CN102823644A - Fresh-keeping method for muskmelon - Google Patents
Fresh-keeping method for muskmelon Download PDFInfo
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- CN102823644A CN102823644A CN2012103226405A CN201210322640A CN102823644A CN 102823644 A CN102823644 A CN 102823644A CN 2012103226405 A CN2012103226405 A CN 2012103226405A CN 201210322640 A CN201210322640 A CN 201210322640A CN 102823644 A CN102823644 A CN 102823644A
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Abstract
The invention discloses a fresh-keeping method for muskmelons; the method comprises the following specific steps: 1), selecting medium well-done muskmelons, picking, performing an overshadow treatment on the picked muskmelons by using a reflecting film; 2), performing 1-MCP (1-methylcyclopropene) fumigation on the muskmelons; 3), soaking the muskmelons in water; 4), blowing to dry the surfaces of the muskmelons; 5), spraying a fruit wax containing a fresh-keeping agent on the muskmelons; 6), drying the surfaces of the muskmelons; 7), putting the muskmelons in a refrigerator in which the temperature is 0 DEG C to 1 DEC C and the relative humidity is 75% to 85%, and pre-refrigerating for 1-2 days; 6), packaging each muskmelon by a micro-pore modified atmosphere fresh-keeping film; and 9), suspending the packaged muskmelons in the refrigerator in which the temperature is 0 DEG C to 1 DEC C and the relative humidity is 75% to 85%. The fresh-keeping method for the muskmelons is reliable and effective, and is low in pollution and side effect.
Description
Technical field
The present invention relates to a kind of preservation method, particularly a kind of muskmelon preservation method.
Background technology
Muskmelon is a kind of historical, nutritious raise crop of long plantation that has, and is rich in protein, potassium, calcium, iron, phosphorus and vitamin etc.The cuticula of muskmelon pericarp and wax coat are thin, very easily damage, fresh fruit meat water content 80%-90%; Sugar content 8%-20%; The utmost point is beneficial to pathogen breeding growth, and temperature, humidity and the temperature difference per day in picking time is all higher in addition, and rotting rate is very high when placing at normal temperatures after causing muskmelon to be plucked.
In order to prevent that muskmelon from taking place to rot in transporting procedures, usually when muskmelon is also very living, just gather, unique sweet and refreshing local flavor and good quality is difficult to represent to cause muskmelon, greatly reduces its edible quality and the market competitiveness.In addition, if the place of production does not possess preservation technique and storage traffic condition, will certainly cause the consequence of " busy season is mashed, dull season is disconnected ".See from industrialized development,, need the technology of the fresh-keeping storing of a cover badly along with the expansion of muskmelon cultivated area.
The rotten pathogenic microorganism that causes during the muskmelon storing is mainly fungi.Muskmelon all can receive infective pathogen bacterium latent infection in the whole growth growth course; The reticulate pattern phase is the main period of pathogen latent infection, in addition, gathers at muskmelon, preserves, in transportation and the sales process; Also can continue to receive infecting of microorganism, rot during causing muskmelon storage transportation and sales.Adopt in the post processing at muskmelon, if can kill the microorganism that the field is infected and carried effectively, the disease that can reduce effectively during muskmelon stores and transports takes place, and reduces rotting of muskmelon, improves its commodity value.
Summary of the invention
The object of the present invention is to provide a kind of reliable effectively, pollution and the little muskmelon preservation method of side effect.
A kind of muskmelon preservation method may further comprise the steps,
1) choosing ripe very likely muskmelon gathers;
2) muskmelon being carried out 1-MCP fumigates;
3) muskmelon is soaked in water;
4) dry up the muskmelon surface;
5) muskmelon is sprayed the fruit wax that contains antistaling agent;
6) dried is carried out on the muskmelon surface;
7) muskmelon was put into temperature 0-1 ℃, the freezer precooling of relative humidity 75%-85% 1-2 days;
8) muskmelon being carried out single fruit with the micropore air-conditioning preservative film packs;
9) packaged muskmelon is hung left in temperature 0-1 ℃, the freezer of relative humidity 75%-85%.
Preferably, in the step 1), after the harvesting, in the stacking process of field with reflective membrane to the muskmelon processing of sheltering from heat or light.The sunshine direct projection had both been avoided in this processing, had avoided muskmelon to absorb the heat temperature again and had raise, and had slowed down the aging of muskmelon after adopting.
Preferably, step 2) the stifling dosage of 1-MCP described in is 0.1-2 μ L/L, and the fumigation time under the room temperature is 12-24h.
Preferably, the coolant-temperature gage described in the step 3) is 0-15 ℃, and soak time is 3-5 minute.Both reduce its respiration heat, accomplished cleaning again, removed the earth and the microorganism on muskmelon surface.
Preferably, with cold wind the muskmelon surface is dried up processing in the step 4), dry up to be placed on behind the muskmelon surface with cold wind and carry out the secondary precooling in the freezer, that has avoided better taking place in the muskmelon storage damages to plants caused by sudden drop in temperature.
Preferably, antistaling agent described in the step 5) is one or more in cinnamon essential oil, ambam, Tuzet, benomyl, antibacterial azoles, calcium chloride, the gibberellin.
Preferably, the wax of fruit described in the step 5) is evenly formulated by the raw material stirring of following mass fraction:
100 parts of shellac,
Propolis 5-10 part,
Shitosan 0.1-1.0 part,
0.5 part of acetate,
0.2 part of Tween-80,
0.4 part of glycerine.
Preferably, antistaling agent described in the step 5) is 1-5:100 with the weight ratio of fruit wax.
Preferably, step 6) to and be coated with the dried of the muskmelon surface of the fruit wax that contains antistaling agent carrying out can be for also selecting naturally to dry up or other dried mode.Then effect is better if select to dry up with cold wind, then dries up auxiliaryly mutually with the cold wind of step 4), and that has avoided better taking place in the muskmelon storage damages to plants caused by sudden drop in temperature.
Preferably, the CaCO that used micropore air-conditioning preservative film can be handled for the titanate esters TC-2 of the warp 2% that added the 10-30 mass fraction in the technique scheme
3The microporous barrier of powder, micropore size are 0.01-10 μ m.
It is stifling and with the fruit wax spraying that contains antistaling agent that muskmelon is carried out 1-MCP, not only blocked the breathing of synthesizing but also suppressed muskmelon of ethene, strengthened the water-retaining property of muskmelon; Use the muskmelon micropore plastic wrap to carry out the single fruit controlled atmospheric packing, then melon is hung in the freezer that leaves accurate temperature controlling in, can well control the respiratory intensity of muskmelon.
Adopt muskmelon preservation method of the present invention to have the following advantages:
1, can reliably in the transporting procedures of muskmelon, carry out fresh-keepingly effectively to it, and the Perserving materials that uses in the preservation process pollutes and side effect is all very little.Antistaling agent is the material commonly used in the food fresh-keeping process.Most of antistaling agents all are chemicals, have carcinogenic, teratogenesis and higher residual toxicity, have longer degradative phase, can cause serious pollution to environment.Plants essential oil is a kind of volatile liquid that from fruit, blade, flower and root tissue, extracts, and has strong smell and fragrance, can suppress consumingly or microorganism such as kill fungi.At current phytopathogen chemical bactericide is produced under the situation of drug resistance and residues of pesticides harm aggravation day by day, plants essential oil is a kind of disinfecting material of demanding urgently developing.Cinnamon essential oil is a kind of plants essential oil that from Chinese cassia tree, extracts, and it has good antibacterial performance, and nontoxic, edible, meets the requirement of preserving fruit and vegetable utilizing material use aspect.Shitosan is a kind of macromolecule cation polysaccharide; Can be in the physiological metabolism after fruit surface forms semipermeable membrane and regulates fruit and adopt; Delay respiration, induce the antimicrobial acivity of fruits and vegetables, and the ability biodegradation; Nontoxic, safety have been applied to the preservation and freshness of many fruits as crude antistaling agent.Adopt cinnamon essential oil chitosan coating antistaling agent, can when reaching fresh-keeping purpose, environment not damaged.
2, muskmelon preservation method of the present invention is adopted plucks the muskmelon that gets off when being ripe very likely, therefore can keep more sweet and refreshing local flavor and good edible quality than unripe watermelon banking system in the past.
3, will hang to leave in temperature 0-1 ℃, the freezer of relative humidity 75%-85% with the packaged muskmelon of micropore air-conditioning preservative film single fruit and adopt air conditioned storage; The respiration and the transpiration that can effectively suppress fruits and vegetables; Delay the physiological metabolism process of fruits and vegetables, postpone the generation of rotting.The controlled atmospheric packing that is used has then been used and has been selected breathable film to regulate the gas component in packing.In the present invention, select breathable film mainly to adopt microporous barrier, it can regulate the gas component in the packing effectively; Promote Gas Exchange; Reduce the humidity in the packing, reduce the accumulation of volatility metabolite, very suitable for the fruit and vegetable food of humidity sensitive.
The specific embodiment
Below in conjunction with the specific embodiment the present invention is done further explain:
First embodiment
1) in the muskmelon medium well, gather, after harvesting with reflective membrane to the muskmelon processing of sheltering from heat or light;
2) muskmelon is carried out 1-MCP and fumigate, wherein, 1-MCP dosage is 1 μ L/L, 25 ° of down stifling 24h of C;
3) muskmelon after adopting soaked 5 minutes with 0 ℃ of frozen water;
4) dry up the muskmelon surface with cold wind;
5) muskmelon is sprayed the fruit wax that contains antistaling agent; Wherein, Antistaling agent adopts cinnamon essential oil, and it is formulated that fruit wax adopts 0.4 part of 100 parts of shellac, 5 parts of propolis, 0.1 part of shitosan, 0.5 part of acetate, 0.2 part of Tween-80, glycerine to stir, and antistaling agent is 1:100 with the weight ratio of wax really;
The muskmelon that 6) will be coated with the fruit wax that contains antistaling agent carries out the natural air drying processing;
7) muskmelon was put into temperature 0-1 ℃, the freezer precooling of relative humidity 75%-85% 2 days;
8) muskmelon is carried out single fruit with the micropore air-conditioning preservative film and pack, in packaging process, can in packaging bag, inflate, the proportioning that charges into gas is: volume fraction is 7%CO
2, 5%O
2And 88%N
2In this embodiment, micropore plastic wrap is to have added the CaCO that the titanate esters TC-2 of the warp 2% of 20 mass fractions handled
3The microporous barrier of powder, micropore size are 2 μ m;
9) packaged muskmelon is hung left in temperature 0-1 ℃, the freezer of relative humidity 75%-85%.
After muskmelon preservation method processing of the present invention, the muskmelon storage is in the time of 60 days, and good fruit rate reaches 91.2%, xylocarp rate 73.7%, and edibility is good.
Second embodiment
1) in the muskmelon medium well, gather, in recovery process with reflective membrane to the muskmelon processing of sheltering from heat or light;
2) muskmelon is carried out 1-MCP and fumigate, wherein, 1-MCP dosage is 2 μ L/L, 22 ° of down stifling 20h of C;
3) muskmelon after adopting soaked 3 minutes with 5 ℃ of frozen water;
4) at room temperature dry up the muskmelon surface;
5) muskmelon is sprayed the fruit wax that contains antistaling agent; Wherein, Antistaling agent adopts cinnamon essential oil and calcium chloride; It is formulated that fruit wax adopts 0.4 part of 100 parts of shellac, 6 parts of propolis, 0.2 part of shitosan, 0.5 part of acetate, 0.2 part of Tween-80, glycerine to stir, and antistaling agent is 2:100 with the weight ratio of wax really;
6) dry up the muskmelon surface that is coated with the fruit wax that contains antistaling agent with cold wind;
7) muskmelon was put into temperature 0-1 ℃, the freezer precooling of relative humidity 75%-85% 2 days
8) muskmelon is carried out single fruit with the micropore air-conditioning preservative film and pack, in packaging process, can in packaging bag, inflate, the proportioning that charges into gas is: volume fraction is 6%CO
2, 4%O
2And 90%N
2In this embodiment, micropore plastic wrap is to have added the CaCO that the titanate esters TC-2 of the warp 2% of 20 mass fractions handled
3The microporous barrier of powder, micropore size are 1 μ m;
9) packaged muskmelon is hung left in temperature 0-1 ℃, the freezer of relative humidity 75%-85%.
After muskmelon preservation method processing of the present invention, the muskmelon storage is in the time of 60 days, and good fruit rate reaches 87.2%, xylocarp rate 69.7%, and edibility is good.
The 3rd embodiment
1) in the muskmelon medium well, gather, in recovery process with reflective membrane to the muskmelon processing of sheltering from heat or light;
2) muskmelon is carried out 1-MCP and fumigate, 1-MCP dosage is 0.5 μ L/L, 22 ° of down stifling 22h of C;
3) muskmelon after adopting soaked 4 minutes with 10 ℃ of frozen water;
4) dry up the muskmelon surface with cold wind;
5) muskmelon is sprayed the fruit wax that contains antistaling agent; Wherein, Antistaling agent adopts cinnamon essential oil and calcium chloride; It is formulated that fruit wax adopts 0.4 part of 100 parts of shellac, 7 parts of propolis, 0.3 part of shitosan, 0.5 part of acetate, 0.2 part of Tween-80, glycerine to stir, and antistaling agent is 3:100 with the weight ratio of wax really;
6) dry up the muskmelon surface that is coated with the fruit wax that contains antistaling agent with cold wind;
7) muskmelon was put into temperature 0-1 ℃, the freezer precooling of relative humidity 75%-85% 1 day
8) muskmelon is carried out single fruit with the micropore air-conditioning preservative film and pack, in packaging process, can in packaging bag, inflate, the proportioning that charges into gas is: volume fraction is 7%CO
2, 2%O
2And 91%N
2In this embodiment, micropore plastic wrap is to have added the CaCO that the titanate esters TC-2 of the warp 2% of 15 mass fractions handled
3The microporous barrier of powder, micropore size are 3 μ m;
9) packaged muskmelon is hung left in temperature 0-1 ℃, the freezer of relative humidity 75%-85%.
After muskmelon preservation method processing of the present invention, the muskmelon storage is in the time of 60 days, and good fruit rate reaches 90.2%, xylocarp rate 71.3%, and edibility is good.
The 4th embodiment
1) in the muskmelon medium well, gather, in recovery process with reflective membrane to the muskmelon processing of sheltering from heat or light;
2) muskmelon is carried out 1-MCP and fumigate, 1-MCP dosage is 1.5 μ L/L, 24 ° of down stifling 12h of C;
3) muskmelon after adopting was with 0 ℃ of water logging bubble 5 minutes;
4) at room temperature dry up the muskmelon surface;
5) muskmelon is sprayed the fruit wax that contains antistaling agent; Wherein, Antistaling agent adopts cinnamon essential oil and calcium chloride; It is formulated that fruit wax adopts 0.4 part of 100 parts of shellac, 10 parts of propolis, 1.0 parts of shitosans, 0.5 part of acetate, 0.2 part of Tween-80, glycerine to stir, and antistaling agent is 5:100 with the weight ratio of wax really;
6) dry up the muskmelon surface that is coated with the fruit wax that contains antistaling agent with cold wind;
7) muskmelon was put into temperature 0-1 ℃, the freezer precooling of relative humidity 75%-85% 2 days;
8) muskmelon being carried out single fruit with the micropore air-conditioning preservative film packs;
9) packaged muskmelon is hung left in temperature 0-1 ℃, the freezer of relative humidity 75%-85%.
After muskmelon preservation method processing of the present invention, the muskmelon storage is in the time of 60 days, and good fruit rate reaches 87.8%, xylocarp rate 69.7%, and edibility is good.
Claims (7)
1. muskmelon preservation method is characterized in that: may further comprise the steps,
1) choosing ripe very likely muskmelon gathers;
2) muskmelon being carried out 1-MCP fumigates;
3) muskmelon is soaked in water;
4) dry up the muskmelon surface;
5) muskmelon is sprayed the fruit wax that contains antistaling agent;
6) dried is carried out on the muskmelon surface;
7) muskmelon was put into temperature 0-1 ℃, the freezer precooling of relative humidity 75%-85% 1-2 days;
8) muskmelon being carried out single fruit with the micropore air-conditioning preservative film packs;
9) packaged muskmelon is hung left in temperature 0-1 ℃, the freezer of relative humidity 75%-85%.
2. muskmelon preservation method according to claim 1 is characterized in that: in the step 1), after the harvesting, in the stacking process of field with reflective membrane to the muskmelon processing of sheltering from heat or light.
3. muskmelon preservation method according to claim 1 is characterized in that: step 2) described in the stifling dosage of 1-MCP be 0.1-2 μ L/L, the fumigation time under the room temperature is 12-24h.
4. muskmelon preservation method according to claim 1 is characterized in that: the coolant-temperature gage described in the step 3) is 0-15 ℃, and soak time is 3-5 minute.
5. muskmelon preservation method according to claim 1 is characterized in that: antistaling agent described in the step 5) is one or more in cinnamon essential oil, ambam, Tuzet, benomyl, antibacterial azoles, calcium chloride, the gibberellin.
6. muskmelon preservation method according to claim 1 is characterized in that: the wax of fruit described in the step 5) is evenly formulated by the raw material stirring of following mass fraction:
100 parts of shellac,
Propolis 5-10 part,
Shitosan 0.1-1.0 part,
0.5 part of acetate,
0.2 part of Tween-80,
0.4 part of glycerine.
7. muskmelon preservation method according to claim 1 is characterized in that: antistaling agent described in the step 5) is 1-5:100 with the weight ratio of fruit wax.
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| CN103283828A (en) * | 2013-06-24 | 2013-09-11 | 湖南工业大学 | Preparation method for essential oil/beta-cyclodextrin inclusion based antibacterial fruit wax |
| CN104054802A (en) * | 2014-05-12 | 2014-09-24 | 浙江海洋学院 | Fresh shrimp coating preservation composite film forming liquid and preparation method thereof |
| CN104054801A (en) * | 2014-05-12 | 2014-09-24 | 浙江海洋学院 | Shrimp meat freshness preserving composite film-formation solution and preparation method thereof |
| CN104082394A (en) * | 2014-05-12 | 2014-10-08 | 浙江海洋学院 | Fresh shrimp freshness keeping method |
| CN104170949A (en) * | 2013-07-01 | 2014-12-03 | 四川农业大学 | Antistaling agent for tender ginger storage, and preparation method thereof |
| CN104855496A (en) * | 2015-06-02 | 2015-08-26 | 湘潭大学 | Method for anticorrosion and preservation of postharvest citrus |
| CN104938615A (en) * | 2015-05-11 | 2015-09-30 | 华中农业大学 | Preparation method of dual antibacterial emulsion gel |
| CN105248613A (en) * | 2015-09-22 | 2016-01-20 | 界首市俊荣种植专业合作社 | Fresh keeping method of peaches |
| CN106165720A (en) * | 2016-07-01 | 2016-11-30 | 江苏省农业科学院 | 1 MCP combines the compounding preservation method of lacquer tree fat |
| FR3037774A1 (en) * | 2015-06-29 | 2016-12-30 | Xeda International | LAMINATED GEL EMULSIFIANT COATING COMPOSITIONS AND METHODS OF COATING FOOD PRODUCTS |
| CN106332962A (en) * | 2016-11-11 | 2017-01-18 | 天津捷盛东辉保鲜科技有限公司 | Honey-dew melon preservation method |
| CN107432316A (en) * | 2017-09-11 | 2017-12-05 | 海之星（福建）远洋渔业有限公司 | A kind of fresh-keeping of vegetables method suitable for ocean-going vessel |
| CN107439698A (en) * | 2017-08-24 | 2017-12-08 | 合肥市福来多食品有限公司 | A kind of processing method of portable instant preserved dried beancurd |
| CN107788101A (en) * | 2017-10-18 | 2018-03-13 | 新疆维吾尔自治区葡萄瓜果研究所 | Muskmelon method for storing and refreshing based on antistaling agent and air-adjustable fresh-keeping bag |
| CN112868747A (en) * | 2021-02-05 | 2021-06-01 | 新疆农垦科学院 | Method for prolonging refreshing time of Jiashigua |
| CN113229361A (en) * | 2021-04-28 | 2021-08-10 | 内蒙古朵日纳硒科生物技术有限公司 | Selenium-rich muskmelon preservation process |
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| CN103283828A (en) * | 2013-06-24 | 2013-09-11 | 湖南工业大学 | Preparation method for essential oil/beta-cyclodextrin inclusion based antibacterial fruit wax |
| CN104170949A (en) * | 2013-07-01 | 2014-12-03 | 四川农业大学 | Antistaling agent for tender ginger storage, and preparation method thereof |
| CN104082394B (en) * | 2014-05-12 | 2016-04-06 | 浙江海洋学院 | The preservation method of a kind of fresh shrimp |
| CN104054802A (en) * | 2014-05-12 | 2014-09-24 | 浙江海洋学院 | Fresh shrimp coating preservation composite film forming liquid and preparation method thereof |
| CN104054801A (en) * | 2014-05-12 | 2014-09-24 | 浙江海洋学院 | Shrimp meat freshness preserving composite film-formation solution and preparation method thereof |
| CN104082394A (en) * | 2014-05-12 | 2014-10-08 | 浙江海洋学院 | Fresh shrimp freshness keeping method |
| CN104054802B (en) * | 2014-05-12 | 2015-11-25 | 浙江海洋学院 | A kind of fresh shrimp coating-film fresh-keeping composite membrane-forming liquid and preparation method thereof |
| CN104054801B (en) * | 2014-05-12 | 2016-01-20 | 浙江海洋学院 | Fresh-keeping composite membrane-forming liquid of a kind of peeled shrimp and preparation method thereof |
| CN104938615A (en) * | 2015-05-11 | 2015-09-30 | 华中农业大学 | Preparation method of dual antibacterial emulsion gel |
| CN104938615B (en) * | 2015-05-11 | 2018-04-27 | 华中农业大学 | A kind of preparation method of dual antimicrobial emulsion gel |
| CN104855496A (en) * | 2015-06-02 | 2015-08-26 | 湘潭大学 | Method for anticorrosion and preservation of postharvest citrus |
| CN104855496B (en) * | 2015-06-02 | 2018-01-23 | 湘潭大学 | A kind of method for adopting rear citrus anti-corrosive fresh-keeping |
| FR3037774A1 (en) * | 2015-06-29 | 2016-12-30 | Xeda International | LAMINATED GEL EMULSIFIANT COATING COMPOSITIONS AND METHODS OF COATING FOOD PRODUCTS |
| WO2017001502A1 (en) | 2015-06-29 | 2017-01-05 | Xeda International S.A. | Coating compositions made of shellac and emulsifier, and methods for coating food products |
| CN105248613A (en) * | 2015-09-22 | 2016-01-20 | 界首市俊荣种植专业合作社 | Fresh keeping method of peaches |
| CN106165720A (en) * | 2016-07-01 | 2016-11-30 | 江苏省农业科学院 | 1 MCP combines the compounding preservation method of lacquer tree fat |
| CN106332962A (en) * | 2016-11-11 | 2017-01-18 | 天津捷盛东辉保鲜科技有限公司 | Honey-dew melon preservation method |
| CN107439698A (en) * | 2017-08-24 | 2017-12-08 | 合肥市福来多食品有限公司 | A kind of processing method of portable instant preserved dried beancurd |
| CN107432316A (en) * | 2017-09-11 | 2017-12-05 | 海之星（福建）远洋渔业有限公司 | A kind of fresh-keeping of vegetables method suitable for ocean-going vessel |
| CN107788101A (en) * | 2017-10-18 | 2018-03-13 | 新疆维吾尔自治区葡萄瓜果研究所 | Muskmelon method for storing and refreshing based on antistaling agent and air-adjustable fresh-keeping bag |
| CN112868747A (en) * | 2021-02-05 | 2021-06-01 | 新疆农垦科学院 | Method for prolonging refreshing time of Jiashigua |
| CN112868747B (en) * | 2021-02-05 | 2023-11-03 | 新疆农垦科学院 | Method for prolonging preservation period of galileo |
| CN113229361A (en) * | 2021-04-28 | 2021-08-10 | 内蒙古朵日纳硒科生物技术有限公司 | Selenium-rich muskmelon preservation process |
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