阅读说明：本技术 一种减轻芒果低温冷害并维持后熟作用的冷藏保鲜方法 (Refrigeration and preservation method for reducing low-temperature cold damage of mangoes and maintaining after-ripening effect of mangoes ) 是由 张正科 姜龙 韩丽珍 王林锐 王志国 徐萍 于 2021-08-25 设计创作，主要内容包括：本发明公开了一种减轻芒果低温冷害并维持后熟作用的冷藏保鲜方法,主要涉及果蔬贮藏保鲜技术领域；包括步骤：S1、挑选芒果果实；S2、对芒果果实进行杀菌处理；S3、对芒果果实进行预冷处理；S4、将芒果果实置于冷库冷藏,且在冷藏期间每隔一段时间进行一次变温处理；S5、将芒果果实从冷库移至常温环境,进入货架期,使其后熟软化；本发明能够有效降低冷害和腐烂发生率,简单安全且对人无任何副作用。(The invention discloses a refrigeration and preservation method for reducing low-temperature cold damage of mangoes and maintaining after-ripening effect, which mainly relates to the technical field of storage and preservation of fruits and vegetables; the method comprises the following steps: s1, selecting mango fruits; s2, sterilizing the mango fruits; s3, carrying out pre-cooling treatment on mango fruits; s4, placing the mango fruits in a refrigeration house for refrigeration, and carrying out temperature change treatment once at intervals during the refrigeration; s5, moving the mango fruits from the refrigeration house to a normal temperature environment, entering the shelf life, and then cooking and softening the mango fruits; the invention can effectively reduce the incidence of cold damage and rot, is simple and safe and has no side effect on human.)

1. A refrigeration and preservation method for reducing low-temperature cold damage of mangoes and maintaining after-ripening effect is characterized by comprising the following steps:

s1, selecting mango fruits;

s2, sterilizing the mango fruits;

s3, carrying out pre-cooling treatment on mango fruits;

s4, placing the mango fruits in a refrigeration house for refrigeration, and carrying out temperature change treatment once at intervals during the refrigeration;

and S5, transferring the mango fruits from the refrigeration house to a normal-temperature environment, and entering the shelf life to ensure that the mango fruits are cooked and softened later.

2. The method for reducing the cold damage of mangoes at low temperature and maintaining the after-ripening effect of the mangoes as claimed in claim 1, wherein the method comprises the following steps: in step S1, mango fruits which are harvested in sunny days, mature in seven to eight directions, consistent in size, regular in fruit shape and free of mechanical damage and plant diseases and insect pests are selected.

3. The method for reducing the cold damage of mangoes at low temperature and maintaining the after-ripening effect of the mangoes as claimed in claim 1, wherein the method comprises the following steps: in step S2, the mango fruit is soaked in 0.5% sodium hypochlorite for disinfection for 30S within 24 h.

4. The method for reducing the cold damage of mangoes at low temperature and maintaining the after-ripening effect of the mangoes as claimed in claim 1, wherein the method comprises the following steps: and step S2, after the mango fruits are sterilized, the mango fruits are washed clean by clear water and then naturally dried at room temperature.

5. The method for reducing the cold damage of mangoes at low temperature and maintaining the after-ripening effect of the mangoes as claimed in claim 1, wherein the method comprises the following steps: in step S3, the mango fruit is pre-cooled in an environment at 15 ℃ for 12 hours.

6. The method for reducing the cold damage of mangoes at low temperature and maintaining the after-ripening effect of the mangoes as claimed in claim 1, wherein the method comprises the following steps: in step S4, the mango fruit is placed in a preservation box with small holes for packaging, and then placed in a low-temperature freezer at 5 ℃ for refrigeration for 40 days.

7. The method for reducing the cold damage of mangoes at low temperature and maintaining the after-ripening effect of the mangoes as claimed in claim 1, wherein the method comprises the following steps: in step S4, the temperature change process is performed 1 time every 10 days during the cold storage.

8. The method for reducing the cold damage of mangoes at low temperature and maintaining the after-ripening effect of the mangoes as claimed in claim 1, wherein the method comprises the following steps: in the step S4, the temperature changing treatment is to adjust the temperature of the refrigeration house and comprises two stages of temperature rising and temperature lowering;

the temperature rise process is as follows: raising the storage temperature of a cold storage to 10 ℃ at 5 ℃, keeping for 12 hours, then raising the temperature from 10 ℃ to 15 ℃, keeping for 12 hours, and finally raising the temperature from 15 ℃ to 25 ℃ and keeping for 12 hours;

the cooling process is as follows: the temperature of the cold storage is reduced from 25 ℃ to 15 ℃, the temperature is maintained for 12 hours, then the temperature is reduced from 15 ℃ to 10 ℃, the temperature is maintained for 12 hours, and finally the temperature is reduced from 10 ℃ to 5 ℃ until the next temperature change treatment.

9. The method for reducing the cold damage of mangoes at low temperature and maintaining the after-ripening effect of the mangoes as claimed in claim 1, wherein the method comprises the following steps: in step S5, the shelf life is 5 days.

10. The method for reducing the cold damage of mangoes at low temperature and maintaining the after-ripening effect of the mangoes as claimed in claim 1, wherein the method comprises the following steps: and in the whole storage period of the mango fruits, a specially-assigned person is arranged to regularly patrol the refrigeration house and verify the working running state and the temperature of the refrigeration house.

Technical Field

The invention relates to the technical field of fruit and vegetable storage and preservation, in particular to a refrigeration and preservation method for reducing low-temperature cold damage of mangoes and maintaining after-ripening effect.

Background

The mango fruits are harvested in summer at high temperature, belong to climacteric fruit, and are easy to after-ripen and soften at normal temperature, so that the mango fruits are rotten and deteriorated in the storage and transportation processes. In addition, the mango belongs to a cold sensitive fruit, and is easy to cause cold damage in low-temperature storage, so that the economic value is influenced, and the modern production and development of the mango are severely restricted. Therefore, after-ripening and softening and low temperature chilling injury are major factors limiting long-term storage and transportation of mangoes, resulting in short shelf life and reduced fruit commodity value. At present, two main types of methods for storing and preserving mango exist, one is a physical method, and the other is a chemical treatment method.

The physical method comprises a heat treatment mode and a low-temperature refrigeration mode, and Chinese patent CN200710060781.3 discloses a technology for performing short-time high-temperature heat treatment on mango which is just picked at 70-145 ℃, and then placing the mango in a fresh-keeping device below-4 ℃ for refrigeration and freezing storage.

The chemical treatment method is most widely used by chemical preservatives, and common preservatives comprise carbendazim, carbaryl, benalat, prochloraz, carbendazim, terbuthylazine and the like. In addition, the storage period of mango can be prolonged by film coating technology, NO treatment, 1-MCP, food additives, gibberellin treatment and the like. Chinese patent CN201010195067.7 discloses a fresh-keeping technology for soaking mangoes by combining hot water with a mixed solution of chitosan and sodium dehydroacetate; but the chemical preservative has the problems of pesticide residue exceeding standard, environmental pollution, drug resistance and the like.

Disclosure of Invention

The invention aims to solve the problems in the prior art, provides a refrigeration and preservation method for reducing low-temperature cold damage of mangoes and maintaining after-ripening effect, can effectively reduce the incidence of cold damage and rot, is simple and safe, and has no side effect on human.

In order to achieve the purpose, the invention is realized by the following technical scheme:

a refrigeration and preservation method for reducing low-temperature cold damage of mangoes and maintaining after-ripening effect of the mangoes comprises the following steps:

s1, selecting mango fruits;

s2, sterilizing the mango fruits;

s3, carrying out pre-cooling treatment on mango fruits;

s4, placing the mango fruits in a refrigeration house for refrigeration, and carrying out temperature change treatment once at intervals during the refrigeration;

and S5, transferring the mango fruits from the refrigeration house to a normal-temperature environment, and entering the shelf life to ensure that the mango fruits are cooked and softened later.

Preferably, in step S1, mango fruits are selected that are harvested on a sunny day, ripened seven to eight, of uniform size, regular fruit shape, and free of mechanical damage and insect pests.

Preferably, in step S2, the mango fruit is soaked in 0.5% sodium hypochlorite for disinfection for 30S within 24 h.

Preferably, in step S2, after the mango fruit is sterilized, the mango fruit is washed clean with clean water, and then the mango fruit is naturally air-dried at room temperature.

Preferably, in step S3, the mango fruit is pre-cooled in an environment at 15 ℃ for 12 hours.

Preferably, in step S4, the mango fruit is packaged in a preservation box with a small hole, and then is refrigerated in a low-temperature refrigerator at 5 ℃ for 40 days.

Preferably, in step S4, the temperature-changing process is performed 1 time every 10 days during the cold storage.

Preferably, in step S4, the temperature changing process is to adjust the temperature of the freezer, and the temperature changing process includes two stages, namely, temperature rising and temperature lowering;

the temperature rise process is as follows: raising the storage temperature of a cold storage to 10 ℃ at 5 ℃, keeping for 12 hours, then raising the temperature from 10 ℃ to 15 ℃, keeping for 12 hours, and finally raising the temperature from 15 ℃ to 25 ℃ and keeping for 12 hours;

the cooling process is as follows: the temperature of the cold storage is reduced from 25 ℃ to 15 ℃, the temperature is maintained for 12 hours, then the temperature is reduced from 15 ℃ to 10 ℃, the temperature is maintained for 12 hours, and finally the temperature is reduced from 10 ℃ to 5 ℃ until the next temperature change treatment.

Preferably, in step S5, the shelf life is 5 days.

Preferably, a specially-assigned person is arranged to regularly patrol the refrigeration house during the whole storage period of the mango fruits, and check the working operation state and the temperature of the refrigeration house.

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

the cold shock-resistant mango fruit preservative can rhythmically destroy the cold shock of fruits, improve the cold damage resistance of mango fruits during cold storage, and enhance the adaptability of the fruits at low temperature, so that the damage of fruit membranes can be relieved, the cold damage incidence rate is reduced, the storage life of the mango fruits is prolonged, and the original quality of the mango fruits can be maintained after low-temperature storage; after the mango is shifted to the shelf life, the mango fruit can be completely cooked to reach the optimal edible state; the invention has simple and easy operation, safety and high efficiency, and has no side effect on human.

Drawings

FIG. 1 is a graph comparing the effect of temperature swing treatment on mango fruit appearance.

Detailed Description

The invention will be further illustrated with reference to the following specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. Further, it should be understood that various changes or modifications of the present invention may be made by those skilled in the art after reading the teaching of the present invention, and these equivalents also fall within the scope of the present application.

Example 1: aiming at the problems of the existing mango storage and preservation technology, the invention provides a mango preservation method which can be used for storing mango for a long time at the conventional low temperature of 5 ℃ above the freezing point through a temperature-changing treatment method, can be normally matured and softened when the mango is shifted to the shelf life, and can meet the edible quality requirements.

The mango preservation method is realized by the following steps:

(1) selecting: selecting a high-ranked imperial concubine mango fruit which is harvested in sunny days, matured in seven to eight degrees, consistent in size, regular in shape, and free of mechanical damage and plant diseases and insect pests;

(2) and (3) sterilization: soaking mango fruits in 0.5% sodium hypochlorite (by mass) for sterilizing for 30s within 24h, immediately washing with clear water, and naturally drying at room temperature;

(3) pre-cooling: after air drying, the mango fruits are placed at 15 ℃ for precooling, and the precooling time is 12 h. Precooling can quickly dissipate field heat, reduce respiration and delay maturity;

(4) and (4) warehousing and refrigerating: after the pre-cooling is finished, the mango fruits are lightly placed in a preservation box with a small hole for packaging, and then the mango fruits are placed in a low-temperature refrigeration house at the temperature of 5 ℃ for refrigeration for 40 days. Performing temperature change treatment for 1 time every 10 days during cold storage, performing spot inspection on mango fruits every 10 days, and measuring quality change of the mango fruits;

(5) shelf life: after the mango fruits are refrigerated for 40 days, the mango fruits are moved to the normal temperature environment (25 ℃), and the shelf life (5 days) is reached, so that the mango fruits are after-ripened and softened;

(6) and (3) inspection: in the whole storage period of the mango fruits, a specially-assigned person regularly inspects the refrigeration house and verifies the working running state and the temperature of the refrigeration house so as to ensure the stability of the whole experimental conditions.

Temperature change treatment: the temperature-changing treatment of the mango fruits is to adjust the temperature of a refrigeration house (the storage temperature is 5 ℃) and is divided into two stages.

1. And (3) heating: raising the temperature of a cold storage at 5 ℃ to 10 ℃ (keeping for 12 hours), then raising the temperature from 10 ℃ to 15 ℃ (keeping for 12 hours), and finally raising the temperature from 15 ℃ to 25 ℃ (keeping for 12 hours);

2. cooling: the temperature of the refrigerator is reduced to 15 ℃ from 25 ℃ (keeping for 12 hours), then is reduced to 10 ℃ (keeping for 12 hours) from 15 ℃, and finally is reduced to 5 ℃ (until the temperature is changed for the next time) from 10 ℃.

By carrying out temperature change treatment on the fruits, adopting program heating and program cooling, the influence of the temperature change of the environment on the mango fruits is reduced as much as possible, thereby reducing the dewing of the fruits in the temperature change process.

According to the mango preservation method, the surface sterilization and cleaning, the pre-cooling and temperature-changing treatment technology during the refrigeration are combined for use, so that the storage period (including the low-temperature refrigeration period and the gradual temperature-changing period) of the cold-sensitive mango fruits is prolonged to 40d, the cold damage incidence rate is greatly reduced, the normal-temperature shelf life is 5d, the fruits can be normally subjected to after-ripening and softening, and the good requirements on edible quality and commodity value are met.

Example 2: selecting a 'high-ranked imperial concubine' mango fruit which is harvested in sunny days, is seven to eight ripe, has consistent size, regular fruit shape and no mechanical damage or pest, soaking the fruit in 0.5% sodium hypochlorite for disinfection for 30s, immediately washing the fruit clean with clear water, and naturally drying the fruit at room temperature. After air drying, the mango fruits are placed at 15 ℃ for precooling, and the precooling time is 10 hours. The mango fruits are lightly placed in a preservation box with small holes (the humidity of the environment in the box is kept constant, two layers of paper towels are laid at the bottom of the preservation box) for boxing, the boxing is divided into a control group and a temperature changing group, and then the two groups are respectively placed in a low-temperature refrigeration house at 5 ℃ for refrigeration for 40 days.

Control group: cold storage at 40d (without any treatment), and then shelf life 5 d;

temperature changing group: the product is refrigerated at low temperature for 40d (the temperature change treatment is carried out every 10 d), and then the shelf life is changed to 5 d.

As a result:

during the shelf life, compared with a control group, the mango fruit subjected to temperature-changing treatment is remarkably superior to the control in fresh-keeping effect, the hard mango fruit can be normally matured and softened, can reach an edible state after 5 days, and the control group cannot normally mature and soften due to cold damage, so that the commodity value is lost.

As the sugar content is gradually increased and the acid content is gradually reduced in the fruit ripening process, the solid-acid ratio is increased along with the ripening process, and the solid-acid ratio of the temperature-changing group is far greater than that of the control group at the 5 th day of the shelf life, so that the fruit quality of the temperature-changing group is better than that of the control group, and the fruit ripening method has edible value and commercial value.

In FIG. 1, IW is temperature-variable treatment and CK is comparison. 0-40d is the cold storage stage of the refrigerator, and 45d is the 5 th time of the shelf life.

During storage, the mango fruits (cold sensitive fruits) in the control group and the temperature-variable treatment group are affected by cold stress, so that a plurality of enzyme activities are weakened, cell metabolism is disordered, excessive active oxygen is accumulated, and a plurality of physiological processes are inhibited, so that the maturation process of the mango fruits is inhibited; but the temperature-changing treatment breaks the cold shock of the fruits, improves the activity of related enzymes so as to enhance the capacity of an antioxidant system, and can greatly inhibit the ripening and aging process and the occurrence of cold damage of the fruits by the temperature-changing treatment at low temperature, but the fruits can still ripen normally.

During the shelf life, the mango fruits subjected to temperature-changing treatment can be normally ripe and softened without cold damage, while the control fruits are seriously cold damaged and rotten and can not be eaten, so that the commodity value of the mango fruits is lost. Therefore, the temperature-changing treatment of the invention can obviously improve the preservation effect and the storage time of the mangos, and is a safe and efficient preservation method.

The mango fruits are stored and preserved at low temperature by the method, so that the cold shock of the fruits can be rhythmically destroyed, the cold damage resistance of the mango fruits during cold storage is improved, the adaptability of the fruits at low temperature is enhanced, the damage of fruit films can be relieved, the cold damage incidence rate is reduced, the storage life of the mango fruits is prolonged, and the original quality of the mango fruits can be maintained after the mango fruits are stored at low temperature for 40 days; after the mango fruit is shifted to the shelf life, the mango fruit can be completely cooked within 4-5 days, and the best edible state is achieved.