CN114009491A - Grape grain fresh-keeping storage method - Google Patents
Grape grain fresh-keeping storage method Download PDFInfo
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- CN114009491A CN114009491A CN202111353886.4A CN202111353886A CN114009491A CN 114009491 A CN114009491 A CN 114009491A CN 202111353886 A CN202111353886 A CN 202111353886A CN 114009491 A CN114009491 A CN 114009491A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
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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
- A01G17/02—Cultivation of hops or vines
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N29/00—Biocides, pest repellants or attractants, or plant growth regulators containing halogenated hydrocarbons
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N37/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids
- A01N37/02—Saturated carboxylic acids or thio analogues thereof; Derivatives thereof
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N43/00—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds
- A01N43/02—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atoms
- A01N43/04—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atoms with one hetero atom
- A01N43/14—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atoms with one hetero atom six-membered rings
- A01N43/16—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atoms with one hetero atom six-membered rings with oxygen as the ring hetero atom
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N43/00—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds
- A01N43/48—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with two nitrogen atoms as the only ring hetero atoms
- A01N43/60—1,4-Diazines; Hydrogenated 1,4-diazines
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N61/00—Biocides, pest repellants or attractants, or plant growth regulators containing substances of unknown or undetermined composition, e.g. substances characterised only by the mode of action
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—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
Abstract
The invention discloses a method for fresh-keeping and storage of grape granules, and belongs to the technical field of agriculture. The toughness of the fruit stalks is improved by spraying the preservative and the bactericide before picking, grain dropping is reduced, and the problem of fungal diseases of fruits and the fruit stalks is reduced; cutting ears and classifying after precooling the whole bunch, putting the grapes with stems into a special grape grain storage device for treatment and preservation, reducing grain falling and rotting caused by mutual extrusion and collision of the grapes during storage of the grapes with stems, and prolonging the preservation time to be 1-2 times of that of common grapes. The problem that fruits with overlarge ethanol smell caused by extrusion crushing or anaerobic respiration in the transportation process of grapes cannot be eaten is effectively solved through small-package electronic commerce logistics of grape granules. Meanwhile, the defect that a large amount of carbon dioxide and ethanol are generated due to fruit stem respiration in grape storage is overcome, the preservation period of the grapes is finally prolonged, and the effects of rotting and alcoholization cannot occur in the storage period.
Description
Technical Field
The invention relates to a method for fresh-keeping and storage of grape granules, and belongs to the technical field of agriculture.
Background
The grapes occupy an important position in the world and the production of fruit trees in China, are one of six main tree species mainly planted in fruit trees in China, and are also a favorite raw food and processed fruit for people. However, with the rapid development of the grape industry in China, huge pressure exists in the links of storage, transportation and preservation of the picked grapes. At present, about 30-35% of grapes are degraded in quality and even mildewed due to improper post-harvest fresh-keeping measures, wherein the post-harvest threshing phenomenon of the grapes is one of the main reasons for degrading the quality of the grapes and influencing the commodity value of the grapes. According to statistics, the fruit loss caused by the dropping of the picked grapes accounts for about 20% of the fresh-keeping loss of the picked grapes in storage and transportation. The characteristic greatly inhibits the development of the grape industry in the domestic market.
At present, the method commonly adopted for storing the grapes is low-temperature refrigeration and sulfur dioxide treatment. The grape low-temperature storage temperature is generally-1-0 ℃, but when the low-temperature preservation relative humidity is low, the grape spike stems are easy to dry, so that the grape grains fall off, and the threshing phenomenon is more serious when the grapes are taken out from the low-temperature environment and sold in the normal-temperature environment. The chemical antiseptic and antibacterial agent adopted for storing and transporting picked grapes still uses sulfur dioxide and sulfide as main components, sulfur dioxide residue easily causes environmental and food pollution and harms human health, and the requirements of current consumer groups can not be met along with the worry of consumers about the potential safety hazards of eating.
Therefore, in order to meet the market demand and promote the development of the grape industry, the technology for storing and preserving the grapes after harvesting and improving the storage and preservation of the grapes is one of the current research focuses.
Disclosure of Invention
The prior grape storage is the whole bunch storage, which is convenient for harvesting, storing and selling, but some varieties are easy to thresh, the stalks are dried, and the storage effect is not good. The invention adopts the methods of pretreatment, decompression, air conditioning, fumigation treatment and the like to store the grape granules, the storage time is 1-2 times of that of the whole bunch of grapes, the rotting rate is reduced by 5%, and the grapes can be directly distributed to electronic commerce after being stored.
The invention summarizes the technical problems appearing in the past, obtains a storage method which can prolong the preservation period of grapes to 3-5 days and simultaneously has no rotting and alcoholizing effects in a storage period through long-term exploration and change, and comprises the following steps:
1. the problem that the fruit is rotted and not stored after the pre-cooling or the non-pre-cooling of the picked grapes is slow
The grapes have high field heat during ripening, and the self-respiration and wound loss energy of the grapes after harvesting are enhanced. The packaging of plastic bags is directly carried out without precooling in storage and transportation or the packaging of plastic bags is carried out without precooling, so that the condensation in the bags is serious and the rotting is accelerated. Meanwhile, the long-distance transportation is not precooled, and the stacking is tight, so that the internal temperature is too high, and the quality fission and the decay loss of the product are aggravated. If the refrigeration load is small or the wind speed is low during precooling, the slow cooling can also lead to serious dehydration and accelerated decay. Precooling is a key link for storing and transporting the grapes, and through research on different precooling modes, an optimal method suitable for local grape precooling is found out, the grapes are reduced, and the economic loss is reduced.
2. The problem of high rotting rate caused by diseases after grape harvest due to intolerance to storage and transportation
The diseases of picked grapes are mainly caused by fungi, and the main pathogenic bacteria are botrytis cinerea, rhizopus alternaria, penicillium, aspergillus niger, cladosporium polystachyum and the like. The grape preservative has the advantages of convenience in use, low cost and the like, and is an important means in grape preservation. By researching the use of different medicaments, the preservative is used to the maximum extent to achieve the purpose of storage under the condition of meeting the food safety.
3. The problem of browning and water loss of grape fruit stalks during medium and long-term storage
The fruit of the grape is non-respiratory catastrophe, but the stalk of the grape is respiratory catastrophe. Therefore, the problems of water and color retention of the grape stalks in the storage period, the transportation period and the shelf life of the grapes treated by any preservative are always existed no matter what temperature is used for storage. In order to solve the problem of water loss of grape stalk browning, four links of water loss, aging, oxidation and microorganism dip dyeing are required at the same time, redundant fruit stalks are directly removed in the project, and meanwhile, a comprehensive solution of a preservative and a water-retaining agent is adopted.
Based on the analysis, the invention adopts the following means to realize the fresh-keeping storage of the grape granules:
a method for fresh-keeping storage of grape granules comprises the following steps:
spraying a preservative and a water-retaining agent 3 days before picking;
carrying out whole bunch water-retention treatment on the grapes;
classifying the grapes and then placing the grapes into a special fresh-keeping device for treatment;
carrying out reduced pressure sterilization treatment on the grape granules;
controlled atmosphere storage and fumigation fresh-keeping treatment of grape granules; and
and managing and logistics before ex-warehouse.
Further, the preservative comprises the following raw materials in percentage by mass:
5% -10% of chitosan;
50% -55% of 1-methylcyclopropene;
5% -10% of enzyme inhibitor; and
the balance being deionized water.
Further, the temperature of the water-retaining agent is 5 ℃, and the water-retaining time is 1-3 min.
Further, the water-retaining agent is prepared by the following method:
according to the mass percentage, 2 to 10 percent of beeswax, 0.5 to 3 percent of morpholine, 1 to 10 percent of candelilla wax, 5 to 10 percent of diglycerol fatty acid ester, 3 to 8 percent of stearic acid, 5 to 10 percent of soybean oil and deionized water are taken to be supplemented to 100 percent;
putting ionized water into a reaction kettle, melting and emulsifying the filler to form W/O type emulsion, and finally, quickly cooling to the temperature below 45 ℃ to obtain the water-retaining agent.
Further, the melting emulsification temperature is 110-120 ℃, the stirring speed is 200-400r/min, and the emulsification time is about 30-40 min.
Further, the special fresh-keeping device comprises:
the device comprises a stainless steel box body (1), a stainless steel partition plate (2), a stainless steel upper cover (3), an air inlet (4), an air outlet (5), a digital display oxygen, carbon dioxide and humidity measurement value and an internal oxygen, carbon dioxide and humidity detector (6), a pressure gauge (7), a single-grain tray (8), an upper cover lock catch (9), a high-voltage electrostatic generator (10) and a vacuum pump (11);
the outer part of the right front of the stainless steel box body (1) is embedded with a digital display of oxygen, carbon dioxide and humidity measurement values and internal oxygen, carbon dioxide and humidity detectors (6);
the stainless steel upper cover (3) is provided with an air inlet (4), an air outlet (5), a pressure gauge (7) and an upper cover lock catch (9); a high-voltage electrostatic generator (10) is embedded in the inner side of the stainless steel upper cover (3), and a switch is arranged outside the stainless steel upper cover;
a layer of stainless steel partition plate (2) is arranged in the box body every 8cm, a single-grain tray (8) is arranged on each layer of stainless steel partition plate (2), and more than 200 grains of grapes are arranged in each tray.
Further, the reduced pressure sterilization conditions are as follows: the pressure is 1.333kPa-2.67kPa, the temperature is-1 ℃, the humidity is 90 percent, and simultaneously the high-voltage electrostatic generator is started for sterilization.
Further, the modified atmosphere storage comprises: and after 3 days of pressure reduction treatment, stopping pressure reduction treatment, and introducing 3-4% of oxygen, 3-5% of carbon dioxide and the balance of nitrogen.
Further, the fumigation preservation comprises the following steps: and introducing 10% chlorine dioxide gas at regular time every month for fumigation and preservation.
The invention also discloses grape granules obtained by any one of the fresh-keeping and storage methods.
The invention has the beneficial effects that:
the toughness of the fruit stalks is improved by spraying the preservative and the bactericide before picking, grain dropping is reduced, and the problem of fungal diseases of fruits and the fruit stalks is reduced; cutting ears and classifying after precooling the whole bunch, putting the grapes with stems into a special grape grain storage device for treatment and preservation, reducing grain falling and rotting caused by mutual extrusion and collision of the grapes during storage of the grapes with stems, and prolonging the preservation time to be 1-2 times of that of common grapes. The peduncle grape granules are convenient for a seller to clean and eat after returning home, and are more popular than the whole bunch of grapes in market sale. After the whole bunch of grapes are stored, after the grapes are taken by customers in the e-commerce logistics, the grapes are crushed and rotten by extrusion or the fruits with overlarge ethanol taste cannot be eaten due to anaerobic respiration. The grape electrocommercial abortion industry is seriously affected, the grapes with the stalks are stored independently and do not collide with each other, the grapes are directly placed into an electrocommercial fresh-keeping packaging box and are directly transported with ice, and the grapes cannot generate a large amount of carbon dioxide and ethanol due to the fact that single grape grains do not have large fruit stalk respiration strings, and the grape grains cannot generate a large amount of carbon dioxide and ethanol due to low respiration, so that good quality can be kept within 3-5 days, and the grapes cannot rot and alcoholize.
It should be noted that the technical effect of the present invention is the result of the mutual cooperation and interaction of the process steps and parameters, and is not the superposition of simple processes, and the effect produced by the organic combination of the processes far exceeds the superposition of the functions and effects of each single process, so the present invention has better advancement and practicability.
Drawings
FIG. 1 is a diagram of a special fresh-keeping device of the present invention, wherein (1) is a stainless steel box, (2) is a stainless steel partition, (3) is a stainless steel upper cover, (4) is an air inlet, (5) is an air outlet, (6) is a digital display oxygen, carbon dioxide, humidity measurement value and internal oxygen, carbon dioxide, humidity detector, (7) is a pressure gauge, (8) is a single-grain tray, (9) is an upper cover lock catch, (10) is a high-voltage electrostatic generator, and (11) is a vacuum pump.
Detailed Description
Example 1
A method for fresh-keeping storage of grape granules comprises the following steps:
(1) spraying a fresh-keeping and water-retaining agent 3 days before harvesting, wherein the fresh-keeping agent is prepared by mixing 5% of chitosan, 50% of 1-methylcyclopropene (emulsifier), 5% of an enzyme inhibitor and the balance of deionized water;
(2) precooling and water-retaining agent: putting the whole grape bunch into a water-retaining agent at 5 ℃, precooling for 1min, wherein the water-retaining agent consists of 2% of beeswax, 0.5% of morpholine, 1% of candelilla wax, 5% of diglycerol fatty acid ester, 3% of stearic acid, 5% of soybean oil and the balance of deionized water, putting the deionized water into a reaction kettle, heating and melting a filler at 110 ℃, uniformly stirring, stirring at the speed of 200r/min for about 30min to form W/O type emulsion, and finally quickly cooling to 40 ℃;
(3) shearing ears, classifying and preserving: after the whole bunch of precooled grapes is drained, cutting the spikes and classifying the grapes, leaving short fruit stalks above the fruits, removing the fruits suffering from rot and disease and insect pests, and putting the grapes into a special fresh-keeping device for grape grains; this equipment wholly includes: the device comprises a stainless steel box body (1), a stainless steel partition plate (2), a stainless steel upper cover (3), an air inlet (4), an air outlet (5), a digital display oxygen, carbon dioxide and humidity measurement value, an internal oxygen, carbon dioxide and humidity detector (6), a pressure gauge (7), a single-grain tray (8), an upper cover lock catch (9), a high-voltage electrostatic generator (10) and a vacuum pump (11); a digital display (6) for measuring oxygen, carbon dioxide and humidity and an internal oxygen, carbon dioxide and humidity detector (6) are embedded outside the stainless steel box body (1) right in front of the box body; the stainless steel upper cover (3) is provided with an air inlet (4), an air outlet (5), a pressure gauge (7) and an upper cover lock catch (9); a high-voltage electrostatic generator (10) is embedded in the inner side of the stainless steel upper cover (3), and a switch is arranged outside the stainless steel upper cover; a layer of stainless steel partition plate (2) is arranged in the box body every 8cm, a single-grain tray (8) is arranged on each layer of stainless steel partition plate (2), and more than 200 grape grains are arranged in each tray;
(4) and (3) pressure reduction and sterilization treatment: sealing a special fresh-keeping device for grape grains, adjusting the pressure condition of a pressure gauge to be 1.333kPa, the temperature to be-1 ℃ and the humidity to be 90%, and simultaneously starting a high-voltage electrostatic generator for sterilization;
(5) controlled atmosphere storage and fumigation preservation: after 3 days of reduced pressure treatment, stopping reduced pressure treatment, introducing 3 percent of oxygen, 3 percent of carbon dioxide and the balance of nitrogen, and simultaneously introducing 10 percent of chlorine dioxide gas for fumigating and refreshing at regular time every month;
(6) managing and logistics before delivery: if the refrigerator car is not used for transportation, the temperature in the storage is slowly raised to the outdoor temperature in advance, then the refrigerator car is transported, and the E-commerce logistics use the ice bags according to the outdoor temperature.
Example 2
A method for fresh-keeping storage of grape granules comprises the following steps:
(1) spraying a fresh-keeping and water-retaining agent 3 days before harvesting, wherein the fresh-keeping agent is prepared by mixing 7% of chitosan, 50% of 1-methylcyclopropene (emulsifier), 5% of an enzyme inhibitor and deionized water;
(2) precooling and water-retaining agent: putting the whole grape bunch into a water-retaining agent at 5 ℃, precooling for 2min, wherein the water-retaining agent consists of 6% of beeswax, 1.5% of morpholine, 5% of candelilla wax, 8% of diglycerol fatty acid ester, 6% of stearic acid, 8% of soybean oil and the balance of deionized water, putting the deionized water into a reaction kettle, heating and melting a filler at 115 ℃, uniformly stirring, stirring at the speed of 300r/min for about 35min to form W/O type emulsion, and finally quickly cooling to 42 ℃;
(3) shearing ears, classifying and preserving: after the whole bunch of precooled grapes is drained, cutting the spikes and classifying the grapes, leaving short fruit stalks above the fruits, removing the fruits suffering from rot and disease and insect pests, and putting the grapes into a special fresh-keeping device for grape grains; this equipment wholly includes: the device comprises a stainless steel box body (1), a stainless steel partition plate (2), a stainless steel upper cover (3), an air inlet (4), an air outlet (5), a digital display oxygen, carbon dioxide and humidity measurement value and an internal oxygen, carbon dioxide and humidity detector (6), a pressure gauge (7), a single-grain tray (8), an upper cover lock catch (9), a high-voltage electrostatic generator (10) and a vacuum pump (11); a digital display (6) for measuring oxygen, carbon dioxide and humidity and an internal oxygen, carbon dioxide and humidity detector (6) are embedded outside the stainless steel box body (1) right in front of the box body; the stainless steel upper cover (3) is provided with an air inlet (4), an air outlet (5), a pressure gauge (7) and an upper cover lock catch (9); a high-voltage electrostatic generator (10) is embedded in the inner side of the stainless steel upper cover (3), and a switch is arranged outside the stainless steel upper cover; a layer of stainless steel partition plate (2) is arranged in the box body every 8cm, a single-grain tray (8) is arranged on each layer of stainless steel partition plate (2), and more than 200 grape grains are arranged in each tray;
(4) and (3) pressure reduction and sterilization treatment: sealing the special fresh-keeping device for grape grains, adjusting the pressure condition of a pressure gauge to be 1.96kPa, the temperature to be-1 ℃ and the humidity to be 90%, and simultaneously starting a high-voltage electrostatic generator for sterilization;
(5) controlled atmosphere storage and fumigation preservation: after 3 days of reduced pressure treatment, stopping reduced pressure treatment, introducing 3.5 percent of oxygen, 4 percent of carbon dioxide and the balance of nitrogen, and simultaneously introducing 10 percent of chlorine dioxide gas for fumigating and refreshing at regular time every month;
(6) managing and logistics before delivery: if the refrigerator car is not used for transportation, the temperature in the storage is slowly raised to the outdoor temperature in advance, then the refrigerator car is transported, and the E-commerce logistics use the ice bags according to the outdoor temperature.
Example 3
A method for fresh-keeping storage of grape granules comprises the following steps:
(1) spraying a fresh-keeping and water-retaining agent 3 days before harvesting, wherein the fresh-keeping agent is prepared by mixing 10% of chitosan, 55% of 1-methylcyclopropene (emulsifier), 10% of an enzyme inhibitor and deionized water;
(2) precooling and water-retaining agent: putting the whole grape bunch into a water-retaining agent at 5 ℃, precooling for 3min, wherein the water-retaining agent consists of 10% of beeswax, 3% of morpholine, 10% of candelilla wax, 10% of diglycerol fatty acid ester, 8% of stearic acid, 10% of soybean oil and the balance of deionized water, putting the deionized water into a reaction kettle, heating and melting a filler at 120 ℃, uniformly stirring, stirring at the speed of 400r/min for about 40min to form a W/O type emulsion, and finally quickly cooling to below 45 ℃;
(3) shearing ears, classifying and preserving: after the whole bunch of precooled grapes is drained, cutting the spikes and classifying the grapes, leaving short fruit stalks above the fruits, removing the fruits suffering from rot and disease and insect pests, and putting the grapes into a special fresh-keeping device for grape grains; this equipment wholly includes: the device comprises a stainless steel box body (1), a stainless steel partition plate (2), a stainless steel upper cover (3), an air inlet (4), an air outlet (5), a digital display oxygen, carbon dioxide and humidity measurement value and an internal oxygen, carbon dioxide and humidity detector (6), a pressure gauge (7), a single-grain tray (8), an upper cover lock catch (9), a high-voltage electrostatic generator (10) and a vacuum pump (11); a digital display (6) for measuring oxygen, carbon dioxide and humidity and an internal oxygen, carbon dioxide and humidity detector (6) are embedded outside the stainless steel box body (1) right in front of the box body; the stainless steel upper cover (3) is provided with an air inlet (4), an air outlet (5), a pressure gauge (7) and an upper cover lock catch (9); a high-voltage electrostatic generator (10) is embedded in the inner side of the stainless steel upper cover (3), and a switch is arranged outside the stainless steel upper cover; a layer of stainless steel partition plate (2) is arranged in the box body every 8cm, a single-grain tray (8) is arranged on each layer of stainless steel partition plate (2), and more than 200 grape grains are arranged in each tray;
(4) and (3) pressure reduction and sterilization treatment: sealing the special fresh-keeping device for grape grains, adjusting the pressure condition of a pressure gauge to be 2.67kPa, the temperature to be-1 ℃ and the humidity to be 90%, and simultaneously starting a high-voltage electrostatic generator for sterilization;
(5) controlled atmosphere storage and fumigation preservation: after 3 days of reduced pressure treatment, stopping reduced pressure treatment, introducing 4% of oxygen, 5% of carbon dioxide and the balance of nitrogen, and simultaneously introducing 10% of chlorine dioxide gas for fumigating and refreshing at regular time every month;
(6) managing and logistics before delivery: if the refrigerator car is not used for transportation, the temperature in the storage is slowly raised to the outdoor temperature in advance, then the refrigerator car is transported, and the E-commerce logistics use the ice bags according to the outdoor temperature.
Test examples
In the fresh-keeping effect experiment, a control group is set without any treatment; the chemical preservative group 1 uses a sulfur dioxide preservative; the chemical preservative group 2 uses a sec-butylamine preservative; the biological preservative group 1 uses a tea polyphenol preservative; the group used the example 3 preservative; the above-mentioned various preservation application methods are all the same as those of example 3, and the preservative is used for preserving Kyoho grapes.
And observing and recording the rotting rate and the alcoholization rate of the grapes preserved for 5 and 10 days at normal temperature (25 ℃) after the preservation treatment, and simultaneously recording the preservation time of each group of grape grains. The specific results are detailed in table 1.
TABLE 1 rotting rate, alcoholization rate and fresh-keeping time of each group of grape grains stored at normal temperature
As can be seen from the results in Table 1, the control group showed severe rot and alcoholization after 5 days of storage at room temperature, whereas the chemical group and the biological group showed less rot but not alcoholization of grapes, and the example 3 group showed neither rot nor alcoholization. After the compound fertilizer is stored for 10 days at normal temperature, the control group loses the edibility due to extremely high rotting rate and alcoholization rate, the rotting rate of the chemical group and the biological group is different from 13.5-23.6%, the alcoholization rate is different from 4.1-7.4%, the rotting rate of the example 3 group is only 6.7%, the alcoholization rate is 2.4%, and the compound fertilizer is obviously lower than that of the chemical group and the biological group. On the average preservation time, the median preservation time of the group in the example 3 under the normal temperature condition reaches 10 days, which is obviously longer than that of other groups, and the grape preservation method provided by the invention is proved to be capable of obviously prolonging the preservation time of grapes under the normal temperature condition and preventing the grapes from rotting and alcoholizing.
And observing and recording the rotting rate and the alcoholization rate of the grapes preserved for 30 and 60 days in a refrigerating and fresh-keeping mode at (-1-0 ℃) after the fresh-keeping treatment, and recording the fresh-keeping time of each group of grape grains. The specific results are detailed in table 2.
TABLE 2 rotting rate, alcoholization rate and fresh-keeping time of each group of grape grains stored in cold storage
From the results in table 2, it is clear that the grapes in the control group were rotted by 10% or more and alcoholized by 2.7% after being stored for 30 days in a cold storage, indicating that the grapes in the control group entered the aging stage, whereas the grapes in the chemical group and the grapes in the biological group were rotted but not alcoholized, and neither rotting nor alcoholization occurred in the group of example 3. After the cold storage for 60 days, the control group loses the edibility due to extremely high rotting rate and alcoholization rate, the rotting rate of the chemical group and the biological group is different from 17.1-18.1%, the alcoholization rate is different from 3.4-4.6%, the rotting rate of the example 3 group is only 1.5% and alcoholization does not occur, and all indexes are obviously lower than those of the chemical group and the biological group. On the average preservation time, the median preservation time of the group in the embodiment 3 under the refrigeration condition reaches 60 days, which is obviously longer than that of other groups, and the grape preservation method disclosed by the invention is proved to be capable of obviously prolonging the preservation time of the grapes under the refrigeration condition, effectively prolonging the rotting time of the grapes under the low-temperature condition and avoiding alcoholization.
And observing and recording the rotting rate and the alcoholization rate of the grapes after the preservation treatment, which are preserved for 60 days at the refrigerated preservation temperature of (-1-0 ℃) and then are preserved for 5 days at the normal temperature (25 ℃). Specific results are detailed in Table 3
TABLE 3 rotting and alcoholizing rates of the grape grains stored at room temperature
| Grouping | Rate of decay | Alcoholization rate |
| Control group | 57.6 | 35.7 |
| Chemical group 1 | 25.1 | 15.7 |
| |
27.3 | 16.2 |
| Organism group 1 | 35.7 | 22.1 |
| |
38.4 | 23.5 |
| Example 3 group | 10.2 | 7.4 |
The results in table 3 show that the comparative fruits have high shelf-life rotting and alcoholization, lose edibility and marketability, and have different rotting rates (25.1-38.4%) and alcoholization rates (15.7-23.5%) in the chemical group and the biological group, and the whole storage condition is inferior to that of the group in example 3, further proving that the invention has remarkable fresh-keeping and storage effects.
Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. A method for fresh-keeping storage of grape granules comprises the following steps:
spraying a preservative and a water-retaining agent 3 days before picking;
carrying out whole bunch water-retention treatment on the grapes;
classifying the grapes and then placing the grapes into a special fresh-keeping device for treatment;
carrying out reduced pressure sterilization treatment on the grape granules;
controlled atmosphere storage and fumigation fresh-keeping treatment of grape granules; and
and managing and logistics before ex-warehouse.
2. The method for the fresh-keeping storage of grape pip according to claim 1, wherein:
the preservative comprises the following raw materials in percentage by mass:
5% -10% of chitosan;
50% -55% of 1-methylcyclopropene;
5% -10% of enzyme inhibitor; and
the balance being deionized water.
3. The method for the fresh-keeping storage of grape pip according to claim 1, wherein:
the temperature of the water retention agent is 5 ℃, and the water retention time is 1-3 min.
4. The method for the fresh-keeping storage of grape pip according to claim 1 or 3, wherein:
the water-retaining agent is prepared by the following method:
according to the mass percentage, 2 to 10 percent of beeswax, 0.5 to 3 percent of morpholine, 1 to 10 percent of candelilla wax, 5 to 10 percent of diglycerol fatty acid ester, 3 to 8 percent of stearic acid, 5 to 10 percent of soybean oil and deionized water are taken to be supplemented to 100 percent;
putting ionized water into a reaction kettle, melting and emulsifying the filler to form W/O type emulsion, and finally, quickly cooling to the temperature below 45 ℃ to obtain the water-retaining agent.
5. The method for the fresh-keeping storage of grape pip according to claim 4, wherein:
the melting emulsification temperature is 110-120 ℃, the stirring speed is 200-400r/min, and the emulsification time is about 30-40 min.
6. The method for the fresh-keeping storage of grape pip according to claim 1, wherein:
the special fresh-keeping device comprises:
the device comprises a stainless steel box body (1), a stainless steel partition plate (2), a stainless steel upper cover (3), an air inlet (4), an air outlet (5), a digital display oxygen, carbon dioxide and humidity measurement value and an internal oxygen, carbon dioxide and humidity detector (6), a pressure gauge (7), a single-grain tray (8), an upper cover lock catch (9), a high-voltage electrostatic generator (10) and a vacuum pump (11);
the outer part of the right front of the stainless steel box body (1) is embedded with a digital display of oxygen, carbon dioxide and humidity measurement values and internal oxygen, carbon dioxide and humidity detectors (6);
the stainless steel upper cover (3) is provided with an air inlet (4), an air outlet (5), a pressure gauge (7) and an upper cover lock catch (9); a high-voltage electrostatic generator (10) is embedded in the inner side of the stainless steel upper cover (3), and a switch is arranged outside the stainless steel upper cover;
a layer of stainless steel partition plate (2) is arranged in the box body every 8cm, a single-grain tray (8) is arranged on each layer of stainless steel partition plate (2), and more than 200 grains of grapes are arranged in each tray.
7. The method for the fresh-keeping storage of grape pip according to claim 1, wherein:
the reduced pressure sterilization conditions are as follows: the pressure is 1.333kPa-2.67kPa, the temperature is-1 ℃, the humidity is 90 percent, and simultaneously the high-voltage electrostatic generator is started for sterilization.
8. The method for the fresh-keeping storage of grape pip according to claim 1, wherein:
the modified atmosphere storage comprises the following steps:
and after 3 days of pressure reduction treatment, stopping pressure reduction treatment, and introducing 3-4% of oxygen, 3-5% of carbon dioxide and the balance of nitrogen.
9. The method for the fresh-keeping storage of grape pip according to claim 1, wherein:
the fumigation preservation comprises the following steps:
and introducing 10% chlorine dioxide gas at regular time every month for fumigation and preservation.
10. Grape pellets obtainable by the method according to any one of claims 1 to 9 for fresh-keeping storage.
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