Post-ripening method for kiwi fruits

Abstract

The invention discloses a post-ripening method for kiwi fruits. The method comprises the following steps of: selecting high-quality kiwi fruits, and dipping the stem parts of the kiwi fruits in 1000 ppm ethephon solution for 1-2 seconds with a dipping depth of 0.4-0.6 cm, and taking the kiwi fruits out and shaking to remove excess solution; placing the processed kiwi fruits in a plastic box in two layers, wherein a polyethylene film of 3 cm in thickness is padded in the plastic box, and a white paper layer is placed on the film at the bottom of the plastic box, between the two layers of kiwi fruits and on the upper layer of the kiwi fruits, respectively, for absorbing moisture produced by the kiwi fruits, and then sealing the film; placing the plastic box in which the processed kiwi fruits are stored in a room with controllable indoor temperature, taking the processed kiwi fruits out from the plastic box and placing the kiwi fruits under normal temperature. When becoming a little soft, the kiwi fruits are edible. The post-ripening method for kiwi fruits disclosed by the invention is convenient and quick, and can meet the requirement of marketing. The kiwi fruits can be sold immediately after being processed, and has good taste specific to kiwi fruits.

Description

technical field [0001] The invention relates to a post-ripening treatment method of kiwifruit, which belongs to the quality management technology of kiwifruit, and is especially suitable for the sales quality of kiwifruit. Background technique [0002] Kiwi has only been cultivated commercially for more than 100 years. Because it is rich in vitamins, amino acids, dietary fiber and various mineral nutrients, it is a fruit with rich nutritional value and is known as the king of fruits. In particular, the content of "Vc" is high, and regular consumption has multiple functions and effects on the human body. With the improvement of horticultural cultivation technology, the cultivation of kiwifruit in my country has developed rapidly, and the cultivation technology has also been improved day by day. However, the edible quality of kiwifruit is not only related to cultivation, but also to The impact of ripening treatment on quality is also very important; the post-ripening treatment ...

AI Technical Summary

Problems solved by technology

In particular, the content of "Vc" is high, and regular consumption has multiple functions and effects on the human body. With the improvement of horticultural cultivation technology, the cultivation of kiwifruit in my country has developed rapidly, and the cultivation technology has also been improved day by day. However, the edible quality of kiwifruit is not only related to cultivation, but also to The impact of ripening treatment on quality is also very important; the post-ripening treatment of kiwi fruit on the market in my country is less, and kiwi fruit gives the impression of a sour and astringent fruit, especially the fruit of delicious kiwi fruit. Post-ripening treatment will seriously affect the eating quality. Generally, imported kiwis are post-ripened, so consumers think that imported kiwis are of good quality while domestic kiwis are of poor quality.

Therefore, the post-ripening quality treatment of kiwifruit has seriously affected the development of kiwifruit in my country.

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