CN102940029B - Fruit storage method of ponkan - Google Patents
Fruit storage method of ponkan Download PDFInfo
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- CN102940029B CN102940029B CN201210432611.4A CN201210432611A CN102940029B CN 102940029 B CN102940029 B CN 102940029B CN 201210432611 A CN201210432611 A CN 201210432611A CN 102940029 B CN102940029 B CN 102940029B
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- hesperidium aurantium
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 63
- 238000003860 storage Methods 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 19
- BFBPISPWJZMWJN-UHFFFAOYSA-N methyl 2-[(7-hydroxy-3,7-dimethyloctylidene)amino]benzoate Chemical compound COC(=O)C1=CC=CC=C1N=CCC(C)CCCC(C)(C)O BFBPISPWJZMWJN-UHFFFAOYSA-N 0.000 claims description 37
- 230000035939 shock Effects 0.000 claims description 26
- 230000008569 process Effects 0.000 claims description 10
- 201000010099 disease Diseases 0.000 claims description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 7
- 230000009758 senescence Effects 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 5
- 238000005138 cryopreservation Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 230000007774 longterm Effects 0.000 claims description 3
- 238000003672 processing method Methods 0.000 claims description 3
- 230000005070 ripening Effects 0.000 claims description 3
- 238000011282 treatment Methods 0.000 claims description 3
- 230000004345 fruit ripening Effects 0.000 abstract description 4
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- 244000052769 pathogen Species 0.000 abstract description 3
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- 238000002635 electroconvulsive therapy Methods 0.000 abstract 2
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 230000036387 respiratory rate Effects 0.000 abstract 1
- 238000012545 processing Methods 0.000 description 20
- 241001672694 Citrus reticulata Species 0.000 description 12
- 230000000630 rising effect Effects 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 239000002932 luster Substances 0.000 description 3
- 235000020971 citrus fruits Nutrition 0.000 description 2
- 230000003111 delayed effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 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
- 241000207199 Citrus Species 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000009746 freeze damage Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000010413 gardening Methods 0.000 description 1
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- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a safe and efficient storage method of ponkan fruits, comprising the following steps: precooling the picked ponkan fruits in a 20 DEG C room, and selecting, using heat shock treatment to harden the resistance of the fruits, and putting the treated fruits at 10 DEG C for storing. According to the invention, by proper heat shock treatment and then low temperature storage, the respiratory rate of the fruits can be effectively slowed, the energy consumption is reduced, the fruit metabolism is slowed, fruit ripening and senescence are slowed, the storage time of the fruits is prolonged, simultaneously the pathogen attack can be effectively resisted, the fruit rotting rate is reduced, and good quality and commodity of the stored fruits are kept; the method has the advantages of reasonable design, simple operation, low device requirement, and low cost, and can be operated and popularized in large scale.
Description
Technical field
The invention belongs to fruit storage method, relate to the storage after a kind of Pon mandarin orange Fruit, it comprises steps such as the gathering of Pon hesperidium aurantium reality, selection, heat shock processing, warehouse-in storages.The quality decline problem that it has solved that the respiratory metabolism causing because of environment discomfort during Pon hesperidium aurantium true length term storage is abnormal, disease etc. causes, has the advantages such as the loss of storage fruit quality is low, storage period is grown, storage effect is good.
Background technology
Pon mandarin orange belongs to Rutaceae citrus fruit, originates in China, and fruit shape is larger, rectifies, and is high oblate, oil vacuole projection, and fresh food quality is excellent and be well received by consumers, and is called as " kings of the wide skin oranges and tangerines in Asia ".Pon mandarin orange, in long-term storage transportation, tends to occur multiple diseases, causes fruit rot rotten, causes serious economic loss.Utilize heat shock processing to adopt rear Pon hesperidium aurantium real, with respect to traditional Pon mandarin orange storage method, obviously the ripe senescence process of delayed fruit, reduces fruit rot, maintains the good commodity of storage fruit.And that Pon mandarin orange heat shock processing has is simple to operate, cost is low, guarantee the outstanding feature of fruit security quality.The research that then storage is processed in the real heat shock of Pon hesperidium aurantium has no report.
Summary of the invention
The object of the present invention is to provide the real storage practice of a kind of Pon hesperidium aurantium, be achieved by following steps: the thin easy stripping of (1) Pon orange peel, juice is many, tissue tight.Because of reasons such as cultivated area weathers, in the tangible later stage maturation of Pon hesperidium aurantium, very easily there is freeze injury.Therefore by the way of after-ripening, within 20-30 days in advance, pluck not full ripe fruit.When gathering, pluck gently, in order to avoid damage; (2) pluck fruit and discharge field heat (3-5 hour) in the precooling of 20 ℃ of room choosing fruits, and select, select big or small homogeneous, disease-free, not damaged fruit; (3) adopt heat shock processing method, improve the resist effect of the tangible storage period of Pon hesperidium aurantium to disease, delaying ripening senescence process, better to maintain the fruit quality of the tangible storage period of Pon hesperidium aurantium; (4) real being placed under cryogenic conditions of Pon hesperidium aurantium after treatment stored.
Heat shock processing in step (3) refers to that practical Pon hesperidium aurantium 55 ℃ of warm water are soaked to fruit to be processed 20 seconds, carries out resistance exercise.
Under cryogenic conditions in step (4), storage refers to the low temperature Long-term Storage under 10 ℃ of conditions of the fruit after heat shock.
The present invention also can be applicable to the gardening products such as other Citrus Cultivars fruits.
The invention has the beneficial effects as follows: cryopreservation again after processing by suitable heat shock, can effectively slow down respiration of fruits speed, low-energy-consumption falls, slow down fruit metabolism, the ripe senescence process of delayed fruit, extending fruit storage time, the while can effectively be resisted the infringement of pathogen, reduce fruit rot rate, maintain storage fruit better quality and commodity.The inventive method is reasonable in design, easy and simple to handle, lower to equipment requirement, only needs less cost, can large-scale operation and Demonstration And Extension application.
Accompanying drawing explanation
Fig. 1 is that the impact on the real rotting rate of Pon hesperidium aurantium is processed in different temperatures and heat shock.
Fig. 2 is that the impact on Pon mandarin orange fruit colour (CCI) is processed in different temperatures and heat shock.
Fig. 3 is that the impact on Pon mandarin orange content of fruit soluble solids (TSS) is processed in different temperatures and heat shock.
Fig. 4 is the color and luster situation of change that the tangible different storage periods of Pon hesperidium aurantium are processed in different temperatures and heat shock.
Fig. 5 is that the tangible storage of the Pon hesperidium aurantium rotten situation of four month is processed in different temperatures and heat shock.
specific implementation method
The present invention is further described in conjunction with specific embodiments.Should be understood that these embodiment are only for illustration purpose, and be not used in the restriction scope of the invention.
Embodiment 1
Test fruit material used and adopt in Zhejiang Province on November 21st, 2011, after adopting, select size evenly, machinery-free wound, be divided into 4 groups without disease and pest fruit, first group: be directly positioned over cryopreservation at 10 ℃ (processing A); Second group: be directly positioned over storage (treatments B) at 15 ℃; The 3rd group: be directly positioned over storage at 20 ℃ (processing C); The 4th group: by real Pon hesperidium aurantium under 55 ℃ of warm water heat shock soak fruit and process 20S and carry out after resistance exercise, dry fruit and be placed in storage under 10 ℃ of conditions (processing D) with blotting paper.
Duration of storage, monthly adds up fruit rot rate (60 fruits).Each test group arranges 3 repetitions.
Examination criteria:
1. fruit rot rate: rotten fruit accounts for the percentage that checks fruit.
2. fruit color difference measurement: the mensuration of fruit fruit colour is used HunterLab Miniscan XE Plus colour difference meter (HunterLab, the U.S.) bioassay standard employing CIE(International Commission on Illumination) 1976L*a*b* aberration system, computing formula: fruit maturation index CCI=1000 × a*/(L* × b*) (McGuire, 1992 and Zhou etc., 2011)
3. soluble solid: use Portable digital display saccharometer PR-101 α (ATA GO, Japan) to measure soluble solid content.
Embodiment 2
Experimental result shows, in A, B, C and D tetra-process, processes D and can significantly reduce the real rotting rate of Pon hesperidium aurantium compared with other 3 processing fruits, suppresses pathogen activity, delays Pon mandarin orange fruit maturation senescence process.Heat shock processing while particularly preserving four month (processing D) is found without the fruit that rots; Result shows simultaneously, stores four month Pon mandarin orange, and the fruit rot rate of processing A, B and C is respectively 27.27%, 50%, 70%.Visible, can significantly reduce the rotting rate of Pon hesperidium aurantium reality in conjunction with heat shock processing at 10 ℃ of lower storage conditions of temperature.In the time preserving four month, under 10 ℃ of holding conditions, heat shock processing can reduce fruit rot rate 27.27% equally, therefore the effect of the real rotting rate of heat shock processing inhibition storage Pon hesperidium aurantium is extremely remarkable.(referring to table 1, Fig. 1 and Fig. 5).
Embodiment 3
Unfavorable reserve temperature during fruit storage, often causes that respiration of fruits and metabolic disorder cause the material transition such as fruit saccharic acid to consume, and makes taste of fruit variation, and quality declines.The important indicator that in the tangible transporting procedures of Pon hesperidium aurantium, quality declines is that soluble solid (TSS) reduces, and causes that the quality of edible flavor declines.Result of study shows, under the tangible 20 ℃ of conditions of Pon hesperidium aurantium, store three months, its TSS is in rising trend at experimental session, in three month TSS of experiment, 10% left and right of rising altogether.Pon mandarin orange is under 15 ℃ of storage conditions, and TSS is substantially steady.Under 10 ℃ of holding conditions, the TSS of Pon hesperidium aurantium reality is downward trend, but heat shock processing can obviously delay same TSS declines under 10 ℃ of holding conditions degree and speed (referring to Fig. 3).
Embodiment 4
Color and luster is one of important quality index of Pon hesperidium aurantium reality, also closely related with the marketing quality of Pon hesperidium aurantium reality.Pluck in advance in the real storage of Pon hesperidium aurantium, along with the prolongation of storage time, fruit changes because of ripening and senescence color and luster, and then affects fruit marketing quality.4 to process the real CCI differences of Pon hesperidium aurantium obvious, and CCI storage period after adopting of Pon hesperidium aurantium reality is in rising trend, and along with the rising of temperature, the speed that CCI rises increases.Under 20 ℃ of conditions, the CCI of Pon hesperidium aurantium reality is almost linear ascendant trend.Heat shock processing can maintain good Color Quality in the later stage of Pon mandarin orange fruit storage.Since three month, the real index of quality CCI of Pon hesperidium aurantium value was obviously better than not carrying out heat shock processing and is directly stored in 10 ℃ of fruits (referring to Fig. 2 and Fig. 4) under condition.
To sum up, 4 processing, to reducing the real rotting rate of storage Pon hesperidium aurantium, maintaining the aspects such as every quality trait, are all stored after processing 20S to process heat shock under D(55 ℃ of warm water under 10 ℃ of conditions) best results.
Without further elaborating, believe employing disclosed content above, those skilled in the art can apply the present invention to greatest extent.Therefore, embodiment is above interpreted as only illustrating, but not limits the scope of the invention by any way.
Claims (1)
1. the real storage practice of Pon hesperidium aurantium, realize by following steps:
(1) within 20-30 days in advance, pluck not full ripe Pon hesperidium aurantium in fact;
(2) the tangible 20 ℃ of rooms choosing of the Pon hesperidium aurantium fruit precooling 3-5 hour plucking, and select;
(3) adopt heat shock processing method, improve the resist effect of the tangible storage period of Pon hesperidium aurantium to disease, delaying ripening senescence process, better to maintain the fruit quality of the tangible storage period of Pon hesperidium aurantium;
(4) the real cryopreservation that is placed in of heat shock Pon hesperidium aurantium after treatment;
The described heat shock processing method of step (3) is practical Pon hesperidium aurantium 55 ℃ of warm water to be soaked to fruit process 20 seconds, carries out resistance exercise;
The described cryopreservation of step (4) is by low temperature Long-term Storage under tangible the Pon hesperidium aurantium after heat shock 10 ℃ of conditions;
Described in step (2), select is to select big or small homogeneous, disease-free, not damaged fruit.
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| CN201210432611.4A CN102940029B (en) | 2012-11-02 | 2012-11-02 | Fruit storage method of ponkan |
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| CN201210432611.4A CN102940029B (en) | 2012-11-02 | 2012-11-02 | Fruit storage method of ponkan |
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| CN102940029B true CN102940029B (en) | 2014-05-14 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103947741B (en) * | 2014-04-16 | 2015-08-05 | 浙江大学 | Heat thermostability preservation device and method after Fruit |
| CN103918779A (en) * | 2014-04-28 | 2014-07-16 | 谭永峰 | Air-conditioned ripening method for mandarin orange |
| CN104304440B (en) * | 2014-09-23 | 2017-04-12 | 华侨大学 | Longan fruit postharvest commercialization treatment apparatus system |
| CN104430818A (en) * | 2014-09-30 | 2015-03-25 | 谭永峰 | Ponkan preservation and transportation method |
| CN104705388A (en) * | 2015-03-26 | 2015-06-17 | 安徽农业大学 | Zizania aquatica preservation method |
| CN105901113A (en) * | 2016-06-13 | 2016-08-31 | 天津出入境检验检疫局动植物与食品检测中心 | Fruit hot-water soaking disinfection treatment device and application thereof for treating phytophthora hibernalis |
| CN111616207B (en) * | 2020-07-02 | 2023-03-31 | 西南大学 | Method for selecting optimal harvesting period of non-respiratory jump type fruit after picking and cold storage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH01269448A (en) * | 1988-04-19 | 1989-10-26 | Shikoku Sogo Kenkyusho:Kk | Preservation of citron fruit and storage chamber thereof |
| JPH07246059A (en) * | 1994-03-08 | 1995-09-26 | Ooiwa Sanki Kogyo Kk | Method for storing mandarin orange and storage system therefor |
| JP2006158254A (en) * | 2004-12-06 | 2006-06-22 | Sumitomo Bakelite Co Ltd | Storage bag for citrus, and method for storing citrus |
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Non-Patent Citations (5)
| Title |
|---|
| JP平1-269448A 1989.10.26 |
| JP特开2006-158254A 2006.06.22 |
| JP特开平7-246059A 1995.09.26 |
| Ron Porat，et.al.Reduction of postharvest decay in organic citrus fruit by a short hot water brushing treatment.《Postharvest Biology and Technology》.2000,(第18期),第151-157页. * |
| 刘用成.一些常见水果的特性和贮藏.《食品化学》.中国轻工业出版社,1996,(第1版),第260-261页. * |
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