CN108094513A - A kind of controlled atmospheric packing preservation method of green rind walnut - Google Patents
A kind of controlled atmospheric packing preservation method of green rind walnut Download PDFInfo
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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
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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 discloses a kind of controlled atmospheric packing preservation method of green rind walnut, it is prepared by precooling treatment, gas, filling reaches fresh-keeping purpose with packaging, pumping, inflation, sealing step, wherein any one of the material of controlled atmospheric packing bag for PP materials, in PET material, O in controlled atmospheric packing gaseous mixture2Gas concentration is 14% 16%, CO2Gas concentration is 2% 3%；The preservation method of offer can reduce fresh-eating walnut and adopt the linear velocity of rear soft rotten rate about 43.44% 79.47%, and 50 days soft rotten rates of storage are only about 24.14 %；Keep the fresh and sweet mouthfeel of green rind walnut benevolence；Pericarp moisture is delayed to increase to about 2 times of the time of morbidity critical level；The time that green rind walnut pericarp endogenous ethylene peak value is delayed to occur maintains the commodity rate of green rind walnut；The present invention is substantially better than the prior art, can preferably keep the fresh quality of fruit, and disease occurs during reducing fruit storage, delayed fruit aging, effectively extend storage period, using especially suitable new No. 2 green rind walnuts of air regulating fresh-keeping method, it is significantly prominent to obtain fresh-keeping effect.
Description
Technical field
The present invention relates to field of fruit freshness keeping more particularly to a kind of green rind walnut preservation methods, in particular to green rind walnut
The fresh-keeping technical field of controlled atmospheric packing.
Background technology
Xinjiang is one of main producing region of domestic walnut, existing about 4,500,000 mu of walnut area, about 300,000 tons of annual output, walnut
Industry size occupies China's second, it has also become the pillar industry of Xinjiang agriculture and agricultural increase income important channel it
One.But as general large nut commodity, the price elasticity of domestic walnut is smaller for many years, the output value per mu less than 2000 yuan,
Economic benefit unobvious, well below large fresh fruit such as apple, bergamot pear and grape, more too late country's area and maximum new of yield
Boundary jujube.With the development of economy, the expansion of domestic consumption market, more and more consumers recognize nutrition and the medicine of walnut
With value, consumer groups constantly rise, but are also faced with increasingly violent domestic and international market competition, therefore there is an urgent need for Changing concept,
The new thinking of Walnut Industry is established, looks for another way and changes the marketing method of walnut, to promote developing for Walnut Industry.
Using walnut as drying nut sale be usual marketing method, but constantly expand in market, domestic and international market it is competing
Stronger today is striven, good economic benefit cannot be obtained.For the fresh-eating walnut of non-physiological maturity, the thick fat of benevolence
Fat, aliphatic acid and protein content is relatively low, Seed colour in it is faint yellow, the more ripe drying walnut of mouthfeel is more fresh and sweet, do not have
Bitter taste mouthfeel has obtained the favor of consumer；In addition with the continuous improvement of Walnut Processing Technology, there is feeding in many areas
The tender benevolence of prematurity green rind walnut or the consumption demand for making the sale of salad hotel.It is larger that green rind walnut adopts rear moisture, great Zong Liu
By Cheng Yi brown stains, macerate it is rotten, after transport must same day sale, in addition green rind walnut picking time is only in mid-August to the end of month, supply
Time short storage, have merchandise sales value green rind walnut, adopt rear pericarp should keep green, pericarp do not crack, surface structure it is complete
It is whole, without the brown blackspot of part brown stain.The pericarp of green rind walnut is the highest position of the perishable degree of full fruit, but green rind walnut transports
Based on highway, green rind walnut preserves, most mode from picking, transport, storage to sale, then to by consumer's purchase and family
Zhongdao is consumed, and is required for one section of considerable time of experience；During this period, it is not packaged since traffic condition is simple and crude, storage
Based on refrigeration, lacking rational technique of refrigeration causes disease occurs often；When thermophilic refrigerates, also it was present with after 10-15 days
Brown stain, nigrescence macerate it is rotten, the raw a large amount of mould diseases of mould bacterial plaque and soft corruption, largely reduce the food of storage green rind walnut
With taste, economic value and wholesomeness, huge economic losses are caused to grower, sellers and consumer.
Therefore there is an urgent need for it is a kind of can after green rind walnut picking the antibacterial, technology that prolongs storage period, so as to increase green rind walnut
Apparent availability to improve the green rind walnut market competitiveness, and then promotes the development of Walnut Industry.
The content of the invention
For pericarp water content rise easily hair in the green rind walnut common refrigeration transporting procedures of objective reality in the prior art
Raw brown stain, black macerate it is rotten, raw mould bacterial plaque and soft corruption, the endotesta of benevolence switch to brown fragrance is caused to subtract light, mouthfeel is bitter,
It is unfavorable for maintaining for green rind walnut Post-harvest quality, it is more fresh-keeping without a kind of controlled atmospheric packing for being suitble to new No. 2 green rind walnut kinds
Method.The present invention intends to provide a kind of controlled atmospheric packing preservation method of green rind walnut, inhibit green rind walnut in transporting procedures
Soft corruption；Green rind walnut pericarp endogenous ethylene is delayed the time limit of peak value occur, avoids occurring the phenomenon that pericarp shrinking away from theshell too early；Extend
Green rind walnut pericarp keeps green, pericarp not to crack, surface structure is complete, without the time limit of local brown stain, and then extends green peel
The time limit of the fresh and sweet mouthfeel of walnut kernel realizes the fresh-keeping time limit for extending green rind walnut in transporting procedures.
The present invention provides a kind of controlled atmospheric packing preservation method of green rind walnut, according to the physiological property of green rind walnut, with reference to
The respiration of green rind walnut itself and the selectively penetrating of packaging material are replaced using mixed gas in green rind walnut packaging bag
Air, form and be more suitable for the ambiance of green rind walnut preservation, to be effectively reduced the consumption of its physiology, extend green rind walnut
The fresh-keeping storing cycle.Green rind walnut is overcome in transporting procedures are refrigerated since the fresh-keeping time limit is short, causes easy soft corruption, walnut kind
The technical issues of benevolence after-ripening and mouthfeel become bitterness from sweetness.
Specifically, the present invention provides a kind of controlled atmospheric packing preservation method of green rind walnut, specific method technical step includes
Below：
(1) precooling treatment：Green rind walnut fruit precooling after adopting is thorough, no longer there is condensate after pack.
(2) gas is prepared：Open O2、CO2Gas cylinder valve carries out high O2Ratio, low CO2The gas preparing of ratio.
(3) filling and packaging：Green rind walnut is filled to after weighing in packaging bag and is put into pocket type gas-control packing device.
(4) it is evacuated：Gas in packaging is discharged on the control panel.
(5) inflate：It is filled with according to the mixed gas that the big wisp of packaging bag has configured in packaging, and is packed into half fiber and inhales
Water paper.
(6) seal：The packaging bag for having filled green rind walnut and mixed gas is sealed, then carries out cryopreservation,
Mixed gas is made to be stored in packaging bag to realize to the fresh-keeping of product.
Further, the controlled atmospheric packing preservation method of a kind of green rind walnut provided by the invention, specific preservation method step bag
It includes following：
(1) precooling treatment：Green rind walnut fruit after adopting is cooled to 5 DEG C in advance, no longer there is condensate after pack.
(2) gas is prepared：Open O2、CO2Gas cylinder valve, valve stagnation pressure are shown in more than 5.0Mpa, divide 0.5Mpa into
The high O of row2Low CO2The gas preparing of ratio, gas are allocated using packaging bag volume as scale base, wherein O2Contain 14%-
16%；CO2Contain 2%-3%.
(3) filling and packaging：Green rind walnut is filled to after weighing in packaging bag and is put into HT-D400 pocket type controlled atmospheric packings
Machine.
(4) it is evacuated：Setting time is 10s on the control panel, passes through gas in telescopic pumping/inflating catheter displacement packaging
Body.
(5) inflate：According to fruit total amount and the size of packaging bag, it is 1 to set hollow body ratio:5, setting on the control panel is filled
The gas time is 5s, is packed into half fibrous absorbent paper；The mixed gas configured is filled in packaging again.
(6) seal：The packaging bag for having filled green rind walnut and mixed gas is sealed, sealing time is set as 1s,
Then 0 DEG C -2 DEG C are stored in, mixed gas is made to be stored in packaging bag and is realized to the fresh-keeping of product.
In the present invention, preferentially using 110d-120d fruits after commercially available full-bloom stage, pericarp does not have disease pest spot and machinery wound
Temperature 185, the green rind walnuts kinds such as new No. 2 can be used in intact green rind walnut.
In the present invention, the specification of fibrous absorbent paper preferentially is used as 250 × 380mm of G07, individual water suction maximum 82.75g.
The reserve temperature that the present invention preferentially selects is 1 DEG C.
The preferential component for selecting mixed gas of the invention, each gas composition proportioning based on packaging bag volume percentage are：O2
Contain 15%, CO2Contain 3%.
Especially suitable new No. 2 kinds of controlled atmospheric packing preservation method of green rind walnut provided by the invention obtain fresh-keeping
Significant effect protrudes.
Using a kind of controlled atmospheric packing preservation method of green rind walnut of above-mentioned offer, it can be ensured that green rind walnut is store in refrigeration
During fortune, delay the rise of pericarp water content easily occur brown stain, black macerate it is rotten, raw mould bacterial plaque and soft rotten and benevolence endotesta
Switching to brown causes fragrance to subtract time limit light, that mouthfeel is bitter；Green rind walnut pericarp endogenous ethylene is delayed the time limit of peak value occur, is kept away
Exempt from occur the phenomenon that pericarp shrinking away from theshell too early；Extension green rind walnut pericarp keeps green, pericarp not to crack, surface structure is complete, does not have
There is the time limit of local brown stain, and then extend the time limit of the fresh and sweet mouthfeel of green rind walnut benevolence, realize that extending green rind walnut is storing and transporting
The fresh-keeping time limit in the process.
By implementing technical scheme, following advantageous effect can be reached：
(1) the controlled atmospheric packing preservation method of a kind of green rind walnut provided by the invention can extend green rind walnut pericarp guarantor
Hold green, pericarp do not crack, surface structure it is complete, without part brown stain time limit.It is following by implementing present invention verification acquisition
As a result：Ordinary packing fruit refrigerates 20 days soft rotten rates nearly 30% after adopting, and the controlled atmosphere fruit cold storage of PET material packaging to 50 days only
There is about 24.14% soft rotten rate, about 1.5 times of renewal is refrigerated than ordinary packing；Controlled atmospheric packing fruit cold storage 40 days is about
The soft corruption of 16.31%-38.19%, and all soft corruption of ordinary packing fruit, controlled atmospheric packing can reduce fall ill after fresh-eating walnut is adopted it is soft
Rotten linear velocity about 43.44%-79.47%；Before refrigeration 30 days, slight cracking only occurs for most green peel pericarps, protects green
Or browning degree is relatively low, and ordinary packing walnut refrigeration less than 20 days when have the pericarp drastic crack of a large amount of fruits or totally cleave.Accordingly
Show that the present invention can effectively maintain the quality for adopting rear green rind walnut.
(2) the controlled atmospheric packing preservation method of a kind of green rind walnut provided by the invention, can extend green rind walnut benevolence
The time limit of fresh and sweet mouthfeel.Following result is verified to obtain by implementing the present invention：When the green rind walnut of ordinary packing refrigerates 30 days, benevolence
And brown stain has occurred for the color and luster of the wooden interlayer of benevolence (being commonly called as " diaphragma juglandis "), and the browning degree of controlled atmospheric packing fruit benevolence is opposite
Relatively low, mouthfeel does not occur bitter taste still；Apply the present invention to new No. 2 green rind walnuts during controlled atmosphere have more preferably
Quality maintain effect, more preservation times, better mouthfeel can be obtained.
(3) the controlled atmospheric packing preservation method of a kind of green rind walnut provided by the invention can delay the liter of pericarp water content
Height, so as to postpone the morbidity critical level of the soft corruption of green rind walnut disease.Experiment proves that obtain following result：Fruit cold storage 20-30
Its pericarp water content is more than 90%, and the soft rotten quickening of disease at this time aggravates；Controlled atmospheric packing fruit is than the pericarp water of ordinary packing fruit
Divide about 2 times of delay for increasing to morbidity critical level.
(4) the controlled atmospheric packing preservation method of a kind of green rind walnut provided by the invention, can delay in green rind walnut pericarp
The time that source ethylene peak value occurs, avoid occurring the phenomenon that pericarp shrinking away from theshell too early in maturation.Experiment proves that it obtains following
As a result：Occurs apparent acetate releasing quantity peak value, but the gas that respiratory intensity is relatively low after being adopted using the green rind walnut of different disposal
Stealthily substitute dress green rind walnut ethylene peak time of occurrence relatively the latest, for best fresh-keeping using the acquisition of new No. 2 green rind walnuts
Effect.
Description of the drawings
Fig. 1 is shown as Different Package green rind walnut and adopts rear soft rotten rate variation diagram.
Fig. 2 is shown as the variation diagram that green rind walnut adopts rear pericarp cracking.
Fig. 3 is shown as the soft rotten outside drawing with 30 days CK, PET, PP packaging green rind walnuts of refrigeration before storage.
Fig. 4 is shown as the benevolence outside drawing with 30 days CK, PET, PP packaging green rind walnuts of refrigeration before storage.
Fig. 5 is shown as the variation diagram that green rind walnut adopts rear pericarp water content.
Fig. 6 is shown as green rind walnut and adopts rear acetate releasing quantity variation diagram.
Fig. 7 is shown as O2Ratio and CO2Ratio is bent to the sensory evaluation response surface of green rind walnut under controlled atmospheric packing preservation method
Line chart.
Fig. 8 is shown as O2Ratio and reserve temperature are to the sensory evaluation response surface of green rind walnut under controlled atmospheric packing preservation method
Graph.
Fig. 9 is shown as CO2Ratio and reserve temperature respond the sensory evaluation of green rind walnut under controlled atmospheric packing preservation method
Surface curve figure.
Specific embodiment
In the following, illustrating the present invention for embodiment, still, the present invention is not limited to following embodiments.
For the present invention using 110d-120d fruits after commercially available full-bloom stage, pericarp does not have the normal of disease pest spot and machinery wound
See Xinjiang breeding temperature 185, new No. 2 etc., these kinds belong to common green rind walnut kind.
The main packaging material that the present invention uses：PP (polypropylene) thickness 0.078mm and PET (polyethylene terephthalates
Ester) thickness 0.053mm.
The key instrument equipment that the present invention uses：(HT-D400, Rui'an City Hua Teng machinery have pocket type controlled atmospheric packing testing machine
Limit company 200 bags/h of packaging speed, operating air pressure 0.6-0.8Mpa, gas displacement rate 99%, mixed-precision 1.0%)；Ethylene is surveyed
Try instrument (CNX-103, Tianjin many things arranged together,or connected together development in science and technology Co., Ltd)；(ST303's carbon dioxide detector first speeds photoelectricity share limited public affairs
Department)；Moisture teller (DT-129,.Head space analyzer (DK-4100), headspace analysis instrument (Dansensor Checkmate 2),
Precision is O2Using 0.001%, CO2Using 0.1%；(manufacture of FR-200 Rui'an City Hua Tengs package packing machine has plastic film sealing machine
Limit company)；Gas mixing instrument (902692, WITT).
All material, the instrument and equipment selected in the present invention are all well known in the art selection, but do not limit the present invention
Implementation, other some material and facilities well known in the art are applied both to the implementation of implementation below of the present invention, this hair
The % arrived involved in bright all for packaging bag volume percentage, unless otherwise indicated except.
Embodiment one：
A kind of controlled atmospheric packing preservation method of green rind walnut, preservation method specific steps include following：
(1) precooling treatment：Green rind walnut fruit precooling after adopting is thorough, no longer there is condensate after pack.
(2) gas is prepared：Open O2、CO2Gas cylinder valve carries out high O2Ratio, low CO2The gas preparing of ratio.
(3) filling and packaging：Green rind walnut is filled to after weighing in packaging bag and is put into pocket type gas-control packing device.
(4) it is evacuated：Gas in packaging is discharged on the control panel.
(5) inflate：It is filled with according to the mixed gas that the big wisp of packaging bag has configured in packaging, and is packed into half fiber and inhales
Water paper.
(6) seal：The packaging bag for having filled green rind walnut and mixed gas is sealed, then carries out cryopreservation,
Mixed gas is made to be stored in packaging bag to realize to the fresh-keeping of product.
Embodiment two：
A kind of controlled atmospheric packing preservation method of green rind walnut provided by the invention, the green rind walnut fruit after adopting are cooled in advance
5 DEG C, no longer there is condensate after pack；Open O2、CO2Gas cylinder valve, valve stagnation pressure are shown in more than 5.0Mpa, divide
0.5Mpa carries out high O2Low CO2The gas preparing of ratio, gas is allocated using packaging bag volume as scale base, wherein containing
O214%-16%；CO22%-3% carries out gas preparation；Green rind walnut is filled to after weighing in packaging bag and is put into HT-D400 bags
Formula gas-control packing device；On the control panel gas discharge pumping in packaging, discharge setting time is 10s；According to packaging bag
The mixed gas that big wisp has configured is filled in packaging, and inflation setting time is 5s, and is packed into half fibrous absorbent paper；To having filled
The packaging bag for filling out green rind walnut and mixed gas is sealed, and sealing time is set as 1s, is then stored in 0 DEG C -2 DEG C, makes to mix
It closes gas and is stored in the interior realization of packaging bag to the fresh-keeping of product.
Embodiment three：
A kind of controlled atmospheric packing preservation method of green rind walnut provided by the invention, the green rind walnut fruit after adopting are cooled in advance
5 DEG C, no longer there is condensate after pack；Open O2、CO2Gas cylinder valve, valve stagnation pressure are shown in more than 5.0Mpa, divide
0.5Mpa carries out high O2Low CO2The gas preparing of ratio, gas is allocated using packaging bag volume as scale base, wherein containing
O214%；CO22% carries out gas preparation；Green rind walnut is filled to after weighing in packaging bag and is put into pocket type gas-control packing device；
Gas discharge in packaging is evacuated on control panel, discharge setting time is 10s；It has been configured according to the big wisp of packaging bag mixed
It closes gas to be filled in packaging, inflation setting time is 5s, and is packed into half fibrous absorbent paper；To having filled green rind walnut and mixing
The packaging bag of gas is sealed, and sealing time is set as 1s, is then stored in 0 DEG C -2 DEG C, and mixed gas is made to be stored in packaging
It is realized in bag to the fresh-keeping of product.
Example IV：
A kind of controlled atmospheric packing preservation method of green rind walnut provided by the invention, the green rind walnut fruit after adopting are cooled in advance
5 DEG C, no longer there is condensate after pack；Open O2、CO2Gas cylinder valve, valve stagnation pressure are shown in more than 5.0Mpa, divide
0.5Mpa carries out high O2Low CO2The gas preparing of ratio, gas is allocated using packaging bag volume as scale base, wherein containing
O215%；CO22.5% carries out gas preparation；Green rind walnut is filled to after weighing in packaging bag and is put into pocket type gas-control packing device；
On the control panel gas discharge pumping in packaging, discharge setting time is 10s；It has been configured according to the big wisp of packaging bag
Mixed gas is filled in packaging, and inflation setting time is 5s, and is packed into half fibrous absorbent paper；To having filled green rind walnut and having mixed
The packaging bag for closing gas is sealed, and sealing time is set as 1s, is then stored in 0 DEG C -2 DEG C, and mixed gas is made to be stored in bag
It is realized in pack to the fresh-keeping of product.
Embodiment five：
A kind of controlled atmospheric packing preservation method of green rind walnut provided by the invention, the green rind walnut fruit after adopting are cooled in advance
5 DEG C, no longer there is condensate after pack；Open O2、CO2Gas cylinder valve, valve stagnation pressure are shown in more than 5.0Mpa, divide
0.5Mpa carries out high O2Low CO2The gas preparing of ratio, gas is allocated using packaging bag volume as scale base, wherein containing
O216%；CO23% carries out gas preparation；Green rind walnut is filled to after weighing in packaging bag and is put into HT-D400 pocket type controlled atmosphere bags
Installation；On the control panel gas discharge pumping in packaging, discharge setting time is 10s；Matched somebody with somebody according to the big wisp of packaging bag
The mixed gas put is filled in packaging, and inflation setting time is 5s, and is packed into half fibrous absorbent paper；To having filled green peel core
The packaging bag of peach and mixed gas is sealed, and sealing time is set as 1s, is then stored in 0 DEG C -2 DEG C, is protected mixed gas
There are realized in packaging bag to the fresh-keeping of product.
Embodiment six：The sensory evaluation of green rind walnut under controlled atmospheric packing preservation method
To the controlled atmospheric packing preservation method that above-described embodiment one to embodiment two provides, the green rind walnut of storage is felt
Official evaluates, and standard is shown in Table 1.
Table 1：Sensory evaluation scores standard (full marks 40 divide)
Note:Total score is the sum of each index scoring
Optimize by response phase method, experimental factor is shown in Table 2 with level：
Table 2：Response surface experiments factor and water-glass
Table 3：Response surface experiments design and result
Response surface experiments design and result：
Design of experiment analysis is carried out according to Box-Benhnken center combination designs principle, the result is shown in tables 3.Pass through
Design Expert8.0.6 are fitted the experimental data of table 3 using the method for polynomial fitting, obtain sensory evaluation scores R, O2
Ratio (%) (A), CO2The secondary multinomial regression model of ratio (B) and reserve temperature (C) is：
R=37.00-0.13A-0.38B-2.50A2-3.00B2-2.75C2。
Each factor reciprocation is referring specifically to attached drawing 7 to attached drawing 9 in response surface analysis.It can from the result of single factor experiment
Know, the green rind walnut emphasis technological parameter stored under controlled atmospheric packing preservation method is：O2Ratio is 14%-16%, CO2Ratio is
2%-3%, reserve temperature are 0 DEG C -2 DEG C；On above-mentioned experiment basis, understood by further Optimal Experimental, O2Ratio is
15%th, CO2Ratio is 2.5%, reserve temperature is 1 DEG C.
Embodiment seven：
Verification experimental verification is carried out to the green rind walnut of different packaging process, this experiment green rind walnut is commercially available for the common breeding in Xinjiang
New No. 2 green rind walnuts, detailed process is as follows：
Packaging material：PET：(polyethylene terephthalate) (interval 1.0cm laser borings, thick 0.053mm), specification
30cm × 30cm gas flush packagings seal time 1.0s, pumpdown time 9.0s, inflationtime 5.0s；PP：(polypropylene) is thick
0.078mm；
Packing method：After adopting new No. 2 green rind walnut fruits precooling thoroughly, no longer there is condensate after pack, to avoid
Moisture condensation, soft corruption of falling ill in the fluctuation of fruit temperature, bag；CK：Take PET boxes (there is perforate on top with bottom surrounding) as the outer packing material compareed
Material puts 6 fruits, quality 0.25-0.35kg, outer packing purple PVC (polyvinyl chloride) freshness protection package good seal, Mei Gebao per box
Fresh built-in 10 box of bag, totally 2 20 boxes of freshness protection package, are put into Turnround basket；
Controlled atmospheric packing：12 temperature 185 or new No. 2 green rind walnuts are filled in each packaging bag of PET, PP at random, often packs fruit
Real mass 0.5-0.9kg.Half fibrous absorbent paper (G07) is placed, is put into after controlled atmospheric packing in Turnround basket, every basket is put into 4 bags；
Gas ratio is set：Use the ratio of gas component in gas mixing instrument (902692, WITT) regulation and control packaging；Fill bag
When O is set2Ratio is higher, CO2Ratio is lower slightly, after the mild respiratory intensity of packaging consequence is stablized, can balance to reference gas ratio,
Meet the oxygen demand of climacteric；This experiment inflation sets O215%th, CO23%；
Holding conditions：It is cooled to 5 DEG C of packagings in advance, then is stored in 1 DEG C.
As a result referring to attached drawing 2 to attached drawing 4, when showing that different materials carry out controlled atmospheric packing, maintain and adopt rear green rind walnut
The effect of quality.But controlled atmospheric packing appropriate materials are PET and PP packaging materials, wherein carrying out controlled atmosphere bag by packaging material of PET
It fills most appropriate, the longer fresh-keeping time limit can be obtained.
Embodiment eight：The variation of the soft rotten rate of green rind walnut of different packaging process
It is tested based on embodiment seven and conclusion that test data is drawn：Using PET as packaging material and new No. 2 green rind walnuts
Controlled atmospheric packing to be carried out during package object can obtain maintain to adopt rear green rind walnut pericarp green for a long time, pericarp does not crack,
Surface structure is complete, and brown blackspot, the effect of low soft rotten rate without part brown stain can maintain green rind walnut merchandise sales for a long time
Value.
It is specific as follows：20 days soft rotten rates nearly 30% after ordinary packing fruit is adopted, and the controlled atmosphere fruit cold storage of PET material packaging
To 50 days, only about 24.14% soft rotten rate, about 1.5 times of renewal was refrigerated than ordinary packing；Controlled atmospheric packing fruit cold storage 40
Its soft corruption of about 16.31-38.19%, and all soft corruption of ordinary packing fruit, controlled atmospheric packing, which can be reduced after fresh-eating walnut is adopted, falls ill
The linear velocity about 43.44-79.47% of soft corruption, referring to attached drawing 1；Before refrigeration 30 days, most green peel pericarps only occur slight
Cracking, protect green or browning degree it is relatively low, and ordinary packing walnut refrigeration less than 20 days when have a large amount of fruits pericarp drastic crack or
It totally cleaves, referring to attached drawing 2, attached drawing 3.
It can be seen that can maintain new No. 2 green rind walnuts very well using the technical solution that embodiment seven provides adopts rear pericarp
Holding green, pericarp do not crack, surface structure is complete, without the merchandise sales property of value of local brown blackspot.
Embodiment nine：The variation of the green rind walnut benevolence mouthfeel of different packaging process
It is tested based on embodiment seven and conclusion that test data is drawn：Using PET as packaging material and new No. 2 green rind walnuts
Controlled atmospheric packing to be carried out during package object can maintain for a long time adopts the flaxen color and luster of rear green rind walnut benevolence kind skin and clear
The mouthfeel of sweet tea.Referring specifically to attached drawing 4：When the green rind walnut of ordinary packing refrigerates 30 days, benevolence and the wooden interlayer of benevolence (are commonly called as
" diaphragma juglandis ") color and luster brown stain has occurred, and the browning degree of controlled atmospheric packing fruit benevolence is relatively low, and mouthfeel does not occur still
Bitter taste remains fresh and sweet mouthfeel.
Walnut kernel maturation belongs to grease conversion process, crude fat, the fat of the benevolence of the fresh-eating walnut of non-physiological maturity
Acid and protein content are relatively low, Seed colour is in faint yellow, mouthfeel is fresh and sweet；Maturation or the walnut for adopting after-ripening, benevolence
Crude fat, aliphatic acid and albumen conversion and accumulation substantially increases, fragrance subtracts light, the phenolic acid tannin content of endotesta quickly carries
Height, because maturation pericarp and kind shell cracking, oxidation reaction are accelerated, endotesta switchs to brown, mouthfeel by faint yellow before maturation
It is bitter.Not only mouthfeel bitter taste is substantially outer when endotesta is in dark brown, and the oxidation resistant protective capability of benevolence grease drops in kind skin
Low, benevolence starts slight smell spoiled by rancid oil or fat and inferior occur.
For the relatively low tender benevolence fresh-eating walnut of not yet physiological maturity, fat content, remain inedible after adopting
While pericarp guarantor is green, inhibition is soft rotten, it is also necessary to the cortex brown stain that is aging, controlling benevolence of edible benevolence is reduced, to delay list
Peaceful phenolic acid conversion causes the bitter convergence of mouthfeel.
Embodiment ten：The variation of the green rind walnut pericarp water content of different packaging process
It is tested based on embodiment seven and conclusion that test data is drawn：Using PET as packaging material and new No. 2 green rind walnuts
Controlled atmospheric packing to be carried out during package object can delay pericarp moisture increase to morbidity critical level time, referring specifically to attached
Fig. 5：Controlled atmospheric packing fruit increases to about 2 times of the time delay of morbidity critical level, 20 than the pericarp moisture of ordinary packing fruit
My god.In green rind walnut fruit structure, the kind shell water content about 40-50% of sugar and fat, the benevolence that albumen is formed and lignifying,
And pericarp water content is more than 80%；Sufficient moisture is the necessary condition of Spores sprouting and growth and breeding, adopts rear pericarp and contains
Water rise is the main reason for green rind walnut postharvest disease is perishable.Even if it is packed using the common plastics box of not moisturizing, after adopting
The water content of pericarp still continues to increase；Caused by the pericarp cracking of green rind walnut is not drying loss dehydration, but protopectin reduce,
During the increased shrinking away from theshell of soluble pectin, tissue integrity declines, after degradation, Free water ratio and the raised table of water activity
It is existing.20-30 days pericarp water content of fruit cold storage are more than 90%, and the soft rotten quickening of disease at this time aggravates.
Embodiment 11：The variation of the green rind walnut pericarp endogenous ethylene level of different packaging process
It is tested based on embodiment seven and conclusion that test data is drawn：Using PET as packaging material and new No. 2 green rind walnuts
Controlled atmospheric packing to be carried out during package object can delay the time that pericarp endogenous ethylene burst size peak value occurs, referring specifically to attached
Fig. 6：There is apparent acetate releasing quantity peak value, the relatively low controlled atmospheric packing fruit second of respiratory intensity in the fruit of different disposal after adopting
Alkene peak time of occurrence is relatively the latest.
The intracutaneous source ethylene levels rise of walnut fruit is to promote the principal element of maturation pericarp shrinking away from theshell, is also commonly used in production
Ethephon (CEPHA),2-(chloroethyl) phosphonic acid accelerates the ripening decortication.
Embodiment 12：Preservation method of the present invention and common preservation method contrast test
Green rind walnut 50 casees is stored as test group by the controlled atmospheric packing preservation method of one green rind walnut of the embodiment of the present invention；
Freezer pre-cooling is put into 50 casees to 5 DEG C as a control group using packed in cases；Experimental group and control group are stored in 1 DEG C of ring
Under the conditions of border, acetate releasing quantity, commodity rate, soft rotten incidence and the morbidity of two kinds of green rind walnuts are detected respectively at regular intervals
Exponent data.
Table 4：Preservation method of the present invention and common preservation method contrast test data
It can be seen that the green rind walnut ethylene of controlled atmospheric packing preservation method preservation of the present invention from 4 data of table and experimentation
The time that peak value occurs in burst size is later than common preservation method, and ethylene evolution substantially delays, and inhibits fruit and adopts rear endogenous ethylene
Synthesis is reduced, and is reduced green rind walnut and is adopted rear ethylene evolution and accumulation, the physiological aging process that ethylene is delayed to induce, prolongs shelf-life
It is long, while reduce soft rot incidence.
Embodiment 13：Different cultivars green rind walnut applicability compares
Table 5：Preservation method of the present invention is applicable in test data in different cultivars green rind walnut
By table 5 as it can be seen that method provided by the invention all has length for new No. 2 green rind walnuts and warm 185 green rind walnuts
Time maintains the effect of commodity rate；But commodity rate is better than warm 185 green rind walnuts to new No. 2 green rind walnuts on the same day, on the same day soft rotten hair
Sick rate, disease index are below warm 185 green rind walnuts.
The controlled atmospheric packing preservation method of a kind of green rind walnut provided by the invention, according to the physiological property of green rind walnut, knot
The respiration of green rind walnut itself and the selectively penetrating of packaging material are closed, green rind walnut packaging bag is replaced using mixed gas
Interior air forms the ambiance for being more suitable for green rind walnut preservation, to be effectively reduced the consumption of its physiology, extends green peel core
The fresh-keeping storing cycle of peach.Green rind walnut is overcome in transporting procedures are refrigerated since the fresh-keeping time limit is short, causes easy soft corruption, walnut
The technical issues of benevolence after-ripening and mouthfeel become bitterness from sweetness；By the controlled atmosphere for being applicable in a kind of green rind walnut provided by the invention
Fresh-keeping method can inhibit soft corruption of the green rind walnut in transporting procedures；Green rind walnut pericarp endogenous ethylene is delayed to occur
The time limit of peak value avoids occurring the phenomenon that pericarp shrinking away from theshell too early；Extending green rind walnut pericarp keeps green, pericarp not to crack, outside
Structural integrity is seen, without the time limit of local brown stain, and then extends the time limit of the fresh and sweet mouthfeel of green rind walnut benevolence, realizes that extension is blue or green
Fresh-keeping time limit of the skin walnut in transporting procedures, to promote the development of green rind walnut industry.
As described above, you can preferably realize the present invention, the above embodiments are only the side of being preferably implemented to the present invention
Formula is described, and not the scope of the present invention is defined, and on the premise of design spirit of the present invention is not departed from, this field is general
The various modifications and improvement that logical technical staff makes technical scheme, should all fall into present invention determine that protection domain
It is interior.
Claims (9)
1. the controlled atmospheric packing preservation method of a kind of green rind walnut, which is characterized in that including following technical step：
（1）Precooling treatment：Green rind walnut fruit precooling after adopting is thorough, no longer there is condensate after pack；
（2）Gas is prepared：Open O2 、CO2Gas cylinder valve carries out high O2Ratio, low CO2The gas preparing of ratio；
（3）Filling and packaging：Green rind walnut is filled to after weighing in packaging bag and is put into pocket type gas-control packing device；
（4）Pumping：Gas in packaging is discharged on the control panel；
（5）Inflation：It is filled with according to the mixed gas that the big wisp of packaging bag has configured in packaging, and is packed into half fibrous absorbent
Paper；
（6）Sealing：The packaging bag for having filled green rind walnut and mixed gas is sealed, then carries out cryopreservation, makes to mix
It closes gas and is stored in the interior realization of packaging bag to the fresh-keeping of product.
A kind of 2. controlled atmospheric packing preservation method of green rind walnut according to claim 1, which is characterized in that the precooling
In processing, green rind walnut is full-bloom stage 110-120d physiological maturities, and pericarp does not have disease pest spot and the intact fruit of mechanical damage.
A kind of 3. controlled atmospheric packing preservation method of green rind walnut according to claim 1, which is characterized in that the precooling
In processing, green rind walnut fruit precooling temperature is 5 DEG C.
4. the controlled atmospheric packing preservation method of a kind of green rind walnut according to claim 1, which is characterized in that the gas is matched somebody with somebody
In system, gas cylinder valve stagnation pressure is shown in 5.0 more than Mpa, divides and carries out high O in 0.5 Mpa2Low CO2The gas preparing of ratio, gas
Body is allocated using packaging bag volume as scale base, wherein containing O214%-16%;CO22%-3%。
A kind of 5. controlled atmospheric packing preservation method of green rind walnut according to claim 1, which is characterized in that the pumping
In, discharge setting time is 10s.
A kind of 6. controlled atmospheric packing preservation method of green rind walnut according to claim 1, which is characterized in that the inflation
In, inflation setting time is 5s；The half fibrous absorbent paper, specification are 250 × 380mm of G07, individual water suction is maximum
82.75 g。
A kind of 7. controlled atmospheric packing preservation method of green rind walnut according to claim 1, which is characterized in that the sealing
In, sealing time is set as 1s；The reserve temperature is 0 DEG C -2 DEG C.
8. the controlled atmospheric packing preservation method of green rind walnut as described in claim 1, which is characterized in that the green rind walnut is
Temperature 185, the green rind walnuts kinds such as new No. 2.
9. the controlled atmospheric packing preservation method of green rind walnut as described in claim 1, which is characterized in that the green rind walnut product
Kind is new No. 2.
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| CN108850133A (en) * | 2018-06-28 | 2018-11-23 | 熊建凉 | Green rind walnut preservation method |
| CN109258788A (en) * | 2018-08-09 | 2019-01-25 | 兴义市天瑞核桃种植农民专业合作社 | A kind of preservation method of green rind walnut |
| CN110250266A (en) * | 2019-07-30 | 2019-09-20 | 陇南市经济林研究院核桃研究所 | A kind of fresh-keeping and preserving method of the fresh walnut of de- green peel |
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| CN114982826A (en) * | 2022-06-21 | 2022-09-02 | 石家庄市丸京干果有限公司 | Dry walnut kernel preservation process and walnut kernels |
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| CN108850133A (en) * | 2018-06-28 | 2018-11-23 | 熊建凉 | Green rind walnut preservation method |
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| CN110250266A (en) * | 2019-07-30 | 2019-09-20 | 陇南市经济林研究院核桃研究所 | A kind of fresh-keeping and preserving method of the fresh walnut of de- green peel |
| CN112849496A (en) * | 2021-01-06 | 2021-05-28 | 无锡海核装备科技有限公司 | Modified atmosphere packaging method for fresh-cut fruits and vegetables by combining nano coating film with micro-pore film |
| CN112849496B (en) * | 2021-01-06 | 2023-11-24 | 无锡海核装备科技有限公司 | Fresh-cut fruit and vegetable modified atmosphere packaging method combining nano coating film with micro-pore film |
| CN113995009A (en) * | 2021-10-13 | 2022-02-01 | 贵州味特食品有限公司 | Preprocessing and storing method for special dishes |
| CN114982826A (en) * | 2022-06-21 | 2022-09-02 | 石家庄市丸京干果有限公司 | Dry walnut kernel preservation process and walnut kernels |
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Application publication date: 20180601 |