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Disease-resisting and freshness-retaining treatment method for storage of picked mangoes at normal temperature

A processing method, mango technology, applied in the direction of fruit and vegetable preservation, food preservation, and protection of fruits/vegetables with a coating protective layer, etc., can solve the problems of intolerance to storage, preservatives can not achieve freshness preservation effect, easy to soften and rot, etc., to achieve The effect of delaying disease resistance and keeping fresh, reducing disease index and diseased fruit rate, and reducing disease

Inactive Publication Date: 2015-04-29
SOUTH SUBTROPICAL CROPS RES INST CHINESE ACAD OF TROPICAL AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Post-harvest mangoes are not resistant to storage at room temperature, and are easy to soften and rot, and preservatives with a single substance cannot achieve the ideal fresh-keeping effect. theoretical and practical significance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Harvest when the mango fruit is 7-8 years old, select the fruit with uniform size, no pests and mechanical damage, and immediately transport it to the pre-cooling room for pre-cooling to 22°C for later use;

[0021] (2) Rinse the pre-cooled mangoes in step (1) with tap water, and then soak them in 500 mg / L prochloraz for 3 minutes for sterilization;

[0022] (3) Blow dry or dry the mango after step (2) sterilization, then soak the mango in hot water at 55°C for 3 minutes, and gently turn the fruit during the process;

[0023] (4) Pick up the mango soaked in hot water and dry it, and then use a mixed anti-disease preservative (containing 20 mg / L salicylic acid, 2 g / L sodium carboxymethyl cellulose, 0.1 g / L 3-amino -1,2,4-triazole and 0.1% emulsifier AEO-5) were evenly sprayed on the surface of the mango fruit, and after drying, the fruit was packed into a cardboard box, each box weighing 5kg, and placed on the bottom and on the surface. Finally, store the mango frui...

Embodiment 2

[0026] (1) Harvest the mango fruit when it is 7-8 years old, select the fruit with uniform size, no pests and mechanical damage, and immediately transport it to the pre-cooling room for pre-cooling to 25°C for later use;

[0027] (2) Rinse the pre-cooled mangoes in step (1) with tap water, and then soak them in 250 mg / L prochloraz for 5 minutes for sterilization;

[0028] (3) Blow dry or air dry the mango after the sterilization treatment in step (2), then soak the mango in hot water at 55°C for 5 minutes, and gently turn the fruit during the process;

[0029] (4) Pick up the mango soaked in hot water and dry it, and then use a mixed anti-disease preservative (containing 20 mg / L salicylic acid, 2 g / L sodium carboxymethylcellulose, 0.2 g / L 3-amino -1,2,4-triazole and 0.1% emulsifier AEO-5) were evenly sprayed on the surface of the mango fruit, and after drying, the fruit was packed into a cardboard box, each box weighing 5kg, and placed on the bottom and on the surface. Finall...

Embodiment 3

[0032](1) Harvest when the mango fruit is 7-8 years old, select the fruit with uniform size, no pests and mechanical damage, and immediately transport it to the pre-cooling room for pre-cooling to 23°C for later use;

[0033] (2) Rinse the pre-cooled mangoes in step (1) with tap water, and then soak them in 300 mg / L prochloraz for 5 minutes for sterilization;

[0034] (3) Blow dry or dry the mango after step (2) sterilization, then soak the mango in hot water at 55°C for 4 minutes, and gently turn the fruit during the process;

[0035] (4) Pick up the mango soaked in hot water and dry it, and then use a mixed anti-disease preservative (containing 40 mg / L salicylic acid, 2 g / L sodium carboxymethyl cellulose, 0.2 g / L 3-amino -1,2,4-triazole and 0.2% emulsifier AEO-5) were evenly sprayed on the surface of mango fruit, after drying, the fruit was packed into cardboard boxes, each box weighed 5kg, and a Finally, store the mango fruit at room temperature (22-25°C).

[0036] After ...

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Abstract

The invention relates to a disease-resisting and freshness-retaining treatment method for storage of picked mangoes at normal temperature, and belongs to the field of the fruit freshness keeping technology. The disease-resisting and freshness-retaining treatment method comprises the following steps: carrying out precooling on picked 70-80% matured mangoes, carrying out sterilization, blowing-drying or airing, soaking in hot water at 55 DEG C, fishing out, airing, uniformly spraying a mixed disease-resisting and freshness-retaining agent on the surface of the mangoes, airing, packaging and storing at normal temperature. According to the disease-resistant and freshness-retaining treatment method, diseases of the mangoes during storage at the normal temperature can be reduced effectively, the disease index and the diseased fruit rate of the mango are reduced remarkably, the commercial fruit rate of the mangoes is improved, the shelf life of the mangoes at the normal temperature is prolonged, the method can be operated conveniently and rapidly, the used disease-resisting and freshness-retaining agent is non-toxic and harmless, and the method can be promoted and applied easily.

Description

technical field [0001] The invention relates to a fresh-keeping treatment method for mangoes, in particular to a post-harvest disease-resistant fresh-keeping treatment method suitable for normal-temperature storage of mangoes, and belongs to the technical field of fruit fresh-keeping. Background technique [0002] mango( Mangifera indica L.) is a plant belonging to the genus Mango in the Anacardiaceae family. It is a drupe fruit. It has a mixed flavor of peaches, sweet apricots, pineapples, persimmons and other fruits. The skin color and flesh color are bright and beautiful, and the flesh is tender and delicate. Unique flavor and high nutritional value, every 100 grams of fresh fruit contains 56mg of vitamin C, 11% sugar, and rich in vitamins A, B1, B2, minerals, protein, carotene, folic acid, etc., which can benefit the stomach and quench thirst , diuretic, anti-dizziness and other effects, it is very popular with consumers at home and abroad, and is known as the "king ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/16
Inventor 弓德强朱世江张鲁斌贾志伟洪克前谷会谢江辉
Owner SOUTH SUBTROPICAL CROPS RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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