阅读说明：本技术 一种水果振动催熟方法 (Fruit vibration ripening accelerating method ) 是由 宋树杰 郭玉蓉 张清安 赵武奇 于 2020-05-11 设计创作，主要内容包括：本发明公开了一种水果振动催熟方法,将密封后的水果于电磁振动试验台上进行振动处理,然后进行储存,在保持水果成熟品质基础上,实现高效率的快速催熟；可根据不同品质水果,调节频率,强度及持续时间；振动催熟方法使用的设备结构简单,实用性强,对环境零污染,避免了化学药剂乙烯利催熟采后水果给食品安全与生态环境带来的危害；本发明提供的水果催熟方法实现了高效水果快速环保的物理催熟,有效地消除了消费者对食物安全隐患的顾虑,为保障采后水果的食用安全与产品品质提供可靠的理论与技术支持。(The invention discloses a fruit vibration ripening method, which comprises the steps of vibrating sealed fruits on an electromagnetic vibration test bed, storing the fruits, and realizing high-efficiency quick ripening on the basis of keeping the ripening quality of the fruits; the frequency, the intensity and the duration can be adjusted according to fruits with different qualities; the equipment used in the vibration ripening accelerating method has simple structure, strong practicability and zero pollution to the environment, and avoids the harm of chemical agent ethephon ripening the picked fruits to food safety and ecological environment; the fruit ripening method provided by the invention realizes high-efficiency, rapid and environment-friendly physical ripening of fruits, effectively eliminates the worry of consumers about potential food safety hazards, and provides reliable theoretical and technical support for guaranteeing the eating safety of picked fruits and the product quality.)

1. A fruit vibration ripening method is characterized by comprising the following steps:

step 1, sealing fruits by using a polyethylene film, and carrying out vibration treatment on each sealed fruit on an electromagnetic vibration test bed, wherein the set frequency range is 5-20 Hz, the vibration intensity is 0.5-0.75 g, and the vibration time is 2-8 h;

and 2, storing the fruit subjected to vibration treatment at 15-25 ℃ for 24-96 h to finish ripening.

2. The method for accelerating fruit ripening by vibration according to claim 1, wherein the fruit in step 1 is stored in an environment with a temperature of 15 to 25 ℃ and a dry-wet difference of 1 to 2 ℃ in advance.

3. A method as claimed in claim 1, wherein step 1 each sealed fruit is held by a sponge with grooves.

4. The method for accelerating the ripening of fruit by vibration according to claim 1, wherein the vibration treatment in step 1 is carried out at an ambient temperature of 15 to 25 ℃.

5. The method for accelerating the ripening of fruits by vibration according to claim 1, wherein in step 1, the frequency is in the range of 12 to 15Hz, the vibration intensity is 0.5 to 0.6g, and the vibration time is 4 to 6 h.

6. The method for accelerating the ripening of fruits by vibration according to claim 1, wherein the storage temperature in step 2 is 20 to 25 ℃ and the storage time is 24 to 36 hours.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a fruit vibration ripening accelerating method.

Background

Ripening is a technology for accelerating the ripening process of picked fruits and vegetables by using unnatural specific conditions, is an important processing step before processing or selling the fruits and vegetables, and directly influences the quality formation and market value of the fruits. The harvested fruits have great market potential for ripening, but because the natural ripening period is long, the food industry commonly uses ethephon (2-chloroethyl phosphoric acid) water agent to promote the release of ethylene to achieve the aim of ripening. Ethephon belongs to a low-toxicity chemical agent, but researches show that fruits ripened by ethephon after long-term eating can cause certain harm to the health and life of people, the ethephon with a certain concentration can cause damage to local parts and head, brain and kidney, central paralysis can be caused, aging of the human body can be accelerated, and meanwhile, excessive use of ethephon can pollute water and further harm ecological environment. At present, the harm of the chemical ethephon to food safety and ecological environment caused by the harvested fruits has attracted people's attention, the use of the chemical ripening agent is gradually limited by the continuous international convention, and the maximum residual limit of the ethephon in the fruits is regulated in many countries. Therefore, the research on a fast, efficient and environment-friendly non-chemical ripening method is particularly urgent.

Disclosure of Invention

The invention aims to solve the problem that chemical ripening of fruits harms human health and ecological environment in the prior art, and provides a fruit vibration ripening method.

In order to achieve the purpose, the invention adopts the following technical scheme to realize the purpose:

a fruit vibration ripening method comprises the following steps:

step 1, sealing fruits by using a polyethylene film, and carrying out vibration treatment on each sealed fruit on an electromagnetic vibration test bed, wherein the set frequency range is 5-20 Hz, the vibration intensity is 0.5-0.75 g, and the vibration time is 2-8 h;

and 2, storing the fruit subjected to vibration treatment at 15-25 ℃ for 24-96 h to finish ripening.

The fruits in the step 1 are stored in an environment with the temperature of 15-25 ℃ and the dry-wet difference of 1-2 ℃ in advance.

Step 1, fixing each sealed fruit through the sponge with the groove.

The environment temperature during vibration treatment in the step 1 is 15-25 ℃.

In the step 1, the frequency range is 12-15 Hz, the vibration intensity is 0.5-0.6 g, and the vibration time is 4-6 h.

In the step 2, the storage temperature is 20-25 ℃, and the storage time is 24-36 h.

Compared with the prior art, the invention has the following beneficial effects:

the invention provides a fruit vibration ripening method, which comprises the steps of sealing fruits, vibrating the fruits on an electromagnetic vibration test bed, storing the fruits, and realizing high-efficiency quick ripening on the basis of keeping the ripening quality of the fruits; the equipment used in the vibration ripening accelerating method has simple structure, strong practicability and zero pollution to the environment, and avoids the harm of chemical agent ethephon ripening the picked fruits to food safety and ecological environment; the fruit ripening method provided by the invention realizes efficient, rapid and environment-friendly physical ripening, can effectively eliminate the worry of consumers about potential food safety hazards, and provides reliable theoretical and technical support for guaranteeing the eating safety and the product quality of picked fruits.

Further, the control index is: the frequency range is 12-15 Hz, the vibration intensity is 0.5-0.6 g, the vibration time is 4-6 h, the risk of mechanical damage to the fruits can be caused when the index value is too large, the storage time after vibration is longer when the index value is too small, and the ripening cycle is prolonged. The control index is as follows: the storage temperature is 20-25 ℃, the storage time is 24-36 h, fruit rot is easily caused when the index value is too large, and the ripening effect cannot be achieved when the index value is too small.

Detailed Description

In order to make those skilled in the art better understand the technical solutions of the present invention, the following embodiments of the present invention will be clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, not all embodiments, and are not intended to limit the scope of the disclosure of the present invention. Moreover, in the following description, descriptions of well-known structures and techniques are omitted so as to not unnecessarily obscure the concepts of the present disclosure. 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.

When the fruits are picked, the fruits are selected to have no mechanical damage, no plant diseases and insect pests and basically the same maturity. The specific vibration ripening method comprises the following steps:

step 1, storing fruits in an environment with the temperature of 15-25 ℃ and the dry-wet difference of 1-2 ℃ in advance. Adopt the sealed fruit of polyethylene film during the use, every sealed fruit is fixed through the sponge that sets up the recess to prevent fruit collision and friction damage. Performing vibration treatment on an electromagnetic vibration test bed at the ambient temperature of 15-25 ℃, wherein the frequency range is 5-20 Hz, the vibration intensity is 0.5-0.75 g, and the vibration time is 2-8 h;

and 2, storing the fruit subjected to vibration treatment at the temperature of 15-25 ℃ for 24-96 h to finish ripening.

Several embodiments of the invention are listed below: