CN105341142A - Red fragrant pear storage fresh-keeping method - Google Patents
Red fragrant pear storage fresh-keeping method Download PDFInfo
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- CN105341142A CN105341142A CN201510756781.1A CN201510756781A CN105341142A CN 105341142 A CN105341142 A CN 105341142A CN 201510756781 A CN201510756781 A CN 201510756781A CN 105341142 A CN105341142 A CN 105341142A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/158—Apparatus for preserving using liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/159—Apparatus for preserving using solids
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a fruit preservation method, and concretely provides a red fragrant pear storage fresh-keeping method. Harvested red fragrant pear fruits are immersed in a chlorine dioxide solution and then are subjected to ventilation, air drying, packaging and precooling; the 1-MCP sustained release agent and a potassium permanganate ethene remover are added, mixed gases of oxygen, carbon dioxide and nitrogen are inputted into an air regulating box, and air regulating storage is carried out. The red fragrant pear storage fresh-keeping method combines physical and chemical methods, air regulating fresh-keeping storage of red fragrant pear fruits is carried out, fresh-keeping red fragrant pear fruits are stored for 8-10 months, color and fragrance of fruits at harvest are kept basically within 10 shelf days after warehouse-out, yellowing of pericarp is delayed obviously, the fruit rotting rate is lowered, and quality and flavor of fruits are kept.
Description
Technical field
The present invention relates to a kind of fruit method for preserving, be specially red radish method for storing and refreshing.
Background technology
Red radish be Zhengzhou Fruit-tree Inst., Chinese Agriculture Science Academy with Kuerle delicious pear and goose pears cross breeding, be one of development in recent years excellent new varieties of red skin pears of getting up.Mean fruit weight is about 220g, long oval or spindle, pericarp background color yellow green, and sunny slope is blush, or changes yellow into gradually, and core is little, and meat is crisp, and fragrant and sweet taste is dense, best in quality, dark liking by consumers in general.At present in Shanxi, all there is cultivation on Shaanxi, Hebei, Shandong, Beijing, the ground such as Liaoning, and output and area increase year by year.Red radish is storage tolerance comparatively, but anaphase storage or after taking out from freezer shelf or In transit pericarp turn yellow gradually by green, have impact on storage quality and the commodity value of fruit, because green red radish is more liked by consumer, along with the prolongation of storage time, it is the key technical problem affecting these pears storage sale that pericarp turns Huang, and core also has brown stain simultaneously, also have impact on sale to a certain extent, cause certain loss to storage enterprise and orchard worker.In current production, the main storage technique of red radish is conventional refrigeration, after the vanning of red radish picking fruit, is directly positioned over 0 ~ 1 DEG C of freezer and preserves.Although use this technology also can by red radish fruit storage 6-7 month, the fruit of outbound, shelf life be short, and it is fast that pericarp turns yellow degree, and fruit rot rate is up to 25-30%, and taste of fruit declines obviously.
Summary of the invention
For above-mentioned technical problem, the invention provides a kind of preservation method turning Huang that can extend the red radish fruit storage time, delay pericarp.Concrete technical scheme is:
Red radish method for storing and refreshing, comprises the following steps:
(1) gather: select 7-8 maturation without disease and pest, without bump injury, really gather without rotten red radish; And subsequent treatment was carried out in 6-18 hour;
(2) anticorrosion: the red radish fruit of gathering to be soaked in the ClO 2 solution of 30 ~ 50mg/L fruit 3-7min; Place the place of shady and cool ventilation after fruit immersion liquid, dry liquid, time controling is in 18-30 hour;
(3) pack: the red radish fruit after preservative treatment is loaded in the thick polyethylene film freshness protection package of 0.01-0.03mm, uncovered placement;
(4) precooling: after gathering in 24-48 hour, puts into fore-cooling room and carries out precooling by fruit, precooling temperature is 1-5 DEG C;
(5) air conditioned storage: the red radish fruit after precooling puts into air-conditioning preservation box, in polyethylene freshness protection package, put into 1-MCP sustained release agent and potassium permanganate ethylene scavenger simultaneously, by freshness protection package Mian Kou, sealing air regulating box, oxygen is passed in air regulating box, the mist of carbon dioxide and nitrogen, gas flow is 150mL/min, air-conditioning preservation box being placed on temperature is carry out air conditioned storage in the freezer of 0 ~ 1 DEG C, in air regulating box, the concentration of oxygen controls 3% ~ 5%, the concentration of carbon dioxide controls 2% ~ 3%, nitrogen gas concn is 92%-95%, gas componant adopts Italian COMBO280GasAnalyser to measure.
Red radish method for storing and refreshing provided by the invention, the method of physics and chemistry is adopted to combine, controlled atmosphere storage is carried out to red radish fruit, fresh-keeping red radish fruit storage 8-10 month, after outbound within shelf 10 days, the color, smell and taste of basic fruit when keeping gathering, obviously delay turning of pericarp yellow, reduce fruit rot rate, keep quality and the local flavor of fruit.With 1-methyl cyclopropene sustained release agent and potassium permanganate ethylene scavenger, suppress to greatest extent and absorb ethene, reaching the object of delayed fruit aging.
Detailed description of the invention
The specific embodiment of the present invention is described in conjunction with the embodiments.
Embodiment 1
1, timely collecting: select 7-8 maturation without disease and pest, gather without bump injury, red radish fruit that nothing is rotten.Now about about 150 days fruit development phase, seed color area 1/2 ~ 2/3 browning, the hardness of fruit is greater than 6.35kg/cm
2, soluble solid content 11.0%-12.0%, loads the fruit of gathering in plastic box, and in 12 hours, is transported to storage or subsequent treatment is carried out at fruit commercialized treatment after adopting center.
2, preservative treatment: by the red radish fruit of gathering soaking fruit 3min with the chlorine dioxide of 30mg/L, with less than 20 DEG C clear water when making up a prescription, to reach sterilization and the effect of lowering the temperature.Place the place of shady and cool ventilation after fruit immersion liquid, dry liquid, time controling, in 18 hours, carries out packaging process afterwards.
3, pack: loaded by the red radish fruit after preservative treatment in the thick polyethylene film freshness protection package of 0.01mm, prevent fruit dehydration, every packed fruit amount is 10kg, and uncovered placement, carries out precooling.
4, precooling: because the red radish fruit of gathering is with a large amount of field heat, fruit temperature is higher, and breathe vigorous, therefore, after gathering in 24 hours, fruit must be put into fore-cooling room and carry out precooling, precooling temperature is 1 DEG C.
5, air conditioned storage: be that 10kg packs by every bag, the red radish fruit of precooling puts into air-conditioning preservation box, in 0.01mm polyethylene freshness protection package, put into 0.5g1-MCP sustained release agent and 10g potassium permanganate ethylene scavenger simultaneously, by freshness protection package Mian Kou, seal air regulating box immediately, check the air-tightness of chest, prevent gas leakage, then in air regulating box, oxygen is passed into, the mist of carbon dioxide and nitrogen, gas flow is 150mL/min, air-conditioning preservation box being placed on temperature is carry out air conditioned storage in the freezer of 0 ~ 1 DEG C, in air regulating box, the concentration of oxygen controls 3% ~ 5%, the concentration of carbon dioxide controls 2% ~ 3%, nitrogen gas concn is about 92%-95%, gas componant adopts Italian COMBO280GasAnalyser to measure.
Embodiment 2
1, timely collecting: select 7-8 maturation without disease and pest, gather without bump injury, red radish fruit that nothing is rotten.Now about about 150 days fruit development phase, seed color area 1/2 ~ 2/3 browning, the hardness of fruit is greater than 6.35kg/cm
2, soluble solid content 11.0%-12.0%, loads the fruit of gathering in plastic box, and in 18 hours, is transported to storage or subsequent treatment is carried out at fruit commercialized treatment after adopting center.
2, preservative treatment: by the red radish fruit of gathering soaking fruit 5min with the chlorine dioxide of 50mg/L, with less than 20 DEG C clear water when making up a prescription, to reach sterilization and the effect of lowering the temperature.Place the place of shady and cool ventilation after fruit immersion liquid, dry liquid, time controling, in 30 hours, carries out packaging process afterwards.
3, pack: loaded by the red radish fruit after preservative treatment in the thick polyethylene film freshness protection package of 0.02mm, every packed fruit amount is 20kg, and uncovered placement, carries out precooling.
4, precooling: because the red radish fruit of gathering is with a large amount of field heat, fruit temperature is higher, and breathe vigorous, therefore, after gathering in 48 hours, fruit must be put into fore-cooling room and carry out precooling, precooling temperature is 3 DEG C.
5, air conditioned storage: be that 20kg packs by every bag, the red radish fruit of precooling puts into air-conditioning preservation box, in 0.02mm polyethylene freshness protection package, put into 1g1-MCP sustained release agent and 20g potassium permanganate ethylene scavenger simultaneously, by freshness protection package Mian Kou, seal air regulating box immediately, then in air regulating box, oxygen is passed into, the mist of carbon dioxide and nitrogen, gas flow is 150mL/min, air-conditioning preservation box being placed on temperature is carry out air conditioned storage in the freezer of 0 ~ 1 DEG C, in air regulating box, the concentration of oxygen controls 3% ~ 5%, the concentration of carbon dioxide controls 2% ~ 3%, nitrogen gas concn is about 92%-95%.
Embodiment 3
1, timely collecting: select 7-8 maturation without disease and pest, gather without bump injury, red radish fruit that nothing is rotten.Now about about 150 days fruit development phase, seed color area 1/2 ~ 2/3 browning, the hardness of fruit is greater than 6.35kg/cm
2, soluble solid content 11.0%-12.0%, loads the fruit of gathering in plastic box, and in 6 hours, is transported to storage or subsequent treatment is carried out at fruit commercialized treatment after adopting center.
2, preservative treatment: by the red radish fruit of gathering soaking fruit 7min with the chlorine dioxide of 40mg/L, with less than 20 DEG C clear water when making up a prescription, to reach sterilization and the effect of lowering the temperature.Place the place of shady and cool ventilation after fruit immersion liquid, dry liquid, time controling, in 24 hours, carries out packaging process afterwards.
3, pack: loaded by the red radish fruit after preservative treatment in the thick polyethylene film freshness protection package of 0.03mm, every packed fruit amount is 20kg, and uncovered placement, carries out precooling.
4, precooling: because the red radish fruit of gathering is with a large amount of field heat, fruit temperature is higher, and breathe vigorous, therefore, after gathering in 36 hours, fruit must be put into fore-cooling room and carry out precooling, precooling temperature is 5 DEG C.
5, air conditioned storage: be that 20kg packs by every bag, the red radish fruit of precooling puts into air-conditioning preservation box, in 0.03mm polyethylene freshness protection package, put into 0.5g1-MCP sustained release agent and 20g potassium permanganate ethylene scavenger simultaneously, by freshness protection package Mian Kou, seal air regulating box immediately, then in air regulating box, oxygen is passed into, the mist of carbon dioxide and nitrogen, gas flow is 150mL/min, air-conditioning preservation box being placed on temperature is carry out air conditioned storage in the freezer of 0 ~ 1 DEG C, in air regulating box, the concentration of oxygen controls 3% ~ 5%, the concentration of carbon dioxide controls 2% ~ 3%, nitrogen gas concn is about 92%-95%.
Above-mentioned case study on implementation result of the test is as following table 1:
Table 1 embodiment result table
Remarks: when the data in above-mentioned table are red radish fruit storage 300 days, measure when normal temperature 20 DEG C places 7-10 days after removing air conditioned storage.
Flesh firmness: adopt GS-15 fruit texture analyzer (South Africa, GUSS company) to measure.Pulp soluble solid content (SSC): adopt PR-101 α to roll over sugared instrument (Japan, ATAGO company) and measure.
Compared with red radish common refrigeration 6-7 month, this embodiment storage red radish 300 days is when normal temperature 20 DEG C places 7-10 days, and red radish keeps color when gathering and local flavor substantially, and the hardness of fruit is all greater than 5.60kg/cm
2, soluble solid more than 11.0%, rotting rate 0% ~ 5%, fruit lopside rate is at 0-3%.
Red radish method for storing and refreshing provided by the invention, extend red radish fruit storage phase 2-3 month, Shelf-life is to 7-10 days, and the pericarp having delayed red radish fruit turns yellow degree, significantly reduce fruit rot and browning degree, improve the commodity value of fruit.
Claims (1)
1. red radish method for storing and refreshing, is characterized in that, comprises the following steps:
(1) gather: select 7-8 maturation without disease and pest, without bump injury, really gather without rotten red radish; And subsequent treatment was carried out in 6-18 hour;
(2) anticorrosion: the red radish fruit of gathering to be soaked in the ClO 2 solution of 30 ~ 50mg/L fruit 3-7min; Place the place of shady and cool ventilation after fruit immersion liquid, dry liquid, time controling is in 18-30 hour;
(3) pack: the red radish fruit after preservative treatment is loaded in the thick polyethylene film freshness protection package of 0.01-0.03mm, uncovered placement;
(4) precooling: after gathering in 24-48 hour, puts into fore-cooling room and carries out precooling by fruit, precooling temperature is 1-5 DEG C;
(5) air conditioned storage: the red radish fruit after precooling puts into air-conditioning preservation box, in polyethylene freshness protection package, put into 1-MCP sustained release agent and potassium permanganate ethylene scavenger simultaneously, by freshness protection package Mian Kou, sealing air regulating box, the mist of oxygen, carbon dioxide and nitrogen is passed in air regulating box, gas flow is 150mL/min, air-conditioning preservation box being placed on temperature is carry out air conditioned storage in the freezer of 0 ~ 1 DEG C, in air regulating box, the concentration of oxygen controls 3% ~ 5%, the concentration of carbon dioxide controls 2% ~ 3%, and nitrogen gas concn is 92%-95%.
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| CN201510756781.1A CN105341142A (en) | 2015-11-09 | 2015-11-09 | Red fragrant pear storage fresh-keeping method |
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| CN201510756781.1A CN105341142A (en) | 2015-11-09 | 2015-11-09 | Red fragrant pear storage fresh-keeping method |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387036A (en) * | 2016-09-13 | 2017-02-15 | 防城港市天红农业科技有限责任公司 | Preservation method of eugenia javanica |
| CN106615058A (en) * | 2016-11-16 | 2017-05-10 | 常熟市辛庄镇双浜梨业种植专业合作社 | Method for air-adjusting preservation of cuiguan pears |
| CN106615051A (en) * | 2016-11-16 | 2017-05-10 | 常熟市辛庄镇双浜梨业种植专业合作社 | Fresh-keeping packaging process of cuiguan pears |
| CN107396963A (en) * | 2017-08-04 | 2017-11-28 | 镇江环宇农业科技有限公司 | The antistaling agent and preservation method of a kind of pears |
| CN107467173A (en) * | 2017-07-01 | 2017-12-15 | 华南农业大学 | A kind of preservation method of dwarf banana |
| CN107691632A (en) * | 2017-09-06 | 2018-02-16 | 中国农业科学院果树研究所 | Apple storage and preservation method |
| CN111587918A (en) * | 2020-06-30 | 2020-08-28 | 辽宁省果树科学研究所 | Near-freezing point spontaneous modified atmosphere preservation method for early golden crisp pears |
| CN113598225A (en) * | 2021-08-12 | 2021-11-05 | 新疆森瑞亚中保鲜科技有限公司 | Fresh-keeping method of figs |
| CN113767976A (en) * | 2021-09-14 | 2021-12-10 | 云南省农业科学院农产品加工研究所 | Storage method beneficial to maintaining quality of grapes for long time |
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| CN1875726A (en) * | 2006-07-07 | 2006-12-13 | 浙江大学 | A refrigerated fresh keeping method for daylily |
| CN101744031A (en) * | 2008-12-22 | 2010-06-23 | 北京亿事达都尼制冷设备有限公司 | Novel method for freshness preservation of bergamot pears |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387036A (en) * | 2016-09-13 | 2017-02-15 | 防城港市天红农业科技有限责任公司 | Preservation method of eugenia javanica |
| CN106615058A (en) * | 2016-11-16 | 2017-05-10 | 常熟市辛庄镇双浜梨业种植专业合作社 | Method for air-adjusting preservation of cuiguan pears |
| CN106615051A (en) * | 2016-11-16 | 2017-05-10 | 常熟市辛庄镇双浜梨业种植专业合作社 | Fresh-keeping packaging process of cuiguan pears |
| CN107467173A (en) * | 2017-07-01 | 2017-12-15 | 华南农业大学 | A kind of preservation method of dwarf banana |
| CN107396963A (en) * | 2017-08-04 | 2017-11-28 | 镇江环宇农业科技有限公司 | The antistaling agent and preservation method of a kind of pears |
| CN107691632A (en) * | 2017-09-06 | 2018-02-16 | 中国农业科学院果树研究所 | Apple storage and preservation method |
| CN111587918A (en) * | 2020-06-30 | 2020-08-28 | 辽宁省果树科学研究所 | Near-freezing point spontaneous modified atmosphere preservation method for early golden crisp pears |
| CN113598225A (en) * | 2021-08-12 | 2021-11-05 | 新疆森瑞亚中保鲜科技有限公司 | Fresh-keeping method of figs |
| CN113767976A (en) * | 2021-09-14 | 2021-12-10 | 云南省农业科学院农产品加工研究所 | Storage method beneficial to maintaining quality of grapes for long time |
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Application publication date: 20160224 |