CN105724563A - Room temperature storage and preservation operation method for red kiwi fruits - Google Patents
Room temperature storage and preservation operation method for red kiwi fruits Download PDFInfo
- Publication number
- CN105724563A CN105724563A CN201610097522.7A CN201610097522A CN105724563A CN 105724563 A CN105724563 A CN 105724563A CN 201610097522 A CN201610097522 A CN 201610097522A CN 105724563 A CN105724563 A CN 105724563A
- Authority
- CN
- China
- Prior art keywords
- fruit
- fresh
- antistaling agent
- room temperature
- temperature storage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 40
- 244000148863 Actinidia melanandra Species 0.000 title claims abstract description 19
- 235000002242 Actinidia melanandra Nutrition 0.000 title claims abstract description 19
- 238000003860 storage Methods 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title abstract description 10
- 238000004321 preservation Methods 0.000 title abstract description 9
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 19
- 238000013459 approach Methods 0.000 claims description 11
- 229920001661 Chitosan Polymers 0.000 claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract 4
- 230000002335 preservative effect Effects 0.000 abstract 3
- 230000007547 defect Effects 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 description 16
- 244000298715 Actinidia chinensis Species 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical group OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000018690 Actinidia chinensis var rufopulpa Nutrition 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 101000818579 Homo sapiens Zinc finger and BTB domain-containing protein 22 Proteins 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 102100021131 Zinc finger and BTB domain-containing protein 22 Human genes 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to the technical field of fruit and vegetable preservation and discloses a room temperature storage and preservation operation method for red kiwi fruits. The method comprises the steps of fresh fruit picking, preservative preparation, fresh fruit soaking and fresh fruit preservation. A preservative suitable for storage and preservation of red kiwi fruits is obtained by screening proper preservatives and can be popularized to be used for other fresh fruits, and the defects that a traditional preservative is poor in preservation effect, large in spraying dosage and large in toxic and side effect on the human bodies are overcome.
Description
Technical field
The present invention relates to postharvest technology of fruits and vegetables field, particularly a kind of fresh-keeping operational approach of red kiwi fruit room temperature storage.
Background technology
Kiwifruit fruit, rich in vitamin C, several amino acids and other nutritional labelings, is the fruit of a kind of high nutritive value, is described as " king of fruit ".Red kiwi fruit is Natural Resources Inst., Sichuan Prov in 1997 and the Cangxi County bureau of agriculture Actinidia chinensis var.rufopulpa new varieties of selection-breeding in the kind of growing directly from seeds of A.chinensis Planch., its fruit is attractive in appearance, fine and tender taste, tasty mouthfeel, thick-flavor, Vc content reaches 1358mg/kg, soluble solid content is up to 20%, quality is splendid, very popular with consumers, it is the first-selection replacement kind of a new generation's Fructus actinidiae chinensis.But, red kiwi fruit belongs to A.chinensis Planch. kind, it it is typical climacteric type fruit, add collecting season temperature higher, after fruit harvesting, room temperature storage very easily dehydration is wilted, softening is rotted, and preserves 1 week decayed fruit rate and reaches more than 25%, preserves 2 weeks up to more than 75%, room temperature storage difference seriously constrains the consumption market of red kiwi fruit, also limit the further development of this kind.
Strengthen the measure such as the prevention and control of plant diseases, pest control and cultivation management, attention picking method, application antistaling agent and can extend the room temperature storage time of Fructus actinidiae chinensis.The present invention starts with from improvement picking method, application crude antistaling agent, it is provided that a kind of fresh-keeping operational approach of red kiwi fruit room temperature storage, fresh-keeping to meet red kiwi fruit room temperature storage, extends Fructus actinidiae chinensis selling time.
Summary of the invention
It is an object of the invention to provide a kind of fresh-keeping operational approach of red kiwi fruit room temperature storage, to meet red kiwi fruit preservation and freshness, extend fruit selling time.
For realizing above-mentioned technical purpose, reaching above-mentioned technique effect, the invention discloses a kind of fresh-keeping operational approach of red kiwi fruit room temperature storage, fresh-keeping operational approach is specially following steps:
Fresh fruit is plucked: selects fine dry and comfortable weather, puts into the fruit frame with pad after cutting flat fruit stem with shears gently, is carefully transported to shady and cool warehouse, and leave field steam；
Antistaling agent configures: configuration antistaling agent, and is stored in open-top receptacle by antistaling agent；
Fresh fruit impregnates: contain appropriate fruit with the fruit hole container such as basket or mesh bag, and related container is put into together in the open-top receptacle filling antistaling agent and soaked 1-3 minute；
Fresh fruit preserves: takes out and surface retains after fresh fruit antistaling agent dries and be placed in shady and cool ventilation place and dry.
Wherein, in antistaling agent configuration step, select the chitosan citrate solution of 2.5-3.5%.
The method have the advantages that
1. the present invention passes through treatment in accordance with local conditions, giving treatment in accordance with seasonal conditions, it is proposed that the red kiwi fruit method for storing and refreshing in multiple situation, preserves situation not easily difficult, fresh-keeping by utilizing natural preservation method to solve fresh fruit.
2. by the contrast to chitosan citrate solution, ethylene scavenger or garlicin three's preservativity, drawn and be suitable for the antistaling agent that red kiwi fruit preservation and freshness uses, and the use of other fresh fruits can have been extended to.
Accompanying drawing explanation
Fig. 1 is the schematic flow sheet of the present invention.
Detailed description of the invention
In order to make the purpose of the present invention, technical scheme and advantage clearly understand, below in conjunction with drawings and Examples, the present invention is further elaborated.
Embodiment 1
As it is shown in figure 1, the invention discloses a kind of fresh-keeping operational approach of red kiwi fruit room temperature storage, fresh-keeping operational approach is specially following steps:
Fresh fruit is plucked: selects fine dry and comfortable weather, puts into the fruit frame with pad after cutting flat fruit stem with shears gently, is carefully transported to shady and cool warehouse, and leave field steam；
Antistaling agent configures: configuration antistaling agent, and is stored in open-top receptacle by antistaling agent；
Fresh fruit impregnates: contain appropriate fruit with the fruit hole container such as basket or mesh bag, and related container is put into together in the open-top receptacle filling antistaling agent and soaked 1-3 minute；
Fresh fruit preserves: takes out and surface retains after fresh fruit antistaling agent dries and be placed in shady and cool ventilation place and dry.
Wherein, in antistaling agent configuration step, select the chitosan citrate solution of 2.5-3.5%.
Embodiment 2
Experiment purpose and method: in order to contrast variable concentrations chitosan citrate solution preservativity, this experiment have employed organizes Experimental comparison more, it is provided with blank group, variable concentrations chitosan citrate group, often group adopts 20, the weight error red kiwi fruit fresh fruit less than 5%, repeat to test for 3 times, statistical average decayed fruit rate and percentage of water loss.
Experimental result: as shown in table 1.
Result surface, adopts 3.5% chitosan citrate group optimum as antistaling agent effect under equal authenticity.
The above; being only the present invention preferably detailed description of the invention, but protection scope of the present invention is not limited thereto, any those familiar with the art is in the technical scope that the invention discloses; the change that can readily occur in or replacement, all should be encompassed within protection scope of the present invention.
Claims (2)
1. the fresh-keeping operational approach of red kiwi fruit room temperature storage, it is characterised in that described fresh-keeping operational approach is specially following steps:
Fresh fruit is plucked: selects fine dry and comfortable weather, puts into the fruit frame with pad after cutting flat fruit stem with shears gently, is carefully transported to shady and cool warehouse, and leave field steam；
Antistaling agent configures: configuration antistaling agent, and is stored in open-top receptacle by antistaling agent；
Fresh fruit impregnates: contain appropriate fruit with the fruit hole container such as basket or mesh bag, and related container is put into together in the open-top receptacle filling antistaling agent and soaked 1-3 minute；
Fresh fruit preserves: takes out and surface retains after fresh fruit antistaling agent dries and be placed in shady and cool ventilation place and dry.
2. a kind of fresh-keeping operational approach of red kiwi fruit room temperature storage as claimed in claim 1, it is characterised in that: in described antistaling agent configuration step, select the chitosan citrate solution of 2.5-3.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610097522.7A CN105724563A (en) | 2016-02-23 | 2016-02-23 | Room temperature storage and preservation operation method for red kiwi fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610097522.7A CN105724563A (en) | 2016-02-23 | 2016-02-23 | Room temperature storage and preservation operation method for red kiwi fruits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105724563A true CN105724563A (en) | 2016-07-06 |
Family
ID=56248213
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610097522.7A Pending CN105724563A (en) | 2016-02-23 | 2016-02-23 | Room temperature storage and preservation operation method for red kiwi fruits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105724563A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819088A (en) * | 2016-12-30 | 2017-06-13 | 广西特色作物研究院 | A kind of fresh-keeping operating method of red kiwi fruit room temperature storage |
| CN110250261A (en) * | 2019-06-19 | 2019-09-20 | 南阳师范学院 | A kind of Kiwi berry composite fresh-keeping method |
| CN110810502A (en) * | 2019-11-28 | 2020-02-21 | 四川玉露春回生物科技有限公司 | Composite biological preservative for fruits and vegetables and preparation method thereof |
| CN112067746A (en) * | 2020-08-20 | 2020-12-11 | 广西特色作物研究院 | Method for measuring cold demand of peaches by living body |
| CN112640951A (en) * | 2020-12-11 | 2021-04-13 | 广西特色作物研究院 | Preservative for normal-temperature storage and preservation of Hongyang kiwifruit and preservation treatment method |
-
2016
- 2016-02-23 CN CN201610097522.7A patent/CN105724563A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819088A (en) * | 2016-12-30 | 2017-06-13 | 广西特色作物研究院 | A kind of fresh-keeping operating method of red kiwi fruit room temperature storage |
| CN106819088B (en) * | 2016-12-30 | 2020-08-07 | 广西特色作物研究院 | Normal-temperature storage and fresh-keeping operation method for red kiwi fruits |
| CN110250261A (en) * | 2019-06-19 | 2019-09-20 | 南阳师范学院 | A kind of Kiwi berry composite fresh-keeping method |
| CN110250261B (en) * | 2019-06-19 | 2022-10-14 | 南阳师范学院 | Compound preservation method for kiwi fruits |
| CN110810502A (en) * | 2019-11-28 | 2020-02-21 | 四川玉露春回生物科技有限公司 | Composite biological preservative for fruits and vegetables and preparation method thereof |
| CN112067746A (en) * | 2020-08-20 | 2020-12-11 | 广西特色作物研究院 | Method for measuring cold demand of peaches by living body |
| CN112067746B (en) * | 2020-08-20 | 2022-11-08 | 广西特色作物研究院 | Method for measuring cold demand of peaches by living body |
| CN112640951A (en) * | 2020-12-11 | 2021-04-13 | 广西特色作物研究院 | Preservative for normal-temperature storage and preservation of Hongyang kiwifruit and preservation treatment method |
| CN112640951B (en) * | 2020-12-11 | 2023-08-25 | 广西特色作物研究院 | Preservative for normal-temperature storage and preservation of red-sun kiwi fruits and preservation treatment method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160706 |