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A post-harvest disease-resistant and fresh-keeping treatment method for mangoes suitable for normal temperature storage

A treatment 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 problems such as easy softening and rot, intolerance to storage, and preservatives that cannot achieve freshness preservation effects, etc., to achieve The effect of delaying disease resistance and keeping fresh, increasing commercial fruit rate, reducing disease index and diseased fruit rate

Inactive Publication Date: 2018-01-02
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 mango fruits when they are 7-8 mature, select fruits with uniform size, no pests and mechanical damage, and immediately transport them to the pre-cooling warehouse for pre-cooling to 22 °C for 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 treatment;

[0022] (3) Blow-dry or air-dry step (2) Sterilize the mangoes, and then soak the mangoes in hot water at 55°C for 3 minutes, during which the fruits are gently turned;

[0023] (4) Pick up the mango soaked in hot water to dry, 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 mango fruits. After drying, the fruits were put into cardboard boxes. Each box weighed 5kg. Layer wrapping paper, and finally put the mango fruit into normal temperature ...

Embodiment 2

[0026] (1) Harvest mango fruits when they are 7-8 mature, select fruits with uniform size, no pests and mechanical damage, and immediately transport them to the pre-cooling warehouse for pre-cooling to 25 ℃ for use;

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

[0028] (3) Blow-dry or air-dry step (2) Sterilize the mangoes, and then soak the mangoes in hot water at 55°C for 5 minutes, during which the fruits are gently turned;

[0029] (4) Pick up the mangoes soaked in hot water to dry, and then use a mixed anti-disease preservative (containing 20 mg / L salicylic acid, 2 g / L sodium carboxymethyl cellulose, 0.2 g / L 3-amino) -1,2,4-triazole and 0.1% emulsifier AEO-5) were evenly sprayed on the surface of mango fruits. After drying, the fruits were put into cardboard boxes. Each box weighed 5kg. Layer wrapping paper, and finally put the mango fruit into normal temperature...

Embodiment 3

[0032] (1) Harvest the mango fruits when they are 7-8 mature, select the fruits with uniform size, no pests and mechanical damage, and immediately transport them to the pre-cooling warehouse for pre-cooling to 23 ℃ for 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] A...

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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 and fresh-keeping treatment method for mangoes suitable for normal temperature storage, and belongs to the technical field of fruit fresh-keeping. Background technique [0002] mango( Mangifera indica L.) is a mango plant of the Anacardiaceae family, a stone fruit, and has a mixed taste of peach, sweet apricot, pineapple, persimmon and other fruits. Unique flavor and high nutritional value, each 100 grams of fresh fruit contains 56 mg of vitamin C, 11% sugar, and is also rich in vitamins A, B1, B2 and minerals, protein, carotene, folic acid, etc., which can benefit the stomach and quench thirst , diuretic, anti-dizziness and other effects, welcomed by consumers at home and abroad, known as the "king of tropical fruits". [0003] Since mango is a typical tropical fruit, it is in the high temperature season when it is ripe, and its ...

Claims

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Application Information

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Patent Type & Authority Patents(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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