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Whole supply chain green fresh-keeping method for citrus sinensis (l.) osbeck

A fresh-keeping method and supply chain technology, applied in horticultural methods, fruit and vegetable fresh-keeping, botanical equipment and methods, etc., can solve the problems of shortened fresh-keeping life, long processing time, increased rot rate, etc., to maintain appearance and prolong storage life. , the effect of reducing microbial infection

Active Publication Date: 2017-04-12
TIANJIN JIESHENG DONGHUI FRESH PRESERVATION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the conventional pre-storage technology takes a long time under high temperature and high humidity conditions, and the dominant pathogenic microorganisms are easy to multiply rapidly, which increases the rot rate in the late storage period and overdraws the storage quality of the fruit. According to the temperature coefficient Q10 theory, the pre-storage time is extended by 1 day , the preservation life is reduced by 8-10 days

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The green fresh-keeping method of the whole supply chain of navel oranges, the steps are as follows:

[0038] (1) Pre-harvest pretreatment: select high-quality navel oranges, remove diseased fruit, insect fruit, and bruised fruit 1-2 days before picking, and then spray the stimulating molecular preservative;

[0039] (2) harvesting: select 7-8 mature navel oranges to harvest without injury;

[0040] (3) ultrasonic treatment: the navel orange after harvesting is carried out ultrasonic treatment, wherein ultrasonic power 100W, frequency 20kHz, time 10min;

[0041] (4) pre-storage: the navel orange after the ultrasonic treatment in step (3) is pre-stored, the pre-storage temperature is 30°C, the relative humidity is 80%, and the time is 1 day;

[0042] (5) Blanching: the navel oranges pre-stored in step (4) are blanched in a special blanching solution with a temperature of 90° C. for 30 seconds, and then cooled to room temperature;

[0043] (6) Waxing: soak the navel ora...

Embodiment 2

[0052] The green fresh-keeping method of the whole supply chain of navel oranges, the steps are as follows:

[0053] (1) Pre-harvest pretreatment: select high-quality navel oranges, remove diseased fruit, insect fruit, and bruised fruit 1-2 days before picking, and then spray the stimulating molecular preservative;

[0054] (2) harvesting: select 7-8 mature navel oranges to harvest without injury;

[0055] (3) ultrasonic treatment: the navel orange after harvesting is carried out ultrasonic treatment, wherein ultrasonic power 200W, frequency 40kHz, time 20min;

[0056] (4) pre-storage: the navel orange after step (3) ultrasonic treatment is carried out pre-storage processing, and the pre-storage temperature is 40 ℃, and relative humidity is 80%, and the time is 3 days;

[0057] (5) Blanching: the navel oranges pre-stored in step (4) are blanched in a special blanching solution with a temperature of 100° C. for 50 seconds, and then cooled to room temperature;

[0058] (6) Wax...

Embodiment 3

[0067] The green fresh-keeping method of the whole supply chain of navel oranges, the steps are as follows:

[0068] (1) Pre-harvest pretreatment: select high-quality navel oranges, remove diseased fruit, insect fruit, and bruised fruit 1-2 days before picking, and then spray the stimulating molecular preservative;

[0069] (2) harvesting: select 7-8 mature navel oranges to harvest without injury;

[0070] (3) ultrasonic treatment: the navel orange after harvesting is carried out ultrasonic treatment, wherein ultrasonic power 150W, frequency 30kHz, time 15min;

[0071] (4) pre-storage: the navel orange after step (3) ultrasonic treatment is carried out pre-storage processing, and the pre-storage temperature is 35 ℃, and relative humidity is 85%, and the time is 2 days;

[0072] (5) Blanching: blanching the navel oranges pre-stored in step (4) in a special blanching solution with a temperature of 95° C. for 40 seconds, and then cooling to room temperature;

[0073] (6) Waxing...

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Abstract

The invention relates to a whole supply chain green fresh-keeping method for citrus sinensis (l.) osbeck. According to the present invention, treatment is performed with an excitation type fruit and vegetable fresh-keeping agent, the temperature fluctuation during the storage is controlled at less than or equal to + / -0.1 DEG C, the humidity is controlled at 85-90%, gas regulating is performed to achieve the low oxygen content and the high carbon dioxide so as to maintain the fruit acidity quality, and waxing treatment is performed to protect the peel of citrus sinensis (l.) osbeck, reduce the generation of low water content and browning at the late stage, and improve the quality of citrus sinensis (l.) osbeck; and with the application of the method to perform the fresh keeping on citrus sinensis (l.) osbeck, the fruit pedicle is brightly green, the peel is brightly orange, the citrus sinensis (l.) osbeck can be stored for 6 months, and the good fruit rate is 96.2%.

Description

technical field [0001] The invention belongs to the field of post-harvest preservation of agricultural products, and relates to post-harvest preservation of navel oranges, in particular to a green preservation method for the whole supply chain of navel oranges. Background technique [0002] There are several technical difficulties in post-harvest preservation of navel oranges: [0003] 1) The navel orange fruit after harvest has many oil cells and is fragile, which is prone to mechanical damage, which is not conducive to long-term storage and preservation. [0004] 2) The water channel between the peel and pulp of the harvested navel orange is connected, and the water loses quickly. The pre-storage treatment can effectively cut off the channel and avoid the rapid loss of water. However, the conventional pre-storage technology takes a long time under high temperature and high humidity conditions, and the dominant pathogenic microorganisms are easy to multiply rapidly, which ...

Claims

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Application Information

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IPC IPC(8): A23B7/015A23B7/005A23B7/154A23B7/16A01G7/06
CPCA01G7/06A23B7/0053A23B7/015A23B7/154A23B7/16
Inventor 潘艳芳李跃标李喜宏张苹苹杨维巧
Owner TIANJIN JIESHENG DONGHUI FRESH PRESERVATION TECH
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