CN109730143B - Storage and preservation method for sunshine rose grapes - Google Patents
Storage and preservation method for sunshine rose grapes Download PDFInfo
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- CN109730143B CN109730143B CN201910211747.4A CN201910211747A CN109730143B CN 109730143 B CN109730143 B CN 109730143B CN 201910211747 A CN201910211747 A CN 201910211747A CN 109730143 B CN109730143 B CN 109730143B
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- Storage Of Fruits Or Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention provides a storage and preservation method of sunshine muscat, and relates to the technical field of storage and preservation. Comprises harvesting, pre-cooling, storing and rewarming after storage. According to the storage and preservation method of the sunshine muscat, the chemical preservative and the natural preservative with higher safety are selected, the air-conditioning preservative bag and the ice temperature preservation mode are combined, and the staged post-storage rewarming treatment is carried out according to different external temperature conditions, so that the shelf life of the stored fruits is prolonged, and the effect of recovering the fragrance quality of the sunshine muscat fruits is achieved.
Description
Technical Field
The invention relates to the technical field of storage and preservation, in particular to a storage and preservation method for sunshine muscat.
Background
The sunshine rose grape is introduced into China from Japan in 2007, and is recognized as a fresh food variety with great development potential due to pleasant fragrance and fresh taste. In recent years, the market selling price of the grape variety is high (the price of high-quality fruits is 50-100 yuan/kg), so that the planting area is continuously expanded. The scholars expect that the planting area in the country will exceed 100 ten thousand mu after 10 years of development, and the scholars are most likely to become 3 rd time-series varieties after the Kyoho and the red earth. At present, the market demand of the sunshine rose grapes is larger than the production capacity, the grapes are basically sold directly in fresh fruits, no storage and preservation market exists, and no systematic storage and preservation technical research developed for the variety exists. The research on the storage and preservation technology of the sun rose has prospective significance, and market phenomena such as market saturation, price drop and the like which may or inevitably occur in the future are solved without rain, silk and earth.
Grapes belong to berry fruits, are easy to generate phenomena of quality fission such as falling grains, mechanical damage, mildew and the like in the storage and transportation processes, and are mostly developed for varieties with good storage resistance such as red earth, huge peaks and the like in the current research and application. The widely applied storage and preservation mode is a mode of combining ice temperature storage with a chemical preservative, and achieves the purpose of prolonging the preservation period of the grape fruits by reducing the life metabolic activity of the grapes to the maximum degree and performing bacteriostatic preservative treatment. The results of domestic and foreign research show that the optimal storage temperature range of the grapes is recommended to be-0.5 ℃ to 1 ℃, so that the preservation period can be prolonged and the excellent fruit quality can be maintained. The most effective chemical antistaling agent is sulfur dioxide and preparation thereof, the sulfur dioxide bacteriostatic agent can effectively prevent rot caused by botrytis cinerea after fresh grapes are picked, and simultaneously inhibit browning of grape cob and grape stalk, but excessive use can generate bleaching and other sulfur dioxide damage conditions of grape fruits, and excessive residual quantity is harmful to human health.
Researches find that the fragrance loss of the sunshine muscat is serious after the sunshine muscat is refrigerated and preserved at low temperature, the typical rose fragrance loss of the sunshine muscat is serious after the sunshine muscat is stored at the ice temperature of 0 ℃, the contents of characteristic fragrance substances of terpene and derivatives, such as linalool, geraniol and the like are sharply reduced, SO the quality of the preserved grape fruits is greatly reduced, and no better method for solving the problem exists in the market, therefore, researches are carried out on the sunshine muscat, and the method can effectively store the fragrance and solve the problem of SO2Food safety possibly caused by antistaling agentThe preservation method of the whole problem becomes the urgent need of the market.
Disclosure of Invention
The invention aims to solve the problems and provide a storage and preservation method of sunshine muscat, and the preserved grape fruits have no SO2Residue, no food safety problem, prolonged shelf life after storage, and effect of recovering fragrance quality of sunshine rose grape fruit.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a storage and fresh-keeping method of sunshine muscat comprises the following steps,
s1, harvesting: the harvesting period is continuous rainy day of more than 3 days, the harvesting time is 8: 00-11: 00 in the morning, and the length of the cob stalk is kept for 3cm during harvesting.
S2, precooling: putting the harvested grapes into a freshness protection bag, and precooling for 12-18 h at 0-1 ℃.
The freshness protection package is prepared from the following components in parts by mass: 80-90% of polyethylene or polypropylene resin, 5-15% of modified starch, 1-3% of nano titanium dioxide and 1-5% of molecular sieve.
S3, storage: after the pre-cooling is finished, chemical preservative and natural preservative are put into the preservative bag, and the preservative bag is sealed and stored, wherein the storage temperature is 0-1 ℃, and the humidity is 65-70%.
The chemical preservative comprises the following components in percentage by mass: 10-25% of 1-methylcyclopropene, 35-60% of dextrin, 20-50% of porous starch and 1-3% of a slow release agent.
The natural preservative comprises the following components in parts by weight: 20-50 parts of perilla leaf, 10-20 parts of wormwood and 5-10 parts of rosemary.
S4, rewarming after storage: storing the stored grapes, then rewarming the grapes,
when the outside temperature is less than 10 ℃, directly discharging from the warehouse;
when the outside temperature is 10-20 ℃, preserving at 10 ℃ for 7 days, and then taking out;
when the outside temperature is 20-30 ℃, preserving at 10 ℃ for 5 days, and preserving at 20 ℃ for 2 days to take out;
when the outside temperature is more than 30 ℃, the mixture is stored at 10 ℃ for 4 days, then at 20 ℃ for 2 days, and then at 30 ℃ for 6 hours to be taken out of the warehouse.
Preferably, in step S1, the selection criteria of the harvested grapes are: no mechanical damage and no mildew; the fruits are bright yellow green, cylindrical clusters and no secondary clusters; the weight of each single particle is 8-12 g, and the weight of each single ear is 400-600 g; the soluble solid content is more than or equal to 18 percent.
Preferably, in step S2, before pre-cooling, the grapes are picked, fallen, rotted fruit grains and fruit clusters are removed, fruit handles are trimmed, the length of the fruit handles is 1.0-1.5 cm, the fruit handles are placed in a fresh-keeping bag, the fresh-keeping bag is placed in a perforated corrugated paper box, the perforated corrugated paper box is not sealed, a cover is not covered, and the fresh-keeping bag is placed in a single layer or staggered manner in a shape like a Chinese character 'pin'.
Preferably, the size of the selected fresh-keeping bag is 25 multiplied by 35cm, 2 bunches of sunshine rose clusters are filled in each bag, and the weight is 0.8-1.2 kg.
Preferably, in step S2, the modified starch is sodium carboxymethyl starch.
Preferably, in step S2, the preparation method of the natural preservative comprises: weighing fresh perilla leaves, wormwood and rosemary according to the weight parts, freeze-drying, crushing, and sieving with a 80-120-mesh sieve to obtain the natural preservative.
Preferably, the freeze drying comprises pre-cooling treatment, freezing treatment and heating treatment, wherein the temperature of the pre-cooling treatment is-18 to-20 ℃, and the treatment time is 1 to 3 hours; the freezing treatment is carried out at a temperature of between 45 ℃ below zero and 55 ℃ below zero, and the freezing time is 24 to 36 hours; the temperature of the temperature raising treatment is 40-55 ℃, and the time is 5-15 h.
Preferably, in the step S3, 2-4 g of chemical preservative and 0.5-2 g of natural preservative are put into each preservative bag, and the preservatives are sealed by moisture-permeable moisture-proof paper.
Due to the adoption of the technical scheme, the invention has the following beneficial effects:
1. according to the storage and preservation method of the sunshine muscat, the chemical preservative and the natural preservative with higher safety are selected, the preservation bag and the ice temperature preservation are combined, the staged post-storage rewarming treatment is carried out according to different external temperature conditions, the shelf life of the stored fruits is prolonged, and the effect of recovering the fragrance quality of the sunshine muscat fruits is achieved.
The chemical antistaling agent contains high-safety chemical antistaling agent 1-MCP (1-methylcyclopropene), and can be used as ethylene receptor inhibitor for inhibiting metabolic activity of grape.
The natural preservative contains perilla leaves, wormwood and rosemary, and inhibits the breeding of harmful microorganisms in the storage and preservation processes. The purple perilla has multiple biological functions of antibiosis, anti-inflammation, antioxidation and the like. The perillaldehyde and the limonene in the perilla leaves have a synergistic effect, and the growth of putrefying bacteria can be effectively inhibited. The wormwood has antibacterial effect on 10 gram-positive aerophiles such as Bacillus anthracis, alpha-hemolytic streptococcus, beta-hemolytic streptococcus, Bacillus diphtheriae, Pseudomonas diphtheria, Diplococcus pulmonalis, Staphylococcus aureus, Staphylococcus citreus, Staphylococcus albus, and Bacillus subtilis. The odor generated by the rosemary has a good sterilization effect, and the three components are combined, so that the harmful microorganisms in the storage and preservation processes can be effectively inhibited from breeding, and the storage time is prolonged.
2. According to the storage and preservation method of the sunshine muscat, the preservation bag has the effects of ethylene absorption and humidity regulation, the preservation effect is enhanced, and the preservation period is prolonged. The ethylene gas can be decomposed into carbon dioxide and water by the photocatalysis of the nano titanium dioxide; the molecular sieve is crystalline silicate or aluminosilicate, can adsorb various gas molecules, is a polar adsorbent, has the characteristic of selective adsorption on small polar molecules and unsaturated molecules, and has the function of adsorbing ethylene under the combined action of the small polar molecules and the unsaturated molecules, and the air permeability of the freshness protection package is improved. In addition, the titanium dioxide also has the functions of antibacterial activity, odor inhibition and self-cleaning mechanism, plays the role of an antifogging agent, prevents condensed water from being produced in the bag, and prolongs the storage time.
3. The storage and preservation method of the sunshine muscat provided by the invention is used for carrying out stage type storage and post-temperature recovery treatment according to different external temperature conditions, prolonging the shelf life of the stored fruits and achieving the effect of recovering the fragrance quality of the sunshine muscat fruits.
The sunshine muscat belongs to muscat type grapes, the characteristic aroma components are terpenes and derivatives thereof, and the main contribution components of the typical aroma are as follows: linalool, geraniol, nerol, citronellol, etc., which form the fragrance of rose, sweet and citrus fruit. Through the stage rewarming, the content of fragrance components linalool and geraniol is obviously improved, the fragrance intensity of the grape fruits is obviously improved, the good fruit fragrance quality is recovered to a certain extent, and the variety advantages of the sunshine muscat are ensured.
4. The storage method of the invention adopts the chemical preservative and the natural preservative packaged by the paper bag, the preservation is mainly carried out by volatile matters volatilized from the preservative, and the slow release and homogenization effects are realized in the closed preservative bag. The direct spraying preservation method is easy to cause the problems of uneven spraying and food safety, and is not beneficial to the recovery of the aroma in the rewarming process.
5. According to the storage and preservation method of the sunshine muscat, the storage and preservation period of the sunshine muscat reaches 4 months, the good fruit rate is more than 95%, no obvious mildew or rot exists, and the fruits and the cob keep fresh yellow and green; the stored sunshine rose grape keeps the typical rose aroma characteristics of fresh fruits, and the linalool content of the characteristic aroma component maintains the level of the fresh fruits; the shelf life of the normal-temperature commodity of the grapes taken out of the warehouse after storage and rewarming can reach more than 7 days.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
A storage and fresh-keeping method of sunshine muscat comprises the following steps,
s1, harvesting: the harvesting period is continuous rainy day of more than 3 days, the harvesting time is 8: 00-11: 00 in the morning, and the length of the cob stalk is 2.5-3.5 cm during harvesting. And after harvesting, carrying out shock-proof simple packaging, and transporting to a storage place within 2 hours without sealing.
Selection criteria for harvested grapes: no mechanical damage and no mildew; the fruits are bright yellow green, cylindrical clusters and no secondary clusters; the weight of each single particle is 8-12 g, and the weight of each single ear is 400-600 g; the soluble solid content is more than or equal to 18 percent.
S2, precooling: putting the harvested grapes into a freshness protection bag, and precooling for 15h at the temperature of 0.5 ℃.
Before precooling, picking grapes, removing falling grains, rotten fruit grains and fruit clusters, trimming fruit handles, keeping the length of 1.0-1.5 cm, filling the fruits into a freshness protection package, putting the freshness protection package into a perforated corrugated paper box, wherein the perforated corrugated paper box is not sealed and is not covered with a cover, placing the freshness protection package in a single layer or in a staggered stacking manner in a shape like a Chinese character 'pin', placing the freshness protection package into a precooled refrigerator or a cold storage box for precooling, randomly measuring 12 sampling points at different positions, judging that the temperature of the grapes at the central position of the freshness protection package reaches a set temperature, and judging the temperature is a precooling end point.
The size of the selected fresh-keeping bag is 25 multiplied by 35cm, 2 bunches of sunshine rose clusters are filled in each fresh-keeping bag, and the weight is 0.8-1.2 kg.
The freshness protection package is prepared from the following components in parts by mass: 85% of polyethylene or polypropylene resin, 10% of modified starch, 2% of nano titanium dioxide and 3% of molecular sieve.
The modified starch is sodium carboxymethyl starch.
The preparation method of the natural preservative comprises the following steps: weighing fresh perilla leaves, wormwood and rosemary according to the weight parts, freeze-drying, crushing and sieving by a 100-mesh sieve to obtain the natural preservative. The freeze drying comprises pre-cooling treatment, freezing treatment and heating treatment, wherein the temperature of the pre-cooling treatment is-19 ℃, and the treatment time is 2 hours; the freezing treatment is carried out at the temperature of 50 ℃ below zero for 30 hours; the temperature of the temperature raising treatment is 50 ℃ and the time is 10 hours.
S3, storage: after the pre-cooling is finished, chemical preservative and natural preservative are put into the preservative bag, and the preservative bag is sealed and stored, wherein the storage temperature is 0 ℃, and the humidity is 68%. 3g of chemical preservative and 1g of natural preservative are put into each preservative bag, and the preservatives are sealed by moisture-permeable damp-proof paper.
The chemical preservative comprises the following components in percentage by mass: 15% of 1-methylcyclopropene, 50% of dextrin, 33% of porous starch and 2% of slow-release agent.
The natural preservative comprises the following components in parts by weight: 30 parts of perilla leaf, 10 parts of wormwood and 5 parts of rosemary.
S4, rewarming after storage: according to the market price condition, the fresh-keeping grapes can be taken out for sale at different time periods in the storage period. And (4) carrying out post-storage rewarming program treatment in the following table according to different external environment temperatures during sampling, wherein the relative humidity of the storage is controlled by 68% in the rewarming process. The temperature setting of the storage refrigeration house or the refrigeration box can be directly adjusted by the rewarming treatment, and the grapes can be transferred to gradient refrigeration houses with different temperatures for storage.
When the outside temperature is 35 ℃, the mixture is stored at 10 ℃ for 4 days, then at 20 ℃ for 2 days, and then at 30 ℃ for 6 hours to be taken out of the warehouse. The external temperature is 15 ℃, the mixture is stored for 7 days at 10 ℃ and then is taken out of the warehouse.
The volatile components of the sunshine rose grapes stored and preserved at 0 ℃ in different storage periods and after storage and rewarming (10 ℃ for 7d) are qualitatively and quantitatively analyzed by applying a headspace-solid phase microextraction-gas chromatography-mass spectrometry combined technology. The changes in rewarming of major terpenoids during and after storage are shown in Table 1 below.
TABLE 1 content variation law of main terpenoids
The results show that the main terpene aroma components are stored and preserved at 0 ℃ and the content is sharply reduced, so that the aroma of the stored fruits is seriously lost, after the fruits are stored for 8 weeks and then are heated at 10 ℃ for 7 days, the contents of the main aroma components linalool and geraniol are obviously improved, the aroma intensity of the grape fruits is obviously improved, and the good aroma quality of the fruits is recovered to a certain extent.
The sunshine muscat belongs to muscat type grapes, the characteristic aroma components are terpenes and derivatives thereof, and the main contribution components of the typical aroma are as follows: linalool, geraniol, nerol, citronellol, etc., which form the fragrance of rose, sweet and citrus fruit.
Example 2
A storage and fresh-keeping method of sunshine muscat comprises the following steps,
s1, harvesting: the harvesting period is continuous rainy day of more than 3 days, the harvesting time is 8: 00-11: 00 in the morning, and the length of the cob stalk is kept for 3cm during harvesting. And after harvesting, carrying out shock-proof simple packaging, and transporting to a storage place within 2 hours without sealing.
Selection criteria for harvested grapes: no mechanical damage and no mildew; the fruits are bright yellow green, cylindrical clusters and no secondary clusters; the weight of each single particle is 8-12 g, and the weight of each single ear is 400-600 g; the soluble solid content is more than or equal to 18 percent.
S2, precooling: putting the harvested grapes into a freshness protection bag, and precooling for 18h at 1 ℃.
Before precooling, picking grapes, removing falling grains, rotten fruit grains and fruit clusters, trimming fruit handles, keeping the length of 1.0-1.5 cm, filling the fruits into a freshness protection package, putting the freshness protection package into a perforated corrugated paper box, wherein the perforated corrugated paper box is not sealed and is not covered with a cover, placing the freshness protection package in a single layer or in a staggered stacking manner in a shape like a Chinese character 'pin', placing the freshness protection package into a precooled refrigerator or a cold storage box for precooling, randomly measuring 12 sampling points at different positions, judging that the temperature of the grapes at the central position of the freshness protection package reaches a set temperature, and judging the temperature is a precooling end point.
The size of the selected fresh-keeping bag is 25 multiplied by 35cm, 2 bunches of sunshine rose clusters are filled in each fresh-keeping bag, and the weight is 0.8-1.2 kg.
The freshness protection package is prepared from the following components in parts by mass: 90% of polyethylene or polypropylene resin, 5% of modified starch, 1% of nano titanium dioxide and 4% of molecular sieve.
The modified starch is sodium carboxymethyl starch.
The preparation method of the natural preservative comprises the following steps: weighing fresh perilla leaves, wormwood and rosemary according to the weight parts, freeze-drying, crushing and sieving by a 80-mesh sieve to obtain the natural preservative. The freeze drying comprises pre-cooling treatment, freezing treatment and heating treatment, wherein the temperature of the pre-cooling treatment is-18 ℃, and the treatment time is 3 hours; the freezing treatment is carried out at the temperature of minus 45 ℃, and the freezing time is 36 hours; the temperature of the temperature raising treatment is 40 ℃, and the time is 15 h.
S3, storage: after the pre-cooling is finished, chemical preservative and natural preservative are put into the preservative bag, and the preservative bag is sealed and stored, wherein the storage temperature is 1 ℃, and the humidity is 70%. 4g of chemical preservative and 2g of natural preservative are put into each preservative bag, and the preservatives are sealed by moisture-permeable damp-proof paper.
The chemical preservative comprises the following components in percentage by mass: 25% of 1-methylcyclopropene, 50% of dextrin, 24% of porous starch and 1% of sustained release agent.
The natural preservative comprises the following components in parts by weight: 50 parts of perilla leaf, 10 parts of wormwood and 10 parts of rosemary.
S4, rewarming after storage: according to the market price condition, the fresh-keeping grapes can be taken out for sale at different time periods in the storage period. And (4) carrying out post-storage rewarming program treatment in the following table according to different external environment temperatures during sampling, wherein the relative humidity of the storage is controlled to be 70% in the rewarming process. The temperature setting of the storage refrigeration house or the refrigeration box can be directly adjusted by the rewarming treatment, and the grapes can be transferred to gradient refrigeration houses with different temperatures for storage.
When the outside temperature is 25 ℃, preserving at 10 ℃ for 5 days, and preserving at 20 ℃ for 2 days to take out;
example 3
A storage and fresh-keeping method of sunshine muscat comprises the following steps,
s1, harvesting: the harvesting period is continuous rainy day of more than 3 days, the harvesting time is 8: 00-11: 00 in the morning, and the length of the cob stalk is kept for 3cm during harvesting. And after harvesting, carrying out shock-proof simple packaging, and transporting to a storage place within 2 hours without sealing.
Selection criteria for harvested grapes: no mechanical damage and no mildew; the fruits are bright yellow green, cylindrical clusters and no secondary clusters; the weight of each single particle is 8-12 g, and the weight of each single ear is 400-600 g; the soluble solid content is more than or equal to 18 percent.
S2, precooling: putting the harvested grapes into a freshness protection bag, and precooling for 12h at the temperature of 0 ℃.
Before precooling, picking grapes, removing falling grains, rotten fruit grains and fruit clusters, trimming fruit handles, keeping the length of 1.0-1.5 cm, filling the fruits into a freshness protection package, putting the freshness protection package into a perforated corrugated paper box, wherein the perforated corrugated paper box is not sealed and is not covered with a cover, placing the freshness protection package in a single layer or in a staggered stacking manner in a shape like a Chinese character 'pin', placing the freshness protection package into a precooled refrigerator or a cold storage box for precooling, randomly measuring 12 sampling points at different positions, judging that the temperature of the grapes at the central position of the freshness protection package reaches a set temperature, and judging the temperature is a precooling end point.
The size of the selected fresh-keeping bag is 25 multiplied by 35cm, 2 bunches of sunshine rose clusters are filled in each fresh-keeping bag, and the weight is 0.8-1.2 kg.
The freshness protection package is prepared from the following components in parts by mass: 80% of polyethylene or polypropylene resin, 15% of modified starch, 3% of nano titanium dioxide and 2% of molecular sieve.
The modified starch is sodium carboxymethyl starch.
The preparation method of the natural preservative comprises the following steps: weighing fresh perilla leaves, wormwood and rosemary according to the weight parts, freeze-drying, crushing, and sieving with a 80-120-mesh sieve to obtain the natural preservative. The freeze drying comprises pre-cooling treatment, freezing treatment and heating treatment, wherein the temperature of the pre-cooling treatment is-20 ℃, and the treatment time is 1 h; the freezing treatment is carried out at-55 ℃, and the freezing time is 24; the temperature of the temperature raising treatment is 55 ℃, and the time is 5 h.
S3, storage: after the pre-cooling is finished, chemical preservative and natural preservative are put into the preservative bag, and the preservative bag is sealed and stored, wherein the storage temperature is 0.5 ℃, and the humidity is 65%. 2g of chemical preservative and 0.5g of natural preservative are put into each preservative bag, and the preservatives are sealed by moisture-permeable damp-proof paper.
The chemical preservative comprises the following components in percentage by mass: 25% of 1-methylcyclopropene, 40% of dextrin, 32% of porous starch and 3% of sustained release agent.
The natural preservative comprises the following components in parts by weight: 20 parts of perilla leaf, 10 parts of wormwood and 5 parts of rosemary.
S4, rewarming after storage: according to the market price condition, the fresh-keeping grapes can be taken out for sale at different time periods in the storage period. And (4) carrying out post-storage rewarming program treatment in the following table according to different external environment temperatures during sampling, wherein the relative humidity of the storage is controlled to be 65-70% in the rewarming process. The temperature setting of the storage refrigeration house or the refrigeration box can be directly adjusted by the rewarming treatment, and the grapes can be transferred to gradient refrigeration houses with different temperatures for storage.
When the outside temperature is 35 ℃, the mixture is stored at 10 ℃ for 4 days, then at 20 ℃ for 2 days, and then at 30 ℃ for 6 hours to be taken out of the warehouse.
Example 4
A storage and fresh-keeping method of sunshine muscat comprises the steps that in step S4, when the outside temperature is 5 ℃, the sunshine muscat is directly taken out of a warehouse; the other steps are the same as in example 1.
Comparative example 1
Compared with the embodiment 1, the storage and preservation method of the sunshine muscat adopts a conventional polyethylene preservation bag for preservation in the step S2, and other steps are the same.
Comparative example 2
Compared with the embodiment 1, in the step S3, 3g of chemical preservative is put into each preservative bag, and other steps are the same.
Comparative example 3
Compared with the embodiment 1, in the step S3, 1g of natural preservative is put into each preservative bag, and other steps are the same.
Comparative example 4
Compared with the embodiment 1, the storage and preservation method of the sunshine muscat has the advantages that in the step S4, when the outside temperature is 35 ℃, the sunshine muscat is directly taken out of the warehouse, and other steps are the same.
Comparative example 5
Compared with the embodiment 1, the storage and preservation method of the sunshine muscat has the advantages that in the step S4, when the outside temperature is 25 ℃, the sunshine muscat is directly taken out of the warehouse, and other steps are the same.
Comparative example 6
Compared with the embodiment 1, the storage and preservation method of the sunshine muscat has the advantages that in the step S4, when the outside temperature is 15 ℃, the sunshine muscat is directly taken out of the warehouse, and other steps are the same.
And (3) experimental verification:
the grapes harvested in the grape planting field in the same area are randomly divided into 10 groups, a plurality of parts of grapes in each group are preserved according to the methods of examples 1-4 and comparative examples 1-5, the good fruit rate and the weight loss rate of the grapes are calculated and recorded according to the following formulas, the rewarming and the total terpenoid substance amount (measured after 7 days of direct storage) after 8 weeks of refrigeration are measured, the calculation mode and the types of the total terpenoid substance amount in the table refer to the table 1, and the results are shown in the table 2:
good fruit rate: and (5) counting the high-quality commodity rate of each treatment.
The good fruit rate is (the total weight of the fruits-the rotten fruit weight)/the total weight of the fruits multiplied by 100 percent
TABLE 2 statistics of results
As can be seen from the data in the table 1 in combination with the embodiments 1 to 4, the storage and preservation method of the sunshine muscat according to the invention can prolong the shelf life of the fruits after storage and achieve the effect of recovering the fragrance quality of the sunshine muscat fruits by selecting the chemical preservative and the natural preservative with higher safety, combining the preservation by the freshness protection package and the ice temperature preservation and carrying out the stage type post-storage rewarming treatment according to different external temperature conditions.
By combining the embodiment 1 and the comparative example 1, it can be seen that the freshness protection package has the effects of ethylene absorption and humidity control, and can significantly enhance the freshness protection effect and prolong the freshness protection period.
By combining the example 1 and the comparative examples 2-3, the chemical preservative can inhibit the vital metabolic activity of the grapes and the natural preservative can inhibit the breeding of harmful microorganisms in the storage and preservation processes, and the combination of the chemical preservative and the natural preservative can obviously improve the preservation effect, thereby improving the fruit yield and keeping better quality.
By combining the example 1 and the comparative examples 4 to 6, the staged post-storage rewarming treatment is performed according to the external temperature condition, so that the shelf life of the stored fruits can be prolonged, the good fruit rate can be improved, the higher aroma substances can be recovered, and the quality of the grapes can be improved.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (8)
1. A storage and fresh-keeping method of sunshine muscat is characterized by comprising the following steps,
s1, harvesting: selecting a rainy day with the harvesting period of more than 3 continuous days, selecting harvesting time of 8: 00-11: 00 in the morning, and keeping the length of the cob stalks of 2.5-3.5 cm during harvesting;
s2, precooling: putting the harvested grapes into a freshness protection bag, and precooling for 12-18 h at 0-1 ℃;
the freshness protection package is prepared from the following components in parts by mass: 80-90% of polyethylene or polypropylene resin, 5-15% of modified starch, 1-3% of nano titanium dioxide and 1-5% of molecular sieve;
s3, storage: after the pre-cooling is finished, putting a chemical preservative and a natural preservative into the preservative bag, sealing and storing, wherein the storage temperature is 0-1 ℃, and the humidity is 65-70%;
the chemical preservative comprises the following components in percentage by mass: 10-25% of 1-methylcyclopropene, 35-60% of dextrin, 20-50% of porous starch and 1-3% of a slow release agent;
the natural preservative comprises the following components in parts by weight: 20-50 parts of perilla leaf, 10-20 parts of wormwood and 5-10 parts of rosemary;
s4, rewarming after storage: storing the stored grapes, then rewarming the grapes,
when the outside temperature is less than 10 ℃, directly discharging from the warehouse;
when the outside temperature is 10-20 ℃, preserving at 10 ℃ for 7 days, and then taking out;
when the outside temperature is 20-30 ℃, preserving at 10 ℃ for 5 days, and preserving at 20 ℃ for 2 days to take out;
when the outside temperature is more than 30 ℃, the mixture is stored at 10 ℃ for 4 days, then at 20 ℃ for 2 days, and then at 30 ℃ for 6 hours to be taken out of the warehouse.
2. The storage and preservation method of solar muscadine according to claim 1, wherein in step S1, the selection criteria of the harvested grapes are: no mechanical damage and no mildew; the fruits are bright yellow green, cylindrical clusters and no secondary clusters; the weight of each single particle is 8-12 g, and the weight of each single ear is 400-600 g; the soluble solid content is more than or equal to 18 percent.
3. The storing and fresh-keeping method for the sunshine muscadine as claimed in claim 1, wherein in step S2, before precooling, the grapes are picked, the fallen, rotten fruit and fruit clusters are removed, the fruit stalks are trimmed, the length of the fruit stalks is kept to be 1.0-1.5 cm, the fruit stalks are packed into the fresh-keeping bags, the fresh-keeping bags are placed in the perforated corrugated paper box, the perforated corrugated paper box is not sealed, the cover is not covered, and the fresh-keeping bags are placed in a single layer or staggered and stacked in a shape like a Chinese character 'pin'.
4. The method for storing and preserving the sunshine rose grapes according to claim 3, wherein the size of the preservation bag is 25 x 35cm, and 2 strings of sunshine rose clusters are filled in each bag, and the weight of the sunshine rose grapes is 0.8-1.2 kg.
5. The storage and preservation method of solar muscadine according to claim 1, wherein in step S2, the modified starch is sodium carboxymethyl starch.
6. The storage and preservation method of the sunshine muscadine as claimed in claim 1, wherein in step S2, the preparation method of the natural preservative comprises the following steps: weighing fresh perilla leaves, wormwood and rosemary according to the weight parts, freeze-drying, crushing, and sieving with a 80-120-mesh sieve to obtain the natural preservative.
7. The storage and preservation method of the sunshine muscadine according to claim 6, wherein the freeze drying comprises pre-cooling treatment, freezing treatment and heating treatment, the temperature of the pre-cooling treatment is-18 to-20 ℃, and the treatment time is 1 to 3 hours; the freezing treatment is carried out at a temperature of between 45 ℃ below zero and 55 ℃ below zero, and the freezing time is 24 to 36 hours; the temperature of the temperature raising treatment is 40-55 ℃, and the time is 5-15 h.
8. The storage and preservation method of the sunshine muscadine as claimed in claim 1, wherein in step S3, 2-4 g of chemical preservative and 0.5-2 g of natural preservative are put into each preservative bag, and the preservatives are sealed by moisture permeable and moisture proof paper.
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