discloses a physical method for preserving the freshness of waxberry fruits. The method includes the following steps: 8 to 9 ripe waxberry fruits are sequentially processed by sterilization, precooling, anaerobic pretreatment and packaging and then are stored at the temperature from 0 to 2 DEG C, wherein the treatment of sterilization is 8 to 10 minutes of air-tight ozone treatment with concentration ranging from 2 to 4 mg/m<3>; the precooling treatment lasts for 15 to 20 minutes at the temperature ranging from 0 to 5 DEG C under the vacuum pressure ranging from 0.06 to 0.08 MPa; the anaerobic pretreatment adopts nitrogen flow with the concentration ranging from 98 to 100 percents and is continuously carried out for 15 to 20 hours; and the packaging adopts PE perforated filmbags. The method of the invention belongs to physical methods for preserving the freshness, dispenses with any preservative or other chemical agents, is safe and environmentally friendly, and can be popularized and applied to fruit growers, sales persons and manufacturers; and the storage period of the obtained waxberry fruits can reach 15 days, the rot index is lower than 10 percents, and the nutrient contents, such as Vc and the nutritive index thereof can also be favorably maintained.
Description
Technical field
The present invention relates to the preserving fruit and vegetable utilizing field, be specifically related to a kind of physical fresh-keeping method of Waxberry fruit.
Background technology
Red bayberry is China's special product fruit, and cultivated area accounts for more than 99% of the whole world, mainly is distributed in provinces such as Zhejiang, Soviet Union, Fujian, Guangdong.Waxberry fruit is because of its lovely luster, and sour-sweet succulence is with rich flavor, is subjected to consumer's favor deeply.But red bayberry is the meat berry, and fruit does not have the exocarp protection, very easily is mechanically damaged; meet high temperature and rainy season picking time again; red bayberry adopt the back respiratory intensity higher, the storage and the transportation very difficult, the normal temperature shelf life only have 2-3d (my god); thereby saying of " spoiled, variable color next day on the one, three days rotten " arranged; and red bayberry is short picking time, and listing is concentrated, and lacks corresponding preservation technique and means again; and cause red bayberry market to overstock, rot, even some areas surplus appears.According to incompletely statistics, under the present stage condition, adopt the 30-40% that the back loss accounts for total output, caused tremendous loss, dampened the producer and operator's enthusiasm greatly to peasant household because of storing and transporting improper red bayberry of causing.
The back Waxberry fruit has broken away from parent though gather, but still has vitality, the various physiology courses that can continue growth period, and owing to the disappearance of moisture, respiration is strengthened, and a large amount of ethene form, and cause the old and feeble acceleration of fruit maturation.There are some researches show that red bayberry belongs to apnea peak type fruit, but belong to the higher fruit of respiratory intensity.In certain temperature range, low more its respiration of temperature is also low more, thus but the speed of delayed fruit postharvest senescence.
Microbial infection is that Waxberry fruit is adopted one of rotten principal element in back, its fruit disease is mainly fungi to be caused, kind has that red bayberry wheel broom is mould, Penicillium citrinum, Trichoderma viride, sac fungus etc., at ambient temperature, Waxberry fruit very easily is subjected to infection process, preserves will lose edibility in about 3 days.
Therefore, at present the method for storing and refreshing to Waxberry fruit mainly contains: 1. preservation by low temperature: the red bayberry of the anti-storage kind of gathering, 0～2 ℃ of storage, preserve the 9th talent and mildew and rot fruit occurs, can realize the short-term storage of red bayberry with low temperature process, but will realize that the storing of longer time must be aided with other means.2. chemical agent fresh-keeping method: adopt 0.1% salicylic acid solution, or with the CaCl of variable concentrations
2Soak fruit with the naa mixed solution, can reduce rotting of fruit, but the chemical agent preservation and freshness easily causes toxic residue, is detrimental to health, the resistance to the action of a drug problem that produces is handled in chemical preservation simultaneously also makes the chemical prevention technology be faced with formidable challenges.3. tradition is filled nitrogen and MAP (Modified-Atmosphere Packaging) modified atmosphere storage: select the fruit that has no mechanical damage, be contained in the certain thickness polybag, seal after charging into 85% nitrogen, place storage under the low temperature, this storage pattern is to the aging of control Waxberry fruit and rot to have certain effect, but the MAP air conditioned storage mainly relies on the respiration of fruits and vegetables self and the gas permeability of film to regulate gas concentration in the packaging bag, owing to be subjected to influence of various factors such as fruits and vegetables respiratory intensity and film gas permeability, be difficult to keep the required suitable controlled atmosphere environment of fruits and vegetables, simultaneously owing to adopt the bag film of sealing, the influence that is subjected to the respiration of fruits effect easily produces " dewfall " phenomenon in bag film, for the breeding of microorganism with infect that provide may.
Preserving fruit and vegetable utilizing is mainly preserved pattern based on the tradition of common low temperature and chemical preservation at present.Such as, Chinese patent application CN200610155295.5 provides a kind of liquid for washing fruit of waxberry to realize the fresh-keeping of Waxberry fruit; Chinese invention patent CN03150414.0 provides a kind of 10～30%ClO that mixes in starch
2Powder is made the slowly-releasing parcel and is used for the preservation and freshness red bayberry, and these methods are mainly chemical means, all have the possibility of secondary pollution.Therefore, press for cheap, the efficient and safe more fruits and vegetable stock and preserving freshness means of development, with the ripening and senescence of controlling fruits and vegetables and the edible safety of guaranteeing fruits and vegetables.
In recent years, the ozone preserving fruit and vegetable utilizing is fast with sterilization, non-secondary pollution, becomes the research focus in this field gradually.Have stronger resistance before fruits and vegetables are gathered, be difficult for by microbial infection, the back is along with the carrying out of vital movement but fruits and vegetables are gathered, and its resistance to microorganism descends, thereby is subjected to infecting of microorganism easily, thereby causes and rot and lose commodity value.Utilize the strong oxidation and the sterilization idiocratic of ozone, can decompose the ethene in the fruit vegetables storing environment fast, and kill the microorganism of storage environment, thereby can reach the purpose that prolongs the preserving fruit and vegetable utilizing phase.In addition, also can eliminate fruits and vegetables with ozone treatment and breathe pernicious gases such as the ethene discharged, ethanol, acetaldehyde, thereby reduce the fruits respiratory effect, delay the fruits and vegetables aging.
Though ozone has been obtained fast development in food service industry, aspect preserving fruit and vegetable utilizing, still be in the starting stage.Reason is:
(1) bactericidal effect of ozone is subjected to the influence of temperature and humidity bigger, and different fruits and vegetables have different requirements, has limited the use of ozone; (2) fruits and vegetables are under the state of packing, and freezer uses the ozone fresh-keeping effect undesirable, so development of effective ozone fresh-keeping packing method is imperative; (3) exploitation of ozone generator complete set of equipments slowly causes ozone wideless in the application of preserving fruit and vegetable utilizing industry; (4) high-concentrated ozone has injury effect to people's eyes, skin, respiratory tract.Simultaneously, instead high-concentrated ozone can make fruit-vegetable quality descend.
In addition, Beckerson research is pointed out
[1], the ozone of higher concentration can improve the relative conductivity of fruits and vegetables cell membrane, and Chlorophylls and Carotenoids also subjects to destroy.Gao Qingyi etc.
[2]Also point out, during fruit and vegetable preservation, if the ozone concentration that uses is improper, can cause the fruits and vegetables cells injury, make its saturating property increase, cell inclusion exosmoses, thereby causes quality to descend or ruin.
In addition, become the emphasis of Study on preservation technique based on the non-destructive safe storage means of inducing plant tissue generation resistance itself.Studies show that the Anaerobic Treatment of appropriate time can delay the maturation and the senescence process of fruits and vegetables, reduce respiratory rate, the generation of synthesizing, alleviating pericarp browning of ethene suppressing prolongs shelf-life, improves fruit quality; Simultaneously anaerobism is coerced and can be changed the synthetic of volatile materials such as alcohol, aldehyde and ester in the fruit after-ripening process, influences the fragrance of fruit and local flavor etc.Both can overcome the deficiency of traditional MAP controlled atmosphere by suitable anaerobism stress regulatory fruit maturation aging, have no chemical contamination and advantage such as residual again, meet the new direction of world today's fruits and vegetables safety preservation technique development.
Summary of the invention
Adopt chemical agent fresh-keeping method and tradition to fill nitrogen to combine the deficiency that MAP modified atmosphere storage red bayberry exists at existing, the present invention seeks to provides a kind of cheapness, efficient and safe Waxberry fruit physics method for storing and refreshing for numerous orchard workers, sale rich and influential family etc.
For realizing the object of the invention, the inventor provides following technical scheme:
A kind of physical fresh-keeping method of Waxberry fruit, it comprises with Waxberry fruit process sterilization successively, precooling, the anaerobism preliminary treatment of 8～9 maturations and packs the back in 0～2 ℃ of storage that wherein, described sterilization processing is for adopting concentration 2～4mg/m
3Ozone closed processes 8～10min; Described precooling treatment is to handle 15～20min down in 0～5 ℃ of temperature, vacuum condition; Described anaerobism preliminary treatment is handled 15～20h continuously for the stream of nitrogen gas that adopts concentration 98～100%; Described packing adopts PE perforated film bag.
Waxberry fruit is plucked and should be carried out at fine day, and fruit surface at this moment is comparatively dry, and microbial contamination is less, selects 8～9 mellow fruits, select after the harvesting size evenly, do not have rot, the fruit of no disease and pest and machinery wound.
With ozone gas Waxberry fruit is carried out preliminary treatment, can effectively kill the harmful microorganism such as bacterium, mould of fruit surface, reduce harmful germ infecting mutually during fruit storage, can decompose simultaneously pernicious gases such as ethene in the storage, ethanol, acetaldehyde again, prevent fruit rot, and it is residual not have any chemical agent.The inventor discovers, when with being lower than 2mg/m
3During ozone sterilization, the rotten index of red bayberry is higher, and bactericidal effect is not obvious; And ozone concentration is higher than 4mg/m
3The time, the rotten index of red bayberry is also higher, and descend (as shown in Figure 5) appears in the storage quality of fruits and vegetables.
As preferred version, wherein, described precooling treatment is to handle 15～20min down in 0～5 ℃ of temperature, vacuum condition, makes the Waxberry fruit central temperature reach 2～5 ℃.
As preferred version, wherein, described vacuum condition is meant that vacuum pressure is 0.06～0.08MPa.
As preferred version, wherein, the stream of nitrogen gas flow velocity is 30～50ml/min in the described anaerobism preliminary treatment.
As preferred version, wherein, the hole that it is 0.8～1.2cm that the per 10 * 10cm area of described PE perforated film bag is made a call to 4～6 diameters.
As preferred version, wherein, described its thickness of PE perforated film bag is 0.02～0.04mm.
Show through contrast test: adopt the Waxberry fruit of conventional low temperature method storage, its total reducing sugar, total acid, Vc content descended rapidly in the 15th day, and rotten index has reached more than 39%; And the inventive method can significantly improve the storage effect of Waxberry fruit, the 15th day its Waxberry fruit total sugar content greater than 8%, total acid content greater than 9%, Vc content is greater than 2.5mg/100g, the content that is higher than conventional cryopreservation fruit, its rotten index has kept Waxberry fruit commodity value preferably below 10%.
The invention has the beneficial effects as follows:
1, environmental protection and safety: with certain density ozone gas Waxberry fruit is carried out sterilization pretreatment, thereby when realizing that sterilization prevents the fruit rot purpose, it is residual to make Waxberry fruit not have any chemical agent again, meets the food safety requirements (see figure 5);
2, adopt the vacuum pre-cooling method that Waxberry fruit is realized fast precooling, only need 15～20min clock just can make the fruit central temperature reduce to 2～5 ℃, change defectives such as the pre-naturally cool time length of freezer, make fruit adopt the back and in the shortest time, reduce respiratory intensity, keep storage quality;
3, Waxberry fruit concentration is that 98%～100% stream of nitrogen gas carries out packing after the preliminary treatment of short-term anaerobism, can reduce the increase of respiration of fruits speed and ethene rate of release, alleviate rotting during the fruit storage, change tradition simultaneously and fill the deficiency that nitrogen exists in conjunction with the MAP air conditioned storage;
4, after the Waxberry fruit preliminary treatment, pack with the PE perforated film bag that 0.02mm～0.04mm is thick, can guarantee that the Waxberry fruit moisture obtains stable control, can effectively control fruit again, suppress the microbial growth breeding because of respiration easily produces " dewfall " phenomenon in bag film;
5, this preservation method is a kind of physical fresh-keeping method safely and effectively, and no any antisepsis antistaling agent and chemical agent are residual.
Description of drawings
Fig. 1 is the embodiment of the invention 1 and comparative example Waxberry fruit total sugar content change curve;
Fig. 2 is the embodiment of the invention 1 and comparative example Waxberry fruit total acid content change curve;
Fig. 3 is the embodiment of the invention 1 and comparative example Waxberry fruit Vc content curve map;
Fig. 4 is the rotten index variation curve map of the embodiment of the invention 1 and comparative example Waxberry fruit,
Wherein, among Fig. 1-4,
The change curve of expression comparative example,
Expression embodiment 1 change curve.
Fig. 5 is the embodiment of the invention 5 variable concentrations ozone treatment to the Waxberry fruit index variation curve map that rots,
Wherein, among Fig. 5
The expression ozone concentration is 0mg/m
3,
Expression ozone concentration 2mg/m
3,
The expression ozone concentration is 4mg/m
3,
The expression ozone concentration is 6mg/m
3
The specific embodiment
Below in conjunction with embodiment, be described more specifically content of the present invention.Should be appreciated that enforcement of the present invention is not limited to the following examples, all will fall into protection domain of the present invention any pro forma accommodation and/or the change that the present invention made.
The capital equipment that the embodiment of the invention is used:
Fruits and vegetables vacuum pre-cooling machine: Xianlu Vacuum Fresh-keeping Equipment Co., Ltd., Shanghai produces;
Ozone gas: produce SK-CFG-10 type ozone generator by Jinan Science and Technology Ltd. surrounded by mountains and make,
Other raw materials and equipment are the industry and use always or be commercially available.
Embodiment 1
The red bayberry kind of selecting for use is picked up from Xianju, Zhejiang for the east chief.The fresh-keeping of Waxberry fruit undertaken by following step:
(1) harvesting of storage fruit with select: select big or small homogeneous, maturity relative consistent (8～9 maturation) not to have to rot, no disease and pest and do not have the Waxberry fruit of mechanical wound;
(2) sterilization and the precooling treatment of storage fruit: at first, the Waxberry fruit of select is put into ozone generator, adopting concentration is 2mg/m
3The airtight sterilization processing 10min of ozone gas; Then, will insert in the vacuum pre-cooling machine through the Waxberry fruit of sterilization processing, be that 0.06MPa, temperature are precooling treatment 15min under 2 ℃ of conditions in vacuum;
(3) Waxberry fruit anaerobism preliminary treatment: the Waxberry fruit after the above-mentioned precooling treatment is packed in the container, handle 20h continuously with the nitrogen of concentration 100% (volumetric concentration, down with) air-flow, the stream of nitrogen gas flow velocity is 30ml/min;
(4) packing of Waxberry fruit and storage: with the Waxberry fruit after the above-mentioned Anaerobic Treatment pack into (circular hole that it is 1cm that every 10cm * 10cm area is made a call to 5 diameters) in the thick PE perforated film bag of 0.03mm, tighten sack and put into 1 ℃ of fresh-keeping warehouse and preserve, get 3 batches of repeat samples.
Comparative example
Select big or small homogeneous, maturity consistent relatively (8～9 maturation) not to have to rot, no disease and pest and do not have the eastern stalwart red bayberry of machinery wound, the PE bag film that the 0.03mm that packs into is thick interior (not having punching), tighten sack and put into 1 ℃ of fresh-keeping warehouse and preserve in contrast (CK), get 3 batches of repeat samples.
Detect respectively at the 0th day, 3 days, 6 days, 9 days, 12 days and 15 days according to the red bayberry of following method embodiment 1 and comparative example, wherein,
(1) mensuration of total reducing sugar: measure according to GB/T5009.8-2003;
(2) mensuration of total acid: NaOH titration measuring;
(3) Vc Determination on content: measure according to GB/T6195-1986;
(4) mensuration of fruit rot index: be divided into 4 grades by the fruit rot size, 0 grade: do not have and rot; 1 grade: the fruit face has 1～3 little rotten spot; 2 grades: rotten area accounts for 25%～50% of fruit area; 3 grades: the area that rots is greater than 50% of fruit area.
Be calculated as follows rotten index:
Index=∑ [(rank * this grade fruit number rots)/(total fruit number * the highest rotten rank)] * 100% rots.
Testing result is shown in Fig. 1,2,3,4.As can be seen, Waxberry fruit is preserved at low temperatures, along with the prolongation of storage time, and all downward trends once of the total reducing sugar of red bayberry, total acid and Vc content, and the index that rots rises gradually.But the inventive method with more solito storage was compared after 15 days, the total reducing sugar of Waxberry fruit, total acid and the downward trend of Vc content obviously slow down, rotten index also only is 9.2%, and conventional storage reaches 39.6%, uses the fresh-keeping red bayberry of the inventive method and shows good storage.
The fresh-keeping of Waxberry fruit undertaken by following step:
(1) harvesting of storage fruit with select: select big or small homogeneous, maturity relative consistent (8～9 maturation) not to have to rot, no disease and pest and do not have the Waxberry fruit of mechanical wound,
(2) sterilization and the precooling treatment of storage fruit: at first, the Waxberry fruit of select is put into ozone generator, adopting concentration is 4mg/m
3The airtight sterilization processing 8min of ozone gas; Then, the Waxberry fruit behind the ozone sterilization being inserted in the vacuum pre-cooling machine fast, is that 0.06MPa, temperature are 5 ℃ of following precooling treatment 20min in vacuum;
(3) fruit anaerobism preliminary treatment: the Waxberry fruit after the precooling treatment is packed in the container, is that 98% stream of nitrogen gas is handled 18h continuously with concentration, and the stream of nitrogen gas flow velocity is 40ml/min;
(4) packing of fruit and storage: select for use thick PE (polyethylene) the perforated film bag of 0.03mm (make a call to 4 diameters between every 10cm * 10cm face be 1.2cm circular hole) to pack by 1.5～2.5kg the Waxberry fruit after the Anaerobic Treatment, tightening sack then puts into the storage rack of fresh-keeping warehouse and preserves, whole storage period, the temperature of fresh-keeping warehouse was controlled at 1 ℃, finished until storage.
After testing the 15 day Waxberry fruit total sugar content of present embodiment greater than 8%, total acid content greater than 9%, Vc content is greater than 2.5mg/100g, the content that is higher than conventional cryopreservation fruit, its rotten index has kept Waxberry fruit commodity value preferably below 10%.
The fresh-keeping of Waxberry fruit undertaken by following step:
(1) harvesting of storage fruit with select: select big or small homogeneous, maturity relative consistent (8～9 maturation) not to have to rot, no disease and pest and do not have the Waxberry fruit of mechanical wound,
(2) sterilization and the precooling treatment of storage fruit: at first, the Waxberry fruit of select is put into ozone generator, adopting concentration is 3mg/m
3The airtight sterilization processing 10min of ozone gas; Then, the Waxberry fruit behind the ozone sterilization being inserted in the vacuum pre-cooling machine fast, is that 0.08MPa, temperature are 0 ℃ of following precooling treatment 15min in vacuum;
(3) fruit anaerobism preliminary treatment: the Waxberry fruit after the precooling treatment is packed in the container, is that 100% stream of nitrogen gas is handled 20h continuously with concentration, and the stream of nitrogen gas flow velocity is 50ml/min;
(4) packing of fruit and storage: select for use thick PE (polyethylene) the perforated film bag of 0.04mm (make a call to 6 diameters between every 10cm * 10cm face be 0.8cm circular hole) to pack by 1.5～2.5kg the Waxberry fruit after the Anaerobic Treatment, tightening sack then puts into the storage rack of fresh-keeping warehouse and preserves, whole storage period, the temperature of fresh-keeping warehouse was controlled at 0 ℃, finished until storage.
After testing the 15th day Waxberry fruit total sugar content of present embodiment greater than 8%, total acid content greater than 9%, Vc content is greater than 2.5mg/100g, the content that is higher than conventional cryopreservation fruit, its rotten index has kept Waxberry fruit commodity value preferably below 10%.
Embodiment 4
The fresh-keeping of Waxberry fruit undertaken by following step:
(1) harvesting of storage fruit with select: select big or small homogeneous, maturity relative consistent (8～9 maturation) not to have to rot, no disease and pest and do not have the Waxberry fruit of mechanical wound,
(2) sterilization and the precooling treatment of storage fruit: at first, the Waxberry fruit of select is put into ozone generator, adopting concentration is 2mg/m
3The airtight sterilization processing 9min of ozone gas; Then, the Waxberry fruit behind the ozone sterilization being inserted in the vacuum pre-cooling machine fast, is that 0.05MPa, temperature are 3 ℃ of following precooling treatment 18min in vacuum;
(3) fruit anaerobism preliminary treatment: the Waxberry fruit after the precooling treatment is packed in the container, is that 99% stream of nitrogen gas is handled 15h continuously with concentration, and the stream of nitrogen gas flow velocity is 45ml/min;
(4) packing of fruit and storage: select for use thick PE (polyethylene) the perforated film bag of 0.02mm (make a call to 5 diameters between every 10cm * 10cm face be 0.9cm circular hole) to pack by 1.5～2.5kg the Waxberry fruit after the Anaerobic Treatment, tightening sack then puts into the storage rack of fresh-keeping warehouse and preserves, whole storage period, the temperature of fresh-keeping warehouse was controlled at 2 ℃, finished until storage.
After testing the 15th day Waxberry fruit total sugar content of present embodiment greater than 8%, total acid content greater than 9%, Vc content is greater than 2.5mg/100g, the content that is higher than conventional cryopreservation fruit, its rotten index has kept Waxberry fruit commodity value preferably below 10%.
Embodiment 5
The red bayberry kind of selecting for use is picked up from Xianju, Zhejiang for the east chief.The fresh-keeping of Waxberry fruit undertaken by following step:
(1) harvesting of storage fruit with select: select big or small homogeneous, maturity relative consistent (8～9 maturation) not to have to rot, no disease and pest and do not have the Waxberry fruit of mechanical wound;
(2) ozone sterilization of storage fruit is handled: at first, the Waxberry fruit of select is put into ozone generator, adopting concentration respectively is 0mg/m
3, 2mg/m
3, 4mg/m
3, 6mg/m
3The airtight sterilization processing 10min of ozone gas;
(3) packing of Waxberry fruit and storage: with the Waxberry fruit after the above-mentioned ozone treatment pack into (circular hole that it is 1cm that every 10cm * 10cm area is made a call to 5 diameters) in the thick PE perforated film bag of 0.03mm, tighten sack and put into 1 ℃ of fresh-keeping warehouse and preserve, get 3 batches of repeat samples.
List of references:
[1]Beckerson?D?W.Effects?of?sulphur?and?ozone，singly?or?in?Combination，on?membrane?permeability[J].Can.J.bot.1980.58：451-457。
[2] Gao Qingyi, Ren Shaoting. ozone is to the influence [J] of plant. plant, 1999, (5): 37-38.
Claims (6)
1. the physical fresh-keeping method of a Waxberry fruit, it is characterized in that, described method comprises with Waxberry fruit process sterilization successively, precooling, the anaerobism preliminary treatment of 8～9 maturations and packs the back in 0～2 ℃ of storage that wherein, described sterilization processing is for adopting concentration 2～4mg/m
3Ozone closed processes 8～10min; Described precooling treatment is to handle 15～20min down in 0～5 ℃ of temperature, vacuum condition; Described anaerobism preliminary treatment is handled 15～20h continuously for the stream of nitrogen gas that adopts concentration 98～100%; Described packing adopts PE perforated film bag.
2. the method for claim 1 is characterized in that, described precooling treatment is to handle 15～20min down in 0～5 ℃ of temperature, vacuum condition, makes the Waxberry fruit central temperature reach 2～5 ℃.
3. method as claimed in claim 1 or 2 is characterized in that, described vacuum condition is meant that vacuum pressure is 0.06～0.08MPa.
4. the method for claim 1 is characterized in that, the stream of nitrogen gas flow velocity is 30～50ml/min in the described anaerobism preliminary treatment.
5. the method for claim 1 is characterized in that, the hole that it is 0.8～1.2cm that the every 10cm of described PE perforated film bag * 10cm area is made a call to 4～6 diameters.
6. as claim 1 or 4 described methods, it is characterized in that described its thickness of PE perforated film bag is 0.02～0.04mm.
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| CN104186642A (en) * | 2014-09-18 | 2014-12-10 | 温岭市坞根杨梅专业合作社 | Waxberry storage and fresh-keeping method |
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| CN109463429B (en) * | 2018-12-17 | 2022-03-15 | 韶关学院 | Improved waxberry vacuum precooling treatment method |
| CN110101040A (en) * | 2018-12-27 | 2019-08-09 | 长沙理工大学 | A kind of preparation method of the instant lyophilized powder of red bayberry |
| CN112088934B (en) * | 2020-08-19 | 2023-07-18 | 贵州省果树科学研究所(贵州省柑橘研究所、贵州省特色果蔬工程技术中心、贵州省火龙果研究所) | Disease prevention and fresh-keeping method for prolonging storage period of dragon fruit |
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