CN108651608A - A kind of Kiwi berry cold-storage and fresh-keeping method - Google Patents
A kind of Kiwi berry cold-storage and fresh-keeping method Download PDFInfo
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- CN108651608A CN108651608A CN201810465306.2A CN201810465306A CN108651608A CN 108651608 A CN108651608 A CN 108651608A CN 201810465306 A CN201810465306 A CN 201810465306A CN 108651608 A CN108651608 A CN 108651608A
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- kiwi berry
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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
- 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
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- Polymers & Plastics (AREA)
- Devices That Are Associated With Refrigeration Equipment (AREA)
Abstract
The invention discloses a kind of Kiwi berry preservation methods, including carry out stage cooling processing, chilling treatment, 1 MCP processing to Kiwi berry；The stage cooling processing includes first stage cooling processing, second stage cooling processing, phase III cooling processing and fourth stage cooling processing；Humidity wherein in Kiwi berry preservation process in freezer is maintained at 90~98%.Kiwi berry preservation method of the present invention is easy to operate, and of low cost, highly effective and safe, of good preservation effect, cold preservation time is long, does not influence quality of Chinese gooseberries, suits large area to popularize.
Description
Technical field
The invention belongs to postharvest technology of fruits and vegetables fields, and in particular to a kind of Kiwi berry cold-storage and fresh-keeping method.
Background technology
Kiwi berry is the general designation of Actinidiaceae Actinidia perennial plant, is perennial liana, is a kind of important
Fruit resource.Kiwifruit fruit pulp sweet and sour taste, it is full of nutrition, be rich in VC, have higher health value, Kiwi berry is also
Contain the functional components such as dietary fiber, polysaccharide, flavones, polyphenol and a variety of amino acid intentional to human body and minerals member
Element, therefore have the good reputation of " super fruit ".
Kiwi berry is berries fruit, and belongs to climacteric type fruit, and there are one unexpected lifes during maturation
Climacteric is managed, within the short time, starch and protopectin substance in fruit switch to sugar and pectin, fruit soften quickly
It sweetens, therefore the physiological diseases such as mildew and rot softening, dehydration atrophy, chilling injury easily occurs after harvesting.Normal after general picking
Temperature is 5~7 days lower, and fruit will discharge a large amount of ethylene, and fruit softens, if eaten not in time, continues to store, fruit ferments quickly
It is rotten, or even rot, lose commodity value.So it has often been said that Kiwi berry is " seven days soft, and ten days rotten, half a month bad half ".
Therefore, reinforce the management fresh-keeping to Kiwi berry postharvest storage, to promoting China's Kiwi berry industry to rapidly develop, extend its shelf life
Its edible quality has a very important significance with holding.
Invention content
The technical problems to be solved by the invention for the above-mentioned prior art the problem of, a kind of safety is provided
High, of good preservation effect, low-cost Kiwi berry cold-storage and fresh-keeping method.
The technical solution that the present invention solves above-mentioned technical problem is as follows：
A kind of Kiwi berry cold-storage and fresh-keeping method, including：At Kiwi berry progress stage cooling processing, chilling treatment, 1-MCP
Reason；Stage cooling processing include first stage cooling processing, second stage cooling processing, phase III cooling handle and
Fourth stage cooling is handled.
Preferably, the first stage cooling processing is to set the precooling temperature of Kiwi berry storage as 15~18 DEG C.
Preferably, the second stage cooling processing is the precooling by 3~5 days, and 10~20 are randomly choosed in freezer
A Kiwi berry carries out second and cools down, temperature is set as with core thermometer detection Kiwi berry core temperature at 15~18 DEG C
8~10 DEG C.
Preferably, the phase III cooling processing is the precooling by 3~5 days, and 10~20 are randomly choosed in freezer
A Kiwi berry carries out second and cools down, temperature is set as 3 with core thermometer detection Kiwi berry core temperature at 8~10 DEG C
~5 DEG C.
Preferably, the fourth stage cooling processing is the precooling by 3~5 days, and 10~20 are randomly choosed in freezer
A Kiwi berry carries out second and cools down, temperature is set as 0 with core thermometer detection Kiwi berry core temperature at 3~5 DEG C
~3 DEG C.
Preferably, the chilling treatment is that Kiwi berry is entered the fresh-keeping management of normal freezer, temperature of ice house long term constant
At 0~3 DEG C.
Preferably, the 1-MCP processing is 10~20 Kiwi berrys of random selection in freezer, and macaque is detected with refractometer
The content of the soluble solid of peach is in 8~11 ° of Brix, using 0.1~0.9 μ L/L 1-MCP suffocating treatments, seal time
24~48h.
Preferably, the humidity in Kiwi berry preservation process in freezer is maintained at 90~98%.
Preferably, the method for keeping freezer humidity includes that freezer pours water, humidifier, Kiwi berry Turnround basket upper berth is arranged
If any one in the gunnysack or sheet by sterilization.
The advantageous effect of the present invention compared with prior art：
A kind of Kiwi berry cold-storage and fresh-keeping method provided by the invention, to Kiwi berry progress section cooling processing, refrigeration
Reason, 1-MCP processing so that the extended shelf-life of Kiwi berry does not influence the quality of Kiwi berry and normally eats.Wherein, the stage drops
Temperature processing passes through the refrigerated storage temperature for strictly controlling each stage, and Kiwi berry is gradually cooled down refrigeration, reduces Kiwi berry because of fast prompt drop
Temperature causes the reduction of pulp quality, nutritional activities inactivation to help to improve quality of Chinese gooseberries, prevent the quality in storage process from damaging
It loses；Simultaneously in entire cold storage procedure, the humidity for controlling storehouse is maintained at 90~98%, prevents Kiwi berry in prolonged storage
Because easy dehydration leads to wilting, elephant skin；The present invention uses the 1-MCP processing of doses in the specific period, after making its reasonable after-ripening
The storage period of Kiwi berry can be extended again.Cold preserving method of the present invention is easy to operate, of low cost, and highly effective and safe is widely applicable.
Specific implementation mode
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
A kind of Kiwi berry preservation method, includes the following steps：
1, stage cooling is handled：
(1) first stage cools down：The precooling temperature of Kiwi berry storage is 15 DEG C；
(2) second stage cools down：By precooling in 3 days, 10 Kiwi berrys are randomly choosed in freezer, with core thermometer
Kiwi berry core temperature is detected at 15 DEG C, second is carried out and cools down, temperature is set as 8 DEG C；
(3) phase III cools down：By precooling in 3 days, 10 Kiwi berrys are randomly choosed in freezer, with core thermometer
Kiwi berry core temperature is detected at 8 DEG C, second is carried out and cools down, temperature is set as 3 DEG C；
(4) fourth stage cools down：By precooling in 3 days, 10 Kiwi berrys are randomly choosed in freezer, with core thermometer
Kiwi berry core temperature is detected at 3 DEG C, second is carried out and cools down, temperature is set as 0 DEG C.
2, chilling treatment：
After temperature is constant, into the fresh-keeping management of normal freezer, temperature of ice house long term constant is at 0 DEG C.
3,1-MCP processing：
10 Kiwi berrys are randomly choosed in freezer, and the content of the soluble solid of Kiwi berry is detected with refractometer at 8 °
When Brix, using 0.1 μ L/L 1-MCP suffocating treatments, seal time 48h.
Embodiment 2
A kind of Kiwi berry preservation method, includes the following steps：
1, stage cooling is handled：
(1) first stage cools down：The precooling temperature of Kiwi berry storage is 16 DEG C；
(2) second stage cools down：By precooling in 4 days, 15 Kiwi berrys are randomly choosed in freezer, with core thermometer
Kiwi berry core temperature is detected at 16 DEG C, second is carried out and cools down, temperature is set as 9 DEG C；
(3) phase III cools down：By precooling in 4 days, 15 Kiwi berrys are randomly choosed in freezer, with core thermometer
Kiwi berry core temperature is detected at 9 DEG C, second is carried out and cools down, temperature is set as 4 DEG C；
(4) fourth stage cools down：By precooling in 4 days, 15 Kiwi berrys are randomly choosed in freezer, with core thermometer
Kiwi berry core temperature is detected at 4 DEG C, second is carried out and cools down, temperature is set as 2 DEG C.
2, chilling treatment：
After temperature is constant, into the fresh-keeping management of normal freezer, temperature of ice house long term constant is at 2 DEG C.
3,1-MCP processing：
15 Kiwi berrys are randomly choosed in freezer, the content that the soluble solid of Kiwi berry is detected with refractometer exists
When 10 ° of Brix, using 0.5 μ L/L 1-MCP suffocating treatments, seal time 32h.
Embodiment 3
A kind of Kiwi berry preservation method, includes the following steps：
1, stage cooling is handled：
(1) first stage cools down：The precooling temperature of Kiwi berry storage is 18 DEG C；
(2) second stage cools down：By precooling in 5 days, 20 Kiwi berrys are randomly choosed in freezer, with core thermometer
Kiwi berry core temperature is detected at 18 DEG C, second is carried out and cools down, temperature is set as 10 DEG C；
(3) phase III cools down：By precooling in 5 days, 20 Kiwi berrys are randomly choosed in freezer, with core thermometer
Kiwi berry core temperature is detected at 10 DEG C, second is carried out and cools down, temperature is set as 5 DEG C；
(4) fourth stage cools down：By precooling in 5 days, 20 Kiwi berrys are randomly choosed in freezer, with core thermometer
Kiwi berry core temperature is detected at 5 DEG C, second is carried out and cools down, temperature is set as 3 DEG C.
2, chilling treatment：
After temperature is constant, into the fresh-keeping management of normal freezer, temperature of ice house long term constant is at 3 DEG C.
3,1-MCP processing：
20 Kiwi berrys are randomly choosed in freezer, the content that the soluble solid of Kiwi berry is detected with refractometer exists
When 11 ° of Brix, using 0.9 μ L/L 1-MCP suffocating treatments, seal time is for 24 hours.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Profit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent requirements of the claims
Variation is included within the present invention.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention.
Claims (9)
1. a kind of Kiwi berry cold-storage and fresh-keeping method, which is characterized in that including：At Kiwi berry progress stage cooling processing, refrigeration
Reason, 1-MCP processing；The stage cooling processing includes first stage cooling processing, second stage cooling processing, phase III drop
Temperature processing and fourth stage cooling processing.
2. Kiwi berry cold-storage and fresh-keeping method according to claim 1, which is characterized in that the first stage cooling, which is handled, is
The precooling temperature of Kiwi berry storage is set as 15~18 DEG C.
3. Kiwi berry cold-storage and fresh-keeping method according to claim 1, which is characterized in that the second stage cooling, which is handled, is
By precooling in 3~5 days, 10~20 Kiwi berrys are randomly choosed in freezer, and Kiwi berry core temperature is detected with core thermometer
Degree carries out second and cools down, temperature is set as 8~10 DEG C at 15~18 DEG C.
4. Kiwi berry cold-storage and fresh-keeping method according to claim 1, which is characterized in that the phase III cooling, which is handled, is
By precooling in 3~5 days, 10~20 Kiwi berrys are randomly choosed in freezer, and Kiwi berry core temperature is detected with core thermometer
Degree carries out second and cools down, temperature is set as 3~5 DEG C at 8~10 DEG C.
5. Kiwi berry cold-storage and fresh-keeping method according to claim 1, which is characterized in that the fourth stage cooling, which is handled, is
By precooling in 3~5 days, 10~20 Kiwi berrys are randomly choosed in freezer, and Kiwi berry core temperature is detected with core thermometer
Degree carries out second and cools down, temperature is set as 0~3 DEG C at 3~5 DEG C.
6. Kiwi berry cold-storage and fresh-keeping method according to claim 1, which is characterized in that the chilling treatment is by Kiwi berry
Into the fresh-keeping management of normal freezer, temperature of ice house long term constant is at 0~3 DEG C.
7. Kiwi berry cold-storage and fresh-keeping method according to claim 1, which is characterized in that the 1-MCP processing is from freezer
In randomly choose 10~20 Kiwi berrys, with refractometer detect Kiwi berry soluble solid content in 8~11 ° of Brix
When, using 0.1~0.9 μ L/L 1-MCP suffocating treatments, 24~48h of seal time.
8. Kiwi berry cold-storage and fresh-keeping method according to claim 1, which is characterized in that in Kiwi berry preservation process in freezer
Humidity be maintained at 90~98%.
9. Kiwi berry cold-storage and fresh-keeping method according to claim 8, which is characterized in that the method for keeping freezer humidity
Any one poured water including freezer, humidifier is set, is laid on Kiwi berry Turnround basket in the gunnysack or sheet by sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810465306.2A CN108651608A (en) | 2018-05-16 | 2018-05-16 | A kind of Kiwi berry cold-storage and fresh-keeping method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810465306.2A CN108651608A (en) | 2018-05-16 | 2018-05-16 | A kind of Kiwi berry cold-storage and fresh-keeping method |
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| CN108651608A true CN108651608A (en) | 2018-10-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810465306.2A Pending CN108651608A (en) | 2018-05-16 | 2018-05-16 | A kind of Kiwi berry cold-storage and fresh-keeping method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112120076A (en) * | 2020-09-21 | 2020-12-25 | 祁东县农业发展有限公司 | Fruit and vegetable storage method capable of preventing loss of nutritional value |
| CN115067385A (en) * | 2022-07-20 | 2022-09-20 | 西北农林科技大学 | Instant preservation method for picked yellow-flesh kiwi fruits |
| CN117330207A (en) * | 2023-09-14 | 2024-01-02 | 华中农业大学 | Kiwi fruit core temperature measuring method based on temperature correction of simulated fruit measurement |
-
2018
- 2018-05-16 CN CN201810465306.2A patent/CN108651608A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112120076A (en) * | 2020-09-21 | 2020-12-25 | 祁东县农业发展有限公司 | Fruit and vegetable storage method capable of preventing loss of nutritional value |
| CN115067385A (en) * | 2022-07-20 | 2022-09-20 | 西北农林科技大学 | Instant preservation method for picked yellow-flesh kiwi fruits |
| CN115067385B (en) * | 2022-07-20 | 2024-05-07 | 西北农林科技大学 | Instant fresh-keeping method for picked yellow kiwi fruits |
| CN117330207A (en) * | 2023-09-14 | 2024-01-02 | 华中农业大学 | Kiwi fruit core temperature measuring method based on temperature correction of simulated fruit measurement |
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