CN115444030A - Pitaya preservation method and pitaya preservation solution - Google Patents
Pitaya preservation method and pitaya preservation solution Download PDFInfo
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- CN115444030A CN115444030A CN202211175884.5A CN202211175884A CN115444030A CN 115444030 A CN115444030 A CN 115444030A CN 202211175884 A CN202211175884 A CN 202211175884A CN 115444030 A CN115444030 A CN 115444030A
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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
- A23B7/153—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
Abstract
The invention discloses a pitaya preservation method, which comprises the following steps: soaking fresh fruits for 5-10 seconds by using a fresh-keeping solution, and packaging in a grading manner after air drying; the fresh-keeping liquid is a combination of more than two of sodium parachlorophenoxy acetate, prochloraz, benayl aminopurine and gibberellic acid, wherein the concentration of the sodium parachlorophenoxy acetate is 20-30ppm, the concentration of the prochloraz is 500-600ppm, the concentration of the benayl aminopurine is 40-50ppm, and the concentration of the gibberellic acid is 5-20ppm. The dragon fruit fresh-keeping method provided by the invention has the advantages of simple formula and easily available raw materials, can be used through simple preparation, and can be operated by a common dragon fruit grower. In addition, the pitaya preservation method can inhibit fruit decay, particularly has excellent effect of protecting the green and full fruit stalks, and can reduce the loss speed of water and nutrient substances and keep the quality of fresh fruits.
Description
Technical Field
The invention belongs to the technical field of fruit and vegetable preservation, and particularly relates to a pitaya preservation method and a pitaya preservation solution.
Background
The pitaya is a new tropical health-care fruit integrating fruits, flowers and vegetables, is sweet in taste and juicy, has the name of 'the king of various fruits', and is widely popular with consumers. The pitaya is rich in antioxidant vitamin C, and has the effect of whitening skin; the dragon fruit is rich in water-soluble dietary fiber, and has effects of reducing weight, reducing cholesterol, and preventing constipation and carcinoma of large intestine. In addition, the dragon fruit contains a fresh plant albumin in conventional vegetables and fruits, and the plant albumin can be combined with heavy metal ions in a human body to play a role in detoxifying.
In a natural state, the dragon fruits are ripe in summer and autumn, the harvested fresh fruits are easy to rot, yellow spots are easy to appear on the surface, the stems of the fruits are withered, and the supply period of the fresh fruits is short. The problem of preservation after picking the pitaya is a very difficult technical problem in the field of current pitaya sales. The traditional preservation scheme mainly takes sterilization as a main component, and commonly used medicament components comprise prochloraz, iprodione, procymidone and the like, although the preservation period can be prolonged to a certain extent, and the rotting rate is reduced, the indexes of the freshness degree of the dragon fruits not only can indicate whether the fruits are rotted or not, but also can indicate whether scales are withered and yellow or not, whether peels are smooth and glossy or not, whether fruit stalks are greenish and plump or not, whether the internal taste and flavor are seriously reduced or not, whether the weight loss of a storage rack is serious or not and the like. The traditional preservation method only adopts sterilization treatment to preserve the dragon fruits, does not concern the demand points, and causes the appearance commodity of the fruits to be reduced seriously, the shelf life to be shorter, the internal quality to be off-shelf seriously, the brand to be influenced, the weight loss rate to be high and the loss to be larger.
Patent document CN201510972686.5 discloses a pitaya preservation method, which comprises the following steps: (1) Spraying 2000-3000 times of 4% gibberellic acid missible oil on the dragon fruits 8-11 days after the flowers withering, picking 25-28 days after the flowers withering, and cleaning with 0.5-1% sodium bicarbonate solution; (2) Soaking the dragon fruits in the sterilization and preservation solution for 7-12 minutes, and then fishing out and drying; and (3) packaging by adopting a plastic film. The sterilizing and fresh-keeping liquid used in the technical scheme is 0.01-0.03 part of cinnamyl aldehyde, 10-20 parts of 70% ethanol, 1-2 parts of sodium alginate, 0.02-0.05 part of phytic acid, 40-55 parts of botanical bactericide and 6-10 parts of galangal water extract; 8-12 parts of forsythia alcohol extract and 130-150 parts of water. The pitaya preservation method can obviously inhibit the fruit skin of the pitaya from turning yellow and the fruit from rotting, reduce the loss of water, inhibit the breeding of microorganisms, prevent the pitaya from being sour and rotten and keep higher fruit hardness and Vc content.
Although the technical scheme has a good fresh-keeping effect according to effect data recorded in the specification, the sterilization fresh-keeping solution is complex in components, the raw materials are basically all traditional Chinese medicine extracts, the traditional Chinese medicines are expensive, and the cost of a pitaya distributor is increased when the sterilization fresh-keeping solution is used for treating the pitaya, so that the price of the pitaya is directly increased, and the sales volume of the pitaya is influenced. In addition, according to the technical scheme, gibberellic acid missible oil is intervened before the dragon fruits are picked, the growth state of the dragon fruits can be influenced, and although the fresh-keeping effect can be achieved, the cost is high.
Based on the background, the method provided by the invention is simple to operate, the raw materials of the preservation solution are easy to obtain, the price is low, the preservation effect on the dragon fruits is good, and the remarkable inhibition effect on the green fading, wilting and mildew of the stems of the dragon fruits is particularly realized.
Disclosure of Invention
The invention aims to provide a fresh-keeping method suitable for dragon fruits, and the invention also aims to provide a fresh-keeping liquid for the dragon fruits, wherein the components of the fresh-keeping liquid are all conventional and commercially available medicines, the preparation is simple, and common farmers or distributors can carry out fresh-keeping treatment on the dragon fruits by self-preparation. The fresh-keeping liquid for the dragon fruits, provided by the invention, can effectively slow down the putrefaction progress of the fresh dragon fruits and inhibit the loss of water and flavor substances of the fresh dragon fruits. In addition, the technical personnel of the invention also unexpectedly discover that the pitaya fresh-keeping liquid has more prominent fresh-keeping effect on the fruit stalk part of the pitaya.
In a first aspect, the invention provides a method for preserving pitaya, which comprises the following steps: soaking fresh fruits for 5-10 seconds by using a fresh-keeping solution, and packaging in a grading manner after air drying; the fresh-keeping liquid is a combination of more than two of sodium parachlorophenoxy acetate, prochloraz, benayl aminopurine and gibberellic acid, wherein the concentration of the sodium parachlorophenoxy acetate is 20-30ppm, the concentration of the prochloraz is 500-600ppm, the concentration of the benayl aminopurine is 40-50ppm, and the concentration of the gibberellic acid is 5-20ppm.
In a preferred embodiment of the invention, the fresh-keeping solution is a combination of sodium parachlorophenoxyacetate and prochloraz; or a combination of sodium p-chlorophenoxyacetate, prochloraz and benzylaminopurine; or a combination of sodium p-chlorophenoxyacetate, prochloraz, benayl aminopurine and gibberellic acid.
In a more preferred embodiment of the invention, the preservative solution is a combination of sodium p-chlorophenoxyacetate, prochloraz, benayl aminopurine and gibberellic acid.
In the most preferred embodiment of the invention, the fresh-keeping liquid is the combination of 27ppm of sodium parachlorophenoxy acetate, 500ppm of prochloraz, 40ppm of benayl aminopurine and 10-15ppm of gibberellic acid.
Most preferably, the fresh-keeping liquid is a combination of 27ppm of sodium parachlorophenoxy acetate, 500ppm of prochloraz, 40ppm of benayl aminopurine and 10ppm of gibberellic acid.
In the method for preserving the pitaya, the fresh fruit is preferably placed into a refrigeration house for precooling before being soaked in the preservation solution, and the precooling aims to remove field heat and reduce fruit respiration. If not stated, the condition of the refrigerator is 5-8 ℃ and the humidity is 80 +/-5%. In the embodiment of the present invention, the pre-cooled state of the pitaya is shown in fig. 3, and the process of soaking the pitaya in the preservation solution after pre-cooling is shown in fig. 4.
The fresh dragon fruits are harvested at the mature period of 8-9 of the dragon fruits, and the dragon fruit varieties include but are not limited to scarlet, jindu I, meilong No. 1, guihonglong No. 1 and bird's nest fruits. Preferably, the dragon fruit variety is scarlet and bird's nest fruit. The technical personnel of the invention find that the dragon fruit fresh-keeping method provided by the invention has more remarkable fresh-keeping effect on the bird's nest fruit, so that the dragon fruit is most preferably selected from the bird's nest fruit.
The 'dragon fruit 8-9 ripening' in the invention refers to the time when the top cap of the fruit shrinks or slightly cracks after 25-35 days after the flowers are withered and 7-10 days after the fruit peel turns red. In the embodiment of the present invention, the state of the dragon fruit when it is harvested is shown in fig. 2.
In a second aspect, the invention provides a pitaya fresh-keeping liquid, which is a combination of more than two of sodium parachlorophenoxy acetate, prochloraz, benayurine and gibberellic acid, wherein the concentration of the sodium parachlorophenoxy acetate is 20-30ppm, the concentration of the prochloraz is 500-600ppm, the concentration of the benayurine is 40-50ppm, and the concentration of the gibberellic acid is 5-20ppm.
In a preferred embodiment of the invention, the fresh-keeping solution is a combination of sodium parachlorophenoxyacetate and prochloraz; or a combination of sodium p-chlorophenoxyacetate, prochloraz and benzylaminopurine; or a combination of sodium p-chlorophenoxyacetate, prochloraz, benayl aminopurine and gibberellic acid.
In a more preferred embodiment of the invention, the preservative solution is a combination of sodium p-chlorophenoxyacetate, prochloraz, benayl aminopurine and gibberellic acid.
In the most preferred embodiment of the invention, the fresh-keeping liquid is the combination of 27ppm of sodium parachlorophenoxy acetate, 500ppm of prochloraz, 40ppm of benayl aminopurine and 10-15ppm of gibberellic acid.
Most preferably, the fresh-keeping liquid is a combination of 27ppm of sodium parachlorophenoxy acetate, 500ppm of prochloraz, 40ppm of benayl aminopurine and 10ppm of gibberellic acid.
In a third aspect, the invention provides application of the preservative solution in preservation of the dragon fruits, in particular application in preservation of the fruit stalks of the dragon fruits. The dragon fruit variety is scarlet, jindu I, meilong No. 1, guihonglong No. 1, and bird's nest fruit.
The dragon fruit fresh-keeping method and the fresh-keeping liquid provided by the invention have the following technical advantages:
(1) The formula of the fresh-keeping liquid is simple, the operation is convenient, and the fresh-keeping liquid can be operated by common growers without technical barriers.
(2) In the process of storage and transportation of the dragon fruits, the stem parts of the dragon fruits are most easily affected by the environment to cause the phenomena of green fading, wilting, decay and mildew, and as long as the stem parts of the dragon fruits have the phenomena of green fading, wilting or decay, even if the fruit parts are good, the sense of consumers is easily deteriorated, and the sale condition of the dragon fruits is influenced. Therefore, for the preservation of the dragon fruits, a preservation measure should be made for the stems of the dragon fruits firstly, so as to avoid the first mildew of the stem parts as much as possible. The inventor unexpectedly discovers in the research and development process that the preservation solution containing sodium parachlorophenoxy acetate, benayl aminopurine, gibberellic acid and prochloraz has obvious effects of inhibiting chlorosis, wilting and rot and mildew on the fruit stalk part of the dragon fruit.
(3) Obviously delays the decay and deterioration period of the dragon fruit, provides time guarantee for long-distance transportation and sale of the dragon fruit, can reduce the loss speed of water and nutrient substances in the dragon fruit, and delays the quality reduction speed of fresh fruit.
Drawings
FIG. 1 flow chart of dragon fruit fresh-keeping method
FIG. 2 State Picture of Dragon fruit during harvesting
FIG. 3 is a diagram of a status picture of a dragon fruit after precooling
FIG. 4 is a drawing of a soaking process of dragon fruit after precooling
FIG. 5 is a picture of the state of the dragon fruit stored in a refrigerator at day 0
FIG. 6A group of the pictures of the status of the dragon fruit stored in the refrigerator at the 35 th day
FIG. 7B group of the pictures of the status of the dragon fruit stored in the refrigerator at the day 35
Figure 8C group dragon fruit cold storage for 35 th day state picture
FIG. 9 is a 35 th day picture of CK group dragon fruit cold storage
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only some embodiments of the present invention, and not all 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.
In a specific embodiment of the invention, the sodium p-chlorophenoxyacetate in the pitaya fresh-keeping solution is prepared from Guoguang ○ R Bei Jia contains 8% sodium p-chlorophenoxyacetate which is 2,4-D sodium salt analogue, belongs to auxin regulator, and is used for keeping freshness mainly for inhibiting ethylene synthesis and delaying fruit stalk from losing green. The prochloraz medicine source is Guoguang ○ The preservative R must fresh, the component of the preservative R is 25 percent of prochloraz, belongs to broad-spectrum bactericides, and is mainly used for preservingThe bactericide is used for sterilization, reducing the base number of germs and reducing the rotting rate of fruits. The benayl aminopurine medicine is from Guoguang ○ The R plant source contains 2% benzylaminopurine, belongs to cytokinin regulators, and has the main effects of delaying cell aging, inhibiting chlorophyll degradation and delaying chlorosis when used for preservation. The gibberellic acid medicine is from Guoguang ○ The R peak is 3% gibberellic acid, belongs to gibberellin regulators, and has the main effect of delaying cell aging and prolonging the preservation period when being used for preservation.
Preparation of pitaya fresh-keeping liquid
Fresh-keeping liquid 1
5g of Bei Jia and 30mL of Bixian are added into 15L of water and uniformly stirred, wherein the concentration of sodium parachlorophenoxyacetate in the preservation solution is 27ppm, and the concentration of prochloraz in the preservation solution is 500ppm.
Fresh-keeping liquid 2
5g Bei Jia, 30mL bixian and 30mL plant source are added into 15L water and stirred uniformly, wherein the concentration of sodium parachlorophenoxy acetate in the fresh-keeping solution is 27ppm, the concentration of prochloraz is 500ppm, and the concentration of benzylaminopurine is 40ppm.
Fresh-keeping liquid 3
5g Bei Jia, 30mL bixian, 30mL plant source and 5mL jumping are added into 15L water and stirred evenly, wherein the concentration of the parachlorophenoxy sodium acetate in the fresh-keeping solution is 27ppm, the concentration of the prochloraz is 500ppm, the concentration of the benzylaminopurine is 40ppm, and the concentration of the gibberellic acid is 10ppm.
Application example for fresh-keeping of dragon fruits
1. Storage condition at normal temperature
Picking the dragon fruits (variety is scarlet) in the 8-9 maturity period, transporting the fruits back to a refrigerator from the field for cooling, wherein every 100 fresh fruits are grouped into one group, every 10 fresh fruits are packaged in one box, 400 precooled dragon fruits are randomly divided into 4 groups, which are A, B, C, CK groups, A, B, C groups are soaked in preservative solution 1, preservative solution 2 and preservative solution 3 for about 10 seconds, CK groups are soaked in prochloraz liquid with the concentration of 500ppm, taking out and airing the surfaces of the fruits, conventionally packaging the groups by using a carton, storing the groups for 30 days at normal temperature, and respectively recording the rot condition of the dragon fruits, and the results are shown in the following table:
TABLE 1 Pitaya rotting Rate under Normal temperature storage conditions
| Group of | 10 days | 13 days | 16 days | 20 days | 30 days |
| A | 0％ | 14％ | 36％ | 75％ | 92％ |
| B | 0％ | 11％ | 33％ | 64％ | 87％ |
| C | 0％ | 0％ | 17％ | 48％ | 66％ |
| CK | 18％ | 51％ | 100％ | 100％ | 100％ |
From the data in the table, it can be seen that the optimal processing mode is the processing scheme corresponding to group C under the normal temperature storage condition. After the traditional dragon fruit preservation scheme (CK group) is adopted for treatment, the rot rate of the fruits on the 10 th day of storage is 18%, the rot rate of the fruits on the 16 th day of storage is 17% after the fruits are treated according to the treatment scheme C provided by the invention, and the rot time can be delayed for about 6 days.
2. Storage conditions of refrigerator
As most of the dragon fruits on the market are stored and transported under the condition of a refrigeration house, technicians design and test the dragon fruit rotting rate, the stalk green losing rate, the stalk wound mildew rate, the weight loss rate and the soluble solid content under the storage condition of the refrigeration house. The experimental groups were as above: the precooling 400 pitaya grains are randomly divided into 4 groups, namely A, B, C, CK groups, the fresh-keeping method of each group is the same as that of the fresh-keeping method, the surfaces of the fruits are aired after being soaked in the fresh-keeping liquid, each group is conventionally packaged by using a carton and stored under the condition of a refrigeration house, and the rotting rate of the fruits is recorded during the storage period, and the results are shown in the following table.
TABLE 2 decomposition rate of Pitaya under storage conditions in a refrigerator
| Group of | 30 days | 35 days | 40 days | 50 days |
| A | 0％ | 11％ | 42％ | 76％ |
| B | 0％ | 8％ | 24％ | 59％ |
| C | 0％ | 0％ | 10％ | 37％ |
| CK | 10％ | 26％ | 68％ | 100％ |
From the data in the table above, it can be seen that the best treatment method is the treatment scheme corresponding to group C under the storage condition of the refrigerator. After the traditional pitaya preservation scheme (CK group) is used for treatment, the rot rate of the fruits at the 30 th day of storage is 10%, the fruit rot rate at the 40 th day of storage is 10% after the treatment according to the treatment scheme C provided by the invention, and the rot time can be delayed by about 10 days.
The status of the above 4 groups of dragon fruits were photographed and compared, and fig. 5 is a photograph of the fruit status of A, B, C, CK group at day 0, and fig. 6-9 are photographs of the fruit status of A, B, C, CK group at day 35, respectively. As can be seen from the pictures, the peel of the dragon fruit in the CK group loses color and luster, the scale loses green seriously, especially the stalk part mildews and goes bad seriously by the 35 th day, while the stalk of the C treatment group hardly goes mildewed and goes bad, and the color and luster is more lustrous than that of the CK group. The technicians of the invention find that the most preferable C treatment mode of the invention has more prominent protective effect on the fruit stalk part of the dragon fruit, and compared with the A group and the B group, the fruit stalk part of the C group is quite obviously greenish and plump, has little water loss and has little yellow spots.
Counting the green-losing conditions of the dragon fruit stalks of the test group and the CK group, and recording the green-losing rate of the stalks: the number of chloroses (%) showed the following results:
TABLE 3 Pitaya stalk Green-losing Rate under Cold storage conditions
| Group of | 8 days | 13 days | 24 days | 35 days |
| A | 0％ | 3％ | 13％ | 29％ |
| B | 0％ | 2％ | 11％ | 25％ |
| C | 0％ | 0％ | 7％ | 15％ |
| CK | 0％ | 15％ | 34％ | 67％ |
From the data in the table above, it can be seen that the best treatment method is the treatment scheme corresponding to group C under the storage condition of the refrigerator. After the traditional pitaya preservation scheme (CK group) is used for processing, the stalk chlorosis rate of the fruit is 67% when the fruit is stored for 35 days, the stalk chlorosis rate of the fruit is 15% when the fruit is stored for 35 days by processing according to the C processing scheme provided by the invention, and the stalk chlorosis rate of the pitaya under the storage condition is obviously reduced.
Counting the mildew rate of the dragon fruit stalk wound of the test group and the CK group, and recording the mildew rate of the stalk wound: the percentage (%) of the number of mildewed carpopodium parts was as shown in the following table:
TABLE 4 Pitaya stalk wound mildew Rate under Cold storage conditions
| Group of | 8 days | 13 days | 24 days | 35 days |
| A | 0％ | 0％ | 4％ | 11％ |
| B | 0％ | 0％ | 2％ | 9％ |
| C | 0％ | 0％ | 0％ | 3％ |
| CK | 0％ | 15％ | 44％ | 89％ |
From the data in the table, the optimal treatment mode is the treatment scheme corresponding to the group C under the storage condition of the refrigeration storage. After the traditional pitaya preservation scheme (CK group) is used for treatment, the wound mildew rate of the fruit stalk of the fruit is 89% on the 35 th day of storage, the fruit stalk wound mildew rate is 3% on the 35 th day of storage by treatment according to the treatment scheme C provided by the invention, and the fruit stalk mildew rate of the pitaya under the storage condition is obviously reduced.
The weight loss rate of the dragon fruits in the test group and the CK group is counted, and the results are shown in the following table:
TABLE 5 weight loss of Pitaya under freezer storage conditions
| Group of | 8 days | 13 days | 24 days | 35 days |
| A | 3.3％ | 7.5％ | 9.5％ | 11.2％ |
| B | 3.1％ | 6.3％ | 8.1％ | 10.3％ |
| C | 2.2％ | 4.6％ | 5.7％ | 7.6％ |
| CK | 4.1％ | 8.2％ | 12％ | 15％ |
From the data in the table, the optimal treatment mode is the treatment scheme corresponding to the group C under the storage condition of the refrigeration storage. After the traditional pitaya preservation scheme (CK group) is used for treatment, the weight loss rate of the fruits at the 35 th day of storage is 15%, the weight loss rate of the fruits at the 35 th day of storage is 7.6% after the fruits are treated according to the treatment scheme C provided by the invention, and the weight loss rate of the pitaya under the storage condition is obviously reduced.
The soluble solid content of the dragon fruits in the test group and the CK group is counted, and the result is shown in the following table:
TABLE 6 soluble solid content of Pitaya under freezer storage conditions
From the data in the table above, it can be seen that the best treatment method is the treatment scheme corresponding to group C under the storage condition of the refrigerator. After the traditional pitaya preservation scheme (CK group) is used for processing, the soluble solid content of the fruit is 9.4% when the fruit is stored for 35 days, the soluble solid content of the fruit is 13.1% when the fruit is stored for 35 days after the fruit is processed according to the C processing scheme provided by the invention, and the reduction of the internal quality of the pitaya can be remarkably delayed.
In summary of the above results, the most preferred combination of the pitaya preservative considered by the technicians in the present invention is the combination of sodium chlorophenoxyacetate, prochloraz, benzylaminopurine and gibberellic acid, and compared with the group B, the preservative of the group C only adds one agent of gibberellic acid, but the preservative effect of gibberellic acid on the pitaya is very obvious from the preservation result, because gibberellic acid is a plant growth regulator and participates in the aging process of pitaya, and in the preservation treatment link of pitaya, the gibberellic acid can enhance the activity of auxin and cytokinin, delay the aging process and inhibit the synthesis of abscisic acid. The pitaya belongs to respiratory transition type, abscisic acid plays an important role in the ripening process, and gibberellic acid is added for preservation, so that the ripening process of fruits can be effectively delayed. The respiration rate of the pitaya fruits is reduced, and the aging rate of fruit cells is delayed, so that the fruit rotting rate, water evaporation, respiration consumption and soluble solid decomposition can be effectively reduced. Meanwhile, according to the data in tables 3 and 4, the gibberellic acid can be found to have significant effects on inhibiting the green-losing of the dragon fruit stalks and inhibiting the wound mildew of the stalks compared with the B group.
3. Gibberellin concentration optimization experiment
On the basis, the technicians of the invention want to obtain the optimal gibberellin use concentration by screening, and the preparation process of the fresh-keeping solution is as follows:
5g Bei Jia, 30mL Bixian and 30mL of plant growth source are added into 15L of water and stirred evenly, then 1mL, 5mL, 7.5mL and 10mL of growth source are respectively added, and the concentration of sodium parachlorophenoxy acetate, the concentration of prochloraz, the concentration of benzylaminopurine and the concentration of gibberellic acid in the fresh-keeping solution are respectively 27ppm, 10ppm, 15ppm and 20ppm.
The precooling method comprises the following steps of randomly dividing 400 dragon fruits into 4 groups, wherein each group comprises 100 dragon fruits, soaking the dragon fruits for about 10 seconds by using the fresh-keeping liquid with the 4 different gibberellic acid concentrations, fishing out and airing the dragon fruits, carrying out conventional packaging on each group by using a carton, storing the groups for 30 days at normal temperature, and recording the rot condition of the dragon fruits respectively, wherein the results are shown in the following table: (this experiment was carried out simultaneously with the above-mentioned experiment under the storage condition at ordinary temperature, and the same control group was used in common)
TABLE 7 Pitaya rotting Rate at Normal temperature storage conditions
| Gibberellic acid concentration | 10 days | 13 days | 16 days | 20 days | 30 days |
| 2ppm | 0％ | 5％ | 27％ | 60％ | 90％ |
| 10ppm | 0％ | 0％ | 20％ | 50％ | 70％ |
| 15ppm | 0％ | 0％ | 22％ | 52％ | 73％ |
| 20ppm | 0％ | 3％ | 24％ | 57％ | 82％ |
| CK | 18％ | 51％ | 100％ | 100％ | 100％ |
As can be seen from the data in the table above, under the condition of normal temperature storage, the preservation effect of the dragon fruit is better when the concentration of the gibberellic acid in the preservation solution is 10-15 ppm. This is because when the concentration of gibberellic acid is low, the rotting rate of the fruit tends to increase with the increase of the concentration because the concentration of gibberellic acid is not within the effective concentration range, and when the concentration of gibberellic acid is up to 20ppm, the rotting rate of the fruit tends to increase again because the rotting rate of the fruit is over the effective concentration range, which may cause the activities of auxin and cytokinin in the fruit to be too high, but rather, a certain negative effect is exerted.
At present, the dragon fruit fresh-keeping liquid provided by the invention is successfully put to the market, and the feedback of a large number of dragon fruit growers is better after the dragon fruit fresh-keeping liquid is used, so that the effect is obvious. The bird's nest fruit is a new variety of dragon fruit, has high nutritional value and high market price, and according to the reaction of most bird's nest fruit growers, the fresh-keeping effect of the fresh-keeping liquid provided by the invention on the bird's nest fruit is more excellent than scarlet, which is a result that the technicians of the invention do not think. If the preservation effect of the preservation solution on the bird's nest fruit is more prominent and the effect is stable, great economic benefits can be brought to the bird's nest fruit growers. However, the skilled artisan has not collected complete data prior to the filing of this patent.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. A pitaya preservation method is characterized by comprising the following steps: soaking fresh fruits for 5-10 seconds by using a fresh-keeping solution, airing, and packaging in a grading manner; the fresh-keeping liquid is a combination of more than two of sodium parachlorophenoxy acetate, prochloraz, benayl aminopurine and gibberellic acid, wherein the concentration of the sodium parachlorophenoxy acetate is 20-30ppm, the concentration of the prochloraz is 500-600ppm, the concentration of the benayl aminopurine is 40-50ppm, and the concentration of the gibberellic acid is 5-20ppm.
2. The method for preserving dragon fruit according to claim 1, wherein the preservation solution is a combination of sodium parachlorophenoxy acetate and prochloraz; or a combination of sodium p-chlorophenoxyacetate, prochloraz and benzylaminopurine; or a combination of sodium p-chlorophenoxyacetate, prochloraz, benayl aminopurine and gibberellic acid.
3. The method for preserving dragon fruit according to claim 2, wherein the preservation solution is a combination of sodium parachlorophenoxy acetate, prochloraz, benayl aminopurine and gibberellic acid.
4. The method for preserving dragon fruit according to claim 3, wherein the preservation solution is a combination of 27ppm of sodium parachlorophenoxy acetate, 500ppm of prochloraz, 40ppm of benayl aminopurine and 10-15ppm of gibberellic acid.
5. The pitaya preservation method according to claim 1, wherein the fresh fruit is placed into a refrigeration storage for precooling before being soaked in the preservation solution, wherein the refrigeration storage condition is 5-8 ℃ and the humidity is 80 +/-5%.
6. The dragon fruit preservation method according to claim 1, wherein the fresh dragon fruit is a dragon fruit harvested at the 8-9 maturity stage of the dragon fruit, and the varieties of the dragon fruit are scarlet, golden Duyihao, meilong No. 1, guihonglong No. 1, and bird's nest fruit.
7. The pitaya fresh-keeping liquid is characterized by being a combination of more than two of sodium parachlorophenoxy acetate, prochloraz, benayurine and gibberellic acid, wherein the concentration of the sodium parachlorophenoxy acetate is 20-30ppm, the concentration of the prochloraz is 500-600ppm, the concentration of the benayurine is 40-50ppm, and the concentration of the gibberellic acid is 5-20ppm.
8. The pitaya preservative solution as claimed in claim 7, wherein the preservative solution is a combination of sodium parachlorophenoxyacetate, prochloraz, benayl aminopurine and gibberellic acid.
9. The dragon fruit preservative solution according to claim 8, wherein the preservative solution is a combination of 27ppm of sodium parachlorophenoxy acetate, 500ppm of prochloraz, 40ppm of benayl aminopurine and 10-15ppm of gibberellic acid, and preferably the concentration of the gibberellic acid is 10ppm.
10. The use of the preservative solution of any one of claims 7 to 9 in the preservation of pitaya varieties of scarlet, jindu No. one, meilong No. 1, guihonglong No. 1, and Yan's nest fruit.
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