CN102224840B - 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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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-aminoacid 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 Major agro-industry, is ensureing farmers' income and is promoting that regional economic development has very important status and effect.Fresh fruit is fresh goods, has to adopt rear rapid after-ripening, aging, corruption, and quality is the characteristics such as bad change very easily.Adopt at present rear loss still quite serious.It is annual because the loss of rotting to cause, has seriously restricted transportation and sales circulation and the foreign exchange earning of these famous and high-quality fruits 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 such 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 just to reach to rot behind the control Fruit and keep the purpose of quality.
The chemical preservative that tradition is used mainly contains the bactericide class, such as Prochloraz, carbendazim, iprodione, probenazole, sulfur dioxide and growth regulator class, such as BA and 2,4-D etc., become sensitive issue of consumer but the traditional chemical anticorrisive agent is processed 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 processed, in addition, chemical preservative not yet can fundamentally be controlled the generation of fruit postharvest diseases; And resistance to the action of a drug problem is also so that Techniques For Chemical Control faces serious challenge.The fruit outlet of current China faces the dual puzzlement of residues of pesticides and disease and pest problem.Therefore, the New Cut Flower Fresh Keeping of developing 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 for the treatment of to be difficult to the normally series of problems such as after-ripening of control, fruit but 1-MCP is used for fruit freshness preserving.α-aminoacid is processed 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-aminoacid or the application of B-AIB in the preparation fruit antistaling agent.
The present invention utilizes α-aminoacid as the analog of the synthetic direct prerequisite of ethene-1-methyl cyclopropane-1-carboxylic acid (ACC), can synthesize key enzyme-acc oxidase activity by ethene suppressing, thereby blocking-up Ethylene biosynthesis, greatly reduce the release of fruits and vegetables endogenous ethylene, after utilizing α-aminoacid or B-AIB to process 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-aminoacid or the B-AIB of 1～100mM.
The concentration of described α-aminoacid is preferably 100mM.
The concentration of described B-AIB is preferably 1mM.
Preferably, also contain TBZ or Shi Baoke in the fruit antistaling agent of the present invention, use with these traditional chemical bactericide, can strengthen fresh-keeping effect and enlarge the scope of application.
The mass fraction of described TBZ 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 the inferior fruits such as base of a fruit fruit, wound fruit.Process such as the machinery-free classification, answer classification limit, limit to remove the inferior fruits such as disease worm, enter again the Preservation Treatment link.Fruit was preferably gathered the same day, and processed 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,, process such as lichee, longan, Kiwi berry, papaya and mango fruit according to processing method of the present invention, can effectively reduce rotting rate, the maintenance fruit quality of fruit, 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-(2,4,6-Trichlorophenoxy) ethyl among the following embodiment]-imidazoles-1-formamide, TBZ is 2-(thiazole-4-yl) benzimidazole.
Embodiment 1:
The α-aminoacid solution of 1mM and 10mM is respectively the α-aminoacid of 1mmol and 10mmol to be dissolved in the 1L water, obtains the α-aminoacid solution of 1mM and 10mM behind the dissolve complete that stirs.
Fresh " osmanthus flavor " litchi fruits of gathering carries out sorting, in order to reject disease wormed fruit, cull fruit, obtains the good fruit of quality.Contrast and process fruit respectively with clear water, 1.0 and the 10mM α-aminoacid 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-aminoacid is processed and obviously to be suppressed Litchi fruit browning and rot, high concentration (10mM) better effects if, and 6 days commodity rates of room temperature storage improve approximately 18% than contrast, and browning index and susceptible index reduce by 14% than contrast respectively.
Table 1: fruit antistaling agent of the present invention is to denaturation and the inhibitory action of going mouldy
Embodiment 2:
1.0,100mM B-AIB and 100mM α-aminoacid be respectively with 1.0, the α-aminoacid of 100mmol B-AIB and 100mmol is dissolved in the 1L water, obtains 1.0 behind the dissolve complete that stirs, 100mM B-AIB and 100mM α-aminoacid.
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-aminoacid 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-aminoacid process, can significantly suppress the longan fruit brown stain and go mouldy, improve good fruit rate, improve respectively 35.78,25.6 and 21.93% through the fruit commodity rate of Preservation Treatment than contrast.
Embodiment 3:
Mass fraction is that 0.05% TBZ+100mM α-aminoacid is that α-aminoacid with the TBZ of 0.5g and 100mmol is dissolved in the 1L water, obtains after stirring and dissolving.
Fresh Fruits of Actinidia Chinensis Planch of gathering carries out sorting, rejects disease wormed fruit, cull fruit.Contrast and to process fruit be that 0.05% TBZ and mass fraction are that 0.05% TBZ+100mM α-aminoacid 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 high than contrast, explanation, after fruit antistaling agent of the present invention is processed, kept preferably the quality of Kiwi berry.
Table 3: fruit antistaling agent of the present invention is to the fresh-keeping effect of Kiwi berry
Claims (4)
1. a fruit antistaling agent is characterized in that, contains the B-AIB of 1 ~ 100mM.
2. fruit antistaling agent according to claim 1 is characterized in that, the concentration of described B-AIB is 1mM.
3. the using method of a fruit antistaling agent claimed in claim 1 is characterized in that, may further comprise the steps:
Choose the fruit of quality better, be soaked in 0.5 ~ 5min in the fruit antistaling agent claimed in claim 1, take out, dry, bagging is preserved under normal temperature or low temperature again.
4. the using method of fruit antistaling agent according to claim 3 is characterized in that, described soak time is 1 ~ 3min.
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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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| CN103734298B (en) * | 2013-12-18 | 2015-10-28 | 广西科技大学 | A kind of sugar orange coating antistaling agent and preparation method thereof |
| CN103719266B (en) * | 2013-12-18 | 2015-09-16 | 广西科技大学 | A kind of mango fresh-keeping plastics and preparation method thereof |
| CN103749666B (en) * | 2013-12-18 | 2015-10-07 | 广西科技大学 | A kind of mango preservative and using method thereof |
| CN103719260B (en) * | 2013-12-18 | 2015-10-28 | 广西科技大学 | A kind of Momordica grosvenori preservation coating liquid and preparation method thereof |
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| CN103719251B (en) * | 2013-12-18 | 2015-07-08 | 广西科技大学 | Mango preservation filming agent and preparation method thereof |
| CN103734295B (en) * | 2013-12-18 | 2016-01-06 | 广西科技大学 | A kind of mango fresh-keeping plastics and preparation method thereof |
| CN103734279B (en) * | 2013-12-18 | 2015-11-11 | 广西科技大学 | A kind of mango preservative and using method thereof |
| CN103719250B (en) * | 2013-12-18 | 2015-09-16 | 广西科技大学 | A kind of Siraitia grosvenori preservative and using method thereof |
| CN103734278A (en) * | 2013-12-18 | 2014-04-23 | 广西科技大学 | Mango preservative and application method thereof |
| CN103749667B (en) * | 2013-12-18 | 2015-10-07 | 广西科技大学 | A kind of Momordica grosvenori preservation coating liquid and preparation method thereof |
| CN103988894B (en) * | 2014-06-02 | 2016-08-24 | 镇江绿健农业科技开发有限公司 | A kind of antistaling agent for grape and preparation method thereof |
| CN104719456A (en) * | 2015-03-26 | 2015-06-24 | 中国热带农业科学院南亚热带作物研究所 | Postharvest disease-resistant preservation method and preservative for mango fruits |
| CN107712039A (en) * | 2017-09-19 | 2018-02-23 | 合肥众驰天下网络科技有限公司 | Fruit preserving coating agent and preparation method thereof |
| CN107712040A (en) * | 2017-10-17 | 2018-02-23 | 无为县雨露生态农业有限公司 | Fresh-keeping preparation of fresh fruit and preparation method thereof |
| CN107751367A (en) * | 2017-10-17 | 2018-03-06 | 无为县雨露生态农业有限公司 | Fruit preserving coating agent and preparation method thereof |
| CN110466851A (en) * | 2019-07-18 | 2019-11-19 | 灵璧县童师傅食品有限公司 | A kind of agricultural and sideline product packing processes technique |
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| UA85690C2 (en) * | 2003-11-07 | 2009-02-25 | Басф Акциенгезелльшафт | Mixture for use in agriculture, comprising strobilurin and ethylene modulator, method for treatment and controlling infections in legume crops |
| WO2006075409A1 (en) * | 2005-01-14 | 2006-07-20 | Mitsubishi Gas Chemical Company, Inc. | Plant freshness preserver |
| WO2006099129A2 (en) * | 2005-03-11 | 2006-09-21 | The Regents Of The University Of California | Method of inhibiting ethylene production in plants |
| CN101438734B (en) * | 2008-12-29 | 2012-12-12 | 贵州大学 | Method for preparing film coating antistaling agent for Rosa roxburghii and low-temperature fresh-keeping matching method thereof |
| CN101480202B (en) * | 2009-01-23 | 2011-04-20 | 广东省农业科学院果树研究所 | Antisepsis and antistaling agent for mango as well as preparation method and use thereof |
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