CN104542944B - A kind of mango of suitable room temperature storage adopts rear disease-resistant fresh-keeping treating method - Google Patents
A kind of mango of suitable room temperature storage adopts rear disease-resistant fresh-keeping treating method Download PDFInfo
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- CN104542944B CN104542944B CN201510040119.6A CN201510040119A CN104542944B CN 104542944 B CN104542944 B CN 104542944B CN 201510040119 A CN201510040119 A CN 201510040119A CN 104542944 B CN104542944 B CN 104542944B
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Abstract
The present invention relates to a kind of mango of suitable room temperature storage to adopt rear disease-resistant fresh-keeping treating method, belongs to fruit freshness preserving technical field.The mango fresh-keeping processing method of the present invention is by after 7 ~ 8 ripe mango harvestings, pre-cooled, sterilization processing, soaked after drying up or drying in 55 DEG C of hot water, pick up and dry, then with the disease-resistant uniform spraying of antistaling agent is mixed in Mango Fruit surface, drying packaging can room temperature storage.The fresh-keeping treating method of the present invention can effectively mitigate disease of the Mango Fruit during room temperature storage, the disease index and diseased fruit rate of mango can be significantly reduced, improve the commodity fruit rate of mango, extend the normal-temperature shelf life of mango, and simple operation, used disease-resistant antistaling agent is nontoxic, easy popularization and application.
Description
Technical field
The present invention relates to a kind of mango fresh-keeping processing method, and in particular to a kind of mango of suitable room temperature storage is adopted rear disease-resistant
Fresh-keeping treating method, belong to fruit freshness preserving technical field.
Background technology
Mango（Mangifera indicaL.）It is Anacardiaceae mango platymiscium, kernel approaches, has honey peach, sweet tea apricot, spinach concurrently
The various fruits mixing flavour such as trailing plants, persimmon, color of the leather and yellowish pink bright-coloured attractive in appearance, the soft exquisiteness of pulp, moderately sour and sweet, delicate fragrance is tasty,
Flavor is unique, and nutritive value is high, per hectogram fresh fruit 56mg containing vitamin C, containing sugar 11%, also containing the vitamin A enriched,
B1, B2 and mineral matter, protein, carrotene, folic acid etc., have beneficial stomach, quench one's thirst, diuresis, relieving fainting and other effects, enjoy both at home and abroad
The welcome of consumer, it is referred to as " king of tropical fruit (tree) ".
Because mango belongs to typical tropical fruit (tree), it is ripe at a time when high temperature season, post-harvest physiology metabolism is vigorous, in room temperature
（27~34 DEG C）Complete ripeness is turned yellow, softened within lower 6~7 days, pathogen is highly prone in storing to be infected and rot, and is made long-distance
Transport and long-term storage are restricted, and cryopreservation easily damages to plants caused by sudden drop in temperature, thus are caused in the process of circulation compared with lossy,
Economic value substantially reduces, and seriously limits the sustainable and healthy development of mango industry.Anthracnose is the main postharvest disease of mango,
Broken out when typically before adopting in field latent infection, post-harvest fruits maturation, cause to lose seriously in storing.Mango anti-corrosive fresh-keeping skill
Art mainly has physical method（Such as refrigeration, controlled atmosphere, irradiation, heat treatment, ultrasonic wave and ozone processing）, chemical method（Such as chemistry
Bactericide, plant modifying agent etc.）And biological method（Such as natural extract, Antagonistic Fungi）.The most viable side of storage mango at present
Method remains as cryopreservation, and cryopreservation can not only suppress the respiration of fruit and the generation of ethene, and can suppress
The breeding of pathogen, but easily damaged to plants caused by sudden drop in temperature because the fresh-keeping cost of cryopreservation is higher, it is being difficult to popularize in an all-round way at this stage.Therefore,
Extend adopting the rear life-span and controlling postharvest diseases of fruit that there is weight to loss after reducing the adopting of mango for mango under the conditions of normal temperature storing
Want meaning.
Induction antiviral agents have the biological safety of height, and inducer not only has bactericidal activity in itself, and using relatively low
Concentration just has good disease resisting effect, hardly to environment produce harmful effect, therefore, in production application can play reduction
The medicine frequency or dosage of agricultural chemicals and chemical bactericide, it is bright to reduce production cost, raising food safety, mitigation environmental nuisance etc.
Effective benefit, be advantageous to improve the stability and sustainability of mango production system.Salicylic acid（Salicylic acid, abbreviation SA）
A kind of phenolic compound of similar plants hormone of itself synthesis in plant, can induce various plants to virus, fungi and
Bacteriosis produces resistance, and postharvest fruit and vegetable, which applies SA processing, can induce the fruits and vegetables such as banana, pear, peach, sweet cherry and tomato to produce
Raw disease resistance.Salicylic acid does not have bactericidal activity in itself, does not have toxic side effect to human body, is a kind of natural Plant elicitors.
3- amino-1,2,4-triazols（3-Amino-1,2,4-triazole, abbreviation AT）It is a kind of widely used to have
Machine synthetic intermediate, and the extraordinary biochemical reagents for tryptophane in human body protein, because it has very strong chela
Conjunction property, light sensitivity and bioactivity and be widely used in Antibiotics medicine, triazole type diimide dyestuff, photosensitive material, interior suction
The synthesis and preparation of property bactericide and plant growth regulator.Research shows that 3- amino -1,2, the 4- triazoles aqueous solution is handled
Mango Fruit, the release of fruit endogenous ethylene can be significantly inhibited, reach the effect of delayed fruit softening.At present, 3- amino -1,
There is not been reported for application study of the 2,4- triazoles on Mango Fruit post-harvest fresh-keeping.
Sodium carboxymethylcellulose（Caboxy methyl cellulose Sodium, abbreviation CMC-Na）Also known as carboxymethyl is fine
Plain sodium salt is tieed up, there is the effect such as bonding, thickening, enhancing, emulsification, water conservation, suspension, be widely used in food, medicine and other works
In industry production.Sodium carboxymethylcellulose is using cellulose, caustic soda and monoxone as a kind of high polymer fiber made of primary raw material
Plain ether, be a kind of anionic linear material, used in food as additive, collection thickening, suspend, emulsification, stably, it is conformal,
The multiple functions such as film forming, expanded, anti-corrosive fresh-keeping, acidproof and health care, are referred to as industrial monosodium glutamate, and because it is safe and reliable, its dosage is not
Limited by national food hygienic standard ADI.It is plastics on the preserving fruit and vegetable utilizings such as apple, orange and bamboo shoots using sodium carboxymethylcellulose
Also there is application report, therefore, sodium carboxymethylcellulose is had as natural antisepsis fresh-keeping agent on fruit freshness preserving and widely should
Use prospect.
Chinese invention " preservation method of fresh mango ", application number 200710060781.3 disclose a kind of first high with hot water
Temperature processing, then mango is placed on to the store method for refrigerating and freezing in less than -4 DEG C of equipment；Chinese invention " bentonite base mango
Antistaling agent and preparation method thereof ", application number 201110076857.8 disclose one kind bentonite, citric acid and distilled water and prepared
Mango coating antistaling agent, these preservation method for mangoes respectively have its own advantage and disadvantage.Not storage tolerance at normal temperatures after Mango Fruit is adopted,
Easily softening is rotted, and the antistaling agent of single substance can not reach preferable fresh-keeping effect, and therefore, exploitation is easy to operate, suitable
The mango of normal temperature condition application, which adopts rear disease-resistant fresh-keeping treating method, has important theory and realistic meaning.
The content of the invention
The purpose of the present invention is to overcome shortcoming and deficiency present in prior art, there is provided a kind of awns of suitable room temperature storage
Fruit adopts rear disease-resistant fresh-keeping treating method, and this method can improve mango disease resistance, mitigate Mango Fruit postharvest disease, improve mango
Commodity fruit rate.
To realize the purpose of foregoing invention, the technical scheme that the present invention takes is as follows：
A kind of mango of suitable room temperature storage adopts rear disease-resistant fresh-keeping treating method, comprises the following steps：
（1）Harvested when Mango Fruit 7 ~ 8 is ripe, choose uniform in size, the fruit of no disease and pests harm and mechanical damage, immediately
Transport to pre- freezer precooling to 22 ~ 25 DEG C it is standby；
（2）By step（1）Mango after precooling is rinsed with running water, is then soaked again with 250 ~ 500 mg/L Prochloraz
Carry out sterilization processing within 3 ~ 5 minutes；
（3）Dry up or dry step（2）Mango after sterilization processing, then mango be put into 55 DEG C of hot water immersion 3 ~
5 minutes, during which gently stir fruit；
（4）The mango of hot-water soak is picked up and dried, then with the disease-resistant uniform spraying of antistaling agent of mixing in Mango Fruit table
Face, packaging can room temperature storage after drying.
Tell that the disease-resistant antistaling agent of mixing is made up of following component：Salicylic acid, sodium carboxymethylcellulose, 3- amino -1,2,4-
Triazole and emulsifying agent AEO-5.
Described salicylic concentration is 20~40 mg/L, and the concentration of sodium carboxymethylcellulose is 1~2 g/L, 3- ammonia
Base -1,2, the concentration of 4- triazoles is 0.1~0.2 g/L, and emulsifying agent AEO-5 concentration of volume percent is 0.1~0.2%.
The beneficial effects of the invention are as follows：The disease-resistant antistaling agent that the present invention uses, Anti-different region antibodies agent, carboxylic are used as using salicylic acid
Sodium carboxymethylcellulose pyce is natural antisepsis fresh-keeping agent, 3- amino -1,2, and 4- triazoles reach as ethylene inhibitor and delay softening to decline
Old and disease-resistant fresh-keeping double action is more notable in combination with sterilization and hot water treatment, effect after adopting.Through the postharvest handling side
The Mango Fruit of method processing, in normal temperature（22~25 DEG C）It is lower storage 13 days when, disease substantially mitigates, Mango Fruit diseased fruit rate with it is right
Photograph ratio reduces 53.6 ~ 73.3%, and reduction amplitude has reached 59.6 ~ 81.4%；Disease index reduces 29.3 compared with the control ~
43.3, reduction amplitude has reached 61.7 ~ 91.2%；Commodity fruit rate improves 30 ~ 50% compared with the control, and increase rate has reached 60
~100%.Mango post-harvest fresh-keeping processing method of the present invention can effectively mitigate disease of the Mango Fruit during room temperature storage, can
The disease index and diseased fruit rate of mango are significantly reduced, improves the commodity fruit rate of mango, extends the normal-temperature shelf life of mango, operation is just
Victory, easy popularization and application.
Embodiment
The present invention is described in further details below by example, these examples are only used for illustrating the present invention, and unlimited
The scope of the present invention processed.
Embodiment 1
（1）Harvested when Mango Fruit 7 ~ 8 is ripe, choose uniform in size, the fruit of no disease and pests harm and mechanical damage, immediately
Transport to pre- freezer precooling to 22 DEG C it is standby；
（2）By step（1）Mango after precooling is rinsed with running water, then soaks 3 points with 500 mg/L Prochloraz again
Clock carries out sterilization processing；
（3）Dry up or dry step（2）Mango after sterilization processing, then mango is put into 55 DEG C of hot water and soaks 3
Minute, during which gently stir fruit；
（4）The mango of hot-water soak is picked up and dried, then with mixing disease-resistant antistaling agent（Containing 20 mg/L salicylic acids, 2 g/
L sodium carboxymethylcelluloses, 0.1 g/L 3- amino -1,2,4- triazoles and 0.1% emulsifying agent AEO-5）Uniform spraying is in mango fruit
Fruit, is fitted into cardboard box by real surface after drying, and per case fruit weight 5kg, one layer of wrapping paper is placed on bottom and surface, finally will
Mango Fruit is put into normal temperature（22~25 DEG C）Lower storage.
After storage 13 days, mango diseased fruit rate is 20%, reduces 70% than control, reduction amplitude has reached 77.8%；Mango disease
Feelings index is 10, reduces 37.5 than control, reduction amplitude has reached 78.9%；Commodity fruit rate is 80%, is improved than control
30%, increase rate has reached 60%, significant difference be present, illustrates that this disease-resistant fresh-keeping treating method can significantly improve mango fruit
Real disease-resistant fresh-keeping effect.
Embodiment 2
（1）Harvested when Mango Fruit 7 ~ 8 is ripe, choose uniform in size, the fruit of no disease and pests harm and mechanical damage, stood
Transport to pre- freezer precooling to 25 DEG C it is standby；
（2）By step（1）Mango after precooling is rinsed with running water, then soaks 5 points with 250 mg/L Prochloraz again
Clock carries out sterilization processing；
（3）Dry up or dry step（2）Mango after sterilization processing, then mango is put into 55 DEG C of hot water and soaks 5
Minute, during which gently stir fruit；
（4）The mango of hot-water soak is picked up and dried, then with mixing disease-resistant antistaling agent（Containing 20 mg/L salicylic acids, 2 g/
L sodium carboxymethylcelluloses, 0.2 g/L 3- amino -1,2,4- triazoles and 0.1% emulsifying agent AEO-5）Uniform spraying is in mango fruit
Fruit, is fitted into cardboard box by real surface after drying, and per case fruit weight 5kg, one layer of wrapping paper is placed on bottom and surface, finally will
Mango Fruit is put into normal temperature（22~25 DEG C）Lower storage.
After storage 13 days, mango diseased fruit rate is 16.7%, reduces 73.3% than control, reduction amplitude has reached 81.4%；Awns
Fruit disease index is 4.2, reduces 43.3 than control, reduction amplitude has reached 91.2%；Commodity fruit rate is 100%, is carried than control
High by 50%, increase rate has reached 100%, significant difference be present, illustrates that this disease-resistant fresh-keeping treating method can significantly improve
The disease-resistant fresh-keeping effect of Mango Fruit.
Embodiment 3
（1）Harvested when Mango Fruit 7 ~ 8 is ripe, choose uniform in size, the fruit of no disease and pests harm and mechanical damage, immediately
Transport to pre- freezer precooling to 23 DEG C it is standby；
（2）By step（1）Mango after precooling is rinsed with running water, then soaks 5 points with 300 mg/L Prochloraz again
Clock carries out sterilization processing；
（3）Dry up or dry step（2）Mango after sterilization processing, then mango is put into 55 DEG C of hot water and soaks 4
Minute, during which gently stir fruit；
（4）The mango of hot-water soak is picked up and dried, then with mixing disease-resistant antistaling agent（Containing 40 mg/L salicylic acids, 2 g/
L sodium carboxymethylcelluloses, 0.2 g/L 3- amino -1,2,4- triazoles and 0.2% emulsifying agent AEO-5）Uniform spraying is in mango fruit
Fruit, is fitted into cardboard box by real surface after drying, and per case fruit weight 5kg, one layer of wrapping paper is placed on bottom and surface, finally will
Mango Fruit is put into normal temperature（22~25 DEG C）Lower storage.
After storage 13 days, mango diseased fruit rate is 36.4%, reduces 53.6% than control, reduction amplitude has reached 59.6%；Awns
Fruit disease index is 18.2, reduces 29.3 than control, reduction amplitude has reached 61.7%；Commodity fruit rate is 81.8%, than control
31.8% is improved, increase rate has reached 63.6%, significant difference be present, illustrates that this disease-resistant fresh-keeping treating method can be significantly
Improve the disease-resistant fresh-keeping effect of Mango Fruit.
Comparative example
（1）Harvested when Mango Fruit 7 ~ 8 is ripe, choose uniform in size, the fruit of no disease and pests harm and mechanical damage, immediately
Transport to pre- freezer precooling to 22 ~ 25 DEG C it is standby；
（2）By step（1）Mango after precooling is rinsed with running water；
（3）Dry up or dry step（2）Fruit, is then fitted into cardboard box by the mango after processing, per case fruit weight 5kg,
One layer of wrapping paper is placed on bottom and surface, and Mango Fruit finally is put into normal temperature（22~25 DEG C）Lower storage.After storage 13 days,
Mango diseased fruit rate is 90%, disease index 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：Fruit face has sporadicly
Scab；2 grades：Fruit face lesion area is less than the 25% of the fruit gross area；3 grades：Fruit face lesion area account for the fruit gross area 25~
50%；4 grades：Fruit face lesion area is more than the 50% of the fruit gross area.
Disease index=[∑（Disease level value × disease fruit number）×100] /（The highest value of disease × total fruit number）.According to public affairs
Formula, the value of disease index take 0~100.
Diseased fruit rate=[（Total fruit -0 grade of fruit number of number）× 100%]/total fruit number.
Commodity fruit rate=[（+ 1 grade of fruit number of 0 grade of fruit number）× 100%]/total fruit number.
Above-described embodiment is the preferable embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any Spirit Essences without departing from the present invention with made under principle change, modification, replacement, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (1)
1. a kind of mango of suitable room temperature storage adopts rear disease-resistant fresh-keeping treating method, it is characterised in that：Comprise the following steps：
（1）Harvested when Mango Fruit 7 ~ 8 is ripe, selection is uniform in size, the fruit of no disease and pests harm and mechanical damage, transports to immediately
Pre- freezer precooling to 22 ~ 25 DEG C it is standby；
（2）By step（1）Mango after precooling is rinsed with running water, then soaks 3 ~ 5 with 250 ~ 500 mg/L Prochloraz again
Minute carries out sterilization processing；
（3）Dry up or dry step（2）Mango after sterilization processing, then mango is put into 55 DEG C of hot water and soaks 3 ~ 5 points
Clock, during which gently stir fruit；
（4）The mango of hot-water soak is picked up and dried, then with the disease-resistant uniform spraying of antistaling agent is mixed in Mango Fruit surface, is dried in the air
Packaging can room temperature storage after dry；
Step（4）The disease-resistant antistaling agent of mixing is made up of following component：Salicylic acid, sodium carboxymethylcellulose, 3- amino -1,2,
4- triazoles and emulsifying agent AEO-5；
Described salicylic concentration is 20~40 mg/L, and the concentration of sodium carboxymethylcellulose is 1~2 g/L, 3- amino -1,
The concentration of 2,4- triazoles is 0.1~0.2 g/L, and emulsifying agent AEO-5 concentration of volume percent is 0.1~0.2%.
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Families Citing this family (8)
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| 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 |
| CN113796412B (en) * | 2021-09-18 | 2023-04-25 | 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 |
| 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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| ES2573267T3 (en) * | 2008-12-16 | 2016-06-06 | Megair Ltd. | Method to prolong the half-life of agricultural and food products |
| CN101480202B (en) * | 2009-01-23 | 2011-04-20 | 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 |
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