CN103931750B

CN103931750B - A kind of storage in controlled atmosphere method of red meat Kiwifruit

Info

Publication number: CN103931750B
Application number: CN201410149221.5A
Authority: CN
Inventors: 李华佳; 朱永清; 罗芳耀; 袁怀喻; 贺红宇; 谢江; 高佳; 李娟�; 李艳琳; 刘培; 黄驰
Original assignee: Saas Agro-Food Science & Technology Research Institute
Current assignee: Saas Agro-Food Science & Technology Research Institute
Priority date: 2014-04-15
Filing date: 2014-04-15
Publication date: 2016-06-15
Anticipated expiration: 2034-04-15
Also published as: CN103931750A

Abstract

The present invention provides a kind of storage in controlled atmosphere method of red meat Kiwifruit, comprises the steps: that (1) adopts the mode of precooling step by step that red meat Kiwifruit is carried out precooling treatment; (2) fruit after precooling treatment being carried out storage in controlled atmosphere, the condition of storage in controlled atmosphere is: oxygen volume content 1-5%, carbonic acid gas volume content 2-5%, temperature 2 ± 2 DEG C, humidity 90-95%, and wherein controlled atmosphere method is for inflation controlled atmosphere or interval inflate controlled atmosphere continuously; The storage period to 180 day of the effective extending fruit of present method energy, the quality of kiwifruit fruit is as stable good in every indexs such as hardness, soluble solid, vitamins C, total phenol, maintain the good local flavor of kiwifruit fruit, mouthfeel and color and luster, it is one Kiwifruit storage practice safely and effectively.

Description

A kind of storage in controlled atmosphere method of red meat Kiwifruit

Technical field

The present invention relates to processing of farm products field, particularly relate to a kind of storage in controlled atmosphere method of red meat Kiwifruit.

Background technology

Kiwifruit is one of fruit that nutritive value is very high, deeply likes by consumers in general. Red kiwi fruit is in phase late 1980s by China Natural Resources Inst., Sichuan Prov and the bud mutation seed selection that finds in the plant of growing directly from seeds of A.chinensis Planch. (Actinidiachinensis) of Cangxi County bureau of agriculture researchist, is first red meat Kiwifruit (Actinidiachinensisvar.rufopulpa) new variety in the world. The soluble solid of red kiwi fruit and sugar-acid ratio have exceeded other Kiwifruit kinds of report both at home and abroad, tasty mouthfeel, Vc content is up to more than 135mg/100g, it is rich in rare natural VE and 17 kinds of total free aminoacidss and several mineral materials composition, there is extremely high nutritive value and health-care effect, current product has entered the world markets such as South East Asia, Japan, Europe, is well received by consumers. The red kiwi fruit cultivated area in China Sichuan is more than 2000 hectares, and most of orchard cultivation phase is more than 5 years, enters the best fruiting period in recent years, and ultimate production reaches more than 1.5 ten thousand tons, and is increasing year by year. Adjacent some areas, Shaanxi Province also start establishing in large scale red kiwi fruit.

Red kiwi fruit is the early maturing variety in A.chinensis Planch. system, and storage tolerance is poor compared with other kinds. In production, existing Kiwifruit storage technique is mainly taking green meat kind as research object, and is treated to master with chemical preservative in producing, and lacks security. Modified atmosphere storage technology is one Kiwifruit storage technique safely and effectively, but research for the storage of this kind of red kiwi fruit is less, and controlled atmosphere method is indefinite.

Summary of the invention

The shortcoming of prior art in view of the above, it is an object of the invention to provide a kind of storage in controlled atmosphere method of red meat Kiwifruit.

A storage in controlled atmosphere method for red meat Kiwifruit, comprises the steps:

(1) adopt the mode of precooling step by step that red meat Kiwifruit is carried out precooling treatment;

(2) fruit after above-mentioned steps (1) being processed carries out storage in controlled atmosphere, the condition of storage in controlled atmosphere is: oxygen volume content 1-5%, carbonic acid gas volume content 2-5%, temperature 2 ± 2 DEG C, humidity 90-95%, wherein controlled atmosphere method is for inflation controlled atmosphere or interval inflate controlled atmosphere continuously.

As optimal way, described step (1) is further: by the fresh kiwifruit fruit gathered in 12-15 DEG C of precooling 12-24 hour, then in 2-4 DEG C of freezer precooling 12-24 hour.

As optimal way, described step (1) is further: by the fresh kiwifruit fruit gathered in 15 DEG C of precoolings 24 hours, then in 4 DEG C of freezers precooling 24 hours.

As optimal way, in described step (2), the condition of storage in controlled atmosphere is: oxygen volume content 2-3%, carbonic acid gas volume content 2-3%, temperature 2 ± 2 DEG C, humidity 90-95%.

As optimal way, in described step (2), the condition of storage in controlled atmosphere is: oxygen volume content 2%, carbonic acid gas volume content 3%, temperature 2 ± 2 DEG C, humidity 90-95%.

As optimal way, in described step (2), the condition of storage in controlled atmosphere is: oxygen volume content 4-5%, carbonic acid gas volume content 2-5%, temperature 2 ± 2 DEG C, humidity 90-95%.

As optimal way, in described step (2), the condition of storage in controlled atmosphere is: oxygen volume content 1%, carbonic acid gas volume content 2-3%, temperature 2 ± 2 DEG C, humidity 90-95%.

As optimal way, in described step (2), controlled atmosphere method is for intermittently inflating controlled atmosphere.

As optimal way, described interval inflation controlled atmosphere is interval inflation in 48 hours 2-3 hour.

As optimal way, described red meat Kiwifruit is red kiwi fruit.

As mentioned above, it is necessary, the storage in controlled atmosphere method of a kind of red meat Kiwifruit of the present invention, there is following effect: forecooling method can effectively reduce the generation of freeze injury step by step; The quality that inflation controlled atmosphere and interval inflation controlled atmosphere can keep kiwifruit fruit good within certain storage period continuously, and interval inflates the cost that controlled atmosphere mode can also effectively save controlled atmosphere while reaching fresh-keeping object; Present method can effectively extend the storage period to 180 day of kiwifruit fruit, the quality of fruit is as stable good in every indexs such as hardness, soluble solid, vitamins C, total phenol, maintain the good local flavor of kiwifruit fruit, mouthfeel and color and luster, it is one Kiwifruit storage practice safely and effectively.

Embodiment

Below by way of specific specific examples, embodiments of the present invention being described, those skilled in the art the content disclosed by this specification sheets can understand other advantages and effect of the present invention. The present invention can also be implemented by embodiments different in addition or be applied, and the every details in this specification sheets based on different viewpoints and application, can also carry out various modification or change under the spirit not deviating from the present invention.

1, materials and methods

Experiment kiwi fruit picks up from Dujiangyan City, Sichuan Province, Qionglai City (each simultaneous test fruit picks up from same place) respectively. Select that size and shape is consistent, weight is at about 90-100g, not damaged fruit, part fruit adopts rear directly precooling 24 hours in 2-4 DEG C of freezer, another part fruit precooling step by step: first 12-15 DEG C of precooling 12-24 hour, then to precooling in 2-4 DEG C of freezer 12-24 hour. Fruit after precooling carries out in 2 ± 2 DEG C of freezers that comparison is gentle mediates reason step by step, and humid control is at 90-95%. Control group overlaps common freshness protection package and is placed in Turnround basket, controlled atmosphere group is placed in airtight air regulating box, lead in case after using special controlled atmosphere Controlling System the volumetric concentration of air, nitrogen, carbon dioxide to be mixed by set(ting)value, controlled atmosphere method is continuous inflation process or interval inflation process, continuous inflation process is uninterruptedly inflate controlled atmosphere in 24 hours, and interval inflation process is that (48 hours, interval) inflates the method controlled atmosphere of 2-3 hour every other day.The mensuration that 20 fruits carry out index of correlation is got at random, until the hardness measured is less than or equal to 3kg/cm every each process in 15 days²Time, the storage period of this treatment group terminates, fruit outbound. The fruit of outbound get 40 be placed in 20 DEG C of conditions under simulate shelf-lives, until hardness is less than or equal to 0.5kg/cm², or healthy fruit is less than 95%.

The hardness of fruit adopts hand-held formula fruit hardness meter (CN61M/WYT-15, Quanzhou, China.) to be perpendicular to relative position, three, center, fruit equator to carry out puncture test; Soluble solid (SSC) uses number to show refractometer (J1-3A, GuangdongScientificInstruments, China) and measures; The mensuration of vitamins C (AA) uses test kit (InstituteofJianchengbioengineering, Nanjing, China); The mensuration of total phenol adopts Forint phenol method; Data use SPSS18.0 software to carry out statistical treatment.

2, embodiment

Embodiment 1

The present embodiment probes into forecooling method to the impact of fruit storage quality.

Fruit through progressively dispelling the heat, directly enters freezer low temperature precooling, it is easy to occur that pulp presents the freeze injury of black not after gathering. Under identical storage method, the different forecooling method of contrast produces the impact of freeze injury, and table 1, to preserve accumulative freeze injury in 120 days fruit number as index, illustrates that forecooling method can effectively reduce the generation of freeze injury step by step.

The different precooling treatment of table 1 produces frozen injury fruit quantity statistics

Different precooling treatment group	Accumulative freeze injury in 120 days fruit number (individual)
		A	26
B	1

Wherein A is a step precooling treatment group, adopts rear directly precooling 24 hours in 2-4 DEG C of freezer; B is precooling treatment group step by step, 15 DEG C of precoolings 12-24 hour after adopting, then to precooling in 4 DEG C of freezers 12-24 hour.

Embodiment 2

The following examples probe into gas concentration to the impact of fruit storage quality.

Table 2 different treatment is to the red kiwi fruit hardness of fruit (Kg/cm²) impact

Treatment group	0 day	15d	30d	45d	60d	75d	90d	105d	120d
										CK	10.1	9.12	5.45	4.68	2.94	-	-	-	-
A1	10.1	9.66	9.41	9.03	8.20	8.08	7.54	6.25	5.40
										A2	10.1	9.18	7.26	6.38	6.18	5.89	5.58	4.87	4.25
A3	10.1	8.86	6.24	5.69	3.98	3.26	-	-	-
										A4	10.1	8.95	6.38	5.39	4.96	3.02	-	-	-

Note: CK is control treatment group, and gas is air;

A1 gas condition is O₂1-3%, CO₂2-5%;

A2 gas condition is O₂4-5%, CO₂2-5%;

A3 gas condition is O₂6-7%, CO₂2-5%;

A4 gas condition is O₂1-3%, CO₂6-7%;

The temperature of all treatment group is 2 ± 2 DEG C, humidity 90-95%, and airing form is for inflating controlled atmosphere continuously.

The changes in hardness of kiwifruit fruit is an important storage index, is that standard carries out outbound and sale mainly with hardness on producing. Table 2, it may be seen that the decline of control treatment group hardness is very fast, has reached library standard when 60 days, A3 and A4 treatment group is also close to going out library standard after 75 days, A1 and A2 treatment group hardness when 120 days still reaches 4.25Kg/cm²Above, illustrate that oxygen content is applicable to Kiwifruit storage at 1-5% and carbon dioxide content when 2-5%.

Table 3 different treatment is on the impact of red kiwi fruit fruit soluble solids content (%)

Treatment group	0 day	15d	30d	45d	60d	75d	90d	105d	120d
										CK	11.4	12.3	15.3	15.0	16.1	-	-	-	-
A1	11.4	11.7	14.6	14.9	15.8	16.0	15.7	15.8	16.1
										A2	11.4	12.0	14.5	14.6	15.5	15.8	16.0	16.1	16.6
A3	11.4	12.8	14.9	15.4	16.2	16.9	-	-	-
										A4	11.4	13.1	15.0	15.6	16.0	16.8	-	-	-

Note: each process set condition is with table 2.

In storage, owing to starch is converted into soluble sugar, soluble solid is increased gradually, it is the mark of fruit maturation. Finding out by table 3, CK, A3 and A4 treatment group soluble solid increases comparatively fast within storage period, and it is very fast that A1 and A2 treatment group increased speed in first 60 days, increases speed mild after 60 days, and under A1 and A2 holding conditions is described, kiwifruit fruit maturing course slows down.

Table 4 different treatment is on the impact of red kiwi fruit fruit Vitamin C content (mg/100g)

Treatment group	0 day	15d	30d	45d	60d	75d	90d	105d	120d
										CK	33.56	4.42	34.25	49.24	74.39	-	-	-	-
A1	33.56	4.80	29.73	53.56	71.37	71.67	76.26	76.87	62.64
										A2	33.56	4.47	33.85	47.71	77.69	72.74	66.80	67.95	54.08
A3	33.56	4.55	33.42	57.26	64.49	93.22	-	-	-
										A4	33.56	5.30	35.10	46.45	72.47	82.35	-	-	-

Note: each process set condition is with table 2.

In the storage of kiwifruit fruit, ascorbic less stable, is subject to envrionment conditions and the impact of consumption-synthesis mechanism, the process of its content experience fluctuation. In table 4, data show, within effective storage period, comparison and A3, A4 treatment group change of vitamin C are violent, and the change of A1 and A2 group is mild, and the consumption stage ascorbate degradation speed in later stage is relatively slow, can effectively maintain the quality of fruit.

Table 5 different treatment is on the impact of red kiwi fruit fruit total phenol content (mg/100g)

Treatment group

0 day

15d

30d

45d

60d

75d

90d

105d

120d

CK	142.25	188.14	92.56	107.48	86.32	-	-	-	-
										A1	142.25	177.41	88.26	109.84	113.54	92.13	85.44	76.58	78.15
A2	142.25	164.18	82.49	113.47	108.17	80.09	76.27	64.56	65.44
										A3	142.25	157.49	76.11	72.14	63.54	60.99	-	-	-
A4	142.25	139.48	72.44	70.48	64.52	59.16	-	-	-

Note: each process set condition is with table 2.

Due to the effect of relevant enzyme between Kiwifruit storage period, the variation tendency of total phenol first increases to reach peak value, then consumes reduction.

Table 5 is it may be seen that between effective storage period, the total phenol fluctuation of CK, A3 and A4 treatment group is relatively big, and the later stage consumes very fast. And A1 and the A2 group later stage consumes degraded relatively slowly, effectively save the phenols activity substance content of Kiwifruit.

Embodiment 3

Table 6 different treatment is to the red kiwi fruit hardness of fruit (Kg/cm²) impact

Note: CK is control treatment group, and gas is air;

B1 gas condition is O₂1%, CO₂2-3%;

B2 gas condition is O₂2-3%, CO₂2-3%;

B3 gas condition is O₂4-5%, CO₂2-3%;

B4 gas condition is O₂2-3%, CO₂4-5%;

The temperature of all treatment group is 2 ± 2 DEG C, humidity 90-95%, and airing form is for intermittently inflating controlled atmosphere (the little inflation in interval 48 2-3 hour).

The decline of the control treatment hardness of fruit is very fast, and within 75 days, close to going out library standard, the controlled atmosphere treatment group after optimization can obviously slow down the decline of the hardness of fruit, and wherein B2 treatment group effect is best.

Table 7 different treatment is on the impact of red kiwi fruit fruit soluble solids content (%)

Note: each process set condition is with table 6.

Table 7 illustrates, controlled atmosphere treatment group can effectively delay the increase of soluble solid, delays the maturation of kiwifruit fruit, its

It is minimum that middle B2 processes the content of soluble solid when 180 days, and storage effect is best.

Table 8 different treatment is on the impact of red kiwi fruit fruit Vitamin C content (mg/100g)

Note: each process set condition is with table 6.

By the data of table 8 it may be seen that the ascorbic content fluctuation of CK, B3 and B4 treatment group is violent, the fluctuation of B1 with B2 treatment group is relative mild, and wherein, B2 group can better retain the ascorbic content in kiwi fruit.

Table 9 different treatment is on the impact of red kiwi fruit fruit total phenol content (mg/100g)

Note: each process set condition is with table 6.

Table 9 is it may be seen that the total phenol content fluctuation of B1 and B2 is less, and can effectively retain at anaphase storage.

Embodiment 4

Table 10 different treatment is to the red kiwi fruit hardness of fruit (Kg/cm²) impact

Note: CK is control treatment group, and gas is air;

C1 gas condition is O₂2%, CO₂2%;

C2 gas condition is O₂3%, CO₂2%;

C3 gas condition is O₂2%, CO₂3%;

C4 gas condition is O₂3%, CO₂3%;

C5 gas condition is O₂1%, CO₂5%

Optimize further storage in controlled atmosphere condition, in same batch, to when impinging upon 75 days lower than going out library standard, controlled atmosphere treatment group C1-C4 can effectively keep the hardness of fruit within the storage period of 180 days, and wherein C3 treatment group hardness of fruit when 180 days still reaches 7.14Kg/cm², fresh-keeping effect is obvious.

Table 11 different treatment is on the impact of red kiwi fruit fruit soluble solid (%)

Note: each process set condition is with table 10.

The prolongation in time of the soluble solid of each treatment group and increase, wherein C3 group can effectively delay the increase of solid substance, delays the maturing course of fruit number.

Table 12 different treatment is on the impact of red kiwi fruit fruit Vitamin C content (mg/100g)

Note: each process set condition is with table 10.

In table 12, vitamins C is after storage experience in early stage first reduces the change having increase, and the later stage consumes minimizing gradually. Wherein the fluctuation change of C3 treatment group is relatively milder, and later stage retention rate is higher, illustrates that holding conditions is less on fruit quality impact.

Table 13 different treatment is on the impact of red kiwi fruit fruit total phenol content (mg/100g)

Note: each process set condition is with table 10.

Table 13 was it may be seen that the fluctuation of the total phenol of C3 treatment group is less, and still can reach more than 88mg/100g when 180 days, and the quality that can effectively maintain fruit is constant.

3 airing forms are on the impact of fruit storage quality.

Can be found out by experiment above, inflation controlled atmosphere and interval inflation controlled atmosphere can keep the quality of red kiwi fruit fruit within the scope of certain gas concentration continuously, and the change of the index of hardness, soluble solid, vitamins C, total phenol presents certain trend and rule. Embodiment 3 and 4 adopt interval inflate controlled atmosphere, at O₂2-3%, CO₂2-3%, or O₂2%, CO₂When 3%, also can storage period to 180 day of effective extending fruit, and every index is stable good, maintains the good local flavor of kiwifruit fruit, mouthfeel and color and luster, and effectively saves the cost of controlled atmosphere.

Above-described embodiment is the principle of illustrative the present invention and effect thereof only, but not for limiting the present invention. Above-described embodiment all under the spirit not running counter to the present invention and category, can be modified or change by any person skilled in the art scholar. Therefore, in art, tool usually intellectual, not departing under disclosed spirit and technological thought all the equivalence modifications completed or change, must be contained by the claim of the present invention such as.

Claims

1. the storage in controlled atmosphere method of a red meat Kiwifruit, it is characterised in that, comprise the steps:

(1) adopt the mode of precooling step by step that red meat Kiwifruit is carried out precooling treatment, be specially: by the fresh kiwifruit fruit gathered in 15 DEG C of precoolings 24 hours, then in 4 DEG C of freezers precooling 24 hours;

(2) fruit after above-mentioned steps (1) being processed carries out storage in controlled atmosphere, the condition of storage in controlled atmosphere is: oxygen volume content 2%, carbonic acid gas volume content 3%, temperature 2 ± 2 DEG C, humidity 90-95%, wherein controlled atmosphere method is for intermittently inflating controlled atmosphere;

Described red meat Kiwifruit is red kiwi fruit.

2. the storage in controlled atmosphere method of red meat Kiwifruit according to claim 1, it is characterised in that: described interval inflation controlled atmosphere is interval inflation in 48 hours 2-3 hour.