CN108077401A - Pear fruit preservation method based on ozone and ultraviolet light - Google Patents
Pear fruit preservation method based on ozone and ultraviolet light Download PDFInfo
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- CN108077401A CN108077401A CN201710582786.6A CN201710582786A CN108077401A CN 108077401 A CN108077401 A CN 108077401A CN 201710582786 A CN201710582786 A CN 201710582786A CN 108077401 A CN108077401 A CN 108077401A
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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
- A23B7/015—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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of pear fruit preservation methods based on ozone and ultraviolet light, comprise the following steps：At 20 DEG C, pear fruit is placed in the air containing 1 MCP fumigate 12 it is small when, pear fruit is taken out after stifling and is impregnated 1~2 minute in distilled water, after immersion, by pear fruit dry tack free；Under room temperature, the pear fruit 1~6 time obtained by short wavelength UV light irradiation；It by net cover on the pear fruit band after irradiation, is then packed with microporous barrier, the pear fruit after packaging is stored at 0 DEG C, storage time is 6 months；It is 6~20mg/m with concentration3Ozone free 0 DEG C of stifling gained pear fruit 1~6 time, it is 1 time stifling at interval of 30 days, fumigate 25~35 minutes every time.The pear fruit preservation method of the present invention can effectively prevent the fruit lopside of pear fruit, keep fruit quality and extend storage period, prolong storage period 15 30 days than common refrigeration processing, and quality improves.
Description
Technical field
The invention belongs to pear fruit technical field of preservation of fresh, relate in particular to a kind of pear fruit based on ozone and ultraviolet light
Preservation method.
Background technology
Pears delicious flavour, it is full of nutrition, liked by people very much.But the harvest time of pears is shorter, generally in summer and autumn
It harvests, each city in the whole nation is transported to after harvest or is stored, be difficult to meet popular food in the non-harvest time of pears
Use demand.However, often there is fruit lopside and pericarp browning (casting skin during Long-term Cold Storage and after refrigeration during shelf storage in pears
Or tiger fur phenomenon), the exterior quality of fruit has been seriously affected, has not only affected nutrition and the edible value of pears, can also have been influenced wide
Big grower and the enthusiasm for managing sellers, so as to restrict the development of pears industrial economy.Therefore, the storage and freshness-retaining technology of pears by
To the common concern of insider.
The content of the invention
In view of the deficiencies of the prior art, protected it is an object of the invention to provide a kind of based on the pear fruit of ozone and ultraviolet light
Fresh method.
For this purpose, technical scheme is as follows：
A kind of pear fruit preservation method based on ozone and ultraviolet light, comprises the following steps：
1) pear fruit is handled with 1-MCP (1- methyl cyclopropenes)：At 20 DEG C, pear fruit is placed on containing 1-MCP's
Fumigated in air 12 it is small when, take out the pear fruit after stifling and impregnated 1~2 minute in distilled water, after immersion, then by the operatic circle
It is real to place the drying until the pear fruit surface at room temperature, wherein, the concentration of 1-MCP is in the air containing 1-MCP
0.1~1.5 μ L/L；
In the step 1), the method for preparing the air containing 1-MCP is：By pure 1-MCP and 35~45 DEG C go from
Sub- water is positioned in bottle, is sealed the bottle and is shaken up, so that pure 1-MCP and deionized water are uniformly mixed, obtains 1-MCP mixing
The bottle opening is placed in being placed in the confined space of the pear fruit by object.
In the above-mentioned technical solutions, the ratio of the pure 1-MCP and deionized water quality number is 1:16.
In the step 1), the concentration of the 1-MCP is 0.9~1.1 μ L/L.
2) under room temperature, with short wavelength UV light irradiation pear fruit 1~6 time, wherein, at interval of irradiation in 30 days once, shine every time
The time penetrated is 5~15 minutes；In irradiation, the distance of the upper end of the pear fruit and the short wavelength UV lamp is 10~20 lis
Rice, the exposure intensity of the short wavelength UV lamp is 250~350 μ w/cm2；
In the step 2), the output power of the short wavelength UV lamp is 5~20W.
In the step 2), the irradiation metering of the short wavelength UV lamp is 1~3KJ/m2。
3) by net cover on the pear fruit band after irradiation, then packed with microporous barrier, by the pear fruit after packaging at 0 DEG C
It is stored, storage time is 6 months；
4) it is 6~20mg/m with concentration3Ozone free in 0 DEG C of fumigating step 3) obtained by pear fruit 1~6 time, wherein, often
Interval is fumigated 1 time for 30 days, is fumigated 25~35 minutes every time, is completed fresh-keeping.
In the step 4), start timing after the ozone free reaches normal concentration.
Beneficial effects of the present invention are：The pear fruit preservation method of the present invention can effectively prevent that the core of pear fruit is brown
Become, keep fruit quality and extend storage period, prolong storage period 15-30 days than common refrigeration processing, and quality improves.
Specific embodiment
Pear fruit can be Kuerle delicious pear, Huangguan Pear or Gansu precocious strains.
In the specific embodiment of the present invention, microporous barrier is purchased from national agricultural products fresh-keeping Engineering Technical Research Centre, net
It covers for common foam screen sheath, purchased from national agricultural products fresh-keeping Engineering Technical Research Centre.Pear fruit selects 7-8 maturations, maturity one
It causes, size is homogeneous, the fruit of no disease and pests harm and mechanical damage is tested.At source 0 DEG C of precooling uses refrigerator car cold chain afterwards for 24 hours
Transport rejects mechanical damage fruit and defect fruit after transport, the operatic circle after reinspection then is put on net cover and is positioned over small modeling to freezer
In charging basket, every basket of weight range is 4.5-20Kg or so, carries out following processing.Short wavelength UV lamp long 40cm, output power 8w,
Its wavelength is 200nm~280nm.Net cover overturning fruit is peelled off in irradiation, makes its irradiation uniform.
The technical solution further illustrated the present invention with reference to specific embodiment.
Embodiment 1
A kind of pear fruit preservation method based on ozone and ultraviolet light, comprises the following steps：
1) pear fruit is handled with 1-MCP (1- methyl cyclopropenes)：At 20 DEG C, pear fruit is placed on containing 1-MCP's
Fumigated in air 12 it is small when, the concentration of 1-MCP is 1 μ L/L.Pear fruit is taken out after stifling；By the pear fruit after taking-up in distilled water
It is middle to impregnate 1 minute, after immersion, then pear fruit placed under room temperature (20~25 degrees Celsius), for drying the pear fruit surface
Moisture, wherein, in the air containing 1-MCP the concentration of 1-MCP be 0.3 μ L/L；
Wherein, the method for preparing the air containing 1-MCP is：Pure 1-MCP and 40 DEG C of deionized water is positioned over bottle
In, the ratio of pure 1-MCP and deionized water quality number is 1:16.It seals the bottle and shakes up, so that pure 1-MCP and deionized water
It is uniformly mixed, obtains 1-MCP mixtures, bottle opening is placed in being placed in the confined space of pear fruit.
2) under room temperature (20~25 degrees Celsius), with short wavelength UV light irradiation pear fruit 2 times, wherein, it was irradiated at interval of 30 days
Once, the time irradiated every time is 5 minutes；In irradiation, the upper end of pear fruit is 15 centimetres with the distance of short wavelength UV lamp, short
The exposure intensity of ripple ultraviolet lamp is 300 μ w/cm2；
Wherein, the output power of short wavelength UV lamp is 8W, and the irradiation metering of short wavelength UV lamp is 3KJ/m2。
3) by net cover on the pear fruit band after irradiation, then packed with microporous barrier, by the pear fruit after packaging at 0 DEG C
It is stored, storage time is 6 months；
4) it is 6.42mg/m with concentration3Ozone free in 0 DEG C of fumigating step 3) obtained by pear fruit 1 time, wherein, at interval of
30 days 1 time stifling, 30 minutes stifling every time, completes fresh-keeping.Wherein, timing is started after ozone free reaches normal concentration.
The embodiment can reach the fruit lopside for effectively preventing pear fruit, keep fruit quality and extend storage period, than general
Logical chilling treatment prolongs storage period 15 days, and quality improves.
Embodiment 2
A kind of pear fruit preservation method based on ozone and ultraviolet light, comprises the following steps：
1) pear fruit is handled with 1-MCP (1- methyl cyclopropenes)：At 20 DEG C, pear fruit is placed on containing 1-MCP's
Fumigated in air 12 it is small when, the concentration of 1-MCP is 1 μ L/L.Pear fruit is taken out after stifling；By the pear fruit after taking-up in distilled water
It is middle to impregnate 2 minutes, after immersion, then pear fruit is placed at room temperature 20 minutes, for drying the moisture on the pear fruit surface,
In, the concentration of 1-MCP is 1 μ L/L in the air containing 1-MCP；
Wherein, the method for preparing the air containing 1-MCP is：Pure 1-MCP and 40 DEG C of deionized water is positioned over bottle
In, the ratio of pure 1-MCP and deionized water quality number is 1:16.It seals the bottle and shakes up, so that pure 1-MCP and deionized water
It is uniformly mixed, obtains 1-MCP mixtures, bottle opening is placed in being placed in the confined space of pear fruit.
2) under room temperature, with short wavelength UV light irradiation pear fruit 2 times, wherein, at interval of irradiation in 30 days once, irradiate every time
Time is 10 minutes；In irradiation, the upper end of pear fruit is 15 centimetres with the distance of short wavelength UV lamp, the irradiation of short wavelength UV lamp
Intensity is 300 μ w/cm2；
Wherein, the output power of short wavelength UV lamp is 8W, and the irradiation metering of short wavelength UV lamp is 1KJ/m2。
3) by net cover on the pear fruit band after irradiation, then packed with microporous barrier, by the pear fruit after packaging at 0 DEG C
It is stored, storage time is 6 months；
4) it is 12.48mg/m with concentration3Ozone free in 0 DEG C of fumigating step 3) obtained by pear fruit 2 times, wherein, every
It is 1 time stifling every 30 days, it is 30 minutes stifling every time, it completes fresh-keeping.Wherein, timing is started after ozone free reaches normal concentration.
The embodiment can reach the fruit lopside for effectively preventing pear fruit, keep fruit quality and extend storage period, than general
Logical chilling treatment prolongs storage period 20 days, and quality improves.
Embodiment 3
A kind of pear fruit preservation method based on ozone and ultraviolet light, comprises the following steps：
1) pear fruit is handled with 1-MCP (1- methyl cyclopropenes)：At 20 DEG C, pear fruit is placed on containing 1-MCP's
Fumigated in air 12 it is small when, the concentration of 1-MCP is 1 μ L/L.Pear fruit is taken out after stifling；By the pear fruit after taking-up in distilled water
It is middle to impregnate 1 minute, after immersion, then pear fruit placed at room temperature, for drying the moisture on the pear fruit surface, wherein, contain
The concentration for having 1-MCP in the air of 1-MCP is 1.2 μ L/L；
Wherein, the method for preparing the air containing 1-MCP is：Pure 1-MCP and 40 DEG C of deionized water is positioned over bottle
In, the ratio of pure 1-MCP and deionized water quality number is 1:16.It seals the bottle and shakes up, so that pure 1-MCP and deionized water
It is uniformly mixed, obtains 1-MCP mixtures, bottle opening is placed in being placed in the confined space of pear fruit.
2) under room temperature, with short wavelength UV light irradiation pear fruit 2 times, wherein, at interval of irradiation in 30 days once, irradiate every time
Time is 15 minutes；In irradiation, the upper end of pear fruit is 15 centimetres with the distance of short wavelength UV lamp, the irradiation of short wavelength UV lamp
Intensity is 300 μ w/cm2；
Wherein, the output power of short wavelength UV lamp is 8W, and the irradiation metering of short wavelength UV lamp is 2KJ/m2。
3) by net cover on the pear fruit band after irradiation, then packed with microporous barrier, by the pear fruit after packaging at 0 DEG C
It is stored, storage time is 6 months；
4) it is 19.26mg/m with concentration3Ozone free in 0 DEG C of fumigating step 3) obtained by pear fruit 3 times, wherein, every
It is 1 time stifling every 30 days, it is 30 minutes stifling every time, it completes fresh-keeping.Wherein, timing is started after ozone free reaches normal concentration.
The embodiment can reach the fruit lopside for effectively preventing pear fruit, keep fruit quality and extend storage period, than general
Logical chilling treatment prolongs storage period 30 days, and quality improves.
Illustrative description has been done to the present invention above, it should explanation, in the situation for the core for not departing from the present invention
Under, any simple deformation, modification or other skilled in the art can not spend the equivalent substitution of creative work equal
Fall into protection scope of the present invention.
Claims (7)
1. a kind of pear fruit preservation method based on ozone and ultraviolet light, which is characterized in that comprise the following steps：
1) pear fruit is handled with 1-MCP：At 20 DEG C, by pear fruit be placed in the air containing 1-MCP fumigate 12 it is small when, smoke
The pear fruit is taken out after steaming and is impregnated 1~2 minute in distilled water, after immersion, then pear fruit placed at room temperature until
The drying on the pear fruit surface, wherein, the concentration of 1-MCP is 0.1~1.5 μ L/L in the air containing 1-MCP；
2) under room temperature, the pear fruit 1~6 time obtained by short wavelength UV light irradiation step 1), wherein, at interval of irradiation in 30 days once,
The time irradiated every time is 5~15 minutes；In irradiation, the distance of the upper end of the pear fruit and the short wavelength UV lamp is 10
~20 centimetres, the exposure intensity of the short wavelength UV lamp is 250~350 μ w/cm2；
3) by net cover on the pear fruit band after irradiation, then packed with microporous barrier, by the pear fruit after packaging in 0 DEG C of progress
Storage, storage time are 6 months；
4) it is 6~20mg/m with concentration3Ozone free in 0 DEG C of fumigating step 3) obtained by pear fruit 1~6 time, wherein, at interval of
30 days 1 time stifling, fumigates 25~35 minutes every time, completes fresh-keeping.
2. pear fruit preservation method according to claim 1, which is characterized in that in the step 1), preparation contains 1-
The method of the air of MCP is：Pure 1-MCP and 35~45 DEG C of deionized water is positioned in bottle, seal the bottle and is shaken up,
So that pure 1-MCP and deionized water are uniformly mixed, 1-MCP mixtures are obtained, the bottle opening are placed in being placed with described
In the confined space of pear fruit.
3. pear fruit preservation method according to claim 2, which is characterized in that the pure 1-MCP and deionized water quality
The ratio of number is 1:16.
4. pear fruit preservation method according to claim 1, which is characterized in that in the step 1), the 1-MCP's
Concentration is 0.9~1.1 μ L/L.
5. pear fruit preservation method according to claim 1, which is characterized in that in the step 2), the shortwave is purple
The output power of outer lamp is 5~20W.
6. pear fruit preservation method according to claim 1, which is characterized in that in the step 2), the shortwave is purple
The irradiation metering of outer lamp is 1~3KJ/m2。
7. pear fruit preservation method according to claim 1, which is characterized in that in the step 4), treat described odorless
Oxygen starts timing after reaching normal concentration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710582786.6A CN108077401A (en) | 2017-07-17 | 2017-07-17 | Pear fruit preservation method based on ozone and ultraviolet light |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710582786.6A CN108077401A (en) | 2017-07-17 | 2017-07-17 | Pear fruit preservation method based on ozone and ultraviolet light |
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| CN109042859A (en) * | 2018-07-26 | 2018-12-21 | 无为县辉琴农副产品销售部 | A kind of triple fresh-keeping and preserving methods of apple |
| CN112400980A (en) * | 2020-11-13 | 2021-02-26 | 安徽农业大学 | Processing method for improving fresh-keeping effect of fresh-cut yellow peaches |
| CN113100287A (en) * | 2021-05-20 | 2021-07-13 | 贵州省农作物品种资源研究所 | Morchella composite preservation method adopting low-temperature ozone drying agent |
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| CN113100287A (en) * | 2021-05-20 | 2021-07-13 | 贵州省农作物品种资源研究所 | Morchella composite preservation method adopting low-temperature ozone drying agent |
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Application publication date: 20180529 |