CN107736438B - Method for promoting aroma and coloring of apple fruits by using LED lamp - Google Patents
Method for promoting aroma and coloring of apple fruits by using LED lamp Download PDFInfo
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- CN107736438B CN107736438B CN201710966812.5A CN201710966812A CN107736438B CN 107736438 B CN107736438 B CN 107736438B CN 201710966812 A CN201710966812 A CN 201710966812A CN 107736438 B CN107736438 B CN 107736438B
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- 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
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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
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Abstract
The invention belongs to the technical field of fruit storage, and provides a method for promoting apple fruit fragrance and coloring by using an LED lamp. The method comprises the steps of stacking immature apples in layers, covering and shading in the daytime, and cooling in the open at night to precool the apples. Then storing the apple fruits on a transparent thin plate of a storage room which is fumigated and disinfected by sulfur, controlling the temperature and the relative humidity of the storage room, carrying out omnibearing irradiation treatment on the apples by adopting a movable LED red light irradiation device, and then transferring the apples into a common kiln cellar for continuous storage, thereby achieving the purpose of promoting the aroma and the coloring of the apples. The method not only prolongs the fresh-keeping period of the apple fruits, but also improves the flavor quality, including coloring and fragrance, of the apple fruits, thereby integrally improving the quality of the apple fruits in the fresh-keeping period after picking. And the method adopts pollution-free green physical treatment technology, and has the advantages of low cost, high uniformity, simple operation and the like.
Description
Technical Field
The invention relates to the technical field of fruit storage, in particular to a method for promoting apple fruit fragrance and coloring by using an LED lamp.
Background
The apple is a great deal of fruit which is deeply loved by consumers and lists the first four fruits in China. In 2016, the yield of Chinese apples is about 4380 ten thousand tons, and the apple is the largest in planting area and the highest in total yield in the world. The method is characterized in that 25 provinces of China produce apples, and the regional distribution is mainly concentrated in three large production areas, namely a Bohai gulf, a northwest loess plateau and a yellow river old street, wherein the two large production areas, namely the Bohai gulf and the northwest loess plateau, are not only two dominant production areas of the apples in China, but also the most suitable production areas of the apples in the world. The apple has high nutritive value, contains a large amount of vitamins, cellulose and pectin, and has the effects of invigorating spleen, promoting fluid production, and beautifying and shaping body. Generally speaking, apples are beautiful in color, sour, sweet, delicious, pleasant in aroma and extremely high in nutritional value, wherein the aroma and the flavor quality of the colored apples are important indexes.
The aroma of the apple fruits is related to factors such as varieties and maturity of the apple fruits, mainly comes from various trace volatile aromatic substances in the apples, accounts for 0.001-0.01 percent of the fresh weight of the fruits, plays an important role in cooling the flavor of the fruits, is an important index for objectively reflecting the flavor, maturity and commodity quality of the fruits, and the pleasant aroma of the fruits is also an important factor for attracting consumers and enhancing market competitiveness.
The color and luster are the important commodity quality of the soil-rich apples. The color of the apple generally fades gradually along with the ripening of the fruit, and anthocyanin is increased. The coloring of the apple is red in color of the surface of the fruit, and the red pigment is expressed by the formation of anthocyanin. Anthocyanins are contained in the fruit in the form of glycosides in the pericarp, and are split into sugars and aglycones by hydrolysis, the formation of which is based on sugars. The method is beneficial to the accumulation of sugar and the formation of anthocyanin, and can improve the color of the apple, so that the coloring of the apple is an important index for evaluating the quality of the fruit whether the apple is eaten fresh or processed.
The apples belong to typical climacteric fruit, have an obvious after-ripening process after being picked, starch in the fruits can be gradually converted into sugar, the acidity is reduced, the fruits are green and yellow, the hardness is reduced, the special flavor such as aroma, color and luster of the product is fully displayed, and the best edible quality of the product is achieved. Further, the apple can be stored continuously, the apple can become soft and crisp in texture and less juice due to the large consumption of nutrient substances in the fruit, and then decays, deteriorates and decays, and the existing common apple storage technology is used for carrying out fresh-keeping storage such as a ventilation warehouse, a cold storage, a constant-temperature cold storage at 0 ℃, an air-conditioning technology storage method, an ice-temperature technology storage method and the like through or without pretreatment of a preservative. In the aspect of apple storage, Gao et al invented a method for apple preservation and storage, which comprises the steps of selecting fresh apples, soaking and cleaning, sterilizing, and sealing for storage; the apples stored and preserved by the method are not easy to lose water, the fruits are fresh and sweet as before, and even the fruit stalks are kept green; after the disinfection and sterilization by ozone are adopted, harmful gas is reduced in a storage environment, so that the preservation effect is better, the apple is stored under high humidity, the water evaporation is greatly reduced, the natural loss is reduced, and the fruits are kept in a fresh and full state; the picked apples are soaked in the calcium chloride solution, physiological diseases of the apples during storage can be better prevented, the apple after-ripening is inhibited, and the hardness is kept. However, these methods cannot completely solve the problems of softening and browning of the picked fruits.
Disclosure of Invention
Aiming at the quality problem of the picked apples, the invention provides a method for promoting the aroma and the coloring of apples by using an LED lamp. The method is characterized in that an LED red light source and low-temperature treatment method is combined, picked incompletely-ripe apple fruits are placed at the temperature of 6 ℃ and the relative humidity of 70%, and are irradiated by red light with the wavelength of 660nm and the illumination intensity of 5800lux, so that the irradiated apple fruits are red in color and obvious in fragrance, the preservation period of the apple fruits is prolonged, the flavor quality of the apple fruits including coloring and fragrance is improved, and the quality of the apple fruits after being picked in the preservation period is integrally improved.
The method for promoting the aroma and the coloring of the apple fruits by using the LED lamp has the advantages of simple treatment process, low cost, strong controllability and good uniformity, adopts a green physical treatment technology, and is environment-friendly and pollution-free. The invention solves the defects that the pulp of the apple can quickly become soft and soft, the quality is quickly deteriorated and the nutritive value is reduced in the conventional storage process.
The invention relates to a specific technical scheme as follows:
a method for promoting aroma and coloring of apple fruits by using an LED lamp comprises the steps of stacking immature apples in layers, covering and shading in the daytime, and cooling in the open at night to precool the apples; then storing the apples on a transparent thin plate of a storage room which is fumigated and disinfected by sulfur, controlling the temperature and the relative humidity of the storage room, carrying out omnibearing irradiation treatment on the apples by adopting a movable LED red light irradiation device, and then transferring the apples into a common kiln cellar for continuous storage, thereby achieving the purpose of promoting the aroma and the coloring of the apples; the preparation method comprises the following operation steps:
(1) after the apples are picked for 15-20 days, when the maturity of the apples is eighty-nine percent, the apples are picked uniformly, and fruits with similar maturity, no damage and no plant diseases and insect pests are selected; selecting a ground in a cool and dry place, cleaning and leveling the ground, stacking the apples in layers, and surrounding the periphery of the apples by using ridges; covering the apples by using a cover mat in the daytime, covering the apples by using the cover mat, opening the cover mat at night to cool the apples, and precooling the apples to cool the apples to 5-8 ℃;
(2) a plurality of layers of transparent partition plates are arranged in the constant-temperature storage room, so that the constant-temperature storage room is horizontally divided into a plurality of storage areas, and an LED red light irradiation device capable of horizontally moving is arranged above each storage area; then, the storage room and the transparent partition are fumigated and disinfected by sulfur, and after the storage room and the transparent partition are sealed for a certain time, the door and the ventilation opening are opened to discharge the pesticide; after the sulfur steam is exhausted, opening a temperature regulator and a humidity regulator, and storing the apples after the temperature and the humidity reach constant values, so that the apples are arranged on a transparent partition board in a single-layer manner, and 1-2 cm intervals are reserved among the apples;
(3) starting the LED red light irradiation device, enabling the LED red light irradiation device to reciprocate back and forth and left and right in an interval plane, carrying out all-around irradiation treatment on the apples, transferring the treated apples to a common kiln cellar for continuous closed storage when the temperature in the early morning is low, and thickening a heat insulation layer to keep the temperature of the apples at about 0 ℃; the LED red light irradiation treatment obviously prolongs the fresh-keeping period of the apples, and obviously improves the aroma and the coloring of the fruits.
Preferably, the apple piles in the step (1) have the height of 4-5 layers and the width of the periphery of 1.5-1.8 m;
preferably, the precooling time in the step (1) is 2-3 day and night;
preferably, the interlayer distance between the transparent partition plates in the step (2) is 200-300 mm, and the distance between the lowest layer of transparent partition plate and the ground is 500-800 mm;
preferably, the usage amount of the sulfur in the step (2) is 8-12 g per cubic meter;
preferably, in the step (2), the closing time is 2-3 d, and the opening time is 7-10 d;
preferably, the temperature in the step (2) is adjusted to be 6 ℃, and the relative humidity is adjusted to be 70%;
preferably, the wavelength of the red light of the LED in the step (3) is 660nm, and the illumination intensity is 5800 lux;
preferably, the irradiation time of the red light of the LED in the step (3) is 24-36 h, and the moving speed of the light source is 1-2 m/h.
The aroma of the apples is derived from various compounds, and amyl valerate is mainly used, and amyl butyrate, ethyl acetate, hexyl valerate, butanol, amyl alcohol and the like are also used. To increase the aroma of apples, it is often achieved from two aspects: firstly, the content of the substances in the apple fruits is increased, and secondly, the storage temperature is reduced so as to reduce the volatilization and release of the substances in the storage process. The LED lamp is adopted to carry out omnibearing red light irradiation treatment on the apples, and the aim is to promote the formation of fruit lactones and increase the content of aromatic substances. The apple is precooled and red-light treated at low temperature, so as to reduce the volatilization and release of aromatic substances during storage, however, if the temperature is too low, the formation of esters is influenced, and even the pulp is frozen, so the treatment temperature and the storage temperature need to be strictly controlled. The red pigment which shows the color of the apple is mainly formed by the anthocyanin. Anthocyanins are mainly formed before picking and are limited by light, temperature, water and mineral content. When the mature apples with the color of eight nine are picked, the apples are mainly anthocyanin and have lower content of red pigment. After picking, red light irradiation treatment can promote the conversion of anthocyanin to haematochrome, so that the surface color of the apple is ruddy. In order to ensure uniform coloring, the red light of the LED lamp should irradiate the surface of the apple as omnidirectionally as possible, the invention adopts the transparent clapboard and the LED red light irradiation device which can reciprocate to achieve the aim.
The invention provides a method for promoting apple fruit fragrance and coloring by using an LED lamp, which has the outstanding characteristics and excellent effects compared with the prior art:
1. according to the invention, the apples are precooled in a mode of layering and stacking, enclosing by the earth ridges, covering and shading in daytime and opening and cooling at night, so that the temperature of the apples is quickly reduced to be close to the treatment temperature, the treatment time can be shortened, and the treatment and storage effects are improved.
2. The invention adopts the transparent partition plates arranged in a layered way, and the LED red light irradiation devices at the upper layer and the lower layer can penetrate through the partition plates, so that the upper surface and the lower surface of the apple can be subjected to irradiation treatment. Meanwhile, a gap is reserved between apples on the same layer, and the LED red light source can reciprocate back and forth and left and right, so that the horizontal irradiation treatment of the apples in all directions is uniform, and the method has the advantage of high uniformity.
3. The apple treated by the method disclosed by the invention has ruddy fruit color and obvious fragrance, not only is the preservation period of the apple fruit prolonged, but also the flavor quality of the apple fruit including the color and the fragrance are improved, so that the quality of the apple fruit in the preservation period after picking is integrally improved.
4. The integrated technology adopted by the invention comprises illumination treatment and temperature treatment, is a pollution-free green physical treatment technology, has good ecological benefit, low cost, simple operation and high controllability, and can be widely popularized and applied.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments, but it should not be construed that the scope of the present invention is limited to the following examples. Various substitutions and alterations can be made by those skilled in the art and by conventional means without departing from the spirit of the method of the invention described above.
Example 1
A method for promoting aroma and coloring of apple fruits by using an LED lamp comprises the following specific steps:
after the apples are picked for 20 days, when the maturity is eighty-nine percent, the apples are picked uniformly, and fruits with similar maturity, no damage and no plant diseases and insect pests are selected. Selecting the ground in a cool and dry place, cleaning and leveling, stacking the apples in layers with the height of 4 layers and the peripheral width of 1.8m, and enclosing the periphery with ridges. Covering the apples by using a cover mat in the daytime, shielding the apples, opening the apples at night to cool the apples, and precooling the apples for 2 days and nights to cool the apples to 8 ℃; a plurality of layers of transparent partition boards are arranged in the constant-temperature storage room, the distance between each layer is 300mm, the lowest layer is 500mm away from the ground, the constant-temperature storage room is horizontally divided into a plurality of storage areas, and an LED red light irradiation device capable of horizontally moving is arranged above each storage area. Then 12g of sulfur is adopted per cubic meter to fumigate and disinfect the storage room and the transparent partition, and after the storage room and the transparent partition are sealed for 3 days, the door and the ventilation opening are opened to discharge the pesticide. 7d, opening a temperature regulator and a humidity regulator, storing the apples after the temperature is reduced to 6 ℃ and the relative humidity reaches 70% and is kept constant, arranging the apples on a transparent partition board in a single-layer manner, and keeping 2cm intervals among the apples; and (3) starting the LED red light irradiation device, irradiating with 660nm red light at the intensity of 5800lux, reciprocating the red light in the interval plane at the speed of 1m/h, performing all-dimensional irradiation treatment on the apples, transferring the apples after being treated for 36h to a common kiln cellar for continuous closed storage when the temperature is low in the early morning, and thickening the heat insulation layer to maintain the temperature of the apples at about 0 ℃. The LED red light irradiation treatment obviously prolongs the fresh-keeping period of the apples, and obviously improves the aroma and the coloring of the fruits.
The aroma intensity of the apples subjected to red light treatment and low-temperature treatment by the method of example 1 is measured by an olfaction method, and the aroma intensity is obviously improved compared with that of the apples not treated; the volatile fragrance intensity is measured by a gas chromatography-olfaction meter (GC/O) to reach 7 grades.
The red-treated and low-temperature-treated apples were measured for color and shelf life using the method of example 1 and compared to untreated apples to obtain data as shown in table 1. Therefore, after the treatment by the method, the coloring degree of the apples is improved by over 40 percent, and the preservation period is prolonged to 9 months.
Example 2
A method for promoting aroma and coloring of apple fruits by using an LED lamp comprises the following specific steps:
after the apples are picked for 15 days, when the maturity is eighty-nine percent, the apples are picked uniformly, and fruits with similar maturity, no damage and no plant diseases and insect pests are selected. Selecting the ground in a cool and dry place, cleaning and leveling, stacking the apples in layers with the height of 5 layers and the peripheral width of 1.8m, and enclosing the periphery with ridges. Covering the apples by using a cover mat in the daytime, shielding the apples, opening the apples at night to cool the apples, and precooling the apples for 2 days and nights to cool the apples to 5 ℃; a plurality of layers of transparent partition boards are arranged in the constant-temperature storage room, the distance between each layer is 300mm, the lowest layer is 800mm away from the ground, the constant-temperature storage room is horizontally divided into a plurality of storage areas, and an LED red light irradiation device capable of horizontally moving is arranged above each storage area. Then 8-12 g of sulfur is adopted per cubic meter to fumigate and disinfect the storage room and the transparent partition, and after the storage room and the transparent partition are sealed for 2 days, the door and the ventilation opening are opened to discharge the pesticide. After 10 days, opening a temperature regulator and a humidity regulator, storing the apples after the temperature is reduced to 6 ℃ and the relative humidity reaches 70% and is kept constant, arranging the apples on a transparent partition board in a single-layer manner, and keeping 2cm intervals among the apples; and (3) starting the LED red light irradiation device, irradiating with 660nm red light at the intensity of 5800lux, reciprocating the red light in the interval plane at the speed of 2m/h, performing all-dimensional irradiation treatment on the apples, transferring the apples after 24h treatment to a common kiln cellar for continuous closed storage when the temperature is low in the early morning, and thickening the heat insulation layer to maintain the temperature of the apples at about 0 ℃. The LED red light irradiation treatment obviously prolongs the fresh-keeping period of the apples, and obviously improves the aroma and the coloring of the fruits.
The aroma intensity of the apples subjected to red light treatment and low-temperature treatment by the method of example 2 is measured by an olfaction method, and the aroma intensity is obviously improved compared with that of the apples not treated; the volatile fragrance intensity is measured by a gas chromatography-olfaction meter (GC/O) to reach 7 grades.
The red-treated and low-temperature-treated apples obtained in example 2 were measured for color and shelf life and compared to untreated apples, and the data obtained are shown in table 1. Therefore, after the treatment by the method, the coloring degree of the apples is improved by over 40 percent, and the preservation period is prolonged to 9 months.
Example 3
A method for promoting aroma and coloring of apple fruits by using an LED lamp comprises the following specific steps:
after the apples are picked for 18d, when the maturity is eighty-nine percent, the apples are picked uniformly, and fruits with similar maturity, no damage and no plant diseases and insect pests are selected. Selecting the ground in a cool and dry place, cleaning and leveling, stacking the apples in layers with the height of 4 layers and the peripheral width of 1.6m, and enclosing the periphery with ridges. Covering the apples by using a cover mat in the daytime, shielding the apples, opening the apples at night to cool the apples, and precooling the apples for 2 days and nights to cool the apples to 6 ℃; a plurality of layers of transparent partition plates are arranged in the constant-temperature storage room, the distance between each layer is 250mm, the lowest layer is 600mm away from the ground, the constant-temperature storage room is horizontally divided into a plurality of storage areas, and an LED red light irradiation device capable of horizontally moving is arranged above each storage area. Then, 10g of sulfur is adopted per cubic meter to fumigate and disinfect the storage room and the transparent partition, and after the storage room and the transparent partition are sealed for 3 days, the door and the ventilation opening are opened to discharge the pesticide. After 8d, opening a temperature regulator and a humidity regulator, storing the apples after the temperature is reduced to 6 ℃ and the relative humidity reaches 70% and is kept constant, arranging the apples on a transparent partition board in a single-layer manner, and keeping 2cm intervals among the apples; and (3) starting the LED red light irradiation device, irradiating with 660nm red light at the intensity of 5800lux, reciprocating the red light in the interval plane at the speed of 1.5m/h, performing all-around irradiation treatment on the apples, transferring the apples after being treated for 28h to a common kiln cellar for continuous closed storage when the temperature is low in the early morning, and thickening the heat insulation layer to maintain the temperature of the apples at about 0 ℃. The LED red light irradiation treatment obviously prolongs the fresh-keeping period of the apples, and obviously improves the aroma and the coloring of the fruits.
The aroma intensity of the apples subjected to red light treatment and low-temperature treatment by the method of example 3 is measured by an olfaction method, and the aroma intensity is obviously improved compared with that of the apples not treated; the volatile fragrance intensity is measured by a gas chromatography-olfaction meter (GC/O) to reach 7.5 grade.
The red-treated and low-temperature-treated apples were measured for color and shelf life using the method of example 3 and compared to untreated apples to obtain data as shown in table 1. Therefore, after the treatment by the method, the coloring degree of the apples is improved by over 40 percent, and the preservation period is prolonged to 9 months.
Example 4
A method for promoting aroma and coloring of apple fruits by using an LED lamp comprises the following specific steps:
after the apple is picked for 17 days, when the maturity of the apple is eighty-nine percent, the apple is picked uniformly, and fruits with similar maturity, no damage and no plant diseases and insect pests are selected. Selecting the ground in a cool and dry place, cleaning and leveling, stacking the apples in layers with the height of 4 layers and the peripheral width of 1.8m, and enclosing the periphery with ridges. Covering the apples by using a cover mat in the daytime, shielding the apples, opening the covers at night to cool the apples, and precooling the apples for 3 days and nights to cool the apples to 8 ℃; a plurality of layers of transparent partition boards are arranged in the constant-temperature storage room, the distance between each layer is 200mm, the lowest layer is 600mm away from the ground, the constant-temperature storage room is horizontally divided into a plurality of storage areas, and an LED red light irradiation device capable of horizontally moving is arranged above each storage area. Then, 11g of sulfur is adopted per cubic meter to fumigate and disinfect the storage room and the transparent partition, and after the storage room and the transparent partition are sealed for 2 days, the door and the ventilation opening are opened to discharge the pesticide. After 8d, opening a temperature regulator and a humidity regulator, storing the apples after the temperature is reduced to 6 ℃ and the relative humidity reaches 70% and is kept constant, arranging the apples on a transparent partition board in a single-layer manner, and keeping 1cm intervals among the apples; and (3) starting the LED red light irradiation device, irradiating with 660nm red light at the intensity of 5800lux, reciprocating the red light in the interval plane at the speed of 1m/h, performing all-dimensional irradiation treatment on the apples, transferring the apples after being treated for 30h to a common kiln cellar for continuous closed storage in early morning when the temperature is low, and thickening the heat insulation layer to maintain the temperature of the apples at about 0 ℃. The LED red light irradiation treatment obviously prolongs the fresh-keeping period of the apples, and obviously improves the aroma and the coloring of the fruits.
The aroma intensity of the apples subjected to red light treatment and low-temperature treatment by the method of example 4 is measured by an olfaction method, and the aroma intensity is obviously improved compared with that of the apples not treated; the volatile fragrance intensity is measured by a gas chromatography-olfaction meter (GC/O) to reach 7 grades.
The red-treated and low-temperature treated apples were measured for color and shelf life using the method of example 4 and compared to untreated apples to obtain data as shown in table 1. Therefore, after the treatment by the method, the coloring degree of the apples is improved by over 40 percent, and the preservation period is prolonged to 9 months.
Example 5
A method for promoting aroma and coloring of apple fruits by using an LED lamp comprises the following specific steps:
after the apples are picked for 15 days, when the maturity is eighty-nine percent, the apples are picked uniformly, and fruits with similar maturity, no damage and no plant diseases and insect pests are selected. Selecting the ground in a cool and dry place, cleaning and leveling, stacking the apples in layers with the height of 5 layers and the width of the periphery of 1.5m, and enclosing the periphery with ridges. Covering the apples by using a cover mat in the daytime, shielding the apples, opening the apples at night to cool the apples, and precooling the apples for 2 days and nights to cool the apples to 8 ℃; a plurality of layers of transparent partition plates are arranged in the constant-temperature storage room, the distance between each layer is 250mm, the lowest layer is 600mm away from the ground, the constant-temperature storage room is horizontally divided into a plurality of storage areas, and an LED red light irradiation device capable of horizontally moving is arranged above each storage area. Then 9g of sulfur is adopted per cubic meter to fumigate and disinfect the storage room and the transparent partition board, and after the storage room and the transparent partition board are sealed for 2 days, the door and the ventilation opening are opened to discharge the pesticide. 9d, opening a temperature regulator and a humidity regulator, storing the apples after the temperature is reduced to 6 ℃ and the relative humidity reaches 70% and is kept constant, arranging the apples on a transparent partition board in a single-layer manner, and keeping 2cm intervals among the apples; and (3) starting the LED red light irradiation device, irradiating with 660nm red light at the intensity of 5800lux, reciprocating the red light in the interval plane at the speed of 1m/h, performing all-dimensional irradiation treatment on the apples, transferring the apples after being treated for 25h to a common kiln cellar for continuous closed storage in early morning when the temperature is low, and thickening the heat-insulating layer to keep the temperature of the apples at about 0 ℃. The LED red light irradiation treatment obviously prolongs the fresh-keeping period of the apples, and obviously improves the aroma and the coloring of the fruits.
The aroma intensity of the apples subjected to red light treatment and low-temperature treatment by the method of example 5 is measured by an olfaction method, and the aroma intensity is obviously improved compared with that of the apples not treated; the volatile fragrance intensity is measured by a gas chromatography-olfaction meter (GC/O) to reach 7 grades.
The red-treated and low-temperature-treated apples obtained in example 5 were measured for color and shelf life and compared to untreated apples, and the data obtained are shown in Table 1. Therefore, after the treatment by the method, the coloring degree of the apples is improved by over 40 percent, and the preservation period is prolonged to 9 months.
Example 6
A method for promoting aroma and coloring of apple fruits by using an LED lamp comprises the following specific steps:
after the apples are picked for 20 days, when the maturity is eighty-nine percent, the apples are picked uniformly, and fruits with similar maturity, no damage and no plant diseases and insect pests are selected. Selecting the ground in a cool and dry place, cleaning and leveling, stacking the apples in layers with the height of 5 layers and the peripheral width of 1.6m, and enclosing the periphery with ridges. Covering the apples by using a cover mat in the daytime, shielding the apples, opening the apples at night to cool the apples, and precooling the apples for 3 days and nights to cool the apples to 6 ℃; a plurality of layers of transparent partition boards are arranged in the constant-temperature storage room, the distance between each layer is 300mm, the lowest layer is 800mm away from the ground, the constant-temperature storage room is horizontally divided into a plurality of storage areas, and an LED red light irradiation device capable of horizontally moving is arranged above each storage area. Then, 10g of sulfur is adopted per cubic meter to fumigate and disinfect the storage room and the transparent partition, and after the storage room and the transparent partition are sealed for 2 days, the door and the ventilation opening are opened to discharge the pesticide. After 8d, opening the temperature regulator and the humidity regulator, storing the apples after the temperature is reduced to 6 ℃ and the relative humidity reaches 70% and is kept constant, arranging the apples on a transparent partition board in a single-layer manner, and keeping 1.5cm intervals among the apples; and (3) starting the LED red light irradiation device, irradiating with 660nm red light at the intensity of 5800lux, reciprocating the red light in the interval plane at the speed of 1m/h, performing all-dimensional irradiation treatment on the apples, transferring the apples after being treated for 26h to a common kiln cellar for continuous closed storage in early morning when the temperature is low, and thickening the heat insulation layer to maintain the temperature of the apples at about 0 ℃. The LED red light irradiation treatment obviously prolongs the fresh-keeping period of the apples, and obviously improves the aroma and the coloring of the fruits.
The aroma intensity of the apples subjected to red light treatment and low-temperature treatment by the method of example 6 is measured by an olfaction method, and the aroma intensity is obviously improved compared with that of the apples not treated; the volatile fragrance intensity is measured by a gas chromatography-olfaction meter (GC/O) to reach 6.5 grade.
The red-treated and low-temperature treated apples obtained in example 6 were measured for color and shelf life and compared to untreated apples to obtain data as shown in table 1. Therefore, after the treatment by the method, the coloring degree of the apples is improved by over 40 percent, and the preservation period is prolonged to 9 months.
Example 7
A method for promoting aroma and coloring of apple fruits by using an LED lamp comprises the following specific steps:
after the apples are picked for 18d, when the maturity is eighty-nine percent, the apples are picked uniformly, and fruits with similar maturity, no damage and no plant diseases and insect pests are selected. Selecting the ground in a cool and dry place, cleaning and leveling, stacking the apples in layers with the height of 4 layers and the peripheral width of 1.8m, and enclosing the periphery with ridges. Covering the apples by using a cover mat in the daytime, shielding the apples, opening the apples at night to cool the apples, and precooling the apples for 2 days and nights to cool the apples to 8 ℃; a plurality of layers of transparent partition boards are arranged in the constant-temperature storage room, the distance between each layer is 200mm, the lowest layer is 500mm away from the ground, the constant-temperature storage room is horizontally divided into a plurality of storage areas, and an LED red light irradiation device capable of horizontally moving is arranged above each storage area. Then 12g of sulfur is adopted per cubic meter to fumigate and disinfect the storage room and the transparent partition, and after the storage room and the transparent partition are sealed for 2 days, the door and the ventilation opening are opened to discharge the pesticide. After 8d, opening a temperature regulator and a humidity regulator, storing the apples after the temperature is reduced to 6 ℃ and the relative humidity reaches 70% and is kept constant, arranging the apples on a transparent partition board in a single-layer manner, and keeping 2cm intervals among the apples; and (3) starting the LED red light irradiation device, irradiating with 660nm red light at the intensity of 5800lux, reciprocating the red light in the interval plane at the speed of 1.5m/h, performing all-around irradiation treatment on the apples, transferring the apples after being treated for 32h to a common kiln cellar for continuous closed storage when the temperature is low in the early morning, and thickening the heat insulation layer to maintain the temperature of the apples at about 0 ℃. The LED red light irradiation treatment obviously prolongs the fresh-keeping period of the apples, and obviously improves the aroma and the coloring of the fruits.
The aroma intensity of the apples subjected to red light treatment and low-temperature treatment by the method of example 7 is measured by an olfaction method, and the aroma intensity is obviously improved compared with that of the apples not treated; the volatile fragrance intensity is measured by a gas chromatography-olfaction meter (GC/O) to reach 7 grades.
The red-treated and low-temperature treated apples were measured for color and shelf life using the method of example 7 and compared to untreated apples to obtain data as shown in table 1. Therefore, after the treatment by the method, the coloring degree of the apples is improved by over 40 percent, and the preservation period is prolonged to 9 months.
Comparative example 1
After the apples are picked for 18d, when the maturity is eighty-nine percent, the apples are picked uniformly, and fruits with similar maturity, no damage and no plant diseases and insect pests are selected. Selecting the ground in a cool and dry place, cleaning and leveling, stacking the apples in layers with the height of 4 layers and the peripheral width of 1.8m, and enclosing the periphery with ridges. Covering the apples by using a cover mat in the daytime, shielding the apples, opening the apples at night to cool the apples, and precooling the apples for 2 days and nights to cool the apples to 8 ℃; a plurality of layers of transparent partition boards are arranged in the constant-temperature storage room, the distance between each layer is 200mm, the lowest layer is 500mm away from the ground, the constant-temperature storage room is horizontally divided into a plurality of storage areas, and an LED red light irradiation device capable of horizontally moving is arranged above each storage area. Then 12g of sulfur is adopted per cubic meter to fumigate and disinfect the storage room and the transparent partition, and after the storage room and the transparent partition are sealed for 2 days, the door and the ventilation opening are opened to discharge the pesticide. After 8d, opening a temperature regulator and a humidity regulator, storing the apples after the temperature is reduced to 6 ℃ and the relative humidity reaches 70% and is kept constant, arranging the apples on a transparent partition board in a single-layer manner, and keeping 2cm intervals among the apples; after being treated for 32 hours, the fruits are transferred to a common kiln cellar for continuous closed storage when the temperature is low in the early morning, and an insulating layer is thickened to keep the temperature of the fruits at about 0 ℃.
Comparative example 1 apple treated without LED red light irradiation had a reduced color and shelf life, especially a significantly reduced fruity flavor. The data are shown in table 1.
Table 1:
Claims (1)
1. a method for promoting apple fruit fragrance and coloring by using an LED lamp is characterized in that: the immature apples are layered and stacked, covered and shaded in the daytime and cooled in the open at night, so that the apples are precooled; then storing the apples on a transparent thin plate of a storage room which is fumigated and disinfected by sulfur, controlling the temperature and the relative humidity of the storage room, carrying out omnibearing irradiation treatment on the apples by adopting a movable LED red light irradiation device, and then transferring the apples into a common kiln cellar for continuous storage, thereby achieving the purpose of promoting the aroma and the coloring of the apples; the preparation method comprises the following operation steps:
(1) after the apples are picked for 15-20 days, when the maturity of the apples is eighty-nine percent, the apples are picked uniformly, and fruits with similar maturity, no damage and no plant diseases and insect pests are selected; selecting a ground in a cool and dry place, cleaning and leveling the ground, stacking the apples in layers, and surrounding the periphery of the apples by using ridges; covering the apples by using a cover mat in the daytime, covering the apples by using the cover mat, opening the cover mat at night to cool the apples, and precooling the apples to cool the apples to 5-8 ℃; the apple piles are 4-5 layers in height, and the width of the periphery of the apple piles is 1.5-1.8 m; the precooling time is 2-3 day and night;
(2) a plurality of layers of transparent partition plates are arranged in the constant-temperature storage room, so that the constant-temperature storage room is horizontally divided into a plurality of storage areas, and an LED red light irradiation device capable of horizontally moving is arranged above each storage area; then, the storage room and the transparent partition are fumigated and disinfected by sulfur, and after the storage room and the transparent partition are sealed for a certain time, the door and the ventilation opening are opened to discharge the pesticide; after the sulfur steam is exhausted, opening a temperature regulator and a humidity regulator, and storing the apples after the temperature and the humidity reach constant values, so that the apples are arranged on a transparent partition board in a single-layer manner, and 1-2 cm intervals are reserved among the apples; the temperature is adjusted to 6 ℃, and the relative humidity is adjusted to 70%; the interlayer distance between the transparent partition plates is 200-300 mm, and the distance between the lowest layer of transparent partition plate and the ground is 500-800 mm; the usage amount of the sulfur is 8-12 g per cubic meter; the sealing time is 2-3 d, and the opening time is 7-10 d;
(3) starting the LED red light irradiation device, enabling the LED red light irradiation device to reciprocate back and forth and left and right in an interval plane, carrying out all-dimensional irradiation treatment on the apples, transferring the treated apples to a common kiln cellar for continuous closed storage when the temperature in the early morning is low, and thickening a heat insulation layer to keep the temperature of the apples at about 0 ℃; the preservation period of the apples is obviously prolonged by LED red light irradiation treatment, and the fragrance and the coloring of the fruits are obviously improved; the wavelength of the red light of the LED is 660nm, and the illumination intensity is 5800 lux; the irradiation time of the LED red light is 24-36 h, and the moving speed of the light source is 1-2 m/h.
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