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It was learned on December 28 that "a papaya preservative and papaya preservation method" completed by Jiang Yueming, South China Botanical Garden, Chinese Academy of Sciences, was authorized by the national invention patent
.
Through experiments, it was found that after papaya fruits were treated with sodium dichloroisocyanurate and stored for 12 days, the good fruit rates of the control group and the treatment group were 44% and 87% , respectively, and the respiratory intensity was 23.
78 ± 1.
95 CO 2 mg/( kg·s) and 10.
81 ± 0.
35 CO 2 mg/(kg·s) , the ethylene release rate is 0.
411 ± 0.
020 μmol/(L·kg·s) and 0.
19 ± 0.
002 μmol/(L·kg·s) , respectively.
Inhibit the respiration of papaya fruit and the strength of ethylene release, so as to achieve the purpose of delaying senescence
.
The papaya storage and preservation method of the invention can effectively delay the papaya maturity for 4-6 days, and significantly improve the economic value of the papaya
