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Nutrition-supplying type fresh-keeping technology of postharvest grape

A kind of grape technology, which is applied in the fields of fruit and vegetable preservation, food preservation, fruit/vegetable preservation with sugar, etc. It can solve the problems of flavor loss and loss of commerciality, etc.

Inactive Publication Date: 2013-06-19
ZHENJIANG AGRI SCI INST JIANGSU HILLY AREAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the storage period, the respiration and transpiration of the grape ears, especially the stems and cobs, are difficult to be completely inhibited. After 30 days of storage, the flavor of the fresh fruit obviously decreases, and gradually loses its commerciality.

Method used

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  • Nutrition-supplying type fresh-keeping technology of postharvest grape

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Experimental program
Comparison scheme
Effect test

Embodiment

[0013] (1) Obtaining nutrient solution

[0014] Add 30% sucrose, 0.3% ascorbic acid and 0.03% calcium hydrogen phosphate to 3% citric acid solution to prepare a nutrient solution.

[0015] (2) Kyoho grape preservation test

[0016] The harvested Kyoho grapes were quickly transported to the modern agricultural laboratory of Zhenjiang Institute of Agricultural Sciences within 1 hour, and three treatments were set up at room temperature, namely: ① Ordinary cold storage (CK for short), 2kg of grapes were placed on the pad In a perforated plastic box with a fresh-keeping bag, open the mouth of the bag and pre-cool in a cold storage at 0°C for 12 hours, then quickly tie the mouth of the bag tightly, and store it in a cold storage at -1 to 0°C; ②Use CT2 preservative ( Referred to as treatment 1), the treatment during the pre-cooling period is the same as ck. After pre-cooling in the warehouse at 0°C for 12 hours, put 4 packs of CT2 preservative in the fresh-keeping bag, fasten the m...

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Abstract

The invention provides a postharvest fresh-keeping technology for providing nutrients to grape fruits. The technology can effectively slow down reduction of contents of total sugar, total acid, Vc and soluble solids (TSS) and the like in the grape fruits during a storage period, so that flavor of the grape fresh fruits can be maintained better.

Description

technical field [0001] The invention relates to the field of post-harvest preservation of fresh fruits, in particular to a fresh-keeping technology for providing nutrients to grape fruits after harvest. Background technique [0002] At present, the long-term preservation of grapes basically adopts cold storage + SO 2 The mode of preservative + modified atmosphere plastic wrap, this method is low in cost and can better inhibit the growth of germs. However, since the respiration and transpiration of the grape ears, especially the fruit stem and cob, are difficult to be completely suppressed during storage, the flavor of the fresh fruit decreases significantly after 30 days of storage, and gradually loses its commerciality. [0003] The present invention uses tissue culture technology and fresh-cut flowers fresh-keeping solution preparation technology to prepare grape fresh-keeping nutrient solution, and realizes long-term fresh-keeping of grape fruit through the method of con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/08A23B7/154A23B7/157
Inventor 狄华涛庄义庆杨敬辉肖婷
Owner ZHENJIANG AGRI SCI INST JIANGSU HILLY AREAS
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