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Method for inhibiting browning of gold pear core

A browning and gold technology is applied in the preservation of fruits and vegetables, gas-containing food ingredients, preservation of food ingredients as anti-microbials, etc. The effect of postharvest rot and prevention of browning of the core

Inactive Publication Date: 2018-11-30
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Several methods have been found to inhibit the browning of pear cores, but most methods require soaking in various substances, multiple fumigations, and multiple sterilization treatments. The processing methods are complicated, cumbersome, and costly, which is not conducive to large-scale production and application.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for suppressing golden pear core browning, comprising the following steps:

[0019] Treat pear fruit with 1-MCP (1-methylcyclopropene) and hexanal: under normal temperature conditions, place the pear fruit in the air containing 1-MCP (1-methylcyclopropene) and hexanal for fumigation for 12 hours, 1 - The concentration of MCP (1-methylcyclopropene) was 0.5 μL / L, and the concentration of hexanal was 1000 μL / L. Take out the pear fruit after fumigation; put the fumigated pears in high CO 2 Permeability fresh-keeping bags are used for packaging, and the packed pear fruit is stored at 0-1°C for 6 months;

Embodiment 2

[0021] A method for suppressing golden pear core browning, comprising the following steps:

[0022] Treat pear fruit with 1-MCP (1-methylcyclopropene) and hexanal: under normal temperature conditions, place the pear fruit in the air containing 1-MCP (1-methylcyclopropene) and hexanal for fumigation for 12 hours, 1 - The concentration of MCP (1-methylcyclopropene) was 1.0 μL / L, and the concentration of hexanal was 1000 μL / L. Take out the pear fruit after fumigation; put the fumigated pears in high CO 2 Permeability fresh-keeping bags are used for packaging, and the packed pear fruit is stored at 0-1°C for 6 months;

Embodiment 3

[0024] A method for suppressing golden pear core browning, comprising the following steps:

[0025] Treat pear fruit with 1-MCP (1-methylcyclopropene) and hexanal: under normal temperature conditions, place the pear fruit in the air containing 1-MCP (1-methylcyclopropene) and hexanal for fumigation for 12 hours, 1 - The concentration of MCP (1-methylcyclopropene) was 1.5 μL / L, and the concentration of hexanal was 1000 μL / L. Take out the pear fruit after fumigation; put the fumigated pear fruit in high CO 2 Permeability fresh-keeping bags are used for packaging, and the packed pear fruit is stored at 0-1°C for 6 months;

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PUM

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Abstract

The invention provides a method for inhibiting the browning of a gold pear core. The method comprises the following steps: step 1: fumigating pears for 12 hours in a closed space comprising 1-MCP andhexaldehyde under a normal-temperature condition, wherein the concentration of 1-MCP in the air is 0.5 to 1.5 micro liter / L, and the concentration of hexaldehyde is 500 to 2000 micro liter / L; and step2: after the fumigation, taking out the pears, packaging by using a fresh-keeping bag, and storing at 0 to 1 DEG C. The method for inhibiting the browning of the gold pear core is simple in operation, and capable of effectively preventing the browning of the core of the gold pear, keeping the fruit quality, prolonging the storage period, and reducing the decay of the pear after being harvested.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a method for inhibiting the browning of golden pear cores. Background technique [0002] Pears are one of the most popular fruits in the world. China is the largest pear producing country in the world, and its cultivation area and output both rank first in the world. During the middle and late stages of low-temperature storage and shelf-sale of pome fruit, phenomena such as pulp browning and fruit core browning often occur. The occurrence of these phenomena seriously affects the commodity quality of the fruit and causes major economic losses. Golden pear is one of the main sand pear varieties cultivated in my country. It is easy to soften and brown at room temperature. Although low temperature storage can prolong the storage period of golden pear, golden pear is very easy to brown in the core in the later stage of low temperature storage. Existing ...

Claims

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Application Information

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IPC IPC(8): A23B7/152
CPCA23B7/152A23V2002/00A23V2200/10A23V2250/10
Inventor 周宏胜李鹏霞刘梦竹胡花丽张雷刚罗淑芬张映曈常有宏蔺经
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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