CN105394171A - 一种延长柑橘果实贮存期的方法 - Google Patents
一种延长柑橘果实贮存期的方法 Download PDFInfo
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- CN105394171A CN105394171A CN201510884391.2A CN201510884391A CN105394171A CN 105394171 A CN105394171 A CN 105394171A CN 201510884391 A CN201510884391 A CN 201510884391A CN 105394171 A CN105394171 A CN 105394171A
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- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 17
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 201000010099 disease Diseases 0.000 claims abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 4
- 239000000022 bacteriostatic agent Substances 0.000 claims abstract description 3
- 230000000844 anti-bacterial effect Effects 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- KFSLWBXXFJQRDL-UHFFFAOYSA-N Peracetic acid Chemical compound CC(=O)OO KFSLWBXXFJQRDL-UHFFFAOYSA-N 0.000 claims description 4
- 238000005538 encapsulation Methods 0.000 claims description 3
- 238000003306 harvesting Methods 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 1
Classifications
-
- 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
- A23B7/157—Inorganic compounds
-
- 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
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
- A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23B7/10—Preserving with acids; Acid fermentation
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
本发明涉及一种延长柑橘果实贮存期的方法。包括以下内容:(1)在果实采摘前喷洒抑菌剂对其进行第一次抑菌处理,15天后进行第二次抑菌处理。(2)对成熟度相对一致,8-9成熟的柑橘果实进行采摘。(3)对采摘后的柑橘果实进行预冷处理3-5小时,同时挑选出大小均一、无病害、无损伤的果实。(4)装入PE保鲜袋包装密封。(5)将装袋密封好的柑橘果实贮藏于冷库中。此方法通过两次抑菌处理配合两次低温处理,提高了柑橘果实的低温耐贮性,延长了柑橘果实的保鲜时间,并且降低了保鲜成本。
Description
技术领域
本发明涉及水果的保鲜领域,具体涉及一种延长柑橘果实贮存期的方法。
背景技术
柑橘果实营养丰富,色香味兼优,又可加工成以果汁为主的各种加工制品。柑橘产量居百果之首,柑橘汁占果汁的3/4,广受消费者青睐。但柑橘的采收期较短,相应的供应期亦短,所以可通过延长柑橘果实的贮存期来延长柑橘的供应期。
发明内容
本发明为解决上述问题,提供了一种延长柑橘果实贮存期的方法,其操作简单,具体包括以下内容:
(1)在果实采摘前喷洒抑菌剂对其进行第一次抑菌处理,15天后进行第二次抑菌处理;
(2)对成熟度相对一致,8-9成熟的柑橘果实进行采摘;
(3)对采摘后的柑橘果实进行预冷处理3-5小时,同时挑选出大小均一、无病害、无损伤的果实;
(4)装入PE保鲜袋包装密封;
(5)将装袋密封好的柑橘果实贮藏于冷库中。
作为一种优选方案,步骤(1)中所述的抑菌液为氯化钠溶液或过氧乙酸溶液。
作为一种优选方案,步骤(3)中所述的预冷温度为3-5℃。
作为一种优选方案,步骤(4)中所述的PE保鲜袋的厚度为0.03-0.07mm,孔隙度为5-15‰。
作为一种优选方案,步骤(5)中所述的冷库温度为2±0.5℃,相对湿度为90-95%。
具体实施方式
(1)在果实采摘前喷洒氯化钠溶液对其进行第一次抑菌处理,15天后进行第二次抑菌处理;
(2)对成熟度相对一致,8-9成熟的柑橘果实进行采摘;
(3)对采摘后的柑橘果实在3-5℃的温度中进行预冷处理3-5小时,同时挑选出大小均一、无病害、无损伤的果实;
(4)装入厚度0.07mm,孔隙度15‰的PE保鲜袋包装密封;
(5)将装袋密封好的柑橘果实贮藏于冷库中,冷库温度控制在2℃左右,相对湿度控制在90-95%之间。
Claims (5)
1.一种延长柑橘果实贮存期的方法,其特征在于通过以下步骤实现:
(1)在果实采摘前喷洒抑菌剂对其进行第一次抑菌处理,15天后进行第二次抑菌处理;
(2)对成熟度相对一致,8-9成熟的柑橘果实进行采摘;
(3)对采摘后的柑橘果实进行预冷处理3-5小时,同时挑选出大小均一、无病害、无损伤的果实;
(4)装入PE保鲜袋包装密封;
(5)将装袋密封好的柑橘果实贮藏于冷库中。
2.如权利要求1所述的一种延长柑橘果实贮存期的方法,其特征在于:步骤(1)中所述的抑菌液为氯化钠溶液或过氧乙酸溶液。
3.如权利要求1所述的一种延长柑橘果实贮存期的方法,其特征在于:步骤(3)中所述的预冷温度为3-5℃。
4.如权利要求1所述一种延长柑橘果实贮存期的方法,其特征在于:步骤(4)中所述的PE保鲜袋的厚度为0.03-0.07mm,孔隙度为5-15‰。
5.如权利要求1所述的一种延长柑橘果实贮存期的方法,其特征在于:步骤(5)中所述的冷库温度为2±0.5℃,相对湿度为90-95%。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106857124A (zh) * | 2017-04-21 | 2017-06-20 | 华中农业大学 | 一种提高柑橘果实采后贮藏性能的方法 |
CN110140759A (zh) * | 2019-07-02 | 2019-08-20 | 重庆市农业科学院 | 一种用卷叶湿地苔藓保鲜柑橘果实的方法 |
CN111200936A (zh) * | 2017-11-01 | 2020-05-26 | 保土谷化学工业株式会社 | 使用过乙酸抑制果实的贮藏病害的方法 |
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CN101401597A (zh) * | 2008-11-12 | 2009-04-08 | 北京工商大学 | 一种树莓的保鲜方法及采前保鲜剂 |
CN103548993A (zh) * | 2013-11-08 | 2014-02-05 | 贵阳学院 | 一种延长猕猴桃果实贮存期的保鲜方法 |
CN104351326A (zh) * | 2014-10-24 | 2015-02-18 | 烟台朗博商贸有限公司 | 一种延长梨保鲜期的处理方法 |
CN104621247A (zh) * | 2015-03-20 | 2015-05-20 | 国家农产品保鲜工程技术研究中心(天津) | 一种木醋液联合1-甲基环丙烯贮藏保鲜水果的方法 |
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- 2015-12-04 CN CN201510884391.2A patent/CN105394171A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101401597A (zh) * | 2008-11-12 | 2009-04-08 | 北京工商大学 | 一种树莓的保鲜方法及采前保鲜剂 |
CN103548993A (zh) * | 2013-11-08 | 2014-02-05 | 贵阳学院 | 一种延长猕猴桃果实贮存期的保鲜方法 |
CN104351326A (zh) * | 2014-10-24 | 2015-02-18 | 烟台朗博商贸有限公司 | 一种延长梨保鲜期的处理方法 |
CN104621247A (zh) * | 2015-03-20 | 2015-05-20 | 国家农产品保鲜工程技术研究中心(天津) | 一种木醋液联合1-甲基环丙烯贮藏保鲜水果的方法 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106857124A (zh) * | 2017-04-21 | 2017-06-20 | 华中农业大学 | 一种提高柑橘果实采后贮藏性能的方法 |
CN111200936A (zh) * | 2017-11-01 | 2020-05-26 | 保土谷化学工业株式会社 | 使用过乙酸抑制果实的贮藏病害的方法 |
CN110140759A (zh) * | 2019-07-02 | 2019-08-20 | 重庆市农业科学院 | 一种用卷叶湿地苔藓保鲜柑橘果实的方法 |
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Application publication date: 20160316 |