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Method for prolonging storage time of Actinidia arguta

A technology for jujube kiwifruit and storage time, which is applied in the field of prolonging the fresh-keeping and storage time of jujube kiwifruit, can solve the problems of poor storability of jujube kiwifruit, browning of peel and pulp, restricting jujube kiwifruit and other problems, and achieves browning and softening. The effect of problem control, prolonging storage time and maintaining fresh-keeping quality

Inactive Publication Date: 2013-12-04
ANSHAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the storability of kiwi fruit is poor, and the shelf life at room temperature after harvesting is only about 3-5 days, and then it will quickly turn into the aging stage. In severe cases, the skin and pulp will brown and lose their edible value.
At present, there are few researches on the storage technology of Actinidia jujube, and the relative lag of storage technology will seriously restrict the further development of Actinidia jujube industry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The concrete steps of the method for prolonging the kiwi fruit storage time of the present invention are:

[0015] 1. Harvesting selection:

[0016] Due to the short harvest period of kiwi fruit, the maturity directly affects the storage effect. Harvesting too early will affect the quality of use, and harvesting too late will affect the effect of dehydration treatment. Therefore, it should be harvested on August 25 every year. Hurry up and pick within ten days from September 5th. When picking, pick green fruits that are free from pests and diseases, have no damage, and have not been exposed to rain for 2-3 days before harvesting, and screen the timely harvested kiwifruit, and select fruits with uniform size and hardness of 0.065kg / mm 2 200kg of kiwifruit with a soluble solid content of 8.5% is used for later use.

[0017] 2. "Water loss" treatment: move the 200kg of selected jujube kiwifruit to the warehouse with shelves in time. There are four 200W blowers at the f...

Embodiment 2

[0021] The concrete steps of the method for prolonging the kiwi fruit storage time of the present invention are:

[0022] 1. Harvesting selection:

[0023] Due to the short harvest period of kiwi fruit, the maturity directly affects the storage effect. Harvesting too early will affect the quality of use, and harvesting too late will affect the effect of dehydration treatment. Therefore, it should be harvested on August 25 every year. Hurry up and pick within ten days from September 5th. When picking, pick green fruits that are free from pests and diseases, have no damage, and have not been exposed to rain for 2-3 days before harvesting, and screen the timely harvested kiwifruit, and select fruits with uniform size and hardness of 0.07kg / mm 2 , 500 kg of kiwi fruit with a soluble solid content of 8% for later use.

[0024] 2. "Dehydration" treatment: Move 500kg of selected jujube kiwi fruit to the warehouse with shelves in time. Eight 300W blowers are evenly distributed in ...

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Abstract

The invention provides a method for prolonging storage time of Actinidia arguta. The method is as below: spreading Actinidia arguta plucked at a proper time and with hardness higher than 0.06 kg / mm<2> on a storehouse shelf provided with fresh-keeping paper; carrying out dehydration treatment by using a blower and an induced draught fan arranged in the storehouse; controlling the temperature of the storehouse at 20+ / -0.5 DEG C; weighing and calculating dehydration rate every other hour until the dehydration rate reaches 3.5-4.5%; filling treated Actinidia arguta into a plastic case with fresh-keeping paper or fresh-keeping bags; after precooling, wrapping the fresh-keeping paper or fresh-keeping bags; placing the Actinidia arguta in a disinfected refrigeration storage; and controlling the temperature of the refrigeration storage at 0-0.5 DEG C and humidity at 82-88%. The method provided by the invention can effectively maintain fresh-keeping quality of Actinidia arguta, prolong shelf time of the fruits at normal temperature, maintain freshness of the stored Actinidia arguta and effectively control problems of browning and softening of the Actinidia arguta, thereby substantially prolonging fresh-keeping storage time of Actinidia arguta.

Description

technical field [0001] The invention belongs to the technical field of fruit storage, and in particular relates to a method for prolonging the fresh-keeping and storage time of kiwi fruit. Background technique [0002] Actinidia jujube is a rich wild resource in Northeast my country. Its fruit not only has high Vc content, but also has good thirst-quenching, antipyretic, diuretic and expectorant effects. It has a delicate taste, sweet and sour taste, and excellent quality. Actinidia jujube is one of the high-quality wild fruit varieties that have been studied in recent years. It has been highly valued by the relevant departments of the state, and it has gradually developed from wild resources to artificial cultivation. At the same time, some excellent new varieties have been cultivated. [0003] However, the storability of kiwi fruit is poor, and the shelf life at room temperature after harvesting is only about 3-5 days, and then it will quickly turn into the aging stage. In...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/02A23B7/04A23B7/148
Inventor 辛广张博李书倩姜丹刘长江侯冬岩
Owner ANSHAN NORMAL UNIV
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