CN112262885A - Fresh-keeping method and fresh-keeping storage device for green and crisp plum fruits - Google Patents
Fresh-keeping method and fresh-keeping storage device for green and crisp plum fruits Download PDFInfo
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- CN112262885A CN112262885A CN202011155964.5A CN202011155964A CN112262885A CN 112262885 A CN112262885 A CN 112262885A CN 202011155964 A CN202011155964 A CN 202011155964A CN 112262885 A CN112262885 A CN 112262885A
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Images
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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D25/00—Details of other kinds or types of rigid or semi-rigid containers
- B65D25/02—Internal fittings
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D25/00—Details of other kinds or types of rigid or semi-rigid containers
- B65D25/02—Internal fittings
- B65D25/10—Devices to locate articles in containers
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/02—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents specially adapted to protect contents from mechanical damage
- B65D81/05—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents specially adapted to protect contents from mechanical damage maintaining contents at spaced relation from package walls, or from other contents
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
- B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
- B65D81/263—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for ventilating the contents
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- 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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- 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
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Mechanical Engineering (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a fresh-keeping method and a fresh-keeping storage device for green and crisp plum fruits, wherein the fresh-keeping method comprises the following steps: s1: collecting green and crisp plums, removing diseased plums and keeping plums; s2: washing the green and crisp plums with hypochlorous acid solution and pure water in sequence, and naturally drying in the shade; s3: putting the green and crispy plums into a plastic box, and fumigating the green and crispy plums by using a 1-methylcyclopropene patch; s4: spraying a plurality of layers of anticorrosive antibacterial agents on the surface of the green crisp plum, wherein the anticorrosive antibacterial agents comprise: film forming agent and film forming material, sweetgum essential oil, erythrina bark powder and gibberellin, and the balance of water; s5: storing the crisp plums in a fresh storage device. The fresh-keeping storage device includes: preservation boxes and PVC bags. According to the invention, by combining the mode of taking antibacterial function of the liquidambar formosana essential oil, the erythrina bark powder and the gibberellin with the anticorrosion function with the mode of PVC, the problems of high cost and easiness in deterioration of the crisp plums in preservation at normal temperature are solved.
Description
Technical Field
The invention relates to the technical field of fruit preservation, in particular to a preservation method and a preservation storage device for green and crisp plum fruits.
Background
The green crisp plum belongs to crisp meat type Chinese plums, has stronger growth potential, opened tree posture, drought resistance, disease resistance, barren resistance, strong adaptability, early fruiting and high yield; the fruit has green and yellow surface, light yellow pulp, much juice, sweet taste and slight fragrance, 12.3 percent of soluble solid matters and high quality; the edible rate is 98.2 percent. The fruits are more transport-resistant, mature at the bottom of 7 months and come into the market, and are mature 20-30 days later than other plum fruits.
The green and crisp plum is rich in nutrition, rich in various vitamins, amino acids and mineral substances, and is popular with people. The green and crisp plum belongs to the rosaceous drupes and is a typical respiration transition fruit, and due to the fact that the temperature of the season for ripening the green and crisp plum is high, the phenomenon of after-ripening is very easy to occur after picking, quality deterioration phenomena such as softening, browning and rotting can occur within 2-3 days in normal-temperature transportation, the commodity value of the green and crisp plum is lost, and great economic loss is caused to farmers.
In recent years, the acceptance and consumption of consumers corresponding to prunus salicina (such as prunus salicina and the like) are higher and higher, and the scale of small package and dispersed transportation is increased, so that the demand of short-term and small package circulation protection of prunus salicina in the consumer market is higher and higher. In order to ensure the fruit quality of the consumption terminal and reduce the loss in the storage and transportation processes, the production is usually based on cold chain transportation of fruits such as Shunfeng and the like.
But the small package products are circulated by adopting a cold chain, the production and consumption cost is greatly increased while the product quality is ensured, the temperature is improperly controlled, and the cold injury symptoms such as water stain, browning and the like can also appear on the green and crisp plum fruits. Therefore, it is of great significance to discuss the green, normal temperature, small package circulation fresh-keeping technology suitable for the green and crisp plum fruits.
Disclosure of Invention
The invention solves the technical problems that the fresh-keeping cost of small-package crisp plums which are convenient to sell is high, and the crisp plums are easy to deteriorate and rot in a normal-temperature environment.
The technical scheme of the invention is as follows: a fresh-keeping method of green and crisp plum fruits comprises the following steps:
s1: picking green and crisp plums from an orchard, removing diseased fruits, damaged fruits and abnormal fruits, and selecting fresh mature fruits which are full, bright in color, free of disease and insect spots, uniform in size and consistent in maturity;
s2: washing the green and crispy plums selected in the step S1 with hypochlorous acid solution for 10min, washing the green and crispy plums with pure water for 5min, and naturally drying the surfaces of the processed green and crispy plums in the shade;
s3: putting the green and crispy plums processed in the step S2 into a plastic box, and sealing and fumigating the fruits at room temperature by using 1-methylcyclopropene patch with the dose of 1 muL/L;
s4: spraying a plurality of layers of antiseptic and antibacterial agents on the surfaces of the green plums obtained in the step S3, wherein the antiseptic and antibacterial agents comprise: 0.1-5 wt% of film forming agent and film forming material, 0.1-5 wt% of sweetgum essence oil, 0.1-5 wt% of 1000ppm of erythrina bark powder, 0.1-5 wt% of gibberellin, and the balance of water;
s5: and (4) placing the crisp plums processed in the step S4 into a preservation box, and then placing the preservation box into a PVC bag.
Further, the room temperature in the step S3 is 20 ℃, and the fumigation treatment time is 12 hours. The 1-methylcyclopropene patch is used as a relatively environment-friendly preservative, has low requirements on the temperature of fumigation treatment, so that the safety treatment of the crisp plum is relatively simple and cheap, the 12-hour fumigation treatment has a very good preservation effect especially on respiration transition fruits such as the crisp plum, and the preservation time can be at least prolonged by 1-2 times.
Further, in the step S4, the film forming agent is konjac glucomannan or mannan, and the film forming material is PVA.
Further, the thickness of the PVC bag in the step S5 is 45 μm, and the water vapor transmission rate is 70-80 g/(m)224h), the design of the PVC bag ensures that the crisp plum can keep a certain respiration effect in the preservation process, and effectively ensures the discharge of water and expired gas.
Furthermore, a fresh-keeping storage device for green and crisp plum fruits comprises:
a crisper for loading and fresh-keeping of small batches of crisp plums, the crisper comprising: a box body for fixedly bearing the crisp plum, a box cover which is used for opening and closing the preservation box and is rotationally connected with the box body through a pin shaft, a plurality of holding trays for holding and preventing the crisp plum from colliding are arranged in the box body, a plurality of circular holding grooves for fixing the position of the crisp plum are arranged on the holding trays, a first air vent for ventilating the bottom of the crisp plum is arranged in each holding groove, a plurality of second air vents for ventilating the air in the box body are also arranged on each holding tray,
a PVC bag for packing preservation box and further help clear and crisp plum keep fresh, the PVC bag includes: the bottom of the bearing part is square for loading the preservation box, the sealing part is used for sealing in the bag and is connected with the top of the bearing part, and the top of the sealing part is provided with a sealing strip.
Preferably, the terminal of one side of round pin axle is kept away from to the lid is equipped with the buckle, and the box body is equipped with the fixture block that uses with the buckle cooperation in the corresponding position, and such design makes the preservation box can open closed many times, and convenient crisp plum opens the edible.
Preferably, the bottom of the box body is provided with a plurality of third air holes for ventilation, and the third air holes arranged at the bottom are favorable for the air circulation in the preservation box.
Preferably, the holding tray is filled with a phase change coolant for cooling the crisp plums, and the temperature control range of the phase change coolant is as follows: the temperature range is 2-8 ℃, and the respiration rate of the prunus salicina can be further inhibited.
Preferably, the material of preservation box is transparent PET material, and the PET material is environmental protection relatively, low in cost.
Further preferably, the bottom of the PVC bag is provided with a plurality of collision angles for protecting the PVC bag, and the collision angles are made of hard plastics, so that the PVC bag can be effectively prevented from being scratched and damaged in the storage and transportation processes and the preservation effect of the PVC bag is prevented from being influenced.
The invention has the beneficial effects that:
1. the invention provides a method for storing green crisp plums at normal temperature, which greatly reduces the cost of storing and preserving the green crisp plums in season,
2. the preservation method of the invention uses 1-methylcyclopropene combined with PVC bag for packaging treatment, has great positive significance for storing the green and crisp plum fruits at normal temperature, and slows down the pectin metabolism of the fruits and the lapse of various amino acids;
3. the fresh-keeping storage device is beneficial to selling the crisp plums on the market in a small packaging fresh-keeping box mode, the crisp plums can be directly sold by workers without further processing, and the design of the collision angle at the bottom of the PVC bag ensures that the fresh-keeping storage device can protect the integrity of the crisp plums in the storage and transportation processes and prevent the crisp plums from being damaged after collision.
Drawings
FIG. 1 is a schematic view of the construction of the crisper of the present invention;
FIG. 2 is a schematic view of the structure of the tray in the fresh food container according to the present invention;
FIG. 3 is a schematic view of the bottom structure of the preservation box of the present invention;
FIG. 4 is a schematic view of the PVC bag construction of the present invention;
FIG. 5 is a bar graph showing the effect of treatment with methylcyclopropene, sweetgum essential oil, erythrina bark powder, gibberellin and PVC on the weight loss of fresh plum in accordance with the present invention;
FIG. 6 is a bar graph showing the effect of 1-MCP in combination with PVC treatment on the hardness of Prunus humilis Bunge fruits stored at room temperature according to the present invention;
the anti-collision box comprises a fresh-keeping box 1, a box body 2, a box cover 3, a containing disc 4, a placing groove 41, a first air hole 42, a second air hole 43, a phase change cold storage agent 44, a stop block 5, a buckle 6, a block 7, a third air hole 8, a PVC bag 9, a sealing part 10, a bearing part 11, a sealing strip 12 and an anti-collision angle 13.
Detailed Description
Example 1
A fresh-keeping method of green and crisp plum fruits comprises the following steps:
s1: picking green and crisp plums from an orchard, removing diseased fruits, damaged fruits and abnormal fruits, and selecting fresh mature fruits which are full, bright in color, free of disease and insect spots, uniform in size and consistent in maturity;
s2: washing the green and crispy plums selected in the step S1 with hypochlorous acid solution for 10min, washing the green and crispy plums with pure water for 5min, and naturally drying the surfaces of the processed green and crispy plums in the shade;
s3: putting the green and crispy plums processed in the step S2 into a plastic box, sealing and fumigating fruits at room temperature of 20 ℃ for 12 hours by using a 1-methylcyclopropene patch with the dose of 0 mu L/L;
s4: spraying a plurality of layers of antiseptic and antibacterial agents on the surfaces of the green plums obtained in the step S3, wherein the antiseptic and antibacterial agents comprise: 5 per mill of film forming agent and film forming material, 0.1 per mill of liquidambar formosana essential oil, 0.1 per mill of 1000ppm of erythrina bark powder, 0.1 per mill of gibberellin and the balance of water, wherein the film forming agent is konjac glucomannan and the film forming material is PVA;
s5: and (4) placing the crisp plums processed in the step S4 into a preservation box 1.
A fresh-keeping storage device for green and crisp plum fruits comprises:
as shown in fig. 1, a preservation box 1 for loading and fresh-keeping small batch of crisp plums, preservation box 1's material is transparent PET material, and preservation box 1 includes: a box body 2 for fixedly bearing crisp plum, a box cover 3 which is used for opening and closing the preservation box and is rotatably connected with the box body 2 through a pin shaft, a buckle 6 is arranged at the tail end of one side of the box cover 3 far away from the pin shaft, a clamping block 7 which is matched with the buckle 6 for use is arranged at the corresponding position of the box body 2, two containing discs 4 which are used for containing and preventing the crisp plum from colliding are arranged in the box body 2, twenty-six third air holes 8 which are used for ventilation are arranged at the bottom of the box body 2 as shown in figure 3, ten circular containing grooves 41 which are used for fixing the position of the crisp plum are arranged on the containing discs 4 as shown in figure 2, a first air hole 42 which is used for ventilation at the bottom of the crisp plum is arranged in the containing groove 41, four second air holes 43 which are used for ventilation in the box body 2 are also arranged on the containing discs 4, a phase change agent 44 which is used for cooling the crisp plum is filled in,
as shown in fig. 4, a PVC bag 9 for packing the crisper 1 and further helping fresh keeping of the prunus salicina, the PVC bag 9 comprising: the bottom of the fresh-keeping box is a square bearing part 11, the sealing part 10 is used for sealing in the bag and is connected with the top of the bearing part 11, the top of the sealing part 10 is provided with a sealing strip 12, the bottom of the PVC bag 9 is provided with four collision angles 13 used for protecting the PVC bag 9, and the collision angles 13 are made of hard plastics.
Example 2
This example differs from example 1 in that in step S3, the fruit was fumigated hermetically at room temperature with a 1-methylcyclopropene patch at a dose of 0.5 μ L/L, and in step S4, the antiseptic antibacterial agent included: 5 weight per thousand of film forming agent and film forming material, 2.5 weight per thousand of liquidambar formosana essential oil, 2.5 weight per thousand of erythrina bark powder of 1000ppm and 2.5 weight per thousand of gibberellin, and the balance of water, wherein the film forming agent is konjac glucomannan, the film forming material is PVA, in the step S5, the crisp plums processed in the step S4 are placed in a preservation box 1, then the preservation box 1 is placed in a PVC bag 9, the thickness of the PVC bag 9 is 45 mu m, and the water vapor transmission capacity is 70 g/(m) m2.24h)。
Example 3
This example differs from example 1 in that in step S3, the fruit was fumigated hermetically at room temperature with a 1-methylcyclopropene patch at a dose of 1. mu.L/L, and in step S4, the antiseptic antibacterial agent included: 5 per mill of film forming agent and film forming material, 5 per mill of liquidambar formosana essential oil, 5 per mill of 1000ppm of erythrina bark powder, 5 per mill of gibberellin and the balance of water, wherein the film forming agent is konjac glucomannan and the film forming material is PVA.
Example 4
This example differs from example 1 in that in step S3, the fruit was fumigated hermetically at room temperature with a 1-methylcyclopropene patch at a dose of 1. mu.L/L, and in step S4, the antiseptic antibacterial agent included: 5 weight per thousand of film forming agent and film forming material, 5 weight per thousand of liquidambar formosana essential oil, 5 weight per thousand of erythrina bark powder of 1000ppm and gibberellin of 5 weight per thousand, and the balance of water, wherein the film forming agent is konjac glucomannan, the film forming material is PVA, in the step S5, the crisp plums processed in the step S4 are placed in a preservation box 1, then the preservation box 1 is placed in a PVC bag 9, the thickness of the PVC bag 9 is 45 mu m, and the water vapor permeability is 80 g/(m) percent2.24h)。
Example 5
This embodiment is different from embodiment 1 in that the temperature-holding tray 4 is controlled to 5 c by the phase change coolant 44.
Example 6
This embodiment is different from embodiment 1 in that the temperature-holding tray 4 is controlled to 8 c by the phase change coolant 44.
The weight loss rate is determined according to a weighing method, 15 fruits are randomly selected from each group to carry out single-fruit label determination, and the weight loss rate calculation formula is as follows:
measuring the hardness according to a texture analyzer measuring method, uniformly selecting 3 points of the equator part of the fruit according to CIE Lab color space by using a standard white board as a reference to measure a color parameter a value, randomly selecting 15 fruits for each treatment, and taking an average value.
Calculating the rotting rate according to a calculation formula of the rotting rate, wherein the calculation formula of the rotting rate is as follows:
measuring the content of protopectin and soluble pectin of the green and crispy plum fruits by a carbazole colorimetry, and weighing 2.0g of pulp sample for homogenate for extracting the soluble pectin and the protopectin. The protopectin and soluble pectin content in the pulp tissue is expressed as mass fraction (%) of galacturonic acid produced.
The ascorbic acid (v) and Titratable Acid (TA) content of prunus humilis fruits was determined according to the following method: the ascorbic acid content was determined by titration with 2, 6-dichlorophenol indophenol solution, and expressed as the mass of ascorbic acid contained in 100g fresh weight sample, i.e., mg/100g (FW), and the titratable acid was determined by NaOH acid-base titration, and expressed as mass fraction (%).
As shown in fig. 5, the weight loss rate of the prunus salicina fruits of all the examples is in an increasing trend during storage, 1-methylcyclopropene, liquidambar formosana essential oil, erythrina bark powder and gibberellin treatment have a certain reduction effect on the weight loss rate of the fruits at the later storage period, the weight loss rate of the fruits of examples 2 and 4 treated by the PVC bag 9 is extremely lower than that of examples 1 and 2 without the PVC bag 9, and compared with examples 5, 6 and 1, the prunus salicina fruits as respiratory transition have a lower weight loss rate than that of the fruits of examples 1 stored at normal temperature under the relatively low temperature conditions of 8 ℃ and 5 ℃, wherein the weight loss rate of the fruits of examples 5 stored at 5 ℃ is lower than that of the fruits of examples 6 stored at 8 ℃.
As shown in fig. 6, the hardness of the prunus salicina fruits of all the examples tended to decrease during storage, the decrease in hardness of the prunus salicina fruits was gradual after the 6 th day, the prunus salicina fruits were sleeved in the PVC bag 9, and the decrease in hardness of the fruits was significantly suppressed by the antiseptic/antibacterial treatment containing liquidambar formosana essential oil, erythrina bark powder and gibberellin, whereas the prunus salicina fruits as respiration transitions were higher in hardness than the prunus salicina fruits stored at room temperature in example 1 at relatively low temperatures of 8 ℃ and 5 ℃ as compared with example 5, example 6 and example 1, in which the hardness of example 5 at the 5 ℃ storage condition was higher than that of example 6 at the 8 ℃ storage condition.
The rotting rate, ascorbic acid and titratable acid content test results of the prunus humilis fruits are shown in table 1:
TABLE 11 influence of the treatment of methylcyclopropene, Liquidambar essential oil, Calophyllum inophyllum bark powder, gibberellin and PVC on the rotting rate, ascorbic acid and titratable acid content of prunus salicina stored at room temperature
As shown in table 1, the content of ascorbic acid and titratable acid in the prunus salicina fruits is reduced in the storage process, the content of ascorbic acid in the fruits of example 4 is always higher than that of the fruits of example 1, but the content of ascorbic acid in the fruits of example 4 is not obviously different; on the 9 th day of storage, the content of titratable acid in example 1 is obviously lower than that in example 4, and the result shows that under the condition that an antiseptic and antibacterial agent containing 5wt per thousand of liquidambar formosana essence oil, 5wt per thousand of erythrina bark powder and 5wt per thousand of gibberellin is combined with a PVC bag 9 for storage, the rotting rate of the green and crisp plum fruits stored at normal temperature can be greatly reduced, and the reduction of the content of reducing ascorbic acid and titratable acid in the fruits can be delayed.
Claims (9)
1. The fresh-keeping method of the green and crisp plum fruits is characterized by comprising the following steps:
s1: picking green and crisp plums from an orchard, removing diseased fruits, damaged fruits and abnormal fruits, and selecting fresh mature fruits which are full, bright in color, free of disease and insect spots, uniform in size and consistent in maturity;
s2: washing the green and crispy plums selected in the step S1 with hypochlorous acid solution for 10min, washing the green and crispy plums with pure water for 5min, and naturally drying the surfaces of the processed green and crispy plums in the shade;
s3: putting the green and crispy plums processed in the step S2 into a plastic box, and sealing and fumigating the fruits at room temperature by using 1-methylcyclopropene patch with the dose of 1 muL/L;
s4: spraying a plurality of layers of antiseptic and antibacterial agents on the surfaces of the green plums obtained in the step S3, wherein the antiseptic and antibacterial agents comprise: 0.1-5 wt% of film forming agent and film forming material, 0.1-5 wt% of sweetgum essence oil, 0.1-5 wt% of 1000ppm of erythrina bark powder, 0.1-5 wt% of gibberellin, and the balance of water;
s5: and (4) placing the crisp plums processed in the step S4 into a preservation box (1), and then placing the preservation box (1) into a PVC bag (9).
2. The method for preserving fresh prunus salicina fruit as claimed in claim 1, wherein the room temperature in the step S3 is 20 ℃, and the fumigating time is 12 hours.
3. The method for preserving fresh prune fruit of claim 1, wherein the film forming agent in step S4 is konjac glucomannan or mannan, and the film forming material is PVA.
4. The method for preserving prunus salicina fruits as claimed in claim 1, wherein the thickness of the PVC bag (9) in the S5 step is 45 μm, and the water vapor transmission rate is 70-80 g/(m)2.24h)。
5. The utility model provides a fresh-keeping storage device of blue and green crisp plum fruit which characterized in that includes:
a crisper (1) for loading and keeping fresh small batches of crisp plums, said crisper (1) comprising: a box body (2) for fixedly bearing crisp plum, a box cover (3) for opening and closing the preservation box (1) and rotatably connecting the box body (2) through a pin shaft, a plurality of holding trays (4) for holding and preventing the crisp plum from colliding are arranged in the box body (2), a plurality of circular holding grooves (41) for fixing the position of the crisp plum are arranged on the holding trays (4), a first air hole (42) for ventilating the bottom of the crisp plum is arranged in the holding groove (41), a plurality of second air holes (43) for ventilating the air in the box body (2) are also arranged on the holding trays (4),
PVC bag (9) for packaging said crisper (1) and further aiding the preservation of crisp plums, said PVC bag (9) comprising: the bottom of the bearing part (11) is square and used for loading the preservation box (1), the sealing part (10) is used for sealing in the bag and connected with the top of the bearing part (11), and a sealing strip (12) is arranged at the top of the sealing part (10).
6. The fresh-keeping and storing device for the prunus salicina fruits as claimed in claim 5, wherein a buckle (6) is arranged at the end of one side, away from the pin shaft, of the box cover (3), and a clamping block (7) matched with the buckle (6) is arranged at the corresponding position of the box body (2).
7. The fresh-keeping and storing device for the prunus salicina fruits as claimed in claim 5, wherein a plurality of third ventilation holes (8) for ventilation are formed in the bottom of the box body (2).
8. The fresh-keeping storage device of the green and crisp plum fruits according to claim 5, wherein the inside of the holding tray (4) is filled with a phase-change coolant (44) for cooling the green and crisp plums, and the temperature control range of the phase-change coolant (44) is as follows: 2-8 ℃.
9. The fresh-keeping and storing device for the prunus salicina fruits as claimed in claim 5, wherein a plurality of knock corners (13) for protecting the PVC bag (9) are arranged at the bottom of the PVC bag (9), and the knock corners (13) are made of hard plastics.
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