CN106509078A - Method for delaying degreening of green lemon fresh fruit - Google Patents
Method for delaying degreening of green lemon fresh fruit Download PDFInfo
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- CN106509078A CN106509078A CN201610961450.6A CN201610961450A CN106509078A CN 106509078 A CN106509078 A CN 106509078A CN 201610961450 A CN201610961450 A CN 201610961450A CN 106509078 A CN106509078 A CN 106509078A
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- lemon
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- green lemon
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
-
- 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
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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)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for delaying degreening of green lemon fresh fruit. The method is characterized in that healthy and ripe green lemons are picked up by a complex shears method, are placed in the field for several hours, a mixing solution is used for immersing the fruit for 2-8 min, wherein the mixing solution is composed of chitosan with concentration of 0.5-3 g/L, calcium chloride with concentration of 5-20 g/L, 6-benayl aminopurine with concentration of 25-50 g/L, and gibberellic acid with concentration of 25-50 g/L, the fruits are dried in air after being immersed, then each lemon is respectively wrapped by a polyethylene preservative film, and is placed indoor for storage. The fresh-keeping method has the advantages of safety, simpleness, utility, and low cost, the fresh-keeping effect is good, lemon aging is effectively prolonged, fruit quality is kept, and the method is suitable for popularization and application. According to the invention, degradation of pericarp chlorophyll of the green lemon can be effectively delayed, pericarp color of the green lemon can be effectively kept, number of fruit with uneven yellow and green colors is reduced, and the fruit quality is effectively kept. The color of the green lemon fruit stored for 45 days is slowly changed, and the fruit quality is better kept.
Description
Technical field
The present invention relates to a kind of method for delaying green lemon fresh fruit chlorisis, belongs to fruit freshness preserving technical field.
Background technology
Lemon（Citrus limon(L.)Burm.f）Category Rutaceae（Rutaceae）Citrus（Citrus）Citron
（Citrus medica L.）The evergreen fruit trees of class, the cultivation history for having had more than 2500 years, lemon not only contain a large amount of human bodies
The nutriments such as essential amino acid, protein, vitamin, mineral element, but also containing abundant citric acid, mountain balsam citron
The functional components such as glycosides, aurantiamarin, diosmin, (R)-4-isopropenyl-1-methyl-1-cyclohexene, with pre- preventing obesity, diabetes, high fat of blood, high lithemia, painstaking effort
Pipe disease etc. is acted on, and is widely used in daily, chemical industry, food service industry.
Lemon accounts for the 3rd in world's oranges and tangerines planting industry；There are Mexico, China, Argentina, Brazilian and western class in the world
The main lemon producing country such as tooth, South Africa.In recent years, with the increase of the market demand, the cultivated area of global lemon is on steady
The trend of liter, the cultivated area of global lemon in 2013 reach 100.19 ten thousand hectares, and China's plantation area ratio accounts for 6%.Global lemon
Lemon total output reaches 1519.15 ten thousand tons, and Chinese yield is at 300,000 tons or so.In China lemon based on fresh fruit consumption, lemon is produced
The area of lemon is mainly Anyue Sichuan, Yunnan.Production season is concentrated mainly on for 8～December.
Green lemon studies have reported that without bagging process the quality of fruit is better than bagging Huang lemon.And also save bagging
The financial cost brought.Therefore, current green lemon more and more welcomed by the people.But green lemon preservation and freshness difficulty is compared with bagging
Lemon is high.Green lemon is affected easily to form the piebald fruit of yellowish green inequality by external condition after adopting, and this has had a strong impact on its commodity
Value.Therefore, a kind of method that can effectively suppress green lemon pericarp chlorisis is sought, is the key outlet for developing green lemon.
The content of the invention
To solve the above problems, the present invention provides a kind of method for delaying green lemon fresh fruit chlorisis, can make green lemon fruit
Color and luster change is relatively slow, and fruit quality is preferably kept.
The present invention is realized by following technical proposal：A kind of method for delaying green lemon fresh fruit chlorisis, through following operation：
After health, ripe green lemon are plucked with complex shears method, it is placed in field 2～10 hours, and uses in 8～24 hours after adopting
It is 5 for 0.5～3g/L, calcium chloride (CaCl2) concentration that mixed solution leaching 2～8min of fruit, wherein mixed solution are chitosan concentrations
～20g/L, 6-benzyl aminopurine（6-BA）Concentration is 25～50mg/L and gibberellic acid（GA3）Concentration is the mixed of 25～50mg/L
Close solution；Dry after leaching fruit, then after each lemon is wrapped up with polyethylene preservative film respectively, storage disposed within.
After green lemon harvesting, fruit temperature（Field heat）It is higher, respiration and transpiration it is very strong, if lemon is directly loadable into
Fruit case, fruit meeting " are had a fever ", sweat, and bag fruit paper is drenched, and cause fruit rotten rotten.Can be reduced by the radiating in field
Fruit temperature, weakens respiration, reaches precooling, callus, softening and reduces the purpose of fruit low water.
The health, ripe green lemon are that maturity reaches 8 one-tenth to 9 one-tenth of no disease and pests harm, harmless green lemon.
The thickness of the polyethylene preservative film is 0.02mm.
The advantages of the present invention：The preservation method safety of the present invention, simple, practical, low cost, fresh-keeping effect
It is good, lemon aging be can effectively delay and fruit quality, suitable popularization and application kept.Advantage and have the beneficial effect that it is following
Aspect：
（1）The commodity value of green lemon is effectively increased by the method, the market share amount of green lemon is widened.
（2）Safe, numerous studies confirm glycan, CaCl2、6-BA、GA3The quality of many fruits and vegetables can be kept, is reduced
Rotten generation, Shelf-life.Environmental Protection Agency (EPA) has been acknowledged 6-BA, GA3Give birth to Deng the plant for active component
To environment and people's health nonhazardous effect when long conditioning agent is used.
（3）Normal-temperature fresh-keeping, lemon adopt shitosan, CaCl2、6-BA、GA3Can be straight with preservative film individual packing after process
Connect and preserve at room temperature, it is not necessary to any equipment.
（4）It is of good preservation effect, effectively delay the chlorophyllous degraded of green lemon pericarp, so as to effectively keep green lemon pericarp
Color, reduces the quantity of yellowish green uneven piebald fruit, and effectively maintains fruit inside quality.The blue or green lemon of 1 first quarter moon of storage
The change of lemon fruit colour is relatively slow, and fruit quality is preferably kept.
（5）Applicability is wide, the simple and easy to do practicality of the method, be especially suitable for lacking the orchard worker of cold storage establishment, trafficking rich and influential family or
Processing enterprise preserves；With reference to the single parcel of preservative film, can further spreading and develop with effective control germ, reduce intersecting sense
Dye, strengthens lemon storage period disease resistance, while lemon dehydration is greatly reduced, extends the preservation and freshness of lemon to greatest extent
Phase.
Description of the drawings
Fig. 1 is embodiment and control group lemon titratable acid（TA）Variation diagram.
Specific embodiment
The present invention is described in further details below by example, these examples are only used for illustrating the present invention, do not limit
The scope of the present invention processed.
Embodiment 1
By maturity reach 8 one-tenth to 9 one-tenth no disease and pests harm, harmless green lemon complex shears method pluck after, be placed in field 2 little
When, and fruit 2min was soaked with mixed solution in 24 hours after adopting, wherein mixed solution is that chitosan concentration is 0.5g/L, calcium chloride
Concentration is 5g/L, the mixed solution that 6-benzyl aminopurine concentration is 25mg/L and gibberellic acid is 25mg/L；Dry in the air after leaching fruit
It is dry, then after being 0.02mm polyethylene preservative film parcel with thickness respectively by each lemon, storage disposed within.
Embodiment 2
By maturity reach 8 one-tenth to 9 one-tenth no disease and pests harm, harmless green lemon complex shears method pluck after, be placed in field 4 little
When, and fruit 5min was soaked with mixed solution in 8 hours after adopting, wherein mixed solution is that chitosan concentration is dense for 2g/L, calcium chloride
The mixed solution that it is 30mg/L to spend for 10g/L, 6-benzyl aminopurine concentration and gibberellic acid is 40mg/L；Dry in the air after leaching fruit
It is dry, then after each lemon is wrapped up with polyethylene preservative film respectively, storage disposed within.
Embodiment 3
By maturity reach 8 one-tenth to 9 one-tenth no disease and pests harm, harmless green lemon complex shears method pluck after, be placed in field 10 little
When, and fruit 8min was soaked with mixed solution in 20 hours after adopting, wherein mixed solution is that chitosan concentration is dense for 3g/L, calcium chloride
The mixed solution that it is 50mg/L to spend for 20g/L, 6-benzyl aminopurine concentration and gibberellic acid is 50mg/L；Dry in the air after leaching fruit
It is dry, then after being 0.02mm polyethylene preservative film parcel with thickness respectively by each lemon, storage disposed within.
The present invention delays the method for green lemon chlorisis to carry out compliance test result by following test：
Mixed solution treatment group：Using the method for embodiment 1 or 2.
Control group：Using the method for embodiment 1, mixed solution is only replaced with the clear water of equivalent.
（One）The change of the lemon fruit colour of mixed solution treatment group and control group
Found by the observation of green lemon appearance color：Green lemon in storage, gradually from green to yellow, preserve by appearance color
No obvious difference between early stage control group and mixed solution treatment group, when storage was by 21 days, the lemon of control group starts
Existing yellowing phenomenon, when storage was by 30 days, substantially there is yellowing phenomenon in the lemon of control group, and the lemon of mixed solution treatment group is general
It is yellow unobvious.
（Two）The change poor with control group Lemon fruit color of the leather of mixed solution treatment group
Note：There is significant difference with different lowercase letters after column data in 0.05 level in same parameters.
In storage, fruit quality poor to Lemon fruit color of the leather every 10～15 days is measured, wherein a* values negative value
It is for green, redder on the occasion of more big then pericarp for red, is worth, on the contrary it is greener.On the occasion of for yellow, negative value is blueness to b* values, more it is big then
Pericarp is more yellow, more little more blue.
As can be seen from the above table, before preserving there is no significant difference in each group a*, 3 group lemon pericarp a* values before and after storage
In constantly rising trend, and it is negative value, illustrates that pericarp green is gradually taken off as storage time extends.And when preserving 33d,
Control group lemon a* is significantly raised, with storage before there is significant difference, especially control group by before preserving -17.90 ±
0.67 is increased to -3.60 ± 0.08, and the lemon pericarp a* changes of embodiment are relatively gentle, illustrate at the mixed solution of the present invention
Reason has inhibitory action to blue or green lemon chlorisis.Each group b* value be on the occasion of, and show ascendant trend, illustrate that yellow value gradually increases.And store
After being hidden within 33d, there is significant difference with embodiment in control group lemon b*, illustrate that the mixed solution of the present invention is processed to green grass or young crops
Lemon color and luster turns Huang delayed-action.
（Three）Embodiment and control group lemon titratable acid（TA）Change see Fig. 1.
With the prolongation of storage time, the TA contents of each group citron fruit are reduced.Lemon fruit is processed by this fresh-keeping liquid
Real TA changes relatively slow, and control group fruit TA reduces very fast, and after 17d is preserved, embodiment lemon TA and control group presence are aobvious
Difference is write, shows that the processing method of the present invention can preferably keep fruit interior quality with the reduction of delayed fruit titratable acid.
Claims (3)
1. a kind of method for delaying green lemon fresh fruit chlorisis, it is characterised in that through following operation：
After health, ripe green lemon are plucked with complex shears method, it is placed in field 2～10 hours, and uses in 8～24 hours after adopting
Mixed solution leaching 2～8min of fruit, wherein mixed solution be chitosan concentration for 0.5～3g/L, calcium chloride concentration be 5～20g/L,
The mixed solution that 6-benzyl aminopurine concentration is 25～50mg/L and gibberellic acid is 25～50mg/L；Dry after leaching fruit,
After again wrapped up each lemon with polyethylene preservative film respectively, storage disposed within.
2. method according to claim 1, it is characterised in that：The health, ripe green lemon are that maturity reaches 8 one-tenth
No disease and pests harm, harmless green lemon to 9 one-tenth.
3. method according to claim 1, it is characterised in that：The thickness of the polyethylene preservative film is 0.02mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610961450.6A CN106509078B (en) | 2016-11-04 | 2016-11-04 | A method of delaying green lemon fresh fruit chlorisis |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610961450.6A CN106509078B (en) | 2016-11-04 | 2016-11-04 | A method of delaying green lemon fresh fruit chlorisis |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106509078A true CN106509078A (en) | 2017-03-22 |
| CN106509078B CN106509078B (en) | 2019-09-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610961450.6A Active CN106509078B (en) | 2016-11-04 | 2016-11-04 | A method of delaying green lemon fresh fruit chlorisis |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115444030A (en) * | 2022-09-26 | 2022-12-09 | 四川润尔科技有限公司 | Pitaya preservation method and pitaya preservation solution |
| CN115812781A (en) * | 2022-11-10 | 2023-03-21 | 广西大学 | Green perfume lemon color-protecting fresh-keeping liquid and color-protecting fresh-keeping method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101785497A (en) * | 2010-02-01 | 2010-07-28 | 云南省农业科学院红瑞柠檬研究所 | Fresh lemon fruit preservative and preservation method thereof |
| CN104642528A (en) * | 2013-11-21 | 2015-05-27 | 中国科学院大连化学物理研究所 | Chitosan oligosaccharide compounded preparation and application in prolonging shelf life of fruits |
-
2016
- 2016-11-04 CN CN201610961450.6A patent/CN106509078B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101785497A (en) * | 2010-02-01 | 2010-07-28 | 云南省农业科学院红瑞柠檬研究所 | Fresh lemon fruit preservative and preservation method thereof |
| CN104642528A (en) * | 2013-11-21 | 2015-05-27 | 中国科学院大连化学物理研究所 | Chitosan oligosaccharide compounded preparation and application in prolonging shelf life of fruits |
Non-Patent Citations (1)
| Title |
|---|
| 马国瑞等: "《常用植物生长调节剂安全施用指南》", 31 July 2008 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115444030A (en) * | 2022-09-26 | 2022-12-09 | 四川润尔科技有限公司 | Pitaya preservation method and pitaya preservation solution |
| CN115812781A (en) * | 2022-11-10 | 2023-03-21 | 广西大学 | Green perfume lemon color-protecting fresh-keeping liquid and color-protecting fresh-keeping method thereof |
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| Publication number | Publication date |
|---|---|
| CN106509078B (en) | 2019-09-27 |
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