CN102919350A - Storage and preservation method of waxberry - Google Patents
Storage and preservation method of waxberry Download PDFInfo
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- CN102919350A CN102919350A CN 201210377092 CN201210377092A CN102919350A CN 102919350 A CN102919350 A CN 102919350A CN 201210377092 CN201210377092 CN 201210377092 CN 201210377092 A CN201210377092 A CN 201210377092A CN 102919350 A CN102919350 A CN 102919350A
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- lysine
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- waxberry
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- fruit
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- 235000007270 Gaultheria hispida Nutrition 0.000 title claims abstract description 48
- 235000009134 Myrica cerifera Nutrition 0.000 title claims abstract description 48
- 244000269152 Myrica pensylvanica Species 0.000 title claims abstract description 48
- 235000012851 Myrica pensylvanica Nutrition 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000004321 preservation Methods 0.000 title abstract 6
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 90
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 7
- 201000010099 disease Diseases 0.000 claims abstract description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 7
- 238000005507 spraying Methods 0.000 claims abstract description 7
- 229920001345 ε-poly-D-lysine Polymers 0.000 claims description 33
- 244000132436 Myrica rubra Species 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000008367 deionised water Substances 0.000 claims description 3
- 229910021641 deionized water Inorganic materials 0.000 claims description 3
- 229920001351 ε-poly-L-lysine Polymers 0.000 abstract 4
- 238000001816 cooling Methods 0.000 abstract 2
- 241000196324 Embryophyta Species 0.000 abstract 1
- 241000238631 Hexapoda Species 0.000 abstract 1
- 231100000956 nontoxicity Toxicity 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 16
- 230000004060 metabolic process Effects 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 241000487918 Acacia argyrodendron Species 0.000 description 3
- 241000219433 Myrica Species 0.000 description 3
- 241000235342 Saccharomycetes Species 0.000 description 3
- 235000011222 chang cao shi Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 239000003610 charcoal Substances 0.000 description 3
- 235000019441 ethanol Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- UHPMCKVQTMMPCG-UHFFFAOYSA-N 5,8-dihydroxy-2-methoxy-6-methyl-7-(2-oxopropyl)naphthalene-1,4-dione Chemical compound CC1=C(CC(C)=O)C(O)=C2C(=O)C(OC)=CC(=O)C2=C1O UHPMCKVQTMMPCG-UHFFFAOYSA-N 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 241000222122 Candida albicans Species 0.000 description 2
- 206010007134 Candida infections Diseases 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 241000223218 Fusarium Species 0.000 description 2
- 241000228150 Penicillium chrysogenum Species 0.000 description 2
- 239000004599 antimicrobial Substances 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 201000003984 candidiasis Diseases 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 230000001408 fungistatic effect Effects 0.000 description 2
- 239000002420 orchard Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 238000010413 gardening Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 235000020845 low-calorie diet Nutrition 0.000 description 1
- 125000003588 lysine group Chemical group [H]N([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])(N([H])[H])C(*)=O 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a storage and preservation method of waxberry. The storage and preservation method comprises the following steps of: selecting waxberry fruits which are harvested on sunny days, are of mature of 80% and 90% and have no mechanical damages or plant diseases and insect pests, and performing pre-cooling treatment on the waxberry fruits; uniformly spraying a 95% ethanol solution of epsilon-poly-L-lysine on the surfaces of the waxberry fruits after pre-cooling, wherein the concentration of the epsilon-poly-L-lysine in the 95% ethanol solution of the epsilon-poly-L-lysine is 128-200mg/L and 6-8mL of the 95% ethanol solution of the epsilon-poly-L-lysine is used per kg of the waxberry fruits; and then placing the waxberry fruits in plastic preservation boxes with holes with 10 fruits in each box and performing storage at the low temperature of 1 plus or minus 0.5 DEG C. According to the storage and preservation method disclosed by the invention, the rot of the waxberry fruits can be effectively inhibited, and the quality of the fruits can be kept; and by adopting the method disclosed by the invention for storage and preservation of the waxberry fruits, the fruits can still keep the original quality after being stored for 40 days, the healthy fruit rate is above 90%, and the method further has the advantages of safety, no toxicity, convenience in use and low cost.
Description
Technical field
The invention belongs to the fruit storage method, relate to the gardening product fresh-keeping method for storing, relate in particular to the method for Waxberry fruit being carried out keeping-freshness storage.
Background technology
Red bayberry (
Myrica rubraL. Zucc.) belong to the Myruca ceas Myrica(Myrica), for China's special product fruit, mainly be distributed in the provinces such as Zhejiang, Fujian, Soviet Union, Jiangxi, wherein maximum with Zhejiang Province's red bayberry kind, quality is best.Bright in colour, the sour-sweet succulence of Waxberry fruit has higher nutritive value and health care is worth, and adds on the occasion of fruit dull season, deeply to be subjected to consumer's favor harvest time.
Yet, the red bayberry maturation mainly concentrates in 6 months, in the tens day time in the last ten-days period, happen hot and humid plum rain season, add the soft and succulency of red bayberry own, exocarp is thin, breathing is strong, be easy to microbial infection and descend because spontaneous metabolism makes quality, the normal temperature shelf-life is extremely short, have saying of " spoiled; variable color on the two, and three rotten ".Rotting is that Waxberry fruit is adopted one of principal element of rear quality deterioration, and Waxberry fruit is adopted rear pathogenic bacteria and mainly contained the fungies such as saccharomycete, candidiasis, Penicillium notatum, bud branch mould, Aspergillus and Fusarium.The accumulating problem of red bayberry has had a strong impact on local orchard worker's income and the economic development in local rural area, becomes the bottleneck of restriction red bayberry industry development, also becomes the problem that local government and orchard worker extremely pay close attention to.
At present, it mainly is that cryopreservation combines with ca cold storage or Chemical treatment that Waxberry fruit is carried out fresh-keeping method, although can prolong the shelf time of red bayberry, but the Waxberry fruit quality descends inevitable, and many artificial synthetic chemical preservatives receive people's concern day by day in security.ε-poly-D-lysine is the microbiology class food preservative that has superior antiseptic property in the present natural antiseptic agent.It is to be polymerized by 25～30 lysine residues, has strong bacteriostasis, in acid and slightly acidic environment, gram-positive bacteria, Gram-negative bacteria, saccharomycete, mould all there is certain fungistatic effect, ε-poly-D-lysine is very good to gram-negative Escherichia coli, the salmonella fungistatic effect that other natural antiseptic agents are difficult for inhibition, and it also has inhibitory action to heat resistance bacillus and some viruses.ε-poly-D-lysine is compared with other anticorrisive agents, and ε-poly-D-lysine degradable after the people eats is this essential amino acid of 1B, is further used for the synthetic or continuation metabolism of protein, without any toxicity.
Summary of the invention
The purpose of this invention is to provide and a kind ofly can effectively control red bayberry and adopt the rear red bayberry fresh-keeping method for storing that rots and keep fruit quality.
Red bayberry fresh-keeping method for storing of the present invention may further comprise the steps:
(1) select fine gather eight to ninety percent ripe, have no mechanical damage and the Waxberry fruit of disease and pest, Waxberry fruit is carried out precooling treatment;
(2) surperficial with the Waxberry fruit of 95% ethanolic solution even spraying after precooling of ε-poly-D-lysine, the concentration of ε-poly-D-lysine is 128～200mg/L in 95% ethanolic solution of described ε-poly-D-lysine, then every kilogram of Waxberry fruit 95% ethanolic solution, 6～8mL of ε-poly-D-lysine is positioned over Waxberry fruit in the porose plastic preserving box.
Further, described Waxberry fruit is carried out precooling treatment, precooling temperature is 18 ± 2 ℃, and pre-cool time is 4～5 hours.
Further, described storage temperature is 1 ± 0.5 ℃ of storage.
It is further, described that to place porose plastic preserving box be 10 fruits of every box.
Further, 95% ethanolic solution of ε-poly-D-lysine of described 128～200mg/L, every 100mL solution is like this configuration, and ε-poly-D-lysine of getting 0.0128～0.02g is dissolved in the deionized water of 5mL, and the absolute ethyl alcohol that fully adds 95mL after the dissolving is made into.
Red bayberry fresh-keeping method for storing of the present invention, first Waxberry fruit is carried out suitable precooling treatment, again through suitably 95% ethanolic solution preservative treatment of the ε-poly-D-lysine of solubility, then pack with porose plastic preserving box, under the environmental condition of low temperature, the metabolism that can effectively suppress fruit prevents too fast the rotting of fruit.Adopt method of the present invention that Waxberry fruit is carried out keeping-freshness storage, the fruit storage still can keep original quality after 40 days, and good fruit rate is more than 90%.
The beneficial effect of the invention is:
1. fresh-keeping theory is advanced:
Waxberry fruit is stored in the environment of high humility and is caused easily fruit rot, and most of in the anticorrisive agent that has at present is that the aqueous solution disposes, and increases the water content of fruit surface, has reduced the fresh-keeping effect of anticorrisive agent.The present invention is dissolved in ε-poly-D-lysine 95% ethanol and Waxberry fruit is carried out anticorrosion, and ethanol not only has the effect of sterilization, also have the aging of delayed fruit, and ethanol is volatile, and noresidue is a kind of good anti-corrosive fresh-keeping solvent.In addition, the present invention though make the dehydration of Waxberry fruit part, has still reduced the humidity of storage environment in conjunction with porose plastic preserving box packing, has reduced the generation of fruit rot.
2. good refreshing effect:
Waxberry fruit is adopted rear pathogenic bacteria and is mainly contained the fungies such as saccharomycete, candidiasis, Penicillium notatum, bud branch mould, Aspergillus and Fusarium.And the inventor finds, has used 95% ethanolic solution of ε-poly-D-lysine can suppress preferably the growth of Waxberry fruit surface mentioned microorganism, in conjunction with packing, effectively reduces the generation of fruit rot and has kept the quality of fruit.Use the Waxberry fruit after the present invention processes to store 40 days under 1 ± 0.5 ℃, good fruit rate is more than 90%, and it is better that fruit quality and local flavor can keep.
3. safe:
Preservative substance is absolute ethyl alcohol and ε-poly-D-lysine among the present invention, and fruit is in storage, and absolute ethyl alcohol can vapor away fully, remains in the ε-poly-D-lysine that is of fruit surface.ε-poly-D-lysine is after human body is edible, degradable is this essential amino acid of 1B, be further used for the synthetic or continuation metabolism of protein, without any toxicity, and passed through the license of U.S. food and medicine management (FDA) in 2003, so it is described as " auxotype anticorrisive agent ".And ε-poly-D-lysine is at cake, bread food and low sugar low-calorie diet, as in lactoprotein ice cream, the cream product etc. because of the propagation that can effectively suppress heat-resistant bacillus, extending the shelf life and improving keeping quality is widely used; Adding micro-ε-poly-D-lysine in the low temperature soft canned food can prevent from producing peculiar smell after the sterilization; In chilled food, add ε-poly-D-lysine and can play the effect of ensuring the quality of products.
4. easy to use, cost is low, and is practical:
The present invention is simple to operate, need not large equipment investment, and the low consumption of ε-poly-D-lysine price is few, can use on a large scale on producing, and has a good application prospect.
The specific embodiment
Following examples are to further specify of the present invention, rather than limitation of the present invention.
Red bayberry fresh-keeping method for storing of the present invention may further comprise the steps: (1) select fine gather eight to ninety percent ripe, have no mechanical damage and the Waxberry fruit of disease and pest, Waxberry fruit is carried out precooling treatment; (2) surperficial with the Waxberry fruit of 95% ethanolic solution even spraying after precooling of ε-poly-D-lysine, the concentration of ε-poly-D-lysine is 128～200mg/L in 95% ethanolic solution of described ε-poly-D-lysine, then every kilogram of Waxberry fruit 95% ethanolic solution, 6～8mL of ε-poly-D-lysine is positioned over Waxberry fruit in the porose plastic preserving box.
Wherein, described Waxberry fruit is carried out precooling treatment, precooling temperature is 18 ± 2 ℃, and pre-cool time is 4～5 hours.Described storage temperature is 1 ± 0.5 ℃ of storage.It is described that to place porose plastic preserving box be 10 fruits of every box.95% ethanolic solution of ε-poly-D-lysine of described 128～200mg/L, every 100mL solution are like this configurations, and ε-poly-D-lysine of getting 0.0128～0.02g is dissolved in the deionized water of 5mL, and the absolute ethyl alcohol that fully adds 95mL after the dissolving is made into.
Red bayberry fresh-keeping method for storing of the present invention, first Waxberry fruit is carried out suitable precooling treatment, again through suitably 95% ethanolic solution preservative treatment of the ε-poly-D-lysine of solubility, then pack with porose plastic preserving box, under the environmental condition of low temperature, the metabolism that can effectively suppress fruit prevents too fast the rotting of fruit.Adopt method of the present invention that Waxberry fruit is carried out keeping-freshness storage, the fruit storage still can keep original quality after 40 days, and good fruit rate is more than 90%.
Embodiment 1:
Select fine gather eight to ninety percent ripe, have no mechanical damage and " black wood charcoal " Waxberry fruit of disease and pest, precooling is 3 hours in 22 ℃ air-conditioned room, with the ε of 130mg/L-poly-D-lysine ethanolic solution, by 6mL/kg fruit is carried out even spraying, then fruit is entered the porose plastic preserving box of 10 * 10 * 4cm by 10 fruits/box-packed, place 1 ± 0.5 ℃ of storage.After 40 days, the fruit rate is more than 90% well for Waxberry fruit, and fruit quality does not change substantially.
Embodiment 2:
Select fine gather eight to ninety percent ripe, have no mechanical damage and " black wood charcoal " Waxberry fruit of disease and pest, precooling is 3 hours in 22 ℃ air-conditioned room, with the ε of 150mg/L-poly-D-lysine ethanolic solution, by 6mL/kg fruit is carried out even spraying, then fruit is entered the porose plastic preserving box of 10 * 10 * 4cm by 10 fruits/box-packed, place 1 ± 0.5 ℃ of storage.After 40 days, the fruit rate is more than 90% well for Waxberry fruit, and fruit quality does not change substantially.
Embodiment 3:
Select fine gather eight to ninety percent ripe, have no mechanical damage and " black wood charcoal " Waxberry fruit of disease and pest, precooling is 3 hours in 22 ℃ air-conditioned room, with the ε of 180mg/L-poly-D-lysine ethanolic solution, by 6mL/kg fruit is carried out even spraying, then fruit is entered the porose plastic preserving box of 10 * 10 * 4cm by 10 fruits/box-packed, place 1 ± 0.5 ℃ of storage.After 40 days, the fruit rate is more than 90% well for Waxberry fruit, and fruit quality does not change substantially.
Claims (5)
1. a red bayberry fresh-keeping method for storing is characterized in that, may further comprise the steps:
(1) select fine gather eight to ninety percent ripe, have no mechanical damage and the Waxberry fruit of disease and pest, Waxberry fruit is carried out precooling treatment;
(2) surperficial with the Waxberry fruit of 95% ethanolic solution even spraying after precooling of ε-poly-D-lysine, the concentration of ε-poly-D-lysine is 128～200mg/L in 95% ethanolic solution of described ε-poly-D-lysine, every kilogram of red bayberry is really used 95% ethanolic solution, the 6～8mL of ε-poly-D-lysine, then Waxberry fruit is positioned in the porose plastic preserving box and stores.
2. red bayberry fresh-keeping method for storing according to claim 1 is characterized in that, described Waxberry fruit is carried out precooling treatment, and precooling temperature is 18 ± 2 ℃, and pre-cool time is 4～5 hours.
3. described red bayberry fresh-keeping method for storing according to claim 1 is characterized in that described storage temperature is 1 ± 0.5 ℃ of storage.
4. described red bayberry fresh-keeping method for storing according to claim 1 is characterized in that, described to place porose plastic preserving box be 10 fruits of every box.
5. described red bayberry fresh-keeping method for storing according to claim 1, it is characterized in that, 95% ethanolic solution of ε-poly-D-lysine of described 128～200mg/L, every 100mL solution is like this configuration, ε-poly-D-lysine of getting 0.0128～0.02g is dissolved in the deionized water of 5mL, and the absolute ethyl alcohol that fully adds 95mL after the dissolving is made into.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210377092 CN102919350A (en) | 2012-10-08 | 2012-10-08 | Storage and preservation method of waxberry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210377092 CN102919350A (en) | 2012-10-08 | 2012-10-08 | Storage and preservation method of waxberry |
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| Publication Number | Publication Date |
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| CN102919350A true CN102919350A (en) | 2013-02-13 |
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| CN 201210377092 Pending CN102919350A (en) | 2012-10-08 | 2012-10-08 | Storage and preservation method of waxberry |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006601A (en) * | 2017-04-28 | 2017-08-04 | 王耿文 | A kind of preservation method of red bayberry |
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2012
- 2012-10-08 CN CN 201210377092 patent/CN102919350A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006601A (en) * | 2017-04-28 | 2017-08-04 | 王耿文 | A kind of preservation method of red bayberry |
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Application publication date: 20130213 |