CN104705388A - Zizania aquatica preservation method - Google Patents
Zizania aquatica preservation method Download PDFInfo
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- CN104705388A CN104705388A CN201510136299.8A CN201510136299A CN104705388A CN 104705388 A CN104705388 A CN 104705388A CN 201510136299 A CN201510136299 A CN 201510136299A CN 104705388 A CN104705388 A CN 104705388A
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Abstract
The invention relates to a zizania aquatica preservation method. The zizania aquatica preservation method comprises carrying out heat shock treatment on zizania aquatic, or treating zizania aquatic by combination of heat shock and a preservative. The method has no side effect, and can be used for killing or inhibiting the vitality of pathogenic bacteria, reducing the activity of certain enzymes relevant to physiology, reducing the decay after harvest of the zizania aquatic, also preventing or relieving cold damage in the storage of the zizania aquatic, prolonging the refreshing time of the zizania aquatic, and meanwhile prolonging the shelf life of the zizania aquatic.
Description
Technical field
The present invention relates to fresh-keeping of vegetables field, be specifically related to a kind of preservation method of wild rice stem.
Background technology
Wild rice stem listing phase of gathering is many in the 5-6 month and the 8-10 month, and dull and rush season is obvious, and wild rice stem water foot meat is tender, and pole not storage tolerance after gathering, is easy to occur that hay shell turns yellow, and the fibrillation of meat wood, goes mouldy, and the problem such as to soften, only can preserve 3-5 days under normal temperature.Have research to point out, 35 days weight-loss ratios preserved by wild rice stem can reach 15%, and the storage of micro Process wild rice stem can reach 10.9% to the 5th day weight-loss ratio.The preservation method of gathering of market today wild rice stem is that physics combines with chemical method, after the mound storage and refrigeration of physics adopts both chemical preservative process and plastic film bag preservative one or method that both combine more.Many scholar's research are had to choose much research once to wild rice stem antistaling agent, as: 2,4-dichlorophenoxyacetic acid, 6-benzyladenine, maleic hydrazide, 1-MCP etc., the fresh-keeping effect of nowadays generally acknowledging is significantly the antistaling agent process that Sodium Benzoate and gibberellin combine, Sodium Benzoate and gibberellin process can obviously suppress wild rice stem respiratory intensity, delay chlorophyll to decompose, delay the decline of SOD and CAT activity and the rising of MDA content, and adopt above-mentioned antistaling agent to produce chemical residual.
Along with people are to the strong request of pollution-free food, fruit technology for coating, as the effective storage technique of one and storage ancillary technique, can improve fruit exterior quality, can reach fresh-keeping effect again.This technology is existing many business type application abroad, and Chinese fruit technology for coating has obtained some progress, but many plasticses formula is complicated, and can not directly use, fresh-keeping effect also exists certain problem.
This not keeping quality of wild rice stem makes the shelf life of wild rice stem shorter, constrains the circulation in sale and market significantly.Therefore, studying wild rice stem, to adopt rear change and storage technique significant to development wild rice stem industry.
Summary of the invention
The invention provides a kind of fresh-keeping method for wild rice shoots of safety non-toxic, without any side effects, can kill or suppress the vigor of pathogen, reduce the activity of some and physiology relevant enzyme, reduce wild rice stem postharvest decay, also can prevent or alleviate the generation of damaging to plants caused by sudden drop in temperature in wild rice stem storage, extend the freshness date of wild rice stem, make the shelf life of wild rice stem greatly be extended simultaneously.
The present invention relates to a kind of preservation method of wild rice stem, it is characterized in that, adopt thermal shock process wild rice stem.
The temperature of thermal shock is 30-60 DEG C, and preferred 35-50 DEG C can be selected from 30 DEG C, 32 DEG C, 35 DEG C, 38 DEG C, 40 DEG C, 42 DEG C, 45 DEG C, 48 DEG C, 50 DEG C, 55 DEG C, 60 DEG C; The time of thermal shock process is 0.5-5min, and preferred 0.5-2min, can be selected from 30s, 40s, 50s, 1min, 1.5min, 2min, 2.5min, 3.0min, 3.5min, 4.0min, 4.5min, 5.0min.
Concrete, the present invention relates to a kind of preservation method of wild rice stem, comprise the process of wild rice stem thermal shock, then at 0-4 DEG C of precooling 2-5min.The temperature of precooling is selected from 0 DEG C, 1 DEG C, 2 DEG C, 3 DEG C, 4 DEG C, time of precooling is selected from 2,3,4,5min.
More specifically, the present invention relates to a kind of preservation method of wild rice stem, comprise the process of wild rice stem thermal shock, then at 0-4 DEG C of precooling 2-5min, 4-8 DEG C of refrigeration.Refrigerated storage temperature is selected from 4,5,6,7,8 DEG C.
Preferably, described wild rice stem removes sheath.
Preferably, described wild rice stem is fresh wild rice stem.
Preferably, the preservation method of described wild rice stem also comprises the step with antistaling agent process.
Preferably, the preservation method of described a kind of wild rice stem, comprises the process of fresh wild rice stem thermal shock, then at 0-4 DEG C of precooling 2-5min, uses antistaling agent process.
More preferably, the preservation method of described a kind of wild rice stem, comprises the process of fresh wild rice stem thermal shock, then at 0-4 DEG C of precooling 2-5min, uses antistaling agent process, 4-8 DEG C of refrigeration.
Preferably, described antistaling agent is selected from salicylic acid and oxalic acid.Wherein salicylic concentration is 0.1-2mM, preferred 0.1-1mM; The concentration of oxalic acid is 0.1-2mM, preferred 0.1-1mM.
Thermal shock process can substitute chemical preservation, it is a kind of physical fresh-keeping method of safety non-toxic, without any side effects, can kill or suppress the vigor of pathogen, reduce the activity of some and physiology relevant enzyme, reduce vegetables postharvest decay, reduce the respiratory intensity of fruits and vegetables after gathering, control the synthesis of fruits and vegetables endogenous ethylene and regulate the inner various enzymatic activity of fruits and vegetables, make fruits and vegetables have desinsection, sterilization, fresh-keeping, anticorrosion, without the advantage of chemical residual, also can prevent or alleviate the generation of damaging to plants caused by sudden drop in temperature in fruit vegetables storing, to extend the freshness date of fruits and vegetables.
Salicylic acid can reduce vegetables duration of storage respiratory intensity, strengthen defence enzyme activity, the synthesis of ethene suppressing, delayed fruit softening and strengthen disease resistance of plant; research finds that salicylic acid is a kind of effective inhibitor newly of Synthesis pathway, and the biosynthesis that it can reduce respiratory intensity and ethene suppressing delays the aging of vegetables.
The process of oxalic acid external source can improve the disease resistance of post-harvest fruits, suppresses respiratory rate and the Ethylene Production Rate of fruit, strengthens the oxidation resistance of fruit, reduce reactive oxygen species, suppress Lipid peroxidation metabolism, thus the ripening and senscence of effective delayed fruit, the storage & fresh-keeping period of extending fruit.
In the present invention, thermal shock is combined with antistaling agent process, the thermal shock process of physics and the simple to operation and Be very effective of the immersion treatment of antistaling agent, what antistaling agent was selected is oxalic acid and the salicylic acid of variable concentrations in edible range, without any side effect, is the preservation method of non-toxic and safe.
Accompanying drawing explanation
The change of wild rice stem radical scavenging activity under Fig. 1 different times different disposal.
The change of wild rice stem protein content under Fig. 2 different times different disposal.
The change of wild rice stem TAC under Fig. 3 different times different disposal.
Detailed description of the invention
The process of embodiment 1 thermal shock is tested
Gather: fresh wild rice stem of gathering, selected shape is normal, fresh, have no mechanical damage, color and luster is homogeneous, length is consistent, the wild rice stem of even thickness, peel off epitheca, the clorox of a part of 50ppm soaks 1-2min sterilizing, a part with clear water process as a control group (CK0).
The clorox of taking 50ppm soaks the wild rice stem of 1-2min sterilizing part, Setup Experiments 35 DEG C, 40 DEG C, 45 DEG C, 50 DEG C of four temperature thermal shocks process, the process of each temperature thermal shock is provided with 30s, 1min, tri-time periods of 2min (are designated as sample 35 DEG C of 30s respectively, 35 DEG C of 1min, 35 DEG C of 2min, 40 DEG C of 30s, 40 DEG C of 1min, 40 DEG C of 2min, 45 DEG C of 30s, 45 DEG C of 1min, 45 DEG C of 2min, 50 DEG C of 30s, 50 DEG C of 1min, 50 DEG C of 2min), each process 3 repetition, amount to 36 samples, each sample 5-10 wild rice stem, compare (CK1) with the process of normal temperature clear water.0-4 DEG C of precooling 2-5min after thermal shock process, 4-8 DEG C of refrigeration.Measured sample weight loss every 1 day, and make sensory evaluation, result, see table 1, have recorded the weight-loss ratio change of wild rice stem sample in 11 days in table 1.As can be drawn from Table 1, thermal shock process obviously can reduce the weight-loss ratio of wild rice stem, and use 45 DEG C of 1min treatment effects better in advance, negative value there is certain error.
After table 1 different disposal, wild rice stem is along with the change of time weight-loss ratio
Embodiment 2 acid treatment is tested
Analyze from thermal shock process experiment and good thermal shock processing method is preserved to Fresh-cut Water-bamboo, according to thermal shock process experimental result, wild rice stem weight-loss ratio under the condition process of 45 DEG C of 1min is lower, so acid treatment room tests middle employing is thermal shock process under this condition.Process wild rice stem, distinguishes salicylic acid and oxalic acid treatment afterwards, 0-4 DEG C of precooling 2-5min after process, 4-8 DEG C of refrigeration.Its color, weightlessness, hardness is measured every grab sample in 4 days, make sensory evaluation, again in conjunction with the spraying of variable concentrations food grade salicylic acid and oxalic acid, the free radical scavenging activity of more each time point, the content of wild rice stem protein and TAC change, and result as shown in Figure 1, Figure 2, Figure 3 shows.
DPPH (1,1-diphenyl-2-trinitrophenyl-hydrazine) free radical scavenging activity measures by the method for the people such as Brand-Williams (1995), and made a little amendment.Get 5g sample, use 50mL methanol extraction, then with the centrifugal 15min of 4000g.When reacting beginning, get 1mM DPPH (the being dissolved in methyl alcohol) mixing of 5ml supernatant and 0.5mL.This mixture is placed 30min at room temperature.Measurement is the absorbance at 517nm place at wavelength.DPPH radical scavenging activity is calculated by formula below: DPPH free radical scavenging activity (%)=[(A0-A30)/A0] * 100%.Wherein A0 represents the absorbance of sample when 0min, and A30 represents the absorbance of sample when 30min.The mensuration of protein content adopts Coomassie Brilliant Blue, and the mensuration of TAC adopts kit measurement.
Salicylic acid and oxalic acid treatment experiment are provided with salicylic acid and 0.1mM, 1mM oxalic acid four process (being designated as sample 0.1 water, 1 water, 0.1 grass, 1 grass respectively) of 0.1mM, 1mM, contrast CK0 only uses clear water process, and contrast CK1 replaces related acid process with clear water again after the condition thermal shock process of 45 DEG C of 1min.3 repetitions are established in each process, each repetition 6 samples (6 samplings in period).
As shown in Figure 1, along with the passing of storage time, wild rice stem free radical scavenging activity generally presents the trend of reduction.Between different disposal, the wild rice stem free radical scavenging activity of space management CK0, CK1 process underspeeds comparatively fast, and the wild rice stem radicals scavenging power of 1mM salicylic acid, 1mM oxalic acid, 0.1mM oxalic acid treatment reduces comparatively slow, wherein the slowest with the process of 1mM salicylic acid.
As shown in Figure 2, along with the passing of storage time, wild rice stem protein population presents the trend of reduction.Between different disposal, the wild rice stem protein content of space management CK0, CK1 process underspeeds comparatively fast, and the protein content of 1mM salicylic acid, 1mM oxalic acid treatment reduces comparatively slow, wherein the slowest with the process of 1mM salicylic acid.
As shown in Figure 3, along with the passing of storage time, wild rice stem TAC presents the trend of reduction.Between different disposal, the wild rice stem TAC of space management CK0, CK1 process underspeeds comparatively fast, and the TAC of 0.1mM salicylic acid, 1mM oxalic acid treatment reduces comparatively slow, wherein best with the process of 0.1mM salicylic acid.
Claims (10)
1. a preservation method for wild rice stem, is characterized in that, comprises and adopts thermal shock process wild rice stem.
2. the preservation method of a kind of wild rice stem as claimed in claim 1, the temperature of wherein thermal shock process is 30-60 DEG C, preferred 35-50 DEG C; The time of thermal shock process is 0.5-5min, preferred 0.5-2min.
3. the preservation method of a kind of wild rice stem as claimed in claim 1, comprises the process of wild rice stem thermal shock, then at 0-4 DEG C of precooling 2-5min.
4. the preservation method of a kind of wild rice stem as claimed in claim 1, comprises the process of wild rice stem thermal shock, then at 0-4 DEG C of precooling 2-5min, and 4-8 DEG C of refrigeration.
5. the preservation method of a kind of wild rice stem as claimed in claim 1, wherein said wild rice stem is through sheath.
6. the preservation method of a kind of wild rice stem as claimed in claim 1, also comprises the step with antistaling agent process.
7. the preservation method of a kind of wild rice stem as claimed in claim 1, comprises the process of wild rice stem thermal shock, then at 0-4 DEG C of precooling 2-5min, uses antistaling agent process.
8. the preservation method of a kind of wild rice stem as claimed in claim 1, comprises the process of wild rice stem thermal shock, then at 0-4 DEG C of precooling 2-5min, uses antistaling agent process, 4-8 DEG C of refrigeration.
9. the preservation method of a kind of wild rice stem as claimed in claim 6, wherein antistaling agent is selected from salicylic acid, oxalic acid.
10. the preservation method of a kind of wild rice stem as claimed in claim 9, wherein salicylic concentration is 0.1-2mM, preferred 0.1-1mM; The concentration of oxalic acid is 0.1-2mM, preferred 0.1-1mM.
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Cited By (5)
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| CN105594841A (en) * | 2016-03-03 | 2016-05-25 | 苏杨 | Method for preserving fresh mulberries |
| CN106615060A (en) * | 2016-12-19 | 2017-05-10 | 潜山县思迈农业科技有限公司 | Preservation processing method for greenhouse-planted club bottle gourd fruits |
| CN107047747A (en) * | 2017-05-10 | 2017-08-18 | 盐城工学院 | A kind of processing method of eggplant and raising eggplant storage quality |
| CN107455111A (en) * | 2017-07-10 | 2017-12-12 | 中国计量大学 | A kind of method for promoting wild rice stem to concentrate harvesting |
| CN110235938A (en) * | 2019-07-19 | 2019-09-17 | 安徽农业大学 | A kind of wild rice stem fresh-keeping treatment device and preservation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107047747A (en) * | 2017-05-10 | 2017-08-18 | 盐城工学院 | A kind of processing method of eggplant and raising eggplant storage quality |
| CN107455111A (en) * | 2017-07-10 | 2017-12-12 | 中国计量大学 | A kind of method for promoting wild rice stem to concentrate harvesting |
| CN110235938A (en) * | 2019-07-19 | 2019-09-17 | 安徽农业大学 | A kind of wild rice stem fresh-keeping treatment device and preservation method |
| CN110235938B (en) * | 2019-07-19 | 2022-08-16 | 安徽农业大学 | Zizania latifolia preservation treatment equipment and preservation method |
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Application publication date: 20150617 |