CN113455540A - Cold damage prevention fresh-keeping storage method for passion fruits - Google Patents
Cold damage prevention fresh-keeping storage method for passion fruits Download PDFInfo
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- CN113455540A CN113455540A CN202110559217.6A CN202110559217A CN113455540A CN 113455540 A CN113455540 A CN 113455540A CN 202110559217 A CN202110559217 A CN 202110559217A CN 113455540 A CN113455540 A CN 113455540A
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- 238000000034 method Methods 0.000 title claims abstract description 21
- 230000002265 prevention Effects 0.000 title claims abstract description 17
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- 229960003255 natamycin Drugs 0.000 claims description 13
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 8
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- 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
- A23B7/157—Inorganic compounds
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
- B65D65/42—Applications of coated or impregnated materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a cold damage prevention fresh-keeping storage method of passion fruit, which comprises the following steps: firstly, performing picking pretreatment on passion fruits; picking the passion fruit and pretreating the passion fruit; then carrying out gradient cooling treatment on the fruits; after the temperature reduction treatment is finished, the fruits are loaded into the packing box, and the preservative paper sheets are loaded, and meanwhile, the total amount of the fruits does not exceed three-fourths of the volume total amount of the packing box during loading; the opening of the storage box is opened after the packaging is finished, the passion fruit is subjected to pre-picking treatment and is matched with the pre-treatment operation, so that the cold damage prevention capability of the passion fruit is greatly improved, and meanwhile, when the passion fruit is stored, the passion fruit is firstly placed in a low-temperature environment for adaptive storage and then is finally stored at a low temperature, so that the phenomena of collapse, rot, fermentation odor and other spoilage caused by cold damage of the passion fruit are greatly avoided, and the actual fresh-keeping storage is facilitated.
Description
Technical Field
The invention belongs to the field of passion fruit preservation and storage, and particularly relates to a cold damage prevention preservation and storage method for passion fruits.
Background
In the existing life, passion fruit, also called passion fruit and Brazil fruit, is known by the acanthus chinensis science, researches show that passion fruit juice contains multiple beneficial ingredients such as 160 essential amino acids, multiple vitamins and trace elements for a human body, and the passion fruit has the same obvious medicinal value except fresh food.
In the prior art, when the passion fruit is preserved and stored, the passion fruit is mostly directly placed in a low-temperature environment for storage, and is often damaged due to cold damage caused by inadaptation of the low-temperature environment, so that the preserved and stored passion fruit is subjected to deterioration phenomena such as shrinkage, decay, fermentation odor and the like, the appearance, the fruit quality, the flavor, the nutrition and the medicinal value of the preserved and stored passion fruit are seriously affected, the commodity value is further reduced, meanwhile, the shelf life is short, and the actual preservation and storage are not facilitated.
The invention content is as follows:
the invention aims to solve the problems in the prior art and provide a method for preventing cold damage and preserving passion fruit.
In order to solve the above problems, the present invention provides a technical solution:
a cold damage prevention fresh-keeping storage method for passion fruit comprises the following steps:
s1, firstly, preprocessing passion fruit before picking;
s2, picking the passion fruit and preprocessing the passion fruit;
s3, performing gradient cooling treatment on the fruits;
s4, after the temperature reduction treatment is finished, the fruits are loaded into the packing box, and a preservative paper sheet is loaded, and meanwhile, the total amount of the fruits does not exceed three-fourths of the volume total amount of the packing box during loading;
and S5, opening the opening of the storage box after the boxing is finished, storing the storage box in a low-temperature environment for a period of time, and then adjusting the temperature to finally store the storage box at low temperature.
Preferably, the pre-picking processing in step S1 specifically includes the following steps:
s21, preparation of a medicament: taking appropriate amount of zeatin, natamycin and sugar alcohol chelated calcium, and fully mixing the two;
s22, pesticide application: the agent prepared in step S21 is sprayed on the non-picked passion fruit.
Preferably, the medicament in step S21 is prepared from the following raw materials in parts by weight: 10-20 parts of zeatin, 25-35 parts of natamycin and 15-25 parts of sugar alcohol chelated calcium.
Preferably, the spraying frequency of the herbal preparation in step S22 is three times every 7 days for 4 weeks before picking.
Preferably, the specific operations of the preprocessing in step S2 are: disinfecting and cleaning the picked passion fruits for 5-10min by adopting hypochlorous acid disinfectant or natamycin solution, and then airing the passion fruits.
Preferably, the step S3 requires fumigating the fruits by 1-MCP while performing gradient cooling treatment.
Preferably, the preservative paper sheet in the step S4 includes base paper and a coating liquid, and the coating liquid is prepared by mixing chitosan, ascorbic acid, tea polyphenol and calcium chloride.
Preferably, in the step S5, the fruit is stored at 4-5 ℃ for 7-9 h.
Preferably, the final cryopreservation temperature in step S5 is 8-10 ℃.
The invention has the beneficial effects that: the passion fruit is subjected to pre-picking treatment and is matched with the pre-treatment operation, so that the cold damage prevention capability of the passion fruit is greatly improved, and meanwhile, when the passion fruit is stored, the passion fruit is firstly placed in a low-temperature environment for adaptive storage and then finally stored at a low temperature, so that the spoilage phenomena of shrinkage, rot, fermentation odor and the like caused by cold damage of the passion fruit are greatly avoided, and the actual fresh-keeping storage is facilitated.
Description of the drawings:
for ease of illustration, the invention is described in detail by the following detailed description and the accompanying drawings.
FIG. 1 is a schematic flow chart of the cold damage prevention fresh-keeping storage method of passion fruit of the present invention.
The specific implementation mode is as follows:
as shown in fig. 1, the following technical solutions are adopted in the present embodiment:
example (b):
a cold damage prevention fresh-keeping storage method for passion fruit comprises the following steps:
s1, firstly, preprocessing passion fruit before picking;
s2, picking the passion fruit and preprocessing the passion fruit;
s3, performing gradient cooling treatment on the fruits;
s4, after the temperature reduction treatment is finished, the fruits are loaded into the packing box, and a preservative paper sheet is loaded, and meanwhile, the total amount of the fruits does not exceed three-fourths of the volume total amount of the packing box during loading;
and S5, opening the opening of the storage box after the boxing is finished, storing the storage box in a low-temperature environment for a period of time, and then adjusting the temperature to finally store the storage box at low temperature.
The pre-picking processing in step S1 specifically includes the following steps:
s21, preparation of a medicament: taking appropriate amount of zeatin, natamycin and sugar alcohol chelated calcium, and fully mixing the two;
s22, pesticide application: the agent prepared in step S21 is sprayed on the non-picked passion fruit.
Wherein, the Chinese medicine preparation in the step S21 is prepared by the following weight portions: 10-20 parts of zeatin, 25-35 parts of natamycin and 15-25 parts of sugar alcohol chelated calcium.
Wherein, the spraying frequency of the Chinese medicinal preparation in the step S22 is three times of spraying the mixture every 7 days for 4 weeks before picking.
The specific operation of the preprocessing in step S2 is: disinfecting and cleaning the picked passion fruits for 5-10min by adopting hypochlorous acid disinfectant or natamycin solution, and then airing the passion fruits.
Wherein, in the step S3, fumigation treatment needs to be performed on the fruits by using 1-MCP while performing gradient temperature reduction treatment.
The preservative paper sheet in the step S4 comprises base paper and a coating liquid, wherein the coating liquid is prepared by mixing chitosan, ascorbic acid, tea polyphenol and calcium chloride.
In the step S5, the fruits are stored for 7-9h in the environment of 4-5 ℃.
Wherein the final cryopreservation temperature in the step S5 is 8-10 ℃.
The first embodiment is as follows: in the actual operation process, firstly, carrying out pre-picking treatment on passion fruit, including preparation of a medicament and a pesticide application agent, taking 10 parts of zeatin, 25 parts of natamycin and 15 parts of sugar alcohol chelated calcium, fully mixing the two to prepare the medicament, and then spraying the prepared medicament on the non-picked passion fruit, wherein the spraying frequency of the medicament is that the mixture is sprayed for three times every 7 days for 4 weeks before picking; picking the passion fruit, pretreating the passion fruit, namely disinfecting and cleaning the picked passion fruit for 5min by adopting a hypochlorous acid disinfectant or a natamycin solution, and then airing the passion fruit; then carrying out gradient cooling treatment on the fruits, and simultaneously carrying out fumigation treatment on the fruits by adopting 1-MCP; after the temperature reduction treatment is finished, the fruits are loaded into the packing box, and a preservative paper sheet consisting of base paper and coating liquid is loaded, and meanwhile, the total amount of the fruits does not exceed three-fourths of the total volume of the packing box during loading; opening an opening of the storage box after boxing is finished, storing the storage box for 7 hours in an environment of 4 ℃ to adapt to a low-temperature environment, adjusting the temperature to 8 ℃ to store the storage box at a low temperature for 60 days, and detecting the water loss rate, the average hardness and the edible rate of the passion fruit respectively;
example two: in the actual operation process, firstly, carrying out pre-picking treatment on passion fruit, including preparation of a medicament and a pesticide application agent, taking 20 parts of zeatin, 35 parts of natamycin and 25 parts of sugar alcohol chelated calcium, fully mixing the two to prepare the medicament, and then spraying the prepared medicament on the non-picked passion fruit, wherein the spraying frequency of the medicament is that the mixture is sprayed for three times every 7 days for 4 weeks before picking; picking the passion fruit, pretreating the passion fruit, namely disinfecting and cleaning the picked passion fruit for 10min by adopting a hypochlorous acid disinfectant or a natamycin solution, and then airing the passion fruit; then carrying out gradient cooling treatment on the fruits, and simultaneously carrying out fumigation treatment on the fruits by adopting 1-MCP; after the temperature reduction treatment is finished, the fruits are loaded into the packing box, and a preservative paper sheet consisting of base paper and coating liquid is loaded, and meanwhile, the total amount of the fruits does not exceed three-fourths of the total volume of the packing box during loading; opening an opening of the storage box after boxing is finished, storing the storage box in an environment of 5 ℃ for 9 hours to adapt to a low-temperature environment, adjusting the temperature to 10 ℃ to store the storage box at a low temperature for 60 days, and detecting the water loss rate, the average hardness and the edible rate of the passion fruit respectively;
example three: picking up the passion fruit with the same branches as those in the first embodiment and the second embodiment, directly placing the passion fruit in a low-temperature environment for storage for 60 days, and then respectively detecting the water loss rate, the average hardness and the edible rate of the passion fruit.
The results of the first, second and third examples are shown in the following table:
as can be seen from the data in the table, the passion fruit stored at low temperature for 60 days by the method in the first example has the water loss rate of 2 percent and the average hardness of 1.93kg/cm2Meanwhile, the edible rate is 98 percent;
in the second example, the passion fruit is stored at low temperature for 60 days by adopting the method, the water loss rate is 3 percent, and the average hardness is 1.90kg/cm2Meanwhile, the edible rate is 97 percent;
in the third embodiment, when the passion fruit is directly stored in a low-temperature environment for 60 days, the rotten phenomenon appears at a plurality of parts of the surface skin, the water loss rate is 60 percent, and the average hardness is 0.94kg/cm2Meanwhile, the edible rate is only 35 percent.
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 (9)
1. A cold damage prevention fresh-keeping storage method for passion fruit is characterized by comprising the following steps:
s1, firstly, preprocessing passion fruit before picking;
s2, picking the passion fruit and preprocessing the passion fruit;
s3, performing gradient cooling treatment on the fruits;
s4, after the temperature reduction treatment is finished, the fruits are loaded into the packing box, and a preservative paper sheet is loaded, and meanwhile, the total amount of the fruits does not exceed three-fourths of the volume total amount of the packing box during loading;
and S5, opening the opening of the storage box after the boxing is finished, storing the storage box in a low-temperature environment for a period of time, and then adjusting the temperature to finally store the storage box at low temperature.
2. The cold damage prevention fresh-keeping storage method of passion fruit according to claim 1, wherein the pre-picking treatment in step S1 specifically comprises the following steps:
s21, preparation of a medicament: taking appropriate amount of zeatin, natamycin and sugar alcohol chelated calcium, and fully mixing the two;
s22, pesticide application: the agent prepared in step S21 is sprayed on the non-picked passion fruit.
3. The cold damage prevention fresh-keeping storage method of passion fruit according to claim 1, wherein the medicament in the step S21 is prepared from the following raw materials in parts by weight: 10-20 parts of zeatin, 25-35 parts of natamycin and 15-25 parts of sugar alcohol chelated calcium.
4. The method for cold damage prevention and fresh-keeping storage of passion fruit according to claim 1, wherein the spraying frequency of the pesticide in step S22 is three times every 7 days for 4 weeks before picking.
5. The method for cold damage prevention and fresh-keeping storage of passion fruit according to claim 1, wherein the pretreatment in step S2 comprises the following specific steps: disinfecting and cleaning the picked passion fruits for 5-10min by adopting hypochlorous acid disinfectant or natamycin solution, and then airing the passion fruits.
6. The method for cold damage prevention and fresh-keeping storage of passion fruit according to claim 1, wherein fumigation of the passion fruit with 1-MCP is required while gradient cooling is performed in step S3.
7. The method as claimed in claim 1, wherein the preservative paper sheet in step S4 comprises base paper and coating liquid, and the coating liquid is prepared by mixing chitosan, ascorbic acid, tea polyphenol and calcium chloride.
8. The method for cold damage prevention and fresh-keeping storage of passion fruit according to claim 1, wherein in step S5, the passion fruit is stored for 7-9 hours at 4-5 ℃.
9. The method for cold damage prevention fresh-keeping storage of passion fruit according to claim 1, wherein the final low-temperature storage temperature in step S5 is 8-10 ℃.
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