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Method for suppressing browning of Wujiuxiang pear fruit

A Wujiuxiang pear and fruit technology, applied in the fields of fruit and vegetable preservation, fruit/vegetable preservation through freezing/refrigeration, food preservation, etc., can solve the problems affecting the appearance and quality of Wujiuxiang pear, peel and pulp browning, and air conditioning High storage cost and other issues, to achieve the effect of maintaining storage quality and commodity value, low cost, good storage quality and commodity value

Active Publication Date: 2014-01-01
HEBEI ACADEMY OF AGRI & FORESTRY SCI INST OF GENETICS & PHYSIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The main problem in the storage process of Wujiuxiang pears is fruit browning, that is, the browning of the skin and pulp, which significantly affects the appearance and quality of Wujiuxiang pears
However, the cost of controlled atmosphere storage is too high, and the operating cost is also higher than other storage methods, which are unaffordable for ordinary enterprises and fruit farmers, which restricts the application of this method

Method used

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  • Method for suppressing browning of Wujiuxiang pear fruit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Choose the Wujiuxiang pear fruit 135-140 days after the full flowering period, remove the fruit bag immediately after picking, and place it in a cool place for 2-4 hours to remove field heat. Select fruits free from diseases, insect pests and mechanical injuries, and fumigate them with 0.5-1.0 μL / L 1-MCP in a closed plastic tent for 12 hours. The fumigated fruit is put into storage boxes, and about 30 fruits are put into each storage box. The storage box containing the fruit is not sealed first, and the storage box is moved into a cold storage at 0°C, and pre-cooled for 48 hours. Then start storage at a temperature of -1~0°C. Close the storage tank, open the air supply system, and adjust the pressure reducing valve and flow control valve. The control gas flow rate is 50mL / min, the gas ratio is shown in Table 1, and the balance is nitrogen. After being stored under such conditions for 150 days, Wujiuxiang pears had no fruit browning (the fruit browning rate was 0%), t...

Embodiment 2~5

[0035] Implementation steps are the same as in Example 1, and the conditions and storage results are shown in Table 1

[0036] Table 1 Storage conditions and storage results of Examples 1 to 5

[0037]

[0038]The Wujiuxiang pears harvested at the same time were respectively packed with no packaging and 0.015mm thick polyethylene film material as the control group, stored in the same cold storage for 150 days, and the fruit browning rates were 49% and 63%, respectively. After ripening, the taste is sour, the juice is less, and the flavor is poor.

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Abstract

The invention relates to a method for suppressing browning of a Wujiuxiang pear fruit. The method comprises the steps as follows: 1), picking, namely picking the Wujiuxiang pear fruit in 135-140 days after the full-bloom stage, after picking, instantly removing a fruit bag, placing in a cool place for 2-4h, and removing field heat; 2), carrying out 1-MCP (methyl cyclopentenolone) treatment, namely closely fumigating for 12h by the 1-MCP with a concentration of 0.5-1.0 mu L / L; 3), pre-cooling, namely placing the pear in a storage box and pre-cooling for 48h in a refrigeration house of 0 DEG C; and 4), storing, namely closing the storage box, storing in the refrigeration house of -1 DEG C to 0 DEG C, and filling gases into the closed storage box without interruption; and controlling the gas filling pressure to be not more than 0.01MPa and the air flow to be 50mL / min, wherein the gases comprise 2.5-4.5% of oxygen, 0-3% of carbon dioxide and nitrogen for the rest by volume. According to the method, the browning of the Wujiuxiang pear fruit in the storage process can be effectively controlled so as to keep good quality of the Wujiuxiang pear fruit. A simple, practicable and low-cost storage method is provided for masses of fruit growers and small processing enterprises.

Description

technical field [0001] The invention relates to a method for keeping fruit fresh, in particular to a method for keeping Wujiuxiang pear fruit fresh. Background technique [0002] The main problem of Wujiuxiang pear during storage is fruit browning, that is, browning of pericarp and pulp, which significantly affects the appearance and quality of Wujiuxiang pear. After the fruit is harvested, with the aging of the tissue, the metabolism of phenolic substances and polyphenol oxidase in the fruit is active, which promotes the tissue browning of different degrees in the peel and pulp. Currently commonly used storage methods include 1-MCP (1-methylcyclopropene) treatment, controlled atmosphere storage, and slow cooling storage. The slow cooling storage is to cool down to the required temperature within 15 to 20 days. The operation is cumbersome and it is easy to cause The fruit softens and the core browns, which is not conducive to the maintenance of long-term storage quality and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/00A23B7/148A23B7/152A23B7/04
Inventor 李丽梅关军锋
Owner HEBEI ACADEMY OF AGRI & FORESTRY SCI INST OF GENETICS & PHYSIOLOGY
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