CN102302057A - Method for preserving litchi by using plant essential oil - Google Patents
Method for preserving litchi by using plant essential oil Download PDFInfo
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- CN102302057A CN102302057A CN 201110280521 CN201110280521A CN102302057A CN 102302057 A CN102302057 A CN 102302057A CN 201110280521 CN201110280521 CN 201110280521 CN 201110280521 A CN201110280521 A CN 201110280521A CN 102302057 A CN102302057 A CN 102302057A
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- litchi
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- citral
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- 238000000034 method Methods 0.000 title claims abstract description 29
- 241000196324 Embryophyta Species 0.000 title claims abstract description 17
- 239000000341 volatile oil Substances 0.000 title claims abstract description 16
- 241001629511 Litchi Species 0.000 title 1
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 87
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 45
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229940043350 citral Drugs 0.000 claims abstract description 17
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 claims abstract description 17
- 238000012856 packing Methods 0.000 claims abstract description 17
- 239000001734 eugenia caryophyllata l. bud oleoresin Substances 0.000 claims abstract description 13
- 201000010099 disease Diseases 0.000 claims abstract description 12
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 12
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 9
- 238000003860 storage Methods 0.000 claims description 16
- 230000014759 maintenance of location Effects 0.000 claims description 8
- 235000010208 anthocyanin Nutrition 0.000 abstract description 3
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- 238000002791 soaking Methods 0.000 abstract description 2
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- 238000012545 processing Methods 0.000 description 8
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- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
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- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 235000015742 Nephelium litchi Nutrition 0.000 description 1
- AIRVQKRIUOSQNR-UHFFFAOYSA-L O=[S+2]=O.[O-]S([O-])=O Chemical compound O=[S+2]=O.[O-]S([O-])=O AIRVQKRIUOSQNR-UHFFFAOYSA-L 0.000 description 1
- 241000228150 Penicillium chrysogenum Species 0.000 description 1
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- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
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- 235000006029 Prunus persica var nucipersica Nutrition 0.000 description 1
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- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 description 1
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- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
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- 150000001299 aldehydes Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000001775 anti-pathogenic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- 150000003851 azoles Chemical class 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- YBHILYKTIRIUTE-UHFFFAOYSA-N berberine Chemical compound C1=C2CC[N+]3=CC4=C(OC)C(OC)=CC=C4C=C3C2=CC2=C1OCO2 YBHILYKTIRIUTE-UHFFFAOYSA-N 0.000 description 1
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- 230000001680 brushing effect Effects 0.000 description 1
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- 229930016911 cinnamic acid Natural products 0.000 description 1
- 235000013985 cinnamic acid Nutrition 0.000 description 1
- 239000010630 cinnamon oil Substances 0.000 description 1
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- 239000004927 clay Substances 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- LDCRTTXIJACKKU-ONEGZZNKSA-N dimethyl fumarate Chemical compound COC(=O)\C=C\C(=O)OC LDCRTTXIJACKKU-ONEGZZNKSA-N 0.000 description 1
- 229960004419 dimethyl fumarate Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229960002217 eugenol Drugs 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 239000010647 garlic oil Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229910052864 hemimorphite Inorganic materials 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- MVZXTUSAYBWAAM-UHFFFAOYSA-N iron;sulfuric acid Chemical compound [Fe].OS(O)(=O)=O MVZXTUSAYBWAAM-UHFFFAOYSA-N 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
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- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 1
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- 239000000467 phytic acid Substances 0.000 description 1
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- YFNCATAIYKQPOO-UHFFFAOYSA-N thiophanate Chemical compound CCOC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OCC YFNCATAIYKQPOO-UHFFFAOYSA-N 0.000 description 1
- 235000014692 zinc oxide Nutrition 0.000 description 1
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- Agricultural Chemicals And Associated Chemicals (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for preserving litchi by using plant essential oil. The method comprises the following steps: selecting the litchi fruit which is harvested in sunny day, 80%-90% matured, and free from mechanical damage and diseases and insect pests; soaking the litchi fruit in a 25-500 mu L/L of citral or clove leaf oil solution for 0.5-5 minutes; and then precooling, packing and storing the soaked litchi fruit, wherein after harvesting, the litchi fruit disease mainly comprises fugus diseases such as peronophythora litchi, sour rot, anthracnose and the like, and enzymatic browning of the phenolic compounds and the degradation/discoloration of the anthocyanin are one of the main reasons causing the peel browning. In the method, the litchi fruit which is harvested in proper time and good in state is soaked in the citral or clove leaf oil solution so as to effectively inhibit the fruit rot and the peel browning of the litchi fruit and maintain the quality of the fruit; and in a low temperature condition, the litchi fruit treated by the method disclosed by the invention in completely good condition is more than 95% after 30 days, the control to the peel browning is good, and the original quality of the fruit can be basically maintained.
Description
Technical field:
The present invention relates to the storage technique of fruit, be specifically related to a kind of method with the fresh-keeping lichee of plants essential oil.
Background technology:
Lichee (Litchi chinensis Sonn.) belongs to Sapindaceae (Sapindaceae), for originating in the southern name fruit of China, is one of fruit the most competitive on the international market.Because litchi fruits high temperature season is in full summer gathered, and adds that its structure is special, very easily brown stain and rotting after gathering.Particularly at normal temperatures, 2-3 days is that brown stain is rotted, and loses commodity value.Rotting with brown stain is to limit lichee to store and transport, cause the principal element that shelf life is short and fruit commodity value descends for a long time.
At present, the method that lichee is carried out preservation and freshness mainly contains: 1) bactericide is handled.The bactericide that is used for lichee fresh-keeping mainly contains carbendazim, thiophanate, Te Keduo, presses down azoles advanced in years, sporgon, Shi Baoke etc.2) sulfur dioxide treatment.Mainly comprise and use the sulfur dioxide gas of sulfur dioxide gas or the generation of burning sulphur that lichee is fumigated processing, or carry out slowly-releasing with the sulfur dioxide donor and handle.3) heat treatment.Mainly comprise hot water, hot humid air, hot dry air and the processing of medicine of a warm nature thing, processing mode has immersion, spraying, brushing etc.4) acid treatment.The structure of the anthocyanin in the pericarp is relevant with the pH value, reduces pericarp pH value and helps keeping pericarp red.Be used for acid-treated food grade hydrochloric acid, dilute sulfuric acid, phosphoric acid, oxalic acid, citric acid, the tartaric acid etc. of mainly containing.In addition, some patents relevant with lichee fresh-keeping mainly contain: Chinese patent 96122329.4 discloses the method for utilizing the fresh-keeping lichee of sulphite sulfur dioxide slowly releasing; Chinese patent 97105377.4 discloses a kind of antistaling agent for litchi of mainly being made up of the oxysalt of sulphur; Chinese patent 99110216.9 discloses a kind of antistaling agent for litchi of mainly being made up of natural polysaccharide film forming matter, organic acid, bactericide; Chinese patent 00133518.9 discloses a kind of antistaling agent for litchi of mainly being made up of calamine, potter's clay, strand bluegrass, cordate houttuynia, lotus leaf slag, citric acid, technique of activated ferrous powder with, sulfuric acid iron powder, cavings and food preservative cottonseed protein; Chinese patent 00130815.7 discloses a kind of anticorrisive agent and has handled the method that combines the fresh-keeping lichee of sulfur dioxide slowly-releasing, longan; Chinese patent 02115089.3 discloses the method that a kind of hot water treatment combines the fresh-keeping lichee of pickling; Chinese patent 02134343.8 discloses and has utilized Ozone Water, ultrasonic wave, heat treatment, ClO
2, the fresh-keeping lichee of aggregate measures such as Ozone Water, antistaling agent method; Chinese patent 200410008777.9 discloses a kind of method of utilizing the fresh-keeping lichee of super-pressure preliminary treatment; Chinese patent 200410012758.3 discloses application phytic acid, benzoic acid, citric acid/malic acid, potassium sorbate, carbendazim etc. and has carried out the anti-oxidant anti-brown fresh-keeping method of lichee; Chinese patent 200410055506.9 discloses a kind of natural plants lichee, antistaling agent for longan of being made up of garlic oil, berberine, cinnamic acid, eugenol, tannalbin, peppermint oil, bark of official magnolia grease, trailing plants leaf medicinal extract, parasitic loranthus medicinal extract, selfheal medicinal extract, extractum rhei, agar, ethylene glycol, soybean wet goods; Chinese patent 200610123793.1 discloses a kind of method of using dimethyl fumarate lichee to be carried out anti-corrosive fresh-keeping.Above method has certain effect to fresh-keeping lichee, does not have potential hazard or fresh-keeping effect good or complicated operation/technological level is higher or characteristics such as use cost height but all exist to human body.Therefore, be the problem of the storage fresh-keeping that solves lichee, must exploitation simple and litchi preserving technology safely and efficiently.
Chemical preservative is to there being certain effect on the fresh preservation, but the synthetic chemical preservative of many manual works receives people's concern day by day in security.Plant is the natural treasure-house of bacteriostatic activity material.Plants essential oil is claimed essential oil, aromatic oil and volatile oil again, belongs to the secondary metabolites in the plant.Big quantity research shows that the antipathogenic composition that contains in many plants, its active material mainly are essential oils.Discover; The bay leaves oil of 20 μ L/L, galic essential oil, cinnamon oil, fourth flower bud oil and clove leaf oil can significantly suppress to adopt back nectarine (Li Peng's rosy clouds etc.; 2007), tomato (Li Peng's rosy clouds etc., 2008), apricot fruit rotting under the room temperature super-humid conditions such as (Li Peng's rosy clouds etc., 2007); Rot in the cryopreservation process 22.5 the stifling processing of μ L/L clove leaf oil can not only significantly suppress the peach fruit, and effectively delayed the ripe senescence process (Wang Hongyan etc., 2007) of peach fruit; The stifling processing of 30mg/L clove leaf oil can almost completely suppress the generation (Chu etc., 2001) of sweet cherry fruit gray mold; 15 μ L/L citrals can suppress citrus green mold bacterium (Penicillium digitatum), Penicillium notatum (Penicillium italicum) and sour bacterium (Geotrichum candidum) isolated growth (Wuryatmo etc., 2003) fully.Therefore, exploitation is main natural anticorrosion fresh-keeping method with the plants essential oil, and application promise in clinical practice possibly arranged on fresh preservation.
Summary of the invention:
The purpose of this invention is to provide a kind of lichee of effectively controlling and adopt the method with the fresh-keeping lichee of plants essential oil of afterwards rotting with pericarp browning, maintenance fruit quality.
Method with the fresh-keeping lichee of plants essential oil of the present invention is characterized in that, may further comprise the steps:
(1) select finely to gather, eight to ninety percent ripe, have no mechanical damage and the litchi fruits of disease and pest;
(2) litchi fruits is soaked in 0.5～5min in citral or the clove leaf oil's solution of 25～500 μ L/L;
(3) again with soaked litchi fruits precooling, packing, storage.
Described step (2) is preferably litchi fruits is soaked in 3min in the citral solution of 40 μ L/L.
Describedly soaked litchi fruits precooling is preferably placed litchi fruits 0～5 ℃, precooling 6～12 hours.
Described packing is to be 0.03mm Polythene Bag packing with using thickness through precooling near the fruit of reserve temperature, and the fruit temperature is for reducing in the fruit storage process " dewfall " near reserve temperature as far as possible.
Described storage preferably places 2～4 ℃ of storages down, and temperature is too high can to shorten fresh keeping time.
The citral of described 25～500 μ L/L or clove leaf oil's solution, every liter of compound method is: the citral of 25～500 μ L or clove leaf oil is with a spot of isopropyl alcohol or dissolve with ethanol, and then soluble in water, and the water polishing is to 1L.
Rotting with pericarp browning is to cause litchi fruits shelf-life and the short principal element of shelf life.The lichee postharvest disease mainly comprises fungal diseases such as peronospora tabacina, sour rot and anthracnose, and the enzymatic browning of aldehydes matter and the degraded/variable color of anthocyanin have then caused pericarp browning.The litchi fruits that the present invention is in good condition with timely collecting after citral or clove leaf oil's solution soaking processing, can effectively suppress rotting and pericarp browning of litchi fruits, keeps fruit quality.Under cryogenic conditions, through the litchi fruits that the present invention handles, after 30 days, litchi fruits fruit rate well reaches more than 95%, and brown stain control is better, and fruit quality changes little.
The specific embodiment:
Following examples are to further specify of the present invention, rather than limitation of the present invention.
Embodiment 1
Select finely to gather, medium well, have no mechanical damage and the litchi fruits of disease and pest; Fruit put into contain 40 μ L/L citral solution and soak 3min, pull out in the plastics of packing into, 4 ℃ of precoolings 12 hours; Use thickness as 0.03mm polyethylene film packing then, place 4 ℃ of storages.Preserve after 30 days, contrast fruit rot rate is 80.0%, and the rotting rate of processing fruit only is 4.8%.Except that suppressing fruit rot, citral is handled the effect that has obviously improved storage and fresh preservation of litchi fruits.Preserved 30 days, contrast and handle the fruit browning index and be respectively 3.4 and 0.67, show citral obvious suppressed the lichee pericarp brown stain; Citral is handled and has obviously been delayed fruit senescence; The contrast fruit is respectively 37.9% and 23.3% (just the lichee cell leakage of plucking is 21.1%) with processing fruit cell membrane permeability (representing with relative conductivity) after 30 days, illustrates that the pericarp membrane film integrality keeps better; In addition; Preserve after 30 days; Contrast fruit pulp soluble solid and titratable acid content are respectively 14.5% and 0.102% (just the fruit pulp of plucking is respectively 17.0% and 0.12%), and the fruit difference of handling through citral 16.3% and 0.115%, fruit quality maintenance better (table 1).Be divided into 5 grades by the big wisp pericarp browning of pericarp surface brown stain area degree: 0 grade, no brown stain; 1 grade, brown stain area＜1/4; 2 grades, brown stain area＜1/2; 3 grades, brown stain area＜3/4; 4 grades, brown stain area >=3/4.
Table 1: citral is handled the influence to litchi fruits cryopreservation effect
Embodiment 2:
Select finely to gather, medium well, have no mechanical damage and the litchi fruits of disease and pest; Fruit put into contain 25 μ L/L clove leaf oil solution and soak 5min, pull out in the plastics of packing into, 2 ℃ of precoolings 6 hours; Use thickness as 0.03mm polyethylene film packing then, place 2 ℃ of storages.After 30 days, the fruit rate is more than 95% well for litchi fruits, and fruit browning control better can keep the original quality of fruit basically.
Embodiment 3
Select finely to gather, medium well, have no mechanical damage and the litchi fruits of disease and pest; Fruit put into contain 100 μ L/L clove leaf oil solution and soak 1min, pull out in the plastics of packing into, 0 ℃ of precooling 6 hours; Use thickness as 0.03mm polyethylene film packing then, place 4 ℃ of storages.After 30 days, the fruit rate is more than 95% well for litchi fruits, and fruit browning control better can keep the original quality of fruit basically.
Embodiment 4
Select finely to gather, medium well, have no mechanical damage and the litchi fruits of disease and pest; Fruit put into contain 100 μ L/L citral solution and soak 1min, pull out in the plastics of packing into, 3 ℃ of precoolings 6 hours; Use thickness as 0.03mm polyethylene film packing then, place 3 ℃ of storages.After 30 days, the fruit rate is more than 95% well for litchi fruits, and fruit browning control better can keep the original quality of fruit basically.
Embodiment 5
Select finely to gather, medium well, have no mechanical damage and the litchi fruits of disease and pest; Fruit put into contain 500 μ L/L clove leaf oil solution and soak 0.5min, pull out in the plastics of packing into, 5 ℃ of precoolings 12 hours; Use thickness as 0.03mm polyethylene film packing then, place 4 ℃ of storages.After 35 days, the fruit rate is more than 95% well for litchi fruits, and fruit browning control better can keep the original quality of fruit basically.
Embodiment 6
Select finely to gather, ninety percent ripe, have no mechanical damage and the litchi fruits of disease and pest; Fruit put into contain 500 μ L/L citral solution and soak 0.5min, pull out in the plastics of packing into, 3 ℃ of precoolings 6 hours; Use thickness as 0.03mm polyethylene film packing then, place 3 ℃ of storages.After 30 days, the fruit rate is more than 95% well for litchi fruits, and fruit browning control better can keep the original quality of fruit basically.
Claims (4)
1. the method with the fresh-keeping lichee of plants essential oil is characterized in that, may further comprise the steps:
(1) select finely to gather, eight to ninety percent ripe, have no mechanical damage and the litchi fruits of disease and pest;
(2) litchi fruits is soaked in 0.5～5min in citral or the clove leaf oil's solution of 25～500 μ L/L;
(3) again with soaked litchi fruits precooling, packing, storage.
2. the method with the fresh-keeping lichee of plants essential oil according to claim 1 is characterized in that, described step (2) is 3min in the citral solution that litchi fruits is soaked in 40 μ L/L.
3. the method with the fresh-keeping lichee of plants essential oil according to claim 1 and 2 is characterized in that, described is that litchi fruits is placed 0～5 ℃ with soaked litchi fruits precooling, precooling 6～12 hours.
4. the method with the fresh-keeping lichee of plants essential oil according to claim 1 and 2 is characterized in that, described storage is to place 2～4 ℃ of storages down.
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| CN102524904A (en) * | 2012-01-10 | 2012-07-04 | 宁波大学 | Preservative and fresh-keeping method for improving refrigerating fresh-keeping effect of fresh shrimps |
| CN104365822A (en) * | 2014-04-11 | 2015-02-25 | 浙江万里学院 | Method for keeping south grape fresh by using plant essential oil |
| CN104430831A (en) * | 2014-11-18 | 2015-03-25 | 中国科学院华南植物园 | Microcapsule for food preservation and application thereof |
| CN104621239A (en) * | 2013-11-15 | 2015-05-20 | 山东营养源食品科技有限公司 | Method for inhibiting after-ripening spots of banana |
| CN105211137A (en) * | 2015-11-13 | 2016-01-06 | 汪恒森 | Lichee agricultural chemicals of a kind of anti-sour rot and preparation method thereof |
| CN106578020A (en) * | 2017-01-03 | 2017-04-26 | 广东海洋大学 | Method for keeping freshness of litchi fruits by using Rhizoma Alpiniae Officinarum essential oil |
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| CN110583763A (en) * | 2019-09-20 | 2019-12-20 | 中国热带农业科学院海口实验站 | Postharvest preservation method for litchi fruits |
| CN112273432A (en) * | 2020-10-13 | 2021-01-29 | 广东省农业科学院蚕业与农产品加工研究所 | Slow-release fresh-keeping technology for litchi |
| CN113180100A (en) * | 2021-04-09 | 2021-07-30 | 广西壮族自治区农业科学院 | Litchi preservative solution and preparation method and use method thereof |
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| CN104621239A (en) * | 2013-11-15 | 2015-05-20 | 山东营养源食品科技有限公司 | Method for inhibiting after-ripening spots of banana |
| CN104365822A (en) * | 2014-04-11 | 2015-02-25 | 浙江万里学院 | Method for keeping south grape fresh by using plant essential oil |
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| CN106819089A (en) * | 2017-01-06 | 2017-06-13 | 广东海洋大学 | A kind of method for carrying out lichee fresh-keeping using dragon fruit pericarp anthocyanin |
| CN109169891A (en) * | 2018-10-24 | 2019-01-11 | 韶关学院 | A method of fresh-cut taro quality is kept using fragrant plant extract |
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| CN112273432A (en) * | 2020-10-13 | 2021-01-29 | 广东省农业科学院蚕业与农产品加工研究所 | Slow-release fresh-keeping technology for litchi |
| CN113180100A (en) * | 2021-04-09 | 2021-07-30 | 广西壮族自治区农业科学院 | Litchi preservative solution and preparation method and use method thereof |
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| CN115530231B (en) * | 2022-06-15 | 2024-02-06 | 广东省农业科学院果树研究所 | Fresh-keeping method suitable for litchi transportation |
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