CN107980895B - Persimmon fruit crispness-keeping mildew-proof green precise preservation method and application thereof - Google Patents
Persimmon fruit crispness-keeping mildew-proof green precise preservation method and application thereof Download PDFInfo
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Classifications
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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
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
-
- 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
- A23B7/152—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 comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- 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 invention discloses a persimmon fruit crispness-keeping mildew-proof green precise preservation method and application thereof, the method comprises the steps of carrying out sugar degree nondestructive grading on harvested persimmons, precooling for 8-12 h at 0 +/-0.5 ℃, simultaneously carrying out air conditioning treatment on 0.5-1.0 mu L/L1-methylcyclopropene, domesticating at a low temperature of-1.3-1.0 ℃ for 8-12 h, then storing for 75-90 d at a precise temperature control temperature of-0.8-0.5 ℃ or-0.5-0.2 ℃, adjusting the temperature of a warehouse to 0-0.5 ℃ for 48-72 h again, and awakening again for 24-36 h at 10 +/-0.5 ℃. And carrying out 2.5-7.5 mu L/L high-concentration 1-MCP fumigation treatment again, cleaning for 1-3 min by using a natamycin preservative solution, drying the surface, and carrying out personalized packaging and selling. Through the combination of the technology and the process parameters, the brittleness of the persimmon can be obviously maintained, and the quality is improved.
Description
Technical Field
The invention relates to a persimmon postharvest preservation technology, in particular to a persimmon postharvest crispness-keeping, corrosion-preventing and green preservation method through accurate sugar degree grading, accurate 1-MCP treatment, accurate temperature storage process and accurate natamycin treatment.
Background
The persimmon is rich in nutrition, unique in flavor, high in edible value and medical health care value, and is one of five major fruits (grapes, oranges, bananas, apples and persimmons) in China. Every 100 g of persimmon contains 12-14 g of sugar, 0.44-0.79 g of protein, 0.57 g of fat and 0.46-0.60 g of soluble pectin, contains various mineral elements and amino acids, and is rich in nutrition; the persimmon has high medicinal value, has the effects of clearing heat, moistening lung, promoting fluid production, quenching thirst, eliminating phlegm and relieving cough, is mainly used for treating symptoms such as dysphoria with smothery sensation, thirst, fire dryness, cough, dry mouth bleeding, stomach heat, intestine dryness, hemorrhoid bleeding and the like, can relieve alcoholism, can be used for treating symptoms such as chronic tracheitis, hypertension, arteriosclerosis and the like, is popular with consumers, and has large demand in domestic and foreign markets. However, the persimmon fruits are softened after 7 days, so that the storage and transportation are inconvenient, the persimmon fruits cannot be placed on a storage rack, the persimmon fruits are easy to soften and mildew, and the transportation and sale and commodity value of the persimmon fruits are directly influenced.
The problem of rotting loss of the picked fresh fruits and vegetables in China is very serious, and the development of the fruit and vegetable industry in China is restricted. At present, low-temperature storage is still one of the most effective methods for storage and preservation of persimmon, and researches show that the metabolism of the persimmon can be effectively inhibited through ice-temperature storage, so that the storage period is prolonged. The accurate temperature control storage is a novel storage mode provided on the basis of ice temperature storage, and is further expansion and promotion of an ice temperature storage technology. By controlling the constant storage temperature, the physiological activity of the persimmon is reduced, the quality of the persimmon is maintained to be reduced, and the storage period and the shelf life of the persimmon are further prolonged. The temperature of the storage environment is closely related to the sugar content of the fruit, and generally, the higher the sugar content, the lower the temperature of the storage environment suitable for the storage, and the freezing phenomenon and the shortening of the storage period are liable to occur in the storage at unsuitable temperatures.
The 1-MCP is a novel ethylene inhibitor, can block the combination of ethylene and receptors in the persimmon fruits, inhibit various physiological and biochemical reactions induced by the ethylene, reduce the respiratory intensity, has strong inhibition effect and longer time effect, thereby delaying the maturation process of fruits and vegetables, prolonging the storage life and achieving the fresh-keeping effect. The 1-MCP has the characteristics of low use concentration, obvious effect, easy synthesis, convenient use, no toxicity, no residue and the like, so the 1-MCP is widely concerned by scientific researchers in the fields of gardening postharvest and preservation. However, the treatment concentration and treatment time of 1-MCP are different for different persimmon varieties or different sugar degrees of the same persimmon variety.
Natamycin is a natural preservative, can effectively inhibit the growth of yeast and mould, and has high safety; the fresh-keeping method is currently applied to fruits such as persimmon, grapes, cherries, winter jujubes, strawberries and the like. The natamycin can effectively control the quantity of mould on the surface of the fruit, and can reduce the rising speed of the respiration intensity and the rotting rate of the fruit, thereby having obvious antiseptic effect. The selection of the screening and processing modes of the natamycin concentration can also be different on different varieties of persimmon fruits or different sugar degrees of the same variety of persimmon fruits.
At present, the stored persimmon sugar degree has large difference, the precise temperature control storage of the persimmons with different sugar degrees cannot be realized, and the precise fresh-keeping method of physiological regulation and rot or mildew synergistic regulation is not clear. The persimmon fruit crispness-keeping, corrosion-preventing and fresh-keeping method is established by the double corrosion-preventing effects of persimmon fruit sugar degree accurate grading, 1-MCP concentration accurate treatment, accurate storage environment temperature and mode control, high-concentration 1-MCP fumigation and natamycin cleaning, improves the quality of persimmon fruits during storage and shelf life, reduces rotting or mildew, and prolongs the storage life and shelf life.
Disclosure of Invention
In order to achieve the purpose, the invention discloses the following technical contents:
a persimmon fruit crispness-keeping mildew-proof green precise fresh-keeping method is characterized in that: the method comprises the following steps
Step 1: the persimmon fruits with inherent characteristics of fruit shape, hardness, color, flavor and the like meeting storage requirements are picked, the fruit surfaces are required to be clean, free of damage, diseases and insect pests and free of foreign impurities, each fruit is packaged by a foam net sleeve, the external package adopts a standard persimmon packaging carton, and the external package can also adopt a clean and porous plastic box, and each box is 8-10 kg.
Step 2: and (3) grading the sugar degree of the harvested persimmons, wherein the persimmons are divided into 14% high sugar degree and less than or equal to 16% TSS, 12% medium sugar degree and less than or equal to 14% TSS and 10% low sugar degree and less than or equal to 12% TSS.
And step 3: and (3) after sorting, timely entering a pre-cooling warehouse at 0 +/-1 ℃ for primary pre-cooling, and reducing the temperature of the fruits to the storage temperature within 2 days.
And 4, step 4: pre-cooling the persimmon fruits harvested within 24-48 h at 0 +/-0.5 ℃ for 8-12 h, starting the persimmon fruits, performing 1-methylcyclopropene (the concentration is 0.5-1.0 mu L/L) air conditioning treatment for 18-24 h by using a special 1-methylcyclopropene gas generator, and performing low-temperature acclimation at-1.3-1.0 ℃ for 8-12 h.
And 5: storing for 75-90 days at-0.8-0.5 ℃ or-0.5-0.2 ℃.
Step 6: and (3) adjusting the temperature of the storehouse to 0-0.5 ℃ for waking for 48-72 hours, and then adjusting the temperature of the storehouse to 10 +/-0.5 ℃ for waking for 24-36 hours again.
And 7: and when the temperature outside the warehouse exceeds 20 ℃, the warehouse is taken out and then is heated for 12 hours under the environment condition of 10-15 ℃.
And 8: and (4) taking the product out of the warehouse and carrying out 1-MCP fumigation treatment again, wherein the concentration is 2.5-7.5 mu L/L, and the treatment time is 8-12 h.
And step 9: and (3) cleaning the persimmon fruits which are taken out of the warehouse, preparing a natamycin preservative solution according to the mass-volume ratio of natamycin to water of 0.4: 1-1.2: 1 g/L, soaking the persimmon fruits in the natamycin preservative solution for 1-3 min, and then drying the surfaces of the persimmon fruits.
Step 10: and (5) personalized packaging and selling.
According to the invention, the persimmon with different sugar degrees is classified by the near-infrared fruit sorting machine, the sugar degree is divided into 3 grades, namely, the high sugar degree is 14% < TSS is less than or equal to 16%, the medium sugar degree is 12% < TSS is less than or equal to 14%, and the low sugar degree is 10% < TSS is less than or equal to 12%.
According to the invention, proper accurate 1-MCP treatment is selected according to different sugar degrees of the persimmon fruits, the persimmon fruits within 24-48 h after picking are pre-cooled for 10-12 h under the condition of 0 +/-0.5 ℃ in an accurate temperature control warehouse, and the 1-methylcyclopropene treatment is carried out by using a special 1-methylcyclopropene gas generator while starting. The treatment concentration of the 1-methylcyclopropene of the persimmon with high sugar degree and medium sugar degree is 0.9-1.0 mu L/L, and the treatment time is 24-36 h; the processing concentration of the 1-methylcyclopropene of the low-sugar persimmon is 0.75-0.9 muL/L, and the processing time is 20-24 h.
According to the method, proper low-temperature domestication treatment is selected according to different sugar degrees of the persimmons, the proper low-temperature domestication time of the persimmons with high sugar degree and medium sugar degree is 11-12 h at the temperature of-1.3 to-1.0 ℃, and the proper low-temperature domestication time of the persimmons with low sugar degree is 10-11 h.
The method selects proper accurate temperature control treatment according to different sugar degrees of the persimmons, and the persimmon with high sugar degree and medium sugar degree is properly controlled at-0.8 to-0.5 ℃ and the persimmon with low sugar degree is properly controlled at-0.5 to-0.2 ℃.
According to the method, proper stage re-wakening treatment is selected according to different sugar degrees of the persimmons, the persimmons with high sugar degrees and medium sugar degrees are wakened again for 60-72 h at the temperature of 0-0.5 ℃, and then the temperature of a warehouse is adjusted to 10 +/-0.5 ℃ for re-wakening again for 30-36 h; the low-sugar persimmon fruit is waken again for 48-60 h at 0-0.5 ℃, and then the temperature of the storage is adjusted to 10 +/-0.5 ℃ for wakening again for 24-30 h.
According to the invention, proper temperature return treatment after delivery is selected according to the temperature outside the warehouse, and when the temperature outside the warehouse exceeds 20 ℃, the temperature should be returned for 12 hours under the environment condition of 10-15 ℃.
After the temperature-controlled storage is carried out for 75-90 days accurately (according to market demands), 1-MCP preservative treatment is carried out, the concentration is 5.0-7.5 mu L/L, and the treatment time is 10-12 hours.
After accurate temperature control storage for 75-90 days (according to market demands), the natamycin preservative is used for preservative treatment, the mass-volume ratio of natamycin to water is 0.8: 1-1.2: 1 g/L, and the cleaning time is 1-2 min.
The invention further discloses application of the persimmon fruits obtained by adopting the precise antiseptic preservation method in prolonging the storage period and reducing the rotting or mildew of the persimmon fruits in the shelf life. The invention carries out precise grading according to the difference of sugar content and further selects proper precise preservation conditions, and the method comprises a green precise persimmon fruit crispness-keeping, corrosion-preventing and rotten-keeping preservation method which comprises 1-MCP precise concentration treatment, low-temperature domestication, precise temperature control storage, storage later stage re-waking, ex-warehouse and temperature returning treatment, high-concentration 1-MCP and natamycin cleaning double biological rot-preventing treatment and the like. The experimental results show that: the fresh-keeping method can effectively maintain the texture, color, sensory/nutritional quality and flavor of the persimmon, and effectively prolong the storage period and shelf life of the persimmon after delivery.
Compared with the prior art, the high-quality persimmon crispness-keeping mildew-proof green precise fresh-keeping method disclosed by the invention has the positive effects that:
(1) the graded storage of the persimmons with different sugar degrees is realized, the accurate storage temperature is selected according to the biological characteristics, and the quality maintenance maximization of the fruits is realized; according to the market demand, the grade fruit or the superior fruit can be sold.
(2) According to different sugar degrees, the storage mode of low-temperature domestication, accurate temperature control, two-section re-waking and ex-warehouse temperature returning is realized. (3) The 1-MCP preservative realizes physiological inhibition after picking and preservative control before sale of the persimmon with accurate concentration, has double control functions of delaying fruit ripening and aging and controlling shelf-life rot or mildew, further improves the quality of the persimmon, and prolongs the storage period or shelf life.
(4) The method adopts green and pollution-free double preservative treatment of high-concentration 1-MCP and natamycin, reduces the occurrence of persimmon rot or mildew in shelf life, and maintains the marketability of the persimmon.
Detailed Description
The invention is described below by means of specific embodiments. Unless otherwise specified, the technical means used in the present invention are well known to those skilled in the art. In addition, the embodiments should be considered illustrative, and not restrictive, of the scope of the invention, which is defined solely by the claims. It will be apparent to those skilled in the art that various changes or modifications in the components and amounts of the materials used in these embodiments can be made without departing from the spirit and scope of the invention. The raw materials and reagents used in the present invention are commercially available.
Example 1: preservation of low-sugar persimmon
The persimmon fruits with the characteristics of inherent fruit shape, hardness, color, flavor and the like meeting the storage requirement are picked firstly, the fruit surfaces are required to be clean, free of damage, diseases and insect pests and free of foreign impurities, each fruit is packaged by a foam net sleeve, the external package adopts a standard persimmon packaging carton, the external package can also adopt a clean and porous plastic box for packaging, and each box is 8-10 kg. Near-infrared nondestructive online grading is carried out, and the low-sugar persimmon (10 percent) is screened out<TSS is less than or equal to 12 percent), the fruits are put into a pre-cooling warehouse with 0 plus or minus 1 ℃ for pre-cooling in time, and the temperature of the fruits is reduced to the storage temperature after 24 hours. Precooling for 11 h at the temperature of 0 +/-0.5 ℃ in a precise temperature control warehouse, starting and simultaneously carrying out 1-methylcyclopropene treatment (the concentration is 0.75 mu L/L and the time is 24 h) by using a special 1-methylcyclopropene gas generator, domesticating for 10 h at the temperature of-1.3 to-1.0 ℃, then adjusting the warehouse temperature to 0-0.5 ℃ for 60 h after 80 d at the temperature of-0.5 to-0.2 ℃ for precise temperature control, then adjusting the warehouse temperature to 10 +/-0.5 ℃ and awakening again for 28 h. After the product is taken out of the warehouse, the temperature is returned to 12 hours under the environment condition of 10-15 ℃, and the high-concentration 1-MCP fumigation treatment is carried out again (the concentration is 5.0 muL/L, and the treatment lasts for 10 hours). Then, soaking fructus kaki in 0.8:1 g/L Natto moldAnd (4) in the vegetable preservative solution, drying the surfaces of the persimmons in the air, and carrying out commercial packaging. When the persimmon fruit is stored for 7 days after being refrigerated for 80 days, the mildew rot rate of the persimmon fruit is 5.66%, and the hardness is 20.39 kg/cm2The ethylene production rate was 0.82. mu.L/kg-1·h-1。
And (3) effect comparison: storing according to the above conditions, and preserving without high concentration 1-MCP and natamycin after refrigeration for 80 days. After being refrigerated for 80 days, when the persimmon fruit is stored on a shelf for 5 days, the persimmon fruit mildew rate is 15.25 percent, and the hardness is 17.13 kg/cm2The ethylene production rate was 1.15. mu.L/kg-1·h-1。
Example 2: preservation of medium and high sugar content persimmon
The persimmon fruits with the characteristics of inherent fruit shape, hardness, color, flavor and the like meeting the storage requirement are picked firstly, the fruit surfaces are required to be clean, free of damage, diseases and insect pests and free of foreign impurities, each fruit is packaged by a foam net sleeve, the external package adopts a standard persimmon packaging carton, the external package can also adopt a clean and porous plastic box for packaging, and each box is 8-10 kg. Near-infrared nondestructive online grading is carried out, and the persimmons with high sugar content (12 percent) are screened out<TSS is less than or equal to 16 percent), the fruit is put into a pre-cooling warehouse with 0 plus or minus 1 ℃ for pre-cooling in time, and the temperature of the fruit is reduced to the storage temperature after 24 hours. Precooling for 12h at the temperature of 0 +/-0.5 ℃ in a precise temperature control warehouse, starting and simultaneously carrying out 1-methylcyclopropene treatment (the concentration is 1.0 mu L/L and the time is 24 h) by using a special 1-methylcyclopropene gas generator, domesticating for 12h at the temperature of-1.3 to-1.0 ℃, then storing for 90 d at the temperature of-0.8 to-0.5 ℃ in the precise temperature control warehouse, regulating the warehouse temperature to 0 to 0.5 ℃ for 66 h, then regulating the warehouse temperature to 10 +/-0.5 ℃ and waking for 32 h again. After the product is taken out of the warehouse, the temperature is returned to 12 hours under the environment condition of 10-15 ℃, and the high-concentration 1-MCP fumigation treatment is carried out again (the concentration is 5.0 muL/L, and the treatment lasts for 10 hours). Then, the persimmon is soaked in a natamycin preservative solution with the ratio of 0.8:1 g/L, and then the surface of the persimmon is aired and packaged in a commercial way. When the persimmon fruits are stored for 3 days after being refrigerated for 90 days, the mildew corrosion rate of the persimmon fruits is 4.19 percent, and the hardness is 19.76 kg/cm2The ethylene production rate was 0.78. mu.L/kg-1·h-1。
And (3) effect comparison: storing according to the above conditions, and preserving with high concentration 1-MCP and natamycin after refrigerating for 90 days. After refrigerating for 90 daysWhen the shelf is 3 days, the persimmon fruit mildew rate is 15.73%, and the hardness is 16.36 kg/cm2The ethylene production rate was 1.07. mu.L/kg-1·h-1。
Claims (8)
1. A persimmon fruit crispness-keeping mildew-proof green precise fresh-keeping method is characterized by comprising the following steps: the method is implemented according to the following steps:
step 1: picking the persimmons with inherent fruit shape, hardness, color and flavor characteristics meeting storage requirements, wherein the fruit surface is required to be clean, free of damage, diseases and insect pests and free of foreign impurities, each fruit is packaged by a foam net sleeve, the external package adopts a standard persimmon packaging carton, or a clean and porous plastic box, and each box is 8-10 kg;
step 2: grading the sugar degree of the harvested persimmons, wherein the persimmons are divided into 14% high sugar degree and less than or equal to 16% TSS, 12% medium sugar degree and less than or equal to 14% TSS and 10% low sugar degree and less than or equal to 12% TSS;
and step 3: after sorting, the fruits are put into a pre-cooling warehouse at 0 +/-1 ℃ for initial pre-cooling, and the temperature of the fruits is reduced to the storage temperature within 2 days;
and 4, step 4: pre-cooling the persimmon fruits harvested within 24-48 h at 0 +/-0.5 ℃ for 8-12 h, starting the persimmon fruits, treating 1-methylcyclopropene by using a special 1-methylcyclopropene gas generator while performing controlled atmosphere treatment at the concentration of 0.5-1.0 mu L/L for 18-24 h, and performing low-temperature acclimation at the temperature of-1.3-1.0 ℃ for 8-12 h;
and 5: storing for 75-90 days under the condition of precise temperature control of-0.8-0.5 ℃ or-0.5-0.2 ℃;
step 6: then adjusting the temperature of the storehouse to 0-0.5 ℃ for reawakening for 48-72 h, and then adjusting the temperature of the storehouse to 10 +/-0.5 ℃ for reawakening for 24-36 h;
and 7: when the temperature outside the warehouse exceeds 20 ℃, the warehouse is taken out and then is heated for 12 hours under the environment condition of 10-15 ℃;
and 8: carrying out 1-MCP fumigation treatment again, wherein the concentration is 2.5-7.5 mu L/L, and the treatment time is 8-12 h;
and step 9: cleaning the persimmon fruits which are taken out of a warehouse, preparing a natamycin preservative solution according to the mass-volume ratio of natamycin to water of 0.4: 1-1.2: 1 g/L, soaking the persimmon fruits in the natamycin preservative solution for 1-3 min, and then airing the surfaces of the persimmon fruits; and (5) personalized packaging and selling.
2. The persimmon fruit crispness-keeping mildew-proof green precision preservation method as claimed in claim 1, characterized in that: and (4) after sorting, timely entering a pre-cooling warehouse at 0 ℃ for pre-cooling, and reducing the temperature of the fruits to the storage temperature within 2 days.
3. The persimmon fruit crispness-keeping mildew-proof green precision preservation method as claimed in claim 1, characterized in that: pre-cooling the persimmon fruits harvested within 24-48 h for 10-12 h at the temperature of 0 +/-0.5 ℃.
4. The persimmon fruit crispness-keeping mildew-proof green precision preservation method as claimed in claim 1, characterized in that: the fumigation concentration of 1-MCP of the picked persimmon fruits is 0.75-1.0 mu L/L, and the time is 20-24 h; domesticating the persimmon fruits at a low temperature of-1.3 to-1.0 ℃ for 10 to 12 hours; the persimmon is stored for 75-90 days under the condition of accurate temperature control of-0.8 to-0.5 ℃ or-0.5 to-0.2 ℃, the temperature of the storehouse is adjusted to 0-0.5 ℃ for re-waking for 48-72 hours, and then the temperature of the storehouse is adjusted to 10 +/-0.5 ℃ for re-waking for 24-36 hours again.
5. The persimmon fruit crispness-keeping mildew-proof green precision preservation method as claimed in claim 1, characterized in that: and when the temperature outside the warehouse exceeds 20 ℃, returning the warehouse for 12 hours at the environment condition of 10-15 ℃ after the warehouse is taken out.
6. The persimmon fruit crispness-keeping mildew-proof green precision preservation method as claimed in claim 1, characterized in that: the fumigation concentration of the 1-MCP after delivery from the warehouse is 5.0-7.5 muL/L, and the treatment time is 10-12 h.
7. The persimmon fruit crispness-keeping mildew-proof green precision preservation method as claimed in claim 1, characterized in that: the mass-volume ratio of natamycin to water is 0.8: 1-1.2: 1 g/L, and the cleaning time is 1-2 min.
8. The application of the persimmon fruit crispness-keeping, mildew-proof and green-keeping precise preservation method disclosed by claim 1 in prolonging the storage period and reducing the rot or mildew of persimmon fruits in the shelf life.
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| "1-MCP结合不同浓度纳他霉素对富士苹果贮后货架品质和芳香物质的影响";张鹏等;《食品科学》;20160415;第1-13页 * |
| 1-MCP在园艺作物贮运保鲜上的应用研究现状（综述）;胡位荣等;《亚热带植物科学》;20011230;第30卷(第4期);第68-74页 * |
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