| Xixiang County of Hanzhong, Shaanxi province has been the second largest production base of cherry in P.R. China. Xixiang cherry, which was famous for its beautiful color and pleasant palate, reaches an early maturity on about 20th, April. However, the difficulty of storage and transportation restricted the long-distance distribution and sale, which lost a cost of more than 40% every year. Based on the actual situation of production and sale of Xixiang cherry, this paper proposeed an idea of remote fresh sale, as well as resolving the problem of correlated key technology such as water pre-cooling, package and preservation.1. The idea of remote fresh sale of Xixiang cherry: After the treatment of fast pre-cooling, preservatives and modified atmosphere packaging in the producing place, the picked cherry was transported to the supermarkets in large cities promptly of the countries by cold-train, then followed by sales in cold storage show box of supermarkets.2. The key technical parameters of the cherry's water pre-cooling: the temperature difference between cooling water and cherry should be less than 18℃, otherwise the cherry may become dehiscent fruit easily; immersed the cherry in the cooling water with 50mg.L-1 stabilized ClO2 for 5 minutes, which would inhibit the pathogens from cross-infection.3. Packaged with PP bowl, refrigerated under the condition of 4℃±1℃after water pre-cooling, with the best attached silicone rubber window area of 100mm2.500g-1, Xixiang cherry would have an optimum edible preservation period of 6 days.4. As a preservative, the stable state ClO2 could significantly inhibit the content declining of cherry TSS,TA,VC,reducing sugar, as well as the rise of the ethanol, meanwhile, the adding of ClO2 especially provided a good effect on the mouldy inhibition of the cherry,and the best usage condition is the concentration of 50mg.L-1 with 5 mnutes immersion. After the cherry surface becoming dry,packaged in the PP bowl attached with 100mm2.500g-1 silicone rubber window, and refrigerated under the condition of 4℃±1℃, the cherry would reach an optimum edible preservation period of 10-11 days.5. Immersed the cherry in cooling water solution of the compound preservatives and antistaling agent for 5 minutes, after the surface becoming dry, packaged the cherry in the PP bowl attached with 100mm2.500g-1 silicone rubber window, and refrigerated them under the condition of 4℃±1℃. The good proportioning of the cooling water's contents for quality index was 0.8% potassium sorbate +2.0% calcium chlorination +0.1% citric acid +0.2%VC, and the good proportioning for sensory index was 0.2% potassium sorbate +3.0% calcium chlorination +0.5% citric acid +0.2%VC. The optimum edible preservation period of the cherry would reach 10-11 days. |
