Compound anti-rot and fresh-keeping method for strawberries after picking

Abstract

The invention discloses a compound anti-rot and fresh-keeping method for strawberries after picking, which comprises the following steps of performing selection, hot air treatment and storage on the strawberries after picking, and soaking the strawberries with bacterial solution of bacillus licheniformis for 0.5 to 1.5 minutes between the hot air treatment and the storage, wherein the concentration of the bacterial solution of the bacillus licheniformis is 108 CFU / ml, the temperature for the hot air treatment is 45 DEG C, the relative moisture for the hot air treatment is between 75 and 85 percent, the time for the hot air treatment is between 1.5 and 2.5 hours, and the storage temperature is not more than 20 DEG C. The method ensures that the color of fruit peels is kept well, the fruit natural rot index is low, and the incidence rate of gray mould diseases for fruit artificial inoculation is also low; and because the bacillus licheniformis is a safe probiotic, the bacillus licheniformis is suitable for the compound anti-rot and fresh-keeping treatments and is beneficial instead of harmful to a human body. Thus, the method has good anti-rot and fresh-keeping effects on the strawberries after picking, and has high safety.

Description

technical field [0001] The invention relates to an antiseptic and fresh-keeping technology for fruits and vegetables, in particular to a composite anti-corrosion and fresh-keeping method for harvested strawberries. Background technique [0002] Strawberry (Fragaria ananassa Duch) belongs to the Rosaceae Fragaria genus, a perennial evergreen herb. The fruit is bright in color, unique in flavor and rich in nutrition, and is deeply loved by consumers. However, the pericarp is extremely thin and easily damaged, leading to the invasion of spoilage bacteria, resulting in fruit mildew and rot, seriously affecting the appearance and commodity value. [0003] The main cause of strawberry postharvest spoilage is gray mold and rhizopus caused by Botrytis cinerea and Rhizopus stolonife (Chen Li, Tu Kang, Pan Xiujuan. Effect of postharvest heat treatment on strawberry fruit shelf quality The impact of [J]. Food Science, 2004, 25 (9): 187-191). For a long time, the use of various fungi...

AI Technical Summary

Problems solved by technology

For example, the "Yongfeng" strawberry fruits treated by Chen Li, Tu Kang, and Pan Xiujuan with 48°C hot air treatment for 30 minutes and 44°C hot water soaking for 20 minutes have better shelf quality, and the respiration of the fruit is obviously weakened, which can effectively prevent corrosion Bacteria (Influence of postharvest heat treatment on strawberry fruit shelf quality [J]. Food Science), 2004, 25 (9); The main reason for heat treatment to control fruit and vegetable diseases is the direct lethal effect or inhibitory effect of high temperature on pathogenic bacteria, but in the storage process No or weak protection remaining in

Images