CN102771553A - Method for preserving red kiwi fruits - Google Patents

Method for preserving red kiwi fruits Download PDF

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Publication number
CN102771553A
CN102771553A CN2012103132145A CN201210313214A CN102771553A CN 102771553 A CN102771553 A CN 102771553A CN 2012103132145 A CN2012103132145 A CN 2012103132145A CN 201210313214 A CN201210313214 A CN 201210313214A CN 102771553 A CN102771553 A CN 102771553A
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CN
China
Prior art keywords
kiwi berry
red heart
calcium
kiwi fruits
red
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.)
Pending
Application number
CN2012103132145A
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Chinese (zh)
Inventor
陶在辉
陶在全
李庆林
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SICHUAN SANJIA AGRICULTURAL SCIENCE AND TECHNOLOGY CO LTD
Original Assignee
SICHUAN SANJIA AGRICULTURAL SCIENCE AND TECHNOLOGY CO LTD
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Publication date
Application filed by SICHUAN SANJIA AGRICULTURAL SCIENCE AND TECHNOLOGY CO LTD filed Critical SICHUAN SANJIA AGRICULTURAL SCIENCE AND TECHNOLOGY CO LTD
Priority to CN2012103132145A priority Critical patent/CN102771553A/en
Publication of CN102771553A publication Critical patent/CN102771553A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a method for preserving red kiwi fruits. The method comprises the following steps of: soaking red kiwi fruits in chelated calcium for 20 minutes, taking out the red kiwi fruits, air-drying the red kiwi fruits, packaging and refrigerating the red kiwi fruits by using plastic preservative bags at the refrigeration temperature of 3 DEG C, and adding activated carbon used as an ethylene absorbent during refrigeration. According to the method, the content calcium in the kiwi fruit peel can be increased, the peel hardness is improved, the storage period of the kiwi fruit is prolonged, the vitamin C content in the kiwi fruits is controlled, and the storage quality of the red kiwi fruits is improved.

Description

Red heart Kiwi berry fruit preservation method
Technical field
The present invention relates to the fruit fresh-keeping field, particularly the preservation method of red heart Kiwi berry fruit.
Background technology
The red heart Kiwi berry is rich in vitamin C, and unique flavor has very high medical care effect, is of high nutritive value, and economic worth is high, but the thin succulence of its skin, storage is very easily softening at normal temperatures behind the picking fruit rots, and loss late is high.What the fresh-keeping method of Kiwi berry often adopted at present is that ca cold storage is fresh-keeping, but its rotting rate has caused enormous economic loss also up to about 10%.The storage quality of the shelf time of prolongation Kiwi berry, raising Kiwi berry has become the major issue of being badly in need of solution in the Kiwi berry production link.
Summary of the invention
The object of the invention just is the deficiency to prior art, and a kind of shelf time that can prolong red heart Kiwi berry fruit is provided, and improves the red heart Kiwi berry fruit preservation method of red heart Kiwi berry fruit storage quality.
The preservation method of red heart Kiwi berry fruit of the present invention is that the red heart kiwifruit fruit was dipped in the chelating calcium 20 minutes, takes out to dry the back and pack refrigeration with the plastics freshness protection package.
As preferably; In refrigeration, add active carbon as ethylene absorbent; Described plastics freshness protection package is the thick Polythene Bag of 0.05mm; The ethylene gas that ethylene gas that Kiwi berry is emitted in metabolic process and Polythene Bag resting period cross decomposition of a specified duration all can be absorbed by active carbon, thereby keeps the fresh-keeping institute of Kiwi berry adapt circumstance condition, prolongs the freshness date of Kiwi berry.It also is the fresh-keeping best temperature condition of Kiwi berry that the while refrigerated storage temperature is 3 ℃.
The concentration of calcium ion is a kind of in 0.25%, 0.5%, 0.75% in the described chelating calcium.
Chelating calcium is a kind of biologically active organic calcium, and proportion is 0.12, has stable calcium source structure.Chelating calcium is the complete chelate of amino acid and calcium, and the material that need not add any promotion calcium absorption just can directly be absorbed, so its absorptivity is high, is 3 times of traditional calcium agent.Before the tangible storage of red heart kiwi fruit it was soaked in the chelating calcium 20 minutes, can promotes the absorption of pericarp, strengthen the calcium element content in the Kiwi berry pericarp, increase pericarp hardness, prolong the shelf time of Kiwi berry calcium.Calcium can absorb the carbon dioxide that Kiwi berry is emitted in metabolic process simultaneously, and slowly release of oxygen is kept the fresh-keeping institute of Kiwi berry adapt circumstance condition, and the minimizing of Vitamin C content in the control Kiwi berry improves red heart Kiwi berry fruit storage quality.
The specific embodiment
In order more clearly to understand the object of the invention, technical scheme and beneficial effect, do further explanation in the face of the present invention down, but protection scope of the present invention is not limited in following examples.Used red heart Kiwi berry fruit is the fruit under plucking on same the red heart Kiwi berry fruit tree in following examples simultaneously, and its soluble solid content is all between 6.5%-7.0%.
Embodiment one:
Get 10 red heart kiwifruit fruits and be dipped in 20min in the clear water, take out then and dry,, under 3 ℃ of conditions, refrigerate, add active carbon in the refrigeration as ethylene absorbent with 10 Polythene Bag bag distribution packagings that 0.05mm is thick.
Embodiment two:
Getting 10 red heart kiwifruit fruits, to be dipped in calcium content be 20min in 0.25% the chelating calcium, takes out then and dry, and with 10 Polythene Bag bag distribution packagings that 0.05mm is thick, under 3 ℃ of conditions, refrigerates, and the adding active carbon is as ethylene absorbent in the refrigeration.
Embodiment three:
Getting 10 red heart kiwifruit fruits, to be dipped in calcium content be 20min in 0.5% the chelating calcium, takes out then and dry, and with 10 Polythene Bag bag distribution packagings that 0.05mm is thick, under 3 ℃ of conditions, refrigerates, and the adding active carbon is as ethylene absorbent in the refrigeration.
Embodiment four:
Getting 10 red heart kiwifruit fruits, to be dipped in calcium content be 20min in 0.75% the chelating calcium, takes out then and dry, and with 10 Polythene Bag bag distribution packagings that 0.05mm is thick, under 3 ℃ of conditions, refrigerates, and the adding active carbon is as ethylene absorbent in the refrigeration.
Detect among these four embodiment the content of calcium constituent in the Kiwi berry pericarp respectively, the result sees shown in the table 1.Visible from table, Kiwi berry is dipped in the chelating calcium content of calcium constituent is improved significantly in its pericarp of back.
Can find out that from table 2,3,4 after red heart Kiwi berry do immersion chelating calcium was handled, its pericarp hardness was enhanced, the loss late of Vitamin C content is retarded, and good fruit rate also is improved significantly.
Therefore the preservation method of red heart Kiwi berry fruit of the present invention can prolong the shelf time of red heart Kiwi berry fruit, improves red heart Kiwi berry fruit storage quality.

Claims (5)

1. red heart Kiwi berry fruit preservation method is characterized in that: the red heart kiwifruit fruit was dipped in the chelating calcium 20 minutes, takes out and dry the back and pack refrigeration with the plastics freshness protection package.
2. a kind of red heart Kiwi berry fruit preservation method according to claim 1 is characterized in that: the concentration of calcium ion is a kind of in 0.25%, 0.5%, 0.75% in the described chelating calcium.
3. a kind of red heart Kiwi berry fruit preservation method according to claim 1 is characterized in that: in refrigeration, add active carbon as ethylene absorbent.
4. a kind of red heart Kiwi berry fruit preservation method according to claim 1, it is characterized in that: described refrigerated storage temperature is 3 ℃.
5. a kind of red heart Kiwi berry fruit preservation method according to claim 1, it is characterized in that: described plastics freshness protection package is the thick Polythene Bag of 0.05mm.
CN2012103132145A 2012-08-30 2012-08-30 Method for preserving red kiwi fruits Pending CN102771553A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
CN2012103132145A CN102771553A (en) 2012-08-30 2012-08-30 Method for preserving red kiwi fruits

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103385285A (en) * 2013-06-27 2013-11-13 西北农林科技大学 Determination method of Kiwi berry fruit suitable harvesting stage
CN103548993A (en) * 2013-11-08 2014-02-05 贵阳学院 Fresh-keeping method for prolonging storage period of kiwi fruits
CN103988892A (en) * 2014-06-18 2014-08-20 贵阳学院 Preservation method of fresh kiwi fruits
CN104430829A (en) * 2014-09-24 2015-03-25 江西省林业科学院 Method for preserving navel orange at normal temperature
CN105145807A (en) * 2015-08-04 2015-12-16 安徽润生农业开发有限公司 Kiwi fruit surface coating and refrigerating process method
CN107347983A (en) * 2017-07-12 2017-11-17 贵州省苑博生态农业开发有限公司 A kind of Kiwi berry fresh-keeping liquid, its preparation method and preservation method

Citations (3)

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Publication number Priority date Publication date Assignee Title
CN1792180A (en) * 2006-01-06 2006-06-28 席为民 Kiwi fruit which can be eaten after cutting into pieces, and its processing method
CN101617716A (en) * 2009-08-06 2010-01-06 浙江大学 Fruit and vegetable/flower fresh keeping method
CN101744034A (en) * 2008-12-22 2010-06-23 北京亿事达都尼制冷设备有限公司 Novel fresh-keeping method of table kiwis

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Publication number Priority date Publication date Assignee Title
CN1792180A (en) * 2006-01-06 2006-06-28 席为民 Kiwi fruit which can be eaten after cutting into pieces, and its processing method
CN101744034A (en) * 2008-12-22 2010-06-23 北京亿事达都尼制冷设备有限公司 Novel fresh-keeping method of table kiwis
CN101617716A (en) * 2009-08-06 2010-01-06 浙江大学 Fruit and vegetable/flower fresh keeping method

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JUSTINA FRANCO, ER. AL.: "The Influence of Pre and Post Harvest Calcium Applications on Storage Capability and Quality of ‘Hayward’ Kiwifruit", 《4TH IASME/WSEAS INTERNATIONAL CONFERENCE ON ENERGY, ENVIRONMENT, ECOSYSTEMS AND SUSTAINABLE DEVELOPMENT》 *
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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103385285A (en) * 2013-06-27 2013-11-13 西北农林科技大学 Determination method of Kiwi berry fruit suitable harvesting stage
CN103548993A (en) * 2013-11-08 2014-02-05 贵阳学院 Fresh-keeping method for prolonging storage period of kiwi fruits
CN103988892A (en) * 2014-06-18 2014-08-20 贵阳学院 Preservation method of fresh kiwi fruits
CN103988892B (en) * 2014-06-18 2015-12-09 贵阳学院 A kind of Kiwi fresh fruit preservation method
CN104430829A (en) * 2014-09-24 2015-03-25 江西省林业科学院 Method for preserving navel orange at normal temperature
CN104430829B (en) * 2014-09-24 2017-09-12 江西省林业科学院 The preservation method of navel orange under a kind of normal temperature
CN105145807A (en) * 2015-08-04 2015-12-16 安徽润生农业开发有限公司 Kiwi fruit surface coating and refrigerating process method
CN107347983A (en) * 2017-07-12 2017-11-17 贵州省苑博生态农业开发有限公司 A kind of Kiwi berry fresh-keeping liquid, its preparation method and preservation method

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Application publication date: 20121114