CN105831236A - Long-time fresh keeping method of ponkan - Google Patents
Long-time fresh keeping method of ponkan Download PDFInfo
- Publication number
- CN105831236A CN105831236A CN201610210160.8A CN201610210160A CN105831236A CN 105831236 A CN105831236 A CN 105831236A CN 201610210160 A CN201610210160 A CN 201610210160A CN 105831236 A CN105831236 A CN 105831236A
- Authority
- CN
- China
- Prior art keywords
- citrus chachiensis
- chachiensis hort
- ponkans
- humidity
- time
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 17
- 230000000249 desinfective effect Effects 0.000 claims abstract description 5
- 239000002420 orchard Substances 0.000 claims abstract description 4
- 241001672694 Citrus reticulata Species 0.000 claims description 26
- 238000004659 sterilization and disinfection Methods 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 17
- 235000013399 edible fruits Nutrition 0.000 claims description 13
- 238000003306 harvesting Methods 0.000 claims description 9
- TWFZGCMQGLPBSX-UHFFFAOYSA-N Carbendazim Natural products C1=CC=C2NC(NC(=O)OC)=NC2=C1 TWFZGCMQGLPBSX-UHFFFAOYSA-N 0.000 claims description 8
- 239000006013 carbendazim Substances 0.000 claims description 8
- JNPZQRQPIHJYNM-UHFFFAOYSA-N carbendazim Chemical compound C1=C[CH]C2=NC(NC(=O)OC)=NC2=C1 JNPZQRQPIHJYNM-UHFFFAOYSA-N 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 230000003203 everyday effect Effects 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 238000000151 deposition Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 230000000844 anti-bacterial effect Effects 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract 1
- 238000010411 cooking Methods 0.000 description 9
- 239000002304 perfume Substances 0.000 description 9
- 235000013599 spices Nutrition 0.000 description 9
- 235000014676 Phragmites communis Nutrition 0.000 description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000575 pesticide Substances 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 235000011158 Prunus mume Nutrition 0.000 description 1
- 244000018795 Prunus mume Species 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000000447 pesticide residue Substances 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
- A23B7/04—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
- A23B7/153—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
-
- 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
Abstract
A long-time fresh keeping method of ponkan concretely comprises the following steps: picking ponkans; preliminarily disinfecting the ponkans; preliminarily storing the disinfected ponkans: putting the ponkans in closed booth in an orchard, and storing the ponkans at a constant humidity of 50-70% or above for 30-45d; sorting and boxing: removing a small amount of decayed ponkans, and boxing remaining ponkans; and storing the boxed ponkans in a cold store. The ponkans stored through the method can be stored in the cold store for 3-5 months; and the method has the advantages of long storage time, good effect and product quality guaranteeing.
Description
Technical field
The present invention relates to agriculture field, be specifically related to a kind of long-time preservation method of Citrus chachiensis Hort..
Background technology
Citrus chachiensis Hort., has another name called LUGAN, white Fructus Citri tangerinae, brave version Fructus Citri tangerinae, prunus mume (sieb.) sieb.et zucc. Citrus chachiensis Hort., originates in China, and Jiangxi, Fujian, Guangdong, Zhejiang, Guangxi, Taiwan, Sichuan and Chongqing etc. save (city, district) and cultivate more.Citrus chachiensis Hort. is divided hard reed and has reed.There are several radial rills at hard Lu Yinguo top and claim Eight Diagrams reed, and fruit is oblate or high oblateness；Having reed, really top is typically without radial rill, and fruit is oblate, and single fruit weight and taste of fruit are not as hard reed, and at present, the existing Citrus chachiensis Hort. holding time is shorter, is unfavorable for selling.
Summary of the invention
The purpose of the present invention is aiming at above-mentioned deficiency, and provides a kind of long-time preservation method of Citrus chachiensis Hort..
The present invention specifically comprises the following steps that
A kind of long-time preservation method of Citrus chachiensis Hort., it is characterised in that specifically comprise the following steps that
A, harvesting: in the Citrus chachiensis Hort. harvest season, choose fine day harvest maturity consistent, and size, color and luster are homogeneous, mechanical wound, flawless ripe Citrus chachiensis Hort., pays special attention to need to together to be plucked with Citrus chachiensis Hort. by the leaf 1-4 sheet on Radix Platycodonis when plucking simultaneously；
B, initial sterilization: after Citrus chachiensis Hort. picking fruit, placement 1-1.5 d is spread out under room temperature, with tap water, fruit surface is cleaned up, use carbendazim 70-90 gram: 90-110 kilogram of proportioning of water carries out soaking disinfection, disinfecting time is 1-2min, it is impossible to more than 2min, dry, disinfecting time is long, and ancient cooking vessel perfume (or spice) Fructus Citri tangerinae can be caused to produce pesticide residues；
C, tentatively storage: put into by Citrus chachiensis Hort. in the airtight booth in orchard, deposit 30 45 d, condition of storage: keep more than humidity 50-70%, morning every day, 4-5 point changed wind 1h, kept fresh air.Sterilizing 1 time every 14-16d during depositing, sterilization method is consistent with initial sterilization method simultaneously；
D, sorting vanning: remove the fruit rotted a small amount of in Citrus chachiensis Hort., vanning, enter freezer storage；
E, freezer are stored: when Citrus chachiensis Hort. puts into freezer, initial set temperature is 3-4 DEG C, humidity is 65%, regulate after 3d temperature be 0-1.5 DEG C, humidity be 75%, regulate after 5d temperature be 0.5-4 DEG C, humidity be 75-80%, employing carbendazim 70-90 gram: the bactericidal liquid that 90-110 kilogram of proportioning of water is made, carry out ground spray sterilization, sterilization per week 1 time, humiture and Citrus chachiensis Hort. quality 3-5 time in every day observed and recorded storehouse.
The method have the advantages that: carried out the Citrus chachiensis Hort. preserved by this method, can store in freezer 3-5 month, the holding time is long, effective, it is ensured that product quality.
Detailed description of the invention
The present invention specifically comprises the following steps that
A, harvesting: in the ancient cooking vessel perfume (or spice) Fructus Citri tangerinae harvest season, choose fine day harvest maturity consistent, and size, color and luster are homogeneous, mechanical wound, flawless ripe ancient cooking vessel perfume (or spice) Fructus Citri tangerinae, pays special attention to need to together to be plucked with Citrus chachiensis Hort. by the leaf 1-2 sheet on Radix Platycodonis when plucking simultaneously.
B, initial sterilization: after ancient cooking vessel perfume (or spice) Fructus Citri tangerinae picking fruit, placement 1 d is spread out under room temperature, with tap water, fruit surface is cleaned up, use carbendazim (60% carbendazim of pesticide company limited of Zibo Hang Seng) 80 grams: water double centner proportioning carries out soaking disinfection, disinfecting time is about 1min, makes sure to keep in mind not can exceed that 2min.Dry.
C, tentatively storage: put in the airtight booth in orchard by ancient cooking vessel perfume (or spice) Fructus Citri tangerinae, deposit 30 45 d, condition of storage: keep humidity more than 60%, morning every day, 4-5 point changed wind 1h, kept fresh air.Sterilizing 1 time every 15 d during depositing, sterilization method is consistent with initial sterilization method simultaneously.
D, sorting vanning: remove the fruit rotted a small amount of in ancient cooking vessel perfume (or spice) Fructus Citri tangerinae, vanning, enter many brightness freezer (freezer equipment buys the ammonia refrigerating compressor from Dalian Bingshan Jiade Automation Co., Ltd.) storage.
E, freezer are stored: when ancient cooking vessel perfume (or spice) Fructus Citri tangerinae puts into freezer, and initial set temperature is 3-4 DEG C, humidity is 65%, regulate after 3d temperature be 0-1.5 DEG C, humidity be 75%, regulate after 5d temperature be 0.5-4 DEG C, humidity be 75-80%.Sterilization per week 1 time, uses carbendazim (60% carbendazim of pesticide company limited of Zibo Hang Seng) 80 grams: water double centner proportioning carries out ground spray sterilization.Humiture and ancient cooking vessel perfume (or spice) Fructus Citri tangerinae quality 3-5 time in every day observed and recorded storehouse.
F, sale: the ancient cooking vessel perfume (or spice) Fructus Citri tangerinae processed through above-mentioned steps can store 3-5 month in freezer, and period can select high-quality fruit, and spermatophore fills, and sells in batches.
Claims (1)
1. the long-time preservation method of Citrus chachiensis Hort., it is characterised in that specifically comprise the following steps that
A, harvesting: in the Citrus chachiensis Hort. harvest season, choose the consistent Citrus chachiensis Hort. of Maturity and pluck, need to together be plucked with Citrus chachiensis Hort. by the leaf 1-3 sheet on Radix Platycodonis during harvesting；
B, initial sterilization: after Citrus chachiensis Hort. picking fruit, spread placement 1-1.5 out under room temperature
D, use carbendazim 70-90 gram: 90-110 kilogram of proportioning of water carries out soaking disinfection, and disinfecting time is 1-2min, it is impossible to more than 2min, dry；
C, tentatively storage: Citrus chachiensis Hort. is put in the airtight booth in orchard, deposit 30
45 d, condition of storage: keep more than humidity 50-70%, morning every day, 4-5 point changed wind 1h, sterilized 1 time every 14-16d during depositing simultaneously, and sterilization method is consistent with initial sterilization method；
D, sorting vanning: remove the fruit rotted a small amount of in Citrus chachiensis Hort., vanning, enter freezer storage；
E, freezer are stored: when Citrus chachiensis Hort. puts into freezer, initial set temperature is 3-4 DEG C, humidity is 65%, regulate after 3d temperature be 0-1.5 DEG C, humidity be 75%, regulate after 5d temperature be 0.5-4 DEG C, humidity be 75-80%, employing carbendazim 70-90 gram: the bactericidal liquid that 90-110 kilogram of proportioning of water is made, carry out ground spray sterilization, sterilization per week 1 time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610210160.8A CN105831236A (en) | 2016-04-07 | 2016-04-07 | Long-time fresh keeping method of ponkan |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610210160.8A CN105831236A (en) | 2016-04-07 | 2016-04-07 | Long-time fresh keeping method of ponkan |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105831236A true CN105831236A (en) | 2016-08-10 |
Family
ID=56596888
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610210160.8A Pending CN105831236A (en) | 2016-04-07 | 2016-04-07 | Long-time fresh keeping method of ponkan |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105831236A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108617761A (en) * | 2018-03-31 | 2018-10-09 | 荔浦县万家兴果蔬专业合作社 | A kind of fresh-keeping and preserving method of Ponkan |
| CN108651612A (en) * | 2018-03-19 | 2018-10-16 | 广西中艾农业科技有限公司 | A kind of fertile mandarin orange preservation method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430818A (en) * | 2014-09-30 | 2015-03-25 | 谭永峰 | Ponkan preservation and transportation method |
| CN105394166A (en) * | 2014-09-03 | 2016-03-16 | 丰都县楠竹柑桔股份合作社 | Mandarin storing method |
-
2016
- 2016-04-07 CN CN201610210160.8A patent/CN105831236A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394166A (en) * | 2014-09-03 | 2016-03-16 | 丰都县楠竹柑桔股份合作社 | Mandarin storing method |
| CN104430818A (en) * | 2014-09-30 | 2015-03-25 | 谭永峰 | Ponkan preservation and transportation method |
Non-Patent Citations (1)
| Title |
|---|
| 钟仕田等: "《柑橘高效安全生产与销售》", 31 March 2014 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108651612A (en) * | 2018-03-19 | 2018-10-16 | 广西中艾农业科技有限公司 | A kind of fertile mandarin orange preservation method |
| CN108617761A (en) * | 2018-03-31 | 2018-10-09 | 荔浦县万家兴果蔬专业合作社 | A kind of fresh-keeping and preserving method of Ponkan |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160810 |
|
| RJ01 | Rejection of invention patent application after publication |