CN107960453A - A kind of preservative method of navel orange under room temperature - Google Patents
A kind of preservative method of navel orange under room temperature Download PDFInfo
- Publication number
- CN107960453A CN107960453A CN201711225895.9A CN201711225895A CN107960453A CN 107960453 A CN107960453 A CN 107960453A CN 201711225895 A CN201711225895 A CN 201711225895A CN 107960453 A CN107960453 A CN 107960453A
- Authority
- CN
- China
- Prior art keywords
- navel orange
- air
- fruit
- room temperature
- fresh
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 240000002319 Citrus sinensis Species 0.000 title claims abstract description 120
- 235000005976 Citrus sinensis Nutrition 0.000 title claims abstract description 120
- 238000000034 method Methods 0.000 title claims abstract description 43
- 239000003755 preservative agent Substances 0.000 title claims abstract description 15
- 230000002335 preservative effect Effects 0.000 title claims abstract description 15
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 52
- 238000003860 storage Methods 0.000 claims abstract description 37
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 23
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000003814 drug Substances 0.000 claims abstract description 22
- 238000012545 processing Methods 0.000 claims abstract description 19
- 238000003306 harvesting Methods 0.000 claims abstract description 16
- 238000012856 packing Methods 0.000 claims abstract description 16
- 239000004698 Polyethylene Substances 0.000 claims abstract description 11
- -1 polyethylene Polymers 0.000 claims abstract description 11
- 229920000573 polyethylene Polymers 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 21
- 235000007164 Oryza sativa Nutrition 0.000 claims description 15
- 239000010903 husk Substances 0.000 claims description 15
- 235000009566 rice Nutrition 0.000 claims description 15
- 201000010099 disease Diseases 0.000 claims description 13
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 13
- 230000008569 process Effects 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 7
- 229920003023 plastic Polymers 0.000 claims description 7
- 239000004033 plastic Substances 0.000 claims description 7
- 235000021022 fresh fruits Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 5
- 239000013049 sediment Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 3
- 240000006927 Foeniculum vulgare Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 231100000252 nontoxic Toxicity 0.000 abstract description 5
- 230000003000 nontoxic effect Effects 0.000 abstract description 5
- 241000255581 Drosophila <fruit fly, genus> Species 0.000 abstract description 4
- 241000238631 Hexapoda Species 0.000 abstract description 4
- 241001507673 Penicillium digitatum Species 0.000 abstract description 4
- 241000607479 Yersinia pestis Species 0.000 abstract description 4
- 238000002386 leaching Methods 0.000 abstract description 4
- 244000005700 microbiome Species 0.000 abstract description 4
- 230000036387 respiratory rate Effects 0.000 abstract description 4
- 240000009023 Myrrhis odorata Species 0.000 abstract 2
- 241000209094 Oryza Species 0.000 description 12
- 208000027418 Wounds and injury Diseases 0.000 description 5
- 241000212314 Foeniculum Species 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 239000000417 fungicide Substances 0.000 description 3
- 208000014674 injury Diseases 0.000 description 3
- 239000002420 orchard Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 238000004018 waxing Methods 0.000 description 3
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000020971 citrus fruits Nutrition 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 230000000855 fungicidal effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000012188 paraffin wax Substances 0.000 description 2
- 239000000575 pesticide Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 206010064458 Penicilliosis Diseases 0.000 description 1
- 241000241413 Propolis Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000031016 anaphase Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 239000004203 carnauba wax Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003599 detergent Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000020983 fruit intake Nutrition 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 230000002070 germicidal effect Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000000505 pernicious effect Effects 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 229920000915 polyvinyl chloride Polymers 0.000 description 1
- 239000004800 polyvinyl chloride Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 229940069949 propolis Drugs 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000003206 sterilizing agent Substances 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 210000003934 vacuole Anatomy 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
-
- 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23B7/148—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 in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
-
- 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
Abstract
The present invention relates to a kind of preservative method of navel orange under room temperature, including harvesting, being ultrasonically treated, Chinese medicine extract leaching fruit, air-dry processing, packaging, storage, the present invention is using Chinese anise extracting solution leaching fruit, Chinese anise is natural flavor, growth safe and non-toxic, that Italian mould and Penicillium digitatum can be suppressed, it is fresh-keeping for navel orange outbound, it can effectively reduce navel orange rotting rate, and contribute to Navel Orange Fruits water conservation, extend navel orange shelf life.Navel orange individual packing is given using the fresh-keeping sealed bag of polyethylene; can mechanized operation; a Mini-type air pressure debugging environment can be formed; the respiratory rate of navel orange is reduced, quality is kept, reduces loss of water; navel orange is protected from insect pests such as the infringement of microorganism in environment and drosophilas; fresh keeping time can be extended and keep green, the safe and efficient storage technique and method of navel orange quality and flavor that there is Great significance and commercial value well at normal temperatures.
Description
Technical field
The invention belongs to agricultural products fresh-keeping field, and in particular to a kind of preservative method of navel orange under room temperature.
Background technology
China is the big producer of navel orange, and cultivated area ranks first in the world, yield third place in the world.But since navel orange cultivates product
Kind is single, causes navel orange picking time to have focused largely on December, and processing industry falls behind, and causes the storage, transport, sale of navel orange equal
It is restricted, have impact on the enthusiasm of numerous orchard workers to a certain extent.In terms of current development trend, enterprise, rich and influential family it is cold
Storehouse and air-conditioned cold store scale storage with orchard worker, dealer's room temperature simply storage be combined be south jiangxi navel orange preservation and freshness development master
Want pattern.Freezer and air-conditioned cold store storage can rationally adjust environment in the storehouses such as epidemic disaster and gas concentration, its storage ＆ fresh-keeping period can root
Extend according to the market demand, generally can be more than 3 months.Room temperature is simply stored since many storage period diseases are difficult to control in the later stage
System, storage ＆ fresh-keeping period is shorter, is only applicable in a small amount of navel orange storage.Freezer and air-conditioned cold store storage are larger because consuming energy, and the cost of storage is higher,
Certain limitation has been widely popularized, has been not suitable for common orchard worker and dealer.
There are following several respects technological difficulties for navel orange post-harvest fresh-keeping：
1) the Navel Orange Fruits oil vacuole after harvesting is more and fragile, is also easy to produce machinery wound, it is fresh-keeping to be unfavorable for long-term storage；
2) passage of water connects between the navel orange pericarp and pulp after harvesting, and moisture loss is fast, and pre- storage processing can be effectively cut off
The passage, avoids moisture from quickly scattering and disappearing；But usually conventional pre- storage technique, processing time length, advantage under the conditions of hot and humid
Pathogenic microorganisms is easily quickly bred, and increases anaphase storage rotting rate, and fruit storage quality of overdrawing, according to temperature coefficient Q10 reasons
By pre- storage time often extends 1 day, and the fresh-keeping service life reduces 8~10 days；
3) it is one of navel orange preserving core technology that navel orange base of fruit, which protects the green and beautiful salmon pink of pericarp annesl,；Low water disease, brown spot, with
Temperature fluctuation is related in storage, also stores processing in advance with navel orange and reserve temperature, humidity, gas are related.
Deterioration is affected by many factors in fresh fruit postharvest storage, but it is after adopting to rot as caused by disease
One of most important factor in loss.Multiple diseases can occur in Navel Orange Fruits postharvest storage, transportational process, predominantly infect venereal disease
Evil, wherein penicilliosis, green mould and sour rot etc., are that navel orange adopts rear Major Diseases, often cause fruit rot, rotting rate is reachable
L0%~30%, even more high.Have on the market to the preservation method of fresh navel orange at present following two：
（1）Antistaling agent：Due to dirt, pesticide residue, dust etc., usually require that detergent washes fruit before the navel orange listing through storage,
But the native paraffin of navel orange epidermis can also be washed agent and remove [1].Navel orange is once purged, external source germicide（Remaining sterilization
Agent）, the umbrella of itself（Native paraffin）Most of to remove, lorry lacks cold chain device in addition, and the outbound time is often in summer, transport
Environment temperature is higher, causes the fruit during transporting and is for sale largely to rot.At present, navel orange anti-corrosion mainly uses pesticide sterilizing
Agent is soaked, but agriculture chemicals fungicide toxicity is big, residual is high, drug effect safe period length, is not suitable for listing navel orange for sale after outbound and is prevented
It is rotten fresh-keeping.Thus, safe and nontoxic, noresidue is researched and developed, efficiently fresh-keeping measure is very urgent to extend navel orange shelf life.
（2）Waxing or packaging material：It is general to require waxing or bag to improve appearance, catering to consumption demand before navel orange listing
Dress.In addition, navel orange storage fruit is mainly used for export trade, long-distance transportation is needed, is limited in addition by fruits and vegetables traffic condition, in transportational process
In often occur navel orange be badly damaged [2], such as rot, dehydration, sugar, acid, vitamin c be largely lost, under causing quality, flavor quick
Drop.To solve problem above, waxing and polyethylene or polyvinyl chloride plastic material bag individual packing have obtained the favor of enterprise.At present,
Atoleine utilization is the most extensive, can effectively improve appearance, controls fruits and vegetables dehydration, but the difficult control of wax-layer thickness to a certain extent,
Dosage slightly at most causes the accumulation [3] of the smell substances such as citrusfruit ethanol and acetaldehyde；Chitosan, propolis, palm wax and shell gather
The researchs such as sugar application also achieves certain effect, but still in theoretical or experimental stage, part material cost is higher, it is multiple to prepare
It is miscellaneous to wait limitation to use [4~7].Though polyethylene plastic bag individual packing can effectively water holding, cost it is low, easily cause white pollution,
Water flowing gas permeability is poor, and the pernicious gas that respiratory metabolism produces cannot exclude in time, promotes the hair of fruit senescence and physiological disease
Raw, bag inner surface is easily born water, and increases fruit rotting rate.
With the use of all kinds of agriculture chemicals fungicides, virtually navel orange pathogenic bacteria are artificially selected, make pathogenic flora
The resistance to the action of a drug strengthens, and also causes navel orange storage disease to be increasingly difficult to prevent, to maintain low rotting rate, can only increase fungicide
Dosage, for these pesticides in impregnation after spraying or adopting on Navel Orange Fruits, its edible safety phase is longer, the residual in fruit
Height, not only influences foreign exchange earning, will also result in food safety hazards, can also influence the comprehensive utilization such as pericarp, pollution-free zero-emission
Production.National departments concerned has forbidden using chemical bactericide in anti-corrosive fresh-keeping after citrus fruit is adopted at present, it is allowed to makes
With food additives, but food additives, based on antibacterial, sterilizing ability is limited, it is necessary to which compounding other has the thing of strong bacteriostasis
Matter, can reach expected corrosion-resistanting fresh-keeping effect.
In recent years, in the case where country greatly develops the support of navel orange industrial policy, navel orange cultivated area, fruit output increase rapidly
It is long.But navel orange market eats consumption raw for typical seasonality, and the listing phase excessively concentrates, and large area main breed is single, navel orange
Major consumers season is 2 months October to next year, other months are mainly the import navel orange of high price, and consumption figure is little.According to agricultural
Portion predicts, about 25,000,000 tons of the year two thousand twenty China navel orange demand, and only 21,000,000 tons of China's navel orange production capacity at that time, exist compared with
Big market has openings, have impact on the equilibrium supply in market, reduce the economic benefit of navel orange industry.If can be by domestic navel orange
The main listing phase extends to July, in a short time with regard to can increase by more than 50% consumption figure.It is in addition, continuous with people's living standard
Improve, fruit consumption is positive to occur obvious change：Seller's market switchs to buyer's market, scalar type consumption switchs to mass type consumption；
Requirement to commercialized degree is higher and higher, that is, the appearance and endoplasm for requiring fruit will be excellent, pollution-free, fresh, neat, and
It is delicately packed.Therefore, a kind of year-round supply that can realize navel orange is studied, listing is avoided the peak hour and the lifting market competitiveness urgently solves
Certainly the problem of.
The content of the invention
It is an object of the invention to：For above-mentioned deficiency, the present invention provides a kind of green of navel orange under room temperature
Preservation method.The present invention using Chinese anise extracting solution leaching fruit, Chinese anise is natural flavor, it is safe and non-toxic, can suppress anticipate
The growth of big profit mould and Penicillium digitatum, it is fresh-keeping for navel orange outbound, navel orange rotting rate can be effectively reduced, and contribute to navel orange fruit
Real water conservation, extends navel orange shelf life.Give navel orange individual packing using the fresh-keeping sealed bag of polyethylene, can mechanized operation, can be formed
One Mini-type air pressure debugging environment, reduces the respiratory rate of navel orange, keeps quality, reduces loss of water, protection navel orange is from environment
The insect pest such as the infringement of microorganism and drosophila, can extend fresh keeping time and keep navel orange quality and wind well at normal temperatures
Green, the safe and efficient storage technique and method of taste have Great significance and commercial value.
In order to achieve the above object, present invention employs following technical scheme：
The preservative method of navel orange, comprises the following steps under a kind of room temperature：
（1）Harvesting：1~2d rejects disease fruit, wormed fruit, fruit of damaging before picking, then chooses 7~8 ripe high-quality navel oranges and carry out nothing
Wound harvesting；
（2）It is ultrasonically treated：Navel orange after harvesting is ultrasonically treated, wherein ultrasonic power be 160~180W, frequency be 25~
35kHz, time are 14~18min；
（3）Chinese medicine extract soaks fruit：By step（2）Navel orange fresh fruit after supersound process with 3% Chinese medicine extract immersion 6~
10min；
（4）Air-dry processing：By step（3）After soaked navel orange taking-up drains the water, it is fitted into plastic crate and is placed in 1 in room temperature environment
~2d, natural air drying surface moisture；
（5）Packaging：Add charring rice husk in the fresh-keeping sealed bag of polyethylene, then by step（4）Air-dry the navel orange single fruit after processing
Load, sealed after extruding air, then sealed bag is put into extranal packing box；
（6）Storage：By step（5）The good navel orange of packing processes is placed in air-conditioned cold store, and control air-conditioned cold store temperature is at 6~8 DEG C, air
Relative humidity is 70~85%, until storage terminates.
Further, in step（3）, the Chinese medicine extract is Chinese anise extracting solution, and octagonal：Fennel=1：3, its
Middle Chinese anise extracting solution is made by the following method：After Chinese anise is dried, it is sent into pulverizer and is crushed to mesh granularity as 30
~50 mesh, are 1 by solid-liquid ratio：10 are placed in 80% ethanol in 25~40 DEG C of water-bath 9~11h of heat-insulation soaking, then carry out ultrasonic wave and carry
15~17min is taken, 6~8min is centrifuged under 960~980r/min, sediment is abandoned, leaves and takes supernatant, carry out being concentrated in vacuo to cream
Shape, is diluted to mass fraction 3% during use with clear water by paste, up to the Chinese medicine extract.
Further, in step（4）, the air-dried processing carries out under ultra violet lamp, and 20~30W of ultraviolet-sterilization is purple
For outer lamp apart from 20~40cm of Navel Orange Fruits, exposure intensity is 3~4Kj/m2, irradiation time is 30~40min.
Further, in step（5）, the charring rice husk refers to that rice husk passes through and is heated to below its ignition temperature, makes
Its burn incompletely and the charing material formed.
Further, in step（6）, the air-conditioned cold store temperature fluctuation control is at ± 0.1 DEG C.
Further, in step（6）, it is O that gas parameter is adjusted in the air-conditioned cold store2Volumetric concentration 4~5%, CO2Volume
Concentration 3~4%.
In conclusion the present invention has the positive effect that as a result of such scheme：
（1）The present invention using Chinese anise extracting solution leaching fruit, Chinese anise is natural flavor, it is safe and non-toxic, can suppress anticipate greatly
The growth of sharp mould and Penicillium digitatum, it is fresh-keeping for navel orange outbound, navel orange rotting rate can be effectively reduced, and contribute to Navel Orange Fruits
Water conservation, extends navel orange shelf life.
（2）The present invention using the fresh-keeping sealed bag of polyethylene gives navel orange individual packing, can mechanized operation, can be formed one it is micro-
Type controlled atmosphere environment, reduces the respiratory rate of navel orange, keeps quality, reduces loss of water, protection navel orange is from microorganism in environment
Infringement and the insect pest such as drosophila, fresh keeping time can be extended and keep the green of navel orange quality and flavor well at normal temperatures
Color, safe and efficient storage technique and method have Great significance and commercial value.
Embodiment
Preservative method with reference to embodiment to navel orange under a kind of room temperature of the present invention, is described further.
Embodiment 1
The preservative method of navel orange, comprises the following steps under a kind of room temperature：
（1）Harvesting：1d rejects disease fruit, wormed fruit, fruit of damaging before picking, then chooses 7 ripe high-quality navel oranges and carry out non-injury collection；
（2）It is ultrasonically treated：Navel orange after harvesting is ultrasonically treated, wherein ultrasonic power be 160W, frequency 25kHz, when
Between be 14min；
（3）Chinese medicine extract soaks fruit：By step（2）Navel orange fresh fruit after supersound process soaks 6min with 3% Chinese medicine extract；
The Chinese medicine extract is Chinese anise extracting solution, and octagonal：Fennel=1：3, wherein Chinese anise extracting solution is by the following method
It is made：After Chinese anise is dried, it is 30 mesh to be sent into pulverizer and be crushed to mesh granularity, is 1 by solid-liquid ratio：10 are placed in 80% ethanol
In in 25 DEG C of water-bath heat-insulation soaking 9h, then carry out ultrasonic wave extraction 15min, centrifuge 6min under 960r/min, abandon sediment, stay
Supernatant is taken, be concentrated in vacuo to paste, paste is diluted to mass fraction 3% with clear water during use, is carried up to the Chinese medicine
Take liquid；
（4）Air-dry processing：By step（3）After soaked navel orange taking-up drains the water, it is fitted into plastic crate and is placed in room temperature environment
1d, natural air drying surface moisture；The air-dried processing carries out under ultra violet lamp, and ultraviolet-sterilization 20W, ultraviolet lamp is apart from navel orange
Fruit 20cm, exposure intensity 3Kj/m2, irradiation time 30min；
（5）Packaging：Add charring rice husk in the fresh-keeping sealed bag of polyethylene, then by step（4）Air-dry the navel orange single fruit after processing
Load, sealed after extruding air, then sealed bag is put into extranal packing box；The charring rice husk refers to rice husk by being heated to it
Below ignition temperature, the charing material that makes its burn incompletely and formed；
（6）Storage：By step（5）The good navel orange of packing processes is placed in air-conditioned cold store, and control air-conditioned cold store temperature is at 6 DEG C, air phase
It is 70% to humidity, until storage terminates；The air-conditioned cold store temperature fluctuation control adjusts gas in ± 0.1 DEG C, the air-conditioned cold store
Body parameter is O2Volumetric concentration 4%, CO2Volumetric concentration 3%.
Embodiment 2
The preservative method of navel orange, comprises the following steps under a kind of room temperature：
（1）Harvesting：2d rejects disease fruit, wormed fruit, fruit of damaging before picking, then chooses 8 ripe high-quality navel oranges and carry out non-injury collection；
（2）It is ultrasonically treated：Navel orange after harvesting is ultrasonically treated, wherein ultrasonic power be 180W, frequency 35kHz, when
Between be 18min；
（3）Chinese medicine extract soaks fruit：By step（2）Navel orange fresh fruit after supersound process soaks 10min with 3% Chinese medicine extract；
The Chinese medicine extract is Chinese anise extracting solution, and octagonal：Fennel=1：3, wherein Chinese anise extracting solution is by the following method
It is made：After Chinese anise is dried, it is 50 mesh to be sent into pulverizer and be crushed to mesh granularity, is 1 by solid-liquid ratio：10 are placed in 80% ethanol
In in 40 DEG C of water-bath heat-insulation soaking 11h, then carry out ultrasonic wave extraction 17min, centrifuge 8min under 980r/min, abandon sediment,
Supernatant is left and taken, be concentrated in vacuo to paste, paste is diluted to mass fraction 3% with clear water during use, up to the Chinese medicine
Extracting solution；
（4）Air-dry processing：By step（3）After soaked navel orange taking-up drains the water, it is fitted into plastic crate and is placed in room temperature environment
2d, natural air drying surface moisture；The air-dried processing carries out under ultra violet lamp, and ultraviolet-sterilization 30W, ultraviolet lamp is apart from navel orange
Fruit 40cm, exposure intensity 4Kj/m2, irradiation time 40min；
（5）Packaging：Add charring rice husk in the fresh-keeping sealed bag of polyethylene, then by step（4）Air-dry the navel orange single fruit after processing
Load, sealed after extruding air, then sealed bag is put into extranal packing box；The charring rice husk refers to rice husk by being heated to it
Below ignition temperature, the charing material that makes its burn incompletely and formed；
（6）Storage：By step（5）The good navel orange of packing processes is placed in air-conditioned cold store, and control air-conditioned cold store temperature is at 8 DEG C, air phase
It is 85% to humidity, until storage terminates；The air-conditioned cold store temperature fluctuation control adjusts gas in ± 0.1 DEG C, the air-conditioned cold store
Body parameter is O2Volumetric concentration 5%, CO2Volumetric concentration 4%.
Embodiment 3
The preservative method of navel orange, comprises the following steps under a kind of room temperature：
（1）Harvesting：2d rejects disease fruit, wormed fruit, fruit of damaging before picking, then chooses 8 ripe high-quality navel oranges and carry out non-injury collection；
（2）It is ultrasonically treated：Navel orange after harvesting is ultrasonically treated, wherein ultrasonic power be 170W, frequency 30kHz, when
Between be 16min；
（3）Chinese medicine extract soaks fruit：By step（2）Navel orange fresh fruit after supersound process soaks 8min with 3% Chinese medicine extract；
The Chinese medicine extract is Chinese anise extracting solution, and octagonal：Fennel=1：3, wherein Chinese anise extracting solution is by the following method
It is made：After Chinese anise is dried, it is 40 mesh to be sent into pulverizer and be crushed to mesh granularity, is 1 by solid-liquid ratio：10 are placed in 80% ethanol
In in 33 DEG C of water-bath heat-insulation soaking 10h, then carry out ultrasonic wave extraction 16min, centrifuge 7min under 970r/min, abandon sediment,
Supernatant is left and taken, be concentrated in vacuo to paste, paste is diluted to mass fraction 3% with clear water during use, up to the Chinese medicine
Extracting solution；
（4）Air-dry processing：By step（3）After soaked navel orange taking-up drains the water, it is fitted into plastic crate and is placed in room temperature environment
2d, natural air drying surface moisture；The air-dried processing carries out under ultra violet lamp, and ultraviolet-sterilization 25W, ultraviolet lamp is apart from navel orange
Fruit 30cm, exposure intensity 3.5Kj/m2, irradiation time 35min；
（5）Packaging：Add charring rice husk in the fresh-keeping sealed bag of polyethylene, then by step（4）Air-dry the navel orange single fruit after processing
Load, sealed after extruding air, then sealed bag is put into extranal packing box；The charring rice husk refers to rice husk by being heated to it
Below ignition temperature, the charing material that makes its burn incompletely and formed；
（6）Storage：By step（5）The good navel orange of packing processes is placed in air-conditioned cold store, and control air-conditioned cold store temperature is at 7 DEG C, air phase
It is 78% to humidity, until storage terminates；The air-conditioned cold store temperature fluctuation control adjusts gas in ± 0.1 DEG C, the air-conditioned cold store
Body parameter is O2Volumetric concentration 4%, CO2Volumetric concentration 4%.
In conclusion the present invention soaks fruit using Chinese anise extracting solution, Chinese anise is natural flavor, safe and non-toxic,
It can suppress the growth of Italian mould and Penicillium digitatum, it is fresh-keeping for navel orange outbound, navel orange rotting rate can be effectively reduced, and help
In Navel Orange Fruits water conservation, extend navel orange shelf life.Navel orange individual packing is given using the fresh-keeping sealed bag of polyethylene, can mechanization behaviour
Make, a Mini-type air pressure debugging environment can be formed, reduce the respiratory rate of navel orange, keep quality, reduce loss of water, protect navel orange not
The insect pest such as the infringement of microorganism and drosophila in by environment, can extend fresh keeping time and keep navel orange well at normal temperatures
Green, the safe and efficient storage technique and method of quality and flavor have Great significance and commercial value.
The foregoing is merely the preferred embodiment of invention, it is not intended to limit the invention, all spirit in the present invention
Within principle, any modification, equivalent replacement, improvement and so on, should all be included in the protection scope of the present invention.
Claims (6)
1. a kind of preservative method of navel orange under room temperature, it is characterised in that comprise the following steps：
（1）Harvesting：1~2d rejects disease fruit, wormed fruit, fruit of damaging before picking, then chooses 7~8 ripe high-quality navel oranges and carry out nothing
Wound harvesting；
（2）It is ultrasonically treated：Navel orange after harvesting is ultrasonically treated, wherein ultrasonic power be 160~180W, frequency be 25~
35kHz, time are 14~18min；
（3）Chinese medicine extract soaks fruit：By step（2）Navel orange fresh fruit after supersound process with 3% Chinese medicine extract immersion 6~
10min；
（4）Air-dry processing：By step（3）After soaked navel orange taking-up drains the water, it is fitted into plastic crate and is placed in 1 in room temperature environment
~2d, natural air drying surface moisture；
（5）Packaging：Add charring rice husk in the fresh-keeping sealed bag of polyethylene, then by step（4）Air-dry the navel orange single fruit after processing
Load, sealed after extruding air, then sealed bag is put into extranal packing box；
（6）Storage：By step（5）The good navel orange of packing processes is placed in air-conditioned cold store, and control air-conditioned cold store temperature is at 6~8 DEG C, air
Relative humidity is 70~85%, until storage terminates.
2. the preservative method of navel orange under a kind of room temperature according to claim 1, it is characterised in that：In step（3）, institute
It is Chinese anise extracting solution to state Chinese medicine extract, and octagonal：Fennel=1：3, wherein Chinese anise extracting solution is made by the following method
：After Chinese anise is dried, it is 30~50 mesh to be sent into pulverizer and be crushed to mesh granularity, is 1 by solid-liquid ratio：10 are placed in 80% second
In 25~40 DEG C of water-bath 9~11h of heat-insulation soaking in alcohol, then 15~17min of ultrasonic wave extraction is carried out, under 960~980r/min
6~8min is centrifuged, sediment is abandoned, leaves and takes supernatant, be concentrated in vacuo to paste, paste is diluted to matter with clear water during use
Fraction 3% is measured, up to the Chinese medicine extract.
3. the preservative method of navel orange under a kind of room temperature according to claim 1, it is characterised in that：In step（4）, institute
State to air-dry to handle and carried out under ultra violet lamp, 20~30W of ultraviolet-sterilization, ultraviolet lamp is apart from 20~40cm of Navel Orange Fruits, irradiation
Intensity is 3~4Kj/m2, irradiation time is 30~40min.
4. the preservative method of navel orange under a kind of room temperature according to claim 1, it is characterised in that：In step（5）, institute
State charring rice husk and refer to rice husk by being heated to below its ignition temperature, the charing material for making its burn incompletely and being formed.
5. the preservative method of navel orange under a kind of room temperature according to claim 1, it is characterised in that：In step（6）, institute
Air-conditioned cold store temperature fluctuation control is stated at ± 0.1 DEG C.
6. the preservative method of navel orange under a kind of room temperature according to claim 1, it is characterised in that：In step（6）, institute
It is O to state and gas parameter is adjusted in air-conditioned cold store2Volumetric concentration 4~5%, CO2Volumetric concentration 3~4%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711225895.9A CN107960453A (en) | 2017-11-29 | 2017-11-29 | A kind of preservative method of navel orange under room temperature |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711225895.9A CN107960453A (en) | 2017-11-29 | 2017-11-29 | A kind of preservative method of navel orange under room temperature |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107960453A true CN107960453A (en) | 2018-04-27 |
Family
ID=61997753
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711225895.9A Withdrawn CN107960453A (en) | 2017-11-29 | 2017-11-29 | A kind of preservative method of navel orange under room temperature |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107960453A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111345341A (en) * | 2020-02-28 | 2020-06-30 | 浙江工业大学 | Postharvest treatment method for improving active ingredients of citrus fruits |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430829A (en) * | 2014-09-24 | 2015-03-25 | 江西省林业科学院 | Method for preserving navel orange at normal temperature |
| CN105410156A (en) * | 2015-12-01 | 2016-03-23 | 赣南师范学院 | Transportation and sale freshness retaining method for treating navel oranges with non-woven cloth freshness retaining bags by fennel liquid |
| CN106560042A (en) * | 2016-11-17 | 2017-04-12 | 红河州和源农业开发有限公司 | Whole supply chain green fresh-keeping method for citrus sinensis (l.) osbeck |
-
2017
- 2017-11-29 CN CN201711225895.9A patent/CN107960453A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430829A (en) * | 2014-09-24 | 2015-03-25 | 江西省林业科学院 | Method for preserving navel orange at normal temperature |
| CN105410156A (en) * | 2015-12-01 | 2016-03-23 | 赣南师范学院 | Transportation and sale freshness retaining method for treating navel oranges with non-woven cloth freshness retaining bags by fennel liquid |
| CN106560042A (en) * | 2016-11-17 | 2017-04-12 | 红河州和源农业开发有限公司 | Whole supply chain green fresh-keeping method for citrus sinensis (l.) osbeck |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111345341A (en) * | 2020-02-28 | 2020-06-30 | 浙江工业大学 | Postharvest treatment method for improving active ingredients of citrus fruits |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Forney | Postharvest issues in blueberry and cranberry and methods to improve market-life | |
| CN104126653B (en) | A kind of sodium carboxymethylcellulose composite coating preservative its preparation method and application | |
| CN103141557A (en) | Banana storage and transportation preservation method | |
| CN101856044A (en) | Preservation method for mangoes | |
| CN108260661A (en) | Edible mushroom coating-film fresh-keeping method | |
| CN103349061A (en) | Ice temperature combined freshness protection method for modified atmosphere storage of fruits and vegetables | |
| CN107712038A (en) | A kind of fresh-keeping method of Table Grape and application | |
| CN104824139A (en) | Overall treatment, storage and preservation method for Chinese herbal medicine bio-preparation preservative paper for juicy peaches | |
| Kuchi et al. | Fruit physiology and postharvest management of strawberry | |
| CN103461485A (en) | Fresh preservation method of dried peanut | |
| CN104381432B (en) | A kind of safe and efficient lichee method | |
| CN107960453A (en) | A kind of preservative method of navel orange under room temperature | |
| CN105995395B (en) | A kind of method of the tangerine fruit chlorisis of improvement | |
| CN101984835A (en) | Processing and preservation method for fresh cut muscat grapes | |
| Nicola et al. | Fresh-cut produce: postharvest critical issues | |
| CN110583763A (en) | Postharvest preservation method for litchi fruits | |
| CN106035632B (en) | Method for improving color of ethylene chlorosis mandarin orange fruits | |
| Acedo Jr et al. | VEGETABLES POSTHARVEST Simple techniques for increased income and market | |
| CN100417343C (en) | Nucleic acid nutrient product made of fruits and vegetables and its production process | |
| Joyce et al. | Cut flowers | |
| Magray et al. | Post harvest management of vegetable crops: Introduction | |
| Yadav et al. | Post-harvest diseases of horticultural crops and their management | |
| CN103461484A (en) | Preservation method of salted peanuts | |
| CN110012935A (en) | A kind of method for packaging food convenient for storage | |
| Sood et al. | Chapter-4 Post-harvest Technology for Fruits |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180427 |
|
| WW01 | Invention patent application withdrawn after publication |