Pressure difference type ripening technology and ripening device for oranges

Abstract

The invention discloses a pressure difference type ripening technology for oranges, and belongs to the fields of a ripening processing method and equipment for oranges. The ripening technology comprises the following steps: A, harvesting oranges: enabling the fruit ripening degree of harvested oranges to be controlled to 80-90%, wherein the peel of the oranges is yellow and green, and removing decomposed and mechanical-damaged fruits: B, putting the harvested collected oranges in a ripening storehouse of 18-20 DEG C, wherein the relative humidity of the early stage is 90-95%, the relative humidity of the later stage is 80-85%, the ethylene concentration is 2-5 ppm, and the CO2 concentration is not higher than 0.2% / 2000ppm; keeping air in the storehouse to uniformly flow, controlling the air flow rate in the storehouse not to exceed 6 meters / second, wherein the upper part and the lower part of the storehouse form wind pressure, so that the air flow circulation is realized; mounting a four-pipe heat exchanger and a humidifier; and C, according to market demands, setting the lasting ripening period of the oranges. The ripening technology disclosed by the invention can control the ripening speed of the oranges and the respiration intensity of the oranges, prevents anaerobic respiration of the oranges, achieves the effect of effectively ripening the oranges, and ensures the product quality; besides, the cost is low, and ripening the oranges in batches can be realized.

Description

technical field [0001] The invention relates to a method for ripening oranges, in particular to a pressure difference type orange ripening process and a ripening device. Background technique [0002] Orange belongs to citrus fruits, is one of the main fruits in our country, and is a subtropical fruit. Citrus is a non-breathing climacteric fruit (according to the respiration change pattern of the fruit tree, the fruit with a respiration peak in the ripening period is called a climacteric fruit, and the one without a respiration peak is called a non-climbing fruit). Large changes in storage and transportation environmental conditions produce respiratory peaks. However, inflammable diseases and physiological diseases are easy to occur during storage, and only suitable temperature, gas and humidity conditions can greatly prolong the storage period of the fruit. Oranges are temperature-loving fruits and are sensitive to low temperature. Too low temperature will cause the fruit ...

AI Technical Summary

Problems solved by technology

The disadvantage of this method is that it requires strict airtightness, the gas concentration is not easy to grasp, and the quantity is limited. It cannot control the breathing intensity of the fruit, and it cannot control the ripening and shelf time.

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