CN104012648B - A kind of method extending the papaya fruit post-harvest fresh-keeping time - Google Patents
A kind of method extending the papaya fruit post-harvest fresh-keeping time Download PDFInfo
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- CN104012648B CN104012648B CN201410273697.XA CN201410273697A CN104012648B CN 104012648 B CN104012648 B CN 104012648B CN 201410273697 A CN201410273697 A CN 201410273697A CN 104012648 B CN104012648 B CN 104012648B
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Abstract
The present invention relates to a kind of method extending the papaya fruit post-harvest fresh-keeping time, belong to postharvest technology of fruits and vegetables field; Specifically select size evenly, without disease and pest, maturity is suitable for and basically identical papaya fruit is gathered; First use clean water papaya fruit, pay special attention to the wound carefully cleaning base of fruit place, preferably stay the length of base of fruit to be about 1-1.5cm; Then with the solution cleaning fruit 1-2min containing P applied levels, taking-up is dried; Take out after the papaya fruit dried first is soaked 10-15min in post-harvest fresh-keeping agent solution I, moisture is drained; Then in antistaling agent solution II, 5-10min is flooded; Finally, the papaya of process is dried, and preserve under being the environment of 90%-95% in normal temperature, relative humidity; The method is simple to operate, safe and efficient, adopts the fruit of this method process, can significantly improve the fresh keeping time of papaya, and can improve the quality of storage.
Description
Technical field
The present invention relates to a kind of preservation method of fruit, be specifically related to a kind of method extending the papaya fruit post-harvest fresh-keeping time, belong to postharvest technology of fruits and vegetables field.
Background technology
Papaya (
caricaPapayal.) delicious flavour, is rich in multivitamin, is one of the main fruit in the tropical and subtropical zone areas such as China Guangdong, Guangxi, Hainan, Fujian, Yunnan, Taiwan, Sichuan.Its fruits nutrition enriches, and is rich in carbohydrate, protein, multiple inorganic mineral and vitamin, has the laudatory title of " king of south of the Five Ridges fruit ".Because papaya is climacteric type fruit, harvest time is many in summer high temperature season, very easily turns yellow, softening and rot after adopting, and shelf life is short, significantly limit its long-term storage and remote transportation and sales, therefore particularly important to the research of papaya post-harvest fresh-keeping.
At present, multiple method is used to delay papaya maturation, and as Chinese patent document CN201110098069.9 discloses a kind of method for keeping papayas fresh, adopt 60 DEG C ~ 65 DEG C hot-water soak papaya, fruit cools for 5 ~ 300 seconds afterwards naturally; In conjunction with adopting the mode of base of fruit process to papaya fruit preservation and freshness, fresh-keeping effect is remarkable; File CN201010301416.9 discloses a kind of preparation method of chitosan nanocomposite coating antistaling agent for stauntonia chinensis, is added with dichloride in anatase type titan oxide particles in chitosan coating, makes it form chitosan nanocomposite coating antistaling agent; File CN201110280537.4 discloses a kind of papaya fruit anti-rot and fresh-keeping method, soaks 0.5 ~ 5min can reach fresh-keeping effect with the hydrogenperoxide steam generator of 20-80mmol/L.In addition, the research being applied to pawpaw fresh-keeping for 1-MCP also gets more and more, as from people such as heart multitudes (from heart multitude, Huang Mianjia, Wu Lan virtue .1-MCP is to the fresh-keeping effect of papaya room temperature storage. guangdong agricultural science, 12nd phase in 2011: 94 ~ 96) 1-MCP is studied the fresh-keeping effect of papaya room temperature storage, think that certain density 1-MCP process makes the weight-loss ratio of papaya be less than contrast, significantly improve the activity of the protective enzymes such as superoxide dismutase (SOD), decrease the accumulation of MDA (MDA), thus be conducive to the maintenance of the hardness of fruit, delayed the accumulation of content of fruit soluble solids simultaneously, fruit is made to maintain good quality within a certain period of time.
But heat treatment has impact to the mouthfeel of fruit and fragrance; Composite coating preservative preparation technology is slightly complicated; Although 1-MCP can effectively delay fruits and vegetables ripening and senscence, if when papaya is gathered, maturity is too low (pericarp turns yellow less than 1/4), the fruit of 1-MCP process can not normally soften.
For the problems referred to above, the invention provides a kind of method extending the papaya fruit post-harvest fresh-keeping time, utilize the papaya after this method process, can storage period of effective extending fruit, the local flavor of papaya fruit, quality are not affected, possess that comprehensive utilization ratio is high, edible safety, best in quality, rotting rate the is low advantage friendly with production environment.
Summary of the invention
The present invention aims to provide a kind of method extending the papaya fruit post-harvest fresh-keeping time, by adopting two kinds of fresh-keeping liquid Combined Processing, can effectively extend the papaya fruit post-harvest fresh-keeping time, improving product quality, safe and efficient.
In order to solve the problem, the technical solution adopted in the present invention is:
1, extend the method for papaya fruit post-harvest fresh-keeping time, comprise the steps:
(1) timely collecting of papaya:
In commodity orchard, select size evenly, without disease and pest, maturity is suitable for and basically identical papaya fruit is gathered;
(2) postharvest handling of papaya:
First use clean water papaya fruit, pay special attention to the wound carefully cleaning base of fruit place, preferably stay the length of base of fruit to be about 1-1.5cm; Then with the solution cleaning fruit 1-2min containing P applied levels, taking-up is dried; Take out after the papaya fruit dried first is soaked 10-15min in post-harvest fresh-keeping agent solution I, moisture is drained; Then in antistaling agent solution II, 5-10min is flooded; Finally, the papaya of process is dried, and preserve under being the environment of 90%-95% in normal temperature, relative humidity.
Maturity described in step (1) is suitable for referring to that the papaya of the simple yellow streak of about 1-2 appears in pericarp surface.
P applied levels solution described in step (2) refers to that P applied levels content is 25%, and concentration is 0.5-0.8mL/L.
Post-harvest fresh-keeping agent solution I described in step (2) is made up of water, ascorbic acid and pyrogallic acid fresh-keeping liquid, and wherein ascorbic acid concentrations is 20-40mmol/L, and pyrogallic acid concentration is 5-10mmol/L.
Antistaling agent solution II described in step (2) is the solution of water and Epigallo-catechin gallate (EGCG) composition, and the mass fraction of Epigallo-catechin gallate (EGCG) is 0.1-0.2%.
Compared with prior art, the present invention has the following advantages:
(1) method that the present invention extends the papaya fruit post-harvest fresh-keeping time have employed the mode of two kinds of post-harvest fresh-keeping liquid process, significantly improves the effect of fresh preservation.Show through result of the test, adopt the fruit of method process of the present invention, preserve after 25 days, the rotting rate of papaya fruit is all reduced within 15%.
(2) comprising the antistaling agent I of water, ascorbic acid and pyrogallic acid and soaking in the antistaling agent II comprising water and Epigallo-catechin gallate (EGCG) after picking fruit, the situation such as to rot after fruit maturation, softening be improved significantly.And these chemical substance environmentally safes, to body nonhazardous.
(3) the method is simple to operate, with low cost, is applicable to suitability for industrialized production.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
embodiment 1
Extend the method for papaya fruit post-harvest fresh-keeping time, comprise the steps:
(1) timely collecting of papaya
In commodity orchard, select size evenly, without disease and pest, maturity is suitable for and the papaya fruit of basically identical (namely the light yellow streak of about 1-2 appears in pericarp surface) is gathered;
(2) postharvest handling of papaya:
Use clean water papaya fruit, pay special attention to the wound carefully cleaning base of fruit place, preferably stay the length of base of fruit to be about 1-1.5cm; Then with the P applied levels solution cleaning fruit 2min of 0.5mL/L, taking-up is dried;
First flooded at post-harvest fresh-keeping agent solution I by the papaya fruit dried, post-harvest fresh-keeping agent solution I is made up of water, ascorbic acid and pyrogallic acid fresh-keeping liquid, and wherein ascorbic acid concentrations is 20mmol/L, and pyrogallic acid concentration is 10mmol/L; Take out after soaking 15min, moisture is drained; Then in antistaling agent solution II, flood 5min, antistaling agent solution II is the solution of water and Epigallo-catechin gallate (EGCG) composition, and wherein the mass fraction of Epigallo-catechin gallate (EGCG) is 0.2%.Finally, the papaya of process is dried, and preserve under being the environment of 90% in normal temperature, relative humidity;
By the 25th day of storage, statistics found, the fruit rot rate of each processed group is all reduced within 15%, illustrated and thisly adopted the fresh-keeping fresh-keeping effect significantly improving papaya of rear Combined Processing.
embodiment 2
Extend the method for papaya fruit post-harvest fresh-keeping time, comprise the steps:
(1) timely collecting of papaya
In commodity orchard, select size evenly, without disease and pest, maturity is suitable for and the papaya fruit of basically identical (namely the light yellow streak of about 1-2 appears in pericarp surface) is gathered;
(2) postharvest handling of papaya:
Use clean water papaya fruit, pay special attention to the wound carefully cleaning base of fruit place, preferably stay the length of base of fruit to be about 1-1.5cm; Then with the P applied levels solution cleaning fruit 1min of 0.8mL/L, taking-up is dried, and taking-up is dried;
First flooded at post-harvest fresh-keeping agent solution I by the papaya fruit dried, post-harvest fresh-keeping agent solution I is made up of water, ascorbic acid and pyrogallic acid fresh-keeping liquid, and wherein ascorbic acid concentrations is 40mmol/L, and pyrogallic acid concentration is 5mmol/L; Take out after soaking 10min, moisture is drained; Then in antistaling agent solution II, flood 10min, antistaling agent solution II is the solution of water and Epigallo-catechin gallate (EGCG) composition, and wherein the mass fraction of Epigallo-catechin gallate (EGCG) is 0.1%.Finally, the papaya of process is dried, and preserve under being the environment of 95% in normal temperature, relative humidity;
By the 25th day of storage, statistics found, the fruit rot rate of each processed group is all reduced within 14%, illustrated and thisly adopted the fresh-keeping fresh-keeping effect significantly improving papaya of rear Combined Processing.
embodiment 3
Extend the method for papaya fruit post-harvest fresh-keeping time, comprise the steps:
(1) timely collecting of papaya
In commodity orchard, select size evenly, without disease and pest, maturity is suitable for and the papaya fruit of basically identical (namely the light yellow streak of about 1-2 appears in pericarp surface) is gathered;
(2) postharvest handling of papaya:
Use clean water papaya fruit, pay special attention to the wound carefully cleaning base of fruit place, preferably stay the length of base of fruit to be about 1-1.5cm; Then with the P applied levels solution cleaning fruit 2min of 0.6mL/L, taking-up is dried, and taking-up is dried;
First flooded at post-harvest fresh-keeping agent solution I by the papaya fruit dried, post-harvest fresh-keeping agent solution I is made up of water, ascorbic acid and pyrogallic acid fresh-keeping liquid, and wherein ascorbic acid concentrations is 30mmol/L, and pyrogallic acid concentration is 8mmol/L; Take out after soaking 12min, moisture is drained; Then in antistaling agent solution II, flood 8min, antistaling agent solution II is the solution of water and Epigallo-catechin gallate (EGCG) composition, and wherein the mass fraction of Epigallo-catechin gallate (EGCG) is 0.1%.Finally, the papaya of process is dried, and preserve under being the environment of 93% in normal temperature, relative humidity;
By the 25th day of storage, statistics found, the fruit rot rate of each processed group is all reduced within 12%, illustrated and thisly adopted the fresh-keeping fresh-keeping effect significantly improving papaya of rear Combined Processing.
embodiment 4
Extend the method for papaya fruit post-harvest fresh-keeping time, comprise the steps:
(1) timely collecting of papaya
In commodity orchard, select size evenly, without disease and pest, maturity is suitable for and the papaya fruit of basically identical (namely the light yellow streak of about 1-2 appears in pericarp surface) is gathered;
(2) postharvest handling of papaya:
Use clean water papaya fruit, pay special attention to the wound carefully cleaning base of fruit place, preferably stay the length of base of fruit to be about 1-1.5cm; Then with the P applied levels solution cleaning fruit 2min of 0.7mL/L, taking-up is dried, and taking-up is dried;
First flooded at post-harvest fresh-keeping agent solution I by the papaya fruit dried, post-harvest fresh-keeping agent solution I is made up of water, ascorbic acid and pyrogallic acid fresh-keeping liquid, and wherein ascorbic acid concentrations is 35mmol/L, and pyrogallic acid concentration is 10mmol/L; Take out after soaking 15min, moisture is drained; Then in antistaling agent solution II, flood 10min, antistaling agent solution II is the solution of water and Epigallo-catechin gallate (EGCG) composition, and wherein the mass fraction of Epigallo-catechin gallate (EGCG) is 0.2%.Finally, the papaya of process is dried, and preserve under being the environment of 95% in normal temperature, relative humidity;
By the 25th day of storage, statistics found, the fruit rot rate of each processed group is all reduced within 15%, illustrated and thisly adopted the fresh-keeping fresh-keeping effect significantly improving papaya of rear Combined Processing.
embodiment 5
Extend the method for papaya fruit post-harvest fresh-keeping time, comprise the steps:
(1) timely collecting of papaya
In commodity orchard, select size evenly, without disease and pest, maturity is suitable for and the papaya fruit of basically identical (namely the light yellow streak of about 1-2 appears in pericarp surface) is gathered;
(2) postharvest handling of papaya:
Use clean water papaya fruit, pay special attention to the wound carefully cleaning base of fruit place, preferably stay the length of base of fruit to be about 1-1.5cm; Then with the P applied levels solution cleaning fruit 2min of 0.6mL/L, taking-up is dried, and taking-up is dried;
First flooded at post-harvest fresh-keeping agent solution I by the papaya fruit dried, post-harvest fresh-keeping agent solution I is made up of water, ascorbic acid and pyrogallic acid fresh-keeping liquid, and wherein ascorbic acid concentrations is 40mmol/L, and pyrogallic acid concentration is 5mmol/L; Take out after soaking 12min, moisture is drained; Then in antistaling agent solution II, flood 10min, antistaling agent solution II is the solution of water and Epigallo-catechin gallate (EGCG) composition, and wherein the mass fraction of Epigallo-catechin gallate (EGCG) is 0.15%.Finally, the papaya of process is dried, and preserve under being the environment of 90% in normal temperature, relative humidity;
By the 25th day of storage, statistics found, the fruit rot rate of each processed group is all reduced within 13%, illustrated and thisly adopted the fresh-keeping fresh-keeping effect significantly improving papaya of rear Combined Processing.
Claims (3)
1. extend the method for papaya fruit post-harvest fresh-keeping time, it is characterized in that: comprise the steps:
(1) timely collecting of papaya:
In commodity orchard, select size evenly, without disease and pest, maturity is suitable for and basically identical papaya fruit is gathered;
(2) postharvest handling of papaya:
First use clean water papaya fruit, carefully the wound at cleaning base of fruit place, stays the length 1-1.5cm of base of fruit; Then with the solution cleaning fruit 1-2min containing P applied levels, taking-up is dried; Take out after the papaya fruit dried first is soaked 10-15min in post-harvest fresh-keeping agent solution I, moisture is drained; Then in antistaling agent solution II, 5-10min is flooded; Finally, the papaya of process is dried, and preserve under being the environment of 90%-95% in normal temperature, relative humidity;
Described post-harvest fresh-keeping agent solution I is made up of water, ascorbic acid and pyrogallic acid, and wherein ascorbic acid concentrations is 20-40mmol/L, and pyrogallic acid concentration is 5-10mmol/L;
Described antistaling agent solution II is the solution of water and Epigallo-catechin gallate (EGCG) composition, and the mass fraction of Epigallo-catechin gallate (EGCG) is 0.1-0.2%.
2. a kind of method extending the papaya fruit post-harvest fresh-keeping time according to claim 1, is characterized in that: the maturity described in step (1) is suitable for referring to that the papaya of the light yellow streak of 1-2 appears in pericarp surface.
3. a kind of method extending the papaya fruit post-harvest fresh-keeping time according to claim 1, is characterized in that: the P applied levels solution described in step (2) refers to that P applied levels concentration is the solution of 0.5-0.8mL/L.
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| CN104839321A (en) * | 2015-04-20 | 2015-08-19 | 浙江工商大学 | Fresh-cut bamboo shoot fresh-keeping method adopting ascorbic acid combined modified atmosphere packaging |
| CN105010520B (en) * | 2015-08-14 | 2018-10-19 | 岭南师范学院 | A kind of flue fruits postharvest storage preservation method |
| CN106954670A (en) * | 2016-01-08 | 2017-07-18 | 新加坡国立大学 | Extend the method for the shelf-life of fresh-cut pawpaw using Vacuum infusion techniques |
| CN107494716A (en) * | 2017-09-29 | 2017-12-22 | 甘肃宝成物流有限公司 | A kind of fresh-keeping method of pawpaw long-distance transport |
| CN108850145B (en) * | 2018-06-11 | 2021-08-20 | 南阳道地金木瓜生物科技股份有限公司 | Papaya storage and preservation method |
| CN115943990A (en) * | 2023-02-10 | 2023-04-11 | 浙江大学 | Method for delaying fruit ripening of tomatoes |
| CN116420782A (en) * | 2023-05-26 | 2023-07-14 | 广东省农业科学院果树研究所 | Preservative for postharvest storage of fruits and vegetables and application thereof |
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| AUPQ598300A0 (en) * | 2000-03-03 | 2000-03-23 | Citrus Sensation Pty Ltd | Citrus fruit preservative |
| CN101366412B (en) * | 2008-09-26 | 2011-05-18 | 中国农业大学 | Natural fruit and vegetables disinfection antistaling agent, preparation and process of using |
| CN103004953B (en) * | 2012-12-27 | 2014-04-02 | 高鑫 | Preserving method of bananas |
| CN103385288B (en) * | 2013-07-18 | 2014-12-10 | 中国科学院华南植物园 | Method for lichee fresh-keeping by epigallocatechin gallate |
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