CN102273505A - 一种杨梅贮藏保鲜方法 - Google Patents
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Abstract
本发明公开了一种杨梅贮藏保鲜方法。它包括以下步骤:选择晴天采收、八至九成熟、无机械损伤和病虫害的杨梅果实,对杨梅果实进行预冷处理;用山梨酸的乙醇溶液均匀喷雾于预冷后的杨梅果实表面,所述的山梨酸的乙醇溶液中山梨酸的浓度为0.5~2g/100mL,每千克杨梅果实用山梨酸的乙醇溶液5~10mL,然后将杨梅果实直接用纸箱包装或先将杨梅果实放置于有孔塑料盒中,然后再用纸箱包装,贮藏。本发明能够有效抑制杨梅果实腐烂、保持果实品质。采用本发明的方法对杨梅果实进行贮藏保鲜,果实贮藏一个月后仍能保持原有的品质,好果率95%以上,并且安全性高,使用方便。
Description
技术领域:
本发明涉及水果的贮藏保鲜技术,具体涉及一种对杨梅果实进行贮藏保鲜的方法。
背景技术:
杨梅(Myrica rubra L.Zucc.)属杨梅科(Myricaceae)杨梅属(Myrica),为我国特产水果,主要分布于浙、闽、苏、赣等省,其中以浙江省的杨梅品种最多、品质最好。杨梅具有较高的营养价值和保健价值,深受消费者青睐。杨梅富含多种有机酸,不仅直接参与体内糖的代谢和氧化还原过程,还能增强毛细血管的通透性和降血脂;杨梅中含有的花色素苷、维生素C、维生素B对防癌抗癌有积极作用;杨梅对大肠杆菌、痢疾杆菌等细菌有抑制作用,能治痢疾腹痛,对下痢不止者有良效。然而,杨梅果实成熟于高温多雨季节,其特殊结构,采后呼吸旺盛,贮藏和运输十分困难,常温货架期仅有2~3d。腐烂是杨梅果实采后品质劣变的主要因素之一,杨梅果实采后致病菌主要有酵母菌(Saccharomyces)、假丝酵母(Candida)、青霉菌(Penicillium)、芽枝霉(Cladosporium)、曲霉菌(Aspergillus)和镰孢霉(Fusarium)等。因此,控制采后腐烂是杨梅果实保鲜的主要技术难点之一。
当前,对杨梅果实进行保鲜的方法主要有:1)低温贮藏:杨梅果实在0-2℃下贮藏10-15天能保持较好的效果,但更长时间的贮藏需要结合其他辅助措施;2)气调保鲜:采用高CO2/高N2/低O2、充氮法、减压法贮藏杨梅,均取得较好的保鲜效果;3)化学药剂:应用于杨梅保鲜的防腐剂主要有水杨酸、苯钾酸钠、山梨酸钾、植酸、蔗糖酯、尼泊金乙酯等,这类防腐剂结合低温贮藏对杨梅保鲜有一定效果。另外,目前国内有关杨梅保鲜的专利主要有:中国专利03150414.0公开了利用ClO2缓释保鲜杨梅的方法;中国专利03150568.6公开了利用山梨酸或脱氢醋酸或纳他霉素结合乳酸链球菌或溶菌酶水溶液喷洒,以及利用臭氧冰保鲜杨梅的方法;中国专利200510060287.8公开了一种利用双乙酸钠、丙酸钙和柠檬酸水溶液保鲜杨梅的方法;中国专利200510094022.X公开了用高氧/高二氧化碳包装保鲜杨梅的方法;中国专利200510122773.8公开了一种利用高氧气调包装保鲜杨梅的方法;中国专利200610049363.X公开了一种通过采前措施结合采后利用纳他霉素、仲丁胺处理,气调包装或1-MCP处理保鲜杨梅的方法;中国专利200710070967.7公开了一种基于杨梅果实冷藏贮运的预冷方法;中国专利200710071278.8公开了通过控制贮藏环境相对湿度减少杨梅果实腐烂的方法;中国专利200710068435.X公开了利用乙醇熏蒸的方法控制杨梅采后病害的方法;中国专利200810210687.6公开了一种利用环氧乙烷、臭氧、紫外线对杨梅果实进行贮藏前灭菌的方法;中国专利200910306097.8公开了利用厌氧预处理保鲜杨梅的方法。但是由于杨梅独特的生物学特性,以上方法用于杨梅的保鲜均存在保鲜效果不佳,或操作复杂,或需要较高的设备投资等特点。因此,为了解决杨梅的贮运保鲜问题,必须开发简单易行而又安全高效的杨梅保鲜技术。
发明内容:
本发明的目的是提供一种能有效控制杨梅采后腐烂和保持果实品质的杨梅贮藏保鲜方法。
本发明的杨梅贮藏保鲜方法,其特征在于,包括以下步骤:
(1)选择晴天采收、八至九成熟、无机械损伤和病虫害的杨梅果实,对杨梅果实进行预冷处理;
(2)用山梨酸的乙醇溶液均匀喷雾于预冷后的杨梅果实表面,所述的山梨酸的乙醇溶液中山梨酸的浓度为0.5~2g/100mL,每千克杨梅果实用山梨酸的乙醇溶液5~10mL,然后将杨梅果实直接用纸箱包装或先将杨梅果实放置于有孔塑料盒中,然后再用纸箱包装,贮藏。
所述的对杨梅果实进行预冷处理,优选预冷温度为0~20℃,预冷时间为1~12小时。
所述的直接用纸箱包装,一般将杨梅果实按1~2kg/盒进行纸箱包装。
所述的贮藏优选是在0~2℃贮藏,温度过高会缩短保鲜时间。
本发明的0.5~2g/100mL的山梨酸的乙醇溶液,每100mL是这样配制的:将0.5~2g的山梨酸溶于100mL无水乙醇中。
本发明的杨梅贮藏保鲜方法,先将杨梅果实进行适当的预冷处理,再经适当浓度的山梨酸的乙醇溶液防腐处理,然后用纸箱包装(或先用有孔塑料盒包装,再用纸箱包装),在低温条件下,能够有效抑制杨梅果实腐烂、保持果实品质。采用本发明的方法对杨梅果实进行贮藏保鲜,果实贮藏一个月后仍能保持原有的品质,好果率95%以上。
本发明的有益效果是:
1.保鲜理念先进:果实含水量高或贮藏环境湿度过高均能加重杨梅果实腐烂的发生。常规防腐剂用于杨梅果实保鲜使用的主要是水溶液,但水溶液处理后增加了果实湿度或水分含量,降低了防腐剂的保鲜效果。本发明将山梨酸溶于无水乙醇对杨梅果实进行防腐,乙醇既具有杀菌的功能,还能延缓杨梅果实的衰老进程,并且乙醇在贮藏过程中逐渐挥发,无残留,不会对杨梅的贮藏造成影响,又能使山梨酸均匀分布于杨梅果实表面。另外,本发明结合纸箱包装,在低温条件贮藏通风透气,能使杨梅果实在部分失水状态下(部分降低了果实含水量),不会形成“结露”,因而降低了果实腐烂的发生。
2.保鲜效果好:杨梅果实采后致病菌主要有酵母菌(Saccharomyces)、假丝酵母(Candida)、青霉菌(Penicillium)、芽枝霉(Cladosporium)、曲霉菌(Aspergillus)和镰孢霉(Fusarium)等,而本发明人发现,使用山梨酸的乙醇溶液能较好抑制杨梅果实上上述微生物的生长,结合包装,有效降低了果实腐烂的发生和保持了果实品质。使用本发明处理后的杨梅果实在0~2℃下贮藏30~40d,好果率在95%以上,果实品质和风味能保持较好。
3.安全性高:本发明中防腐物质为无水乙醇和山梨酸,果实在贮藏过程中,无水乙醇能完全挥发掉,残留在果实上的为山梨酸。山梨酸是国际粮农组织和卫生组织推荐的高效安全的防腐保鲜剂,广泛应用于食品、饮料、烟草等行业,作为不饱和酸,它可以被人体的代谢系统吸收而迅速分解为二氧化碳和水,在体内无残留。山梨酸半致死剂量(LD50)为4920mg/kg(大鼠、经口),其毒性仅为食盐的1/2,是苯甲酸钠的1/40。根据国家相关法规的规定,食品中山梨酸最大允许残留量为:鲜水果、鲜蔬菜、凉果、盐渍蔬菜、加工食用菌、饮料类、果冻、茶、咖啡、植物饮料中为0.5g/kg;干酪、氢化植物油、果酱、豆干制品、乳脂糖果、面包、糕点、干制水产品、醋、酱油、复合调味品、乳酸饮料中为1.0g/kg;胶基糖果、肉灌肠类中为1.5%;浓缩果蔬汁中为2.0g/kg。应用本发明,杨梅果实中山梨酸最大残留为0.1g/kg,远低于国家标准。
3.使用方便:本发明操作简单,无需大的设备投资,能在生产上大规模使用,具有良好的应用前景。
具体实施方式:
以下实施例是对本发明的进一步说明,而不是对本发明的限制。
实施例1:
选择晴天采收、八成熟、无机械损伤和病虫害的“东魁”杨梅果实,在20℃的空调房中预冷1小时后,用1g/100mL的山梨酸的乙醇溶液,按5mL/kg对果实进行均匀喷雾,然后将果实按1.5kg/盒装入大小为25×16×12cm的纸箱,封口,置于2℃贮藏。35天后,杨梅果实好果率95%以上,果实品质基本不变化。
实施例2
选择晴天采收、八成熟、无机械损伤和病虫害的“东魁”杨梅果实,在4℃下预冷12小时后,用0.5g/100mL的山梨酸的乙醇溶液,按10mL/kg对果实进行均匀喷雾,然后将果实按2kg/盒装入大小为28×20×12cm的纸箱,封口,置于0℃贮藏。32天后,杨梅果实好果率95%以上,果实品质基本不变化。
实施例3
选择晴天采收、八成熟、无机械损伤和病虫害的“东魁”杨梅果实,在0℃下预冷2小时后,用2g/100mL山梨酸的乙醇溶液,按5mL/kg对果实进行均匀喷雾,然后将果实按1kg/盒装入大小为25×12×10cm的纸箱,封口,置于1℃贮藏。35天后,杨梅果实好果率为95%以上,果实品质基本不变化。
实施例4
选择晴天采收、九成熟、无机械损伤和病虫害的“东魁”杨梅果实,在6℃下预冷6小时后,用1g/100mL山梨酸的乙醇溶液,按7.5mL/kg对果实进行均匀喷雾,然后将果实按18个/盒装入大小为23×12×4cm的有孔塑料盒(24×0.3cm2小孔),将4个塑料盒的果实放入大小为24×16×13cm的纸箱,封口,置于2℃贮藏。35天后,杨梅果实好果率95%以上,果实品质基本不变化。
Claims (3)
1.一种杨梅贮藏保鲜方法,其特征在于,包括以下步骤:
(1)选择晴天采收、八至九成熟、无机械损伤和病虫害的杨梅果实,对杨梅果实进行预冷处理;
(2)用山梨酸的乙醇溶液均匀喷雾于预冷后的杨梅果实表面,所述的山梨酸的乙醇溶液中山梨酸的浓度为0.5~2g/100mL,每千克杨梅果实用山梨酸的乙醇溶液5~10mL,然后将杨梅果实直接用纸箱包装或先将杨梅果实放置于有孔塑料盒中,然后再用纸箱包装,贮藏。
2.根据权利要求1所述的杨梅贮藏保鲜方法,其特征在于,所述的对杨梅果实进行预冷处理,预冷温度为0~20℃,预冷时间为1~12小时。
3.根据权利要求1所述的杨梅贮藏保鲜方法,其特征在于,所述的贮藏是置于0~2℃贮藏。
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CN102742636A (zh) * | 2012-07-25 | 2012-10-24 | 湖南嘉盛保鲜科技有限公司 | 一种杨梅的自动保鲜方法 |
CN102986860A (zh) * | 2012-12-14 | 2013-03-27 | 浙江大学 | 杨梅鲜果保鲜法 |
CN104026217A (zh) * | 2013-03-06 | 2014-09-10 | 北京印刷学院 | 一种可控释放的果蔬保鲜剂药包及包装膜的制作方法 |
CN108056157A (zh) * | 2017-11-27 | 2018-05-22 | 江苏省太湖常绿果树技术推广中心 | 一种细蒂杨梅贮藏保鲜的方法 |
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CN102742636A (zh) * | 2012-07-25 | 2012-10-24 | 湖南嘉盛保鲜科技有限公司 | 一种杨梅的自动保鲜方法 |
CN102742636B (zh) * | 2012-07-25 | 2014-01-01 | 湖南嘉盛保鲜科技有限公司 | 一种杨梅的自动保鲜方法 |
CN102986860A (zh) * | 2012-12-14 | 2013-03-27 | 浙江大学 | 杨梅鲜果保鲜法 |
CN104026217A (zh) * | 2013-03-06 | 2014-09-10 | 北京印刷学院 | 一种可控释放的果蔬保鲜剂药包及包装膜的制作方法 |
CN104026217B (zh) * | 2013-03-06 | 2016-01-20 | 北京印刷学院 | 一种可控释放的果蔬保鲜剂药包及包装膜的制作方法 |
CN108056157A (zh) * | 2017-11-27 | 2018-05-22 | 江苏省太湖常绿果树技术推广中心 | 一种细蒂杨梅贮藏保鲜的方法 |
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