A preliminary study on the storage temperature of

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A preliminary study on the storage temperature of citrus fruits in Guangdong

since 1972, we have used five storage temperatures of 1 ~ 3 ℃, 4 ~ 6 ℃, 7 ~ 9 ℃, 10 ~ 12 ℃ and normal temperature for the main varieties in Guangdong sweet orange, Ponkan and banana for several consecutive years, in order to obtain a more suitable storage temperature from the aspects of quality, flavor, nutritional value, decay loss and commodity appearance after storage

1 the decay rate of sweet orange fruit (including the decay caused by chloromycetes, Penicillium, root rot, brown rot, anthrax, black heart, etc., but excluding brown spots) increased with the increase of storage temperature. The incidence rate of brown spot of Sweet Orange during storage is related to the storage temperature. The incidence of brown spot at 1 ~ 3 ℃ is the lowest and the degree is relatively light, the incidence of brown spot at 4 ~ 6 ℃ is the highest, and the incidence of brown spot at storage temperature above 7 ~ 9 ℃ decreases with the increase of storage temperature. Sweet oranges stored at 1 ~ 3 ℃ for 90 days can basically maintain the appearance, quality and flavor as they were harvested. After 4 months of storage, no matter what temperature they are stored at, there are great changes in appearance and flavor, but the temperature of 1 ~ 3 ℃ is still better

2 under different storage temperatures, the decay rate caused by pathogenic microorganisms also increased with the increase of storage temperature. But Ponkan is sensitive to low temperature and prone to "edema". Similarly, poor environmental ventilation and excessive carbon dioxide accumulation will also lead to "edema". The lower the temperature is, the lower the concentration of carbon dioxide that Ponkan can tolerate, and the problem of difficult work is solved in time

Ponkan oranges stored at 7 ~ 9 ℃ for 90 days have better appearance and flavor than those stored at other temperatures. The degree of pulp drying shrinkage (commonly known as "dry steaming") is more serious at lower or higher temperatures, but less at 7 ~ 9 ℃; From the occurrence of "edema", the test data are shown in Table 1. It can be seen that only after 102 days of storage in 1972, there was 4.58%. After 122 days of storage in 1974, there was no discovery, but it was relatively special in 1973, and it had been 1. 58% after 74 days of storage 46%. There was severe edema before and after storage at 1 ~ 3 ℃ and 4 ~ 6 ℃ for 60 days (both 1973 and 1974). After 100 days of storage, the flavor quality deteriorated rapidly at any temperature. In the 3-year experiment, Ponkan orange stored at 10 ~ 12 ℃ for 122 days did not have edema

to sum up, the storage period of Ponkan citrus is required to be within two and a half months. The storage temperature of 7 ~ 9 ℃ is more appropriate. If the storage period is more than two and a half months, 10 ~ 12 ℃ is more stable

3 banana citrus has no significant difference in appearance, quality and flavor between the five storage temperatures, but the occurrence of "edema" is closely related to the storage temperature. The results showed that 7 ~ 9 ℃ was the suitable storage temperature for banana citrus

15 days before fruit picking in 1972, 19 chemical foaming method: chemical foaming agent will produce chemical changes when heated. Spray 10ppm gibberellin 55 days before fruit picking in 73, and spray it before fruit picking in 1975, which has a good effect on preventing the occurrence of "edema" in banana citrus, but it is not effective for Ponkan citrus. After gibberellin treatment, banana citrus can be stored at 4 ~ 6 ℃ or 1 ~ 3 ℃ according to the length of storage period. When spraying gibberellin, if the fruit color is still green, the peel coloring will be delayed. Therefore, it is appropriate to spray when the fruit color has turned yellow 15 days before harvest

according to the analysis of sweet orange, Ponkan and banana in recent years, the storage temperature has a significant impact on the sugar, acid and vitamin C of fruit juice, but there are significant differences in taste and different storage temperatures, especially in the later stage, indicating that the relationship between fruit flavor and aromatic substances may be greater

the storage temperature is related to many aspects, and the appropriate storage temperature should be determined according to the specific situation. If the harvest, packaging, transportation and other conditions of the fruit are not good, the fruit will have more mechanical injuries; Or mining investment will be collected from now on. After being exposed to the sun and rain and delayed transportation, its original disease resistance has been greatly weakened. Therefore, it is necessary to adopt a lower storage temperature to inhibit the activities of microorganisms and reduce decay loss

source: China citrus Spark Technology

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