CN105123907A - Papaya long time fresh-keeping method - Google Patents
Papaya long time fresh-keeping method Download PDFInfo
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- CN105123907A CN105123907A CN201410248944.0A CN201410248944A CN105123907A CN 105123907 A CN105123907 A CN 105123907A CN 201410248944 A CN201410248944 A CN 201410248944A CN 105123907 A CN105123907 A CN 105123907A
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- pawpaw
- papaya
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Abstract
The present invention discloses a papaya long time fresh-keeping method characterized by comprising the following steps: (1) preservative preparation; (2) papaya pretreatment; (3) radiation treatment; and (4) fumigation packaging. The preservative contains preservative powder and vinclozolin, and has good preservation effect, sodium benzoate and citric acid have anti-brown effect, sodium chloride extends the shelf life, meanwhile supplements the proper amount of vitamin; before harvest, melon body inside infection of pathogenic bacteria can be prevented to a large extent by alcohol treatment to melon vines, the disease severity of postharvest papaya can be reduced, the waste rate of post-harvest transport, storage and other aspects can be reduced, and the method combining the preservative and ionizing radiation can make papaya bright in fruit color and good in taste, and has a good astringency removal effect.
Description
Technical field
The invention belongs to the preserving and storing techniques of melon and fruit product, be specifically related to the permanent preservation method of a kind of pawpaw.
Background technology
Pawpaw taste acid warm in nature, suppressing the hyperactive liver and easing the stomach, relaxing muscles and tendons network, muscles and bones of living is hypotensive.The fruit of papaya is rich in 17 kinds with upper amino acid and calcium, iron etc., also containing papain, carpaine etc.In pawpaw, ascorbic content is very high, is 48 times of apple.Pawpaw can eliminate the toxin such as body endoperoxide, purifies the blood, and has prevention effect to hepatosis and high fat of blood, high blood pressure.Carpaine has antineoplastic effect, and can stop the synthesis of human carcinogen's material nitrosamine, has strong active anticancer to lymhocytic leukaemia cells.Papain in papaya can help to decompose meat, lowers the workload of stomach and intestine, helps digest, and prevents treating constipation, and can prevent digestive system canceration.
Cryopreservation papaya fruit, can extend shelf-life, and therefore, this storage practice is particularly suitable for the needs of way ground transport far away and remote market sale.Cryopreservation is the papaya soaking really through hot water, fumigating or after radiation treatment, in the storage transferring to about 13 DEG C of temperature immediately or transport vehicle box, at this temperature, papaya generally can preserve 2-3 time-of-weeks, afterwards can normally after-ripening during after-ripening under dislocation room temperature, keep fruit quality.The papaya of K cryogenic treatment, requires at least to gather proper, because the papaya in this stage is more insensitive to damaging to plants caused by sudden drop in temperature in the stage of ripeness starting to turn yellow.
The several description of tests combined with cryopreservation, Low-pressure storage can reduce the development that papaya fruit rots, but is only play a role in the growth suppressing germ; Some other air conditioned storage is at low temperatures with under the control gas condition of 1%-1.5% oxygen content, obtains and extends storage time few in number.These experiments all need to match with traditional postharvest handling, heat treatment, bactericide process and refrigerated condition, and additional low pressure or controlled atmosphere experiment improve cost funds, therefore still end use on business practice.
Although pawpaw has been transported to national each main cities by various forms of transport by oneself at present in China, but it is all weaker to the developmental research of the storing property of pawpaw different cultivars, storage technique and new exclusive antistaling agent, be transported to other places particularly to transport to southern pawpaw and also there are serious fresh-keeping quality problems, the proportion of goods damageds are higher.Meanwhile, dealer is in order to Loss reducing, and harvest in advance of having to, so the pawpaw that existing market is sold, except individual plants and the place of production, pol major part, below 10 degree, has a strong impact on marketing quality and the reputation of pawpaw.How to invent the permanent preservation method of a kind of pawpaw, realize the storage fresh-keeping of pawpaw, reduce storing loss, extending storage time, is the technical problem to be solved in the present invention.
Summary of the invention
The object of the present invention is to provide the permanent preservation method of a kind of pawpaw, to extend the storage period of pawpaw, reduce the storing proportion of goods damageds of pawpaw.
The technical scheme that the present invention takes is:
The permanent preservation method of a kind of pawpaw, is characterized in that, comprise the steps:
(1) antistaling agent is joined: get fresh-keeping powder 8-10 part, vinclozolin 2-4 part, Sodium Benzoate 2-3 part, thiophanate methyl 1.2-1.5 part, vitamin C 0.3-0.5 part, sodium chloride 2-4 part, citric acid 1-2 part according to weight fraction;
(2) pawpaw pretreatment: the fruit wine injection base of fruit by syringe by alcoholic strength being 30-35 degree, fresh pawpaw of gathering is placed on the shady and cool ventilation place callus 2h of 28-30 DEG C;
(3) radiation treatment: spray above-mentioned obtained antistaling agent, puts into the antistaling box of the clear glass isolation of the quartz burner installing wavelength 265-266nm, with gamma ray ionising radiation 4-6min;
(4) stifling packaging: pawpaw is sent into temperature be 5-8 DEG C containing sec-butylamine 8-10g/m
3confined chamber in, stifling 2-3h packaging.
Beneficial effect of the present invention is:
1, the antistaling agent in the present invention contains fresh-keeping powder, vinclozolin, has good fresh-keeping effect, and Sodium Benzoate and citric acid have anti-brown effect, and sodium chloride extends the shelf-life, supplements again appropriate vitamin simultaneously.
2, carry out ethanol postincubation to melon is graceful before adopting, pathogeny bacterium can be stoped largely to infect to melon body inside, reduce pawpaw adopt after occurring degree, reduce and adopt the proportion of goods damageds of each links such as rear transport, storage.
3, the method that antistaling agent combines with ionising radiation impels pawpaw fruit look bright-coloured, and mouthfeel is good, and has effect of well taking away the puckery taste.
Detailed description of the invention
Embodiment 1
The permanent preservation method of a kind of pawpaw, is characterized in that, comprise the steps:
(1) antistaling agent is joined: get fresh-keeping powder 8 parts, vinclozolin 2 parts, Sodium Benzoate 2 parts, thiophanate methyl 1.2 parts, vitamin C 0.3 part, 2 parts, sodium chloride, citric acid 1 part according to weight fraction.
(2) pawpaw pretreatment: the fruit wine injection base of fruit by syringe by alcoholic strength being 30 degree, fresh pawpaw of gathering is placed on the shady and cool ventilation place callus 2h of 28 DEG C;
(3) radiation treatment: spray above-mentioned obtained antistaling agent, puts into the antistaling box of the clear glass isolation of the quartz burner installing wavelength 265nm, with gamma ray ionising radiation 4min;
(4) stifling packaging: pawpaw is sent into temperature be 6 DEG C containing sec-butylamine 8g/m
3confined chamber in, stifling 3h packaging.
Embodiment 2
The permanent preservation method of a kind of pawpaw, is characterized in that, comprise the steps:
(1) antistaling agent is joined: get fresh-keeping powder 10 parts, vinclozolin 4 parts, Sodium Benzoate 3 parts, thiophanate methyl 1.5 parts, vitamin C 0.5 part, 4 parts, sodium chloride, citric acid 2 parts according to weight fraction.
(2) pawpaw pretreatment: the fruit wine injection base of fruit by syringe by alcoholic strength being 33 degree, fresh pawpaw of gathering is placed on the shady and cool ventilation place callus 2h of 28 DEG C;
(3) radiation treatment: spray above-mentioned obtained antistaling agent, puts into the antistaling box of the clear glass isolation of the quartz burner installing wavelength 266nm, with gamma ray ionising radiation 6min;
(4) stifling packaging: pawpaw is sent into temperature be 6 DEG C containing sec-butylamine 10g/m
3confined chamber in, stifling 2h packaging.
Claims (1)
1. the permanent preservation method of pawpaw, is characterized in that, comprise the steps:
(1) antistaling agent is joined: get fresh-keeping powder 8-10 part, vinclozolin 2-4 part, Sodium Benzoate 2-3 part, thiophanate methyl 1.2-1.5 part, vitamin C 0.3-0.5 part, sodium chloride 2-4 part, citric acid 1-2 part according to weight fraction;
(2) pawpaw pretreatment: the fruit wine injection base of fruit by syringe by alcoholic strength being 30-35 degree, fresh pawpaw of gathering is placed on the shady and cool ventilation place callus 2h of 28-30 DEG C;
(3) radiation treatment: spray above-mentioned obtained antistaling agent, puts into the antistaling box of the clear glass isolation of the quartz burner installing wavelength 265-266nm, with gamma ray ionising radiation 4-6min;
(4) stifling packaging: pawpaw is sent into temperature be 5-8 DEG C containing sec-butylamine 8-10g/m
3confined chamber in, stifling 2-3h packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410248944.0A CN105123907A (en) | 2014-06-07 | 2014-06-07 | Papaya long time fresh-keeping method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410248944.0A CN105123907A (en) | 2014-06-07 | 2014-06-07 | Papaya long time fresh-keeping method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105123907A true CN105123907A (en) | 2015-12-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410248944.0A Pending CN105123907A (en) | 2014-06-07 | 2014-06-07 | Papaya long time fresh-keeping method |
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| CN (1) | CN105123907A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689346A (en) * | 2016-12-26 | 2017-05-24 | 中国检验检疫科学研究院 | Control method of postharvest fungus diseases of apples |
| CN107494716A (en) * | 2017-09-29 | 2017-12-22 | 甘肃宝成物流有限公司 | A kind of fresh-keeping method of pawpaw long-distance transport |
-
2014
- 2014-06-07 CN CN201410248944.0A patent/CN105123907A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689346A (en) * | 2016-12-26 | 2017-05-24 | 中国检验检疫科学研究院 | Control method of postharvest fungus diseases of apples |
| CN106689346B (en) * | 2016-12-26 | 2019-09-13 | 中国检验检疫科学研究院 | A kind of apple adopts the control method of rear fungal disease |
| CN107494716A (en) * | 2017-09-29 | 2017-12-22 | 甘肃宝成物流有限公司 | A kind of fresh-keeping method of pawpaw long-distance transport |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151209 |