Under several methods of preservation and storage

Several methods of orange preservation and storage (Part 2)

4 preservation and preservation of Chinese herbal medicine of wide skinned orange

galangal is mainly composed of 1,8-cineole and methyl cinnamate, containing eugenol, pinene, picturene, etc., as well as galangin, kaempferol, kaempferol, quercetin, isorhamnetin, etc. in flavonoids, and a pungent component, which has a broad-spectrum bactericidal effect. Penicillium and chloromycetes (the main pathogen causing citrus decay) inoculated with 3% agar and bean sprout juice were all unlucky within 4 hours after being sprayed by the above medicine juice. The spore germ tube was deformed and the sterilization effect was very obvious under microscope. Fruit coating made of medicated juice and bleached shellac can prevent and reduce water transpiration of peel, reduce water evaporation and control weight loss

this method is to mix galangal with a certain proportion of water, boil the juice, and then mix the medicinal juice with bleached shellac to form a coating. When using, an inclined sponge board can be set to make the sponge absorb enough paint, and then dip the coating with a cloth, and apply it to the rolling orange fruits on the sponge board, or apply the fruits mechanically (overripe, flesh damaged or mildew, rotten orange fruits should be removed in advance). After coating, it can be put into the wicker fruit basket, Store indoors at room temperature

the citrus treated with this formula has low rotten fruit, full and shiny pulp, green stem, fresh freshness, moderate sweetness and acidity, juicy and strong taste, and good flavor. After determination, it still contains about 0.6% titratable acid, each 100g of fruit juice contains vitamin c38mg, and the pulp contains about 11 ° BX (concentration unit)

5 control of Citrus "edema" disease

citrus can greatly inhibit the infection of bacteria and reduce decay under low temperature storage, but often due to improper storage environmental conditions, the metabolism of fruits is out of balance, and the physiological disease "edema" disease of low temperature storage occurs

the South China Institute of Botany, Chinese Academy of Sciences, adopted the following control methods for the "edema" disease of Citrus:

① after fruit harvest, select the fruit with moderate maturity, medium fruit type and dense pericarp tissue, soak the fruit with 1000mg/kg carbendazim plus 200mg/kg2  4-D on the same day, wrap the single fruit in paper bags and store it in wooden boxes

② suitable gas composition in the cold storage: CO2 concentration is 0 ~ 1%, O2 concentration is 18 ~ 20%

③ suitable storage temperature and humidity: Banana citrus 7 ~ 9 ℃, sweet orange 1 ~ 3 ℃. The humidity is 85% - 90%

under the above conditions, sweet oranges were stored for 5 months, and banana oranges were stored for 3 and a half months without "edema" disease. Introduction to fruit measurement and control system the decay rate caused by bacteria is less than 5%

6 citrus preservative paper

the decay of citrus is mainly caused by Penicillium (sp.), Diplodia and discospora spinosa. Inhibiting the reproduction of these bacteria can prevent citrus decay. By inhibiting the synthesis of ethylene or eliminating the ethylene produced during storage, the ripening of fruits can be delayed, and the same purpose of preservation can be achieved

citrus preservative paper is a kind of thin special paper. It is composed of fiber, soft texture, and has a certain elasticity, which is a good protective film for the wrapped fruit. Antiseptic fresh-keeping paper is to add chemical drugs to the paper fiber or coat the chemical drugs on the surface of the paper. After wrapping the fruit with the chemical drugs on the surface of the paper, because the drugs on the surface of the paper are in direct contact with the fruit, a large number of bacteria on the surface of the fruit are killed. In the late stage of the soft composite peeling experiment, the drugs in the paper fibers and the drugs between the paper fibers are mainly relied on to slowly volatilize and dissolve to eliminate the bacteria, control the root rot and black rot, and control the infection of the bacteria. Wrapping fruits with preservative paper for storage has a good effect on changing the concentration ratio of O2 and CO2 in the storage environment. In addition to applying chemical drugs, most of the holes between the paper fibers are filled with appropriate proportion of fillers and glues, which greatly reduces the air permeability of the paper compared with the postal paper. After waxing, the light transmittance of the paper will be lower due to the coverage of the wax film. Therefore, using preservative paper for single fruit packaging and storage can make the ratio of O2 and CO2 concentration in the small space where the fruit lives gradually change in the process of fruit respiration, that is, O2 concentration gradually decreases and CO2 concentration gradually increases, thus inhibiting the respiratory function of the fruit and enhancing the storage resistance of the fruit. Because of the low permeability of the antiseptic fresh-keeping paper, the wind cannot directly blow the surface of the fruit when wrapped with it, so that the water vapor film will not be damaged, which plays a role in inhibiting water evaporation. Thus, the fruit weight and freshness are maintained

because the anti-corrosion fresh-keeping paper has the above-mentioned properties, it can get a better anti-corrosion and fresh-keeping effect. The total loss rate of Citrus stored with orange preservation paper is higher than that of 2,4-D, which is widely used in China. The total loss rate of fruit soaked in heduowenling solution was reduced by more than 30%, and the color, aroma, taste and nutritional value of Citrus could be maintained

as with other storage methods, the fruit wrapping storage with preservative paper must ensure that the citrus picking conforms to the fruit picking operation procedures, the fruit selection quality conforms to the storage requirements, the fruit maturity does not exceed 80%, and the fruit can be ripe when the stroke is 600 ⊰ 00mm. The sweating treatment is carried out before the fruit wrapping according to the regulations, and the tightness and layers of the packed citrus are moderate. In this way, good preservative and fresh-keeping effects can be obtained

the preparation of DH-1 citrus preservative paper developed by Hunan Medical University is: heat and melt a certain amount of industrial paraffin in an aluminum pot, add a certain amount of HA and DP (biphenyl) in turn, mix well, avoid re hygroscopic, and then brush the mixture at 43cm × On 28cm kraft paper, put it into polyethylene bags after cooling to obtain DH-1 citrus preservative paper

(to be continued)