CN105580888B - Special fresh-keeping agent and method for wax apple fruits - Google Patents
Special fresh-keeping agent and method for wax apple fruits Download PDFInfo
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- CN105580888B CN105580888B CN201510927882.0A CN201510927882A CN105580888B CN 105580888 B CN105580888 B CN 105580888B CN 201510927882 A CN201510927882 A CN 201510927882A CN 105580888 B CN105580888 B CN 105580888B
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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
- A23B7/14—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
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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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
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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
- A23B7/14—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
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Abstract
The invention belongs to the technical field of fruit preservation, and particularly relates to a special preservative for wax apple fruits and a preservation method thereof‑1Gibberellin 50-250 mu mol. L‑15-100. mu. mol. L of 6-benzyladenine‑1The preservation method of the wax apple fruits by using the preservative comprises the following steps of 1) treating the picked wax apple fruits by adopting NO gas, and 2) soaking the wax apple fruits by using the preservative, and the preservation method can effectively prevent the picked wax apple fruits from being flocculent and soft, keep the hardness of the fruits, prevent the fruits from rotting, prolong the fresh eating period of the wax apples, improve the commodity value of the wax apples, is simple in operation step, and is easy to push for application.
Description
Technical Field
The invention belongs to the technical field of fruit preservation, and particularly relates to a special preservative and a preservation method for wax apple fruits.
Background
Wax apple (Syzygium samarangenseMerr. et Perry) also called Eugenia jambolana, ludox, Eugenia jambolana, etc. , which is an important rare fruit tree newly developed in tropical and south subtropical areas, is originally produced in the Laimiansai peninsula, Indonesia and Islands , is generally cultivated in the Malaysia, Indonesia and Philippine, 17 th century wax apple is introduced into Taiwan, is only subjected to sporadic cultivation in the beginning, is greatly increased in cultivation area due to the improvement of variety and cultivation technology, is an important economic fruit tree in Taiwan, is 10502 hectic (Taiwan agricultural report, 1988), is 8700 hectic annual yield of Taiwan wax apple, is 10 ten thousand tons in annual yield, is , is changed into , is 2, is changed into six-built fruit in Taiwan, is already obtained from the development and utilization of wax apple resources, is gradually increased in the Taiwan, is increased in the Taiwan, is increased in the market of No. 7,70, is increased in the Taiwan, is increased in the market No. 6, is the market, is increased in the market No. 7,yuan/kg, and considerable economic benefit.
The wax apple fruit has unique flavor and rich nutrition, and is popular with consumers. The pulp tissue of the wax apple is tender, the respiratory metabolism is vigorous, the aging speed is high, and the wax apple is extremely intolerant to storage and transportation. If the fruit is not treated in time after harvesting, the fruit will fade in a short time, the fruit pulp will be flocculent and soft with dehydration symptom, the edible quality will be rapidly deteriorated and rotten, and the commodity value will be lost. The generation of the symptoms that the water loss is soft after the wax apple fruits are picked becomes a bottleneck limiting the market circulation of the wax apple fruits, and is a key scientific and technological problem which is urgently needed to be solved in the continental distribution and circulation of the wax apple fruits at present.
The pulp softening and deterioration type of the picked wax apple fruits is different from avocado and banana fruits with edible maturity and ethylene jump peak simultaneously, and is also different from apple and tomato fruits with completely ripe fruits and ethylene jump peak. The eating quality is sharply reduced after the flocculent and soft pulp occurs, and the pulp becomes too inedible to eat. Few research reports about wax apples at home and abroad are focused on the aspects of germplasm resources, cultivation and the like, and few research reports about the picked wax apples are reported. The postharvest physiological problems of respiration metabolism types, maturation and aging physiological characteristics, refrigeration temperature tolerance and the like of the picked wax apples are not reported, and particularly the mechanism and the regulation mechanism of flocculent and soft pulp of the picked wax apples are not clear, so that the phenomenon of flocculent and soft pulp of the picked wax apples cannot be effectively prevented.
Chinese patent application with publication number CN 103493880A provides a method for keeping wax apples fresh, the formula of the preservative is that chitosan 16%, gamma-aminobutyric acid 0.3%, calcium lactate 1.5%, food-grade glycerol 4% and distilled water 78.2%, however, the preservative needs to be used in combination with heat stress, the requirements on temperature conditions are strict, the operation steps are complex, the wax apple fruit pulp is loose in structure, the fruit quality and the flavor can be influenced after heat shock treatment.
Disclosure of Invention
The invention aims to provide a special preservative and a preservation method for wax apple fruits, the preservative is used for preserving the wax apple fruits, so that the picked wax apple fruits can be effectively prevented from being flocculent and soft, the fruits are prevented from rotting, the fresh eating period of the wax apple is prolonged, the hardness of the fruits is kept, the commodity value of the fruits is improved, the decrease of VC content and soluble solid content in the fruits can be remarkably delayed by compositely treating the wax apple fruits with NO gas and the preservative, the nutritional ingredients in the wax apple fruits are efficiently reserved, and the economic value of the wax apple fruits is improved.
In order to achieve the purpose, the invention adopts the following technical scheme:
preservative specially for wax apple fruit contains indolylacetic acid 0.5-20 μmol/L-1Gibberellin 50-250 mu mol. L-15-100. mu. mol. L of 6-benzyladenine-1。
The special preservative for the wax apple fruits preferably comprises the following components: indolylacetic acid 15 mu mol. L-1Gibberellin 80. mu. mol. L-16-benzyladenine 30. mu. mol. L-1。
the special antistaling agent for wax apple fruit is prepared by weighing indolylacetic acid, gibberellin and 6-benzyladenine according to the concentration ratio, mixing, and preparing into water solution with distilled water.
fresh-keeping method for treating wax apple fruits by using the fresh-keeping agent, which comprises the following steps of (1) selecting wax apple fruits which are uniform in size, have the color and luster maturity of and are free from mechanical damage and pest and disease damage infection;
(2) putting the fruits in a vacuum drier, introducing nitrogen with the purity of more than or equal to 99.9% into the drier for 5-35 min to discharge oxygen in the drier; injecting NO gas into the dryer according to the volume of the vacuum dryer, sealing for 30-180 minutes, and then opening the dryer to ventilate for 10-60 minutes;
(3) putting the fruits treated by the NO gas into a container, and injecting a preservative into the container; immersing the fruits in the preservative solution for 3-20min, and then placing the fruits in the air for ventilation and drying;
(4) then loading the wax apple fruits into a corrugated case lined with a polyethylene plastic film bag or a plastic basket lined with a polyethylene plastic film bag, packaging, placing in a refrigeration house with the temperature of 1-8 ℃ and the relative humidity of 83-92%, and performing periodic sampling inspection.
In the step (2): the concentration of NO gas in the dryer is 2-100 mu L.L-1。
The time for immersing the fruit in the preservative solution in the step (3) is preferably 8 min.
The packaging in the step (4) is specifically as follows: according to the weight of the wax apples, 6-16 holes with the diameter of 0.3-1.5 cm are punched on the polyethylene plastic film bag in advance, and then the bag is packaged.
The invention has the beneficial effects that:
1) the three components in the preservative are matched for use, so that a synergistic effect is generated, the problem that the picked wax apple fruits are easy to flocculate and soften is effectively solved, the fresh eating period of the wax apple is prolonged, the hardness of the fruits is kept, the commodity value of the wax apple fruits is improved, no special requirements on environmental conditions such as temperature and the like are provided, the operation is simple, and the wax apple fruit preservative is easy to push for use;
2) the invention adopts NO gas and preservative to compositely treat the wax apple fruits, and the preservation treatment and storage of the wax apple fruits are carried out at room temperature and low temperature, so that the reduction of VC content and soluble solid content in the fruits can be remarkably delayed, the nutritional ingredients in the wax apple fruits can be efficiently reserved, and the economic value of the wax apple fruits can be improved.
Detailed Description
The present invention is further illustrated by the following examples, but the scope of the invention is not limited to the following examples.
Example 1
(1) Selecting 12kg of wax apple fruits which are uniform in size, have color maturity of degrees and are free of mechanical damage and pest infection;
(2) placing the fruit in a 30L vacuum dryer, introducing nitrogen gas (99.9%) into the dryer for 20min by using pure nitrogen gas cylinder to discharge oxygen gas from the dryer, and oxidizing nitrogen oxide from 450 μ L of NO gas with a purity of 99.9% was taken from the (NO) gas cylinder, and was poured into a vacuum drier so that the concentration of NO gas in the vacuum drier was 15 μ L.L-1Sealing for 60 minutes, and then opening the dryer to ventilate for 20 minutes;
(3) putting the fruit treated by the NO gas into a container, and injecting a prepared preservative solution into the container, wherein the concentration of the preservative is as follows: indolylacetic acid (IAA) 15. mu. mol. L-1(ii) a Gibberellins (GA)3）80 μmol·L-1(ii) a 6-Benzylaldenine (6-BA) 30. mu. mol. L-1；
(4) Immersing the fruits in the preservative solution for 8 min, and then placing the fruits in the air for ventilation and drying; a corrugated carton is lined with a polyethylene plastic film bag, 12 holes with the diameter of 1 cm are uniformly drilled in the polyethylene plastic film bag, then the wax apple fruits are put into the corrugated carton lined with the polyethylene plastic film bag, 2 layers of wax apple fruits are packed in each box, the net weight of the wax apple fruits is 6 kg, the end of the polyethylene plastic film bag is folded in half after the fruits are packed, and a box cover is covered;
(5) placing the packaged wax apple fruit box in a refrigeration house with the temperature of 4 +/-1 ℃ and the relative humidity of 90 percent for storage, and performing spot inspection for 1 time every week;
(6) statistical results after 28 days of storage are shown in table 1 (control group was not treated with NO and preservative).
TABLE 1 quality analysis of wax apple fruits after 28 days storage
Example 2
(1) Selecting 12kg of wax apple fruits which are uniform in size, have color maturity of degrees and are free of mechanical damage and pest infection;
(2) placing the fruit in 30L vacuum drier, introducing nitrogen (99.9%) into the drier for 5min with pure nitrogen cylinder to discharge oxygen in the drier, collecting 3000 μ L NO gas with purity of 99.9% from Nitrogen Oxide (NO) gas cylinder, and injecting into the vacuum drier to make NO gas concentration in the vacuum drier be 100 μ L.L-1Sealing for 30 minutes, and then beatingThe dryer is opened for ventilation for 60 minutes;
(3) putting the fruit treated by the NO gas into a container, and injecting a prepared preservative solution into the container, wherein the concentration of the preservative is as follows: indolylacetic acid (IAA) 20. mu. mol. L-1(ii) a Gibberellins (GA)3）50 μmol·L-1(ii) a 6-Benzylaldenine (6-BA) 100. mu. mol. L-1；
(4) Immersing the fruits in the preservative solution for 3 min, and then placing the fruits in the air for ventilation and drying; a corrugated carton is lined with a polyethylene plastic film bag, 16 holes with the diameter of 0.3 cm are uniformly drilled in the polyethylene plastic film bag, then the wax apple fruits are put into the corrugated carton lined with the polyethylene plastic film bag, 2 layers of wax apple fruits are packed in each carton, the net weight of the wax apple fruits is 6 kg, the end of the polyethylene plastic film bag is folded in half after the fruits are packed, and a box cover is covered;
(5) placing the packaged wax apple fruit box in a refrigeration house with the temperature of 7 +/-1 ℃ and the relative humidity of 90 percent for storage, and performing spot inspection for 1 time every week;
(6) statistics were taken after 28 days of storage.
After 28 days, the index of flocculent softness is 14.1%, the weight loss rate is 1.1%, the rotting rate of fruits is 1.25%, and the hardness is 14.0%.
Example 3
(1) Selecting 12kg of wax apple fruits which are uniform in size, have color maturity of degrees and are free of mechanical damage and pest infection;
(2) placing the fruit in 30L vacuum drier, introducing nitrogen (99.9%) into the drier for 35min with pure nitrogen cylinder to discharge oxygen in the drier, collecting NO gas with purity of 99.9% from Nitrogen Oxide (NO) gas cylinder, injecting 60 μ L into the vacuum drier to make NO gas concentration in the vacuum drier be 2 μ L.L-1Sealed for 180 minutes, and then opened to ventilate for 10 minutes;
(3) putting the fruit treated by the NO gas into a container, and injecting a prepared preservative solution into the container, wherein the concentration of the preservative is as follows: indolylacetic acid (IAA) 0.5. mu. mol. L-1(ii) a Gibberellins (GA)3）250 μmol·L-1(ii) a 6-Benzylaldenine (6-BA) 5. mu. mol. L-1；
(4) Immersing the fruits in the preservative solution for 20min, and then placing the fruits in the air for ventilation and drying; a corrugated carton is lined with a polyethylene plastic film bag, 6 holes with the diameter of 1.5 cm are uniformly drilled in the polyethylene plastic film bag, then the wax apple fruits are put into the corrugated carton lined with the polyethylene plastic film bag, 2 layers of wax apple fruits are packed in each carton, the net weight of the wax apple fruits is 6 kg, the end of the polyethylene plastic film bag is folded in half after the fruits are packed, and a box cover is covered;
(5) placing the packaged wax apple fruit box in a refrigeration house with the temperature of 2 +/-1 ℃ and the relative humidity of 90 percent for storage, and performing spot inspection for 1 time every week;
(6) statistics were taken after 28 days of storage.
After 28 days, the index of flocculent softness is 15.2%, the weight loss rate is 1.3%, the rotting rate of fruits is 1.5%, and the hardness is 12.8%.
Comparative example 1 (No indoleacetic acid was added to the preservative)
(1) Selecting 12kg of wax apple fruits which are uniform in size, have color maturity of degrees and are free of mechanical damage and pest infection;
(2) placing the fruit in 30L vacuum drier, introducing nitrogen (99.9%) into the drier for 20min by pure nitrogen cylinder to discharge oxygen in the drier, collecting 450 μ L of NO gas with purity of 99.9% from Nitrogen Oxide (NO) gas cylinder, and injecting into the vacuum drier to make NO gas concentration in the vacuum drier be 15 μ L.L-1Sealing for 60 minutes, and then opening the dryer to ventilate for 20 minutes;
(3) putting the fruit treated by the NO gas into a container, and injecting a prepared preservative solution into the container, wherein the concentration of the preservative is as follows: gibberellins (GA)3）80 μmol·L-1(ii) a 6-Benzylaldenine (6-BA) 30. mu. mol. L-1；
(4) Immersing the fruits in the preservative solution for 8 min, and then placing the fruits in the air for ventilation and drying; a corrugated carton is lined with a polyethylene plastic film bag, 12 holes with the diameter of 1 cm are uniformly drilled in the polyethylene plastic film bag, then the wax apple fruits are put into the corrugated carton lined with the polyethylene plastic film bag, 2 layers of wax apple fruits are packed in each box, the net weight of the wax apple fruits is 6 kg, the end of the polyethylene plastic film bag is folded in half after the fruits are packed, and a box cover is covered;
(5) placing the packaged wax apple fruit box in a refrigeration house with the temperature of 4 +/-1 ℃ and the relative humidity of 90 percent for storage, and performing spot inspection for 1 time every week;
(6) statistics were taken after 28 days of storage.
After 28 days, the index of flocculent softness is 14.6%, the weight loss rate is 1.2%, the rotting rate of fruits is 1.4%, and the hardness is 13.3%.
Comparative example 2 (No gibberellin was added to the preservative)
(1) Selecting 12kg of wax apple fruits which are uniform in size, have color maturity of degrees and are free of mechanical damage and pest infection;
(2) placing the fruit in 30L vacuum drier, introducing nitrogen (99.9%) into the drier for 20min by pure nitrogen cylinder to discharge oxygen in the drier, collecting 450 μ L of NO gas with purity of 99.9% from Nitrogen Oxide (NO) gas cylinder, and injecting into the vacuum drier to make NO gas concentration in the vacuum drier be 15 μ L.L-1Sealing for 60 minutes, and then opening the dryer to ventilate for 20 minutes;
(3) putting the fruit treated by the NO gas into a container, and injecting a prepared preservative solution into the container, wherein the concentration of the preservative is as follows: indolylacetic acid (IAA) 15. mu. mol. L-1(ii) a 6-Benzylaldenine (6-BA) 30. mu. mol. L-1；
(4) Immersing the fruits in the preservative solution for 8 min, and then placing the fruits in the air for ventilation and drying; a corrugated carton is lined with a polyethylene plastic film bag, 12 holes with the diameter of 1 cm are uniformly drilled in the polyethylene plastic film bag, then the wax apple fruits are put into the corrugated carton lined with the polyethylene plastic film bag, 2 layers of wax apple fruits are packed in each box, the net weight of the wax apple fruits is 6 kg, the end of the polyethylene plastic film bag is folded in half after the fruits are packed, and a box cover is covered;
(5) placing the packaged wax apple fruit box in a refrigeration house with the temperature of 4 +/-1 ℃ and the relative humidity of 90 percent for storage, and performing spot inspection for 1 time every week;
(6) statistics were taken after 28 days of storage.
After 28 days, the index of flocculent softness is 15.0%, the weight loss rate is 1.3%, the rotting rate of fruits is 1.5%, and the hardness is 13.6%.
Comparative example 3 (6-benzyladenine was not added to the preservative)
(1) Selecting 12kg of wax apple fruits which are uniform in size, have color maturity of degrees and are free of mechanical damage and pest infection;
(2) placing the fruit in 30L vacuum drier, introducing nitrogen (99.9%) into the drier for 20min by pure nitrogen cylinder to discharge oxygen in the drier, collecting 450 μ L of NO gas with purity of 99.9% from Nitrogen Oxide (NO) gas cylinder, and injecting into the vacuum drier to make NO gas concentration in the vacuum drier be 15 μ L.L-1Sealing for 60 minutes, and then opening the dryer to ventilate for 20 minutes;
(3) putting the fruit treated by the NO gas into a container, and injecting a prepared preservative solution into the container, wherein the concentration of the preservative is as follows: indolylacetic acid (IAA) 15. mu. mol. L-1(ii) a Gibberellins (GA)3）80 μmol·L-1；
(4) Immersing the fruits in the preservative solution for 8 min, and then placing the fruits in the air for ventilation and drying; a corrugated carton is lined with a polyethylene plastic film bag, 12 holes with the diameter of 1 cm are uniformly drilled in the polyethylene plastic film bag, then the wax apple fruits are put into the corrugated carton lined with the polyethylene plastic film bag, 2 layers of wax apple fruits are packed in each box, the net weight of the wax apple fruits is 6 kg, the end of the polyethylene plastic film bag is folded in half after the fruits are packed, and a box cover is covered;
(5) placing the packaged wax apple fruit box in a refrigeration house with the temperature of 4 +/-1 ℃ and the relative humidity of 90 percent for storage, and performing spot inspection for 1 time every week;
(6) statistics were taken after 28 days of storage.
After 28 days, the index of flocculent softness is 15.6%, the weight loss rate is 1.5%, the rotting rate of fruits is 1.4%, and the hardness is 13.0%.
Comparing the results of comparative examples 1-3 with those of examples 1-3, it can be seen that the synergistic effect of indoleacetic acid, gibberellin and 6-benzyladenine is achieved, the technical effect of 1+1 > 2 is achieved, and the quality of the wax apple fruits after 28 days of storage is significantly higher than that of the wax apple fruits treated in comparative examples 1-3.
COMPARATIVE EXAMPLE 4 (No treatment)
(1) Selecting 12kg of wax apple fruits which are uniform in size, have color maturity of degrees and are free of mechanical damage and pest infection;
(2) putting the wax apple fruits into a 30L container, and injecting a prepared preservative solution into the container, wherein the concentration of the preservative is as follows: indolylacetic acid (IAA) 15. mu. mol. L-1(ii) a Gibberellins (GA)3）80 μmol·L-1(ii) a 6-Benzylaldenine (6-BA) 30. mu. mol. L-1；
(3) Immersing the wax apple fruit whiskers in the preservative solution for 8 min, and then placing in the air for ventilation and drying; a corrugated carton is lined with a polyethylene plastic film bag, 12 holes with the diameter of 1 cm are uniformly drilled in the polyethylene plastic film bag, then the wax apple fruits are put into the corrugated carton lined with the polyethylene plastic film bag, 2 layers of wax apple fruits are packed in each box, the net weight of the wax apple fruits is 6 kg, the end of the polyethylene plastic film bag is folded in half after the fruits are packed, and a box cover is covered;
(4) placing the packaged wax apple fruit box in a refrigeration house with the temperature of 4 +/-1 ℃ and the relative humidity of 90 percent for storage, and performing spot inspection for 1 time every week;
(5) statistics were taken after 28 days of storage.
After 28 days, the index of flocculent softness is 19.2%, the weight loss rate is 2.2%, the rotting rate of fruits is 1.9%, and the hardness is 11.6%.
Comparing the results of the comparative example 4 and the examples 1-3, it can be seen that the synergistic effect can be generated by the compound treatment of the NO gas and the preservative, the technical effect that 1+1 is more than 2 is achieved, and the quality of the wax apple fruits after being stored for 28 days is obviously lower than that of the wax apple fruits treated in the examples 1-3.
Meanwhile, compared with the method only by NO treatment, the quality of the wax apple fruits is better after the NO gas and the preservative are subjected to composite treatment.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (2)
1, special fresh-keeping agent for wax apple fruitCharacterized in that: the preservative comprises the following components: indolylacetic acid 15 mu mol. L-1Gibberellin 80. mu. mol. L-16-benzyladenine 30. mu. mol. L-1；
The preservation method for treating the wax apple fruits by using the special preservative for the wax apple fruits comprises the following steps:
(1) selecting the wax apple fruits which are uniform in size, have color maturity of and are free of mechanical damage and pest and disease infection;
(2) putting the fruits in a vacuum drier, introducing nitrogen with the purity of more than or equal to 99.9% into the drier for 5-35 min to discharge oxygen in the drier; injecting NO gas into the dryer according to the volume of the vacuum dryer, sealing for 30-180 minutes, and then opening the dryer to ventilate for 10-60 minutes;
(3) putting the fruits treated by the NO gas into a container, and injecting a preservative into the container; immersing the fruits in the preservative solution for 3-20min, and then placing the fruits in the air for ventilation and drying;
(4) then loading the wax apple fruits into a corrugated case lined with a polyethylene plastic film bag or a plastic basket lined with a polyethylene plastic film bag, packaging, placing in a refrigeration house with the temperature of 1-8 ℃ and the relative humidity of 83-92% for storage, and performing periodic sampling inspection;
in the step (2): the concentration of NO gas in the dryer is 2-100 mu L.L-1；
In the step (3), the fruit is immersed in the preservative solution for 8 min;
the packaging in the step (4) is specifically as follows: according to the weight of the wax apples, 6-16 holes with the diameter of 0.3-1.5 cm are punched on the polyethylene plastic film bag in advance, and then the bag is packaged.
2. The special fresh-keeping agent for wax apple fruits according to claim 1, wherein indolacetic acid, gibberellin and 6-benzyladenine are weighed respectively according to the concentration ratio, mixed and prepared into an aqueous solution with distilled water for later use.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513184A (en) * | 2009-01-08 | 2009-08-26 | 江苏农林职业技术学院绿苑实业总公司 | Hormone combination for promoting growth of Tillandsia |
| CN101766218A (en) * | 2009-01-07 | 2010-07-07 | 蒋娟 | Long-period fresh-keeping agent for fruits |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101766218A (en) * | 2009-01-07 | 2010-07-07 | 蒋娟 | Long-period fresh-keeping agent for fruits |
| CN101513184A (en) * | 2009-01-08 | 2009-08-26 | 江苏农林职业技术学院绿苑实业总公司 | Hormone combination for promoting growth of Tillandsia |
Non-Patent Citations (1)
| Title |
|---|
| 莲雾果实采后处理与保鲜技术研究进展;张珅等;《包装与食品机械》;20121231;第30卷(第6期);第42-45页 * |
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