CN106359556A - Storage and fresh keeping method for papayas - Google Patents
Storage and fresh keeping method for papayas Download PDFInfo
- Publication number
- CN106359556A CN106359556A CN201610753216.4A CN201610753216A CN106359556A CN 106359556 A CN106359556 A CN 106359556A CN 201610753216 A CN201610753216 A CN 201610753216A CN 106359556 A CN106359556 A CN 106359556A
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- CN
- China
- Prior art keywords
- papayas
- storage
- fructus caricae
- concentration
- fresh keeping
- 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.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material 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)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a storage and fresh keeping method for papayas. The storage and fresh keeping method comprises the following steps: (1) collecting the papayas; (2) performing fumigation and steaming treatment: performing fumigation and steaming on the papayas with 1-MCP of which the concentration is 1-5mg/L for 8-16 hours; and (3) then uniformly sprinkling pimaricin suspension liquid of which the concentration is 300-600mg/L to surfaces and fruit stems of papaya fruits, then packaging the treated papaya fruits with fresh keeping films, and storing the packaged papayas. According to the storage and fresh keeping method for the papayas disclosed by the invention, the 1-MCP and pimaricin, which are safe and nontoxic, are used for treating the papayas, so that the purposes of prolonging ripening time and prolonging shelf life are achieved, the storage time of the papayas at room temperature can reach 10-15 days, pesticide residues do not exist, the storage and fresh keeping method is harmless to human bodies, and the commodity value of the papayas is increased. 80%-ripe papayas can be treated, so that the selling quality of the papaya fruits is improved.
Description
Technical field
The present invention relates to a kind of melon and fruit method for storing and refreshing, particularly to a kind of method for storing and refreshing of Fructus Caricae.
Background technology
Research about Fructus Caricae storage technique aspect is more at present, such as heat treatment, painting Lasaxing Oilfield, cryopreservation
Deng, but their fresh-keeping effect is also relatively limited, deals with improperly and also can increase rotten level.Up to the present also do not have a kind of effective
Method can solve the problems, such as papaya fruit adopt after-tack rot.Commonly used pesticide preserving method is adopted to reduce both at home and abroad
The impact of disease afterwards, but a lot of pesticide has harm to human body.Fructus Caricae preservation and freshness is commonly used at present plucks in advance
Take fruit, on papaya fruit top, one yellow streak occurs or a little yellow (6 is ripe) just harvests at once, then adopt
Process 5-10 minute with the soaking sterilization such as chemical pesticide sporgon or thiophanate methyl, carbendazim, after drying, place into fruit case
Transport, some retailers also can take film packaging, and ethylene absorbent is put in the inside, and delayed fruit softens ripe.Using chemistry
Bactericide agricultural chemicals process fruit, and because concentration for the treatment of, standard are inconsistent, it is residual exceeded often to easily cause agriculture, stores under room temperature after process
The Tibetan time is 5～7 days.Mostly harvest fruit in advance for improving Fructus Caricae shelf life, cause papaya fruit quality decline, seriously
The quality image of impact Fructus Caricae.
The information being disclosed in this background section is merely intended to increase the understanding of the general background to the present invention, and should not
Recognize when being considered or imply in any form that this information structure has been the prior art well known to persons skilled in the art.
Content of the invention
For solving above-mentioned technical problem, it is an object of the invention to provide one kind can extend Fructus Caricae maturation time, prolongation
The Fructus Caricae storage practice of shelf life, safety non-toxic quality of good preservation effect and that Fructus Caricae can be improved.
For achieving the above object, the invention provides a kind of method for storing and refreshing of Fructus Caricae, comprise the following steps:
(1) gather Fructus Caricae；
(2) suffocating treatment, the 1-mcp being 1～5mg/l with concentration fumigates 8-16h to Fructus Caricae；
(3) again by the natamycin uniform suspension that concentration is 300～600mg/l be sprayed at papaya real surface and
At fruit stem, store after then being packed with preservative film.
1-mcp, i.e. 1- methyl cyclopropene, is a kind of ethylene competitive inhibitor, can block the normal knot of ethylene and receptor
Close, and 1-mcp is irreversible with the combination of ethylene receptor, causes Ethylene Signal Transduction to be obstructed, thus reaching the purpose of delaying ripening.
Preferably, in technique scheme, the Fructus Caricae of described collection is medium well, and Fructus Caricae is medium well to be 1/2～2/3
Peel turns yellow, makes three lines yellow again.
Preferably, in technique scheme, the concentration of described step (2) 1-mcp is 3mg/l, and fumigation time is 12h.
Preferably, in technique scheme, the concentration of described step (3) natamycin is 500mg/l.
Compared with prior art, the invention has the following beneficial effects:
(1) method for storing and refreshing of Fructus Caricae of the present invention, processes Fructus Caricae using the 1-mcp of safety non-toxic, natamycin,
Both prolongation maturation time, the purpose of Shelf-life had been reached, under room temperature, period of storage can reach 10～15 days, does not have pesticide again
Residual, harmless, there is provided the commodity value of Fructus Caricae.
(2) present invention is processed using the papaya fruit of 8 maturations, improves papaya fruit and sells quality.
Specific embodiment
With reference to specific embodiment, the specific embodiment of the present invention is described in detail, it is to be understood that this
Bright protection domain is not limited by specific embodiment.
Embodiment 1
A kind of method for storing and refreshing of Fructus Caricae, is carried out for 2015 in Guangxi academy of agricultural sciences horticulture institute laboratory, including
Following steps:
(1) gather medium well Fructus Caricae；
(2) suffocating treatment, Fructus Caricae is put under the 1-mcp room temperature in airtight house, being 1mg/l with concentration to a kind wood
12h fumigated by melon；
(3) by concentration, the natamycin uniform suspension for 300mg/l is sprayed at papaya real surface and fruit stem again
Place, storage at normal temperature after being packed with preservative film after fruit dries, the storage at normal temperature time reaches 10 days.
Experimental group: papaya fruit is preserved using this enforcement Fructus Caricae method for storing and refreshing
Matched group: Fructus Caricae is processed with clear water and preserves.Preserve the impact to fruit for the Fructus Caricae such as table 1 institute using two methods
Show.
Table 1: the impact to papaya fruit for the method for storing and refreshing of the present invention
As shown in table 1, result shows: when 1-mcp and natamycin process Fructus Caricae can substantially increase Fructus Caricae storage
Between, reduce fruit rot, improve fruit commodity value, extend Fructus Caricae shelf life.1-mcp and 300mg/l using 1mg/l
Natamycin processes papaya fruit and can extend storage time 10 days.
Embodiment 2
A kind of method for storing and refreshing of Fructus Caricae, 1 is optimized in conjunction with the embodiments, in 2015 in Guangxi academy of agricultural sciences horticulture
Institute laboratory is carried out, and comprises the following steps:
(1) gather medium well Fructus Caricae；
(2) suffocating treatment, Fructus Caricae is put under the 1-mcp room temperature in airtight house, being 3mg/l with concentration to a kind wood
12h fumigated by melon；
(3) by concentration, the natamycin uniform suspension for 500mg/l is sprayed at papaya real surface and fruit stem again
Place, storage at normal temperature after being packed with preservative film after fruit dries, the storage at normal temperature time reaches 15 days.
Experimental group: papaya fruit is preserved using this enforcement Fructus Caricae method for storing and refreshing
Matched group: Fructus Caricae is processed with clear water and preserves.Preserve the impact to fruit for the Fructus Caricae such as table 2 institute using two methods
Show.
Table 2: the impact to papaya fruit for the method for storing and refreshing of the present invention
As shown in table 1, result shows: when 1-mcp and natamycin process Fructus Caricae can substantially increase Fructus Caricae storage
Between, reduce fruit rot, improve fruit commodity value, extend Fructus Caricae shelf life.1-mcp and 500mg/l using 3mg/l
Natamycin processes papaya fruit and can extend storage time 15 days, and fruit quality is high.
Embodiment 3
A kind of method for storing and refreshing of Fructus Caricae, 2 is optimized in conjunction with the embodiments, in 2015 in Guangxi academy of agricultural sciences horticulture
Institute laboratory is carried out, and comprises the following steps:
(1) gather medium well Fructus Caricae；
(2) suffocating treatment, Fructus Caricae is put under the 1-mcp room temperature in airtight house, being 5mg/l with concentration to a kind wood
12h fumigated by melon；
(3) by concentration, the natamycin uniform suspension for 600mg/l is sprayed at papaya real surface and fruit stem again
Place, storage at normal temperature after being packed with preservative film after fruit dries, the storage at normal temperature time reaches 15 days.
Experimental group: papaya fruit is preserved using this enforcement Fructus Caricae method for storing and refreshing
Matched group: Fructus Caricae is processed with clear water and preserves.Preserve the impact to fruit for the Fructus Caricae such as table 3 institute using two methods
Show.
Table 3: the impact to papaya fruit for the method for storing and refreshing of the present invention
As shown in table 3, result shows: when 1-mcp and natamycin process Fructus Caricae can substantially increase Fructus Caricae storage
Between, reduce fruit rot, improve fruit commodity value, extend Fructus Caricae shelf life.1-mcp and 600mg/l using 5mg/l
Natamycin processes papaya fruit and can extend storage time 15 days.Find that this processes papaya fruit after-ripening relatively in an experiment
Slowly, therefore 1-mcp concentration is no more than 5mg/l；And the natamycin of the natamycin of 600mg/l and 500mg/l is to Fructus Caricae
The bactericidal effect of fruit is more or less the same.
The description of the aforementioned specific illustrative embodiment to the present invention illustrate that and illustration purpose.These descriptions
It is not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to above-mentioned teaching, can much be changed
And change.The purpose of selecting and describing the exemplary embodiment is that explaining that the certain principles of the present invention and its reality should
With so that those skilled in the art be capable of and utilize the present invention various different exemplary and
Various different selections and change.The scope of the present invention is intended to be limited by claims and its equivalents.
Claims (4)
1. a kind of method for storing and refreshing of Fructus Caricae is it is characterised in that comprise the following steps:
(1) gather Fructus Caricae；
(2) suffocating treatment, the 1-mcp being 1～5mg/l with concentration fumigates 8-16 hour to Fructus Caricae；
(3) again the natamycin uniform suspension that concentration is 300～600mg/l is sprayed at papaya real surface and fruit stem
Place, stores after then being packed with preservative film.
2. according to claim 1 Fructus Caricae method for storing and refreshing it is characterised in that described collection Fructus Caricae be eighty per cant
Ripe.
3. according to claim 1 the method for storing and refreshing of Fructus Caricae it is characterised in that the concentration of described step (2) 1-mcp
For 3mg/l, fumigation time is 12h.
4. according to claim 1 the method for storing and refreshing of Fructus Caricae it is characterised in that described step (3) natamycin
Concentration is 500mg/l.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610753216.4A CN106359556A (en) | 2016-08-29 | 2016-08-29 | Storage and fresh keeping method for papayas |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610753216.4A CN106359556A (en) | 2016-08-29 | 2016-08-29 | Storage and fresh keeping method for papayas |
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| Publication Number | Publication Date |
|---|---|
| CN106359556A true CN106359556A (en) | 2017-02-01 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610753216.4A Pending CN106359556A (en) | 2016-08-29 | 2016-08-29 | Storage and fresh keeping method for papayas |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115843863A (en) * | 2022-12-05 | 2023-03-28 | 广西壮族自治区农业科学院 | Mixed preservative for storing papaya |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103548980A (en) * | 2013-10-22 | 2014-02-05 | 海南大学 | Efficient and safe papaya preservation method |
| CN104041577A (en) * | 2014-05-27 | 2014-09-17 | 中国科学院华南植物园 | Vigna sesquipedalis color-protecting and fresh-keeping method |
-
2016
- 2016-08-29 CN CN201610753216.4A patent/CN106359556A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103548980A (en) * | 2013-10-22 | 2014-02-05 | 海南大学 | Efficient and safe papaya preservation method |
| CN104041577A (en) * | 2014-05-27 | 2014-09-17 | 中国科学院华南植物园 | Vigna sesquipedalis color-protecting and fresh-keeping method |
Non-Patent Citations (2)
| Title |
|---|
| 从心黎等: "1-MCP对番木瓜常温贮藏的保鲜效果", 《广东农业科学》 * |
| 张柏林等: "《生物技术与食品加工》", 31 March 2005 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115843863A (en) * | 2022-12-05 | 2023-03-28 | 广西壮族自治区农业科学院 | Mixed preservative for storing papaya |
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Application publication date: 20170201 |
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