CN104429670A - Method for improving aroma of bagged pear fruits - Google Patents

Method for improving aroma of bagged pear fruits Download PDF

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Publication number
CN104429670A
CN104429670A CN201410562837.5A CN201410562837A CN104429670A CN 104429670 A CN104429670 A CN 104429670A CN 201410562837 A CN201410562837 A CN 201410562837A CN 104429670 A CN104429670 A CN 104429670A
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China
Prior art keywords
edible
acetic acid
fruit
pear fruit
pear fruits
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CN201410562837.5A
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Chinese (zh)
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CN104429670B (en
Inventor
魏树伟
王越
王少敏
冉昆
靳启伟
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Shandong Institute of Pomology
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Shandong Institute of Pomology
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Priority to CN201410562837.5A priority Critical patent/CN104429670B/en
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    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
    • A01G7/00—Botany in general
    • A01G7/06—Treatment of growing trees or plants, e.g. for preventing decay of wood, for tingeing flowers or wood, for prolonging the life of plants
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N31/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic oxygen or sulfur compounds
    • A01N31/02—Acyclic compounds
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N37/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids
    • A01N37/02—Saturated carboxylic acids or thio analogues thereof; Derivatives thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Environmental Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Forests & Forestry (AREA)
  • Ecology (AREA)
  • Biodiversity & Conservation Biology (AREA)
  • Pest Control & Pesticides (AREA)
  • Plant Pathology (AREA)
  • Health & Medical Sciences (AREA)
  • Dentistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Botany (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seasonings (AREA)

Abstract

The invention relates to a method for improving aroma of bagged pear fruits. On 15-10 days before the pear fruits mature, a mixed solution of edible ethyl alcohol, edible acetic acid and water is sprayed to the fruit surfaces of the pear fruits, normal harvesting is conducted in the mature period, the volume percent of edible ethyl alcohol ranges from 2% to 8%, the unit of edible ethyl alcohol is v/v, the volume percent of edible ethyl alcohol is further preferred from 3% to 6% and particularly preferred as 5%, the volume percent of edible acetic acid ranges from 0.1% to 1%, the unit of edible acetic acid is v/v, and the volume percent of edible acetic acid is particularly preferred as 0.5%. The content of aroma substances of the pear fruits processed according to the method is obviously increased, the number of types of the aroma substances is increased, the total quantity of the aroma substances is increased by 60.40%, and therefore the fruit flavor of the pear fruits becomes thicker; meanwhile, a sterilizing effect is achieved, and the probability of preharvest fruit drop and fruit decay is lowered; the pear fruits are good in mouthfeel and excellent in aroma, and the commodity characteristic is remarkably improved; operation is simple and convenient, production cost is saved, labor is saved and efficiency is high; the mixed solution meets the requirements for food safety and is safe and reliable.

Description

A kind of method improving bagging Yali Pear Fruit fragrance
Technical field
The present invention relates to a kind of method improving bagging Yali Pear Fruit fragrance, belong to fruit tree cultivation technical field.
Background technology
Pears are one of important fruit growing seeds, occupy an important position in world's fruit market.Pear is the exclusive improved seeds of China, because of its unique flavor liking always quite by consumer.Flavor quality is the important component part of fruit quality, and in fruit, aromatic substance, carbohydrate and organic acid composition and content are the key factors determining its flavor quality.The factor affecting fruit aroma and flavor components mainly comprises kind, weather conditions, cultivation management measure, maturity, postharvest storage mode, fruit own metabolism etc.During current pear is produced, the extensive use of bagging measure, is improving pear output and is improving Be very effective in fruit appearance, but also causing the remarkable reduction of its flavor quality.Due to a large amount of of chemical fertilizer in current production and unreasonablely to use, further cause the reduction of pear fruit flavor quality, consumer generally feels that pear does not have pear taste.
Organic fertilizer has significant improvement result to pear flavor quality, but is but subject to the restriction of source of manure deficiency and labor shortage.Best buy fertilizer price in current theatre is higher, and along with the structural adjustment of rural culture industry, need orchard worker to buy feces of livestock and poultry etc., this adds theatre production cost undoubtedly.
Chinese patent literature CN102907270A discloses a kind of method improving pear fruit fragrance and calcium content.Within first about 15 days, spray fruit face with the calcium chloride solution of 4% (W/V) at fruit maturation, gather in the ripe phase routine of business.But there is following defect in this patent: 1, foregoing invention patent is the method for Nanguo pear fruit, and on pear, test effect is not obvious; 2, after calcium chloride process, in Nanguo pear fruit, total Aromatic Matter Contents adds 18.16% (less than 20%) than contrast, and aroma substance increases limited, and fragrance kind has no increase.
Summary of the invention
For deficiency of the prior art, the invention discloses a kind of method improving bagging Yali Pear Fruit fragrance;
The present invention is easy fast, saving of labor is efficient, with low cost, safe and reliable, improves Yali Pear Fruit flavor quality, has broad application prospects.
Technical scheme of the present invention is:
Improve a method for bagging Yali Pear Fruit fragrance, step is as follows:
15-10 days before Yali Pear Fruit maturation, the mixed solution of edible ethanol, edible acetic acid and water is sprayed on described Yali Pear Fruit fruit face, business normally gathers the ripe phase, and in described mixed solution, the volume percent range of described edible ethanol is 2%-8%, unit is v/v, further preferably 3%-6%, particularly preferably 5%, the volume percent range of described edible acetic acid is 0.1%-1%, unit is v/v, particularly preferably 0.5%.
Described edible ethanol, edible acetic acid are the substrates of fragrance synthesis, provide the substrate of sufficient fragrance synthesis, improve Yali Pear Fruit fragrance at Yali Pear Fruit development later stage.
Preferred according to the present invention, the time of spraying is 16 o'clock to 18 o'clock afternoon.
Extract fruit bag when spraying, described Yali Pear Fruit fruit face sunny side and the back all will spray, and spray to dripping, run into rainfall and will respray once after spraying.
Preferred according to the present invention, spray the date for ripe first 15 days of Yali Pear Fruit.
Preferred according to the present invention, described edible ethanol to be concentration be 52% white wine.
Preferred according to the present invention, described edible acetic acid to be concentration be 5% Shanxi mature vinegar.
Described edible ethanol and described edible acetic acid is added in water, carry out being uniformly mixed formation mixed liquor, within 15-10 days before Yali Pear Fruit maturation, spray on Yali Pear Fruit fruit face, sunny side and the back evenly spray, edible ethanol, edible acetic acid are the substrates of fragrance synthesis, sufficient substrate can be provided in the critical period of Yali Pear Fruit fragrance synthesis after spraying, improve Yali Pear Fruit fragrance.
Ethanol is a kind of organic matter, is commonly called as alcohol, and molecular formula is CH 3cH 2oH or C 2h 6o is the saturated monohydroxy alcohol with a hydroxyl, and be a kind of inflammable volatile colourless transparent liquid at normal temperatures and pressures, the aqueous solution of ethanol has special, pleasant fragrance, and slightly excitant, there is the pungent flavour of smells of wine and stimulation, micro-sweet, at 20 DEG C, ethanol liquid density is 0.789g/cm 3, alcohol gas density is 1.59kg/m 3, ethyl alcohol boiling point is 78.4 DEG C, ethanol fusing point is-114.3 DEG C, inflammable, alcohol vapor can form explosive mixture with air, ethanol can with water with arbitrarily than dissolving each other, ethanol energy and water, chloroform, ether, methyl alcohol, acetone and other most immiscible organic solvents, relative density is (d15.56) 0.816, having many uses of ethanol, available ethanol manufactures acetic acid, beverage, essence, dyestuff, fuel etc., medically also conventional volume fraction is that disinfectant made by the ethanol of 70%-75%, in national defense industry, health care, organic synthesis, food industry, all have been widely used in industrial and agricultural production.
Acetic acid, be also acetic acid (36%-38%) or glacial acetic acid (98%), chemical formula is CH 3cOOH, acetic acid is a kind of organic acid, is the source of tart flavour in vinegar and penetrating odor.Pure anhydrous acetic acid (glacial acetic acid) is colourless hygroscopic solid, and freezing point is 16.6 DEG C (62 ℉), is clear crystal after solidifying.Although judge that acetic acid is a kind of weak acid according to acetic acid dissociation capability in aqueous, acetic acid has corrosive, and acetic acid steam is to eye and the irritant effect of nose, and acetic acid tool has been widely used.
Beneficial effect of the present invention is:
1, edible ethanol of the present invention, edible acetic acid are the substrate of Yali Pear Fruit fragrance metabolism, are also energy metabolism materials, facilitate the synthesis of Yali Pear Fruit fragrance, have bactericidal effect simultaneously, alleviate preharvest drop and fruit rot;
2, the present invention is easy and simple to handle, save production cost, saving of labor is efficient, buys equipment without the need to dropping into substantial contribution, before pear maturation, the mixed solution of described edible ethanol, edible acetic acid and water only within 15-10 days, need be sprayed, just can reach the effect improving Yali Pear Fruit fragrance;
3, the present invention sprays mixed solution is that edible ethanol, edible acetic acid and water mix, and meets food safety requirements, safe and reliable;
4, the Yali Pear Fruit Aromatic Matter Contents after the inventive method process significantly improves, aroma substance total amount increases by 60.40%, aroma substance kind, than contrast increase by 6 kinds, is respectively: butyl acetate, isobutyl acetate, acetic acid-4-hexene ester, 2 Methylpropionic acid ethyl ester, (E) 2-butenoic acid ethyl (E), n-hexyl butyrate.After the inventive method process, the percentage that in Yali Pear Fruit, the ester type compound of " fruital taste " accounts for aroma substance total amount obviously increases, thus making " the fruital taste " of Yali Pear Fruit become denseer, the Yali Pear Fruit mouthfeel after the inventive method process is good, local flavor is excellent, and commodity significantly improves.
Embodiment
Below in conjunction with embodiment, comparative example and effect example, the present invention is further qualified, but is not limited thereto.
Embodiment 1
Improve a method for bagging Yali Pear Fruit fragrance, step is as follows:
In Yali Pear Fruit ripe first 10 days, sprayed by the mixed solution of edible ethanol, edible acetic acid and water on described Yali Pear Fruit fruit face, the percent by volume of described edible ethanol was 2%, and the percent by volume of described edible acetic acid is 0.1%, and business normally gathers the ripe phase.
Pear life in 20 years, stock birch-leaf pear, seeding row spacing 4m × 5m, the tree vigo(u)r golden mean of the Confucian school, managerial skills are general, and output per hectare is about 45000kg.The present embodiment selects 10 strain load capacity, set equal close tree tests, and 3 repetitions (individual plant repetition) are established in test, and within 2012 and 2013, carry out 2 years continuously, September 11 sprayed described mixed solution, and September 26 gathered.
Embodiment 2
A kind of method improving bagging Yali Pear Fruit fragrance according to embodiment 1, its difference is, in Yali Pear Fruit ripe first 15 days, and the percent by volume of described edible ethanol is 5%, and the percent by volume of described edible acetic acid is 0.5%.
Embodiment 3
A kind of method improving bagging Yali Pear Fruit fragrance according to embodiment 1, its difference is, in Yali Pear Fruit ripe first 13 days, and the percent by volume of described edible ethanol is 8%, and the percent by volume of described edible acetic acid is 1%.
Comparative example
This comparative example selects 10 strain load capacity, set equal close tree tests, 3 repetitions (individual plant repetition) are established in test, and within 2012 and 2013, carry out 2 years continuously, September 11 sprayed clear water, other way to manage is identical with embodiment, and September 26 gathered.
Effect example
From embodiment and comparative example, pick out that 30 maturity are suitable for respectively, anosis worm, this kind characteristic feature that has no mechanical damage, has Yali Pear Fruit, transport laboratory back and measure immediately.
As shown in Table 1: compared with comparative example, in embodiment 1, Yali Pear Fruit aroma substance kind adds 5 kinds than contrast, in embodiment 2 and embodiment 3, Yali Pear Fruit aroma substance kind adds 6 kinds than contrast: butyl acetate, isobutyl acetate, acetic acid-4-hexene ester, 2 Methylpropionic acid ethyl ester, (E) 2-butenoic acid ethyl (E), n-hexyl butyrate, in embodiment 1-3, in pear fruit, most ester class content obviously increases, aroma substance total amount increases by 60.40%, makes pear have stronger fragrance.
Table 1 sprays reagent of the present invention to Yali Pear Fruit fragrance component and content impact thereof

Claims (5)

1. one kind is improved the method for bagging Yali Pear Fruit fragrance, it is characterized in that, step is as follows: 15-10 days before Yali Pear Fruit maturation, the mixed solution of edible ethanol, edible acetic acid and water is sprayed on described Yali Pear Fruit fruit face, business normally gathers the ripe phase, in described mixed solution, the volume percent range of described edible ethanol is 2%-8%, unit is v/v, further preferably 3%-6%, particularly preferably 5%, the volume percent range of described edible acetic acid is 0.1%-1%, unit is v/v, particularly preferably 0.5%.
2. a kind of method improving bagging Yali Pear Fruit fragrance according to claim 1, is characterized in that, the time of spraying is 16 o'clock to 18 o'clock afternoon.
3. a kind of method improving bagging Yali Pear Fruit fragrance according to claim 1, is characterized in that, sprays the date in Yali Pear Fruit ripe first 15 days.
4. a kind of method improving bagging Yali Pear Fruit fragrance according to claim 1, is characterized in that, described edible ethanol to be concentration be 52% white wine.
5. a kind of method improving bagging Yali Pear Fruit fragrance according to claim 1, is characterized in that, described edible acetic acid to be concentration be 5% Shanxi mature vinegar.
CN201410562837.5A 2014-10-21 2014-10-21 A kind of method improving bagging Yali Pear Fruit fragrance Expired - Fee Related CN104429670B (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4094586A4 (en) * 2020-02-28 2023-07-12 Mizkan Holdings Co., Ltd. Acetic acid-containing food or beverage

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110506550A (en) * 2019-04-02 2019-11-29 山东省果树研究所 Method, the pears enzyme liquid and preparation method thereof of pear fruit fragrance are improved using Qixia large perfume pear ferment

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102318667A (en) * 2011-08-16 2012-01-18 南京农业大学 Method improving pear shelf life aroma
CN102318659A (en) * 2011-08-16 2012-01-18 南京农业大学 Method for increasing fragrance of stored Nanguo pear
CN102907270A (en) * 2012-09-27 2013-02-06 南京农业大学 Method for increasing contents of fragrance and calcium in pear fruit
US20140121110A1 (en) * 2012-10-29 2014-05-01 Washington State University Control of ripening and senescence in pre-harvest and post-harvest plants and plant materials

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102318667A (en) * 2011-08-16 2012-01-18 南京农业大学 Method improving pear shelf life aroma
CN102318659A (en) * 2011-08-16 2012-01-18 南京农业大学 Method for increasing fragrance of stored Nanguo pear
CN102907270A (en) * 2012-09-27 2013-02-06 南京农业大学 Method for increasing contents of fragrance and calcium in pear fruit
US20140121110A1 (en) * 2012-10-29 2014-05-01 Washington State University Control of ripening and senescence in pre-harvest and post-harvest plants and plant materials

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4094586A4 (en) * 2020-02-28 2023-07-12 Mizkan Holdings Co., Ltd. Acetic acid-containing food or beverage

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