阅读说明：本技术 一种香蕉果实的梯度温度催熟方法 (Gradient temperature ripening accelerating method for banana fruits ) 是由 魏军亚 刘德兵 程石 魏守兴 于 2021-08-26 设计创作，主要内容包括：本发明提供一种香蕉果实的梯度温度催熟方法,包括以下步骤：S1将未成熟的香蕉果实放置温度16～18℃、相对湿度85～95％的保鲜容器中,S2将果实浸泡在催熟剂中,再置于16～18℃、相对湿度85～95％的通风库中,控制氧气浓度,S3将果实置于20～22℃、相对湿度75～85％通风库中,控制氧气浓度,S4将催熟的果实释放乙烯和二氧化碳气体,储存；本发明的采用梯度控制温度、氧气浓度,结合催化剂,使得使得香蕉果实均匀成熟,具有较好的成熟品质,生理生化指标含量与自然成熟香蕉相近,提升商品价值,经济效益高。(The invention provides a gradient temperature ripening accelerating method for banana fruits, which comprises the following steps: s1, placing immature banana fruits in a fresh-keeping container with the temperature of 16-18 ℃ and the relative humidity of 85-95%, S2 soaking the fruits in a ripening agent, then placing the fruits in a ventilation warehouse with the temperature of 16-18 ℃ and the relative humidity of 85-95%, controlling the oxygen concentration, S3 placing the fruits in a ventilation warehouse with the temperature of 20-22 ℃ and the relative humidity of 75-85%, controlling the oxygen concentration, and S4 releasing ethylene and carbon dioxide gas from the ripened fruits for storage; the invention adopts gradient control of temperature and oxygen concentration, and combines with catalyst, so that banana fruits are uniformly ripe, the banana fruits have better ripening quality, the content of physiological and biochemical indexes is similar to that of naturally ripe bananas, the commodity value is improved, and the economic benefit is high.)

1. A gradient temperature ripening accelerating method for banana fruits is characterized by comprising the following steps: the method comprises the following steps:

s1, placing the immature banana fruits in a fresh container, storing the immature banana fruits in a storage warehouse with the temperature of 12-14 ℃ and the relative humidity of 90-95%, taking out the immature banana fruits, placing the immature banana fruits in a ventilation warehouse with the temperature of 16-18 ℃ and the relative humidity of 85-95%, and naturally and slowly heating until the measured temperature of the banana cores is consistent with the ambient temperature;

s2, taking the fruits in the step S1 out of the preservation container, soaking the fruits in a ripener, cleaning and airing the fruits, then putting the fruits back into the preservation container, placing the fruits in a ventilation warehouse with the temperature of 16-18 ℃ and the relative humidity of 85-90% for 1-2 days, and controlling the oxygen concentration to be 25-26%, wherein the ripener consists of ethephon, banana peel extracting solution and horseradish extracting solution;

s3, placing the fruits in the step S2 in a ventilation warehouse with the temperature of 20-22 ℃ and the relative humidity of 75-85%, and controlling the oxygen concentration to be 27-28%;

and S4, taking the banana fruits ripened in the step S3 out of the preservation container, releasing ethylene and carbon dioxide gas accumulated in the preservation container, and storing the banana fruits out of the storage for sale or in a ventilated storage with the storage temperature of 14-16 ℃ and the relative humidity of 70-80% for short-term low-temperature storage and preservation.

2. The method for accelerating the ripening of banana fruits at a gradient temperature according to claim 1, wherein: and in the S1, the preservation container is a preservation bag carton with an air-permeable lining and is provided with an air-permeable round hole with the diameter of 1-2 cm.

3. The method for accelerating the ripening of banana fruits at a gradient temperature according to claim 1, wherein: the using amount of the ripener in the S2 is 2-5% of the mass of the banana fruits.

4. The method for accelerating the ripening of banana fruits at a gradient temperature according to claim 1, wherein: the ripener in the S2 consists of 1-3 parts of ethephon 200-800 ppm, 5-8 parts of banana peel extract and 2-6 parts of horseradish extract.

5. The method for accelerating the ripening of banana fruits at a gradient temperature according to claim 3, wherein: the banana peel extracting solution is prepared by removing stems of green bananas, removing pulp to leave banana peel, boiling in water to remove impurities, placing at-20 to-15 ℃ for 30-50 min, taking out, crushing, adding a sodium hydroxide solution, stirring at 20-30 ℃, stirring at the speed of 100-300 rpm for 5-20 min, and leaching at 20-80 ℃ for 8-12 min to obtain the banana peel extracting solution.

6. The method for accelerating the ripening of banana fruits at a gradient temperature according to claim 3, wherein: the horseradish extract is prepared by grinding fresh horseradish to 200-300 meshes, spreading and standing in a flat container for 1-3 h, taking out, homogenizing in 80-150 mM trihydroxymethyl aminomethane hydrochloride buffer solution, and mixing with tetra-fluoro boric acid or hexa-fluoro phosphoric acid in a volume ratio of 1: 5-50, and extracting for 5-30 min under the conditions of microwave power of 100-600W and temperature of 20-80 ℃ to obtain the horseradish extract.

Technical Field

The invention relates to the technical field of food storage, in particular to a gradient temperature ripening accelerating method for banana fruits.

Background

The banana is a respiration jump type fruit, the fruit is harvested when the ripeness degree is six or seven, the peel is green, the pulp texture is hard, a series of physiological and biochemical changes occur in the internal tissues of the fruit after a period of storage and after-ripening, the color of the peel gradually changes from green to yellow, the pulp changes from hard to soft, fragrant substances appear, the peel is easy to separate from the pulp, the optimal flavor can be achieved, and the banana can be eaten. In order to accelerate the after-ripening process of bananas and provide banana fruits with good taste, quality and flavor for consumers in time, the banana fruits need to be ripened. Ethylene is a plant hormone and has the physiological function of stimulating fruit ripening. The exogenous ethylene has the main effect of advancing the respiratory transition time of the fruits, inducing various physiological reactions of the fruits and accelerating the ripening and aging process of the fruits. In addition, the temperature plays a key role in accelerating the ripening of banana fruits. The research finds that: the temperature and ethephon concentration in a proper range have positive effects on the after-ripening process and quality of banana fruits, so that the hardness of the fruits is reduced, the permeability of peel membranes is increased, the total chlorophyll content is reduced, the color changes from green to yellow, the soluble solid content and soluble sugar content of pulp are increased, the content of starch and vitamin C is reduced, and the edible quality is achieved.

The prior banana ripening method in China mainly comprises methods of thinning ripening, ethephon ripening, incense ripening, fruit mixing ripening and the like, but the methods have the defects of difficult control of gas concentration, limited ripening amount and over-standard pesticide residue. The most common ripening method is the ethephon ripening method, but banana fruits are extremely sensitive to ethylene and irreversible in ripening process, so that the phenomena of non-uniform fruit after ripening, stem jumping, unstable quality and character and the like are easily caused by improper ripening, and the improvement of economic value is greatly influenced. Therefore, the research on the banana fruit ripening accelerating method by utilizing gradient temperature treatment has important production significance.

Disclosure of Invention

In view of the above, the present invention provides a method for accelerating ripening of banana fruits at a gradient temperature, which solves the above problems.

The technical scheme of the invention is realized as follows: a gradient temperature ripening accelerating method of banana fruits comprises the following steps: the method comprises the following steps:

s1, placing the immature banana fruits in a fresh container, storing the immature banana fruits in a storage warehouse with the temperature of 12-14 ℃ and the relative humidity of 90-95%, taking out the immature banana fruits, placing the immature banana fruits in a ventilation warehouse with the temperature of 16-18 ℃ and the relative humidity of 85-95%, and naturally and slowly heating until the measured temperature of the banana cores is consistent with the ambient temperature;

and S2, taking the fruits in the step S1 out of the preservation container, soaking the fruits in a ripener, cleaning and airing the fruits, putting the fruits back into the preservation container, placing the fruits in a ventilation warehouse with the temperature of 16-18 ℃ and the relative humidity of 85-90% for 1-2 days, and controlling the oxygen concentration to be 25-26%, wherein the ripener consists of ethephon, banana peel extracting solution and horseradish extracting solution.

S3, placing the fruits in the S2 in a ventilation warehouse with the temperature of 20-22 ℃ and the relative humidity of 75-85%, and controlling the oxygen content to be 27-28%;

and S4, taking the banana fruits ripened in the step S3 out of the preservation container, releasing ethylene and carbon dioxide gas accumulated in the preservation container, and storing the banana fruits out of the storage for sale or in a ventilated storage with the storage temperature of 14-16 ℃ and the relative humidity of 70-80% for short-term low-temperature storage and preservation.

Further, in the S1, the preservation container is a preservation bag carton with an air-permeable lining, and is provided with an air-permeable round hole with the diameter of 1-2 cm.

Furthermore, the using amount of the ripener in the S2 is 2-5% of the mass of the banana fruits.

Further, the ripener in the S2 consists of 1-3 parts of ethephon 200-800 ppm, 5-8 parts of banana peel extract and 2-6 parts of horseradish extract.

Further, the banana peel extracting solution is obtained by removing stems of green bananas, removing pulp and leaving banana peel, boiling in water to remove impurities, placing at-20 to-15 ℃ for 30-50 min, taking out, crushing, adding a sodium hydroxide solution, stirring at 20-30 ℃, stirring at the speed of 100-300 rpm for 5-20 min, and leaching at 20-80 ℃ for 8-12 min.

Further, the horseradish extract is prepared by grinding fresh horseradish to 200-300 meshes, spreading and standing for 1-3 h in a flat container, taking out, homogenizing in 80-150 mM Tris-HCl buffer solution (Tris hydrochloride buffer solution), and mixing with tetrakis (hydroxymethyl) phosphonium borate or hexakis (hydroxymethyl) phosphonium phosphate according to a volume ratio of 1: 5-50, and extracting for 5-30 min under the conditions of microwave power of 100-600W and temperature of 20-80 ℃ to obtain the horseradish extract.

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

the banana fruit ripening method enables bananas to have good ripening quality, the content of physiological and biochemical indexes is close to that of naturally ripe bananas, the ripening degree of the naturally ripe bananas is achieved within a short time, the temperature range is controlled by adopting the combination operation of gradient temperature control, oxygen control and a catalyst, so that the content of soluble sugar in the banana fruits is increased, the osmotic pressure in the fruits is maintained, the resistance is enhanced, the VC content is increased, the fruits are uniformly ripened, the POD activity and the PPO activity are increased, the fruit ripening process is promoted, the catalyst is scientifically selected, the ethephon dosage is reduced, the bananas are ripened by naturally generating extracting solution components of the bananas, the effect of simulating natural ripening is achieved, and the generation of decay factors is inhibited by the horseradish extracting solution under the control of temperature and oxygen; the banana fruits are uniformly ripe, the commodity value is improved, and the economic benefit is high.

Detailed Description

In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.

The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.

The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.

Example 1

A gradient temperature ripening accelerating method for banana fruits comprises the following steps:

s1, placing the immature banana fruits in a fresh container, storing the immature banana fruits in a storage warehouse with the temperature of 12 ℃ and the relative humidity of 90%, taking out the immature banana fruits, placing the immature banana fruits in a ventilation warehouse with the temperature of 16 ℃ and the relative humidity of 85%, and naturally and slowly heating until the measured temperature of the banana cores is consistent with the ambient temperature; the preservation container is a preservation bag carton with an air-permeable lining, and is provided with an air-permeable round hole with the diameter of 1-2 cm;

s2, taking the fruits in the step S1 out of the preservation container, soaking the fruits in a ripening agent which accounts for 2% of the mass of the banana fruits, cleaning and airing the fruits, putting the fruits back into the preservation container, placing the fruits in a ventilation warehouse with the temperature of 16 ℃ and the relative humidity of 85% for 1 day, and controlling the oxygen concentration to be 25%, wherein the ripening agent consists of 1 part of 200ppm ethephon, 5 parts of banana peel extracting solution and 2 parts of horseradish extracting solution;

removing stems of green bananas, removing pulp to leave banana peels, boiling in water to remove impurities, placing at-20 ℃ for 30min, taking out, crushing, adding a sodium hydroxide solution, stirring at 20 ℃, stirring at the speed of 100rpm for 5min, and leaching at 20 ℃ for 8min to obtain a banana peel extracting solution;

the horseradish extract is prepared by grinding fresh horseradish to 200 meshes, spreading and standing in a flat container for 1h, taking out, homogenizing in 80mM Tris-HCl buffer solution, and mixing with hexachlorophuric acid in a volume ratio of 1: 5 mixing, and extracting at 20 deg.C under 100W microwave power for 5min to obtain horse radish extract;

s3, placing the fruits in the S2 in a ventilation warehouse with the temperature of 20 ℃ and the relative humidity of 75%, and controlling the oxygen content to be 27%;

and S4, taking the banana fruits ripened in the step S3 out of the preservation container, releasing ethylene and carbon dioxide gas accumulated in the preservation container, and storing the banana fruits out of the storage for sale or in a ventilated storage with the storage temperature of 14 ℃ and the relative humidity of 70-80% for short-term low-temperature storage and preservation.

Example 2

A gradient temperature ripening accelerating method for banana fruits comprises the following steps:

s1, placing the immature banana fruits in a fresh container, storing the immature banana fruits in a storage warehouse with the temperature of 14 ℃ and the relative humidity of 95%, taking out the immature banana fruits, placing the immature banana fruits in a ventilation warehouse with the temperature of 18 ℃ and the relative humidity of 95%, and naturally and slowly heating until the measured temperature of the banana cores is consistent with the ambient temperature; the preservation container is a preservation bag carton with an air-permeable lining, and is provided with an air-permeable round hole with the diameter of 1-2 cm;

s2, taking the fruits in the step S1 out of the preservation container, soaking the fruits in a ripening agent which is 5% of the mass of the banana fruits, cleaning and airing the fruits, then putting the fruits back into the preservation container, placing the fruits in a ventilation warehouse with the temperature of 18 ℃ and the relative humidity of 90% for 2 days, and controlling the oxygen concentration to be 26%, wherein the ripening agent consists of 3 parts of 800ppm ethephon, 8 parts of banana peel extracting solution and 6 parts of horseradish extracting solution; removing stems of green bananas, removing pulp to leave banana peels, boiling in water to remove impurities, placing at-15 ℃ for 50min, taking out, crushing, adding a sodium hydroxide solution, stirring at 30 ℃, stirring at the speed of 300rpm for 20min, and leaching at 80 ℃ for 12min to obtain a banana peel extracting solution; the horseradish extract is prepared by grinding fresh horseradish to 300 meshes, spreading and standing in a flat container for 3h, taking out, homogenizing in 150mM Tris-HCl buffer solution, and mixing with tetra-fluoboric acid according to a volume ratio of 1: mixing 50 parts, and extracting at 80 deg.C under 600W for 30min to obtain horse radish extract;

s3, placing the fruits in the S2 in a ventilation warehouse with the temperature of 22 ℃ and the relative humidity of 85 percent, and controlling the oxygen content to be 28 percent;

and S4, taking the banana fruits ripened in the step S3 out of the preservation container, releasing ethylene and carbon dioxide gas accumulated in the preservation container, and storing the banana fruits out of the storage for sale or in a ventilated storage with the storage temperature of 16 ℃ and the relative humidity of 80% for short-term low-temperature storage and preservation.

Example 3

A gradient temperature ripening accelerating method for banana fruits comprises the following steps:

s1, placing the immature banana fruits in a fresh container, storing the immature banana fruits in a storage warehouse with the temperature of 13 ℃ and the relative humidity of 93%, taking out the immature banana fruits, placing the immature banana fruits in a ventilating warehouse with the temperature of 17 ℃ and the relative humidity of 90%, and naturally and slowly heating until the measured temperature of the banana cores is consistent with the ambient temperature; the preservation container is a preservation bag carton with an air-permeable lining, and is provided with an air-permeable round hole with the diameter of 1-2 cm;

s2, taking the fruits in the step S1 out of the preservation container, soaking the fruits in a ripening agent which accounts for 3% of the mass of the banana fruits, cleaning and airing the fruits, then putting the fruits back into the preservation container, placing the fruits in a ventilating warehouse with the temperature of 17 ℃ and the relative humidity of 88% for 1 day, and controlling the oxygen concentration to be 25%, wherein the ripening agent consists of 2 parts of 400ppm ethephon, 6 parts of banana peel extracting solution and 4 parts of horseradish extracting solution; removing stems of green bananas, removing pulp to leave banana peels, boiling in water to remove impurities, placing at-18 ℃ for 40min, taking out, crushing, adding a sodium hydroxide solution, stirring at 25 ℃, stirring at the speed of 200rpm for 12min, and leaching at 60 ℃ for 10min to obtain a banana peel extracting solution; the horseradish extract is prepared by grinding fresh horseradish to 250 meshes, spreading and standing in a flat container for 2h, taking out, homogenizing in 120mM Tris-HCl buffer solution, and mixing with tetra-fluoboric acid according to a volume ratio of 1: 25, mixing, and extracting for 18min under the conditions that the microwave power is 300W and the temperature is 60 ℃ to prepare horseradish extract;

s3, placing the fruits in the S2 in a ventilation warehouse at 21 ℃ and with the relative humidity of 80%, and controlling the oxygen content to be 28%;

and S4, taking the banana fruits ripened in the step S3 out of the preservation container, releasing ethylene and carbon dioxide gas accumulated in the preservation container, and storing the banana fruits out of the storage for sale or in a ventilated storage with the storage temperature of 15 ℃ and the relative humidity of 75% for short-term low-temperature storage and preservation.

Example 4

The difference between the embodiment and the embodiment 3 is that the ripener consists of 5 parts of ethephon of 400ppm, 10 parts of banana peel extract and 1 part of horseradish extract;

in particular to a gradient temperature ripening accelerating method of banana fruits, which comprises the following steps:

s1, placing the immature banana fruits in a fresh container, storing the immature banana fruits in a storage warehouse with the temperature of 13 ℃ and the relative humidity of 93%, taking out the immature banana fruits, placing the immature banana fruits in a ventilating warehouse with the temperature of 17 ℃ and the relative humidity of 90%, and naturally and slowly heating until the measured temperature of the banana cores is consistent with the ambient temperature; the preservation container is a preservation bag carton with an air-permeable lining, and is provided with an air-permeable round hole with the diameter of 1-2 cm;

s2, taking the fruits in the step S1 out of the preservation container, soaking the fruits in a ripening agent which accounts for 3% of the mass of the banana fruits, cleaning and airing the fruits, then putting the fruits back into the preservation container, placing the fruits in a ventilating warehouse with the temperature of 17 ℃ and the relative humidity of 88% for 1 day, and controlling the oxygen concentration to be 25%, wherein the ripening agent consists of 5 parts of 400ppm ethephon, 10 parts of banana peel extracting solution and 1 part of horseradish extracting solution; removing stems of green bananas, removing pulp to leave banana peels, boiling in water to remove impurities, placing at-18 ℃ for 40min, taking out, crushing, adding a sodium hydroxide solution, stirring at 25 ℃, stirring at the speed of 200rpm for 12min, and leaching at 60 ℃ for 10min to obtain a banana peel extracting solution; the horseradish extract is prepared by grinding fresh horseradish to 250 meshes, spreading and standing in a flat container for 2h, taking out, homogenizing in 120mM Tris-HCl buffer solution, and mixing with tetra-fluoboric acid according to a volume ratio of 1: 25, mixing, and extracting for 18min under the conditions that the microwave power is 300W and the temperature is 60 ℃ to prepare horseradish extract;

s3, placing the fruits in the S2 in a ventilation warehouse at 21 ℃ and with the relative humidity of 80%, and controlling the oxygen content to be 28%;

and S4, taking the banana fruits ripened in the step S3 out of the preservation container, releasing ethylene and carbon dioxide gas accumulated in the preservation container, and storing the banana fruits out of the storage for sale or in a ventilated storage with the storage temperature of 15 ℃ and the relative humidity of 75% for short-term low-temperature storage and preservation.

Example 5

The difference between this example and example 3 is that the amount of ripener used in S2 is 8% of the mass of the banana fruit.

Comparative example 1

The comparative example is different from example 3 in that the ripening was not carried out by gradient temperature ripening, and the ripening was carried out under the conditions of a temperature of 22 ℃ and a relative humidity of 85%.

In particular to a gradient temperature ripening accelerating method of banana fruits, which comprises the following steps:

s1, placing the immature banana fruits in a fresh container, storing the immature banana fruits in a storage warehouse with the temperature of 13 ℃ and the relative humidity of 93%, taking out the immature banana fruits, placing the immature banana fruits in a ventilating warehouse with the temperature of 17 ℃ and the relative humidity of 90%, and naturally and slowly heating until the measured temperature of the banana cores is consistent with the ambient temperature; the preservation container is a preservation bag carton with an air-permeable lining, and is provided with an air-permeable round hole with the diameter of 1-2 cm;

s2, taking the fruits in the step S1 out of the preservation container, soaking the fruits in a ripening agent which accounts for 3% of the mass of the banana fruits, cleaning and airing the fruits, then putting the fruits back into the preservation container, placing the fruits in a ventilation warehouse with the temperature of 22 ℃ and the relative humidity of 85% for 1 day, and controlling the oxygen concentration to be 25%, wherein the ripening agent consists of 2 parts of 400ppm ethephon, 6 parts of banana peel extracting solution and 4 parts of horseradish extracting solution;

removing stems of green bananas, removing pulp to leave banana peels, boiling in water to remove impurities, placing at-18 ℃ for 40min, taking out, crushing, adding a sodium hydroxide solution, stirring at 25 ℃, stirring at the speed of 200rpm for 12min, and leaching at 60 ℃ for 10min to obtain a banana peel extracting solution;

the horseradish extract is prepared by grinding fresh horseradish to 250 meshes, spreading and standing in a flat container for 2h, taking out, homogenizing in 120mM Tris-HCl buffer solution, and mixing with tetra-fluoboric acid according to a volume ratio of 1: 25, mixing, and extracting for 18min under the conditions that the microwave power is 300W and the temperature is 60 ℃ to prepare horseradish extract;

and S3, taking the banana fruits ripened in the step S2 out of the preservation container, releasing ethylene and carbon dioxide gas accumulated in the preservation container, and storing the banana fruits out of the storage for sale or in a ventilated storage with the storage temperature of 15 ℃ and the relative humidity of 75% for short-term low-temperature storage and preservation.

Comparative example 2

The difference between this comparative example and example 3 is that the ripener was 400ppm ethephon, no banana peel extract was added;

in particular to a gradient temperature ripening accelerating method of banana fruits, which comprises the following steps:

s1, placing the immature banana fruits in a fresh container, storing the immature banana fruits in a storage warehouse with the temperature of 13 ℃ and the relative humidity of 93%, taking out the immature banana fruits, placing the immature banana fruits in a ventilating warehouse with the temperature of 17 ℃ and the relative humidity of 90%, and naturally and slowly heating until the measured temperature of the banana cores is consistent with the ambient temperature; the preservation container is a preservation bag carton with an air-permeable lining, and is provided with an air-permeable round hole with the diameter of 1-2 cm;

s2, taking the fruits in the step S1 out of the preservation container, soaking the fruits in a ripening agent which accounts for 3% of the mass of the banana fruits, cleaning and airing the fruits, putting the fruits back into the preservation container, placing the fruits in a ventilating warehouse with the temperature of 17 ℃ and the relative humidity of 88% for 1 day, controlling the oxygen concentration to be 25%, wherein the ripening agent consists of 2 parts of 400ppm ethephon and 4 parts of horseradish extract;

s3, placing the fruits in the S2 in a ventilation warehouse at 21 ℃ and with the relative humidity of 80%, and controlling the oxygen content to be 28%;

and S4, taking the banana fruits ripened in the step S3 out of the preservation container, releasing ethylene and carbon dioxide gas accumulated in the preservation container, and storing the banana fruits out of the storage for sale or in a ventilated storage with the storage temperature of 15 ℃ and the relative humidity of 75% for short-term low-temperature storage and preservation.

Comparative example 3

The difference between the comparative example and the example 3 is that the ripener is 400ppm ethephon, and no horseradish extract is added;

in particular to a gradient temperature ripening accelerating method of banana fruits, which comprises the following steps:

s1, placing the immature banana fruits in a fresh container, storing the immature banana fruits in a storage warehouse with the temperature of 13 ℃ and the relative humidity of 93%, taking out the immature banana fruits, placing the immature banana fruits in a ventilating warehouse with the temperature of 17 ℃ and the relative humidity of 90%, and naturally and slowly heating until the measured temperature of the banana cores is consistent with the ambient temperature; the preservation container is a preservation bag carton with an air-permeable lining, and is provided with an air-permeable round hole with the diameter of 1-2 cm;

s2, taking the fruits in the step S1 out of the preservation container, soaking the fruits in a ripening agent which accounts for 3% of the mass of the banana fruits, cleaning and airing the fruits, then putting the fruits back into the preservation container, placing the fruits in a ventilating warehouse with the temperature of 17 ℃ and the relative humidity of 88% for 1 day, and controlling the oxygen concentration to be 25%, wherein the ripening agent comprises 2 parts of 400ppm ethephon and 6 parts of banana peel extracting solution;

s3, placing the fruits in the S2 in a ventilation warehouse at 21 ℃ and with the relative humidity of 80%, and controlling the oxygen content to be 28%;

and S4, taking the banana fruits ripened in the step S3 out of the preservation container, releasing ethylene and carbon dioxide gas accumulated in the preservation container, and storing the banana fruits out of the storage for sale or in a ventilated storage with the storage temperature of 15 ℃ and the relative humidity of 75% for short-term low-temperature storage and preservation.

Comparative example 4

The comparative example differs from example 3 in that the oxygen concentration of S2, S3 was 30%.

First, testing physiological index

Selecting green ripe fruits of 5 varieties of flour bananas and red plantain with basically consistent ripeness, and ripening according to the methods of the embodiments 1-5 and the comparative examples 1-4 of the invention; testing hardness, soluble solid content, total soluble sugar content, VC content, POD activity, PPO activity in pulp, measuring after 2 days for 5 times, averaging, comparing with naturally mature banana,

and (3) hardness measurement: a durometer method;

and (3) determining the content of soluble solids: refractometer method;

and (3) determining the content of total soluble sugar: anthrone-sulfuric acid colorimetry;

and (3) VC content determination: 2.6-dichloroindophenol titration;

POD activity: acid-base neutralization titration;

PPO activity: guaiacol method.

The test results are given in table 1 below:

table 1: banana fruit physiological and biochemical index meter

As can be seen from the above table, the ripening method of the invention has the same content with the physiological index of the naturally ripe banana, wherein, compared with the comparative example 1, the examples 1 to 5 adopt a gradient temperature control mode to control the temperature range, so that the content of soluble sugar is increased, the osmotic pressure in the fruit is maintained, the resistance is enhanced, the VC content is increased, so that the fruit is evenly ripened, the POD activity and the PPO activity are increased, the ripening acceleration process of the fruit is promoted, the physiological index is similar to that of the naturally ripe fruit, compared with the comparative example 2, the banana peel extracting solution and the horseradish extracting solution are added and fused with ethephon, the ethylene utilization amount is reduced, the banana is ripened by naturally generating the extracting solution components of the banana, the effect of simulating natural ripening is achieved, compared with the comparative example 3, the horseradish extracting solution is added, under the control of temperature and oxygen, the generation of decay factors is inhibited, and the stable ripening of fruits is promoted; control of oxygen concentration also had some effect on maturation compared to comparative example 4; compared with the embodiments 4 and 5, the embodiments 1 to 3 have the advantages that the amount of ethephon is reduced under a certain proportion and reasonable amount of the ripener, and a better ripening effect can be achieved.

Second, appearance comparison

Observing the change of the third day after the ripening of the bananas by the ripening method of the invention in the embodiment 1-5 and the comparative example 1-4, the observation results are shown in the following table 2:

according to the result, the banana fruit ripening method has the advantages that the banana has good ripening quality, the peel is golden and glossy, the fruit end and the fruit stem are slightly green, the fragrance is strong, the fragrant and sweet banana fragrance is realized, the pulp is soft, glutinous and smooth, the fragrance, the sweetness and the palatability are realized, the mouth is not astringent, the pulp is not soft and soft, the stem is not detached by light shaking, and the fruit stem is not deformed, and the banana fruit is not rotten, cracked fingers and broken fingers.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.