CN102204528A - Method for retaining green of south grape stalks - Google Patents
Method for retaining green of south grape stalks Download PDFInfo
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- CN102204528A CN102204528A CN2011100897850A CN201110089785A CN102204528A CN 102204528 A CN102204528 A CN 102204528A CN 2011100897850 A CN2011100897850 A CN 2011100897850A CN 201110089785 A CN201110089785 A CN 201110089785A CN 102204528 A CN102204528 A CN 102204528A
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Abstract
The invention relates to a method for retaining green of south grape stalks. In the traditional freshness retaining method, the stress is mainly laid on the freshness retaining treatment on a grape fruit and the protection on stalks is ignored. The method provided by the invention comprises the following steps of: firstly, mixing sodium tripolyphosphate and sodium pyrophosphate to form composite phosphate and then preparing into a composite phosphate aqueous solution A; secondly, dissolving 6-benzyladenine (6-BA) into 70 percent ethanol to form a solution B; thirdly, mixing the solution B into the solution A to obtain a stalk green retaining preparation; and finally, immediately dipping the pruning wounds of the harvested grapes with the green retaining preparation for ten seconds, and after drying in the air, placing into the low-temperature environment. The composite phosphate in the invention can improve the water retaining capability of the fresh and tender plant tissues so that the plant tissues can still maintain water therein in the refrigerating process; and 6-BA can improve the water balance condition in the tissues so as to delay the wilting of the grape stalks due to water loss through the synergistic effect with the composite phosphate.
Description
Technical field
The invention belongs to the food preservative technology field, relate to a kind of southern grape carpopodium and protect green method.
Background technology
Because climatic reason, southern grape water content is higher, and soluble solid content low more than northern grape, the preservation and freshness difficulty of fresh fruit is bigger.Usually, traditional preservation method is mainly paid attention to the Preservation Treatment to grape fruit, has but ignored the protection to carpopodium.Along with the prolongation of storage time, carpopodium not only can lose green at short notice, and its wound location also can cause infection by microorganisms and rot gradually, causes the generation of shedding even decayed fruit, greatly reduces commodity value.Therefore, use specific antistaling agent to make carpopodium in certain storage period, keep green cold storing and fresh-keeping to have realistic meaning for southern grape.
There are some researches show, the composite phosphate that sodium phosphate trimer and sodium pyrophosphate are formed is used for the improvement of meat quality more, as Zhao Liyan etc. [phosphate is to the research [J] of beef fresh purification effect. food industry, 2003,24 (5): 27-28.] studied the tenderizing effect of phosphate, found that pyrophosphate and tripolyphosphate can extremely significantly improve the tender degree of ox semitendinosus ox flesh; Song Yu etc. [influence [J] of variable concentrations papain and the tender degree of compound phosphoric acid salt pair chicken. Inner Mongol agricultural science and technology, 2009 (5): 43-44.] result of study shows that the tender degree of compound phosphoric acid salt pair chicken has significant improvement effect, and working concentration is that the improvement of 0.4% the tender degree of compound phosphoric acid salt pair chicken is comparatively suitable.Composite phosphate is the alkaline matter with cushioning effect, acts in the muscular tissue to improve its retention ability, improves its moisture and improves quality.6-BA (6-benzyladenine) is a kind of basic element of cell division, also is plant growth regulator, and main effect is the formation that promotes bud, also can take place by evoked callus; Can be used for improving quality and the output of tealeaves, tobacco; The cultivation of the fresh-keeping and rootless bean sprouts of vegetables, fruit obviously improves the quality of fruit and blade.Because of its have efficiently, stablize, cheap and be easy to characteristics such as use, thereby be widely adopted.Much studies show that the physiologically active of 6-BA, as Zheng Cuiping etc. [physiological effect that 6-benzyladenine and kinetin cut flower withering to carnation [J]. Plant Physiology Communications, 2008, discovering 44 (6): 1152-1154.]: 6-BA can improve the water balance in the carnation cut-flower body, improve peroxidase (P0D) activity, prolong 2～3 days cut-flowers in bottle life-spans.[CaC1 such as Huang Yonghong
2Adopt pre-treatment to cut rose flower preservation research [J] .2006 (5): 16-18. with 6-benzyladenine] discovery 2000mg/L CaCl
2It is best the cut rose flower bottle to be inserted the fresh-keeping effect of life-span and quality with 50mg/L 6-BA when composite.
Use for reference phosphate water holding effect and applying it in the plant tissue in animal tissue, and be aided with the regulating action of 6-BA for plant tissue growth, under certain concentration proportioning, comprehensively compared its green effect of guarantor for southern grape carpopodium under cold storing and fresh-keeping, the inventive method has been proposed.
Summary of the invention
The invention provides a kind of Food Chemistry and protect green preparation, its purpose is to remedy southern grape and protects green deficiency for carpopodium in the cold storing and fresh-keeping process, in the phase, reduces the generation of shedding decayed fruit at the cold storing and fresh-keeping of fruit, improves the commodity fringe rate of fruit.
The technical solution adopted for the present invention to solve the technical problems is:
A. green preparation A liquid is protected in preparation: sodium phosphate trimer (60-80%) and sodium pyrophosphate (20-40%) are mixed the composition composite phosphate by mass percentage, be mixed with the aqueous solution that the compound phosphoric acid salt content is 3.0g/100mL again;
B. green preparation B liquid is protected in preparation: 6-benzyladenine (6-BA) is dissolved in 70% ethanol;
C. above-mentioned B liquid is sneaked in the A liquid, make that the concentration of 6-BA in A liquid is 30-50mg/L, obtain carpopodium and protect green preparation;
D. the grape after will gathering uses the green preparation of above-mentioned guarantor to dip in clip 10 seconds immediately and dries;
E. the grape encapsulation enters in-0.5 ℃ ± 0.5 ℃ environment and refrigerates.
The beneficial effect of patent of the present invention is: because this protects the moisture holding capacity that composite phosphate in the green preparation can improve fresh and tender plant tissue, make it still can keep its moisture in cold storage procedure; 6-BA can improve in-house water balance situation, thereby delays the wilting that the grape carpopodium causes owing to dehydration with the composite phosphate synergy.In addition, use this to protect the quickly-healing that green preparation can impel southern grape carpopodium wound, thereby prevent the microbial infection of wound, 90% carpopodium can be kept green in 3 months freshness date.
Embodiment
The grape that the applicant carries out cold storing and fresh-keeping research take from Zhejiang Province's Huzhou City knit in brontosaurus grape specialty cooperative society.This cooperative society is since setting up in October, 2006, through multiple exhibition in 4 years, cultivated area constantly enlarged, and the kind of main plantation has that huge peak, beauty refer to, the red earth, the purple earth and golden finger, formed 1507 mu of grape production bases, estimated that vintage in 2011 can reach 1800 tons.
Below further specify the green effect of this guarantor who protects green preparation by specific embodiment, and therefrom obtain preferred version preferably.The grape of test all adopts CT-2 type antistaling agent for grape to handle, and is beneficial to its fresh preservation.Choose " huge peak " and test, and compose, test the carpopodium green is given sensory evaluation to contrast for relatively, and (being carpopodium cob brown, the mouldy deliquescing) rate of going mouldy of record carpopodium.
Embodiment 1: take by weighing 9.0g sodium phosphate trimer and 6.0g sodium pyrophosphate, dissolve in the distilled water of 500mL, obtain 3% compound phosphoric acid saline solution, promptly protect green preparation A
1Liquid.Take by weighing 6-BA 15mg and be dissolved in 10mL 70% ethanol, promptly get and protect green preparation B liquid.B liquid is sneaked in the A liquid, stir, promptly obtain containing the green preparation of guarantor of 30mg/L 6-BA.Use this to protect green preparation immediately the grape after gathering and dipped in clip 10 seconds, do slightly to dry.By every bag of 1kg grape loading amount,, place carton, again in-0.5 ℃ ± 0.5 ℃ storage with 0.015mm polythene film bag packing tying.Preserve 10 bags, comprise 1 bag of control group that does not dip in green-preserving agent.In 90 days storage period, change so that perusal grape carpopodium is green, with and the situation of going mouldy.
Embodiment 2: press the operation among the embodiment 1, the concentration that makes 6-BA in the green-preserving agent is 40mg/L, and other are with embodiment 1.
Embodiment 3: press the operation among the embodiment 1, the concentration that makes 6-BA in the green-preserving agent is 50mg/L, and other are with embodiment 1.
Embodiment 4: take by weighing 10.5g sodium phosphate trimer and 3.5g sodium pyrophosphate, dissolve in the distilled water of 500mL, obtain 3% compound phosphoric acid saline solution, must protect green preparation A
2Liquid.Other are with embodiment 1.
Embodiment 5: press the operation among the embodiment 4, the concentration that makes 6-BA in the green-preserving agent is 40mg/L, and other are with embodiment 4.
Embodiment 6: press the operation among the embodiment 4, the concentration that makes 6-BA in the green-preserving agent is 50mg/L, and other are with embodiment 4.
Embodiment 7: take by weighing 12.0g sodium phosphate trimer and 3.0g sodium pyrophosphate, dissolve in the distilled water of 500mL, obtain 3% compound phosphoric acid saline solution, must protect green preparation A
3Liquid.Other are with embodiment 1.
Embodiment 8: press the operation among the embodiment 7, the concentration that makes 6-BA in the green-preserving agent is 40mg/L, and other are with embodiment 7.
Embodiment 9: press the operation among the embodiment 7, the concentration that makes 6-BA in the green-preserving agent is 50mg/L, and other are with embodiment 7.
As can be seen from Table 1, though passed through carpopodium also slightly green losing in 90 days storage period that green-preserving agent is handled, general status is significantly better than undressed control group.And embodiment 4,5, and the green effect of the guarantor of 6 three's carpopodiums is better, and to be 7:3 be preparation proportioning preferably to the weight ratio that shows sodium phosphate trimer and sodium pyrophosphate.Simultaneously, along with the increase of the amount of 6-BA in the green-preserving agent, the mould variability of carpopodium is to present corresponding downward trend, illustrates that the mildew-resistant that this test should adopt higher 6-BA concentration (50mg/L) to be more conducive to carpopodium protects green.It can be the sodium phosphate trimer of 7:3 and the aqueous solution of sodium pyrophosphate formulated 3% by weight ratio that the result who draws protects in the green preparation for this, and adding 6-BA again, to make its concentration be that 50mg/L constitutes.What deserves to be explained is that because the workload of test is limited, said ratio and concentration are not represented optimal case, but this is applied to production practices for it and there is no big harm.
Carpopodium is green under each embodiment in 90 day storage period of table 1 changes and the carpopodium situation of going mouldy
Annotate: the carpopodium green is changed to the perusal result, and according to picture shot color and luster comparison when plucking, "-" expression is basic not to be changed; "+" expression green slightly loses; " ++ " expression chlorosis is more obvious.
Claims (1)
1. a southern grape carpopodium is protected green method, it is characterized in that this method may further comprise the steps:
Green preparation A liquid is protected in step 1. preparation: with mass percent is that 60～80% sodium phosphate trimers and 20～40% sodium pyrophosphates mix the composition composite phosphate, is mixed with the aqueous solution that the compound phosphoric acid salt content is 3.0g/100mL again;
Green preparation B liquid is protected in step 2. preparation: 6-benzyladenine is dissolved in 70% ethanol;
Step 3. will be protected green preparation B liquid and be sneaked in the green preparation A liquid of guarantor, make that the concentration of 6-benzyladenine in protecting green preparation A liquid is 30～50mg/L, obtain carpopodium and protect green preparation;
Grape after step 4. will be gathered uses the green preparation of above-mentioned guarantor to dip in clip 10 seconds immediately and dries;
The encapsulation of step 5. grape is put into-0.5 ℃ ± 0.5 ℃ environment and is refrigerated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110089785 CN102204528B (en) | 2011-04-11 | 2011-04-11 | Method for retaining green of south grape stalks |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110089785 CN102204528B (en) | 2011-04-11 | 2011-04-11 | Method for retaining green of south grape stalks |
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| Publication Number | Publication Date |
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| CN102204528A true CN102204528A (en) | 2011-10-05 |
| CN102204528B CN102204528B (en) | 2013-03-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 201110089785 Expired - Fee Related CN102204528B (en) | 2011-04-11 | 2011-04-11 | Method for retaining green of south grape stalks |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472673A (en) * | 2014-12-19 | 2015-04-01 | 山东营养源食品科技有限公司 | Preservation method for stems of melons and fruits |
| CN115812510A (en) * | 2022-12-14 | 2023-03-21 | 沈阳农业大学 | Method for improving light supplement quality of postharvest colored grapes |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87107606A (en) * | 1987-11-10 | 1988-06-08 | 吉林职业师范学院 | Hill dish keeping green and crisp technology |
| CN1111938A (en) * | 1994-05-17 | 1995-11-22 | 新疆农垦科学院特产开发研究中心 | Brown-preventing and green-preserving agent for preparing raisin |
| CN1234992A (en) * | 1999-05-12 | 1999-11-17 | 龚志伟 | Method for preserving wild vegetables in freshness |
-
2011
- 2011-04-11 CN CN 201110089785 patent/CN102204528B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87107606A (en) * | 1987-11-10 | 1988-06-08 | 吉林职业师范学院 | Hill dish keeping green and crisp technology |
| CN1111938A (en) * | 1994-05-17 | 1995-11-22 | 新疆农垦科学院特产开发研究中心 | Brown-preventing and green-preserving agent for preparing raisin |
| CN1234992A (en) * | 1999-05-12 | 1999-11-17 | 龚志伟 | Method for preserving wild vegetables in freshness |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472673A (en) * | 2014-12-19 | 2015-04-01 | 山东营养源食品科技有限公司 | Preservation method for stems of melons and fruits |
| CN115812510A (en) * | 2022-12-14 | 2023-03-21 | 沈阳农业大学 | Method for improving light supplement quality of postharvest colored grapes |
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| Publication number | Publication date |
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| CN102204528B (en) | 2013-03-27 |
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