CN102823644B - Fresh-keeping method for muskmelon - Google Patents
Fresh-keeping method for muskmelon Download PDFInfo
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- CN102823644B CN102823644B CN201210322640.5A CN201210322640A CN102823644B CN 102823644 B CN102823644 B CN 102823644B CN 201210322640 A CN201210322640 A CN 201210322640A CN 102823644 B CN102823644 B CN 102823644B
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Abstract
The invention discloses a fresh-keeping method for muskmelons; the method comprises the following specific steps: 1), selecting medium well-done muskmelons, picking, performing an overshadow treatment on the picked muskmelons by using a reflecting film; 2), performing 1-MCP (1-methylcyclopropene) fumigation on the muskmelons; 3), soaking the muskmelons in water; 4), blowing to dry the surfaces of the muskmelons; 5), spraying a fruit wax containing a fresh-keeping agent on the muskmelons; 6), drying the surfaces of the muskmelons; 7), putting the muskmelons in a refrigerator in which the temperature is 0 DEG C to 1 DEC C and the relative humidity is 75% to 85%, and pre-refrigerating for 1-2 days; 6), packaging each muskmelon by a micro-pore modified atmosphere fresh-keeping film; and 9), suspending the packaged muskmelons in the refrigerator in which the temperature is 0 DEG C to 1 DEC C and the relative humidity is 75% to 85%. The fresh-keeping method for the muskmelons is reliable and effective, and is low in pollution and side effect.
Description
Technical field
The present invention relates to a kind of preservation method, particularly a kind of muskmelon preservation method.
Background technology
Muskmelon is a kind of historical, nutritious raise crop of long plantation that has, and is rich in protein, potassium, calcium, iron, phosphorus and vitamin etc.Cuticula and the wax coat of muskmelon pericarp are thin, very easily damage, fresh fruit meat water content 80%-90%, sugar content 8%-20%, the utmost point is beneficial to pathogen breeding growth, and the temperature in picking time, humidity and temperature difference per day are all higher in addition, and while placing at normal temperatures after causing muskmelon to be plucked, rotting rate is very high.
In order to prevent that muskmelon from occurring to rot in transporting procedures, usually when muskmelon is also very raw, just gather, cause the sweet and refreshing local flavor of muskmelon uniqueness and good quality to be difficult to represent, greatly reduce its edible quality and the market competitiveness.In addition, if the place of production does not possess preservation technique and storage traffic condition, will certainly cause the consequence of " busy season is rotten, dull season is disconnected ".From industrialized development, along with the expansion of Muskmelon Planting area, need the technology of a set of fresh-keeping storing badly.
The maize ear rot pathogenic microorganism that causes during muskmelon storing is mainly fungi.Muskmelon all can be subject to infective pathogen bacterium latent infection in whole growth and development process, the reticulate pattern phase is the main period of pathogen latent infection, in addition, at muskmelon, gathers, preserves, in transportation and sales process, also can continue to be subject to infecting of microorganism, rot during causing muskmelon storage transportation and sales.At muskmelon, adopt in post processing, if the microorganism that can effectively kill Field infection and carry, the disease that can effectively reduce during muskmelon stores and transports occurs, and reduces rotting of muskmelon, improves its commodity value.
Summary of the invention
The object of the present invention is to provide a kind of reliable effectively, pollution and the little muskmelon preservation method of side effect.
A preservation method, comprises the following steps,
1) choosing ripe very likely muskmelon gathers;
2) muskmelon being carried out to 1-MCP fumigates;
3) muskmelon is soaked in water;
4) dry up muskmelon surface;
5) the fruit wax that spraying contains antistaling agent to muskmelon;
6) muskmelon surface is dried to processing;
7) muskmelon is put into temperature 0-1 ℃, the freezer precooling 1-2 days of relative humidity 75%-85%;
8) muskmelon is carried out to individual packing with micropore air-conditioning preservative film;
9) packaged muskmelon is hung and left in temperature 0-1 ℃, the freezer of relative humidity 75%-85%.
Preferably, step 1) in, after harvesting, in Piling up in Field process with reflective membrane to the muskmelon processing of sheltering from heat or light.Sunshine direct projection had both been avoided in this processing, had avoided again muskmelon to absorb heat temperature and had raise, and had slowed down the aging of muskmelon after adopting.
Preferably, step 2) described in, the stifling dosage of 1-MCP is 0.1-2 μ L/L, and the fumigation time under room temperature is 12-24h.
Preferably, step 3) coolant-temperature gage described in is 0-15 ℃, and soak time is 3-5 minute.Both reduce its respiration heat, completed again cleaning, removed earth and the microorganism on muskmelon surface.
Preferably, step 4) in, with cold wind, muskmelon surface is dried up to processing, with cold wind, dry up behind muskmelon surface and be placed in freezer and carry out secondary precooling, that has avoided better occurring in muskmelon storage damages to plants caused by sudden drop in temperature.
Preferably, antistaling agent step 5) is one or more in cinnamon essential oil, ambam, Tuzet, benomyl, antibacterial azoles, calcium chloride, gibberellin.
Preferably, the wax of fruit step 5) stirs formulated by the raw material of following mass fraction:
100 parts of shellac,
Propolis 5-10 part,
Shitosan 0.1-1.0 part,
0.5 part of acetic acid,
0.2 part of Tween-80,
0.4 part of glycerine.
Preferably, antistaling agent step 5) is 1-5:100 with the weight ratio of fruit wax.
Preferably, step 6) to and be coated with the dry processing the muskmelon surface of the fruit wax that contains antistaling agent carried out can be for naturally also selecting to dry up or other dry processing mode.If select, with cold wind, dry up that effect is better, with step 4) cold wind dry up auxiliaryly mutually, that has avoided better occurring in muskmelon storage damages to plants caused by sudden drop in temperature.
Preferably, the CaCO that in technique scheme, micropore air-conditioning preservative film used can have been processed for having added the titanate esters TC-2 through 2% of 10-30 mass fraction
3the microporous barrier of powder, micropore size is 0.01-10 μ m.
Muskmelon is carried out to 1-MCP stifling and with the fruit wax spraying that contains antistaling agent, not only blocked the breathing of synthesizing but also suppressed muskmelon of ethene, strengthened the water-retaining property of muskmelon; Use muskmelon micropore plastic wrap to carry out single fruit controlled atmospheric packing, then melon is hung in the freezer that leaves accurate temperature controlling in, can well control the respiratory intensity of muskmelon.
Adopt muskmelon preservation method of the present invention to have the following advantages:
1, can reliably effectively in the transporting procedures of muskmelon, to it, carry out fresh-keepingly, and the Perserving materials using in preservation process pollutes and side effect is all very little.Antistaling agent is the conventional material in food fresh-keeping process.Most of antistaling agents are all chemicals, have carcinogenic, teratogenesis and higher residual toxicity, have longer degradative phase, to environment, can cause serious pollution.Plants essential oil is a kind of volatile liquid extracting from fruit, blade, flower and root tissue, has strong smell and fragrance, can suppress consumingly or the microorganism such as kill fungi.At current phytopathogen, chemical bactericide is produced under the situation of drug resistance and day by day aggravation of residues of pesticides harm, plants essential oil is a kind of urgently disinfecting material leaved for development.Cinnamon essential oil is a kind of plants essential oil extracting from Chinese cassia tree, and it has good anti-microbial property, and nontoxic, edible, meets the requirement of preserving fruit and vegetable utilizing materials'use aspect.Shitosan is a kind of macromolecule cation polysaccharide, can form semipermeable membrane and regulate the physiological metabolism after Fruit at fruit surface, delay respiration, the antimicrobial acivity of induction fruits and vegetables, and energy biodegradation, nontoxic, safety, be applied to the preservation and freshness of many fruits as crude antistaling agent.Adopt cinnamon essential oil anti-staling coating made of chitosan, can, when reaching fresh-keeping object, environment not damaged.
2, the muskmelon that muskmelon preservation method of the present invention adopts picks while being ripe very likely, therefore can retain more sweet and refreshing local flavor and good edible quality than unripe watermelon banking system in the past.
3, by hanging with the good muskmelon of micropore air-conditioning preservative film individual packing to leave in temperature 0-1 ℃, the freezer of relative humidity 75%-85%, adopt air conditioned storage, respiration and the transpiration that can effectively suppress fruits and vegetables, delay the physiological metabolism process of fruits and vegetables, postpone rotten generation.The controlled atmospheric packing being used in conjunction with has been used and has been selected breathable film to regulate the gas component in packing.In the present invention, select breathable film mainly to adopt microporous barrier, it can regulate the gas component in packing effectively, promote gas exchange, reduce the humidity in packing, reduce the accumulation of Volatile Metabolites, very applicable for the fruit and vegetable food of humidity sensitive.
The specific embodiment
Below in conjunction with the specific embodiment, the present invention is described in further detail:
The first embodiment
1) in muskmelon medium well, gather, after harvesting with reflective membrane to the muskmelon processing of sheltering from heat or light;
2) muskmelon is carried out to 1-MCP and fumigate, wherein, 1-MCP dosage is 1 μ L/L, stifling 24h under 25 ° of C;
3) for the muskmelon after adopting, 0 ℃ of frozen water soaks 5 minutes;
4) with cold wind, dry up muskmelon surface;
5) the fruit wax that spraying contains antistaling agent to muskmelon, wherein, antistaling agent adopts cinnamon essential oil, it is formulated that fruit wax adopts 0.4 part of 100 parts of shellac, 5 parts of propolis, 0.1 part of shitosan, 0.5 part of acetic acid, 0.2 part of Tween-80, glycerine to stir, and antistaling agent is 1:100 with the weight ratio of wax really;
6) muskmelon being coated with containing the fruit wax of antistaling agent is carried out to natural air drying processing;
7) muskmelon is put into temperature 0-1 ℃, the freezer precooling of relative humidity 75%-85% 2 days;
8) muskmelon is carried out to individual packing with micropore air-conditioning preservative film, in packaging process, can in packaging bag, inflate, the proportioning that is filled with gas is: volume fraction is 7%CO
2, 5%O
2and 88%N
2; In the present embodiment, micropore plastic wrap is to have added the CaCO that the titanate esters TC-2 through 2% of 20 mass fractions processed
3the microporous barrier of powder, micropore size is 2 μ m;
9) packaged muskmelon is hung and left in temperature 0-1 ℃, the freezer of relative humidity 75%-85%.
After muskmelon preservation method of the present invention is processed, muskmelon storage is in the time of 60 days, and good fruit rate reaches 91.2%, xylocarp rate 73.7%, and edibility is good.
The second embodiment
1) in muskmelon medium well, gather, in recovery process with reflective membrane to the muskmelon processing of sheltering from heat or light;
2) muskmelon is carried out to 1-MCP and fumigate, wherein, 1-MCP dosage is 2 μ L/L, stifling 20h under 22 ° of C;
3) for the muskmelon after adopting, 5 ℃ of frozen water soak 3 minutes;
4) at room temperature dry up muskmelon surface;
5) the fruit wax that spraying contains antistaling agent to muskmelon, wherein, antistaling agent adopts cinnamon essential oil and calcium chloride, it is formulated that fruit wax adopts 0.4 part of 100 parts of shellac, 6 parts of propolis, 0.2 part of shitosan, 0.5 part of acetic acid, 0.2 part of Tween-80, glycerine to stir, and antistaling agent is 2:100 with the weight ratio of wax really;
6) with cold wind, dry up the muskmelon surface being coated with containing the fruit wax of antistaling agent;
7) muskmelon is put into temperature 0-1 ℃, the freezer precooling of relative humidity 75%-85% 2 days
8) muskmelon is carried out to individual packing with micropore air-conditioning preservative film, in packaging process, can in packaging bag, inflate, the proportioning that is filled with gas is: volume fraction is 6%CO
2, 4%O
2and 90%N
2; In the present embodiment, micropore plastic wrap is to have added the CaCO that the titanate esters TC-2 through 2% of 20 mass fractions processed
3the microporous barrier of powder, micropore size is 1 μ m;
9) packaged muskmelon is hung and left in temperature 0-1 ℃, the freezer of relative humidity 75%-85%.
After muskmelon preservation method of the present invention is processed, muskmelon storage is in the time of 60 days, and good fruit rate reaches 87.2%, xylocarp rate 69.7%, and edibility is good.
The 3rd embodiment
1) in muskmelon medium well, gather, in recovery process with reflective membrane to the muskmelon processing of sheltering from heat or light;
2) muskmelon is carried out to 1-MCP and fumigate, 1-MCP dosage is 0.5 μ L/L, stifling 22h under 22 ° of C;
3) for the muskmelon after adopting, 10 ℃ of frozen water soak 4 minutes;
4) with cold wind, dry up muskmelon surface;
5) the fruit wax that spraying contains antistaling agent to muskmelon, wherein, antistaling agent adopts cinnamon essential oil and calcium chloride, it is formulated that fruit wax adopts 0.4 part of 100 parts of shellac, 7 parts of propolis, 0.3 part of shitosan, 0.5 part of acetic acid, 0.2 part of Tween-80, glycerine to stir, and antistaling agent is 3:100 with the weight ratio of wax really;
6) with cold wind, dry up the muskmelon surface being coated with containing the fruit wax of antistaling agent;
7) muskmelon is put into temperature 0-1 ℃, the freezer precooling of relative humidity 75%-85% 1 day
8) muskmelon is carried out to individual packing with micropore air-conditioning preservative film, in packaging process, can in packaging bag, inflate, the proportioning that is filled with gas is: volume fraction is 7%CO
2, 2%O
2and 91%N
2; In the present embodiment, micropore plastic wrap is to have added the CaCO that the titanate esters TC-2 through 2% of 15 mass fractions processed
3the microporous barrier of powder, micropore size is 3 μ m;
9) packaged muskmelon is hung and left in temperature 0-1 ℃, the freezer of relative humidity 75%-85%.
After muskmelon preservation method of the present invention is processed, muskmelon storage is in the time of 60 days, and good fruit rate reaches 90.2%, xylocarp rate 71.3%, and edibility is good.
The 4th embodiment
1) in muskmelon medium well, gather, in recovery process with reflective membrane to the muskmelon processing of sheltering from heat or light;
2) muskmelon is carried out to 1-MCP and fumigate, 1-MCP dosage is 1.5 μ L/L, stifling 12h under 24 ° of C;
3) 0 ℃ of water soaking 5 minutes for the muskmelon after adopting;
4) at room temperature dry up muskmelon surface;
5) the fruit wax that spraying contains antistaling agent to muskmelon, wherein, antistaling agent adopts cinnamon essential oil and calcium chloride, it is formulated that fruit wax adopts 0.4 part of 100 parts of shellac, 10 parts of propolis, 1.0 parts of shitosans, 0.5 part of acetic acid, 0.2 part of Tween-80, glycerine to stir, and antistaling agent is 5:100 with the weight ratio of wax really;
6) with cold wind, dry up the muskmelon surface being coated with containing the fruit wax of antistaling agent;
7) muskmelon is put into temperature 0-1 ℃, the freezer precooling of relative humidity 75%-85% 2 days;
8) muskmelon is carried out to individual packing with micropore air-conditioning preservative film;
9) packaged muskmelon is hung and left in temperature 0-1 ℃, the freezer of relative humidity 75%-85%.
After muskmelon preservation method of the present invention is processed, muskmelon storage is in the time of 60 days, and good fruit rate reaches 87.8%, xylocarp rate 69.7%, and edibility is good.
Claims (4)
1. a muskmelon preservation method, is characterized in that: comprises the following steps,
1) choosing ripe very likely muskmelon gathers;
2) muskmelon is carried out to 1-MCP and fumigate, the stifling dosage of 1-MCP is 0.1-2 μ L/L, and the fumigation time under room temperature is 12-24h;
3) muskmelon is soaked in water;
4) dry up muskmelon surface;
5) the fruit wax that spraying contains antistaling agent to muskmelon, fruit wax stirs formulated by the raw material of following mass fraction:
6) muskmelon surface is dried to processing;
7) muskmelon is put into temperature 0-1 ℃, the freezer precooling 1-2 days of relative humidity 75%-85%;
8) muskmelon is carried out to individual packing with micropore air-conditioning preservative film;
9) packaged muskmelon is hung and left in temperature 0-1 ℃, the freezer of relative humidity 75%-85%.
2. muskmelon preservation method according to claim 1, is characterized in that: step 1) in, after harvesting, in Piling up in Field process with reflective membrane to the muskmelon processing of sheltering from heat or light.
3. muskmelon preservation method according to claim 1, is characterized in that: step 3) described in coolant-temperature gage be 0-15 ℃, soak time is 3-5 minute.
4. muskmelon preservation method according to claim 1, is characterized in that: step 5) described in antistaling agent be one or more in cinnamon essential oil, ambam, Tuzet, benomyl, antibacterial azoles, calcium chloride, gibberellin.
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| CN103283828A (en) * | 2013-06-24 | 2013-09-11 | 湖南工业大学 | Preparation method for essential oil/beta-cyclodextrin inclusion based antibacterial fruit wax |
| CN104170949A (en) * | 2013-07-01 | 2014-12-03 | 四川农业大学 | Antistaling agent for tender ginger storage, and preparation method thereof |
| CN104054801B (en) * | 2014-05-12 | 2016-01-20 | 浙江海洋学院 | Fresh-keeping composite membrane-forming liquid of a kind of peeled shrimp and preparation method thereof |
| CN104082394B (en) * | 2014-05-12 | 2016-04-06 | 浙江海洋学院 | The preservation method of a kind of fresh shrimp |
| CN104054802B (en) * | 2014-05-12 | 2015-11-25 | 浙江海洋学院 | A kind of fresh shrimp coating-film fresh-keeping composite membrane-forming liquid and preparation method thereof |
| CN104938615B (en) * | 2015-05-11 | 2018-04-27 | 华中农业大学 | A kind of preparation method of dual antimicrobial emulsion gel |
| CN104855496B (en) * | 2015-06-02 | 2018-01-23 | 湘潭大学 | A kind of method for adopting rear citrus anti-corrosive fresh-keeping |
| FR3037774A1 (en) * | 2015-06-29 | 2016-12-30 | Xeda International | LAMINATED GEL EMULSIFIANT COATING COMPOSITIONS AND METHODS OF COATING FOOD PRODUCTS |
| CN105248613A (en) * | 2015-09-22 | 2016-01-20 | 界首市俊荣种植专业合作社 | Fresh keeping method of peaches |
| CN106165720A (en) * | 2016-07-01 | 2016-11-30 | 江苏省农业科学院 | 1 MCP combines the compounding preservation method of lacquer tree fat |
| CN106332962A (en) * | 2016-11-11 | 2017-01-18 | 天津捷盛东辉保鲜科技有限公司 | Honey-dew melon preservation method |
| CN107439698A (en) * | 2017-08-24 | 2017-12-08 | 合肥市福来多食品有限公司 | A kind of processing method of portable instant preserved dried beancurd |
| CN107432316A (en) * | 2017-09-11 | 2017-12-05 | 海之星（福建）远洋渔业有限公司 | A kind of fresh-keeping of vegetables method suitable for ocean-going vessel |
| CN107788101A (en) * | 2017-10-18 | 2018-03-13 | 新疆维吾尔自治区葡萄瓜果研究所 | Muskmelon method for storing and refreshing based on antistaling agent and air-adjustable fresh-keeping bag |
| CN112868747B (en) * | 2021-02-05 | 2023-11-03 | 新疆农垦科学院 | Method for prolonging preservation period of galileo |
| CN113229361A (en) * | 2021-04-28 | 2021-08-10 | 内蒙古朵日纳硒科生物技术有限公司 | Selenium-rich muskmelon preservation process |
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| CN101019570B (en) * | 2006-02-13 | 2011-04-06 | 石河子大学 | Preservative specially for Hami melon |
| CN101366409B (en) * | 2008-09-24 | 2010-12-01 | 陕西师范大学 | Peyziwat melon and fresh fruit preservation process |
| CN102302053B (en) * | 2011-09-23 | 2012-08-22 | 陕西师范大学 | Method for preserving muskmelon fresh fruit |
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