Low-temperature storage method for mangoes

The invention relates to the technical field of postharvest storage of fruits and vegetables, in particular to a mango low-temperature storage method which comprises the following steps: (1) pretreatment, (2) spermidine treatment, (3) melatonin treatment, (4) storage and (5) after-ripening. The mang...

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Bibliographische Detailangaben
Hauptverfasser:	NONG YANFENG, LI JIAN, LI XI
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to the technical field of postharvest storage of fruits and vegetables, in particular to a mango low-temperature storage method which comprises the following steps: (1) pretreatment, (2) spermidine treatment, (3) melatonin treatment, (4) storage and (5) after-ripening. The mangoes treated by the method can still be normally ripe and yellow after being placed at normal temperature, technical support is provided for long-distance transportation of the fresh mangoes, and the shelf life is prolonged. 本发明涉及果蔬采后贮藏技术领域，特别涉及一种芒果低温贮藏的方法，所述方法包括(1)预处理、(2)亚精胺处理、(3)褪黑素处理、(4)贮藏和(5)后熟；经过本发明处理后的芒果在恢复常温放置后仍能正常后熟转黄，为新鲜芒果远距离运输提供技术支持及延长货架期。