CN103609676A

CN103609676A - Comprehensive storage and preservation method for relieving cold injury of loquat fruits by using vitamin E

Info

Publication number: CN103609676A
Application number: CN201310661209.8A
Authority: CN
Inventors: 陈文荣; 杨琴; 郭卫东; 吴家驹
Original assignee: Zhejiang Normal University CJNU
Current assignee: Zhejiang Normal University CJNU
Priority date: 2013-12-10
Filing date: 2013-12-10
Publication date: 2014-03-05

Abstract

The invention discloses a storage and preservation method for loquat fruits, which comprises the following steps: (1) selecting loquat fruits with uniform size, uniform maturity and no mechanical injury, putting into a polyethylene plastic bag, and carrying out heat treatment in a 48 DEG C drying oven for 3 hours; (2) cooling, and immersing the loquat fruits in a 1% chitosan solution containing 100 mu mol/L vitamin E for 5 minutes; immersing every 100g of loquat fruits in 100-200g of plant extract water solution for 8-12 minutes; and (3) naturally drying at room temperature, storing the fruits at 8 DEG C for 3 days, storing at 4 DEG C for 3 days, and storing at 1 DEG C. The combined storage and preservation method is reasonable in design; and compared with the method of simply storing loquat fruits at low temperature, the method disclosed by the invention can effectively avoid cold injury of the loquat fruits, control the rotting rate of the loquat fruits after collection, and prolong the storage period.

Description

A kind of comprehensive method for storing and refreshing that utilizes vitamin E to alleviate Chilling Injury in Cold_stored Loquat Fruits

Technical field

The invention belongs to fruit storage method, relate to gardening product method for storing and refreshing, relate in particular to the method for storing and refreshing by loquat.

Background technology

Coating-film fresh-keeping is to cover food surface by approach such as parcel, coatings, provide optionally choke, resistance to wet, hinder the adverse effect that content scatters and disappears and intercepts external environment, suppress to breathe, delay follow-up aging, suppress surface microorganism growth, improve the several functions such as storage quality, thereby reach food fresh keeping, extend the object of its shelf life.

Vitamin E is a kind of liposoluble vitamin, is the non-enzyme antioxidant that is positioned film system in plant, and the free radical of attack avoid to(for) Cell protection film has important function, contains especially abundant in the mitochondria of plant cell and the duplicature of chloroplaset.The current fresh-keeping aquatic products meat that is mainly used in of vitamin E has no the report of vitamin E in preserving fruit and vegetable utilizing.

At present, the method that is applied to preserving fruit and vegetable utilizing mainly contains physical method (radiation, air conditioned storage etc.), chemical method (biphenyl, sulfur dioxide etc.) and biological method (Antagonistic Fungi and bacteriocin).Above antistaling agent has the shortcomings such as residual toxicity, and therefore, the exploitation of natural antisepsis fresh-keeping agent becomes focus and the emphasis of research.

Loquat is the also tropical rosaceous plant ， China cultivation history of existing more than 2100 year that originates in China.China is maximum in the world Loquat growth state, no matter with regard to germplasm area or output, all occupies the over half of the total cultivated area in the world and total output.Yin Qi pulp flavor Jiamei, nutritious has higher medical functions simultaneously, is deeply subject to consumer's welcome.

Loquat is ripe, pluck the season in high temperature and rainy, very easily suffers microorganism encroach, mechanical damage, dehydration and self metabolism and quality is declined after adopting, and shelf time is very short.Cryopreservation is to maintain to adopt one of effective method of rear fruit quality.Yet loquat belongs to cold quick type fruit easily damages to plants caused by sudden drop in temperature under low temperature (0-4 ℃), main manifestations is that pulp stops lignifying, follows fruit texture stiff, coarse few juice, and the difficult stripping of pericarp, and there is the phenomenons such as pericarp and g.

The generation of Chilling Injury symptom is relevant with abnormal free radical accumulation, and the large molecule on the free radical attack cells film of accumulation declines cell membrane fluidity, and permeability increases, and upsets the inside and outside balance of cell membrane, produces and damages to plants caused by sudden drop in temperature symptom.

Preservation method, by different measure, is devoted to extend the storage time of loquat, and prevents that the serious symptom that damages to plants caused by sudden drop in temperature from appearring in loquat.

Summary of the invention

A kind of method that the object of this invention is to provide simple and practical loquat fruit storage and fresh-retaining.

Loquat fruit storage and fresh-retaining method provided by the present invention, is first by loquat heat treatment 3 hours in 48 ℃ of baking ovens, then loquat is soaked in and contains in 100 μ mol/L vitamin E 1% chitosan solutions 5 minutes.Naturally after drying, loquat is stored in 8 ℃ to 3 days, then transfers in 4 ℃ and preserve 3 days, be then positioned over 1 ℃, finally in 20 ℃, place 3 days as shelf life.Relative humidity is to preserve 60 days in the environment of 95-98%.

The invention has the beneficial effects as follows: heat treatment, cold acclimation processing, the processing of filming, vitamin E and plant extracts are processed and introduced loquat fruit storage and fresh-retaining, can effectively slow down the symptom that damages to plants caused by sudden drop in temperature of loquat, maintain good fruit quality and product commodity.This loquat comprehensive fresh-keeping method is used simple, and concentration is low, and the time that plays a role is long, fresh-keeping effect is outstanding, be suitable for large-scale commercial applications application, and the medicine using is non-toxic, environmentally safe, is suitable for large-scale commercial applications application, is with a wide range of applications.

The specific embodiment

One, experimental program

1, experiment material

Get 100g green tea, 200g dry Folium Ginkgo and the dry corn stigma of 50g, add 500g decocting to boil 10 minutes, cooling filtration afterwards removed filter residue, retains filtrate as plant extracts.

Loquat originates from Fujian Province's Putian City, and kind is called " liberation clock ", after plucking, transports laboratory at once back.Select the fruit of in the same size, disease-free and mechanical damage, put into 48 ℃ of heat treatments of baking oven 3 hours, take out after cooling and soak 5 minutes in 1% chitosan solution of the vitamin E that contains 100 μ mol/L, take out in the plant extracts solution that then fruit be dipped into 300g fruit 500g 10 minutes, dry rear packing storage.Packaging bag is the polyethylene plastic bag that 0.025mm is thick.

2, storage practice

1) control group: fruit is not done any processing, directly puts into 1 ± 1 ℃ of freezer and preserves 66 days after pack.

2) processed group: by after the fruit pack of above-mentioned processing, prior to preserving 3 days in 8 ± 0.5 ℃ of environment, then transfer in 4 ± 0.5 ℃ of environment and preserve 3 days, finally preserve 60 days in 1 ± 1 ℃ of freezer.

3) after 66 days, control group and experimental group are taken out from low temperature environment, half carries out index analysis, and second half is positioned in normal temperature (20 ± 1 ℃) as 3 days shelf lifes.

3, analysis indexes is measured

(1) damage to plants caused by sudden drop in temperature degree: hardness, film lipid peroxidation (MDA), lignin

(2) quality: soluble solid (TSS), titratable acid (TA), rotting rate

Two, experimental result

The variation of table 1 loquat duration of storage hardness, MDA and lignin

Figure 2013106612098100002DEST_PATH_IMAGE001

The variation of table 2 loquat duration of storage rotting rate, TSS and TA

Table 1 has shown that loquat damages to plants caused by sudden drop in temperature the variation of degree (hardness, MDA and lignin) at duration of storage, hardness and lignin are important indicators evaluating Chilling Injury in Cold_stored Loquat Fruits degree, MDA represents film lipid oxidation degree, damages to plants caused by sudden drop in temperature more seriously, and hardness, lignin and MDA increase more.Table 1 demonstration, control group and experimental group, damage to plants caused by sudden drop in temperature symptom and increase the weight of along with the prolongation of storage time, but the relative experimental group of processed group damages to plants caused by sudden drop in temperature symptom, extenuates many.

Table 2 has shown the variation of loquat at duration of storage rotting rate, TSS and TA.Control group rotting rate is much smaller than control group; Through the normal temperature shelf of 3 days, the rotting rate of control group was much larger than processed group.In this experiment, before storage, after the TSS of fruit and storage, the TSS difference of fruit is little, may be because the mid-term of storage TSS content peak, decline subsequently, from table 2 find experimental group at the TSS of low temperature and shelf life content higher than control group; TA declines in storage always, and the fall of experimental group is less than control group.From the variation of TSS and TA, can illustrate that this Preservation Treatment can extenuate fruit metabolism process, maintain quality that fruit is higher and the mouthfeel of sweet and sour taste.

From these results suggest that, this Preservation Treatment can effectively extenuate loquat quality under cryopreservation bad change, maintain the good profile of loquat, effectively prevent from damaging to plants caused by sudden drop in temperature the appearance of symptom, can maintain the local flavor of loquat sweet and sour taste simultaneously.

Claims

1. a loquat comprehensive storage fresh-keeping method, is characterized in that realizing by following steps:

Select the loquat that size is even, maturity is consistent, have no mechanical damage, put into polyethylene plastic bag, heat treatment 3 h in 48 ℃ of baking ovens;

1% chitosan solution of loquat being put into loquat to the vitamin E that contains 100 μ mol/L after cooling soaks 5 min; Then adopt plant extracts solution to soak Waxberry fruit, 100-200g plant extracts aqueous solution soaking 8-12min for every 100g Fruit;

The fruit soaking naturally dries under room temperature, and fruit is placed in to 8 ℃ of storages 3 days, then turns 4 ℃ of storages 3 days, then in 1 ℃ of storage.

2. loquat comprehensive storage fresh-keeping method according to claim 1, is characterized in that storage environment relative humidity is 95-98%.

3. loquat comprehensive storage fresh-keeping method according to claim 1 and 2, described plant extracts prepares as follows: get 80-120 weight portion green tea, 160-240 weight portion dry Folium Ginkgo and the dry corn stigma of 40-60 weight portion, add the decocting of 400-600 weight portion to boil 8-12 minute, after cooling, filter and remove filter residue, retain filtrate as plant extracts.