CN104886243A - A preservative for storing postharvest crystal grapes at room temperature and a preservation method thereof - Google Patents
A preservative for storing postharvest crystal grapes at room temperature and a preservation method thereof Download PDFInfo
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- CN104886243A CN104886243A CN201510323371.8A CN201510323371A CN104886243A CN 104886243 A CN104886243 A CN 104886243A CN 201510323371 A CN201510323371 A CN 201510323371A CN 104886243 A CN104886243 A CN 104886243A
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Abstract
The present invention discloses a preservative for storing postharvest crystal grapes at room temperature and a preservation method thereof. The preservative comprises the following components in molar concentrations: salicylic acid 0.05-0.20 mmol/L, sodium nitroprusside 0.05-0.20 mmol/L and calcium chloride 50-200 mmol/L. Specifically, the preservation method includes fresh fruit selection, preservative preparation, preservation treatment and medicament treatment. The preservative and preservation method can significantly slower the decline rate of fruit nutrient substances and peel pigment substances, and the fruit nutrient substances can be still maintained at a high level after 2 months of storage.
Description
Technical field
The invention belongs to postharvest fruit and vegetable storage technique field, be specifically related to the postharvest storage antistaling agent of the brilliant grape of a kind of water at normal temperature, the invention still further relates to the postharvest storage preservation method of the brilliant grape of a kind of water at normal temperature.
Background technology
Crystal grape is Franco-american kind, and parent is not quite clear, due to its in maturity period early, the smell of fruits is very sweet, excellent taste and liking extensively by consumer.This kind is main in Yunnan-Guizhou Plateau plantation at present, and the ability of antibiont and abiotic stress is comparatively strong, wide adaptability, stable yield, and occupies critical role in the wine-growing industry of the Yunnan-Guizhou Plateau.Be solute because crystal grape has fruit texture, dead-soft after fruit maturation and succulence, very easily break, and adopt consequence grain and easily come off, fruit grain microbiological contamination rate and rotting rate high, cause its supply phase to be concentrated, short for the fortune time, be difficult to the economic benefit obtaining stability and high efficiency.But, up to now, also do not search out a kind of method that this kind postharvest storage of effective solution is fresh-keeping.Therefore exploitation a kind of under normal temperature condition storage technique after really effective crystal grape harvest, develop a kind of antistaling agent that can extend the preservation and freshness time under normal temperature, set up supporting room temperature storage preservation technique code, to promoting crystal grape industry development and increasing economic efficiency significant.
By literature search, yet there are no any content published about room temperature storage preservation technique exploitation after the crystal grape harvest of the Yunnan-Guizhou Plateau.
Summary of the invention
The object of this invention is to provide the postharvest storage antistaling agent of the brilliant grape of a kind of water at normal temperature.
Another object of the present invention is to provide the postharvest storage preservation method of the brilliant grape of a kind of water at normal temperature, solves the water at normal temperature existed in prior art brilliant grape holding time short problem.
First technical scheme of the present invention is, the postharvest storage antistaling agent of the brilliant grape of a kind of water at normal temperature, following component is comprised: the salicylic acid of 0.05-0.20mmol/L, the sodium nitroprussiate of 0.05-0.20mmol/L and the calcium chloride of 50-200mmol/L according to molar concentration.
Further, the molar concentration rate of described salicylic acid solution, sodium nitroprussiate and calcium chloride is 1:1:100.
Second technical scheme of the present invention is, the postharvest storage preservation method of the brilliant grape of a kind of water at normal temperature, comprises the following steps:
The selection of step 1, fresh crystal grape,
Step 2, prepare antistaling agent,
Step 3, Preservation Treatment,
Step 4, fruit dry the special white paper bag of rear loading crystal grape and hold;
Step 5, the crystal grape held to be preserved.
Feature of the present invention is also,
In step 1, the crystal grape being specially selection 9 maturation to 10 maturation selected by fresh fruit.
Prepare antistaling agent in step 2 to be specially: the salicylic acid weighing 0.05-0.20mmol/L according to molar concentration, the sodium nitroprussiate of 0.05-0.20mmol/L and the calcium chloride of 50-200mmol/L, dissolve with distilled water; The salicylic acid solution prepared, sodium nitroprusside solution are mixed with into antistaling agent with calcium chloride solution.
In step 3, Preservation Treatment is specially: the crystal grape fruit ear selected is placed in the antistaling agent aqueous solution and soaks 30-120 minute, after having soaked, takes out fruit ear, is positioned over ventilation part, dries fruit surface moisture.
In step 4, fruit dries the special white paper bag of rear loading grape and carries out holding being specially: fruit dries the special white paper bag of rear loading grape, tightens sack, lies in the plastic fruit basket of long 40cm, wide 30cm, high 20cm, places two-layer in each basket.
Being carried out preserving by the crystal grape held in step 5 being specially the plastic crate filling grape to move into piles stacked in shady and cool airtight room, keep room temperature 20-25 DEG C, relative humidity 85%-90% carries out storage 30-60 days.
The invention has the beneficial effects as follows: not long keeping crystal Grape During Storage freshness date can be made under normal temperature condition to extend to more than 60 days, and fruit rot rate, fruit abscission rate and microbiological contamination rate significantly reduce, fruit water content, pulp nutrition content, organic acid and coloring matter Content can also be made to remain on a higher level, keep original commodity value.Up to the present, also without any the postharvest storage preservation technique of crystal grape under a kind of effective normal temperature condition.Compared with the preservation technique of existing other grape variety (as the red earth etc.), the advantage of this technology is in particular in the following aspects: 1. do not need refrigeration facility, preservation and freshness is carried out under normal temperature condition, do not need to drop into a large amount of funds and buy refrigeration plant, greatly save human and material resources, can accept by numerous orchard workers.2. do not need electric power equal energy source to freeze, economize energy, environmental protection.3., compared with the medicament processing method of other grape variety current, the method does not need to use SO
2gas fumigation, processing method is safe, easy, efficient, does not pollute the environment.4. the concentration of chemicals treatment is low, to human-body safety.5. after chemicals treatment, can in preservation and freshness process, the speed that fruits nutrition material, pericarp pigment material are declined significantly slows down, and preserves after 2 months, and fruits nutrition material still can remain on a higher level.
Detailed description of the invention
In order to make object of the present invention, technical scheme clearer, the present invention's instantiation selects the research screening process of the technology such as process, concentration selections of storage chemical, the assembly of storage chemical, the method for storage chemical process and time, pack placement, storage environmental condition, storage time and the fruit edible quality after preserving to carry out sufficient explanation to fresh fruit, to prove the correctness of this achievement in research, but not illustrate that the present invention is only for for these examples.
The invention provides the postharvest storage antistaling agent of the brilliant grape of a kind of water at normal temperature, comprise following component according to molar concentration: the salicylic acid of 0.05-0.20mmol/L, the sodium nitroprussiate of 0.05-0.20mmol/L and the calcium chloride of 50-200mmol/L.
The present invention also provides the postharvest storage preservation method of the brilliant grape of a kind of water at normal temperature, comprises the following steps:
1), fresh fruit select,
Select the crystal grape of 9 maturation to 10 maturations;
2), antistaling agent is prepared,
Weigh the salicylic acid of 0.05-0.20mmol/L according to molar concentration, the sodium nitroprussiate of 0.05-0.20mmol/L and the calcium chloride of 50-200mmol/L, dissolve with distilled water; The salicylic acid solution prepared, sodium nitroprusside solution are mixed with into antistaling agent with calcium chloride solution;
Step 3, Preservation Treatment,
The crystal grape fruit ear selected is placed in the antistaling agent aqueous solution and soaks 30-120 minute, after having soaked, take out fruit ear, be positioned over ventilation part, dry fruit surface moisture;
Step 4, fruit dry the special white paper bag of rear loading grape, tighten sack, lie in the plastic fruit basket of long 40cm, wide 30cm, high 20cm, place two-layer in each basket;
Step 5, the plastic crate filling grape moved into and piles stacked in shady and cool airtight room, keep room temperature 20-25 DEG C, relative humidity 85-90% carries out storage 30-60 days.Wherein, storage environmental condition (room temperature 20-25 DEG C (the lower storage fresh-keeping effect of temperature is better time above freezing), relative humidity 85%-90%), time above freezing, suitably reduce reserve temperature, effectively can extend the time of preservation and freshness; When preserving 30 days, fruit rot index is 2.41%, and fruit grain bacterium colony amount is 0.11%, and fruit weight-loss ratio is 2.57%, and the hardness of fruit is 2.92kg/cm
2, fruit abscission rate is 2.09%; When preserving 60 days, fruit rot index is 5.24%, and fruit grain microbiological contamination rate is 3.12%, and fruit weight-loss ratio is 4.01%, and the hardness of fruit is 2.89kg/cm
2, fruit abscission rate is 4.21%; When preserving 90 days, fruit rot index is 11.24%, and fruit grain bacterium colony amount is 9.23%, and fruit weight-loss ratio is 10.01%, and the hardness of fruit is 2.58kg/cm
2, fruit abscission rate is 13.12%.As can be seen here, to storage time more than 60 days time, the fruit weight-loss ratio of crystal grape, rotting mechanism, fruit grain bacterium colony amount, fruit weight-loss ratio etc. all significantly rise, and therefore, safe storage fresh keeping time are decided to be 30-60 days.
Preserve after 60 days, though the nutrition contents such as the soluble solid of grape fruit, soluble sugar, glucose, soluble protein, free amino acid, vitamin C, titratable acid decline to some extent, also can also remain on a higher level.Pericarp chlorophyll, carotenoid, total phenol and general flavone content also decline to some extent, but do not affect its commodity value.
Below in conjunction with concrete experimental result, beneficial effect of the present invention is described:
1, process selected by fresh fruit
Because grape does not have after-ripening, the fruit of 90%-100% maturity therefore to be selected.But fruit also can not be overdone, because overdone fruit rind easily breaks, crush resistance reduces greatly, and fruit grain easily comes off, rots.In addition, note also that selected fruit is for without disease and pest, the beautiful and neat and consistent of fruit appearance.
Good in order to determine to select the grape of how many maturity to carry out storage fresh-keeping effect, research, when not with any Chemical treatment, measures each index after carrying out preservation and freshness 60d under room temperature in the grape loading grape special paper bag adopting lower differing maturity.Grape is non-climacteric type fruit, does not have after-ripening.As can be seen from Table 1, maturity be 80% fruit can not be ripe again in storage, the fruit mouthfeel after storage is poor, fragrance is weak, mouthfeel meta-acid, and edibility is low; But fruit also can not be overdone, because the fruit rind of maturity more than 100% easily breaks, comes off, rots, fruit grain microbiological contamination rate is higher, hardness is low, and these indicator differences are remarkable compared with other maturity, refer to table 1.Therefore to select the fruit of 90%-100% maturity, should be noted that selected fruit is for without disease and pest in addition, the beautiful and neat and consistent of fruit appearance.
Table 1 differing maturity is on the impact of storage fresh-keeping effect after crystal grape harvest
Note: different letter representation significant difference in P<0.05 level on same row; Data are 5 mean values repeated.Lower same.
2, the concentration of storage chemical
Salicylic acid (SA) concentration is best with 0.1mmol/L effect, and sodium nitroprussiate (SNP) concentration is best with 0.1mmol/L effect, calcium chloride (CaCl
2) concentration is best with 100mmol/L effect.All medicaments are pure for analyzing, all with distilled water preparation, now with the current or can preserve 4 DEG C of refrigerators a middle or short terms.
In order to filter out suitable treatment agent and concentration for the treatment of, this research, first by the discovery that looks through a great amount of information, preservation and freshness uses more medicament to be salicylic acid (SA), sodium nitroprussiate (SNP) and calcium chloride (CaCl after Fruit
2), wherein the working concentration of SA and SNP mostly is 0.05,0.10 and 0.20mmol/L, CaCl
2working concentration mostly be 50,100 and 200mmol/L.Processing method is after the easy leaching fruit 60min prepared with each medicament, takes out fruit ear, fully dries in the place ventilated, load in grape special paper bag and measure each index after the fresh-keeping 60d of stored at room temperature.As can be seen from Table 2, after soaking crystal grape fruit ear 60min with variable concentrations SA, significantly can reduce fruit weight-loss ratio, rotting mechanism, fruit abscission rate and microbiological contamination rate, but can not Rind hardness be significantly improved, after comprehensive each index, select 0.10mmol/L SA process.Equally as can be seen from Table 3, after the SNP process of variable concentrations, also fruit weight-loss ratio and rotting mechanism can significantly be reduced, best to reduction fruit grain microbiological contamination rate effect especially, but significantly can not increase the hardness of fruit, and fruit abscission rate significantly increases, wherein also best with 0.10mmol/L SNP process resultant effect.Table 4 shows, CaCl
2after process, although significantly can not reduce fruit grain microbiological contamination rate, fruit rot index is also relatively high, effect highly significant in reduction fruit abscission rate and the raising hardness of fruit.
The impact of table 2 variable concentrations salicylic acid (SA) process on storage fresh-keeping effect after crystal grape harvest
The impact of table 3 variable concentrations sodium nitroprussiate (SNP) process on storage fresh-keeping effect after crystal grape harvest
Table 4 variable concentrations calcium chloride (CaCl
2) impact of process on storage fresh-keeping effect after crystal grape harvest
3, the assembly of storage chemical
From above-mentioned research, SA, SNP and CaCl
2respectively there are pluses and minuses, if can to combine use 3, can learn from other's strong points to offset one's weaknesses, obtain better fresh-keeping effect.In order to verify the effect of various chemical agent combination to preservation and freshness after grape harvest, be provided with this test.Combined situation, in table 5, after the solution leaching fruit 60min prepared, is taken out fruit ear, is fully dried in the place ventilated, load in grape special paper bag and measure indices after preservation and freshness 60d under room temperature condition with each medicament.As can be seen from Table 5,0.10mmol/L SA+0.10mmol/L SNP+100mmol/L CaCl
2after process, consider weight-loss ratio, fruit abscission rate, rotting mechanism, fruit grain microbiological contamination rate and the hardness of fruit and all reach an optimum level.Therefore, the treatment agent that this programme is selected is 0.10mmol/L SA+0.10mmol/L SNP+100mmol/L CaCl
2the process of leaching fruit.
The different group modes of table 5 three kinds of medicaments are on the impact of storage fresh-keeping effect after crystal grape harvest
4, the method for antistaling agent process and the time
In order to filter out the best antistaling agent processing time, this research adopts 0.10mmol/L SA+0.10mmol/L SNP+100mmol/L CaCl
2leaching fruit processes 30-120min.Concrete processing method, for select crystal grape fruit ear being placed in after the antistaling agent aqueous solution soaks 30-120min, being taken out fruit ear, is positioned over ventilation part, dries fruit surface moisture, measure indices in loading grape special paper bag after room temperature storage.Then dry fruit ear, load after carrying out preservation and freshness 60d under normal temperature in grape special paper bag and measure each index.As can be seen from Table 6, different leaching fruit time-triggered protocol all significantly can reduce weight-loss ratio, fruit abscission rate, rotting mechanism, the fruit grain microbiological contamination rate of the rear fruit of storage, significantly improves the hardness of fruit after storage.More than after 60min when treated, each index of the growth along with the processing time is significant difference not, and from saving time and increasing work efficiency, two aspects are considered, the treatment effect of antistaling agent leaching fruit 60min is best.
Table 6 soaks the fruit time to the impact of storage fresh-keeping effect after crystal grape harvest
5, pack is placed
Best in order to determine to use the storage fresh-keeping effect of which kind of fruit bag, 3 kinds of fruit bags are selected in this research, concrete processing method is for being placed in select crystal grape fruit ear after the antistaling agent aqueous solution soaks 60min, take out fruit ear, be positioned over ventilation part, dry fruit surface moisture, be respectively charged into room temperature storage in 3 kinds of fruit bags and measure indices after 60 days.As seen from Table 7, in these 3 kinds fruit bags, the advantage of plastics freshness protection package significantly can reduce weight-loss ratio, but rotting mechanism and fruit grain microbiological contamination rate are significantly higher than other two kinds of fruit bags; And the shortcoming of common paper bag to be weight-loss ratio too high; Consider, the storage fresh-keeping effect of grape special paper bag is best.Fruit laying method is, dry fruit ear after leaching medicine and load the special white paper bag of grape, tighten sack, lie in the plastic fruit basket of long 40cm, wide 30cm, high 20cm, place two-layer in each basket, the plastic crate filling grape move into pile in shady and cool airtight room stacked.Notice that Fruit basket can not be excessive, the grape in each basket also can not be placed too much, otherwise easily mutual extruding causes decayed fruit.
Table 7 unlike material fruit bag is on the impact of storage fresh-keeping effect after crystal grape harvest
6, storage environmental condition
Because this programme carries out under room temperature (20-25 DEG C) condition, therefore do not screen suitable preservation and freshness temperature, but when temperature is higher than freezing point, preservation and freshness temperature is lower, effect is better.Found by inspection information, about-1 DEG C time, being suitable for the fresh-keeping relative air humidity of Grape During Storage is 90%-95%.But under normal temperature condition, need to carry out suitable screening to relative air humidity, concrete processing method is for be placed in 0.10mmol/L SA+0.10mmol/L SNP+100mmol/L CaCl select crystal grape fruit ear
2after soaking 60min in the antistaling agent aqueous solution, take out fruit ear, be positioned over ventilation part, dry fruit surface moisture, load room temperature storage in grape special fruit bag and, under the environment of different relative humidity, after 60 days, measure indices.Found that, when relative air humidity reaches 95%, although fruit weight-loss ratio is significantly lower than other process, but fruit abscission rate, rotting mechanism, fruit grain microbiological contamination rate are significantly higher than other process, but relative air humidity causes again weight-loss ratio excessive lower than 80%, has a strong impact on the commodity value of grape.Therefore, think after considering, the relative air humidity being suitable for crystal grape room temperature storage fresh-keeping is between 85%-90%.
Table 8 relative air humidity is on the impact of storage fresh-keeping effect after crystal grape harvest
7, storage time
In order to clear and definite storage time is on the impact of storage fresh-keeping effect after crystal grape harvest, carry out this research.Concrete processing method is for be placed in 0.10mmol/L SA+0.10mmol/L SNP+100mmol/L CaCl select crystal grape fruit ear
2after soaking 60min in the antistaling agent aqueous solution, take out fruit ear, be positioned over ventilation part, dry fruit surface moisture, load room temperature storage in grape special fruit bag and measure indices after fresh-keeping 60 days.Found that, along with the prolongation of storage time, the weight-loss ratio of grape fruit, fruit abscission rate, rotting mechanism and fruit grain microbiological contamination rate significantly increase, but after the 60th day of storage, weight-loss ratio, fruit abscission rate, rotting mechanism and fruit grain microbiological contamination rate then significantly rise, and therefore think that the storage & fresh-keeping period of the program was advisable with 60 days.
Table 9 storage time is on the impact of storage fresh-keeping effect after crystal grape harvest
8, the fruit edible quality after storage
In order to detect the impact on fruit edible quality after storage, this test is set.Concrete processing method is for be placed in 0.10mmol/L SA+0.10mmol/L SNP+100mmol/L CaCl select crystal grape fruit ear
2after soaking 60min in the antistaling agent aqueous solution, take out fruit ear, be positioned over ventilation part, dry fruit surface moisture, load room temperature storage in grape special fruit bag and measure indices after fresh-keeping 60 days.As can be seen from Table 10, along with storage time extends, the content of the soluble solid in fruit juice, titratable acid, vitamin C, soluble protein and Proline all obviously reduces, and in storage after 30 days, its fall obviously slows down; In storage, soluble sugar content increases to some extent, and glucose content change is not remarkable, and reason fruit starch in storage is decomposed into soluble sugar gradually and causes, and in this external storage, solid acid enlarges markedly than gradually, and mouthfeel sweetens gradually.Table 11 shows, and in storage, chlorophyll a, chlorophyll b, chlorophyll a+b, carotenoid, total phenol and general flavone reduce gradually, and the amplitude declined for front equally 30 days is greater than latter 30 days.Although in storage, most nutriment and the pericarp pigment content of fruit all present downward trend, but during to preservation and freshness 60 days, each nutriment is appointed and is so remained on a higher level, especially time, the content of soluble sugar and glucose does not significantly reduce, in addition coloring matter content is also higher, therefore this preservation and freshness concept feasible.
The fruit juice nutrient content of material of ' crystal ' grape in table 10 storage
The pericarp pigment content of material of ' crystal ' grape in table 11 storage
Embodiment 1
A postharvest storage preservation method for the brilliant grape of water at normal temperature, selects the crystal grape of 9 maturations; Weigh the salicylic acid of 0.10mmol/L according to molar concentration, the sodium nitroprussiate of 0.10mmol/L and the calcium chloride of 100mmol/L, dissolve with distilled water; The salicylic acid solution prepared, sodium nitroprusside solution are mixed with into antistaling agent with calcium chloride solution; The salicylic acid solution prepared, sodium nitroprusside solution are mixed with into antistaling agent with calcium chloride solution; The crystal grape fruit ear selected is placed in the antistaling agent aqueous solution to soak 60 minutes, after having soaked, takes out fruit ear, be positioned over ventilation part, dry fruit surface moisture; Fruit dries the special white paper bag of rear loading grape, tightens sack, lies in the plastic fruit basket of long 40cm, wide 30cm, high 20cm, places two-layer in each basket; The plastic crate filling grape is moved into be piled stacked in shady and cool airtight room, keep room temperature 20 DEG C, relative humidity 85% carries out storage 60 days.
Embodiment 2
Select the crystal grape of 9.5 maturations; Weigh the salicylic acid of 0.05mmol/L according to molar concentration, the sodium nitroprussiate of 0.05mmol/L and the calcium chloride of 50mmol/L, dissolve with distilled water; The salicylic acid solution prepared, sodium nitroprusside solution are mixed with into antistaling agent with calcium chloride solution; The crystal grape fruit ear selected is placed in the antistaling agent aqueous solution to soak 120 minutes, after having soaked, takes out fruit ear, be positioned over ventilation part, dry fruit surface moisture; Fruit dries the special white paper bag of rear loading grape, tightens sack, lies in the plastic fruit basket of long 40cm, wide 30cm, high 20cm, places two-layer in each basket; The plastic crate filling grape is moved into be piled stacked in shady and cool airtight room, keep room temperature 22 DEG C, relative humidity 87% carries out storage 45 days.
Embodiment 3
Select the crystal grape of 10 maturations; Weigh the salicylic acid of 0.20mmol/L according to molar concentration, the sodium nitroprussiate of 0.20mmol/L and the calcium chloride of 200mmol/L, dissolve with distilled water; The salicylic acid solution prepared, sodium nitroprusside solution are mixed with into antistaling agent with calcium chloride solution; The crystal grape fruit ear selected is placed in the antistaling agent aqueous solution to soak 30 minutes, after having soaked, takes out fruit ear, be positioned over ventilation part, dry fruit surface moisture; Fruit dries the special white paper bag of rear loading grape, tightens sack, lies in the plastic fruit basket of long 40cm, wide 30cm, high 20cm, places two-layer in each basket; The plastic crate filling grape is moved into be piled stacked in shady and cool airtight room, keep room temperature 25 DEG C, relative humidity 90% carries out storage 30 days.
Embodiment 4
Select the crystal grape of 9.2 maturations; Weigh the salicylic acid of 0.05mmol/L according to molar concentration, the sodium nitroprussiate of 0.20mmol/L and the calcium chloride of 50mmol/L, dissolve with distilled water; The salicylic acid solution prepared, sodium nitroprusside solution are mixed with into antistaling agent with calcium chloride solution; The crystal grape fruit ear selected is placed in the antistaling agent aqueous solution to soak 45 minutes, after having soaked, takes out fruit ear, be positioned over ventilation part, dry fruit surface moisture; Fruit dries the special white paper bag of rear loading grape, tightens sack, lies in the plastic fruit basket of long 40cm, wide 30cm, high 20cm, places two-layer in each basket; The plastic crate filling grape is moved into be piled stacked in shady and cool airtight room, keep room temperature 22 DEG C, relative humidity 89% carries out storage 40 days.
Embodiment 5
Select the crystal grape of 9.8 maturations; Weigh the salicylic acid of 0.20mmol/L according to molar concentration, the sodium nitroprussiate of 0.05mmol/L and the calcium chloride of 200mmol/L, dissolve with distilled water; The salicylic acid solution prepared, sodium nitroprusside solution are mixed with into antistaling agent with calcium chloride solution; The crystal grape fruit ear selected is placed in the antistaling agent aqueous solution to soak 100 minutes, after having soaked, takes out fruit ear, be positioned over ventilation part, dry fruit surface moisture; Fruit dries the special white paper bag of rear loading grape, tightens sack, lies in the plastic fruit basket of long 40cm, wide 30cm, high 20cm, places two-layer in each basket; The plastic crate filling grape is moved into be piled stacked in shady and cool airtight room, keep room temperature 24 DEG C, relative humidity 89% carries out storage 50 days.
Claims (8)
1. a postharvest storage antistaling agent for the brilliant grape of water at normal temperature, is characterized in that, comprise following component according to molar concentration: the salicylic acid of 0.05-0.20mmol/L, the sodium nitroprussiate of 0.05-0.20mmol/L and the calcium chloride of 50-200mmol/L.
2. the postharvest storage antistaling agent of the brilliant grape of water at normal temperature according to claim 1, it is characterized in that, further, the molar concentration rate of described salicylic acid solution, sodium nitroprussiate and calcium chloride is 1:1:100.
3. a postharvest storage preservation method for the brilliant grape of water at normal temperature, is characterized in that, comprise the following steps:
The selection of step 1, fresh crystal grape,
Step 2, prepare antistaling agent,
Step 3, Preservation Treatment,
Step 4, fruit dry the special white paper bag of rear loading crystal grape and hold;
Step 5, the crystal grape held to be preserved.
4. the postharvest storage preservation method of the brilliant grape of water at normal temperature according to claim 3, is characterized in that, in described step 1, the crystal grape being specially selection 9 maturation to 10 maturation selected by fresh fruit.
5. the postharvest storage preservation method of the brilliant grape of water at normal temperature according to claim 3, it is characterized in that, prepare antistaling agent in described step 2 to be specially: the salicylic acid weighing 0.05-0.20mmol/L according to molar concentration, the sodium nitroprussiate of 0.05-0.20mmol/L and the calcium chloride of 50-200mmol/L, dissolve with distilled water; The salicylic acid solution prepared, sodium nitroprusside solution are mixed with into antistaling agent with calcium chloride solution.
6. the postharvest storage preservation method of the brilliant grape of water at normal temperature according to claim 3, it is characterized in that, in described step 3, Preservation Treatment is specially: the crystal grape fruit ear selected is placed in the antistaling agent aqueous solution and soaks 30-120 minute, after immersion completes, take out fruit ear, be positioned over ventilation part, dry fruit surface moisture.
7. the postharvest storage preservation method of the brilliant grape of water at normal temperature according to claim 3, it is characterized in that, in described step 4, fruit dries the special white paper bag of rear loading grape and carries out holding being specially: fruit dries the special white paper bag of rear loading grape, tighten sack, lie in the plastic fruit basket of long 40cm, wide 30cm, high 20cm, place two-layer in each basket.
8. the postharvest storage preservation method of the brilliant grape of water at normal temperature according to claim 3, it is characterized in that, being carried out preserving by the crystal grape held in described step 5 being specially the plastic crate filling grape to move into piles stacked in shady and cool airtight room, keep room temperature 20-25 DEG C, relative humidity 85%-90% carries out storage 30-60 days.
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| CN108850142B (en) * | 2018-06-12 | 2024-01-30 | 新疆农业科学院农产品贮藏加工研究所 | Method for improving activity of grape superoxide dismutase by using salicylic acid and application |
| CN110278963A (en) * | 2019-07-10 | 2019-09-27 | 昆明学院 | The medicament and method for mitigating Loropetalum chinense var.rubrum damage under acid rain stress, improving ornamental value |
| CN110278963B (en) * | 2019-07-10 | 2021-10-12 | 昆明学院 | Medicament and method for relieving damage of loropetalum chinense and improving ornamental value under stress of acid rain |
| CN110447711A (en) * | 2019-08-29 | 2019-11-15 | 贵州大学 | A kind of technology of tea polyphenols composite preservative to grape fresh-keeping |
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