CN105941611A - Method for supplementing fruits and vegetables with calcium after harvesting - Google Patents
Method for supplementing fruits and vegetables with calcium after harvesting Download PDFInfo
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- CN105941611A CN105941611A CN201610318885.9A CN201610318885A CN105941611A CN 105941611 A CN105941611 A CN 105941611A CN 201610318885 A CN201610318885 A CN 201610318885A CN 105941611 A CN105941611 A CN 105941611A
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- calcium
- fruit
- aqueous solution
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- calcium ion
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- 239000011575 calcium Substances 0.000 title claims abstract description 99
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 96
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 96
- 238000000034 method Methods 0.000 title claims abstract description 73
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 22
- 238000003306 harvesting Methods 0.000 title abstract 3
- 230000001502 supplementing effect Effects 0.000 title abstract 2
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 113
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims abstract description 71
- 229910001424 calcium ion Inorganic materials 0.000 claims abstract description 70
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 239000007864 aqueous solution Substances 0.000 claims description 53
- 239000000645 desinfectant Substances 0.000 claims description 25
- 230000008569 process Effects 0.000 claims description 24
- 241000220324 Pyrus Species 0.000 claims description 19
- 206010025482 malaise Diseases 0.000 claims description 14
- 239000001110 calcium chloride Substances 0.000 claims description 12
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 12
- ZCCIPPOKBCJFDN-UHFFFAOYSA-N calcium nitrate Chemical compound [Ca+2].[O-][N+]([O-])=O.[O-][N+]([O-])=O ZCCIPPOKBCJFDN-UHFFFAOYSA-N 0.000 claims description 12
- 239000007787 solid Substances 0.000 claims description 9
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 8
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 8
- KFSLWBXXFJQRDL-UHFFFAOYSA-N Peracetic acid Chemical compound CC(=O)OO KFSLWBXXFJQRDL-UHFFFAOYSA-N 0.000 claims description 8
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 8
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 6
- 239000000460 chlorine Substances 0.000 claims description 6
- 229910052801 chlorine Inorganic materials 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 239000004155 Chlorine dioxide Substances 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 4
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 150000002978 peroxides Chemical class 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 150000005846 sugar alcohols Chemical class 0.000 claims description 4
- 244000183278 Nephelium litchi Species 0.000 claims description 3
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims description 3
- 239000001354 calcium citrate Substances 0.000 claims description 3
- 235000013337 tricalcium citrate Nutrition 0.000 claims description 3
- YRIZYWQGELRKNT-UHFFFAOYSA-N 1,3,5-trichloro-1,3,5-triazinane-2,4,6-trione Chemical compound ClN1C(=O)N(Cl)C(=O)N(Cl)C1=O YRIZYWQGELRKNT-UHFFFAOYSA-N 0.000 claims description 2
- 241000207199 Citrus Species 0.000 claims description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical group OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- 241001093152 Mangifera Species 0.000 claims description 2
- 229930195725 Mannitol Natural products 0.000 claims description 2
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- 150000001413 amino acids Chemical class 0.000 claims description 2
- JHECKPXUCKQCSH-UHFFFAOYSA-J calcium;disodium;2-[2-[bis(carboxylatomethyl)amino]ethyl-(carboxylatomethyl)amino]acetate;hydrate Chemical compound O.[Na+].[Na+].[Ca+2].[O-]C(=O)CN(CC([O-])=O)CCN(CC([O-])=O)CC([O-])=O JHECKPXUCKQCSH-UHFFFAOYSA-J 0.000 claims description 2
- 235000020971 citrus fruits Nutrition 0.000 claims description 2
- 235000011187 glycerol Nutrition 0.000 claims description 2
- 239000000594 mannitol Substances 0.000 claims description 2
- 235000010355 mannitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 235000021017 pears Nutrition 0.000 claims description 2
- MSFGZHUJTJBYFA-UHFFFAOYSA-M sodium dichloroisocyanurate Chemical compound [Na+].ClN1C(=O)[N-]C(=O)N(Cl)C1=O MSFGZHUJTJBYFA-UHFFFAOYSA-M 0.000 claims description 2
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical group [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 2
- 239000000600 sorbitol Substances 0.000 claims description 2
- 235000010356 sorbitol Nutrition 0.000 claims description 2
- 229950009390 symclosene Drugs 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims 1
- 244000241257 Cucumis melo Species 0.000 claims 1
- 235000009844 Cucumis melo var conomon Nutrition 0.000 claims 1
- 150000001805 chlorine compounds Chemical group 0.000 claims 1
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 claims 1
- 231100000167 toxic agent Toxicity 0.000 claims 1
- 239000003440 toxic substance Substances 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 14
- 235000013311 vegetables Nutrition 0.000 abstract description 6
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 241000220225 Malus Species 0.000 description 24
- 201000010099 disease Diseases 0.000 description 21
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 21
- 235000014443 Pyrus communis Nutrition 0.000 description 17
- 230000000694 effects Effects 0.000 description 13
- 230000006378 damage Effects 0.000 description 11
- 230000001629 suppression Effects 0.000 description 10
- 238000002386 leaching Methods 0.000 description 9
- 230000008859 change Effects 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 8
- 239000002420 orchard Substances 0.000 description 8
- 241000607479 Yersinia pestis Species 0.000 description 7
- 238000007654 immersion Methods 0.000 description 7
- 238000012545 processing Methods 0.000 description 7
- 238000011160 research Methods 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 238000013461 design Methods 0.000 description 6
- 241000287828 Gallus gallus Species 0.000 description 5
- 208000027418 Wounds and injury Diseases 0.000 description 5
- 230000014759 maintenance of location Effects 0.000 description 5
- 230000003449 preventive effect Effects 0.000 description 5
- 206010039509 Scab Diseases 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 208000014674 injury Diseases 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000001814 pectin Substances 0.000 description 4
- 235000010987 pectin Nutrition 0.000 description 4
- 229920001277 pectin Polymers 0.000 description 4
- 239000004033 plastic Substances 0.000 description 4
- 229920003023 plastic Polymers 0.000 description 4
- 230000000630 rising effect Effects 0.000 description 4
- 239000002689 soil Substances 0.000 description 4
- 238000012546 transfer Methods 0.000 description 4
- 229910002651 NO3 Inorganic materials 0.000 description 3
- 230000007797 corrosion Effects 0.000 description 3
- 238000005260 corrosion Methods 0.000 description 3
- 230000003203 everyday effect Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 230000032258 transport Effects 0.000 description 3
- 206010006956 Calcium deficiency Diseases 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 235000021016 apples Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000012611 container material Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000010413 mother solution Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000000241 respiratory effect Effects 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- CBVWMGCJNPPAAR-HJWRWDBZSA-N (nz)-n-(5-methylheptan-3-ylidene)hydroxylamine Chemical compound CCC(C)C\C(CC)=N/O CBVWMGCJNPPAAR-HJWRWDBZSA-N 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- ZKQDCIXGCQPQNV-UHFFFAOYSA-N Calcium hypochlorite Chemical compound [Ca+2].Cl[O-].Cl[O-] ZKQDCIXGCQPQNV-UHFFFAOYSA-N 0.000 description 1
- 241001164374 Calyx Species 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 206010011409 Cross infection Diseases 0.000 description 1
- 206010059284 Epidermal necrosis Diseases 0.000 description 1
- 241001656472 Epinephelus morio Species 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 101001097860 Lithospermum erythrorhizon Phenylalanine ammonia-lyase 1 Proteins 0.000 description 1
- 206010029803 Nosocomial infection Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 206010044278 Trace element deficiency Diseases 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 238000003321 atomic absorption spectrophotometry Methods 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- JLQUFIHWVLZVTJ-UHFFFAOYSA-N carbosulfan Chemical compound CCCCN(CCCC)SN(C)C(=O)OC1=CC=CC2=C1OC(C)(C)C2 JLQUFIHWVLZVTJ-UHFFFAOYSA-N 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000003113 dilution method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
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- 229910052751 metal Inorganic materials 0.000 description 1
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- 230000008092 positive effect Effects 0.000 description 1
- 238000012794 pre-harvesting Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
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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
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for supplementing fruits and vegetables with calcium after harvesting. After the fruits and the vegetables are harvested, processed or sorted, the fruits are immersed in the position 1.5-8 m lower than the liquid level of a calcium ion water solution, then taken out, drained and subjected to cold storage or logistics transportation, and the concentration of calcium ions in the calcium ion water solution is 0.10-12 g/L. The method is simple, effective, practical and easy to control, the storage quality of the fruits and the vegetables can be effectively improved, the storage life is prolonged, and loss after harvesting is reduced.
Description
Technical field
A kind of method that the present invention relates to storage fruit and vegetable, a kind of method replenished the calcium particularly to postharvest fruit and vegetable.
Background technology
China is fruit and vegetable plant development big country, and fruits output and the cultivated area of China occupy No. 1 in the world, and within 2011, national fruit cultivation area is 11,000,000 hectares, and annual production is 94,000,000 tons.And Fructus Mali pumilae is the big fruit of China first, within 2010, cultivated area of the apple is 2,140,000 hectares, and yield is more than 33,000,000 tons, and cultivated area of the apple and yield account for more than the 40% of the world.Apple Culture is concentrated mainly on Circum-Bohai Sea producing region (Shandong Peninsula, South Liaoning, Eastern Hebei) and producing region, loess plateau (North Shaanxi, In Eastern Gansu, Southern Shaanxi, West Henan).China's Main Apple Varieties kind has Fuji apple, loud, high-pitched sound to draw.
Calcium element shortage in fruit and vegerable body it can be caused to adopt after multiple physiologic derangement, the research of Conway W S. (1993) and Liu Hongxia (1998) shows, the postharvest decay of fruit and vegerable is the most relevant to its internal calcium content, when internal calcium content increases, fruit and vegerable rotting rate substantially reduces, and rotten speed is the most retarded.
Calcium treatment can extend fruit vegetables storing life-span and shelf life effectively, improves fruit-vegetable quality.For the research of kiwifruit fruit, Fu Yongqi (2006) etc. show that calcium chloride processes energy ethene suppressing and generates, maintain membrane integrity with it, keep its normal function to have substantial connection.You Ruichen (1997) etc. prove, use 8%Ca2+Processing litchi fruits, during preserving, its quality remains good and stable.The research such as Chen Li (2009) shows, CaCl2Process can substantially delay soluble sugar in tamato fruit, the consumption of organic acid and the reduction of water content, extends storage period and shelf life.
Chen Fusheng etc. (2011) use CaCl2Fructus Fragariae Ananssae is carried out treatment research, CaCl2The degraded of pectin is made to be delayed by strengthening three kinds of pectin ion couplings, the modification of particularly CSP (metal ion-chelant pectin) and SSP (sodium carbonate salt pectin) side chain causes Fructus Fragariae Ananssae to soften, thus extends the shelf life adopting rear Fructus Fragariae Ananssae.Wu Aixian et al. (2010) Calcium treatment water-rich areas of debita spissitudo (3%), can be effectively improved the fresh-keeping effect of water-rich areas, reduces respiratory intensity and decayed fruit rate, the physiological acoustic signals of Delaying of Pear Fruit of fruit.
China is due to populous, and land area is limited per capita, and apple production is mainly based on Cotton Varieties by Small Farming Households, and plantation level ginseng time is uneven.Orchard worker often uses substantial amounts of azophoska to improve yield, and ignore using of middle trace element, consequently leads to the famine of trace element in apple orchard soil, the physiological disturbance that bitter pit etc. cause due to middle trace element deficiency generally occurs, and has had a strong impact on tree body growing way and economic flow rate.
Fructus Mali pumilae bitter pit affects the Major Diseases of Fructus Mali pumilae economic characters in having become as world wide at present, carries out pocket culture sequela in China day by day serious, and some orchards fruit sickness rate is up to more than 50%, causes great economic loss to orchard worker.Within 2014, Laiyang City apple orchard bitter pit occurs heavier, and former years, management level were high substantially without the orchard of bitter pit, and the sickness rate of 2014 is more than 10%.The Fructus Mali pumilae of part warehouse-in storage, during outbound in April, 2015, bitter pit sickness rate is up to 30%, causes the biggest loss (Fructus Mali pumilae bitter pit preventive measure, Song Jianzhong, Yantai fruit tree, 2015 (3)) to orchard worker and fruit buyer agent.
Fructus Mali pumilae bitter pit, also known as bitter pit, is a kind of calcium deficiency physiological disease often occurred in ripe apples phase and storage period, is mainly manifested on fruit.Symptom starts appearance when fruit is closely ripe, and storage period continues development.Scab mostly occurs at nearly fruit top, i.e. near the part that calyx red cultivar bitter pit bronzing scab is hollow, by the most less generation in fruit stem one end.First there is pathological changes in the disease portion subcutaneous sarcocarp of fruit, produces brown scab, and exterior color is deep, occurs dark violet red grouper on red cultivar, existing dark green mottle on green variety, forms taupe speckle in cyan kind.The position sarcocarp drying shrinkage that later stage is sick, Epidermal necrosis, the brown patch of depression can be shown, as deep as sarcocarp 2～3 millimeters, have bitterness.3～5 scabs are typically had on hypopathia fruit, 60～80 of weight, spread all over fruit face.
At present, generally believing that bitter pit is owing to calcium deficiency causes both at home and abroad, replenished the calcium into the topmost mode of preventing and treating bitter pit, a new life waits the research of (1999) then to show, soil executes Ca (NO3)2Significantly increase the calcium content in fruit.And what be China wait (1999) on Fructus Mali pumilae, use Ca (NO3)2Test show, soil executes Ca (NO3)2Not having obvious effect, Moor (2006) result of study to show the calcium content improved in fruit, Preharvest calcium spray does not reduce the bitter pit sickness rate of Fructus Mali pumilae.
Still calcium is oozed based on leaching calcium or decompression after adopting currently, with respect to the method suppressing Fructus Mali pumilae bitter pit after adopting.In " preserving fruit and vegetable utilizing handbook " (Li Jiaqing edits, China Light Industry Press, 2003.2) book, P218-219 introduces, and with calcium chloride solution leaching fruit after Fruit, also can effectively improve fruit and vegerable calcium content.According to experiment, after adopting, leaching fruit is advisable with the calcium chloride leaching 1min of 4%；Improve further the concentration of calcium chloride, in fruit calcium content also will not showed increased, the leaching fruit time carries out as optimum after adopting within 10 days, such as delay disposal again, effect substantially weakens.And mention points for attention, process with 4% calcium chloride leaching fruit, should be the calcium content fruit that is less than 0.08%.The research different calcium process such as new life, the Zhou Wei impact on Apples quality, after wherein adopting with 2.0% CaCl2Leaching fruit, stores such as freezer (5 DEG C) after process, and 60 days survey results, result shows, CaCl2The full calcium of leaching fruit is 96.0mg/kg FW, bitter pit sickness rate 17.5%, and the comparison full calcium of fruit is 64.4mg/kg FW, and bitter pit sickness rate 38.8%, result of study shows there is bitter pit preventive effect, but preventive effect is less than 50%.
Jia Pingxia etc. in " Fructus Mali pumilae oozes calcium after adopting " literary composition, mention low pressure ooze calcium and high pressure to ooze calcium method more preferable to the control effect of bitter pit than dipping method.Marshal and Gold Delicious apple respectively with dipping, vacuum oozes people and high pressure penetrates into the CaC1 of same concentrations2Solution, the content of the fruit calcium that result high pressure oozes calcium is the highest, and high pressure (68,95 kPas) oozes people CaC12Solution oozes people CaC1 than low pressure (33 kPas) in 2 minutes2Solution 2 minutes, the calcium content in fruit increases more.High pressure oozes the fruit of Calcium treatment than spraying, dip or the temperature difference being oozed the calcium content of fruit of Calcium treatment and increased 2-3 times.
The research of Saftner (1998) and Farag&Nagy (2012) shows, during leaching calcium can delay storage, Apple hardness declines degree, reduction carbon dioxide and second dilution zoom level, reduces the sickness rate of Fructus Mali pumilae bitter pit.
It is documented, in Australia and New Zealand, has and take fruit to dip in the calcium chloride water of 2-3% 36 hours, then control the generation of bitter pit in the method rinsed with clear water.
The method that postharvest fruit and vegetable is replenished the calcium the most both at home and abroad mainly soaks calcium, high pressure oozes calcium, vacuum oozes the methods such as calcium, commonly ooze calcium and suppression bitter pit is had certain effect, preventive effect is below 50%, but owing to effect of supplemented calcium does not reaches expection, production is the most really applied.High pressure and vacuum ooze calcium, ooze calcium effect and significantly improve, and however it is necessary that pressurization or the equipment of evacuation, need to control accurate pressure or vacuum, need to keep certain time in processing procedure, are not appropriate for large batch of continuous way and process.
Summary of the invention
It is an object of the present invention to provide a kind of method that simple effective, practical easily-controllable postharvest fruit and vegetable is replenished the calcium, the method can improve fruit vegetables storing quality effectively, and during prolongation shelf-life, especially suppression Fructus Mali pumilae postharvest storage, the generation of bitter pit, reduces loss after adopting.
As a example by Fructus Mali pumilae, it is considered that when bitter pit sickness rate is more than 8%, the economic benefit taking technical measures to be brought when making its suppression ratio more than 50% is that comparison is optimistic, is considered as effective and received effect.
The present invention is by the following technical solutions:
A kind of method that postharvest fruit and vegetable is replenished the calcium, after it is characterized in that fruit and vegerable are gathered, process or sorted, fruit and vegerable are immersed 1.5-8 rice under calcium ion aqueous solution liquid level, takes out afterwards, drain aqueous solution, then carrying out cold preservation or logistics transportation, in described calcium ion aqueous solution, calcium ion concentration is 0.10～12g/L.
The described calcium in calcium ion aqueous solution is from one or more in EDTA calcium, amino acid calcium, sugar alcohol chelating calcium, calcium nitrate, calcium chloride, calcium citrate, and described sugar alcohol chelating calcium is the chelating calcium of mannitol, Sorbitol, xylitol and glycerol.
Application Fructus Mali pumilae handled by the present invention, the suppression ratio of bitter pit can reach more than 60%, considers the inhibition of input cost and bitter pit, and in calcium ion aqueous solution, the concentration of calcium ion is preferably 0.8-1.5g/L；Fruit and vegerable immerse the subsurface degree of depth of calcium ion aqueous solution and are preferably 2-4 rice.
In calcium ion aqueous solution, the concentration of calcium ion is more preferably 1.5g/L；Fruit and vegerable immerse the subsurface degree of depth of calcium ion aqueous solution and are more preferably 3.0 meters.
For ensureing food safety, during calcium treatment, prevent the danger that the cross infection of microorganism disease produces, calcium ion aqueous solution contains disinfectant further.
Described disinfectant is the class in chlorine-containing disinfectant, peroxide disinfectant；Described chlorine-containing disinfectant is one or more in sodium hypochlorite, calcium hypochlorite, Efficacious Disinfeitant, sodium dichloro cyanurate, sym-closene, and chlorine-containing disinfectant concentration in aqueous is 0.10～1.0mmol/L (in terms of effective chlorine)；Described peroxide disinfectant is the one in hydrogen peroxide, peracetic acid, chlorine dioxide and ozone, wherein hydrogen peroxide, peracetic acid concentration in aqueous is 10～90mg/L, chlorine dioxide concentration in aqueous is 10-60mg/L, and ozone concentration in aqueous is 10-50mg/L.
In fruit processing procedure, disinfectant, because reasons such as consumption, losses, is likely to result in the reduction of disinfectant valid density, in use need according to measuring valid density, it is added in time or adjusts, to ensure that the concentration of disinfectant is in effective range, it is ensured that Disinfection Effect.Measure the method that the valid density of disinfectant can use conventional chemical analysis, it would however also be possible to employ the method for apparatus measures.
During fruit calcium treatment, when fruit and vegerable density is little or specific surface area big, when fruit and vegerable are immersed in aqueous solution under being difficult to quickly or need to improve processing speed, need under external forces, fruit and vegerable are immersed rapidly in calcium ion aqueous solution.
In a small amount of experiment or a small amount of process, by under the effects such as the weight of other weights or downward pulling force, fruit can be made to sink down into certain depth under aqueous solution liquid level with manual operation.In a large amount of or batch experiment process, it is necessary to realizing above-mentioned process by production equipment, the production of equipment can be successional.Carry out process by production equipment and would is that continuous print, quick, large batch of, but in equipment processing procedure, the problem that should be noted that is must to take effective measures to prevent fruit from producing mechanical injury in whole processing procedure in a large amount of processing procedures.
In fruit calcium treatment, time X that fruit declines in calcium ion aqueous solution, time of staying Y, rise time Z, meet claimed below: 6 seconds≤X+Y+Z≤120 second.
Fruit is during calcium treatment, a part of impurity can be brought into, circulating filtration mainly filters out this partial impurities, ensure aqueous solution cleaning and safety, after being circulated filtration, calcium ion aqueous solution is reused and can be reduced calcium ion aqueous solution enter in environment water body, the pollution of soil with saving water resource.Therefore described aqueous solution is wanted circulating filtration, is reused, and regulates decontaminant concentration in time.
Described calcium ion aqueous solution is to contain in the containers such as tank, water pipe, water tank or pond, and the requirement not determined the shapes and sizes in tank, water pipe, water tank or pond uses as long as meeting.
Material to water container, preferably selects material safety, corrosion resistant kind, such as stainless steel material, the PP plate etc. of thickening.Selecting these container materials is mainly to account in terms of 2, and one is the angle from food safety, and selected container material quality has to comply with the requirement of food safety；Two is corrosion-resistant aspect, and the disinfectant composition selected by the present invention mostly has certain corrosivity, and part material can be caused corrosion by long-time immersion, can cause leakage and food safety hidden danger.
The method replenished the calcium according to above-mentioned postharvest fruit and vegetable, replenishes the calcium after Fructus Mali pumilae is adopted, and can increase the calcium content in peel and increase by 20%～120%, and soluble solid content in fruit can be made to increase by 0.7～3%, and soluble solid content increase refers to the increase of absolute value.
Described fruit and vegerable are Fructus Mali pumilae, pears, Fructus Jujubae, Fructus Pruni salicinae, Fructus Persicae, Fructus Citri grandis, Citrus, Fructus Fragariae Ananssae, Fructus Litchi, Folium Eriobotryae, Fructus Mangifera Indicae, Fructus Melo, Fructus Lycopersici esculenti, Fructus Cucumidis sativi, Fructus Momordicae charantiae, Rhizoma Solani tuber osi.
Fruit and vegerable calcium treatment laggard row commercial refrigerator or logistics transportation.Fructus Mali pumilae commercial refrigerator first has to carry out fast precooling, refer to Fructus Mali pumilae after gathering as soon as possible by the product temperature drop of fruit to reserve temperature that is 0 DEG C, the method for fast precooling has a lot, such as differential pressure precooling.But aborning, the mode of cooling directly put in storage by more employing Fructus Mali pumilaes, the temperature by fruit product temperature drop to 0 DEG C or more lower within 3-7 days time is needed after Fructus Mali pumilae warehouse-in, in Fructus Mali pumilae normal commercial cold storage procedure, control cold storage environment temperature, humidity and keep constant, to reduce respiratory intensity of fruit, to reduce loss, extend fresh keeping time, reduce storage disease.Apple when stored in refrigerator process, needs to control Fructus Mali pumilae core temperature for-1.5～-0.5 DEG C, but the difference slightly differences such as kind, the place of production, quality.In cold storage procedure, humidity mainly control relative humidity is at 85-95%, but it is not that single measure just can reach requirement, often through aggregate measures such as freezer ground humidification, air wetting, use freshness protection packages that cold storage procedure controls moisture constant.
Vegetable logistic transports, and room temperature can be used to transport, it would however also be possible to employ cold chain transportation.Logistics transportation mode is according to differences such as season, customer demand, traffic conditions, selects room temperature, insulation, the one of Refrigerated Transport mode.
The positive effect of the present invention is:
1, the invention provides a kind of method that postharvest fruit and vegetable is replenished the calcium, the method is simple, effective, controlled, is suitable for scale application by production equipment.
2, the method for the present invention, can improve fruit vegetables storing quality effectively, extends shelf-life, Fructus Mali pumilae postharvest storage during the generation of bitter pit is especially greatly decreased, adds orchard worker and the economic benefit at storage family.
Detailed description of the invention
After fruit and vegerable are gathered, selecting size uniform, mechanical wound, without pest and disease damage, without the fruit of deformity, the plastics transfer basket (can be permeable) that fruit proceeds to closure is interior, pending.
Preparation calcium ion aqueous solution: as required, needs to prepare the calcium ion aqueous solution of variable concentrations.The method that calcium ion aqueous solution is formulated conventionally is the mother solution of secondary dilution method, first compounding high concentration, is diluted by mother solution the most again, until required concentration.
In the preparation water-soluble middle addition disinfectant of calcium ion, first according to the volume of calcium ion aqueous solution, calculate the consumption of required disinfectant, then disinfectant is added thereto, mix homogeneously.
The calcium ion aqueous solution that will prepare join in the tank of certain depth, by the fruit after above-mentioned selecting, loading can close and in the most permeable plastics transfer basket, by pulling force effect, fruit is immersed certain depth (degree of depth of different disposal is shown in specific embodiment form) under calcium ion aqueous solution liquid level, after rear taking-up, dewatering, completes calcium treatment.In calcium treatment, fruit uniform descent in aqueous or rising, time X that fruit declines in calcium ion aqueous solution, time of staying Y, rise time Z, different time is set and processes.
The following is the present invention and use quality determining method:
1, peel calcium ion assay method: use atomic absorption spectrophotometry, the element lamp of atomic absorption spectrophotometer uses calcium lamp, and peel calcium content is average calcium content, unit mg/kg in pulp organization under peel and peel.
2, hardness of fruit measuring method, uses FT327 type fruit hardness meter to measure, units/kg/cm2；
3, content of fruit soluble solids, uses PAL-1 type Portable digital display saccharometer to be measured.
4, bitter pit sickness rate=generation bitter pit fruit weight/total fruit weight * 100%.
5, bitter pit suppression ratio=(blank bitter pit sickness rate-process group bitter pit sickness rate)/blank bitter pit sickness rate * 100%.
6, the rate of disease=generation chicken feet disease fruit weight/fruit chicken feet disease * 100%.
7, chicken feet disease suppression ratio=(blank the rate of disease-process group the rate of disease)/blank the rate of disease * 100%.
After calcium treatment completes, a part of fruit dries moisture at room temperature, carries out the mensuration of calcium content of fruit, and carries out the mensuration of the hardness of fruit, soluble solid content, and part fruit, after carrying out cold preservation 1-6 month, adds up sickness rate.
Specific examples below is to further illustrate the present invention, but the invention is not restricted to this.
Embodiment 1
Process group: fresh apple is gathered in latter 5 days, selected classification, rejects the Fructus Mali pumilae having pest and disease damage, machinery to injure bitter pit, Fructus Mali pumilae packet is processed.During process, Fructus Mali pumilae is loaded and can close and in the most permeable plastics transfer basket, by pulling force effect, Fructus Mali pumilae is immersed the lower 2 meters of degree of depth of calcium ion aqueous solution liquid level, after rear taking-up, dewatering, complete calcium treatment.In calcium ion aqueous solution, calcium ion concentration and disinfectant kind and concentration are shown in Table 1.In calcium treatment, fruit uniform descent in aqueous or rising, time X that fruit declines in calcium ion aqueous solution, time of staying Y, rise time Z, X, Y, Z of different disposal are shown in Table 1.After calcium treatment completes, Fructus Mali pumilae carries out fast precooling at a temperature of-1.5～-0.5 DEG C, carries out normal commercial cold preservation after pre-cooling, and refrigerated storage temperature is-1.2～-0.5 DEG C, uses the PE freshness protection package of 0.03mm to fold bag mouth packaging.Part Fructus Mali pumilae is in room temperature 10～20 DEG C of storages.
Blank group: fresh apple is gathered in latter 5 days, selected classification, reject the fruit having pest and disease damage, machinery to injure bitter pit, fruit and vegerable are carried out at a temperature of-1.5～-0.5 DEG C fast precooling, normal commercial cold preservation is carried out after pre-cooling, refrigerated storage temperature is-1.2～-0.5 DEG C, uses the PE freshness protection package of 0.03mm to fold bag mouth packaging.
Immersion treatment matched group: fresh apple is gathered in latter 5 days, selected classification, the fruit having pest and disease damage, machinery to injure bitter pit is proposed, fruit is carried out immersion treatment 5 minutes in calcium ion aqueous solution, calcium ion aqueous solution uses the concentration of calcium nitrate to be 1.5g/L (in terms of calcium ion concentration), then take out, dewatering, then fruit is carried out at a temperature of-1.5～-0.5 DEG C fast precooling, normal commercial cold preservation is carried out after pre-cooling, refrigerated storage temperature is-1.2～-0.5 DEG C, uses the PE freshness protection package of 0.03mm to fold bag mouth packaging.Part fruit is in room temperature 10～20 DEG C of storages.
Table 1: different disposal group design parameter is arranged
Different disposal group, blank group and soak matched group, storage at normal temperature 10 days and deepfreeze 4 months, fruit-vegetable quality change, calcium content of fruit and bitter pit morbidity statistics result, it is shown in Table 2.
The change of table 2 apple quality and bitter pit morbidity statistics result
As can be seen from Table 2, apply Apple calcium content, the hardness of the inventive method process, soluble solid is obviously higher than blank and dips comparison, the incidence rate of bitter pit substantially less than blank and dip comparison, when especially calcium ion concentration is more than 1.0g/L, calcium content of fruit adds more than 75%, and bitter pit suppression ratio reaches more than 70%；When calcium ion concentration is more than 1.5g/L, along with the rising of calcium ion concentration in solution, calcium content, bitter pit suppression ratio in fruit increase the most therewith.
Embodiment 2
Process group: Fructus Mali pumilae immerses below calcium ion aqueous solution liquid level 3 meters, other operations are with embodiment 1, and the design parameter setting such as time X that in calcium ion aqueous solution, calcium ion concentration, disinfectant kind and concentration, fruit decline in calcium ion aqueous solution, time of staying Y, rise time Z is shown in Table 3.
Blank group: concrete operations are with embodiment 1.
Immersion treatment matched group: calcium ion aqueous solution uses calcium citrate, and calcium ion concentration is 3.0g/L, other operations and parameter are with embodiment 1.
Table 3: different disposal group design parameter is arranged
Different disposal group, blank group and soak matched group, storage at normal temperature 10 days and deepfreeze 4 months, apple quality change, calcium content of fruit and bitter pit morbidity statistics result, it is shown in Table 4.
The change of table 4 apple quality and bitter pit morbidity statistics result
As can be seen from Table 4, apply Apple calcium content, the hardness of the inventive method process, soluble solid is obviously higher than blank and dips comparison, the incidence rate of bitter pit substantially less than blank and dip comparison, and the calcium salt of application multi-form processes the preventive effect to fruit and vegerable bitter pit quite, no significant difference.
Embodiment 3
Process group: calcium ion kind is calcium nitrate, other operations are with embodiment 1, and the design parameter setting such as time X that in calcium ion aqueous solution, calcium ion concentration, disinfectant kind and concentration, fruit decline in calcium ion aqueous solution, time of staying Y, rise time Z is shown in Table 5.
Blank group: concrete operations are with embodiment 1.
Immersion treatment matched group: calcium ion aqueous solution uses calcium nitrate, and calcium ion concentration is 8.0g/L, other operations and parameter are with embodiment 1.
Table 5: different disposal group design parameter is arranged
Different disposal group, blank group and soak matched group, storage at normal temperature 10 days and deepfreeze 4 months, apple quality change, calcium content of fruit and bitter pit morbidity statistics result, it is shown in Table 4.
The change of table 6 apple quality and bitter pit morbidity statistics result
As can be seen from Table 6, apply Apple calcium content, the hardness of the inventive method process, soluble solid is obviously higher than blank and dips comparison, the incidence rate of bitter pit substantially less than blank and dip comparison, when solution deep is more than after 3 meters, the suppression ratio of bitter pit with the degree of depth increase inconspicuous.
Embodiment 4
Process group: fresh Huangguan Pear is gathered in latter 24 hours, selected classification, rejects the fruit having pest and disease damage, mechanical injury, Huangguan Pear packet is processed.Load after Huangguan Pear being put net during process and can close and in the most permeable plastics transfer basket, by pulling force effect, Huangguan Pear is immersed certain depth under calcium ion aqueous solution liquid level, after rear taking-up, dewatering, complete calcium treatment.In calcium ion aqueous solution, calcium ion concentration and disinfectant kind and concentration are shown in Table 7.In calcium treatment, Huangguan Pear uniform descent in aqueous or rising, time X that fruit declines in calcium ion aqueous solution, time of staying Y, rise time Z, X, Y, Z of different disposal are shown in Table 1.After calcium treatment completes, Huangguan Pear uses the PE freshness protection package of 0.03mm to fold bag mouth to be packaged into storehouse, and during warehouse-in, storehouse temperature is maintained at 7-8 DEG C, and later every day drops 0.5 DEG C, drops to 0 DEG C after two weeks, and temperature that Keep cool later is-0.8～-0.2 DEG C.Part Huangguan Pear is in room temperature 10～20 DEG C of storages.
Blank group: fresh Huangguan Pear is gathered in latter 24 hours, selected classification, reject the fruit having pest and disease damage, mechanical injury, the PE freshness protection package of Huangguan Pear 0.03mm is folded bag mouth and is packaged into storehouse, during warehouse-in, storehouse temperature is maintained at 7-8 DEG C, later dropping 0.5 DEG C every day, drop to 0 DEG C after two weeks, temperature that Keep cool later is-0.8～-0.2 DEG C.Part Huangguan Pear is in room temperature 10～20 DEG C of storages.
Immersion treatment matched group: fresh Huangguan Pear is gathered in latter 24 hours, selected classification, reject the fruit having pest and disease damage, mechanical injury, Huangguan Pear is carried out immersion treatment 5 minutes in calcium ion aqueous solution, calcium ion aqueous solution uses the concentration of calcium nitrate to be 1.5g/L (in terms of calcium ion concentration), then take out, dewatering, then fold bag mouth with the PE freshness protection package of 0.03mm and be packaged into storehouse, during warehouse-in, storehouse temperature is maintained at 7-8 DEG C, drop 0.5 DEG C every day later, dropping to 0 DEG C after two weeks, temperature that Keep cool later is-0.8～-0.2 DEG C.Part Huangguan Pear is in room temperature 10～20 DEG C of storages.
Table 7: different disposal group design parameter is arranged
Different disposal group, blank group and soak matched group, storage at normal temperature 10 days and deepfreeze after 4 months, Quality of Huangguan Pear change, calcium content of fruit and the rate of disease statistical result, it is shown in Table 2.
The change of table 8 Quality of Huangguan Pear and the rate of disease statistical result
As can be seen from Table 8, apply Huangguan Pear fruit calcium content, the hardness of the inventive method process, soluble solid is obviously higher than blank and dips comparison, incidence rate substantially less than blank that chicken feet is sick and dip comparison, when solution deep is more than after 3 meters, the sick suppression ratio of chicken feet with the degree of depth increase inconspicuous.
Claims (10)
1. fruit and vegerable are soaked by the method that a postharvest fruit and vegetable is replenished the calcium, it is characterised in that after fruit and vegerable are gathered, process or sorted
Enter 1.5-8 rice under calcium ion aqueous solution liquid level, take out afterwards, drain aqueous solution, then carry out cold preservation or thing
Stream transport, in described calcium ion aqueous solution, calcium ion concentration is 0.10～12g/L.
The method that postharvest fruit and vegetable the most according to claim 1 is replenished the calcium, it is characterised in that in calcium ion aqueous solution
Calcium from EDTA calcium, amino acid calcium, sugar alcohol chelating calcium, calcium nitrate, calcium chloride, calcium citrate in
One or more, described sugar alcohol chelating calcium is mannitol, Sorbitol, xylitol and glycerol
Chelating calcium.
The method that postharvest fruit and vegetable the most according to claim 1 is replenished the calcium, it is characterised in that in calcium ion aqueous solution
The concentration of calcium ion is preferably 0.8-1.5g/L；It is preferred that fruit and vegerable immerse the subsurface degree of depth of calcium ion aqueous solution
For 2-4 rice.
The method that postharvest fruit and vegetable the most according to claim 1 is replenished the calcium, it is characterised in that in calcium ion aqueous solution
The concentration of calcium ion is more preferably 1.5g/L；Fruit and vegerable immerse the subsurface degree of depth of calcium ion aqueous solution more preferably
It it is 3.0 meters.
The method that postharvest fruit and vegetable the most according to claim 1 is replenished the calcium, it is characterised in that in calcium ion aqueous solution
Contain disinfectant further.
The method that postharvest fruit and vegetable the most according to claim 5 is replenished the calcium, it is characterised in that disinfectant is chloride disappearing
A class in toxic agent, peroxide disinfectant；Described chlorine-containing disinfectant is sodium hypochlorite, hypochlorous acid
One or more in calcium, Efficacious Disinfeitant, sodium dichloro cyanurate, sym-closene, chloride
Disinfectant concentration in aqueous is 0.10～1.0mmol/L (in terms of effective chlorine)；Described peroxide
Class disinfectant is the one in hydrogen peroxide, peracetic acid, chlorine dioxide and ozone, wherein hydrogen peroxide,
Peracetic acid concentration in aqueous is 10～90mg/L, and chlorine dioxide concentration in aqueous is
10-60mg/L, ozone concentration in aqueous is 10-50mg/L.
The method that postharvest fruit and vegetable the most according to claim 1 is replenished the calcium, it is characterised in that in fruit calcium treatment,
Time X that fruit declines in calcium ion aqueous solution, time of staying Y, rise time Z, meet below
Require: 6 seconds≤X+Y+Z≤120 second.
The method that postharvest fruit and vegetable the most according to claim 1 is replenished the calcium, it is characterised in that described aqueous solution is wanted
Circulating filtration, reuse, and regulate decontaminant concentration in time.
The method that postharvest fruit and vegetable the most according to claim 1 is replenished the calcium, it is characterised in that mend after Fructus Mali pumilae is adopted
Calcium, can increase the calcium content 20%～120% in peel, substantially reduce the sickness rate of bitter pit, can make fruit
In reality, soluble solid content improves 0.7～3%.
The method that postharvest fruit and vegetable the most according to claim 1 is replenished the calcium, it is characterised in that described fruit and vegerable
For Fructus Mali pumilae, pears, Fructus Jujubae, Fructus Pruni salicinae, Fructus Persicae, Fructus Citri grandis, Citrus, Fructus Fragariae Ananssae, Fructus Litchi, Folium Eriobotryae, Fructus Mangifera Indicae, sweet
Melon, Fructus Lycopersici esculenti, Fructus Cucumidis sativi, Fructus Momordicae charantiae, Rhizoma Solani tuber osi.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109329806A (en) * | 2018-11-15 | 2019-02-15 | 习水二郎腾达李子产业发展有限公司 | A kind of processing technology of plum preserved fruit |
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| CN103444848B (en) * | 2013-09-04 | 2015-05-20 | 济南市农业科学研究院 | Compound preservative for strawberry and method for processing strawberries by same |
| CN105076354A (en) * | 2015-09-30 | 2015-11-25 | 田芳 | Apple preservation method |
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| CN103444848B (en) * | 2013-09-04 | 2015-05-20 | 济南市农业科学研究院 | Compound preservative for strawberry and method for processing strawberries by same |
| CN103503988A (en) * | 2013-09-30 | 2014-01-15 | 天津大学 | Method for treating and preventing Huangguan pear Jizhua disease by using calcium chloride |
| CN105076354A (en) * | 2015-09-30 | 2015-11-25 | 田芳 | Apple preservation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106995336A (en) * | 2017-03-09 | 2017-08-01 | 浙江省亚热带作物研究所 | A kind of lime application method for improving red bayberry hardness and storage property |
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