CN102415440A - Bamboo shoot preservative and application thereof - Google Patents
Bamboo shoot preservative and application thereof Download PDFInfo
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- CN102415440A CN102415440A CN2011104144874A CN201110414487A CN102415440A CN 102415440 A CN102415440 A CN 102415440A CN 2011104144874 A CN2011104144874 A CN 2011104144874A CN 201110414487 A CN201110414487 A CN 201110414487A CN 102415440 A CN102415440 A CN 102415440A
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Abstract
The invention relates to a plant preservation technology, in particular to a coating preservation method for fresh ma bamboo shoots. The bamboo shoot preservative comprises 0.05-0.1% of water solution of salicylic acid and 1.0-1.5% of chitosan coating liquid by mass. Cleaned bamboo shoots are soaked in the bamboo shoot preservative, and the soaked bamboo shoots are dried. The method for preserving bamboo shoots by using the bamboo shoot preservative comprises the following specific steps of: soaking cleaned bamboo shoots in the bamboo shoot preservative, and drying the soaked bamboo shoots. The bamboo shoot preservative has the advantages of prolonging the storage period of fresh ma bamboo shoots by 20-40 days, reducing the disease incidence by 20-40% lower than untreated bamboo shoots during the bamboo short storage period, reducing lignin accumulation by 20-50%, reducing the residue of chemical agents caused by using bactericides and the like and being safe in use. In addition, the method provided by the invention is simple and easy to popularize and apply.
Description
Technical field
The present invention relates to the preservation technique of plant, particularly relates to the coating-film fresh-keeping method of a kind of fresh sinocalamus latiflorus bamboo shoot.
Background technology
The sinocalamus latiflorus bamboo shoot are because of its output is high, food portion is big, meat is thick, delicious flavour, liked by numerous people.The sinocalamus latiflorus bamboo shoot are as the typical case of the health food of low sugar, low fat, high protein, high fiber representative, have caused people's extensive attention and like, the demands of bamboo shoots is also increased gradually.New fresh bamboo shoots is the vegetables that people like food, the quality that its children is tender, and clear and melodious mouthfeel is the key that attracts the consumer with abundant nutrition.; Bamboo shoots are as the bud of the vigorous growth of bamboo, and the bud with other plant under the normal growth condition is equally carrying out the lignifying that normal growth develops and is accompanied by, after bamboo shoots are exsomatized; The fiber aging speed is accelerated; The lignifying process is rapid, and normal temperature storage 24h down promptly has 60% position generation lignifying, almost loses edibility behind the 48h; And there is microorganism in the soil; Bamboo shoots have part bacterium and fungi inevitably after harvesting; The mechanical damage that harvesting brings has also been quickened the procreation of microorganism, and the bamboo shoot body disease and pest that possibly exist itself makes bamboo shoots just fermentation easily in storage in addition, variable color and rotting; These factors have caused fresh sinocalamus latiflorus bamboo shoot storage periods short, circulate on a large scale and produce restricted problem.The fresh-keeping of bamboo shoots is the process of a system, and emphasis is in storage, to prevent physiological disease and reduce its physiologically active, avoids the dehydration that causes because of physiological activity, and institutional framework is aging, to reach the color that keeps bamboo shoots, the fresh-retaining preserving purpose of shape.Though forefathers have carried out big quantity research to bamboo shoots fresh-keeping, the preserving active aspect of present bright bamboo shoot does not still have the comparatively ripe technology that can supply promote.
Discovering in recent years, thermal management application can keep quality, delay senility, control disease and pest and alleviate and damage to plants caused by sudden drop in temperature in preserving fruit and vegetable utilizing.Salicylic acid is a kind of new plant hormone, and the aging that the application of external source salicylic acid on fruit not only can delayed fruit can also induce fruit to produce disease resistance, thereby prolongs storage period, keep quality.Shitosan is the natural polymer that chitin becomes through deacetylated reaction conversion, and it is dissolved in diluted acid, can be used for filming of fruits and vegetables.It has multifrequency natures such as safe, nontoxic, film forming, antibacterial, edible, degradable, biologically active height, and chitosan coating is similar to the single fruit packing, the respiratory rate of the fruits and vegetables that can suppress to film; Reduce nutritive loss; Reduce the evaporation of moisture, prevention causes the corrupt growth of microorganism of fruits and vegetables, can delay the fruits and vegetables aging to a great extent; Reduce and rot, prolong the postharvest storage phase.Shitosan has been widely used in adopting in the preservation and freshness of back fruits and vegetables at present.The preservation of shitosan is mainly reflected in and keeps quality and delay senility.These three kinds of technology existing respectively research on fresh bamboo shoots preservation at present has fresh-keeping effect though use separately, and time expand storage period is not remarkable.In addition, in former a lot of researchs, the action effect of salicylic acid and shitosan mainly concentrates on the aspect that delays senility, and reports less for inducing of fruit disease resistance.We carry out these three kinds of technology integrated in experiment; Screen the order of three's optimization process concentration, processing time and processing, studied a kind of synthetical preservation technology, be applied to the preservation and freshness of fresh sinocalamus latiflorus bamboo shoot; Controlling two aspects from delaying senility with disease observes; The result finds that this coating fresh-keeping technology has kept bright bamboo shoot storage quality preferably, and has prolonged shelf-life.
Summary of the invention
One of the object of the invention is to provide a kind of antistaling agent, and this antistaling agent can be used for the fresh-keeping of bamboo shoots, and its cost is low, and is effective.
For realizing above-mentioned purpose, technical scheme of the present invention is:
Fresh bamboo shoots preservation agent, said antistaling agent are that the aqueous solution of salicylic acid of 0.05-0.1% and chitosan aqueous solution that mass fraction is 1.0-1.5% are formed by mass percent.
Preferably, said antistaling agent is that 0.07% aqueous solution of salicylic acid and mass fraction are that 1.5% chitosan coating liquid is formed by mass percent.
Preferably, said chitosan coating liquid is made up of shitosan, glacial acetic acid and aqueous medium, and the mass ratio of shitosan, glacial acetic acid and aqueous medium is 2.5-7.5:5.6:250.
The bamboo shoots that two of the object of the invention is that the preservation method of a kind of bamboo shoots is provided and uses this method gained, this method is simple to operate, is used in large-scale application; Bamboo shoots shelf life with this method preparation is long.
For realizing above-mentioned purpose, technical scheme of the present invention is:
Use described fresh bamboo shoots preservation agent to handle the method for fresh bamboo shoots preservation, be specially: the bamboo shoots that clean up are soaked in the fresh bamboo shoots preservation agent, and the bamboo shoots after will soaking are dry.
Preferably, the bamboo shoots that clean up were soaked 0.5-3 minute in 45-65 ℃ of warm water, bamboo shoots were soaked in the fresh bamboo shoots preservation agent 0.5-3 minute successively after to be dried, and the said method gained bamboo shoots of the drying of the bamboo shoots after will soaking.
Beneficial effect of the present invention is: the results showed that adopt said method, the storage period of fresh sinocalamus latiflorus bamboo shoot reached more than 30 days.This processing mode comparison is shone; Delayed lignin and the coarse-fibred increase of bamboo shoots in storage to a greater extent; This processing mode has reduced weight-loss ratio and the rotten index of bamboo shoots simultaneously; The decline of the content of the soluble solid of bamboo shoots duration of storage, soluble protein and Vc has also received inhibition, and quality keeps better.
Advantage of the present invention is to make the storage period of fresh sinocalamus latiflorus bamboo shoot prolong 40 days; The disease incidence of bamboo shoots storage periods reduces 20-40% than untreated bamboo shoots; Lignin accumulation reduces 20-50%, and has reduced because of using the residual, safe in utilization of chemical agent that bactericide etc. brings.In addition, the inventive method simple, be easy to apply.
The specific embodiment
The preparation method of chitosan coating liquid: shitosan is done stirring solvent to dissolving with glacial acetic acid and aqueous medium down at normal temperature (as 30 ℃), gets chitosan coating liquid.Wherein, the mass ratio of shitosan, glacial acetic acid and aqueous medium is 2.5-7.5:5.6:250.
Embodiment 1
Gather after big or small homogeneous, no disease and pest are selected in the back, the sinocalamus latiflorus bamboo shoot that have no mechanical damage are peeled off, wash the dirts such as earth on the bamboo shoot body, at first put into 45 ℃ of hot water immersion 0.5 min; Pull the water droplet that dries the surface out; To be cooled to room temperature, put into mass and size percentage again and be 0.05% salicylic acid solution and mass percent and be the common fresh bamboo shoots preservation agent of forming of coating liquid of 1.5% shitosan and soak 0.5min, pull out; Place under field conditions (factors); Cold wind is air-dry, treat the tunicle drying of bamboo shoot surface after, preserve in (4 ± 1 ℃) freezer after packing with Polythene Bag is single again.Preserve after 1 month, the lignin of bright bamboo shoot accumulation has reduced 50%, and the fresh preservation phase has prolonged 40 days.
Embodiment 2
Gather after big or small homogeneous, no disease and pest are selected in the back, the sinocalamus latiflorus bamboo shoot that have no mechanical damage are peeled off, wash the dirts such as earth on the bamboo shoot body, at first put into 55 ℃ of hot water immersion 1 min; Pull the water droplet that dries the surface out; To be cooled to room temperature, put into mass and size percentage again and be 0.07% salicylic acid and mass and size percentage and be the common fresh bamboo shoots preservation agent of forming of coating liquid of 1.5% shitosan and soak 1min, pull out; Place under field conditions (factors); Cold wind is air-dry, treat the tunicle drying of bamboo shoot surface after, preserve in (4 ± 1 ℃) freezer after packing with Polythene Bag is single again.Preserve after 1 month, the disease incidence of bright bamboo shoot has reduced by 40%, and the fresh preservation phase has prolonged 40 days.
Embodiment 3
Gather after big or small homogeneous, no disease and pest are selected in the back, the sinocalamus latiflorus bamboo shoot that have no mechanical damage are peeled off, wash the dirts such as earth on the bamboo shoot body, at first put into 65 ℃ of hot water immersion 3 min; Pull the water droplet that dries the surface out; To be cooled to room temperature, put into mass and size percentage again and be 0.1% salicylic acid and mass and size percentage and be the common fresh bamboo shoots preservation agent of forming of coating liquid of 1.0% shitosan and soak 3min, pull out; Place under field conditions (factors); Cold wind is air-dry, treat the tunicle drying of bamboo shoot surface after, preserve in (4 ± 1 ℃) freezer after packing with Polythene Bag is single again.Preserve after 1 month, the weight-loss ratio of bright bamboo shoot has reduced 30%, and the fresh preservation phase has prolonged 40 days.
The comparative example 3
Gather after big or small homogeneous, no disease and pest are selected in the back, the sinocalamus latiflorus bamboo shoot that have no mechanical damage are peeled off, wash the dirts such as earth on the bamboo shoot body, at first put into 65 ℃ of hot water immersion 3 min; Pull the water droplet that dries the surface out, to be cooled to room temperature, put into mass and size percentage more successively and be 0.1% salicylic acid solution and soak 3min; Pull out, place under field conditions (factors), cold wind is air-dry; After treating the tunicle drying of bamboo shoot surface, preserve in (4 ± 1 ℃) freezer after packing with Polythene Bag is single again.Preserve after 1 month, the weight-loss ratio of bright bamboo shoot has reduced 10%, and the fresh preservation phase has prolonged 10 days.
Gather after big or small homogeneous, no disease and pest are selected in the back, the sinocalamus latiflorus bamboo shoot that have no mechanical damage are peeled off, wash the dirts such as earth on the bamboo shoot body, at first put into 65 ℃ of hot water immersion 3 min; Pull the water droplet that dries the surface out, to be cooled to room temperature, the coating liquid of putting into mass and size percentage more successively and be 1.5% shitosan soaks 3min; Pull out, place under field conditions (factors), cold wind is air-dry; After treating the tunicle drying of bamboo shoot surface, preserve in (4 ± 1 ℃) freezer after packing with Polythene Bag is single again.Preserve after 1 month, the weight-loss ratio of bright bamboo shoot has reduced 10%, and the fresh preservation phase has prolonged 20 days.
Explanation is at last; Above embodiment is only unrestricted in order to technical scheme of the present invention to be described; Although through invention has been described with reference to the preferred embodiments of the present invention; But those of ordinary skill in the art should be appreciated that and can make various changes to it in form with on the details, and the spirit and scope of the present invention that do not depart from appended claims and limited.
Claims (6)
1. fresh bamboo shoots preservation agent is characterized in that, said antistaling agent is that the aqueous solution of salicylic acid of 0.05-0.1% and chitosan coating liquid that mass fraction is counted 1.0-1.5% with shitosan are formed by mass percent.
2. fresh bamboo shoots preservation agent according to claim 1 is characterized in that, said antistaling agent is that 0.07% aqueous solution of salicylic acid and mass fraction are that 1.5% chitosan coating liquid is formed by mass percent.
3. fresh bamboo shoots preservation agent according to claim 1 is characterized in that, said chitosan coating liquid is made up of shitosan, glacial acetic acid and aqueous medium, and the mass ratio of shitosan, glacial acetic acid and aqueous medium is 2.5-7.5:5.6:250.
4. the method for fresh bamboo shoots preservation is handled in each described fresh bamboo shoots preservation agent of utilization claim 1-3, it is characterized in that, is specially: the bamboo shoots that clean up are soaked in said fresh bamboo shoots preservation agent, and the bamboo shoots after will soaking are dry.
5. method according to claim 3 is characterized in that: the bamboo shoots that clean up were soaked 0.5-3 minute in 45-65 ℃ of warm water, bamboo shoots were soaked 0.5-3 minute in the fresh bamboo shoots preservation agent after to be dried, and the bamboo shoots after will soaking are dry.
6. the said method gained of claim 4 bamboo shoots.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN 201110414487 CN102415440B (en) | 2011-12-13 | 2011-12-13 | Bamboo shoot preservative and application thereof |
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| CN 201110414487 CN102415440B (en) | 2011-12-13 | 2011-12-13 | Bamboo shoot preservative and application thereof |
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| CN102415440A true CN102415440A (en) | 2012-04-18 |
| CN102415440B CN102415440B (en) | 2013-01-30 |
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| CN 201110414487 Expired - Fee Related CN102415440B (en) | 2011-12-13 | 2011-12-13 | Bamboo shoot preservative and application thereof |
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Cited By (11)
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| CN102630745A (en) * | 2012-05-10 | 2012-08-15 | 健盛食品股份有限公司 | Bamboo shoot film coating agent and method for retaining freshness of bamboo shoots |
| CN103843877A (en) * | 2014-02-25 | 2014-06-11 | 天津大学 | Preservation method for processing sweet cherry by salicylic acid |
| CN104886229A (en) * | 2015-04-20 | 2015-09-09 | 浙江工商大学 | A cold storage and freshness preservation method of treating green bamboo shoots covered with bamboo sheath with the combination of salicylic acid and ozone |
| CN105394170A (en) * | 2015-11-30 | 2016-03-16 | 全椒县香妃农业专业合作社 | Bamboo shoot preservative and application thereof |
| CN106417564A (en) * | 2016-05-18 | 2017-02-22 | 彝良山益宝生物科技有限公司 | Preparation method for retaining freshness of fragrant bamboo shoots at super-high pressure |
| CN106615066A (en) * | 2016-11-17 | 2017-05-10 | 浙江农业商贸职业学院 | Preserving method for processing unsheathed phyllostachys heterocycla var. pubescens by utilizing fence technology |
| CN110934185A (en) * | 2018-09-21 | 2020-03-31 | 徐州市坤元食品有限公司 | Method for preventing garlic cloves from greening |
| CN111742981A (en) * | 2020-07-20 | 2020-10-09 | 重庆市林业科学研究院 | Fresh bamboo shoot preservation coating agent and preparation method thereof |
| CN112293481A (en) * | 2020-10-23 | 2021-02-02 | 江西广雅食品有限公司 | Processing method of fresh winter bamboo shoots |
| CN113349247A (en) * | 2021-06-03 | 2021-09-07 | 贵阳学院 | Pretreatment process for refrigerating and refreshing square bamboo fresh bamboo shoots |
| CN113397085A (en) * | 2021-06-30 | 2021-09-17 | 中国大熊猫保护研究中心 | Method for transporting giant pandas to eat bamboo shoots in long distance |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630745B (en) * | 2012-05-10 | 2013-05-08 | 健盛食品股份有限公司 | Bamboo shoot film coating agent and method for retaining freshness of bamboo shoots |
| CN102630745A (en) * | 2012-05-10 | 2012-08-15 | 健盛食品股份有限公司 | Bamboo shoot film coating agent and method for retaining freshness of bamboo shoots |
| CN103843877A (en) * | 2014-02-25 | 2014-06-11 | 天津大学 | Preservation method for processing sweet cherry by salicylic acid |
| CN104886229A (en) * | 2015-04-20 | 2015-09-09 | 浙江工商大学 | A cold storage and freshness preservation method of treating green bamboo shoots covered with bamboo sheath with the combination of salicylic acid and ozone |
| CN104886229B (en) * | 2015-04-20 | 2018-07-10 | 浙江工商大学 | A kind of cold-storage and fresh-keeping method of the salicylic acid combination ozone treatment with bamboo shoot sheaths of bamboo shoots Dendrocalamopsis oldhami |
| CN105394170A (en) * | 2015-11-30 | 2016-03-16 | 全椒县香妃农业专业合作社 | Bamboo shoot preservative and application thereof |
| CN106417564B (en) * | 2016-05-18 | 2020-01-10 | 彝良山益宝生物科技有限公司 | Preparation method of fresh-keeping fragrant bamboo shoots by using ultrahigh pressure |
| CN106417564A (en) * | 2016-05-18 | 2017-02-22 | 彝良山益宝生物科技有限公司 | Preparation method for retaining freshness of fragrant bamboo shoots at super-high pressure |
| CN106615066A (en) * | 2016-11-17 | 2017-05-10 | 浙江农业商贸职业学院 | Preserving method for processing unsheathed phyllostachys heterocycla var. pubescens by utilizing fence technology |
| CN110934185A (en) * | 2018-09-21 | 2020-03-31 | 徐州市坤元食品有限公司 | Method for preventing garlic cloves from greening |
| CN111742981A (en) * | 2020-07-20 | 2020-10-09 | 重庆市林业科学研究院 | Fresh bamboo shoot preservation coating agent and preparation method thereof |
| CN111742981B (en) * | 2020-07-20 | 2023-06-06 | 重庆市林业科学研究院 | Fresh bamboo shoot fresh-keeping film coating agent and preparation method thereof |
| CN112293481A (en) * | 2020-10-23 | 2021-02-02 | 江西广雅食品有限公司 | Processing method of fresh winter bamboo shoots |
| CN113349247A (en) * | 2021-06-03 | 2021-09-07 | 贵阳学院 | Pretreatment process for refrigerating and refreshing square bamboo fresh bamboo shoots |
| CN113397085A (en) * | 2021-06-30 | 2021-09-17 | 中国大熊猫保护研究中心 | Method for transporting giant pandas to eat bamboo shoots in long distance |
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