CN105123890A - Kiwi fruit harvesting treatment method - Google Patents
Kiwi fruit harvesting treatment method Download PDFInfo
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- CN105123890A CN105123890A CN201510658684.9A CN201510658684A CN105123890A CN 105123890 A CN105123890 A CN 105123890A CN 201510658684 A CN201510658684 A CN 201510658684A CN 105123890 A CN105123890 A CN 105123890A
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Abstract
The invention discloses a kiwi fruit harvesting treatment method. The harvesting treatment method comprises the steps that 1, when kiwi fruits are harvested, complete fruit stems are reserved, and fresh fruits with the stems are obtained; 2, the fruit stems of the fresh fruits with the stems obtained in the first step are cut short from the stem bases, liquid paraffin is used for sealing fruit stem fractures, and treated kiwi fruits are obtained. The kiwi fruit harvesting treatment method from growth and fruit structure characteristics of the kiwi fruits, the problem that the centers of the kiwi fruits are rotten due to the fact that microorganisms and air enter the interiors of the fruits is prevented by controlling the reservation standards of the fruit stems in the harvesting process and effectively sealing the fruits steam fractures after the short cut treatment, and important roles for keeping flavor of the kiwi fruits and effectively prolonging the retention period later are achieved. By means of the kiwi fruit harvesting treatment method, the treatment process is simple, the application range is wide, and the good economic benefit is achieved.
Description
Technical field
The invention belongs to fruit to gather process field, be specifically related to a kind of Kiwi berry and gather processing method.
Background technology
Kiwi berry, has another name called Chinese grooseberry, carambola, carambola, and belong to Actinidiaceae, Actinidia is the perennial deciduous fruit tree of Wild liana of original China.Its fruit is berry, and be avette or Long Circle, transverse diameter is about 3cm, close by the paniculate long pubescence of yellowish-brown, the florescence 5-6 month, the fructescence 8-10 month.Kiwifruit fruit is nutritious, have regulating QI of the middle-JIAO, hypotensive, antipyretic, quench the thirst, the function for the treatment of stranguria, stomach invigorating; A Kiwi berry just can provide the twice of people vitamin C requirements amount on the one many, is described as " king of fruit ".In the annual production of global Kiwi berry 1,500,000 tons, China's Kiwi berry annual production about 400,000 tons, ranks first in the world.The Kiwi berry nutritious, fresh, smooth in taste is fragrant and sweet is deeply by the preference of consumer.
Because Kiwi berry is berry, belong to climacteric type fruit, fresh storage difficulty is large, and the saying that proverb has " seven days soft, and ten days rotten, first quarter moon bad half ", namely highlights the importance that Kiwi berry is gathered, preserved.The common method for preserving of Kiwi berry has air conditioned storage and refrigeration, but the low temperature storage property of kiwifruit fruit is general, and conventional method for preserving fresh keeping time is about 2-3 month, is difficult to fresh-keeping for Kiwi berry to China's traditional festival " Spring Festival " period list marketing.Many researchers are also studied the preservation method extending Kiwi berry shelf life.
In prior art, CN101744034A discloses a kind of preservation method of table kiwis, it is by the 12h of table kiwis after gathering, the temperature of Kiwi berry is pre-chilled within the scope of-0.5 ~ 0 DEG C, then Kiwi berry is carried out air conditioned storage, temperature controls within the scope of-0.5 ~ 0 DEG C, humidity is 90% ~ 95%, ambient gas controls oxygen content 2-3%, carbon dioxide content 3-5%, ethylene gas content is lower than in the environment of 0.02ppm, storage 4-6 month, then refrigeration storage is transferred to, temperature humidity is constant, under this condition continuation storage 1-2 month.The equipment investment that this preservation method needs is comparatively large, and cost is high, and the local flavor of Kiwi berry is difficult to keep.
CN103548993A discloses a kind of preservation method extending kiwifruit fruit storage period, it is EDTA chelating calcium aqueous solution kiwifruit fruit being sprayed to 1:1000-2000w/w dilution preparation before picking fruit, after picking fruit, cold storing and fresh-keeping is carried out to kiwifruit fruit.The method be by growth period Kiwi berry epidermis to the chelated calcium absorption of EDTA, osmosis, increase kiwifruit fruit cellular calcium levels, the physiological activity thus the later stage affecting kiwifruit fruit gathers, keep the hardness of fruit, postpone kiwifruit fruit respiratory climacteric to arrive, to reach the object improving Kiwi berry low temperature storage property.The method reaches fresh-keeping and effect that is Shelf-life by regulating the respiration of epidermis, but unavoidably brings hidden danger to the mouthfeel of Kiwi berry and edible safety.
In prior art, preservation technique is often focused on to the fresh-keeping emphasis of Kiwi berry or in anticorrosion, the Preservation Treatment of fruit surface, the treatment process of gathering of Kiwi berry is not made further research.Often occur in actual life that Kiwi berry appearance is bright and new, and center has started the situation of going rotten, it all creates harmful effect to the local flavor of Kiwi berry and shelf life.
Summary of the invention
The object of this invention is to provide a kind of Kiwi berry to gather processing method, thus solve in prior art, Kiwi berry goes rotten from center, affects the problem of the original local flavor of fruit and storage life.
In order to realize above object, the technical solution adopted in the present invention is:
A kind of Kiwi berry is gathered processing method, comprises the following steps:
1) gather Kiwi berry time retain complete carpopodium, obtain band handle fresh fruit;
2) by step 1) carpopodium of resulting tape handle fresh fruit from base portion cutting back, and with atoleine shutoff carpopodium fracture, obtains the Kiwi berry after process.
Kiwi berry provided by the invention is gathered processing method, be different from traditional fresh-keeping treating method, tradition preservation method carries out antistaling agent or anticorrisive agent process to fruit, pay close attention to the immersion of the respiration of fruit surface and water, microorganism, it can not play the effect preventing Kiwi berry from going rotten from center.In method provided by the invention, step 1) the complete carpopodium of described reservation, and be different from the requirement of " being with carpopodium during harvesting " in traditional picking methods, in tradition Softening, with the integrality that handle harvesting is to keep fruit, avoid damage fruit and affect storage, traditional Softening does not consider the length of carpopodium; Meanwhile, in order to avoid fruit is mutually stabbed in storage and transportation, often removed completely from base portion by carpopodium when go-no-go is packed, the Kiwi berry of therefore market sale is not with carpopodium; Step 1) retain complete carpopodium when gathering; it is the protective layer owing to can produce sealing process fruit maturation while in the junction of carpopodium and branch (or carpopodium and fruit); but need the fruit of long storage periods at present; often do not wait until fruit full maturity; at this moment protective layer not yet produces; therefore, step 1) require that retain longer complete carpopodium invades fruit inside to prevent microorganism as far as possible.Step 2) in, carpopodium (just as mammiferous umbilical cord) is the exclusive source passage of the formation growth course Middle nutrition material of fruit, its main composition is xylem and bast, in xylem, transporting moisture is all-pass structure with the conduit of inorganic salts just as water pipe, carpopodium is once fracture, microbes enters in the conduit of carpopodium together along with air, and will be stretched rapidly by conduit and enter fruit inside, causes fruit to go rotten from center.By carpopodium from base portion cutting back, not only can remove the carpopodium part of PI, and carpopodium in storage can be avoided to stab pericarp, carry out shutoff with atoleine and then serve immersion fruit inside such as stoping microorganism, air, moisture, inorganic salts, avoid the effect that fruit goes rotten from center.
Step 1) in, do not damage except fruit except conveniently requiring when Kiwi berry is gathered, the complete carpopodium of described reservation is preferably cut from carpopodium and plant junction with scissors.
Step 2) in, described atoleine shutoff carpopodium fracture is dipped in atoleine by fracture or cuts off carpopodium with the scissors being moistened with atoleine.As adopted automated machine process, corresponding method should be had to carry out supporting.Described atoleine is preferably food-class liquid paraffin.
Step 2) Kiwi berry after gained process routinely method for preserving carry out fresh-retaining preserving.Kiwi berry after gained process of the present invention coordinates the conventional method for preserving of Kiwi berry to carry out fresh-retaining preserving, significantly can extend the storage life of Kiwi berry, and avoids the phenomenon of going rotten from center that Kiwi berry occurs at duration of storage.
Described preservation is refrigeration or air conditioned storage.In place with good conditionsi, the method preferably by air conditioned storage and control storage environment carries out follow-up preservation.Also can select refrigerated storage method, packaged fruit be sent in freezer and refrigerates.The condition of preferred refrigeration is temperature 0-1 DEG C, relative humidity 90%.
Kiwi berry provided by the invention is gathered processing method, from growth, the fruit structure feature of Kiwi berry, by controlling the retention criteria of recovery process carpopodium, and to effective shutoff of carpopodium fracture after cutting back process, on the basis not expanding the investment of traditional preserving equipment, solve the problem that Kiwi berry goes rotten from center efficiently, the local flavor of Kiwi berry to be kept and follow-up effective prolongation storage life has important function; It is simple that the method has treatment process simultaneously, feature applied widely, is applicable to large-scale promotion application, and to increase orchard worker income, the consumption experience improving consumer also has certain benefit.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, and in following examples, atoleine used is food-grade.
Embodiment 1
The Kiwi berry of the present embodiment is gathered processing method, comprises the following steps:
1) when plucking Chinese gooseberry, to cut from carpopodium and plant connecting place with scissors and retain complete carpopodium, obtain being with handle fresh fruit; Gather and should avoid in transportation damaging fruit;
2) by step 1) while resulting tape handle fresh fruit go-no-go classification, by carpopodium from base portion cutting back, and fracture is dipped in atoleine, realize atoleine shutoff carpopodium fracture, obtain the Kiwi berry after cutting back process;
3) by step 2) Kiwi berry after the process of gained cutting back sends in freezer, and keep storehouse temperature 0-1 DEG C, relative humidity 90%, carries out conventional fresh-retaining preserving.
Embodiment 2
The Kiwi berry of the present embodiment is gathered processing method, comprises the following steps:
1) when plucking Chinese gooseberry, to cut from carpopodium and plant connecting place with scissors and retain complete carpopodium, obtain being with handle fresh fruit; Gather and should avoid in transportation damaging fruit;
2) by step 1) while resulting tape handle fresh fruit go-no-go classification, by carpopodium from base portion cutting back, and cut off carpopodium with the scissors being moistened with atoleine, realize atoleine shutoff carpopodium fracture, obtain the Kiwi berry after cutting back process;
3) by step 2) Kiwi berry after the process of gained cutting back sends in freezer, and keep storehouse temperature 0-1 DEG C, relative humidity 90%, carries out conventional fresh-retaining preserving.
Comparative example
The Kiwi berry of comparative example is gathered processing method, and substantially the same manner as Example 1, difference is step 2) in, after carpopodium cutting back, without atoleine shutoff carpopodium fracture.
Test example
The Kiwi berry of embodiment 1 ~ 2 and comparative example is adopted the small container mark of parcels being with pallet respectively, every case 5kg, avoids mutual crush injury, regularly checks storage situation, timely rejecting decayed fruit, and respectively when preserving 90d, 120d, 150d, 180d, respectively randomly drawing 3 casees, first doing visual examination, cut fruit again open and check to go mouldy situation in center, record related data, add up well-tended appearance fruit and the rotten heart fruit proportion of each embodiment and comparative example, and calculate xylocarp serviceability rate and decayed fruit rate.The results are shown in Table 1 and table 2.
Table 1 embodiment 1 ~ 2 and comparative example are on the impact preventing Chinese gooseberry from going rotten from center
(note: rotten heart fruit ratio refers in well-tended appearance fruit, and center starts the ratio shared by fruit occurring going mouldy.)
Table 2 embodiment 1 ~ 2 and comparative example are on the impact of Chinese gooseberry preservation
(note: the real good ratio shared by fruit that xylocarp serviceability rate refers to well-tended appearance, do not go mouldy in center; Decayed fruit rate refer to for examination fruit in, comprise center go mouldy fruit the ratio shared by whole decayed fruits.)
As can be seen from table 1 and table 2, remove carpopodium the process of shutoff fracture no matter on well-tended appearance fruit proportion or xylocarp serviceability rate all far away higher than the control group not carrying out shutoff process, and shutoff process have substantial control the generation of rotten heart fruit, its xylocarp serviceability rate still can reach more than 90% after 5 months, can meet the requirement of market supply completely.Test finds, it is the main cause causing decayed fruit and preservation to be lost efficacy that comparative example Zhong Cong center starts to go mouldy.Therefore, carpopodium shutoff process is carried out to Kiwi berry, can effectively control fruit and go rotten from center, have good effect to its fresh-retaining preserving phase of prolongation.
Claims (6)
1. Kiwi berry is gathered a processing method, it is characterized in that, comprises the following steps:
1) gather Kiwi berry time retain complete carpopodium, obtain band handle fresh fruit;
2) by step 1) carpopodium of resulting tape handle fresh fruit from base portion cutting back, and with atoleine shutoff carpopodium fracture, obtains the Kiwi berry after process.
2. Kiwi berry as claimed in claim 1 is gathered processing method, it is characterized in that, step 1) in, the complete carpopodium of described reservation refers to be cut from carpopodium and plant junction with scissors.
3. Kiwi berry as claimed in claim 1 is gathered processing method, it is characterized in that, step 2) in, described atoleine shutoff carpopodium fracture is dipped in atoleine by fracture or cuts off carpopodium with the scissors being moistened with atoleine.
4. Kiwi berry as claimed in claim 1 is gathered processing method, it is characterized in that, step 2) Kiwi berry after gained process routinely method for preserving carry out fresh-retaining preserving.
5. Kiwi berry as claimed in claim 4 is gathered processing method, and it is characterized in that, described preservation is refrigeration or air conditioned storage.
6. Kiwi berry as claimed in claim 5 is gathered processing method, and it is characterized in that, the condition of refrigeration is temperature 0-1 DEG C, relative humidity 90%.
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| CN201510658684.9A CN105123890A (en) | 2015-08-25 | 2015-10-12 | Kiwi fruit harvesting treatment method |
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| CN2015105266097 | 2015-08-25 | ||
| CN201510526609 | 2015-08-25 | ||
| CN201510658684.9A CN105123890A (en) | 2015-08-25 | 2015-10-12 | Kiwi fruit harvesting treatment method |
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| CN110250261A (en) * | 2019-06-19 | 2019-09-20 | 南阳师范学院 | A kind of Kiwi berry composite fresh-keeping method |
| CN110771349A (en) * | 2019-10-10 | 2020-02-11 | 南阳师范学院 | Pomegranate that facilitates use picks apparatus |
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| CN110250261A (en) * | 2019-06-19 | 2019-09-20 | 南阳师范学院 | A kind of Kiwi berry composite fresh-keeping method |
| CN110250261B (en) * | 2019-06-19 | 2022-10-14 | 南阳师范学院 | Compound preservation method for kiwi fruits |
| CN110771349A (en) * | 2019-10-10 | 2020-02-11 | 南阳师范学院 | Pomegranate that facilitates use picks apparatus |
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Application publication date: 20151209 |