CN103548980A

CN103548980A - Efficient and safe papaya preservation method

Info

Publication number: CN103548980A
Application number: CN201310497572.0A
Authority: CN
Inventors: 李雯; 邵远志; 刘康德; 张鲁斌
Original assignee: Hainan University
Current assignee: Hainan University
Priority date: 2013-10-22
Filing date: 2013-10-22
Publication date: 2014-02-05

Abstract

The invention relates to an efficient and safe papaya preservation method. The efficient and safe papaya preservation method comprises the following steps: (1) harvesting raw materials achieving the harvest standard timely; (2) precooling as quickly as possible; (3) pretreating before storage, and soaking fruits by a pretreatment agent; (4) treating the fruits through thermal treatment by combining with an ethylene inhibitor; (5) packaging the fruits by an environment-friendly preservation bag; (6) storing at appropriate low temperature; and (7) managing at the storage period. The method is simple, convenient, feasible and practical, and is suitable for the large-scale, middle-scale and small-scale storage; the maturity and the senility of papaya fruit can be effectively controlled by applying comprehensive techniques such physical means and chemical means before and after harvesting, and the storage and preservation period of papaya fruit is prolonged maximally.

Description

A kind of efficient, safe method for keeping papayas fresh

Technical field

The present invention relates to a kind of preservation method of fruit, particularly a kind of preservation method of papaya.

Background technology

The method of storage fruit and vegetable is more, as bactericide processing, technology for coating, heat treatment technics, refrigeration, air conditioned storage, radiation treatment, reduced pressure treatment etc., these preservation techniques and method are too single, lack the various preservation methods such as physics, chemistry and adopt before Comprehensive Control after adopting; Storage technique too relies on chemical substance, and efficient, nontoxic, free of contamination preservation technique is also quite weak; Although these methods have certain fresh-keeping effect, but exist complex operation, efficiency is low and environment and ecological problem, therefore also do not form so far papaya preservation technique and method more ripe, can be practical, greatly limit and affected the circulation needs of papaya in international market.And papaya is typical tropical fruit (tree), very easily softening after adopting, ripe and rot, although existing preservation technique has certain fresh-keeping effect, exist the problems such as complex operation, chemical residual, fresh keeping time be short.

Summary of the invention

The object of the invention is to solve above-mentioned the deficiencies in the prior art, provide a kind of papaya fresh-keeping method, described method can solve papaya and adopt after-tack, rotten problem, can meet the fresh-keeping of papaya fruit long period and storing.

For achieving the above object, the present invention by the following technical solutions.

The method that papaya is fresh-keeping, comprises the following steps:

1) to reaching the raw material of harvesting standard, gather in time; 2) precooling as early as possible; 3) pretreatment before storage, soaks fruit with pretreating agent; 4) combined with heat treatment ethylene inhibitor is processed fruit; 5) with environment friendly preservation bag, pack fruit; 6) under suitable low temperature, preserve; 7) storage period management.

Further, in step 1), when papaya fruit epidermis occurs that 2-3 line is yellow, or pulp both can picking fruit while there is pink.

Further, step 2) in, adopt rear fruit and carry out as early as possible precooling: available frozen water soaks fruit 10 minutes, or refrigerates 24 hours in 5 ℃ of freezers.

Further, in step 3), use the chloride aqueous cleaning fruit of 0.1g/100ml 10 minutes.

Further, in step 4), fruit is placed in 50 ℃ of hot water to immersion treatment 15 minutes, take out cooling after, with the 1-MCP of 1UL/L is stifling, process fruit 24 hours, take out fruit.

Further, in step 5), with environmental protection, degradable PE freshness protection package (preferred thickness 0.02mm), pack fruit, tighten sack.

Further, in step 6), under the condition that is 90% at temperature 10-12 ℃, RH, store and transport fruit.

Further, in step 7), in transporting procedures, note the variation of temperature and humidity, solar heat protection anti-cold antifreeze.

Advantage of the present invention is: described that method is simple is practical, is applicable to large, medium and small type scale storage; By before adopting, adopt after, the application of the complex art method such as physics, chemistry, can effectively control the maturation and aging of papaya fruit, extend to greatest extent papaya fruit storage & fresh-keeping period.The inventive method is caught and is adopted rear ethene and discharge this key factor, from environmental protection, efficiently, the angle of safety is set out, adopt the synthetical preservation technology of controlling ethene, comprise that adopting after ripening degree controls, precooling, use ethylene absorbent and ethylene inhibitor, use the packaging material of Novel non-toxic, deepfreeze etc., use the fresh-keeping papaya of the method, not only reached control ethene, control climacteric, control Chilling Injury, control softening rotten object, and fruit appearance quality and flavor quality have been kept, the significant prolongation storing phase, can make papaya fruit fresh keeping time reach 60 days.

The specific embodiment

Embodiment 1:

1) to reaching the raw material of harvesting standard, gather in time;

Both picking fruit when " day rise " papaya fruit epidermis occurs that 2-3 line Huang or pulp present pink.While gathering, note non-injury collection, collecting time should carry out in the morning of fine day.

2) precooling as early as possible;

Adopt rear fruit and transport to as early as possible in laboratory, with after clear water soaking and washing, carry out immediately precooling: the method for precooling has three kinds, a kind of is that fruit is placed on to about 1 day, shady and cool dry place; The 2nd kind is to soak fruit 10 minutes with frozen water, and the third is to refrigerate 24 hours in 5 ℃ of freezers.

3) pretreatment before storage, soaks fruit with pretreating agent;

Fruit after precooling is cleaned 10 minutes by 0.1% chloride aqueous solution soaking, after taking-up, dry.

4) combined with heat treatment ethylene inhibitor is processed fruit;

Fruit is placed in 50 ℃ of hot water to immersion treatment 15 minutes, take out cooling after, with the 1-MCP of 1UL/L is stifling, process fruit 24 hours, take out fruit.

5) packing fruit;

With environmental protection, degradable PE freshness protection package (thickness 0.02-0.04mm), pack fruit, tighten sack, notices that packing case is unsuitable excessive, with 20 jin, every case, is advisable.

6) under suitable low temperature, preserve;

Under the condition that is 90% at temperature 10-12 ℃, RH, store and transport fruit.

7) storage period management

In transporting procedures, note the variation of temperature and humidity, solar heat protection anti-cold antifreeze.

With the fruit storage after the present embodiment method Preservation Treatment, within 50 days, have not yet to see obvious yellowing.

Claims

1. the fresh-keeping method of papaya, comprises the following steps:

2. the method for claim 1, wherein in step 1), when papaya fruit epidermis occurs that 2-3 line is yellow, or pulp both can picking fruit while there is pink.

3., the method for claim 1, wherein step 2), adopt rear fruit and carry out as early as possible precooling: available frozen water soaks fruit 10 minutes, or refrigerates 24 hours in 5 ℃ of freezers.

4. the method for claim 1, wherein in step 3), with chloride aqueous cleaning fruit 10 minutes.

5. the method for claim 1, wherein in step 4), fruit is placed in 50 ℃ of hot water to immersion treatment 15 minutes, take out cooling after, with the 1-MCP of 1UL/L is stifling, process fruit 24 hours, take out fruit.

6. the method for claim 1, wherein in step 5), with environmental protection, degradable PE freshness protection package, pack fruit, tighten sack.

7. the method for claim 1, wherein in step 6), under the condition that is 90% at temperature 10-12 ℃, RH, store and transport fruit.

8. the method for claim 1, wherein in step 7), in transporting procedures, note the variation of temperature and humidity, solar heat protection anti-cold antifreeze.