CN106561803A - Method of pure-natural fresh keeping of lemon - Google Patents
Method of pure-natural fresh keeping of lemon Download PDFInfo
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- CN106561803A CN106561803A CN201610965814.8A CN201610965814A CN106561803A CN 106561803 A CN106561803 A CN 106561803A CN 201610965814 A CN201610965814 A CN 201610965814A CN 106561803 A CN106561803 A CN 106561803A
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- China
- Prior art keywords
- fresh
- lemons
- fructus citri
- citri limoniae
- lemon
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- 238000000034 method Methods 0.000 title claims abstract description 28
- 235000005979 Citrus limon Nutrition 0.000 title abstract description 28
- 244000248349 Citrus limon Species 0.000 title abstract description 13
- 238000003860 storage Methods 0.000 claims abstract description 25
- 239000004698 Polyethylene Substances 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- -1 polyethylene Polymers 0.000 claims abstract description 8
- 229920000573 polyethylene Polymers 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 39
- 239000007788 liquid Substances 0.000 claims description 10
- 239000003755 preservative agent Substances 0.000 claims description 8
- 230000002335 preservative effect Effects 0.000 claims description 8
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 230000036541 health Effects 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 238000002386 leaching Methods 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 abstract description 15
- 230000008859 change Effects 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 238000007605 air drying Methods 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 238000007865 diluting Methods 0.000 abstract 1
- 239000003761 preservation solution Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000004321 preservation Methods 0.000 description 11
- 238000004519 manufacturing process Methods 0.000 description 6
- 240000004307 Citrus medica Species 0.000 description 4
- 241000207199 Citrus Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000020971 citrus fruits Nutrition 0.000 description 3
- XMGQYMWWDOXHJM-JTQLQIEISA-N (+)-α-limonene Chemical compound CC(=C)[C@@H]1CCC(C)=CC1 XMGQYMWWDOXHJM-JTQLQIEISA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241001093501 Rutaceae Species 0.000 description 2
- 241000689006 Syntrophorhabdaceae Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 description 2
- 239000010985 leather Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 description 1
- PZBPKYOVPCNPJY-UHFFFAOYSA-N 1-[2-(allyloxy)-2-(2,4-dichlorophenyl)ethyl]imidazole Chemical compound ClC1=CC(Cl)=CC=C1C(OCC=C)CN1C=NC=C1 PZBPKYOVPCNPJY-UHFFFAOYSA-N 0.000 description 1
- GZSOSUNBTXMUFQ-NJGQXECBSA-N 5,7,3'-Trihydroxy-4'-methoxyflavone 7-O-rutinoside Natural products O(C[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](Oc2cc(O)c3C(=O)C=C(c4cc(O)c(OC)cc4)Oc3c2)O1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](C)O1 GZSOSUNBTXMUFQ-NJGQXECBSA-N 0.000 description 1
- 235000007173 Abies balsamea Nutrition 0.000 description 1
- 239000004857 Balsam Substances 0.000 description 1
- 235000001938 Citrus medica Nutrition 0.000 description 1
- 235000009088 Citrus pyriformis Nutrition 0.000 description 1
- 206010011409 Cross infection Diseases 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 239000005795 Imazalil Substances 0.000 description 1
- 244000018716 Impatiens biflora Species 0.000 description 1
- 206010029803 Nosocomial infection Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 239000005820 Prochloraz Substances 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 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
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- GZSOSUNBTXMUFQ-YFAPSIMESA-N diosmin Chemical compound C1=C(O)C(OC)=CC=C1C(OC1=C2)=CC(=O)C1=C(O)C=C2O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@H](O)[C@@H](O)[C@H](C)O2)O)O1 GZSOSUNBTXMUFQ-YFAPSIMESA-N 0.000 description 1
- 229960004352 diosmin Drugs 0.000 description 1
- IGBKNLGEMMEWKD-UHFFFAOYSA-N diosmin Natural products COc1ccc(cc1)C2=C(O)C(=O)c3c(O)cc(OC4OC(COC5OC(C)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 IGBKNLGEMMEWKD-UHFFFAOYSA-N 0.000 description 1
- 229960002125 enilconazole Drugs 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 231100001261 hazardous Toxicity 0.000 description 1
- 229940025878 hesperidin Drugs 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- WHHIPMZEDGBUCC-UHFFFAOYSA-N probenazole Chemical compound C1=CC=C2C(OCC=C)=NS(=O)(=O)C2=C1 WHHIPMZEDGBUCC-UHFFFAOYSA-N 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- TVLSRXXIMLFWEO-UHFFFAOYSA-N prochloraz Chemical compound C1=CN=CN1C(=O)N(CCC)CCOC1=C(Cl)C=C(Cl)C=C1Cl TVLSRXXIMLFWEO-UHFFFAOYSA-N 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000979 retarding effect Effects 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- YFNCATAIYKQPOO-UHFFFAOYSA-N thiophanate Chemical compound CCOC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OCC YFNCATAIYKQPOO-UHFFFAOYSA-N 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000029663 wound healing 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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)
- 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)
Abstract
The invention discloses a method of pure-natural fresh keeping of lemon. The method includes the following steps: picking healthy and matured lemons in a complex shear manner and allowing the lemons to stand in field for several hours; 1) soaking the lemons in a preservation solution, which is prepared by squeezing fresh lemon and diluting the lemon juice by 300-1000 times, and adding sucrose until the concentration is 10-30 wt%; 2) air-drying the lemons, and coating the lemons individually by polyethylene fresh keeping film and storing the lemons indoor. The fresh keeping method is safe, simple, practical and low-cost, has good fresh keeping effect and can effectively delay senility of the lemons and maintain the quality of the lemon, and is suitable for promotion and application. The fresh keeping method can greatly alleviate color change, water loss and internal quality change of the lemons during storage, maintains the freshness of the lemons and prolongs the shelf life and fresh-keeping time of the lemons as most as possible.
Description
Technical field
The present invention relates to a kind of method of the fresh-keeping Fructus Citri Limoniae of pure natural, belongs to fruit freshness preserving technical field.
Background technology
Fructus Citri Limoniae（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, Fructus Citri Limoniae not only contain a large amount of human bodies
The nutrient substance such as essential amino acid, protein, vitamin, mineral element, but also containing abundant citric acid, mountain balsam citron
The functional components such as glycosides, Hesperidin, diosmin, (R)-4-isopropenyl-1-methyl-1-cyclohexene, with pre- preventing obesity, diabetes, hyperlipidemia, metabolic arthritis, painstaking effort
Pipe disease etc. is acted on, and is widely used in daily, chemical industry, food service industry.
Fructus Citri Limoniae accounts for the 3rd in world's Citrus planting industry；There are Mexico, China, Argentina, Brazilian and western class in the world
The main Fructus Citri Limoniae manufacturing country such as tooth, South Africa.In recent years, with the increase of the market demand, the cultivated area of global Fructus Citri Limoniae is on steady
The trend of liter, the cultivated area of global Fructus Citri Limoniae 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 Fructus Citri Limoniae 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, although Yunnan has the anti-Ji Ning of production
The advantage natural conditions of lemon, but correlation technique still need to it is perfect.Therefore, find a kind of easy, quick, applicable and of good preservation effect
Method seems of crucial importance.
At present, domestic and international Fructus Citri Limoniae preservation technique mainly has following several：（One）Place of production preservation and freshness：Place of production storage is China
Traditional method, such as cellar, cavern etc.；（Two）Temperature control preservation and freshness：Temperature control preservation and freshness includes simple storage and cold storing and fresh-keeping
Cold preservation.Simple preservation and freshness mode is buried, mound storage, kiln are hidden and storehouse storage etc. of divulging information, and cold storing and fresh-keeping is developed country's Fructus Citri Limoniae storage
One of principal mode of Tibetan, the U.S., Argentina, South Africa, Spain etc. all have the large-scale Fructus Citri Limoniae preservation storehouse of modernization and
Perfect cold chain system.Can be preserved in the temperature higher anniversary in season, it is ensured that the year-round supply of fruit, but it is relatively costly.
（Three）Controlled atmosphere storage：Research shows the suitable reserve temperature of Fructus Citri Limoniae for oxygen in 10～13 DEG C, humidity 85～95%, gas componant
5% is cannot be below, carbon dioxide is no more than 2～4%.（Four）Fresh chemically：Fructus Citri Limoniae can be subject to pathogenic microorganism after adopting before adopting
Infect and cause to rot, processed frequently with antibacterial both at home and abroad, it is conventional to have Prochloraz, fresh-keeping profit fruit, probenazole (special
More than gram), imazalil, thiophanate etc..Wherein fresh chemically effect is preferable, but the hazard residue for being brought is generated to health
It is potentially hazardous.Therefore, safe and efficient Fructus Citri Limoniae preservation method is sought into the key outlet of the fresh-keeping industry development of Fructus Citri Limoniae.
The content of the invention
For the method that safe efficient fresh-keeping Fructus Citri Limoniae, the present invention provide a kind of fresh-keeping Fructus Citri Limoniae of pure natural, can effectively delay lemon
Lemon aging and holding fruit quality.
The present invention is realized by following technical proposal：The method of the fresh-keeping Fructus Citri Limoniae of a kind of pure natural, through following operation：
After health, ripe Fructus Citri Limoniae are plucked with complex shears method, field is placed in 2～10 hours, and use guarantor after adopting in 8～24 hours
Fresh immersion 5～15min of fruit, wherein fresh-keeping liquid be Fresh Lemon is squeezed the juice after dilute 300～1000 times, add sucrose dense to which
Spend for 10～30wt% and be obtained；Dry after leaching fruit, then after each Fructus Citri Limoniae is wrapped up with polyethylene preservative film respectively, it is disposed within
Storage.
After Fructus Citri Limoniae harvesting, fruit temperature（Field heat）It is higher, Repiration and transpiration it is very strong, if by Fructus Citri Limoniae be directly loadable into fruit
Case, fruit meeting " are had a fever ", sweat, and bag fruit paper is drenched, and cause fruit rotten rotten.Fruit can be reduced by the radiating in field
Real temperature, weakens Repiration, reaches pre-cooling, wound healing, softening and reduces the purpose of fruit low water.
The health, ripe Fructus Citri Limoniae are that Maturity reaches 8 one-tenth to 9 one-tenth of no disease and pests harm, harmless Fructus Citri Limoniae.
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, Fructus Citri Limoniae 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）Sales peak is avoided by fresh-keeping, is obtained compared with high yield in Fructus Citri Limoniae production dull season.
（2）It is safe, the Fructus Citri Limoniae juice and sucrose inherently pure natural food beneficial to health.Fructus Citri Limoniae juice energy
Degraded fruit and vegerable pesticide, hormone residues, decomposition, the aging of delayed fruit.
（3）Normal-temperature fresh-keeping, Fructus Citri Limoniae can be directly in room temperatures with preservative film individual packing after being processed using pure natural fresh-keeping liquid
Lower storage, it is not necessary to any equipment.
（4）Of good preservation effect, after Fructus Citri Limoniae preserves 45 days, the change of citron fruit color and luster is relatively slow, fruit quality obtain compared with
Good holding.
（5）The suitability is wide, the simple and easy to do practicality of the method, and the inferior fruit of Fructus Citri Limoniae can be made full use of to reduce the cost of storage, non-
Often it is adapted to lack the orchard worker of cold storage establishment, trafficking rich and influential family or processing enterprise's storage；With reference to the single parcel of preservative film, effectively can control
Further spreading and developing for pathogenic bacteria processed, reduces cross infection, strengthens Fructus Citri Limoniae storage period disease resistance, can significantly delay Fructus Citri Limoniae
The change of the change of appearance color, moisture loss and fruit inside quality in storage, keeps the freshness of fruit, maximum limit
Degree ground extends the storage ＆ fresh-keeping period of Fructus Citri Limoniae.
Description of the drawings
Fig. 1 is embodiment and matched group Fructus Citri Limoniae 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
No disease and pests harm, harmless Maturity are reached into 8 one-tenth to 9 one-tenth of Fructus Citri Limoniae complex shears method（I.e. first cuts fruit related fruit
Handle is cut in the lump, and second cuts fruit stem is cut to equal with fruit shoulder, and clip is flat and smooth）After harvesting, field is placed in 2 hours, and
With fresh-keeping immersion fruit 5min in 24 hours after adopting, wherein fresh-keeping liquid be Fresh Lemon is squeezed the juice after 300 times of dilution, add sucrose
It is obtained to its concentration for 20wt%；Dry after leaching fruit, then be 0.02mm polyethylene preservative film bags with thickness respectively by each Fructus Citri Limoniae
After wrapping up in, storage disposed within.
Embodiment 2
After the Fructus Citri Limoniae that no disease and pests harm, harmless Maturity reach 8 one-tenth to 9 one-tenth is plucked with complex shears method, field is placed in 4 hours,
And after adopting in 8 hours with fresh-keeping immersion fruit 8min, wherein fresh-keeping liquid be Fresh Lemon is squeezed the juice after dilute 500 times, add
Sucrose is obtained to its concentration for 30wt%；Dry after leaching fruit, then after each Fructus Citri Limoniae is wrapped up with polyethylene preservative film respectively, put
In indoor storage.
Embodiment 3
After the Fructus Citri Limoniae that no disease and pests harm, harmless Maturity reach 8 one-tenth to 9 one-tenth is plucked with complex shears method, field is placed in 10 hours,
And after adopting in 20 hours with fresh-keeping immersion fruit 10min, wherein fresh-keeping liquid be Fresh Lemon is squeezed the juice after dilute 1000 times, then plus
Enter sucrose to be obtained to its concentration for 10wt%；Leaching fruit after dry, then by each Fructus Citri Limoniae respectively with thickness be 0.02mm polyethylene protect
After fresh film parcel, storage disposed within.
The method of the fresh-keeping Fructus Citri Limoniae of pure natural of the present invention carries out compliance test result by following test：
Matched group：Using the method for embodiment 1, fresh-keeping liquid is only replaced with the clear water of equivalent.
（One）The embodiment change poor with matched group Lemon fruit color of the leather
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 peel 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
Peel 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*, 4 group Fructus Citri Limoniae peel a* values before and after storage
In constantly rising trend, and it is negative value, illustrates that peel green is gradually taken off as storage time extends.Matched group Fructus Citri Limoniae a* values
Change greatly, the Fructus Citri Limoniae peel a* changes of embodiment are shallower, after storage is to 30d, matched group and example set have significance
Difference, illustrates that the fresh-keeping liquid process of the present invention has inhibitory action to blue or green lemon chlorisis.Each group b* value be on the occasion of, and show rising become
Gesture, illustrates that yellow value gradually increases, and after storage 30d, matched group Fructus Citri Limoniae b* has significant difference with embodiment, illustrates this
Bright fresh-keeping liquid is processed has retarding action to green lemon peel chlorisis.
（Two）Embodiment and matched group Fructus Citri Limoniae titratable acid（TA）Change see Fig. 1.
In storage, Fructus Citri Limoniae inside quality titratable acid（TA）It is gradually lowered, and matched group TA is changed greatly, stores
After hiding 30d, matched group and treatment group TA significant difference.Illustrate that the fresh-keeping liquid process of the present invention has holding to green lemon inside quality
Effect.
As a result find, the fruit appearance color and luster of each embodiment and inside quality have obtained good holding, illustrate this pure
The color that natural fresh-keeping Fructus Citri Limoniae method can keep its peel light green to a certain extent, effectively maintains fruit quality.
Claims (3)
1. the method for the fresh-keeping Fructus Citri Limoniae of a kind of pure natural, it is characterised in that through following operation：
After health, ripe Fructus Citri Limoniae are plucked with complex shears method, field is placed in 2～10 hours, and use guarantor after adopting in 8～24 hours
Fresh immersion 5～15min of fruit, wherein fresh-keeping liquid be Fresh Lemon is squeezed the juice after dilute 300～1000 times, add sucrose dense to which
Spend for 10～30wt% and be obtained；Dry after leaching fruit, then after each Fructus Citri Limoniae is wrapped up with polyethylene preservative film respectively, it is disposed within
Storage.
2. the method for the fresh-keeping Fructus Citri Limoniae of pure natural according to claim 1, it is characterised in that：The health, ripe Fructus Citri Limoniae
It is that Maturity reaches 8 one-tenth to 9 one-tenth of no disease and pests harm, harmless Fructus Citri Limoniae.
3. the method for the fresh-keeping Fructus Citri Limoniae of pure natural according to claim 1, it is characterised in that：The thickness of the polyethylene preservative film
Spend for 0.02mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610965814.8A CN106561803A (en) | 2016-11-04 | 2016-11-04 | Method of pure-natural fresh keeping of lemon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610965814.8A CN106561803A (en) | 2016-11-04 | 2016-11-04 | Method of pure-natural fresh keeping of lemon |
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| Publication Number | Publication Date |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108200946A (en) * | 2017-12-29 | 2018-06-26 | 安岳县新联发柠檬专业合作社 | A kind of lemon antistaling process |
| CN108208148A (en) * | 2017-12-29 | 2018-06-29 | 安岳县新联发柠檬专业合作社 | A kind of storage method of lemon |
Citations (1)
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| 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 |
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| 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 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108200946A (en) * | 2017-12-29 | 2018-06-26 | 安岳县新联发柠檬专业合作社 | A kind of lemon antistaling process |
| CN108208148A (en) * | 2017-12-29 | 2018-06-29 | 安岳县新联发柠檬专业合作社 | A kind of storage method of lemon |
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