CN103609677A

CN103609677A - Comprehensive storage and preservation method for relieving lignification of loquat fruits by using vitamins

Info

Publication number: CN103609677A
Application number: CN201310662738.XA
Authority: CN
Inventors: 郭卫东; 孙旭科; 陈文荣; 陈曦
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: carrying out precooling treatment on loquat fruits; treating the loquat fruits in a 48 DEG C drying oven for 3 hours, cooling, immersing in a 1% alginic acid solution containing 100 mu mol/L vitamin E and vitamin C for 5 minutes, naturally drying, and immersing every 100g of loquat fruits in 100-200g of plant extract water solution for 8-12 minutes; naturally drying, and packaging with a 0.025mm polyethylene plastic bag. 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. The comprehensive preservation method for loquat fruits is simple to use, has the advantages of low concentration, long acting time, outstanding preservation effect, no toxicity of used reagents and no environment pollution, is suitable for large-scale commercial application, and has wide application prospects.

Description

A kind of vitamin that utilizes is alleviated the lignified comprehensive method for storing and refreshing of loquat

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.Vitamin C is a kind of water soluble vitamin, can the non-lipid of Cell protection position, and as cell membrane, cytoplasm etc., meanwhile, and the vitamin E that vitamin C can reduction-oxidation type, indirect protection cell membrane is avoided free radical injury.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, and the research of vitamin C in preserving fruit and vegetable utilizing is also less.

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, under low temperature (0-4 ℃), easily damage to plants caused by sudden drop in temperature, main manifestations is pulp organization lignifying, follows fruit texture stiff, coarse few juice, 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.

This 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 Es and ascorbic 1% alginic acid solution 5 minutes.After so drying, then adopt plant extracts solution to soak Waxberry fruit, 100-200g plant extracts aqueous solution soaking 8-12min for every 100g Fruit;

Naturally after drying, loquat is stored in 8 ℃ to 3 days, then transfers in 4 ℃ and preserve 3 days, then in 1 ℃ of storage 60 days, finally in 20 ℃, place 3 days as shelf life.Storage environment relative humidity is 95-98%.

The invention has the beneficial effects as follows: heat treatment, cold acclimation processing, the processing of filming, vitamin E and vitamin C 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 dried peppermint leaf 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 the vitamin E that contains 100 μ mol/L and ascorbic 1% alginic acid solution, taking out fruit dries naturally, then 300g fruit is dipped in the plant extracts solution of 500g to 10 minutes, dries rear packing storage.Packaging bag is the polyethylene plastic bag that 0.025 mm 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 processed group are taken out from low temperature environment, half carries out index analysis, and second half is positioned in normal temperature (20 ± 1 ℃) as shelf life storage in 3 days.

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 201310662738X100002DEST_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 processed 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 processed 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.Although control group damages to plants caused by sudden drop in temperature serious symptom in storage after 66 days, 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.Loquat is non-climacteric type fruit, and loquat is adopted rear without after ripening, but the Changing Pattern of TSS is first to rise and decline afterwards.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 processed group at the TSS of low temperature and shelf life content higher than control group; TA declines in storage always, and the fall of processed 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.

The above, be only the specific embodiment of the present invention, but protection scope of the present invention is not limited to this, and any variation of expecting without creative work or replacement, within all should being encompassed in 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

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;

After cooling, loquat is put into the vitamin E and the ascorbic 1% alginic acid solution of 100 μ mol/L that contain 100 μ mol/L by loquat and soak 5 min; Naturally after drying, 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 dried peppermint leaf 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.