CN111213709A - Fresh-keeping and packaging method suitable for normal-temperature transportation of green and crisp plum fruits - Google Patents
Fresh-keeping and packaging method suitable for normal-temperature transportation of green and crisp plum fruits Download PDFInfo
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- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
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- B—PERFORMING OPERATIONS; TRANSPORTING
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- B65D85/30—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure
- B65D85/34—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for fruit, e.g. apples, oranges or tomatoes
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Abstract
The invention discloses a fresh-keeping and packaging method suitable for normal-temperature transportation of green and crisp plum fruits, and belongs to the technical field of storage and fresh keeping of fruits and vegetables. The fresh-keeping and packaging method comprises the following steps: pretreatment: picking green and crisp plum fruits, removing diseased fruits and mechanically damaged fruits, and precooling to remove field heat; fumigating treatment: carrying out closed fumigation treatment on the pretreated green and crispy plum fruits for 8-15 h by using l-methylcyclopropene; sealing treatment: sealing the fumigated green and crispy plum fruits by using a polyvinyl chloride film, and then transporting at normal temperature. The fresh-keeping and packaging method suitable for normal-temperature transportation of the green and crisp plum fruits, disclosed by the invention, has the advantages that the green and crisp plum fruits are treated by combining 1-MCP and an anti-fogging PVC film, the operation is simple, the cost is low, the method is safe and healthy, non-toxic and harmless, the weight loss in the storage process of the green and crisp plum fruits is obviously reduced, the fruit yellowing is inhibited, the aging process is delayed, and the method has very important practical value in the normal-temperature transportation process of the green and crisp plum fruits.
Description
Technical Field
The invention relates to the technical field of storage and preservation of fruits and vegetables, in particular to a preservation and packaging method suitable for normal-temperature transportation of green and crisp plum fruits.
Background
Prunus humilis Bunge belongs to Rosaceae, and is typical of climacteric fruit. The green and crisp plum is rich in nutrition, rich in various vitamins, amino acids and mineral substances, and is popular with people. However, because the temperature of the green and crisp plums is high in the ripening season, the phenomena of postharvest ripening are easy to occur, the phenomena of quality deterioration such as softening, browning and rotting can occur in normal-temperature transportation for 2 to 3 days, the commodity value of the green and crisp plums is lost, and great economic loss is caused to farmers. In recent years, in order to prolong the fresh-keeping period of the green and crispy plums and reduce the loss in the storage and transportation processes, the green and crispy plums are usually transported and stored by adopting a cold chain in production, but the production and consumption costs are greatly increased while the product quality is ensured by cold chain circulation, the temperature is improperly controlled, and the green and crispy plum fruits can also have cold injury symptoms such as water stain, browning and the like.
1-Methylcyclopropene (1-Methylcyclopropene,1-MCP) is an ethylene inhibitor, has the characteristics of no smell, safety, environmental protection and high efficiency, can delay the ripening and aging of fruits, and has wide application prospect in the preservation of picked fruits and vegetables. Research shows that the 1-MCP can inhibit the softening and the cotton-growing of apple pulp and prolong the storage period of the apple pulp. In addition, the effect of compounding the 1-MCP and other treatments is more obvious, so that the compound use of the 1-MCP and other physical treatments draws more attention.
Disclosure of Invention
In view of the above, the invention aims to provide a safe, healthy and effective normal-temperature transportation, preservation and packaging method for green and crisp plum fruits, which can ensure the quality of products in the transportation process and reduce the loss in the transportation process to the maximum extent.
In order to achieve the purpose, the invention provides a fresh-keeping and packaging method suitable for normal-temperature transportation of green and crisp plum fruits, which comprises the following steps:
a fresh-keeping and packaging method suitable for normal-temperature transportation of green and crisp plum fruits comprises the following steps:
1) pretreatment: picking green and crisp plum fruits, removing diseased fruits and mechanically damaged fruits, and precooling to remove field heat;
2) fumigating treatment: carrying out closed fumigation treatment on the pretreated green and crispy plum fruits for 8-15 h by using l-methylcyclopropene (1-MCP);
3) sealing treatment: sealing the green and crispy plum fruits fumigated in the step 2) by using a polyvinyl chloride (PVC) film, and then transporting at normal temperature.
Preferably, in the step 2), the 1-MCP is a 1-MCP patch.
Preferably, the dosage of the 1-MCP in the 1-MCP patch is 0.5-5 muL/L.
Preferably, the dosage of the 1-MCP in the 1-MCP patch is 1 mu L/L.
Preferably, in the step 2), the time of the fumigation treatment is 12 hours.
Preferably, the PVC film has a thickness of 45 μm and a water vapor transmission capacity of 70-80 g/(m)2 ·24h) In that respect Wherein, the polyvinyl chloride (PVC) film is an anti-fogging PVC film.
Preferably, in the step 3), the temperature range of normal-temperature transportation is 20-28 ℃.
Preferably, the temperature of normal-temperature transportation is 25 ℃.
The invention has the beneficial effects that:
1) the invention relates to a fresh-keeping and packaging method suitable for normal-temperature transportation of green and crisp plum fruits, which adopts 1-methylcyclopropene (1-MCP) combined with a polyvinyl chloride (PVC) film to treat the green and crisp plum fruits, and inhibits the decomposition of protopectin and the rise of soluble pectin by reducing the activities of Polygalacturonase (PG) and Pectin Methylesterase (PME) in the green and crisp plum fruits while obviously delaying the weight loss and the aging process of the fruits, thereby delaying the softening process of the green and crisp plum fruits;
2) according to the fresh-keeping and packaging method suitable for normal-temperature transportation of the green and crispy plum fruits, the green and crispy plum fruits are treated by adopting 1-methylcyclopropene (1-MCP) and a polyvinyl chloride (PVC) film, the content of free amino acids such as aspartic acid, glutamic acid, cysteine, phenylalanine, histidine, arginine and proline in the fruits is also increased, and the quality of the green and crispy plum fruits in the shelf life is improved;
3) the fresh-keeping and packaging method suitable for normal-temperature transportation of the green and crisp plum fruits, disclosed by the invention, has the advantages of simplicity in operation, low cost, safety, health, no toxicity and no harm, remarkably reduces the weight loss of the green and crisp plum fruits in the storage process, inhibits the fruit from turning yellow, delays the aging process, and has very important practical value in the normal-temperature transportation process of the green and crisp plum fruits.
Drawings
FIG. 1 is a graph showing the fruit weight loss rate of the prunus salicina fruits stored at normal temperature;
FIG. 2 is a graph showing the hardness of the Prunus salicina fruits stored at room temperature according to the present invention;
FIG. 3 is a graph showing the protopectin content in the Prunus salicina fruit after the Prunus salicina fruit of the present invention is stored at normal temperature;
FIG. 4 is a graph showing the content of soluble pectin in the prunus humilis bunge fruits stored at room temperature according to the present invention;
FIG. 5 is a diagram showing the activity of polygalacturonase in the fruit of Prunus humilis Bunge after storage at room temperature;
FIG. 6 is a diagram of the pectate methylesterase activity in the fruit of the prunus humilis bunge after storage at normal temperature.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A fresh-keeping and packaging method suitable for normal-temperature transportation of green and crisp plum fruits comprises the following steps:
1) pretreatment: picking green and crisp plum fruits, removing diseased fruits and mechanically damaged fruits, and precooling to remove field heat;
2) fumigating treatment: carrying out closed fumigation treatment on the pretreated green and crispy plum fruits by using an L-methylcyclopropene patch with the dose of 1 mu L/L for 12 h;
3) sealing treatment: sealing the green and crispy plum fruits fumigated in the step 2) by using a PVC film, and storing at 25 ℃.
Example 2
A fresh-keeping and packaging method suitable for normal-temperature transportation of green and crisp plum fruits comprises the following steps:
1) pretreatment: picking green and crisp plum fruits, removing diseased fruits and mechanically damaged fruits, precooling and removing field heat;
2) fumigating treatment: carrying out closed fumigation treatment on the pretreated Prunus mume fruits for 15h by using an L-methylcyclopropene patch with the dose of 0.5 muL/L;
3) sealing treatment: sealing the green and crispy plum fruits fumigated in the step 2) by using a PVC film, and storing at 25 ℃.
Example 3
A fresh-keeping and packaging method suitable for normal-temperature transportation of green and crisp plum fruits comprises the following steps:
1) pretreatment: picking green and crisp plum fruits, removing diseased fruits and mechanically damaged fruits, and dissipating field heat;
2) fumigating treatment: carrying out closed fumigation treatment on the pretreated green and crispy plum fruits by using an L-methylcyclopropene patch with the dose of 3 mu L/L for 8 h;
3) sealing treatment: sealing the green and crispy plum fruits fumigated in the step 2) by using a PVC film, and storing at 20 ℃.
Comparative example 1
In the comparison embodiment, the fresh-keeping and packaging method suitable for normal-temperature transportation of the green and crispy plum fruits comprises the following steps of:
1) pretreatment: picking green and crisp plum fruits, removing diseased fruits and mechanically damaged fruits, and precooling to remove field heat;
2) fumigating treatment: and (3) carrying out closed fumigation treatment on the pretreated prunus salicina fruits for 12h by using an L-methylcyclopropene patch with the dose of 1 mu L/L at room temperature, and then storing at 25 ℃ to obtain the prunus salicina fruits.
Comparative example 2
In the comparison embodiment, the fresh-keeping and packaging method suitable for normal-temperature transportation of the green and crispy plum fruits comprises the following steps of:
1) pretreatment: picking green and crisp plum fruits, removing diseased fruits and mechanically damaged fruits, and precooling to remove field heat;
2) sealing treatment: and (3) directly sealing the pretreated green and crispy plum fruits by using a PVC film, and storing at 25 ℃.
Comparative example 3
In the comparison embodiment, the fresh-keeping and packaging method suitable for normal-temperature transportation of the green and crispy plum fruits comprises the following steps of:
1) pretreatment: picking green and crisp plum fruits, removing diseased fruits and mechanically damaged fruits, precooling to remove field heat, and storing at 25 ℃.
1) Detection and analysis of weight loss rate
The weight loss rate of the fruits is detected by adopting a weighing method, and 15 fruits are respectively selected from the fruits in the embodiment 1 and the comparison examples 1-3 to carry out single-fruit label measurement. The data were then analyzed for one-way anova using SPSS 22.0 software, with P < 0.05 indicating significant difference and P <0.01 indicating very significant difference.
The weight loss rate calculation formula is as follows:
the results are shown in FIG. 1. It is found from the analysis of the figure that the weight loss rates of the prunus salicina fruits treated in the examples and the comparative examples are increased in the storage process. The group of the control example 1, namely after being treated by only the 1-MCP patch, has a certain effect of delaying the weight loss rate increase of the green and crispy plum fruits in the later storage period; when the fruits are stored at the room temperature on the 9 th day and the 12 th day, the weight loss rate of the green and crisp plums in the comparative example 3 without any treatment is 23.26 percent and 26.32 percent higher than that of the green and crisp plums treated in the comparative example 1; in the whole storage process, the weight loss rate of the prunus salicina fruits treated by the 1-MCP combined with the PVC in the example 1 and the weight loss rate of the prunus salicina fruits treated by the comparison example 2 in the PVC sealing treatment are both about 25% of the weight loss rate of the prunus salicina fruits treated by the comparison example 3, and are very significantly lower than the weight loss rate of the prunus salicina fruits treated by the comparison example 3(P is less than 0.01), but in the later storage period, the weight loss rate of the prunus salicina fruits treated by the example 1 is also significantly lower than the weight loss rate of the prunus salicina fruits treated by the comparison example 2 (P is less than 0.05). When the fruits of the prunus salicina var. japonica is stored at the room temperature of 9d and 12d, the weight loss rate of the prunus salicina fruits treated in the control example 3 is 13.40 times and 5.91 times (P is less than 0.01) of the weight loss rate of the prunus salicina fruits treated in the example 1. The results show that example 1, i.e., 1-MCP combined with PVC treatment, significantly slowed the weight loss of prunus salicina fruits.
2) Detection and analysis of fruit hardness
Hardness measurements were made on the fruits treated in example 1 and comparative examples 1 to 3. The hardness of the fruits was measured using a texture analyzer. Specifically, TA41 heads are adopted, 3 points of the equator part of the fruit are uniformly selected to measure the hardness, and the measurement parameters are as follows: the prepressing speed is 1.00mm/s, the trigger point load is 7g, the testing speed is 10.00mm/s, the probe pressing distance is 1mm, and the returning speed is 10 mm/s. 10 fruits were measured per group.
The results of the detection are shown in FIG. 2. As is clear from the analysis in fig. 2, the hardness of the prunus salicina fruits treated in the examples and the comparative examples tended to decrease during the storage, and the decrease in hardness of the prunus salicina fruits was gradual after the 6 th day. The control example 1, i.e., 1-MCP treatment alone, and the control example 2, i.e., PVC treatment alone, both significantly suppressed the decrease in fruit hardness, with the PVC treatment having a slightly better control effect on the decrease in fruit hardness than the 1-MCP treatment, whereas the example 1, i.e., 1-MCP treatment combined with the PVC treatment had a more significant effect. The hardness of the prunus salicina fruits treated in example 1 is 1.43 times and 1.40 times of the fruits treated in comparative example 3 on days 6 and 12 of normal-temperature storage. The hardness of the prunus humilis fruit treated in example 1 is significantly higher than that of the fruit treated in the control example (P <0.01) in the whole storage process. The results show that the treatment method of example 1 can significantly inhibit the softening of prunus humilis and maintain a higher hardness level of the fruits.
3) Determination and analysis of colour difference values of fruits
The color difference was measured for the fruits treated in example 1 and comparative examples 1 to 3. The color difference of the fruit is measured by a color difference meter. According to CIE Lab color space, a standard white board is used as a reference, 3 points at the equator of the fruit are uniformly selected to measure the color parameter a, 15 fruits are randomly selected for each group of treatment, and the average value is obtained.
The results are shown in Table 1. During storage at ambient temperature, the color of the green and crispy plum fruit changes from green to yellow, which is shown by the increase of the a value of the fruit. As can be seen from table 1, the a value of the prunus humilis bunge fruits treated in comparative example 3 continuously increased during storage at room temperature, and the a values of the prunus humilis bunge fruits treated in example 1, comparative example 1 and comparative example 2 slowly increased. The a values for the control example 3 treatment were significantly greater than the other treated fruits throughout storage (P < 0.01). From the overall analysis, it is found that the control example 1 treated prunus humilis fruits are less inhibited from turning color than the control example 2, and the control example 2 treated prunus humilis fruits are less inhibited from turning color than the example 1. The results show that the treatments of the comparative examples 1, 2 and 1 can delay the yellowing of the picked prunus salicina fruits and maintain the good color of the prunus salicina fruits, wherein the treatment of the example 1 has the best effect of inhibiting the color change of the fruits.
TABLE 1 color difference a of Prunus salicina fruits
Note: different treatments indicated significant differences (P < 0.05) in lower case letters for the same storage time.
4) Detection and analysis of protopectin and soluble pectin contents
The content of protopectin and soluble pectin in the prunus humilis fruits treated in example 1 and comparative example 3 was measured by carbazole colorimetry. The method specifically comprises the following steps: a2.0 g sample of pulp was weighed and homogenized for extraction of soluble and protopectin. The protopectin and soluble pectin content in the pulp tissue is expressed as mass fraction (%) of galacturonic acid produced.
The results of protopectin measurements are shown in FIG. 3. From the analysis in fig. 3, it can be seen that the content of protopectin in the prunus humilis fruits treated in example 1 and comparative example 3 both showed a decreasing trend with the increase of the storage time. The protopectin content in the green and crispy plum fruits is greatly reduced 3 days before the green and crispy plum fruits are stored at normal temperature, and the protopectin content in the green and crispy plum fruits is slowly reduced in the later storage period and is consistent with the hardness change trend of the fruits. On the 12 th day of storage at normal temperature, the protopectin content of the prunus humilis fruits treated in example 1 is significantly different from that of the prunus humilis fruits treated in the control example 3(P < 0.05), and the protopectin content of the prunus humilis fruits treated in example 1 is 1.14 times that of the prunus humilis fruits treated in the control example 3. The result shows that the 1-MCP combined with PVC treatment can obviously inhibit the degradation of protopectin in the prunus humilis fruits.
The results of the soluble pectin detection are shown in fig. 4, with the increase of the storage time, the content of the soluble pectin in the prunus humilis bunge fruits treated in example 1 and comparative example 3 is increased, and the content of the soluble pectin in the prunus humilis bunge fruits treated in example 1 is significantly lower than that in the prunus humilis bunge fruits treated in comparative example 3(P < 0.05) 9 days before storage. On the 9 th day of storage at room temperature, the soluble pectin content of the prunus humilis bunge fruits treated in example 1 was 88.24% of that of the prunus humilis bunge fruits treated in comparative example 3. The result shows that the 1-MCP combined with PVC treatment can obviously inhibit the content of soluble pectin in the prunus humilis fruits from increasing.
5) Detection and analysis of Polygalacturonase (PG) Activity
PG activity in the prunus humilis fruits treated in example 1 and control example 3 was measured colorimetrically. The method specifically comprises the following steps: weighing 2g of sample to extract the crude enzyme extract, dialyzing 4mL of the crude enzyme extract with a dialysis bag at 4 ℃ for 24h, transferring the crude enzyme extract into a 10mL volumetric flask, fixing the volume, and storing at 4 ℃ for determining the activity of PG.
Definition of 1 enzyme activity unit: expressed as the mass of catalyzed acid hydrolysis of polygalacturonic acid to 1mg galacturonic acid per gram of sample per hour at 37 ℃, i.e. 1 μ g/(h · g).
The results are shown in FIG. 5. As can be seen from the analysis in fig. 5, PG activities in the prunus humilis fruits treated in example 1 and comparative example 3 generally decreased during the storage at room temperature. The PG activity of the prunus salicina fruits treated in the control example 3 is increased firstly during the whole storage period, and the PG activity begins to be reduced along with the prolonging of the storage time; the PG activity of the green and crisp plum fruits treated in example 1 is greatly reduced in 3 days before storage, and on 3 days and 6 days after storage at normal temperature, the PG activity of the green and crisp plum fruits treated in example 1 is significantly lower than that of the green and crisp plum fruits treated in control example 3(P <0.01), and the PG activity of the green and crisp plum fruits treated in example 1 is 59.38% and 75.86% of that of the green and crisp plum fruits treated in control example 3 respectively. The result shows that the PG activity of the green and crispy plum fruits can be remarkably inhibited by combining 1-MCP with PVC treatment.
6) Detection and analysis of Pectin Methylesterase (PME) activity
PME activity was measured in the prunus humilis fruits treated in example 1 and control example 3. The method specifically comprises the following steps: weighing 1.0g pulp tissue extract enzyme solution, and adjusting pH of enzyme solution, pectin, bromothymol blue solution, and water to 7.5 before measurement. The reaction system is as follows: 1.8mL of 0.5% pectin, 0.44mL of 0.01% bromothymol blue indicator, 0.3mL of H2O, 0.7mL of enzyme solution. The change of the absorbance of the reaction system at 37 ℃ and 620nm wavelength for 10min was repeated 3 times. Within 10min A620 nmThe reduction by 1 is 1 enzyme activity unit (U) expressed as U.g-1。
The results are shown in FIG. 6. As can be seen from the analysis in fig. 6, the PME activity of the prunus humilis fruits treated in example 1 and comparative example 3 showed an increasing trend during storage at room temperature. The PME activity in the green and crispy plum fruits is increased to the maximum extent 3 days before storage, the PME activity in the green and crispy plum fruits is increased to a relatively slow extent along with the extension of storage time, and the change trend of the PME activity is consistent with the change trend of protopectin content. On days 3 and 12 of storage at normal temperature, the PME activity of the prunus humilis fruits treated in example 1 is significantly lower than that of the control example 3(P < 0.05), and the PME activity of the prunus humilis fruits treated in example 1 is 88.15% and 90.37% of that of the prunus humilis fruits treated in the control example 3 respectively. The results show that 1-MCP combined with PVC treatment can obviously inhibit PME activity in Prunus humilis Bunge fruits.
7) Detection and analysis of free amino acid content in pulp
The content of free amino acids in the fruits of prunus humilis treated in example 1 and comparative example 3 was measured. The method specifically comprises the following steps: about 1.5g of prunus salicina pulp was frozen, then 1.5mL of 6 g/100mL of a precooled sulfosalicylic acid solution was added, sufficiently ground to a homogenized state, centrifuged at 12000 Xg for 10min at 4 ℃ and then filtered through a 0.22 μm filter. The content of free amino acids in the sample was measured in μ g/g using a model L-8900 full-automatic amino acid analyzer.
The results are shown in Table 2. Table 2 shows the free amino acid content in the pulp of prunus humilis bunge on the day of harvest and on the 9 th day of normal-temperature storage after treatment in example 1 and comparative example 3. Through detection, the following results are obtained: 15 kinds of free amino acids were measured in the Prunus humilis Bunge fruit. Wherein, the content of glutamic acid, alanine, cysteine, isoleucine, leucine, tyrosine and lysine increases along with the prolonging of the storage time, and the content of threonine, valine, phenylalanine, histidine and proline decreases along with the prolonging of the storage time. On the 9 th day of storage at room temperature, the content of aspartic acid, glutamic acid, cysteine, phenylalanine, histidine and arginine in the prunus humilis bunge fruits treated in example 1 was higher than that in comparative example 3. The contents of aspartic acid, glutamic acid, phenylalanine, histidine and proline in the prunus humilis fruits treated in example 1 are significantly different (P is less than 0.05) from those of the prunus humilis fruits treated in the control example 3, and the contents of the amino acids in the prunus humilis fruits treated in example 1 are respectively 1.44 times, 1.43 times, 1.26 times, 1.70 times and 3.72 times of those in the prunus humilis fruits treated in the control example 3. The result shows that the 1-MCP combined with PVC treatment can obviously improve the content of aspartic acid and glutamic acid in the prunus salicina fruits and inhibit the reduction of the content of phenylalanine, histidine and proline.
TABLE 2 content of free amino acids in Prunus salicina (μ g/g)
Note: "ND" means no detection, same storage time, different treatment, same amino acid shoulder mark different letter means significant difference (P < 0.05).
In conclusion, the fresh-keeping and packaging method suitable for normal-temperature transportation of the green and crispy plum fruits, disclosed by the invention, has the advantages that the softening of the green and crispy plum fruits is obviously inhibited and the higher hardness of the fruits is maintained through the treatment of the 1-MCP patch in combination with the anti-fogging PVC film. Fruit softening is accompanied by a series of physiological changes, including the degradation of fruit cell wall material and the changes of some cell wall degrading enzymes. Pectin methylesterase can decompose pectin by methylation to generate polygalacturonic acid, which is further degraded by polygalacturonase, so that protopectin content is reduced and soluble pectin content is increased. Therefore, the softening phenomenon during storage of fruits is closely related to the change of cell wall structure and components, and the treatment of Prunus humilis Bunge fruits with 1-MCP inhibits the decomposition of protopectin. Meanwhile, in the period of normal-temperature storage, the decomposition of protopectin and the increase of soluble pectin content of the green and crispy plum fruits are delayed by inhibiting activities of PG and PME in the green and crispy plum fruits through the combination of 1-MCP and PVC treatment, so that the softening process of the green and crispy plum fruits is delayed, and the shelf life of the fruits is prolonged.
Besides the softening of the green and crispy plum, the weight loss rate and the color of the green and crispy plum fruit are two important reasons for reducing the economic value of the green and crispy plum. In the experiment, the 1-MCP is combined with PVC treatment, so that the quality loss caused by the aging of the prunus humilis can be effectively delayed, and the original bright color of the fruits can be well maintained.
The experiment also proves that the content of aspartic acid, glutamic acid, phenylalanine, histidine and proline in the green and crispy plum fruits in the later period of normal-temperature storage can be effectively improved by combining the 1-MCP with the PVC treatment. Among them, histidine is considered to be an essential amino acid mainly for children, proline is a sweet amino acid whose content is the largest, aspartic acid and glutamic acid are amino acids related to umami taste, and phenylalanine is an aromatic amino acid, and plays an important role in flavor of prunus salicina. In addition, phenylalanine and proline play an important role in the disease-resistant process of fruits. Therefore, the 1-MCP and the PVC combined with the green and crisp plum fruits have very important practical value in the normal-temperature transportation process.
The above-mentioned embodiments are merely preferred embodiments for fully illustrating the present invention, and the scope of the present invention is not limited thereto. The equivalent substitution or change made by the technical personnel in the technical field on the basis of the invention is all within the protection scope of the invention. The protection scope of the invention is subject to the claims.
Claims (8)
1. A fresh-keeping and packaging method suitable for normal-temperature transportation of green and crisp plum fruits is characterized by comprising the following steps:
1) pretreatment: picking green and crisp plum fruits, removing diseased fruits and mechanically damaged fruits, and precooling to remove field heat;
2) fumigating treatment: carrying out closed fumigation treatment on the pretreated green and crispy plum fruits for 8-15 h by using l-methylcyclopropene (1-MCP);
3) sealing treatment: sealing the green and crispy plum fruits fumigated in the step 2) by using a polyvinyl chloride (PVC) film, and then transporting at normal temperature.
2. The fresh-keeping and packaging method suitable for normal-temperature transportation of the prunus salicina fruits as claimed in claim 1, wherein in the step 2), the 1-MCP is a 1-MCP patch.
3. The fresh-keeping and packaging method suitable for normal-temperature transportation of the prunus humilis fruits as claimed in claim 2, wherein the dosage of the 1-MCP in the 1-MCP patch is 0.5-5 μ L/L.
4. The fresh-keeping and packaging method suitable for normal-temperature transportation of Prunus salicina fruits as claimed in claim 3, wherein the dosage of the 1-MCP in the 1-MCP patch is 1 μ L/L.
5. The fresh-keeping and packaging method for transporting the green and crispy plum fruits at normal temperature according to claim 1, wherein in the step 2), the fumigating time is 12 h.
6. The fresh-keeping and packaging method for normal-temperature transportation of prunus salicina fruits as claimed in claim 1, wherein the thickness of the PVC film is 45 μm, and the water vapor transmission capacity is 70-80 g/(m)2 ·24h)。
7. The fresh-keeping and packaging method for transporting prunus salicina fruits at normal temperature according to claim 1, wherein in the step 3), the temperature range for transporting prunus salicina fruits at normal temperature is 20-28 ℃.
8. The fresh-keeping and packaging method for transporting prunus salicina fruits at normal temperature as claimed in claim 7, wherein the temperature for transporting the prunus salicina fruits at normal temperature is 25 ℃.
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