CN106035621B - A kind of method of citrus chlorisis - Google Patents
A kind of method of citrus chlorisis Download PDFInfo
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- CN106035621B CN106035621B CN201610515060.6A CN201610515060A CN106035621B CN 106035621 B CN106035621 B CN 106035621B CN 201610515060 A CN201610515060 A CN 201610515060A CN 106035621 B CN106035621 B CN 106035621B
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- chlorisis
- processing
- citrus
- library
- ethylene
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- 241000207199 Citrus Species 0.000 title claims abstract description 44
- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 28
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000005977 Ethylene Substances 0.000 claims abstract description 36
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 34
- 239000001569 carbon dioxide Substances 0.000 claims description 17
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 17
- 230000035939 shock Effects 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 17
- 230000008901 benefit Effects 0.000 abstract description 5
- 230000001276 controlling effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- UDPGUMQDCGORJQ-UHFFFAOYSA-N (2-chloroethyl)phosphonic acid Chemical compound OP(O)(=O)CCCl UDPGUMQDCGORJQ-UHFFFAOYSA-N 0.000 description 3
- 239000005976 Ethephon Substances 0.000 description 3
- 230000035800 maturation Effects 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 241001672694 Citrus reticulata Species 0.000 description 2
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 244000012254 Canarium album Species 0.000 description 1
- 235000009103 Canarium album Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
Abstract
The invention discloses a kind of methods of citrus chlorisis, this method includes storage chlorisis processing, the processing of mid-term chlorisis, later period chlorisis handles three steps, by to temperature in each step, humidity, time, ethylene concentration, ethylene flow velocity, the control of circulation air flow velocity etc., solve ethylene concentration different problems needed for different step during citrus chlorisis, it avoids because of ethylene concentration is not suitable for rotten base of a fruit decayed fruit, internal air circulation appropriate is able to maintain citrus surface temperature simultaneously, humidity, ethylene concentration etc. it is uniform, make citrus chlorisis uniformity, fruit color is fresh, with mass disposal, it is at low cost, advantage in good taste.
Description
Technical field
The present invention relates to fruit ripening technique fields, and in particular to a kind of method of citrus chlorisis.
Background technique
Citrus maturation consequence body softens and easily goes bad, and rots during leading to transport, storing.For this purpose, would generally pick
Still immature Chinese olive, is readily transported and stores, and after chlorisis is handled, can pack listing.It is required during citrus chlorisis
28~29 DEG C of temperature, relative humidity 90%~95%, with this condition, the ethylene of 3~5 μ L/L can achieve maximum chlorisis speed
Rate.Temperature is excessively high or temperature ethylene concentration is too low, is unfavorable for citrus chlorisis, and carbon dioxide volume fraction also has chlorisis
It influences.And the ethylene gas chlorisis of ethephon solution immersion or constant density is mostly used for the processing of citrus chlorisis at present.Before
Person is easy to operate simple and direct, but there are still some problems: it is uneven due to impregnating, spraying processing, cause fruit to fade, hardness is not united
One；The temperature of chlorisis environment can not be regulated and controled, caused in season alternation, the market demand and fruit storage condition are unable to satisfy；
Meanwhile the efficiency of chlorisis is lower, is only applicable to the processing of small lot.And the latter uses the ethylene gas chlorisis of constant density, effect
Fruit impregnated compared to ethephon solution it is more preferable, and can batch processing, but do not account for citrus itself during chlorisis and can release
Ethylene gas and the maturation with citrus are put, required ethylene concentration is also constantly changing, so cause rotten in citrus chlorisis
Base of a fruit decayed fruit.Therefore, there has been no a kind of effective citrus chlorisis technologies at present.
Summary of the invention
The present invention is intended to provide a kind of method of citrus chlorisis, uncomfortable to solve chlorisis factor during current citrus chlorisis
Chlorisis caused by preferably is uneven, coat color changes the skills such as undesirable, base of fruit is burned black, fruit feels like jelly, rotting rate height, poor taste
Art problem.
The present invention is achieved by the following technical programs:
A kind of chlorisis method of citrus, method includes the following steps:
A, storage chlorisis processing: by pulp, mature pericarp is still that the citrus of green is put into chlorisis library and ethylene is added
Chlorisis processing is carried out, control chlorisis library temperature is 20-30 DEG C, relative humidity 90-98%, and the processing time is 24-30h, processing
Air circulation processing is carried out using air circulation fans in the process；
B, mid-term chlorisis is handled: after the completion of storage chlorisis processing, being controlled ethylene concentration and is entered flow velocity, and control chlorisis library
Temperature is 25-29 DEG C, relative humidity 92-97%, handles 30-32h and carries out air circulation processing；
C, later period chlorisis is handled: after the completion of the processing of mid-term chlorisis, being controlled ethylene concentration and is entered flow velocity, and control chlorisis library
Temperature be 26-28 DEG C, relative humidity 93-96%, processing 10-12h simultaneously carry out air circulation processing, after the completion of processing using
Cold haze can outbound.
The ethylene concentration being added in the step a is 4-8 μ L/L, is 10-15mL/min into flow velocity.
Air circular treatment is that circular treatment is primary in every 3-5min in the step a, and every 1h air replaces circular treatment
Once, the volume fraction < 3% of carbon dioxide in chlorisis library is controlled.
The concentration control of ethylene is 2-4 μ L/L in the step b, is 4-9mL/min into flow velocity.
Air circular treatment is that circular treatment is primary in every 6-8min in the step b, at every 1.5h air replacement circulation
Reason is primary, controls the volume fraction < 6% of carbon dioxide in chlorisis library.
The concentration control of ethylene is 0.5-2 μ L/L in the step c, is 1-3mL/min into flow velocity.
Air circular treatment is that circular treatment is primary in every 9-10min in the step c, and every 2h air replaces circular treatment
Once, the volume fraction < 9% of carbon dioxide in chlorisis library is controlled.
Cold haze in the step c be the citrus after the completion of handling chlorisis taken out from chlorisis library be immediately placed in it is cold
3-5min is refrigerated in library, temperature of ice house control is 3-5 DEG C.
The beneficial effects of the present invention are: citrus chlorisis is carried out using this method, according to the suitable temperature of different step selection
Degree, humidity, processing time, it is more in line with the process of citrus maturation, builds and good move back green environment；And it is selected in different step
With different ethylene concentrations, flow velocity, then the rotten base of a fruit decayed fruit phenomenon because of the excessively high generation of ethylene concentration during citrus chlorisis is avoided that；
The volume fraction that carbon dioxide in green library is moved back by air replacement control, can guarantee good chlorisis speed, improves efficiency；And
Internal air circulation during chlorisis can make the temperature, humidity, ethylene concentration on citrus surface uniform, have chlorisis uniform one
It causes, color transition is ideal, base of fruit is fresh, hardness is moderate, the low advantage of decayed fruit rate.Batch can also be carried out to citrus using this method
Chlorisis processing, improves efficiency, and saves the dosage of ethylene, remains invariably, inexpensive, environmentally protective.The present disclosure applies equally to
The chlorisis of the fruit such as banana, Kiwi berry is handled.
Specific embodiment
Below in conjunction with specific embodiment, the technical scheme of the present invention will be further described, but claimed range is not
It is confined to described.
Embodiment one
A kind of chlorisis method of citrus, method includes the following steps: the processing of storage chlorisis, the processing of mid-term chlorisis, later period
Chlorisis processing.Storage chlorisis processing is that mature pericarp is still that the citrus of green is put into chlorisis library and concentration is added by pulp
The ethylene for being 10mL/min for 4 μ L/L, flow velocity carries out chlorisis processing, and control chlorisis library temperature is 20 DEG C, relative humidity 90%,
Handling the time is that for 24 hours, every 3min internal air circulation processing is primary, and every 1h air replacement circular treatment is primary, controls in chlorisis library
The volume fraction of carbon dioxide is 2%；The processing of mid-term chlorisis is subsequently entered, controlled concentration is 2 μ L/L, flow velocity is 4mL/min's
Ethylene enters, and controlling chlorisis library temperature is 25 DEG C, and relative humidity 97%, the processing time is 30h, every 6min internal air circulation
Processing is primary, and every 1.5h air replacement circular treatment is primary, controls the volume fraction 5% of carbon dioxide in chlorisis library；It is most laggard
Enter the processing of later period chlorisis, the ethylene that controlled concentration is 0.5 μ L/, flow velocity is 1mL/min enters, and controlling chlorisis library temperature is 26
DEG C, relative humidity 93%, the processing time is 10h, and every 9min internal air circulation processing is primary, and every 2h air replaces circular treatment
Once, the volume fraction 8% of carbon dioxide in chlorisis library is controlled, freezer is put into after the completion of processing and carries out cold shock, temperature control is 3
DEG C, refrigeration 3min can outbound.
Embodiment two
A kind of chlorisis method of citrus, method includes the following steps: the processing of storage chlorisis, the processing of mid-term chlorisis, later period
Chlorisis processing.Storage chlorisis processing is that mature pericarp is still that the citrus of green is put into chlorisis library and concentration is added by pulp
The ethylene for being 15mL/min for 6 μ L/L, flow velocity carries out chlorisis processing, and control chlorisis library temperature is 20 DEG C, relative humidity 95%,
The processing time is 26h, and every 3min internal air circulation processing is primary, and every 1h air replacement circular treatment is primary, is controlled in chlorisis library
The volume fraction of carbon dioxide is 1.5%；The processing of mid-term chlorisis is subsequently entered, controlled concentration is 2 μ L/L, flow velocity 6mL/min
Ethylene enter, and controlling chlorisis library temperature is 25 DEG C, and relative humidity 92%, the processing time is 32h, is followed in every 8min air
Ring processing is primary, and every 1.5h air replacement circular treatment is primary, controls the volume fraction 5% of carbon dioxide in chlorisis library；Finally
Into the processing of later period chlorisis, the ethylene that controlled concentration is 1 μ L/, flow velocity is 2mL/min enters, and controlling chlorisis library temperature is 26
DEG C, relative humidity 93%, the processing time is 10h, and every 9min internal air circulation processing is primary, and every 2h air replaces circular treatment
Once, the volume fraction 8% of carbon dioxide in chlorisis library is controlled, freezer is put into after the completion of processing and carries out cold shock, temperature control is 4
DEG C, refrigeration 3min can outbound.
Embodiment three
A kind of chlorisis method of citrus, method includes the following steps: the processing of storage chlorisis, the processing of mid-term chlorisis, later period
Chlorisis processing.Storage chlorisis processing is that mature pericarp is still that the citrus of green is put into chlorisis library and concentration is added by pulp
The ethylene for being 14mL/min for 8 μ L/L, flow velocity carries out chlorisis processing, and control chlorisis library temperature is 30 DEG C, relative humidity 90%,
The processing time is 30h, and every 5min internal air circulation processing is primary, and every 1h air replacement circular treatment is primary, is controlled in chlorisis library
The volume fraction of carbon dioxide is 1%；The processing of mid-term chlorisis is subsequently entered, controlled concentration is 4 μ L/L, flow velocity is 9mL/min's
Ethylene flows into, and controlling chlorisis library temperature is 25 DEG C, and relative humidity 95%, the processing time is 30h, every 7min internal air circulation
Processing is primary, and every 1.5h air replacement circular treatment is primary, controls the volume fraction 5% of carbon dioxide in chlorisis library；It is most laggard
Enter the processing of later period chlorisis, the ethylene that controlled concentration is 2 μ L/L, flow velocity is 3mL/min enters, and controlling chlorisis library temperature is 26
DEG C, relative humidity 93%, the processing time is 10h, and every 10min internal air circulation processing is primary, at every 2h air replacement circulation
Reason is primary, controls the volume fraction 7% of carbon dioxide in chlorisis library, and freezer is put into after the completion of processing and carries out cold shock, temperature control
It is 3 DEG C, refrigeration 5min can outbound.
Experimental example one
The chlorisis library used is identical as embodiment size, and citrus treating capacity is identical, and use ethephon solution to citrus into
Row impregnates chlorisis.
Experimental example two
The chlorisis library used is identical as embodiment size, and citrus treating capacity is identical, and uses constant density for the second of 4 μ L/L
Alkene carries out chlorisis.
Above-described embodiment one, embodiment two, embodiment three and experimental example one, experimental example two are compared, result is such as
Shown in table 1:
1 citrus chlorisis Contrast on effect of table
It can be found that carrying out citrus chlorisis using this method has by the effect and comparing of embodiment and experimental example
Fruit color is uniformly, the substantially no advantage of non-chlorisis citrus, decayed fruit reduces and send out to mandarin orange while guaranteeing optimal chlorisis effect
The influence of tangerine mouthfeel, more competitive advantage on the market, and production cost, economic benefit are obvious.
Claims (5)
1. a kind of chlorisis method of citrus, which is characterized in that method includes the following steps:
A, storage chlorisis processing: by pulp mature pericarp be still green citrus be put into chlorisis library and be added ethylene carry out
Chlorisis processing, control chlorisis library temperature are 20-30 DEG C, relative humidity 90-98%, and the processing time is 24-30h, treatment process
It is middle to carry out air circulation processing using air circulation fans；
B, mid-term chlorisis is handled: after the completion of storage chlorisis processing, being controlled ethylene concentration and is entered flow velocity, and control chlorisis library temperature
It is 25-29 DEG C, relative humidity 92-97% handles 30-32h and carries out air circulation processing；
C, later period chlorisis is handled: after the completion of the processing of mid-term chlorisis, being controlled ethylene concentration and is entered flow velocity, and control chlorisis library temperature
It is 26-28 DEG C, relative humidity 93-96% handles 10-12h and carries out air circulation processing, using cold shock after the completion of processing
Processing can outbound；
The ethylene concentration being added in the step a is 4-8 μ L/L, is 10-15mL/min into flow velocity；
The concentration control of ethylene is 2-4 μ L/L in the step b, is 4-9mL/min into flow velocity；
The concentration control of ethylene is 0.5-2 μ L/L in the step c, is 1-3mL/min into flow velocity.
2. the chlorisis method of citrus according to claim 1, it is characterised in that: air circular treatment is in the step a
Circular treatment is primary in every 3-5min, and every 1h air replacement circular treatment is primary, controls the volume point of carbon dioxide in chlorisis library
Number < 3%.
3. the chlorisis method of citrus according to claim 1, it is characterised in that: air circular treatment is in the step b
Circular treatment is primary in every 6-8min, and every 1.5h air replacement circular treatment is primary, controls the volume of carbon dioxide in chlorisis library
Score < 6%.
4. the chlorisis method of citrus according to claim 1, it is characterised in that: air circular treatment is in the step c
Circular treatment is primary in every 9-10min, and every 2h air replacement circular treatment is primary, controls the volume point of carbon dioxide in chlorisis library
Number < 9%.
5. the chlorisis method of citrus according to claim 1, it is characterised in that: the cold haze in the step c be by
Citrus after the completion of chlorisis processing takes out to be immediately placed in freezer from chlorisis library refrigerates 3-5min, and temperature of ice house control is 3-5
℃。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610515060.6A CN106035621B (en) | 2016-06-28 | 2016-06-28 | A kind of method of citrus chlorisis |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610515060.6A CN106035621B (en) | 2016-06-28 | 2016-06-28 | A kind of method of citrus chlorisis |
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| Publication Number | Publication Date |
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| CN106035621A CN106035621A (en) | 2016-10-26 |
| CN106035621B true CN106035621B (en) | 2019-10-11 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202333A (en) * | 2013-04-23 | 2013-07-17 | 华中农业大学 | Citrus fruit post-harvest treatment method |
| CN103918779A (en) * | 2014-04-28 | 2014-07-16 | 谭永峰 | Air-conditioned ripening method for mandarin orange |
| CN105123906A (en) * | 2015-09-18 | 2015-12-09 | 湖南金鹰果业有限公司 | Pressure difference type ripening technology and ripening device for oranges |
| CN105589493A (en) * | 2014-10-22 | 2016-05-18 | 天津盛唐气体有限公司 | Automatic control system for ripening acceleration of fruit |
-
2016
- 2016-06-28 CN CN201610515060.6A patent/CN106035621B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202333A (en) * | 2013-04-23 | 2013-07-17 | 华中农业大学 | Citrus fruit post-harvest treatment method |
| CN103918779A (en) * | 2014-04-28 | 2014-07-16 | 谭永峰 | Air-conditioned ripening method for mandarin orange |
| CN105589493A (en) * | 2014-10-22 | 2016-05-18 | 天津盛唐气体有限公司 | Automatic control system for ripening acceleration of fruit |
| CN105123906A (en) * | 2015-09-18 | 2015-12-09 | 湖南金鹰果业有限公司 | Pressure difference type ripening technology and ripening device for oranges |
Non-Patent Citations (1)
| Title |
|---|
| 柑桔采后规范化乙烯脱绿技术介绍;孟祥春等;《中国南方果树》;20140630;第43卷(第6期);第119页第2-4节 * |
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