CN103392782B - Agricultural technology physical combination fresh-keeping and storing method for juicy peaches - Google Patents
Agricultural technology physical combination fresh-keeping and storing method for juicy peaches Download PDFInfo
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- CN103392782B CN103392782B CN201310279150.6A CN201310279150A CN103392782B CN 103392782 B CN103392782 B CN 103392782B CN 201310279150 A CN201310279150 A CN 201310279150A CN 103392782 B CN103392782 B CN 103392782B
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- Preparation Of Fruits And Vegetables (AREA)
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Abstract
The invention belongs to the technical field of fresh keeping and storage of edible fruits and vegetables, and particularly relates to an agricultural technology physical combination fresh-keeping and storing method for juicy peaches. According to the method, as an ultrasonic sterilization technology from multiple chemical and biological fresh-keeping methods is selected and a ginger juice extracting solution with best fresh-keeping concentration is combined, the soaking treatment is carried out on juicy peach fruits, and then by utilizing bamboo charcoal package, the possibility that the juicy peach fruits are affected by adverse environments is reduced, harmful gas is effectively adsorbed, the dryness is maintained, and the influence of various harmful bacteria in the environment and the mechanical damage during storage and transportation are avoided. Compared with conventional methods, the method can well control the rot of the fruits and the loss of nutrient substances and effectively prolongs the fresh-keeping and storing time of the juicy peaches, and a preparation method is simple. For the juicy peaches treated by using the method disclosed by the invention, under the high temperature condition (30 plus or minus 5 DEG C), the storage time lasts for more than 7 days, and the rate of intact fruits reaches more than 75%, while general conventional methods are used, under the normal temperature condition (20 plus or minus 5 DEG C), the juicy peaches can only be stored for only about 3 days, and the rate of intact fruit is less than 10%. The method disclosed by the invention is not only suitable for large-scale factory-like fresh keeping and storage, but also suitable for common farmers having certain conditions.
Description
One, technical field
The invention belongs to edible preserving fruit and vegetable utilizing and storage technique field, be specifically related to the fresh-keeping and storage practice of a kind of honey peach agronomy physical combination.
Two, background technology
Honey peach has long cultivation history in China, and various in style, delicious meat, nutritious is rare summertime treasure, is deeply subject to broad masses of the people's welcome.But because the thin juice of its skin is many, fruit moisture is high, easily softening, very easily infection pathogen, is difficult for fresh-keeping and storage, and the post-harvest fresh-keeping technology of therefore studying honey peach is extremely important.Because its cultivated area is large, of a great variety, in all parts of the country distributed more widely by reaching north in the south, and ripe hot summer, fruit moisture is high, and the harvest season was focused mostly on seven August high temperature, rainy seasons, after-ripening speed after adopting is fast, very easily rots, and freshness date is very short.In general, the shelf life of water at normal temperature honey peach is only about 3-5 days.If Preservation Treatment is not in place, in the process of circulation, can cause a large amount of fruit rots, cause larger economic loss.Therefore, the preservation technique of rear honey peach is adopted in research, improves the commodity value in peach fruit sales process, not only can extend the supply phase of peach fruit, increases its extent of supply, can also regulate market supply, keeps orchard worker's enthusiasm for production.
At present, about the existing a lot of reports of research of juicy peach fresh-keeping method, be broadly divided into physical method (as air conditioned storage), chemical method (as film processing), biological method (as Antagonistic Fungi processing) etc. both at home and abroad.Air conditioned storage is a kind of storage method that fruit is conventional.On the basis of low temperature, artificially in freezer, be filled with specific gas componant, to suppress the physiological metabolism activities such as fruit breathing, postpone the ripening and senescence of fruit and prevent putrid and deterioratedly, make fruit fresh-keeping more muchly.And utilize antistaling agent to smear or process honey peach by other mode, with low cost, and there is good fresh-keeping effect.About utilizing Antagonistic Fungi also to have at present a large amount of research with the method that reaches juicy peach fresh-keeping, mainly utilize the antagonism of germ common on different saccharomycete and peach fruit.In addition, low temperature can reduce the respiratory intensity of fruit, the activity of various enzymes, can suppress microbial growth breeding, therefore be conducive to the preservation and freshness of fresh fruit, also be one of conventional juicy peach fresh-keeping method, but low temperature will be noted the control of temperature, the reserve temperature of peach fruit is with 0 DEG C, and relative air humidity is more suitable with 90%-95%.In storing, can not freeze, the freezing point of peach fruit is-0.8 DEG C, generally just has freeze injury danger at-1 DEG C,
Three, summary of the invention
1, the problem that the present invention need to solve is the fresh-keeping and storage practice of honey peach agronomy physical combination.Specifically there is following problem:
(1). suppress fruit high respiratory intensity: temperature is higher due to honey peach self-characteristic and while gathering, peach fruit is with very high field heat, add to breathe vigorously, be the fruit of a high breathing, very easily lose nutrition, under normal temperature condition, be difficult for preserving;
(2). susceptible mycocriny is rotten and nutritive loss is fast: because honey peach sugar content is abundant, and succulence meat is tender, very easily, in the inside and outside infection rotten fungus of fruit and pathogenic bacteria, easily rots, and is difficult for fresh-keeping under normal temperature and hot conditions and storage;
(3). chemical treatment foodsafety is poor: at present, juicy peach fresh-keeping method adopts chemical method mostly both at home and abroad, carry out drug-treated, a large amount of chemical reagent and hormones of using, as gibberellin, salicylic acid etc., because of chemical substance processing, how easily to cause environmental pollution, also to edible harmful effect, the harm humans health of producing of people;
(4). traditional preservation method complicated operation, cost is higher: because mostly existing preservation method is to process under refrigeration or cryogenic conditions, higher to equipment and space requirement, also to carry out gasification process and sterilization processing, general operation is comparatively complicated and cost is higher, is not easy to common peasant family application, and being only only applicable to batch production has enterprise's application of good equipment, therefore, range of application and promotional value are limited.
(5). fruit is difficult for permanent fresh-keeping and storage: general orchard worker's storage practice mostly is under the environment of rick and many bacterium and preserves, because its environment is unclean, very easily cause fruit rot and rotten; Many storages at low temperatures after fruit cleans, because needs drop into large number quipments, consume mass energy, thereby improve the cost of storage abroad, are difficult for being widely used;
2, technical scheme of the present invention:
(1). ultrasonic wave is processed frequency and the selection of time: on the basis of preliminary experiment, further filter out ultrasonic wave to the best concentration of juicy peach fresh-keeping effect or dosage, choose respectively the 3-5 group in each processing time, process honey peach, and measure the storage situation of honey peach fruit under normal temperature after treatment, comprise the parameter such as weight-loss ratio, the exponential sum respiratory intensity of rotting, filter out optimization process dosage according to these indexs; Finally selected 40 DEG C of water treatments 10 minutes, frequency is 25HZ;
(2). the selection of ginger juice concentration and soak time: through test of many times screening, having selected concentration is that 1: 30 (g:ml) ginger juice soaks fruit 1 hour;
(3). precooling treatment: precooling treatment is honey peach to be put into the freezer 24 hours of 3 DEG C, take out afterwards, room temperature preservation, temperature is 30 ± 5 DEG C;
(4). material modified year Ag
+the making of bamboo charcoal bag: carry Ag
+need first common bamboo charcoal be carried out to modification, make it specific area larger, have better adsorption capacity, the present invention has used NaOH
+microwave activation mode is carried out after modification bamboo charcoal, by organic reducing method, by AgNO
3in Ag
+reduce and be adsorbed on bamboo charcoal, making and carry Ag
+bamboo charcoal, and add calcium chloride, quartz sand etc. with certain proportion, makes the bamboo charcoal bag taking bamboo charcoal as primary raw material, after being successfully prepared, be sub-packed in ventilative paper bag and tiling to be positioned over corrugation case bottom stand-by;
(5). the selection of storage practice: for preventing fruit collsion damage and rotten in storage and transportation, the autonomous year Ag that makes
+modification bamboo charcoal is made bamboo charcoal corrugation case, honey peach fruit after treatment is put in corrugation case, and corrugation case is placed in to clean and draughty environment, and storage environment is carried out to sterilizing, and minimizing peach fruit is subject to the impact of poor environment.
3, beneficial effect of the present invention
(1). operating process is simple, take into account multiple links such as packaging, storage, transport: on the basis of result of the test, fruit is carried out after ultrasonic wave processing, as long as add the water of corresponding proportion to process ginger juice extract, after drying up, pack freezer precooling into, can take out afterwards and be placed in the corrugation case high-temperature storage that contains bamboo charcoal, because of but one processing mode very easily;
(2). low production cost: due in processing procedure, do not need to use large cold storage, and processing itself is for hot conditions (30 ± 5 DEG C), therefore less demanding to temperature in transportation, can effectively reduce the cost in transportation, in addition, the Perserving materials using is common, comparatively cheap material, and in manufacturing process, do not need to use the instrument and equipment high temperature resistant, high pressure resistant, corrosion resistance is strong, ultrasonic washing instrument cost concerning batch production is produced is not high yet; And do not need the materials such as the extra water of excessive use, electricity, chemical reagent, thereby analysis input cost is cheap;
(3). with replacement antistaling agents such as ginger juice, there is not food security hidden danger: the ginger juice in Perserving materials used in the present invention is that the ginger that supermarket is bought squeezes, do not have food-safety problem, without edible safety hidden danger, there is great promotional value.And ultrasonic wave processing and precooling and bamboo charcoal packaging are also not have any food security hidden danger, overall process does not relate to any chemical reagent that has hidden danger, can relievedly eat;
(4). the local flavor of peach fruit keeps proper, do not affect its quality: in test, within 24 hours, replace common low temperature Long-term Storage with precooling, though can effectively avoid peach fruit long-period freshness preserving but douceatre phenomenon, and ginger is also minimum on the impact of peach taste of fruit.
(5). storage practice successful: Ag is carried in the present invention's autonomous making used
+modification bamboo charcoal is made bamboo charcoal corrugation case, honey peach fruit after treatment is put in corrugation case, and corrugation case is placed in to clean and draughty environment, and storage environment is carried out to sterilizing, overcome storage method single in traditional preservation method, effectively long-period freshness preserving and storage.
Four, brief description of the drawings
Fig. 1. honey peach is placed under high temperature (30 ± 5 DEG C) condition after various processing, the variation correlation curve figure of observation fruit rot index (%);
Fig. 2. honey peach is placed under high temperature (30 ± 5 DEG C) condition after various processing, the variation correlation curve figure of observation fruit weight-loss ratio (%);
Fig. 3. honey peach is placed under high temperature (30 ± 5 DEG C) condition after various processing, observation respiratory intensity of fruit (mlkg
-1h
-1) variation correlation curve figure;
Five, detailed description of the invention
1. technological process of the present invention:
For technical solution problem, solution provided by the invention, its technological process is as follows:
Packaging → indoor the storage of honey peach → ultrasonic wave processing → ginger juice immersion → precooling → bamboo charcoal
Above-mentioned honey peach fruit is late variety honey peach (collecting time is between 8-9 month), is the fresh peaches fruit of 7-8 maturation left and right, and size is even, without disease and pest and mechanical damage;
(1). above-mentioned ultrasonic wave processing refers to: carry out ultrasonic wave processing to adopting rear honey peach, 40 DEG C of water, the concussion of ultrasonic cleaning instrument is cleaned 10 minutes, and frequency is 25HZ;
(2). above-mentioned ginger juice immersion treatment refers to: after ginger peeling homogenate, the ratio of 1: 30 (g:mL) adds distilled water, lixiviate 4 hours, double gauze filters to obtain the ginger juice of clarification.The honey peach of ultrasonic cleaning is soaked in ginger juice to 1 hour.
(3). above-mentioned precooling treatment refers to: honey peach ginger juice soaks and by after air-dry surface fume hood, by honey peach put into temperature be 3-8 DEG C, relative humidity under the refrigerated condition of 85%-95%, process 24 hours.
(4). above-mentioned year Ag
+bamboo charcoal is packaged as self-control modification bamboo charcoal, and by organic reducing method, by AgNO
3in Ag
+reduce and be adsorbed on bamboo charcoal, making and carry Ag
+bamboo charcoal, and add other drier, weight proportion is:
Carry Ag
+bamboo charcoal: 80%-90% calcium chloride: 5%-8% quartz sand: 2%-5%;
(5). Ag is carried in modification
+bamboo charcoal preparation method is as follows: the modification of bamboo charcoal: choose common sheet bamboo charcoal 400g, pulverize, first cross 30 mesh sieves, screened part is screened with 50 mesh sieves again, stays and does not sift out part, after processing, leave 30-50 object bamboo charcoal, average grain diameter, at 0.3mm-0.55mm, is soaked the above-mentioned bamboo charcoal screening with NaOH, soak time is 30 hours, use afterwards heating using microwave 15 minutes, solution is outwelled; Add 50ml distilled water again, continue to heat 8 minutes s with microwave, solution inclines, add again equivalent distilled water to clean, repeat above-mentioned steps (approximately having cleaned in the present invention 15 times), and the pH value of solution is detected with pH test paper, until pH value is neutrality; Finally by remaining for bamboo charcoal constant temperature blast drying oven (110 DEG C) dry stand-by;
(6). Ag is carried in modification
+bamboo charcoal preparation method: above-mentioned bamboo charcoal of having dried being taken out, after cooling, bamboo charcoal is divided into four parts, is respectively 80g, in the tannic acid solution of the 0.04mol/L of impouring 200mL, is placed in the constant temperature oscillator of 298K respectively; Vibrate after 5 hours, vacuum filtration goes out bamboo charcoal, until without dripping phenomenon.Leave standstill 1 hour, above-mentioned bamboo charcoal is put into respectively to 0.05moL/L, in 100mL liquor argenti nitratis ophthalmicus, continue vibration and carry out suction filtration after 6-8 hour, utilize afterwards distilled water washing, the solution part of inclining, stand-by 110 DEG C of oven dry;
(7). bamboo charcoal packaging and vanning are processed: the bamboo charcoal preparing is fully mixed with calcium chloride and the quartz sand of aforementioned proportion, divide and be filled to filter paper bag (being of a size of 7cm*12cm), every bag of weight average 10g left and right, filter paper bag is sealed, wrap up with fruits and vegetables foam net in each sack outside, and tiling and corrugation case bottom, and pad with hospital gauze, flatten.
2. implementation step of the present invention:
To adopt rear honey peach and be put in plastic crate, carry out mark, and be divided into five groups: A processed group (ultrasonic wave+bamboo charcoal packaging), B processed group (ginger juice+bamboo charcoal packaging), C processed group (precooling+bamboo charcoal packaging), D processed group (packaging+precooling of ultrasonic wave+ginger juice+bamboo charcoal), CK control group (being left intact);
(1). ultrasonic wave processing: integrated treatment group D and control group A are carried out to ultrasonic wave processing under the room temperature condition of 25 DEG C, before testing, carry out preliminary experiment, the relatively good 40 DEG C of water treatments of effect 10 minutes are finally selected, frequency is 25HZ, in instrument, place 9 peaches, to guarantee the submergence completely of each peach at every turn;
(2). ginger juice soaks: will carry out bagging with gas permeability polyethylene freshness protection package through the honey peach fruit of UV-C treatment with irradiation, and to put into as early as possible temperature be that the refrigerator of 3 DEG C is preserved, the time is 24 hours;
(3). precooling treatment: after air-dry the honey peach soaking with ginger juice, put into as early as possible temperature and be the refrigerator of 3 DEG C and preserve, the time is 24 hours;
(4). packaging is processed with vanning: honey peach fruit is put into above-mentioned year Ag
+bamboo charcoal corrugation case, and corrugation case is placed in to clean and draughty environment, and storage environment is carried out to sterilizing.
3. adopt the observation of consequence reality pass quality: the present invention is mainly selecting the indexs such as respiratory intensity, rotten index, weight-loss ratio as evaluation criterion aspect fresh-keeping and storage effect evaluation, evaluate from 3 indexs:
(1). index rots
Fruit rot index is to convert and draw according to the rotten spot number of fruit surface, and rotten index is higher, illustrates that fruit rot degree is larger.With regard to edible, rotten degree reach 1 grade still edible, but with regard to commodity selling, when rotten degree reaches 1 grade, fruit has needed to carry out undercarriage or processing at a discount, has affected sale and the economic benefit of fruit.
Exponentiation algorithm rots: the degree of rotting is carried out to classification, be specially the rotten degree of fruit face is divided into 5 grades.
0 grade: without rotting;
1 grade: fruit surface produced rot and rotten area account for below 10% of fruit surface area;
2 grades: fruit face rots area between 10%-40%;
3 grades: fruit face rots area between 40%-75%;
4 grades: the rotten area > 75% of fruit face.
Then calculate by formula below the index that rots: the index that rots=［ Σ (the rotten fruit of progression × correspondence quantity) ］/this group fruit sum.
The assessment of indices result of rotting as shown in Figure 1, the fruit rot situation of integrated treatment group, significantly better than other each group, all the time in minimum, shows good storage and fresh-keeping effect, all there is not the significantly rotten situation in surface in overwhelming majority fruit, still has higher economic worth;
(2). weight-loss ratio
Fruit is mainly caused by two parts reason in the weightlessness of duration of storage, is respectively loss through breathing and loss of water, and weight-loss ratio is the sign to fruit entirety storage situation, and has influence on outward appearance and the economic worth of fruit.
Weight-loss ratio=(at every turn weighing-original weight)/original weight * 100
Experimental result as shown in Figure 2, can be found that significantly rising to has appearred processed group A (ultrasonic wave+bamboo charcoal packaging) in weight-loss ratio between 2-3 days, and preserve to later stage fruit component's loss serious.And all present rising process through the fruit weight-loss ratio of integrated treatment, and processed group B and C are suitable, can find out, and it is also better that processed group D shows on weight-loss ratio, can effectively reduce the loss of pulp.
(3). adopt rear respiratory intensity of fruit dynamic
Respiration is the analytic metabolism process of organism vital movement, also be one of most important physiological activity of carrying out after gathering of fruits and vegetables, measure respiratory intensity to understanding material consumption and vital movement state after Fruit, the mensuration of respiratory intensity has adopted settled process, Method And Principle is for to be placed in drier by sample, quantitative alkali lye is put in drier bottom, and fruits and vegetables are breathed the CO emitting
2naturally sink and by alkali liquor absorption, after standing certain hour, take out alkali lye, using oxalic acid titration, the CO that calculating place sample discharges in respiratory
2amount.
Concrete operation step is as follows:
Put into culture dish with pipette, extract 20.0mL0.4mol/L NaOH, culture dish is put into glass drier bottom, place afterwards dividing plate, pack the honey peach fruit (putting into 3 honey peach in this experiment in each drier) of 1.0kg left and right into, capping.After airtight 0.5 hour, take out culture dish, alkali lye is moved in triangular flask and (rinsed 3-4 time), add the saturated BaCl of 5.0mL
2(25 DEG C) and 2 phenolphthalein indicators, with the titration of 0.2mol/L oxalic acid solution, do blank titration with same method, and 3 repetitions are established in test.The CO that respiratory intensity discharges with every kilogram of fruit per hour
2quality representation, computing formula:
In formula:
C------oxalic acid solution amount of substance concentration, mol/L; V1------blank titration mesoxalic acid solution usage, mL;
V2-----measures titration mesoxalic acid solution usage, mL; M-----fruits and vegetables quality, kg;
T------minute, h; NaOH and CO during 44-------measures
2mass conversion.
Measurement result as shown in Figure 3, experimental result shows, no matter be conventional process group or integrated treatment group, respiratory intensity after Fruit is had to certain inhibitory action, as seen from the figure, processed group A, B, all within the 2nd day after adopting, there is obvious respiratory climacteric in C fruit, and there is respiratory climacteric the 3rd talent in processed group D, all postpone 1 day than control group, although integrated treatment group will be higher than other control groups on numerical value, likely that (experimental group and control group are due to the impact of experiment condition for the reagent that uses of experiment or the error that causes of other conditions, respiratory rate is separately to measure, so may cause error), need further to be checked, but respiratory climacteric has been postponed really, experimental results show that agronomy physical combination processing of the present invention has obvious effect to the fresh-keeping and storage effect of honey peach, can realize safety, effectively, economical, feasible production effect, substantially solved honey peach fresh-keeping technical barrier with preserving under hot conditions.
Claims (1)
1. the fresh-keeping and storage practice of honey peach agronomy physical combination, is characterized in that honey peach fruit → Ultrasonic Cleaning → ginger juice immersion → precooling treatment → carry Ag
+bamboo charcoal packaging, concrete grammar is:
(1). ultrasonic wave processing: carry out ultrasonic wave processing to adopting rear honey peach, 40 DEG C, the concussion of ultrasonic cleaning instrument is cleaned 10 minutes, and frequency is 25KHZ;
(2). ginger juice immersion treatment: after ginger peeling homogenate, the ratio of 1g: 30mL adds distilled water, lixiviate 4 hours, double gauze filters to obtain the ginger juice of clarification, and the honey peach of ultrasonic cleaning is soaked in ginger juice to 1 hour;
(3). precooling treatment: honey peach ginger juice soaks and by after air-dry surface fume hood, by honey peach put into temperature be 3-8 DEG C, relative humidity under the refrigerated condition of 85%-95%, process 24 hours;
(4). carry Ag
+bamboo charcoal packaging: be self-control modification bamboo charcoal, and by organic reducing method, by AgNO
3in Ag
+reduce and be adsorbed on bamboo charcoal, making and carry Ag
+bamboo charcoal, and add other drier, weight proportion is: carry Ag
+bamboo charcoal 80%-90%, calcium chloride 5%-8%, quartz sand 2%-5%;
(5). Ag is carried in modification
+bamboo charcoal preparation method: choose common sheet bamboo charcoal 400g, pulverize, first cross 30 mesh sieves, screened part is screened with 50 mesh sieves again, stay and do not sift out part, after processing, leave 30-50 object bamboo charcoal, average grain diameter is at 0.3mm-0.55mm, the above-mentioned bamboo charcoal screening is soaked with NaOH, soak time is 30 hours, use afterwards heating using microwave 15 minutes, solution is outwelled, add again 50ml distilled water, continue to heat 8 minutes with microwave, solution inclines, add again equivalent distilled water to clean, repeat above-mentioned steps 10-15 time, and the pH value of solution is detected with pH test paper, until pH value is neutral, finally by 110 DEG C of oven dry of constant temperature blast drying oven for remaining bamboo charcoal, the bamboo charcoal of drying is taken out, after cooling, bamboo charcoal is divided into four parts, be respectively 80g, respectively in the tannic acid solution of the 0.04mol/L of impouring 200mL, be placed in the constant temperature oscillator of 298K, vibrate after 5 hours, vacuum filtration goes out bamboo charcoal, until without dripping phenomenon, leave standstill 1 hour, above-mentioned bamboo charcoal is put into respectively to 0.05moL/L, in 100mL liquor argenti nitratis ophthalmicus, continue vibration and carry out suction filtration after 6-8 hour, utilize afterwards distilled water washing, the solution part of inclining, stand-by 110 DEG C of oven dry,
(6). bamboo charcoal packaging and vanning are processed: the bamboo charcoal preparing is fully mixed with calcium chloride and the quartz sand of aforementioned proportion, divide and be filled to filter paper bag, be of a size of 7cm*12cm, every bag of weight average 10g left and right, filter paper bag is sealed, wrapped up with fruits and vegetables foam net in each sack outside, and tiling and corrugation case bottom, and pad with hospital gauze, flatten.
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