CN103109921B - Preservation method of sweet potato - Google Patents
Preservation method of sweet potato Download PDFInfo
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- CN103109921B CN103109921B CN201310056962.4A CN201310056962A CN103109921B CN 103109921 B CN103109921 B CN 103109921B CN 201310056962 A CN201310056962 A CN 201310056962A CN 103109921 B CN103109921 B CN 103109921B
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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.Approximately 6,700,000 hectares of the annual sweet potato plantings of China at present, 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, dry 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 sweet potato post-harvest physiology, domestic and foreign literature all has fragmentary report.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 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 reports such as Wenchang to sweet potato heat shock processing, 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 the scab 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.Current domestic report causes that the infectious disease of sweet potato has 23 kinds, and Ceratocystis fimbriata bacterium (CeratocystisfimbriataEll. & 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, sprays or immersion treatment before the agricultural chemicals such as employing thiophanate methyl, carbendazim enter 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 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; Before adopting the agricultural chemicals such as thiophanate methyl, carbendazim to enter cellar for storing things to sweet potato, spray or immersion treatment, storage effect is better, and 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 adopted technical scheme is that it is comprised of following step:
1, refrigerating room disinfecting
The mixture that is 1: 1: 50 with copper sulphate and lime, water quality ratio is brushed freezer metope and ground, and the thimerosal that is 5: 1 with formaldehyde and potassium permanganate mass ratio is with 5g/m
3consumption fumigation freezer 24～48 hours.
2, callus processing
It is that 90%～95% callus is processed 5 days that the sweet potato of gathering is placed in to 30～35 ℃, relative humidity.
3, K cryogenic treatment
Pack sweet potato after treatment callus into plastic mesh plate Turnover Box, proceed in 3～5 ℃ of freezers K cryogenic treatment 2 days.
4, thiabendazole is stifling
The thiabendazole fumigant that is 4.5% by mass concentration is by 2～8g/m
3contain into porcelain pallet, be evenly placed in freezer, light and put out naked light and be fuming, sweet potato is fumigated 2.5～4 hours.
5, vacuum packaging
Sweet potato after stifling is single packs Vacuum Package in the LDPE: Low-density polyethylene plastics bag that 0.04mm is thick into, and layering packs in the carded packaging case that is processed with passage in 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 puts apart from storehouse top 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 is first placed 10～12 hours at buffering room temperature before outbound, until the temperature of sweet potato and ambient temperature is poor while being 3～4 ℃, outbound.
In K cryogenic treatment step 3 of the present invention, callus sweet potato after treatment packs plastic mesh plate Turnover Box into, proceeds in best Cool Room 4℃ K cryogenic treatment 2 days.
In the stifling step 4 of thiabendazole of the present invention, the thiabendazole fumigant that is 4.5% by mass concentration the best is by 6g/m
3contain into porcelain pallet, be evenly placed in freezer, light and put out naked light and be fuming, by best sweet potato stifling 3 hours.
In packaging step 5 of the present invention, sweet potato after stifling is single packs Vacuum Package in the LDPE: Low-density polyethylene plastics bag that 0.04mm is thick into, each carded packaging case packs 5kg sweet potato into, 4 passages that aperture is 1cm of best each processing in 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 puts apart from storehouse top 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, extend shelf-life, and noresidue, pollution-free, without toxin.Stifling to K cryogenic treatment before storage, thiabendazole and vacuum packaging are combined for sweet potato storing fresh-keeping, obtain 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 promote the use of.
Accompanying drawing explanation
Fig. 1 is the impacts of different Preservation Treatment on sweet potato storage period superoxide dismutase activity.
Fig. 2 is the impacts of different Preservation Treatment on sweet potato storage period amylase activity.
Fig. 3 is the impacts of different Preservation Treatment on sweet potato storage period galacturonic phytase activity.
Fig. 4 is the impacts of different Preservation Treatment on sweet potato storage period content of starch.
Fig. 5 is the impacts of different Preservation Treatment on sweet potato storage period content of reducing sugar.
Fig. 6 is the impacts of different Preservation Treatment on sweet potato storage period ascorbic acid content.
Fig. 7 is the impacts of different Preservation Treatment on sweet potato storage period protopectin content.
Fig. 8 is the impacts of different Preservation Treatment on rotten index of sweet potato 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
Below in conjunction with drawings and Examples, the present invention is described in more detail, but the invention is not restricted to these embodiment.
1, refrigerating room disinfecting
The mixture that is 1: 1: 50 with copper sulphate and lime, water quality ratio is brushed freezer metope and ground, and the thimerosal that is 5: 1 with formaldehyde and potassium permanganate mass ratio is with 5g/m
3consumption fumigation freezer 24～48 hours.
2, callus processing
It is that 90%～95% callus is processed 5 days that the sweet potato of gathering is placed in to 30～35 ℃, relative humidity, and sweet potato loses 3%～5% moisture.
3, K cryogenic treatment
Pack sweet potato after treatment callus into plastic mesh plate Turnover Box, proceed in Cool Room 4℃, K cryogenic treatment 2 days.
4, thiabendazole is stifling
The thiabendazole fumigant that is 4.5% by mass concentration is by 6g/m
3contain into porcelain pallet, be evenly placed in freezer, light and put out naked light and be fuming by it, sweet potato is fumigated 3 hours.
5, vacuum packaging
Sweet potato after stifling is single packs Vacuum Package in the LDPE: Low-density polyethylene plastics bag that 0.04mm is thick into, and each carded packaging case packs 5kg sweet potato into, and the volume of carded packaging case is 18 × 32 × 52cm
3, in the opposing sidewalls of carded packaging case, being respectively processed with the passage that 4 apertures are 1cm, passage is for ventilating air, and one deck sweet potato and adjacent one deck sweet potato isolate with Paper baseplate.
6, storage
Sweet potato after vanning in freezer apart from side wall 10～15cm, carded packaging case and carded packaging case spacing be 5cm, apart from storehouse top for 70cm puts, concrete spacing between carded packaging case and carded packaging case should be determined according to the concrete numeral of the concrete volume of freezer and carded packaging case, but carded packaging case and carded packaging case spacing are at least 1cm, apart from top, storehouse, are at least 60cm, to guarantee circulation of air, 11 ℃ of temperature, relative humidity are 80%～90% storage.
7, outbound
Sweet potato is first placed 10～12 hours at buffering room temperature before outbound, until the temperature of sweet potato and ambient temperature is poor while being 3～4 ℃, outbound.
Embodiment 2
In the K cryogenic treatment step 3 of embodiment 1, callus sweet potato after treatment packs plastic mesh plate Turnover Box into, proceeds in 3 ℃ of freezers K cryogenic treatment 2 days.In the stifling step 4 of thiabendazole, the thiabendazole fumigant that is 4.5% by mass concentration is by 2g/m
3contain into porcelain pallet, be evenly placed in freezer, light and put out naked light and be fuming, sweet potato is fumigated 4 hours.In storage step 6, the sweet potato after vanning is 1cm, apart from storehouse, is pushed up as 60cm puts 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.
In the K cryogenic treatment step 3 of embodiment 1, callus sweet potato after treatment packs plastic mesh plate Turnover Box into, proceeds in 5 ℃ of freezers K cryogenic treatment 2 days.In the stifling step 4 of thiabendazole, the thiabendazole fumigant that is 4.5% by mass concentration is by 8g/m
3contain into porcelain pallet, be evenly placed in freezer, light and put out naked light and be fuming, sweet potato is fumigated 2.5 hours.In storage step 6, the sweet potato after vanning is 10cm, is at least 100cm puts apart from storehouse top 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, 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 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.Thiabendazole fumigant is bought the commodity of Xian Nuo bio tech ltd, 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, not process, compare (CK) experiment, each experiment repeats 3 times, 20 sweet potatoes of each repetition, and specific experiment method 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 to 1cm, apart from storehouse, pushes up 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 within 150 days, 210 days, being calculated as follows rotten index:
Rotten rank evaluation criteria in formula: sweet potato surface is 0 grade without rotting, it is 1 grade that rotten spot area is 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 it is 6 grades that the spot area that rots is greater than sweet potato surface area 12.5%.Experimental result is in Table 1.
Table 1 sweet potato is rotten index under different reserve temperatures
Note: in table, data are for repeating 3 averages, and the level of signifiance is 0.05, and the processing list with different lowercases shows significant difference.
From table 1, between 10～13 ℃, carry out sweet potato storing, 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 the sweet potato that occurs pathology 75% alcohol scrub surfaces, aseptic nipper gripping scab tissue, smear and be inoculated on 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: by sweet potato storage period Major Diseases pathogen pure strain inoculation on potato dextrose agar, through 5 days, cultivate, with the card punch of diameter 6mm, beat and get colony edge bacterium piece, move into and scribble 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, the thiabendazole that is 4.5% by mass concentration (TBZ) respectively by 2,4,6,8g/m
3stifling 3 hours of consumption, with stifling comparing not, under room temperature, cultivate.The thiophanate methyl wettable powder that is 70% by mass concentration, add in the aseptic minimal medium dissolving, be made into that thiophanate methyl concentration is respectively 0.583,0.700,0.875, the thiophanate methyl culture medium of 1.400mg/mL, pack culture dish into, with methylate thiophanate not, compare, bacterium piece is moved into, under room temperature, cultivate.Above-mentioned each processing all arranges 3 repetitions, until the fastest bacterium colony of growth covers with culture dish, each culture dish is scraped to bacterium colony and spore with the sterilized water 10mL that mass concentration is 0.05% Tween 80, and vibration shakes up, and makes spore suspension.Adopt blood counting chamber method to add up every ware spore quantity, and analyze the spore count significance of difference between each processing.
Experimental result is in Table 2.
Table 2 reserve temperature, thiabendazole are fumigated, thiophanate methyl soaks the impact on pathogen sporogenesis
Note: except humid test, thiabendazole is stifling, thiophanate methyl soak test temperature is room temperature (18～25 ℃)
By table 2, found out not remarkable (p<0.05) of 11 ℃ and 5 ℃ differences of reserve temperature aspect inhibition sporogenesis; 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, plastic bag packaging composite testing.Thiabendazole fumigating method: sweet potato is positioned in sealing room, and the thiabendazole fumigant that is 4.5% by mass concentration is fumigated 3 hours by consumption 6g/m3.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 soaks fruit 5 minutes.Method for packaging plastic bags: vacuumize and pack with the thick LDPE: Low-density polyethylene plastics bag of 0.04mm, 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 is placed 2 days at 3,4,5 ℃, in sealing room, with the thiabendazole fumigant of content 4.5%, press consumption 6g/m3 stifling 3 hours, then with the thick LDPE: Low-density polyethylene plastics bag of 0.04mm, vacuumize and pack, storage period was taken out one time vacuum every 30 days.By placing 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.Every 30 days, measure 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.Determination of erythrocyte superoxide dismutase activity adopts SOD kit (Nanjing is built up Bioengineering Research Institute and produced), amylase activity is measured and is adopted starch enzyme reagent kit (Nanjing is built up Bioengineering Research Institute 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 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 is in Table 3 and Fig. 1～Fig. 8.
The impact of the different Preservation Treatment of table 3 on sweet potato storage period commodity rate
Note: reserve temperature is 11 ℃, and thiabendazole is fumigated as 6g/m
3, thiophanate methyl concentration is 0.875mg/mL.Contrast for Ipomoea batatas is placed on bubble chamber, 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, K cryogenic treatment (3,4,5 ℃), the stifling effect all in conjunction with vacuum packaging processing with raising superoxide dismutase activity of thiabendazole before storage, with significantly (p<0.05) of contrast difference.
As seen from Figure 2, No. 5 storage initial stages of Qin's potato (in first 30 days) amylase activity declines, start afterwards to rise,
In the time of 60 days, peak, at anaphase storage (150～210 days) amylase activity, start again to rise, wherein store front 4 ℃ of K cryogenic treatment, thiabendazole stifling relatively mild in conjunction with vacuum packaging processing variation, and activity is all the time in lower state, significant difference (p<0.05) compared with the control.
As seen from Figure 3, there are two secondary wave crests in No. 5, Qin's potato storage period galacturonic phytase activity, at anaphase storage (180～210 days) galacturonic phytase activity, start again to rise, wherein with vacuum packaging, before storage, K cryogenic treatment (3,4,5 ℃), thiabendazole are fumigated in conjunction with vacuum packaging treatment enzyme activity all the time in lower state, with significantly (p<0.05) of contrast difference.
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 decline afterwards, after 90 days, tend towards stability, wherein to store, front 4 ℃ of low temperature, thiabendazole are stifling processes content of starch all the time in higher level in conjunction with vacuum packaging, can slow down preferably starch degradation, compared with the control significant difference (p<0.05).
As seen from Figure 5, there are two secondary wave crests in No. 5, Qin's potato storage period content of reducing sugar, anaphase storage (150～210 days) content is on a declining curve, wherein to store, front 4 ℃ of low temperature, thiabendazole are stifling processes content of reducing sugar all the time in reduced levels in conjunction with vacuum packaging, significant difference (p<0.05) compared with the control.
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 ℃), thiabendazole are fumigated and in conjunction with vacuum packaging two, are processed and all can keep preferably ascorbic acid content, significant difference (p<0.05) compared with the control.
As seen from Figure 7, No. 5 storage initial stages of Qin's potato (in 30 days) protopectin content is on a declining curve, in the time of 60 days, arrive peak, on a declining curve again afterwards, wherein to store, front 4 ℃ of low temperature, thiabendazole are stifling processes protopectin content all the time in higher level in conjunction with vacuum packaging, significant difference (p<0.05) compared with the control.
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 in conjunction with vacuum packaging two, processes the index that rots all the time in reduced levels, significant difference (p<0.05) compared with the control.
By table 3, Fig. 8, comprehensively analyzed, by embodiment 1, operate, effect is best, be after No. 5 sweet potatoes of Qin's potato are adopted under ventilation condition room temperature callus 5 days, 4 ℃ of processing of low temperature 2 days before storage, thiabendazole is stifling in conjunction with plastic bag packaging, 11 ℃ of storages, can significantly delay sweet potato post-harvest physiology senescence process, preserve 210 days rotten indexes 0.185, commodity fruit rate 93%.
4, the thiabendazole determination of residual amount
The thiabendazole determination of residual amount adopts high performance liquid chromatography (NY/T1649-2008), sweet potato is placed in to closed environment, take mass concentration as 4.5% thiabendazole fumigant is by 6g/m
3stifling 3 hours of consumption, measures thiabendazole residual quantity immediately, the results are shown in Figure 9, Figure 10.
In < < Pesticide MRL > > (GB2763-2005), regulation citrus fruit thiabendazole (thiabendazole) maximum permission quantity is 10.0mg/kg, and 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, and by calculating, the thiabendazole fumigant that is 4.5% through mass concentration is by consumption 6g/m
3no. 5 sweet potato thiabendazole residual quantities of Qin's potato of processing for 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
3consumption thiabendazole is stifling in conjunction with LDPE: Low-density polyethylene plastics bag vacuum packaging processing, can suppress significantly pathogen sporogenesis, improve superoxide dismutase activity, reduce amylase and galacturonic phytase activity, slow down starch degradation and reduced sugar level and improve, maintain ascorbic acid and protopectin content 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 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, inventor adopts the method for preserving of the embodiment of the present invention 1 on May 10,15 days to 2012 October in 2011, in Heyang County, Shaanxi, No. 5 sweet potato places of production of Qin's potato, gather raw material and carried out 800kg scale-up, preserve 210 days good fruit rates and reach 94%.
Claims (5)
1. a method for preserving for sweet potato, is characterized in that it is comprised of following step:
(1) refrigerating room disinfecting
The mixture that is 1: 1: 50 with copper sulphate and lime, water quality ratio is brushed freezer metope and ground, and the thimerosal that is 5: 1 with formaldehyde and potassium permanganate mass ratio is with 5g/m
3consumption fumigation freezer 24～48 hours;
(2) callus processing
It is that 90%～95% callus is processed 5 days that the sweet potato of gathering is placed in to 30～35 ℃, relative humidity;
(3) K cryogenic treatment
Pack sweet potato after treatment callus into plastic mesh plate Turnover Box, proceed in 3～5 ℃ of freezers K cryogenic treatment 2 days;
(4) thiabendazole is stifling
The thiabendazole fumigant that is 4.5% by mass concentration is by every m
3freezer space is used the consumption of 2～8g to fumigate, and during operation, thiabendazole is put into porcelain pallet, is evenly placed in freezer, lights and puts out naked light and be fuming, and sweet potato is fumigated 2.5～4 hours;
(5) vacuum packaging
Sweet potato after stifling is single packs Vacuum Package in the LDPE: Low-density polyethylene plastics bag that 0.04mm is thick into, and layering packs in the carded packaging case that is processed with passage in 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 puts apart from storehouse top 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 is first placed 10～12 hours at buffering room temperature before outbound, until the temperature of sweet potato and ambient temperature is poor while 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), callus sweet potato after treatment packs plastic mesh plate Turnover Box into, proceeds in Cool Room 4℃ K cryogenic treatment 2 days.
3. the method for preserving of sweet potato according to claim 1, is characterized in that: in the stifling step (4) of thiabendazole, the thiabendazole fumigant that is 4.5% by mass concentration is by every m
3freezer space is used the consumption of 6g to fumigate, and during operation, thiabendazole is put into porcelain pallet, is evenly placed in freezer, lights and puts out naked light and be fuming, and sweet potato is fumigated 3 hours.
4. the method for preserving of sweet potato according to claim 1, it is characterized in that: in packaging step (5), sweet potato after stifling is single packs Vacuum Package in the LDPE: Low-density polyethylene plastics bag that 0.04mm is thick into, each carded packaging case packs 5kg sweet potato into, is respectively processed with the passage that 4 apertures are 1cm in the opposing sidewalls of carded packaging case.
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 puts apart from storehouse top 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.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN103988892B (en) * | 2014-06-18 | 2015-12-09 | 贵阳学院 | A kind of Kiwi fresh fruit preservation method |
| CN104286168B (en) * | 2014-11-10 | 2017-06-09 | 陕西大统投资股份有限公司 | A kind of method for preserving of walnut fresh 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 |
| 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 |
| 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 |
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