WO2012062000A1 - 一种沙糖桔带叶保鲜方法 - Google Patents

一种沙糖桔带叶保鲜方法 Download PDF

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Publication number
WO2012062000A1
WO2012062000A1 PCT/CN2010/078753 CN2010078753W WO2012062000A1 WO 2012062000 A1 WO2012062000 A1 WO 2012062000A1 CN 2010078753 W CN2010078753 W CN 2010078753W WO 2012062000 A1 WO2012062000 A1 WO 2012062000A1
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Prior art keywords
fruit
fresh
bag
leaves
methylcyclopropene
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PCT/CN2010/078753
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English (en)
French (fr)
Inventor
段学武
蒋跃明
吴富旺
李月标
屈红霞
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中国科学院华南植物园
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Publication of WO2012062000A1 publication Critical patent/WO2012062000A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3445—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O

Definitions

  • the present invention relates to a method for storing and preserving fruit, and more particularly to a method for preserving the fructose with leaves.
  • Sha Tang Tang is a characteristic fruit of Guangdong. It is mainly produced in Zhaoqing and Yunfu. Because of the bright red appearance of the sugar orange peel, the skin is thin and easy to peel, the sweet and sour taste is palatable, and the seeds are less residue, and the harvest season is in the Spring Festival. Therefore, it is popular among consumers and is quite competitive in the domestic and international fruit markets. However, due to the unique biological characteristics of the sugar orange, it is difficult to keep fresh compared with other citrus fruits, and the post-harvest loss is quite serious. The annual loss is more than several hundred million yuan, which seriously restricts the development of the sugar orange industry.
  • 1-MCP (1-methylcyclopropene) is a novel ethylene inhibitor. It is a small molecule compound of cyclopropene. It exists in a gaseous state and blocks ethylene by irreversible binding to ethylene receptors. The induction of receptors, thereby regulating the maturity and senescence of fruits and vegetables. Because of its non-toxic, high-efficiency and stable characteristics, 1-MCP is widely used in the control of post-harvest senescence of horticultural crops. 1-MCP has a greater impact on the ripening and senescence of fruits such as apples, pears, bananas, avocados, kiwis, plums and apricots, with good preservation effect and broad application prospects. For non-respiratory climacteric fruits Such as citrus, lychee, fresh dates, cherries, etc., the preservation effect is not great.
  • the object of the present invention is to provide a fresh-keeping method which can effectively delay leaf senescence (yellowing, browning and rot) and shedding during storage of leafy tangerines, and maintain fruit quality and commerciality.
  • the method for preserving the sugar orange leaves of the invention comprises the following steps: (1) Picking the fruit of the tangerines with suitable harvest, no mechanical damage and pests;
  • the fresh-keeping bag is in a closed state for at least 24 hours; or the anti-corrosion-treated fruit of the fruit is placed in a closed container at 15 ⁇ 25 At °C, treat with 0.5 ⁇ 20ppm of 1-methylcyclopropene for 12 ⁇ 24 hours.
  • the fruit with leafy sugar can be packed in fresh-keeping bags, stored at 15 ⁇ 25 °C or at 4 ⁇ 25 °C. Store at ⁇ 8 °C.
  • the fruit of the stalked sucrose fruit with suitable harvesting, no mechanical damage and pests and diseases is selected, and the ripening degree of the fruit of the sucrose orange is preferably eight mature (ie, the peel is green and yellow 2/3), leaving 2 pieces. Ye is suitable.
  • the antiseptic treatment of the fruit of the stalked citrus fruit refers to the conventional antiseptic treatment of the succulent orange fruit, preferably one or several of the following preservatives are selected: carbendazim, methyl thiophanate, Tecto, Shi Baoke, imazalil, pyrimethanil, fluvoxime, azoxystrobin, etc., soak the fruit with leaf sorbet with the appropriate concentration of the above preservative, and dry.
  • carbendazim is methyl 2-benzimidazolyl carbamate
  • methyl thiophanate is 1,2-bis(3-methoxycarbo-2-thioureido)benzene
  • Tekto is 2 - (thiazol-4-yl)benzimidazole, Shigak, N-propyl-N-[2-(2,4,6-trichlorophenoxy)ethyl]-imidazole-1-carboxamide
  • Imazal is 1 - "2-(2,4-dichlorophenyl)-2-(2-allyloxy)" - 1H-imidazole
  • pyrimethanil is N- ( 4,6-dimethyl Pyrimidine-2-yl)aniline, fluproxonitrile, 4-(2,2-difluoro-1,3-benzodioxo-4-yl)pyrrole-3-carbonitrile
  • azoxystrobin E-2 Methyl 2- ⁇ 6-(2-cyanophenoxy
  • the three of the steps (3) are treated with 0.5 to 20 ppm of 1-methylcyclopropene, preferably in a fresh-keeping bag or in a closed container, and the 1-methylcyclopropene preparation powder is dissolved in water to dissolve it. Release 1-methylcyclopropene gas or directly add 1-methylcyclopropene gas to the fresh-keeping bag or in a closed container.
  • the fresh-keeping bag refers to a low-density polyethylene film bag, which is commercially available on the market, preferably a low-density polyethylene film bag having a thickness of 0.015 to 0.045 mm.
  • the low temperature storage temperature of the sugar orange fruit is 4 ⁇ 8 °C. This is because the experiment shows that the storage temperature is too low, which will lead to the occurrence of chilling damage. If the temperature is too high, the preservation time will be shortened.
  • the method for preserving the sugar orange leaves of the invention mainly adopts a suitable concentration of 1-methylcyclopropene as an inhibitor of ethylene action according to the biological characteristics of the sugar orange, and can effectively slow down the sand sugar after being treated for a certain time at a certain temperature.
  • Leaf senescence (yellowing, browning, rot) and shedding during storage after harvesting significantly improved the preservation effect of the leaves of the oranges and maintained the fruit quality.
  • the leaves of the tangerine fruit are preserved with leaves, stored at low temperature (4 ⁇ 8 ° C) for 50 days, stored at room temperature (15 ⁇ 25 ° C) for 15-30 days, the leaves remain greenish, and the shedding rate is lower than 5 %, the fruit still retains its original quality and commerciality.
  • the fruit of the sugar orange was harvested at 8 maturity, and the leaves of the fruit were left in 2 pieces.
  • the fruits without pests and mechanical wounds were selected and directly loaded into a 0.03 mm low-density polyethylene storage bag, and the bag was placed at 20 °C. After storage, after 7 days, the leaves of the sugar orange fruit all fell off, turned yellow or brown, some leaves were mildew, and 26% of the fruit rotted. Comparative example 2:
  • the fruit of the tangerine fruit is harvested at 8 maturity, and the leaves of the fruit are left in 2 pieces.
  • the fruits without pests and mechanical wounds are selected and directly loaded into a 0.03 mm low-density polyethylene storage bag, which is lightly covered and placed at 4 °C. After cryopreservation, after 18 days, more than 80% of the leaves of the fruit of the sugar orange were yellowed or browned, 45% of the leaves fell off, some of the leaves were mildewed, and 18% of the fruits rotted.
  • the fruit of the tangerine fruit is harvested at 8 maturity, and the leaves of the fruit are left in 2 pieces.
  • the fruits without pests and diseases are selected.
  • the fruit of the sugar orange is soaked with 750 ppm carbendazim for 30 seconds. After drying, the fruit is pressed 10 kg.
  • EtherTM place small plastic utensils in the fresh-keeping bag, dissolve in 1 ml of water, and finally release 1 MCP in the bag.
  • Example 2 At a concentration of about 5 ppm, immediately tighten the mouth of the bag with a rubber band, treat it at 20 ° C for 24 hours, then remove the closed state, wrap the mouth of the bag with a rubber band for 1 turn, store at 20 ° C, store 22 After the day, the leaves did not fall off, the fruit rate was over 95%, and the fruit quality did not change much.
  • Example 2 At a concentration of about 5 ppm, immediately tighten the mouth of the bag with a rubber band, treat it at 20 ° C for 24 hours, then remove the closed state, wrap the mouth of the bag with a rubber band for 1 turn, store at 20 ° C, store 22 After the day, the leaves did not fall off, the fruit rate was over 95%, and the fruit quality did not change much.
  • Example 2 Example 2:
  • the fruit of the tangerine is harvested at 8 maturity, and the leaves of the fruit are left in 2 pieces. The fruits without pests and diseases are selected.
  • the fruit of the tangerines is soaked with 1000 ppm of gram for 30 seconds. After drying, the fruit is 10 kg.
  • EtherTM 1 methylcyclopropene powder
  • place the small plastic utensils in the fresh-keeping bag dissolve in 1 ml of water, and finally release the 1 MCP concentration in the bag to about 0.5 ppm.
  • the fruit of the tangerine fruit is harvested at 8 maturity, and the leaves of the fruit are left in 2 pieces.
  • the fruits without pests and diseases are selected.
  • the fruit of the tangerine fruit is soaked with 1000 ppm for 30 seconds. After drying, the fruit is 7.5 kg.
  • a low-density polyethylene storage bag with a size of 60x50 cm and a thickness of 0.02 mm, place the storage bag in a 43x32x13 cm plastic basket and weigh the O.lg 1 methylcyclopropene preparation powder (Ethybloc TM ).
  • Etherg 1 methylcyclopropene preparation powder Etheral TM
  • place the small plastic container in the fresh-keeping bag dissolve it with 1 ml of water, and finally release the 1 MCP concentration in the bag to about 20 ppm.
  • Example 4 Immediately tighten the fresh-keeping bag with a rubber band and place it at 15 °C. After 12 hours of treatment, the closed state was removed, and the mouth of the fresh-keeping bag was wrapped with rubber bands for one round and stored at 15 ° C. After storage for 22 days, the leaves did not fall off at all, and the fruit yield was over 95%, and the fruit quality did not change much.
  • Example 4 Immediately tighten the fresh-keeping bag with a rubber band and place it at 15 °C. After 12 hours of treatment, the closed state was removed, and the mouth of the fresh-keeping bag was wrapped with rubber bands for one round and stored at 15 ° C. After storage for 22 days, the leaves did not fall off at all, and the fruit yield was over 95%, and the fruit quality did not change much.
  • the fruit of the tangerine fruit is harvested at 8 maturity, and the leaves of the fruit are left in 2 pieces.
  • the fruits without pests and diseases are selected.
  • the fruit of the tangerine fruit is soaked with 1000 ppm for 30 seconds. After drying, the fruit is 7.5 kg.
  • Ether TM O.lg 1 methylcyclopropene preparation powder
  • place the small plastic utensils in the fresh-keeping bag dissolve in 1 ml of water, and finally release the 1 MCP concentration in the bag to about 20 ppm.
  • the fruit of the tangerine fruit is harvested at 8 maturity, and the leaves of the fruit are left in 2 pieces.
  • the fruits without pests and diseases are selected.
  • the fruit of the sugar orange is soaked with 750 ppm carbendazim for 30 seconds. After drying, the fruit is pressed 10 kg.
  • EtherTM place small plastic utensils in the fresh-keeping bag, dissolve in 1 ml of water, and finally release 1 MCP concentration in the bag to about 5 ppm.
  • the fruit of the tangerine is harvested at 8 maturity, and the leaves of the fruit are left in 2 pieces. The fruits without pests and diseases are selected. The fruit of the tangerine is treated with 1000 ppm of gram for 30 seconds. After drying, the fruit is loaded with 7.5 kg.
  • the sugar orange fruit was harvested at 8 maturity, and the leaves were left with 2 leaves. The fruits without disease and insect damage and mechanical damage were selected.
  • the fruit of the sugar orange was soaked with 500 ppm of imazalil for 30 seconds. After drying, the fruit was pressed 7.5 kg.
  • In a 43x32x13 cm plastic basket add 1 MCP gas directly into the syringe, so that the 1 MCP concentration in the bag is about 5 ppm.
  • Immediately tighten the fresh-keeping bag with rubber band store at 20 ° C, store for 72 hours, remove the rubber band.
  • the cover of the fresh-keeping bag is lightly covered or wrapped with a rubber band for 1 lap. After 22 days of storage, the leaves do not fall off at all, the fruit rate is over 95%, and the fruit quality does not change much.
  • the fruit of the tangerine fruit is harvested at 8 maturity, and the leaves of the fruit are left in 2 pieces.
  • the fruits without pests and diseases are selected.
  • the fruit of the tangerine fruit is soaked with 500 ppm carbendazim and 500 ppm methyl for 30 seconds. After drying, put the fruit into a low-density polyethylene storage bag with a size of 80x70 cm and a thickness of 0.02 mm. Place the fresh-keeping bag in a 45x33x21 cm plastic basket and weigh 0.05g of 1 methylcyclopropene preparation powder.
  • the sugar orange fruit is harvested at 8 maturity, and the leaves are left in 2 pieces. The fruits without pests and diseases are selected.
  • the fruit of the sugar orange is soaked with 500 ppm pyrimethanil for 30 seconds. After drying, the fruit is 10 kg.
  • a low-density polyethylene storage bag with a size of 60x50 cm and a thickness of 0.045 mm, place the storage bag in a 43x32x13 cm plastic basket and weigh the O.lg 1 methylcyclopropene preparation powder (Ethybloc TM ).
  • Ether TM O.lg 1 methylcyclopropene preparation powder
  • place the small plastic container in the fresh-keeping bag dissolve it in 1 ml of water, and finally release the 1 MCP concentration in the bag to about 20 ppm.
  • Example 10 Immediately tighten the fresh-keeping bag with a rubber band and place it at 4 °C. Store, store for 24 hours, open the mouth of the bag to breathe, then cover the mouth of the bag, after storage for 50 days, the leaves do not fall off, and keep the green color, the fruit rate is above 95%, the fruit quality does not change much.
  • the sugar orange fruit was harvested at 8 maturity, and the leaves were left in 2 pieces. The fruits without disease and insect damage and mechanical damage were selected.
  • the fruit of the sugar orange was soaked with 500 ppm fluvoxil for 30 seconds. After drying, the fruit was pressed 10 times.
  • the kg is placed in a low-density polyethylene storage bag with a size of 80x70 cm and a thickness of 0.03 mm.
  • the storage bag is placed at 45x33x21 In a plastic basket of cm, weigh 0.005g of 1 methylcyclopropene powder (EthyblocTM) into a small plastic container, place the small plastic container in a fresh-keeping bag, dissolve it in 0.5 ml of water, and finally release it in the bag.
  • EtherTM 1 methylcyclopropene powder
  • the concentration of MCP is about 0.5 ppm.
  • the fruit of the sugar orange was harvested at 8 maturity, and the leaves of the fruit were left in 2 pieces. The fruits without pests and diseases were selected.
  • the fruit of the sugar orange was soaked with 500 ppm azoxystrobin for 30 seconds. After drying, the fruit was pressed 7.5 kg.
  • a low-density polyethylene storage bag with a size of 60x50 cm and a thickness of 0.02 mm, place the storage bag in a 43x32x13 cm plastic basket and add 1 MCP gas directly into the syringe to make the 1 MCP concentration in the bag about 5 ppm.
  • Immediately use the rubber band to tighten the mouth of the fresh-keeping bag and store it at 8 °C. During the whole storage process, the fresh-keeping bag is always wrapped. After storage for 50 days, the leaves do not fall off and remain green, with a good fruit rate of 95% or more. The quality of the fruit does not change much.
  • Example 12 Example 12:
  • the fruit of the sugar orange is harvested at 8 maturity, and the leaves of the fruit are left in 2 pieces.
  • the fruits without pests and diseases are selected.
  • the fruit of the sugar orange is soaked with 500 ppm of gram more than 500 ppm of imazalil for 30 seconds.
  • After placing 25 kg of sugar orange fruit in a 60-liter plastic sealed box directly add 1 MCP gas into the syringe, so that the 1 MCP concentration in the box is about 5 ppm, immediately seal with a transparent adhesive tape, store at 20 ° C, and store. 24 hours, open the lid, and put the sugar orange fruit into a low-density polyethylene storage bag with a size of 60x50 cm and a thickness of 0.03 mm according to 7.5 kg.
  • the bag mouth is wrapped with rubber band for one turn and stored at 4 °C. After storage for 50 days, the leaves did not fall off, and remained green, with a good fruit rate of over 95%, and the fruit quality did not change much.
  • the sugar orange fruit is harvested at 8 maturity, and the leaves are 2 leaves.
  • the fruits without pests and diseases are selected.
  • the fruit of the sugar orange is soaked with 750 ppm methyl thiophanate for 30 seconds, and dried for 25 kg.
  • the orange fruit is placed in a 60-liter plastic sealed box. 1 MCP gas is directly added into the syringe, so that the concentration of MCP in the box is about 5 ppm.
  • Immediately seal with a transparent tape, store at 15 ° C, store for 24 hours, open the lid. will sand
  • the sugar orange fruit was filled into a low-density polyethylene storage bag with a size of 60x50 cm and a thickness of 0.03 mm according to 7.5 kg.
  • the bag mouth was wrapped with rubber band for one turn and stored at 15 ° C. After storage for 30 days, the leaves did not fall off.
  • the fruit rate is above 95%, and the fruit quality does not change much.
  • the fruit of the sugar orange is harvested at 8 maturity, and the leaves of the fruit are left in 2 pieces. The fruits without pests and diseases are selected.
  • the fruit of the sugar orange is soaked with 500 ppm of gram more than 500 ppm of imazalil for 30 seconds. After placing 25 kg of sugar orange fruit in a 60-liter plastic sealed box, directly add 1 MCP gas into the syringe, so that the concentration of 1 MCP in the box is about 20 ppm, immediately seal with a transparent tape, and store at 25 ° C.
  • Example 15 Store for 12 hours, open the lid, and put the sugar orange fruit into a low-density polyethylene storage bag with a thickness of 60x50 cm and a thickness of 0.03 mm according to 7.5 kg, and cover the bag with a rubber band or a band with a rubber band. After storage at 8 ° C, after storage for 50 days, the leaves did not fall off, and remained green, with a good fruit rate of over 95%, and the fruit quality did not change much.
  • Example 15 Example 15
  • the fruit of the sugar orange is harvested at 8 maturity, and the leaves of the fruit are left in 2 pieces. The fruits without pests and diseases are selected.
  • the fruit of the sugar orange is soaked with 500 ppm of gram more than 500 ppm of imazalil for 30 seconds. After placing 25 kg of sugar orange fruit in a 60-liter plastic sealed box, directly add 1 MCP gas into the syringe, so that the concentration of 1 MCP in the box is about 0.5 ppm, immediately seal with a transparent tape, and store at 20 ° C.

Description

一种沙糖桔带叶保鲜方法 技术领域：
本发明涉及水果贮藏保鲜技术， 特别涉及能够对沙糖桔进行带叶保鲜的方 法。
背景技术：
沙糖桔为广东特色水果，主产于肇庆、云浮等地， 由于沙糖桔果皮鲜红美观， 皮薄易剥， 酸甜适口， 且籽少无残渣， 加上采收季节正值新春佳节， 因此倍受消 费者的欢迎，在国内外水果市场上都颇具竞争力。然而由于沙糖桔独特的生物学 特性， 与柑桔类其它水果相比难保鲜， 采后损耗相当严重， 每年的损失都在数亿 元以上， 并严重制约沙糖桔产业的发展。
沙糖桔在贮运销过程中普遍存在的问题有：叶片脱落、果实腐烂、品质下降、 货架期短等。 由于柑桔带叶销售能明显提高果实商品销售价值， 因而， 带叶贮运 保鲜已成为国内柑桔流通销售重要途径， 也是生产中急需解决的难题之一。一方 面， 带叶保鲜容易滋生微生物， 导致果实腐烂； 另一方面果实脱离树体后， 叶片 易丧失水份、 枯黄和脱落； 因此， 贮运保鲜难度很大。 当前， 国内外缺乏有效控 制叶片脱落和腐败的技术。采用常规保鲜技术处理， 沙糖桔果实在常温下带叶保 鲜时间约为 7天， 难以满足国内外市场的需求。
1 -MCP ( 1一甲基环丙烯， 1-methylcyclopropene)是一种新型乙烯作用抑制 剂， 属于环丙烯类小分子化合物， 以气体状态存在， 通过与乙烯受体的不可逆结 合， 阻断乙烯对受体的诱导作用， 从而调控果蔬的成熟和衰老。 由于 1一 MCP 具有无毒、 高效、 稳定等特点， 而被广泛用于园艺作物采后衰老的控制。 1-MCP 对于呼吸跃变型果实， 如苹果、 梨、 香蕉、 鳄梨、 猕猴桃、 李和杏等果实的成熟 和衰老影响较大， 保鲜效果很好， 应用前景广阔； 而对于非呼吸跃变型果实如柑 桔、 荔枝、 鲜枣、 樱桃等， 保鲜效果不大。
发明内容：
本发明的目的是提供一种能有效延缓带叶沙糖桔贮藏过程叶片衰老 （黄化、 褐变和腐烂） 和脱落， 保持果实品质和商品性的保鲜方法。
本发明的沙糖桔带叶保鲜方法， 包括以下步骤： ( 1 ) 挑取适期采收、 无机械损伤和病虫害的带叶沙糖桔果实；
( 2) 将带叶沙糖桔果实进行防腐处理；
( 3 ) 将经过防腐处理的带叶沙糖桔果实装入保鲜袋中， 在 15~25 °C、 密闭 状态下， 用 0.5~20ppm的 1-甲基环丙烯处理 12~72小时， 处理完毕 后， 在 15~25 °C或 4~8 °C贮藏； 或将经过防腐处理的带叶沙糖桔果实 装入保鲜袋中， 用 0.5~20ppm的 1-甲基环丙烯处理， 立即扎紧袋口， 在 4~8 °C下贮藏， 在贮藏过程中保鲜袋处于扎口密闭状态至少 24小 时以上； 或将经过防腐处理的带叶沙糖桔果实放入密闭容器中， 在 15~25 °C下， 用 0.5~20ppm的 1-甲基环丙烯处理， 处理时间为 12~24 小时， 处理完毕后的带叶沙糖桔果实用保鲜袋包装， 在 15~25 °C贮藏 或在 4~8 °C贮藏。
所述的挑取适期采收、无机械损伤和病虫害的带叶沙糖桔果实， 优选带叶沙 糖桔果实成熟度为八成熟 （即果皮退绿转黄 2/3)， 留 2片叶为宜。
所述的将带叶沙糖桔果实进行防腐处理，是指对带叶沙糖桔果实进行常规的 防腐处理， 优选选用下列防腐剂的一种或数种： 多菌灵， 甲基托布津、 特克多、 施保克、 抑霉唑、 嘧霉胺、 氟咯菌腈、 嘧菌酯等， 将带叶沙糖桔果实用适宜浓度 的上述防腐剂浸泡， 凉干。 上述防腐剂中多菌灵即 2-苯并咪唑基氨基甲酸甲酯， 甲基托布津即 1 ,2-二 (3-甲氧碳基 -2-硫脲基)苯， 特克多即 2- (噻唑 -4-基)苯并咪 唑， 施保克即 N-丙基 -N-[2-(2,4,6-三氯苯氧基)乙基] -咪唑 -1-甲酰胺， 抑霉唑即 1 - 「2-(2,4-二氯苯基) -2- ( 2-烯丙氧基）」 - 1H-咪唑， 嘧霉胺即 N- ( 4,6-二甲基嘧 啶 -2基）苯胺， 氟咯菌腈即 4- ( 2,2-二氟 -1,3-苯并二氧 -4-基）吡咯 -3-腈， 嘧菌酯 艮 (E) -2-{2-[6- ( 2-氰基苯氧基） 嘧啶 -4基氧]苯基 }-3-甲氧基丙烯酸甲酯。
所述的步骤 （3 ) 中的三种用 0.5~20ppm的 1-甲基环丙烯处理， 优选在保鲜 袋内或密闭容器中放入 1-甲基环丙烯制剂粉末， 注入水溶解， 使其释放 1-甲基 环丙烯气体或直接加入 1一甲基环丙烯气体到保鲜袋内或密闭容器内。
对于将经过防腐处理的带叶沙糖桔果实放入保鲜袋中， 在 15~25 °C、 密闭状 态下， 用 0.5~20ppm的 1-甲基环丙烯处理 12~72小时， 这是由于经过实验发现， 1一 MCP处理时间过短（少于 12小时）， 保鲜效果会明显降低， 时间过长又易产 生无氧呼吸， 影响保鲜效果。 所述的保鲜袋是指低密度聚乙烯薄膜袋， 市场上有该产品卖， 优选为 0.015~0.045mm厚度的低密度聚乙烯薄膜袋。
沙糖桔果实低温贮藏温度为 4~8°C， 这是由于经过实验发现， 贮藏温度过低 会导致果实冷害的发生， 温度过高会縮短保鲜时间。
本发明的沙糖桔带叶保鲜方法， 主要根据沙糖桔生物学特性， 采用合适浓度 的 1-甲基环丙烯作为乙烯作用抑制剂， 在一定温度下， 处理一定时间， 能够有效 减缓沙糖桔采后贮藏过程中叶片衰老（黄化、 褐变、 腐烂）和脱落， 显著提高沙 糖桔带叶保鲜效果，保持果实品质。采用本发明对带叶沙糖桔果实进行带叶保鲜， 低温 （4~8°C ) 贮藏 50天， 常温 （15~25°C ) 贮藏 15— 30天， 叶片仍保持青绿， 脱落率低于 5 %， 果实仍能保持原有的品质和商品性。
具体实施方式：
以下是对本发明的进一步说明， 而不是对本发明的限制。
对比例 1 :
沙糖桔果实在 8成熟采收， 果蒂留叶 2片， 挑选无病虫害和机械伤的果实， 直接装入 0.03 mm的低密度聚乙烯保鲜袋中，轻掩袋口，置于 20°C贮藏， 7天后， 沙糖桔果实叶片全部脱落， 变黄或褐变， 部分叶片长霉， 26 %果实发生腐烂。 对比例 2:
沙糖桔果实在 8成熟采收， 果蒂留叶 2片， 挑选无病虫害和机械伤的果实， 直接装入 0.03 mm的低密度聚乙烯保鲜袋中， 轻掩袋口， 置于 4°C低温贮藏， 18 天后， 沙糖桔果实叶片 80 %以上黄化或褐变， 45 %叶片脱落， 部分叶片长霉， 18 %果实发生腐烂。 实施例 1 :
沙糖桔果实在 8成熟采收， 果蒂留叶 2片， 挑选无病虫害和机械伤的果实， 将沙糖桔果实用 750 ppm多菌灵浸果 30秒，凉干后将果实按 10公斤装入大小为 80x70 cm，厚度为 0.03 mm的低密度聚乙烯保鲜袋中，将保鲜袋置于 45x33x21 cm 的塑料筐内， 称取 0.05g 1 甲基环丙烯制剂粉末 （Ethybloc™), 放入小塑料器 皿中， 将小塑料器皿置于保鲜袋内， 加入 l ml水溶解， 袋内最终释放的 1 MCP 浓度约为 5 ppm， 立即用橡皮筋扎紧保鲜袋口， 置于 20°C处理 24小时， 然后去 除封闭状态， 将保鲜袋口用橡皮筋包扎 1圈， 于 20°C下贮藏， 贮藏 22天后， 叶 片基本不脱落， 好果率 95 %以上， 果实品质变化不大。 实施例 2:
沙糖桔果实在 8成熟采收， 果蒂留叶 2片， 挑选无病虫害和机械伤的果实， 将沙糖桔果实用 1000 ppm特克多浸果 30秒， 凉干后将果实按 10公斤装入大小 为 80x70 cm，厚度为 0.03 mm的低密度聚乙烯保鲜袋中，将保鲜袋置于 45x33x21 cm 的塑料筐内， 称取 0.005g 1 甲基环丙烯制剂粉末 （Ethybloc™), 放入小塑 料器皿中， 将小塑料器皿置于保鲜袋内， 加入 1 ml水溶解， 袋内最终释放的 1 MCP浓度约为 0.5 ppm，立即用橡皮筋扎紧保鲜袋口，置于 20°C处理 36小时， 然后去除封闭状态， 将保鲜袋口用橡皮筋包扎 1圈后于 20°C下贮藏， 贮藏 22天 后， 叶片基本不脱落， 好果率 95 %以上， 果实品质变化不大。 实施例 3
沙糖桔果实在 8成熟采收， 果蒂留叶 2片， 挑选无病虫害和机械伤的果实， 将沙糖桔果实用 1000 ppm施保克浸果 30秒， 凉干后将果实按 7.5公斤装入大小 为 60x50 cm,厚度为 0.02 mm的低密度聚乙烯保鲜袋中，将保鲜袋置于 43x32x13 cm 的塑料筐内， 称取 O.lg 1 甲基环丙烯制剂粉末 （EthyblocTM)， 放入小塑料 器皿中， 将小塑料器皿置于保鲜袋内， 加入 1 ml水溶解， 袋内最终释放的 1 MCP浓度约为 20 ppm, 立即用橡皮筋扎紧保鲜袋口， 置于 15°C处理 12小时， 然后去除封闭状态， 将保鲜袋口用橡皮筋包扎 1圈后于 15°C下贮藏， 贮藏 22天 后， 叶片基本不脱落， 好果率 95 %以上， 果实品质变化不大。 实施例 4
沙糖桔果实在 8成熟采收， 果蒂留叶 2片， 挑选无病虫害和机械伤的果实， 将沙糖桔果实用 1000 ppm施保克浸果 30秒， 凉干后将果实按 7.5公斤装入大小 为 60x50 cm,厚度为 0.02 mm的低密度聚乙烯保鲜袋中，将保鲜袋置于 43x32x13 cm 的塑料筐内， 称取 O.lg 1 甲基环丙烯制剂粉末 （EthyblocTM)， 放入小塑料 器皿中， 将小塑料器皿置于保鲜袋内， 加入 1 ml水溶解， 袋内最终释放的 1 MCP浓度约为 20 ppm， 立即用橡皮筋扎紧保鲜袋口， 置于 15 °C贮藏， 贮藏 12 小时， 去除橡皮筋， 让保鲜袋口轻掩或用橡皮筋包扎 1圈， 置于 4°C贮藏， 贮藏 50天后， 叶片基本不脱落， 且保持青绿， 好果率 95 %以上， 果实品质变化不大。 实施例 5:
沙糖桔果实在 8成熟采收， 果蒂留叶 2片， 挑选无病虫害和机械伤的果实， 将沙糖桔果实用 750 ppm多菌灵浸果 30秒，凉干后将果实按 10公斤装入大小为 80x70 cm，厚度为 0.03 mm的低密度聚乙烯保鲜袋中，将保鲜袋置于 45x33x21 cm 的塑料筐内， 称取 0.05g 1 甲基环丙烯制剂粉末 （Ethybloc™), 放入小塑料器 皿中， 将小塑料器皿置于保鲜袋内， 加入 l ml水溶解， 袋内最终释放的 1 MCP 浓度约为 5 ppm， 立即用橡皮筋扎紧保鲜袋口， 置于 20°C贮藏， 贮藏 24小时， 去除橡皮筋， 让保鲜袋口轻掩或用橡皮筋包扎 1圈， 置于 8°C贮藏， 贮藏 50天 后， 叶片基本不脱落， 且保持青绿， 好果率 95 %以上， 果实品质变化不大。 实施例 6
沙糖桔果实在 8成熟采收， 果蒂留叶 2片， 挑选无病虫害和机械伤的果实， 将沙糖桔果实用 1000 ppm特克多 30秒， 凉干后将果实按 7.5公斤装入大小为 60x50 cm,厚度为 0.02 mm的低密度聚乙烯保鲜袋中，将保鲜袋置于 43x32x13 cm 的塑料筐内， 称取 O.lg l 甲基环丙烯制剂粉末 （Ethybloc™), 放入小塑料器皿 中， 将小塑料器皿置于保鲜袋内， 加入 1 ml水溶解， 袋内最终释放的 1 MCP 浓度约为 20 ppm， 立即用橡皮筋扎紧保鲜袋口， 置于 25°C贮藏， 贮藏 12小时， 去除橡皮筋， 让保鲜袋口轻掩或用橡皮筋包扎 1圈， 贮藏 22天后， 叶片基本不 脱落， 好果率 95 %以上， 果实品质变化不大。 实施例 7
沙糖桔果实在 8成熟采收， 果蒂留叶 2片， 挑选无病虫害和机械伤的果实， 将沙糖桔果实用 500 ppm抑霉唑浸果 30秒， 凉干后将果实按 7.5公斤装入大小 为 60x50 cm, 厚度为 0.015 mm 的低密度聚乙烯保鲜袋中， 将保鲜袋置于 43x32x13 cm 的塑料筐内， 直接用注射器加入 1 MCP气体， 使袋内 1 MCP 浓度约为 5 ppm， 立即用橡皮筋扎紧保鲜袋口， 置于 20°C贮藏， 贮藏 72小时， 去除橡皮筋， 将保鲜袋口轻掩或用橡皮筋包扎 1圈， 贮藏 22天后， 叶片基本不 脱落， 好果率 95 %以上， 果实品质变化不大。 实施例 8
沙糖桔果实在 8成熟采收， 果蒂留叶 2片， 挑选无病虫害和机械伤的果实， 将沙糖桔果实用 500 ppm多菌灵十 500 ppm甲基拖布津浸果 30秒， 凉干后将果 实按 10公斤装入大小为 80x70 cm, 厚度为 0.02 mm的低密度聚乙烯保鲜袋中， 将保鲜袋置于 45x33x21 cm 的塑料筐内， 称取 0.05g 1 甲基环丙烯制剂粉末 (Ethybloc™), 放入小塑料器皿中， 将小塑料器皿置于保鲜袋内， 加入 l ml水 溶解， 袋内最终释放的 1 MCP浓度约为 5 ppm， 立即用橡皮筋扎紧保鲜袋口， 置于 4°C贮藏， 贮藏过程中， 保鲜袋一直处于包扎状态， 贮藏 50天后， 叶片基 本不脱落， 且保持青绿， 好果率 95 %以上， 果实品质变化不大。 实施例 9
沙糖桔果实在 8成熟采收， 果蒂留叶 2片， 挑选无病虫害和机械伤的果实， 将沙糖桔果实用 500 ppm嘧霉胺浸果 30秒，凉干后将果实按 10公斤装入大小为 60x50 cm, 厚度为 0.045 mm的低密度聚乙烯保鲜袋中， 将保鲜袋置于 43x32x13 cm的塑料筐内， 称取 O.lg 1 甲基环丙烯制剂粉末 （EthyblocTM)， 放入小塑料 器皿中， 将小塑料器皿置于保鲜袋内， 加入 1 ml水溶解， 袋内最终释放的 1 MCP浓度约为 20 ppm， 立即用橡皮筋扎紧保鲜袋口， 置于 4°C贮藏， 贮藏 24小 时， 打开袋口透气， 然后将袋口轻掩， 贮藏 50天后， 叶片基本不脱落， 且保持 青绿， 好果率 95 %以上， 果实品质变化不大。 实施例 10
沙糖桔果实在 8成熟采收， 果蒂留叶 2片， 挑选无病虫害和机械伤的果实， 将沙糖桔果实用 500 ppm氟咯菌腈浸果 30秒，凉干后将果实按 10公斤装入大小 为 80x70 cm，厚度为 0.03 mm的低密度聚乙烯保鲜袋中，将保鲜袋置于 45x33x21 cm的塑料筐内， 称取 0.005g 1 甲基环丙烯制剂粉末 （Ethybloc™), 放入小塑 料器皿中， 将小塑料器皿置于保鲜袋内， 加入 0.5 ml水溶解， 袋内最终释放的 1 MCP浓度约为 0.5 ppm， 立即用橡皮筋扎紧保鲜袋口， 置于 4°C贮藏， 在整个 贮藏过程中， 保鲜袋一直处于包扎状态， 贮藏 50天后， 叶片基本不脱落， 且保 持青绿， 好果率 95 %以上， 果实品质变化不大。 实施例 11
沙糖桔果实在 8成熟采收， 果蒂留叶 2片， 挑选无病虫害和机械伤的果实， 将沙糖桔果实用 500 ppm嘧菌酯浸果 30秒， 凉干后将果实按 7.5公斤装入大小 为 60x50 cm,厚度为 0.02 mm的低密度聚乙烯保鲜袋中，将保鲜袋置于 43x32x13 cm 的塑料筐内， 直接用注射器加入 1 MCP气体， 使袋内 1 MCP浓度约为 5 ppm, 立即用橡皮筋扎紧保鲜袋口， 置于 8°C贮藏， 在整个贮藏过程中， 保鲜袋 一直处于包扎状态， 贮藏 50天后， 叶片基本不脱落， 且保持青绿， 好果率 95 % 以上， 果实品质变化不大。 实施例 12:
沙糖桔果实在 8成熟采收， 果蒂留叶 2片， 挑选无病虫害和机械伤的果实， 将沙糖桔果实用 500 ppm特克多十 500 ppm抑霉唑浸果 30秒， 凉干后将 25公斤 沙糖桔果实置于 60升的塑料密封盒内， 直接用注射器加入 1 MCP气体， 使盒 内 1 MCP浓度约为 5 ppm， 立即透明胶布封口， 置于 20°C贮藏， 贮藏 24小时， 开盖，将沙糖桔果实按 7.5公斤装入大小为 60x50 cm,厚度为 0.03 mm的低密度 聚乙烯保鲜袋中， 袋口用橡皮筋包扎 1圈， 置于 4°C贮藏， 贮藏 50天后， 叶片 基本不脱落， 且保持青绿， 好果率 95 %以上， 果实品质变化不大。 实施例 13:
沙糖桔果实在 8成熟采收， 果蒂留叶 2片， 挑选无病虫害和机械伤的果实， 将沙糖桔果实用 750 ppm甲基托布津浸果 30秒，凉干后将 25公斤沙糖桔果实置 于 60升的塑料密封盒内， 直接用注射器加入 1 MCP气体， 使盒内 1 MCP浓 度约为 5 ppm， 立即透明胶布封口， 置于 15°C贮藏， 贮藏 24小时， 开盖， 将沙 糖桔果实按 7.5公斤装入大小为 60x50 cm,厚度为 0.03 mm的低密度聚乙烯保鲜 袋中， 袋口用橡皮筋包扎 1圈， 置于 15°C贮藏， 贮藏 30天后， 叶片基本不脱落， 好果率 95 %以上， 果实品质变化不大。 实施例 14:
沙糖桔果实在 8成熟采收， 果蒂留叶 2片， 挑选无病虫害和机械伤的果实， 将沙糖桔果实用 500 ppm特克多十 500 ppm抑霉唑浸果 30秒， 凉干后将 25公斤 沙糖桔果实置于 60升的塑料密封盒内， 直接用注射器加入 1一 MCP气体， 使盒 内 1一 MCP浓度约为 20 ppm, 立即透明胶布封口， 置于 25 °C贮藏， 贮藏 12小 时， 开盖， 将沙糖桔果实按 7.5公斤装入大小为 60x50 cm, 厚度为 0.03 mm的低 密度聚乙烯保鲜袋中， 将袋口轻掩或用橡皮筋包扎 1圈， 置于 8°C贮藏， 贮藏 50 天后， 叶片基本不脱落， 且保持青绿， 好果率 95 %以上， 果实品质变化不大。 实施例 15:
沙糖桔果实在 8成熟采收， 果蒂留叶 2片， 挑选无病虫害和机械伤的果实， 将沙糖桔果实用 500 ppm特克多十 500 ppm抑霉唑浸果 30秒， 凉干后将 25公斤 沙糖桔果实置于 60升的塑料密封盒内， 直接用注射器加入 1一 MCP气体， 使盒 内 1一 MCP浓度约为 0.5 ppm, 立即透明胶布封口， 置于 20°C贮藏， 贮藏 18小 时， 开盖， 将沙糖桔果实按 7.5公斤装入大小为 60x50 cm, 厚度为 0.03 mm的低 密度聚乙烯保鲜袋中， 将袋口轻掩或用橡皮筋包扎 1 圈， 置于 25°C贮藏， 贮藏 30天后， 叶片基本不脱落， 好果率 95 %以上， 果实品质变化不大。

Claims

权 利 要 求
1. 一种沙糖桔带叶保鲜方法， 其特征在于， 包括以下步骤：
( 1 ) 挑取适期采收、 无机械损伤和病虫害的带叶沙糖桔果实；
(2) 将带叶沙糖桔果实进行防腐处理；
(3) 将经过防腐处理的带叶沙糖桔果实装入保鲜袋中， 在 15~25°C、 密闭 状态下，用 0.5~20ppm的 1-甲基环丙烯处理 12~72小时，处理完毕后， 在 15~25°C或 4~8°C贮藏； 或将经过防腐处理的带叶沙糖桔果实装入 保鲜袋中， 用 0.5~20ppm 的 1-甲基环丙烯处理， 立即扎紧袋口， 在 4~8°C下贮藏， 在贮藏过程中保鲜袋处于扎口密闭状态至少 24小时以 上； 或将经过防腐处理的带叶沙糖桔果实放入密闭容器中， 在 15~25°C , 用 0.5~20ppm的 1-甲基环丙烯处理， 处理时间为 12~24小 时， 处理完毕后的带叶沙糖桔果实用保鲜袋包装， 在 15~25°C贮藏或 在 4~8°C贮藏。
2. 根据权利要求 1所述的沙糖桔带叶保鲜方法， 其特征在于， 所述的挑取适期 采收、 无机械损伤和病虫害的带叶沙糖桔果实的成熟度为八成熟， 留有 2片 叶。
3. 根据权利要求 1所述的沙糖桔带叶保鲜方法， 其特征在于， 所述的将带叶沙 糖桔果实进行防腐处理， 所用的防腐剂为多菌灵， 甲基托布津、 特克多、 施 保克、 抑霉唑、 嘧霉胺、 氟咯菌腈和嘧菌酯中的一种或数种。
4. 根据权利要求 1所述的沙糖桔带叶保鲜方法， 其特征在于， 所述的步骤 （3) 中的用 0.5~20ppm 的 1-甲基环丙烯处理都是在保鲜袋内或密闭容器中放入 1-甲基环丙烯制剂粉末， 注入水溶解， 使其释放 1-甲基环丙烯气体或直接加 入 1一甲基环丙烯气体到保鲜袋内或密闭容器内。
5. 根据权利要求 1所述的沙糖桔带叶保鲜方法， 其特征在于， 所述的保鲜袋为 0.015~0.045mm厚度的低密度聚乙烯薄膜袋。
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