CN115530235B - Method for storing and preserving fresh hazelnuts - Google Patents
Method for storing and preserving fresh hazelnuts Download PDFInfo
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- CN115530235B CN115530235B CN202211200349.0A CN202211200349A CN115530235B CN 115530235 B CN115530235 B CN 115530235B CN 202211200349 A CN202211200349 A CN 202211200349A CN 115530235 B CN115530235 B CN 115530235B
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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
- A23B9/00—Preservation of edible seeds, e.g. cereals
-
- 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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/10—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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a storage and preservation method of fresh hazelnuts, which comprises the following steps: the seeds are harvested in batches in a period of time of 'Huang Rao' when the buds begin to appear and the moisture content of the hazelnut is 35-40 g/100g FW. Removing the buds, shelling, selecting, grading and pre-cooling as soon as possible after harvesting. Placing the sorted fresh hazelnuts in a pre-refrigeration house or a pre-cooling place at 1-3 ℃ for 3-4 days, and finally packaging, warehousing and stacking the fresh hazelnuts and storing the fresh hazelnuts at-1-0 ℃. The invention can keep good appearance quality, nutrition quality and eating quality of the fresh hazelnut in the storage period after harvesting by controlling the harvesting maturity, storage temperature and packaging mode, avoid quality deterioration such as water loss, fresh loss, smell loss, browning, nutrient loss and the like of the fresh hazelnut, prolong the storage fresh-keeping period, and meet the requirements of the fresh hazelnut on quality maintenance and the market supply period.
Description
Technical Field
The invention relates to the technical field of agricultural product storage, and particularly discloses a storage and preservation method of fresh hazelnuts and the fresh hazelnuts prepared by the storage and preservation method.
Background
Hazelnut (Hazelnut) is a Hazelnut (Corylace) plant of the Hazelnut genus (Corylus L.) of the hazelaceae family, and is an important economic woodnut tree species in China, and is called "four large nuts in the world" in combination with walnuts, almonds and cashews. China is one of important origins of hazelnut plants, the resources are rich, but the commodity of wild hazelnuts is poor, and the cultivars are lost. The hybrid hazelnut (C.heterophylla Fisch. Times.C.avellana L.) is a hybrid offspring obtained by domestic specialists through the interspecific hybridization of the hazelnut and the hazelnut in China, more than 10 varieties and more than 30 excellent strains are sequentially examined and screened, the hybrid hazelnut becomes a main cultivation seed for gardening cultivation of the hazelnut in China, 20 provinces (markets) in China all have introduction cultivation with different scales at present, the cultivation area is rapidly enlarged, and the nut yield is increased day by day. By 2020, the cultivation area of the hybrid hazelnut in the parallel of China reaches 168 tens of thousands mu, the nut yield is 6.5 tens of thousands tons, and the hybrid hazelnut is inferior to Turkish, america and Italy, and becomes one of important hazelnuts in the world. The hazelnut has rich nutrition and unique flavor. The nut oil has the content of 55-60g/100g and is rich in unsaturated fatty acid, wherein the oleic acid content accounts for 75-85% of the total fatty acid content, and is typical high oleic oil; the protein content is about 15-20g/100g, and the protein also contains rich bioactive components Vc, tocopherol, carotenoid, polyphenol, flavone, squalene, phytosterol, ceramide and the like, thus being a good source of high-quality vegetable oil, protein and a plurality of bioactive substances.
The hazel nut is various in eating modes, can be eaten fresh, and can be baked and processed into various foods. At present, the eating mode of hazelnuts in the world is mainly produced by traditional baking and food auxiliary materials (such as hazelnut pieces, hazelnut powder and the like) taking hazelnuts as raw materials. The processing industry of hazelnuts in major countries of the Europe and America is mature, 93% of the hazelnuts are consumed through processing, wherein the consumption of the hazelnut pieces, the hazelnut paste and the hazelnut chocolate candy is the largest, and a certain amount of edible hazelnut oil is also produced in turkish; the remaining 7% are sold as shelled nuts. The hazelnut production in China starts later, the hazelnut post-harvest processing technology is behind, the processed products are deficient, 90% of the hazelnuts are sold with shells at present, the consumption form of stir-frying/baking the hazelnuts is mainly, and the rest of the nuts less than 10% enter the processing link.
In recent years, novel consumption modes of nut fresh foods are rapidly rising in China. The fresh hazelnuts are collected before the hazelnuts are ripe normally, and the nutrient accumulation of the hazelnuts is just completed, and the hazelnuts have crisp and tender texture and light fragrance which are loved to eat due to the higher moisture content, so the hazelnuts are loved by consumers. The fresh hazelnut kernels can be eaten directly or used as food ingredients, and are an important product type of nut fresh eating. The dehulled fresh hazelnuts have high water content, strong enzyme activity, vigorous respiratory metabolism, high ethylene yield and vigorous physiological metabolism activity, so that nutrients of the fresh hazelnuts are rapidly lost; and because the hard shell is removed, the fresh and smell of the tea is extremely easy to lose, the quality retention period under normal temperature is only short and 3-5 days. The lack of fresh hazelnut preservation technology severely limits the sales and eating of fresh hazelnut products. At present, the research on the technology of storing and preserving fresh hazelnuts after picking at home and abroad is still blank.
Disclosure of Invention
Aiming at the requirements of maintaining the quality of fresh hazelnut products and prolonging the market supply period, the invention establishes a fresh hazelnut storage and preservation technology. The technology ensures that the fresh hazelnuts can keep good appearance quality, nutrition quality and eating quality during the storage period after harvesting by controlling the harvesting maturity, storage temperature and packaging mode of the fresh hazelnuts, avoids quality degradation such as water loss, fresh loss, smell loss, browning, nutrient loss and the like of the fresh hazelnuts, prolongs the storage and preservation period, and meets the requirements of the fresh hazelnuts on quality maintenance and market supply period extension.
The invention is realized by the following technical means:
a method for storing and preserving fresh hazelnuts, comprising:
(1) Harvesting maturity
The hazelnuts used for fresh food are harvested in a period of time when the buds begin to appear 'Huang Rao', and the moisture content of the hazelnuts is 35-40 g/100g FW.
(2) Harvesting method
And (5) harvesting the seeds in batches according to varieties. Harvesting is carried out on sunny days or cloudy days with the temperature lower than 30 ℃ so as to avoid the period of not drying water in rainy days or dew (rain) and high temperature above 30 ℃.
(3) Post-harvest disposal
The collected fresh hazel leaves are bracted, shelled, selected, classified and precooled as soon as possible, and the fresh hazel leaves which are not treated in time are placed under shade or other shady and ventilated places so as to avoid sun exposure or rain. And the package transported after harvesting adopts a plastic turnover box or a paper box. Post-harvest treatment was performed in cool and ventilated places.
(4) Removing the bud
The bud removal is carried out at a cool and ventilated place. The buds can be manually peeled off, and a bud removing machine can be used for removing the buds.
(5) Shelling
The hazelnut is shelled by a special sheller. The shelling is carried out in a cool and ventilated place.
(6) Selecting
The selection is carried out at a cool and ventilated place. And removing the diseases and insects and simultaneously removing impurities.
(7) Grading
Separating the whole kernel from the crushed kernel. If the whole kernel is to be graded, a special grading device for hazelnuts can be used.
(8) Precooling
Placing the sorted fresh hazelnuts in a pre-refrigeration house or a pre-cooling place at 1-3 ℃ for 3-4 days, and then packaging.
(9) Packaging arrangement
The fresh hazelnuts are put into a food-grade polyethylene plastic film fresh-keeping bag with the thickness of 0.05mm, and the bag mouth is sealed after vacuumizing. The filling amount per bag should not be too large, preferably not more than 2kg.
(10) Warehouse-in and stacking
Placing the packaged fresh hazelnuts into a plastic turnover box or a paper box, placing into a cold storage which is cleaned and sterilized in advance and is cooled to the storage temperature, and stacking. The trend and arrangement mode of the piles are consistent with the air circulation direction in the warehouse, and cushion layers (such as forklift trays and the like) with the thickness of 10-20 cm are additionally arranged at the bottoms of the piles. Gaps of 40-60 cm are reserved between stacks and walls, and the stacking height is not less than 60cm below a cold air outlet of the evaporator.
(11) Storage conditions
The storage temperature is controlled at-1 to 0 ℃; there is no need to control the humidity in the warehouse.
The invention has the beneficial effects that:
the invention ensures that the storage period of the fresh hazelnut is up to 240 days, the hazelnut maintains the inherent color, crisp and tender taste and basic faint scent flavor, has no water loss shrinkage, no peculiar smell and good appearance quality and eating quality; the fat content, the soluble protein content, the sugar content and the Vc content of the main nutrient substances of the hazelnut are not changed significantly compared with the harvest. The invention well maintains the appearance quality, the eating quality and the nutrition quality of the fresh hazelnut, remarkably prolongs the storage period and the market supply period of the fresh hazelnut, meets the market demand, and simultaneously realizes the purposes of reducing and increasing the loss of the fresh hazelnut after picking.
Detailed Description
The present invention is further illustrated by the following examples, which are only intended to illustrate the present invention and not to limit the scope of the present invention.
Example 1
A method for storing and preserving fresh hazelnuts, comprising:
(1) Harvesting maturity
The hazelnuts used for fresh food are harvested in a period of time when the buds begin to appear 'Huang Rao', and the moisture content of the hazelnuts is 35-40 g/100g FW.
(2) Harvesting method
And (5) harvesting the seeds in batches according to varieties. Harvesting is carried out on sunny days or cloudy days with the temperature lower than 30 ℃ so as to avoid the period of not drying water in rainy days or dew (rain) and high temperature above 30 ℃.
(3) Post-harvest disposal
The collected fresh hazel leaves are bracted, shelled, selected, classified and precooled as soon as possible, and the fresh hazel leaves which are not treated in time are placed under shade or other shady and ventilated places so as to avoid sun exposure or rain. And the package transported after harvesting adopts a plastic turnover box. Post-harvest treatment was performed in cool and ventilated places.
(4) Removing the bud
The bud removal is carried out at a cool and ventilated place, and the bud is manually peeled off.
(5) Shelling
The hazelnut is shelled by a special sheller. The shelling is carried out in a cool and ventilated place.
(6) Selecting
The selection is carried out at a cool and ventilated place. And removing the diseases and insects and simultaneously removing impurities.
(7) Grading
The whole kernel is separated from the broken kernel by manual mode.
(8) Precooling
And (3) placing the sorted fresh hazelnuts in a pre-refrigeration house at the temperature of 1-3 ℃ for pre-cooling for 3 days, and then packaging.
(9) Packaging arrangement
The fresh hazelnuts are put into a food-grade polyethylene plastic film fresh-keeping bag with the thickness of 0.05mm, and the bag mouth is sealed after vacuumizing. The filling amount of each bag is 1kg.
(10) Warehouse-in and stacking
Placing the packaged fresh hazelnuts into a plastic turnover box, placing the fresh hazelnuts into a refrigeration house which is cleaned and sterilized in advance and is cooled to the storage temperature, and stacking the fresh hazelnuts. The trend and arrangement mode of the piles are consistent with the air circulation direction in the warehouse, and the bottoms of the piles are additionally provided with cushion layers with the thickness of 20 cm. Gaps of 60cm are reserved between stacks and walls, and the stacking height is 100cm lower than the cold air outlet of the evaporator.
(11) Storage conditions
The storage temperature is controlled at-1 to 0 ℃.
Comparative example 1
A method for storing and preserving fresh hazelnuts, comprising:
(1) Harvesting maturity
The hazelnuts used for fresh food are harvested in a period of time when the buds begin to appear 'Huang Rao', and the moisture content of the hazelnuts is 35-40 g/100g FW.
(2) Harvesting method
And (5) harvesting the seeds in batches according to varieties. Harvesting is carried out on sunny days or cloudy days with the temperature lower than 30 ℃ so as to avoid the period of not drying water in rainy days or dew (rain) and high temperature above 30 ℃.
(3) Post-harvest disposal
The collected fresh hazel leaves are bracted, unshelled, selected and classified as soon as possible, and the fresh hazel leaves which are not disposed in time are placed under shade or other shady and ventilated places to avoid sun exposure or rain exposure. And the package transported after harvesting adopts a plastic turnover box. Post-harvest treatment was performed in cool and ventilated places.
(4) Removing the bud
The bud removal is carried out at a cool and ventilated place, and the bud is manually peeled off.
(5) Shelling
The hazelnut is shelled by a special sheller. The shelling is carried out in a cool and ventilated place.
(6) Selecting
The selection is carried out at a cool and ventilated place. And removing the diseases and insects and simultaneously removing impurities.
(7) Grading
The whole kernel is separated from the broken kernel by manual mode.
(8) Packaging arrangement
The fresh hazelnuts are put into a food-grade polyethylene plastic film fresh-keeping bag with the thickness of 0.05mm, and the bag mouth is sealed after vacuumizing. The filling amount of each bag is 1kg.
(9) Warehouse-in and stacking
Placing the packaged fresh hazelnuts into a plastic turnover box, placing the fresh hazelnuts into a refrigeration house which is cleaned and sterilized in advance and is cooled to the storage temperature, and stacking the fresh hazelnuts. The trend and arrangement mode of the piles are consistent with the air circulation direction in the warehouse, and the bottoms of the piles are additionally provided with cushion layers with the thickness of 20 cm. Gaps of 50cm are reserved between stacks and walls, and the stacking height is 80cm lower than the cold air outlet of the evaporator.
(10) Storage conditions
The storage temperature is controlled between 24 and 26 ℃.
Comparative example 2
A method for storing and preserving fresh hazelnuts, comprising:
(1) Harvesting maturity
The hazelnuts used for fresh food are harvested in a period of time when the buds begin to appear 'Huang Rao', and the moisture content of the hazelnuts is 35-40 g/100g FW.
(2) Harvesting method
And (5) harvesting the seeds in batches according to varieties. Harvesting is carried out on sunny days or cloudy days with the temperature lower than 30 ℃ so as to avoid the period of not drying water in rainy days or dew (rain) and high temperature above 30 ℃.
(3) Post-harvest disposal
The collected fresh hazel leaves are bracted, unshelled, selected and classified as soon as possible, and the fresh hazel leaves which are not disposed in time are placed under shade or other shady and ventilated places to avoid sun exposure or rain exposure. And the package transported after harvesting adopts a plastic turnover box. Post-harvest treatment was performed in cool and ventilated places.
(4) Removing the bud
The bud removal is carried out at a cool and ventilated place, and the bud is manually peeled off.
(5) Shelling
The hazelnut is shelled by a special sheller. The shelling is carried out in a cool and ventilated place.
(6) Selecting
The selection is carried out at a cool and ventilated place. And removing the diseases and insects and simultaneously removing impurities.
(7) Grading
The whole kernel is separated from the broken kernel by manual mode.
(8) Packaging arrangement
Fresh hazelnuts are put into perforated food-grade polyethylene plastic film fresh-keeping bags with the thickness of 0.05mm, and the filling amount of each bag is 1kg.
(9) Warehouse-in and stacking
Placing the packaged fresh hazelnuts into a plastic turnover box, placing the fresh hazelnuts into a refrigeration house which is cleaned and sterilized in advance and is cooled to the storage temperature, and stacking the fresh hazelnuts. The trend and arrangement mode of the piles are consistent with the air circulation direction in the warehouse, and the bottoms of the piles are additionally provided with cushion layers with the thickness of 20 cm. Gaps of 50cm are reserved between stacks and walls, and the stacking height is 80cm lower than the cold air outlet of the evaporator.
(10) Storage conditions
The storage temperature is controlled between 24 and 26 ℃.
Comparative example 3
A method for storing and preserving fresh hazelnuts, comprising:
(1) Harvesting maturity
The hazelnuts used for fresh food are harvested in a period of time when the buds begin to appear 'Huang Rao', and the moisture content of the hazelnuts is 35-40 g/100g FW.
(2) Harvesting method
And (5) harvesting the seeds in batches according to varieties. Harvesting is carried out on sunny days or cloudy days with the temperature lower than 30 ℃ so as to avoid the period of not drying water in rainy days or dew (rain) and high temperature above 30 ℃.
(3) Post-harvest disposal
The collected fresh hazel leaves are bracted, shelled, selected, classified and precooled as soon as possible, and the fresh hazel leaves which are not treated in time are placed under shade or other shady and ventilated places so as to avoid sun exposure or rain. And the package transported after harvesting adopts a plastic turnover box. Post-harvest treatment was performed in cool and ventilated places.
(4) Removing the bud
The bud removal is carried out at a cool and ventilated place, and the bud is manually peeled off.
(5) Shelling
The hazelnut is shelled by a special sheller. The shelling is carried out in a cool and ventilated place.
(6) Selecting
The selection is carried out at a cool and ventilated place. And removing the diseases and insects and simultaneously removing impurities.
(7) Grading
The whole kernel is separated from the broken kernel by manual mode.
(8) Precooling
And (3) placing the sorted fresh hazelnuts in a pre-refrigeration house at the temperature of 1-3 ℃ for pre-cooling for 3 days, and then packaging.
(9) Packaging arrangement
Fresh hazelnuts are put into perforated food-grade polyethylene plastic film fresh-keeping bags with the thickness of 0.05mm, and the filling amount of each bag is 1kg.
(10) Warehouse-in and stacking
Placing the packaged fresh hazelnuts into a plastic turnover box, placing the fresh hazelnuts into a refrigeration house which is cleaned and sterilized in advance and is cooled to the storage temperature, and stacking the fresh hazelnuts. The trend and arrangement mode of the piles are consistent with the air circulation direction in the warehouse, and the bottoms of the piles are additionally provided with cushion layers with the thickness of 20 cm. Gaps of 50cm are reserved between stacks and walls, and the stacking height is 80cm lower than the cold air outlet of the evaporator.
(11) Storage conditions
The storage temperature is controlled at-1 to 0 ℃.
Test example 1
After the fresh hazelnuts obtained by the treatment in the examples are stored for 0 day, 60 days, 120 days, 180 days and 240 days, the appearance of the fresh hazelnuts is observed, and the fresh hazelnuts are tasted with the change of taste. The change conditions of the moisture content, the fat content, the soluble protein content, the sugar content and the Vc content of the fresh hazelnut are detected simultaneously, the sensory results are shown in table 1, and the change conditions of the moisture content, the fat content, the soluble protein content, the sugar content and the Vc content in each stage are shown in table 2. Meanwhile, the changes of the fresh hazelnuts in the comparative examples 1 to 3 are compared in the storage process.
Table 1 sensory evaluation score of fresh hazelnut at each stage
Note that: the initial score is 10, and the higher the score is, the closer the score is to the initial state; no fresh food attribute was assigned when the sensory score was below 8.0.
From the results shown in table 1, the sensory index scores of the appearance, the flavor and the palatability of the hazelnuts of comparative examples 1 and 2 are rapidly and remarkably reduced, which means that the hazelnuts are easy to lose water and lose freshness, the appearance color and the freshness are remarkably reduced, the flavor of the hazelnuts is lost, the crisp and tender mouthfeel is lost due to the water loss, the palatability is poor, the score of all the sensory indexes is lower than 8.0 minutes when the hazelnuts are stored for 4 days, and meanwhile, the comparative example 1 also has serious peculiar smells such as serious fermented smell, sour and rotten smell and the like, and the basic appearance quality and the palatability of the fresh hazelnuts are not provided. Compared with comparative examples 1 and 2, the reduction rate of each sensory quality of comparative example 3 is obviously slowed down, and when the hazelnut is stored for 180 days, the scores of other sensory indexes are higher than 8.0 minutes, so that the deterioration of the sensory quality of the fresh hazelnut can be obviously delayed by controlling the temperature. Compared with the comparative example, the embodiment obviously delays the deterioration of the sensory quality of the fresh hazelnut, has good appearance and flavor quality when stored for 240 days, obviously prolongs the storage and preservation period of the fresh hazelnut, has all sensory scores higher than 8.0 minutes, has good eating quality and commodity attribute of the fresh hazelnut, and indicates that the low-temperature combined vacuum packaging mode can better keep the quality of the fresh hazelnut. Therefore, the invention obviously delays the deterioration process of the sensory quality in the fresh hazelnut storage and preservation process by controlling the harvest maturity, the storage temperature and the packaging mode, so that the storage period of the fresh hazelnut is as long as 240 days. Therefore, the invention is beneficial to the quality maintenance of the fresh hazelnut and provides technical support for prolonging the sales period and the eating period of the fresh hazelnut.
TABLE 2 comparison of quality of fresh hazelnuts at various stages
From the results of table 2, it is apparent that the moisture content and fat content of hazelnut kernel are not significantly changed and the content of soluble protein is reduced when comparative example 1 and comparative example 2 are stored for 4 days; the sugar content and Vc content of comparative example 1 were significantly reduced compared to that of comparative example 2 when stored for 0 day, and significantly lower. When the hazelnut is stored for 180 days, each quality index of the comparative example 3 is slightly reduced compared with the initial storage, but still is in a good quality level, which shows that the low temperature can obviously delay the quality deterioration rate of the fresh hazelnut and prolong the storage and preservation period of the hazelnut. The examples still have good nutritional quality when stored for 240 days, the various quality indexes are slightly reduced compared with the storage start, and the various nutritional indexes such as fat content, soluble protein content, sugar content and Vc content are not obviously different from those of comparative example 3 when stored for 180 days, but the water content is obviously higher than that of comparative example 3. Therefore, the low temperature combined with the vacuum packaging mode can well keep the moisture in the hazelnut, remarkably prolong the storage and preservation period of the fresh hazelnut and keep good nutritional quality.
Therefore, the invention obviously delays the quality deterioration rate of the fresh hazelnuts after picking by controlling the picking maturity, the storage temperature and the packaging mode, is beneficial to the quality maintenance of the fresh hazelnuts, obviously prolongs the storage and preservation period of the fresh hazelnuts, and provides technical guarantee for prolonging the sales period and the eating period of the fresh hazelnuts.
The present invention has been illustrated by the above-described embodiments, but it should be understood that the above-described embodiments are for purposes of illustration and description only and are not intended to limit the invention to the embodiments described. In addition, it will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that many variations and modifications are possible in light of the teachings of the invention, which variations and modifications are within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (4)
1. The method for storing and preserving fresh hazelnuts is characterized by comprising the following steps:
(1) Harvesting maturity: harvesting the fresh hazelnuts in a time period of 'Huang Rao' when the hazelnut buds begin to appear and the water content of the hazelnuts is 35-40 g/100g FW;
(2) The harvesting method comprises the following steps: harvesting in batches by varieties, wherein harvesting is performed on sunny days or cloudy days with the temperature lower than 30 ℃ and harvesting in rainy days is forbidden;
(3) Post-harvest treatment: removing buds, shelling, selecting, grading and precooling the fresh hazelnuts after harvesting on the same day, firstly peeling off the buds and shelling the fresh hazelnuts at a cool and ventilated place, removing the disease and insect fruits and impurities from the shelled fresh hazelnuts at the cool and ventilated place, separating the whole kernels from the crushed kernels, and precooling the sorted fresh hazelnuts at a precooling warehouse or precooling place at 1-3 ℃ for 3-4 days;
(4) And (3) packaging: the precooled fresh hazelnuts are put into a food-grade polyethylene plastic film fresh-keeping bag with the thickness of 0.05mm, and the vacuum sealing packaging is carried out;
(5) Warehousing and stacking: placing the packaged fresh hazelnuts in a refrigeration house at the temperature of-1 ℃ to 0 ℃ for stacking and storing, wherein the stacking conditions are as follows: the trend and arrangement mode of the stacks are consistent with the air circulation direction in the warehouse, and the stacking height is not less than 60cm below the cold air outlet of the evaporator; adding a cushion layer with the thickness of 10-20 cm at the bottom of the pile; the distance between the stacks and the wall is 40-60 cm.
2. The method for preserving freshness according to claim 1, wherein:
and (4) packaging the packaging amount per bag in the step (4) is less than or equal to 2kg.
3. The method for preserving freshness according to claim 1, wherein:
the step (5) of warehousing further comprises: placing the packaged fresh hazelnuts into a plastic turnover box or a paper box.
4. A fresh hazelnut kernel obtained by the storage and preservation method according to any one of claims 1 to 3.
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