Tarocco low-temperature and low-energy green fresh keeping

• Main Authors: HUANG QIJIAN, BAI XIAOLI, LIN XIAOYAN, CHEN YAN, PENG XUE, YANG YANPING, YANG XIUJIA, DING LING, ZHAO XIALONG, XU XINRUI, LIU YINGFA, WANG ZHENXING
• Format: Patent
• Language: Chinese; English
• Published: 26.10.2018
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; 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 invention relates to a tarocco low-temperature and low-energy green fresh-keeping preservation technology. According to the tarocco low-temperature and low-energy green fresh-keeping preservationtechnology, harvested fruits with appropriate ripeness serve as objects and are sorted, graded, washed, subpackaged, soaked in a chemical agent, pretreated, packaged and the like, the comprehensive low-temperature and low-energy green fresh-keeping technology fully utilizes low temperature in spring, reasonable treatment, precision management and the like, and a supply period of tarocco fruits isproperly prolonged, so that economic benefits of orchardists are effectively protected, and market demands are better met; total loss of the preserved tarocco fruits is low, soluble solids, titratableacid and ascorbic acid in juice of the tarocco fruits are reduced, and the hardness of the tarocco fruits is low. 发明涉及塔罗科血橙果实的低温低能耗绿色保鲜贮藏技术，以采收适宜成熟度的果实为对象，经分选分级、清洗、分装、药剂浸泡、预处理、包装等处理，充分利用春季低温、合理处理与精细管理等的综合低温低能耗绿色保鲜技术，恰当地延长塔罗科血橙