CN102919351A - Method for synthetic preservation of waxberry by using plant extract - Google Patents
Method for synthetic preservation of waxberry by using plant extract Download PDFInfo
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- CN102919351A CN102919351A CN 201210377094 CN201210377094A CN102919351A CN 102919351 A CN102919351 A CN 102919351A CN 201210377094 CN201210377094 CN 201210377094 CN 201210377094 A CN201210377094 A CN 201210377094A CN 102919351 A CN102919351 A CN 102919351A
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- waxberry
- citral
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- salicylic acid
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- 235000007270 Gaultheria hispida Nutrition 0.000 title claims abstract description 49
- 235000009134 Myrica cerifera Nutrition 0.000 title claims abstract description 49
- 244000269152 Myrica pensylvanica Species 0.000 title claims abstract description 49
- 235000012851 Myrica pensylvanica Nutrition 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 26
- 238000004321 preservation Methods 0.000 title claims abstract description 11
- 239000000419 plant extract Substances 0.000 title claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 84
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 claims abstract description 37
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 claims abstract description 22
- 229940043350 citral Drugs 0.000 claims abstract description 22
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 claims abstract description 22
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229960004889 salicylic acid Drugs 0.000 claims abstract description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 17
- 230000006378 damage Effects 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 4
- 201000010099 disease Diseases 0.000 claims abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 4
- 244000132436 Myrica rubra Species 0.000 claims description 19
- 150000003870 salicylic acids Chemical class 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 abstract description 6
- 238000005507 spraying Methods 0.000 abstract description 2
- 241000238631 Hexapoda Species 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 6
- 239000003755 preservative agent Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 238000005138 cryopreservation Methods 0.000 description 4
- 241000219433 Myrica Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000233866 Fungi Species 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 230000002538 fungal effect Effects 0.000 description 2
- 238000010413 gardening Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 239000002420 orchard Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000003359 percent control normalization Methods 0.000 description 2
- 238000010129 solution processing Methods 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 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 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241000222122 Candida albicans Species 0.000 description 1
- 206010007134 Candida infections Diseases 0.000 description 1
- 241000223218 Fusarium Species 0.000 description 1
- 240000002262 Litsea cubeba Species 0.000 description 1
- 235000012854 Litsea cubeba Nutrition 0.000 description 1
- 235000003283 Pachira macrocarpa Nutrition 0.000 description 1
- 241000228150 Penicillium chrysogenum Species 0.000 description 1
- 240000003731 Piper cubeba Species 0.000 description 1
- 235000002711 Piper cubeba Nutrition 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 240000001085 Trapa natans Species 0.000 description 1
- 235000014364 Trapa natans Nutrition 0.000 description 1
- 230000000843 anti-fungal effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 239000003125 aqueous solvent Substances 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
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- 201000003984 candidiasis Diseases 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
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- 230000001143 conditioned effect Effects 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
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229930000223 plant secondary metabolite Natural products 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 235000009165 saligot Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Landscapes
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a method for synthetic preservation of waxberry by using a plant extract. The method comprises the following steps of: selecting waxberry fruits which are harvested on sunny days, are of mature of 80% and have no mechanical damages or plant diseases and insect pests, and performing pre-cooling treatment on the waxberry; uniformly spraying an ethanol solution of a mixture of salicylic acid and citral on the surfaces of the waxberry fruits, wherein the concentration of the ethanol solution of each of the salicylic acid and the citral is 500 and 1000 mu mol/L respectively, and 10mL of the ethanol solution of the salicylic acid and the citral is used per kg of the waxberry fruits; then placing the waxberry fruits in plastic boxes with holes with 9-10 waxberry fruits in each box; storing in an environment of 1 plus or minus 1 DEG C for 30 days; and then transferring into the environment of 20 plus or minus 1 DEG C, and placing for 2 days as shelf life. By adopting the method disclosed by the invention for storage and preservation of the waxberry fruits, the fruits can still keep good appearance and higher quality after being stored at low temperature for 30 days, the healthy fruit rate is above 90%, and the healthy fruit rate can be kept above 75% after 2-day normal temperature (20 plus or minus 1 DEG C) shelf life.
Description
Technical field
The invention belongs to the fruit storage method, relate to the gardening product method for storing and refreshing, relate in particular to the method with plant extracts comprehensive preservation red bayberry by Waxberry fruit.
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, and variable color on the two was gone bad on the 3rd ".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 storing 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 air conditioned storage or Chemical treatment that Waxberry fruit is carried out fresh-keeping method, although can prolong the storage period 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.The application of the natural chemical substance that extracts from plant on fruit freshness preserving is more and more wider.Salicylic acid (SA) chemical name septichen is the simple phenolic compound that produces in a kind of plant, extensively is present in the higher plant.The nineties in 20th century, multiple important physiological and biochemical procedure is seen as a kind of new plant endogenous hormones in the plant because SA participates in reconciling, and works and the machine-processed concern that has been subject to the researcher.The research of the preservation after foreign aid SA processing is adopted gardening product also is in the starting stage, and many problems remain unknown number.But many experiments find that SA processes can reduce respiratory intensity of fruit, and delayed fruit is ripe old and feeble, extending fruit storage period, keep fruit quality.Citral is the composition of the antifungal activity that extracts from the volatile oil of the fruit of a cubeb litsea tree, and allow the foodstuff flavouring agent of use for China, after it acted on the fungal cell, destruction in various degree occured in fungal cell's ultra microstructure, damaged, loose etc. such as cell wall, after birth, endochylema.
?
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 method for storing and refreshing that rots and keep fruit quality.
Red bayberry method for storing and refreshing of the present invention is characterized in that, may further comprise the steps:
(1) select finely to gather, medium well, have no mechanical damage and the Waxberry fruit of disease and pest, Waxberry fruit is carried out precooling treatment;
(2) ethanolic solution that mixes with salicylic acid and citral evenly sprays the Waxberry fruit surface after precooling, the concentration of the ethanolic solution of described salicylic acid and citral is 500 and 1000 μ mol/L, every kilogram of ethanolic solution 10 mL that Waxberry fruit mixes with salicylic acid and citral, then Waxberry fruit is positioned in the porose plastic casing storage.
Described Waxberry fruit is carried out precooling treatment, selecting temperature is 20 ± 1 ℃.
Described Waxberry fruit is packed with porose plastic casing, generally Waxberry fruit is packed by 9 ~ 10/box.
Described reserve temperature is 1 ± 1 ℃, preserves 30 days, then transfers to 20 ± 1 ℃ as shelf life placement 2 days.
The ethanolic solution that of the present invention 500 and 1000 μ mol/L salicylic acids and citral mix, every liter is to prepare like this: salicylic acid and the citral of 500 and 1000 μ mol are dissolved in the 1 L absolute ethyl alcohol.
Red bayberry method for storing and refreshing of the present invention, first red bayberry is carried out suitable precooling treatment, and then through the salicylic acid of debita spissitudo (the too low poor effect of concentration) and the ethanolic solution antisepsis and sterilization processing of citral mixing, then directly pack with porose plastic casing, under cryogenic conditions, can the establishment Waxberry fruit rot, keep fruit quality.Adopt method of the present invention that Waxberry fruit is carried out preservation and freshness, fruit still can keep original quality in cryopreservation after 30 days, and good fruit rate is more than 90%, and good fruit rate remains on more than 75% behind 2 days (20 ℃) shelf lifes.
The invention has the beneficial effects as follows:
1. fresh-keeping theory is advanced: fruit water content height or storage environment humidity are too high all to increase the weight of the generation that Waxberry fruit rots.Conventional preservatives mainly is the aqueous solution, and solvent replaces with ethanol among the present invention, has reduced the moisture of fruit, and ethanol has again good fungistatic effect simultaneously; The box of packing among the present invention in addition adopts porose box, though make the dehydration of Waxberry fruit part, the humidity of storage environment reduced, reduced the generation of fruit rot.
2. good refreshing effect: the present invention selects salicylic acid to regulate fruit self metabolism, keeps the higher quality of Waxberry fruit; Citral can suppress the growth of Waxberry fruit surface fungi targetedly, prevents that Waxberry fruit is mouldy rotten.In conjunction with packing, effectively reduce the generation of fruit rot rate and kept fruit quality.Use the Waxberry fruit after the present invention processes still can keep original quality in cryopreservation after 30 days, good fruit rate is more than 90%, and good fruit rate remains on more than 75% behind 2 days (20 ℃) shelf lifes.
3. safe: preservative substance is absolute ethyl alcohol, salicylic acid and citral among the present invention, is Plant Secondary Metabolites matter, and safety non-toxic, absolute ethyl alcohol and citral also can gradually volatilizations in storage.
Easy to use, can be practical: existing bibliographical information, plants essential oil are used for the fresh-keeping main employing fumigating system of Guo's ditch of stagnant water and infusion method.Fumigating system carries out in airtight space usually, and time 1-3 days, and then pack storage, complicated operation, but poor practicability; And the aqueous solution soaking method has reduced the effect of fruit storage.The present invention is simple to operate, need not the large equipment investment, can use on a large scale on producing, and has a good application prospect.
The specific embodiment
The below is described in detail the preferred embodiments of the present invention, thereby so that advantages and features of the invention can be easier to be it will be appreciated by those skilled in the art that protection scope of the present invention is made more explicit defining.
Following examples are to further specify of the present invention, rather than limitation of the present invention.
Embodiment:
Select finely to gather, medium well, have no mechanical damage and " water chestnut " Waxberry fruit of disease and pest, precooling is after 4 ~ 5 hours in 20 ℃ air-conditioned room, with the salicylic acid of 500 and 1000 μ mol/L and the ethanolic solution of citral mixing, by 10 mL/kg fruit is carried out even spraying, then with fruit by 9 ~ 10/box-packedly enter in the porose plastic casing, in 20 ± 1 ℃ environment is transferred in 1 ± 1 ℃ of storage after 30 days, fruit still can keep original quality in cryopreservation after 30 days, good fruit rate is more than 90%, and good fruit rate remains on more than 75% behind 2 days (20 ℃) shelf lifes.
The Waxberry fruit percentage of water loss is as shown in the table
| Process | Low temperature 15 days | Low temperature 30 days | Shelf 2 days |
| Control group 1 | 7.33% | 14.45% | 17.38% |
| Control group 2 | 5.59% | 11.06% | 13.15% |
| Processed group 1 | 4.60% | 8.89% | 10.53% |
| Processed group 2 | 4.93% | 9.17% | 11.25% |
The fruit rate is as shown in the table well for Waxberry fruit
| Process | Low temperature 15 days | Low temperature 30 days | Shelf 2 days |
| Control group 1 | 91.33% | 77.50% | 40.67% |
| Control group 2 | 95.67% | 83.75% | 60.50% |
| Processed group 1 | 98.25% | 93.33% | 81.75% |
| Processed group 2 | 97.75% | 91.25% | 77.33% |
Waxberry fruit hardness is as shown in the table
| Process | 0 day | Low temperature 15 days | Low temperature 30 days | Shelf 2 days |
| Control group 1 | 4.07±0.07 | 3.04±0.05 | 1.98±0.13 | 1.82±0.06 |
| Control group 2 | 4.07±0.07 | 3.19±0.08 | 2.33±0.11 | 2.09±0.13 |
| Processed group 1 | 4.07±0.07 | 3.33±0.09 | 2.53±0.06 | 2.24±0.13 |
| Processed group 2 | 4.07±0.07 | 3.16±0.14 | 2.41±0.07 | 2.16±0.07 |
The Waxberry fruit soluble solid is as shown in the table
| Process | 0 day | Low temperature 15 days | Low temperature 30 days | Shelf 2 days |
| Control group 1 | 12.22±0.13 | 13.2±0.49 | 14.12±0.31 | 13.09±0.39 |
| Control group 2 | 12.22±0.13 | 12.58±0.24 | 15.43±0.46 | 13.99±0.40 |
| Processed group 1 | 12.22±0.13 | 12.15±0.21 | 13.48±0.23 | 15.87±0.52 |
| Processed group 2 | 12.22±0.13 | 12.01±0.28 | 14.57±0.27 | 15.02±0.26 |
Wherein:
Control group 1 is the Waxberry fruit without any processing
The Waxberry fruit that control group 2 is processed for absolute ethyl alcohol
Processed group 1 is the Waxberry fruit of the salicylic acid of 500 μ mol/L and the ethanolic solution processing that citral mixes
Processed group 2 is the Waxberry fruit of the salicylic acid of 1000 μ mol/L and the ethanolic solution processing that citral mixes
Good fruit rate is to remove because of mouldy, rotten, dehiscent fruit and the remaining Waxberry fruit with commodity value of fruit and the percentage of this group fruit sum such as soften.
As can be seen from the above table, composite preservative of the present invention is processed going mouldy and rotting of energy establishment Waxberry fruit, and its successful is better than control group.Composite preservative of the present invention can effectively be kept good fruit rate and the fruit quality of Waxberry fruit, prolongs the storage period of red bayberry.
The above be the specific embodiment of the present invention only, but protection scope of the present invention is not limited to this, and any variation or replacement of expecting without creative work all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain that claims were limited.
Claims (4)
1. the method with plant extracts comprehensive preservation red bayberry is characterized in that, may further comprise the steps:
(1) select finely to gather, medium well, have no mechanical damage and the Waxberry fruit of disease and pest, Waxberry fruit is carried out precooling treatment;
(2) ethanolic solution that mixes with salicylic acid and citral evenly sprays the Waxberry fruit surface after precooling, salicylic concentration is 500 and 1000 μ mol/L in the ethanolic solution that affiliated salicylic acid and citral mix, the concentration of citral is 500 and 1000 μ mol/L, every kilogram of ethanolic solution 10 mL that Waxberry fruit mixes with salicylic acid and citral, then Yang Guoshi is positioned in the porose plastic casing, transfers to normal temperature (20 ± 1 ℃) as shelf life in 1 ± 1 ℃ of storage after 30 days.
2. the method with plant extracts comprehensive preservation red bayberry according to claim 1 is characterized in that, described Waxberry fruit is carried out the step of precooling treatment, and its precooling temperature is 20 ± 1 ℃, and pre-cool time is 4 ~ 5 hours.
3. the method with plant extracts comprehensive preservation red bayberry according to claim 1 is characterized in that,, packs by 9 ~ 10/box when Waxberry fruit is packed with porose plastic casing described.
4. arbitrary described method with plant extracts comprehensive preservation red bayberry wherein according to claim 1-3, it is characterized in that, the ethanolic solution that described 500 and 1000 μ mol/L salicylic acids and citral mix, every liter is to prepare like this: salicylic acid and the citral of 500 and 1000 μ mol are dissolved in the 1 L absolute ethyl alcohol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210377094 CN102919351A (en) | 2012-10-08 | 2012-10-08 | Method for synthetic preservation of waxberry by using plant extract |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210377094 CN102919351A (en) | 2012-10-08 | 2012-10-08 | Method for synthetic preservation of waxberry by using plant extract |
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| Publication Number | Publication Date |
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| CN102919351A true CN102919351A (en) | 2013-02-13 |
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| CN 201210377094 Pending CN102919351A (en) | 2012-10-08 | 2012-10-08 | Method for synthetic preservation of waxberry by using plant extract |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609667A (en) * | 2013-12-10 | 2014-03-05 | 浙江师范大学 | Comprehensive preservation method for waxberries by using plant extracts |
| CN103636770A (en) * | 2013-12-10 | 2014-03-19 | 浙江师范大学 | Coating preservation method of waxberry fruits |
-
2012
- 2012-10-08 CN CN 201210377094 patent/CN102919351A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609667A (en) * | 2013-12-10 | 2014-03-05 | 浙江师范大学 | Comprehensive preservation method for waxberries by using plant extracts |
| CN103636770A (en) * | 2013-12-10 | 2014-03-19 | 浙江师范大学 | Coating preservation method of waxberry fruits |
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Application publication date: 20130213 |