CN102524368A - Picking and storage method of Chunhua plums - Google Patents
Picking and storage method of Chunhua plums Download PDFInfo
- Publication number
- CN102524368A CN102524368A CN2012100571403A CN201210057140A CN102524368A CN 102524368 A CN102524368 A CN 102524368A CN 2012100571403 A CN2012100571403 A CN 2012100571403A CN 201210057140 A CN201210057140 A CN 201210057140A CN 102524368 A CN102524368 A CN 102524368A
- Authority
- CN
- China
- Prior art keywords
- fruit
- temperature
- ozone
- storage
- picking
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000003860 storage Methods 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 18
- 235000021018 plums Nutrition 0.000 title abstract 2
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 54
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000005057 refrigeration Methods 0.000 claims abstract description 5
- 235000013877 carbamide Nutrition 0.000 claims description 11
- 230000032823 cell division Effects 0.000 claims description 11
- -1 heterocycle ureas Chemical class 0.000 claims description 11
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 claims description 8
- 239000004327 boric acid Substances 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 6
- 239000011148 porous material Substances 0.000 claims description 5
- 238000003306 harvesting Methods 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 239000007789 gas Substances 0.000 claims description 3
- 230000008676 import Effects 0.000 claims description 3
- 238000002347 injection Methods 0.000 claims description 3
- 239000007924 injection Substances 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 238000002203 pretreatment Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 abstract description 5
- 238000005336 cracking Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000009467 reduction Effects 0.000 abstract description 2
- 239000007787 solid Substances 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 4
- 230000001174 ascending effect Effects 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- 230000008859 change Effects 0.000 description 6
- 235000012055 fruits and vegetables Nutrition 0.000 description 6
- 238000012545 processing Methods 0.000 description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 4
- 229930003268 Vitamin C Natural products 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- MWUXSHHQAYIFBG-UHFFFAOYSA-N nitrogen oxide Inorganic materials O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 238000005138 cryopreservation Methods 0.000 description 3
- 238000000354 decomposition reaction Methods 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000011835 investigation Methods 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 208000016261 weight loss Diseases 0.000 description 3
- 230000004580 weight loss Effects 0.000 description 3
- 241001092070 Eriobotrya Species 0.000 description 2
- 235000009008 Eriobotrya japonica Nutrition 0.000 description 2
- AFYUENGWJREJTM-UHFFFAOYSA-N [N]=O.[N+](=O)([O-])C1=CC=NC=C1 Chemical compound [N]=O.[N+](=O)([O-])C1=CC=NC=C1 AFYUENGWJREJTM-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000013016 damping Methods 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 230000004345 fruit ripening Effects 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 229920006280 packaging film Polymers 0.000 description 2
- 239000012785 packaging film Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000000575 pesticide Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000000241 respiratory effect Effects 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 description 1
- 235000003840 Amygdalus nana Nutrition 0.000 description 1
- 244000296825 Amygdalus nana Species 0.000 description 1
- ZOXJGFHDIHLPTG-UHFFFAOYSA-N Boron Chemical compound [B] ZOXJGFHDIHLPTG-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- FBWADIKARMIWNM-UHFFFAOYSA-N N-3,5-dichloro-4-hydroxyphenyl-1,4-benzoquinone imine Chemical compound C1=C(Cl)C(O)=C(Cl)C=C1N=C1C=CC(=O)C=C1 FBWADIKARMIWNM-UHFFFAOYSA-N 0.000 description 1
- 235000011432 Prunus Nutrition 0.000 description 1
- 238000002479 acid--base titration Methods 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910052796 boron Inorganic materials 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000008635 plant growth Effects 0.000 description 1
- 235000014774 prunus Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention relates to a picking and storage method of Chunhua plums. The processes are strictly carried out according to the following steps of treatment before picking, picking, pre-cooling, sorting, ozone treatment before package, package and cold storage, wherein the cold water is adopted for pre-cooling in the pre-cooling step, the temperature of the cold water is controlled at 3 DEG C to 4 DEG C, and the cooling time is 25 to 35 minutes, so the fruit body center temperature is reduced to 4 DEG C to 6 DEG C; during the cold storage, the temperature of a refrigeration house or a cold storage room is maintained at 6 DEG C to 8 DEG C, and the relative humidity is controlled at 80 percent to 90 percent; and simultaneously, a ventilator is arranged in the refrigeration house or the cold storage room. The picking and storage method has the beneficial effects that the fruit cracking rate is reduced, the cold storage temperature is greatly improved through being compared with that in the prior art, the electric power consumption cost for the storage is saved, and in addition, the following results are found after the comparison of various quality indexes of the fruit, the fruit hardness and total soluble solid (TSS) content descending speed is lower than that of a control group under the temperature reduction storage conditions, the fruit rotting rate and the flesh browning index ascending speed is slow, and the picking and storage method is suitable for large-area popularization and application.
Description
Technical field
The present invention relates to field of fruit freshness keeping, relate in particular to harvesting and the store method of a kind of Chun Huali.
Background technology
Chun Huali is the breeding that originates from local Lee in China Changsha.High-quality spring China plum fruit market is very well sold and in short supply, and price is steadily increasing.Along with going deep into of breeding and cultivation technique, spring China cultivated area and output constantly increase, and kind becomes increasingly abundant, and the fructescence is by the end of April to mid-October.Yet spring China's Prunus is in climacteric type fruit, and in a single day maturation is activated; Produce a large amount of ethene, respiratory intensity rises, and its respiratory intensity is higher at normal temperatures; The metabolism relevant with maturation strengthened, and after-ripening speed is fast, organization softening; Organic acid degraded and sugar reduce, and therefore shelf life also shortens, thereby have limited bright Lee's circulation.Therefore, spring China postharvest storage Study on Technology seems particularly important.
At present; Storage research report about Chun Huali is less, and the people such as Liu Guanmin of food science and technology system of Hunan Agricultural College study the Chun Huali storage performance, need not pack and chemicals treatment Chun Huali through adopting; And respectively at the low alternating temperature storage down of normal temperature, low temperature and low---height---; Find that Chun Huali can damage to plants caused by sudden drop in temperature under 0 ℃ temperature, fruit is apt to deteriorate again under higher temperature, and the storage effect about 3 ℃ is comparatively desirable.
Yet for cryopreservation, lower temperature will be paid bigger cost, how under the prerequisite that guarantees the Chun Huali storage effect, reduces cost as much as possible, is problem demanding prompt solution.In addition, because Chun Huali climacteric degree in storage is still higher, dehiscent fruit has increased the rotten probability and the difficulty of storage easily.
Summary of the invention
To in the prior art for the deficiency of Chun Huali storage method, the invention reside in provides the Chun Huali method for storing and refreshing that a kind of cold storage temperature is higher, cost is low and efficient, safe.
For realizing the object of the invention, the present invention has adopted following technical scheme: the preservation method of a kind of Chun Huali, it is characterized in that, and may further comprise the steps:
1) adopts pre-treatment
3 weeks before plucking fruit; Execute intermixture solution to fruit and foliar spray once a day; Said intermixture is made up of water, boric acid and the heterocycle ureas basic element of cell division; Wherein boric acid concentration is 6-8mmol/L, and the concentration expressed in percentage by volume of the heterocycle ureas basic element of cell division is 0.1-0.2% (v/v), and all the other are water;
Boron is the needed by human mineral element.The said heterocycle ureas basic element of cell division can be that the summary of the invention and the specific embodiment of the patent of " the single step reaction preparation method of 4-nitropyridine-nitrogen oxide and halo-4-nitropyridine-nitrogen oxide ", patent No. ZL200510035860.X makes according to denomination of invention.The heterocycle ureas basic element of cell division is a kind of plant growth regulating substance, the extremely low and easy decomposition of its working concentration, and these chemical substance environmentally safes are to the body nonhazardous.In addition, spray before the picking fruit and contain before the adopting of the boric acid and the heterocycle ureas basic element of cell division behind the intermixture, the Fruit Cracking incidence significantly reduces, and behind the fruit maturation epidermis painted be improved significantly.
2) pluck
Pluck before being chosen in 8 o'clock mornings;
Be chosen in and pluck morning, it is excessive that the initial temperature that can guarantee Chun Huali and the temperature of subsequent processing steps can not change, the influence that minimizing fruit Yin Wendu violent change receives.
3) precooling
Adopt cold water to carry out precooling, the temperature of cold water is controlled at 3 ℃～4 ℃, and be 25～35 minutes cool time, makes the fruit body core temperature drop to 4 ℃～6 ℃;
Adopt said temperature and the precooling step of time through experiment showed,, can prolong the cold preservation time of spring China's plum fruit and the shelf life in the normal temperature sales process after the outbound effectively.
4) sorting
Screening, classification in temperature is 8 ℃～10 ℃ workshop;
5) ozone treatment before the packing
The ozone generator of selecting for use commercially available Jiangsu large scape company to produce, its ozone generating power is 3 Grams Per Hours, in the running water injection hopper with PH=7.0; The ozone delivery outlet of ozone generator is connected with hopper with pipeline. pass to the hopper bottom, and link to each other air compressor, air pump or oxygen cylinder with the air inlet pipe hole of ozone generator; In ozone generator, import compressed air, the generator in energising starting place was produced ozone 20 minutes continuously; Ozone gas feeds in the hopper; And the Chun Huali after the sorting put into hopper, and handled 3～10 minutes, carry out natural air drying after taking out fruit then;
Ozone can killing microorganisms, suppresses metabolism. the residues of pesticides material of degraded fruit and vegetable surfaces, the oxidation Decomposition fruits and vegetables material ethene that accelerates the ripening, thus prevent that fruits and vegetables are aging.And; Carry out ozone treatment after sorting step and before the packaging step, can formulate the processing time according to the fruit situation of sorting, and change cold storage subsequently over to; Can in the cryopreservation process, suppress the loquat dehydration significantly, delay the decline of TSS, TA and VC content.
6) packing
Well-graded spring China's plum fruit is carried out coating, on said film, be provided with and decide pore;
Because China's plum fruit still has slight breathing the spring during cold storage, so on said film, be provided with and decide pore, to prevent fruit rot;
7) refrigeration
Packaged spring China's plum fruit is placed freezer or refrigerating chamber storage, and the temperature of said freezer or refrigerating chamber remains on 6 ℃～8 ℃, and relative humidity is controlled at 80%～90%; Be provided with air interchanger in said freezer or the refrigerating chamber simultaneously.
Freezer or refrigerating chamber should have air interchanger and regularly ventilation, and the packaging film requirement moisture retention of preserving moisture simultaneously is stronger, and therefore the relative humidity of cold storage chamber is controlled at 80%～90%, so in the cold storage chamber damping device should be arranged.
Through experiment, adopts cold storing and fresh-keeping of the present invention after 30 days, the average weight-loss ratio of fruit is less than 4%, average rotting rate is less than 6%, the average hardness of fruit is 4.6 kilograms/square centimeter, sour, acid and Vitamin C content with fresh-keeping before compare and remain on more than 82%.
Beneficial effect of the present invention is, before harvesting, imposes to contain before the adopting of the boric acid and the heterocycle ureas basic element of cell division behind the intermixture, and the Fruit Cracking incidence significantly reduces, behind the fruit maturation epidermis painted be improved significantly.In addition; Adopt storage practice of the present invention, improve greatly, saved the power consumption cost of storage with respect to the refrigerated storage temperature of prior art; And after each item index of quality that compares fruit, find; The hardness of fruit, soluble solid (TSS) content decrease speed are slower than control group under temperature reduction and storage condition of the present invention, and fruit rot rate, the g index rate of climb are slow, are suitable for large scale application.
The specific embodiment
Adopting the local breeding Chun Huali in Changsha, is one group with 30kg, adopts 5 groups altogether, and fresh-keeping and mensuration is calculated its mean value:
Concrete steps
1) adopts pre-treatment
3 weeks before plucking fruit; Execute intermixture solution to fruit and foliar spray once a day; Said intermixture is made up of water, boric acid and the heterocycle ureas basic element of cell division; Wherein boric acid concentration is 6-8mmol/L, and the concentration expressed in percentage by volume of the heterocycle ureas basic element of cell division is 0.1-0.2% (v/v), and all the other are water;
The said heterocycle ureas basic element of cell division is that the summary of the invention and the specific embodiment of the patent of " the single step reaction preparation method of 4-nitropyridine-nitrogen oxide and halo-4-nitropyridine-nitrogen oxide ", patent No. ZL200510035860.X makes according to denomination of invention.
2) pluck
Pluck before being chosen in 8 o'clock mornings;
Be chosen in and pluck morning, it is excessive that the initial temperature that can guarantee Chun Huali and the temperature of subsequent processing steps can not change, the influence that minimizing fruit Yin Wendu violent change receives.
3) precooling
Adopt cold water to carry out precooling, the temperature of cold water is controlled at 3 ℃～4 ℃, and be 25～35 minutes cool time, makes the fruit body core temperature drop to 4 ℃～6 ℃;
Adopt said temperature and the precooling step of time through experiment showed,, can prolong the cold preservation time of spring China's plum fruit and the shelf life in the normal temperature sales process after the outbound effectively.
4) sorting
Screening, classification in temperature is 8 ℃～10 ℃ workshop;
5) ozone treatment before the packing
The ozone generator of selecting for use commercially available Jiangsu large scape company to produce, its ozone generating power is 3 Grams Per Hours, in the running water injection hopper with PH=7.0; The ozone delivery outlet of ozone generator is connected with hopper with pipeline. pass to the hopper bottom, and link to each other air compressor, air pump or oxygen cylinder with the air inlet pipe hole of ozone generator; In ozone generator, import compressed air, the generator in energising starting place was produced ozone 20 minutes continuously; Ozone gas feeds in the hopper; And the Chun Huali after the sorting put into hopper, and handled 3～10 minutes, carry out natural air drying after taking out fruit then;
Ozone can killing microorganisms, suppresses metabolism. the residues of pesticides material of degraded fruit and vegetable surfaces, the oxidation Decomposition fruits and vegetables material ethene that accelerates the ripening, thus prevent that fruits and vegetables are aging.And; Carry out ozone treatment after sorting step and before the packaging step, can formulate the processing time according to the fruit situation of sorting, and change cold storage subsequently over to; Can in the cryopreservation process, suppress the loquat dehydration significantly, delay the decline of TSS, TA and Vc content.
6) packing
Well-graded spring China's plum fruit is carried out coating, on said film, be provided with and decide pore;
Because China's plum fruit still has slight breathing the spring during cold storage, so on said film, be provided with and decide pore, to prevent fruit rot;
7) refrigeration
Packaged spring China's plum fruit is placed freezer or refrigerating chamber storage, and the temperature of said freezer or refrigerating chamber remains on 6 ℃～8 ℃, and relative humidity is controlled at 80%～90%; Be provided with air interchanger in said freezer or the refrigerating chamber simultaneously.
Freezer or refrigerating chamber should have air interchanger and regularly ventilation, and the packaging film requirement moisture retention of preserving moisture simultaneously is stronger, and therefore the relative humidity of cold storage chamber is controlled at 80%～90%, so in the cold storage chamber damping device should be arranged.
Measurement parameter and result
To adopting the spring China's plum fruit after said method is preserved to measure accordingly, mainly measure following parameter:
A) weight-loss ratio=when investigation (original-)/original * %
B) fruit/original * % of rotting appears during rotting rate=investigation
C) hardness: it is fixed to produce GY-1 type hardness of fruit instrumentation with Mudanjiang mechanical investigations; Probe diameter 5mm, puncture speed 1mm/s, puncture is apart from 15mm; Randomly draw 10 fruits from each processing; Choose corresponding 2 positions at each fruit maximum transverse diameter place, belt leather is measured, and gets its mean value after removing maximum and minimum of a value.
D) saccharic acid of fruit and Vitamin C content: total reducing sugar, measure with the Fehling method; Total acid is with determination of acid-basetitration (in malic acid); Vitamin C, with 2,6---the dichloroindophenol titration measuring.
Through test, adopts cold storing and fresh-keeping of the present invention after 30 days, the average weight-loss ratio of fruit is less than 4%, average rotting rate is less than 6%, the average hardness of fruit is 4.6 kilograms/square centimeter, sour, acid and Vitamin C content with fresh-keeping before compare and remain on more than 82%.
Claims (1)
1. the harvesting of Yi Zhong Chun Huali and store method is characterized in that, carry out in strict accordance with following steps:
1) adopts pre-treatment
3 weeks before plucking fruit; Execute intermixture solution to fruit and foliar spray once a day; Said intermixture is made up of water, boric acid and the heterocycle ureas basic element of cell division; Wherein boric acid concentration is 6-8mmol/L, and the concentration expressed in percentage by volume of the heterocycle ureas basic element of cell division is 0.1-0.2% (v/v), and all the other are water;
2) pluck
Pluck before being chosen in 8 o'clock mornings;
3) precooling
Adopt cold water to carry out precooling, the temperature of cold water is controlled at 3 ℃～4 ℃, and be 25～35 minutes cool time, makes the fruit body core temperature drop to 4 ℃～6 ℃;
4) sorting
Screening, classification in temperature is 8 ℃～10 ℃ workshop;
5) ozone treatment before the packing
The ozone generator of selecting for use commercially available Jiangsu large scape company to produce, its ozone generating power is 3 Grams Per Hours, in the running water injection hopper with PH=7.0; The ozone delivery outlet of ozone generator is connected with hopper with pipeline. pass to the hopper bottom, and link to each other air compressor, air pump or oxygen cylinder with the air inlet pipe hole of ozone generator; In ozone generator, import compressed air, the generator in energising starting place was produced ozone 20 minutes continuously; Ozone gas feeds in the hopper; And the Chun Huali after the sorting put into hopper, and handled 3～10 minutes, carry out natural air drying after taking out fruit then;
6) packing
Well-graded spring China's plum fruit is carried out coating, on said film, be provided with and decide pore; Vanning respectively after wrapping;
7) refrigeration
Packaged spring China's plum fruit is placed freezer or refrigerating chamber storage, and the temperature of said freezer or refrigerating chamber remains on 6 ℃～8 ℃, and relative humidity is controlled at 80%～90%; Be provided with air interchanger in said freezer or the refrigerating chamber simultaneously.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210057140.3A CN102524368B (en) | 2012-03-07 | 2012-03-07 | Picking and storage method of Chunhua plums |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210057140.3A CN102524368B (en) | 2012-03-07 | 2012-03-07 | Picking and storage method of Chunhua plums |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102524368A true CN102524368A (en) | 2012-07-04 |
| CN102524368B CN102524368B (en) | 2014-04-23 |
Family
ID=46333412
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210057140.3A Expired - Fee Related CN102524368B (en) | 2012-03-07 | 2012-03-07 | Picking and storage method of Chunhua plums |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102524368B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223331A (en) * | 2014-09-19 | 2014-12-24 | 福建省农业科学院果树研究所 | Method for promoting post-harvest plum fruit coloring |
| CN104287075A (en) * | 2014-09-19 | 2015-01-21 | 福建省农业科学院果树研究所 | Method for coloring prunus salicina fruits red |
| CN104336163A (en) * | 2014-12-03 | 2015-02-11 | 上海市农业科学院 | Fruit and vegetable color protection and preservation method |
| CN109201453A (en) * | 2018-08-13 | 2019-01-15 | 江苏丰年果品种植园有限公司 | A kind of pre-cooling classification packing device suitable for middle-size and small-size plantation harvesting blueberry |
| CN114946934A (en) * | 2021-12-27 | 2022-08-30 | 贺州学院 | Modified atmosphere preservation method for Sanhua plum fruits |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5376391A (en) * | 1991-04-03 | 1994-12-27 | The United States Of America As Represented By The Secretary Of The Agriculture | Method of increasing the stability of fruits, vegetables or fungi and composition thereof |
| CN1743313A (en) * | 2005-07-06 | 2006-03-08 | 湛江师范学院 | One-step reaction method for preparing 4-nitropyridine-nitrogen oxide and halogenated-4-nitropyridine-nitrogen oxide |
| CN101301000A (en) * | 2008-06-27 | 2008-11-12 | 中国农业大学 | Fresh-keeping method of plum fruit |
| CN101574106A (en) * | 2009-06-12 | 2009-11-11 | 江苏省农业科学院 | Method for storage and transportation of plum fruits |
| CN101773159A (en) * | 2010-03-16 | 2010-07-14 | 华南农业大学 | Sanhua plum fruit storing and fresh keeping method |
-
2012
- 2012-03-07 CN CN201210057140.3A patent/CN102524368B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5376391A (en) * | 1991-04-03 | 1994-12-27 | The United States Of America As Represented By The Secretary Of The Agriculture | Method of increasing the stability of fruits, vegetables or fungi and composition thereof |
| CN1743313A (en) * | 2005-07-06 | 2006-03-08 | 湛江师范学院 | One-step reaction method for preparing 4-nitropyridine-nitrogen oxide and halogenated-4-nitropyridine-nitrogen oxide |
| CN101301000A (en) * | 2008-06-27 | 2008-11-12 | 中国农业大学 | Fresh-keeping method of plum fruit |
| CN101574106A (en) * | 2009-06-12 | 2009-11-11 | 江苏省农业科学院 | Method for storage and transportation of plum fruits |
| CN101773159A (en) * | 2010-03-16 | 2010-07-14 | 华南农业大学 | Sanhua plum fruit storing and fresh keeping method |
Non-Patent Citations (2)
| Title |
|---|
| 刘冠民，等: "春华李贮藏性能初探", 《湖南农学院学报》, vol. 19, no. 6, 31 December 1993 (1993-12-31) * |
| 张建英，等: "李子贮藏保鲜综合技术", 《河北林业科技》, no. 1, 28 February 2003 (2003-02-28) * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223331A (en) * | 2014-09-19 | 2014-12-24 | 福建省农业科学院果树研究所 | Method for promoting post-harvest plum fruit coloring |
| CN104287075A (en) * | 2014-09-19 | 2015-01-21 | 福建省农业科学院果树研究所 | Method for coloring prunus salicina fruits red |
| CN104336163A (en) * | 2014-12-03 | 2015-02-11 | 上海市农业科学院 | Fruit and vegetable color protection and preservation method |
| CN109201453A (en) * | 2018-08-13 | 2019-01-15 | 江苏丰年果品种植园有限公司 | A kind of pre-cooling classification packing device suitable for middle-size and small-size plantation harvesting blueberry |
| CN109201453B (en) * | 2018-08-13 | 2022-04-12 | 江苏丰年果品种植园有限公司 | Be suitable for precooling hierarchical packing plant of middle-size and small-size plantation blueberry of gathering |
| CN114946934A (en) * | 2021-12-27 | 2022-08-30 | 贺州学院 | Modified atmosphere preservation method for Sanhua plum fruits |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102524368B (en) | 2014-04-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102524368B (en) | Picking and storage method of Chunhua plums | |
| CN107889879B (en) | Green accurate preservative and fresh-keeping method for grapes and application thereof | |
| CN102524367A (en) | Method for refrigerating and preserving Chunhua plums | |
| CN101401597A (en) | Fresh-keeping method for bramble and antistaling agent used before picking | |
| CN104041576A (en) | Glycine betaine treatment and preservation method of loquat fruit | |
| CN104068103B (en) | The air regulating fresh-keeping method of a kind of strawberry | |
| CN102406219A (en) | Edible mushroom preservation method | |
| CN107307076B (en) | Method for controlling browning of refrigerated Nanguo pear pericarp | |
| CN102578215B (en) | Fresh-keeping processing method of Chunhua plum | |
| CN103749649A (en) | Honey peach heat treatment storage and preservation technology | |
| CN109511730B (en) | Preservation method for leaf vegetables cultivated in high-temperature season | |
| CN101990933A (en) | Hot air and MeJa compounded treatment refreshing method of loquat fruit | |
| MD20080008A (en) | Process for storage of horticultural products | |
| Hadian-Deljou et al. | Effect of salicylic acid on maintaining post-harvest quality of apple cv.، Golabe-Kohanz | |
| Irtiza et al. | Physiological and biochemical interactions for extending the shelf life of fruits and vegetables: A review | |
| Li et al. | Effects of combined hypobaric and atmosphere cold storage on the preservation of honey peach | |
| Nikutsa et al. | Intensity of the apples respiration process depending on the storage technology applied | |
| CN107889878B (en) | Green accurate fresh-keeping method for keeping apple crisp and preventing corrosion and application thereof | |
| CN112790242A (en) | Vacuum precooling preservation technology for harvesting leaf vegetables in high-temperature season | |
| CN105211273B (en) | Fruit vegetable fresh-keeping liquid, preparation method and applications | |
| Onursal et al. | Combined effects of map and postharvest putrescine treatment on storage life and quality of'Alyanak'apricot | |
| Nicuţă et al. | INTENSITY OF THE APPLES RESPIRATION PROCESS DEPENDING ON THE STORAGE TECHNOLOGY APPLIED. | |
| Goudkovsky et al. | Efficiency of apple fruit storage in air, controlled and modified atmospheres | |
| Singh et al. | POST-HARVEST TREATMENT FOR IMPROVEMENT OF SHELF LIFE IN GUAVA (PISIDIUM GUAJAVA. L) CULTIVAR'ALLAHABAD SAFEDA'UNDER AMBIENT STORAGE CONDITION. | |
| Zhang et al. | Effect of Sodium Nitroprusside on Postharvest Quality and Senescence of Wax Apple |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: SU JIAN Free format text: FORMER OWNER: ZHANG YAN Effective date: 20140320 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| C53 | Correction of patent of invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Su Jian Inventor before: Zhang Yan |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 322008 JINHUA, ZHEJIANG PROVINCE TO: 200040 JING'AN, SHANGHAI Free format text: CORRECT: INVENTOR; FROM: ZHANG YAN TO: SU JIAN |
|
| TA01 | Transfer of patent application right |
Effective date of registration: 20140320 Address after: 200040 Huashan Road, Shanghai, No. 630, No. Applicant after: Su Jian Address before: After the village of Yiwu City Tangxia Street deep 322008 Zhejiang city of Jinhua province No. 99 Applicant before: Zhang Yan |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140423 Termination date: 20160307 |