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Method for restraining pericarp browning of Huangguan pears

A technology for peel browning and Huangguan pear, which is applied in the field of inhibiting peel browning of Huangguan pear, can solve the problems of limited effect of preventing peel browning, troublesome operation and the like, and achieves good storage and preservation effect, small usage amount and good effect. Effect

Active Publication Date: 2011-07-27
山东营养源食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent application CN200910227838.3 reported that calcium soaking treatment can reduce the browning of Huangguan pear peel. Some studies have found that after picking apples and pears, 500-1000nL·L -1 1-MCP fumigation for 18-24 hours, and then use 3-6% CaCl 2 Soak in aqueous solution for 3 to 5 minutes, remove and dry, and refrigerate according to conventional methods. This composite method maintains good storage quality, but the effect of preventing browning of the peel is limited, and the operation is too troublesome. Therefore, a method that can prevent yellowing It is very necessary to have a method of browning the peel of crown pear, which is simple to operate and can maintain good storage quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] ①Pretreatment: low maturity (with 0.05~0.1mol / L iodine solution applied to the cross-sectioned fruit surface, the dyed fruit accounts for the total number of fruit, that is, the dyed fruit rate is 81%-100%, and the hardness is 5.3-5.6Kg·cm -2 After picking the yellow crown pear of ), select the pear fruit with uniform size, no peel brown spot, no mechanical injury, no disease and insect damage, no deformity, a single fruit cover with fresh-keeping paper, a net cover, and put into a carton lined with a fresh-keeping bag;

[0018] ②Browning inhibition treatment: Put Huangguan pear in a storage warehouse with ethylene slow-release agent, and fumigate with ethylene for 4 hours at a temperature of 25 °C, and the fumigation concentration is 10,000 μL / L (V / V);

[0019] ③ Packing: After fumigation, the temperature of Huangguan pear is controlled at -1℃~0℃, and the humidity is controlled at 60~70%.

[0020] The fruit treated by the method has no browning of peel, and the brownin...

Embodiment 2

[0022] Under the condition of temperature of 20°C, ethylene fumigation was performed for 16 hours, and the fumigation concentration was 1000 μL / L (V / V). The quality of pears and other operations were the same as those in Example 1. The treatment by the method can effectively inhibit the browning of the peel, the browning rate of the control without treatment reaches 80%, no browning after the fumigation treatment, and the storage quality is also better than the control.

Embodiment 3

[0024] Under the condition of temperature of 35°C, ethylene fumigation was carried out for 30 hours, and the fumigation concentration was 100 μL / L (V / V). The quality of pears and other operations were the same as those in Example 1. The treatment by the method can effectively inhibit the browning of the peel, the browning rate of the control without treatment reaches 80%, no browning after the fumigation treatment, and the storage quality is also better than the control.

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Abstract

The invention relates to a method for keeping fruits fresh and particularly discloses a method for restraining pericarp browning of Huangguan pears. The method for restraining pericarp browning of Huangguan pears is characterized in that Huangguan pears are placed in an airtight environment, are fumed by using ethylene gas and then are stored at low temperature, transported or sold. The method for restraining pericarp browning of Huangguan pears provided by the invention has the advantages that: 1) the effect of restraining pericarp browning of Huangguan pears is good, the pericarp browning can be restrained thoroughly, and a test proves that a control group which is directly cooled without any treatment has a browning rate reaching 80%-90%, and 2) the storage and fresh-keeping effects are good, the quality of stored product is better than the quality of the control group, the dosage of ethylene according to the method is small, the human body is free from being harmed, and the pericarp browning in the process of storing Huangguan pears is efficiently controlled and the excellent quality of stored product is kept.

Description

(1) Technical field [0001] The invention relates to a method for fruit preservation, in particular to a method for inhibiting the browning of the peel of Huangguan pear. (2) Background technology [0002] Huangguan pear is of high quality and is deeply loved by consumers. It is one of the main varieties of pears in my country. However, in the ripening season and early storage period of Huangguan pear, the fruit surface is prone to brown spots on the peel, showing an irregular shape that resembles chicken feet, hence the name "chicken feet disease". The appearance quality of diseased fruit is extremely poor, and the commodity value is greatly reduced, which often causes great economic losses to fruit farmers and fresh-keeping enterprises. [0003] In order to maintain the quality of Huangguan pears, it is necessary to cool down to about 0 °C as soon as possible after harvesting. [0004] At present, the method for preventing the browning of the peel of Huangguan pear during...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/152A23B7/04
Inventor 王庆国王静静陈庆敏
Owner 山东营养源食品科技有限公司
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