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Fresh lemon fruit preservative and preservation method thereof

A fresh-keeping agent and fresh fruit technology, applied in the field of fruit fresh-keeping and fresh lemon fruit preservation, to achieve the effects of prolonging the storage and fresh-keeping period, inducing wound recovery, and improving fruit quality

Inactive Publication Date: 2010-07-28
RUILI SANJIANGYU BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The harvest season is mainly concentrated from August to December. Although Dehong has the advantages of natural conditions for producing off-season lemons, the relevant technologies still need to be improved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Prepare lemon fresh fruit preservative:

[0028] Prepare according to the following formula:

[0029] Promethazine 0.5g / L

[0030] Baking soda 20g / L

[0031] 2,4-Dichlorophenoxyacetic acid 0.1g / L

[0032] The balance is water

[0033] Prepared by the following method:

[0034] Take 0.1 g of a commercially available plant growth regulator 2,4-dichlorophenoxyacetic acid (solid powder), add an appropriate amount of water and stir until dissolved, then add water to 1 L to obtain a mixed solution; add commercially available quality 2mL of 25% prochloraz emulsifiable concentrate (equivalent to 0.5g of the original drug) and 20g of commercially available food-grade baking soda are stirred, dissolved and mixed evenly to obtain the antistaling agent product;

[0035] 2. Fresh lemons are preserved as follows:

[0036] Place the harvested fresh lemon fruit for 24 hours, soak it in the preservative obtained in step 1, soak for 3 minutes, dip the whole fresh fruit in the pr...

Embodiment 2

[0038] 1. Prepare lemon fresh fruit preservative:

[0039] Prepare according to the following formula:

[0040] Prochloraz technical 1.2g / L

[0041] Baking soda 30g / L

[0042] 2,4-Dichlorophenoxyacetic acid 0.3g / L

[0043] The balance is water

[0044] Prepared by the following method:

[0045] Take 0.3 g of commercially available plant growth regulator 2,4-dichlorophenoxyacetic acid solid powder, add an appropriate amount of water and stir until dissolved, then add water to 1 L to obtain a mixed solution; add a commercially available mass concentration of 4.8ml of 25% michloramine emulsifiable oil (equivalent to 1.2g of the original drug amount) and 30g of commercially available food-grade baking soda are stirred, dissolved and mixed evenly to obtain the antistaling agent product;

[0046] 2. Fresh lemons are preserved as follows:

[0047] Place the harvested lemon fresh fruit for 24 hours, soak it in the preservative obtained in step 1, soak for 5 minutes, dip the whol...

Embodiment 3

[0049] Lemon fresh fruit preservative is characterized in that it consists of the following components:

[0050] Prochloraz technical 0.8g / L

[0051] Baking soda 25g / L

[0052] 2,4-Dichlorophenoxyacetic acid 0.2g / L

[0053] The balance is water

[0054] Prepared by the following method:

[0055] Take 0.2 g of commercially available plant growth regulator 2,4-dichlorophenoxyacetic acid solid powder, add an appropriate amount of water and stir until dissolved, then add water to 1 L to obtain a mixed solution; add a commercially available mass concentration of 3.2ml of 25% michloramine emulsifiable oil (equivalent to 0.8g of the original drug amount) and 25g of commercially available food-grade baking soda are stirred, dissolved and mixed evenly to obtain the antistaling agent product;

[0056] 2. Fresh lemons are preserved as follows:

[0057] Place the harvested fresh lemon fruit for 24 hours, then immerse it in the preservative obtained in step 1, soak for 4 minutes, dip ...

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PUM

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Abstract

The invention provides a fresh lemon fruit preservative and a preservation method thereof. After harvested fresh lemon fruits are placed for 24 hours, the fresh lemon fruits are soaked in the preservative consisting of the following components: 0.5 to 1.2g / L of prochloraz technical, 20 to 30g / L of saleratus, 0.1 to 0.3g / L of 2,4-dichlorophenoxyaceticacid and the balance of water for 3 to 5 minutes to ensure that the whole fresh fruits are dipped with the preservative; and fishing the fresh fruits out, airing the fresh fruits, packaging the fresh fruits one by one by using a polyethylene fresh-keeping film, boxing the fresh fruits and storing at room temperature. The preservative can effectively inhibit the fresh lemon fruits from generating diseases in the storage period, avoids crossed infection, prolongs the storage period of the lemons furthest, and improve the quality of the fruits; meanwhile, the 2,4-dichlorophenoxyaceticacid in the preservative can be degraded along with the time, and after the fruits are stored for 20 days, the residue concentration can be lower than a residue limit; the fresh fruits can be preserved at room temperature, and the preservative is simple and practical, and has low cost and good preservative effect; and when the fresh lemon fruits are stored for 5 months, the hardness of fruits is good, the ends of fruits are perfect, and the good fruit rate can reach over 98 percent.

Description

technical field [0001] The invention relates to a fresh-keeping method for fruit, in particular to a fresh-keeping method for fresh lemon fruit, and belongs to the technical field of agricultural and sideline product processing. Background technique [0002] Lemon is rich in citric acid, vitamins C, B, P, H, E, flavonoids, volatile oil, hesperidin, various minerals and trace elements. It is a fruit with high nutritional and medicinal value. At present, the sales of lemons are dominated by fresh lemons, accounting for 2 / 3 of the world's production. Due to the seasonal growth of lemons, normal spring fruit lemons are on the market from August to December, and off-season fresh lemons are generally on the market from March to August. From the perspective of global lemon production, Australia, South Africa, Israel, and the west coast mainly produce off-season lemons. Among them, the peak season for lemon production in Australia is from April to October every year, from May to Ju...

Claims

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Application Information

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IPC IPC(8): A23B7/153
Inventor 岳建强高俊燕朱春华李进学周东果彭满秀郭俊杨石早张正清孙有方
Owner RUILI SANJIANGYU BIOTECH CO LTD
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