CN112869067A - Mango comprehensive preservation technology meeting requirement of pesticide residue limit of European Union food - Google Patents
Mango comprehensive preservation technology meeting requirement of pesticide residue limit of European Union food Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G13/00—Protecting plants
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G17/00—Cultivation of hops, vines, fruit trees, or like trees
- A01G17/005—Cultivation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/02—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
- A23N12/023—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching for washing potatoes, apples or similarly shaped vegetables or fruit
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Abstract
The invention relates to the technical field of mango preservation, and discloses a mango comprehensive preservation technology meeting the requirement of pesticide residue limit of European Union food, which specifically comprises three links of prenatal, midnatal and postnatal. The mango comprehensive preservation technology conforming to the limit of pesticide residues of European Union food focuses on the 'postharvest' link of a 'prenatal-middelivery-postnatal full industrial value chain', and conforms to the European Union food pesticide residue standard while two main postharvest diseases (anthracnose and pedicel rot) of mango producing areas in China are controlled in the preservation period (14-20 days) of postharvest mango; the technology for controlling mango fruit fly, which is an international trade quarantine pest of mango, meeting the European Union standard is developed and integrated; and integrates food safety and sanitation disinfection technology of bacterial diseases (salmonella and the like) which are not specified by pesticide residue standards but can be massively transmitted to human bodies by other European union laws and regulations.
Description
Technical Field
The invention relates to the technical field of mango preservation, in particular to a mango comprehensive preservation technology meeting the requirement of pesticide residue limit of European Union food.
Background
According to the yield of the mango, the mango is the fifth fruit in the world, China has become the second mango producing country in the world, however, according to the calculation of the latest FAOSTAT data, the export of the fresh mango in the 2016 world is only 3.40% of the output in the current year (the export rate in China in the same year is 0.15%), which is far lower than the average export rate of fresh fruits in the world in the same year, which is far lower than the average export rate of bulk fruits in the world in the same year, such as apples in the same year, which is 11.05%, and the export rate is low, thus the continuous development and the industrial upgrading of the mango industry are seriously influenced.
Except for trade barriers, major import countries such as European and American Rieger mango food safety and sanitation and high pesticide residue standards, the low world export rate of the fresh mango is mainly limited by the fact that the mango quality guarantee technical level is low from the field to the dining table in the whole process and cannot meet the quality guarantee requirement of international trade, and the low after-harvest fresh-keeping technical level of the mango is a key limitation of low export rate. The mango postharvest preservation technology level is lower than that of mango, and similar to yellow dragon disease, orange and rust disease are caused by coffee, so that the method is a key restriction which directly influences the growth of mango export rate and the green development of industry.
Earlier researches show that the ratio (loss rate) of the average loss of fresh fruits in the yield after the fruits are picked in developed countries is generally lower than 7%, and the loss rate in China is more than 30%; compared with the average level of the fruit industry, the mango serving as the tropical fruit has higher loss rate after picking.
The mango tree is mature after picking, if fresh-keeping technology treatment is not performed after picking, a late ripening and breathing jump process can occur after several days, fruits show typical sweet shapes and reach edible maturity within 7-11 days, the fresh mango fruits are extremely easy to rot and soften, finally the fruit quality is gradually reduced until the fruits cannot be eaten, and because the mango producing area and the mango harvesting period are generally in high temperature and high humidity and are frequently damaged by diseases and insect pests, after the fresh mango fruits are harvested, the disease and insect pests are effectively controlled while the late ripening process is controlled, and therefore, the processing difficulty of the mango after-harvesting fresh-keeping technology treatment is higher than the average level of the fruit industry.
From the middle and later stages of 90 years, the technology for preserving picked Chinese mangoes is vigorously developed until now, overcomes the technical bottlenecks of a plurality of key nodes, and prolongs the preservation period after picking to be higher than 14-20 days (the disease indexes of anthracnose and stalk rot of two fruit diseases after picking of Chinese mangoes are lower than 80 percent in the preservation period); but generally scattered, the method is effective in one to several links of the treatment process of the postharvest preservation technology, and the existing mango postharvest preservation technology is low in system integration, so that the applicability is severely limited, and the method has few large-scale commercial applications and poor effect. Especially, compared with the most common and strict European Union food pesticide residue (MRL) standard with the highest market acceptance in international mango trade, the gap is large, and the promotion of the export rate is not facilitated. For two main mango postharvest diseases such as anthracnose (Colletotrichum gloeosporioides Penz.), mango stem rot (Botryodiplodia the obroma Pat., Dothiorella dominica Petr. & Cif., and Phomopsis mangiferae Ahmad and the like) in China at present, a hot medicated bath treatment technology of heating water is generally adopted, but bactericides such as carbendazim, prochloraz, Puhai-yin, mancozeb and the like which are generally adopted at present also have the rapid increase of the drug resistance along with the increase of time; and the maximum pesticide residue limit (MRL) in the fruit after treatment exceeds the regulation of mango MRL in European Union food (Reg.EC 396/2005& Amendaments) laws and regulations: for example, prochloraz, the European Union stipulates that the MRL of pesticide residues is changed from 5mg/kg to 0.03mg/kg after 9, 4 months of 2020. And the European Union pesticide residue detection index is changing constantly, currently, the detection of the mango pesticide residue MRL specified by the European Union has been developed from 459 in 2016 and 3 months to 511 in 2020 and 12 months (the last verification time), and a new requirement is put forward on mango fruit flies (Tephritidae).
Therefore, the existing mango postharvest preservation technology is urgently required to be updated on key nodes, and the preservation period is ensured, and meanwhile, the system integration of the standard European Union high standard system in the prior art is required to better meet the requirements of relevant laws and regulations and standards of international trade, better promote export and promote the upgrading and updating of the mango industry. Therefore, a mango comprehensive preservation technology which meets the requirement of pesticide residue limit of European Union food is provided to solve the problems.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a mango comprehensive preservation technology which accords with the limit of pesticide residues in EU food, has the advantages of ensuring that the preservation time is not changed, controlling pedicel rot and anthracnose, controlling fruit flies, improving the integration level of the mango comprehensive preservation technology, and solving the problems of few large-scale commercial application and poor effect of the existing mango postharvest preservation technology due to low integration of the system.
(II) technical scheme
In order to realize the purposes of controlling pedicel rot and anthracnose, controlling fruit flies and improving the integration level of the comprehensive mango preservation technology while ensuring that the preservation time efficiency is not changed, the invention provides the following technical scheme: a mango comprehensive preservation technology meeting the European Union food pesticide residue limit is characterized by comprising three links of prenatal, midnatal and postpartum, which are operated according to Good Agricultural (GAP) specifications; and all treatment places, equipment and personnel in the postpartum link are regularly cleaned and disinfected according to the food sanitation HACCP standard; in addition, an inlet and an outlet of a post-partum treatment place need to be additionally provided with insect-proof gauze:
the prenatal specific steps are as follows:
a) selecting a cultivated species with storage and transportation resistance, strong pest resistance and local adaptability on the basis of considering market preference, price, quality, yield and the like;
b) selecting a climate area which has good light, warm and water soil conditions and is most suitable for mango planting, and ensuring a site environment which has no water and soil pollution, obvious dry and wet seasons, large day-night temperature difference and less historical accumulation of plant diseases and insect pests to build a garden;
the concrete steps in the production are as follows:
a) and (3) comprehensively managing the light, warm water and soil fertilizer: the nutrition and health of the orchard tree are ensured, the self resistance is enhanced, the pesticide dosage is reduced, and the orchard is ventilated and light-transmitting to be not beneficial to the outbreak and accumulation of plant diseases and insect pests;
b) comprehensively treating plant diseases and insect pests:
1) ensuring that high-toxicity, high-residue and forbidden pesticides are not used;
2) ensuring that each node technology conforms to the standards of European Union food sanitation safety and related laws and regulations of pesticide residues;
3) under the condition of using pesticides necessarily, a plurality of safe and efficient broad-spectrum (such as copper preparations and the like) with low toxicity, low residue, different action mechanisms and different action sites need to be selected for alternate use, and the same pesticide can be used in the field for no more than 1 time within 1 year in principle;
4) strictly observing the pesticide use time interval before fruit harvest;
③ the specific steps after delivery are:
1) harvesting:
a) strictly controlling the harvest maturity, wherein the fruit needs to show typical mature fruit color, wax appearance and round and smooth shoulder, and the fruit is put into clear water to be equal to or more than the specific gravity of water (conditionally detecting the hardness of the fruit and the content of total soluble solids);
b) if the vehicle for conveying the fruits to the post-harvest fresh-keeping treatment place cannot immediately unload the fruits after picking, the vehicle should be stopped at a hidden place to avoid high-temperature damage of the fruits, and the treatment is finished on the day when the fruits are picked;
2) grading:
a) only 1 variety is processed per batch;
b) before the picked fresh fruits finally enter a post-picking treatment place, randomly extracting samples with enough representativeness, longitudinally slicing all the fresh fruits of the samples, and checking the infection condition of fruit flies, wherein if the fruit flies are infected, the whole batch of fresh fruits returns, and the fresh fruits cannot enter the next treatment and post-picking treatment places;
c) only selecting fresh fruits with grades above the first grade according to the standard of NY/T3011-2016, carrying out next treatment, screening out soft rot, scabs and wounds which can be seen by naked eyes, and carrying out concentrated disinfection treatment in a special area of the selected fresh fruits;
d) each variety batch is divided into different processing batches according to the weight: the flat fruit is divided into 2 weight grades of more than or equal to 375 g and less than or equal to 375 g by taking 375 g as a boundary and enters the next step of treatment; 3 weight grades of round fruits of less than or equal to 500 grams, more than 500 but less than or equal to 700 grams and more than 700 grams are subjected to next treatment;
e) immediately carrying out next processing;
3) cleaning: brushing mango to remove mud, residues, fruit juice and the like
a) Determining that the used clear water meets the sanitary safety regulations, and the cleaning water can be recycled but changed at least once a day;
b) setting the water temperature at 25-30 ℃, and continuously measuring and adjusting the water temperature;
c) setting pH to 6.5-7.0, measuring every 30 min, and adjusting pH (salicylic acid or citric acid);
d) adding chloride disinfectant meeting the relevant regulations of European Union food sanitation safety into water, keeping the effective oxidation concentration of the chloride disinfectant at 150-200PPM, and measuring and adjusting the effective oxidation concentration every 30 minutes;
e) screening out all damaged fresh fruits in the process, and performing concentrated disinfection treatment in a special area for selecting the fresh fruits;
f) immediately carrying out next processing;
4) and (3) hot water treatment:
a) determining that the used clear water meets the sanitary safety regulations, and replacing the water by a circulating water immersion tank at least once every day;
b) setting the water temperature to be 46-48 ℃ according to different mango varieties, and continuously measuring and adjusting the water temperature;
c) setting pH to 6.5-7.0, measuring every 30 min, and adjusting pH (salicylic acid or citric acid);
d) one or only one of the preservative No.1 or the preservative No.2 is uniformly and fully blended into the water of the immersion tank according to the conventional commercial recommended dosage, and the concentration of the preservative is measured and adjusted every 30 minutes;
e) immersing mangoes with different shapes and weights in a soaking pool, wherein the soaking time is set to be 65-110 minutes according to the shapes and the weights of the fresh fruits: the round shape is longer than the flat shape, and the larger the weight is, the longer the treatment time is;
f) screening out all the fresh fruits damaged in the process; concentrated disinfection treatment is carried out in the special area for the selected fresh fruits;
g) naturally cooling the fresh fruits for 30 minutes and then carrying out the next treatment;
5) water cooling:
a) determining that the used clear water meets the sanitary safety regulations; an immersion type circulating water-cooling pool is adopted, and water is changed at least once every day;
b) setting the water temperature at 21-22 deg.C, and continuously measuring and regulating water temperature;
c) h value is set to 6.5-7.0, and pH value (salicylic acid or citric acid) is measured and adjusted every 30 minutes;
d) adding chloride disinfectant meeting European Union food sanitation and safety laws and regulations into water, keeping the effective oxidation concentration of the chloride disinfectant at 150-200PPM, and measuring and adjusting the effective oxidation concentration every 30 minutes;
e) the water cooling treatment time is 30 minutes;
f) screening out all the fresh fruits damaged in the process; concentrated disinfection treatment is carried out in the special area for the selected fresh fruits;
g) immediately carrying out next processing;
6) packaging:
a) all packaging materials that come into contact with fresh fruit must be food grade;
b) all packaging materials must ensure sanitary safety and no pollution;
c) the packaging place can use a ventilation drying facility, but the temperature is not lower than 20 ℃;
d) screening out all the fresh fruits damaged in the process; concentrated disinfection treatment is carried out in the special area for the selected fresh fruits;
7) storage and transportation:
a) the storage and transportation spaces (a refrigeration house, a carriage, a container and the like) are regularly cleaned and disinfected, so that the sanitation, safety and no pollution are ensured;
b) the temperature of the storage and transportation space is not lower than 13 ℃;
c) the relative humidity of the storage and transportation space is set to be 85-90%.
(III) advantageous effects
Compared with the prior art, the invention provides a mango comprehensive preservation technology which accords with the limit of pesticide residues in EU food, and has the following beneficial effects:
1. the mango comprehensive preservation technology which accords with the limited amount of pesticide residues in European Union food adopts the preservation technology to treat the mango, and the mango accords with the latest European Union food safety and sanitation and pesticide residue MRLs standard: EC 396/2005& Amendings, meeting the requirement of European Union for comprehensive treatment of inspection epidemic pest mango fruit fly (Tephritidae): (EU) 2019/2072.
2. The mango comprehensive preservation technology conforming to the limit of pesticide residues of European Union food focuses on the 'postharvest' link of a 'prenatal-middelivery-postnatal full industrial value chain', and conforms to the European Union food pesticide residue standard while two main diseases (anthracnose and pedicel rot) of mango producing areas in China are controlled in the preservation period (14-20 days) of postharvest mango; the technology for controlling mango fruit fly, which is an international trade quarantine pest of mango, meeting the European Union standard is developed and integrated; and integrates food safety and sanitation disinfection technology of bacterial diseases (salmonella and the like) which are not specified by pesticide residue standards but can be massively transmitted to human bodies by other European union laws and regulations.
Drawings
Fig. 1 is a schematic flow diagram of a mango comprehensive preservation technology conforming to the limited amount of pesticide residues in eu foods.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, a mango comprehensive preservation technology meeting the eu food pesticide residue limit, specifically including three links of prenatal, midnatal and postpartum, all operated according to Good Agricultural Practices (GAP); and all treatment places, equipment and personnel in the postpartum link are regularly cleaned and disinfected according to the food sanitation HACCP standard; in addition, an inlet and an outlet of a post-partum treatment place need to be additionally provided with insect-proof gauze:
the prenatal specific steps are as follows:
a) selecting a cultivated species with storage and transportation resistance, strong pest resistance and local adaptability on the basis of considering market preference, price, quality, yield and the like;
b) selecting a climate area which has good light, warm and water soil conditions and is most suitable for mango planting, and ensuring a site environment which has no water and soil pollution, obvious dry and wet seasons, large day-night temperature difference and less historical accumulation of plant diseases and insect pests to build a garden;
the concrete steps in the production are as follows:
a) and (3) comprehensively managing the light, warm water and soil fertilizer: the nutrition and health of the orchard tree are ensured, the self resistance is enhanced, the pesticide dosage is reduced, and the orchard is ventilated and light-transmitting to be not beneficial to the outbreak and accumulation of plant diseases and insect pests;
b) comprehensively treating plant diseases and insect pests:
1) ensuring that high-toxicity, high-residue and forbidden pesticides are not used;
2) ensuring that each node technology conforms to the standards of European Union food sanitation safety and related laws and regulations of pesticide residues;
3) under the condition of using pesticides necessarily, a plurality of safe and efficient broad-spectrum (such as copper preparations and the like) with low toxicity, low residue, different action mechanisms and different action sites need to be selected for alternate use, and the same pesticide can be used in the field for no more than 1 time within 1 year in principle;
4) strictly observing the pesticide use time interval before fruit harvest;
③ the specific steps after delivery are:
1) harvesting:
a) strictly controlling the harvest maturity, wherein the fruit needs to show typical mature fruit color, wax appearance and round and smooth shoulder, and the fruit is put into clear water to be equal to or more than the specific gravity of water (conditionally detecting the hardness of the fruit and the content of total soluble solids);
b) if the vehicle for conveying the fruits to the post-harvest fresh-keeping treatment place cannot immediately unload the fruits after picking, the vehicle should be stopped at a hidden place to avoid high-temperature damage of the fruits, and the treatment is finished on the day when the fruits are picked;
2) grading:
a) only 1 variety is processed per batch;
b) before the picked fresh fruits finally enter a post-picking treatment place, randomly extracting samples with enough representativeness, longitudinally slicing all the fresh fruits of the samples, and checking the infection condition of fruit flies, wherein if the fruit flies are infected, the whole batch of fresh fruits returns, and the fresh fruits cannot enter the next treatment and post-picking treatment places;
c) only selecting fresh fruits with grades above the first grade according to the standard of NY/T3011-2016, carrying out next treatment, screening out soft rot, scabs and wounds which can be seen by naked eyes, and carrying out concentrated disinfection treatment in a special area of the selected fresh fruits;
d) each variety batch is divided into different processing batches according to the weight: the flat fruit is divided into 2 weight grades of more than or equal to 375 g and less than or equal to 375 g by taking 375 g as a boundary and enters the next step of treatment; 3 weight grades of round fruits of less than or equal to 500 grams, more than 500 but less than or equal to 700 grams and more than 700 grams are subjected to next treatment;
e) immediately carrying out next processing;
3) cleaning: brushing mango to remove mud, residues, fruit juice and the like
a) Determining that the used clear water meets the sanitary safety regulations, and the cleaning water can be recycled but changed at least once a day;
b) setting the water temperature at 25-30 ℃, and continuously measuring and adjusting the water temperature;
c) setting pH to 6.5-7.0, measuring every 30 min, and adjusting pH (salicylic acid or citric acid);
d) adding chloride disinfectant meeting the relevant regulations of European Union food sanitation safety into water, keeping the effective oxidation concentration of the chloride disinfectant at 150-200PPM, and measuring and adjusting the effective oxidation concentration every 30 minutes;
e) screening out all damaged fresh fruits in the process, and performing concentrated disinfection treatment in a special area for selecting the fresh fruits;
f) immediately carrying out next processing;
4) and (3) hot water treatment:
a) determining that the used clear water meets the sanitary safety regulations, and replacing the water by a circulating water immersion tank at least once every day;
b) setting the water temperature to be 46-48 ℃ according to different mango varieties, and continuously measuring and adjusting the water temperature;
c) setting pH to 6.5-7.0, measuring every 30 min, and adjusting pH (salicylic acid or citric acid);
d) one or only one of the preservative No.1 or the preservative No.2 is uniformly and fully blended into the water of the immersion tank according to the conventional commercial recommended dosage, and the concentration of the preservative is measured and adjusted every 30 minutes;
e) immersing mangoes with different shapes and weights in a soaking pool, wherein the soaking time is set to be 65-110 minutes according to the shapes and the weights of the fresh fruits: the round shape is longer than the flat shape, and the larger the weight is, the longer the treatment time is;
f) screening out all the fresh fruits damaged in the process; concentrated disinfection treatment is carried out in the special area for the selected fresh fruits;
g) naturally cooling the fresh fruits for 30 minutes and then carrying out the next treatment;
5) water cooling:
a) determining that the used clear water meets the sanitary safety regulations; an immersion type circulating water-cooling pool is adopted, and water is changed at least once every day;
b) setting the water temperature at 21-22 deg.C, and continuously measuring and regulating water temperature;
c) h value is set to 6.5-7.0, and pH value (salicylic acid or citric acid) is measured and adjusted every 30 minutes;
d) adding chloride disinfectant meeting European Union food sanitation and safety laws and regulations into water, keeping the effective oxidation concentration of the chloride disinfectant at 150-200PPM, and measuring and adjusting the effective oxidation concentration every 30 minutes;
e) the water cooling treatment time is 30 minutes;
f) screening out all the fresh fruits damaged in the process; concentrated disinfection treatment is carried out in the special area for the selected fresh fruits;
g) immediately carrying out next processing;
6) packaging:
a) all packaging materials that come into contact with fresh fruit must be food grade;
b) all packaging materials must ensure sanitary safety and no pollution;
c) the packaging place can use a ventilation drying facility, but the temperature is not lower than 20 ℃;
d) screening out all the fresh fruits damaged in the process; concentrated disinfection treatment is carried out in the special area for the selected fresh fruits;
7) storage and transportation:
a) the storage and transportation spaces (a refrigeration house, a carriage, a container and the like) are regularly cleaned and disinfected, so that the sanitation, safety and no pollution are ensured;
b) the temperature of the storage and transportation space is not lower than 13 ℃;
c) the relative humidity of the storage and transportation space is set to be 85-90%.
Statement 1: preservative
The preservative No.1 and the preservative No.2 are high-efficiency broad-spectrum low-toxicity low-residue non-bactericidal fungus inhibitors which are allowed to be used by related laws and regulations and standards of European Union food, and the two preservatives have different bacteriostasis mechanisms and action sites on fungi;
the antistaling agents No.1 and No.2 are used in a hot water treatment node of the postharvest fresh-keeping treatment and only one of the two is used;
the principle of determining whether to select the preservative No.1 or the preservative No.2 at the hot water treatment node is as follows: the antistaling agent and the bactericide with the same action mechanism and action site as the antistaling agent are not used in the field in the current year.
Experimental example:
after the preservative No.1 and the preservative No.2 are used, the detection of a laboratory high performance liquid chromatography/ultraviolet spectrophotometry (HPLC/UV) method is carried out, and the preservative meets the latest European Union food pesticide residue minimum limit MRLs:
experiment time: year 2019, month 9, month 15, year 2020, month 6, month 30-
Experimental materials: 10kg of fresh mango (Tainong No.1 and imperial concubine each 5kg) is harvested in 28 days 5 and 28 days 2020 from Yuxi City in Yunnan province, the management system is good, and the mango plantation is convenient to observe and monitor; the mango garden is ground in field twice in 2019, 5 months and 2019, 9 months, and confirms that no forbidden pesticide is used from 2019, 5 months to 2020, 5 months and 28 days, the production technical measures do not violate Good Agriculture (GAP) specifications, and no preservative No.1 and preservative No.2 are used in the field; the confirmation method comprises the following steps: cross checking, checking the pesticide materials of the plantation, and performing field visits on fields and warehouses, such as purchase, sale, stock, financial records, personnel working records, individual interview production technology, working, financial records, warehouse personnel;
experiment design:
processing the mango according to the technical scheme of 'prenatal and midnatal' in the year 9 and 9 months 2020 after the mango is harvested in 9 months in 2019;
treating a sample obtained in 28 days 5 and 2020 in accordance with the post-harvest (post-production) technical scheme of the invention, and storing the treated mango sample in a refrigerator at 13-14 ℃;
taking a 20X10g sample (fruit and pulp) from each variety in 1/6/2020, and performing next pesticide residue detection analysis;
the analysis method comprises the following steps: standard gas chromatography-mass spectrometry was used in conjunction.
And (3) analysis results: meets the European Union mango pesticide residue standard (see the table below).
The experimental results are as follows: the invention claims to be in accordance with the European Union food pesticide residue standard can be realized, so the new technical scheme can better meet the requirements of the relevant laws and regulations and standards of international trade of high-end target market of modern agricultural products, can be put into commercial practical application on a larger scale, and can generate more social, environmental and economic benefits.
The invention supports the following requirements:
1) selecting the used preservative according to the invention and processing according to the technical process of the invention, wherein the fresh mango fruits obtained by processing meet the relevant regulations and requirements of the European Union food safety and health laws and regulations;
2) the preservative used according to the invention is selected and treated according to the technical process of the invention, and the residual quantity of the preservative No.1 and the preservative No.2 in the mango fresh fruit obtained by treatment is lower than the minimum limit regulation of European food laws and regulations on mango pesticide residue
The invention has the beneficial effects that: on the premise that the mango comprehensive preservation technology meeting the pesticide residue limit of European Union food conforms to Good Agricultural (GAP) specifications, the mango processed by the preservation technology meets the standards of European Union food sanitation and safety and pesticide residue MRLs: EC 396/2005& Amendings, meeting the requirement (Reg (EU)2019/2072) of European Union for comprehensive treatment of inspection and quarantine pest mango fruit fly (Tephritidae), all operating according to Good Agriculture (GAP) standard; focusing on the 'postharvest' link of 'prenatal-postnatal whole industrial value chain', controlling two main diseases (anthracnose (Colletotrichum gloeosporioides Penz.) and pedicel rot (Botryodiploid the above Pat., Dothiorella dominica Petr. & Cif. and Phomopsis mangiferae Ahmad) in the mango production area in China in the preservation period (10-20 days) after harvest, conforming to the European food pesticide residue standard, integrating the technology of controlling and detecting the fruit fly (Tephritae) conforming to the European Union standard to ensure the control of the international mango quarantine pest, integrating the food safety and time-efficiency disinfection technology of large-scale bacterial diseases (salmonella bacteria and the like) which are related to the human body law and are not specified by the pesticide residue standard but are related to the European union standard, ensuring the preservation and the unchanged control of the anthracnose, and simultaneously ensuring the preservation and the unchanged control of fruit fly, the integration level of the mango comprehensive preservation technology is improved, and the processing result meets the food safety and sanitation and pesticide residue standard of the European Union.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (1)
1. A mango comprehensive preservation technology meeting the European Union food pesticide residue limit is characterized by comprising three links of prenatal, midnatal and postpartum, which are operated according to Good Agricultural (GAP) specifications; and all treatment places, equipment and personnel in the postpartum link are regularly cleaned and disinfected according to the food sanitation HACCP standard; in addition, an inlet and an outlet of a post-partum treatment place need to be additionally provided with insect-proof gauze:
the prenatal specific steps are as follows:
a) selecting a cultivated species with storage and transportation resistance, strong pest resistance and local adaptability on the basis of considering market preference, price, quality, yield and the like;
b) selecting a climate area which has good light, warm and water soil conditions and is most suitable for mango planting, and ensuring a site environment which has no water and soil pollution, obvious dry and wet seasons, large day-night temperature difference and less historical accumulation of plant diseases and insect pests to build a garden;
the concrete steps in the production are as follows:
a) and (3) comprehensively managing the light, warm water and soil fertilizer: the nutrition and health of the orchard tree are ensured, the self resistance is enhanced, the pesticide dosage is reduced, and the orchard is ventilated and light-transmitting to be not beneficial to the outbreak and accumulation of plant diseases and insect pests;
b) comprehensively treating plant diseases and insect pests:
1) ensuring that high-toxicity, high-residue and forbidden pesticides are not used;
2) ensuring that each node technology conforms to the standards of European Union food sanitation safety and related laws and regulations of pesticide residues;
3) under the condition of using pesticides necessarily, a plurality of safe and efficient broad-spectrum (such as copper preparations and the like) with low toxicity, low residue, different action mechanisms and different action sites need to be selected for alternate use, and the same pesticide can be used in the field for no more than 1 time within 1 year in principle;
4) strictly observing the pesticide use time interval before fruit harvest;
③ the specific steps after delivery are:
1) harvesting:
a) strictly controlling the harvest maturity, wherein the fruit needs to show typical mature fruit color, wax appearance and round and smooth shoulder, and the fruit is put into clear water to be equal to or more than the specific gravity of water (conditionally detecting the hardness of the fruit and the content of total soluble solids);
b) if the vehicle for conveying the fruits to the post-harvest fresh-keeping treatment place cannot immediately unload the fruits after picking, the vehicle should be stopped at a hidden place to avoid high-temperature damage of the fruits, and the treatment is finished on the day when the fruits are picked;
2) grading:
a) only 1 variety is processed per batch;
b) before the picked fresh fruits finally enter a post-picking treatment place, randomly extracting samples with enough representativeness, longitudinally slicing all the fresh fruits of the samples, and checking the infection condition of fruit flies, wherein if the fruit flies are infected, the whole batch of fresh fruits returns, and the fresh fruits cannot enter the next treatment and post-picking treatment places;
c) only selecting fresh fruits with grades above the first grade according to the standard of NY/T3011-2016, carrying out next treatment, screening out soft rot, scabs and wounds which can be seen by naked eyes, and carrying out concentrated disinfection treatment in a special area of the selected fresh fruits;
d) each variety batch is divided into different processing batches according to the weight: the flat fruit is divided into 2 grades with the weight of more than or equal to 375 g and less than 375 g by taking 375 g as a boundary and enters the next step of treatment; 3 weight grades of round fruits of less than or equal to 500 grams, more than 500 but less than or equal to 700 grams and more than 700 grams are subjected to next treatment;
e) immediately carrying out next processing;
3) cleaning: brushing mango to remove mud, residues, fruit juice and the like
a) Determining that the used clear water meets the sanitary safety regulations, and the cleaning water can be recycled but changed at least once a day;
b) setting the water temperature at 25-30 ℃, and continuously measuring and adjusting the water temperature;
c) setting pH to 6.5-7.0, measuring every 30 min, and adjusting pH (salicylic acid or citric acid);
d) adding chloride disinfectant meeting the relevant regulations of European Union food sanitation safety into water, keeping the effective oxidation concentration of the chloride disinfectant at 150-200PPM, and measuring and adjusting the effective oxidation concentration every 30 minutes;
e) screening out all damaged fresh fruits in the process, and performing concentrated disinfection treatment in a special area for selecting the fresh fruits;
f) immediately carrying out next processing;
4) and (3) hot water treatment:
a) determining that the used clear water meets the sanitary safety regulations, and replacing the water by a circulating water immersion tank at least once every day;
b) setting the water temperature to be 46-48 ℃ according to different mango varieties, and continuously measuring and adjusting the water temperature;
c) setting pH to 6.5-7.0, measuring every 30 min, and adjusting pH (salicylic acid or citric acid);
d) one or only one of the preservative No.1 or the preservative No.2 is uniformly and fully blended into the water of the immersion tank according to the conventional commercial recommended dosage, and the concentration of the preservative is measured and adjusted every 30 minutes;
e) immersing mangoes with different shapes and weights in a soaking pool, wherein the soaking time is set to be 65-110 minutes according to the shapes and the weights of the fresh fruits: the round shape is longer than the flat shape, and the larger the weight is, the longer the treatment time is;
f) screening out all the fresh fruits damaged in the process; concentrated disinfection treatment is carried out in the special area for the selected fresh fruits;
g) naturally cooling the fresh fruits for 30 minutes and then carrying out the next treatment;
5) water cooling:
a) determining that the used clear water meets the sanitary safety regulations; an immersion type circulating water-cooling pool is adopted, and water is changed at least once every day;
b) setting the water temperature at 21-22 deg.C, and continuously measuring and regulating water temperature;
c) h value is set to 6.5-7.0, and pH value (salicylic acid or citric acid) is measured and adjusted every 30 minutes;
d) adding chloride disinfectant meeting European Union food sanitation and safety laws and regulations into water, keeping the effective oxidation concentration of the chloride disinfectant at 150-200PPM, and measuring and adjusting the effective oxidation concentration every 30 minutes;
e) the water cooling treatment time is 30 minutes;
f) screening out all the fresh fruits damaged in the process; concentrated disinfection treatment is carried out in the special area for the selected fresh fruits;
g) immediately carrying out next processing;
6) packaging:
a) all packaging materials that come into contact with fresh fruit must be food grade;
b) all packaging materials must ensure sanitary safety and no pollution;
c) the packaging place can use a ventilation drying facility, but the temperature is not lower than 20 ℃;
d) screening out all the fresh fruits damaged in the process; concentrated disinfection treatment is carried out in the special area for the selected fresh fruits;
7) storage and transportation:
a) the storage and transportation spaces (a refrigeration house, a carriage, a container and the like) are regularly cleaned and disinfected, so that the sanitation, safety and no pollution are ensured;
b) the temperature of the storage and transportation space is not lower than 13 ℃;
c) the relative humidity of the storage and transportation space is set to be 85-90%.
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| CN101480202A (en) * | 2009-01-23 | 2009-07-15 | 广东省农业科学院果树研究所 | Antisepsis and antistaling agent for mango as well as preparation method and use thereof |
| CN101703099A (en) * | 2009-11-19 | 2010-05-12 | 中国热带农业科学院南亚热带作物研究所 | Natural anti-staling agent suitable for storage and fresh keeping of mangos and preparation method thereof |
| CN101856044A (en) * | 2010-05-21 | 2010-10-13 | 中国热带农业科学院环境与植物保护研究所 | Preservation method for mangoes |
| CN112293136A (en) * | 2020-11-18 | 2021-02-02 | 西南林业大学 | Technology for harvesting early-maturing mangoes for 1-3 months |
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2021
- 2021-01-21 CN CN202110083134.4A patent/CN112869067A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101480202A (en) * | 2009-01-23 | 2009-07-15 | 广东省农业科学院果树研究所 | Antisepsis and antistaling agent for mango as well as preparation method and use thereof |
| CN101703099A (en) * | 2009-11-19 | 2010-05-12 | 中国热带农业科学院南亚热带作物研究所 | Natural anti-staling agent suitable for storage and fresh keeping of mangos and preparation method thereof |
| CN101856044A (en) * | 2010-05-21 | 2010-10-13 | 中国热带农业科学院环境与植物保护研究所 | Preservation method for mangoes |
| CN112293136A (en) * | 2020-11-18 | 2021-02-02 | 西南林业大学 | Technology for harvesting early-maturing mangoes for 1-3 months |
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