CN102422872A

CN102422872A - Fresh-keeping method for bagged yellow pear

Info

Publication number: CN102422872A
Application number: CN201110342109XA
Authority: CN
Inventors: 茅林春; 千春录; 米洪波
Original assignee: Zhejiang University ZJU
Current assignee: Zhejiang University ZJU
Priority date: 2011-11-02
Filing date: 2011-11-02
Publication date: 2012-04-25

Abstract

The invention relates to the technical field of agricultural product preservation, and aims to provide a method for preserving bagged Huanghua pears. The method is that the fruits are kept in a complete bagging state in the fruit picking and storing processes, and the flow of the fresh-keeping process is as follows: bagging the yellow pear fruit → 1-MCP treatment → gradual cooling → refrigeration → gradient heating → delivery. According to the method for preserving the yellow pear fruits, the fruits are kept in a complete bagging state in the fruit picking and storing processes, so that the squeezing and collision damage in the fruit picking, packaging, carrying and storing processes can be prevented, and the micro-ecological environment before the fruits are continuously picked can be facilitated; 1-MCP as gas can enter fruits from the fruit stalks and fruit bag tying gaps, and effectively maintains the hardness and quality of the fruits by inhibiting the action of ethylene; because of the adoption of bagging and higher storage humidity, transpiration and water loss in the fruit storage process are effectively controlled, and film packaging is not needed; the gradient temperature reduction before refrigeration and the gradient temperature rise after refrigeration effectively prevent low-temperature damage and keep the quality of the Huanghua pear fruits.

Description

The preservation method of bagging chrysanthemum pears

Technical field

The present invention relates to a kind of chrysanthemum pear fruit cold-storage and fresh-keeping method, belong to the agricultural products fresh-keeping technical field.

Background technology

Pears bagging cultivation technique is to improve the effective measures of fruit quality.Behind the fruit bagging, fruit dot obviously diminishes, and fruit colour is thin out, improves fruit appearance; Obviously reduce disease and pest, reduce the fruit rot rate, also can reduce a day burning fruit, bird pest etc., improve the fruit commodity rate; Reduce the direct pollution to fruit such as flue dust, agricultural chemicals; The machinery of bagging fruit is hindered and is reduced.Thereby utilization arranged in reality more.

The chrysanthemum pears are gathered when summer high temperature usually, are difficult for preservation and storing, so chrysanthemum pear fruit post-harvest fresh-keeping becomes its process of circulation problem demanding prompt solution.Refrigeration is the fresh-keeping effective ways of chrysanthemum pears, but the refrigeration of process long period, the easy dehydration of fruit, yellowish pink obfuscation, local flavor is thin out, even the phenomenon of rotting.

Summary of the invention

The technical problem that the present invention will solve is, overcomes deficiency of the prior art, and a kind of preservation method of bagging chrysanthemum pears is provided.

Be the technical solution problem, solution provided by the invention is:

A kind of preservation method of bagging chrysanthemum pears is provided, and is bagging state before the adopting that fruit is kept perfectly in picking fruit and storage, and the flow process of its antistaling process is: bagging chrysanthemum pear fruit → 1-MCP handles → degree of passing cooling → refrigeration → gradient increased temperature → outbound; Said 1-MCP handles and is meant: in closed container, charge into the 1-MCP that concentration is 1.0～1.5 μ l/L, the bagging state chrysanthemum pears that will be kept perfectly place in this closed container, under 20～25 ℃ of temperature, keep 12～16h; In this process, 1-MCP will be infiltrated in the fruit bag by carpopodium and place, fruit bag tying slit.

Gradient cooling described in the present invention is meant: after bagging chrysanthemum pears are handled through 1-MCP, earlier at 10 ± 1 ℃ and 85～90% damp condition held, 10～12h, be positioned over 2 ± 1 ℃ and the refrigeration down of 85-90% damp condition then.

Gradient increased temperature described in the present invention is meant: after the refrigeration of bagging chrysanthemum pear fruit finishes, earlier in 15 ± 1 ℃ and 85～90% damp condition held, 10～12h, outbound then.

1-MCP (1-methyl cyclopropene) is the very active little cycloolefin of a kind of character, and normal temperature is gas down.Be a kind of antagonist of ethene efficiently, can the ethene suppressing effect, delayed fruit is old and feeble, keeps the hardness of fruit and quality.Gradient cooling before the refrigeration or refrigeration back gradient increased temperature help to adjust the fruit cell metabolism and change, and with the temperature acute variation that conforms, coerce injury thereby alleviate.

Beneficial effect of the present invention is:

Chrysanthemum pear fruit preservation method of the present invention; The bagging state that fruit is kept perfectly in picking fruit and storage; Not only can prevent extruding and collsion damage in picking fruit, packing, carrying, the storage, also help to make the micro-ecological environment before the fruit continuity is adopted; 1-MCP can get into fruit from carpopodium and fruit bag tying slit as gas, through the effect of ethene suppressing, effectively keeps the hardness of fruit and quality; Owing to adopt bagging and higher storage humidity, effectively controlled the rising dehydration of fruit storage process, so need not blister-pack; Gradient cooling before the refrigeration and refrigeration back gradient increased temperature can effectively prevent injury from low temperature, keep the quality of chrysanthemum pear fruit.Comprehensive these inventions can make technique of refrigeration effectively be applied to the fresh-keeping of chrysanthemum pear fruit.

The specific embodiment

Below in conjunction with the practical implementation example technical scheme of the present invention is carried out detailed presentations:

1, chrysanthemum pear fruit: select the high-quality chrysanthemum pear fruit of 80% left and right sides maturity, the fruit bag is dry, intact, parcel is solid, keeps the fruit bag all the time in harvesting and the storage.

2,1-MCP handles: after the harvesting, fruit is carried out 1-MCP handle in the airtight gas account under 20～25 ℃ of temperature, 1-MCP valid density is 1.0～1.5 μ l/L, and the processing time is 12～16h.

3, gradient cooling: the chrysanthemum pears are put in the freezer, earlier 10 ± 1 ℃ with 85～90% damp conditions under precooling 10～12h, and then transfer in 2 ± 1 ℃ with time storage of 85～90% damp conditions.

4, refrigeration: bagging chrysanthemum pear fruit 2 ± 1 ℃ with the down storage of 85～90% damp conditions, storage period can reach 300 days, can look the definite specified period that refrigerates of market demand.

5, gradient increased temperature: before the outbound, earlier fruit is preset 10～12h, outbound then at 15 ± 1 ℃ and 85～90% damp conditions.

6, commercialization is handled: after the fruit outbound, remove the fruit bag, and carry out classification, packing, list marketing as early as possible.

At last; It is also to be noted that, obviously the invention is not restricted to above embodiment, also can be applicable to the fresh-keeping of other southern sweet pears kind; All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention all should be thought protection scope of the present invention.

Claims

1. the preservation method of bagging chrysanthemum pears; It is characterized in that; The bagging state that fruit is kept perfectly in picking fruit and storage, the flow process of its antistaling process is: bagging chrysanthemum pear fruit → 1-MCP handles → degree of passing cooling → refrigeration → gradient increased temperature → outbound;

Said 1-MCP handles and is meant: in closed container, charge into the 1-MCP that concentration is 1.0～1.5 μ l/L, the chrysanthemum pears of the bagging state that is kept perfectly are placed in this closed container, under 20～25 ℃ of temperature, keep 12～16h; In this process, 1-MCP infiltrates in the fruit bag from carpopodium and fruit bag tying slit.

2. the preservation method of bagging chrysanthemum pears according to claim 1; It is characterized in that; Described gradient cooling is meant: after bagging chrysanthemum pears are handled through 1-MCP; At 10 ± 1 ℃ and 85～90% damp condition held, 10～12h, be positioned over 2 ± 1 ℃ and the refrigeration down of 85-90% damp condition then earlier.

3. the preservation method of bagging chrysanthemum pears according to claim 1 is characterized in that, described gradient increased temperature is meant: after the refrigeration of bagging chrysanthemum pear fruit finishes, earlier in 15 ± 1 ℃ and 85～90% damp condition held, 10～12h, outbound then.