Method of improving ethylene chlorosis in color and luster of sweet tangerine fruits

• Main Authors: WANG WEIHAO, YAO SHI, DENG LILI, ZENG KAIFANG, YIN BAOFENG, YUAN ZIYI
• Format: Patent
• Language: Chinese; English
• Published: 26.10.2016
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention belongs to the field of food preservation and relates to a method of improving ethylene chlorosis in color and luster of sweet tangerine fruits. In the existing ethylene chlorosis technology, a blue light irradiation treatment is increased, a problem of light fruit coloring is improved, and appearance quality of the fruits is improved. 本发明属于食品保鲜领域，涉及种改善乙烯褪绿蜜橘果实色泽的方法。在现行的乙烯退绿技术中，增加蓝光照射处理，改善果实着色浅的问题，提高果实的外观品质。