CN112998183A - Fresh-keeping storage method of fresh tsaoko fruits - Google Patents
Fresh-keeping storage method of fresh tsaoko fruits Download PDFInfo
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- CN112998183A CN112998183A CN202110371544.9A CN202110371544A CN112998183A CN 112998183 A CN112998183 A CN 112998183A CN 202110371544 A CN202110371544 A CN 202110371544A CN 112998183 A CN112998183 A CN 112998183A
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
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- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a fresh-keeping storage method of fresh tsaoko fruits, which comprises the steps of carrying out fruit quality grading on the fresh tsaoko fruits, removing fruit stalks, soaking the fresh tsaoko fruits in a bactericide, airing, precooling to 4 ℃, fully dispersing water vapor, then placing the fresh tsaoko fruits in a fresh-keeping box, adding 1-methylcyclopropene preservative paper, sealing the box, and storing at 4 ℃; the method has clear and obvious preservation effect and has important significance in production practice.
Description
Technical Field
The invention belongs to the technical field of fresh-keeping and storage of picked fruits, and relates to a fresh-keeping and storage method of fresh amomum tsao-ko fruits.
Background
Amomum tsaoko Crevost et Lemaire is a perennial evergreen clustered herb plant of the genus Amomum in the family Zingiberaceae, is an important medicinal and edible Chinese medicinal material, and is widely applied in food and spice industries at home and abroad. The tsaoko amomum fruits are mainly planted in China, such as Yunnan, Guangxi, Guizhou, Sichuan and the like, wherein the tsaoko amomum fruits produced in Yunnan are the main source of the Chinese tsaoko amomum fruits. The mature period of the fresh amomum tsao-ko fruits is concentrated and the fruits are mature within 10-12 months. The traditional drying and sun-drying are mainly adopted for processing the tsaoko amomum fruits in Yunnan province, the processing mode mainly adopts family workshops, if a large amount of tsaoko amomum fruits are ripe or cannot be dried in time after being picked or are stored in an improper environment after being picked or are infected by the pathogenic bacterium Fusarium solani in the storage process, the fresh tsaoko amomum fruits can be quickly aged, deteriorated in quality and rotten and deteriorated, and serious economic loss is caused. At present, the fresh-keeping storage method of the fresh tsaoko fruits is lack, and the loss can be effectively reduced by researching the fresh-keeping storage method.
Disclosure of Invention
The invention aims to provide a fresh-keeping storage method of fresh grass fruits, which has clear and obvious fresh-keeping effect.
Through research, the invention provides the following technical scheme:
the fresh-keeping storage method of the fresh tsaoko fruits comprises the following steps:
1) grading the quality of the fresh amomum tsao-ko fruits;
2) removing stalks of the classified fresh amomum tsao-ko fruits with the same quality;
3) soaking the fresh amomum tsao-ko fruits with the fruit stalks removed with a bactericide and then airing; the bactericide contains any one or more of the following active ingredients: prochloraz, imazalil, difenoconazole, pyraclostrobin, tebuconazole and azoxystrobin;
4) precooling the dried fresh tsaoko fruits to 4 ℃, fully dispersing water vapor, putting the tsaoko fruits into a preservation box, adding 1-methylcyclopropene (1-MCP) preservation paper, sealing the preservation box, and storing at 4 ℃.
Further, the bactericide in the step 3) contains an effective component of prochloraz.
Further, the bactericide in the step 3) is a imazamox/imazalil bactericide.
Further, the step 3) is that the fresh amomum tsao-ko fruits with the fruit stalks removed are soaked in the imazamox-imazalil bactericide for 2-3min and then dried in the air; the prochloraz-imazalil bactericide is diluted by water until the mass fraction of prochloraz is 0.4 per mill and the mass fraction of imazalil is 0.067 per mill.
The invention has the beneficial effects that: the invention provides an effective fresh-keeping and storing method for the fresh tsaoko fruits by screening and researching the fruit treatment mode, the fresh-keeping agent, the storage package and the storage temperature, has clear and obvious fresh-keeping effect and has important significance in production practice.
Drawings
FIG. 1 shows the inhibitory effect of a single chemical fungicide on pathogenic bacteria. Bars and vertical bars represent mean and standard deviation, respectively, of biological replicates, with different letters indicating significant differences (P < 0.05).
FIG. 2 is a graph showing the effect of a single chemical germicide on the colony diameter of pathogenic bacteria.
FIG. 3 shows the inhibitory effect of commercial fungicides on pathogenic bacteria. Bars and vertical bars represent mean and standard deviation, respectively, of biological replicates, with different letters indicating significant differences (P < 0.05).
FIG. 4 is a graph showing the effect of commercial fungicides on pathogen colony diameter.
Fig. 5 shows fruit symptoms at different stages of onset.
FIG. 6 shows the storage package, temperature and selection of antistaling agent after picking of the tsaoko amomum fruits, wherein the upper diagram shows the group without fruit stalks removed, the comparison A is a 2 ℃ freshness protection package comparison, the comparison B is a 2 ℃ freshness protection package plus imizem-imazalil bactericide +1-MCP, the comparison C is a 2 ℃ freshness protection package plus chitosan +1-MCP, the comparison D is a 4 ℃ freshness protection package comparison, the comparison E is a 4 ℃ freshness protection package plus imizem-imazalil bactericide +1-MCP, the comparison F is a 4 ℃ freshness protection package plus chitosan +1-MCP, the comparison G is a 4 ℃ freshness protection package comparison, the H is a 4 ℃ freshness protection package plus imizem-imazalil bactericide +1-MCP, and the I is a 4 ℃ freshness protection package plus chitosan + 1-MCP; the lower graph is a set with fruit stalks removed, wherein the comparison A is a 4 ℃ preservation box comparison, the comparison B is a 4 ℃ preservation box + imidazole fresh imazalil bactericide +1-MCP, the comparison C is a 4 ℃ preservation box + chitosan +1-MCP, the comparison D is a 2 ℃ preservation box comparison, the comparison E is a 2 ℃ preservation box + imidazole fresh imazalil bactericide +1-MCP, and the comparison F is a 2 ℃ preservation box + chitosan + 1-MCP. Bars and vertical bars represent mean and standard deviation, respectively, of biological replicates, with different letters indicating significant differences (P <0.05) at the same time point.
FIG. 7 shows the effect of different fresh-keeping storage methods on the rotting rate of the tsaoko fruits with different quality. Bars and vertical bars represent mean and standard deviation, respectively, of biological replicates, with different letters indicating significant differences (P <0.05) at the same time point. In figure 7, the prochloraz is abbreviated as imazamox/imazalil bactericide.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, preferred embodiments of the present invention will be described in detail below.
First, experiment method
1. Inhibiting effect of single chemical bactericide on pathogenic bacteria
The chemical bactericide single products shown in Table 1 were added to the melt-sterilized PDA medium to prepare a drug-containing medium with a final concentration of 5ppm, 20mL per plate, and an equal amount of sterile water was used as a control. After the medium had solidified, a Fusarium solani cake of 5mm diameter, cultured on normal PDA medium for 7 days, was inoculated into the above plate, sealed with a sealing film, and cultured in an incubator at 28 ℃ for 5 days, and the colony diameter of each plate was measured by the cross method.
TABLE 1 chemical germicide single product
2. Inhibitory Effect of commercial fungicides on pathogenic bacteria
The commercial bactericides shown in table 2 were added to the PDA medium subjected to melt sterilization to prepare drug-containing media having final concentrations shown in table 2 (the in vitro bacteriostatic use concentration is the highest recommended use concentration of the commercial bactericides), each plate was 20mL, and an equal amount of sterile water was used as a control. After the medium had solidified, a Fusarium solani cake of 5mm diameter, cultured on normal PDA medium for 7 days, was inoculated into the above plate, sealed with a sealing film, and cultured in an incubator at 28 ℃ for 5 days, and the colony diameter of each plate was measured by the cross method.
TABLE 2 commercial fungicides
3. Counting the number of viable bacteria on the surface and stalk of the tsaoko fruit
Randomly selecting 30 healthy tsaoko fruits and 30 diseased tsaoko fruits, and respectively enriching the microorganisms on the surfaces of the tsaoko fruits by using 20mL of sterile water. After 10-fold gradient dilution, 10 are taken-4、10-5、10-6、10-7The diluted solution (2) was applied to LB and PDA solid media in an amount of 100. mu.L each, and the application was repeated 5 times for each gradient. LB plates were incubated at 37 ℃ for 24h, and plates with colony counts between 30 and 300 were selected for counting and photographed for recording. PDA plates were incubated at 25 ℃ for 2-3d with static incubation, and the plates were observed daily and recorded by photography.
Randomly selecting 30 healthy tsaoko fruits and 30 diseased tsaoko fruits, cutting off the stem parts of the tsaoko fruits, and respectively placing the tsaoko fruits and the diseased tsaoko fruits in 50mL of sterile water to shake for 1h under the conditions of 28 ℃ and 200 rmp. After 10-fold gradient dilution, 10 are taken-4、10-5、10-6、10-7The diluted solution (2) was applied to LB and PDA solid media in an amount of 100. mu.L each, and the application was repeated 5 times for each gradient. LB plates were incubated at 37 ℃ for 24h and a dilution gradient between 30 and 300 colonies was selected for counting. PDA plates were incubated at 25 ℃ for 2-3d with static incubation, and the plates were observed daily and recorded by photography.
4. Storing and packaging the picked tsaoko amomum fruits, and screening the bactericide by temperature
Screening experiments were carried out using two different packaging methods (freshness protection bags, freshness protection boxes), two different storage temperatures (4 ℃, 2 ℃), a chemical bactericide (prochloraz 24% by mass, imazalil 4% by mass, used diluted 600 times) and a biological bactericide (chitosan aqueous solution, chitosan mass 1%). After bad fruits of the fresh tsaoko fruits are removed, the tsaoko fruits are divided into a stem removing group (not causing mechanical damage to the fruits and fruit bases) and a stem removing group, chemical bactericide or biological bactericide is soaked for 2-3min, the tsaoko fruits are packaged by a fresh-keeping bag or a fresh-keeping box after being dried, and the tsaoko fruits are stored in environments of 4 ℃ and 2 ℃ respectively so as to study the influence of different treatment modes and storage environments on the rotting rate of the tsaoko fruits.
5. Fresh-keeping storage method and influence of fresh fruit quality on storage effect of tsaoko
After the bad fruits of the fresh amomum tsao-ko are removed, the fruit stalks are removed (the fruits and the fruit bases are not damaged mechanically), and the fresh amomum tsao-ko is divided into high quality and medium quality according to the appearance, the color and the like of the fruits: the high-quality fruits are completely mature fruits which are uniformly colored and have no obvious mechanical injury, and the medium-quality fruits are completely mature fruits which have small mechanical injury but have no disease phenomenon. The fruits of both qualities were subdivided into control and treatment groups. Control group: cleaning the surface of the fruit with clear water only; treatment group: after the surfaces of the fruits are cleaned by clear water, the fruits are soaked in a prochloraz-imazalil bactericide (the mass fraction of prochloraz is 24 percent, the mass fraction of imazalil is 4 percent, and the prochloraz bactericide is diluted by 600 times for use) for 2 to 3 min; naturally air-drying all fruits at room temperature, pre-cooling at 4 deg.C for 3d, fully removing water vapor, placing in a fresh-keeping box, adding 1-methylcyclopropene fresh-keeping paper before sealing, and storing in a refrigerator at 4 deg.C. The control and treatment groups were each set up in 3 replicates, each replicate being 500 fruits. The fruit rot rate is measured regularly, and the calculation formula of the fruit rot rate is as follows: the rotting rate (%) — number of rotted fruits/total number of fruits × 100.
Second, experimental results
1. Inhibiting effect of single chemical bactericide on pathogenic bacteria
In order to effectively prevent and control the rot caused by the pathogenic bacteria Fusarium solani of the tsaoko amomum fruits, a single product of 10 chemical bactericides is selected, and the inhibition effect of the single product on the growth of the hypha of the pathogenic bacteria Fusarium solani is measured. As shown in fig. 1 and 2, 6 chemical bactericides (prochloraz No. 10, imazalil No. 4, difenoconazole No. 2, pyraclostrobin No. 7, tebuconazole No. 3 and azoxystrobin No. 1) can obviously inhibit the growth of pathogenic bacteria hyphae, wherein the prochloraz has the best inhibition effect on the growth of the pathogenic bacteria hyphae, and then the imazalil, the difenoconazole, the pyraclostrobin, the tebuconazole and the azoxystrobin are sequentially added; in addition, 4 chemical bactericides (No. 5 PAPB, No. 6 iprodione, No. 8 PeeG, No. 9 PC8) could not inhibit the growth of the hypha of the pathogenic bacterium Fusarium solani of the tsaoko amomum fruit.
2. Inhibitory Effect of commercial fungicides on pathogenic bacteria
As shown in FIGS. 3 and 4, 13 selected commercial bactericides can inhibit the growth of pathogenic fusarium solani hyphae, but the inhibition effects are greatly different, wherein the inhibition effects of the imidazole-imazazole (B), the imidazole-imazazole (C), the methionine-thiram (E), the imidazole-carbendazim (H), the prochloraz (A) and the carbendazim (L) on the growth of the fusarium solani hyphae are the best, and the hypha growth can be completely inhibited after 5 days of inoculation; the inhibition effects of chitosan (M), enoyl manganese zinc (K), enoyl azoxystrobin (D) and chlorothalonil (J) are inferior, and the diameter of hypha can be reduced by about 40-55 mm; the inhibition effects of oxatone cymoxanil (G), carbendazim thiram (i), carbendazim + mancozeb (F) are relatively weak. Therefore, the commercial bactericide containing the prochloraz component can effectively inhibit the growth of pathogenic bacteria Fusarium solani after the strawberries are picked.
3. The surface and stalk of the tsaoko fruit carry bacteria
The fresh tsaoko fruits cannot be treated in time after being picked, and severe rotting phenomenon can occur due to the invasion of pathogenic bacteria. The invention researches the disease phenomena and processes of the fresh tsaoko fruits, and grades the disease stages of the tsaoko fruits according to the disease degree, wherein the rot symptoms of the fruits with different grades are shown in figure 5. Wherein, the 0 grade is healthy fruit and does not show disease symptoms; the fruit stalks of the 1-grade fruits are rotten, the fruit peels at the fruit bases are browned, and the browning area is smaller than that of the whole fruits 1/4; the stalk of the 2-grade fruit is rotten, the peel at the fruit base is browned, and the browning area is larger than that of the whole fruit 1/4 and smaller than 1/2; the browning area of the level 3 fruit is larger than that of the whole fruit 1/2; browning the surface of the whole fruit of the 4-grade fruit; the whole 5-grade fruits grow white mold. The initial rotting sites of most fresh tsaoko fruits are the stalk and stalk sites, and then gradually extend to the whole fruit, so the total number of colonies on the surface and stalk of the tsaoko fruits is counted, and the results are shown in table 3. The total number of colonies in each group showed an increasing trend as the number of days of cultivation increased. The total number of colonies on the surfaces of the diseased fruits and the fruit stalks is larger than that on the surfaces of the healthy fruits and the fruit stalks; the total number of colonies on the fruit stalk is greater than the total number of colonies on the fruit surface. Therefore, the fruit stalks are preferably removed before storage, which effectively delays the onset of fruit rot.
TABLE 3 Total number of colonies on the fruit surface and petiole of Amomum tsao-ko
HF: healthy fruits; HS: healthy fruit stalks; DF: diseased fruit; and (2) DS: fruit stem for disease attack
4. Influence of storage package, temperature and bactericide on rotten rate of the picked tsaoko
The influence of the storage package, the temperature and the bactericide on the rotting rate in the storage period after the strawberries are picked is shown in figure 6, the rotting rate of the 4 ℃ fresh-keeping box, the imidazole and imazalil bactericide and the 1-MCP (upper figure E) in the group without fruit stalks removed is the lowest, and the rotting rate is 63.33% at the 90 th day of storage; in the set of fruit stalks removed, the rot rate of the fresh-keeping box at 4 ℃, the imidazole-imazalil fungicide and the 1-MCP (shown in the lower graph B) is also the lowest, and the rot rate is 44.93% at the 90 th day of storage; the fresh-keeping effect of the stem removing group is generally better than that of the stem removing group. The results based on the above studies are summarized as follows: (1) the low-temperature storage at 4 ℃ has obvious control effect on the disease of the fresh grass and fruit. (2) The fresh-keeping effect of the fresh-keeping box on the fresh grass and fruit is superior to that of the fresh-keeping bag. (3) The imazamox and imazalil bactericide is combined with the 1-MCP preservative paper to better control the occurrence of the disease of the tsaoko amomum fruits. (4) The depulping treatment is advantageous for controlling the decay loss of the fresh grass fruits during the storage period, and the depulping treatment is preferably performed before the storage, which also corresponds to the result that the depulping is found to be carried with more pathogenic bacteria in the previous research.
5. Method for preserving and storing picked tsaoko amomum fruits and influence of fruit quality on rotting rate in storage period
Based on the results of the experiment on the storage and packaging, the temperature and the bactericide screening of the picked tsaoko amomum fruits, the research on the influence of a comprehensive preservation treatment mode and different fresh fruit qualities on the storage effect of the tsaoko amomum fruits is implemented, and the result is shown in figure 7. The fresh fruits of the tsaoko fruits are stored in the low-temperature environment of 4 ℃, and basically no rotting phenomenon occurs within 7 days, which shows that the low temperature of 4 ℃ can obviously inhibit the rotting of the fruits, and the storage effect is obviously superior to that of the prior practical production in that the fruits are stored in the normal-temperature environment to cause a great amount of loss. With the increase of the storage time, the rotting rate of the fruits of each group shows an increasing trend, and the fruits of the control group are basically rotted in the whole period of about 50 days. Compared with the control group, the treatment group can obviously reduce the rotting rate of the fruits; in the early stage of storage, the rotting rate of each group of high-quality fruits is obviously lower than that of medium-quality fruits, and the rotting rate of a high-quality control group is rapidly increased along with the increase of storage time. It is thus described that the quality of the fruit for storage has a great influence on the effect of the later storage, and the storage period of the fruit is directly influenced, and therefore, it is preferable to perform quality classification of the fruit and then perform fresh-keeping storage separately in order to avoid a large amount of cross-infection of pathogenic bacteria in actual production. The best treatment mode for the preservation effect is that after the fruit stalks of the fruits with the same quality are removed, the fruits are soaked by the imazamox-imazalil bactericide and then stored at 4 ℃ by combining a preservation box with 1-MCP preservation paper, and the storage period of the fresh fruits of the amomum tsao-ko can be obviously prolonged by using the comprehensive preservation treatment mode in production practice.
Finally, it is noted that the above-mentioned preferred embodiments illustrate rather than limit the invention, and that, although the invention has been described in detail with reference to the above-mentioned preferred embodiments, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the scope of the invention as defined by the appended claims.
Claims (4)
1. The fresh-keeping storage method of the fresh tsaoko fruits is characterized by comprising the following steps:
1) grading the quality of the fresh amomum tsao-ko fruits;
2) removing stalks of the classified fresh amomum tsao-ko fruits with the same quality;
3) soaking the fresh amomum tsao-ko fruits with the fruit stalks removed with a bactericide and then airing; the bactericide contains any one or more of the following active ingredients: prochloraz, imazalil, difenoconazole, pyraclostrobin, tebuconazole and azoxystrobin;
4) precooling the dried fresh tsaoko fruits to 4 ℃, fully dispersing water vapor, putting the tsaoko fruits into a preservation box, adding 1-methylcyclopropene preservative paper, sealing the preservation box, and storing at 4 ℃.
2. The method for fresh-keeping and storing of fresh tsaoko fruit as claimed in claim 1, wherein the bactericide in step 3) contains prochloraz as an active ingredient.
3. The method for fresh-keeping and storing fresh tsaoko fruit according to claim 2, wherein the bactericide in step 3) is imazamox/imazalil bactericide.
4. The method for fresh-keeping and storing of fresh tsaoko fruit according to any of claims 1 to 3, wherein the step 3) is to soak the fresh tsaoko fruit without the fruit stalk with imazamox/imazalil fungicide for 2-3min and then air-dry the fruit; the prochloraz-imazalil bactericide is diluted by water until the mass fraction of prochloraz is 0.4 per mill and the mass fraction of imazalil is 0.067 per mill.
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