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Method for controlling bacterial storage damage of winter-date fruit

A bacterial and winter jujube technology, applied in the post-harvest field of agricultural products, can solve the problem of lack of efficient, safe and simple control measures for bacterial fruit diseases.

Inactive Publication Date: 2005-09-07
INST OF FORESTRY CHINESE ACAD OF FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is a lack of efficient, safe and simple control measures for bacterial fruit diseases

Method used

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  • Method for controlling bacterial storage damage of winter-date fruit
  • Method for controlling bacterial storage damage of winter-date fruit
  • Method for controlling bacterial storage damage of winter-date fruit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A malic acid solution with a pH value of 3 was prepared, and the fruit of Dongzao was soaked in the solution for 5 minutes. Take it out and dry it for shelf-life preservation. The rot index was 5.28%.

Embodiment 2

[0026] A citric acid solution with a pH value of 3 was prepared, and the fruit of Dongzao was soaked in the solution for 6 minutes. Take it out and dry it for shelf-life preservation. The rot index was 9.17%.

Embodiment 3

[0028] An acetic acid solution with a pH value of 3 was prepared, and the fruit of Dongzao was soaked in the solution for 5 minutes. Take it out and dry it for shelf-life preservation. The rot index was 10.83%.

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Abstract

The present invention relates to a method to prevent and cure bacterial disease after picking up for winter jujube (Dongzao) fruit, which is characterized in dealing with winter jujube with acid solution before storage or preserving on shelf. Based on responsive of pathogenic bacteria to acid environment, the method controls appear of disease of winter jujube fruit by changing its pH value. After treatment using acid solution for winter jujube fruit, acid component will be metabolized gradually, which improves rate of sugar to acid, quality and flavor.

Description

technical field [0001] The invention relates to a method for reducing bacterial storage diseases of jujube fruit, which belongs to the field of post-harvest agricultural products. The method of the invention is suitable for reducing the occurrence of bacterial diseases of the fruit and improving the fresh-keeping effect of the winter jujube during post-harvest storage, circulation and sales. Background technique [0002] Dongzao (Zizyphus jujuba Mill.cv.Dongzao) is a rare late-maturing high-quality fresh food variety, but its post-harvest freshness preservation ability is very poor, and it is easy to rot during storage, which makes Dongzao lose its commercial value and edible value. Bacterial diseases are relatively important diseases of winter jujube during storage, mainly caused by single or combined latent infection of Pseudomonas sp., Xanthomonassp. and Erwinia sp. . At present, there is a lack of efficient, safe and simple control measures for bacterial fruit diseases...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/153
Inventor 王贵禧梁丽松王亚萍
Owner INST OF FORESTRY CHINESE ACAD OF FORESTRY
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