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Honey peach storing method

A technology for peach and fruit, applied in the field of fruit storage, can solve problems such as unreported reports, and achieve the effects of maintaining good quality and commerciality, slowing down respiration rate, and slowing down fruit metabolism

Active Publication Date: 2012-05-30
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no report on the research on programmed cooling pretreatment and storage of peach fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method of the present invention: the fruit of 'Lakeview Honeydew' was collected in Zhejiang Province on July 25, 2007,

[0015] (1) Gently pick the ripe peach fruit together with the paper bag;

[0016] (2) Picking fruits in a room at 20°C for 3-5 hours, that is, pre-cooling, and picking fruits with uniform size, no mechanical damage, and no pests and diseases;

[0017] (3) Divide the picked fruits into 5 groups, the first group: placed directly at 0°C for low-temperature storage (T0); the second group: directly placed at 5°C for low-temperature storage (T5); the third group: directly placed at 5°C for low-temperature storage (T5); Low-temperature storage at 8°C (T8); the fourth group: low-temperature storage after the first program cooling treatment, that is, the fruit was stored at 8°C for 5 days at low temperature, and then the fruit was stored at 5°C at low temperature (program cooling 1) The fifth group: low-temperature storage after the second program cooling t...

Embodiment 2

[0026] According to the storage methods of five groups of different temperature treatments in Example 1, the experimental results of different temperature treatments on peach fruits were observed, and it was shown that among the five temperature treatments, compared with other treatment fruits, 0 ° C and programmed cooling 2 treatments can significantly reduce fruit rot , especially when the two treatments were stored until 28 days, no rotten fruit was found; at the same time, the results showed that the rot rate remained relatively low on the second day after 28 and 42 days, especially on the second day after storage for 28 days. The second day, the shelf rot rate was only 16%. The other three temperature treatments showed a relatively high rot rate, especially the rate of commercial fruit on the second day after the two treatments of T8 and T5 were transferred to the shelf after 28 days was already very low (Table 1).

[0027] Table 1 Effects of different temperature treatme...

Embodiment 3

[0030] An important indicator of the decline in quality of peach fruit during storage and transportation is the browning of the pulp due to aging or chilling damage. According to the storage methods of five groups of different temperatures in Example 1, the research results show that in the five treatments, no matter in the early storage The browning index of T0 and program cooling 2 is relatively low in the later stage of shelf transfer, but the study found that the browning index of peach fruit during storage at 0°C was significantly higher than that of program cooling 2, especially after the shelf. On the third day after storage for 28 days, the browning index of T0 treatment was more than 6 times that of programmed cooling 2. This may be due to the high degree of chilling injury during storage at 0°C, and the obvious characteristics of chilling injury after being transferred to the shelf, resulting in a decline in the quality and commerciality of the stored fruit (Table 2)....

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Abstract

The invention provides a juicy peach storage method, comprising the following steps: sorting and pre-cooling the fruits in a house at 20 degree after picking up the mature juicy peach fruits; low temperature processing the fruits using program cooling method; inducing the fruit tissue cold-damage endurance capability using a certain low temperature; storing the fruits at low temperature. The fruits are processed by suitable low temperature and then stored at low temperature, thus the fruit respiratory rate, fruit metabolism, fruit ripening process can be effectively decelerated and the energyconsumption can be also reduced, the fruit storage time can be prolonged, at the same time the occurence of the cold-damage of the soft melting fruits during storage period and fruit decayed rate canbe reduced and the storage fruit quality and marketability can be kept. The storage method has features of reasonable design, convenient operation, lower device requirement and less cost and is suitable for large-scale operation and demonstration and generalization. The storage method also can be applied for other climacteric, chilling-sensitive horticultural products.

Description

technical field [0001] The invention belongs to a fruit storage method, and relates to a postharvest storage method of peach fruit, which comprises the steps of harvesting, selection, programmed cooling and precooling treatment, storage and other steps of the peach fruit. It solves the problem of quality decline caused by abnormal respiratory metabolism and chilling damage caused by improper temperature during storage of peach fruits, and has the advantages of low chilling damage, good storage effect and long storage period of stored fruit. Background technique [0002] Temperature is an important factor affecting the fruit quality of horticultural products during storage. Using low-temperature storage of fruit can effectively inhibit physiological metabolism and delay the post-ripening aging process of fruit, so as to achieve the purpose of better maintaining fruit quality and prolonging the storage period. However, if the temperature is too low, it will cause chilling dam...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/04
Inventor 陈昆松金微微李鲜徐昌杰张波孙崇德
Owner ZHEJIANG UNIV
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