CN103999929A - Apple and pear preservative and application method thereof - Google Patents
Apple and pear preservative and application method thereof Download PDFInfo
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- CN103999929A CN103999929A CN201410248471.4A CN201410248471A CN103999929A CN 103999929 A CN103999929 A CN 103999929A CN 201410248471 A CN201410248471 A CN 201410248471A CN 103999929 A CN103999929 A CN 103999929A
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Abstract
The invention discloses an apple and pear preservative and an application method thereof. The preservative comprises procyanidine, vitamin E, bee wax, food-grade glycerol and water, wherein every 1000ml of the preservative comprises the raw materials as follows: 500-800mg of the procyanidine, 30-50mg of the vitamin E, 50-100mg of the bee wax, 0.5-1.0ml of the food-grade glycerol and the balance being the water. The raw materials of the preservative are toxin-free and harmless; the apple and pear preservative is simple in manufacturing method and convenient to use; apples and pears which need to be preserved are immersed into the preservative for 3-5 minutes. The preservative disclosed by the invention can be used for effectively reducing the water loss in cold storage and room-temperature shelf life periods, reducing the black skin occurring rate and keeping bright, clean and fresh fruit surfaces and the good fruit flavor.
Description
Technical field
The present invention relates to fruit food preservative technology field, refer in particular to a kind of fruit antistaling agent for apple, pears and using method thereof.
Background technology
Apple and pears delicious flavour, nutritious, liked by people.But the harvest time of apple and pears is shorter, generally in summer and autumn, gather in the crops, after results, be transported to each city without apple and pears, the whole nation, or be in store, in the non-harvest time of apple and pears, meet popular eating requirements.Yet, at shelf during Long-term Cold Storage and after refrigeration, between the storage life, often there is pericarp browning in apple, pears, be casting skin or tiger fur phenomenon, had a strong impact on the exterior quality of fruit, nutrition and the edibility of apple, pears have not only been affected, also can affect numerous growers and operation sellers' enthusiasm, thus the development of restriction apple, pears industrial economy.Therefore, the storage and freshness-retaining technology of apple, pears is subject to insider's common concern.
Fresh apple after gathering, the physiological activity of pear and other fruits are vigorous, and the gases such as ethene that the carbon dioxide producing due to respiration and discharging in fruit After-ripening has catalytic action are all unfavorable for fruit storage.In addition, fresh fruit water content is high, if store improperly, very easily makes fruit dehydration wilt, or rots, thereby affect its exterior quality and nutritive value.
Existing fruit freshness preserving is mainly deepfreeze and hypoxemia storage, though the fresh-keeping effect of this storage mode is good, but need larger investment, and once apple, pears depart from such fresh-keeping environments (condition), be placed on the shelf of normal temperature and sell, after several hours, pericarp starts brown stain, and its commodity value is reduced greatly.Another kind of conventional fresh-keeping mode is to adopt plastic sheeting, and it all wraps up every fruit, allows it maintain respiration slowly.The shortcoming of this fresh-keeping mode is that the heat that respiration of fruits process produces is difficult for scattering and disappearing, and the time has been grown fruit and still can rot, and plastic sheeting is difficult for degraded, easily contaminated environment.Also having a kind of conventional fresh-keeping mode is that to adopt chemical preservative to carry out fruit fresh-keeping, as takes diphenylamines, ethoxyquinoline and 1-methyl cyclopropene (1-MCP) to process apple, pear and other fruits after plucking.Although chemical preservative has good fresh-keeping effect, but chemical treatment has the residual chemical contamination problem causing of harmful substances, also may there is the deficiency of peculiar smell and fruit after-ripening obstacle, a lot of synthetics confrontation healths have certain harm in addition, serious meeting makes people carcinogenic, and diphenylamines is processed disabled in some countries.Therefore, research and develop new fruit freshness preserving technology necessary.
Summary of the invention
The technical issues that need to address of the present invention are to provide and a kind ofly reduce moisture loss during refrigeration and normal temperature shelf life of apple and pears, reduce casting skin incidence, keep bright and clean fresh, the nuisanceless antistaling agent that taste of fruit is good of fruit face.
For solving the problems of the technologies described above, the technical solution used in the present invention is as follows:
Apple, pears antistaling agent, comprise OPC, vitamin E, beeswax, food stage glycerine, water, and in every 1000ml antistaling agent, the content of each component is:
OPC 500～800 mg,
Vitamin E 30～50 mg,
Beeswax 50～100 mg,
Food stage glycerine 0.5～1.0 ml,
Water surplus.
Preferred version of the present invention is: apple, pears antistaling agent, and in every 1000ml antistaling agent, the content of each component is:
OPC 700 mg,
Vitamin E 40 mg,
Beeswax 80 mg,
Food stage glycerine 0.8 ml,
Water surplus.
The present invention also provides the using method of this antistaling agent: while using described antistaling agent, according to the content of each component, take each raw material, and OPC, vitamin E, beeswax, food stage glycerine are mixed, then add water preparation and mix; Then apple or pear fruit were soaked after 3～5 minutes in antistaling agent, dry, storage.
This antistaling agent is applicable to process before apple or pear fruit refrigeration, or after outbound, fruit is processed before moving into shelf; Antistaling agent needs matching while using.
Owing to having adopted technique scheme, the technological progress that the present invention obtains is as follows:
Adopt antistaling agent of the present invention to solve apple, pears during Long-term Cold Storage and the fruit dehydration wilting occurring, the problem of brown stain casting skin during shelf are put sale, be the problem that outward appearance freshness declines, antistaling agent of the present invention is a kind of non-harmful product.This antistaling agent raw material is easy to get, method for making is simple, with low cost, easy to operate while using, efficiently solve the problem that casting skin between refrigeration and normal temperature shelf storage life of apple, pears or tiger fur and dehydration are wilted, reach good fresh-keeping effect.
The OPC using in the present invention is a kind of natural, there is good antioxidant effect, be used in conjunction with vitamin E, effectively suppress the respiratory intensity of apple, pear and other fruits, the freshness that keeps fruit, the physiological metabolism of delayed fruit, the while has maintained the nutritional labeling of fruit preferably, and nontoxic non-stimulated.Beeswax and food stage glycerine are used in conjunction with, and make apple, pears after this antistaling agent of immersion is also air-dry, and fruit surface can form the film of layer of transparent, can strengthen its epidermis protective action, suitably stop up epidermis pore, suppress respiration, reduce nutrition loss, suppress moisture evaporation, effectively prevent pericarp shrinkage, wilting, suppressing microorganism invades, prevent putrid and deterioratedly, its effect is similar to individual packing, simple to operate, good refreshing effect, pollution-free.When keeping fruit good taste, make the appearance looks elegant of fruit beautiful, the shelf that greatly improved fruit are worth.
This antistaling agent using method is easy, and the fruit of the fresh-keeping apple of needs, pears is soaked after 3～5 minutes through antistaling agent, dries storage.Can before apple, pears refrigeration, process, or after outbound, fruit is processed before moving into shelf.
This antistaling agent is removed easily from fruit, only need be immersed in clear water and just can remove.And in this antistaling agent, the raw materials used food hygienic standard that all meets, nontoxic, can directly eat and needn't remove antistaling agent, even if do not have this antistaling agent to remove totally when edible, can not be detrimental to health yet.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is done further to describe in detail.
Embodiment 1 " five or nine perfume (or spice) " pears antistaling agent
Comprise OPC, vitamin E, beeswax, food stage glycerine, water, in every 1000ml antistaling agent, the content of each component is:
OPC 500 mg,
Vitamin E 30 mg,
Beeswax 50 mg,
Food stage glycerine 0.5 ml,
Water surplus.
Matching while using before antistaling agent is used.While using described antistaling agent, according to the content proportioning of each component, take each raw material, first OPC, vitamin E, beeswax, food stage glycerine are mixed, then add water preparation and mix; Then by " five or the nine perfume (or spice) " pears after plucking before storage in this antistaling agent soak at room temperature after 3 minutes, take out, after natural air drying, refrigeration (0 ℃) is 120 days and 150 days, and normal temperature (20 ℃) is stored 7 days after refrigeration, observe casting skin and the dehydration situation of fruit, get simultaneously with batch two groups of " five or nine perfume (or spice) " pears, one group is carried out clear water immersion 3 minutes, and another group is left intact; Then adopt same stored under refrigeration method, all refrigerate (0 ℃) 120 days and 150 days, normal temperature after refrigeration (20 ℃) storage 7 days, using two groups as clear water control group and blank group (CK).Add up the casting skin exponential sum percentage of water loss of three groups, the results are shown in Table 1.
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Note: 120+7,150+7 are respectively refrigeration (0 ℃) and under normal temperature (20 ℃), preserve 7 days after 120 days, 150 days again.
As can be seen from Table 1, " five or nine perfume (or spice) " pears of processing through antistaling agent of the present invention, normal temperature storage period after During Cold Storage and refrigeration, than all significantly reductions of casting skin exponential sum percentage of water loss not passing through any Preservation Treatment and only soak fresh-keeping fruit through clear water under identical storage condition, therefore, antistaling agent of the present invention can effectively reduce " five or nine perfume (or spice) " pears in the casting skin exponential sum percentage of water loss of shelf time and shelf life, has good fresh-keeping effect.The shelf that can greatly improve " five or nine perfume (or spice) " pears are worth.
Embodiment 2 " carbuncle " apple fresh-keeping agent
Comprise OPC, vitamin E, beeswax, food stage glycerine, water, in every 1000ml antistaling agent, the content of each component is:
OPC 800 mg,
Vitamin E 50 mg,
Beeswax 100 mg,
Food stage glycerine 1.0 ml,
Water surplus.
Matching while using before antistaling agent is used, compound method is with embodiment 1.By " carbuncle " apple after plucking before storage in this antistaling agent soak at room temperature after 5 minutes, take out natural air drying, then refrigeration (0 ℃) is 180 days and 200 days, observe respectively pericarp browning and fruit dehydration situation, get simultaneously with batch two groups of " carbuncle " apples, one group is carried out clear water immersion 5 minutes, and another group is left intact; Then adopt same refrigerated storage method, all refrigerate (0 ℃) 180 days and 200 days, as clear water control group and blank group (CK).Add up respectively the tiger fur exponential sum percentage of water loss of three groups, the results are shown in Table 2.
As can be seen from Table 2, " carbuncle " apple of processing through antistaling agent of the present invention, after refrigeration 180 days and 200 days, than all significantly reductions of tiger fur exponential sum percentage of water loss not passing through any Preservation Treatment and only soak fresh-keeping fruit through clear water under identical storage condition, therefore, antistaling agent of the present invention can effectively reduce " carbuncle " apple in the tiger fur exponential sum percentage of water loss of shelf time, keeps good mouthfeel and the exterior quality of fruit, has good fresh-keeping effect.The shelf that can greatly improve " carbuncle " apple are worth.
Embodiment 3 " Fuji " apple fresh-keeping agent
Comprise OPC, vitamin E, beeswax, food stage glycerine, water, in every 1000ml antistaling agent, the content of each component is:
OPC 500 mg,
Vitamin E 30 mg,
Beeswax 100 mg,
Food stage glycerine 1.0 ml,
Water surplus.
Matching while using before antistaling agent is used, compound method is with embodiment 1.By " Fuji " apple after plucking before storage in this antistaling agent soak at room temperature after 4 minutes, take out natural air drying, then refrigeration (0 ℃) is 150 days and 180 days, observe respectively pericarp browning and fruit dehydration situation, get simultaneously with batch two groups of " Fuji " apples, one group is carried out clear water immersion 4 minutes, and another group is left intact; Then adopt same refrigerated storage method, all refrigerate (0 ℃) 150 days and 180 days, as clear water control group and blank group (CK).Add up respectively the tiger fur exponential sum percentage of water loss of three groups, the results are shown in Table 3.
As can be seen from Table 3, " Fuji " apple of processing through antistaling agent of the present invention, after refrigeration 150 days and 180 days, than all significantly reductions of tiger fur exponential sum percentage of water loss not passing through any Preservation Treatment and only soak fresh-keeping fruit through clear water under identical storage condition, particularly percentage of water loss has the reduction of highly significant.In antistaling agent of the present invention, the consumption of beeswax and food stage glycerine and reasonable mixture ratio, make " Fuji " apple after this antistaling agent of immersion is also air-dry, fruit surface forms the film of layer of transparent, has strengthened apple epidermis protective action, suitably stop up apple epidermis pore, suppress respiration, reduce nutrition loss, suppress moisture evaporation, effectively prevent pericarp shrinkage, wilting, reduced well the percentage of water loss of " Fuji " apple at storage period.From the data of table 3, can find out, antistaling agent of the present invention can effectively reduce " Fuji " apple in the tiger fur exponential sum percentage of water loss of shelf time, especially can reduce " Fuji " apple in the percentage of water loss of During Cold Storage, make " Fuji " apple keep its mouthfeel of distinctive crisp sweet and tasty mouthful.This antistaling agent makes " Fuji " apple keep good mouthfeel and exterior quality, has good fresh-keeping effect, and the shelf that can greatly improve " Fuji " apple are worth.
Embodiment 4 " crystal pears " antistaling agent
Comprise OPC, vitamin E, beeswax, food stage glycerine, water, in every 1000ml antistaling agent, the content of each component is:
OPC 800 mg,
Vitamin E 50 mg,
Beeswax 50 mg,
Food stage glycerine 0.5 ml,
Water surplus.
Matching while using before antistaling agent is used, compound method is with embodiment 1.By " crystal pears " after plucking, before storage, in this antistaling agent, soak at room temperature took out natural air drying after 4 minutes, then refrigeration (0 ℃) is 150 days and 180 days, and normal temperature (20 ℃) is stored 7 days after refrigeration, the casting skin of observing respectively " crystal pears " pericarp becomes and fruit dehydration situation, get " the crystal pears " two groups of same batch simultaneously, one group is carried out clear water immersion 4 minutes, and another group is left intact; Then adopt same refrigerated storage method, all refrigerate (0 ℃) 150 days and 180 days, and normal temperature (20 ℃) is stored 7 days after refrigeration, as clear water control group and blank group (CK).After refrigeration (0 ℃) and normal temperature (20 ℃) storage, the casting skin exponential sum percentage of water loss of adding up respectively three groups " crystal pears ", the results are shown in Table 4.
As can be seen from Table 4, " the crystal pears " processed through antistaling agent of the present invention, normal temperature storage period after During Cold Storage and refrigeration, than all significantly reductions of casting skin exponential sum percentage of water loss not passing through any Preservation Treatment and only soak fresh-keeping fruit through clear water under identical storage condition, particularly casting skin index has the reduction of highly significant.Therefore, antistaling agent of the present invention can effectively reduce " crystal pears " in the casting skin exponential sum percentage of water loss of shelf time, especially can reduce " crystal pears " casting skin index in normal temperature storage after refrigeration and refrigeration, make the pericarp of " crystal pears " keep sparking and bright milk yellow.This antistaling agent makes " crystal pears " fruit keep good mouthfeel and exterior quality, has good fresh-keeping effect, and the shelf that can greatly improve " crystal pears " are worth.
Embodiment 5 apples, pears antistaling agent
Comprise OPC, vitamin E, beeswax, food stage glycerine, water, in every 1000ml antistaling agent, the content of each component is:
OPC 700 mg,
Vitamin E 40 mg,
Beeswax 80 mg,
Food stage glycerine 0.8 ml,
Water surplus.
Matching while using before antistaling agent is used, compound method is with embodiment 1.By " new Red Star " apple, " five or nine perfume (or spice) " pears and pear after plucking, respectively at storage before in this antistaling agent soak at room temperature after 5 minutes, take out, natural air drying, " new Red Star " apple and pear refrigeration (0 ℃) 180 days, the outward appearance that " five or nine perfume (or spice) " pears refrigerations (0 ℃) were observed respectively its fruit after 120 days, get simultaneously with batch " new Red Star " apple, " five or nine perfume (or spice) " pears and two groups of pears, one group is carried out clear water and soaks 5 minutes, another group is left intact; Then adopt same refrigerated storage method, i.e. " new Red Star " apple and pear refrigeration (0 ℃) 180 days, " five or nine perfume (or spice) " pears refrigerations (0 ℃) 120 days, using these two groups respectively as clear water control group and blank group (CK).The outward appearance of observing respectively and record three groups of fruits, the results are shown in Table 5.
As can be seen from Table 5, " new Red Star " apple, " five or nine perfume (or spice) " pears and pear of through antistaling agent of the present invention, processing, than with batch, through clear water, process and significantly reduce without the fruit pericarp browning of any processing, this antistaling agent can effectively prevent that " new Red Star " apple, " five or nine perfume (or spice) " pears and duck pear and other fruits are at the pericarp browning of During Cold Storage, keep its good mouthfeel and exterior quality, promote its shelf and be worth.
Although the present invention has only enumerated above-mentioned five embodiment, but those of ordinary skills can be by research above-described embodiment, within the data of above-described embodiment are expanded to the number range that the present invention limits, make this product, also can reach effect of the present invention.
Claims (4)
1. apple, a pears antistaling agent, is characterized in that: comprise OPC, vitamin E, beeswax, food stage glycerine, water, in every 1000ml antistaling agent, the content of each component is:
OPC 500～800 mg,
Vitamin E 30～50 mg,
Beeswax 50～100 mg,
Food stage glycerine 0.5～1.0 ml,
Water surplus.
2. a kind of apple according to claim 1, pears antistaling agent, is characterized in that: in every 1000ml antistaling agent, the content of each component is:
OPC 700 mg,
Vitamin E 40 mg,
Beeswax 80 mg,
Food stage glycerine 0.8 ml,
Water surplus.
3. a kind of apple described in claim 1 or 2 any one, the using method of pears antistaling agent, it is characterized in that: while using described antistaling agent, according to the content of each component, take each raw material, and OPC, vitamin E, beeswax, food stage glycerine are mixed, then add water preparation and mix; Then apple or pear fruit were soaked after 3～5 minutes in antistaling agent, dry, storage.
4. the using method of a kind of apple according to claim 3, pears antistaling agent, is characterized in that: this antistaling agent is applicable to process before apple or pear fruit refrigeration, or after outbound, fruit is processed before moving into shelf; Antistaling agent needs matching while using.
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| CN105794959A (en) * | 2016-03-30 | 2016-07-27 | 柳州市园中园养殖场 | Pear preservative |
| CN105831240A (en) * | 2016-03-30 | 2016-08-10 | 柳州市园中园养殖场 | Preservative for pear fresh preservation |
| CN105994601A (en) * | 2016-05-17 | 2016-10-12 | 吉林省蔬菜花卉科学研究院 | Cucumber fresh keeping agent |
| CN106665806A (en) * | 2016-12-06 | 2017-05-17 | 钦州阜康农副食品有限公司 | Fresh keeping method for melons and fruits |
| CN107047741A (en) * | 2017-03-30 | 2017-08-18 | 合肥金同维低温科技有限公司 | A kind of fruit antistaling agent and preparation method thereof |
| CN107396963A (en) * | 2017-08-04 | 2017-11-28 | 镇江环宇农业科技有限公司 | The antistaling agent and preservation method of a kind of pears |
| CN108497052A (en) * | 2018-03-14 | 2018-09-07 | 中国科学院华南植物园 | A method of inhibit banana sugar point occur |
| CN108633993A (en) * | 2018-03-14 | 2018-10-12 | 中国热带农业科学院海口实验站 | A kind of preservation method of banana |
| CN110419570A (en) * | 2019-07-22 | 2019-11-08 | 中国农业科学院农产品加工研究所 | Starring apple preservative fruit wax and its preparation method and application |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105794957A (en) * | 2016-03-30 | 2016-07-27 | 柳州市园中园养殖场 | Pear preservative and application method thereof |
| CN105794959A (en) * | 2016-03-30 | 2016-07-27 | 柳州市园中园养殖场 | Pear preservative |
| CN105831240A (en) * | 2016-03-30 | 2016-08-10 | 柳州市园中园养殖场 | Preservative for pear fresh preservation |
| CN105994601A (en) * | 2016-05-17 | 2016-10-12 | 吉林省蔬菜花卉科学研究院 | Cucumber fresh keeping agent |
| CN106665806A (en) * | 2016-12-06 | 2017-05-17 | 钦州阜康农副食品有限公司 | Fresh keeping method for melons and fruits |
| CN107047741A (en) * | 2017-03-30 | 2017-08-18 | 合肥金同维低温科技有限公司 | A kind of fruit antistaling agent and preparation method thereof |
| CN107396963A (en) * | 2017-08-04 | 2017-11-28 | 镇江环宇农业科技有限公司 | The antistaling agent and preservation method of a kind of pears |
| CN108497052A (en) * | 2018-03-14 | 2018-09-07 | 中国科学院华南植物园 | A method of inhibit banana sugar point occur |
| CN108633993A (en) * | 2018-03-14 | 2018-10-12 | 中国热带农业科学院海口实验站 | A kind of preservation method of banana |
| CN108497052B (en) * | 2018-03-14 | 2021-06-01 | 中国科学院华南植物园 | Method for inhibiting sugar spots of banana fruits |
| CN108633993B (en) * | 2018-03-14 | 2021-07-06 | 中国热带农业科学院海口实验站 | Preservation method of banana fruits |
| CN110419570A (en) * | 2019-07-22 | 2019-11-08 | 中国农业科学院农产品加工研究所 | Starring apple preservative fruit wax and its preparation method and application |
| CN110419570B (en) * | 2019-07-22 | 2022-05-24 | 中国农业科学院农产品加工研究所 | Red star apple fresh-keeping fruit wax and preparation method and application thereof |
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