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CN119547815A - A Xinjiang peach storage and preservation method and application thereof - Google Patents

A Xinjiang peach storage and preservation method and application thereof Download PDF

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Publication number
CN119547815A
CN119547815A CN202411862149.0A CN202411862149A CN119547815A CN 119547815 A CN119547815 A CN 119547815A CN 202411862149 A CN202411862149 A CN 202411862149A CN 119547815 A CN119547815 A CN 119547815A
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flat peach
storage
flat
peach
xinjiang
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Inventor
段玉权
范蓓
赵垚垚
孙海薪
董维
张明晶
李娟�
李春红
杨洋
黄亚涛
王凤忠
高雷
贾金龙
让学娜
韩浩南
帕提古丽·吾买尔
任亚楠
李江阔
张鹏
朱志峰
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Chinese Academy Of Agricultural Sciences Western Agriculture Research Center
Institute of Food Science and Technology of CAAS
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Chinese Academy Of Agricultural Sciences Western Agriculture Research Center
Institute of Food Science and Technology of CAAS
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Priority to CN202411862149.0A priority Critical patent/CN119547815A/en
Publication of CN119547815A publication Critical patent/CN119547815A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by group 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 group 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The invention belongs to the technical field of agricultural product preservation, in particular to a storage and preservation method for Xinjiang flat peach and application thereof, wherein the method is to spray the flat peach with 2, 4-epibrassinolide seven days before picking, after the flat peach is harvested, soaking the flat peach in2, 4-epibrassinolide solution, airing the flat peach, putting the flat peach into a portable box, precooling the flat peach, and then putting the flat peach into a refrigeration house for storage. And then, a 1-methylcyclopropene (1-MCP) preservative is put into a cold storage, and the cold storage is quickly sealed and fumigated. The fresh-keeping method of the invention effectively delays the reduction of the hardness and the weight loss rate of flat peach during the storage period, and improves the flavor and the quality of flat peach fruits.

Description

Xinjiang flat peach storage and preservation method and application thereof
Technical Field
The invention belongs to the technical field of agricultural product preservation, and particularly relates to a Xinjiang flat peach storage and preservation method and application thereof.
Background
Flat peach (Prunuspersica 'Compressa') belongs to Rosaceae (Rosaceac), has extremely high nutritive value, and is rich in vitamins and minerals such as vitamin C, vitamin B, etc. The ripe flat peach is soft and juicy, has aromatic flavor and sweet taste, and is loved by consumers. Because of the thin and juicy skin, the flat peach is extremely easy to be spoiled and deteriorated by mechanical damage and microorganism infection after being picked, and in addition, the flat peach has the characteristics of short picking period, storage intolerance and the like. The traditional low-temperature storage can lead the flat peach fruit to be subjected to cold injury, so that the flat peach fruit can not be normally post-ripened and softened, the taste and the texture are changed, and the commodity value of the flat peach fruit is reduced. Therefore, if the cold injury in the storage process can be reduced to the maximum extent, the method has great significance for prolonging the fresh-keeping period of flat peaches.
2,4-Epibrassinolide (2, 4-Epibrassinolide, EBR) is a natural compound with biological activity and is considered to be the sixth largest phytohormone following five phytohormones such as auxin, gibberellin and abscisic acid. It is found that the quality of fruits can be improved, the growth and development of the fruits can be regulated, and the drought resistance, cold resistance, high temperature resistance, salt resistance, drug resistance and resistance to pathogenic bacteria of horticultural crops can be improved by means of seed soaking, spraying and the like of a brassinolide solution with proper concentration.
1-Methylcyclopropene (1-methylcyclopropene, 1-MCP) is an ethylene receptor inhibitor, and can inhibit physiological activity of ethylene by competing with ethylene action receptor, reduce respiration rate of fruits and vegetables, reduce consumption of nutrients, and maintain quality of fruits and vegetables. Researches show that the 1-MCP can effectively delay the aging process of fruits and vegetables, prolong the storage time and has a good fresh-keeping effect.
At present, low-temperature storage is still the most common and economical fresh-keeping method for flat peach fresh-keeping. The low temperature can inhibit the respiration intensity and the ethylene release amount of the picked fruits, reduce the reaction rate of various biochemical reactions in the peach fruits, and reduce the activity of enzymes, thereby delaying the quality fission of the picked fruits and prolonging the shelf life. However, some fruits sensitive to temperature, such as peaches, bananas and the like, are easy to be cold damaged after the storage temperature is lower than the optimal temperature, and have symptoms of fruit core browning, fruit flesh lignification and the like, so that the commodity value is reduced. The single low-temperature storage fresh-keeping can not meet the requirements of people on the storage of fruits and vegetables, on the basis, the combination of natural plant hormone treatment can prolong the shelf life of fruits and vegetables, maintain the quality of fruits and vegetables in the storage process and reduce adverse effects caused by cold damage and the like of fruits and vegetables in the low-temperature storage process.
The inventor firstly carries out 2, 4-epibrassinolide spraying treatment before picking and 2, 4-epibrassinolide soaking treatment after picking on flat peaches, then uses 1-MCP fumigation treatment to store the flat peaches in a cold storage under the conditions of 2-4 ℃ and relative humidity of 90-95%, and measures indexes such as hardness, soluble solids, decay rate and the like, and the result shows that the 2, 4-epibrassinolide combined with 1-MCP fumigation treatment before picking and after picking can effectively delay the reduction of the hardness and the weight loss rate of the flat peaches during the storage period, obviously improve the content of soluble solids and improve the flavor and quality of the flat peaches during the storage period. On the basis, a novel Xinjiang flat peach storage and preservation method is developed.
Disclosure of Invention
In order to solve the problem that flat peach is not storage-durable, the invention aims to provide a flat peach storage and preservation method which is high in practicability and simple and convenient to operate. The method can effectively prolong the fresh-keeping period of flat peach, delay the occurrence of cold injury in the cold storage process of flat peach, ensure that the flat peach maintains good hardness, nutritive value and appearance quality in the storage process, improve the commodity value and economic benefit of flat peach, and has good development and application prospects.
Specifically, the invention is realized through the following technical schemes:
in a first aspect, the invention provides a storage and preservation method for flat peach fruits in Xinjiang, which comprises the following steps:
Step1, carrying out 2, 4-epibrassinolide spraying treatment on 'early dew' flat peach fruits 7 days before picking, and picking the eight-mature flat peach fruits with uniform size, no disease and obvious mechanical damage after seven days;
step 2, soaking flat peach fruits in 2, 4-epibrassinolide solution for 10 minutes after harvesting, taking out the peach fruits after treatment, airing the peach fruits, leaving water on the surfaces, and loading the peach fruits into a basket;
and 3, placing the aired flat peach fruits into a portable box, conveying the flat peach fruits into a refrigeration house for precooling for 3 hours, wherein the precooling temperature is 0-2 ℃, namely, putting a 1-methylcyclopropene (1-MCP) preservative into the refrigeration house, quickly sealing the refrigeration house, carrying out fumigation treatment, and then entering a low-temperature storage stage.
Alternatively, in the storage and fresh-keeping method of Xinjiang flat peach fruits, in the step 1, the concentration of 2, 4-epibrassinolide is 5-25 mu mol L -1, the 2, 4-epibrassinolide is dissolved by 98% ethanol and then diluted by water to a proper concentration, the final content of the ethanol is 0.1%, v/v, tween-20 is used as a developing agent, and the final content of tween-20 is 0.1%, v/v.
Preferably, the concentration of 2, 4-epibrassinolide used before and after harvest is 5. Mu. Mol L -1、15μmol L-1 or 25. Mu. Mol L -1.
More preferably, the concentration of pre-harvest spray 2, 4-epibrassinolide is 5. Mu. Mol L -1.
More preferably, the post-harvest soaking 2, 4-epibrassinolide concentration is 15. Mu. Mol L -1.
In the method for storing and preserving the Xinjiang flat peach fruits, in the step 1, spraying treatment is carried out on the flat peaches before 9:00 a.m. or after 5:00 a.m., the flat peaches cannot be sprayed during raining, and the raining is repeated within 6 hours after the spraying.
In the method for storing and preserving the Xinjiang flat peach fruits, in the step 2, the flat peach fruits are soaked in 2, 4-epibrassinolide solution with the concentration of 15 mu mol L -1 for 10 minutes after being picked, and the flat peach fruits are taken out after being treated, and the flat peach fruits are dried to leave water on the surfaces and are put in a basket.
Alternatively, in the storage and preservation method of the Xinjiang flat peach fruits, in the step 3, the 1-MCP preservative is added into 0.3g of 1-MCP preservative powder per 4.0-5.0kg of flat peach fruits according to the weight of the flat peach fruits.
Alternatively, in the storage and fresh-keeping method of the Xinjiang flat peach fruits, in the step 3, the low-temperature storage condition is that the storage temperature is 2-4 ℃ and the humidity is 90-95%.
In a second aspect, the invention provides the application of the storage and preservation method for flat peach fruits in Xinjiang in the first aspect.
Alternatively, in the above application, the method is effective to delay the decrease in the hardness and weight loss rate of flat peach fruits during storage, and to increase the content of soluble solids and flavor and quality of flat peach fruits.
Compared with the prior art, the invention has the following beneficial effects:
(1) The fresh-keeping method is to obtain the eight-mature flat peach, and the flat peach has high hardness and is easy to generate cold injury, so that the commodity value of the flat peach is reduced, and the cold injury symptoms of the flat peach in the storage process can be effectively relieved by adopting 2, 4-epibrassinolide for treatment before picking, so that a new direction is opened for fresh-keeping of fruits and vegetables.
(2) The method for processing fresh flat peach by adopting 2, 4-epibrassinolide reduces the cold damage index of flat peach in the storage process, ensures that the flat peach maintains good toughness, nutrition value and appearance quality, effectively prolongs the storage period of the flat peach, improves the commodity value and economic benefit of the flat peach, and simultaneously expands the potential application of the 2, 4-epibrassinolide in gardening production.
(3) The invention can prolong the low-temperature storage time of flat peach to about 30 days, and compared with the traditional storage mode, the invention can prolong the storage time of flat peach by about 10 days.
(4) The flat peach is stored in the environment of 4 ℃, and the invention has the advantages of low cost of used medicines and materials, strong practicality, simple and convenient operation and high safety, and can be adopted by the common flat peach planting industry.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the present invention more apparent, the technical solutions in the present invention will be clearly and completely described in the following, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The specific techniques or conditions are not identified in the examples and are described in the literature in this field or are carried out in accordance with the product specifications. The reagents or equipment used were conventional products available for purchase through regular channels, with no manufacturer noted.
The experimental methods in the following examples are conventional methods unless otherwise specified. The test materials used in the examples described below, unless otherwise specified, are all commercially available products.
Example 1:
The technical scheme adopted by the invention is as follows, the method for storing and preserving the Xinjiang flat peach fruits comprises the following steps:
(1) Spraying, namely spraying 5 mu mol L -1 of 2, 4-epibrassinolide solution on the surface of the 'early dew' flat peach fruits 7 days before picking, ensuring that the 2, 4-epibrassinolide solution is adhered to the surface of each peach fruit, and spraying sterile deionized water on a control group.
(2) And (3) harvesting, namely manually harvesting, wherein part of fruit stalks are kept, and the eight-matured early-dew flat peach which has no obvious plant diseases and insect pests and mechanical injury, uniform size and consistent maturity is selected, is put into a special fruit basket for the flat peach and is transported to a refrigerator of Xinjiang Ruihe food Co. Avoiding mechanical damage to flat peach caused by collision in the transportation process as much as possible.
(3) And (3) storing, namely placing the flat peaches treated in the step (2) in a refrigeration house, placing 1-MCP preservative in the refrigeration house, rapidly sealing and fumigating, and then entering a low-temperature storage stage. Changes in appearance quality of the 'early dew' flat peach and changes in internal browning index, hardness, weight loss rate and the like were observed and recorded every seven days.
The results show that the 2, 4-epibrassinolide treatment can maintain the quality of flat peach fruits during storage and improve the cold resistance during storage. In addition, the 2, 4-epibrassinolide treatment can effectively reduce the cold injury index of flat peach fruits, and can maintain the storage quality of the picked flat peach fruits by keeping the hardness and delaying the reduction of the weight loss rate.
Example 2:
The technical scheme adopted by the invention is as follows, the method for storing and preserving the Xinjiang flat peach fruits comprises the following steps:
(1) Spraying, namely spraying 15 mu mol L -1 of 2, 4-epibrassinolide solution on the surface of the 'early dew' flat peach fruits 7 days before picking, ensuring that the 2, 4-epibrassinolide solution is adhered to the surface of each peach fruit, and spraying sterile deionized water on a control group.
(2) And (3) harvesting, namely manually harvesting, wherein part of fruit stalks are kept, and the eight-matured early-dew flat peach which has no obvious plant diseases and insect pests and mechanical injury, uniform size and consistent maturity is selected, is put into a special fruit basket for the flat peach and is transported to a refrigerator of Xinjiang Ruihe food Co. Avoiding mechanical damage to flat peach caused by collision in the transportation process as much as possible.
(3) And (3) storing, namely placing the flat peaches treated in the step (2) in a refrigeration house, placing 1-MCP preservative in the refrigeration house, rapidly sealing and fumigating, and then entering a low-temperature storage stage. Changes in appearance quality of the 'early dew' flat peach, changes in internal browning index, hardness, weight loss rate, soluble solids content, etc. were observed and recorded every seven days.
The results show that the 2, 4-epibrassinolide treatment can maintain the quality of flat peach fruits during storage and improve the cold resistance during storage. In addition, the 2, 4-epibrassinolide treatment can effectively reduce the cold injury index of flat peach fruits, and can maintain the storage quality of the picked flat peach fruits by keeping the hardness and the content of soluble sugar, and delaying the reduction of the weight loss rate and the change of the color.
Example 3:
The technical scheme adopted by the invention is as follows, the method for storing and preserving the Xinjiang flat peach fruits comprises the following steps:
(1) Spraying, namely spraying 25 mu mol L -1 of 2, 4-epibrassinolide solution on the surface of the 'early dew' flat peach fruits 7 days before picking, ensuring that the 2, 4-epibrassinolide solution is adhered to the surface of each peach fruit, and spraying sterile deionized water on a control group.
(2) And (3) harvesting, namely manually harvesting, wherein part of fruit stalks are kept, and the eight-matured early-dew flat peach which has no obvious plant diseases and insect pests and mechanical injury, uniform size and consistent maturity is selected, is put into a special fruit basket for the flat peach and is transported to a refrigerator of Xinjiang Ruihe food Co. Avoiding mechanical damage to flat peach caused by collision in the transportation process as much as possible.
(3) And (3) storing, namely placing the flat peaches treated in the step (2) in a refrigeration house, placing 1-MCP preservative in the refrigeration house, rapidly sealing and fumigating, and then entering a low-temperature storage stage. Changes in appearance quality of the 'early dew' flat peach and changes in internal browning index, hardness, weight loss rate and the like were observed and recorded every seven days.
The results show that the 2, 4-epibrassinolide treatment can maintain the quality of flat peach fruits during storage and improve the cold resistance during storage. In addition, the 2, 4-epibrassinolide treatment can effectively reduce the cold injury index of flat peach fruits, and can maintain the storage quality of the picked flat peach fruits by keeping the hardness and delaying the reduction of the weight loss rate.
Example 4:
The technical scheme adopted by the invention is as follows, the method for storing and preserving the Xinjiang flat peach fruits comprises the following steps:
(1) Spraying, namely spraying 5 mu mol L -1 of 2, 4-epibrassinolide solution on the surface of the 'early dew' flat peach fruits 7 days before picking, ensuring that the 2, 4-epibrassinolide solution is adhered to the surface of each peach fruit, and spraying sterile deionized water on a control group.
(2) And (3) harvesting, namely manually harvesting, wherein part of fruit stalks are kept, and the eight-matured early-dew flat peach which has no obvious plant diseases and insect pests and mechanical injury, uniform size and consistent maturity is selected, is put into a special fruit basket for the flat peach and is transported to a refrigerator of Xinjiang Ruihe food Co. Avoiding mechanical damage to flat peach caused by collision in the transportation process as much as possible.
(3) Soaking, namely equally dividing the flat peaches treated in the step (2) into 4 groups of 220 flat peaches each, wherein the groups comprise 3 biological repeats. The fruits were soaked in solutions of 2,4-epibrassinolide (5. Mu. Mol L -1,15μmol L-1,25μmol L-1) at different concentrations for 10 minutes with a control group being sterile deionized water. Taking out the peach fruits after the treatment, airing the peach fruits, leaving water on the surfaces, and loading the peach fruits into a basket.
(4) And (3) storing, namely placing the flat peaches treated in the step (3) in a refrigeration house, placing 1-MCP preservative in the refrigeration house, rapidly sealing and fumigating, and then entering a low-temperature storage stage. Changes in appearance quality of the 'early dew' flat peach and changes in internal browning index, hardness, weight loss rate and the like were observed and recorded every seven days.
The symptoms of cold injury of flat peaches during storage are mainly manifested by browning of the interior of the fruit core. The quality of flat peach mainly relates to hardness, weight loss rate and the like.
The results show that the 2, 4-epibrassinolide treatment can maintain the quality of flat peach fruits during storage and improve the cold resistance during storage. In addition, the 2, 4-epibrassinolide treatment can effectively reduce the cold injury index of flat peach fruits, and can maintain the storage quality of the picked flat peach fruits by keeping the hardness and delaying the reduction of the weight loss rate.
Sampling flat peach every 7 days during storage, cutting, and immediately freezing with liquid nitrogen. Samples were collected and stored in DW-HL398 ultra-low temperature freezer (MELNG, china) for further study.
Determination of the internal Browning index of Flat peach the internal Browning index (Internal browning, IB) was assessed by the ratio of the area of the peach brown to the cross-sectional area. The severity of IB can be divided into five categories, grade 0 without browning, 1, mild (browning coverage < 25%), 2, moderate (25% < browning coverage < 50%), 3, moderate-severe (50% < browning coverage < 75%), 4, severe (75% < browning coverage). Each treatment was performed with 15 flat peach fruits selected for measuring the browning index inside the flat peach heart.
The IB index is calculated according to the following formula:
IB index = [ (IB score) × (number of fruits at IB score) ]/(4×total number of fruits)
Flat peach hardness measurement the flat peach hardness is measured by using GY-4 fruit hand-held sclerometer, and the probe diameter of the selected sclerometer is 11mm. During measurement, four corresponding surfaces are selected at the maximum transverse diameter of flat peach, and a small piece of peach skin of about 1cm 2 is cut off. The indenter of the hardness tester which is cleaned by distilled water is vertically aligned with the peeling part to be detected, the indenter is evenly rotated and pressed into pulp until the scale mark, and data is recorded, wherein the unit is N.
Measurement of loss rate of Flat peach the loss rate of the "early dew" flat peach fruit was measured by differential method. 12 fruits in each treatment were selected, each 2 fruits were grouped and numbered fixedly, and the weights of the different treatments were weighed on days 0, 7, 14, 21 and 28, respectively, and recorded.
The weight loss rate is calculated according to the following formula:
Weight loss ratio = [ (original fruit weight-fruit weight at each sampling)/original fruit weight ] ×100%
The results show that:
The internal browning index is one of the important indexes for judging the cold injury degree of flat peach. As shown in table 1, the internal browning index of the control group was significantly higher than that of the Yu Biao brassinosteroid treated group (p < 0.05) at the later stage of storage. In addition, the control group and 25. Mu. Mol L -1 of brassinolide treated flat peach fruits showed symptoms of internal browning before and after 21 days of storage, while the other two treated groups showed no symptoms of cold damage or were slightly more severe. This demonstrates that epibrassinolide treatment can alleviate cold damage symptoms during storage of flat peach fruits, wherein 5. Mu. Mol L -1 and 15. Mu. Mol L -1 are better than 25. Mu. Mol L -1 concentration treatment.
TABLE 1 variation of the internal browning index of flat peach treated with 2, 4-epibrassinolide at different concentrations before harvest during storage
The increase in weight loss rate may be due to evaporation of water and postharvest respiration. As shown in Table 2, the loss rate of flat peach in the control group was significantly higher than that of flat peach in the treatment group during the whole storage period of flat peach. The loss rate of flat peach increases with the storage time. The weight loss rate of the control group and 25 mu mol L-1 concentration treatment is obviously higher than that of 5 mu mol L -1 and 15 mu mol L -1 brassinolide treatment flat peach (p < 0.05), and the effect of 5 mu mol L -1 brassinolide treatment is better than that of 15 mu mol L -1 brassinolide treatment.
TABLE 2 variation of the loss of weight of flat peach treated with 2, 4-epibrassinolide at different concentrations before harvest during storage
As shown in Table 3, both the control group and the epibrassinolide treated flat peach show a tendency to decrease rapidly and then slowly during storage. The hardness of the flat peach fruits in the control group showed a rapid decrease trend in the first 7 days, while the hardness of the flat peach fruits in the treatment group showed a significant decrease trend in the vicinity of 14 days. The epibrassinolide treated flat peach fruits showed a higher hardness compared to the control group. Wherein 5 mu mol L -1 of brassinolide is used for treating flat peach, and the hardness retention effect is better during the storage process.
TABLE 3 variation of hardness of pre-harvest 2, 4-epibrassinolide treated flat peach at different concentrations during storage
As shown in tables 4-6, the flat peach interior browning index, the weight loss rate and the hardness of the pre-harvest treatment combined with 15 mu mol L -1 of 2, 4-epibrassinolide treatment group are significantly lower than those of other groups in the later storage period.
TABLE 4 variation of internal browning index of flat peach treated with 2, 4-epibrassinolide at different concentrations before and after harvest during storage
TABLE 5 variation of weight loss rate of flat peach treated with 2, 4-epibrassinolide at different concentrations during storage by pre-harvest combination
TABLE 6 variation of hardness of flat peach treated with 2, 4-epibrassinolide at different concentrations before and after harvest during storage
In conclusion, the 2, 4-brassinolide used before harvest can better maintain the storage quality of the flat peach fruits after harvest. However, compared with the 2, 4-brassinolide used before picking alone, the effect of treating the flat peach before picking and after picking is better, and the flat peach can keep good toughness and appearance quality by reducing the weight loss rate of the flat peach, so that the fresh-keeping period and the shelf life of the flat peach are prolonged, wherein the effect of treating the brassinolide of 5 mu mol L -1 before picking and 15 mu mol L -1 after picking is optimal.
It should be noted that the above-mentioned embodiments are merely for illustrating the technical solution of the present invention, and not for limiting the same, and although the present invention has been described in detail with reference to the above-mentioned embodiments, it should be understood by those skilled in the art that the technical solution described in the above-mentioned embodiments may be modified or some technical features may be equivalently replaced, and these modifications or substitutions do not make the essence of the corresponding technical solution deviate from the spirit and scope of the technical solution of the embodiments of the present invention.

Claims (8)

1.一种新疆蟠桃果实贮藏保鲜方法，其特征在于：包括以下步骤：1. A method for storing and preserving Xinjiang peach fruits, characterized in that it comprises the following steps: 步骤1：采前7天对‘早露’蟠桃果实进行2,4-表油菜素内酯喷施处理，七天后采摘大小均匀，无病害和明显机械损伤的八成熟蟠桃果实；Step 1: 7 days before harvesting, the ‘Zaolu’ peaches were sprayed with 2,4-epibrassinolide, and 7 days later, the peaches were picked to be 80% mature and of uniform size, free of disease and obvious mechanical damage; 步骤2：采收后将蟠桃果实浸泡在2,4-表油菜素内酯溶液中，浸泡时间为10分钟，处理完毕后将桃果实取出，晾干表面残留水分，装筐；Step 2: After harvesting, soak the peaches in a 2,4-epibrassinolide solution for 10 minutes. After the treatment, take out the peaches, dry the residual water on the surface, and put them into baskets; 步骤3：将晾干后的蟠桃果实装入便携箱内，运至冷库中进行预冷，预冷时间为3h，预冷温度为0～2℃：在冷库内放入1-甲基环丙烯(1-MCP)保鲜剂，迅速密闭并进行熏蒸处理，后进入低温贮藏阶段。Step 3: Put the dried peaches into a portable box and transport them to a cold storage for pre-cooling. The pre-cooling time is 3 hours and the pre-cooling temperature is 0-2°C. Put 1-methylcyclopropene (1-MCP) preservative in the cold storage, quickly seal it and perform fumigation treatment, and then enter the low-temperature storage stage. 2.根据权利要求1所述的一种新疆蟠桃果实贮藏保鲜方法，其特征在于：在步骤1中，2,4-表油菜素内酯的浓度为5-25μmol L-1，2,4-表油菜素内酯用98％乙醇溶解后加水稀释到适宜浓度，乙醇终含量为0.1％，v/v，用吐温-20作为展开剂，吐温-20最终含量为0.1％，v/v。2. A Xinjiang peach fruit storage and preservation method according to claim 1, characterized in that: in step 1, the concentration of 2,4-epibrassinolide is 5-25 μmol L -1 , 2,4-epibrassinolide is dissolved in 98% ethanol and then diluted with water to a suitable concentration, the final ethanol content is 0.1%, v/v, Tween-20 is used as a developing agent, and the final Tween-20 content is 0.1%, v/v. 3.根据权利要求1所述的一种新疆蟠桃果实贮藏保鲜方法，其特征在于：在步骤1中，在早上9:00之前或下午5:00以后对蟠桃进行喷施处理；下雨时不能喷药，喷药后6h内下雨要重喷。3. A Xinjiang peach fruit storage and preservation method according to claim 1, characterized in that: in step 1, the peaches are sprayed before 9:00 in the morning or after 5:00 in the afternoon; the spraying is not allowed when it rains, and it is necessary to spray again if it rains within 6 hours after spraying. 4.根据权利要求1所述的一种新疆蟠桃果实贮藏保鲜方法，其特征在于：在步骤2中，采收后将蟠桃果实浸泡在浓度为15μmol L-1的2,4-表油菜素内酯溶液中，浸泡时间为10分钟，处理完毕后将桃果实取出，晾干表面残留水分，装筐。4. A Xinjiang flat peach fruit storage and preservation method according to claim 1, characterized in that: in step 2, after harvesting, the flat peach fruit is immersed in a 2,4-epibrassinolide solution with a concentration of 15 μmol L -1 for 10 minutes, and after the treatment is completed, the peach fruit is taken out, the residual moisture on the surface is dried, and the peach fruit is packed in a basket. 5.根据权利要求1所述的一种新疆蟠桃果实贮藏保鲜方法，其特征在于：在步骤3中，1-MCP保鲜剂的用量根据蟠桃果实的重量而定，每4.0-5.0kg蟠桃果实放入0.3g 1-MCP保鲜剂粉剂。5. A Xinjiang flat peach fruit storage and preservation method according to claim 1, characterized in that: in step 3, the consumption of 1-MCP preservative is determined according to the weight of the flat peach fruit, and 0.3g 1-MCP preservative powder is put into every 4.0-5.0kg flat peach fruit. 6.根据权利要求1所述的一种新疆蟠桃果实贮藏保鲜方法，其特征在于：在步骤3中，低温贮藏条件为：贮藏温度为2-4℃，湿度在90-95％之间。6. The method for storing and preserving Xinjiang peaches according to claim 1, characterized in that: in step 3, the low-temperature storage conditions are: the storage temperature is 2-4°C and the humidity is between 90-95%. 7.权利要求1至6中任一项所述的新疆蟠桃果实贮藏保鲜方法在新疆蟠桃果实贮藏保鲜中的应用。7. Application of the Xinjiang flat peach fruit storage and preservation method according to any one of claims 1 to 6 in the storage and preservation of Xinjiang flat peach fruits. 8.根据权利要求6所述的应用，其特征在于：所述方法有效延缓在贮藏期间蟠桃果实硬度和失重率的下降，提高可溶性固形物的含量和蟠桃果实风味和品质。8. The use according to claim 6, characterized in that the method effectively delays the decrease in firmness and weight loss rate of flat peach fruits during storage, and increases the content of soluble solids and the flavor and quality of flat peach fruits.
CN202411862149.0A 2024-12-17 2024-12-17 A Xinjiang peach storage and preservation method and application thereof Pending CN119547815A (en)

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