CN105285083A - Storage and preservation method for honey peaches - Google Patents
Storage and preservation method for honey peaches Download PDFInfo
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- CN105285083A CN105285083A CN201510760936.9A CN201510760936A CN105285083A CN 105285083 A CN105285083 A CN 105285083A CN 201510760936 A CN201510760936 A CN 201510760936A CN 105285083 A CN105285083 A CN 105285083A
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Abstract
The present invention discloses a storage and preservation method for honey peaches. Honey peach fruits (with a maturity degree of seventy or eighty percent) without mechanical damage or insect pest are harvested at sunny days; the honey peach fruits are soaked in a polyhexamethylene guanidine hydrochloride solution (with a mass fraction of 0.05-0.2%) for 1-3 minutes; and the soaked honey peach fruits are air-dried and placed in a dry fog humidity control condition with a relative humidity controlled at 95-98% and atomized water particles of 2-10 micrometers and without water dropping, floor wetting or condensation phenomenon for storage at 2-4 DEG C. According to the storage and preservation method, the honey peach fruits moderate in maturity are timely harvested, and stored in the dry fog humidity control condition at 2-4 DEG C, which can effectively inhibit the occurrence of fruit rot and cold damage. After the honey peach fruits are stored for 30 days, the good fruit rate is equal to or more than 95% and the weight loss rate is equal to or less than 7.5%; and there is no flesh browning, mealiness or other phenomenon, and the original quality of the honey peach fruits can be basically kept.
Description
Technical field
The present invention relates to the storage technique of fruit, be specifically related to a kind of honey peach method for storing and refreshing.
Background technology
Honey peach belongs to rose family peach and belongs to peach subgenus fruit, is rich in the nutriments such as protein, vitamin, iron; Its outward appearance is gorgeous, nutritious, and meat is fine and smooth, succulence, fragrant and sweet sweet and refreshing, very popular.Honey peach is one of main cultivation fruit of China, of a great variety, distributed more widely in the whole nation, wherein with jiangsu wuxi, Feicheng, Shandong, Fenghua, Zhejiang, Hebei Shenzhou City claim national four great tradition peach producing regions.Because honey peach is ripe the summer of sweltering heat, fruit water content is high, the harvest season focus mostly in seven August high temperature, rainy season, the after-ripening speed after adopting is fast, and very easily rot, shelf life is only 3-5d.Honey peach belongs to climacteric type fruit, to ethylene-sensitive.Low temperature can effectively suppress Peach fruits respiratory rate and endogenous ethylene to produce, and reduces fruit softening speed and rots, extending storage period.But honey peach also belongs to chill sensitive fruit, easily there is g in prolonged cold storage, wadding to lose etc. and damages to plants caused by sudden drop in temperature phenomenon, reduces fruit edibility and commodity.Therefore, how to improve the effect of honey peach fruit cryopreservation, for the extending fruit supply phase, regulate supply market, raising added value of product, significant.
Forefathers have done more research to juicy peach fresh-keeping technology, the primary condition mainly using low temperature as storage honey peach, use the fresh-keeping means such as antistaling agent and controlled atmosphere in conjunction with in pretreatment before refrigeration, cold storage procedure.Treatment measures main at present have: 1) antistaling agent process, and antistaling agent used comprises coating problems (shitosan, chitosan oligosaccharide, PVP, Propiram), 1-MCP, bio-preservative (Antagonistic Fungi, yeast, biogenic extract), salicylic acid, GABA, calcium chloride, gibberellin, thymol, organic acid etc.2) air conditioned storage.Conventional has MAP and artificial regulatory Storage in cold bank environment, to a certain degree can reduce respiratory intensity of fruit, improves the effect of juicy peach fresh-keeping.3) subatmospheric pressure storage, by reducing the gas pressure in closed environment, creates low O
2concentration also has the storage environment of certain vacuum degree, and is conducive to pernicious gas to external diffusion, to maintenance honey peach fruit quality and appearance good.4) Temperature pre-treatment/intermittent warming.Mainly contain cold haze, heat treatment, temperature programming, intermittent warming treatment, better can alleviate honey peach cryopreservation process and damage to plants caused by sudden drop in temperature generation.Above-mentioned treatment measures/preservation method achieves certain effect to raising juicy peach fresh-keeping effect, but it is not good all to there is fresh-keeping effect, or complicated operation, or needs the features such as higher equipment investment.
Low temperature is one of most effective means of extending fruit storage period, and honey peach has stronger respiration after adopting, while cooled in freezer, because the hygroscopic effect of self respiration heat and cold dry air can constantly lose self moisture.Our research finds, not packaged honey peach fruit, at 2 DEG C of storage 30d, damage to plants caused by sudden drop in temperature and occur seriously, and weight-loss ratio reaches 15%, not only accelerates loss and the destruction of idiotrophic composition, and can reduce the quality of self, cause larger economic loss.And the humidity of honey peach fruit surrounding microenvironment is added by 0.03mmPE packaging, and easy in PE bag inwall and pericarp surface area water again, rotting rate more than 30% after cryopreservation 30d.How to overcome this contradiction, most important for the prolongation honey peach cryopreservation phase.
Summary of the invention:
The object of this invention is to provide a kind of honey peach method for storing and refreshing that effectively can alleviate honey peach cryopreservation and damage to plants caused by sudden drop in temperature and improve fruit storage effect.
Dry fog humidity control technique is applied to honey peach fresh preservation by the present invention, can overcome above-mentioned shortcoming, and environment can be made when keeping higher levels of humidity, and fruit surface is still dry, effectively can alleviate Chilling Injury and decrease fruit rot rate; Fruit self moisture is then locked in fruit inside, thus delayed fruit storage period, achieve object of the present invention.
Honey peach method for storing and refreshing of the present invention, is characterized in that, comprise the following steps:
1) select fine day to gather, seven to have no mechanical damage and the honey peach fruit of disease and pest to medium well;
2) honey peach fruit mass fraction 0.05-0.2% Polyhaxemethylenguanidine Hydrochloride solution is soaked 1 ~ 3min;
3) the honey peach fruit after soaking is dried be placed on dry fog control and wet condition, control relative humidity 95 ~ 98%, moisture atomizing particle 2 ~ 10 μm, preserve without at overboard wetland/dew condensation phenomenon and 2 ~ 4 DEG C.
Described honey peach fruit after soaking is dried be placed on not pack after the honey peach fruit after soaking preferably dries by the dry fog control condition that wets or pack with not having packaging material of water-retaining property, as plastic crate, be then placed in dry fog control and wet condition.
Described honey peach cryopreservation environmental damp condition, refers to that it is 95 ~ 98% that honey peach fruit is placed in relative humidity, moisture atomizing particle 2 ~ 10 μm, without the dry fog control wet environment of overboard wetland/dew condensation phenomenon, preserves at 2 ~ 4 DEG C.
The honey peach fruit of, timely collecting moderate to maturity according to method of the present invention under condition is wet in dry fog control in 2 ~ 4 DEG C of storages, the generation that can effectively suppress fruit rot and damage to plants caused by sudden drop in temperature, fruit storage is after 30 days, healthy fruit more than 95%, weight-loss ratio less than 7.5%, the phenomenons such as brown stain does not appear in pulp, wadding loses, can keep the original quality of fruit substantially.
The invention has the beneficial effects as follows:
Low temperature is one of most effective means of extending fruit storage period.Honey peach has stronger respiration after adopting, while cooled in freezer, because the hygroscopic effect of self respiration heat and cold dry air can constantly lose self moisture.Our research finds, not packaged honey peach fruit reaches 15% at 3 DEG C of storage 30d weight-loss ratios, not only accelerates loss and the destruction of idiotrophic composition, and can reduce the quality of self, cause larger economic loss.Although and by PE pack add honey peach fruit surrounding microenvironment humidity, cause fruit rot serious.How to overcome this contradiction, most important for the prolongation honey peach cryopreservation phase.It is fresh-keeping that dry fog humidity control technique is applied to loquat by the present invention, can overcome above-mentioned shortcoming, environment can be made when keeping higher levels of humidity, and fruit surface is still dry, decreases the generation of fruit rot rate; Fruit self moisture is then locked in fruit inside, thus delayed fruit storage period.
Detailed description of the invention:
Below further illustrate of the present invention, instead of limitation of the present invention.
Comparative example 1:
Select fine day to gather, seven to medium well, have no mechanical damage and the honey peach fruit of disease and pest, fruit 0.1% (mass fraction) Polyhaxemethylenguanidine Hydrochloride solution (solvent is water) is soaked 2min, dry, directly be placed in non-control without packaging to wet Freezing room, 2 DEG C of storages are after 20 days, and fruit is without rotting, but serious dehydration, the phenomenons such as brown stain appears in pulp, wadding loses, fruit quality is poor.
Embodiment 1:
Select fine day to gather, seven to medium well, have no mechanical damage and the honey peach fruit of disease and pest, fruit 0.05% (mass fraction) Polyhaxemethylenguanidine Hydrochloride solution (solvent is water) is soaked 3min, dry, directly be placed in dry fog control to wet condition (relative humidity 93%, moisture atomizing particle 2 ~ 10 μm, without overboard wetland/dew condensation phenomenon) and 4 DEG C of storages.Fruit storage is after 30 days, and healthy fruit more than 95%, the phenomenons such as brown stain does not appear in pulp, wadding loses, can keep the original quality of fruit substantially.
Embodiment 2
Select fine day to gather, seven to medium well, have no mechanical damage and the honey peach fruit of disease and pest, fruit 0.1% (mass fraction) Polyhaxemethylenguanidine Hydrochloride solution (solvent is water) is soaked 2min, dry, directly be placed in dry fog control to wet condition (relative humidity 95%, moisture atomizing particle 2 ~ 10 μm, without overboard wetland/dew condensation phenomenon) and 3 DEG C of storages.Fruit storage is after 30 days, and healthy fruit more than 95%, the phenomenons such as brown stain does not appear in pulp, wadding loses, can keep the original quality of fruit substantially.
Embodiment 3
Select fine day to gather, seven to medium well, have no mechanical damage and the honey peach fruit of disease and pest, fruit 0.2% (mass fraction) Polyhaxemethylenguanidine Hydrochloride solution (solvent is water) is soaked 1min, dry, directly be placed in dry fog control to wet condition (relative humidity 98%, moisture atomizing particle 2 ~ 10 μm, without overboard wetland/dew condensation phenomenon) and 2 DEG C of storages.Fruit storage is after 30 days, and healthy fruit more than 95%, the phenomenons such as brown stain does not appear in pulp, wadding loses, can keep the original quality of fruit substantially.
Embodiment 4
Select fine day to gather, seven to medium well, have no mechanical damage and the honey peach fruit of disease and pest, fruit 0.1% (mass fraction) Polyhaxemethylenguanidine Hydrochloride solution (solvent is water) is soaked 2min, dry, directly be placed in dry fog control to wet condition (relative humidity 95%, moisture atomizing particle 2 ~ 10 μm, without overboard wetland/dew condensation phenomenon) and 4 DEG C of storages.Fruit storage is after 30 days, and healthy fruit more than 95%, the phenomenons such as brown stain does not appear in pulp, wadding loses, can keep the original quality of fruit substantially.
Embodiment 5
Select fine day to gather, seven to medium well, have no mechanical damage and the honey peach fruit of disease and pest, fruit 0.1% (mass fraction) Polyhaxemethylenguanidine Hydrochloride solution (solvent is water) is soaked 2min, dry, directly be placed in dry fog control to wet condition (relative humidity 98%, moisture atomizing particle 2 ~ 10 μm, without overboard wetland/dew condensation phenomenon) and 4 DEG C of storages.Fruit storage is after 30 days, and healthy fruit more than 95%, the phenomenons such as brown stain does not appear in pulp, wadding loses, can keep the original quality of fruit substantially.
Embodiment 6:
Select fine day to gather, seven to medium well, have no mechanical damage and the honey peach fruit of disease and pest, fruit 0.1% (mass fraction) Polyhaxemethylenguanidine Hydrochloride solution (solvent is water) is soaked 2min, dry, directly be placed in dry fog control to wet condition (relative humidity 93%, moisture atomizing particle 2 ~ 10 μm, without overboard wetland/dew condensation phenomenon) and 4 DEG C of storages.Fruit storage is after 30 days, and healthy fruit more than 95%, the phenomenons such as brown stain does not appear in pulp, wadding loses, can keep the original quality of fruit substantially.
Claims (2)
1. a honey peach method for storing and refreshing, is characterized in that, comprises the following steps:
1) select fine day to gather, seven to have no mechanical damage and the honey peach fruit of disease and pest to medium well;
2) honey peach fruit mass fraction 0.05-0.2% Polyhaxemethylenguanidine Hydrochloride solution is soaked 1 ~ 3min;
3) the honey peach fruit after soaking is dried be placed on dry fog control and wet condition, control relative humidity 95 ~ 98%, moisture atomizing particle 2 ~ 10 μm, preserve without at overboard wetland/dew condensation phenomenon and 2 ~ 4 DEG C.
2. honey peach method for storing and refreshing according to claim 1, it is characterized in that, described honey peach fruit after soaking is dried to be placed on the dry fog control condition of wetting be do not pack after being dried by the honey peach fruit after soaking or pack with not having packaging material of water-retaining property, be then placed in dry fog control and wet condition.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510760936.9A CN105285083A (en) | 2015-11-09 | 2015-11-09 | Storage and preservation method for honey peaches |
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| CN201510760936.9A CN105285083A (en) | 2015-11-09 | 2015-11-09 | Storage and preservation method for honey peaches |
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| CN105285083A true CN105285083A (en) | 2016-02-03 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106053353A (en) * | 2016-05-20 | 2016-10-26 | 宁波市农业科学研究院 | Peach fruit cold injury nondestructive detection method |
| CN107509900A (en) * | 2017-07-31 | 2017-12-26 | 江苏省农业科学院 | A kind of peach juice prevent-browning processing technology |
| 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 (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102461652A (en) * | 2010-11-14 | 2012-05-23 | 中国科学院华南植物园 | Application of polyhaxemethylenguanidine hydrochloride on preventing and controlling orange sour rot and preservative for citrus |
| CN104336153A (en) * | 2014-11-17 | 2015-02-11 | 苏州大福外贸食品有限公司 | Semi-finished quick-frozen leaf vegetables processing method |
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2015
- 2015-11-09 CN CN201510760936.9A patent/CN105285083A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461652A (en) * | 2010-11-14 | 2012-05-23 | 中国科学院华南植物园 | Application of polyhaxemethylenguanidine hydrochloride on preventing and controlling orange sour rot and preservative for citrus |
| CN104336153A (en) * | 2014-11-17 | 2015-02-11 | 苏州大福外贸食品有限公司 | Semi-finished quick-frozen leaf vegetables processing method |
Non-Patent Citations (1)
| Title |
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| 邱德生: ""校企共研果蔬冷库干雾控湿保鲜技术"", 《中国食品报》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106053353A (en) * | 2016-05-20 | 2016-10-26 | 宁波市农业科学研究院 | Peach fruit cold injury nondestructive detection method |
| CN106053353B (en) * | 2016-05-20 | 2018-11-06 | 宁波市农业科学研究院 | A kind of Peach fruits damage to plants caused by sudden drop in temperature lossless detection method |
| CN107509900A (en) * | 2017-07-31 | 2017-12-26 | 江苏省农业科学院 | A kind of peach juice prevent-browning processing technology |
| 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 |
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Application publication date: 20160203 |
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