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Grape eco-friendly precise preservation fresh-keeping method and application thereof

A fresh-keeping method and grape technology, applied in the application, fruit and vegetable fresh-keeping, food preservation and other directions, can solve the problems of unclear technological process and parameters, and achieve the effect of avoiding cumbersome operation, controlling rot or mildew, and prolonging the storage period.

Active Publication Date: 2018-04-10
天津市农业科学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, the technological process and parameters of storage and preservation of grapes with different sugar levels are still unclear. Pre-harvest green biological preservatives are antiseptically compounded with organic calcium treatment, precise sugar content classification, precise 1-MCP treatment, precise storage environment temperature and mode control, and high concentration. 1-MCP fumigation anti-corrosion treatment improves the quality of grapes during storage and shelf life, reduces rot or mildew, prolongs storage and shelf life, and thus establishes a green and precise anti-corrosion and fresh-keeping method for grapes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1: The fresh-keeping technology of very high sugar content grape

[0035] Select harvested seedless Hanxiangmi grapes with physiological maturity, spray with 800 mg / L natamycin compounded with 2500 mg / L organic calcium before harvesting, complete picking within 2 hours after the fruit surface is dry, and select grapes Grapes with inherent fruit shape, size, color, texture and flavor, good ears and fruit shape, and bright green main stems are selected by near-infrared non-destructive sugar content detectors to select grapes with extremely high sugar content 22%2 , the sugar content is 23.55%.

[0036] Effect comparison: stored according to the above conditions, without pre-harvest spray treatment and post-harvest high-concentration 1-MCP treatment

[0037] After refrigerated for 3 months, when the shelf is 5 days old, the mold rot rate of grapes is 15.72%, and the hardness is 10.11 kg / cm 2 , the sugar content is 21.67%.

Embodiment 2

[0038] Embodiment 2: Fresh-keeping technology of medium and high sugar content grapes

[0039] Red grapes with physiological maturity were selected for harvesting, sprayed with 1000 mg / Lε-polylysine compounded with 2500 mg / L organic calcium before harvesting, and the picking was completed within 2 hours after the fruit surface was dry, and the inherent grape varieties were selected. Grapes with good fruit shape, size, color, texture and flavor, good ears and fruit shape, and bright green main stems are sorted out by a near-infrared non-destructive sugar content detector. Grapes with a medium and high sugar content of 14%2 , the sugar content is 16.69%.

[0040] Effect comparison: stored according to the above conditions, without pre-harvest spray treatment and post-harvest high-concentration 1-MCP treatment

[0041] After refrigerated for 4 months, when the shelf was stored for 3 days, the mold rot rate of grapes was 15.63%, and the hardness was 15.42 kg / cm 2 , the sugar cont...

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Abstract

The invention discloses a grape eco-friendly precise preservation fresh-keeping method and an application thereof. The method comprises spraying an eco-friendly preservation agent to grapes, carryingout sugar-degree non-injurious classification, fast pre-cooling the grapes for 6-10h in 3-5h after harvest, pre-cooling the grapes at 0+ / -0.5 DEG C for 4-8h, carrying out 0.5-1.5 microliters per liter1-MCP treatment, sealing a small basket through a minimal modified atmosphere anti-fog fresh-keeping bag with thickness of 15-30 micrometers, carrying out low temperature domestication at -1.5 to -1.2 DEG C for 6-10h, carrying out storage under precise control of a temperature of -1.5 to -1.2 DEG C or -2.3 to -2.0 DEG C for 3-5 months, adjusting a warehouse temperature to 0 to 0.5 DEG C, carryingout recovery for 48 to 72 hours, carrying out recovery again at 10 + / -0.5 DEG C for 24 to 36 hours, removing the outer package, carrying out high concentration 1-MCP treatment and carrying out commercial packaging. Through combination of the above technology and process parameters, the rot percentage of grapes is significantly reduced and the quality is improved.

Description

technical field [0001] The present invention relates to a pre-harvest and post-harvest preservation technology for grapes, in particular to precise pre-harvest biological preservatives compounded with organic calcium treatment, precise sugar content classification, precise 1-MCP treatment, and precise temperature storage technology (stage cooling-low temperature domestication-precise Pre-harvest and post-harvest anti-corrosion green preservation methods for grapes pre- and post-harvest pre- and post-harvest antiseptic treatment. Background technique [0002] Grapes belong to the genus Vitis L. of the Vitaceae family, also known as raisins and mountain gourds. They are not only delicious, but also rich in various fruit acids to help digestion. Grapes are less storable berries because of their thin and juicy skins, which are easy to break and shatter. Currently on the market, the fresh-keeping methods used in grape storage mainly include physical (adjusted atmosphere, etc.), ...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/152A23B7/154
CPCA23B7/04A23B7/152A23B7/154A23V2002/00A23V2200/10
Inventor 张鹏李江阔徐祥彬薛友林颜延才
Owner 天津市农业科学院
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