First, harvest
It is advisable to select storage-resistant and disease-resistant varieties for timely harvesting. Judging whether the fruit is mature or not can be determined from the following aspects: when the fruit is no longer grown, the shoulders are round and the skin color is darkened; the fruit is cut, the seed shell is hardened, the flesh is light yellow; the fruit is half in the water. Sinking or sinking; a tree has a natural ripe fruit when it is fruitful. For storage, it is advisable to pick eight ripe fruits on a clear morning. When harvesting, the fruit shears are cut one by one, and washed with water to remove the mucus flowing out of the incision. If the mucus is not removed in time, it will flow to the peel and cause rot, which can stimulate the skin of the staff. When harvesting, take it lightly and gently to prevent excessive vibration and collision.
At the temperature of 28 °C to 32 °C, the ripening speed of all cultivars was faster, and the average level of ripening reached 3 to 8 days, and the matured fruits could not be stored. Therefore, mango should be stored in time after harvesting.
Second, pre-storage treatment
After the mango is harvested, it is piled up indoors for a day and night to make it sweat and cool down. Then it is rinsed with water and dried, then soaked in 52°C-54°C hot water for 8-10 minutes and with 1OOOOppm Tecdo (or chlorhexidine, different bacteria). Imi, iprodione) soaked fruit to prevent the occurrence of anthrax. If it is immersed in a 100ppm gibberellin solution for 10 minutes, it can be both antiseptic and delayed. There have also been reports of radiation insecticides in pretreatment.
After disinfecting the fruit, dry or dry the fruit surface, remove the damaged, rotten fruit, and pack it in stages.
Third, storage technology
The suitable post-cooking temperature of mango is 21 ° C to 24 ° C, and it is difficult to obtain good results above or below this range. If the temperature exceeds this range, the flavor of the ripened fruit will be abnormal. For example, the temperature is lower than 15.6 ° C to 18.3 ° C, although the fruit can be well colored. However, the flesh has a sour taste and needs to be matured for 2 to 3 days at a temperature of 21 ° C to 24 ° C to increase the sweetness and improve the quality. Several newer mango storage methods are now introduced.
1, milk coating (EC) storage method
Mango is a peak-breathing fruit. Under suitable conditions (25 °C ± 2 °C, 85 °C ± 5% RH), it will complete its post-harvest ripening in 6-8 days. In addition, mangoes are also very susceptible to fungal, bacterial and anthrax and fruit fly (FruitFlies) damage.
Fruit ripening depends on three factors: water transpiration; maturity and senescence rate; microbial and insect infections. The formation of a semi-permeable membrane on the surface of the fruit surface can selectively control the penetration of O2CO2 and water vapor, delaying the post-harvest physiological activities; it also limits the invasion of insects and microorganisms, and the cost of the Xu layer method compared to other storage methods. Low and easy to operate.
The emulsion is prepared by mixing polyvinyl sucrose ester, carboxymethyl cellulose salt and mono- or diacylglycerol, and the coating treatment can delay the ripening of the mango. A recent wax treatment of the product name PrimaFiesh extends the 6-day loan period of mangoes. The emulsified coating liquid prepared by the following method can extend the mango for at least 20 days.
(1) Preparation of Xu layer liquid
Raw material 50% Bx maltodextrin (DE = 10), 3% CMC--Na (low viscosity), 10% ester acyl fatty acid (Sban, HLB = 6), propylene glycol, and the like.
The above materials were mixed and then electromagnetically stirred at room temperature for 15 min, 0.1% sodium benzoate (preservative) was added, and then refrigerated for use.
(2) Coating treatment
The coating liquid was sprayed to the mango to be preserved by heating to a temperature of 40 ° C, and then stored at 15 ° C and 25 ° C, and the relative humidity was 80% to 85%.
(3) Conclusion evaluation
After drying for 20 minutes under suitable conditions (25±2°C, 80±5% RH), the coating liquid forms a thin and smooth film on the surface of mango. The thickness of the film is 120±10um, which is easy to clean without Residue. The weight loss during storage at 25 ° C for 24 days was 8% to 9%, and slight peeling of the skin was stored at 15 ° C. The CO2 production rate at 25 ° C increased slightly from 54 mg CO 2 /Kg, h at td to 62 m8 CO 2 /K g, h at day 24. The storage at 15 ° C decreased from 54 mg CO 2 /Kg, h to 49 mg Co 2 /Kg, h. It indicates that the coating can inhibit post-harvest breathing intensity.
During the storage process, the pH value did not change much. The water-soluble solids and the alcohol-insoluble solids were less changed than the non-layered layer, and the color protection was better. It may be that these surfactant layers can hinder the release of CO2 from the peel. The amount of CO2 accumulated in the chlorophyll-containing tissue reaches a level that inhibits chlorophyll synthesis.
Therefore, the hydrophobic coating can hinder the gas exchange between the mango and the surrounding environment. It can reduce the basal metabolism of mango and inhibit the biochemical reaction of ripening of fruits and vegetables (because the energy required for biochemical reactions is reduced). This thin layer also prevents the ingress of harmful microorganisms without affecting the health and safety of the fruit and changes in chemical composition, and can extend the ripening period of mango for at least 20 days.
2, radiation exposure storage method
Food ray irradiation is a symbol of the peaceful use of atomic energy after the Second World War. It is a new technology and method for the development of Xia after the traditional preservation method. For the fresh food storage, mainly the rays with strong penetrating power, commonly used rad rays and β-rays. The r-ray can be emitted by drilling 60 or 镣137, but the energy of cobalt 60 is larger than that of 铯137, and the half-life is longer. Moreover, the radiation intensity is almost constant during the blessing, and it is safe and reliable. The food for large packaging containers can also be irradiated from the outside, so cobalt 60 is commonly used in production.
Mango is irradiated with 25,000 rad to inhibit the activation of polyphenol oxidase and the activity of pectinolytic enzymes during post-ripening. Delay the maturity by 16d. (Mango exports from the Philippines and India are used)
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