A method for controlling the browning of refrigerated Nanguo pear peel

Abstract

The invention discloses a method for controlling the browning of refrigerated Nanguo pear peel. In the method, the harvested Nanguo pear fruit is treated with 1-MCP on the day of harvesting, and the treated fruit is pre-ripe at normal temperature and then pre-cooled. Then, refrigerate for 6 months. On the day when the refrigerated fruit leaves the warehouse, the Nanguo pear fruit is soaked in ATP solution to effectively compensate for the cell energy deficit caused by the long-term refrigeration of the Nanguo pear fruit, maintain the normal metabolic process of the peel cells, and inhibit the occurrence of peel browning. The Nanguo pear fruit processed by the method of the present invention, after being refrigerated for 6 months and out of the warehouse, the fruit gradually matures during the shelf life at normal temperature, the browning phenomenon of the pericarp is obviously delayed, and the browning rate and browning degree are significantly reduced. Within 15 days of the period, basically no browning phenomenon will occur, and the quality and commodity value of Nanguo pear fruit are maintained.

Description

technical field [0001] The invention relates to the technical field of fruit preservation, in particular to a method for controlling the browning of refrigerated Nanguo pear peel. Background technique [0002] Nanguo pear is a specialty fruit in Liaoning Province. With its golden color, unique aroma and delicate taste, it has become a high-quality variety of Qiuzi pear. In recent years, provinces such as Hebei, Jilin and Inner Mongolia have also introduced a large number of species. Nanguo pears are harvested in early to mid-September. After harvesting, they rapidly age and become soft in about half a month at room temperature, losing their commodity value. In order to solve the contradiction between the centralized harvesting of Nanguo pears and the long-term market supply and demand, cold storage is generally used in production to delay the post-ripening aging process of fruits. Browning occurs easily. This is because the long-term low temperature stress greatly reduces...

AI Technical Summary

Problems solved by technology

Fruits that have been refrigerated for a long time show symptoms of browning even before the fruit has matured and softened, which seriously affects the commodity quality of refrigerated Nanguo pears

[0003] In response to the above practical problems, some people try to use plastic wrap packaging, treatment with preservatives, etc., but because Nanguo pears are still undergoing physiological metabolic activities in the cold storage process, the energy deficiency of the fruit is caused under long-term low-temperature cold storage conditions. Therefore, the existing technology The effect of controlling the browning of refrigerated Nanguo pear peel is not ideal

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