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Simulated cave natural orange freshness keeping method and simulated cave natural orange freshness keeping system

A technology for oranges and cave dwellings, which is applied in the field of simulating the natural fresh-keeping method of oranges in cave dwellings and the simulating cave dwelling orange fresh-keeping system, can solve the problems of poor achievement rate, short storage and fresh-keeping period, and difficulty in meeting the needs of the consumer market, so as to achieve the effect of avoiding influences.

Inactive Publication Date: 2015-12-16
HUNAN JINYING FRUIT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the mechanical atmosphere controlled low temperature storage method can adjust the gas composition in the cold storage, it does not affect the CO 2 There is not enough regulation
In the area of ​​Jiangxi, cold storage and controlled atmosphere storage generally have short storage and fresh-keeping periods, poor yields, and poor fresh-keeping quality, which is difficult to meet the growing consumer market demand.

Method used

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  • Simulated cave natural orange freshness keeping method and simulated cave natural orange freshness keeping system

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Embodiment 1

[0033] Embodiment 1 The embodiment proposes a natural fresh-keeping method for simulated cave oranges, comprising the following steps:

[0034] A. Storage space disinfection: put ozone (O3) to sterilize and disinfect the storage space of the underground warehouse,

[0035] B. Picking: Oranges should be picked when their maturity is 8.5-9 (E / A) to reflect the inner quality of the fruit; all fresh-keeping and stored fruits should be completed before the local frost, and should avoid picking damaged fruits, rain or dew Fruits and dirty fruits; preservative treatment after picking;

[0036] C. Pre-cooling: Pack the pre-selected qualified oranges picked in the field, put them in a cold room at 10°C, fill them with carbon dioxide, and carry out 24-hour pre-cooling; if the fruit temperature is lower than 10°C, it will not be possible to proceed with pre-cooling.

[0037] D. Fresh-keeping storage in a simulated cave: put the pre-cooled oranges in a simulated cave for fresh-keeping st...

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PUM

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Abstract

The invention discloses a simulated cave natural orange freshness keeping method and a simulated cave natural orange freshness keeping system and belongs to the field of orange storage and freshness keeping methods and facilities. The natural orange freshness keeping method comprises the following steps: A. storage space sterilization: dosing ozone to a storage space of an underground store for sterilization; B. picking: picking oranges with the maturity degree of 8.5 to 9 (E / A); picking all fruits to be kept fresh and stored before First Frost at the local place, and performing preservative treatment after the picking; C. precooling: boxing, placing in a cold room with 10 DEG C, filling carbon dioxide and precooling for 24h, wherein no precooling is needed when temperature of the fruits is lower than 10 DEG C; D. simulating cave freshness keeping and storage, wherein a simulated cave is the underground store isolated from a -18 DEG C low-temperature cold store by division plates, and the underground store is located underground on the whole and is controlled at constant temperature. The simulated cave natural orange freshness keeping method and the simulated cave natural orange freshness keeping system have the advantages of simplicity in operation, long freshness lifetime, good freshness keeping effect, energy saving and no environmental pollution, and are suitable for large-scale orange treatment.

Description

technical field [0001] The invention relates to an orange storage and fresh-keeping method and facilities, in particular to a natural fresh-keeping method and a simulated cave-dwell orange fresh-keeping system. Background technique [0002] Fruits are still living organisms in the post-harvest storage, transportation, and sales systems, and they still carry out metabolic activities as before harvest. Physiological and biochemical changes in their cells are largely a continuation of metabolic processes during the reproductive years of these organisms. However, the postharvest fruits no longer absorb water and nutrients from the soil, and basically no longer carry out photosynthesis. Qualitative and quantitative changes. As fresh fruits are food and commodities, consumers naturally pay attention to their nutritional value, edible quality and commodity value. Generally, they hope to maintain the quality and quality of fruits when they are harvested to the maximum extent. Kee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04
CPCY02P60/85
Inventor 钟景荣宋海涛何厚云
Owner HUNAN JINYING FRUIT
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