CN105296391B - A preparation for accelerating peeling of Capsici fructus seed from fruit and its application method - Google Patents

Abstract

The invention discloses a preparation for accelerating peeling of pepper seeds from fruits and a using method thereof, wherein the preparation comprises the following components: peptone, yeast extract, beef extract, tween, potassium dihydrogen phosphate, V8 vegetable juice, and lactobacillus powder; mixing the above components, and adding distilled water to obtain solution preparation; then placing the crushed pepper fruits in a container, diluting the solution preparation, pouring the diluted solution preparation into the container with the crushed pepper fruits, sealing the container, placing the container indoors, fermenting at room temperature, opening the container after fermentation is completed, adding a proper amount of clear water into the container until the pepper fruits are suspended, violently stirring to separate the pepper seeds from the placenta, standing to enable the pepper seeds to sink, fishing out residual fruit tissues, taking out the pepper seeds, washing the pepper seeds with the clear water, and storing after air drying. The invention has simple manufacture, convenient use, low cost and little damage to workers, and can greatly improve the seed taking efficiency of the pepper seed production in the later period.

Description

A preparation for accelerating peeling of Capsici fructus seed from fruit and its application method

Technical Field

The invention relates to the technical field of vegetable seed preparation, in particular to a preparation for accelerating peeling of pepper seeds from fruits and a using method thereof.

Background

The pepper is one of the main vegetable crops planted in the world at present, plays an important role in guaranteeing the annual balanced supply of vegetables in China, the occurrence of the pepper heterosis breeding technology not only obviously improves the yield, quality, disease resistance, stress resistance and other properties of pepper varieties, but also effectively ensures the intellectual property and relevant income of breeding workers, and has great significance in promoting the development of pepper breeding industry, at present, the pepper varieties circulating in the market basically realize hybridization, and a large amount of pepper seeds need to be cultivated and obtained every year; the seed taking of the hot pepper is the last step of the seed production of the hot pepper, however, at present, each seed production unit mainly adopts the manual seed splitting mode of hot pepper fruits, along with the acceleration of the urbanization process, the labor cost of China is increased rapidly, the seed production cost of the hot pepper is increased remarkably, the seed production efficiency is low, the skin is damaged by capsaicin, the labor cost is further increased, and the like, and the high-efficiency and high-quality production technology of hybrid hot pepper seeds becomes a hot spot of industrial concern.

Disclosure of Invention

The invention aims to solve the problems of increased seed production cost, low seed production efficiency, skin injury caused by capsaicin and the like of hot pepper in the conventional manual seed splitting mode of hot pepper fruits, and provides a preparation for accelerating peeling of hot pepper seeds from the fruits, which has the advantages of simple preparation, convenient use and low cost, and can greatly improve the seed taking efficiency in the later period of hot pepper seed production work, and a use method thereof.

In order to achieve the purpose, the invention adopts the following technical scheme: a preparation for accelerating peeling of pepper seeds from fruits comprises the following components in percentage by weight:

peptone, 8-10 g;

yeast extract, 4-5 g;

8-10 g of beef extract;

tween, 30-50 ml;

2 g of monopotassium phosphate;

v8 vegetable juice, 150-;

3-5 g of lactobacillus powder;

mixing the above components according to the mass or volume, adding distilled water to obtain 1000 ml solution preparation, adjusting pH to 7.2, and culturing the solution preparation in a shaker at 37 deg.C and 200rpm to OD₆₀₀=0.8-1.0。

Preferably, the lactic acid bacteria are lactobacillus plantarum. Lactobacillus plantarum, also known as Lactobacillus plantarum, a species of lactic acid bacteria, having the English name Lactobacillus plantarum，Has better fermentation effect on plant fruits.

According to the scheme, the seeds are peeled from the pepper fruits in a large scale by adopting a lactic acid bacteria fermentation technology, the pepper pulp becomes thoroughly decomposed and is easy to peel under the action of lactic acid bacteria, and the thoroughly decomposed pepper pulp can be conveniently separated from the pepper seeds; the preparation of the scheme is auxiliary components except lactobacillus, wherein peptone, named peptone in English, is an organic compound, is rich in organic nitrogen compounds, also contains some vitamins and saccharides, and can be used as a main raw material of a microorganism culture medium; the Yeast extract is also called Yeast monosodium glutamate, is named Yeast extract in English, mainly comprises polypeptide, amino acid, flavor nucleotide, B vitamins and trace elements, is the most ideal raw material of a biological culture medium and the main raw material in the fermentation industry, and can greatly improve the production rate of strains and the yield of fermentation products; the Beef Extract is named as Beif Extract in English, contains creatine, creatinine, polypeptides, amino acids, nucleotides, organic acids, minerals and water-soluble substances of vitamins, and is widely applied to biological pharmaceutical fermentation and preparation of various culture media; tween (or polysorbate) is a nonionic surfactant, widely used as a solubilizer for emulsifiers and oil substances; potassium dihydrogen phosphate (chemical formula: KH)₂PO₄) Can be used for preparing culture medium; v8 vegetable juice is a vegetable juice containing 8 kinds of vegetables including tomato, carrot, beet, spinach, lettuce, celery, watercress and Indian madder, and can provide high nutrition; OD₆₀₀It refers to the absorbance of a solution at 600nm, and an important application thereof is to estimate the growth of bacteria by measuring the concentration of a culture solution of bacteria using the absorbance of bacteria, and thus is generally used to refer to the cell density of bacteria.

The application method of the obtained preparation for accelerating the peeling of pepper seeds from fruits comprises the following steps: 1) chopping the pepper fruits according to the standard of cutting 3-4 per fruit, and placing the chopped pepper fruits in a container; 2) mixing the preparation with clear water according to the ratio of 1: 10, pouring the diluted solution preparation into a container in which the crushed pepper fruits are placed until the liquid level of the solution preparation is higher than that of the crushed pepper fruits; 3) sealing the container, placing the container indoors, and fermenting at room temperature of 25-40 deg.C for 2-3 days; 4) opening the container after fermentation, adding a proper amount of clear water into the container until the pepper fruits suspend, violently stirring to separate the pepper seeds from the placenta, standing for 5-10 minutes to make the pepper seeds sink, and fishing out residual fruit tissues; 5) taking out the pepper seeds, washing the pepper seeds with clear water for 2-3 times, and storing after air drying.

Therefore, the invention has the following beneficial effects: (1) the manufacture is simple and the use is convenient; (2) the cost is low, and the damage to workers is small; (3) can greatly improve the seed taking efficiency in the later period of the seed production work of the hot pepper.

Detailed Description

The invention is further described below.

Example 1, a preparation for accelerating peeling of pepper seeds from fruits, the preparation comprising the following components and contents: peptone, 8 g; yeast extract, 5 grams; 8 g of beef extract; tween, 40 ml; 2 g of monopotassium phosphate; v8 vegetable juice (150 ml); 5 g of lactobacillus powder; the lactobacillus powder is Lactobacillus plantarum powder;

mixing the above components with the above mass or volume, adding distilled water, dissolving completely to obtain 1000 ml solution preparation, adjusting pH to 7.2, and culturing the solution preparation in a shaker at 37 deg.C and 200rpm to OD₆₀₀=0.8。

The application method of the obtained preparation for accelerating the peeling of pepper seeds from fruits comprises the following steps: 1) chopping 10 kg of pepper fruits according to the cutting standard of 3-4 per fruit, and placing the chopped pepper fruits in a container; 2) the resulting 1000 ml solution preparation was mixed with clear water in a ratio of 1: 10, pouring the diluted solution preparation into a container in which the crushed pepper fruits are placed until the liquid level of the solution preparation is higher than that of the crushed pepper fruits; 3) sealing the container, placing the container indoors, and fermenting at room temperature of 30 deg.C for 2 days; 4) opening the container after fermentation, adding a proper amount of clear water into the container until the pepper fruits suspend, violently stirring to separate the pepper seeds from the placenta, standing for 10 minutes to make the pepper seeds sink, and fishing out residual fruit tissues; 5) taking out the pepper seeds, washing the pepper seeds with clear water for 2 times, and storing after air drying.

The comparison between the pepper seeds obtained according to the scheme of the invention at the seed-taking stage and the pepper seeds obtained according to the existing manual seed-cutting method or soaked in clear water with the same number of pepper fruits is shown in the following table:

clear water control: the control is that the same volume of clear water is used to replace the preparation to soak and decompose the pepper; the clear water soaked peppers will also begin to become thoroughly decomposed after a certain period of time, because the surfaces of the peppers and the air can carry various bacterial fungi including lactic acid bacteria, and the bacterial fungi can also propagate with the time, and the positive effect of the preparation on the seed recovery rate and the bud vigor is highlighted by the contrast.

Comprehensive seed production efficiency: compared with the prior conventional seed cutting technical means, the efficiency improvement calculation method of the invention comprises the following steps,

the conventional method is used for cutting seeds, wherein the seed quantity is =5000 seeds x 100% (recovery rate) x 100% (bud rate) =5000 seeds in 6 hours, and the efficiency is 5000 seeds/6 hours =833.33 seeds/hour;

according to the scheme of the invention, the seed quantity =5000 seeds x 98% (recovery rate) x 92% (bud rate) =4508 seeds are obtained in 1 hour, and the efficiency is 4508 seeds/1 hour;

in conclusion, the comprehensive seed production efficiency of the scheme is improved to (4508-833.33)/833.33 = 441%.

Claims (1)

1. The application of the lactobacillus preparation in accelerating the peeling of pepper seeds from fruits is characterized by comprising the following steps: 1) chopping the pepper fruits according to the standard of cutting 3-4 per fruit, and placing the chopped pepper fruits in a container; 2) mixing the preparation with clear water according to the ratio of 1: 10, pouring the diluted solution preparation into a container in which the crushed pepper fruits are placed until the liquid level of the solution preparation is higher than that of the crushed pepper fruits; 3) sealing the container, placing the container indoors, and fermenting at room temperature of 25-40 deg.C for 2-3 days; 4) opening the container after fermentation, adding a proper amount of clear water into the container until the pepper fruits suspend, violently stirring to separate the pepper seeds from the placenta, standing for 5-10 minutes to make the pepper seeds sink, and fishing out residual fruit tissues; 5) taking out the pepper seeds, washing the pepper seeds for 2-3 times by clear water, and storing after air drying;

the lactobacillus preparation comprises the following components in percentage by weight:

peptone, 8-10 g;

yeast extract, 4-5 g;

8-10 g of beef extract;

tween, 30-50 ml;

2 g of monopotassium phosphate;

v8 vegetable juice, 150-;

3-5 g of lactobacillus powder;

mixing the above components according to the mass or volume, adding distilled water to obtain 1000 ml solution preparation, adjusting pH to 7.2, and culturing the solution preparation in a shaker at 37 deg.C and 200rpm to OD₆₀₀＝0.8-1.0。