Storage and preservation method of mandarin orange

Abstract

The invention discloses a storage and preservation method of mandarin orange. The method includes the following steps: (1) pretreatment: soaking picked fresh mandarin orange in a bactericide for 1 minute, taking out, and immediately drying; (2) coating: soaking the pretreated mandarin orange in a film forming agent for 3-5 minutes, taking out, drying the outer skin of the mandarin orange and placing the dried mandarin orange on the surface of the mandarin orange to form a film; (3) placing absorbent paper sprayed with plant essential oil in a nano fresh-keeping bag, placing the mandarin orange with the film on the surface in the step (2) into the fresh-keeping bag, sealing the fresh-keeping bag, and refrigerating at 4-6 DEG C. The method can effectively kill harmful bacteria, spores and other microorganisms on the mandarin orange, prevent the deterioration and decay of the mandarin orange caused by the reproduction of harmful microorganisms, prolong the shelf life and storage period of the mandarin orange, and has far-reaching and positive effects on improving the economic benefits of the citrus planting industry.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a method for storing and preserving tangerines. Background technique [0002] Wokan is a late-maturing hybrid citrus variety derived from a cross between the "Temple" orange and the "Dancy" mandarin. Soluble solids 13.3%, titratable acid 0.58%, invert sugar 12.76 g / 100 ml, reducing sugar 6.84 g / 100 ml, Vc content 23.69 mg / 100 ml, solid-acid ratio 22.9. The edible rate is 74.62%, and the juice yield is 59.56%. The fruit shape is oblate, the peel is bright red, the appearance is very beautiful, the fruit is juicy, the flesh is very delicate, and the taste is sweet and sour, which is deeply loved by consumers. [0003] However, due to the high water content and high nutritional value of Wo tangerines, the good air permeability of Wo citrus peels, large fruit, and high solid content, citrus still undergoes respiration and transpiration after harvesting, resulting in the g...

AI Technical Summary

Problems solved by technology

[0003] However, due to the high water content and high nutritional value of Wo tangerines, the good air permeability of Wo citrus peels, large fruit, and high solid content, citrus still undergoes respiration and transpiration after harvesting, resulting in the gradual decomposition of stored substances in the fruit. Transpiration causes water loss and weight loss. At the same time, the surface of citrus fruits is easily attacked by external bacteria during storage and transportation, resulting in rot and deterioration, resulting in shortened shelf life and storage time, resulting in fruit rot and deterioration, which is extremely unfavorable for storage and transportation.

[0004] At present, the fresh-keeping methods for citrus include coating method, refrigeration method, drug treatment, coating treatment and other methods. The coating method is mainly to make a fresh-keeping film, but there are shortcomings such as a short release period, uneven fresh-keeping effect, and difficulty in ensuring the effect. ; Drug treatment mainly uses artificially synthesized fungicides, but most of them belong to chemical products, which have a certain impact on food safety; coating treatment is to dip, coat or spray coating agents on the surface of citrus to prevent the loss of fruits and vegetables; Water, aging and decay, there are also reagent safety issues

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