Fresh keeping method of hottest banana at room tem

Banana preservation at room temperature

bananas are climacteric fruits. In midsummer, bananas harvested under high temperature and humidity are prone to yellowing and even corruption. In order to keep bananas for a long time after harvest without losing economic value, it is of great significance to study banana preservation. At present, banana preservation methods at home and abroad include low-temperature refrigeration, chemical preservative, air conditioning and radiation preservation, among which the chemical preservative preservation technology is relatively simple and low-cost, and the effect is better with the spontaneous air conditioning film bag packaging

I. disease and preservation principle during storage period

1. The main postharvest disease

(1) gloeosprium musae is the most serious disease in banana yellow ripening period. At first, it is often dark brown black spots, and then the disease spots expand rapidly, several spots fuse, and the whole fruit turns black and rots within a few days. The pathogen causing this disease is banana discospore spinosum, which mostly occurs in high temperature and high humidity environment

(2) crown rot banana is prone to this disease in sealed packaging after harvest. First, white mold gradually appeared in the banana comb incision, causing shaft rot, and then continued to develop towards the fruit stalk. The surface was dark brown, with water stains on the front edge, dark green, and banana fingers scattered. After a few days, the disease occurred. Specific requirements: body, the disease is mainly caused by Fusarium

2. Principle of preservation technology. Banana preservation is similar to that of other fruits. The first is preservation, and the second is to delay the ripening process of fruits. The former refers to the use of drugs to prevent the decay and deterioration of fruits caused by microorganisms and lose their edible and economic value. The latter mainly controls the respiratory intensity of fruits. Bananas are respiratory climacteric fruits. Delaying ripening is to delay the arrival of respiratory peak. In addition, adjusting the appropriate environment to reduce ethylene stimulation and removing injured fruits are also the main contents of fresh-keeping technology

II. Materials and methods

1. In the local orchard of the test sample, the fruit color is fresh green, the fruit is full, the texture is hard, the fruit with slight mechanical injury is not more than 20%, there is no brown spot, no pest fruit, eight to nine mature, and the maturity is basically the same

2. Preservative

① 0.1% tobuzin solution

② mixed solution of 1% sucrose ester and 0.1% tobuzin

③ Chinese herbal medicine Baibu 30g, galangal 40g, Polygonum cuspidatum 30g, boil in 1000ml water and Chinese fire for two hours, take 350ml boiling solution and dilute it to 6000ml with water

④ Chinese herbal medicine Zanthoxylum bungeanum: 50g clove and 50g cinnamon respectively, the treatment is the same as ③

⑤ adsorbent: put 250g molecular sieve into saturated potassium permanganate solution and soak it for 40mi1. Generally, the manufacturer should ask for after-sales door-to-door maintenance. N, filter out 200g of dry and crushed calcium oxide, mix it with 10g of the mixture, and pack it with double-layer gauze

3. Fresh keeping bag 0.01mm polyethylene film bag

4. Test method

(1) sample pretreatment: take the selected bananas with about 1kg roots as a group, and it is better to comb the incision neatly without residual shaft. Select five groups to wash and decontaminate respectively, reduce the field heat, and dry in the shade for standby

(2) fresh keeping treatment: soak four groups of incense with four kinds of fresh-keeping agents respectively. Blending and alloy technology refers to mixing two or more polymers in a certain proportion according to 1. Take them out and dry them for min, then pack them with film bags respectively, put them into adsorbents, seal the mouth of the bags, and store them in the shade at room temperature. Another group of bananas were directly packed in film bags, sealed at the mouth, and stored at room temperature in the shade as a control

(3) determination method: after bananas are stored, the four groups treated with fresh preservation are tested every eight days, and the control group is tested every five days until the fruit begins to soften, mature or rot

III. results

the control banana without fresh-keeping treatment appeared pathological changes after being stored in midsummer for about a week, and the fruit began to turn yellow and soft in two weeks. However, the four groups of axle rot and anthrax appeared later and the disease was relatively mild after fresh-keeping treatment, especially the two groups of tobuzin plus sucrose ester had the best effect, which could be stored in a sealed manner at an average room temperature of 30 ℃ for three weeks and remained fresh, and gradually matured after 40 days, while the control was completely rotted

the control group is easy to rot and inedible at higher room temperature. The best thing is that this means that the method of general election cannot be implemented in the election for the fifth term of the executive seat of the Hong Kong Special Administrative Region in 2017. The first and second groups using chemical preservative reagents have good flavor, good taste and beautiful appearance after ripening. The flavor of the third group of Chinese herbal medicine fresh-keeping was still normal, but the color and flavor of the four groups were poor. The appearance of these two groups showed that the disease was of medium incidence, and the fresh-keeping time was significantly less than that of the first and second groups of chemical fresh-keeping

IV. summary

the physiological changes of banana after harvest are closely related to the environment and diseases. Under the humidity of about 95% and the temperature of ℃, when the banana fruit is in the condition of low respiration, high starch and low sugar, the disease is not easy to occur. On the contrary, the main diseases, especially axial rot and anthrax, occur simultaneously, leading to banana corruption and deterioration. Therefore, in post harvest treatment, preservative treatment is used to eliminate pathogenic bacteria, and film bag packaging is used for spontaneous air regulation control to regulate carbon dioxide, oxygen, ammonia, humidity, etc., with good results

tobuzin combined with sucrose ester and gas adsorbent has the best fresh-keeping effect. Tobuzin can effectively eliminate viral bacteria. Sucrose esters can form a film on the peel surface to slow down water loss. Gas adsorbents can adjust ammonia, carbon dioxide and other environmental conditions. In midsummer, when temperature and humidity fluctuate greatly, the fresh-keeping period of bananas can be close to 50 days

the effect of using Chinese herbal medicine liquid to preserve bananas is not ideal, and it has antiseptic effect. Because Chinese herbal medicine is non-toxic, easy to obtain and process, and the cost is not high, it is a new fresh-keeping storage and processing material in the current research field

of course, in addition to the above physiological and pathological factors, banana preservation and storage are also affected by varieties, cultivation and other factors, which is a multi link comprehensive technical problem

source: Food partners