CN103053675A - 一种黄冠梨的贮藏保鲜综合处理方法 - Google Patents
一种黄冠梨的贮藏保鲜综合处理方法 Download PDFInfo
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- CN103053675A CN103053675A CN2013100299292A CN201310029929A CN103053675A CN 103053675 A CN103053675 A CN 103053675A CN 2013100299292 A CN2013100299292 A CN 2013100299292A CN 201310029929 A CN201310029929 A CN 201310029929A CN 103053675 A CN103053675 A CN 103053675A
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- fruit
- huangguan pear
- huangguan
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- 241000220324 Pyrus Species 0.000 title claims abstract description 85
- 238000003860 storage Methods 0.000 title abstract description 32
- 235000021017 pears Nutrition 0.000 title abstract description 15
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 94
- 238000003306 harvesting Methods 0.000 claims abstract description 17
- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound 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[Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 8
- 239000011575 calcium Substances 0.000 claims abstract description 8
- 235000014443 Pyrus communis Nutrition 0.000 claims description 70
- 238000004321 preservation Methods 0.000 claims description 16
- 239000005969 1-Methyl-cyclopropene Substances 0.000 claims description 13
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CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 230000031016 anaphase Effects 0.000 description 1
- 230000003078 antioxidant Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 244000052616 bacterial pathogens Species 0.000 description 1
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Abstract
本发明公开了一种黄冠梨的贮藏保鲜综合处理方法。该综合处理方法包括适期采摘、补钙处理、涂膜处理、1-甲基环丙烯处理、包装、预冷、冷藏七个步骤，包括采收期、采后预冷以及其他处理，环环相扣，缺一不可，具有优良的保鲜效果。本发明方法能有效控制黄冠梨在贮藏过程中发生的果面褐斑、软化、萎蔫、风味变淡和腐烂等现象，有利于果实保持原有风味和品质。
Description
一种黄冠梨的贮藏保鲜综合处理方法
技术领域
[0001] 本发明涉及一种黄冠梨的贮藏保鲜综合处理方法，属于水果采后贮藏加工技术领域。
背景技术
[0002] 黄冠梨是以雪花梨和日本新世纪梨杂交培育而成，果实为椭圆形，在深色袋或多层袋套袋时，成熟后的果实果皮为黄色，果面光洁无锈，果点小而密，果肉洁白，肉质细而松脆，汁液含量丰富，风味酸甜适口，略带蜜香，品质上乘，深受广大消费者喜爱，是我国梨的王栽品种之一。
[0003] 黄冠梨果实为呼吸跃变型，采后成熟时有一个明显的呼吸高峰，高峰过后果实就很快生理衰老，逐步失去耐藏性；同时其果肉嫩脆，组织易受机械伤，从而导致病原微生物侵染，因此品质下降很快，腐烂率极高。而且，黄冠梨果实表面易出现果皮褐斑，呈不规则形状，名“鸡爪病”，病果外观品质极差，商品价值大大降低，往往对果农和保鲜企业造成很大经济损失。
[0004]目前常用的梨的贮藏方法主要有：①冷藏法：将梨装箱后，直接入冷库贮藏，由于冷藏库能调节温度，可显著抑制生理衰老和微生物活动，达到良好的短期保鲜效果，但由于直接冷藏，且其周围环境气体未受控制，果品容易脱水无法实现长期的贮藏；②气调贮藏法：通过调节整个库里的气体成分，从而实现很好的保鲜效果，但是气调库造价太高，其运行成本也较其他贮藏方法高得多，导致该方法无法广泛应用保鲜剂/薄膜贮藏法：在贮藏果实表面涂保鲜剂或将贮藏果实用薄膜包装后，存放于冷库中，果蔬自身呼吸降低氧气，同时还可以减少梨水分的蒸发，但是由于保鲜剂和薄膜的阻隔，操作不当时，容易造成无氧呼吸和二氧化碳伤害，使果实产生异味，迅速腐烂。
[0005] 中国专利申请CN101990935B中公开了一种防止黄冠梨采后果皮褐变的方法。黄冠梨采摘后先真空处理一定时间，再在常压条件下直接降温、延迟降温或缓慢降温至低温。此方法采用物理方法进行保鲜，可以抑制黄冠梨采后的果皮褐变，安全无毒。但在真空处理过程中要使用耐压容器和真空泵，且对于成熟度不同的梨，真空处理的条件不同，实际操作极为不便，制约了该方法的大规模应用。
[0006] 中国专利申请CN102318661A中公开了一种黄冠梨入库冷藏的方法。将果品装箱包装好，预冷后装入冷库内贮藏；果品入库前将库温降至15°C，果品入库后封闭库门，启动制冷和温湿度仪表开关，控制库温每2天降1°C，降到10°C后，每天降1°C，降到(Trc后保持恒温，冷库内的相对湿度保持在85、0%。这种缓慢降温的方法虽然较为有效地抑制了果皮的褐变，但是其操作麻烦，降温需要15〜20天；而且由于降温慢，梨品质明显降低，贮藏后期或出库货架阶段腐烂率、果柄干枯率都较高，果心容易褐变，果实口味淡化。
发明内容
[0007] 本发明需要解决的技术问题是提供一种在黄冠梨冷藏期间能够大幅度减少果实腐烂率，减缓果面褐斑、软化、萎蔫、风味变淡等诸多病变现象的贮藏保鲜综合处理方法。
[0008] 为解决上述技术问题，本发明所采取的技术方案是：
[0009] 一种黄冠梨的贮藏保鲜综合处理方法，按以下步骤顺序进行：
[0010] (A)适期采摘：采摘盛花期后13(Γ140天的黄冠梨果实，采摘后及时运至冷凉处，进行质量分级，剔除机械伤害果实和残次果实；
[0011] (B)补钙处理：将黄冠梨果实浸入质量浓度为2°/Γ6%的CaC12溶液中浸泡3飞分钟，取出；
[0012] (C)涂膜处理：将黄冠梨果实在质量浓度为O. 59Γ1. 5%的壳聚糖溶液中速蘸后取出，晾干；
[0013] (D)1-甲基环丙烯处理：将晾干后的黄冠梨果用浓度为O. 5〜1. 0μ L/L的1-甲基环丙烯熏蒸12〜24小时；
[0014] (E)包装：黄冠梨果实熏蒸完毕后，用打有通气孔的厚度小于10 μ m的薄膜包装，所述通气孔的孔径为15〜35 μ m,通气孔密度为f 2孔/cm2 ；
[0015] (F)预冷：将包装完毕的黄冠梨果实整齐摆放入纸箱中，置于1(T12°C的冷库中预冷处理3飞天；
[0016] (G)冷藏：将预冷后的黄冠梨纸箱转入标准冷藏库中冷藏，冷藏的温度控制在-O. 50C〜O. 5°C，相对湿度控制在85%〜95%。
[0017] 所述步骤（B)中，CaCl2溶液的质量浓度优选5%。
`[0018] 所述步骤（C)中，壳聚糖溶液的质量浓度优选1%。
[0019] 所述步骤（E)中，通气孔的孔径优选20 μ m，通气孔密度优选I孔/cm2。
[0020] 所述步骤（F)中，预冷温度优选10°C，预冷处理时间优选5天。
[0021] 由于采用了上述技术方案，本发明所取得的技术进步在于：
[0022] 本发明提供的一种黄冠梨贮藏保鲜综合处理方法，简单易行，成本低廉，能够有效控制黄冠梨在冷藏期间出现的果面褐斑、软化、萎蔫、风味变淡和腐烂等多种病变现象，能够大幅度提高黄冠梨的储藏保鲜品质，发挥综合处理的优势，可以采后商业化操作，适宜大范围推广。
[0023] 果实采收期是影响果实成熟度的重要因素，是决定果实外观和内在品质的重要指标。选择采摘盛花期后13(Γ140天的黄冠梨，因为这时期内的果实成熟度适宜，易保存，经过后熟后，风味和口感好。
[0024] 对黄冠梨果实进行补钙处理，可以保护细胞膜和细胞壁结构的完整性，增加果实的硬度，有效延缓果实衰老。
[0025] 涂膜剂壳聚糖是一种天然无毒的果蔬保鲜剂，具有成膜性好、透气性好、可杀菌等优点。黄冠梨在含有壳聚糖的水溶液中速蘸后，梨表面会形成一层透明质半透气性的壳聚糖薄膜，该薄膜可以阻止黄冠梨与空气的接触和水分的散失，抑制呼吸和蒸腾，从而减少乙烯释放量，成熟速度减慢；同时，该薄膜还具有抑制病菌侵染、防腐、抗氧化、保鲜护色等功能，从而大大地延缓衰老、抑制腐败霉烂，达到保鲜的目的，并且安全、无污染。
[0026]1-甲基环丙烯是目前应用效果最好的乙烯受体抑制剂，无毒高效。它不可逆地与乙烯受体优先结合，从而阻断内源乙烯和外源乙烯与乙烯受体的正常结合，延缓衰老。黄冠梨果实入库贮藏前用浓度为O. 5〜1. ομ L/L的1-甲基环丙烯熏蒸12〜24小时，可以减少果实软化，延缓果实采衰老，很好地保持果实的硬度、脆度，提高果实的贮藏品质。
[0027] 储藏前用打孔薄膜对黄冠梨进行包装，能够减少梨的有机物质的损耗，保持固有的口感；同时还能起到微气调作用，降低果实呼吸强度，避免无氧呼吸，降低腐烂，保持果品新鲜。
[0028] 在温 度约为10°C〜12°C的冷库中预冷3飞天，可以对果实进行冷锻炼，提高果实耐冷能力，抑制果实的呼吸作用，减少冷害，有利于果实保持原有风味和品质。
[0029] 将冷藏温度限定为-O. 50C〜O. 50C，相对湿度85°/Γ95%，可以保证黄冠梨在贮藏中失水率极少，基本保持了采摘时的含水量，最大限度抑制了果实呼吸，有利于果实的口感和品质维持。
[0030] 综上，本发明的一种黄冠梨的贮藏保鲜综合处理方法，包括适期采摘、补钙处理、涂膜处理、1-甲基环丙烯处理、包装、预冷、冷藏七个步骤，既包括采收期，又包括采后预冷以及其他处理，环环相扣，缺一不可，具有比单一处理明显好的协同效应，能够达到更好的保鲜效果。研究表明，冷藏4飞月后，采用本方法保藏的黄冠梨果实表面不产生褐斑，新鲜如初，硬度高，营养品质损耗少，风味佳。贮藏末期，常规方法贮藏果实的腐烂率高达13. 64%，而经过本方法处理的果实腐烂率仅为4. 20%,明显减少了果实腐烂率，且其硬度、可滴定酸含量、Vc含量都明显优于常规方法贮藏果实，果面褐斑指数明显降低。
具体实施方式
[0031] 下面结合实施例对本发明做进一步详细说明。
[0032] 实施例1
[0033] 一种黄冠梨的贮藏保鲜综合处理方法，按以下步骤顺序进行：
[0034] (A)适期采摘：采摘盛花期后130天的黄冠梨果实，采摘后及时运至冷凉处，进行质量分级，剔除机械伤害果实和残次果实；
[0035] (B)补钙处理：将黄冠梨果实浸入质量浓度为6%的CaCl2溶液中浸泡4分钟，取出；
[0036] (C)涂膜处理：将黄冠梨果实在质量浓度为O. 5%壳聚糖溶液中速蘸，整个果实浸入壳聚糖溶液后即立即移出，取出后晾干；
[0037] (D)1-甲基环丙烯处理：将晾干后的黄冠梨果用浓度为O. 5 μ L/L的1-甲基环丙烯熏蒸24小时；
[0038] (E)包装：黄冠梨果实熏蒸完毕后，用打有通气孔的厚度为I μ m的薄膜包装，所述通气孔的孔径为15 μ m,通气孔密度为2孔/cm2 ；
[0039] (F)预冷：将包装完毕的黄冠梨果实整齐摆放入纸箱中，置于lit：的冷库中预冷处理4天；
[0040] (G)冷藏：将预冷后的黄冠梨纸箱转入标准冷藏库中冷藏，冷藏的温度控制-O. 5 0C、°C，相对湿度控制95%。
[0041] 将常规方法贮藏的黄冠梨作为对照品，与实施例1黄冠梨共同贮藏120天，在O天、30天、60天、90天、120天分别对其褐斑指数、果实硬度、可滴定酸含量和Vc含量进行检测，检测结果见表I。
[0042] 表1120天内实施例1黄冠梨品质指标检测数据对照表[0043]
[0044] 实施例2·
[0045] 一种黄冠梨的贮藏保鲜综合处理方法，按以下步骤顺序进行：
[0046] (A)适期采摘：采摘盛花期后140天的黄冠梨果实，采摘后及时运至冷凉处，进行质量分级，剔除机械伤害果实和残次果实；
[0047] (B)补钙处理：将黄冠梨果实浸入质量浓度为2%的CaCl2溶液中浸泡5分钟，取出；
[0048] (C)涂膜处理：将黄冠梨果实在质量浓度为1. 5%壳聚糖溶液中速蘸，整个果实浸入壳聚糖溶液后即立即移出，取出后晾干；
[0049] (D)1-甲基环丙烯处理：将晾干后的黄冠梨果用浓度为I μ L/L的1_甲基环丙烯熏蒸12小时；
[0050] (E)包装：黄冠梨果实熏蒸完毕后，用打有通气孔的厚度为10 μ m的薄膜包装，所述通气孔的孔径为35 μ m,通气孔密度为I孔/cm2 ；
[0051] (F)预冷：将包装完毕的黄冠梨果实整齐摆放入纸箱中，置于12°C的冷库中预冷处理3天；
[0052] (G)冷藏：将预冷后的黄冠梨纸箱转入标准冷藏库中冷藏，冷藏的温度控制-O. 50C〜O. 5°C，相对湿度控制85%。
[0053] 将常规方法贮藏的黄冠梨作为对照品，与实施例2果品共同贮藏120天，在O天、30天、60天、90天、120天分别对其褐斑指数、果实硬度、可滴定酸含量和Vc含量进行检测，检测结果见表2。
[0054] 表2120天内实施例2黄冠梨品质指标检测数据对照表
[0055]
[0056] 实施例3
[0057] —种黄冠梨的贮藏保鲜综合处理方法，按以下步骤顺序进行：
[0058] (A)适期采摘：采摘盛花期后135天的黄冠梨果实，采摘后及时运至冷凉处，进行质量分级，剔除机械伤害果实和残次果实；
[0059] (B)补钙处理：将黄冠梨果实浸入质量浓度为5%的CaCl2溶液中浸泡3分钟，取出；
[0060] (C)涂膜处理：将黄冠梨果实在质量浓度为1%壳聚糖溶液中速蘸，整个果实浸入壳聚糖溶液后即立即移出，取出后晾干；
[0061] (D)1-甲基环丙烯处理：将晾干后的黄冠梨果用浓度为O. 8μ L/L的1-甲基环丙烯熏蒸20小时；
[0062] (E)包装：黄冠梨果实熏蒸完毕后，用打有通气孔的厚度为5μπι的薄膜包装，所述通气孔的孔径为20 μ m,通气孔密度为I孔/cm2 ；
[0063] (F)预冷：将包装完毕的黄冠梨果实整齐摆放入纸箱中，置于10°C的冷库中预冷处理5天；
[0064] (G)冷藏：将预冷后的黄冠梨纸箱转入标准冷藏库中冷藏，冷藏的温度控制(TC〜O. 5 °C，相对湿度控制90%。
[0065] 将常规方法贮藏的黄冠梨作为对照品，与实施例3黄冠梨共同贮藏120天，在O天、30天、60天、90天、120天分别对其褐斑指数、果实硬度、可滴定酸含量和Vc含量进行检测，检测结果见表3。
[0066] 表3120天内实施例3黄冠梨品质指标检测数据对照表
[0067]
[0068]
[0069] 由上述数据表可以看出，在冷藏期120天内，经本专利方法处理的果实在褐斑指数、果实硬度、可滴定酸含量和Vc含量四方面均优于用常规方法贮藏的果实，尤其是果面褐斑指数大大降低。特别是实施例3的操作条件下，具有更好的防腐保鲜效果。储藏200天后，常规方法贮藏黄冠梨果实的腐烂率高达13. 64%，而经过本方法处理的黄冠梨果实腐烂率仅为4. 20%。由此可见，本专利方法能够有效抑制黄冠梨在冷藏期间发生果面褐斑、软化、萎蔫、风味变淡和腐烂等多种病变现象，大幅度提高黄冠梨的储藏保鲜品质，明显改善了果实的外观和内在品质，有利于保持果实原有风味和商品价值。
Claims (5)
1. 一种黄冠梨的贮藏保鲜综合处理方法，其特征在于按以下步骤顺序进行： (A)适期采摘：采摘盛花期后13(Γ140天的黄冠梨果实，采摘后及时运至冷凉处，进行质量分级，剔除机械伤害果实和残次果实； (B)补钙处理：将黄冠梨果实浸入质量浓度为2°/Γ6%的CaC12溶液中浸泡3飞分钟，取出；(C)涂膜处理：将黄冠梨果实在质量浓度为O. 59Γ1. 5%的壳聚糖溶液中速蘸后取出，晾干; (D)1-甲基环丙烯处理：将晾干后的黄冠梨果用浓度为O. 5〜1. Ομ L/L的1-甲基环丙烯熏蒸12〜24小时； (E)包装：黄冠梨果实熏蒸完毕后，用打有通气孔的厚度小于10 μ m的薄膜包装，所述通气孔的孔径为15〜35 μ m,通气孔密度为f 2孔/cm2 ； (F)预冷：将包装完毕的黄冠梨果实整齐摆放入纸箱中，置于1(T12°C的冷库中预冷处理3〜5天； (G)冷藏：将预冷后的黄冠梨纸箱转入标准冷藏库中冷藏，冷藏的温度控制在-O. 50C〜O. 5°C，相对湿度控制在85%〜95%。
2.根据权利要求1所述的一种黄冠梨的贮藏保鲜综合处理方法，其特征在于：所述步骤（B)中，CaCl2溶液的质量浓度优选5%。
3.根据权利要求1所述的一种黄冠梨的贮藏保鲜综合处理方法，其特征在于：所述步骤（C)中，壳聚糖溶液的质量浓度优选1%。
4.根据权利要求1所述的一种黄冠梨的贮藏保鲜综合处理方法，其特征在于：所述步骤（E)中，通气孔的孔径优选20 μ m，通气孔密度优选I孔/cm2。
5.根据权利要求1所述的一种黄冠梨的贮藏保鲜综合处理方法，其特征在于：所述步骤（F)中，预冷温度优选10°C，预冷处理时间优选5天。
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