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Preservation technology of prunus salicina fruits

A technology of crispy plums and fresh-keeping methods, applied in the directions of fruit and vegetable preservation, food preservation, preservation of fruits/vegetables by freezing/refrigerating, etc.

Inactive Publication Date: 2016-10-26
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no research report on the combined treatment technology of 1-MCP and tebuconazole for delaying the senescence and disease control of green and crisp plum fruits

Method used

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  • Preservation technology of prunus salicina fruits
  • Preservation technology of prunus salicina fruits
  • Preservation technology of prunus salicina fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Using a control and five different treatments, find the optimal treatment.

[0021] Control: soak green and crisp plums in 2% sodium hypochlorite solution for 2 minutes to remove residual dirt on the surface, drain and dry, put them in plastic film bags, store them in cold storage, observe and calculate the incidence of fruit and disease spots regularly Diameter, color difference, hardness and residual tebuconazole (0°C).

[0022] A: Soak green and crisp plums in 2% sodium hypochlorite solution for 2 minutes to remove residual dirt on the surface. After draining, soak the fruits in 13.5 mg / L tebuconazole at room temperature for 1 minute, and dry the green and crisp plums in the air Then put them into plastic film bags and store them in a cold storage. Regularly observe and calculate the incidence of fruit, the diameter of lesion, and measure the color difference, hardness and residual amount of tebuconazole (0°C).

[0023] B: Wash the crispy plums by soaking in 2% sodi...

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PUM

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Abstract

The present invention belongs to the field of food preservation and aims to provide a practical and effective preservation technology of post-harvested prunus salicina fruits. The preservation technology can fully utilize the existing commercial technology basis to rapidly realize the industrialized production, guarantee the quality of products after storage, and maximally prolong the product storage period.

Description

technical field [0001] The invention belongs to the field of food preservation. Background technique: [0002] Crispy plum is the fruit of Rosaceae plant plum. Its pulp is rich in nutrition, contains sugar, acid, protein and various vitamins and minerals, etc., and has high nutritional value. Qingcrisp plums in Chongqing area belong to the characteristic local plum varieties, but usually because the ripening period of plums is concentrated in June to July, the temperature is high during this period, and it is a climacteric fruit with fast post-ripening speed, so it is easy to be attacked by microorganisms during storage. Physiological changes caused by dyeing and respiration, the flesh becomes soft and browned within 3 to 5 days at room temperature after harvest, softens and rots quickly, and loses commodity value. Infectious diseases caused by various pathogenic microorganisms are the main cause of postharvest plum fruit loss. The main infectious diseases during storage o...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/152A23B7/04
CPCA23B7/154A23B7/04A23B7/152
Inventor 曾凯芳凡先芳吴雪莹王威浩姚世响邓丽莉
Owner SOUTHWEST UNIVERSITY
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