CN101253885A - Fruit-vegetables antistaling agent with browning resistant and sterilizing effect - Google Patents
Fruit-vegetables antistaling agent with browning resistant and sterilizing effect Download PDFInfo
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- CN101253885A CN101253885A CN 200810060283 CN200810060283A CN101253885A CN 101253885 A CN101253885 A CN 101253885A CN 200810060283 CN200810060283 CN 200810060283 CN 200810060283 A CN200810060283 A CN 200810060283A CN 101253885 A CN101253885 A CN 101253885A
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Abstract
The invention discloses a fruit and vegetable fresh-keeping agent capable of antibrowning and sterilizing, which is characterized in that the fresh-keeping agent belongs to an oxidized form disinfectant of efficiency, safety and non-toxicity with obvious antibrowning effect. The fresh-keeping agent contains one out of four disinfectants including sodium chlorite, chlorinedioxide, hydrogen peroxide and ozone. The application ranges of the solution concentration are respectively: the sodium chlorite 100-500mg/L, the chlorinedioxide 100-500mg/L, the hydrogen peroxide 0.5-5 per cent and the ozone 0.5-5mg/L. Compared with the conventional antibrowning agent, the majority of the agents are reducing agents or chelating agents, such as ascorbic acid and the salts thereof or citric acid, etc., and have no sterilization effect or obvious bacteriostatic effect, although part of the agents has the sterilization effect, such as sulfocompounds of sulfurous acid and the salts thereof, etc., which are prohibited from applying to the fresh fruits and vegetables. The fruit and vegetable fresh-keeping agent disclosed by the invention is capable of antibrowning and sterilizing at the same time, and is applicable to the fresh fruits and vegetables as well as fresh-cut products thereof, so as to be the fresh-keeping agent of environmental friendliness and safety.
Description
Affiliated technical field:
The present invention is the fruit and vegetable fresh-keeping agent of anti-brown stain of a class tool and bactericidal action, belongs to the preserving fruit and vegetable utilizing manufacture field.
Background technology:
The economic loss of China's postharvest fruit and vegetable is up to 20-30%, and this being lost in can be up to 50% on indivedual perishable fruits and vegetables and the fresh-cut fruit and vegetable.The rotten pollution that the release of senescence-factor ethene, polyphenol oxidase catalyzed enzymatic browning and corruptibility or invasive organism cause is to cause agricultural product such as fruits and vegetables to adopt back economic loss and security main reasons for decrease, seriously affects the sustainable development and the food security of China's agricultural.
The inhibition of enzymatic browning agent that food industry is generally used comprises acid, salt, ascorbic acid and various forms of sulfur-containing compound, but up to the present, have only only a few browning inhibitor such as citric acid, ascorbic acid etc. to have the food industry applications potentiality, and majority lose using value because of tool bad smell, security, economic feasibility and inhibition DeGrain.Sulfur-containing compounds such as sulphite are widely used in the food industry because of its very strong anti-brown stain ability and bactericidal action, but except bad flavor is arranged, exist the unsafe factor that jeopardizes the part population health, as cause side effects such as asthma.Therefore FDA Food and Drug Administration (FDA) forbids that in 1986 sulfur-containing compound is used for fresh fruit of vegetables.The derivative of ascorbic acid and it is usually used in the pre-treatment of garden stuff processing to prevent the oxidation stain of fruit and vegetable food, but work as the ascorbic acid that is added use up the back brown stain still can carry out, and unlike sulfur-containing compound, they do not have antibacterial effect, therefore must add bactericide or anticorrisive agent in addition to reduce the potential pathogenic bacteria of product duration of storage and the harm of spoilage organisms.Yet, the bactericide that uses in preserving fruit and vegetable utilizing or the fresh-cut processing industry can not mate use with the anti-browning agent of majority, because most bactericide is an oxidant, and the anti-browning agent that uses at present is essentially reducing agent, so the two is used in combination the effect that tends to cancel out each other each other.
The fruit and vegetable fresh-keeping agent of the present invention's screening has anti-brown stain and sterilization double action concurrently, and for it is generally acknowledged safety (GRAS) or non-harmful in the food industry, can be suitable for the fresh-keeping of fruits and vegetables and fresh-cut converted products thereof, has boundless application prospect.
Summary of the invention:
The present invention is sodium chlorite (SC), chlorine dioxide, hydrogen peroxide and ozone etc. are novel, bleaching agent or oxidizing biocide efficiently, is applied on the Preservation Treatment of fruits and vegetables and fresh-cut converted products thereof.After soaking the regular hour in the solution of one of fruits and vegetables and fresh-cut product thereof above-mentioned four kinds of antistaling agents in the finite concentration scope, dry behind Xian surface with running water, preserve under the normal temperature or under the suitableeest storage low temperature, the contrast of comparable clear water or not the contrast of immersion treatment extend the shelf life, reduce rotting rate and browning degree, delay the decline of nutritional quality and organoleptic quality, thereby prolong the shelf life of product.Advantage of the present invention is that four kinds of antistaling agents are safety, bactericide efficiently, simultaneously the enzymatic browning that polyphenol oxidase causes is all had good inhibitory effect, thereby can reach not only sterilization but also suppress the effect of brown stain.Relieved edible after the product treatment with getting final product after the running water flushing, also can preserve according to a conventional method, thereby improve eat security of products raw or reduce fresh and alive fruits and vegetables and the fresh-cut converted products in the rotting rate and the browning degree of duration of storage, reach fresh-keeping and guarantee the quality the purpose that prolongs shelf life and reduce the loss.
The specific embodiment:
Substantive distinguishing features that the present invention gives prominence to and remarkable result can further specify from the contrast of following specific embodiment and reference examples, but never are that the present invention is imposed any restrictions.
Embodiment 1:
Red Delicious apple is cut into eight lobes with sharp stainless steel knife, and the apple slice of per five lobe mixings immerses 1L 300mgL
-1Sodium chlorite solution 1min, contrast and be to blot the solution on apple slice surface with clean blotting paper by clear water, the apple slice after handling is packaged in the polypropylene film bag of certain oxygen permeability, at 5 ℃ of storage 14d down.From the apple acetone powder, extract polyphenol oxidase (PPO).In the standard enzyme reaction system of 3mL, contain 2.35mL 0.05M acetate buffer solution (pH 5.2), 0.3mL 300mg L
-1Sodium chlorite solution's (acetate buffer solution with pH 5.2 is joined, and contrasts to be cushioning liquid), 0.3mL 20mM chlorogenic acid solution and 0.05mL PPO extract.Be reflected under 25 ℃ and carry out, the inhibition of PPO activity is represented to suppress percentage.Other gets apple slice 20g, and (sample is heavy: inoculation liquid volume=51: 10), constantly stir 30min, drop liquid 1min dries with the salad drier, uses 300mg L in the immersion E.coli O157:H7Nalr inoculation liquid
-1Sodium chlorite solution's (solid-liquid ratio 1: 20) soaked sample 1 minute, drop liquid half a minute, dry with the salad drier, and measure E.coli content.The result shows, compared with the control, and 300mgL
-1The sodium chlorite solution handles the browning reaction suppressed fresh-cut Red Delicious apple consumingly, and the inhibiting rate of PPO activity is reached 80%, has suppressed the quantity (＞4.5log cfu g of Escherichia coli significantly
-1, P＜0.05).
Embodiment 2:
The chrysanthemum pear fruit, after gathering, selecting in 1 ℃ of precooling 24h.Fruit after the precooling divides two groups, and one group of 2.5mg/L ozone water solution that produces with XY-3A type ozonated water generator soaks 5min, contrasts to clear water soaks, and after disposing, the normal temperature blowing is dried, and places storage in 20 ℃ of freezers, and RH is 85%.The thick sheet of 0.5cm is cut in another group fruit peeling, and the 2.5mg/L ozone water solution that produces with XY-3A type ozonated water generator soaks 5min, contrast is soaked for clear water, and after disposing, the normal temperature blowing is dried, pack to be placed in 5 ℃ of freezers with PP pallet and PE preservative film and preserve, RH is 85%.The result shows, compare with the clear water contrast, 2.5mg/L ozone water solution all can suppress fruits respiratory intensity and acetate releasing quantity after soaking whole fruit of chrysanthemum pears or fresh-cut fruit, the higher soluble solid of fruit, titratable acid and Vc content are kept in the remarkable rising that suppresses MDA content (P≤0.01) and organize relative conductivity, suppress the brown stain of fruit, keep higher total phenol content, and suppress enzymatic activitys such as PPO, POD and PAL, and the physiologically active of fruit is inhibited, and the shelf-life obtains prolonging.
Embodiment 3:
The chrysanthemum pear fruit, after gathering, selecting in 1 ℃ of precooling 24h.Fruit after the precooling divides two groups, and one group is soaked 5min with 2.5% aqueous hydrogen peroxide solution, and contrasting is that clear water soaks, and after disposing, the normal temperature blowing is dried, and places storage in 20 ℃ of freezers, and RH is 85%.The thick sheet of 0.5cm is cut in another group fruit peeling, soaks 5min with 2.5% aqueous hydrogen peroxide solution, contrasts to clear water soaks, and after disposing, the normal temperature blowing is dried, and packs with PP pallet and PE preservative film and is placed on storage in 5 ℃ of freezers, and RH is 85%.The result shows, compare with the clear water contrast, 2.5% hydrogenperoxide steam generator all can suppress fruits respiratory intensity and acetate releasing quantity after soaking whole fruit of chrysanthemum pears or fresh-cut fruit, suppress MDA content and the rising of organizing relative conductivity, keep the higher soluble solid of fruit, titratable acid and Vc content, significantly suppress the brown stain (P≤0.01) of fruit, keep significantly high total phenol content (P≤0.01), and significantly suppress PPO activity (P≤0.01), but promoted the rising of POD and PAL activity, the physiologically active of fruit is inhibited generally, and the shelf-life obtains prolonging.
Claims (3)
1. the fruit and vegetable fresh-keeping agent of anti-brown stain of a class tool and bactericidal action is characterized in that such antistaling agent belongs to efficiently, the oxidative bactericide of safety non-toxic, has tangible anti-brown stain effect simultaneously.
2. according to claim 1, the fruit and vegetable fresh-keeping agent of anti-brown stain of one class tool and bactericidal action, its composition is a kind of in sodium chlorite, chlorine dioxide, hydrogen peroxide and four kinds of bactericide of ozone, and the concentration of aqueous solution scope of its use is: sodium chlorite, 100-500mg/L; Chlorine dioxide, 100-500mg/L; Hydrogen peroxidase 10 .5-5%; Ozone 0.5-5mg/L.
3. according to claim 1, the fruit and vegetable fresh-keeping agent of anti-brown stain of a class tool and bactericidal action is characterized in that can be applicable to fresh fruit of vegetables and fresh-cut product thereof, also can be applicable to the product that brown stain easily takes place other vegetalitas simultaneously, is the antistaling agent of a class green safety.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200810060283 CN101253885A (en) | 2008-04-14 | 2008-04-14 | Fruit-vegetables antistaling agent with browning resistant and sterilizing effect |
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| CN 200810060283 CN101253885A (en) | 2008-04-14 | 2008-04-14 | Fruit-vegetables antistaling agent with browning resistant and sterilizing effect |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349576A (en) * | 2011-09-20 | 2012-02-15 | 中国科学院华南植物园 | Preservative method for banana or papaw fruits |
| CN101720811B (en) * | 2009-12-04 | 2012-06-20 | 山东农业大学 | Preservative fresh-keeping method for garlic shoots |
| CN102845514A (en) * | 2012-09-22 | 2013-01-02 | 山东营养源食品科技有限公司 | Method for inhibiting Huangguan pear pericarp browning |
| CN103704328A (en) * | 2013-12-16 | 2014-04-09 | 西北农林科技大学 | Kiwi fruit preservative and method for preserving kiwi fruits |
| US8992831B2 (en) | 2009-09-25 | 2015-03-31 | E. I. Du Pont De Nemours And Company | Stabilized chlorine dioxide to preserve carbohydrate feedstocks |
| CN104621244A (en) * | 2013-11-12 | 2015-05-20 | 山东营养源食品科技有限公司 | Cabbage cut browning inhibitor and use method thereof |
| CN104621678A (en) * | 2015-03-10 | 2015-05-20 | 唐洪权 | Compound antiseptic color-protecting preservative solution and production method thereof |
| CN106359557A (en) * | 2016-11-18 | 2017-02-01 | 新疆农业科学院农产品贮藏加工研究所 | Hydrogen peroxide active oxygen fruit and vegetable preservative as well as preparation method and application thereof |
| CN106942358A (en) * | 2017-04-24 | 2017-07-14 | 南京农业大学 | A kind of preservation method of fresh-cut coriander |
| CN107094863A (en) * | 2017-04-24 | 2017-08-29 | 南京农业大学 | The preservation method and its antistaling agent of a kind of fresh-cut fruit and vegetable |
| CN110679381A (en) * | 2019-11-25 | 2020-01-14 | 江苏省农业科学院 | Cultivation method for keeping grape on tree for preservation |
| CN114468036A (en) * | 2021-12-03 | 2022-05-13 | 浙江万里学院 | Fresh-keeping preparation of okra and preparation method and application thereof |
-
2008
- 2008-04-14 CN CN 200810060283 patent/CN101253885A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8992831B2 (en) | 2009-09-25 | 2015-03-31 | E. I. Du Pont De Nemours And Company | Stabilized chlorine dioxide to preserve carbohydrate feedstocks |
| US9504710B2 (en) | 2009-09-25 | 2016-11-29 | E I Du Pont De Nemours And Company | Stabilized chlorine dioxide to preserve carbohydrate feedstocks |
| CN101720811B (en) * | 2009-12-04 | 2012-06-20 | 山东农业大学 | Preservative fresh-keeping method for garlic shoots |
| CN102349576A (en) * | 2011-09-20 | 2012-02-15 | 中国科学院华南植物园 | Preservative method for banana or papaw fruits |
| CN102845514A (en) * | 2012-09-22 | 2013-01-02 | 山东营养源食品科技有限公司 | Method for inhibiting Huangguan pear pericarp browning |
| CN104621244B (en) * | 2013-11-12 | 2017-10-20 | 山东营养源食品科技有限公司 | A kind of Chinese cabbage otch browning inhibitor and its application method |
| CN104621244A (en) * | 2013-11-12 | 2015-05-20 | 山东营养源食品科技有限公司 | Cabbage cut browning inhibitor and use method thereof |
| CN103704328A (en) * | 2013-12-16 | 2014-04-09 | 西北农林科技大学 | Kiwi fruit preservative and method for preserving kiwi fruits |
| CN104621678A (en) * | 2015-03-10 | 2015-05-20 | 唐洪权 | Compound antiseptic color-protecting preservative solution and production method thereof |
| CN106359557A (en) * | 2016-11-18 | 2017-02-01 | 新疆农业科学院农产品贮藏加工研究所 | Hydrogen peroxide active oxygen fruit and vegetable preservative as well as preparation method and application thereof |
| CN106942358A (en) * | 2017-04-24 | 2017-07-14 | 南京农业大学 | A kind of preservation method of fresh-cut coriander |
| CN107094863A (en) * | 2017-04-24 | 2017-08-29 | 南京农业大学 | The preservation method and its antistaling agent of a kind of fresh-cut fruit and vegetable |
| CN110679381A (en) * | 2019-11-25 | 2020-01-14 | 江苏省农业科学院 | Cultivation method for keeping grape on tree for preservation |
| CN114468036A (en) * | 2021-12-03 | 2022-05-13 | 浙江万里学院 | Fresh-keeping preparation of okra and preparation method and application thereof |
| CN114468036B (en) * | 2021-12-03 | 2024-03-26 | 浙江万里学院 | Fresh-keeping preparation of okra, and preparation method and application thereof |
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Open date: 20080903 |