CN106665805A - 一种猕猴桃的储存方法 - Google Patents
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Abstract
本发明公开了一种猕猴桃的储存方法,具体步骤如下:步骤一:库房消毒:用硫磺粉;步骤二:包装袋消毒:高锰酸钾溶液中浸5‑8分钟后用清水洗净并晾干;步骤三:选果:选择果实无破损、无伤痕的果实;步骤五:装袋:将猕猴桃放在消毒过的塑料袋中;步骤五:温控:所有猕猴桃打包完成后将库房温度降至0‑2℃,并封闭库门;步骤六:消毒:从装袋完成之日起每隔20‑30天按2.5‑3克每立方米的标准在库房内密封熏蒸硫磺粉30‑50小时,每次熏蒸完成后通风换气1小时,然后密封库房,本发明具有储存时间长、新鲜度高等优点。
Description
技术领域
本发明涉及一种猕猴桃的储存方法,应用于猕猴桃的储存技术领域。
背景技术
猕猴桃,也称奇异果,果形一般为椭圆状,早期外观呈绿褐色,成熟后呈红褐色,表皮覆盖浓密绒毛,不可食用,其内是呈亮绿色的果肉和一排黑色或者红色的种子。因猕猴喜食,故名猕猴桃;亦有说法是因为果皮覆毛,貌似猕猴而得名,是一种品质鲜嫩,营养丰富,风味鲜美的水果。
猕猴桃的质地柔软,口感酸甜。味道被描述为草莓、香蕉、菠萝三者的混合。猕猴桃除含有猕猴桃碱、蛋白水解酶、单宁果胶和糖类等有机物,以及钙、钾、硒、锌、锗等微量元素和人体所需17种氨基酸外,还含有丰富的维生素C、葡萄酸、果糖、柠檬酸、苹果酸、脂肪。
猕猴桃由于其质地柔软,口感酸甜,营养丰富越来越受到人们的喜爱,越来越多的种植户选择种植猕猴桃,随之而来带来了猕猴桃储存的问题,猕猴桃由于质地柔软极易被压坏腐烂,存储的时间不长,如果种植户不及时销售出去就会因为储存问题而带来巨大的经济损失。
发明内容
针对上述技术问题,本发明公开了一种储存时间长、新鲜度高的猕猴桃的储存方法。
本发明所述的一种猕猴桃的储存方法,具体步骤如下:
步骤一:库房消毒:入库前3-5天,在库房中用蒸炉按18-20克每立方米熏蒸硫磺粉,持续20-24小时,然后将库房封闭;
步骤二:包装袋消毒:选择厚0.04-0.06mm,充气后体积为45*30*16cm的聚乙烯塑料袋,将塑料包装袋放在0.5%的高锰酸钾溶液中浸5-8分钟后用清水洗净并晾干;
步骤三:选果:选择果实无破损、无伤痕的果实,并将果实表面的水分晾干;
步骤五:装袋:将库房的温度设置在4-5℃,然后将晾干后的猕猴桃放在消毒过的塑料袋中,每个塑料袋放2-2.5公斤的猕猴桃,并向塑料袋中40-75g的乙烯吸收剂,然后将塑料袋封口;
步骤五:温控:所有猕猴桃打包完成后将库房温度降至0-2℃,并封闭库门;
步骤六:消毒:从装袋完成之日起每隔20-30天按2.5-3克每立方米的标准在库房内密封熏蒸硫磺粉30-50小时,每次熏蒸完成后通风换气1小时,然后密封库房。
进一步的:所述的乙烯吸收剂是将蛭石和碎砖块投入高锰酸钾饱和溶液中12-17分钟,然后取出晾干,放在带孔且消毒后的塑料袋中制得。
本发明的有益效果:通过熏蒸硫磺粉抑制细菌、霉菌、寄生虫的滋生,能够有效的防止猕猴桃被腐蚀,通过乙烯吸收剂来吸收乙烯抑制猕猴桃的呼吸作用,防止猕猴桃过早的老化。
具体实施方式
本发明所述的一种猕猴桃的储存方法,具体步骤如下:
步骤一:库房消毒:入库前3-5天,在库房中用蒸炉按18-20克每立方米熏蒸硫磺粉,持续20-24小时,然后将库房封闭;
步骤二:包装袋消毒:选择厚0.04-0.06mm,充气后体积为45*30*16cm的聚乙烯塑料袋,将塑料包装袋放在0.5%的高锰酸钾溶液中浸5-8分钟后用清水洗净并晾干;
步骤三:选果:选择果实无破损、无伤痕的果实,并将果实表面的水分晾干;
步骤五:装袋:将库房的温度设置在4-5℃,然后将晾干后的猕猴桃放在消毒过的塑料袋中,每个塑料袋放2-2.5公斤的猕猴桃,并向塑料袋中40-75g的乙烯吸收剂,然后将塑料袋封口;
步骤五:温控:所有猕猴桃打包完成后将库房温度降至0-2℃,并封闭库门;
步骤六:消毒:从装袋完成之日起每隔20-30天按2.5-3克每立方米的标准在库房内密封熏蒸硫磺粉30-50小时,每次熏蒸完成后通风换气1小时,然后密封库房。
所述的乙烯吸收剂是将蛭石和碎砖块投入高锰酸钾饱和溶液中12-17分钟,然后取出晾干,放在带孔且消毒后的塑料袋中制得。
实例一:
步骤一:库房消毒:入库前4天,在库房中用蒸炉按20克每立方米熏蒸硫磺粉,持续4小时,然后将库房封闭;
步骤二:包装袋消毒:选择厚0.05mm,充气后体积为45*30*16cm的聚乙烯塑料袋,将塑料包装袋放在0.5%的高锰酸钾溶液中浸8分钟后用清水洗净并晾干;
步骤三:选果:选择果实无破损、无伤痕的果实,并将果实表面的水分晾干;
步骤五:装袋:将库房的温度设置在5℃,然后将晾干后的猕猴桃放在消毒过的塑料袋中,每个塑料袋放2公斤的猕猴桃,并向塑料袋中40g的乙烯吸收剂,然后将塑料袋封口;
步骤五:温控:所有猕猴桃打包完成后将库房温度降至1℃,并封闭库门;
步骤六:消毒:从装袋完成之日起每隔25天按3克每立方米的标准在库房内密封熏蒸硫磺粉45小时,每次熏蒸完成后通风换气1小时,然后密封库房。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的仅为本发明的优选例,并不用来限制本发明,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (2)
1.一种猕猴桃的储存方法,其特征在于:具体步骤如下:
步骤一:库房消毒:入库前3-5天,在库房中用蒸炉按18-20克每立方米熏蒸硫磺粉,持续20-24小时,然后将库房封闭;
步骤二:包装袋消毒:选择厚0.04-0.06mm,充气后体积为45*30*16cm的聚乙烯塑料袋,将塑料包装袋放在0.5%的高锰酸钾溶液中浸5-8分钟后用清水洗净并晾干;
步骤三:选果:选择果实无破损、无伤痕的果实,并将果实表面的水分晾干;
步骤五:装袋:将库房的温度设置在4-5℃,然后将晾干后的猕猴桃放在消毒过的塑料袋中,每个塑料袋放2-2.5公斤的猕猴桃,并向塑料袋中40-75g的乙烯吸收剂,然后将塑料袋封口;
步骤五:温控:所有猕猴桃打包完成后将库房温度降至0-2℃,并封闭库门;
步骤六:消毒:从装袋完成之日起每隔20-30天按2.5-3克每立方米的标准在库房内密封熏蒸硫磺粉30-50小时,每次熏蒸完成后通风换气1小时,然后密封库房。
2.根据权利要求1所述的一种猕猴桃的储存方法,其特征在于:所述的乙烯吸收剂是将蛭石和碎砖块投入高锰酸钾饱和溶液中12-17分钟,然后取出晾干,放在带孔且消毒后的塑料袋中制得。
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