CN102308874A - Active oxygen scavenger based method for controlling browning of plucked longan fruit and pericarp - Google Patents
Active oxygen scavenger based method for controlling browning of plucked longan fruit and pericarp Download PDFInfo
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- CN102308874A CN102308874A CN201110314070A CN201110314070A CN102308874A CN 102308874 A CN102308874 A CN 102308874A CN 201110314070 A CN201110314070 A CN 201110314070A CN 201110314070 A CN201110314070 A CN 201110314070A CN 102308874 A CN102308874 A CN 102308874A
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Abstract
The invention provides an active oxygen scavenger based method for controlling browning of plucked longan fruit and pericarp, and determines an active oxygen scavenger for effectively controlling browning of longan fruit and pericarp and an optimum concentration of the active oxygen scavenger in application. A preservative treatment, an active oxygen scavenger treatment and a modified atmosphere packaging are combined to carry out a fresh-keeping treatment on the longan fruits, so as to effectively control browning of plucked longan fruit and pericarp, preserve good appearance quality and mouthfeel, prolong shelf life and enhance economic benefits of longan. In addition, equipment is not highly required, easily operated, at low costs and easily to be popularized and applied to fruit growers and fruit wholesalers in producing areas, and fruit dealers during transportation.
Description
Technical field
The invention belongs to the fruits and vegetable stock and preserving freshness field, be specifically related to the method that back longan fruit pericarp browning is adopted in active oxygen scavenger control.
Background technology
Longan (
Dimocarpus longanLour.) be the southern a kind of famous-particular-excellent fruit of China, have higher medical value and nutritive value.The area of Fujian Province's cultivation is maximum, and total output accounts for the over half of national longan output, is that maximum in the world longan is concentrated the place of production.But the longan fruit maturation is in eight Septembers, and temperature is high, and rainwater is many; Add that its morphosis is special, the post-harvest physiology metabolism is vigorous, fast, the easy brown stain of dehydration and rotten; Greatly influenced the exterior quality and the commodity value of fruit, limited its Long-term Storage and sold with remote.Wherein pericarp browning is that longan fruit is adopted back quality deterioration one of distinct issues the most.Control longan fruit pericarp browning, prolongation longan fruit aging method mainly contain refrigeration, controlled atmosphere, sulphuring, irradiation etc. at present.Refrigeration and controlled atmosphere equipment investment are big, and operating cost is high, and refrigeration back longan fruit forwards the normal temperature shelf to, easy brown stain stream juice; Sulphuring exist sulphur residual with the pulp problems such as peculiar smell that redden; But irradiation technique significant prolongation longan fruit shelf life, but be in the laboratory research stage at present, also be not applied to produce.
When plant is subjected to environment stress, active oxygen accumulates in vivo, and the unrighted acid in the film fat is subject to the attack generation peroxidation of free radical; Membrane fluidity descends; Cause the compartmentation function of aldehydes matter and phenolase in the vacuole to destroy aldehydes matter oxidation polymerization, fruit tissue brown stain.The external source active oxygen scavenger mainly contains ascorbic acid, glutathione, propyl gallate, citric acid etc.; They can make fruits and vegetables keep the greater activity oxygen scavenging capacity; And significantly reduce active oxygen and produce speed and film fat peroxidating degree; In the integrality of keeping membrane structure and keep enzyme and browning substrates plays key effect in the compartmentation function in cell, thereby can effectively control fruits and vegetables brown stain problem.Wherein, ascorbic acid and aldehydes matter competitive reaction substrate O
2, can quinone and the derivative thereof that the aldehydes matter oxidation forms be reduced to aldehydes matter simultaneously, also can reduce the pH value in addition, the control phenolase activity, thus suppress enzymatic reaction.Reduced glutathione is a kind of r-glutamyl and sulfydryl (biologically active tripeptide compound SH) of containing simultaneously.As anti-oxidant, it can directly eliminate H
2O
2And reduce O indirectly
2 -.And OH, it contains-Cu of SH in can the chelating polyphenol oxidase
2+Thereby, suppress phenolase activity.Propyl gallate is the aldehydes matter that contains three-OH, with the active end of browning substrates competition PPO position, takes place thereby alleviate brown stain.Citric acid makes POD and LOX shortage coenzyme and reduces activity mainly as the chelating agent of metal ion, makes enzyme depart from optimum pH simultaneously.
Summary of the invention
The method that the object of the present invention is to provide active oxygen scavenger control to adopt back longan fruit pericarp browning; The application of active oxygen scavenger carries out Preservation Treatment to fresh longan fruit; Solution is adopted back longan fruit pericarp and is prone to the brown stain problem; Keep longan fruit exterior quality and mouthfeel preferably simultaneously, prolong shelf life; And easy and simple to handle, cost is low, and the fruit dealer is easy to apply in the orchard worker in the place of production, fruit whole seller and the transportation, is that the control of quality deterioration provided reference after other subtropical fruit such as litchi fruits were adopted simultaneously.
For realizing above-mentioned purpose, the present invention adopts following technical scheme:
The concrete steps of the method for longan fruit pericarp browning were following after active oxygen scavenger control was adopted:
(1) longan fruit is after the precooling of gathering, select size evenly, consistent, the no disease and pest of maturity, the fresh fruit that has no mechanical damage;
(2) longan fruit with step (1) carries out sterilization processing with antisepsis antistaling agent;
(3) longan fruit of step (2) is handled with active oxygen scavenger;
(4) longan fruit with step (3) dries, adopts modified-atmosphere package;
(5) longan fruit with step (4) places insulating box storage or circulation sale.
The maturity of the described longan fresh fruit of step (1) is eighty per cant to ninety percent.
The described sterilization processing of step (2) is to be that wearing of 0.05%-0.1% frustrated and soaked fruit 3 ~ 5 min in mould in volume fraction.
The described active oxygen scavenger ascorbic acid concentrations of step (3) is 0.1% ~ 0.5%, and reduced glutathione concentration is 0.1% ~ 1%, and citric acid concentration is 0.5% ~ 1%, and propyl gallate concentration is 0.1% ~ 1%.
The time that the described active oxygen scavenger of step (3) is handled longan fruit is 10 ~ 30min.
The described modified-atmosphere package of step (4) is to pack with polythene film bag, and bag film thickness is 0.015 ~ 0.030 mm.
The described reserve temperature of step (5) is 8 ~ 25 ℃, and relative humidity is 80-95 %.
All the other each operation, comprise gather, precooling, clean, dry, check, transportation, circulation sale are storage fruit and vegetable generally adopts post-processing approach.
Make longan fruit not see that yet serious brown stain symptom appears in the longan fruit pericarp behind storage 10 d down according to said technology, better keep the exterior quality and the mouthfeel of fruit, thereby back longan fruit pericarp browning is adopted in control at 8 ~ 25 ℃.
Remarkable advantage of the present invention is:
(1) the present invention adopts active oxygen scavenger that longan fruit is handled; Through oxygen scavenging activity agent concentration, processing time and reserve temperature are screened; Confirm optium concentration, time and the reserve temperature of several kinds of active oxygen scavenger control longan fruit pericarp brownings, effectively reduce and adopt back longan fruit pericarp active oxygen generation speed, keep higher oxygen scavenging activity ability; Alleviate film fat peroxidating degree; In the integrality of keeping membrane structure and keep enzyme and browning substrates plays a role in the compartmentation function in cell, thereby effectively delay longan fruit pericarp browning symptom, keep longan fruit exterior quality and mouthfeel preferably; Prolong shelf life, promote the economic benefit of fresh fruit.
(2) the used antisepsis antistaling agent of the present invention belongs to bactericide international, safe in utilization; The present invention selects suitable active oxygen scavenger for use according to the characteristics of longan fruit, and it is remarkable to suppress the longan peel brown stain.Active oxygen scavenger of being selected for use and modified-atmosphere package all belong to nontoxic, safe food additives; Longan according to the invention handle to combine modified atmosphere storage through active oxygen scavenger, and all not high to equipment requirements, workable, cost is low, and good refreshing effect is easy in orchard worker, fruit whole seller and the transportation at source fruit dealer etc. and applies.
Description of drawings
Fig. 1 is that AsA handles adopting the influence of back longan peel browning index.
Fig. 2 is that AsA handles adopting the influence of fruit rate well of back longan fruit.
Fig. 3 is that AsA handles adopting back longan peel superoxide anion (O
2 -.) influence that produces speed.
Fig. 4 is that the situation that longan fruit is adopted the 12nd day pericarp browning in back: (1) GSH (glutathione) handles; (2) undressed.
The specific embodiment
Adopting the method for longan fruit pericarp browning afterwards in order fully disclose control of the present invention, below is that instance is done further explanation to the present invention with ' good fortune eye ' longan fruit, but the invention is not restricted to this.
Embodiment 1:
Operating process is according to following steps:
Gather → precooling → choosing fruit, classification → cleaning → anti-corrosive fresh-keeping handles → dries → chemicals treatment → modified-atmosphere package → refrigeration → check → transportation → circulation sale
(1) selected, classification: select size evenly, consistent, the no disease and pest of maturity, fresh ' good fortune eye ' fruit of having no mechanical damage, and fruit about ninety percent is ripe;
(2) clean: the circulating water flushing;
(3) antisepsis antistaling agent is handled: using volume fraction is 0.05% wear and frustrate mould bactericide and soak fruit 5 min;
(4) active oxygen scavenger is handled: the immersion of 0.2% ascorbic acid, processing time are 20 min;
(5) modified-atmosphere package: pack with polythene film bag (being the PE bag), bag film thickness is 0.015 mm, and 40 of every packed fruits;
(6) storage: reserve temperature is 15 ℃;
(7) after storage a period of time, ' good fortune eye ' longan fruit of warehouse-in is tested, guarantee fruit quality; Improve the economic worth of longan fruit again through transportation, circulation sale.
Can make ' good fortune eye ' longan fruit preserve 10d down at 15 ℃ according to said technology does not see that yet serious brown stain symptom appears in pericarp, better keeps the exterior quality and the mouthfeel of fruit, thereby improve the economic benefit of longan fruit.
Embodiment 2:
During operation, be 0.1% wear and frustrate mould bactericide and soak fruit 3min, use then that 0.1% glutathione soaks, the processing time is 30 min the real volume fraction of using earlier of ninety percent ripe ' good fortune eye ' longan fruit; It is packed with polythene film bag, bag film thickness is 0.015 mm again, and 50 of every packed fruits preserve under 15 ℃.Additive method before and after handling is with embodiment 1.
Can make ' good fortune eye ' longan fruit preserve 12 d down at 15 ℃ according to said technology does not see that yet serious brown stain symptom appears in fruit, better keeps the exterior quality and the mouthfeel of fruit, thereby improve the economic benefit of longan fruit.
Embodiment 3:
During operation; It is 0.1% wear and frustrate mould bactericide and soak fruit 3min that ninety percent ripe ' good fortune eye ' longan fruit is used volume fraction earlier, uses 1% citric acid, 0.4% ascorbic acid and 0. 25% gallic acid mixed liquid dipping then, handles 15 min; Again it is packed with polythene film bag; Bag film thickness is 0.015 mm, and 50 of every packed fruits preserve under 15 ℃.Additive method before and after handling is with embodiment 1.
Can make ' good fortune eye ' longan fruit preserve 10 d down at 15 ℃ according to said technology does not see that yet serious brown stain symptom appears in fruit, better keeps the exterior quality and the mouthfeel of fruit, thereby improve the economic benefit of longan fruit.
Embodiment 4:
During operation; It is 0.05% wear and frustrate mould bactericide and soak fruit 5min that ninety percent ripe ' good fortune eye ' longan fruit is used volume fraction earlier, soaks processing 20min then with 0.5% citric acid; Again it is packed with polythene film bag; Bag film thickness is 0.015 mm, and 50 of every packed fruits preserve under 20 ℃.Additive method before and after handling is with embodiment 1.
Can make ' good fortune eye ' longan fruit preserve 8 d down at 20 ℃ according to said technology does not see that yet serious brown stain symptom appears in fruit, better keeps the exterior quality and the mouthfeel of fruit, thereby improve the economic benefit of longan fruit.
Embodiment 5:
During operation; It is 0.05% wear and frustrate mould bactericide and soak fruit 5min that ninety percent ripe ' good fortune eye ' longan fruit is used volume fraction earlier, soaks processing 20min then with 0. 1% gallic acid; Again it is packed with polythene film bag; Bag film thickness is 0.015 mm, and 50 of every packed fruits preserve under 20 ℃.Additive method before and after handling is with embodiment 1.
Can make ' good fortune eye ' longan fruit preserve 8 d down at 20 ℃ according to said technology does not see that yet serious brown stain symptom appears in fruit, better keeps the exterior quality and the mouthfeel of fruit, thereby improve the economic benefit of longan fruit.
The above is merely preferred embodiment of the present invention, and all equalizations of doing according to claim of the present invention change and modify, and all should belong to covering scope of the present invention.
Claims (7)
1. the method for longan fruit pericarp browning after active oxygen scavenger control is adopted, it is characterized in that: the concrete steps of described method are following:
(1) longan fruit is after the precooling of gathering, select size evenly, consistent, the no disease and pest of maturity, the fresh fruit that has no mechanical damage;
(2) longan fruit with step (1) carries out sterilization processing with antisepsis antistaling agent;
(3) longan fruit of step (2) is handled with active oxygen scavenger;
(4) longan fruit with step (3) dries, adopts modified-atmosphere package;
(5) longan fruit with step (4) places insulating box storage or circulation sale.
2. the method that back longan fruit pericarp browning is adopted in active oxygen scavenger control according to claim 1, it is characterized in that: the maturity of the described longan fresh fruit of step (1) is eighty per cant to ninety percent.
3. the method that back longan fruit pericarp browning is adopted in active oxygen scavenger according to claim 1 control is characterized in that: the described sterilization processing of step (2) is to be that wearing of 0.05%-0.1% frustrated and soaked fruit 3 ~ 5 min in mould in volume fraction.
4. the method that back longan fruit pericarp browning is adopted in active oxygen scavenger control according to claim 1; It is characterized in that: the described active oxygen scavenger of step (3) is that concentration is 0.1% ~ 0.5% ascorbic acid; Concentration is 0.1% ~ 1% reduced glutathione; Concentration is 0.5% ~ 1% citric acid, and concentration is 0.1% ~ 1% propyl gallate.
5. the method that back longan fruit pericarp browning is adopted in active oxygen scavenger control according to claim 1 is characterized in that: the time that the described active oxygen scavenger of step (3) is handled longan fruit is 10 ~ 30min.
6. the method that back longan fruit pericarp browning is adopted in active oxygen scavenger control according to claim 1, it is characterized in that: the described modified-atmosphere package of step (4) is to pack with polythene film bag, and bag film thickness is 0.015 ~ 0.030 mm.
7. the method that back longan fruit pericarp browning is adopted in active oxygen scavenger control according to claim 1, it is characterized in that: the described reserve temperature of step (5) is 8 ~ 25 ℃, and relative humidity is 80-95 %.
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| CN 201110314070 CN102308874B (en) | 2011-10-17 | 2011-10-17 | Active oxygen scavenger based method for controlling browning of plucked longan fruit and pericarp |
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| CN 201110314070 CN102308874B (en) | 2011-10-17 | 2011-10-17 | Active oxygen scavenger based method for controlling browning of plucked longan fruit and pericarp |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103548982A (en) * | 2013-11-01 | 2014-02-05 | 广西杨氏鲜果有限公司 | Navel orange storage preservation method and navel orange antiseptic preservation constant-temperature soaking method |
| CN103931755A (en) * | 2014-04-15 | 2014-07-23 | 福建农林大学 | Preservation method for collected longan fruits |
| CN104686644A (en) * | 2013-12-04 | 2015-06-10 | 四川农业大学 | High-efficiency nontoxic litchi fresh-keeping agent |
| CN106359557A (en) * | 2016-11-18 | 2017-02-01 | 新疆农业科学院农产品贮藏加工研究所 | Hydrogen peroxide active oxygen fruit and vegetable preservative as well as preparation method and application thereof |
| CN106666539A (en) * | 2017-01-05 | 2017-05-17 | 蔡礼烨 | Method for deeply processing cucumber flowers |
| CN106665956A (en) * | 2017-01-05 | 2017-05-17 | 任跃欧 | Processing method of Longjing and Chinese toon tea |
| CN107019028A (en) * | 2017-03-03 | 2017-08-08 | 东北农业大学 | A kind of method of whole frozen egg gelation during raising cold storage |
| CN107409866A (en) * | 2017-08-07 | 2017-12-01 | 福建农林大学 | It is a kind of to suppress litchi fruits disease and the processing method of pericarp browning |
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| CN106490535A (en) * | 2016-11-03 | 2017-03-15 | 恩施土家族苗族自治州农业科学院 | potato raw slurry and preparation method thereof |
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2011
- 2011-10-17 CN CN 201110314070 patent/CN102308874B/en not_active Expired - Fee Related
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103548982A (en) * | 2013-11-01 | 2014-02-05 | 广西杨氏鲜果有限公司 | Navel orange storage preservation method and navel orange antiseptic preservation constant-temperature soaking method |
| CN104686644A (en) * | 2013-12-04 | 2015-06-10 | 四川农业大学 | High-efficiency nontoxic litchi fresh-keeping agent |
| CN103931755A (en) * | 2014-04-15 | 2014-07-23 | 福建农林大学 | Preservation method for collected longan fruits |
| CN106359557A (en) * | 2016-11-18 | 2017-02-01 | 新疆农业科学院农产品贮藏加工研究所 | Hydrogen peroxide active oxygen fruit and vegetable preservative as well as preparation method and application thereof |
| CN106666539A (en) * | 2017-01-05 | 2017-05-17 | 蔡礼烨 | Method for deeply processing cucumber flowers |
| CN106665956A (en) * | 2017-01-05 | 2017-05-17 | 任跃欧 | Processing method of Longjing and Chinese toon tea |
| CN107019028A (en) * | 2017-03-03 | 2017-08-08 | 东北农业大学 | A kind of method of whole frozen egg gelation during raising cold storage |
| CN107409866A (en) * | 2017-08-07 | 2017-12-01 | 福建农林大学 | It is a kind of to suppress litchi fruits disease and the processing method of pericarp browning |
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