CN101990933A - Hot air and MeJa compounded treatment refreshing method of loquat fruit - Google Patents

Hot air and MeJa compounded treatment refreshing method of loquat fruit Download PDF

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Publication number
CN101990933A
CN101990933A CN 201010500108 CN201010500108A CN101990933A CN 101990933 A CN101990933 A CN 101990933A CN 201010500108 CN201010500108 CN 201010500108 CN 201010500108 A CN201010500108 A CN 201010500108A CN 101990933 A CN101990933 A CN 101990933A
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China
Prior art keywords
meja
fruit
loquat
hot
air
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CN 201010500108
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Chinese (zh)
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郑永华
段杨峰
金鹏
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Nanjing Agricultural Univ
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Nanjing Agricultural Univ
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Priority to CN 201010500108 priority Critical patent/CN101990933A/en
Publication of CN101990933A publication Critical patent/CN101990933A/en
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Abstract

The invention discloses a hot air and MeJa compounded treatment refreshing method of a loquat fruit, which is specially used for protecting the picked loquat fruit from cold damage in the storage and transportation process and maintaining the quality to prolong the shelf life of the product. The technology comprises the following steps of: placing the sorted and pre-cooled loquat fruit into an airtight container with certain volume; and suffocating the loquat fruit with 15-20 micro-mol/LMeJA for 6 hours in 38 DEG C hot air. The compounded treatment refreshing method can obviously inhibit the picked loquat fruit from cold damage and quality deterioration, and the fruit subjected to the compounded treatment is not suffered from the cold damage after being stored for 35 days at 1 DEG C, while the contrast fruit which is not treated appears the obvious symptom of cold damage after being stored for 21 days. The hot air and MeJa compounded treatment refreshing method has the comprehensive advantages of separate heat treatment and separate MeJA treatment, and the used MeJA is a natural grown regulating substance in the plant, has the characteristics of no toxicity, no residues and the like, and can ensure the edible security of the fruit.

Description

A kind of loquat hot-air and MeJA Combined Processing preservation method
One, technical field
Loquat fruit storage and fresh-retaining method of the present invention belongs to fruits and vegetable stock and preserving freshness, is exclusively used in loquat and adopts the control and the quality maintenance of damaging to plants caused by sudden drop in temperature in the transporting procedures of back.
Two, background technology
Fruits and vegetables are preserved under lower temperature, owing to be subjected to the stimulation of low temperature thereby can cause that a series of physiological and biochemical procedure reacts, different types of fruits and vegetables also are not quite similar to the opposing or the adaptive capacity of these variations.Generally speaking, originating in then easy generation the such as the torrid zone or semi-tropical fruits and vegetables such as mango, loquat and tomato etc. for some damages to plants caused by sudden drop in temperature.Damaging to plants caused by sudden drop in temperature the injury that is meant that plant suffered under uncomfortable low temperature above freezing (0-15 ℃) environmental condition, is a kind of metabolism disorder and physiological disease that causes because of low temperature.The symptom that damages to plants caused by sudden drop in temperature mainly shows as: the epidermis depression, and dried scar, water stain shape appears in spot, inner brown stain, evil mind, lignifying is ruined, and crushing juice rate descends, and normally after-ripening quickens that aging and increase are rotted etc.Be difficult for discovering after generally damaging to plants caused by sudden drop in temperature generation, treat that reserve temperature raises after, it damages to plants caused by sudden drop in temperature symptom and just shows gradually.Because it is very big to damage to plants caused by sudden drop in temperature the fruits and vegetables loss that causes, therefore relevant research of damaging to plants caused by sudden drop in temperature mechanism and control is the heat subject of postharvest fruit and vegetable physiological Study always.
Fruits and vegetables carry out suitable heat treatment (generally using 35-50 ℃ hot-air or hot water) before storage, can effectively eliminate multiple pathogen, accelerating wound healing, the delayed fruit ripening and senescence of fruit surface, reduce the generation that duration of storage damages to plants caused by sudden drop in temperature, thus in storage fruit and vegetable the tool application promise in clinical practice.But heat treatment is a kind of destructive physical method, its anticorrosion required minimum temperature temperature normal and fruits and vegetables generation heat injury is approaching, unsuitable heat treatment meeting causes the injury of fruits and vegetables tissue, promote the dehydration and the variable color of fruit, and make fruits and vegetables lack the resistance that pathogen is infected once more, thereby increase rotting in the follow-up storage.In recent years, along with to the going deep into of Study of Heat Treatment, seek other processing method and combine with heat treatment phase and improve fresh-keeping and disease-resistant effect, reduce heat treatment intensity or overcome the focus that its deficiency becomes this area research.Processing present and combined with heat treatment mainly is inclined to and biology and physical method nontoxic, noresidue, and the higher chemical treatment method of part security.And methyl jasmonate (MeJA) is a naturally occurring growth regulator in the plant, is bringing into play important effect aspect adjusting plant stress response and the growth course.The external source MeJA processing that studies show that in recent years can effectively suppress some postharvest fruit and vegetable fungal diseases generations, and can alleviate the generation that fruit cryopreservations such as some cold quick type fruits and vegetables such as mango damage to plants caused by sudden drop in temperature, and rots thereby reduce, and prolongs storage period and shelf life.MeJA is the natural plant chemical composition, to the human body nonhazardous, and environmentally safe, and it is low to have a working concentration, advantage such as processing method is easy meets the developing direction of world today's postharvest technology of fruits and vegetables.But influence that hot-air and MeJA Combined Processing damage to plants caused by sudden drop in temperature loquat and fresh-keeping effect and suitable condition yet there are no the research report.
Loquat is China's special product fruit, the fruit moderately sour and sweet, and unique flavor, fine and tender taste is loved by the people.The loquat maturation is high temperature and rainy season early summer, very easily dehydration shrinkage and old and feeble rotten at normal temperatures after adopting, and be subject to mechanical wounding and infection process, so be difficult under the general condition store and long-distance transportation and sales, loss late was high after fruit was adopted.Cryopreservation can effectively suppress the generation of fruit rot, but discover, loquat becomes under the refrigerated condition, and pericarp is difficult to be shelled, pulp becomes stiff, the coarse few juice of quality by original soft and succulency, have a strong impact on the organoleptic quality and the commodity of fruit, thisly ruin phenomenon unusually we are referred to as the pulp lignifying and ruin.China is most important in the world loquat producing country, and cultivated area and output all occupy total cultivated area in the world and more than 2/3 of total output.The storage of loquat fresh fruit, fortune, pin have become urgent problem in the loquat industry.The research loquat damages to plants caused by sudden drop in temperature mechanism and control technology thereof, has become the key that solves loquat storage fresh-keeping problem.In recent years, the applicant is under the subsidy of state natural sciences fund and national Eleventh Five-Year Plan science and technology support planning item, loquat hot-air and MeJA Combined Processing Study on preservation technique have been carried out, optimum combination condition to hot-air and MeJA Combined Processing has carried out optimizing research, has formed patented technology of the present invention.
Three, summary of the invention
Technical problem:
The objective of the invention is in adopting the back transporting procedures, easily to damage to plants caused by sudden drop in temperature and quality decline, a kind of novel loquat hot-air and MeJA Combined Processing preservation method are provided,, keep its edible quality to prolong the storage period of loquat at loquat.
Technical scheme:
A kind of loquat fruit storage and fresh-retaining method provided by the invention comprises the selecting of fruit, precooling, hot-air and MeJA Combined Processing and cryopreservation.Its using method and step are:
A, fruit are selected: select size basic identical, ripe, have no mechanical damage and do not have the fruit of disease and pest.
B, precooling: the fruit of selecting makes the fruit temperature reduce to room temperature (20-25 ℃) through the natural wind precooling, to go out the field heat of loquat rapidly, reduces respiration of fruits intensity.
C, hot-air and MeJA Combined Processing: fruit and the filter paper that drips a certain amount of MeJA liquid are put into airtight constant temperature and humidity training case in the lump, utilization MeJA under high-temperature easily flashes to the characteristic of gas, handles 6 hours with 15-20 μ mol/LMeJA in 38 ℃ of hot-airs.
D, cryopreservation: after respectively disposing, fruit is placed 1 ± 1 ℃ of environment storage 35 days.
Beneficial effect:
A kind of loquat hot-air provided by the invention and MeJA Combined Processing preservation technique and use thereof, its advantage and good effect are:
(1) reduce fruit and directly refrigerate damaging to plants caused by sudden drop in temperature of generation: the present invention utilizes hot-air and MeJA Combined Processing, delay the loquat postharvest senescence, alleviate the physiological metabolism imbalance that refrigeration causes, thereby the degradation lignifying is ruined the generation of phenomenon under inhibition core brown stain and the crushing juice rate, prolongs its storage period, the edible quality of raising fruit.
(2) combine the advantage that hot-air and MeJA handle separately, avoided its deficiency: the present invention utilizes hot-air and MeJA Combined Processing to reduce the generation that loquat damages to plants caused by sudden drop in temperature.Two kinds of processing methods combine and can save the processing time, raise the efficiency, and avoided independent hot air treatment to cause pericarp dehydration shrinkage, and MeJA handles the not good enough deficiency of g inhibition effect separately.
(3) highly effective and safe: adopt hot-air of the present invention and MeJA Combined Processing preservation technique can significantly suppress the generation that loquat damages to plants caused by sudden drop in temperature, keep higher soluble solid and titratable be content.Loquat through Combined Processing does not occur damaging to plants caused by sudden drop in temperature symptom in storage under 1 ℃ after 35 days, and the contrast fruit just occurred significantly damaging to plants caused by sudden drop in temperature symptom in 21 days in storage.
(4) technology is new, application prospect is wide: the hot-air that forms based on the present invention exploitation and the loquat preservation technique of MeJA Combined Processing are a kind of fruit vegetables storing new technologies of novel concept, and it has wide commercial applications prospect in short-term storage, long-distance transport and shelf lifes such as loquat and other cold quick type fruits such as peach, mango, banana are fresh-keeping.
Four, the specific embodiment
Below in conjunction with concrete test, a kind of loquat hot-air of the present invention and MeJA Combined Processing preservation technique and result of use thereof are further described.
On approbation loquat kind is " a liberation clock ", in adopting back 24h, transport the laboratory back, select size, color, ripe, no disease and pest, the loquat that has no mechanical damage, after spreading the natural wind precooling out, fruit and the filter paper that drips MeJA liquid are put into airtight constant temperature and humidity training case in the lump, in 38 ℃ of hot-airs, fumigated 6 hours with 16 μ mol/LMeJA, carry out (38 ℃ of independent hot-airs simultaneously, 6 hours) and separately MeJA (20 ℃ down with 10 μ mol/L MeJA stifling 24 hours) handle and make comparisons, after disposing loquat is divided in the polyethylene plastic bag, in 1 ℃, preserved 35 days.Other establishes and adopts the back directly 35 days fruit of storage is in contrast in 1 ℃.The sampling and measuring loquat damages to plants caused by sudden drop in temperature index of correlation and main quality index week about during fruit refrigeration.
Table 1 result shows, increases gradually at the hardness and the core browning index of duration of storage loquat, and the crushing juice rate of fruit then descends gradually.The difficult stripping of pericarp has appearred in the contrast fruit after storage in 21 days, the lignifying of the coarse few juice of pulp is ruined phenomenon, has had a strong impact on the organoleptic quality and the commodity value of fruit.Hot-air, MeJA processing and both Combined Processing all can remarkable (P≤0.05) suppress the rising of the hardness of fruit and the generation of core brown stain separately, and the higher crushing juice rate of maintenance fruit, the lignifying that has alleviated fruit is ruined symptom, and is wherein best with the effect of hot-air and MeJA Combined Processing.
Table 2 result shows, descends gradually at the respiratory rate and the acetate releasing quantity of duration of storage loquat.Hot-air, MeJA processing and both Combined Processing equal significantly (P≤0.05) suppress respiration of fruits speed and acetate releasing quantity separately, and are wherein best with the effect of hot-air and MeJA Combined Processing inhibition respiration of fruits speed and ethene generation.Loquat is along with the prolongation of time storage time, and titratable acid and soluble solid content are on a declining curve, thereby makes fruit lose the good to eat local flavor of sweet acid, and the product qualitative change is bad.Independent hot-air, MeJA handle and all significantly all significantly decline of (P≤0.05) inhibition fruit soluble solid and titratable acid content of both Combined Processing, thereby the bad change of delayed fruit local flavor is wherein best with the effect of hot-air and MeJA Combined Processing.This may be relevant with the effect of handling the inhibition respiration of fruits.
Table 1. hot-air and MeJA Combined Processing damage to plants caused by sudden drop in temperature the influence of index of correlation after 35 days to the loquat storage
Table 2. hot-air and MeJA Combined Processing are to the influence of loquat storage main quality index after 35 days

Claims (3)

1. loquat hot-air and MeJA Combined Processing preservation method, mainly comprise the selecting of fruit, precooling and hot-air and MeJA Combined Processing, it is characterized in that: the condition of hot-air and MeJA Combined Processing is, 38 ℃ of hot air temperatures, MeJA concentration 15-20 μ mol/L, in 6 hours processing times, MeJA purity is pure for analyzing.
2. a kind of loquat hot-air according to claim 1 and MeJA Combined Processing preservation method, its spy is: in air themperature is 38 ℃ closed container, put into the filter paper that drips MeJA liquid by the described dosage of claim 1.
3. according to the application of claim 1 and 2 described a kind of loquat hot-airs and MeJA Combined Processing preservation method, it is characterized in that comprising the following step:
A, will be through the natural wind precooling, the loquat fresh fruit that makes the fruit temperature reduce to room temperature 20-25 ℃ is put into airtight constant temperature and humidity training case in the lump with the filter paper that drips MeJA liquid, is that the MeJA of 15-20 μ mol/L fumigated 6 hours with concentration in 38 ℃ of hot-airs.
B, fruit after treatment are in 1 ± 1 ℃ of ambient storage.
CN 201010500108 2010-09-29 2010-09-29 Hot air and MeJa compounded treatment refreshing method of loquat fruit Pending CN101990933A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103125589A (en) * 2013-03-12 2013-06-05 山东理工大学 Cold-resistant preservative for cold-sensitive fruits and vegetables after being harvested and application technology thereof
CN103493875A (en) * 2013-09-29 2014-01-08 韩雁如 Preserving method of loquat
CN104012647A (en) * 2014-06-24 2014-09-03 南京农业大学 Loquat fruit preservation method through nano packaging compound plant essential oil treatment
CN104041576A (en) * 2014-06-24 2014-09-17 南京农业大学 Glycine betaine treatment and preservation method of loquat fruit

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1602706A (en) * 2004-09-13 2005-04-06 福建省农业科学院果树研究所 Loquat MAP package and fresh keeping technology

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1602706A (en) * 2004-09-13 2005-04-06 福建省农业科学院果树研究所 Loquat MAP package and fresh keeping technology

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
《Postharvest Biology and Technology》 20091231 P. Jin et al. "A combination of hot air and methyl jasmonate vapor treatment alleviates chilling injury of peach fruit" 第24-29页 1-3 第52卷, *
《中国博士学位论文全文数据库工程科技Ⅰ辑》 20090815 曹士锋 "枇杷果实采后品质劣变调控及其机理研究" 第B024-8页 1-3 , 第8期 *
《农业工程学报》 20090731 芮怀瑾等 热处理对冷藏枇杷木质化及相关酶活性的影响 第294-298页 1-3 第25卷, 第7期 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103125589A (en) * 2013-03-12 2013-06-05 山东理工大学 Cold-resistant preservative for cold-sensitive fruits and vegetables after being harvested and application technology thereof
CN103493875A (en) * 2013-09-29 2014-01-08 韩雁如 Preserving method of loquat
CN104012647A (en) * 2014-06-24 2014-09-03 南京农业大学 Loquat fruit preservation method through nano packaging compound plant essential oil treatment
CN104041576A (en) * 2014-06-24 2014-09-17 南京农业大学 Glycine betaine treatment and preservation method of loquat fruit
CN104012647B (en) * 2014-06-24 2016-04-13 南京农业大学 A kind of loquat nano-packaging composite plant essential oil process preservation method

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