CN101703094B - Method for storing and refreshing peach - Google Patents
Method for storing and refreshing peach Download PDFInfo
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- CN101703094B CN101703094B CN2009102378663A CN200910237866A CN101703094B CN 101703094 B CN101703094 B CN 101703094B CN 2009102378663 A CN2009102378663 A CN 2009102378663A CN 200910237866 A CN200910237866 A CN 200910237866A CN 101703094 B CN101703094 B CN 101703094B
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- peach
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- temperature
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- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims abstract description 24
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 53
- 238000010273 cold forging Methods 0.000 claims description 12
- 238000007670 refining Methods 0.000 claims description 12
- 235000012907 honey Nutrition 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 71
- 238000003306 harvesting Methods 0.000 abstract description 16
- 240000005809 Prunus persica Species 0.000 abstract description 7
- 238000005057 refrigeration Methods 0.000 abstract 2
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 26
- 238000012360 testing method Methods 0.000 description 26
- 239000000463 material Substances 0.000 description 11
- 235000011446 Amygdalus persica Nutrition 0.000 description 5
- 238000011284 combination treatment Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000011010 flushing procedure Methods 0.000 description 5
- 230000007170 pathology Effects 0.000 description 5
- 230000035479 physiological effects, processes and functions Effects 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 238000012546 transfer Methods 0.000 description 5
- 238000007654 immersion Methods 0.000 description 4
- 239000005708 Sodium hypochlorite Substances 0.000 description 3
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 238000005138 cryopreservation Methods 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000007619 statistical method Methods 0.000 description 2
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000002479 acid--base titration Methods 0.000 description 1
- -1 area Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000022472 cold acclimation Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000022558 protein metabolic process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for storing and refreshing peach, comprising the following steps: refrigerating the peach at -1 to 1 DEG C; then storing at 4-6 DEG C. In the method, the temperature for refrigerating the peach is preferably at 0 DEG C; the refrigeration is carried out for 5-10 days, preferably 7 days; the relative humidity in refrigerating environment is 90-95%; and the relative humidity in storage environment is 90-95%. The method for storing and refreshing peach is capable of preventing damage caused by low temperature during low-temperature refrigeration period of the peaches after harvest; thus, the quality of the fruit is ensured after harvest and the storage period of the fruit is prolonged.
Description
Technical field
The present invention relates to a kind of method for storing and refreshing of fruit, particularly relate to the method for storing and refreshing of a kind of peach.
Background technology
The peach fruit colour is gorgeous, and the juice multi-flavor is beautiful, is rich in nutriments such as multiple sugar (glucose, fructose, sucrose and another name for sugar etc.), protein, organic acid, vitamin, crude fibre, inorganic salts and carrotene, and is very popular.The peach fresh preservation is an international headache of generally acknowledging; Peach pulp matter is soft, pericarp thin, and protectiveness is poor, very easily receives mechanical damage; Add the maturity period on the occasion of high temperature season, putrid and deteriorated phenomenon (only can keep 3～5 days like shelf life under the honey peach normal temperature condition) very easily takes place in fruit.Though and conventional cryopreservation can reduce the generation that fruit is adopted back respiratory intensity and endogenous ethylene; Effectively suppress softening and corrupt, thereby prolong storage period, but because the peach fruit is very responsive to low temperature; In cryopreservation, be easy to damage to plants caused by sudden drop in temperature; Cause fruit disease resistance and storage property to descend, cause the quality degree to descend, influence the sale and the edibility in its market.
" cold forging refining " is meant physiological function and the physical constitution of organism through non-fatal low temperature processing mode raising body, in the hope of obtaining the process of stronger anti-cold energy power.Grasping under the suitable exercise intensity, the cold forging refining is a kind of effective ways that improve the plant low temperature tolerance ability.About evidence (Pan Qinhong and Shen Bo, seedling stage, cold acclimation was to the influence of rice leaf physiological character, Hangzhou Normal College's journal (natural science edition), 2005,4 (1): 43-45; Vagujfalvi, Kerepesi et al., 1999; Guy, CL, Cold accelimation and freezing stresstolerance:role of protein metabolism.Annual Review of Plant Biology; 1990,41 (1): 187-223), can improve irreducible water ratio in the plant body through the cold forging refining; It is active to improve protective enzyme, increases osmotic adjustment content of material such as soluble sugar, improves the repair ability of PS II; The light that alleviates low temperature induction suppresses, thereby improves the cold resistance of plant.
Summary of the invention
The method for storing and refreshing that the purpose of this invention is to provide a kind of peach.
The method for storing and refreshing of peach provided by the invention comprises the steps: peach is carried out earlier the cold forging refining under-1～1 ℃ condition, under 4～6 ℃ condition, preserves again.
In this method, the temperature of cold forging refining step is preferably 0 ℃, and the duration is 5～10 days, specifically can be 5-9 days, 5-8 days, 6-9 days or 6-8 days, most preferably 7 days; Relative humidity in the said cold forging refining environment is 90～95%; The relative humidity of said storage environment is 90～95%.In the practical operation, the temperature of cold forging refining step and storage environment can be-1～1 ℃ and 4～6 ℃ so set the said temperature scope respectively because of various factors influence fluctuation to some extent.
The method for storing and refreshing of adopting back peach fruit provided by the invention is applicable to the peach fruit of various kinds, and this method can prevent to adopt back peach fruit and during deepfreeze, damage to plants caused by sudden drop in temperature, thereby keeps fruit to adopt the back quality, the storage period of prolongation fruit.
The specific embodiment
Below in conjunction with specific embodiment the present invention is described further, but the present invention is not limited to following examples.
Among the present invention, the damage to plants caused by sudden drop in temperature incidence, soluble solid content, titratable acid content, edible rate of the peach fruit that storage is finished are measured and are estimated according to following method.
Damage to plants caused by sudden drop in temperature incidence (%) and adopt statistical analysis technique.Fruit is divided into 5 grades by the degree of damaging to plants caused by sudden drop in temperature: 0 grade of fruit does not have and damages to plants caused by sudden drop in temperature; 1 grade of fruit is meant the pulp browning that is lower than 15% (comprising 15%) area or reddens; 2 grades of fruits are meant the pulp browning that is lower than 25% (comprising 25%) area or redden; 3 grades of fruits are meant the pulp browning that is lower than 50% (comprising 50%) area or redden; 4 grades of fruits are meant the pulp browning that surpasses 50% area or redden.Damage to plants caused by sudden drop in temperature index=∑ (progression * shared ratio of this grade fruit)/4
Soluble solid content adopts refractometer to measure, with
oBrix representes.
Titratable acid content adopts conventional acid-base titration, with proton (H contained in every 100g fresh fruit
+) mM number (mmol/100g fresh fruit) representes.
Edible rate adopts the trial test method to carry out statistical analysis.At first adopt triangle test to select 12 subjective appreciation persons, and to use like product to carry out 3 time be one hour training.Each processing provides 30 peach fruits to supply evaluation.Edible fruit refers to that mode of appearance is normal, it is rotten not have, juice is abundant, the fruit free from extraneous odour; Not edible fruit refers to that fruit has putrefactive phenomenon or fruit that peculiar smell is arranged.The edible rate of fruit (%)=(edible fruit quantity/fruit total quantity) * 100.
Embodiment 1
Test material:
With medium well " August is crisp " (Prunus persica L.cv.Bayuecui) peach fruit is test material.Fruit derives from agricultural harvesting garden, Pinggu District, Beijing.Transport to Institute of Botany, Chinese Academy of Sciences's post-harvest physiology and Pathology Lab behind the fruit harvesting immediately.
Test is handled:
Above-mentioned medium well " August is crisp " peach fruit was carried out surface sterilization in 2 minutes with the immersion of 1% (concentration expressed in percentage by volume) aqueous sodium hypochlorite solution, and the flushing back is dried subsequent use naturally.The peach fruit is divided into 2 groups at random.Directly preserved 30 days down for one group, as contrast at 5 ℃; Another group is to take exercise after 5 days under 90～95% the condition at 0 ℃, relative humidity, transfers to 5 ℃, relative humidity and be under 90～95% the condition storage 25 days.The test treatment combination is as shown in table 1.
Result of the test:
Table 1,30 days effect of peach fruit storage
Annotate 1: control group began to occur damaging to plants caused by sudden drop in temperature at 14 days, damaged to plants caused by sudden drop in temperature fully in the time of 21 days, so data information can't be added up 30 days the time.
Above-mentioned experimental result shows, utilizes the method for storing and refreshing of adopting back peach fruit provided by the invention, and after 30 days, the commodity of peach fruit has no significant change, and damages to plants caused by sudden drop in temperature incidence＜15%, edible rate＞80%.
Embodiment 2
Test material:
With medium well " August is crisp " (Prunus persica L.cv.Bayuecui) peach fruit is test material.Fruit derives from agricultural harvesting garden, Pinggu District, Beijing.Transport to Institute of Botany, Chinese Academy of Sciences's post-harvest physiology and Pathology Lab behind the fruit harvesting immediately.
Test is handled:
Above-mentioned medium well " August is crisp " peach fruit was carried out surface sterilization in 2 minutes with the immersion of 1% (concentration expressed in percentage by volume) aqueous sodium hypochlorite solution, and the flushing back is dried subsequent use naturally.The peach fruit is divided into 2 groups at random.Directly preserved 30 days down for one group, as contrast at 5 ℃; Another group is to take exercise after 7 days under 90～95% the condition at 0 ℃, relative humidity, transfers to 5 ℃, relative humidity and be under 90～95% the condition storage 23 days.The test treatment combination is as shown in table 2.
Result of the test:
Table 2,30 days effect of peach fruit storage
Annotate 1: control group began to occur damaging to plants caused by sudden drop in temperature at 14 days, damaged to plants caused by sudden drop in temperature fully in the time of 21 days, so data information can't be added up 30 days the time.
Above-mentioned experimental result shows, utilizes the method for storing and refreshing of adopting back peach fruit provided by the invention, and after 30 days, the commodity of peach fruit has no significant change, and damages to plants caused by sudden drop in temperature incidence＜5%, edible rate＞90%.
Embodiment 3
Test material:
With medium well " August is crisp " (Prunus persica L.cv.Bayuecui) peach fruit is test material.Fruit derives from agricultural harvesting garden, Pinggu District, Beijing.Transport to Institute of Botany, Chinese Academy of Sciences's post-harvest physiology and Pathology Lab behind the fruit harvesting immediately.
Test is handled:
Above-mentioned medium well " August is crisp " peach fruit was carried out surface sterilization in 2 minutes with the immersion of 1% (concentration expressed in percentage by volume) aqueous sodium hypochlorite solution, and the flushing back is dried subsequent use naturally.The peach fruit is divided into 2 groups at random.One group is storage 30 days under 90～95% the condition at 5 ℃, relative humidity directly, as control group; Another group is to take exercise under 90～95% the condition to transfer to 5 ℃ after 10 days and continue storage 20 days down at 0 ℃, relative humidity.The test treatment combination is as shown in table 3.
Result of the test:
Table 3,30 days effect of peach fruit storage
Annotate 1: the peach fruit of control group began to occur damaging to plants caused by sudden drop in temperature at 14 days, damaged to plants caused by sudden drop in temperature fully in the time of 21 days, so data information can't be added up 30 days the time.
Above-mentioned experimental result shows, utilizes the method for storing and refreshing of adopting back peach fruit provided by the invention, and after 30 days, the commodity of peach fruit has no significant change, and damages to plants caused by sudden drop in temperature incidence＜10%, edible rate＞90%.
Embodiment 4
Test material:
Honey (Prunus persica L.cv.wanmi) peach fruit in evening with medium well is a test material.Fruit derives from agricultural harvesting garden, Pinggu District, Beijing.Transport to Institute of Botany, Chinese Academy of Sciences's post-harvest physiology and Pathology Lab behind the fruit harvesting immediately.
Test is handled:
Above-mentioned medium well late honey peach fruit was carried out surface sterilization in 2 minutes with 1% (concentration expressed in percentage by volume) immersion, and the flushing back is dried subsequent use naturally.The peach fruit is divided into 2 groups at random.Directly preserved 30 days down for one group, as contrast at 5 ℃; Another group is to take exercise after 7 days under 90～95% the condition at 0 ℃, relative humidity, transfers to 5 ℃, relative humidity and be under 90～95% the condition storage 23 days.The test treatment combination is as shown in table 4.
Result of the test:
Table 4,30 days effect of peach fruit storage
Annotate 1: control group began to occur damaging to plants caused by sudden drop in temperature at 14 days, damaged to plants caused by sudden drop in temperature fully in the time of 21 days, so data information can't be added up 30 days the time.
Above-mentioned experimental result shows, utilizes the method for storing and refreshing of adopting back peach fruit provided by the invention, and after 30 days, the commodity of peach fruit has no significant change, and damages to plants caused by sudden drop in temperature incidence＜10%, edible rate＞85%.
Embodiment 5
Test material:
With medium well heart (Prunus persica L.cv.Hongtao) fruit is test material.Fruit derives from four mansion of a prince group orchards, area, Fragrance Hill, Beijing.Transport to Institute of Botany, Chinese Academy of Sciences's post-harvest physiology and Pathology Lab behind the fruit harvesting immediately.
Test is handled: above-mentioned medium well heart fruit is soaked 2min with 1% (concentration expressed in percentage by volume) carry out surface sterilization, the flushing back is dried subsequent use naturally.The peach fruit is divided into 2 groups at random.Directly preserved 30 days down for one group, as contrast at 5 ℃; Another group is to take exercise after 7 days under 90～95% the condition at 0 ℃, relative humidity, transfers to 5 ℃, relative humidity and be under 90～95% the condition storage 23 days.The test treatment combination is as shown in table 5.
Result of the test:
Table 5,30 days effect of peach fruit storage
Annotate 1: control group began to occur damaging to plants caused by sudden drop in temperature at 14 days, damaged to plants caused by sudden drop in temperature fully in the time of 21 days, so data information can't be added up 30 days the time.
Above-mentioned experimental result shows, utilizes the method for storing and refreshing of adopting back peach fruit provided by the invention, and after 30 days, the commodity of peach fruit has no significant change, and damages to plants caused by sudden drop in temperature incidence＜5%, edible rate＞90%.
Claims (4)
1. the method for storing and refreshing of a peach comprises the steps: peach is carried out earlier the cold forging refining under 0 ℃ condition, under 5 ℃ condition, preserves again; Said peach is that August is crisp; The time that said cold forging refining step continues is 5 days, 7 days or 10 days.
2. the method for storing and refreshing of a peach comprises the steps: peach is carried out earlier the cold forging refining under 0 ℃ condition, under 5 ℃ condition, preserves again; Said peach is late honey or heart; The time that said cold forging refining step continues is 7 days.
3. method according to claim 1 and 2 is characterized in that: the refining of said cold forging is in relative humidity is the environment of 90-95%, to carry out.
4. method according to claim 1 and 2 is characterized in that: the relative humidity of said storage environment is 90-95%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102378663A CN101703094B (en) | 2009-11-12 | 2009-11-12 | Method for storing and refreshing peach |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102378663A CN101703094B (en) | 2009-11-12 | 2009-11-12 | Method for storing and refreshing peach |
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| Publication Number | Publication Date |
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| CN101703094A CN101703094A (en) | 2010-05-12 |
| CN101703094B true CN101703094B (en) | 2012-08-22 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300141A (en) * | 2013-06-17 | 2013-09-18 | 浙江万里学院 | Peach low-temperature storage and fresh keeping method and application of gamma-aminobutyric acid to fresh keeping of peaches |
| CN104222262B (en) * | 2013-10-21 | 2017-07-14 | 宁波市农业科学研究院 | A kind of pre-cooling acclimation method and refrigeration plant |
| CN106258659A (en) * | 2016-08-15 | 2017-01-04 | 贵阳学院 | A kind of preventing control method of Hylocereus undatus postharvest disease |
-
2009
- 2009-11-12 CN CN2009102378663A patent/CN101703094B/en not_active Expired - Fee Related
Non-Patent Citations (1)
| Title |
|---|
| 熊兴淼等.冷激处理对油桃贮藏品质和抗氧化酶活性的影响.《西北植物学报》.2006,第26卷(第3期), * |
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| CN101703094A (en) | 2010-05-12 |
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