CN103109921A - Preservation method of ipomoea batatas - Google Patents
Preservation method of ipomoea batatas Download PDFInfo
- Publication number
- CN103109921A CN103109921A CN2013100569624A CN201310056962A CN103109921A CN 103109921 A CN103109921 A CN 103109921A CN 2013100569624 A CN2013100569624 A CN 2013100569624A CN 201310056962 A CN201310056962 A CN 201310056962A CN 103109921 A CN103109921 A CN 103109921A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- thiabendazole
- storage
- freezer
- stifling
- 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
Images
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Packages (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
Abstract
The invention relates to a preservation method of ipomoea batatas. The preservation method comprises the steps of disinfecting a refrigeration house, processing callus, processing at low temperature, fumigating through thiabendazole, packaging in vacuum, storing, and removing from a warehouse. By adopting the preservation method of ipomoea batatas disclosed by the invention, harvested qin batatas No.5 ipomoea batatas are stored; the result shows that after the qin batatas No.5 ipomoea batatas are stored for 210 days, the decay index is 0.185; the commodity rate is 93%; and the storage effect is good. The preservation method of ipomoea batatas disclosed by the invention has the advantages of being easy to operate, long in refreshing time, good in refreshing effect, safe for eating, obvious in economic benefit and the like and can be widely popularized and applied.
Description
Technical field
The invention belongs to the preservation technology field of fruit or vegetables, be specifically related to the method for preserving of sweet potato.
Background technology
Sweet potato (Ipomoea batatas) has another name called Ipomoea batatas, sweet potato, sweet potato, pachyrhizus, sweet potato etc., is an important cultivar of Convolvulaceae sweet potato genus, in the cultivation history of state-owned more than 400 years.Chinese annual sweet potato planting is approximately 6,700,000 hectares at present, and approximately 100,000,000 tons of output occupy first place in the world.But according to statistics, because fresh sweet potato water content is high, the thin rapid wear of skin easily damages to plants caused by sudden drop in temperature, wet injury, does evil, disease etc., and mildew and rot deterioration rate reaches 15%, causes huge economic loss, has seriously restricted the development of this industry.Post-harvest physiology, storage diseases and the preservation technique of research sweet potato have become the task of top priority.Aspect the sweet potato post-harvest physiology, domestic and foreign literature all has fragmentary report.The researcher thinks, most of sweet potato varieties belong to climacteric type fruit, and starch can be used as identifies the most important index of sweet potato quality, and the factor such as content of starch Yin Wendu, kind in storage period and changing differs.It is relevant to the alpha-amylase activity variation that Zhitian Zhang etc. is reported in sweet potato storing starch decreased in early stage, and dextrose plus saccharose content increases to some extent at duration of storage.Permitted the report such as Wenchang the sweet potato heat shock is processed, can be improved superoxide dismutase (SOD), catalase (CAT) activity, increased storage property.Aspect storage disease research, A.H.Thompson etc. have investigated sweet potato droop and scab at the onset state in South Africa, point out that macrosporium leaf spot of sweet potato is the potential threat that area, South Africa sweet potato produces.The report such as David, Osiru sweet potato alternaric bacteria (Alternariabataticola Ikata.) is the pathogen that causes macrosporium leaf spot of sweet potato, mainly infects part of stem leaf.Present domestic report causes that the infectious disease of sweet potato has 23 kinds, Ceratocystis fimbriata bacterium (CeratocystisfimbriataEll.﹠amp; Halst.), rhizopus niger (Rhizpus nigricans Her.), the pathogen of Botrytis cinerea (Botrytis cinerea Pers) are the main pathogenic fungi that causes Chinese sweet potato storing disease.
Aspect sweet potato storing, the comparatively extensive mode of storing sth. in a cellar of at present domestic still many uses is sprayed or immersion treatment before the agricultural chemicals such as employing thiophanate methyl, carbendazim enter the cellar for storing things to sweet potato, and reserve temperature is at 10～15 ℃.About adopting mechanical freezer to preserve on a large scale sweet potato, there is not yet the domestic and foreign literature report.Adopt at present the extensive mode of storing sth. in a cellar, sweet potato can only preserve 60～90 days, and inferior quality; Spray or immersion treatment before adopting the agricultural chemicals such as thiophanate methyl, carbendazim to enter the cellar for storing things to sweet potato, storage effect is better, and the storage number of days can reach 120～150 days, but after storage, product quality is undesirable, and residues of pesticides are serious.
Summary of the invention
Technical problem to be solved by this invention is to overcome the shortcoming of above-mentioned sweet potato method for preserving, and the sweet potato method for preserving of a kind of simple to operate, long fresh-keeping period, good refreshing effect, edible safety is provided.
Solving the problems of the technologies described above the technical scheme that adopts is that it is comprised of following step:
1, refrigerating room disinfecting
Being that the mixture of 1: 1: 50 is brushed freezer metope and ground with copper sulphate and lime, water quality ratio, is that the thimerosal of 5: 1 is with 5g/m with formaldehyde and potassium permanganate mass ratio
3Consumption fumigation freezer 24～48 hours.
2, callus is processed
It is that 90%～95% callus was processed 5 days that the sweet potato of gathering is placed in 30～35 ℃, relative humidity.
3, K cryogenic treatment
Sweet potato after callus the is processed plastic mesh plate Turnover Box of packing into changes in 3～5 ℃ of freezers K cryogenic treatment 2 days over to.
4, thiabendazole is stifling
Be that 4.5% thiabendazole fumigant is by 2～8g/m with mass concentration
3Contain the porcelain pallet, evenly be placed in freezer, light and put out naked light and be fuming, sweet potato was fumigated 2.5～4 hours.
5, vacuum packaging
Vacuum Package in the thick LDPE:Low-density polyethylene plastics bag of the single 0.04mm that packs into of sweet potato after stifling, layering are packed into and are processed with in the carded packaging case of passage on opposing sidewalls, and one deck sweet potato and adjacent one deck sweet potato isolate with Paper baseplate.
6, storage
Sweet potato after vanning is at least 1cm, is at least 60cm apart from storehouse top and puts apart from side wall 10～15cm, carded packaging case and carded packaging case spacing in freezer, and 10～13 ℃, relative humidity are 80%～90% storage.
7, outbound
Sweet potato was first placed 10～12 hours at the buffering room temperature before outbound, until the temperature of sweet potato and ambient temperature is poor when being 3～4 ℃, outbound.
In K cryogenic treatment step 3 of the present invention, the plastic mesh plate Turnover Box of packing into of the sweet potato after callus is processed changes in best Cool Room 4℃ K cryogenic treatment 2 days over to.
In the stifling step 4 of thiabendazole of the present invention, be that 4.5% thiabendazole fumigant is by 6g/m with mass concentration the best
3Contain the porcelain pallet, evenly be placed in freezer, light and put out naked light and be fuming, sweet potato the best was fumigated 3 hours.
In packaging step 5 of the present invention, the interior Vacuum Package of the LDPE:Low-density polyethylene plastics bag that the single 0.04mm that packs into of sweet potato after stifling is thick, each carded packaging case 5kg sweet potato of packing into, the best passage that respectively to process 4 apertures be 1cm on the opposing sidewalls of carded packaging case.
In storage step 6 of the present invention, the sweet potato after vanning is at least 1cm, is at least 60cm apart from storehouse top and puts apart from side wall 10～15cm, carded packaging case and carded packaging case spacing in freezer, and 11 ℃ of best reserve temperatures, relative humidity are 80%～90% storage.
The present invention carries out K cryogenic treatment before adopting sweet potato storing, can effectively keep the quality of fruit, extends shelf-life, and noresidue, pollution-free, without toxin.Before storing, K cryogenic treatment, thiabendazole are stifling combines for sweet potato storing fresh-keepingly with vacuum packaging, obtains good fresh-keeping effect.Adopt the present invention to carry out preservation to No. 5 sweet potatoes of Qin's potato, result shows, preservation 210 days, and rotten index is 0.185, commodity fruit rate reaches 93%.The advantages such as that the present invention has is simple to operate, non-environmental-pollution, long fresh-keeping period, good refreshing effect, remarkable in economical benefits can extensively be promoted the use of.
Description of drawings
Fig. 1 is that different Preservation Treatment are on the impact of sweet potato storage period superoxide dismutase activity.
Fig. 2 is that different Preservation Treatment are on the impact of sweet potato storage period amylase activity.
Fig. 3 is that different Preservation Treatment are on the impact of sweet potato storage period galacturonic phytase activity.
Fig. 4 is that different Preservation Treatment are on the impact of sweet potato storage period content of starch.
Fig. 5 is that different Preservation Treatment are on the impact of sweet potato storage period content of reducing sugar.
Fig. 6 is that different Preservation Treatment are on the impact of sweet potato storage period ascorbic acid content.
Fig. 7 is that different Preservation Treatment are on the impact of sweet potato storage period protopectin content.
Fig. 8 is that different Preservation Treatment are on the impact of sweet potato rotten index of storage period.
Fig. 9 is the liquid chromatogram of thiabendazole standard specimen.
Figure 10 is the stifling liquid chromatogram of processing drug residue of thiabendazole.
The specific embodiment
The present invention is described in more detail below in conjunction with drawings and Examples, but the invention is not restricted to these embodiment.
1, refrigerating room disinfecting
Being that the mixture of 1: 1: 50 is brushed freezer metope and ground with copper sulphate and lime, water quality ratio, is that the thimerosal of 5: 1 is with 5g/m with formaldehyde and potassium permanganate mass ratio
3Consumption fumigation freezer 24～48 hours.
2, callus is processed
It is that 90%～95% callus was processed 5 days that the sweet potato of gathering is placed in 30～35 ℃, relative humidity, and sweet potato loses 3%～5% moisture.
3, K cryogenic treatment
Sweet potato after callus the is processed plastic mesh plate Turnover Box of packing into changes in Cool Room 4℃ K cryogenic treatment 2 days over to.
4, thiabendazole is stifling
Be that 4.5% thiabendazole fumigant is by 6g/m with mass concentration
3Contain the porcelain pallet, evenly be placed in freezer, light and put out naked light and be fuming by it, sweet potato was fumigated 3 hours.
5, vacuum packaging
Vacuum Package in the thick LDPE:Low-density polyethylene plastics bag of the single 0.04mm that packs into of sweet potato after stifling, each the carded packaging case 5kg sweet potato of packing into, the volume of carded packaging case is 18 * 32 * 52cm
3, the passage that respectively to be processed with 4 apertures on the opposing sidewalls of carded packaging case be 1cm, passage is used for ventilating air, and one deck sweet potato and adjacent one deck sweet potato isolate with Paper baseplate.
6, storage
Sweet potato after vanning is 5cm, puts for 70cm apart from the top, storehouse apart from side wall 10～15cm, carded packaging case and carded packaging case spacing in freezer, concrete spacing between carded packaging case and carded packaging case should be determined according to the concrete volume of freezer and the concrete numeral of carded packaging case, but carded packaging case and carded packaging case spacing are at least 1cm, are at least 60cm apart from the top, storehouse, to guarantee circulation of air, 11 ℃ of temperature, relative humidity are 80%～90% storage.
7, outbound
Sweet potato was first placed 10～12 hours at the buffering room temperature before outbound, until the temperature of sweet potato and ambient temperature is poor when being 3～4 ℃, outbound.
Embodiment 2
In the K cryogenic treatment step 3 of embodiment 1, the plastic mesh plate Turnover Box of packing into of the sweet potato after callus is processed changes in 3 ℃ of freezers K cryogenic treatment 2 days over to.In the stifling step 4 of thiabendazole, be that 4.5% thiabendazole fumigant is by 2g/m with mass concentration
3Contain the porcelain pallet, evenly be placed in freezer, light and put out naked light and be fuming, sweet potato was fumigated 4 hours.In storage step 6, the sweet potato after vanning is 1cm, puts for 60cm apart from the top, storehouse apart from side wall 10～15cm, carded packaging case and carded packaging case spacing in freezer, 10 ℃ of temperature, relative humidity are 80%～90% storage.Other steps are identical with embodiment 1.
Embodiment 3
In the K cryogenic treatment step 3 of embodiment 1, the plastic mesh plate Turnover Box of packing into of the sweet potato after callus is processed changes in 5 ℃ of freezers K cryogenic treatment 2 days over to.In the stifling step 4 of thiabendazole, be that 4.5% thiabendazole fumigant is by 8g/m with mass concentration
3Contain the porcelain pallet, evenly be placed in freezer, light and put out naked light and be fuming, sweet potato was fumigated 2.5 hours.In storage step 6, the sweet potato after vanning is 10cm, is at least 100cm apart from storehouse top and puts apart from side wall 10～15cm, carded packaging case and carded packaging case spacing in freezer, and 13 ℃, relative humidity are 80%～90% to preserve.Other steps are identical with embodiment 1.
In order to determine optimised process step of the present invention, the inventor has carried out a large amount of laboratory research tests, and various test situation are as follows:
Test material: select Qin's potato No. 5 for the examination sweet potato variety, pick up from Bei Leihong village, Heyang County, Shaanxi Province, single sweet potato weighs 250.0～300.0g, has no mechanical damage, without disease and pest.The thiabendazole fumigant is bought the commodity of the bright promise bio tech ltd in Xi'an; It is pure that other reagent are analysis.
Experiment content:, thiophanate methyl immersion stifling to K cryogenic treatment before sweet potato storage, thiabendazole, vacuum packaging, reserve temperature, storage diseases are tested, compare (CK) experiment not process, each experiment repeats 3 times, and each repeats 20 sweet potatoes, and concrete experimental technique is as follows:
1, reserve temperature experiment
Choose 240 sweet potatoes and be divided into 4 groups, every processing repeats for 3 times, 20 sweet potatoes of every repetition.Refrigerating room disinfecting step 1, callus treatment step 2, K cryogenic treatment step 3, thiabendazole are fumigated step 4, vacuum packaging step 5 is identical with embodiment 1.In storage step 6, sweet potato after vanning is at least 1cm, pushes up apart from the storehouse and be at least 60cm and put apart from side wall 10～15cm, carded packaging case and carded packaging case spacing in freezer, reserve temperature is respectively 10 ± 0.5 ℃, 11 ± 0.5 ℃, 12 ± 0.5 ℃, 13 ± 0.5 ℃, and relative humidity is 80%～90% storage.In storage, respectively at being calculated as follows rotten index in 150 days, 210 days:
Rotten rank evaluation criteria in formula: sweet potato is surperficial is 0 grade without rotting, rotten spot area is 1 grade less than sweet potato surface area 2.5%, it is 2 grades that rotten spot area accounts for sweet potato surface area 2.6%～5.0%, it is 3 grades that rotten spot area accounts for sweet potato surface area 5.1%～7.5%, it is 4 grades that rotten spot area accounts for sweet potato surface area 7.6%～10.0%, it is 5 grades that rotten spot area accounts for sweet potato surface area 10.1%～12.5%, and the spot area that rots is 6 grades greater than sweet potato surface area 12.5%.Experimental result sees Table 1.
Table 1 sweet potato is rotten index under different reserve temperatures
Annotate: in table, data are for repeating 3 averages, and the level of signifiance is 0.05, and the processing list differential with different lowercases is different significantly.
By as seen from Table 1, carry out sweet potato storing between 10～13 ℃, the rotten index of sweet potato is less, 11 ℃ of the bests.
2, reserve temperature, thiabendazole, thiophanate methyl bacteriostatic experiment
The He Shi of employing section method.1. pathogenicbacteria separation: will adopt rear low temperature (11 ℃) and place sweet potato that pathology occurs with 75% alcohol scrub surfaces, aseptic nipper gripping scab tissue, smear and be inoculated on the potato dextrose agar flat board, each scab separates 3 tissues, be placed in culture dish placement triangular in shape, 28 ℃ of constant temperature culture 72 hours, after growing bacterium colony, get again representative bacterium colony, adopt rubbing method to be inoculated on new potato dextrose agar and cultivate, until be purified into the bacterium colony of size, shape, solid colour.2. pathogen bacteriostatic test: with sweet potato storage period Major Diseases pathogen pure strain inoculation on potato dextrose agar, cultivated through 5 days, beat with the card punch of diameter 6mm and get colony edge bacterium piece, immigration scribbles in the culture dish of potato dextrose agar.Having the culture dish of bacterium piece to be placed on respectively in 5,11,20,28,40 ℃ of constant incubators transplanting cultivates.Have the culture dish of bacterium piece to be placed in closed environment transplanting, with mass concentration be 4.5% thiabendazole (TBZ) respectively by 2,4,6,8g/m
3Stifling 3 hours of consumption, with stifling comparing not, cultivate under room temperature.It is 70% thiophanate methyl wettable powder with mass concentration, add in the aseptic minimal medium that dissolves, be made into that thiophanate methyl concentration is respectively 0.583,0.700,0.875, the thiophanate methyl culture medium of 1.400mg/mL, the culture dish of packing into, compare with methylate thiophanate not, the bacterium piece is moved into, cultivate under room temperature.Above-mentioned each processing all arranges 3 repetitions, until the fastest bacterium colony of growth covers with culture dish, the sterilized water 10mL that is 0.05% Tween 80 to each culture dish mass concentration scrapes bacterium colony and spore, and vibration shakes up, and makes spore suspension.Adopt the every ware spore quantity of blood counting chamber method statistics, and analyze the spore count significance of difference between each processing.
Experimental result sees Table 2.
Table 2 reserve temperature, thiabendazole are fumigated, thiophanate methyl soaks the impact on the pathogen sporogenesis
Annotate: except humid test, thiabendazole is stifling, thiophanate methyl soak test temperature is room temperature (18～25 ℃)
Found out by table 2, suppressing aspect sporogenesis 11 ℃ of reserve temperatures and 5 ℃ of differences not significantly (p＜0.05); Consumption is 6g/m
3Thiabendazole is stifling is that the immersion of 0.875mg/mL thiophanate methyl has similar inhibitory action (p＜0.05) to concentration.Be reserve temperature with 11 ℃, thiabendazole fumigant 6g/m
3For best.
3, preservation method test
Carry out that thiabendazole is stifling, thiophanate methyl soaks, low temperature before plastic bag packaging single factor experiment and storage, thiabendazole are stifling, the plastic bag packaging composite testing.The thiabendazole fumigating method: sweet potato is positioned in the sealing room, is that 4.5% thiabendazole fumigant was fumigated 3 hours by consumption 6g/m3 with mass concentration.The thiophanate methyl immersion process: being mixed with concentration with the thiophanate methyl wettable powder of content 70% is that the solution of 0.875mg/mL soaked fruit 5 minutes.Method for packaging plastic bags: vacuumize with the thick LDPE:Low-density polyethylene plastics bag of 0.04mm and pack, storage period is taken out vacuum one time every 30d.The front low temperature of storage, TBZ fumigate, LDPE:Low-density polyethylene plastics bag packing Combined Processing: sweet potato was placed 2 days under 3,4,5 ℃, pressed consumption 6g/m3 stifling 3 hours with the thiabendazole fumigant of content 4.5% in sealing the room, then vacuumize with the thick LDPE:Low-density polyethylene plastics bag of 0.04mm and pack, storage period was taken out one time vacuum every 30 days.To place in carton through the sweet potato of above-mentioned processing, at 11 ℃ of Storage in cold banks, every processing repeats for 3 times, 20 sweet potatoes of every repetition.Not deal with but other method of operating is identical compares.Except relating to above-mentioned experiment content, other operate with embodiment 1.Measured superoxide dismutase (SOD) activity, amylase activity, galacturonic acid enzyme (PG) activity, content of starch, content of reducing sugar, ascorbic acid content, protopectin content, the exponential sum commodity fruit rate of rotting every 30 days.Determination of erythrocyte superoxide dismutase activity adopts SOD kit (Nanjing is built up bio-engineering research and produced), amylase activity is measured and is adopted starch enzyme reagent kit (Nanjing is built up bio-engineering research and produced), galacturonic acid enzyme (PG) determination of activity DNS colorimetric method, content of starch is measured with acid-hydrolysis method (GBT5009.9-2008), content of reducing sugar is measured and is used the 3.5-dinitrosalicylic Acid Colorimetry, ascorbic acid content is measured with 2, 6-dichloropheno-lindophenol titration (GB6195-86), protopectin assay colorimetry of carbazole, rotten index adopts upper examination to calculate, commodity fruit rate is calculated with following formula:
Commodity fruit rate %=[commodity fruit number/fruit sum] * 100
Experimental result sees Table 3 and Fig. 1～Fig. 8.
The impact of the different Preservation Treatment of table 3 on sweet potato storage period commodity rate
Annotate: reserve temperature is 11 ℃, and thiabendazole is stifling is 6g/m
3, thiophanate methyl concentration is 0.875mg/mL.Contrast is placed on bubble chamber for Ipomoea batatas, without vacuum packaging, without any processing.All the other processing are plastic bag vacuum packing.
As seen from Figure 1, No. 5, Qin's potato storage period superoxide dismutase activity rises gradually, vacuum packaging, before storing, K cryogenic treatment (3,4,5 ℃), the stifling processing in conjunction with vacuum packaging of thiabendazole all have the effect that improves superoxide dismutase activity, with contrast difference remarkable (p＜0.05).
As seen from Figure 2, No. 5 storage initial stages of Qin's potato (in front 30 days) amylase activity descends, begin afterwards to rise,
Peak in the time of 60 days, begin again to rise at anaphase storage (150～210 days) amylase activity, wherein store front 4 ℃ of K cryogenic treatment, thiabendazole stifling relatively mild in conjunction with the vacuum packaging processing variation, and activity is in low state, significant difference (p＜0.05) compared with the control all the time.
As seen from Figure 3, two secondary wave crests have appearred in No. 5, Qin's potato storage period galacturonic phytase activity, begin again to rise at anaphase storage (180～210 days) galacturonic phytase activity, wherein with vacuum packaging, before storage, K cryogenic treatment (3,4,5 ℃), thiabendazole are fumigated in conjunction with vacuum packaging treatment enzyme activity and are in all the time low state, with contrast difference remarkable (p＜0.05).
As seen from Figure 4, No. 5 storage initial stages of Qin's potato (in 30 days) content of starch is in rising trend, acutely descend afterwards, tend towards stability after 90 days, wherein front 4 ℃ of low temperature, thiabendazole are stifling to be processed content of starch in conjunction with vacuum packaging and is in all the time higher level to store, can slow down preferably starch degradation, compared with the control significant difference (p＜0.05).
As seen from Figure 5, No. 5 storage period content of reducing sugar appearance two secondary wave crests of Qin's potato, anaphase storage (150～210 days) content is on a declining curve, wherein front 4 ℃ of low temperature, thiabendazole are stifling to be processed content of reducing sugar in conjunction with vacuum packaging and is in all the time reduced levels to store, compared with the control significant difference (p＜0.05).
As seen from Figure 6, No. 5, Qin's potato storage period ascorbic acid content is on a declining curve, wherein with vacuum packaging, before storage, low temperature (3,4,5 ℃), the stifling processing in conjunction with vacuum packaging two of thiabendazole all can keep ascorbic acid content preferably, compared with the control significant difference (p＜0.05).
As seen from Figure 7, No. 5 storage initial stages of Qin's potato (in 30 days) protopectin content is on a declining curve, arrived the peak in the time of 60 days, on a declining curve again afterwards, wherein front 4 ℃ of low temperature, thiabendazole are stifling to be processed protopectin content in conjunction with vacuum packaging and is in all the time higher level to store, compared with the control significant difference (p＜0.05).
As seen from Figure 8, No. 5 storage periods of Qin's potato are with vacuum packaging, and low temperature (3,4,5 ℃) before storage, thiabendazole is stifling to be processed in conjunction with vacuum packaging two indexes that rot and be in all the time reduced levels, compared with the control significant difference (p＜0.05).
By table 3, Fig. 8 analysis-by-synthesis, press embodiment 1 operation, effect is best, be after No. 5 sweet potatoes of Qin's potato are adopted under ventilation condition room temperature callus 5 days, before storage, 4 ℃ of processing of low temperature are 2 days, and thiabendazole is stifling in conjunction with plastic bag packaging, can significantly delay sweet potato post-harvest physiology senescence process 11 ℃ of storages, preserve 210 days rotten indexes 0.185, commodity fruit rate 93%.
4, the thiabendazole determination of residual amount
High performance liquid chromatography (NY/T1649-2008) is adopted in the thiabendazole determination of residual amount, and sweet potato is placed in closed environment, take mass concentration as 4.5% thiabendazole fumigant by 6g/m
3Stifling 3 hours of consumption is measured the thiabendazole residual quantity immediately, the results are shown in Figure 9, Figure 10.
" Pesticide MRL " (GB2763-2005) middle regulation citrus fruit thiabendazole (thiabendazole) maximum permission quantity is 10.0mg/kg, and the banana maximum permission quantity is 5.0mg/kg.Fig. 9 is 10.0mg/L thiabendazole standard liquid chromatogram, and Figure 10 is sample chromatogram figure, by calculating, is that 4.5% thiabendazole fumigant is by consumption 6g/m through mass concentration
3No. 5 sweet potato thiabendazole residual quantities of Qin's potato of processing in stifling 3 hours are 0.02mg/kg, far below national standard, and edible safety.
Comprehensive above-mentioned result of the test, the preference temperature of No. 5 sweet potato storings of Qin's potato is 11 ℃, to store front 4 ℃ of low temperature, 6g/m
3The consumption thiabendazole is stifling to be processed in conjunction with the vacuum packaging of LDPE:Low-density polyethylene plastics bag, can suppress significantly the pathogen sporogenesis, improve superoxide dismutase activity, reduce amylase and galacturonic phytase activity, slow down starch degradation and reduced sugar level and improve, keep ascorbic acid and protopectin content is in higher level, reduce the index that rots, improve commodity rate, and sweet potato edible safety after storage.Therefore, the present invention select to store front 4 ℃ of K cryogenic treatment 2 days, 6g/m
3The stifling storage pre-treatment that is used for sweet potato in conjunction with the vacuum packaging of LDPE:Low-density polyethylene plastics bag of thiabendazole, selecting 11 ℃ is reserve temperature.
In order to verify beneficial effect of the present invention, the inventor adopts the method for preserving of the embodiment of the present invention 1 on May 10,15 days to 2012 October in 2011, gather raw material in Heyang County, Shaanxi, No. 5 sweet potato places of production of Qin's potato and carried out the 800kg scale-up, preserve 210 days good fruit rates and reach 94%.
Claims (5)
1. the method for preserving of a sweet potato is characterized in that it is comprised of following step:
(1) refrigerating room disinfecting
Being that the mixture of 1: 1: 50 is brushed freezer metope and ground with copper sulphate and lime, water quality ratio, is that the thimerosal of 5: 1 is with 5g/m with formaldehyde and potassium permanganate mass ratio
3Consumption fumigation freezer 24～48 hours;
(2) callus is processed
It is that 90%～95% callus was processed 5 days that the sweet potato of gathering is placed in 30～35 ℃, relative humidity;
(3) K cryogenic treatment
Sweet potato after callus the is processed plastic mesh plate Turnover Box of packing into changes in 3～5 ℃ of freezers K cryogenic treatment 2 days over to;
(4) thiabendazole is stifling
Be that 4.5% thiabendazole fumigant is by 2～8g/m with mass concentration
3Contain the porcelain pallet, evenly be placed in freezer, light and put out naked light and be fuming, sweet potato was fumigated 2.5～4 hours;
(5) vacuum packaging
Vacuum Package in the thick LDPE:Low-density polyethylene plastics bag of the single 0.04mm that packs into of sweet potato after stifling, layering are packed into and are processed with in the carded packaging case of passage on opposing sidewalls, and one deck sweet potato and adjacent one deck sweet potato isolate with Paper baseplate;
(6) storage
Sweet potato after vanning is at least 1cm, is at least 60cm apart from storehouse top and puts apart from side wall 10～15cm, carded packaging case and carded packaging case spacing in freezer, and 10～13 ℃, relative humidity are 80%～90% storage;
(7) outbound
Sweet potato was first placed 10～12 hours at the buffering room temperature before outbound, until the temperature of sweet potato and ambient temperature is poor when being 3～4 ℃, outbound.
2. the method for preserving of sweet potato according to claim 1 is characterized in that: in K cryogenic treatment step (3), the plastic mesh plate Turnover Box of packing into of the sweet potato after callus is processed changes in Cool Room 4℃ K cryogenic treatment 2 days over to.
3. the method for preserving of sweet potato according to claim 1 is characterized in that: in the stifling step (4) of thiabendazole, be that 4.5% thiabendazole fumigant is by 6g/m with mass concentration
3Contain the porcelain pallet, evenly be placed in freezer, light and put out naked light and be fuming, sweet potato was fumigated 3 hours.
4. the method for preserving of sweet potato according to claim 1, it is characterized in that: in packaging step (5), the interior Vacuum Package of the LDPE:Low-density polyethylene plastics bag that the single 0.04mm that packs into of sweet potato after stifling is thick, each carded packaging case 5kg sweet potato of packing into, the passage that respectively to be processed with 4 apertures on the opposing sidewalls of carded packaging case be 1cm.
5. the method for preserving of sweet potato according to claim 1, it is characterized in that: in storage step (6), sweet potato after vanning is at least 1cm, is at least 60cm apart from storehouse top and puts apart from side wall 10～15cm, carded packaging case and carded packaging case spacing in freezer, and 11 ℃ of reserve temperatures, relative humidity are 80%～90% storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310056962.4A CN103109921B (en) | 2013-02-22 | 2013-02-22 | Preservation method of sweet potato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310056962.4A CN103109921B (en) | 2013-02-22 | 2013-02-22 | Preservation method of sweet potato |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103109921A true CN103109921A (en) | 2013-05-22 |
| CN103109921B CN103109921B (en) | 2014-04-16 |
Family
ID=48408310
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310056962.4A Expired - Fee Related CN103109921B (en) | 2013-02-22 | 2013-02-22 | Preservation method of sweet potato |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103109921B (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636744A (en) * | 2013-12-25 | 2014-03-19 | 山东营养源食品科技有限公司 | Preservation and freshness method of sweet potatoes |
| CN103988892A (en) * | 2014-06-18 | 2014-08-20 | 贵阳学院 | Preservation method of fresh kiwi fruits |
| CN104286168A (en) * | 2014-11-10 | 2015-01-21 | 陕西大统投资股份有限公司 | Method for preserving fresh walnut fruit |
| CN104770466A (en) * | 2015-04-13 | 2015-07-15 | 西北农林科技大学 | Kiwifruit postharvest deterioration reducing storage method |
| CN105993417A (en) * | 2016-06-08 | 2016-10-12 | 四川省农业科学院农产品加工研究所 | Tuber storage method |
| CN106358610A (en) * | 2016-08-26 | 2017-02-01 | 颍上县王召薯种繁育专业合作社 | Method for storing sweet potatoes |
| CN107006595A (en) * | 2017-04-17 | 2017-08-04 | 渤海大学 | A kind of storage practice of ginger |
| CN107509801A (en) * | 2017-09-08 | 2017-12-26 | 安徽省阜阳永祥良种服务有限责任公司 | A kind of fresh-keeping method for storing of sweet potato |
| CN107667679A (en) * | 2017-10-30 | 2018-02-09 | 浙江农林大学 | A kind of sweet potato storage method and sweet potato storage facilities |
| CN107913419A (en) * | 2017-12-20 | 2018-04-17 | 浙江农林大学 | A kind of sweet potato storing method of preservative |
| CN110679231A (en) * | 2019-11-18 | 2020-01-14 | 巢湖春友种业科技有限公司 | Novel process for ensuring germination rate and drying of sweet potatoes |
| CN111503970A (en) * | 2020-04-17 | 2020-08-07 | 山东昊坤果业有限公司 | Intelligent fruit and vegetable fresh-keeping warehouse and method for sweet potato fresh-keeping storage by using same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1278404A (en) * | 1999-06-22 | 2001-01-03 | 张春平 | Sweet potato Preserving method |
| CN101779551A (en) * | 2010-03-19 | 2010-07-21 | 李厚明 | Fresh-keeping and preserving method of sweet potatoes by using double-film hot bed |
| CN102132719A (en) * | 2010-12-30 | 2011-07-27 | 杭州秀山美地农业科技有限公司 | Sweet potato storage method |
-
2013
- 2013-02-22 CN CN201310056962.4A patent/CN103109921B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1278404A (en) * | 1999-06-22 | 2001-01-03 | 张春平 | Sweet potato Preserving method |
| CN101779551A (en) * | 2010-03-19 | 2010-07-21 | 李厚明 | Fresh-keeping and preserving method of sweet potatoes by using double-film hot bed |
| CN102132719A (en) * | 2010-12-30 | 2011-07-27 | 杭州秀山美地农业科技有限公司 | Sweet potato storage method |
Non-Patent Citations (3)
| Title |
|---|
| 张有林: "根菜类蔬菜的贮藏(上)", 《农产品加工(创新版)》, no. 01, 30 January 2011 (2011-01-30) * |
| 张立新等: "影响红薯贮藏保鲜的因素及其保鲜技术", 《保鲜与加工》, vol. 10, no. 4, 31 December 2010 (2010-12-31) * |
| 张金榜: "甘薯食用价值及保鲜贮藏技术", 《现代农业科技》, no. 21, 10 November 2011 (2011-11-10) * |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636744A (en) * | 2013-12-25 | 2014-03-19 | 山东营养源食品科技有限公司 | Preservation and freshness method of sweet potatoes |
| 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 |
| CN104286168A (en) * | 2014-11-10 | 2015-01-21 | 陕西大统投资股份有限公司 | Method for preserving fresh walnut fruit |
| CN104770466A (en) * | 2015-04-13 | 2015-07-15 | 西北农林科技大学 | Kiwifruit postharvest deterioration reducing storage method |
| CN105993417B (en) * | 2016-06-08 | 2017-09-19 | 四川省农业科学院农产品加工研究所 | The method of potato class storage |
| CN105993417A (en) * | 2016-06-08 | 2016-10-12 | 四川省农业科学院农产品加工研究所 | Tuber storage method |
| CN106358610A (en) * | 2016-08-26 | 2017-02-01 | 颍上县王召薯种繁育专业合作社 | Method for storing sweet potatoes |
| CN107006595A (en) * | 2017-04-17 | 2017-08-04 | 渤海大学 | A kind of storage practice of ginger |
| CN107509801A (en) * | 2017-09-08 | 2017-12-26 | 安徽省阜阳永祥良种服务有限责任公司 | A kind of fresh-keeping method for storing of sweet potato |
| CN107667679A (en) * | 2017-10-30 | 2018-02-09 | 浙江农林大学 | A kind of sweet potato storage method and sweet potato storage facilities |
| CN107913419A (en) * | 2017-12-20 | 2018-04-17 | 浙江农林大学 | A kind of sweet potato storing method of preservative |
| CN110679231A (en) * | 2019-11-18 | 2020-01-14 | 巢湖春友种业科技有限公司 | Novel process for ensuring germination rate and drying of sweet potatoes |
| CN111503970A (en) * | 2020-04-17 | 2020-08-07 | 山东昊坤果业有限公司 | Intelligent fruit and vegetable fresh-keeping warehouse and method for sweet potato fresh-keeping storage by using same |
| CN111503970B (en) * | 2020-04-17 | 2021-08-31 | 山东昊坤果业有限公司 | Intelligent fruit and vegetable fresh-keeping warehouse and method for sweet potato fresh-keeping storage by using same |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103109921B (en) | 2014-04-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103109921B (en) | Preservation method of sweet potato | |
| Li et al. | Study on hypobaric storage of green asparagus | |
| Zhang et al. | Biological control of postharvest diseases of peach with Cryptococcus laurentii | |
| Liu et al. | Effect of hot air treatment in combination with Pichia guilliermondii on postharvest anthracnose rot of loquat fruit | |
| De Paiva et al. | Combined effect of antagonistic yeast and modified atmosphere to control Penicillium expansum infection in sweet cherries cv. Ambrunés | |
| De Costa et al. | Effects of sodium bicarbonate on pathogenicity of Colletotrichum musae and potential for controlling postharvest diseases of banana | |
| Shao et al. | The chemical treatments combined with antagonistic yeast control anthracnose and maintain the quality of postharvest mango fruit | |
| Feliziani et al. | Preharvest application of synthetic fungicides and alternative treatments to control postharvest decay of fruit | |
| Wei et al. | Effect of preharvest spraying Cryptococcus laurentii on postharvest decay and quality of strawberry | |
| CN101121924A (en) | Bacillus subtilis and its application | |
| BG61345B1 (en) | Isolate of trichoderma, fungicidal compositions containing said isolate and use against b.cinerea and s.sclerotium | |
| Zhang et al. | Biocontrol efficacy of Pichia membranaefaciens and Kloeckera apiculata against Monilinia fructicola and their ability to induce phenylpropanoid pathway in plum fruit | |
| Zhao et al. | Effect of calcium chloride in combination with salicylic acid on post-harvest freshness of apples | |
| CN109868225B (en) | Trichoderma asperellum N-8-2 and application thereof | |
| Sangwanich et al. | Biocontrol of Citrus green mould and postharvest quality parameters. | |
| Zhang et al. | Methyl jasmonate enhances biocontrol efficacy of Rhodotorula glutinis to postharvest blue mold decay of pears | |
| CN101914459B (en) | Peach fruit disease biological antiseptic preservative and application and used cryptococcus laurentii | |
| CN105854051B (en) | A kind of Vermins-proof mildew-proof method of Chinese medicine Radix Codonopsis | |
| CN105861340B (en) | Pichia anomala for controlling postharvest diseases of citrus and grapes | |
| CN106615071B (en) | Application of pterostilbene in prevention and treatment of grape gray mold and downy mildew of litchi | |
| CN105385606B (en) | It is a kind of to prevent mycotic Penicillium griseofulvum and its application | |
| Adetunji et al. | Effects of edible coatings from xanthum gum produced from Xanthomonas campestris pammel on the shelf life of Carica papaya linn fruits | |
| Sipiczki | Identification of antagonistic yeasts as potential biocontrol agents: Diverse criteria and strategies | |
| CN109628334B (en) | Method for improving effect of yeast on inhibiting fruit diseases by utilizing L-proline induced culture, preparation and culture medium used by preparation | |
| CN107916237A (en) | One plant of luminous bacillus Hb1029 and its application |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140416 Termination date: 20210222 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |