Kiwi fruit preservation and fresh-keeping method

The invention provides a kiwi fruit preservation and fresh-keeping method. According to the method, a 6-benzyl adenine aqueous solution is used as a preservative. The method comprises the following steps: immersing kiwi fruit in a container containing the 6-benzyl adenine aqueous solution; placing t...

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Bibliographische Detailangaben
Hauptverfasser:	TIAN FENGXIA, ZANG JIANLEI, LI MINGYUE, HUANG HONGHUI, WAN RUYI
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	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
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Beschreibung
Zusammenfassung:	The invention provides a kiwi fruit preservation and fresh-keeping method. According to the method, a 6-benzyl adenine aqueous solution is used as a preservative. The method comprises the following steps: immersing kiwi fruit in a container containing the 6-benzyl adenine aqueous solution; placing the treated kiwi fruit into a plastic film bag and preserving at 0 DEG C. The kiwi fruit treated with6-BA and preserved at 0 DEG C has the following advantages: hardness and sugar content of the kiwi fruit are both improved; cell membrane permeability is also reduced and metabolic rate is inhibited;and the accumulation of malondialdehyde is reduced, the degradation of chlorophyll is alleviated, and decline in the activity of various enzymes is also inhibited. The 6-BA hinders the decompositionof endogenous antioxidants and maintains the metabolic balance of active oxygen in kiwifruit pulp. The 6-BA hinders the decline in activity of ROS (reactive oxygen species) metabolism related enzymesand reduces membrane lipid p