CN104542952A - Composite preservation method for winter jujube - Google Patents
Composite preservation method for winter jujube Download PDFInfo
- Publication number
- CN104542952A CN104542952A CN201510012384.3A CN201510012384A CN104542952A CN 104542952 A CN104542952 A CN 104542952A CN 201510012384 A CN201510012384 A CN 201510012384A CN 104542952 A CN104542952 A CN 104542952A
- Authority
- CN
- China
- Prior art keywords
- propolis
- winter jujube
- jujube
- winter
- concentration
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a composite preservation method for a winter jujube. The composite preservation method comprises the following steps: firstly taking and purchasing 200g of raw propolis, smashing, extracting with 1L of ethanol with the concentration of 95% in a room-temperature dark condition for 10 days, filtering to obtain a propolis and ethanol extract liquid; according to the initial concentration, preparing a propolis coating preservative with the concentration of 4% from the propolis extract liquid with distilled water; carrying out acetic acid fumigation treatment on the winter jujube fruit at 22+/-1 DEG C for 40 minutes, airing and then carrying out coating treatment with the propolis coating preservative; airing the winter jujube and then packing into a clear preservation bag; and storing in a refrigeration house at -2-1 DEG C to -2+1 DEG C when Rh is 90%+/-5%. Various testing indexes of the winter jujube show good quality and freshness; the rotting rate can be reduced to about 7%; hardness reduction is effectively inhibited; relatively high VC content is kept; the change of the soluble solid content and the titratable acid content of the jujube fruit is relatively small and stable; and the preservation quality of the winter jujube in large-scale storage is improved.
Description
Technical field
The present invention relates to a kind of postharvest technology of fruits and vegetables, the composite fresh-keeping method of a kind of winter jujube specifically combined by acetic acid suffocating treatment and propolis varnish process.
Background technology
Xinjiang is described as " township of melon and fruit ", types of fruits is extremely abundant, but the commercial value of a lot of fruit cannot be embodied, its major reason is exactly that preservation and freshness after fruit is adopted is not good at, and causes the fruit great or quality of loss that rots to decline and reduce commodity value.Therefore solve preserving fruit and vegetable utilizing problem, for fruits and vegetables industry development and farmer richness most important.In order to meet the requirement of consumer for security, meet the needs that fruit freshness preserving is guaranteed the quality, it has been very urgent that a kind of natural, nontoxic, safe antistaling agent of R and D carries out fresh-keeping work to fruit simultaneously.
The bacteria resistance function of propolis is mainly derived from its flavones, aromatic acid and lipoid substance thereof.First former Soviet Union researcher confirms the antibacterial activity of propolis, and it can suppress nearly 20 kinds of bacteriums such as staphylococcus aureus, streptococcus, hay bacillus, salmonella, Escherichia coli, acid-fast bacillus, more obvious to gram-positive bacteria performance.Kedzia research shows that lmg/ml propolis alcohol extract all has height inhibitory action to 267 strain anaerobic bacterias.Ugur, Serra find the antibiotic property of propolis to the common food pollutantbacteria of Salmonella, staphylococcus aureus, proteus and Escherichia coli.In addition, propolis also has stronger inhibitory action to saccharomycete, mould.Ozcan etc. (1999) have studied the antifungal activity of propolis, measure the water extracts of propolis of 0.5%, 1%, 2%, 3%, 4% in the medium to the suppression situation of Penicillium, chain spore genus, Alternaria, apple Eimeria, Botrytis, find that Alternaria and Penicillium are to the propolis sensitivity of all concentration, and the antibacterial number of the propolis liquid of 4% to above all genus reaches more than 50%.Simultaneously, the viscosity of propolis is large, there is good film forming, the formation of film can kill or suppress the sex pheromone such as saccharomycete, mould to the invasion and attack of food, stop the exchange by fresh-keeping thing and ambient atmos, thus reduce moisture evaporation, reduce respiratory intensity and regulate metabolism, can effectively prevent it putrid and deteriorated.
Adopt rear acetic acid suffocating treatment to be widely used in storage fruit and vegetable as a kind of processing mode, with disease and pest control, change the reaction to adverse circumstance, keep fruit quality.This process can not only remove the earth of fruit and vegetable surfaces, agricultural chemicals and fungal spore, and a large amount of microorganisms of fruit and vegetable surfaces can be killed, improve fruits and vegetables outward appearance and keep its quality simultaneously compared with other heat treatment mode, this heat treatment mode is more conducive to commodity production practical application, and the part be configured on fruits and vegetables classification packaging production line, achieves and adopts rear anticorrosion Preservation Treatment to pimento, mango etc.Prove that acetic acid is fumigated independent process and all can be reduced rotting of postharvest fruit and vegetable although have been reported, also have certain defect, thus postharvest disease cannot be controlled completely.
Summary of the invention
The object of this invention is to provide a kind of composite fresh-keeping method of winter jujube, can improve winter jujube preserve on a large scale in preservation quality and prevent storage winter jujube rot.
In order to realize above-mentioned task, the present invention takes following technical solution: a kind of composite fresh-keeping method of winter jujube, first get and purchase former propolis 200g, after smashing process to pieces, use 1L, concentration is ethanol lixiviate 10 days under normal temperature lucifuge condition of 95%, propolis ethanol extract is obtained after filtration, calculate according to initial concentration, distilled water is used propolis extract to be configured to the propolis varnish antistaling agent that concentration is 4%, winter-jujube fruit is carried out 40min acetic acid suffocating treatment at 22 ± 1 DEG C, described propolis antistaling agent coating problems is used again after drying, winter jujube is dried in the clean freshness protection package of rear loading, be placed in freezer to preserve, storage humiture is-2 ± 1 DEG C, RH 90 ± 5%.
The present invention can improve winter jujube preserve on a large scale in fresh-keeping and prevent the problem of rotting, while method is simple, also can carry out the film preservation and freshness of winter jujube for the lower propolis extractant of working concentration for economy consideration.The application that the present invention fumigates in the preservation and freshness of winter jujube in conjunction with acetic acid for propolis provides technical support, and applies for it and provide theory and practice foundation.
Accompanying drawing explanation
Below in conjunction with the drawings and specific embodiments, the present invention is described in further detail.
Fig. 1 is the influence curve of different disposal to rotting rate in winter jujube postharvest storage process;
Fig. 2 is the influence curve of different disposal to hardness in winter jujube postharvest storage process;
Fig. 3 is the influence curve of different disposal to soluble solid content in winter jujube postharvest storage process;
Fig. 4 is the influence curve of different disposal to titratable acid content in winter jujube postharvest storage process;
Fig. 5 is the influence curve of different disposal to Vc content in winter jujube postharvest storage process
In figure, symbol " ◆ " represents that propolis smears the winter jujube ， “ ▇ of process " represent the winter jujube of acetic acid suffocating treatment, " ▲ " represents the winter jujube of Combined Processing, and "●" represents blank.
Detailed description of the invention:
A kind of composite fresh-keeping method of winter jujube, first get and purchase former propolis 200g, after smashing process to pieces, use 1L, concentration is ethanol lixiviate 10 days under normal temperature lucifuge condition of 95%, propolis ethanol extract is obtained after filtration, calculate according to initial concentration, distilled water is used propolis extract to be configured to the propolis varnish antistaling agent that concentration is 4%, winter-jujube fruit is carried out 40min acetic acid suffocating treatment at 22 ± 1 DEG C, described propolis antistaling agent coating problems is used again after drying, winter jujube is dried in the clean freshness protection package of rear loading, be placed in freezer to preserve, storage humiture is-2 ± 1 DEG C, RH 90 ± 5%.
For examination material, winter jujube is by the fresh jujube provided with the Kunlun, field Zao Ye group, rejects sick, residual, secondary fruit and really sterilizes two minutes to Zao with the clorox of 2% afterwards, totally carries out point doing with tap water.
Food glacial acetic acid (99.5%): buy in Lu An bio tech ltd, Shanghai.
Propolis smears the preparation of antistaling agent, purchase from alura Wang Shi apiary, get and purchase former propolis 200g, after smashing process to pieces, use 1L, ethanol lixiviate 10d under normal temperature lucifuge condition of 95%, obtains propolis ethanol extract after filtration, calculate according to initial concentration, use distilled water propolis extract to be configured to the propolis varnish antistaling agent of 4% content.
Test method
This experimental design 4 processed group: (1) propolis processed group: with 4% propolis antistaling agent coating problems.(2) acetic acid suffocating treatment group: at (22 ± 1) DEG C, carry out 40min suffocating treatment with 5.4mg/L acetic acid to fruit, then forced ventilation is dried with cooling at once.(3) propolis process is in conjunction with acetic acid suffocating treatment: first carried out in (22 ± 1) DEG C by fruit
40minacetic acid suffocating treatment, cooling uses 4% propolis antistaling agent coating problems after drying again.(4) control group: smear pure water process in contrast.Winter jujube is dried in the clean freshness protection package of rear loading, be placed in freezer (-2 ± 1 DEG C) storage.
40 are taken out to refrigeration winter jujube at every turn, carries out the index determining of fruit rot rate, hardness, soluble solid (SSC), titratable acid and V c content, measure an index every 10d.
Result of the test
1. the change of rotting rate in fresh-keeping of dong jujube process
As shown in Figure 1, four groups of winter jujubes rotting rate during fresh-retaining preserving increases gradually, and the rotting rate of propolis varnish processed group and Combined Processing group is starkly lower than acetic acid and fumigates group and control group.Particularly Combined Processing group, at first 40 days of storage period, the rotting rate of Combined Processing group increased the slowest.Combined Processing group and control group difference maximum, the stifling group of acetic acid is minimum with blank group difference; Arrived anaphase storage, when 50 days, winter jujube starts to occur in enormous quantities rotting, the rotting rate of four different disposal groups all significantly increases, wherein blank group rotting rate is up to 31.67%, Combined Processing group and propolis varnish group rotting rate lower, be respectively 26.67% and 25%.Experimental result shows the generation that coating problems can significantly suppress winter jujube rotten, and acetic acid is stifling to suppressing fruit rot to there is no positive effect.
2. the change of hardness in fresh-keeping of dong jujube process
As shown in Figure 2, the hardness of winter-jujube fruit reduces along with the prolongation of storage period, and this variation tendency is basically identical in different process.Different disposal group hardness fall is different, but hardness is all apparently higher than blank group, and wherein Combined Processing fall is minimum, is 5.18kg/cm in its hardness of anaphase storage
2.
3. the change of soluble solid in fresh-keeping of dong jujube process
As shown in Figure 3, in winter jujube, soluble solid content is at the slow even held stationary of storage decline in early stage, and blank group content of fruit soluble solids amplitude of variation is maximum, and the solid content of Combined Processing group is the most stable.Visible, Preservation Treatment effectively inhibits the maturation of fruit.The winter jujube soluble solid content of Combined Processing is 22%, and blank group is 19%.
4. the change of titratable acid content in fresh-keeping of dong jujube process
As shown in Figure 4, increase all to some extent in storage initial stage acid content, then decline gradually again.Group fumigated by acetic acid may be that numerical value is higher, and the change that the titratable acid content of the winter jujube of Combined Processing fumigated by propolis and acetic acid is slower due to stifling residual impact, effect is relatively best, in the process later stage, titratable acid content is 0.2087%, and blank group is only 0.1578%.Wherein at anaphase storage, the winter jujube of two groups of process occurs that acid content raises trend, and its reason is that the film formed due to this process is thicker, makes fruit be in anaerobic respiration and produces lactic acid, the secondary rise phenomenon causing acid content to occur.
5. the change of Vc content in fresh-keeping of dong jujube process
As shown in Figure 5, increase all to some extent at storage initial stage Vc content, then decline gradually again.Occur peak period when storage 20 days, show that this winter time jujube reaches the maturity period, ascorbic content reaches maximum.Along with the prolongation of storage time, each group Vc content all obviously reduces, but the change of Combined Processing group is the mildest, and anaphase storage VC content is 243.27mg/100g.
Claims (1)
1. the composite fresh-keeping method of a winter jujube, it is characterized in that: first get and purchase former propolis 200g, after smashing process to pieces, use 1L, concentration is ethanol lixiviate 10 days under normal temperature lucifuge condition of 95%, propolis ethanol extract is obtained after filtration, calculate according to initial concentration, distilled water is used propolis extract to be configured to the propolis varnish antistaling agent that concentration is 4%, winter-jujube fruit is carried out 40min acetic acid suffocating treatment at 22 ± 1 DEG C, described propolis antistaling agent coating problems is used again after drying, winter jujube is dried in the clean freshness protection package of rear loading, be placed in freezer to preserve, storage humiture is-2 ± 1 DEG C, RH 90 ± 5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510012384.3A CN104542952A (en) | 2015-01-12 | 2015-01-12 | Composite preservation method for winter jujube |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510012384.3A CN104542952A (en) | 2015-01-12 | 2015-01-12 | Composite preservation method for winter jujube |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104542952A true CN104542952A (en) | 2015-04-29 |
Family
ID=53060883
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510012384.3A Pending CN104542952A (en) | 2015-01-12 | 2015-01-12 | Composite preservation method for winter jujube |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104542952A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970094A (en) * | 2015-07-16 | 2015-10-14 | 宁夏天瑞产业集团现代农业有限公司 | Freshness keeping agent for fruits and vegetables and preparation method of freshness keeping agent |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1062640A (en) * | 1991-09-27 | 1992-07-15 | 宋心仿 | food preservative and preparation method thereof |
| CN1359626A (en) * | 2002-01-11 | 2002-07-24 | 邹宇超 | Process for preparing antistaling agent of fruit and vegetable |
| CN1663404A (en) * | 2005-01-27 | 2005-09-07 | 中国林业科学研究院林业研究所 | Method for controlling bacterial storage damage of winter-date fruit |
-
2015
- 2015-01-12 CN CN201510012384.3A patent/CN104542952A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1062640A (en) * | 1991-09-27 | 1992-07-15 | 宋心仿 | food preservative and preparation method thereof |
| CN1359626A (en) * | 2002-01-11 | 2002-07-24 | 邹宇超 | Process for preparing antistaling agent of fruit and vegetable |
| CN1663404A (en) * | 2005-01-27 | 2005-09-07 | 中国林业科学研究院林业研究所 | Method for controlling bacterial storage damage of winter-date fruit |
Non-Patent Citations (2)
| Title |
|---|
| 郭东起等: "蜂胶涂膜对圆脆鲜枣贮藏保鲜效应", 《食品科技》 * |
| 郭晓成、王养利: "《大樱桃栽培新技术》", 31 January 2005, 西北农林科技大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970094A (en) * | 2015-07-16 | 2015-10-14 | 宁夏天瑞产业集团现代农业有限公司 | Freshness keeping agent for fruits and vegetables and preparation method of freshness keeping agent |
| CN109169869A (en) * | 2015-07-16 | 2019-01-11 | 宁夏天瑞产业集团现代农业有限公司 | A kind of fruit and vegetable fresh-keeping agent |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101263828B (en) | Disinfection antistaling agent containing vinegar liquid for plant and uses thereof | |
| Jiang et al. | Changes in microbial and postharvest quality of shiitake mushroom (Lentinus edodes) treated with chitosan–glucose complex coating under cold storage | |
| Restuccia et al. | An innovative combined water ozonisation/O3-atmosphere storage for preserving the overall quality of two globe artichoke cultivars | |
| CN105494616A (en) | Fruit and vegetable fresh-keeping agent containing wood vinegar | |
| CN106538672A (en) | Natural composite antistaling agent and its preparation method and application | |
| CN104126653B (en) | A kind of sodium carboxymethylcellulose composite coating preservative its preparation method and application | |
| CN101697750A (en) | Method for preventing fruit postharvest diseases | |
| CN105105281A (en) | Natural food preservative | |
| CN103766474B (en) | Biological preservative for cherry and tomato fruits and use thereof | |
| CN102652517A (en) | Biological corrosion preventing and freshness-keeping method for oranges and tangerines | |
| CN103469679A (en) | Grape preservative paper and manufacturing method thereof | |
| Bao et al. | Biomimetic synthesis of silver nanoparticles for preparing preservative solutions for mandarins (Citrus deliciosa Tenore) | |
| CN106258659A (en) | A kind of preventing control method of Hylocereus undatus postharvest disease | |
| Sempere-Ferre et al. | Antifungal in vitro potential of Aloe vera gel as postharvest treatment to maintain blueberry quality during storage | |
| CN105861340B (en) | Pichia anomala for controlling postharvest diseases of citrus and grapes | |
| Gupta et al. | Safety of fresh fruits and vegetables | |
| CN104161116A (en) | Preparation for controlling diseases by inducing fruit resistibility and corresponding induction method | |
| CN105917991A (en) | Antistaling method for grape | |
| CN103141558A (en) | Lychee preservative and fresh-keeping method | |
| CN105454301A (en) | Method for reducing storage diseases of harvested fruits and vegetables through compounded bactericide | |
| Gumus | Determination of the changes of antifungal properties of Satureja hortensis, Thymus vulgaris and Thymbra spicata exposed to gamma irradiation | |
| CN104542952A (en) | Composite preservation method for winter jujube | |
| CN104855496A (en) | Method for anticorrosion and preservation of postharvest citrus | |
| CN105360284B (en) | A kind of biology source fruit and vegetable fresh-keeping agent and its preparation method and application | |
| CN103988893A (en) | Method for preventing and treating fruit postharvest diseases by using compound of ascorbic acid and Pichia caribbica |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150429 |