CN105123911A - Biological prevention and treatment method of gray mold of postharvest blueberries - Google Patents
Biological prevention and treatment method of gray mold of postharvest blueberries Download PDFInfo
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- CN105123911A CN105123911A CN201510512905.1A CN201510512905A CN105123911A CN 105123911 A CN105123911 A CN 105123911A CN 201510512905 A CN201510512905 A CN 201510512905A CN 105123911 A CN105123911 A CN 105123911A
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Abstract
The invention relates to the technical field of fruit fresh keeping of fruits, is related to the technical field of fresh keeping in storage of berries, and particularly relates to a biological prevention and treatment method of gray mold of postharvest blueberries. The method disclosed by the invention is characterized in that postharvest blueberries are kept fresh by combining fumigation treatment of linalool of 0.4ml/L with appropriate low-temperature refrigeration, so that gray mold generated during the storage of blueberry fruits is reduced, the loss of blueberry-flavored substances is reduced, the quality of the blueberry fruits is maintained, and the shelf life of the blueberry fruits is prolonged. Compared with a conventional fresh keeping method based on a chemical fresh keeping agent, the method disclosed by the invention has the advantage that the pollution of chemical fresh keeping agents to fruits is reduced.
Description
Technical field
The present invention relates to fruit freshness preserving technical field, relevant to the storage technique field of berries, be specifically related to the biological control method that a kind of blueberry adopts rear gray mold.The method of gray mold in the control blueberry storage that the present invention utilizes the antagonistic property of linalool to develop, implementing of the method is beneficial to the life-time dilatation of blueberry postharvest storage.
Background technology
Blueberry, be otherwise known as cowberry fruit, containing abundant nutritional labeling in fruit, it not only has good nutrition health-care functions, also there is functions such as preventing cranial nerve is aging, cardiac stimulant, anticancer softening blood vessel, enhancing human organism immunity, there is the title of " king of world's berry ", be popular at European & American Market.But Blueberry is ripe in high temperature season, and after fruit harvesting, physiological metabolism is vigorous, be very easily subject to infecting of pathogenic microorganism and putrid and deteriorated.Wherein infecting by the pathogen of Botrytis cinerea the blueberry gray mold caused is cause adopting the rotten major reason of rear Blueberry.Therefore, in blueberry storage effective control of gray mold to adopt rear life-time dilatation for blueberry significant.
The method Main physical method of the blueberry anti-corrosive fresh-keeping of current report, chemical method and biological method etc.Wherein adopt chemical bactericide as sulfur dioxide, the upper main method controlling postharvest diseases of fruit is produced in the process such as chlorine dioxide at present.But due to chemical bactericide long-term a large amount of use cause residues of pesticides, environmental pollution, food security, pathogen the problem such as the resistance to the action of a drug day by day serious, research and development safety, biological bactericide is significant efficiently.
Linalool is a kind of compound of chain terpene alcohols, can obtain from camphor tree through distillation.Linalool is phytovolatilization main body of oil, has good hypnosis calmness, analgesic effect, has lethal effect to leukemic leucocyte, also has stronger antibacterial activity and obvious sterilization synergistic function.The present invention utilizes the bacteriostatic activity of linalool, and simultaneously in conjunction with the feature suppressing growth of microorganism under deepfreeze condition, exploitation one can effectively suppress blueberry to adopt the pathogenetic anti-rot and fresh-keeping method of rear grey mold.
Summary of the invention
The object of the invention is to the deficiency overcoming existing blueberry preserved technology, avoid the defect of current blueberry preserved use chemical bactericide, a kind of low toxicity, safety, efficiently blueberry antiseptic preservation technology are provided, effectively to prevent the generation of adopting rear blueberry gray mold, keep Blueberry quality, reach extending fruit freshness date, reduce the postharvest decay of Blueberry.
Anti-rot and fresh-keeping method of the present invention is with certain density linalool process Blueberry, builds a kind of safety, efficiently blueberry anti-rot and fresh-keeping method in conjunction with low-temperature storage techniques.
Concrete technical scheme of the present invention is as follows:
A kind of blueberry adopts the biological control method of rear gray mold, described method is carried out fresh-keeping in conjunction with cryopreservation to adopting rear Blueberry with the linalool of 0.4ml/L concentration, pack under Blueberry after gathering from orchard is positioned over the cryogenic conditions of 10 DEG C immediately, then packaged fruit is placed in sealable plastic containers, the double-layer filter paper of a drying is placed in container bottom centre, the Blueberry opening packaging is placed in the both sides of filter paper, then on filter paper, drip the linalool liquid of described concentration (i.e. above-mentioned 0.4ml/L), rapidly by container closure 3 ~ 5 hours, then Blueberry is taken out, cover packing box, be positioned over 2 ?4 DEG C, relative humidity be 90% ?95% condition under preservation and freshness.
Blueberry anti-rot and fresh-keeping method of the present invention is compared with physical fresh-keeping method with existing chemical preservation fresh-keeping method, have easy and simple to handle, combine the advantage of biological preservation and deepfreeze anti-corrosive fresh-keeping, utilize natural linalool to the inhibitory action of blueberry ash arrhizus bacteria, inhibitory action fruit pathogenic microorganism grown in conjunction with deepfreeze and the preservation to fruit, it is a kind of pure natural environment protection type blueberry anti-rot and fresh-keeping method, have no adverse effects to the fruit quality of blueberry, what effectively can extend blueberry adopts the rear life-span simultaneously.
Accompanying drawing illustrates:
Fig. 1: linalool process is on the impact of the fruit gray mold incidence of disease in blueberry storage.
Fig. 2: linalool process is to fruit titratable acid changes of contents in blueberry storage.
Fig. 3: linalool process is on the impact of fruit soluble solids content in blueberry storage.
Fig. 4: linalool process is on the impact of fruit Vitamin C content in blueberry storage.
Fig. 5: linalool process is on the impact of fruit content of reducing sugar in blueberry storage.
Fig. 6: linalool process is to the change of fruit total sugar content in blueberry storage.
Fig. 7: linalool process is on the impact of fruit flavones content in blueberry storage.
Fig. 8: linalool process is on the impact of ash arrhizus bacteria mycelial growth.
Detailed description of the invention
The preparation embodiment of embodiment 1 antistaling agent
(1) after being gathered in orchard, Blueberry is packed under being positioned over the cryogenic conditions of 10 DEG C immediately, and then packaged Blueberry being opened packaging, to be placed in a volume be 6 liters, in sealable plastic box, places the double-layer filter paper of a drying in the middle of plastic box.
(2) on filter paper, drip the linalool liquid (that is, the concentration of linalool liquid is 0.4ml/L) of 2.4ml, rapidly by container closure 4 hours, package after then blueberry being taken out, then preserve under 4 DEG C of cryogenic conditions.
Embodiment 2: Application Example
According to the method for embodiment 1, blueberry is processed, adopt other storage chemical process Blueberries simultaneously, to contrast without any the Blueberry of process.Three repetitions are established in often kind of process, each repetition 100 Blueberries, suffocating treatment 4h under the same terms, then take out, preserve under putting into 4 DEG C of conditions, within every 4 days, observe sample and sample, the rotting rate of record Blueberry and weight-loss ratio, and measure the index of quality of fruit.
1) linalool process is on the impact of the fruit gray mold incidence of disease and fruits nutrition quality in blueberry storage
(1) linalool suffocating treatment is on the impact of the fruit gray mold incidence of disease in blueberry storage
As shown in Figure 1 after variable concentrations linalool process Blueberry, after 25 days storage periods, the incidence of disease of Blueberry gray mold is respectively 15.33%, linalool group is 18%, control group is 21.67%, the process of display linalool effectively can reduce the incidence of disease of Blueberry gray mold, and with after the linalool suffocating treatment blueberry of 0.4mg/L, the incidence of disease of the gray mold of fruit is minimum, best to the corrosion-resistanting fresh-keeping effect of Blueberry.
(2) linalool suffocating treatment is to fruit effect of weightlessness in blueberry storage
Result of the test is in table 1.
The process of table 1 linalool is on the impact of blueberry duration of storage fruit weight-loss ratio
The loss in weight during fruit storage is mainly caused by moisture evaporation and nutrient loss.In general, there is loss in the weight of fresh fruit, freshness also will correspondingly decline.Therefore, reducing weight-loss ratio is one of key measure of fruit freshness preserving.As shown in table 1, along with the prolongation of storage time, the weight-loss ratio of Blueberry increases gradually, this mainly respiration consume the result of nutriment and moisture transpiration.The linalool suffocating treatment of 0.4ml/L effectively can reduce the weightlessness of Blueberry in postharvest storage process as shown in Table 1, reduces the moisture loss of fruit in storage.
(3) linalool suffocating treatment is on the impact of fruit titratable acid in blueberry storage
Titratable acid is one of material forming Blueberry peculiar taste, and the height of its content weighs blueberry to adopt one of important indicator of rear local flavor reserving degree, and suitable acid content is conducive to keeping the good mouthfeel of fruit and local flavor.The titratable acid content of blueberry, on a declining curve at duration of storage as shown in Figure 2, and this may be because the generating rate of acid is less than degradation rate, therefore storage acid content declines gradually.Show in fig. 2 and cross the titratable acid content of the titratable acid content in Blueberry storage higher than control group through linalool process, therefore, linalool suffocating treatment effectively can keep the organic acid flavor substance in Blueberry.
(4) linalool suffocating treatment is on the impact of content of fruit soluble solids in blueberry storage
At duration of storage, due to respiration consumption, the soluble solid content of Blueberry constantly reduces.As shown in Figure 3, Blueberry soluble solid content in whole storage through linalool process is significantly higher than contrast fruit, and high compared with soluble solid content in storage after the Blueberry of the linalool process of 0.2mg/L through the linalool process of 0.4mg/L, therefore the maintenance effect of linalool process blueberry to content of fruit soluble solids in storage of 0.4mg/L is best.
(5) linalool suffocating treatment is on the ascorbic impact of fruit in blueberry storage
Vitamin C is one of Major Nutrient evaluation index of fruits and vegetables freshness.At duration of storage, the easy oxidized degraded of vitamin C.Be significantly less than control group and 0.2mg/L linalool processed group with the downward trend of the Vitamin C content under the linalool process of 0.4mg/L as shown in Figure 4, therefore, the Vc content that the process of 0.4mg/L linalool can effectively delay in Blueberry storage declines.(6) linalool suffocating treatment is on the impact of fruit reduced sugar in blueberry storage
Content of reducing sugar is one of nutritive index of blueberry, is also the important indicator of reflection blueberry storage quality.The Changes of Reducing Sugar Content of duration of storage Blueberry is in the rear downward trend that first rises as shown in Figure 5, and this is mainly due in storage in earlier stage, and the starch in fruit is constantly hydrolyzed to monose and disaccharide, and at anaphase storage, sugar is consumed as substrate of respiration.As shown in Figure 5 in different disposal group, the Blueberry content of reducing sugar of 0.4mg/L linalool processed group is lower than 0.2mg/L linalool processed group and control group, therefore, the process of 0.4mg/L linalool effectively can keep the content of reducing sugar in storage in Blueberry.(7) linalool suffocating treatment is on the impact of fruit total reducing sugar in blueberry storage
Sugar is the main nutrient composition of fruits and vegetables, and in Blueberry, the content of sugar directly has influence on its quality and mouthfeel, and sugared content height is the Main Basis weighing blue grape quality.As shown in Figure 6, blueberry total sugar content generally variation tendency is identical, all in the rear downward trend that first rises.The total sugar content of known 0.4mg/L linalool process blueberry when 15d still remains on higher level, can 6.162% be reached, higher than linalool processed group and the control group of 0.2mg/L, show that the process of 0.4mg/L linalool can delay the decline of total sugar content in Blueberry storage.
(8) linalool suffocating treatment is on the impact of fruit flavones in blueberry storage
Flavones is the critical function composition with antioxidation activity in Blueberry.As shown in Figure 7, in blueberry storage, in fruit, the change of flavones is substantially also present overall downward trend, as shown in Figure 7, through the Blueberry flavones content of linalool process all higher than control group, wherein the flavones content of the Blueberry of 0.4mg/L linalool processed group is best, therefore, the linalool process of 0.4mg/L is favourable to the maintenance of flavones content in Blueberry.
2) direct repression of linalool process blueberry ash arrhizus bacteria
(1) in pine needle 14 kinds of volatile ingredients to the inhibitory action of the pathogen of Botrytis cinerea spore germination
The pathogen of Botrytis cinerea is the disease fungus causing Blueberry to adopt rear gray mold.Research finds, Pine Needle Essential Oil shows significant inhibitory action to numerous food disease fungus.In order to find the effective fumigant controlling blueberry gray mold, 14 kinds of major volatile constituents of our comparative studies simultaneously Pine Needle Essential Oil (purchased from commodity, being conventional products) are to the inhibitory action of grey staphylococcus.Result is as shown in table 2, and in 14 in pine needle, volatile ingredient is all inhibited to the spore germination of the pathogen of Botrytis cinerea, and wherein linalool is the strongest to the inhibitory action of the pathogen of Botrytis cinerea, and MIC is 0.3352mg/L.
In table 2 pine needle, 14 kinds of volatile ingredients are to the inhibitory action of the pathogen of Botrytis cinerea spore germination
(2) linalool is on the impact of blueberry the pathogen of Botrytis cinerea spore germination
Result of the test is in table 3.
The process of table 3 variable concentrations linalool is on the impact of botrytis cinerea spore germination
As can be seen from Table 3, the linalool of variable concentrations goes out significant difference for the suppression degree shows of the pathogen of Botrytis cinerea spore germination, and along with the increase of concentration for the treatment of, the inhibiting rate of linalool to spore germination also strengthens thereupon, and has significant concentration effect.As can be seen here, linalool has good inhibition for the spore germination of botrytis cinerea.
(3) linalool is on the impact of the pathogen of Botrytis cinerea mycelial growth
As seen from Figure 8, be significantly less than the colony diameter of control group through the pathogen of Botrytis cinerea colony diameter of linalool process, show that linalool process significantly suppress the mycelial growth of the pathogen of Botrytis cinerea, and there is significant concentration effect.
From the present embodiment, the present invention be research different types of volatile ingredient to infect Blueberry ash arrhizus bacteria the pathogen of Botrytis cinerea direct repression basis on, filter out the remarkable bacteriostasis of linalool to Botrytis cinerea, on this basis, find that linalool is adopted rear gray mold to blueberry and had significant inhibitory action, and effectively can keep exterior quality and the nutritional quality of Blueberry.Comprehensive each index shows, the present invention, with the linalool suffocating treatment Blueberry of 0.4mg/L, in conjunction with 4 DEG C of deepfreezes, has good corrosion-resistanting fresh-keeping effect to Blueberry.
Claims (1)
1. a blueberry adopts the biological control method of rear gray mold, it is characterized in that, carry out fresh-keeping in conjunction with cryopreservation to adopting rear Blueberry with the linalool of 0.4ml/L concentration, pack under Blueberry after gathering from orchard is positioned over the cryogenic conditions of 10 DEG C immediately, then packaged fruit is placed in sealable plastic containers, the double-layer filter paper of a drying is placed in container bottom centre, the Blueberry opening packaging is placed in the both sides of filter paper, then on filter paper, drip the linalool liquid of described concentration, rapidly by airtight for described plastic containers 3 ~ 5 hours, then Blueberry is taken out, cover packing box, be positioned over 2 ?4 DEG C, relative humidity be 90% ?95% condition under preservation and freshness.
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Cited By (3)
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| CN107455452A (en) * | 2017-07-14 | 2017-12-12 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of berry slow-release preservative and preservation method |
| CN110604173A (en) * | 2019-09-03 | 2019-12-24 | 浙江大学 | Strawberry preservation method for inhibiting botrytis cinerea by utilizing linalool fumigation |
| CN116195625A (en) * | 2023-02-08 | 2023-06-02 | 浙江省农业科学院 | Liposome protective agent for wax on outer surface of blueberry and application thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455452A (en) * | 2017-07-14 | 2017-12-12 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of berry slow-release preservative and preservation method |
| CN110604173A (en) * | 2019-09-03 | 2019-12-24 | 浙江大学 | Strawberry preservation method for inhibiting botrytis cinerea by utilizing linalool fumigation |
| CN116195625A (en) * | 2023-02-08 | 2023-06-02 | 浙江省农业科学院 | Liposome protective agent for wax on outer surface of blueberry and application thereof |
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