In view of the browning and black spots of persimmon fruit during cold storage, and the symptoms of chilling injury (black skin, water immersion and abnormal maturity) after cold storage, the persimmon fruit can be refrigerated at 0℃ after vacuum infiltration with 2,000 mg/kg diphenylamine or 2,500 mg/kg ethoxyquin packed in film before cold storage. Or fumigation with 30 or 40g/m3 bromomethane for 2h or heat treatment at 47℃ for 3h before storage.
The storage period of persimmon fruit is about 3 months by combining general refrigeration technology with PE packaging and other measures. In addition, persimmon fruits were stored in the cold storage at -20℃ for 24 ~ 48h hours for quick freezing. After the pulp is completely frozen, it can be stored in the cold storage at-65438 00℃ for 65438 0 years.
Although frozen storage can maintain the nutritional flavor of persimmon fruit to the greatest extent, after thawing, the fruit tissue is damaged and collapsed, and the juice flows out, which greatly reduces the commodity value and is not convenient for fresh eating.
Extended data
The main variety of frozen persimmon is oriental persimmon, which is an important fruit tree widely planted in China and Japan. /kloc-was introduced to France and Mediterranean countries in the 0/9th century, and then to the United States. Persimmon fruit is about 5 to 8 cm in diameter and yellow to red. Contains vitamin a and a small amount of vitamin C.
Persimmon trees can resist the cold of-18 degrees. Persimmon is native to America, and its tree shape is short, occasionally reaching 10 meter. The fruit is flat, crimson to sauce-colored, with a diameter of 3 to 5 cm and many large and flat seeds.
The vitamin and sugar content of persimmon is about 1-2 times that of common fruit. If a person eats/kloc-0 persimmon a day, the intake of vitamin C can basically meet half of the daily requirement. Rich in carotene, riboflavin, vitamins and other trace elements.
Baidu encyclopedia-frozen persimmon
Baidu encyclopedia-persimmon