CN107047752A - A kind of preservation method of fresh edible capsicum or grape - Google Patents
A kind of preservation method of fresh edible capsicum or grape Download PDFInfo
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- CN107047752A CN107047752A CN201710077013.2A CN201710077013A CN107047752A CN 107047752 A CN107047752 A CN 107047752A CN 201710077013 A CN201710077013 A CN 201710077013A CN 107047752 A CN107047752 A CN 107047752A
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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
- A23B7/157—Inorganic compounds
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G13/00—Protecting plants
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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
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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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Abstract
The invention discloses a kind of fresh edible capsicum or the preservation method of grape, its step is：Capsicum or grape are sprayed into certain density trichoderma harzianum adopting the last week, after adopting water retting is cooled down with certain density calcium salt, then dried in ventilation freezer, the ozone concentration for maintaining ventilation freezer certain simultaneously, then the capsicum of processing or grape are put into modified-atmosphere package, with 1 methyl cyclopropene or 1 methyl cyclopropene and SO2Slow-release preservative closed processes, prick bag, then cryopreservation, and keep humidity >=90% in fresh-keeping warehouse.The present invention is with calcium salt cooling water is by the Preharvest calcium spray of script or adopts rear normal temperature leaching calcium and is transferred to precooling link, so as to accelerate cooling rate, improve efficiency, reach and lift fresh-keeping effect effect, be particularly suitable for use in collecting season it is rainy in the case of capsicum and Grape During Storage it is fresh-keeping.
Description
Technical field
The invention belongs to postharvest technology of fruits and vegetables field, more particularly to a kind of fresh edible capsicum or the preservation method of grape.
Background technology
In recent years, with the improvement of living standards, people are to the pursuit more and more higher of food.Fruits and vegetables because its it is delicious it is tasty and refreshing,
Appetizing helps food, and can provide the healthy of vitamin, mineral matter and organic acid, guarantee people that human body easily lacks, and
The important food liked as people.But fruits and vegetables production season and provincialism are very strong, water content is high, and easy dehydration is withered
It is listless, rot, lose very big in storing, sales process.Therefore, the preservation and freshness work of fruits and vegetables is done, ensures the busy season
Not rotten, dull season constantly, makes the stable market supply of market anniversary, increased economic efficiency, to ensureing fruits and vegetables industry healthy and sustainable development
Have great importance.
Calcium in fruits and vegetables cell is primarily present on cell membrane and plasma membrane, and this kind of combination calcium is to maintaining cell membrane and cell membrane
Structure play the role of it is stable.Calcium can intersect chain bridge with pectin substance formation, the stabilization of membrane structure be maintained, so as to suppress
The release of hydrolase, reaches and delays fruits and vegetables ripe and aging effect.Calcium can also be by suppressing the work of polygalacturonase
Property, the degraded of cell membrane is prevented, the hardness of fruits and vegetables is kept, has delayed the softening of fruits and vegetables.Calcium can also reduce the breathing speed of fruits and vegetables
Rate and acetate releasing quantity, keep the storage quality of fruits and vegetables, delay the aging of fruits and vegetables.
Calcium is able to maintain that fruits and vegetables vital movement, stable membrane permeability, delays fruits and vegetables hardness, reduces respiration, improves fruits and vegetables
Storage quality, extends storage time, therefore, Calcium treatment is used widely in terms of preserving fruit and vegetable utilizing.Li Limei et al.[1]
Research shows 45 DEG C, 1%CaCl2After solution immersion strawberry 20min, preserved with 30 μm of PE preservative films packagings, strawberry can be improved
The calcium content of fruit, keeps higher protopectin content and hardness, suppresses the formation of anthocyanin, and effectively delayed fruit maturation declines
Always, optimal fresh-keeping effect is reached.With silver-colored rosy clouds et al.[2]Research shows storage of the Preharvest calcium spray processing beneficial to Europe plum fruit, to adopt
The last week sprays 1.5%Ca（NO3）2Treatment effect is best.Wei Bao Dong et al.[3]Research shows 0.75%Ca Cl2It is processed as cucumber spray
The best in quality fraction of calcium, can preferably maintain cucumber Post-harvest quality, will damage to plants caused by sudden drop in temperature symptom and occur delaying 4 d.Lv Shuanshuan etc.
People[4]Research show under normal temperature（20℃）The activity that rear calcium treatment significantly more reduces cytohydrolist is adopted, so that
The speed that the hardness of fruit declines slows down.
Conventional fruits and vegetables Calcium treatment mode is preharvest spraying calcareous fertilisers, or soaks calcium after adopting.Preharvest calcium spray will be applied repeatedly, be improved
Labor cost；Calcium is soaked after adopting, precooling is also needed after immersion, production efficiency is reduced.
The necessary link that rear precooling is postharvest fruit and vegetable is adopted, conventional method has mechanical precooling, vacuum pre-cooling, pressure difference pre- at present
The modes such as cold, ice-cold method and water cooling.Mechanical forecooling method is simple and easy to apply, but cooling velocity is slow, generally requires 8 more than h ability
Predetermined temperature is reached, fruits and vegetables dehydration is easily caused；Vacuum pre-cooling and differential pressure precooling speed are fast, but investment cost is higher；Water cooling is set
Standby investment cost is low, and speed is fast, but it is rotten to easily cause fruits and vegetables.Therefore, it is cold by using ventilation is placed on after calcium salt cooling water retting
In storehouse, and with certain ozone concentration is kept, that is, the purpose of precooling is reached, handle, reach simultaneously also by Calcium treatment and ozone
The purpose of fruits and vegetables aging is sterilized and delays, thus it is cost-effective, improve efficiency.
Yunnan-Guizhou Chuan Sansheng has abundant grape and pepper planting resource, but there is harvesting season rainy problem, especially exists
Guizhou performance is obvious.The impurity such as capsicum and a large amount of soil of grape surface contamination, the rotten bacterium of cause, as storage rot hidden danger.
Current reported fruits and vegetables patent and document, to have no report in terms of calcium salt cold water process fruits and vegetables.
[1] Li Limei, Guan Junfeng, and China, wait calcium and Grape berry to eat physiological effect [J] of strawberry preservation
Product science, 2008,29 (3):478-480.
[2] and silver-colored rosy clouds, Li Weidong, Ye Liqin wait Preharvest calcium sprays to contain storage period Europe plum fruit rotting rate and saccharic acid
Influence [J] Food Sciences of amount, 2016,37 (14):247-252.
[3] Wei Baodong, Zhao Yinling, Bai Bing, wait Preharvest calcium sprays to adopt influence [J] foods of rear cold storage quality to cucumber
Product science, 2015,36 (18):225-230.
[4] Lv Shuanshuan, Li Tian come, Wu Zhigang, and leaching calcium is soft to netted melon post-harvest fruits after waiting Preharvest calcium sprays and adopting
Change physiological influence [J] Jiangsu's agriculture journals, 2009,25 (2):346-350.
The content of the invention
The present invention is integrated：1. calcium salt postharvest handling fruits and vegetables are cooled down, delay fruits and vegetables hardness to decline, storage quality is improved；2. adopt
Before spray trichoderma harzianum and maintain ozone to kill surface pathogenic bacteria during fruits and vegetables dry；3. 1- methyl ring
Propylene can block ethylene receptor, reduce ethylene emanation；④SO2The cause mainly for killing storage period of slow-release preservative
Germ；5. the atmosphere adjustment effect of modified-atmosphere package, forms high CO2, low O2Microenvironment.
It is an object of the invention to provide it is a kind of can scale operations, effect is good, cost is low, the guarantor of efficient capsicum or grape
Fresh method, this method maximum innovative point is：For local rainy climate area, the capsicum after adopting or grape are immersed in calcium salt
In cooling water, cooling water is that can remove the impurity such as fruit and vegetable surfaces soil, can be saved pre-coo time with fast cooling, dried in the air again
Ensure the concentration of ozone in dry process, reach the purpose of sterilization, while can to increase fruits and vegetables tissue calcium ion dense for calcium salt processing
Degree, reaches lifting fresh-keeping effect purpose.
A kind of preservation method of fresh edible capsicum or grape, it is characterised in that step is as follows：
（1）Pre-harvest treatment：Capsicum or grape spray trichoderma harzianum in 1 week before adopting；Spraying concentration is 1000~2000 times of dilution；
（2）Postharvest handling：Capsicum after adopting or grape are impregnated into 10~15min in cooling water containing calcium salt；
（3）Capsicum after treatment or grape are put into after perforate plastic crate and are immediately fed into ventilation freezer, logical cold wind 3 is forced
~8h, dries capsicum or grape, wherein the temperature of ventilation freezer：1~10 DEG C, while being passed through ozone, make dense in ventilation freezer
Degree maintains 1~3 μ L/L；
（4）Capsicum after stifling or grape are put into modified-atmosphere package；
（5）Then the 1- methyl cyclopropenes that concentration is 0.5~1.0 μ L/L are put into for capsicum, sealed, cryopreservation, capsicum
Reserve temperature is 9~10 DEG C；
It is 0.5~1.0 μ L/L 1- methyl cyclopropenes and 1~3 mg/g SO to be put into concentration for grape2Slow-release preservative, it is close
Envelope, cryopreservation, the reserve temperature of grape is 1~2 DEG C；
（6）Using humidification device, humidity in fresh-keeping warehouse is maintained more than 90%.
The step（2）The main component of cooling water containing calcium salt for calcium chloride, calcium acetate, mannitol chelating calcium in one
Plant or a variety of, the mass fraction of calcium salt is 0.2~2%.
The step（2）Cooling water temperature containing calcium salt be：1~10 DEG C.
The step（4）Modified-atmosphere package, material is polyethylene material, and thickness is 20~40 μm, and air penetrability is 5300
~6800 cm3/(m2•24h•0.1Mpa)。
The present invention has clear advantage and excellent effect compared with prior art.From above technical scheme, this hair
It is bright to be directed to local rainy climate area, the capsicum after adopting or grape are immersed in calcium salt cooling water, cooling water is to remove
The impurity such as fruit and vegetable surfaces soil, can save pre-coo time with fast cooling again, ensure the concentration of ozone during drying,
The purpose of sterilization is reached, while calcium salt processing can increase fruits and vegetables tissue calcium ion concentration, the purpose of lifting fresh-keeping effect is reached.
Embodiment
Below in conjunction with preferred embodiment, to specific according to a kind of preservation method of fresh edible capsicum or grape proposed by the present invention
Embodiment, feature and its effect, are described in detail as after.
A kind of preservation method of fresh edible capsicum or grape, it is characterised in that step is as follows：
（1）Pre-harvest treatment：Capsicum or grape spray trichoderma harzianum in 1 week before adopting；Spraying concentration is 1000~2000 times of dilution；
（2）Postharvest handling：Capsicum after adopting or grape are impregnated into 10~15min in cooling water containing calcium salt；
（3）Capsicum after treatment or grape are put into after perforate plastic crate and are immediately fed into ventilation freezer, logical cold wind 3 is forced
~8h, dries capsicum or grape, wherein the temperature of ventilation freezer：1~10 DEG C, while being passed through ozone, make dense in ventilation freezer
Degree maintains 1~3 μ L/L；
（4）Capsicum after stifling or grape are put into modified-atmosphere package；
（5）Then the 1- methyl cyclopropenes that concentration is 0.5~1.0 μ L/L are put into for capsicum, sealed, cryopreservation, capsicum
Reserve temperature is 9~10 DEG C；
It is 0.5~1.0 μ L/L 1- methyl cyclopropenes and 1~3 mg/g SO to be put into concentration for grape2Slow-release preservative, it is close
Envelope, cryopreservation, the reserve temperature of grape is 1~2 DEG C；
（6）Using humidification device, humidity in fresh-keeping warehouse is maintained more than 90%.
The step（2）The main component of cooling water containing calcium salt for calcium chloride, calcium acetate, mannitol chelating calcium in one
Plant or a variety of, the mass fraction of calcium salt is 0.2~2%.
The step（2）Cooling water temperature containing calcium salt be：1~10 DEG C.
The step（4）Modified-atmosphere package, material is polyethylene material, and thickness is 20~40 μm, and air penetrability is 5300
~6800 cm3/(m2•24h•0.1Mpa)。
Embodiment 1（Graceful enlightening line green pepper）：
（1）Pre-harvest treatment：Graceful enlightening line green pepper is sprayed into leaf portion type trichoderma harzianum in 1 week before adopting；Spraying concentration is 2000 times of dilution；
（2）Postharvest handling：Selection fine day graceful enlightening line green pepper is plucked, the graceful enlightening line green pepper after adopting containing 0.1% calcium chloride+
10min is impregnated in the chelated calcium cooling water of the mannitol of 0.05% calcium acetate+0.05%, the wherein temperature of cooling water is 9~10
℃；
（3）Graceful enlightening line green pepper after treatment is put into after perforate plastic crate and is immediately fed into ventilation freezer, the logical cold wind 3 of pressure~
5h, dries graceful enlightening line green pepper surface, wherein the temperature of ventilation freezer：9~10 DEG C, while being passed through ozone, make dense in ventilation freezer
Degree maintains 1~3 μ L/L；
（4）Graceful enlightening line green pepper after stifling is put into modified-atmosphere package, material is polyethylene material, thickness is 40 μm,
Air penetrability is 5300 cm3/(m2•24h•0.1Mpa)；
（5）Then the 1- methyl cyclopropenes that concentration is 1.0 μ L/L, sealing, cryopreservation, graceful enlightening line green pepper are put into for graceful enlightening line green pepper
Reserve temperature be 9~10 DEG C；
（6）Using humidification device, humidity in fresh-keeping warehouse is maintained more than 90%.
Comparative example A（Graceful enlightening line green pepper）：
Comparative example A and the difference of embodiment 1 are：Step（2）Described in 9~10 DEG C of cooling waters be changed to 20~22 DEG C of normal-temperature waters.
Comparative example B（Graceful enlightening line green pepper）：
Comparative example B and the difference of embodiment 1 are：Step（2）Described in adopt after leaching calcium be changed to adopt first 15 days, 10 days, 5 days spray
Calcium, sprays calcium 3 times altogether.
Comparative example C（Graceful enlightening line green pepper）：
Comparative example C and the difference of embodiment 1 are：Step（2）Described in adopt after leaching calcium be changed to the mutually synthermal of leaching not calcic
Cooling water.
Graceful enlightening line green pepper is carried out fresh-keeping 60 days using the above method, the graceful enlightening line green pepper rotting rate of different disposal is shown in Table 1.
Embodiment 2（Capsicum annum fasciculatum）：
（1）Pre-harvest treatment：Capsicum annum fasciculatum is sprayed into leaf portion type trichoderma harzianum in 1 week before adopting；Spraying concentration is 2000 times of dilution；
（2）Postharvest handling：Selection fine day is plucked to capsicum annum fasciculatum, by the capsicum annum fasciculatum after adopting in the cooling water containing 1% calcium chloride
15min is impregnated, the wherein temperature of cooling water is 9~10 DEG C；
（3）Capsicum annum fasciculatum after treatment is put into after perforate plastic crate and is immediately fed into ventilation freezer, the logical cold wind 3 of pressure~
5h, dries capsicum annum fasciculatum surface, wherein the temperature of ventilation freezer：9~10 DEG C, while being passed through ozone, make concentration in ventilation freezer
Maintain 1~3 μ L/L；
（4）Capsicum annum fasciculatum after stifling is put into modified-atmosphere package, material is polyethylene material, thickness is 40 μm, thoroughly
Gas rate is 5300 cm3/(m2•24h•0.1Mpa)；
（5）Then the 1- methyl cyclopropenes that concentration is 1.0 μ L/L, sealing, cryopreservation, the storage of capsicum annum fasciculatum are put into for capsicum annum fasciculatum
It is 9~10 DEG C to hide temperature；
（6）Using humidification device, humidity in fresh-keeping warehouse is maintained more than 90%.
Comparative example A（Capsicum annum fasciculatum）：
Comparative example A and the difference of embodiment 2 are：Step（2）Described in 9~10 DEG C of cooling waters be changed to 20~22 DEG C of normal-temperature waters.
Comparative example B（Capsicum annum fasciculatum）：
Comparative example B and the difference of embodiment 2 are：Step（2）Described in adopt after leaching calcium be changed to adopt first 15 days, 10 days, 5 days spray
Calcium, sprays calcium 3 times altogether.
Comparative example C（Capsicum annum fasciculatum）：
Comparative example C and the difference of embodiment 2 are：Step（2）Described in adopt after leaching calcium be changed to the mutually synthermal of leaching not calcic
Cooling water.
Capsicum annum fasciculatum is carried out fresh-keeping 60 days using the above method, the capsicum annum fasciculatum rotting rate of different disposal is shown in Table 2.
Embodiment 3（Hot millet）：
（1）Pre-harvest treatment：Hot millet is sprayed into leaf portion type trichoderma harzianum in 1 week before adopting；Spraying concentration is 1000 times of dilution；
（2）Postharvest handling：Selection fine day is plucked to hot millet, by the hot millet after adopting containing the calcium acetate of 1% calcium chloride+1%
Cooling water in impregnate 12min, wherein the temperature of cooling water is 9~10 DEG C；
（3）Hot millet after treatment is put into after perforate plastic crate and is immediately fed into ventilation freezer, the logical cold wind 3 of pressure~
5h, dries hot millet surface, wherein the temperature of ventilation freezer：9~10 DEG C, while being passed through ozone, make concentration in ventilation freezer
Maintain 1~3 μ L/L；
（4）Hot millet after stifling is put into modified-atmosphere package, material is polyethylene material, thickness is 40 μm, thoroughly
Gas rate is 5300 cm3/(m2•24h•0.1Mpa)；
（5）Then the 1- methyl cyclopropenes that concentration is 1.0 μ L/L, sealing, cryopreservation, the storage of hot millet are put into for hot millet
It is 9~10 DEG C to hide temperature；
（6）Using humidification device, humidity in fresh-keeping warehouse is maintained more than 90%.
Comparative example A（Hot millet）：
Comparative example A and the difference of embodiment 3 are：Step（2）Described in 9~10 DEG C of cooling waters be changed to 20~22 DEG C of normal-temperature waters.
Comparative example B（Hot millet）：
Comparative example B and the difference of embodiment 3 are：Step（2）Described in adopt after leaching calcium be changed to adopt first 15 days, 10 days, 5 days spray
Calcium, sprays calcium 3 times altogether.
Comparative example C（Hot millet）：
Comparative example C and the difference of embodiment 3 are：Step（2）Described in adopt after leaching calcium be changed to the mutually synthermal of leaching not calcic
Cooling water.
Hot millet is carried out fresh-keeping 60 days using the above method, the hot millet rotting rate of different disposal is shown in Table 3.
Embodiment 4（Beauty green pepper）：
（1）Pre-harvest treatment：Beauty green pepper is sprayed into leaf portion type trichoderma harzianum in 1 week before adopting；Spraying concentration is 1000 times of dilution；
（2）Postharvest handling：The continuous wet weather of selection is plucked for 3 days to beauty green pepper, and the beauty green pepper after adopting is containing 2% calcium acetate
10min is impregnated in cooling water, the wherein temperature of cooling water is 9~10 DEG C；
（3）Beauty green pepper after treatment is put into after perforate plastic crate and is immediately fed into ventilation freezer, the logical cold wind 3 of pressure~
5h, dries beauty green pepper surface, wherein the temperature of ventilation freezer：9~10 DEG C, while being passed through ozone, make concentration in ventilation freezer
Maintain 1~3 μ L/L；
（4）Beauty green pepper after stifling is put into modified-atmosphere package, material is polyethylene material, thickness is 40 μm, thoroughly
Gas rate is 5300 cm3/(m2•24h•0.1Mpa)；
（5）Then the 1- methyl cyclopropenes that concentration is 1.0 μ L/L, sealing, cryopreservation, the storage of beauty green pepper are put into for beauty green pepper
It is 9~10 DEG C to hide temperature；
（6）Using humidification device, humidity in fresh-keeping warehouse is maintained more than 90%.
Comparative example A（Beauty green pepper）：
Comparative example A and the difference of embodiment 4 are：Step（2）Described in 9~10 DEG C of cooling waters be changed to 20~22 DEG C of normal-temperature waters.
Comparative example B（Beauty green pepper）：
Comparative example B and the difference of embodiment 4 are：Step（2）Described in adopt after leaching calcium be changed to adopt first 15 days, 10 days, 5 days spray
Calcium, sprays calcium 3 times altogether.
Comparative example C（Beauty green pepper）：
Comparative example C and the difference of embodiment 4 are：Step（2）Described in adopt after leaching calcium be changed to the mutually synthermal of leaching not calcic
Cooling water.
Comparative example D（Beauty green pepper）：
Comparative example D and the difference of embodiment 4 are：Step（2）And step（3）Described in process step be changed to the beauty after adopting
Green pepper is sorted, and then connects step（4）.
Beauty green pepper is carried out fresh-keeping 60 days using the above method, beauty's green pepper rotting rate of different disposal is shown in Table 4.
Embodiment 5（Crystal grape）：
（1）Pre-harvest treatment：Crystal grape is sprayed into root type trichoderma harzianum in 1 week before adopting；Spraying concentration is 1000 times of dilution；
（2）Postharvest handling：Selection fine day is plucked to crystal grape, and the crystal grape after adopting is in the cooling containing 2% calcium chloride
15min is impregnated in water, the wherein temperature of cooling water is 1~2 DEG C；
（3）Crystal grape after treatment is put into after perforate plastic crate and is immediately fed into ventilation freezer, the logical cold wind 6 of pressure~
8h, dries crystal grape surface, wherein the temperature of ventilation freezer：1~2 DEG C, while being passed through ozone, make dense in ventilation freezer
Degree maintains 1~3 μ L/L；
（4）Crystal grape after stifling is put into modified-atmosphere package, material is polyethylene material, thickness is 20 μm,
Air penetrability is 6800 cm3/(m2•24h•0.1Mpa)；
（5）Then it is that 0.5 μ L/L 1- methyl cyclopropenes and 3 mg/g SO2 sustained releases are fresh-keeping to be put into concentration for crystal grape
Agent, sealing, cryopreservation, the reserve temperature of crystal grape is 1~2 DEG C；
（6）Using humidification device, humidity in fresh-keeping warehouse is maintained more than 90%.
Comparative example A（Crystal grape）：
Comparative example A and the difference of embodiment 5 are：Step（2）Described in 1~2 DEG C of cooling water be changed to 20~22 DEG C of normal-temperature waters.
Comparative example B（Crystal grape）：
Comparative example B and the difference of embodiment 5 are：Step（2）Described in adopt after leaching calcium for adopt first 15 days, 10 days, 5 days spray calcium,
Calcium is sprayed altogether 3 times.
Comparative example C（Crystal grape）：
Comparative example C and the difference of embodiment 5 are：Step（2）Described in adopt after leaching calcium be the mutually synthermal cold of leaching not calcic
But water.
Crystal grape is carried out fresh-keeping 60 days using the above method, the crystal grape rotting rate of different disposal is shown in Table 5.
Embodiment 6（Crystal grape）：
（1）Pre-harvest treatment：Crystal grape is sprayed into root type trichoderma harzianum in 1 week before adopting；Spraying concentration is 2000 times of dilution；
（2）Postharvest handling：The continuous wet weather of selection is plucked for 3 days to crystal grape, and the crystal grape after adopting is containing 0.1% chlorine
Change and 15min is impregnated in the chelated calcium cooling water of mannitol of the calcium acetate of calcium+0.05%+0.05%, the wherein temperature of cooling water is 1
~2 DEG C；
（3）Crystal grape after treatment is put into after perforate plastic crate and is immediately fed into ventilation freezer, the logical cold wind 6 of pressure~
8h, dries crystal grape surface, wherein the temperature of ventilation freezer：1~2 DEG C, while being passed through ozone, make dense in ventilation freezer
Degree maintains 1~3 μ L/L；
（4）Crystal grape after stifling is put into modified-atmosphere package, material is polyethylene material, thickness is 20 μm,
Air penetrability is 6800 cm3/(m2•24h•0.1Mpa)；
（5）Then it is 0.5 μ L/L 1- methyl cyclopropenes and 1 mg/g SO to be put into concentration for crystal grape2Sustained release is fresh-keeping
Agent, sealing, cryopreservation, the reserve temperature of crystal grape is 1~2 DEG C；
（6）Using humidification device, humidity in fresh-keeping warehouse is maintained more than 90%.
Comparative example A（Crystal grape）：
Comparative example A and the difference of embodiment 6 are：Step（2）Described in 1~2 DEG C of cooling water be 20~22 DEG C of normal-temperature waters.
Comparative example B（Crystal grape）：
Comparative example B and the difference of embodiment 6 are：Step（2）Described in adopt after leaching calcium for adopt first 15 days, 10 days, 5 days spray calcium,
Calcium is sprayed altogether 3 times.
Comparative example C（Crystal grape）：
Comparative example C and the difference of embodiment 6 are：Step（2）Described in adopt after leaching calcium be the mutually synthermal cold of leaching not calcic
But water.
Comparative example D（Crystal grape）：
Comparative example D and the difference of embodiment 6 are：Step（2）And step（3）Described in process step be changed to the crystal after adopting
Grape is sorted, and then connects step（4）.
Crystal grape is carried out fresh-keeping 60 days using the above method, the crystal grape rotting rate of different disposal is shown in Table 6.
Embodiment 7（Purple king's grape）：
（1）Pre-harvest treatment：Purple king's grape is sprayed into root type trichoderma harzianum in 1 week before adopting；Spraying concentration is 1000 times of dilution；
（2）Postharvest handling：Selection fine day is plucked to purple king's grape, and purple king's grape after adopting is containing 2% mannitol chelating
15min is impregnated in the cooling water of calcium, the wherein temperature of cooling water is 1~2 DEG C；
（3）Purple king's grape after treatment is put into after perforate plastic crate and is immediately fed into ventilation freezer, the logical cold wind 6 of pressure~
8h, dries purple king's grape surface, wherein the temperature of ventilation freezer：1~2 DEG C, while being passed through ozone, make dense in ventilation freezer
Degree maintains 1~3 μ L/L；
（4）Purple king's grape after stifling is put into modified-atmosphere package, material is polyethylene material, thickness is 20 μm,
Air penetrability is 6800 cm3/(m2•24h•0.1Mpa)；
（5）Then it is that 0.5 μ L/L 1- methyl cyclopropenes and 3 mg/g SO2 sustained releases are fresh-keeping to be put into concentration for purple king's grape
Agent, sealing, cryopreservation, the reserve temperature of purple king's grape is 1~2 DEG C；
（6）Using humidification device, humidity in fresh-keeping warehouse is maintained more than 90%.
Comparative example A（Purple king's grape）：
Comparative example A and the difference of embodiment 7 are：Step（2）Described in 1~2 DEG C of cooling water be changed to 20~22 DEG C of normal-temperature waters.
Comparative example B（Purple king's grape）：
Comparative example B and the difference of embodiment 7 are：Step（2）Described in adopt after leaching calcium for adopt first 15 days, 10 days, 5 days spray calcium,
Calcium is sprayed altogether 3 times.
Comparative example C（Purple king's grape）：
Comparative example C and the difference of embodiment 7 are：Step（2）Described in adopt after leaching calcium be the mutually synthermal cold of leaching not calcic
But water.
Purple king's grape is carried out fresh-keeping 60 days using the above method, purple king's grape rotting rate of different disposal is shown in Table 7.
Capsicum after adopting or grape are immersed in calcium salt cooling water by the present invention for local rainy climate area, cool down
Water is that can remove the impurity such as fruit and vegetable surfaces soil, can be saved pre-coo time with fast cooling, ensured during drying again
The concentration of ozone, reaches the purpose of sterilization, while calcium salt processing can increase fruits and vegetables tissue calcium ion concentration, reaches that lifting is fresh-keeping
The purpose of effect.
The above described is only a preferred embodiment of the present invention, not making any formal limitation to inventing type, appoint
What is without departing from technical solution of the present invention content, and what the technical spirit according to the present invention was made to above example any simply repaiies
Change, equivalent variations and modification, in the range of still falling within technical solution of the present invention.
Claims (4)
1. the preservation method of a kind of fresh edible capsicum or grape, it is characterised in that：Step is as follows：
（1）Pre-harvest treatment：Capsicum or grape spray trichoderma harzianum in 1 week before adopting；Spraying concentration is 1000~2000 times of dilution；
（2）Postharvest handling：Capsicum after adopting or grape are impregnated into 10~15min in cooling water containing calcium salt；
（3）Capsicum after treatment or grape are put into after perforate plastic crate and are immediately fed into ventilation freezer, logical cold wind 3 is forced
~8h, dries capsicum or grape, wherein the temperature of ventilation freezer：1~10 DEG C, while being passed through ozone, make dense in ventilation freezer
Degree maintains 1~3 μ L/L；
（4）Capsicum after stifling or grape are put into modified-atmosphere package；
（5）Then the 1- methyl cyclopropenes that concentration is 0.5~1.0 μ L/L are put into for capsicum, sealed, cryopreservation, capsicum
Reserve temperature is 9~10 DEG C；
It is 0.5~1.0 μ L/L 1- methyl cyclopropenes and 1~3 mg/g SO to be put into concentration for grape2Slow-release preservative, it is close
Envelope, cryopreservation, the reserve temperature of grape is 1~2 DEG C；
（6）Using humidification device, humidity in fresh-keeping warehouse is maintained more than 90%.
2. a kind of preservation method of fresh edible capsicum or grape as claimed in claim 1, it is characterised in that：The step（2）'s
The main component of cooling water containing calcium salt is the one or more in calcium chloride, calcium acetate, mannitol chelating calcium, the quality point of calcium salt
Number is 0.2~2%.
3. a kind of preservation method of fresh edible capsicum or grape as claimed in claim 1, it is characterised in that：The step（2）'s
Cooling water temperature containing calcium salt is：1~10 DEG C.
4. a kind of preservation method of fresh edible capsicum or grape as claimed in claim 1, it is characterised in that：The step（4）From
Controlled atmospheric packing is sent out, material is polyethylene material, and thickness is 20~40 μm, and air penetrability is 5300~6800 cm3/(m2•24h•
0.1Mpa)。
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| CN108835239A (en) * | 2018-06-26 | 2018-11-20 | 贵阳学院 | A kind of NEW TYPE OF COMPOSITE preservation method of edible mushroom |
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| CN107853385A (en) * | 2017-12-06 | 2018-03-30 | 天津农学院 | A kind of grape fresh-keeping method |
| CN108617765A (en) * | 2018-05-15 | 2018-10-09 | 重庆市农业科学院 | A kind of preservation method of fresh capsicum |
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| CN108835239A (en) * | 2018-06-26 | 2018-11-20 | 贵阳学院 | A kind of NEW TYPE OF COMPOSITE preservation method of edible mushroom |
| CN109121750A (en) * | 2018-07-27 | 2019-01-04 | 贵州华农业股份有限公司 | A kind of storage method of grape |
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| CN113207951A (en) * | 2021-03-31 | 2021-08-06 | 沈阳农业大学 | Microenvironment multi-field antiseptic and fresh-keeping method for grapes |
| CN113207951B (en) * | 2021-03-31 | 2023-09-12 | 沈阳农业大学 | Multi-field anti-corrosion fresh-keeping method for grape microenvironment |
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