CN116326633A - Three-stage temperature control environment-friendly fresh-keeping process for adjusting quality degradation of navel orange fruits - Google Patents
Three-stage temperature control environment-friendly fresh-keeping process for adjusting quality degradation of navel orange fruits Download PDFInfo
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 130
- 235000005976 Citrus sinensis Nutrition 0.000 title claims abstract description 82
- 240000002319 Citrus sinensis Species 0.000 title claims abstract description 82
- 238000000034 method Methods 0.000 title claims abstract description 33
- 230000008569 process Effects 0.000 title claims abstract description 20
- 230000015556 catabolic process Effects 0.000 title claims abstract description 18
- 238000006731 degradation reaction Methods 0.000 title claims abstract description 18
- 239000002253 acid Substances 0.000 claims abstract description 34
- 238000004321 preservation Methods 0.000 claims abstract description 26
- 230000009467 reduction Effects 0.000 claims abstract description 16
- 235000019614 sour taste Nutrition 0.000 claims abstract description 8
- 230000001105 regulatory effect Effects 0.000 claims abstract description 5
- 239000007787 solid Substances 0.000 claims description 21
- 235000019647 acidic taste Nutrition 0.000 claims description 12
- 241000132456 Haplocarpha Species 0.000 claims description 7
- 150000007513 acids Chemical class 0.000 claims description 4
- 239000002420 orchard Substances 0.000 claims description 4
- 230000008447 perception Effects 0.000 claims description 4
- 238000009966 trimming Methods 0.000 claims description 4
- 230000002708 enhancing effect Effects 0.000 claims description 3
- 210000004243 sweat Anatomy 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 230000001276 controlling effect Effects 0.000 claims 2
- 230000002401 inhibitory effect Effects 0.000 claims 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 4
- 230000033228 biological regulation Effects 0.000 abstract description 3
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 230000008859 change Effects 0.000 description 6
- 239000000126 substance Substances 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 4
- 238000010008 shearing Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000013043 chemical agent Substances 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
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- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 241000316887 Saissetia oleae Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
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- 238000006467 substitution reaction Methods 0.000 description 1
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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
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
- A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
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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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Abstract
The invention provides a three-section type temperature control and regulation green preservation process for quality degradation of navel orange fruits, and relates to the technical field of fruit preservation. The three-section temperature control adjusting navel orange fruit quality degradation green preservation process comprises the following processing steps: s3, the first stage of navel orange storage is 1 to 30 days, the temperature control storage is adopted in the northern area at about 5 to 7 ℃ and the temperature control storage is adopted in the southern area at about 12 to 15 ℃; s4, in the second stage of navel orange storage, namely 31 to 45 days, the fruits are stored at a low temperature of 5 to 7 ℃ for acid retention and sweetness reduction, and the fruits are stored at a temperature of 20 to 25 ℃ for sweetness and sweetness reduction; s5, in the third stage of navel orange storage, namely 46 to 90 days, the sweetness of the fruits is increased, the fruits are stored at a low temperature of 5 to 7 ℃, and the fruits are stored at a room temperature of 20 to 25 ℃ with obvious sour taste. Therefore, the sour and sweet taste quality degree of the navel orange can be regulated and controlled by adopting a three-stage temperature control storage method so as to meet the requirements of different people.
Description
Technical Field
The invention relates to the technical field of fruit preservation, in particular to a three-stage temperature control and adjustment green preservation process for quality degradation of navel orange fruits.
Background
The navel orange is taken as the characteristic advantage and rich industry in Gannan region, the annual planting scale of the navel orange is continuously enlarged, the total amount of the navel orange is continuously increased, and the problems of green fresh-keeping, peak-shifting sales and quality improvement and efficiency improvement of the navel orange are solved, so that the navel orange has very important practical significance for the stable and healthy sustainable development of an industrial chain of the navel orange. At present, the navel orange is mainly preserved by adopting tree-keeping preservation, low-temperature refrigeration and chemical agent preservation to control deterioration and mildew of fruit quality, but the navel orange tree-keeping preservation is affected by extremely low-temperature weather, and partial fruits are frosted and rotten and lose commodity value, so that the method is only suitable for the tree-keeping preservation of a small amount of fruits; in addition, as the preservation period of navel orange fruits is as long as several months, many chemical preservation technologies have unobvious preservation effects in the later period of long-term storage of the fruits, and the health problem of chemical agents is considered, so the physical preservation technology based on low-temperature refrigeration has outstanding advantages.
The low-temperature storage is a universal physical fresh-keeping technology for fruits and vegetables, because the life activities of the fruits and vegetables cells can be delayed in a low-temperature state, the deterioration and mildew of the fruits can be controlled in a short time; however, the temperature is also critical to the control of chemical quality indexes during fruit storage, and the unstable important quality indexes such as soluble solid matters, titratable acid and the like of the fruits can be caused by improper storage temperatures in different storage periods, so that the acidity and sweetness of the fruits can not be effectively controlled, and the taste of the fruits is poor and the commodity value of the fruits is reduced.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a three-stage temperature control and regulation green preservation process for the quality degradation of navel orange fruits, which solves the problems of unstable values of soluble solids and titratable acids of important chemical quality indexes of fruits and inconsistent sour and sweet mouthfeel, poor mouthfeel of the fruits and reduced commodity value caused by the fact that the existing navel orange is stored at low temperature instead of being regulated and controlled at different stages in time all the time in the long-time storage process.
In order to achieve the above purpose, the invention is realized by the following technical scheme: a three-section type temperature control and regulation green preservation process for quality degradation of navel orange fruits comprises the following processing steps:
s1, firstly, when navel oranges are picked in an orchard according to the maturity of the fruits, trimming the pedicles of the fruits by adopting a one-fruit two-trimming method, and packaging the picked navel oranges with fruit frames;
s2, after the step S1 is completed, placing the mixture in a storage room for standing and storage;
s3, the first stage of navel orange storage is 1 to 30 days, the temperature control storage is adopted in the northern area at about 5 to 7 ℃ and the temperature control storage is adopted in the southern area at about 12 to 15 ℃;
s4, the second stage of navel orange storage, namely 31 to 45 days, adopts two storage modes aiming at the use path: the acidic taste of the fruits is increased, the sweetness is reduced, and the fruits are stored at a low temperature of 5-7 ℃; reducing titratable acid index, and enhancing sweetness of fruits by storing at 20-25 ℃;
s5, in the third stage of navel orange storage, namely 46 to 90 days, according to the perception degree and preference of different consumer groups on the sweetness and acidity of fruits, two temperature-control storage modes are adopted: the fruits are stored at a low temperature of 5-7 ℃, the content of soluble solids is relatively low, and the titratable acid index is reduced, so that the sweetness and acidity of the fruits are enhanced, and the acidity is obvious; the fruit is stored at room temperature of 20-25 ℃, the content of soluble solids is relatively high, and the titratable acid index is reduced, so that the fruit is sweet and has acid.
Preferably, in the step S1, the method of one fruit and two shears includes the following steps:
the first shears and the fruit stalks are cut off and can be connected with a plurality of leaves;
and the second shears cut off the pedicel without damaging the pericarp.
Preferably, in the step S1, after the picked navel orange is packaged with a fruit frame, the picked navel orange is firstly aired for 2 to 3 days at room temperature to sweat the fruit, and then the picked navel orange is stored later.
Preferably, in the step S2, before the navel orange fruit is placed in a storage, the fruit is treated with low-temperature plasma generated by ionization of oxygen-containing gas for 5-10 minutes, so that the surface of the fruit is sterilized.
Preferably, in the step S4, during the storage period of 31 to 45 days, the fruits at a low temperature of 5 to 7 degrees celsius promote the reduction of soluble solids, and at a temperature of 20 to 25 degrees celsius promote the reduction of titratable acids.
Preferably, in the step S5, during the storage period of 46 to 90 days, the fruit is relatively stable at a low temperature of 5 to 7 ℃ and a room temperature of 20 to 25 ℃ while the low temperature can promote the reduction of the titratable acid index.
The invention provides a device for removing burnt black scale at the bottom of a pot based on automatic cleaning. The beneficial effects are as follows:
the invention provides a three-stage temperature control and adjustment green preservation process for quality degradation of navel orange fruits. The beneficial effects are as follows:
according to the invention, in the first stage of navel orange storage, namely in the 1 st to 30 th day period, the temperature control storage is adopted in the northern area at about 5-7 ℃, and the temperature control storage is adopted in the southern area at about 12-15 ℃, so that the temperature control storage temperature in the south area and the north area is equivalent to the outdoor temperature, the energy consumption of temperature control storage can be effectively saved, and meanwhile, two important chemical quality indexes of soluble solids and titratable acid of fruits are maintained. The second stage of navel orange storage, namely during 30 to 45 days of storage, the low temperature of 5 ℃ promotes the reduction of soluble solids, and the temperature above 20 ℃ promotes the reduction of titratable acid; in the third stage of navel orange storage, namely in the period of 46 th to 90 th days of storage, the soluble solid indexes are relatively stable at the low temperature of 5 ℃ and the room temperature of 20 ℃, and the low temperature promotes the reduction of the titratable acid indexes, so that the quality change of navel orange fruits has three characteristic change periods along with the storage time, namely the sensitivity degree of chemical quality indexes to the storage temperature changes along with the storage time, the sour and sweet taste degree of the navel oranges can be regulated and controlled by adopting a three-stage temperature control storage method, and the sour and sweet quality change of navel orange fruits in the long-term storage process is effectively controlled, so that the sweet and sour fruits are palatable with sour or sweet taste, and the requirements of different crowds are met; and the method can be effectively applied to a storage room with temperature control conditions.
Drawings
FIG. 1 is a diagram showing experimental data of the change of the titratable acid and the soluble condensate of navel orange according to the present invention at different days;
FIG. 2 is a schematic diagram showing the change of soluble solids and titratable acid in navel orange fruits controlled at different storage temperatures;
FIG. 3 is a schematic representation of the change characteristics of the soluble solids and titratable acids of navel orange fruits during long-term storage in accordance with the present invention.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Embodiment one:
the embodiment of the invention provides a three-section type temperature control and adjustment green preservation process for quality degradation of navel orange fruits, which comprises the following processing steps:
s1, when the navel orange is picked in an orchard according to the fruit maturity, the navel orange fruit picking time is set at noon and evening, the pedicel is cut flat by adopting a one-fruit two-shearing method, and the one-fruit two-shearing method comprises the following steps: the first shears and the fruit stalks are cut down and can be connected with a plurality of leaves; secondly, under the condition that the pericarp is not damaged, the stalks and the pedicels of the fruits are cut off, after the picked navel oranges are assembled by a fruit frame, the navel oranges are firstly aired for 2 days at room temperature, the fruits are sweated, and then the subsequent storage is carried out;
s2, after the step S1 is completed, placing the navel orange fruits in a storage room for standing and storing, and treating the fruits by using low-temperature plasma generated by air ionization for 5 minutes before placing the navel orange fruits in the storage room, so that the surfaces of the fruits are sterilized;
s3, in the first stage of navel orange storage, namely 1 to 30 days, the temperature control storage is adopted in the northern area at about 5 ℃ and the temperature control storage is adopted in the southern area at about 12 ℃;
s4, the second stage of navel orange storage, namely 31 th to 45 th days, adopts two storage modes aiming at the use path: the acidic taste of the fruits is increased, the sweetness is reduced, and the fruits are stored at a low temperature of 5 ℃; reducing titratable acid index, and enhancing sweetness of fruits by storing at 20 ℃; during the 31 st to 45 th day of storage, fruits at low temperatures of 5 degrees celsius will promote soluble solids reduction, while 20 degrees celsius will promote titratable acid reduction.
S5, in the third stage of navel orange storage, namely 46 th to 90 th days, according to the perception degree and preference of different consumer groups on the sweetness and acidity of fruits, two temperature control storage modes are adopted: storing at a low temperature of 5 ℃, wherein the content of soluble solids is relatively stable, and the titratable acid index is reduced, so that the sweetness of fruits is continuously increased; the fruit is stored at room temperature of 20 ℃, the content of soluble solids is relatively stable, and the titratable acid index can be slowly reduced, so that the fruit has obvious sour taste in sweetness.
Embodiment two:
the embodiment of the invention provides a three-section type temperature control and adjustment green preservation process for quality degradation of navel orange fruits, which comprises the following processing steps:
s1, when the navel orange is picked in an orchard according to the fruit maturity, the navel orange fruit picking time is set at noon and evening, the pedicel is cut flat by adopting a one-fruit two-shearing method, and the one-fruit two-shearing method comprises the following steps: the first shears and the fruit stalks are cut down and can be connected with a plurality of leaves; secondly, under the condition that the pericarps are not damaged, the stalks and the pedicels of the fruits are cut off, the picked navel oranges are packaged by the fruit frames, and after the picked navel oranges are packaged by the fruit frames, the picked navel oranges are firstly aired for 3 days at room temperature to sweat the fruits, and then the picked navel oranges are stored later;
s2, after the step S1 is completed, placing the navel orange fruits in a storage room for standing and storing, and treating the fruits by using low-temperature plasma generated by oxygen ionization for 5 minutes before placing the navel orange fruits in the storage room, so that the surfaces of the fruits are sterilized;
s3, the first stage of navel orange storage is 1 to 30 days, the temperature control storage is adopted in the northern area at about 7 ℃ and the temperature control storage is adopted in the southern area at about 15 ℃;
s4, the second stage of navel orange storage, namely 31 to 45 days, adopts two storage modes aiming at the use path: the acidic taste of the fruits is increased, the sweetness is reduced, and the fruits are stored at a low temperature of 7 ℃; reducing the titratable acid index, wherein the sweetness of the enhanced fruits is stored at 25 ℃, the storage time is 31-45 days, the fruits can promote the reduction of soluble solids at the low temperature of 7 ℃, and the titratable acid can be promoted to be reduced at the temperature of 25 ℃;
s5, in the third stage of navel orange storage, namely 46 to 90 days, according to the perception degree and preference of different consumer groups on the sweetness and acidity of fruits, two temperature-control storage modes are adopted: the fruit is stored at a low temperature of 7 ℃, the content of soluble solids is relatively stable, and the titratable acid index is reduced, so that the sweetness of the fruit is continuously increased; the fruit is relatively stable in room temperature storage at the temperature of 25 ℃, the titratable acid index can be slowly reduced, the fruit has obvious sour taste in sweetness and the storage time of 46 to 90 days, and the fruit is relatively stable in room temperature storage at the temperature of 7 ℃ and the temperature of 25 ℃, and the titratable acid index is promoted to be reduced at the low temperature.
According to fig. 1, the embodiment of the invention provides a three-stage temperature control and adjustment green preservation process for quality degradation of navel orange fruits.
Conclusion: the short-time (30 days) storage result of the navel orange shows that the soluble solid is insensitive to temperature reaction, and the titratable acid index is obviously reduced along with the increase of the storage temperature according to the figure 2; the long-time (192 days) storage result of navel oranges shows that the soluble solid has one temperature sensitive period (low temperature promotes the reduction of the soluble solid) in the second storage period (30-45 days), and the titratable acid has two temperature sensitive periods in the first storage period (1-30 days) and the third storage period (45-90 days); the temperature of 20 ℃ in the first stage promotes the reduction of titratable acid, and the temperature of 5 ℃ in the third stage promotes the reduction of titratable acid according to the figure 3, so that the sour and sweet taste degree of navel orange can be regulated and controlled by adopting a three-stage temperature control storage method.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. The three-section temperature control green preservation process for adjusting quality degradation of navel orange fruits is characterized by comprising the following processing steps:
s1, firstly, when navel oranges are picked in an orchard according to the maturity of the fruits, trimming the pedicles of the fruits by adopting a one-fruit two-trimming method, and packaging the picked navel oranges with fruit frames;
s2, after the step S1 is completed, placing the mixture in a storage room for standing and storage;
s3, the first stage of navel orange storage is 1 to 30 days, the temperature control storage is adopted in the northern area at about 5 to 7 ℃ and the temperature control storage is adopted in the southern area at about 12 to 15 ℃;
s4, the second stage of navel orange storage, namely 31 to 45 days, adopts two storage modes aiming at the use path: the acidic taste of the fruits is maintained, the sweetness is reduced, and the fruits are stored at a low temperature of 5-7 ℃; reducing titratable acid index, and enhancing sweetness of fruits by storing at 20-25 ℃;
s5, in the third stage of navel orange storage, namely 46 to 90 days, according to the perception degree and preference of different consumer groups on the sweetness and acidity of fruits, two temperature-control storage modes are adopted: storing at a low temperature of 5-7 ℃, wherein the content of soluble solids is relatively stable, and the titratable acid index is reduced, so that the sweetness of fruits is continuously increased; the fruit is stored at room temperature of 20-25 ℃, the content of soluble solids is relatively stable, and the titratable acid index can be slowly reduced, so that the fruit has obvious sour taste in sweetness.
2. The three-stage temperature control and adjustment green preservation process for quality degradation of navel orange fruits according to claim 1, which is characterized in that: in the step S1, the method for cutting fruits at two times comprises the following steps:
the first shears and the fruit stalks are cut off and can be connected with fruit leaves;
and the second scissors cut off the fruit stalks of the flat fruit without damaging the fruit peel.
3. The three-stage temperature control and adjustment green preservation process for quality degradation of navel orange fruits according to claim 1, which is characterized in that: in the step S1, after the picked navel orange is packaged by a fruit frame, the navel orange is firstly aired for 2 to 3 days at room temperature to sweat the fruit, and then the subsequent storage is carried out.
4. The three-stage temperature control and adjustment green preservation process for quality degradation of navel orange fruits according to claim 1, which is characterized in that: in the step S2, before the navel orange fruits are placed in a storage warehouse, the navel orange fruits are treated by a low-temperature plasma generating device for 5-10 minutes, so that the surfaces of the fruits are sterilized.
5. The three-stage temperature control and adjustment green preservation process for quality degradation of navel orange fruits according to claim 1, which is characterized in that: in the step S3, during the 1 st to 30 th day of storage, the temperature control storage is adopted in the northern area at about 5-7 ℃ and the temperature control storage is adopted in the southern area at about 12-15 ℃.
6. The three-stage temperature control and adjustment green preservation process for quality degradation of navel orange fruits according to claim 1, which is characterized in that: in the step S4, during the period of 31 to 45 days of storage, the low-temperature storage at the temperature of 5 to 7 ℃ can regulate and control the reduction of soluble solids of fruits, and the storage at the temperature of 20 to 25 ℃ can regulate and control the reduction of titratable acids of the fruits.
7. The three-stage temperature control and adjustment green preservation process for quality degradation of navel orange fruits according to claim 1, which is characterized in that: in the step S5, during the period of 46 to 90 days of storage, the fruits are stored at a low temperature of 5 to 7 ℃, and the acidity of the fruits is reserved by controlling and inhibiting the titratable acid of the fruits; and the fruits are stored at room temperature of 20-25 ℃, and the sweetness of the fruits is enhanced by regulating and controlling the titratable acid index to be reduced.
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