阅读说明：本技术 一种红阳猕猴桃常温贮藏保鲜用保鲜剂及保鲜处理方法 (Preservative for normal-temperature storage and preservation of Hongyang kiwifruit and preservation treatment method ) 是由 王明召 阳廷密 唐明丽 门友均 娄兵海 何建军 邓光宙 黄慧英 李启花 于 2020-12-11 设计创作，主要内容包括：本发明公开一种红阳猕猴桃常温贮藏保鲜用保鲜剂,包括保鲜剂A和保鲜剂B,保鲜剂A由丁香,松针,黄连,虎杖,花椒,益生菌制成；保鲜剂B由羧甲基纤维素,抗菌肽,植物混合精油,干燥蔬菜浸泡液制成。本发明还提供一种利用上述保鲜剂的红阳猕猴桃常温贮藏保鲜处理方法。本发明的保鲜剂使用植物源和动物源的抑菌物质,并采用拮抗微生物用于鲜果防腐贮藏,实现高活性益生菌层及保湿保鲜抗菌膜的双层防护。有效延长了红阳猕猴桃的常温贮藏期和货架期。本发明的保鲜剂材料易得,成本低廉,使用时操作方便,安全无毒,本发明的保鲜剂及处理方法可应用于苹果、杏、香蕉、李、无花果、梨等呼吸跃变型果实,具有广阔的市场推广应用前景。(The invention discloses a preservative for normal-temperature storage and preservation of Hongyang kiwifruit, which comprises a preservative A and a preservative B, wherein the preservative A is prepared from clove, pine needle, coptis chinensis, polygonum cuspidatum, pepper and probiotics; the preservative B is prepared from carboxymethyl cellulose, antibacterial peptide, plant mixed essential oil and a dried vegetable soaking solution. The invention also provides a normal-temperature storage and fresh-keeping treatment method for the red kiwi fruits by using the fresh-keeping agent. The preservative uses plant-derived and animal-derived antibacterial substances, and adopts antagonistic microorganisms for preservative storage of fresh fruits, so that double-layer protection of a high-activity probiotic layer and a moisturizing preservative antibacterial film is realized. Effectively prolongs the normal temperature storage period and shelf life of the red kiwi fruit. The preservative and the treatment method can be applied to respiration transition fruits such as apples, apricots, bananas, plums, figs, pears and the like, and have wide market popularization and application prospects.)

1. The preservative for normal-temperature storage and preservation of the Hongyang kiwifruit is characterized by comprising a preservative A and a preservative B, wherein the preservative A is prepared from the following raw materials in parts by weight: 10-50 parts of clove, 18-35 parts of pine needle, 5-20 parts of coptis chinensis, 10-30 parts of polygonum cuspidatum, 1-10 parts of pepper and 0.1-1 part of probiotics;

the preservative B is prepared from the following raw materials in parts by weight: 3-10 parts of carboxymethyl cellulose, 0.1-5 parts of antibacterial peptide, 0.1-5 parts of mixed essential oil and 2-5 parts of dried vegetables.

2. The preservative for normal-temperature storage and preservation of the red-yang kiwi fruits according to claim 1, which is characterized in that the preparation method of the preservative A comprises the following steps:

(a1) pulverizing flos Caryophylli, folium Pini, Coptidis rhizoma, rhizoma Polygoni Cuspidati and fructus Zanthoxyli, adding 4-10 times of ethanol, leaching at 30-40 deg.C for 1-4 hr, collecting leaching solution, and collecting the residue;

(a2) evaporating ethanol in the leaching liquor at low temperature, centrifuging, standing for layering, taking upper-layer liquid, removing ethanol in the upper-layer liquid to obtain mixed essential oil, mixing the residual liquid with the leaching residue obtained in the step (a1), adding probiotics, fermenting at 24-32 ℃ for 5-9 days in a sealed and constant-temperature manner, and filtering to obtain a fermentation liquor serving as a stock solution of the preservative A;

(a3) diluting the stock solution of the preservative A by 150 times and 200 times by adding water to obtain the preservative A.

3. The preservative for normal-temperature storage and preservation of the Hongyang kiwi fruits according to claim 2, which is characterized in that the preparation method of the preservative B comprises the following steps: pulverizing dried vegetables, soaking in 50-200 times of water at 25-35 deg.C for 10-60min, and collecting soaking solution; adding the mixed essential oil and the antibacterial peptide into the soaking solution, uniformly stirring, adding the carboxymethyl cellulose, stirring to fully disperse the carboxymethyl cellulose, performing constant-temperature ultrasonic oscillation for 30-60min, and stirring for 10-30min to obtain the preservative B.

4. The preservative for normal-temperature storage and fresh-keeping of the red-yang kiwi fruits according to claim 1, wherein the probiotics are EM bacteria.

5. The preservative for normal-temperature storage and fresh-keeping of the red-yang kiwi fruits according to claim 1, wherein the dried vegetables are any one or a combination of more than one of black fungus, tremella, carrot, green stem vegetable, cabbage, carrot, pumpkin and Chinese yam.

6. The preservative for normal-temperature storage and fresh-keeping of the red kiwi fruits according to claim 1, wherein the volume fraction of ethanol adopted in the step (a1) is 65-80%.

7. A normal-temperature storage and fresh-keeping treatment method for red kiwi fruits is characterized in that the fresh-keeping treatment is carried out by adopting the fresh-keeping agent of any one of claims 1-6, and the specific steps are as follows:

collecting fresh mature kiwi fruits, placing in a shade place to remove field heat, placing in a fruit basket, soaking in the preservative A for 2-8min, taking out the fruit basket to quickly dry the surfaces of the fresh kiwi fruits, then placing in the preservative B to soak for 1-2min, taking out, placing in a shade place to ventilate and dry, sealing and packaging by adopting a fruit packaging bag with an inner layer coated with the preservative B and dried, and storing at normal temperature in a dark place.

8. The method for normal-temperature storage and fresh-keeping treatment of the red-yang kiwi fruits according to claim 7, wherein when the fresh fruits are soaked in the fresh-keeping agent B, the fruit basket is lifted every 5-20s of soaking to drain the residual fresh-keeping agent B in the fruit basket, then the fruit basket is soaked in the fresh-keeping agent B, and the operation is repeated until the soaking time is finished.

Technical Field

The invention relates to the technical field of fruit and vegetable storage and preservation, and particularly relates to a preservative for normal-temperature storage and preservation of red kiwi fruits and a preservation treatment method.

Background

The fresh kiwi fruit has high Vc content, also contains various amino acids, vitamins and mineral substances, and has great market demand because of the favorable flavor and rich nutrition which are widely favored by consumers, and the planting area is continuously enlarged in recent years.

The red-yang kiwi fruit is a new red-meat kiwi fruit variety bred by the natural resource research institute of Sichuan province and the agricultural bureau of Xianhui county in 1997 in the seedling of Chinese kiwi fruit, and has the advantages of beautiful fruit, tender meat, delicious taste, thick juice, Vc content of 1358mg/kg, soluble solid content of 20 percent, excellent quality, high favor of consumers and high generation preference of a new generation of kiwi fruit.

However, the red-yang kiwifruit is a typical respiratory-jump type fruit, and the temperature is high in the harvesting season, so that the fruit is easy to lose water, wither, soften and rot after being stored at normal temperature, the rotten fruit rate reaches more than 25% in 1 week and reaches more than 75% in 2 weeks, and the consumption market of the red-yang kiwifruit is severely restricted due to poor normal-temperature storage property, and the further development of the variety is also restricted.

At present, the common methods for storing the kiwi fruits comprise controlled atmosphere storage refrigeration and mechanical refrigeration after fruit soaking of the preservative, although the controlled atmosphere storage refrigeration method has a good storage effect, the investment cost is high, the popularization is difficult, the mildewing phenomenon can occur even after long-time storage, the common preservative for the mechanical refrigeration is mainly a chemical bacteriostatic agent, the risk of drug residue harming health exists, and the preservation effect of other natural preservatives in the actual use process is not ideal. Therefore, the method has great significance in finding and developing a novel safe and efficient kiwi fruit biological preservative.

Disclosure of Invention

The invention aims to overcome the defects in the prior art and provides a preservative for normal-temperature storage and preservation of red-yang kiwi fruits and a preservation treatment method.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows:

the preservative for normal-temperature storage and preservation of the Hongyang kiwifruit comprises a preservative A and a preservative B, wherein the preservative A is prepared from the following raw materials in parts by weight: 10-50 parts of clove, 18-35 parts of pine needle, 5-20 parts of coptis chinensis, 10-30 parts of polygonum cuspidatum, 1-10 parts of pepper and 0.1-1 part of probiotics;

the preservative B is prepared from the following raw materials in parts by weight: 3-10 parts of carboxymethyl cellulose, 0.1-5 parts of antibacterial peptide, 0.1-5 parts of mixed essential oil and 2-5 parts of dried vegetables.

Preferably, the preparation method of the preservative A is as follows:

(a1) pulverizing flos Caryophylli, folium Pini, Coptidis rhizoma, rhizoma Polygoni Cuspidati and fructus Zanthoxyli, adding 4-10 times of ethanol, leaching at 30-40 deg.C for 1-4 hr, collecting leaching solution, and collecting the residue;

(a2) evaporating ethanol in the leaching liquor at low temperature, centrifuging, standing for layering, taking upper-layer liquid, removing ethanol in the upper-layer liquid to obtain mixed essential oil, mixing the residual liquid with the leaching residue obtained in the step (a1), adding probiotics, fermenting at 24-32 ℃ for 5-9 days in a sealed and constant-temperature manner, and filtering to obtain a fermentation liquor serving as a stock solution of the preservative A;

(a3) diluting the stock solution of the preservative A by 150 times and 200 times by adding water to obtain the preservative A.

Preferably, the preparation method of the preservative B is as follows: pulverizing dried vegetables, soaking in 50-200 times of water at 25-35 deg.C for 10-60min, and collecting soaking solution; adding the mixed essential oil and the antibacterial peptide into the soaking solution, uniformly stirring, adding the carboxymethyl cellulose, stirring to fully disperse the carboxymethyl cellulose, performing constant-temperature ultrasonic oscillation for 30-60min, and stirring for 10-30min to obtain the preservative B.

Preferably, the probiotic is an EM bacterium.

Preferably, the dried vegetable is any one or combination of more than one of black fungus, tremella, carrot, green stem vegetable, cabbage, carrot, pumpkin and Chinese yam.

Preferably, step (a1) uses ethanol in a volume fraction of 65-80%.

The invention also provides a method for storing and refreshing the red kiwi fruits at normal temperature by using the preservative, which comprises the following specific steps:

collecting fresh mature kiwi fruits, placing in a shade place to remove field heat, placing in a fruit basket, soaking in the preservative A for 2-8min, taking out the fruit basket to quickly dry the surfaces of the fresh kiwi fruits, then placing in the preservative B to soak for 1-2min, taking out, placing in a shade place to ventilate and dry, sealing and packaging by adopting a fruit packaging bag with an inner layer coated with the preservative B and dried, and storing at normal temperature in a dark place.

Preferably, when the fresh fruits are soaked in the preservative B, the fruit basket is lifted every 5-20s to drain the residual preservative B in the fruit basket, then the fruit basket is soaked in the preservative B, and the operation is repeated until the soaking time is finished.

Due to the adoption of the technical scheme, the invention has the following beneficial effects:

1. the preservative A prepared by fermenting natural Chinese herbal medicines is safe and free of side effects, contains a large amount of high-activity probiotics, and various probiotics act in a mutually synergistic manner, so that the number of putrefactive bacteria is reduced by predation, competitive inhibition and other modes, and the probiotics can be self-propagated and attached to the surface of the red kiwi fruit for a long time, so that the damage of harmful bacteria is resisted, and long-acting corrosion and freshness preservation are realized.

2. The preservative A disclosed by the invention is fermented by adopting an alcohol extract of a plant-derived traditional Chinese medicine, essential oil in the alcohol extract is separated before fermentation, the remaining water-soluble components are fermented together with extraction residues and probiotics, and the fermented preservative A is rich in probiotics and bacteriostatic components of a plant source, can effectively inhibit germination of fungal spores, kills germs such as fungi, molds, bacteria and viruses, inhibits and eliminates development and reproduction of pathogens, and has a strong anti-inflammatory effect.

3. The preservative B is prepared from carboxymethyl cellulose, antibacterial peptide, mixed essential oil and a soak solution of dried vegetables. The antibacterial peptide can inhibit and kill putrefying bacteria, and the mixed essential oil can inhibit the growth of partial bacteria and mould, so as to further inhibit the rotting effect of non-probiotics on the kiwi fruits. After the carboxymethyl cellulose is added, the solution can be changed into a colloidal state to facilitate dipping and film forming, the water-retaining property is good, the moisture loss of the epidermis is prevented, the contact of fruits and air can be well isolated, the aerobic respiration intensity of cells is slowed down, and the protection effect on the epidermis of the red-yang kiwi fruit is good. The preservative B can form a moisturizing and fresh-keeping antibacterial film with luster and good water-retaining effect on the surface of the red-yang kiwi fruit, and the mutual cooperation of the components has important significance for prolonging the fresh-keeping period of the red-yang kiwi fruit.

4. The preservative B adopts a dry vegetable soaking solution, after the dehydration of the dry vegetable, some storage substances and partial structural substances such as starch, sugar and protein are decomposed into simple substances such as glucose, amino acid and the like under the action of enzyme, partial glucose, amino acid, polysaccharide, degraded pectin and vitamin are dissolved in water after the soaking, and the soaking solution contains various substances, so that the energy and nutrition required by the propagation of probiotics of the preservative A can be provided, and the film forming property of the preservative B is enhanced.

5. The invention also provides a fresh-keeping treatment method for storing the red-yang kiwi fruits at normal temperature after the red-yang kiwi fruits are treated by the fresh-keeping agents A and B. The preservative B is instantly soaked in the fresh kiwi fruit for multiple times, so that a multi-layer compact film is formed on the surface of the kiwi fruit, and the water loss rate of the fresh kiwi fruit is further reduced. And the fresh fruits are packaged by adopting a packaging bag sprayed with the preservative B after soaking, and in the storage process, the mixed essential oil in the preservative B is slowly diffused, so that the essential oil can play a role in inhibiting bacteria, the diffused smell can also drive insects and ants, and the insects and the ants are prevented from biting the fresh fruits after biting the packaging bag.

In conclusion, the preservative disclosed by the invention uses plant-derived and animal-derived antibacterial substances, and antagonistic microorganisms are used for preservative storage of fresh fruits, so that double-layer protection of a high-activity probiotic layer and a moisturizing preservative antibacterial film is realized. And through twice preservative dipping treatments, the occurrence of skin shrinkage and fruit rot of the red-yang kiwi fruits is remarkably controlled, the rot rate of the picked fruits is effectively reduced, the storage period of the picked fruits at normal temperature is prolonged, the normal-temperature storage period and the shelf life of the red-yang kiwi fruits are effectively prolonged, and the commodity value and the economic benefit are improved. The preservative has the advantages of easily available materials, low cost, convenient operation in use, safety and no toxicity, solves the problems of short preservation time and low safety of the kiwi fruit at present, effectively inhibits the rotting rate of the kiwi fruit, and prolongs the preservation time. The preservative and the treatment method can be applied to climacteric fruits such as apples, apricots, bananas, plums, figs, pears and the like, and have wide market popularization and application prospects.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail below with reference to preferred embodiments. It should be noted, however, that the numerous details set forth in the description are merely for the purpose of providing the reader with a thorough understanding of one or more aspects of the present invention, which may be practiced without these specific details.

Example 1

A preservative for normal-temperature storage and preservation of Hongyang kiwifruit comprises a preservative A and a preservative B; the preparation method of the preservative A comprises the following steps:

(a1) taking 10kg of clove, 18kg of pine needle, 5kg of coptis root, 10kg of giant knotweed and 1kg of pepper, respectively crushing the clove, the pine needle, the coptis root, the giant knotweed and the pepper, uniformly mixing, adding 4 times of 80% ethanol, extracting for 2 hours at 40 ℃, collecting an extract, and reserving the residual extract;

(a2) carrying out rotary evaporation on ethanol in the leaching liquor at 40 ℃, centrifuging the leaching liquor at 5000rpm for 5min, standing for layering, taking upper-layer liquid, removing the ethanol in the upper-layer liquid to obtain mixed essential oil, mixing the residual liquid with the leaching residue obtained in the step (a1), adding 0.1kgEM (gram-positive bacteria) into the mixture, carrying out sealed constant-temperature fermentation at 32 ℃ for 5 days, and filtering to obtain fermentation liquor serving as a preservative A stock solution;

(a3) and adding water into the preservative A stock solution to dilute the preservative A stock solution by 200 times to obtain the preservative A.

The preparation method of the preservative B comprises the following steps:

(b1) taking 3kg of carboxymethyl cellulose, 0.1kg of antibacterial peptide, 0.1kg of mixed essential oil and 2kg of dried and dehydrated cabbage;

(b2) crushing cabbage, adding 200 times of high-purity water at 30 ℃, soaking for 60min, collecting a soaking solution, adding mixed essential oil and antibacterial peptide into the soaking solution, stirring uniformly, adding carboxymethyl cellulose, stirring to fully disperse the carboxymethyl cellulose, carrying out constant-temperature ultrasonic oscillation for 30min at an ultrasonic frequency of 15kHz, and stirring for 30min to obtain the preservative B.

Example 2

A preservative for normal-temperature storage and preservation of Hongyang kiwifruit comprises a preservative A and a preservative B; the preparation method of the preservative A comprises the following steps:

(a1) taking 25kg of clove, 23kg of pine needle, 12kg of coptis root, 20kg of giant knotweed and 7kg of pepper, respectively crushing the clove, the pine needle, the coptis root, the giant knotweed and the pepper, uniformly mixing, adding 7 times of 70% ethanol, extracting for 1 hour at 35 ℃, collecting an extract, and reserving the residual extract;

(a2) carrying out rotary evaporation on ethanol in the leaching liquor at 42 ℃, centrifuging the leaching liquor at 4000rpm for 7min, standing for layering, taking upper-layer liquid, removing the ethanol in the upper-layer liquid to obtain mixed essential oil, mixing the residual liquid with the leaching residue obtained in the step (a1), adding 0.5kg of EM (effective microorganism) bacteria, carrying out sealed constant-temperature fermentation at 28 ℃ for 7 days, and filtering to obtain fermentation liquor serving as a preservative A stock solution;

(a3) and adding water into the preservative A stock solution to dilute by 170 times to obtain the preservative A.

The preparation method of the preservative B comprises the following steps:

(b1) taking 6kg of carboxymethyl cellulose, 2.5kg of antibacterial peptide, 3kg of mixed essential oil, 1kg of dried and dehydrated pumpkin and 3kg of dried and dehydrated green stem vegetable;

(b2) crushing the pumpkin and the green stalk vegetables, adding 150 times of high-purity water at 35 ℃, soaking for 10min, collecting a soaking solution, adding mixed essential oil and antibacterial peptide into the soaking solution, stirring uniformly, adding carboxymethyl cellulose, stirring to fully disperse the carboxymethyl cellulose, carrying out constant-temperature ultrasonic oscillation for 45min at an ultrasonic frequency of 18kHz, and stirring for 20min to obtain the preservative B.

Example 3

A preservative for normal-temperature storage and preservation of Hongyang kiwifruit comprises a preservative A and a preservative B; the preparation method of the preservative A comprises the following steps:

(a1) taking 50kg of clove, 35kg of pine needle, 20kg of coptis root, 30kg of giant knotweed and 10kg of pepper, respectively crushing the clove, the pine needle, the coptis root, the giant knotweed and the pepper, uniformly mixing, adding 10 times of 65% ethanol, extracting for 4 hours at 30 ℃, collecting an extract, and reserving the residual extract;

(a2) carrying out rotary evaporation on ethanol in the leaching liquor at 45 ℃, centrifuging the leaching liquor at 4500rpm for 6min, standing for layering, taking upper-layer liquid, removing ethanol in the upper-layer liquid to obtain mixed essential oil, mixing the residual liquid with the leaching residue obtained in the step (a1), adding 1kg of EM (effective microorganism) bacteria, carrying out sealed constant-temperature fermentation at 24 ℃ for 9 days, and filtering to obtain fermentation liquor serving as preservative A stock solution;

(a3) and adding water into the preservative A stock solution to dilute the preservative A stock solution by 150 times to obtain the preservative A.

The preparation method of the preservative B comprises the following steps:

(b1) taking 10kg of carboxymethyl cellulose, 5kg of antibacterial peptide, 5kg of mixed essential oil, 2.5kg of dried and dehydrated carrot, 1.5kg of Chinese yam and 1kg of cabbage;

(b2) crushing cabbage, carrots and Chinese yam, adding 50 times of high-purity water at 28 ℃, soaking for 10min, collecting a soaking solution, adding mixed essential oil and antibacterial peptide into the soaking solution, stirring uniformly, adding carboxymethyl cellulose, stirring to fully disperse the carboxymethyl cellulose, carrying out constant-temperature ultrasonic oscillation for 60min at an ultrasonic frequency of 30kHz, and then stirring for 10min to obtain the preservative B.

Example 4

A preservative for normal-temperature storage and preservation of red-yang kiwi fruits is prepared by the following steps:

taking 10kg of carboxymethyl cellulose, 5kg of antibacterial peptide and 5kg of mixed essential oil in example 1, adding the antibacterial peptide and the mixed essential oil into 1000kg of high-purity water, uniformly stirring, then adding the carboxymethyl cellulose, stirring to fully disperse the carboxymethyl cellulose, carrying out constant-temperature ultrasonic oscillation for 60min at an ultrasonic frequency of 30kHz, and then stirring for 18min to obtain the antibacterial peptide-containing composite material.

Example 5

A preservative for normal-temperature storage and preservation of red-yang kiwi fruits is prepared by the following steps:

taking 10kg of carboxymethyl cellulose, 5kg of antibacterial peptide, 2.5kg of dried and dehydrated carrot, 1.5kg of Chinese yam and 1kg of cabbage; pulverizing caulis et folium Brassicae Capitatae, radix Dauci Sativae and rhizoma Dioscoreae, adding 50 times of 28 deg.C high-purity water, soaking for 10min, collecting soaking solution, adding antibacterial peptide into the soaking solution, stirring, adding carboxymethyl cellulose, stirring to disperse carboxymethyl cellulose sufficiently, ultrasonic vibrating at constant temperature for 60min with ultrasonic frequency of 30kHz, and stirring for 10 min.

Example 6

A normal-temperature storage and fresh-keeping treatment method for red kiwi fruits adopts the fresh-keeping agent of the embodiment 1 to carry out fresh-keeping treatment, and comprises the following specific steps:

collecting fresh mature kiwi fruits, placing the fresh kiwi fruits in a shade place to remove field heat, placing the fresh kiwi fruits in a fruit basket, soaking in the preservative A for 2min, taking out the fruit basket, quickly drying the surfaces of the fresh kiwi fruits, then soaking in the preservative B for 2min, taking out the fresh kiwi fruits, placing the fresh kiwi fruits in the shade place to be ventilated and dried, sealing and packaging the fresh kiwi fruits in a fruit packaging bag with the inner layer coated with the preservative B and dried, and storing the fresh kiwi fruits at normal temperature in a dark place.

Example 7

A normal-temperature storage and fresh-keeping treatment method for red kiwi fruits adopts the fresh-keeping agent of the embodiment 2 for fresh keeping, and comprises the following specific steps:

collecting fresh mature kiwi fruits, placing in a shade place to remove field heat, placing in a fruit basket, soaking in the preservative A for 6min, taking out the fruit basket, quickly drying the surfaces of the fresh kiwi fruits, soaking in the preservative B for 1.5min, taking out, placing in the shade place, ventilating, drying, hermetically packaging by adopting a fruit packaging bag with an inner layer coated with the preservative B and dried, and storing at normal temperature in a dark place.

Example 8

A normal-temperature storage and fresh-keeping treatment method for red kiwi fruits adopts the fresh-keeping agent of the embodiment 3 for fresh keeping, and comprises the following specific steps:

collecting fresh mature kiwi fruits, placing the fresh kiwi fruits in a shade place to remove field heat, placing the fresh kiwi fruits in a fruit basket, soaking in the preservative A for 8min, taking out the fruit basket, quickly drying the surfaces of the fresh kiwi fruits, soaking in the preservative B for 1min, taking out the fresh kiwi fruits, placing the fresh kiwi fruits in the shade place, airing, hermetically packaging the fresh kiwi fruits in a fruit packaging bag with the inner layer coated with the preservative B and the dried fruit packaging bag, and storing the fresh kiwi fruits at normal temperature in a dark place.

Example 9

The processing method of the embodiment is different from the embodiment 6 in that: when the fresh fruits are soaked in the preservative B, the fruit basket is lifted every 20 seconds to drain the residual preservative B in the fruit basket, then the fruit basket is soaked in the preservative B, and the operation is repeated until the soaking time is finished.

Example 10

The processing method of the embodiment is different from the embodiment 7 in that: when the fresh fruits are soaked in the preservative B, the fruit basket is lifted every 10 seconds to drain the residual preservative B in the fruit basket, then the fruit basket is soaked in the preservative B, and the operation is repeated until the soaking time is finished.

Example 11

The processing method of the embodiment is different from the embodiment 8 in that: when the fresh fruits are soaked in the preservative B, the fruit basket is lifted every 5 seconds to drain the residual preservative B in the fruit basket, then the fruit basket is soaked in the preservative B, and the operation is repeated until the soaking time is finished.

Example 12

A normal-temperature storage and fresh-keeping treatment method for red kiwi fruits adopts the fresh-keeping agent A of example 1 to carry out fresh-keeping treatment, and comprises the following specific steps: collecting mature fresh kiwi fruits, placing in a shade place to remove field heat, placing in a fruit basket, soaking in the preservative A for 7min, taking out the fruit basket, quickly drying the surfaces of the fresh kiwi fruits, sealing and packaging with a fruit packaging bag, and storing at normal temperature in a dark place.

Example 13

A normal-temperature storage and fresh-keeping treatment method for Hongyang kiwifruit adopts the fresh-keeping agent B of the embodiment 3 for fresh-keeping treatment, and comprises the following specific steps: collecting fresh mature kiwi fruits, placing in a shade place to remove field heat, placing in a fruit basket, soaking in the preservative B for 1.5min, taking out, placing in a shade place to air-dry, sealing and packaging with a fruit packaging bag with an inner layer coated with the preservative B and air-dried, and storing in dark at normal temperature.

Example 14

The processing method of the embodiment is different from the embodiment 13 in that: the preservative treatment of example 4 was used.

Example 15

The processing method of the embodiment is different from the embodiment 13 in that: the preservative treatment of example 5 was used.

By adopting the normal-temperature storage and fresh-keeping operation method of the red-yang kiwi fruits of the embodiments 6-15 of the invention, the fresh-keeping capacity of the red-yang kiwi fruits is respectively tested. And each group adopts 100 red-yang Chinese gooseberry fresh fruits with weight error not more than 5%, and the rotten fruit rate and the water loss rate are counted. Meanwhile, a blank group is set, and the blank group is stored at normal temperature without any fresh-keeping treatment after the red-yang kiwi fruits are picked back to a warehouse. The test results are shown in table 1. The normal temperature of the invention means that the temperature is 25-27 ℃ and the humidity is 50-70%.

TABLE 1

As shown in Table 1, the red-yang kiwi fruits using the preservative and the preservation treatment method disclosed by the invention have a far better preservation effect than that of the blank group. The fresh-keeping effect of the embodiment 9-11 is best, the rotten fruit rate and the water loss rate are lowest, and a multilayer compact film is formed on the surface of the kiwi fruit by soaking the fresh-keeping agent B for multiple times, so that the moisture exchange between the kiwi fruit and the outside is further isolated. The second time the fresh-keeping effect of examples 6-7, the rotten fruit rate and the water loss rate increased. The preservation effect of example 13 is inferior, the preservative used in example 14 does not contain a soak solution of dried vegetables, the water loss rate is higher, the preservative used in example 15 does not contain mixed essential oil, and the rotten fruit rate is increased compared with examples 1 to 14. Example 12 only uses the preservative A, and no preservative film is formed on the surface of the red kiwi fruit, so that the preservation effect is the worst when the red kiwi fruit is stored at normal temperature, but the preservation effect is far better than that of the blank group.

In conclusion, the preservative and the preservation treatment method can effectively delay the rotten fruit rate and the water loss rate of the red-yang kiwi fruit storage at normal temperature, remarkably prolong the storage period and the shelf life of the red-yang kiwi fruit, and improve the commodity value and the economic benefit; the preservative and the treatment method can be applied to respiration leaping fruits such as apples, apricots, bananas, plums, figs, pears and the like.