CN103815010B - GABA delay citrusfruit adopt after application in anaerobic digestion - Google Patents
GABA delay citrusfruit adopt after application in anaerobic digestion Download PDFInfo
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- CN103815010B CN103815010B CN201410080670.9A CN201410080670A CN103815010B CN 103815010 B CN103815010 B CN 103815010B CN 201410080670 A CN201410080670 A CN 201410080670A CN 103815010 B CN103815010 B CN 103815010B
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Abstract
The invention discloses a kind of GABA delay citrusfruit adopt after application in anaerobic digestion, the citrusfruit of maturation is put into the GABA solution leaching fruit process 2-3 minute of 0.5-10mmol/L, then the citrusfruit processed is placed in ventilation, single fruit bagging is carried out and under being put in room temperature condition, (18-25 DEG C) carries out long-term storage after natural air drying, the decline of Quality Parameters in Orange can be delayed, and impel the accumulation of nutriment, extending fruit storage time.The present invention has nontoxic and that effect is good advantage, declines and have wide commercial applications prospect in fruit senescence in the fruits such as the oranges and tangerines quality that organic acid consumption causes in long-term storage.
Description
Technical field
The invention belongs to fruit postharvest storage technical field of preservation of fresh, be mainly concerned with the keeping method that rear organic acid content adopted by a kind of fruit, be specifically related to GABA (GABA) delay citrusfruit adopt after citric acid degraded in application.
Background technology
Oranges and tangerines are the large fruit of the first in the world, and its cultivated area and output all occupy first of the whole world, are the fruit that China one class has Important Economic value.Along with output increases year by year, the outstanding problem of China's Citrus Industry is also turned to by production adopts metasomite.Because the oranges and tangerines maturity period is more concentrated, storage technique researches and develops comparatively backwardness in addition, and this just requires that we adjust breed structure on the one hand, constantly will strengthen the research and development of storage technique on the other hand.Citrusfruit remains an active life entity after gathering, and respiratory metabolism becomes the main part of vital movement, also there is acute variation in a series of biochemical reactions of maintaining close ties with it thereupon, also cut off tree body to the supply of its nutrition simultaneously, thus the nutriments such as fruit internal sugar, organic acid will be caused in long-term storage constantly to consume, quality declines gradually, finally loses its commodity value.
Organic acid is as the important indicator weighing taste of fruit, and its content height also directly affects the storage performance of fruit.Generally, high organic acid content or anaerobic digestion be Citrus Cultivars more storage tolerance slowly, in addition high organic acid content or low pH also extremely important to fresh preservation, simultaneously organic acid is also maintained close ties with aging.In citrusfruit, main organic acid is citric acid, about account for 90% of total acid, is secondly malic acid.Therefore will study the main task of adopting the degraded of rear control organic acids in citrus fruits is exactly the control of research to citric acid degraded.Citric acid in citrusfruit is dynamic accumulation in juice born of the same parents mainly.In citrusfruit storage, citric acid presents a kind of trend of change of fluctuating, can decline gradually at its content of later stage, fruit is also thereupon old and feeble and lose commodity value (Sun etc., Integration of metabolomics and subcellularorganelle expression microarray increases understanding of the organic acid changesin post-harvest citrus fruit, Journal of Integrative Plant Biology, 2013,55(11): 1038-1053).
By the research of forefathers, we know that the citric acid of fruit inside is mainly subject to synthesis, decomposition, transhipment and vacuole storage and jointly regulates and controls.From molecular level, transcript profile, metabolism group, protein groups and QTLs research has explained the interior mechanism of born of the same parents of some Controlled acidities.But, are how to affect Accumulation of Organic Acids in cell still unclear about these factors, also facility cannot be applied to production practices fast simultaneously.And on physiological level, impel the report of citric acid accumulation in fruit little by additives matter.Research in the mankind is relatively many, zinc can suppress the activity of human acth epithelial cell Mitochondria aconitase to delay the oxidation (Leslie etc. of citric acid, Zinc inhibition of mitochondrialaconitase and its importance in citrate metabolism of prostate epithelial cells, Journal of Biological Chemistry, 1997, 272 (46): 28875-28881), and zinc is as metallics, even if be used in fruit also can cause residual, contaminated environment and health.The degraded that Fruit post processing can delay citric acid is only confined to physical treatment.The result of study of forefathers points out that cryopreservation can alleviate the degraded of citrusfruit citric acid, this is mainly because low temperature inhibits the enzymatic activity (Yun etc. that Metabolism of Citric Acid is relevant, Comparativetranscriptomics and proteomics analysis of citrus fruit, to improve understandingof the effect of low temperature on maintaining fruit quality during lengthypost-harvest storage, Journal of Experimental Botany, 2012, 6(8): 2873-2893).But cryopreservation apparatus expensive, the test period is long, so be not easy to use in production practices.Ozone treatment can improve strawberry and adopt rear sugar and ascorbic acid content (Ana etc., effects of ozone treatment on postharvest strawberryquality, Journal Agriculture Food Chemistry, 1999,47:1652-1656), but ozone treatment is expensive, high to operation requirements, be not suitable for large area production and application.This patent provides the low treating method of a kind of handy and safe expense (GABA process) to delay organic acid degraded in citrusfruit postharvest storage process.
GABA is the one four carbon non-protein amino acid be prevalent in environment and organism.Research in the mankind is more, and it is as inhibiting nerve transmission factor participation role.Research in plant mainly concentrates on its involved in plant and responds various biology and abiotic stress, comprises low temperature, hypoxemia, salt stress etc.Through the U.S. and Japanese strict test and scientific experimentation, U.S. FDA formally lists GABA in generally regarded as safe compound (GRAS) scope in July, 2008, can use (GRAS Notice000257) as food additives.
Summary of the invention
The invention provides a kind of GABA delay citrusfruit adopt after application in anaerobic digestion.The oranges and tangerines GABA aqueous solution after adopting is processed, the decline of Quality Parameters in Orange can be delayed, and impel the accumulation of nutriment, extending fruit storage time, the method safety and environmental protection, simple to operate, be easy to widely popularize.
In order to achieve the above object, the present invention takes following technical measures:
GABA delay citrusfruit adopt after an application in anaerobic digestion, its application process is as follows:
Oranges and tangerines are immersed in 2-3 minute in the GABA aqueous solution of 0.5-10mmol/L by 18-25 DEG C, and gravity-flow ventilation condition is air-dry down to fruit, then single fruit bagging, preserve under room temperature (18-25 DEG C) condition.
The citrusfruit of described oranges and tangerines to be maturity be business maturity.
Adopt GABA treatment technology of the present invention can improve the organic acid such as citric acid, malic acid content in citrusfruit storage significantly, keep the interior quality after Fruit, safety, efficiently, nontoxic.
Compared with prior art, the invention has the advantages that:
1. nontoxic: GABA is a kind of spontaneous growth Auto-regulator be present in organism, research simultaneously shows that GABA serves important function in brain development, and GABA is also very important to health in addition, and it has the different physiological roles such as hypotensive, tranquilizing and allaying excitement.Therefore, increasing research concentrates on and improves some edibility foods as the GABA content in paddy rice, soybean etc.The present invention utilizes GABA to delay the effect of anaerobic digestion, can avoid various chemical preservative, increase the potential hazard that the use of sour agent brings the mankind and environment, can also increase the content of fruit endogenous GA BA simultaneously, improve the nutritive value of self.
2. efficient: to adopt GABA treatment technology of the present invention can improve the organic acid such as citric acid, malic acid content in citrusfruit storage significantly, keep the interior quality after Fruit, the citric acid content processed in whole storage in fruit is all in the level being significantly higher than contrast.GABA can be used as signaling molecule in vivo, plays a role at much lower concentrations.
3. application prospect is wide: decline in the fruits such as the oranges and tangerines quality that organic acid consumption causes in long-term storage and have wide commercial applications prospect in fruit senescence.
Detailed description of the invention
Below in conjunction with example, the present invention is described in further detail, technical scheme of the present invention, and data determination adopts the method for GC-MS to complete, and the data in addition in all tables not represent the concrete content of this material, and all data have done homogenization process.Agents useful for same if not otherwise specified, all purchased from biochemical shop.
Embodiment 1:
GABA delay citrusfruit adopt after application in anaerobic digestion, application process is as follows:
On approbation citrusfruit is Citrus cv.Olinda (Citrus sinensis (L.) Osbeck), sick wormed fruit and decayed fruit is removed after plucking, under being put in natural conditions, sweating processes 2 minutes with 0.5mmol/LGABA clear water solution leaching fruit in 2 days afterwards, treatment temperature is room temperature, contrasts simultaneously and also soaks 2 minutes in distilled water.After being disposed, be placed in gravity-flow ventilation condition air-dry down to fruit, then single fruit bagging, at ambient temperature (18-25 DEG C) storage, duration of storage period sampling measuring correlation merit index and organic acid content.
Result is as follows:
Adopt 0.5mmol/LGABA process that the content of citric acid in citrusfruit storage within 2 minutes, can be significantly improved, malic acid, isocitric acid, ascorbic acid content also improve (table 1) accordingly, process sugar such as fructose, glucose, cane sugar content in fruit in addition and are also significantly increased (table 2).The GABA of low concentration significantly could not increase the endogenous GABA content (table 3) of fruit.
Table 1GABA process adopts rear main organic acid impact to citrusfruit
Table 2 external source GABA process is on the impact of citrusfruit glucide
Table 3 external source GABA process is on the impact of citrusfruit endogenous GA BA
Embodiment 2:
GABA is promoting the application of citrusfruit endogenous GA BA accumulation, and application process is as follows:
On approbation citrusfruit is Citrus cv.Olinda, the sick wormed fruit of removal and decayed fruit after plucking, and under being put in natural conditions, sweating soaks fruit process 2 minutes with 10mmol/LGABA clear water solution in 2 days afterwards, and treatment temperature is room temperature, contrasts simultaneously and also in distilled water, soaks fruit 2 minutes.After being disposed, be placed in gravity-flow ventilation condition air-dry down to fruit, then single fruit bagging, preserve under room temperature (18-25 DEG C) condition, the endogenous GABA content of duration of storage period sampling measuring and relative physiologic index.
Result is as follows:
Adopt 10mmol/LGABA process within 2 minutes, significantly can promote the accumulation (table 3) of endogenous GA BA in citrusfruit storage, high concentration process also partly can increase increasing (table 4) of the inner organic acid of fruit and sugared content in addition, but this maintenance to quality is not as low concentration process.
Table 4 external source GABA process is on the impact of citrusfruit endogenous GA BA
Table 5 external source GABA process is on the impact of organic acid in citrusfruit and carbohydrate
Claims (3)
1. GABA preparation delay citrusfruit adopt after citric acid degraded citrusfruit antistaling agent in application.
2. application according to claim 1, its application process is as follows:
Oranges and tangerines are immersed in the GABA aqueous solution of 0.5-10mmol/L and process 2-3 minute by 18-25 DEG C, and gravity-flow ventilation condition is air-dry down to fruit, then single fruit bagging, at ambient temperature 18-25 DEG C of storage.
3. application according to claim 1, is characterized in that, the concentration of GABA is 0.5mmol/L.
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| CN107410462A (en) * | 2017-04-09 | 2017-12-01 | 湖南易科生物工程有限公司 | A kind of compound method of leaf vegetables antistaling agent |
| CN109089604B (en) * | 2018-07-27 | 2021-01-08 | 华中农业大学 | Method for improving natural wax in citrus and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168836A (en) * | 2013-03-12 | 2013-06-26 | 山东理工大学 | Strawberry preservative containing functional amino acids |
| CN103300141A (en) * | 2013-06-17 | 2013-09-18 | 浙江万里学院 | Peach low-temperature storage and fresh keeping method and application of gamma-aminobutyric acid to fresh keeping of peaches |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168836A (en) * | 2013-03-12 | 2013-06-26 | 山东理工大学 | Strawberry preservative containing functional amino acids |
| CN103300141A (en) * | 2013-06-17 | 2013-09-18 | 浙江万里学院 | Peach low-temperature storage and fresh keeping method and application of gamma-aminobutyric acid to fresh keeping of peaches |
Non-Patent Citations (2)
| Title |
|---|
| 柚果实采后贮藏期间有机酸代谢的研究;孙晓华;《中国博士学位论文全文数据库 工程科技I辑》;20140115(第1期);B024-34 * |
| 琯溪蜜柚果实采后有机酸代谢;张小红等;《果树学报》;20100228;第27卷(第2期);第193-197页 * |
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