阅读说明：本技术 一种苹果柚常温保鲜方法 (Normal-temperature fresh-keeping method for apple pomelos ) 是由 宾定坤 石宏平 于 2019-11-28 设计创作，主要内容包括：本发明公开了一种苹果柚常温保鲜方法,包括如下步骤：S1、选择仓库：选择一个阴凉、干燥、有完整门窗又能密闭的仓库或房间,将房间打扫干净之后,在柚子入储前的8-10天,用40%漂白粉液或70%甲基托布津可湿性粉剂500倍液等杀菌剂喷洒地面、墙壁进行消毒；S2、采收：待苹果柚完熟后,选择晴天或者雨后第2-3天开始采摘,要分期、分批采收；S3、入库：储藏时可将已进行过防腐处理的果实一层层地摆放架面1.0-1.3m；S4、覆盖遮阳：入库约10-20天待自然水分蒸发后,用普通遮阳网1-2层覆盖；S5、入市：根据客户需求、进行分级包装和运输。本发明实现常温下苹果柚保鲜时间达到6个月不变质、且味道更甜,风味更浓、水分充足。(The invention discloses a normal-temperature fresh-keeping method for apple pomelos, which comprises the following steps: s1, selecting a warehouse: selecting a warehouse or room which is cool, dry and can be sealed with complete doors and windows, cleaning the room, and spraying bactericides such as 40% bleaching powder liquid or 70% thiophanate methyl wettable powder 500 times liquid on the ground and walls for disinfection 8-10 days before the grapefruit is stored; s2, harvesting: picking the apple pomelos in sunny days or 2-3 days after rain, and harvesting in stages and in batches after the apple pomelos are completely ripe; s3, warehousing: during storage, the fruits which are subjected to antiseptic treatment can be placed on the shelf surface by 1.0-1.3m layer by layer; s4, covering and shading: warehousing for about 10-20 days, and covering with 1-2 layers of common sunshade net after natural water is evaporated; s5, entering market: and carrying out graded packaging and transportation according to the requirements of customers. The invention realizes that the fresh-keeping time of the apple pomelo at normal temperature reaches 6 months without deterioration, and the apple pomelo is sweeter in taste, stronger in flavor and sufficient in moisture.)

1. A normal-temperature fresh-keeping method for apple pomelos is characterized by comprising the following steps: the method comprises the following steps:

s1, selecting a warehouse: selecting a warehouse or room which is cool, dry and can be sealed with complete doors and windows, cleaning the room, and spraying bactericides such as 40% bleaching powder liquid or 70% thiophanate methyl wettable powder 500 times liquid on the ground and walls for disinfection 8-10 days before the grapefruit is stored; placing the built bricks, boards or made wood (bamboo) frames into a storage room before disinfection, and carrying out disinfection treatment together;

s2, harvesting: picking the apple pomelos in sunny days or 2-3 days after rain after the apple pomelos are completely ripe, and harvesting in stages and in batches: the harvesting task is completed in 2-3 batches, and the first batch firstly harvests big fruits with well-colored upper parts and peripheries of crowns; the second batch is preferably carried out after 5 to 7 days, and harvesting with good color and large fruit is also selected; then, after 5-7 days, the remaining fruits on the tree are all picked, generally, the first two batches of fruits account for 65% -85% of the whole tree, and the last batch of fruits account for 15% -25%;

s3, warehousing: during storage, the fruits which are subjected to antiseptic treatment can be placed on the shelf surface by 1.0-1.3m layer by layer; the fruits can be loaded in a bamboo basket or the like, the fruits are piled indoors according to the triangular codes, a walkway is reserved between piles, the 3-5-day window ventilation is generally carried out for 1 time in the storage process, the fruits are checked for 1 time in 10-15 days, when the temperature is about zero, the doors and windows can be fully closed, part of the doors and windows are opened at 5-10 degrees, the ventilation is completely opened at 10-20 degrees, and the air is exchanged by an air blower at 20-25 degrees;

s4, covering and shading: after the natural water is evaporated, covering the shaddock with 1-2 layers of common sunshade net, preferably, the shaddock cannot be seen, and blowing wind to make the shaddock lose water;

s5, entering market: the food is packaged and transported in grades according to the requirements of customers, and is stored for 6 months at room temperature of-2 to 22 ℃ without deterioration, and the food has sweeter taste, stronger flavor and sufficient moisture.

2. A normal temperature fresh-keeping method for apple pomelos as set forth in claim 1, which is characterized in that: in the step S1, the inside of the warehouse may be sterilized by closed fumigation with 10 g/m sulfur powder for 2-3 days, and the medicine is stored after the medicine smell is removed.

3. A normal temperature fresh-keeping method for apple pomelos as set forth in claim 1, which is characterized in that: in the step S2, it is preferable to pick fruits at the periphery and upper part of the crown first, pick fruits at the lower part and inner chamber later, pick the fruits branch by branch to prevent missed picking, and pick the fruits by using the fruit picking platform as much as possible without going up the tree to protect branches, leaves, fruits and the like from being bruised and treaded, and at the same time, pick the fruits by light picking and light unloading to reduce the loss of collision, crush and the like and pay attention to protect the fruit stalks.

4. The method for refreshing an apple pomelo at normal temperature according to claim 1, wherein the solution subjected to preservative treatment in the step S3 is any one of ⑴ a mixed solution of 1000 times of 70% thiophanate methyl wettable powder and 200 mg/kg of 2, 4-D, ⑵ a mixed solution of 500 times of thiophanate methyl wettable powder and 200 mg/kg of 2, 4-D, and ⑶ a mixed solution of 500 times of 50% carbendazim wettable powder and 200 mg/kg of 2, 4-D.

Technical Field

The invention belongs to the technical field of normal-temperature fruit preservation, and particularly relates to a normal-temperature apple pomelo preservation method.

Background

The method is characterized in that the apple pomelos have enough water, are ripe at night and meet low-temperature rainy days in a general harvesting period, in order to ensure food safety and keep fresh safely for about 6 months, the storage time and quality of the apple pomelos are difficult to guarantee according to a conventional picking and storing method under the condition of not adopting medicament preservation and air conditioning equipment preservation, and the common medicament preservative preservation method is easy to influence the food safety and residue problems of the apple pomelos.

Disclosure of Invention

The invention aims to solve the defects in the prior art and provides a normal-temperature fresh-keeping method for apple pomelos.

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

a normal-temperature fresh-keeping method for apple pomelos comprises the following steps:

s1, selecting a warehouse: selecting a warehouse or room which is cool, dry and can be sealed with complete doors and windows, cleaning the room, and spraying bactericides such as 40% bleaching powder liquid or 70% thiophanate methyl wettable powder 500 times liquid on the ground and walls for disinfection 8-10 days before the grapefruit is stored; placing the built bricks, boards or made wood (bamboo) frames into a storage room before disinfection, and carrying out disinfection treatment together;

s2, harvesting: picking the apple pomelos in sunny days or 2-3 days after rain after the apple pomelos are completely ripe, and harvesting in stages and in batches: the harvesting task is completed in 2-3 batches, and the first batch firstly harvests big fruits with well-colored upper parts and peripheries of crowns; the second batch is preferably carried out after 5 to 7 days, and harvesting with good color and large fruit is also selected; then, after 5-7 days, the remaining fruits on the tree are all picked, generally, the first two batches of fruits account for 65% -85% of the whole tree, and the last batch of fruits account for 15% -25%;

s3, warehousing: during storage, the fruits which are subjected to antiseptic treatment can be placed on the shelf surface by 1.0-1.3m layer by layer; the fruits can be loaded in a bamboo basket or the like, the fruits are piled indoors according to the triangular codes, a walkway is reserved between piles, the 3-5-day window ventilation is generally carried out for 1 time in the storage process, the fruits are checked for 1 time in 10-15 days, when the temperature is about zero, the doors and windows can be fully closed, part of the doors and windows are opened at 5-10 degrees, the ventilation is completely opened at 10-20 degrees, and the air is exchanged by an air blower at 20-25 degrees;

s4, covering and shading: after the natural water is evaporated, covering the shaddock with 1-2 layers of common sunshade net, preferably, the shaddock cannot be seen, and blowing wind to make the shaddock lose water;

s5, entering market: the food is packaged and transported in grades according to the requirements of customers, and is stored for 6 months at room temperature of-2 to 22 ℃ without deterioration, and the food has sweeter taste, stronger flavor and sufficient moisture.

Preferably, the disinfection of the warehouse in the step S1 can be performed by closed fumigation with 10 g/m sulfur powder for 2-3 days, and the warehouse is stored after the medicine smell is removed.

Preferably, in the step S2, it is preferable to harvest fruits at the periphery and upper part of the crown, harvest fruits at the lower part and inner chamber, harvest the fruits one by one, and prevent missed harvest, and harvest fruits by using the fruit harvesting platform as much as possible without going up the tree to protect branches, leaves, fruits, etc. from being damaged and treaded, and harvest fruits by light picking and light unloading to reduce the damage of collision, pressure damage, etc., and pay attention to protect the fruit stalks.

Preferably, the solution subjected to preservative treatment in the step S3 is any one of ⑴ mixed solution of 1000 times of 70% thiophanate methyl wettable powder and 200 mg/kg of 2, 4-D, ⑵ mixed solution of 500 times of thiophanate methyl wettable powder and 200 mg/kg of 2, 4-D and ⑶ mixed solution of 50% carbendazim wettable powder and 200 mg/kg of 2, 4-D.

Compared with the prior art, the invention has the beneficial effects that: the invention provides a normal temperature fresh-keeping method for apple pomelos, compared with the prior art, the method firstly selects a ventilated and sunlight-sheltered warehouse, realizes the circulation of air in the warehouse through doors and windows of the warehouse and the sealing effect of the doors and windows, achieves the dry and nontoxic environment in the warehouse through comprehensive and uniform disinfection treatment before the apple pomelos are put in the warehouse, ensures the maturity of the apple pomelos in the same warehouse to be basically consistent to the maximum extent through batch collection, avoids the advanced damage caused by excessive maturity of the apple pomelos and the influence on other apple pomelos in the same warehouse, facilitates the ventilation of the interior of the warehouse through the doors and windows according to the temperature during the warehousing period, can also accelerate the air circulation in the warehouse by means of a blower, prolongs the preservation time of the apple pomelos in the warehouse, and avoids the moisture of the grapefruit being blown away by wind, the shaddock is covered by a sunshade net, so that the shaddock is shaded and prevented from excessive water loss, the shaddock can be stored for a long time at normal temperature without deterioration, and is sweeter in taste, stronger in flavor and sufficient in water.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. 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.