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Ripening method for reducing rate of rotten fruits in latter stage of ripening of mangifera indica L.

A mango and ripening technology, which is applied in the preservation of fruits and vegetables, the preservation of food ingredients as anti-microbials, and the preservation of food, can solve the problem of high rotten fruit rate, and achieve the reduction of rotten fruit rate, high fruit commodity rate, and accelerated ripening rate. high effect

Inactive Publication Date: 2019-07-02
广西工业职业技术学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Drugs can shorten the post-ripening period of mangoes, but when the existing chemical agents are used to accelerate the ripening of mangoes, the rate of rotten fruits in the post-ripening period of mangoes is relatively high, almost all of which are above 7%, and even as high as 13%.

Method used

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  • Ripening method for reducing rate of rotten fruits in latter stage of ripening of mangifera indica L.

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1) Collect the mangoes harvested in the physiological maturity stage for subsequent use;

[0016] 2) Soak the mango collected in step 1) in the naphthalene acetic acid solution, take it out when the mango fruit surface is completely submerged below the naphthalene acetic acid solution level, and let it dry naturally until the fruit surface is dry, then put it in a carton, and use a Layers of straw (the thickness of the straw layer is 2cm) are stacked at intervals in the form of a layer of mango, wherein the bottom layer and the top layer are both straw layers. After the stacking is completed, the carton is sealed and placed under indoor conditions of 25 °C for 35 hours as the ripening of the mangoes; among them,

[0017] Described naphthalene acetic acid solution is formulated by naphthalene acetic acid, fatty alcohol polyoxyethylene ether and distilled water, and the concentration of described naphthalene acetic acid in naphthalene acetic acid solution is 18ppm, and the...

Embodiment 2

[0029] 1) Collect the mangoes harvested in the physiological maturity stage for subsequent use;

[0030] 2) Soak the mango collected in step 1) in the naphthalene acetic acid solution, take it out when the mango fruit surface is completely submerged below the naphthalene acetic acid solution level, and let it dry naturally until the fruit surface is dry, then put it in a carton, and use a Layers of straw (the thickness of the straw layer is 1cm) are stacked at intervals in the form of a layer of mango, wherein the bottom and top layers are both straw layers. After the stacking is completed, the carton is sealed and placed at 22°C for 48 hours as a ripening of the mango; among them,

[0031] Described naphthalene acetic acid solution is formulated by naphthalene acetic acid, fatty alcohol polyoxyethylene ether and distilled water, and the concentration of described naphthalene acetic acid in naphthalene acetic acid solution is 15ppm, and the concentration of fatty alcohol polyox...

Embodiment 3

[0033] 1) Collect the mangoes harvested in the physiological maturity stage for subsequent use;

[0034] 2) Soak the mango collected in step 1) in the naphthalene acetic acid solution, take it out when the mango fruit surface is completely submerged below the naphthalene acetic acid solution level, and let it dry naturally until the fruit surface is dry, then put it in a carton, and use a Layers of straw (the thickness of the straw layer is 2cm) are stacked at intervals in the form of a layer of mango, wherein the bottom and top layers are both straw layers. After the stacking is completed, the carton is sealed and placed under indoor conditions of 25°C for 24 hours as the ripening of the mango; among them,

[0035] Described naphthalene acetic acid solution is formulated by naphthalene acetic acid, fatty alcohol polyoxyethylene ether and distilled water, and the concentration of described naphthalene acetic acid in naphthalene acetic acid solution is 20ppm, and the concentrati...

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Abstract

The invention discloses a ripening method for reducing a rate of rotten fruits in a latter stage of ripening of mangifera indica L.. The method includes the following steps: 1) the mangifera indica L.which needs ripening is obtained; 2) the mangifera indica L. which needs ripening is placed in a naphthalene acetic acid solution for immersion, the mangifera indica L. is taken out when a fruit surface is completely immersed below a liquid surface of the naphthalene acetic acid solution, after the surface of a fruit is dried, the mangifera indica L. is placed in a carton and is stacked up at intervals in a form of a layer of straw and a layer of mangifera indica L., a bottommost layer and a top layer are controlled to be straw layers, after completion of the stacking, the carton is sealed and is placed under normal temperature conditions for greater than or equal to 24 hours to complete ripening of the mangifera indica L.; and wherein, the naphthalene acetic acid solution is formed by preparing from naphthalene acetic acid, fatty alcohol polyoxyethylene ether and water, the concentration of the naphthalene acetic acid in the naphthalene acetic acid solution is 15-20 ppm, and the concentration of the fatty alcohol polyoxyethylene ether in the naphthalene acetic acid solution is 0.1-0.5 w / w%. The mangifera indica L. is ripened by employing the method of the invention, so that the ripening rate is high, and the rate of the rotten fruits is low.

Description

technical field [0001] The invention relates to a method for accelerating the ripening of fruits, in particular to a method for accelerating the ripening of mangoes for reducing the rotten fruit rate in the post-ripening stage. Background technique [0002] Mango (Mangifera indica L.) belongs to the Anacardiaceae Mango genus. It is a large evergreen tree native to India. The leaves are leathery and alternate. The drupe is large and flattened. It is 5-10 cm long and 3-4.5 cm wide. It is yellow when ripe. , sweet, hard core. Mango fruit contains sugar, protein, and crude fiber. Among them, the precursor carotene of vitamin A is particularly high, which is rare in all fruits; secondly, the content of vitamin C is not low. Minerals, protein, fat, etc. are also its main nutrients. Mango is one of the famous tropical fruits. It has juicy and delicious flesh. It has the taste of peach, apricot, plum and apple. Because of its delicate flesh and unique flavor, it is deeply loved by...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/159
CPCA23B7/154A23B7/159A23V2002/00A23V2200/10A23V2250/02A23V2250/30
Inventor 卢俊
Owner 广西工业职业技术学院
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