CN104757108A - Preservation method of hawthorn fruits - Google Patents
Preservation method of hawthorn fruits Download PDFInfo
- Publication number
- CN104757108A CN104757108A CN201510130900.2A CN201510130900A CN104757108A CN 104757108 A CN104757108 A CN 104757108A CN 201510130900 A CN201510130900 A CN 201510130900A CN 104757108 A CN104757108 A CN 104757108A
- Authority
- CN
- China
- Prior art keywords
- fructus crataegi
- temperature
- protection package
- freshness protection
- storage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to the technical field of the preservation of agricultural products and in particular relates to a preservation method of hawthorn fruits. The preservation method comprises the following steps: soaking hawthorn fruits to be preserved with CaCl2 aqueous solution, draining water, fumigating with 1-methylcyclopropene gas, cooling the fumigated hawthorn fruits to be at -0.5-1 DEG C for 12-18h, adding an ethylene remover into the cooled hawthorn fruits, reducing the temperature by 0.1-0.2 DEG C each day, cooling the hawthorn fruits to be at -0.8-(-1.2) DEG C for 5-10 days, keeping the storehouse temperature to be at -1.3 +/- 0.2 DEG C and preserving for a long time. The method adopts the assisted measures such as use of CaCl2, 1-methylcyclopropene (1-MCP), ethylene remover and the like on the basis of the adoption of the ice-temperature preservation technology, the ethylene production rate of the fruit is further inhibited, and the fruit senescence is delayed; and the refreshing time is prolonged to be 8-9 months remarkably.
Description
Technical field
The present invention relates to agricultural products fresh-keeping technical field, in particular to a kind of preservation method of Fructus Crataegi.
Background technology
Hawthorn is as the special product fruit tree of China, and cultivation history is long, aboundresources, eats raw, is used as medicine and processes.According to incompletely statistics, China hawthorn northeastward, there is establishing in large scale Beijing-Tianjin, Hebei, Shandong and Wild jujube in Taihang Mountain Area, and about have 5,300,000 mu, total output about has more than more than 700 ten thousand tons.At present, existing hawthorn storage preservation technique relatively lags behind, also adopt the production technology of the 1970s and 1980s in last century, use earth kiln hole and common freezer in the majority, packaged form is carton liner perforated plastic bag mode mainly, also has directly perforated plastic bag to be filled rear piling and preserve in earth kiln hole or freezer.In addition, also exist because Comparison of Management is extensive, storage environment temperature arranges unreasonable, and in storehouse, pernicious gas accumulation is serious etc. is unfavorable for the factor that hawthorn storage is fresh-keeping.It is believed that hawthorn storage property is strong in the past, is because hawthorn fresh fruit is adaptable, not perishable to holding conditions change.But in storage after 3 ~ 4 months, the serious and quality of the nutrient component damages with the prolongation Fructus Crataegi of storage period sharply declines, there is the problems such as fruit softening, pericarp cracking, g be even rotten to some extent.
And hawthorn industry development is to today, no matter processing is eaten raw or pharmacy, storage period of Fructus Crataegi and storage quality are had higher requirement: first, along with the recovery of hawthorn industry, be that nutrient and healthcare products factory and the pharmaceutical factory of raw material is increased year by year with hawthorn, the preservation technique fallen behind can not the supply haw raw material of abundance for a long time; Secondly, hawthorn is the traditional nutrition and health care fruit of China, in recent years, select to eat the sweet acid of hawthorn species raw good to eat, aromatic flavour, local flavor is splendid eats kind raw, change the feature that hawthorn eats palatability difference raw, deeply by consumers, eat consumption raw and also increasing year by year.Visible, produce the upper hawthorn storage method used at present, can not meet the needs of the current productive life of people.Therefore, pole is necessary to explore the fresh-keeping measure that Fructus Crataegi adopts rear long-term storage.
In view of this, special proposition the present invention.
Summary of the invention
The object of the present invention is to provide a kind of preservation method of Fructus Crataegi, described method is simple, is easy to operation, and freshness date significant prolongation was to 8-9 month, and storage quality is good, is convenient to promote the use of.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
A preservation method for Fructus Crataegi, comprises the following steps:
(a), will treat that the Fructus Crataegi of preservation first uses CaCl
2aqueous solution soaking, after draining away the water, with 1-methylcyclopropene gas suffocating treatment;
(b), the Fructus Crataegi after suffocating treatment was cooled to-0.5 ~ 1 DEG C with 12 ~ 18 hours;
Ethene remover is added in (c), Fructus Crataegi after cooling, reduce by 0.1 ~ 0.2 DEG C every day, by 5 ~ 10 day time, described Fructus Crataegi temperature is down to-0.8 ~-1.2 DEG C, keep storehouse temperature to maintain-1.3 ± 0.2 DEG C simultaneously, carry out long term storage.
The preservation method of Fructus Crataegi provided by the invention, first will need the Fructus Crataegi CaCl of preservation
2aqueous solution soaking, with respiratory intensity during reducing fruit storage, suppresses the decline of soluble solid, titratable acid content and the hardness of fruit, reduces fruit decayed fruit rate; Then smoke through 1-methyl cyclopropene gas, play the effect of antistaling agent; Then progressively lower the temperature slowly, by " Cold Hardening ", reduce the incidence of Fructus Crataegi physiological disease, and prevent the pulp structure destroying Fructus Crataegi; Then ethene remover is added, to suppress fruit ethylene synthesis speed further; Again the temperature of Fructus Crataegi is reduced to specific low-temperature condition, and maintains specific storehouse temperature, can long term storage be carried out.The present invention, on the basis adopting Icetemperature Storage technology, is combined CaCl
2, the ancillary method such as 1-methyl cyclopropene (1-MCP) and ethene remover, reach and suppress fruit ethylene synthesis speed further, the object of delayed fruit aging, freshness date significant prolongation to 8 ~ 9 month.
In order to reach better reduce fruit storage during respiratory intensity, suppress the decline of soluble solid, titratable acid content and the hardness of fruit, reduce the effect of fruit decayed fruit rate, preferably, in step (a), described CaCl
2the mass concentration of the aqueous solution is 3 ~ 4%, and the time of described immersion is 2 ~ 4 minutes.
In order to reach better fumigating effect, preferably, described fumigating is carried out under the closed environment of 20 ~ 25 DEG C.
In order to reach better fresh-keeping effect, preferably, the volumetric concentration of the 1-methyl cyclopropene in described closed environment is 0.5-1.0 μ l/L; The described stifling time is 22 ~ 30 hours.More preferably, the described stifling time is 25 ~ 28 hours.Fructus Crataegi quality is harder, and find through test, the 1-methyl cyclopropene that concentration is too high can not reach good fresh-keeping effect, makes Fructus Crataegi be poisoned on the contrary, easily at its Surface Creation blackspot.
In order to make the 1-methyl cyclopropene of suitable concn better infiltrate in fruit, reaching better fresh-keeping effect, further, in stifling process, every ventilation in 7 ~ 8 hours 1 time, taking a breath 10 ~ 15 minutes at every turn.
Further, in step (b), the Fructus Crataegi after suffocating treatment first puts into the freshness protection package that bag punches, and then described freshness protection package is put into extranal packing box, by described freshness protection package and extranal packing box uncovered, then to lower the temperature.
During hawthorn storage, Fructus Crataegi is placed in and is lined with in the plastic box of freshness protection package, but substantially do not flow due to gas in bag, CO in addition
2(44) molecular mass is greater than the predominant gas O in air
2and N (32)
2(28) molecular mass, freshness protection package middle and lower part more easily accumulates CO
2gas and not easily discharging, for this kind of phenomenon, takes to carry out two-sided punching, opening diameter 0.8-1.5cm at freshness protection package distance 15-20cm place, base, every face 3-5, is beneficial to CO bottom freshness protection package
2discharge.
Preferably, in step (c), described ethene remover puts into described freshness protection package, then described freshness protection package is covered mouth, closes extranal packing box, then lowers the temperature;
Described cover mouth adopt fore-aft fold cover a mouthful mode.
Sack takes fore-aft fold to cover a mouthful method, to reduce CO in freshness protection package
2accumulation.
Preferably, in step (c), described freshness protection package adds CO while adding ethene remover
2absorbent.For Fructus Crataegi CO in packaging bag in storage
2the problem of gas build, the present invention, by physical diffusion and chemical absorbing two kinds of modes, effectively reduces CO in hawthorn storage packaging
2content, thus reduce the CO of fruit
2injury.
Preferably, in step (a), treat that the Fructus Crataegi of preservation is: the hawthorn of plucking the 8.5-9 maturation being with carpopodium, fanout free region.
Further, during Fructus Crataegi outbound after preservation, after being first warming up to 5 ~ 8 DEG C, keep 20-30 hour, then be warming up to 10 ~ 15 DEG C and keep 20-30 hour, finally rise to outbound after normal temperature.
After hawthorn long-term storage, use " slow intensification " technology when hawthorn outbound, the Fructus Crataegi physiological metabolism avoiding pulp to cause because environment temperature sharply changes is lacked of proper care, thus the haw pulp brown stain caused.
Compared with prior art, beneficial effect of the present invention is:
(1) the present invention is adopting the ancillary methods such as 1-MCP that the basis of Icetemperature Storage technology is combined and ethene remover, reaches and suppresses fruit ethylene synthesis speed further, the object of delayed fruit aging, freshness date significant prolongation to 8 ~ 9 month;
(2) for the CO of Fructus Crataegi in storage in packaging bag
2the problem of gas build, the present invention, by physical diffusion and chemical absorbing two kinds of modes, effectively reduces CO in hawthorn storage packaging
2content, thus reduce the CO of fruit
2injury;
(3) after hawthorn long-term storage, use " slow intensification " technology when hawthorn outbound, the Fructus Crataegi physiological metabolism avoiding pulp to cause because environment temperature sharply changes is lacked of proper care, thus causes haw pulp brown stain;
(4) after adopting the preservation method hawthorn of Fructus Crataegi provided by the invention, Fructus Crataegi ethylene synthase speed and respiratory metabolism level can be suppressed significantly, effectively inhibit Fructus Crataegi hardness, Vc content, the decline of the key indexs such as titratable acid content Flavonoid substances content, slow down MDA, the rising of g rate, reduce the fluctuating range of polyphenol oxidase activity and aldehydes matter content, suppress and alleviate developing of anaphase storage Fruit physiology disease, the fruit weight-loss ratio that duration of storage causes because of inside breathing and surface transpiration can be reduced, keep fruit better quality preferably, the rotting rate effectively reduced, significantly slow down the postharvest senescence process of Fructus Crataegi, reach good fresh-keeping effect,
(5) preservation method of Fructus Crataegi provided by the invention, simple, and process is easy to operation, controlled by ice temperature warehouse temperature to be easy to realize to-1.3 ± 0.2 DEG C, is convenient to promote the use of, is suitable for use of large-scale production.
Accompanying drawing explanation
In order to be illustrated more clearly in the embodiment of the present invention or technical scheme of the prior art, be briefly described to the accompanying drawing used required in embodiment or description of the prior art below.
Fig. 1 is Fructus Crataegi freezing process pulp organization temperature changing curve diagram in the embodiment of the present invention 1;
Fig. 2 is the structural representation of plastic box in the embodiment of the present invention 2;
Fig. 3 is the structural representation of freshness protection package in the embodiment of the present invention 2;
Fig. 4 is the structural representation that in the embodiment of the present invention 2, plastic box put into by freshness protection package;
Fig. 5 is duration of storage haw pulp firmness change curve map in experimental example 1 of the present invention;
Fig. 6 is the column diagram preserving the Fructus Crataegi rotting rate after 240 days in experimental example 1 of the present invention;
Fig. 7 be in experimental example 1 of the present invention Fructus Crataegi Ethylene Production Rate with the change curve of storage time;
Fig. 8 is duration of storage Fructus Crataegi titratable acid changes of contents curve map in experimental example 1 of the present invention;
Fig. 9 is duration of storage Fructus Crataegi Vc changes of contents curve map in experimental example 1 of the present invention;
Figure 10 is duration of storage Fructus Crataegi mda content change curve in experimental example 1 of the present invention;
Figure 11 is duration of storage Fructus Crataegi browning rate change curve in experimental example 1 of the present invention;
Figure 12 is duration of storage Fructus Crataegi polyphenol oxidase activity change curve in experimental example 1 of the present invention;
Figure 13 is duration of storage Fructus Crataegi aldehydes matter content change curve in experimental example 1 of the present invention;
Figure 14 is duration of storage Fructus Crataegi flavonoid content change curve in experimental example 1 of the present invention;
Reference numeral: 1, passage.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturer suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, being can by the conventional products of commercially available acquisition.
Embodiment 1
The determination of Fructus Crataegi Icetemperature Storage temperature
1.1 freezing points are determined
The mercury head of thermometer is inserted Fructus Crataegi completely, temperature-sensitive mercury head is fully contacted with haw pulp tissue, and by the repeated multiple times parcel of paraffin after non-insertion portion fusing, to reduce other environment temperature to the impact of inserting mercury head as far as possible, ensure that thermometer displays temperature is fruit internal temperature.The Fructus Crataegi being inserted with thermometer is immersed in the cryosel water-bath of-6 DEG C, record per minute thermometer number of degrees from 0 DEG C, and draw Fructus Crataegi frozen temperature figure according to record, as shown in Figure 1.
The determination of 1.2 Icetemperature Storage temperature
As shown in Figure 1 ,-2 DEG C of i.e. haw pulp freezing points, 0 ~-2 DEG C be exactly determine the ice temperature scope of Fructus Crataegi.During storage, the temperature conditions used as far as possible close to freezing point, also should should consider the individual difference of fruit simultaneously, in order to avoid producing freeze injury to part fruit, in the present invention, hawthorn storage thermal creep stress fruit temperature is-0.8 ~-1.2 DEG C, and Ku Wen maintains-1.3 ± 0.2 DEG C of scope.
Embodiment 2
The hawthorn mass concentration of plucking the 8.5-9 maturation being with carpopodium, fanout free region is 3%CaCl
2aqueous solution soaking process 4 minutes, after fully draining away the water, be incorporated with in the plastic box of hole, the structure of plastic box is as shown in Figure 2;
Under the closed environment of 20 DEG C, by the stereometer of closed environment, interpolation volumetric concentration is that monomethyl cyclopropylene (1-MCP) gas of 1.0 μ l/L is smoked 30 hours, therebetween every ventilation in 8 hours 1 time, and each ventilation 10 minutes;
Fructus Crataegi after being smoked by gas loads the thick polyethylene freshness protection package of 0.02 ~ 0.03mm, and as shown in Figure 3, freshness protection package distance 15cm place, base carries out two-sided punching, opening diameter 1cm, 4, every face passage 1;
Again polyethylene freshness protection package is put into plastic box, as shown in Figure 4, by polyethylene freshness protection package and extranal packing box uncovered, with 12 hours, Fructus Crataegi temperature is slowly down to 1 DEG C;
Ethene remover and CO is put in freshness protection package
2absorbent, covers mouth by freshness protection package fore-aft fold, closes extranal packing box, again by 10 day time, reduce by 0.2 DEG C every day, fruit temperature in bag is slowly down to-1.0 DEG C, now storehouse temperature maintains at-1.3 ± 0.2 DEG C, and under maintaining this temperature, Fructus Crataegi carries out long-term storage.
Keep 20 hours after being first warming up to 5 DEG C during outbound, then be warming up to 10 DEG C and keep 20 hours, finally rise to outbound after normal temperature.
Embodiment 3
The hawthorn mass concentration of plucking the 8.5-9 maturation being with carpopodium, fanout free region is 3.5%CaCl
2aqueous solution soaking process 3 minutes, after fully draining away the water, be incorporated with in the plastic box of hole;
Under the closed environment of 22 DEG C, by the stereometer of closed environment, interpolation volumetric concentration is that monomethyl cyclopropylene (1-MCP) gas of 0.8 μ l/L is smoked 25 hours, therebetween every ventilation in 8 hours 1 time, and each ventilation 12 minutes;
Fructus Crataegi after being smoked by gas loads the thick polyethylene freshness protection package of 0.02 ~ 0.03mm, and freshness protection package distance 20cm place, base carries out two-sided punching, opening diameter 1.5cm, 3, every face;
Again polyethylene freshness protection package is put into plastic box, by polyethylene freshness protection package and extranal packing box uncovered, with 15 hours, Fructus Crataegi temperature is slowly down to 0 DEG C;
Ethene remover and CO is put in freshness protection package
2absorbent, covers mouth by freshness protection package fore-aft fold, closes extranal packing box, again by 5 day time, reduce by 0.16 DEG C every day, fruit temperature in bag is slowly down to-0.8 DEG C, now storehouse temperature maintains at-1.3 ± 0.2 DEG C, and under maintaining this temperature, Fructus Crataegi carries out long-term storage.
Keep 25 hours after being first warming up to 6 DEG C during outbound, then be warming up to 12 DEG C and keep 25 hours, finally rise to outbound after normal temperature.
Embodiment 4
The hawthorn mass concentration of plucking the 8.5-9 maturation being with carpopodium, fanout free region is 4%CaCl
2aqueous solution soaking process 2 minutes, after fully draining away the water, be incorporated with in the plastic box of hole;
Under the closed environment of 25 DEG C, by the stereometer of closed environment, interpolation volumetric concentration is that monomethyl cyclopropylene (1-MCP) gas of 0.5 μ l/L is smoked 22 hours, therebetween every ventilation in 7 hours 1 time, and each ventilation 15 minutes;
Fructus Crataegi after being smoked by gas loads the thick polyethylene freshness protection package of 0.02 ~ 0.03mm, and freshness protection package distance 18cm place, base carries out two-sided punching, opening diameter 0.8cm, 5, every face;
Again polyethylene freshness protection package is put into plastic box, by polyethylene freshness protection package and extranal packing box uncovered, with 18 hours, Fructus Crataegi temperature is slowly down to-0.5 DEG C;
Ethene remover and CO is put in freshness protection package
2absorbent, covers mouth by freshness protection package fore-aft fold, closes extranal packing box, again by 7 day time, reduce by 0.1 DEG C every day, fruit temperature in bag is slowly down to-1.2 DEG C, now storehouse temperature maintains at-1.3 ± 0.2 DEG C, and under maintaining this temperature, Fructus Crataegi carries out long-term storage.
Keep 30 hours after being first warming up to 8 DEG C during outbound, then be warming up to 15 DEG C and keep 30 hours, finally rise to outbound after normal temperature.
Experimental example 1
Measure physiology multinomial during hawthorn storage and index of quality parameter, strictly compare with common refrigeration preservation method the process of ice temperature synthetical preservation technology, concrete test result is as follows:
The preservation method of Fructus Crataegi provided by the invention is compared with common refrigeration Fruit physiology and quality comparison
1. test method is by Fructus Crataegi Homogeneous phase mixing after harvesting be divided into two groups at random, and first group with Icetemperature Storage integrated approach of the present invention process; Second group according to the method for operating in actual production, load lined with polyethylene punching bag carton in tying, put into storehouse temperature be the common freezer of 0 ~ 2 DEG C in contrast.
1.1 pairs of duration of storage haw pulp firmness change measure, and result as shown in Figure 5.
Flesh firmness is one of important indicator of storage quality after reflection Fruit, and under normal circumstances, Fructus Crataegi can along with the prolongation of storage period as shown in Figure 5, and flesh firmness declines gradually.The preservation method of Fructus Crataegi provided by the invention affects result as shown in Figure 5 to haw pulp hardness, duration of storage, by the Fructus Crataegi hardness after the preservation method process of Fructus Crataegi provided by the invention all in downward trend gradually, compared with the firmness change significant difference of control group.
1.2 pairs of duration of storage Fructus Crataegi rotting rates measure, and result as shown in Figure 6.
Fruit rot rate test fruit rot rate is the important indicator of fruit storage.As shown in Figure 6, when storage 80 days, blank group starts to occur decayed fruit, and processed group just has decayed fruit when storage 160 days, when storage period to 240 day, the rotting rate of ice temperature processed group is 3.25%, and the rotting rate of blank group is 31.75%, the rotting rate of blank group much larger than processed group and each storage period processed group fruit rot rate extremely remarkable in blank group.
1.3 pairs of duration of storage Fructus Crataegi Ethylene Production Rates measure, and result as shown in Figure 7.
Duration of storage after Fruit, self can synthesize ethylene gas, and the natural phytohormone of the acceleration plant tissue ripening and senscence that ethene extensively exists, fruit acetate releasing quantity is one of important indicator of reflection Postharvest Physiology metaboilic level.As can be seen from Figure 7, use ice temperature comprehensive fresh-keeping method of the present invention, obviously suppress the generating rate of ethene in Fructus Crataegi compared with control group at anaphase storage, delayed the senescence process of Fructus Crataegi.
1.4 pairs of duration of storage Fructus Crataegi titratable acid content measure, and result as shown in Figure 8.
Titratable acid not only directly affects the local flavor of Fructus Crataegi, and is one of important indicator of reflection hawthorn storage quality.As shown in Figure 8, Fructus Crataegi is at duration of storage, the titratable acid content of processed group and control group Fructus Crataegi all presents downward trend gradually, and the content of processed group titratable acid is all the time apparently higher than control group, illustrate that ice temperature fresh-keeping integrated approach of the present invention is Be very effective in the decline of hawthorn titratable acid content in suppression.
1.5 pairs of duration of storage Fructus Crataegi Vc content measure, and result as shown in Figure 9.
Result of the test as shown in Figure 9.Fruit Vc content is tested: the same blank of total rule that ice temperature comprehensive fresh-keeping method of the present invention process affects Fructus Crataegi Vc content, and show as storage fruit content in early stage lower, the middle and later periods is higher, and the later stage reduces again.But be significantly higher than control group at the fruit Vc content of storage 80 ~ 200 days processed group.
1.6 pairs of duration of storage Fructus Crataegi mda contents measure, and result as shown in Figure 10.
Mda content result of the test as shown in Figure 10.The mda content test MDA of Fructus Crataegi is the primary product of Lipid peroxidation metabolism, and its content height can as the mark judging plant tissue aging and Lipid peroxidation metabolism product, and its content is lower shows that hawthorn storage quality is better.Test shows, no matter ice temperature processed group or control group, at the mda content of duration of storage citrusfruit in the trend that increases gradually, but the mda content of processed group comparatively control group remains at low levels all the time, and along with storage time longer, the mda content gap of processed group and control group is larger.From storage the 80th day, the mda content of processed group was just extremely remarkable in control group.
1.7 pairs of duration of storage Fructus Crataegi browning rate measure, and result as shown in figure 11.
The reason of fruit browning rate test fruit storage phase brown stain is mainly higher by Fruit physiology metaboilic level, the result of fruit senescence.Before general g, namely can show the sign that pulp turns white, turns yellow.The basic reason of g is phenolic compound, polyphenol oxidase and O
2or caused by the acting in conjunction of oxide, wherein aldehydes matter content is one of key factor affecting Fructus Crataegi browning degree.Can obviously find out from Figure 12 and Figure 13, in Fructus Crataegi, polyphenol oxidase activity and aldehydes matter content all show as the trend fluctuated up and down during hawthorn storage, but can find that the polyphenol oxidase activity of Fructus Crataegi in processed group and aldehydes matter content are all the time lower than control group, and fluctuation is relatively mild.Simultaneously with reference to the comparative result of Figure 11 Fructus Crataegi browning rate, when preserving to the 240th day, the browning rate of ice temperature process is 48.7%, and the browning rate of contrast is 10.5%, and browning rate is pole significant difference.Absolutely prove that ice temperature comprehensive fresh-keeping method is conducive to maintaining the lower and stable physiological metabolism level of Fructus Crataegi, and then delay Fructus Crataegi senescence process.
1.8 pairs of duration of storage Fructus Crataegi flavonoid contents measure, and result as shown in figure 14.
Flavone compound, also known as flavonoids, is extensively present in fruit and vegetable.Hawthorn Flavonoid Content, higher than other fruit general, is very important part in its nutrition.Flavonoid Content number be also the important indicator of reflection Fructus Crataegi freshness.Can find out by measuring, in processed group, the flavonoid content of Fructus Crataegi was slowly gone up in downward trend in first before and after 80 days, and the content of control group is in decline state all the time; And processed group flavonoid content is significantly higher than control group all the time.
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.
Claims (10)
1. a preservation method for Fructus Crataegi, is characterized in that, comprises the following steps:
(a), will treat that the Fructus Crataegi of preservation first uses CaCl
2aqueous solution soaking, after draining away the water, with 1-methylcyclopropene gas suffocating treatment;
(b), the Fructus Crataegi after suffocating treatment was cooled to-0.5 ~ 1 DEG C with 12 ~ 18 hours;
Ethene remover is added in (c), Fructus Crataegi after cooling, reduce by 0.1 ~ 0.2 DEG C every day, by 5 ~ 10 day time, described Fructus Crataegi temperature is down to-0.8 ~-1.2 DEG C, keep storehouse temperature to maintain-1.3 ± 0.2 DEG C simultaneously, carry out long term storage.
2. method according to claim 1, is characterized in that, in step (a), and described CaCl
2the mass concentration of the aqueous solution is 3 ~ 4%, and the time of described immersion is 2 ~ 4 minutes.
3. method according to claim 1, is characterized in that, described fumigating is carried out under the closed environment of 20 ~ 25 DEG C.
4. method according to claim 3, is characterized in that, the volumetric concentration of the 1-methyl cyclopropene in described closed environment is 0.5-1.0 μ l/L; The described stifling time is 22 ~ 30 hours.
5. method according to claim 1, is characterized in that, in stifling process, every ventilation in 7 ~ 8 hours 1 time, takes a breath 10 ~ 15 minutes at every turn.
6. method according to claim 2, is characterized in that, in step (b), Fructus Crataegi after suffocating treatment first puts into the freshness protection package that bag punches, then described freshness protection package is put into extranal packing box, by described freshness protection package and extranal packing box uncovered, then to lower the temperature.
7. method according to claim 6, is characterized in that, in step (c), described ethene remover puts into described freshness protection package, then described freshness protection package is covered mouth, closes extranal packing box, then lowers the temperature;
Described cover mouth adopt fore-aft fold cover a mouthful mode.
8. method according to claim 7, is characterized in that, in step (c), described freshness protection package adds CO while adding ethene remover
2absorbent.
9. method according to claim 1, is characterized in that, in step (a), treats that the Fructus Crataegi of preservation is: the hawthorn of plucking the 8.5-9 maturation being with carpopodium, fanout free region.
10. the method according to any one of claim 1-9, is characterized in that, during Fructus Crataegi outbound after preservation, keeps 20-30 hour after being first warming up to 5 ~ 8 DEG C, then is warming up to 10 ~ 15 DEG C and keeps 20-30 hour, finally rises to outbound after normal temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510130900.2A CN104757108B (en) | 2015-03-24 | 2015-03-24 | A kind of preservation method of Fructus Crataegi |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510130900.2A CN104757108B (en) | 2015-03-24 | 2015-03-24 | A kind of preservation method of Fructus Crataegi |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104757108A true CN104757108A (en) | 2015-07-08 |
| CN104757108B CN104757108B (en) | 2017-10-24 |
Family
ID=53639490
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510130900.2A Active CN104757108B (en) | 2015-03-24 | 2015-03-24 | A kind of preservation method of Fructus Crataegi |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104757108B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106922808A (en) * | 2017-04-05 | 2017-07-07 | 天津商业大学 | A kind of crypt agricultural product refrigeration equipment |
| CN109122833A (en) * | 2018-08-28 | 2019-01-04 | 靖西海越农业有限公司 | A method of improving fertile mandarin orange storage fresh-keeping effect |
| CN116076561A (en) * | 2022-09-07 | 2023-05-09 | 广东省农业科学院蚕业与农产品加工研究所 | Fresh-keeping method for fresh-cut lemon slices |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1153600A (en) * | 1996-10-29 | 1997-07-09 | 山西省农业科学院农产品贮藏保鲜研究所 | Fresh litchi preserving method |
| WO2008002195A2 (en) * | 2006-06-28 | 2008-01-03 | Obschestvo S Ogranichennoi Otvetstvennostyu 'fito-Mag' | Method for storing agricultural products |
| CN101455228A (en) * | 2008-12-29 | 2009-06-17 | 浙江大学 | Loquat comprehensive storage fresh-keeping method |
| CN101695314A (en) * | 2009-10-30 | 2010-04-21 | 天津农学院 | Method for keeping peaches fresh |
| CN101971875A (en) * | 2010-10-19 | 2011-02-16 | 西安交通大学 | 1-methylcyclopropene inclusion complex for fruits, vegetables and flowers and preparation method thereof |
| CN102422872A (en) * | 2011-11-02 | 2012-04-25 | 浙江大学 | Fresh-keeping method for bagged Huanghua pears |
| CN103053675A (en) * | 2013-01-25 | 2013-04-24 | 河北省农林科学院遗传生理研究所 | Storage and fresh-keeping comprehensive treatment method for Huangguan pears |
-
2015
- 2015-03-24 CN CN201510130900.2A patent/CN104757108B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1153600A (en) * | 1996-10-29 | 1997-07-09 | 山西省农业科学院农产品贮藏保鲜研究所 | Fresh litchi preserving method |
| WO2008002195A2 (en) * | 2006-06-28 | 2008-01-03 | Obschestvo S Ogranichennoi Otvetstvennostyu 'fito-Mag' | Method for storing agricultural products |
| CN101455228A (en) * | 2008-12-29 | 2009-06-17 | 浙江大学 | Loquat comprehensive storage fresh-keeping method |
| CN101695314A (en) * | 2009-10-30 | 2010-04-21 | 天津农学院 | Method for keeping peaches fresh |
| CN101971875A (en) * | 2010-10-19 | 2011-02-16 | 西安交通大学 | 1-methylcyclopropene inclusion complex for fruits, vegetables and flowers and preparation method thereof |
| CN102422872A (en) * | 2011-11-02 | 2012-04-25 | 浙江大学 | Fresh-keeping method for bagged Huanghua pears |
| CN103053675A (en) * | 2013-01-25 | 2013-04-24 | 河北省农林科学院遗传生理研究所 | Storage and fresh-keeping comprehensive treatment method for Huangguan pears |
Non-Patent Citations (2)
| Title |
|---|
| 杨先芬 等: "《农产品贮藏与加工》", 28 February 1999, 中国农业出版社 * |
| 王亮 等: "薄膜包装结合乙烯吸附剂对山楂果实生理和果肉褐变的影响", 《食品科学》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106922808A (en) * | 2017-04-05 | 2017-07-07 | 天津商业大学 | A kind of crypt agricultural product refrigeration equipment |
| CN109122833A (en) * | 2018-08-28 | 2019-01-04 | 靖西海越农业有限公司 | A method of improving fertile mandarin orange storage fresh-keeping effect |
| CN116076561A (en) * | 2022-09-07 | 2023-05-09 | 广东省农业科学院蚕业与农产品加工研究所 | Fresh-keeping method for fresh-cut lemon slices |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104757108B (en) | 2017-10-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102835449B (en) | Preservation method for Lingwu long jujube by phase temperature air condition | |
| Moradinezhad et al. | Effect of vacuum and modified atmosphere packaging on the quality attributes and sensory evaluation of fresh jujube fruit | |
| CN112514983B (en) | Longtan pearl plum crispness-keeping and cold damage-preventing fresh-keeping method | |
| CN102040760A (en) | Package suitable for storing and refreshing fig and application thereof to storage and refreshment | |
| CN103004953B (en) | Preserving method of bananas | |
| Dorostkar et al. | Influence of active modified atmosphere packaging pre-treatment on shelf life and quality attributes of cold stored apricot fruit | |
| CN104757108B (en) | A kind of preservation method of Fructus Crataegi | |
| CN104146058B (en) | A kind of control red bayberry adopt after the compelx coating fresh keeping method of corrupt and anthocyanogen degraded | |
| CN101185459B (en) | Normal temperature preserving agent for lingwu date and fresh-keeping method thereof | |
| CN104365827B (en) | The keeping storage method of fresh of one breeder fir | |
| CN104366653B (en) | A kind of keeping storage method of fresh of matsutake | |
| CN102144658A (en) | Box-type air-regulating storage fresh keeping method for fresh-taken brambie berry | |
| CN101715805A (en) | Refrigerating method of Fuji apples based on 1-methylcyclopropene | |
| CN104041577B (en) | A kind of cowpea keeping fresh and protecting color method | |
| CN105394678A (en) | Kiwi and litchi compound jam and preparation method thereof | |
| CN107771921A (en) | A kind of day lily antistaling agent and its preservation method | |
| CN105613713A (en) | Preservation method for delaying lignification of green asparagus | |
| CN103478213A (en) | Green bean precooling technological process | |
| US20210120849A1 (en) | Fast-Freezing Chopped Tender Herbs | |
| CN103478225A (en) | Kohlrabi pre-cooling technological process | |
| CN101218936B (en) | Fresh-keeping method for jujube | |
| CN100399939C (en) | Kiwi fruit which can be eaten after cutting into pieces, and its processing method | |
| CN104782747A (en) | Compound preservative used for mulberries and freshness-retaining method thereof | |
| CN105494612A (en) | Method for inhibiting stems of stored grapes from browning and fruit particles from falling off | |
| CN102132723B (en) | Storage and preservation method of smallanthus sonchifolius |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |