CN102224840A - Application of alpha-aminoisobutyric acid or beta-aminoisobutyric acid in preparation of fruit preservative as well as fruit preservative and using method - Google Patents
Application of alpha-aminoisobutyric acid or beta-aminoisobutyric acid in preparation of fruit preservative as well as fruit preservative and using method Download PDFInfo
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- CN102224840A CN102224840A CN 201110132758 CN201110132758A CN102224840A CN 102224840 A CN102224840 A CN 102224840A CN 201110132758 CN201110132758 CN 201110132758 CN 201110132758 A CN201110132758 A CN 201110132758A CN 102224840 A CN102224840 A CN 102224840A
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- aminoisobutyric acid
- antistaling agent
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 93
- 238000000034 method Methods 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 239000003755 preservative agent Substances 0.000 title abstract description 9
- 230000002335 preservative effect Effects 0.000 title abstract description 9
- FUOOLUPWFVMBKG-UHFFFAOYSA-N 2-Aminoisobutyric acid Chemical compound CC(C)(N)C(O)=O FUOOLUPWFVMBKG-UHFFFAOYSA-N 0.000 title abstract 10
- QCHPKSFMDHPSNR-UHFFFAOYSA-N 3-aminoisobutyric acid Chemical compound NCC(C)C(O)=O QCHPKSFMDHPSNR-UHFFFAOYSA-N 0.000 title abstract 10
- 240000001008 Dimocarpus longan Species 0.000 abstract description 8
- 235000000235 Euphoria longan Nutrition 0.000 abstract description 8
- 235000009467 Carica papaya Nutrition 0.000 abstract description 4
- 240000006432 Carica papaya Species 0.000 abstract description 4
- 244000183278 Nephelium litchi Species 0.000 abstract description 4
- 235000004936 Bromus mango Nutrition 0.000 abstract description 3
- 240000007228 Mangifera indica Species 0.000 abstract description 3
- 235000014826 Mangifera indica Nutrition 0.000 abstract description 3
- 235000009184 Spondias indica Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract 2
- 239000003795 chemical substances by application Substances 0.000 description 20
- 230000000694 effects Effects 0.000 description 14
- 238000003860 storage Methods 0.000 description 10
- 244000298697 Actinidia deliciosa Species 0.000 description 8
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 8
- 201000010099 disease Diseases 0.000 description 8
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 8
- 239000000126 substance Substances 0.000 description 8
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 7
- 235000009434 Actinidia chinensis Nutrition 0.000 description 6
- 235000021028 berry Nutrition 0.000 description 6
- 238000004321 preservation Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000005969 1-Methyl-cyclopropene Substances 0.000 description 3
- SHDPRTQPPWIEJG-UHFFFAOYSA-N 1-methylcyclopropene Chemical compound CC1=CC1 SHDPRTQPPWIEJG-UHFFFAOYSA-N 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 239000003899 bactericide agent Substances 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 229920000573 polyethylene Polymers 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- OQEBBZSWEGYTPG-UHFFFAOYSA-N 3-aminobutanoic acid Chemical compound CC(N)CC(O)=O OQEBBZSWEGYTPG-UHFFFAOYSA-N 0.000 description 2
- 239000005977 Ethylene Substances 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical class O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 238000005138 cryopreservation Methods 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 2
- 238000010413 gardening Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000000053 physical method Methods 0.000 description 2
- 239000005631 2,4-Dichlorophenoxyacetic acid Substances 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- TWFZGCMQGLPBSX-UHFFFAOYSA-N Carbendazim Chemical class C1=CC=C2NC(NC(=O)OC)=NC2=C1 TWFZGCMQGLPBSX-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010017533 Fungal infection Diseases 0.000 description 1
- 239000005867 Iprodione Chemical class 0.000 description 1
- 208000031888 Mycoses Diseases 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 241000233614 Phytophthora Species 0.000 description 1
- 239000005820 Prochloraz Substances 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- QWCKQJZIFLGMSD-UHFFFAOYSA-N alpha-aminobutyric acid Chemical compound CCC(N)C(O)=O QWCKQJZIFLGMSD-UHFFFAOYSA-N 0.000 description 1
- 229940124277 aminobutyric acid Drugs 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000006013 carbendazim Chemical class 0.000 description 1
- JNPZQRQPIHJYNM-UHFFFAOYSA-N carbendazim Chemical class C1=C[CH]C2=NC(NC(=O)OC)=NC2=C1 JNPZQRQPIHJYNM-UHFFFAOYSA-N 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- ZHNUHDYFZUAESO-UHFFFAOYSA-N formamide Substances NC=O ZHNUHDYFZUAESO-UHFFFAOYSA-N 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- 239000003630 growth substance Chemical class 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- ONUFESLQCSAYKA-UHFFFAOYSA-N iprodione Chemical class O=C1N(C(=O)NC(C)C)CC(=O)N1C1=CC(Cl)=CC(Cl)=C1 ONUFESLQCSAYKA-UHFFFAOYSA-N 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- WHHIPMZEDGBUCC-UHFFFAOYSA-N probenazole Chemical class C1=CC=C2C(OCC=C)=NS(=O)(=O)C2=C1 WHHIPMZEDGBUCC-UHFFFAOYSA-N 0.000 description 1
- TVLSRXXIMLFWEO-UHFFFAOYSA-N prochloraz Chemical class C1=CN=CN1C(=O)N(CCC)CCOC1=C(Cl)C=C(Cl)C=C1Cl TVLSRXXIMLFWEO-UHFFFAOYSA-N 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- WJCNZQLZVWNLKY-UHFFFAOYSA-N thiabendazole Chemical compound S1C=NC(C=2NC3=CC=CC=C3N=2)=C1 WJCNZQLZVWNLKY-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses an application of alpha-aminoisobutyric acid or beta-aminoisobutyric acid in preparation of a fruit preservative as well as the fruit preservative and a using method. Experiments demonstrate that after the fruit is processed by alpha-aminoisobutyric acid or beta-aminoisobutyric acid, the rotting rate of fruit can be effectively reduced, the fruit quality can be maintained, and the preserving time can be prolonged. Thus, the alpha-aminoisobutyric acid or beta-aminoisobutyric acid can be used for preparing the fruit preservative which contains 1-100 mM of alpha-aminoisobutyric acid or beta-aminoisobutyric acid. By processing the fruit such as litchi, longan, yangtao, papaya and mango by use of the fruit preservative and according to the processing method disclosed by the invention, the rotting rate of fruit can be effectively reduced, the fruit quality can be maintained, the commodity rate of fruit can be improved, and the preserving time can be prolonged. The fruit preservative disclosed by the invention is safe and environmentally-friendly, and the preserving method is simple and convenient.
Description
Technical field:
The present invention relates to a kind of fruit antistaling agent and using method thereof, be specifically related to a kind of α-An Jiyidingsuan or B-AIB application and fruit antistaling agent and the using method in the preparation fruit antistaling agent.
Background technology:
China has the characteristic fruit of enriching resource.Wherein, lichee, longan, papaya, Kiwi berry etc. are the important characteristic fruit of China.The fruit industry is China's agricultural pillar industry, is ensureing farmers' income and is promoting that regional economic development has critical role and effect.Fresh fruit is fresh goods, has to adopt rapidly after-ripening of back, aging, corruption, and quality is characteristics such as bad change very easily.It is still quite serious to adopt the back loss at present.It is annual because the loss of rotting to cause, has seriously restricted the transportation and sales circulation and the foreign exchange earning of these famous-brand and high-quality fruit all more than hundred billion yuan.
The fruit vegetables storing method mainly contains physical method and chemical method at present, physical method wherein such as cold chain and air conditioned storage are the methods of comparatively desirable and safety, but its use cost is higher, and can not control the generation of postharvest disease fully, especially cold-resistant pathogenic bacteria are as peronophythora litchi, longan sour germ and Kiwi berry ash arrhizus bacteria etc.Therefore need controlled atmosphere, cold chain and chemical preservation technology to combine and just can reach the purpose of rotting after the control fruit is adopted and keeping quality.
The chemical preservative that tradition is used mainly contains the bactericide class, as Prochloraz, carbendazim, iprodione, probenazole, sulfur dioxide and growth regulator class, as BA and 2,4-D etc., become sensitive issue of consumer but the traditional chemical anticorrisive agent is handled the environment and the food pollution that cause, and in some developed countries, chemical bactericide has been forbidden using in postharvest fruit and vegetable is handled, in addition, chemical preservative still fails fundamentally to control the generation of fruit postharvest diseases; And resistance to the action of a drug problem also makes the chemical prevention technology face serious challenge.The fruit outlet of current China faces the dual puzzlement of residues of pesticides and disease and pest problem.Therefore, the novel antistaling agent of exploitation green, environmental protection, safety and fresh-keeping technology during storage and transportation are to developing China's fruit industry and exporting goods and earning foreign currency significant.
Ethene is the key factor that starts the fruit maturation aging, and the ethene suppressing effect is to keep gardening product quality, the main path of increasing economic efficiency.At present the most frequently used ethylene inhibitor of gardening product post-harvest fresh-keeping is 1-methyl cyclopropene (1-MCP), exists concentration of treatment to be difficult to normally a series of problems such as after-ripening of control, fruit but 1-MCP is used for fruit freshness preserving.α-An Jiyidingsuan is handled the slotting life-span of the bottle that can prolong Fresh Cutting flower, and (Onozaki etc. 1998, Journal of the Japanese Society for Horticultural Science, 67 (2), 198-203; Shimamura etc. 1997, Postharvest Biology and Technology, and 12 (3), 247-253).Patent 94194928.1 has reported that aminobutyric acid and derivative (butyrine, beta-aminobutyric acid and GABA) thereof can cause plant and avoid fungal infection, and defines the crop scope of use.
Summary of the invention:
First purpose of the present invention provides α-An Jiyidingsuan or the application of B-AIB in the preparation fruit antistaling agent.
The present invention utilizes the analog of α-An Jiyidingsuan as the synthetic direct prerequisite-1-methyl cyclopropane-1-carboxylic acid (ACC) of ethene, can synthesize key enzyme-acc oxidase activity by ethene suppressing, thereby the biosynthesis of blocking-up ethene, greatly reduce the release of fruits and vegetables endogenous ethylene, after utilizing α-An Jiyidingsuan or B-AIB to handle fruit, can effectively reduce fruit rotting rate, keep fruit quality and prolong storage period, thereby realized purpose of the present invention.
Second purpose of the present invention provided a kind of fruit antistaling agent, it is characterized in that, contains α-An Jiyidingsuan or the B-AIB of 1～100mM.
The concentration of described α-An Jiyidingsuan is preferably 100mM.
The concentration of described B-AIB is preferably 1mM.
Preferably, also contain Te Keduo or Shi Baoke in the fruit antistaling agent of the present invention, use with, can strengthen fresh-keeping effect and enlarge the scope of application with these traditional chemical bactericide.
The mass fraction of described Te Keduo in fruit antistaling agent is 0.05%.
The 3rd purpose of the present invention provided a kind of method of utilizing fruit antistaling agent of the present invention to carry out fruit freshness preserving, it is characterized in that, may further comprise the steps:
Choose the good fruit of quality, be soaked in 0.5～5min in the fruit antistaling agent of the present invention, take out, dry, bagging is preserved under normal temperature or low temperature again.
The described good fruit of quality of choosing is should remove disease wormed fruit, malformed fruit before fresh-keeping, take off inferior fruits such as base of a fruit fruit, wound fruit.As do not have mechanical classification and handle, answer classification limit, limit to remove inferior fruits such as disease worm, enter the Preservation Treatment link again.Fruit was preferably gathered the same day, and handled the same day.
Bagging can cover with the bag film of 0.01～0.03mm and pack (mainly being to prevent dehydration), storage can be according to transportation range distance and the suitable reserve temperature of storing selection of time, carry out normal temperature or cryopreservation, in conjunction with (1～4 ℃) storage in the freezer and the shipment of refrigerator car, fresh-keeping effect can be better.
Described soak time is preferably 1～3min.
The applied fruit of the present invention is preferably lichee, longan, Kiwi berry, papaya and mango.
Utilize fruit antistaling agent of the present invention,, handle fruit according to processing method of the present invention, can effectively reduce rotting rate, the maintenance fruit quality of fruit as lichee, longan, Kiwi berry, papaya and mango, improve the commodity rate of fruit, and prolong storage period.Fruit antistaling agent of the present invention, safety, green, environmental protection, preservation method is simple and convenient.
The specific embodiment:
Following examples are to further specify of the present invention, rather than limitation of the present invention.
Shi Baoke is N-propyl group-N-[2-(2,4, the 6-Trichlorophenoxy) ethyl among the following embodiment]-imidazoles-1-formamide, Te Keduo is 2-(thiazole-4-yl) benzimidazole.
Embodiment 1:
The α-An Jiyidingsuan solution of 1mM and 10mM is respectively the α-An Jiyidingsuan of 1mmol and 10mmol to be dissolved in the 1L water, and the dissolving that stirs obtains the α-An Jiyidingsuan solution of 1mM and 10mM in the back fully.
Fresh " osmanthus flavor " litchi fruits of gathering carries out sorting, so that reject disease wormed fruit, cull fruit, obtains the good fruit of quality.Contrast and handle fruit respectively with clear water, 1.0 and the 10mM α-An Jiyidingsuan soak 5min, taking-up is dried, the Polythene Bag packing that 0.015mm is thick, 20 fruit/bags, 25 ℃ of storages were preserved after 6 days, the observation fresh-keeping effect, fresh-keeping effect is as shown in table 1.
As can be seen from Table 1, α-An Jiyidingsuan is handled and obviously to be suppressed the litchi fruits brown stain and rot, high concentration (10mM) better effects if, and room temperature storage commodity rate comparison in 6 days is about 18% according to improving, and browning index and susceptible index are compared respectively according to reducing by 14%.
Table 1: fruit antistaling agent of the present invention is to the lichee brown stain and the inhibitory action of going mouldy
Embodiment 2:
1.0,100mM B-AIB and 100mM α-An Jiyidingsuan be respectively with 1.0, the α-An Jiyidingsuan of 100mmol B-AIB and 100mmol is dissolved in the 1L water, stir dissolving fully the back obtain 1.0,100mM B-AIB and 100mM α-An Jiyidingsuan.
Fresh " stone gorge " longan fruit of gathering carries out sorting, rejects disease wormed fruit, cull fruit.Contrast and processing fruit are respectively 0.05% Shi Baoke solution immersion 3min with mass fraction, after drying, soak 3min with clear water, 1.0,100mM B-AIB and 100mM α-An Jiyidingsuan respectively, taking-up is dried, 0.015mm thick Polythene Bag packing, 20 fruit/bags, 25 ℃ of storages were observed fresh-keeping effect after 6 days.
Table 2: fruit antistaling agent of the present invention is to the fresh-keeping effect of longan
Fresh-keeping effect is as shown in table 2, as can be seen from Table 2, through 1.0, after 100mM B-AIB and 100mM α-An Jiyidingsuan handle, can significantly suppress the longan fruit brown stain and go mouldy, improve good fruit rate, shine through the fruit commodity rate comparison of Preservation Treatment and improve 35.78,25.6 and 21.93% respectively.
Embodiment 3:
Mass fraction is that Te Keduo+100mM α-An Jiyidingsuan of 0.05% is that α-An Jiyidingsuan with the Te Keduo of 0.5g and 100mmol is dissolved in the 1L water, after stirring and dissolving and obtain.
Fresh Chinese gooseberry fruit of gathering carries out sorting, rejects disease wormed fruit, cull fruit.Contrast and to handle fruit be that 0.05% Te Keduo and mass fraction are that Te Keduo+100mM α-An Jiyidingsuan of 0.05% soaks 0.5min with mass fraction respectively, taking-up is dried, and uses the thick Polythene Bag of 0.015mm to pack 15 fruit/bags, 2 ℃ of storages.After 14 days, observe fresh-keeping effect through cryopreservation 3 months and normal temperature shelf life, its fresh-keeping effect is as shown in table 3.As can be seen from Table 3, kept higher hardness through the Chinese gooseberry after the antistaling agent Preservation Treatment of the present invention, fruit TSS, TA, Vc content are obviously compared according to high, explanation, after fruit antistaling agent of the present invention is handled, kept the quality of Kiwi berry preferably.
Table 3: fruit antistaling agent of the present invention is to the fresh-keeping effect of Kiwi berry
Claims (8)
1. α-An Jiyidingsuan or the B-AIB application in the preparation fruit antistaling agent.
2. a fruit antistaling agent is characterized in that, contains α-An Jiyidingsuan or the B-AIB of 1～100mM.
3. fruit antistaling agent according to claim 2 is characterized in that, the concentration of described α-An Jiyidingsuan is 100mM.
4. fruit antistaling agent according to claim 2 is characterized in that, the concentration of described B-AIB is 1mM.
5. fruit antistaling agent according to claim 2 is characterized in that, also contains Te Keduo or Shi Baoke.
6. fruit antistaling agent according to claim 5 is characterized in that, the mass fraction of described Te Keduo in fruit antistaling agent is 0.05%.
7. the using method of the described fruit antistaling agent of claim 2 is characterized in that, may further comprise the steps:
Choose the fruit of quality better, be soaked in 0.5～5min in the described fruit antistaling agent of claim 2, take out, dry, bagging is preserved under normal temperature or low temperature again.
8. the using method of fruit antistaling agent according to claim 7 is characterized in that, described soak time is 1～3min.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110132758 CN102224840B (en) | 2011-05-20 | 2011-05-20 | Application of alpha-aminoisobutyric acid or beta-aminoisobutyric acid in preparation of fruit preservative as well as fruit preservative and using method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201110132758 CN102224840B (en) | 2011-05-20 | 2011-05-20 | Application of alpha-aminoisobutyric acid or beta-aminoisobutyric acid in preparation of fruit preservative as well as fruit preservative and using method |
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| CN102224840A true CN102224840A (en) | 2011-10-26 |
| CN102224840B CN102224840B (en) | 2013-04-24 |
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| CN103719251A (en) * | 2013-12-18 | 2014-04-16 | 广西科技大学 | Mango preservation filming agent and preparation method thereof |
| CN103719252A (en) * | 2013-12-18 | 2014-04-16 | 广西科技大学 | Siraitia grosvenori water retention sterilization filming liquid and preparation method thereof |
| CN103719250A (en) * | 2013-12-18 | 2014-04-16 | 广西科技大学 | Siraitia grosvenori preservative and application method thereof |
| CN103719266A (en) * | 2013-12-18 | 2014-04-16 | 广西科技大学 | Mango preservation filming agent and preparation method thereof |
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