CN104542944A - Disease-resisting and freshness-retaining treatment method for storage of picked mangoes at normal temperature - Google Patents
Disease-resisting and freshness-retaining treatment method for storage of picked mangoes at normal temperature Download PDFInfo
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Abstract
The invention relates to a disease-resisting and freshness-retaining treatment method for storage of picked mangoes at normal temperature, and belongs to the field of the fruit freshness keeping technology. The disease-resisting and freshness-retaining treatment method comprises the following steps: carrying out precooling on picked 70-80% matured mangoes, carrying out sterilization, blowing-drying or airing, soaking in hot water at 55 DEG C, fishing out, airing, uniformly spraying a mixed disease-resisting and freshness-retaining agent on the surface of the mangoes, airing, packaging and storing at normal temperature. According to the disease-resistant and freshness-retaining treatment method, diseases of the mangoes during storage at the normal temperature can be reduced effectively, the disease index and the diseased fruit rate of the mango are reduced remarkably, the commercial fruit rate of the mangoes is improved, the shelf life of the mangoes at the normal temperature is prolonged, the method can be operated conveniently and rapidly, the used disease-resisting and freshness-retaining agent is non-toxic and harmless, and the method can be promoted and applied easily.
Description
Technical field
The present invention relates to a kind of mango fresh-keeping processing method, rear disease-resistant fresh-keeping treating method adopted by the mango being specifically related to a kind of applicable room temperature storage, belongs to fruit freshness preserving technical field.
Background technology
Mango (
mangifera indical.) be Anacardiaceae Mangifera plant, kernel approaches, have the various fruits mixing flavours such as honey peach, sweet apricot, pineapple, persimmon concurrently, color of the leather and bright-coloured attractive in appearance, the soft exquisiteness of pulp of yellowish pink, moderately sour and sweet, delicate fragrance is good to eat, local flavor is unique, and high nutritive value, every hectogram fresh fruit contains vitamin C 56mg, and sugary 11%, also containing abundant vitamin A, B1, B2 and mineral matter, protein, carrotene, folic acid etc., there is beneficial stomach, quench one's thirst, diuresis, the effect such as relieving fainting, enjoy the welcome of domestic and international consumer, be called as " king of tropical fruit (tree) ".
Because mango belongs to typical tropical fruit (tree), high temperature season at a time when maturation, post-harvest physiology metabolism is vigorous, within 6 ~ 7 days, turn yellow with regard to complete ripeness under room temperature (27 ~ 34 DEG C), deliquescing, in storing, be very easily subject to pathogen infect and rot, long-distance transport and long-term storage are restricted, and cryopreservation very easily damages to plants caused by sudden drop in temperature, thus to cause in the process of circulation comparatively lossy, economic worth reduces greatly, seriously limits the sustainable and healthy development of mango industry.Anthracnose is the main postharvest disease of mango, generally before adopting at field latent infection, outburst when post-harvest fruits is ripe, causes loss in storing serious.Mango antiseptic preservation technology mainly contains physical method (as refrigeration, controlled atmosphere, irradiation, heat treatment, ultrasonic wave and ozone treatment etc.), chemical method (as chemical bactericide, plant modifying agent etc.) and biological method (as natural extract, Antagonistic Fungi etc.).The most feasible method of current storage mango is still cryopreservation, cryopreservation not only can suppress the respiration of fruit and the generation of ethene, and the breeding of pathogen can be suppressed, but easily to damage to plants caused by sudden drop in temperature because the fresh-keeping cost of cryopreservation is higher, be difficult to popularize in an all-round way in present stage.Therefore, extend mango under normal temperature storing condition adopt the rear life-span and control postharvest diseases of fruit to reduce mango to adopt rear loss significant.
Inducing anti-disease agent has the biological safety of height, inducer itself not only has bactericidal activity, and use low concentration just to have good disease resisting effect, hardly harmful effect is produced to environment, therefore, on producing, application can play the medicine frequency or dosage that reduce agricultural chemicals and chemical bactericide, reduces production cost, improves food safety, alleviates the obvious benefits such as environmental nuisance, is conducive to the stability and the sustainability that improve mango production system.Salicylic acid (Salicylic acid, be called for short SA) be the phenolic compound of a kind of similar plants hormone of self synthesis in plant, various plants can be induced to produce resistance to virus, fungi and bacteriosis, and postharvest fruit and vegetable is used SA process and the fruits and vegetables such as banana, pear, peach, sweet cherry and tomato can be induced to produce disease resistance.Salicylic acid itself does not have bactericidal activity, does not have toxic and side effect to human body, is a kind of natural Plant elicitors.
3-amino-1,2,4-triazole (3-Amino-1,2,4-triazole, is called for short AT) be a kind of broad-spectrum organic synthesis intermediate, be also the extraordinary biochemical reagents for tryptophane in human body protein, because it has very strong sequestering, light sensitivity and biologically active and be widely used in the synthesis and preparation of Antibiotics medicine, triazole type diimide dyestuff, photosensitive material, systemic fungicide and plant growth regulator.Research shows, 3-amino-1,2,4-triazole aqueous solution process Mango Fruit, significantly can suppress the release of fruit endogenous ethylene, reach the effect that delayed fruit is softening.At present, there is not been reported in the application study of amino-1,2, the 4-triazole of 3-on Mango Fruit post-harvest fresh-keeping.
Sodium carboxymethylcellulose (Caboxy methyl cellulose Sodium, be called for short CMC-Na) also known as sanlose, there is the effects such as bonding, thickening, enhancing, emulsification, water conservation, suspension, be widely used in food, medicine and other industrial production.Sodium carboxymethylcellulose is the one high polymer fiber element ether made for primary raw material with cellulose, caustic soda and monoxone, it is a kind of anionic linear material, use as additive in food, the several functions such as collection thickening, suspension, emulsification, stable, conformal, film forming, expanded, anti-corrosive fresh-keeping, acidproof and health care, be called as industrial monosodium glutamate, because it is safe and reliable, its consumption does not limit by national food hygienic standard ADI.Be that plastics also has application report on the preserving fruit and vegetable utilizings such as apple, orange and bamboo shoots with sodium carboxymethylcellulose, therefore, sodium carboxymethylcellulose be with a wide range of applications as natural antisepsis fresh-keeping agent on fruit freshness preserving.
Chinese invention " preservation method of fresh mango ", application number 200710060781.3 discloses one and first uses hot water high-temperature process, then refrigerates the store method freezed in equipment mango being placed on less than-4 DEG C; Chinese invention " bentonite base mango preservative and preparation method thereof ", application number 201110076857.8 discloses the mango coating antistaling agent of a kind of bentonite, citric acid and distilled water preparation, and these preservation method for mangoes respectively have its own pluses and minuses.Mango Fruit not storage tolerance at normal temperatures after adopting, very easily softening rotten, and the antistaling agent of one matter can not reach desirable fresh-keeping effect, therefore, the mango that easy, the applicable normal temperature condition of development and operation is applied is adopted rear disease-resistant fresh-keeping treating method and is had important theory and realistic meaning.
Summary of the invention
The object of the invention is to overcome the shortcoming that exists in prior art with not enough, provide a kind of mango of applicable room temperature storage to adopt rear disease-resistant fresh-keeping treating method, the method can improve mango disease resistance, alleviates Mango Fruit postharvest disease, improves the commodity fruit rate of mango.
For realizing the object of foregoing invention, the technical scheme that the present invention takes is as follows:
A rear disease-resistant fresh-keeping treating method adopted by the mango of applicable room temperature storage, comprises the steps:
(1) gather when Mango Fruit 7 ~ 8 is ripe, choose size even, without the fruit of disease and pest and mechanical damage, transport to pre-freezer precooling to 22 ~ 25 immediately DEG C for subsequent use;
(2) by the mango tap water after step (1) precooling, and then within 3 ~ 5 minutes, sterilization processing is carried out with the Prochloraz immersion of 250 ~ 500 mg/L;
(3) dry up or dry the mango after step (2) sterilization processing, then the hot water that mango puts into 55 DEG C is soaked 3 ~ 5 minutes, period stirs fruit gently;
(4) mango of hot-water soak is picked up dry, then by the even spraying of the disease-resistant antistaling agent of mixing in Mango Fruit surface, dry rear packaging and get final product room temperature storage.
Institute tells the disease-resistant antistaling agent of mixing and is made up of following component: amino-1,2, the 4-triazoles of salicylic acid, sodium carboxymethylcellulose, 3-and emulsifying agent AEO-5.
Described salicylic concentration is 20 ~ 40 mg/L, and the concentration of sodium carboxymethylcellulose is the concentration of amino-1,2, the 4-triazole of 1 ~ 2 g/L, 3-is 0.1 ~ 0.2 g/L, and the concentration of volume percent of emulsifying agent AEO-5 is 0.1 ~ 0.2%.
The invention has the beneficial effects as follows: the disease-resistant antistaling agent that the present invention adopts, using salicylic acid as Anti-different region antibodies agent, sodium carboxymethylcellulose is natural antisepsis fresh-keeping agent, 3-amino-1,2,4-triazole is as ethylene inhibitor, reach and delay softening physiology and disease-resistant fresh-keeping double action, combine simultaneously and adopt rear sterilization and hot water treatment, effect is more remarkable.Through the Mango Fruit of this postharvest handling method process, when preserving 13 days under normal temperature (22 ~ 25 DEG C), disease obviously alleviates, and Mango Fruit diseased fruit rate reduces 53.6 ~ 73.3% compared with the control, and reduction amplitude reaches 59.6 ~ 81.4%; Disease index reduces 29.3 ~ 43.3 compared with the control, and reduction amplitude reaches 61.7 ~ 91.2%; Commodity fruit rate improves 30 ~ 50% compared with the control, and increase rate reaches 60 ~ 100%.Mango post-harvest fresh-keeping processing method of the present invention effectively can alleviate the disease of Mango Fruit during room temperature storage, significantly can reduce disease index and the diseased fruit rate of mango, improve the commodity fruit rate of mango, extend the normal-temperature shelf life of mango, simple operation, easily applies.
Detailed description of the invention
Be described in further details the present invention below by example, these examples are only used for the present invention is described, do not limit the scope of the invention.
Embodiment 1
(1) gather when Mango Fruit 7 ~ 8 is ripe, choose size even, without the fruit of disease and pest and mechanical damage, transport to the precooling to 22 of pre-freezer immediately DEG C for subsequent use;
(2) by the mango tap water after step (1) precooling, and then soak with the Prochloraz of 500 mg/L and carry out sterilization processing in 3 minutes;
(3) dry up or dry the mango after step (2) sterilization processing, then the hot water that mango puts into 55 DEG C is soaked 3 minutes, period stirs fruit gently;
(4) mango of hot-water soak is picked up dry, again with mixing disease-resistant antistaling agent (containing 20 mg/L salicylic acids, 2 g/L sodium carboxymethylcelluloses, amino-1,2, the 4-triazole of 0.1 g/L 3-and 0.1% emulsifying agent AEO-5) evenly spraying is surperficial in Mango Fruit, after drying, fruit is loaded in cardboard box, the heavy 5kg of every case fruit, one deck wrapping paper is all placed on bottom and surface, preserves under finally Mango Fruit being put into normal temperature (22 ~ 25 DEG C).
Preserve after 13 days, mango diseased fruit rate is 20%, reduces 70% than contrast, and reduction amplitude reaches 77.8%; Mango disease index is 10, reduces 37.5 than contrast, and reduction amplitude reaches 78.9%; Commodity fruit rate is 80%, and improve 30% than contrast, increase rate reaches 60%, there is significant difference, illustrates that this disease-resistant fresh-keeping treating method can significantly improve the disease-resistant fresh-keeping effect of Mango Fruit.
Embodiment 2
(1) gather when Mango Fruit 7 ~ 8 is ripe, choose size even, without the fruit of disease and pest and mechanical damage, transport to the precooling to 25 of pre-freezer immediately DEG C for subsequent use;
(2) by the mango tap water after step (1) precooling, and then soak with the Prochloraz of 250 mg/L and carry out sterilization processing in 5 minutes;
(3) dry up or dry the mango after step (2) sterilization processing, then the hot water that mango puts into 55 DEG C is soaked 5 minutes, period stirs fruit gently;
(4) mango of hot-water soak is picked up dry, again with mixing disease-resistant antistaling agent (containing 20 mg/L salicylic acids, 2 g/L sodium carboxymethylcelluloses, amino-1,2, the 4-triazole of 0.2 g/L 3-and 0.1% emulsifying agent AEO-5) evenly spraying is surperficial in Mango Fruit, after drying, fruit is loaded in cardboard box, the heavy 5kg of every case fruit, one deck wrapping paper is all placed on bottom and surface, preserves under finally Mango Fruit being put into normal temperature (22 ~ 25 DEG C).
Preserve after 13 days, mango diseased fruit rate is 16.7%, reduces 73.3% than contrast, and reduction amplitude reaches 81.4%; Mango disease index is 4.2, reduces 43.3 than contrast, and reduction amplitude reaches 91.2%; Commodity fruit rate is 100%, and improve 50% than contrast, increase rate reaches 100%, there is significant difference, illustrates that this disease-resistant fresh-keeping treating method can significantly improve the disease-resistant fresh-keeping effect of Mango Fruit.
Embodiment 3
(1) gather when Mango Fruit 7 ~ 8 is ripe, choose size even, without the fruit of disease and pest and mechanical damage, transport to the precooling to 23 of pre-freezer immediately DEG C for subsequent use;
(2) by the mango tap water after step (1) precooling, and then soak with the Prochloraz of 300 mg/L and carry out sterilization processing in 5 minutes;
(3) dry up or dry the mango after step (2) sterilization processing, then the hot water that mango puts into 55 DEG C is soaked 4 minutes, period stirs fruit gently;
(4) mango of hot-water soak is picked up dry, again with mixing disease-resistant antistaling agent (containing 40 mg/L salicylic acids, 2 g/L sodium carboxymethylcelluloses, amino-1,2, the 4-triazole of 0.2 g/L 3-and 0.2% emulsifying agent AEO-5) evenly spraying is surperficial in Mango Fruit, after drying, fruit is loaded in cardboard box, the heavy 5kg of every case fruit, one deck wrapping paper is all placed on bottom and surface, preserves under finally Mango Fruit being put into normal temperature (22 ~ 25 DEG C).
Preserve after 13 days, mango diseased fruit rate is 36.4%, reduces 53.6% than contrast, and reduction amplitude reaches 59.6%; Mango disease index is 18.2, reduces 29.3 than contrast, and reduction amplitude reaches 61.7%; Commodity fruit rate is 81.8%, and improve 31.8% than contrast, increase rate reaches 63.6%, there is significant difference, illustrates that this disease-resistant fresh-keeping treating method can significantly improve the disease-resistant fresh-keeping effect of Mango Fruit.
Comparative example
(1) gather when Mango Fruit 7 ~ 8 is ripe, choose size even, without the fruit of disease and pest and mechanical damage, transport to pre-freezer precooling to 22 ~ 25 immediately DEG C for subsequent use;
(2) by the mango tap water after step (1) precooling;
(3) dry up or dry the mango after step (2) process, then load in cardboard box by fruit, the heavy 5kg of every case fruit, one deck wrapping paper is all placed on bottom and surface, finally Mango Fruit is put into storage under normal temperature (22 ~ 25 DEG C).Preserve after 13 days, mango diseased fruit rate is 90%, and disease index is 47.5, and commodity fruit rate is 50%.
The order of severity of Mango Fruit disease is divided into 5 grades: 0 grade: the disease-free symptom in fruit face; 1 grade: there is fragmentary scab in fruit face; 2 grades: fruit face lesion area is less than 25% of the fruit gross area; 3 grades: fruit face lesion area accounts for 25 ~ 50% of the fruit gross area; 4 grades: fruit face lesion area is greater than 50% of the fruit gross area.
Disease index=[∑ (disease level value × disease fruit number) × 100]/(disease superlative degree value × total fruit number).According to formula, the value of disease index gets 0 ~ 100.
Diseased fruit rate=[(total fruit number-0 grade fruit number) × 100%]/total fruit number.
Commodity fruit rate=[(0 grade of fruit number+1 grade fruit number) × 100%]/total fruit number.
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not restricted to the described embodiments; other are any do not deviate from Spirit Essence of the present invention and principle under do change, modification, substitute, combine, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (3)
1. a rear disease-resistant fresh-keeping treating method adopted by the mango of applicable room temperature storage, it is characterized in that: comprise the steps:
(1) gather when Mango Fruit 7 ~ 8 is ripe, choose size even, without the fruit of disease and pest and mechanical damage, transport to pre-freezer precooling to 22 ~ 25 immediately DEG C for subsequent use;
(2) by the mango tap water after step (1) precooling, and then within 3 ~ 5 minutes, sterilization processing is carried out with the Prochloraz immersion of 250 ~ 500 mg/L;
(3) dry up or dry the mango after step (2) sterilization processing, then the hot water that mango puts into 55 DEG C is soaked 3 ~ 5 minutes, period stirs fruit gently;
(4) mango of hot-water soak is picked up dry, then by the even spraying of the disease-resistant antistaling agent of mixing in Mango Fruit surface, dry rear packaging and get final product room temperature storage.
2. rear disease-resistant fresh-keeping treating method adopted by a kind of mango of applicable room temperature storage according to claim 1, it is characterized in that: the disease-resistant antistaling agent of step (4) described mixing is made up of following component: salicylic acid, sodium carboxymethylcellulose, 3-amino-1,2,4-triazole and emulsifying agent AEO-5.
3. rear disease-resistant fresh-keeping treating method adopted by the mango stating a kind of applicable room temperature storage according to claim 1 and 2, it is characterized in that: described salicylic concentration is 20 ~ 40 mg/L, the concentration of sodium carboxymethylcellulose is 1 ~ 2 g/L, 3-amino-1,2, the concentration of 4-triazole is 0.1 ~ 0.2 g/L, and the concentration of volume percent of emulsifying agent AEO-5 is 0.1 ~ 0.2%.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105341143A (en) * | 2015-07-31 | 2016-02-24 | 中国热带农业科学院南亚热带作物研究所 | Method for delaying ageing of mangoes |
| CN106212662A (en) * | 2016-08-02 | 2016-12-14 | 广西作物遗传改良生物技术重点开放实验室 | The method of Maninot esculenta crantz. preservation and freshness |
| CN106538674A (en) * | 2016-12-06 | 2017-03-29 | 钦州阜康农副食品有限公司 | A kind of method of mango fresh-keeping |
| CN109042849A (en) * | 2018-07-26 | 2018-12-21 | 田东县文设芒果专业合作社 | A kind of mango adopts rear disease-resistant preservation method |
| CN110663760A (en) * | 2019-11-12 | 2020-01-10 | 中国热带农业科学院环境与植物保护研究所 | Disease-preventing and fresh-keeping method for pre-picking and post-picking combined treatment of mango fruits |
| CN113796412A (en) * | 2021-09-18 | 2021-12-17 | 海南大学 | Method for inducing red mango to be colored after picking |
| CN114145338A (en) * | 2021-11-24 | 2022-03-08 | 中国科学院西北高原生物研究所 | Wolfberry preservation method |
| CN115363089A (en) * | 2022-08-30 | 2022-11-22 | 海南希源生态农业股份有限公司 | Preservation method of mango raw fruit |
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| WO2010070639A2 (en) * | 2008-12-16 | 2010-06-24 | Megair Ltd. | Method for prolonging the shelf life of agricultural and food products |
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Patent Citations (2)
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| WO2010070639A2 (en) * | 2008-12-16 | 2010-06-24 | Megair Ltd. | Method for prolonging the shelf life of agricultural and food products |
| CN101480202A (en) * | 2009-01-23 | 2009-07-15 | 广东省农业科学院果树研究所 | Antisepsis and antistaling agent for mango as well as preparation method and use thereof |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105341143A (en) * | 2015-07-31 | 2016-02-24 | 中国热带农业科学院南亚热带作物研究所 | Method for delaying ageing of mangoes |
| CN105341143B (en) * | 2015-07-31 | 2019-02-22 | 中国热带农业科学院南亚热带作物研究所 | Delay the method for mango aging |
| CN106212662A (en) * | 2016-08-02 | 2016-12-14 | 广西作物遗传改良生物技术重点开放实验室 | The method of Maninot esculenta crantz. preservation and freshness |
| CN106538674A (en) * | 2016-12-06 | 2017-03-29 | 钦州阜康农副食品有限公司 | A kind of method of mango fresh-keeping |
| CN109042849A (en) * | 2018-07-26 | 2018-12-21 | 田东县文设芒果专业合作社 | A kind of mango adopts rear disease-resistant preservation method |
| CN110663760A (en) * | 2019-11-12 | 2020-01-10 | 中国热带农业科学院环境与植物保护研究所 | Disease-preventing and fresh-keeping method for pre-picking and post-picking combined treatment of mango fruits |
| CN113796412A (en) * | 2021-09-18 | 2021-12-17 | 海南大学 | Method for inducing red mango to be colored after picking |
| CN114145338A (en) * | 2021-11-24 | 2022-03-08 | 中国科学院西北高原生物研究所 | Wolfberry preservation method |
| CN115363089A (en) * | 2022-08-30 | 2022-11-22 | 海南希源生态农业股份有限公司 | Preservation method of mango raw fruit |
| CN115363089B (en) * | 2022-08-30 | 2023-08-22 | 海南希源生态农业股份有限公司 | Preservation method of mango raw fruits |
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