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A kind of segmental degreening method of citrus

A citrus and chlorotic technology, applied in the fields of fruit and vegetable preservation, food science, food preservation, etc., can solve the problems of unsatisfactory color change of skin, uneven chlorosis, soft fruit, etc., achieve ideal color change, prevent pedicel rot, etc. Disease and anthracnose, the effect of fresh fruit stems

Active Publication Date: 2019-09-24
广西杨氏鲜果有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims to provide a segmented chlorosis method for citrus, so as to solve the problem of uneven chlorosis, unsatisfactory skin color change, scorched fruit pedicle, soft fruit, etc. Technical problems such as high decay rate and poor taste

Method used

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  • A kind of segmental degreening method of citrus

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for segmented chlorosis of citrus, the method may further comprise the steps:

[0021] a. Storage chlorosis treatment: Spray the citrus with 50 mg / L anti-falling agent and 0.1% thiophanate-methyl on the surface of the citrus 1 day before fruit picking. Add ethylene to the green storage for chlorotic treatment, the ethylene concentration is 3 μL / L, the flow rate is 10 mL / min, the temperature of the chlorotic storage is controlled at 20 ° C, the relative humidity is 90%, and the treatment time is 26 hours. Circulating fan for air circulation treatment, air circulation treatment is once every 3-5min, and every 1h air replacement circulation treatment once, control the volume fraction of carbon dioxide in the chlorosis pool <3%;

[0022] b. Medium-term chlorosis treatment: After the chlorosis treatment in the storage is completed, the ethylene concentration is controlled at 2 μL / L, the inflow flow rate is 5mL / min, and the temperature of the chlorosis storage is con...

Embodiment 2

[0025] A method for segmented chlorosis of citrus, the method may further comprise the steps:

[0026] a. Storage chlorosis treatment: Spray 100mg / L anti-falling agent and 0.1% thiophanate-methyl on the surface of citrus 3 days before fruit picking. Add ethylene to the green storage for chlorotic treatment, the ethylene concentration is 6 μL / L, the flow rate is 14 mL / min, the temperature of the chlorotic storage is controlled at 28 ° C, the relative humidity is 96%, and the treatment time is 28 hours. Circulation fan is used for air circulation treatment, and the air circulation treatment is once every 5 minutes, and the air is replaced and circulated once every 1 hour, and the volume fraction of carbon dioxide in the chlorosis storage is controlled <3%;

[0027] b. Medium-term chlorosis treatment: After the chlorosis treatment in the storage is completed, the ethylene concentration is controlled to 3 μL / L, the inflow flow rate is 7mL / min, and the temperature of the chlorosis ...

Embodiment 3

[0030] A method for segmented chlorosis of citrus, the method may further comprise the steps:

[0031] a. Storage chlorosis treatment: Spray citrus with 75 mg / L anti-falling agent and 0.1% thiophanate-methyl on the surface of citrus 2 days before fruit picking. Add ethylene to the green storage for chlorosis treatment, the ethylene concentration is 4.5μL / L, the flow rate is 12mL / min, the temperature of the chlorotic storage is controlled at 24°C, the relative humidity is 93%, and the treatment time is 27h. The air circulation fan performs air circulation treatment, the air circulation treatment is once every 4 minutes, and the air replacement circulation is once every 1 hour, and the volume fraction of carbon dioxide in the chlorosis storage is controlled <3%;

[0032] b. Medium-term chlorosis treatment: After the chlorosis treatment in the storage is completed, the ethylene concentration is controlled at 2.5 μL / L, the inflow flow rate is 5.5 mL / min, and the temperature of the...

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Abstract

The invention discloses a method for segmented degreening of citrus. The method comprises the steps of storage degreening, middle-stage degreening and later-stage degreening. By controlling temperature, moisture, time, ethylene concentration, ethylene flow rate and circulating air flow rate of each step, the problem that the concentration of ethylene varies for different steps in citrus degreening is solved, and the situation that fruit base rotting or fruit rotting caused by improper ethylene concentration is avoided; meanwhile, through proper internal circulation of air, uniformity of temperature and moisture of the surfaces of citrus and uniformity of ethylene concentration can be maintained, so that uniform and consistent citrus degreening is achieved, fruit color is fresh, bulk treatment can be achieved, cost is low, and taste is good.

Description

technical field [0001] The invention relates to the technical field of fruit ripening, in particular to a segmented degreening method for citrus. Background technique [0002] After the citrus matures, the body becomes soft and easily deteriorates, leading to rot during transportation and storage. For this reason, immature green fruits are usually picked, which is convenient for transportation and storage. After the greening treatment, they can be packaged and marketed. The chlorosis process of citrus requires a temperature of 28-29°C and a relative humidity of 90%-95%. Under these conditions, 3-5μL / L of ethylene can achieve the maximum chlorosis rate. Too high temperature or too low ethylene concentration is not conducive to chlorosis of citrus, and the volume fraction of carbon dioxide will also affect chlorosis. At present, citrus chlorosis treatment mostly adopts ethephon solution soaking or constant concentration of ethylene gas chlorosis. The former is convenient an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/152
Inventor 李锦灵赵可杰莫德飞黄荣政
Owner 广西杨氏鲜果有限公司
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