CN111296561B - Method and composition for preventing apple fruits from becoming greasy - Google Patents

Method and composition for preventing apple fruits from becoming greasy Download PDF

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CN111296561B
CN111296561B CN202010140365.XA CN202010140365A CN111296561B CN 111296561 B CN111296561 B CN 111296561B CN 202010140365 A CN202010140365 A CN 202010140365A CN 111296561 B CN111296561 B CN 111296561B
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apple
fruits
greasiness
apple fruits
fruit
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CN111296561A (en
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段玉权
林琼
李昂
赵垚垚
齐淑宁
宋丛丛
陈静
方婷
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Institute of Food Science and Technology of CAAS
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/015—Preserving by irradiation or electric treatment without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Food Science & Technology (AREA)
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Abstract

The invention discloses an anti-greasiness method for apple fruits, which comprises the following steps: firstly, soaking the apple fruits in an anti-greasiness method for the apple fruits; and secondly, fumigating the soaked apple fruits for more than 24 hours under sealed conditions and normal temperature by using a 1-MCP fumigant. The invention also discloses an apple fruit greasiness resisting composition, which comprises an apple fruit greasiness resisting agent and 1-MCP with the concentration of 0.5-1 muL/L, wherein the greasiness resisting agent comprises epigallocatechin gallate, 2-5% of methyl jasmonate, 0.1% of ethanol and 200.1% of an active agent Tween: the method for resisting greasiness of the apple fruits, provided by the invention, can effectively delay the occurrence of greasiness of the picked apple fruits, improve the appearance quality of the fruits, reduce the loss rate of the fruits and further better maintain the commodity value of the fruits.

Description

Method and composition for preventing apple fruits from becoming greasy
Technical Field
The invention belongs to the technical field of food storage, relates to an anti-greasiness method for apple fruits, and more particularly relates to an anti-greasiness composition for apple fruits.
Background
The phenomenon of greasiness of apples (Malus domestica) is caused by physiological disorder in the storage process of picked apples, and is shown in various apple varieties, such as pink women, Australian green apples, Jongan gold, Gala, golden crown and Qinhuan. The results of previous studies indicate that the accumulation of fatty acids is closely related to the occurrence of greasing. After long-term storage, the fatty acid content in the apple fruits can be continuously accumulated and the greasiness is aggravated, and the appearance of the greasiness phenomenon of the skin seriously influences the sensory quality of the fruits, so that economic loss is caused in the sale process. Therefore, the method has practical significance for regulating and controlling the quality after picking by reducing greasiness of the apples in the storage process and improving the sensory quality of the fruits.
Disclosure of Invention
An object of the present invention is to solve at least the above problems and/or disadvantages and to provide at least the advantages described hereinafter.
The invention also aims to provide an anti-greasiness method for apple fruits, which can achieve synergistic effect of all components in the anti-greasiness agent on preservation of picked fruits and can greatly preserve the apple fruits.
The invention also aims to provide the apple peel greasiness-resistant composition, and the components in the greasiness-resistant agent have synergistic effect on the preservation of picked fruits, so that the apple fruits can be preserved to a great extent.
Therefore, the technical scheme provided by the invention is as follows:
an anti-greasiness method for apple fruits comprises the following steps:
firstly, soaking the apple fruits for 15-30 min in an apple fruit greasiness prevention method, wherein the apple fruit greasiness prevention agent comprises the following components in concentration: 0.2-0.5% (W/V) of epigallocatechin gallate, 2-5% (W/V) of methyl jasmonate, 0.1% (V/V) of ethanol and 200.1% (V/V) of active agent Tween;
and secondly, fumigating the soaked apple fruits for more than 24 hours at normal temperature under a closed condition by using a 1-MCP fumigant with the concentration of 0.5-1 mu L/L so as to perform anti-greasing treatment on the apple fruits.
Preferably, the method for preventing apple fruits from being fattened further comprises the following steps:
step three, carrying out UV-C irradiation on the surface of the apple fruit subjected to fumigation treatment, wherein the ultraviolet wavelength during the UV-C irradiation is 240-260 nm, and the irradiation dose is 2.5-7.5 kJ/m2；
And step four, refrigerating and storing the apple fruits irradiated by the UV-C.
Preferably, the method for resisting greasiness of apple fruits further comprises the following steps after the second step and before the third step: ventilating the apple fruits for more than 1h at normal temperature, and then performing the third step.
Preferably, in the method for preventing apple fruits from being fattened, in the fourth step, the conditions of refrigeration storage are as follows: the refrigeration temperature is 3-5 ℃, and the humidity is 80% -90%.
Preferably, the method for resisting greasiness of apple fruits further comprises the following steps after the first step and before the second step: and (5) taking out the soaked apple fruits, airing, and then performing the second step.
Preferably, in the method for resisting greasiness of the apple fruits, 1% V/V hypochlorous acid solution is used for sterilizing the picked apple fruits to be preserved, and then the picked apple fruits are washed clean by clear water and then the first step is carried out.
Preferably, in the method for resisting the apple fruit from greasiness, the following steps are further included between the second step and the third step: spraying sealing liquid on the surface of the apple fruit for 10-20 min, wherein the sealing liquid comprises the following components in parts by weight: 1-3 parts of chitosan, 0.3-0.5 part of tea polyphenol, 0.6-0.8 part of seaweed meal and 10-20 parts of rice washing water, wherein the rice washing water is collected after 2 nd time rice washing in rice washing, and the volume mass ratio of water added each time to rice in rice washing is 2: 1-4: 1; when the sealing liquid is used, the sealing liquid is sprayed to the surface of an apple fruit in a spraying mode, and the mass-volume ratio of the apple fruit to the sealing liquid is 50-60: 1.
the apple fruit greasiness preventing composition comprises an apple fruit greasiness preventing agent and a fumigant 1-MCP with the concentration of 0.5-1 mu L/L, and the apple fruit greasiness preventing method comprises the following components in concentration: 0.2-0.5% (W/V) of epigallocatechin gallate, 2-5% (W/V) of methyl jasmonate, 0.1% (V/V) of ethanol and 200.1% (V/V) of active agent Tween.
Preferably, in the apple fruit anti-greasing composition, the invention at least comprises the following beneficial effects:
in the method for resisting greasiness of the apple fruits, the components act synergistically, and the effects of preventing and preserving the picked apple fruits are enhanced.
According to the method for preventing the apple fruits from being fattened, the picked apple fruits are soaked in the method for preventing the apple fruits from being fattened and are subjected to UV-C sterilization treatment, so that the fattened symptoms of the apple fruits are effectively delayed, about 7 days can be generally delayed, the apple fruits are prevented from being rotten and mildewed in the storage and transportation process, and the preservation period of the apple fruits is remarkably prolonged. After the sealing treatment, the occurrence of greasiness of the apple fruits can be delayed to 8-10 days.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Drawings
FIG. 1 is a graph of the change in the greasiness resistance index of apple fruits according to one embodiment of the present invention;
FIG. 2 is a graph of the change in the greasiness resistance index of apple fruits according to one embodiment of the present invention;
FIG. 3 is a graph of the change in the greasiness resistance index of apple fruits according to one embodiment of the present invention.
Detailed Description
The present invention is further described in detail below with reference to the attached drawings so that those skilled in the art can implement the invention by referring to the description text.
It will be understood that terms such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.
The invention provides an anti-greasiness method for apple fruits, which comprises the following steps:
firstly, soaking the apple fruits for 15-30 min in an apple fruit greasiness prevention method, wherein the apple fruit greasiness prevention agent comprises the following components in concentration: 0.2-0.5% (W/V) of epigallocatechin gallate, 2-5% (W/V) of methyl jasmonate, 0.1% (V/V) of ethanol and 200.1% (V/V) of active agent Tween;
and secondly, fumigating the soaked apple fruits for more than 24 hours at normal temperature under a closed condition by using a 1-MCP fumigant with the concentration of 0.5-1 mu L/L so as to perform anti-greasing treatment on the apple fruits.
The synthesis of apple fruit wax begins with de novo synthesis of C16 and C18 fatty acids, which are carried out in the plastids of epidermal cells, where Fatty Acid Synthase (FAS) is a key enzyme in the fatty acid synthesis pathway. Epigallocatechin gallate (EGCG) is a catechin compound, is extracted from tea, can effectively inhibit the activity of fatty acid synthase in animal cells, and researchers in plants find that EGCG obviously reduces the occurrence degree of greasiness of fruit peels. 1-Methylcyclopropene (1-Methylcyclopropene, 1-MCP) is used as a plant growth regulator and a novel ethylene inhibitor, is widely applied to storage, transportation and fresh keeping of various fruits and vegetables after picking, can obviously reduce the greasiness degree, and is mainly used for inhibiting the signal conduction path of ethylene. Methyl jasmonate (MeJA) is a signal molecule for inducing resistance gene expression in plants in response to external injury and pathogen infection. Recent studies have shown. The MeJA treatment increases the crystal structure density of the plant epidermal wax and increases the alkane content of carbon chain length above C27, thereby slowing the water loss of the fruit. At present, little research is carried out on the preservation of harvested fruits by using EGCG, and particularly, no report is found on the synergistic effect research of three substances, namely EGCG, 1-MCP and MeJA, on the preservation and preservation of harvested fruits. In the method for resisting greasiness of the apple fruits, the components act synergistically, and the effects of preventing and preserving the picked apple fruits are enhanced. According to the method for preventing the apple fruits from being fattened, the picked apple fruits are soaked in the method for preventing the apple fruits from being fattened and are subjected to UV-C sterilization treatment, so that the fattened symptoms of the apple fruits are effectively delayed, about 7 days can be generally delayed, the apple fruits are prevented from being rotten and mildewed in the storage and transportation process, and the preservation period of the apple fruits is remarkably prolonged.
In the above aspect, preferably, the method further includes:
step three, carrying out UV-C irradiation on the surface of the apple fruit subjected to fumigation treatment, wherein the ultraviolet wavelength during the UV-C irradiation is 240-260 nm, and the irradiation dose is 2.5-7.5 kJ/m2；
And step four, refrigerating and storing the apple fruits irradiated by the UV-C.
In the above aspect, preferably, the method further includes the following steps after the second step and before the third step: ventilating the apple fruits for more than 1h at normal temperature, and then performing the third step.
In one embodiment of the present invention, preferably, in step four, the conditions for cold storage are as follows: the refrigeration temperature is 3-5 ℃, and the humidity is 80% -90%.
In one embodiment of the present invention, preferably, the following steps are further included after the step one and before the step two: and (5) taking out the soaked apple fruits, airing, and then performing the second step.
In one embodiment of the invention, preferably, the picked apple fruits to be preserved are disinfected by using 1% V/V hypochlorous acid solution, and then are washed clean by using clear water, and then the step one is carried out.
In one embodiment of the present invention, preferably, the following steps are further included between the second step and the third step: spraying sealing liquid on the surface of the apple fruit for 10-20 min, wherein the sealing liquid comprises the following components in parts by weight: 1-3 parts of chitosan, 0.3-0.5 part of tea polyphenol, 0.6-0.8 part of seaweed meal and 10-20 parts of rice washing water, wherein the rice washing water is collected after 2 nd time rice washing in rice washing, and the volume mass ratio of water added each time to rice in rice washing is 2: 1-4: 1; when the sealing liquid is used, the sealing liquid is sprayed to the surface of an apple fruit in a spraying mode, and the mass-volume ratio of the apple fruit to the sealing liquid is 50-60: 1. the sealing liquid of the invention consists of chitosan, tea polyphenol, seaweed meal and rice washing water, and can form a thin layer on the surface of an apple fruit, so that epidermal cells of the apple do not exchange substances and gases with the outside, the physiological state of the apple fruit is temporarily sealed, and the physiological state of the apple fruit is kept unchanged in a short time.
The apple fruit greasiness preventing composition comprises an apple fruit greasiness preventing agent and a fumigant 1-MCP with the concentration of 0.5-1 mu L/L, and the apple fruit greasiness preventing method comprises the following components in concentration: 0.2-0.5% (W/V) of epigallocatechin gallate, 2-5% (W/V) of methyl jasmonate, 0.1% (V/V) of ethanol and 200.1% (V/V) of active agent Tween.
In the above scheme, preferably, the sealing agent further comprises a sealing liquid, wherein the sealing liquid comprises the following components in parts by weight: 1-3 parts of chitosan, 0.3-0.5 part of tea polyphenol, 0.6-0.8 part of seaweed powder and 10-20 parts of rice washing water.
In order to make the technical solution of the present invention better understood by those skilled in the art, the following examples are now provided for illustration:
the invention provides an anti-greasiness method for apple fruits, which comprises the following steps: epigallocatechin gallate, methyl jasmonate, ethanol, an active agent Tween-20 and water.
< example one >
The invention provides an apple fruit greasiness resisting method, wherein the fresh-keeping composition used in the apple fruit greasiness resisting method comprises the following components in parts by weight: 0.5% W/V of epigallocatechin gallate, 5% W/V of methyl jasmonate, 0.1% V/V of ethanol and 200.1% V/V of active agent Tween-200. The fumigant 1-MCP concentration was: 1 μ L/L.
< example two >
The invention provides an apple fruit greasiness resisting method, wherein the fresh-keeping composition used in the apple fruit greasiness resisting method comprises the following components in parts by weight: 0.3% W/V of epigallocatechin gallate, 3% W/V of methyl jasmonate, 0.1% V/V of ethanol and 200.1% V/V of active agent Tween-200.1%. The fumigant 1-MCP concentration was: 0.7. mu.L/L.
< example three >
The invention provides an anti-greasiness method for apple fruits, which comprises the following steps: 0.2% W/V of epigallocatechin gallate, 2% W/V of methyl jasmonate, 0.1% V/V of ethanol and 200.1% V/V of active agent Tween-200.1%. The fumigant 1-MCP concentration was: 0.5. mu.L/L.
< example four >
The invention provides a method for using an apple fruit greasiness-resistant agent to carry out greasiness-resistant preservation on apple fruits, which comprises the following steps:
picking apple fruits in a mature period, selecting the apple fruits with uniform size and without mechanical damage or pest and disease damage, standing the selected apple fruits at 4 ℃ overnight to remove field heat to obtain the picked apple fruits to be kept fresh, disinfecting the picked apple fruits to be kept fresh by using a 1% V/V hypochlorous acid solution, and washing with clear water to obtain the cleaned and disinfected apple fruits;
step two, soaking the cleaned and disinfected apple fruits in an apple fruit greasiness resistant agent I for 20min, wherein the greasiness resistant agent I comprises the following components in percentage by weight: 0.5% W/V of epigallocatechin gallate, 5% W/V of methyl jasmonate, 0.1% V/V of ethanol and 200.1% V/V of active agent Tween-200.
Taking out the soaked apple fruits, airing at normal temperature, and fumigating at normal temperature (20 +/-1 ℃) for 24 hours in a closed container containing 1 mu L/L1-MCP;
taking out the fumigated apple fruits, airing at normal temperature, and carrying out UV-C irradiation on the surfaces of the aired apple fruits by using a short-wave ultraviolet lamp, wherein the wavelength of ultraviolet rays is 254nm, and the irradiation dose is 3kJ/m2Irradiating for 3 min;
and step five, storing the apple fruits irradiated by the UV-C in a cold storage with the refrigeration temperature of 4 ℃ and the humidity of 90%. Under the experimental condition, the greasiness of the apple fruits is delayed for 7 days compared with that of an untreated control group, and the greasiness index is reduced by 6.8% when the apple fruits are stored for 63 days.
< example five >
The invention provides a method for using an apple fruit greasiness-resistant agent to carry out greasiness-resistant preservation on apple fruits, which comprises the following steps:
picking apple fruits in a mature period, selecting the apple fruits with uniform size and without mechanical damage or pest and disease damage, standing the selected apple fruits at 4 ℃ overnight to remove field heat to obtain the picked apple fruits to be kept fresh, disinfecting the picked apple fruits to be kept fresh by using a 1% V/V hypochlorous acid solution, and washing with clear water to obtain the cleaned and disinfected apple fruits;
step two, soaking the cleaned and disinfected apple fruits in an apple fruit greasiness resistant agent II for 30min, wherein the greasiness resistant agent II comprises the following components in percentage by weight: 0.3% W/V of epigallocatechin gallate, 3% W/V of methyl jasmonate, 0.1% V/V of ethanol and 200.1% V/V of active agent Tween-200.
Taking out the soaked apple fruits, airing at normal temperature, and fumigating at normal temperature (20 +/-1 ℃) for 24 hours in a closed container containing 0.7 mu L/L1-MCP;
taking out the fumigated apple fruits, airing at normal temperature, and carrying out UV-C irradiation on the surfaces of the aired apple fruits by using a short-wave ultraviolet lamp, wherein the wavelength of ultraviolet rays is 254nm, and the irradiation dose is 5kJ/m2Irradiating for 5 min;
and step five, placing the apple fruits irradiated by the UV-C in a cold storage with the refrigeration temperature of 4 ℃ and the humidity of 90% for refrigeration. Under the experimental condition, the greasiness of the apple fruits is delayed for 5 days compared with that of an untreated control group, and the greasiness index is reduced by 5.9% when the apple fruits are stored for 63 days.
< example six >
The invention provides a method for using an apple fruit greasiness-resistant agent to carry out greasiness-resistant preservation on apple fruits, which comprises the following steps:
picking 'golden crown' fruits in a mature period, selecting apple fruits with uniform sizes and without mechanical damage or pest and disease damage, standing the selected apple fruits at 4 ℃ overnight to remove field heat to obtain the 'golden crown' apple fruits to be preserved after picking, disinfecting the 'golden crown' apple fruits to be preserved after picking by using a hypochlorous acid solution of 1% V/V, and washing by using clear water to obtain the 'golden crown' apple fruits after cleaning and disinfection;
step two, soaking the cleaned and disinfected 'golden crown' apple fruits in an anti-greasiness method III for 15min, wherein the anti-greasiness agent III comprises the following components in percentage by weight: 0.2% W/V of epigallocatechin gallate, 2% W/V of methyl jasmonate, 0.1% V/V of ethanol and 200.1% V/V of active agent Tween;
taking out the soaked 'golden crown' apple fruits, airing the 'golden crown' apple fruits at normal temperature, and fumigating the 'golden crown' apple fruits for 24 hours at normal temperature (20 +/-1 ℃) in a closed container containing 0.5 mu L/L1-MCP;
taking out the fumigated 'golden crown' apple fruits, airing the fumigated 'golden crown' apple fruits at normal temperature, and carrying out UV-C irradiation on the surfaces of the aired 'golden crown' apple fruits by using a short-wave ultraviolet lamp, wherein the wavelength of ultraviolet rays is 254nm, and the irradiation dose is 2.5kJ/m2Irradiation time 2 min;
and step five, placing the 'golden crown' apple fruits irradiated by the UV-C in a cold storage with the refrigeration temperature of 4 ℃ and the humidity of 90 percent for refrigeration. Under the experimental condition, the greasiness of the apple fruits is delayed for 6 days compared with that of an untreated control group, and the greasiness index is reduced by 5.8% when the apple fruits are stored for 63 days.
< example seven >
An apple fruit anti-greasiness composition comprises an apple fruit anti-greasiness agent, a fumigant 1-MCP with a concentration of 0.9 mu L/L and a sealing liquid, wherein the apple fruit anti-greasiness method comprises the following components in concentration: 0.4% (W/V) of epigallocatechin gallate, 4% (W/V) of methyl jasmonate, 0.1% (V/V) of ethanol and 200.1% (V/V) of active agent Tween. The sealing liquid comprises the following components in parts by weight: 3 parts of chitosan, 0.5 part of tea polyphenol, 0.8 part of seaweed powder and 20 parts of rice washing water.
An anti-greasiness method for apple fruits comprises the following steps:
and (3) disinfecting the picked apples to be preserved by using a 1% V/V hypochlorous acid solution, washing the apples clean by using clear water, and then performing the step one.
Firstly, soaking the apple fruits for 25min in an apple fruit greasiness prevention method, wherein the apple fruit greasiness prevention agent comprises the following components in concentration: 0.4% (W/V) of epigallocatechin gallate, 4% (W/V) of methyl jasmonate, 0.1% (V/V) of ethanol and 200.1% (V/V) of active agent Tween; and (5) taking out the soaked apple fruits, airing, and then performing the second step.
And secondly, fumigating the soaked apple fruits for more than 24 hours at normal temperature under a closed condition by using a 1-MCP fumigant with the concentration of 0.9 mu L/L so as to carry out anti-greasing treatment on the apple fruits.
The method also comprises the following steps between the second step and the third step:
spraying sealing liquid on the surface of the apple fruit for 20min, and then performing other steps, wherein the sealing liquid comprises the following components in parts by weight: 3 parts of chitosan, 0.5 part of tea polyphenol, 0.8 part of seaweed meal and 20 parts of rice washing water, wherein the rice washing water is collected after the rice washing of the 2 nd time, and the volume mass ratio of the water added each time to the rice during the rice washing is 4: 1; when the apple fruit sealing liquid is used, the sealing liquid is sprayed to the surface of an apple fruit in a spraying mode, and the mass volume ratio of the apple fruit to the sealing liquid is 60: 1.
ventilating the apple fruits for more than 1h at normal temperature, and then performing the third step.
Step three, carrying out UV-C irradiation on the surface of the apple fruit subjected to fumigation treatment, wherein the ultraviolet wavelength in the UV-C irradiation is 260nm, and the irradiation dose is 7.5kJ/m2；
And step four, refrigerating and storing the apple fruits irradiated by the UV-C. The conditions for cold storage are as follows: the refrigeration temperature is 5 ℃ and the humidity is 90%.
< example eight >
An apple fruit anti-greasiness composition comprises an apple fruit anti-greasiness agent, a fumigant 1-MCP with a concentration of 0.8 mu L/L and a sealing liquid, wherein the apple fruit anti-greasiness method comprises the following components in concentration: 0.3% (W/V) of epigallocatechin gallate, 3% (W/V) of methyl jasmonate, 0.1% (V/V) of ethanol and 200.1% (V/V) of active agent Tween. The sealing liquid comprises the following components in parts by weight: 1 part of chitosan, 0.3 part of tea polyphenol, 0.6 part of seaweed powder and 10 parts of rice washing water.
An anti-greasiness method for apple fruits comprises the following steps:
and (3) disinfecting the picked apples to be preserved by using a 1% V/V hypochlorous acid solution, washing the apples clean by using clear water, and then performing the step one.
Firstly, soaking the apple fruits for 15-30 min in an apple fruit greasiness prevention method, wherein the apple fruit greasiness prevention agent comprises the following components in concentration: 0.3% (W/V) of epigallocatechin gallate, 3% (W/V) of methyl jasmonate, 0.1% (V/V) of ethanol and 200.1% (V/V) of active agent Tween; and (5) taking out the soaked apple fruits, airing, and then performing the second step.
And secondly, fumigating the soaked apple fruits for more than 24 hours at normal temperature under a closed condition by using a 1-MCP fumigant with the concentration of 0.8 mu L/L so as to carry out anti-greasing treatment on the apple fruits.
The method also comprises the following steps between the second step and the third step: spraying a sealing liquid on the surface of the apple fruit for 10min, wherein the sealing liquid comprises the following components in parts by weight: 1 part of chitosan, 0.3 part of tea polyphenol, 0.6 part of seaweed meal and 10 parts of rice washing water, wherein the rice washing water is collected after the rice washing of the 2 nd time, and the volume mass ratio of the water added each time to the rice during the rice washing is 2: 1; when the apple fruit sealing liquid is used, the sealing liquid is sprayed to the surface of an apple fruit in a spraying mode, and the mass volume ratio of the apple fruit to the sealing liquid is 50: 1.
ventilating the apple fruits for more than 1h at normal temperature, and then performing the third step.
Step three, carrying out UV-C irradiation on the surface of the apple fruit subjected to fumigation treatment, wherein the ultraviolet wavelength in the UV-C irradiation is 240nm, and the irradiation dose is 2.5kJ/m2；
And step four, refrigerating and storing the apple fruits irradiated by the UV-C. The conditions for cold storage are as follows: the refrigeration temperature was 3 ℃ and the humidity was 80%.
< example nine >
An apple fruit anti-greasiness composition comprises an apple fruit anti-greasiness agent, a fumigant 1-MCP with a concentration of 0.9 mu L/L and a sealing liquid, wherein the apple fruit anti-greasiness method comprises the following components in concentration: 0.25% (W/V) of epigallocatechin gallate, 2.5% (W/V) of methyl jasmonate, 0.1% (V/V) of ethanol and 200.1% (V/V) of active agent Tween. The sealing liquid comprises the following components in parts by weight: 2 parts of chitosan, 0.4 part of tea polyphenol, 0.7 part of seaweed powder and 15 parts of rice washing water.
An anti-greasiness method for apple fruits comprises the following steps:
and (3) disinfecting the picked apples to be preserved by using a 1% V/V hypochlorous acid solution, washing the apples clean by using clear water, and then performing the step one.
Firstly, soaking the apple fruits for 20min in an apple fruit greasiness prevention method, wherein the apple fruit greasiness prevention agent comprises the following components in concentration: 0.25% (W/V) of epigallocatechin gallate, 2.5% (W/V) of methyl jasmonate, 0.1% (V/V) of ethanol and 200.1% (V/V) of active agent Tween; and (5) taking out the soaked apple fruits, airing, and then performing the second step.
And secondly, fumigating the soaked apple fruits for 24 hours at normal temperature under a closed condition by using a 1-MCP fumigant with the concentration of 0.7 mu L/L so as to perform anti-greasing treatment on the apple fruits.
The method also comprises the following steps between the second step and the third step:
spraying sealing liquid on the surface of the apple fruit for 15min, and then performing other steps, wherein the sealing liquid comprises the following components in parts by weight: 2 parts of chitosan, 0.4 part of tea polyphenol, 0.7 part of seaweed meal and 15 parts of rice washing water, wherein the rice washing water is collected after the rice washing of the 2 nd time, and the volume mass ratio of the water added to the rice every time during the rice washing is 3: 1; when the apple fruit sealing liquid is used, the sealing liquid is sprayed to the surface of an apple fruit in a spraying mode, and the mass-volume ratio of the apple fruit to the sealing liquid is 55: 1.
ventilating the apple fruits for more than 1h at normal temperature, and then performing the third step.
Step three, carrying out UV-C irradiation on the surface of the apple fruit subjected to fumigation treatment, wherein the ultraviolet wavelength in the UV-C irradiation is 250nm, and the irradiation dose is 6.5kJ/m2；
And step four, refrigerating and storing the apple fruits irradiated by the UV-C. The conditions for cold storage are as follows: the refrigeration temperature was 4 ℃ and the humidity was 85%.
The anti-greasiness effect of the apple fruits treated by the anti-greasiness methods I to III of the present invention was tested as follows:
1. the influence of the treatment of the anti-greasiness method for the apple fruits on the greasiness index of the apple fruits
(1) Eight-ripe 'pink female' apples (Malus Domestica B. Pink Lady) are taken as materials, the apples are treated by the anti-greasing agent I in the fourth embodiment, the apples are soaked in a solution only containing ethanol (0.1% V/V) and an active agent (Tween-200.1% V/V) for 20min and fumigated by distilled water as a control, all the apples are placed in a refrigerator at 4 ℃ at the same time after treatment, samples are taken on refrigerated days 7, 14, 21, 28, 35, 42, 49, 56 and 63, and the change of the greasing index of the apples is measured, and the measurement result is shown in figure 1.
(2) Nine-ripe 'pink female' apple (Malus Domestica B. Pink Lady) fruits are used as materials, the fruits are treated by using the anti-greasing agent II in the fifth embodiment, the apple fruits fumigated by adding only ethanol (0.1% V/V) and an active agent (Tween-200.1% V/V) are soaked for 30min and distilled water are used as a control, all the apple fruits are placed into a refrigeration house at 4 ℃ for storage at the same time after treatment, sampling is carried out on the refrigerated days 7, 14, 21, 28, 35, 42, 49, 56 and 63, the change of the greasing index of the apple fruits is measured, and the measurement result is shown in figure 2.
(3) Taking eight ripe 'golden crown' apple (Malus domistic B. golden delay) fruits as materials, processing the 'pink female' apple fruits by using the anti-greasing agent III of example six, soaking the 'pink female' apple fruits for 15min in a solution only added with ethanol (0.1% V/V) and an active agent (Tween-200.1% V/V) and adding distilled water for fumigation as a control, simultaneously placing all the fruits in a refrigerator at 4 ℃ for storage, sampling the fruits on refrigerated days 7, 14, 21, 28, 35, 42, 49, 56 and 63, and determining the change of the greasiness index of the 'pink female' apple fruits, wherein the determination result is shown in figure 3.
2. Results and analysis
As shown in fig. 1, 2 and 3, the treatment of the apple fruit greasiness-resistant method of the present invention significantly suppressed the increase in greasiness index of apple fruits of different varieties at different maturity stages after being refrigerated for 14 days, compared to corresponding control fruits. After being refrigerated for 63 days, the greasiness index of the apple fruits treated by the method I, II and the method III is respectively reduced by 67 percent, 59 percent and 57 percent compared with that of the corresponding control fruits.
The number of modules and the processing scale described herein are intended to simplify the description of the invention. The use, modifications and variations of the present apple fruit anti-fatliquoring method and freshness preserving composition will be apparent to those skilled in the art.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable in various fields of endeavor to which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described herein without departing from the general concept defined by the appended claims and their equivalents.

Claims (5)

1. An anti-greasiness method for apple fruits is characterized by comprising the following steps:
firstly, soaking the apple fruits in an apple fruit greasiness resistant agent for 15-30 min, wherein the apple fruit greasiness resistant agent comprises the following components in concentration: 0.2-0.5% (W/V) of epigallocatechin gallate, 2-5% (W/V) of methyl jasmonate, 0.1% (V/V) of ethanol and 200.1% (V/V) of active agent Tween;
secondly, fumigating the soaked apple fruits for 24 hours at normal temperature under a closed condition by using a 1-MCP fumigant with the concentration of 0.5 muL/L-1 muL/L to perform anti-greasiness treatment on the apple fruits;
step three, carrying out UV-C irradiation on the surface of the apple fruit subjected to fumigation treatment, wherein the ultraviolet wavelength during the UV-C irradiation is 240-260 nm, and the irradiation dose is 2.5-7.5 kJ/m2；
Step four, refrigerating and storing the apple fruits irradiated by the UV-C;
the method also comprises the following steps between the second step and the third step:
spraying sealing liquid on the surface of the apple fruit for 10-20 min, wherein the sealing liquid comprises the following components in parts by weight: 1-3 parts of chitosan, 0.3-0.5 part of tea polyphenol, 0.6-0.8 part of seaweed meal and 10-20 parts of rice washing water, wherein the rice washing water is collected after 2 nd time rice washing in rice washing, and the volume mass ratio of water added each time to rice in rice washing is 2: 1-4: 1; when the sealing liquid is used, the sealing liquid is sprayed to the surface of an apple fruit in a spraying mode, and the mass-volume ratio of the apple fruit to the sealing liquid is 50-60: 1.
2. the method of claim 1, wherein after the treatment with the preservation solution, the apple fruits are ventilated at room temperature for 1 hour, and then the third step is performed.
3. The method of claim 1, wherein in step four, the conditions for cold storage are as follows: the refrigeration temperature is 3-5 ℃, and the humidity is 80% -90%.
4. The method of claim 1, further comprising the steps of, after step one and before step two: and (5) taking out the soaked apple fruits, airing, and then performing the second step.
5. The method for preventing apple fruits from becoming greasy of claim 1, wherein the apple fruits to be preserved after picking are disinfected by using 1% V/V hypochlorous acid solution, washed clean by using clear water, and then subjected to the step one.
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