CN102177954B - Method for keeping papayas fresh - Google Patents
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- CN102177954B CN102177954B CN 201110098069 CN201110098069A CN102177954B CN 102177954 B CN102177954 B CN 102177954B CN 201110098069 CN201110098069 CN 201110098069 CN 201110098069 A CN201110098069 A CN 201110098069A CN 102177954 B CN102177954 B CN 102177954B
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- 235000009467 Carica papaya Nutrition 0.000 title claims abstract description 73
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- 241000219173 Carica Species 0.000 claims abstract description 62
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 54
- 201000010099 disease Diseases 0.000 claims description 34
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 34
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 239000012459 cleaning agent Substances 0.000 claims description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 239000003599 detergent Substances 0.000 claims description 2
- 238000012545 processing Methods 0.000 abstract description 37
- 238000010438 heat treatment Methods 0.000 abstract description 26
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- SHDPRTQPPWIEJG-UHFFFAOYSA-N 1-methylcyclopropene Chemical compound CC1=CC1 SHDPRTQPPWIEJG-UHFFFAOYSA-N 0.000 description 2
- 241000193738 Bacillus anthracis Species 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
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- 244000012254 Canarium album Species 0.000 description 1
- 235000009103 Canarium album Nutrition 0.000 description 1
- 235000014649 Carica monoica Nutrition 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for keeping papayas fresh. In the method, the papayas are soaked in hot water, of which the temperature is between 60 and 65 DEG C, and the fruits are naturally cooled after 5 to 300 seconds; moreover, the papaya fruits are stored and kept fresh in the pedicel processing mode, so that the freshness keeping effect is quite obvious. The method optimizes heat treatment steps and conditions of the papayas, greatly shortens the time of heat treatment for keeping the papayas fresh, prolongs the shelf period of the papaya fruits, guarantees the hardness and the certain amount of soluble solid matters and titratable acid of the fruits, improves the quality and the commodity rate of the papaya fruits, and effectively improves the working efficiency of the heat treatment. The method is nontoxic and environment-friendly, adopts a simple operating process, and is low in cost and suitable for large-scale commercialized storage.
Description
Technical field
The invention belongs to the fruit freshness preserving technical field, be specifically related to a kind of preservation method of papaya.
Background technology
[0002] papaya (
Carica papayaL.) for a kind of herbaceos perennial of Caricaceae papaya genus (Caica), originate in american torrid zone, China introduces existing more than the 300 year history of cultivation.China's papaya mainly is distributed in Guangdong, Guangxi, Hainan, Fujian and the provinces such as Yunnan and Taiwan at present.Papaya have the good reputations such as " the good fruit in the south of the Five Ridges ", " papaw ", all has a wide range of applications at aspects such as medicine, food, feed, chemical agent, beverage, weavings.
At present, one of major reason that rots after causing papaya to adopt is the postharvest disease that is caused by pathogenic microorganism.Wherein, anthracnose is the main postharvest disease of papaya.Papaya fruit usually will be subjected in the field anthrax bacteria (
Collectotrichum gloeosporioidPenz.) latent infection, but the Chinese olive phase does not generally fall ill in the field and after adopting, in case enter ripe declining period behind the fruit harvesting, the anthrax disease of hiding will reveal any symptoms, works the mischief, and causes fruit seriously to rot in transportation, storage and sales process.It is reported that U.S.'s papaya is adopted rear loss can reach 40%～100%(Paull etc., 1997), Taiwan papaya adopt rear loss can reach 23.7%(thank the celebrating prosperous, 2001).Therefore, take effective post-harvest fresh-keeping measure control papaya anthracnose to seem particularly important.
The control of postharvest disease of fruits and vegetables mainly relies on chemical bactericide, usually uses GA, GA to add WAX, AVG, use 1-MCP and processes papaya is processed.The traditional chemical bactericide can control effectively to the papaya postharvest disease, but a large amount of and long-term abuse chemical bactericide brings more and more serious threat to health and environment.People are concerned about these food-safety problems day by day, and the use that is under an embargo gradually of some chemical bactericides particularly is subject to strict restriction in the outlet of fruits and vegetables.Both at home and abroad scientist all make great efforts research new adopt safely and effectively after the diseases prevention technology, to reduce the loss of using and reduce postharvest fruit and vegetable of chemical bactericide.It is reported that it is not remarkable to the effect that prolongs the papaya storage time to use GA, GA to add the medicaments such as WAX, AVG, though use 1-MCP to process the maturation that can delay papaya, cause papaya to be difficult to normal after-ripening after processing, have a strong impact on fruit quality.
Heat treatment is in recent years quite concerned fruit post-harvest fresh-keeping processing method, it not only has disease and pest, the metabolism of adjusting Physiological Biochemistry of Fruit behind the control Fruit, alleviate and damage to plants caused by sudden drop in temperature and delayed fruit is old and feeble waits effect, and have the characteristics such as small investment, easy and simple to handle, pollution-free and non agricultural chemical residuum.Therefore heat treatment is a kind of very promising storage fruit and vegetable method.At present the papaya heat treatment method generally is the temperature between adopting 47～50 ℃, processed 15～30 minutes, this technology exist heat treatment time long, the flavour nutrient of papaya is affected larger defective, and operating efficiency is lower.Adopt rear quality and edible security for improving papaya fruit, in the urgent need to improving and improve existing antistaling process.
Summary of the invention
The objective of the invention is the deficiency for the existing technical existence of papaya fresh-retaining preserving, a kind of new method for keeping papayas fresh is provided, can significantly improves the storage quality of papaya fruit and improve treatment effeciency, prolong storage period, and easy and simple to handle, be easy to apply.
To achieve these goals, the present invention from papaya gather, the aspect such as Technology for Heating Processing carries out complex optimum, obtained significant effect.
The preservation method of papaya of the present invention may further comprise the steps:
(1) papaya fruit of gathering requires the papaya fruit maturity to be that about 1～2 lurid striped (being commonly called as " line is yellow " or " two wires is yellow ") appears in the pericarp surface, machinery-free is hindered and without the fruit of disease and pest; If batch processing makes with the papaya fruit size of batch processing basically identical as far as possible;
(2) cut out new wound at papaya fruit base of fruit place with clear water after cleaning, preferably stay the length of base of fruit to be about 1 cm; Then use 0.2%(w/w) strong detergent (conventional chloride cleaning agent) solution soaked fruit carpopodium wound 5～15 minutes, preferably soaked 10 minutes, can prevent effectively that fruit from first rotting from carpopodium, and taking-up is dried;
(3) adopt 60 ℃～65 ℃ hot-water soak papaya fruits, soak time is 5～300 seconds (5
Second～5 minutes);
(4) papaya fruit after step (3) is soaked gets final product after naturally cooling off and drying.
Papaya fruit after the present invention processes can place storage transportation under normal temperature or the low temperature, and relative humidity is preferably 90%～95%, but preservation and freshness 10～25 days.
The present invention has following beneficial effect:
It is 15～30 minutes that temperature hot water between prior art adopts 47～50 ℃ is usually processed papaya, the applicant sums up through great many of experiments, the existing heat treatment preservation method processing time is long, destructible papaya fruit tissue, cause adopting rear quality and descend, heat treatment temperature is crossed the low effect that can not reach the inhibition postharvest disease.The present invention processes in conjunction with the mode of processing between high temperature, short time the papaya fruit preservation and freshness from results harvesting, the base of fruit of fruit, adopt the high-temperature instantaneous heat treatment method to break through in the prior heat treatment method restriction to temperature, improve bactericidal range, bacteriostasis can reach fruit inside, scope of restraining fungi is wide, bacteriostasis is strong, the disease resistance of Effective Raise papaya fruit;
The inventive method can keep the higher hardness of papaya fruit, soluble solid and ascorbic amount, the delayed fruit chlorisis turn red speed and finally delay papaya fruit ripe old and feeble, alleviate senile symptom, improve quality and the commodity rate of papaya fruit;
The present invention has not only optimized heat treatment step and condition, greatly shorten the fresh-keeping heat treatment time of papaya, prolong the shelf life of papaya fruit, thermal energy consumption is high, operational sequence is complicated and ineffective shortcoming because the processing time is grown to have overcome simultaneously prior art;
Nontoxic, the environmentally safe of the inventive method, method of operating is simple, and is with low cost, and the fresh-keeping product edible safety of high temperature, short time heat treatment is higher, more is applicable to the large-scale commercial applications storage and uses.
Description of drawings
Fig. 1 heat treatment mode is on the impact of papaya skin bacterial bearing rate;
The impact of bacterium rate is sent out in the heat treatment of Fig. 2 different time on the papaya pericarp.
The specific embodiment
The present invention is described in more detail below in conjunction with the drawings and specific embodiments.Unless stated otherwise, the reagent of the present invention's employing and method are the conventional reagent of the art and method.
Embodiment 1
(1) papaya fruit that selection size is even, maturity is consistent, have no mechanical damage;
(2) the described fruit of step (1) is adopted respectively 1. 50 ℃ of hot-water soaks processed 15 minutes; 2. 60 seconds (s) processed in 60 ℃ of hot-water soaks; 3. 63 ℃ of hot-water soaks were processed 30 seconds; 4. 65 ℃ of hot-water soaks were processed 15 seconds;
(3) fruit after step (2) hot-water soak is placed the ventilation, cooling is 1～2 hour naturally.
To place through the fruit of above-mentioned processing room temperature (25 ± 1 ℃) storage, not carry out fruit that hot-water soak processes as contrast, observe anthracnose disease index every day, be shown in Table 1; The hardness of fruit, soluble solid and Vit C contents are shown in Table 2.
Table 1 heat treatment is to the prevention effect (25 ℃) of papaya fruit anthracnose
Table 2. heat treatment is on the impact (25 ℃) of papaya fruit Q factor
Annotate: 1. data are the average of 3 repetitions in showing;
2. Duncan ' s check, the average that same column indicates same letter in the table is illustrated in 0.05 level without significant difference.
Preserve to the 6th day when papaya, the disease index that contrasts fruit is 13.12%, and the disease index that adopts 50 ℃ of hot-water soaks to process 15 minutes is 5.01%; It is 5.76% that 60 seconds disease indexs are processed in 60 ℃ of hot-water soaks, and 63 ℃ of hot-water soaks were processed 30 seconds and 15 seconds disease index of 65 ℃ of hot-water soak processing is respectively 4.37% and 5.25%, heat treatment time has shortened respectively 15 times and 30 times, and the prevention effect of papaya anthracnose has been reached respectively 66.6% and 60.0%; Storage to the seven days, the disease index of contrast fruit is 23.25%, 15 minutes disease index of 50 ℃ of hot-water soak processing is 11.455%, it is 12.75% that 60 seconds disease indexs are processed in 60 ℃ of hot-water soaks, and 63 ℃ of hot-water soaks were processed 30 seconds and 15 seconds disease index of 65 ℃ of hot-water soak processing is respectively 10.37% and 12.25%, prevention effect is respectively 55.4% and 47.3%, and heat treatment time has shortened respectively 30 times and 60 times; The 8th day, the contrast fruit showed overdone state, and anthracnose Quick Extended, disease index are that the disease index that 43.34%, 50 ℃ of hot-water soak was processed 15 minutes is 27.85%; It is 28.05% that 60 seconds disease indexs are processed in 60 ℃ of hot-water soaks, and 63 ℃ of hot-water soaks were processed 30 seconds and 15 seconds Fruit physiology state of 65 ℃ of hot-water soak processing is better, and it is slow that the development of the state of an illness contrasts, disease index is respectively 27.12% and 26.75%, and prevention effect is respectively 37.42% and 38.28%.As seen, 63 ℃ of hot-water soaks were processed 30 seconds and 65 ℃ of hot-water soaks process 15 seconds consistent with the fresh-keeping effect of existing heat treatment technics, and reduced widely heat treatment time, improved heat treatment efficiency, have preferably effect to preventing and treating papaya anthracnose.
As shown in Table 2, hardness at the 7th day contrast fruit is 14.00N, 15 minutes hardness of 50 ℃ of hot-water soak processing is 23.35N, the hardness that 60 ℃ of hot-water soaks were processed 60 seconds is 22.45N, and 63 ℃ of hot-water soaks were processed 30 seconds and 15 seconds hardness of 65 ℃ of hot-water soak processing is respectively 23.50N and 23.55N.Illustrate that high temperature, short time processing of the present invention can slow down the decline of the hardness of fruit.Soluble solid at the 7th day contrast fruit is 13.20,15 minutes soluble solid of 50 ℃ of hot-water soak processing is 12.90, the soluble solid that 60 ℃ of hot-water soaks were processed 60 seconds is 12.94, and 63 ℃ of hot-water soaks were processed 30 seconds and 15 seconds soluble solid of 65 ℃ of hot-water soak processing is respectively 12.35 and 12.38.The rising that the high temperature, short time processing can slow down content of fruit soluble solids is described.At the 7th day, contrast fruit, 15 minutes, 60 ℃ hot-water soaks of 50 ℃ of hot-water soaks processing were processed 60 seconds, 63 ℃ hot-water soaks processing 30 seconds and 15 seconds Vit C contents of 65 ℃ of hot-water soak processing is respectively 43.34 mg.100g
-1, 27.85 mg.100g
-1, 29.05 mg.100g
-1, 27.12 mg.100g
-1With 27.75 mg.100g
-1Illustrate that the high temperature, short time processing can suppress the rising of fruit Vit C contents.
Embodiment 2
(1) papaya fruit that selection size is even, maturity is consistent, have no mechanical damage;
(2) the described fruit of step (1) is adopted respectively 1. .50 ℃ of hot-water soak processed 15 minutes; 2.. 60 seconds (s) processed in 60 ℃ of hot-water soaks; 3.. 63 ℃ of hot-water soaks were processed 30 seconds; 4.. 65 ℃ of hot-water soaks were processed 15 seconds;
(3) fruit after step (2) hot-water soak is positioned over the ventilation, naturally cooling 1～2 h.
To place through the fruit of above-mentioned processing room temperature (25 ± 1 ℃) storage, take the fruit of not heat-treating as contrast, the situations of above four combination blossom-end rot evils are shown in Table 3 by inquiry.
Table 3 heat treatment is to the prevention effect (25 ℃) of papaya fruit blossom-end rot
Annotate: 1. data are the average of 3 repetitions in showing;
2. Duncan ' s check, the average that same column indicates same letter in the table is illustrated in 0.05 level without significant difference.
Significantly incidence and the disease index of (P＜0.05) reduction blossom-end rot are made up all in four heat treatments.At the 7th day (d), the incidence of contrast fruit blossom-end rot is 35.3%, the incidence of disease of 15 minutes fruit blossom-end rot of 50 ℃ of hot-water soak processing is 15.3%, the incidence of disease of 60 seconds fruit blossom-end rots of 60 ℃ of hot-water soak processing is 15.4%, and 63 ℃ of incidences of processing 30s and 65 ℃ of processing 15s blossom-end rots are respectively 13.6% and 11.8%, compare according to having descended 50%.Relatively the disease index of each processing on the same day is found, the disease index of contrast is that 23.5,60 ℃ of processing 60s disease indexs are that the disease index that 17.8,50 ℃ of hot-water soaks were processed 15 minutes is 16.3; And 65 ℃ of processing 15s and 63 ℃ of processing 30s blossom-end rot feelings indexes are respectively 10.9 and 9.88, compare according to all having descended 50%, significant difference.Therefore think for control papaya blossom-end rot to have preferably effect with 63 ℃ hot water treatment 30s and 65 ℃ of processing 15s.
Embodiment 3
Select size evenly, maturity kind woods melon and fruit consistent, that have no mechanical damage is real, the papaya fruit maturity is that about 1～2 lurid striped (being commonly called as " line is yellow " or " two wires is yellow ") appears in the pericarp surface, machinery-free is hindered and without the fruit of disease and pest; Adopt 50 ℃ of hot-water soaks to process 15 minutes and 63 ℃ of hot water are processed and were positioned over the ventilation in 30 seconds, naturally then cooling 1～2 h is put in room temperature (25 ℃ ± 1 ℃) storage, take the fruit of not heat-treating as contrast, every day sampling and measuring pericarp bacterial bearing rate variation, the results are shown in shown in the accompanying drawing 1.63 ℃ of combinations of processing 30s compared with the control, its pericarp bacterial bearing rate is 12.5%, the contrast fruit then is that the pericarp bacterial bearing rate that 47.5%, 50 ℃ of hot-water soak was processed 15 minutes is 12.45%, the anthrax-bacilus contrast of hiding on the heat treatment pericarp has reduced about 3 times.Obviously, the minimizing of the anthrax pathogeny of fruit itself can delay the time that disease occurs, the development that also can alleviate the state of an illness, and this shows that high temperature, short time can effectively reduce the effect of pericarp bacterial bearing rate.
Embodiment 4
Kind woods melon and fruit that the selection size is even, maturity is consistent, have no mechanical damage is real, adopt 50 ℃ of hot-water soaks to process 15 minutes and 63 ℃ of hot water are processed 5s, 30s and 300s is positioned over the ventilation, naturally cool off 1～2 h, then be put in room temperature (25 ℃ ± 1 ℃) storage, every day the sampling and measuring pericarp incidence of disease variation, see shown in the accompanying drawing 2.63 ℃ of pericarp bacterial bearing rates of processing 5s are 23.8%, and are that 12.5%, 63 ℃ of pericarp bacterial bearing rate of processing 300s is 45.8% to 63 ℃ of pericarp bacterial bearing rates of processing 30s.The high temperature long time treatment can be destroyed the pericarp membrane tissue, fruit easy infection germ, and the incidence of disease raises, and processes the incidence of disease after can establishment papaya adopting between suitable high temperature, short time, processes 30 seconds for preferred 63 ℃.
Claims (6)
1. method for keeping papayas fresh is characterized in that may further comprise the steps:
(1) cleans papaya fruit;
(2) cut out new wound at the papaya fruit base of fruit place of cleaning, soak fruit carpopodium wound 5～15min with detergent solution, dry;
(3) with the practical hot-water soak of the papaya after step (2) is processed;
(4) dry storage after the papaya fruit after step (3) is soaked cools off naturally;
Wherein, the described hot-water soak of step (3) is to soak 30 seconds when the hot water temperature is 63 ℃; Or when being 65 ℃, the hot water temperature soaked 15 seconds.
2. described method for keeping papayas fresh according to claim 1, the fruit maturity that it is characterized in that described papaya is that 1～2 lurid striped appears in the pericarp surface; Described papaya machinery-free is hindered and without disease and pest.
3. described method for keeping papayas fresh according to claim 1 is characterized in that staying the length of base of fruit when the described base of fruit of step (2) place cuts out new wound is 1cm.
4. described method for keeping papayas fresh according to claim 1 is characterized in that the described cleaning agent of step (2) is 0.2%(W/W) chloride cleaning agent.
5. described method for keeping papayas fresh according to claim 1 is characterized in that the time that the described cleaning agent of step (2) soaks is 10 minutes.
6. described method for keeping papayas fresh according to claim 1 is characterized in that the described holding conditions of step (4) is normal temperature or low temperature, and relative humidity is 90%～95%.
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| CN103548980A (en) * | 2013-10-22 | 2014-02-05 | 海南大学 | Efficient and safe papaya preservation method |
| CN104521601B (en) * | 2015-01-13 | 2016-08-24 | 甘肃农业大学 | A kind of muskmelon control of chilling injury method |
| CN104886238A (en) * | 2015-05-07 | 2015-09-09 | 魏士威 | Carica papaya antistaling agent |
| CN106720206A (en) * | 2016-12-01 | 2017-05-31 | 重庆市农业科学院 | A kind of method for extending the storing tomato time |
| CN109452350A (en) * | 2018-12-19 | 2019-03-12 | 海南农博网科技有限公司 | A kind of preservation method of dragon fruit fresh fruit |
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Non-Patent Citations (3)
| Title |
|---|
| 李增平.番木瓜果实腐烂病原菌、防腐及贮藏.《热带农业科学》.2000,(第1期),第74-80页. * |
| 李雯 等.几种处理方法对番木瓜果实贮藏的保鲜效果.《果树学报》.2009,第26卷(第3期),第399-402页. * |
| 郭时印 等.热处理技术在果蔬贮藏中的应用.《河南科技大学学报( 农学版)》.2004,第24卷(第2期),第54-58页. * |
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Effective date of registration: 20181102 Address after: 510642 third floor, veterinary science and technology building, South China Agricultural University 483, five Shan Road, Tianhe District, Guangzhou, Guangdong. Patentee after: Guangdong Nongda Assets Management Co.,Ltd. Address before: No. 483, five mountain road, Tianhe District, Guangzhou, Guangdong Patentee before: South China Agricultural University |
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Effective date of registration: 20220422 Address after: 510642 No. five, 483 mountain road, Guangzhou, Guangdong, Tianhe District Patentee after: SOUTH CHINA AGRICULTURAL University Address before: 510642 third floor, veterinary science and technology building, South China Agricultural University 483, five Shan Road, Tianhe District, Guangzhou, Guangdong. Patentee before: Guangdong Nongda Assets Management Co.,Ltd. |
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Granted publication date: 20130109 |