CN106106710A - 一种猕猴桃保鲜方法 - Google Patents

一种猕猴桃保鲜方法 Download PDF

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CN106106710A
CN106106710A CN201610472850.0A CN201610472850A CN106106710A CN 106106710 A CN106106710 A CN 106106710A CN 201610472850 A CN201610472850 A CN 201610472850A CN 106106710 A CN106106710 A CN 106106710A
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actinidiae chinensis
fructus actinidiae
oligochitosan
preservation method
fruit
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李东
谭书明
夏之行
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Guizhou Sanjin Shengguo Green Food Co Ltd
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Abstract

本发明公开了一种猕猴桃保鲜方法,属于水果保鲜技术领域,本发明在采前对猕猴桃喷洒复合喷雾剂与采后处理有机结合,该复合喷雾剂为每升水中包含有机钙50~300mg、生长素类添加剂10~50mg、壳寡糖类物质1~20g;本发明的保鲜方法能延缓猕猴桃硬度下降速率,有效抑制果胶酶(PG)的活性、推迟猕猴桃果实呼吸峰的到来,有效降低果实采摘后的腐烂率,并显著延长了猕猴桃的贮藏期限。

Description

一种猕猴桃保鲜方法
技术领域
本发明属于水果保鲜技术领域,尤其涉及一种猕猴桃保鲜方法。
背景技术
猕猴桃是猕猴桃科猕猴桃属多年生植物的统称,为多年生藤本植物,是一种重要的水果资源。猕猴桃果实果肉酸甜可口、营养丰富、富含VC,具有较高的保健价值,猕猴桃还含有膳食纤维、多糖、黄酮、多酚等功能性成分,以及多种对人体有意的氨基酸和矿物质元素,因此有“超级水果”的美誉。
专利号为CN201410220733.6《一种猕猴桃果实保鲜剂及其使用方法》中提出猕猴桃是典型的呼吸跃变型浆果,对温度和乙烯极为敏感,后熟软化进程迅速,而且皮薄汁多,病害频发,极易腐烂,采后损失率高达35%,素有“七天软,十天烂,半月坏一半”的说法。因此,国内外专家学者试图通过各种方式抑制猕猴桃果实软化衰老和腐烂,从而延长果实的贮藏期,提高其商品率。我国猕猴桃产量居世界第一,但果实贮藏保鲜技术的应用与新西兰等发达国家相比有较大差距,严重制约了我国猕猴桃产业化发展。现有技术中对猕猴桃果实的保鲜方法,大多为采摘后进行保鲜处理,主要有低温贮藏、气调、涂膜、热处理等物理保鲜法,化学保鲜法主要有杀菌剂处理、浸钙、乙烯吸附剂、多胺、1-甲基-环丙烯、外源IAA、一氧化氮和臭氧等处理方法。然而,猕猴桃果实采前处理的保鲜方法报道很少,主要有采前喷钙、钾、二氧化氯等处理方法,生产实践中尚无一套切实可行的采前处理猕猴桃果实的专用保鲜技术。
因此,猕猴桃保鲜技术的研究必须延伸到采前田间管理,并将采前处理与采后处理有机的结合起来才能有效延长了猕猴桃的贮藏期限。
发明内容
为解决上述技术问题,本发明提供了一种猕猴桃保鲜方法。
本发明通过以下技术方案得以实现:
一种猕猴桃保鲜方法,该方法分为采收前的处理和采收后的处理;采收前的处理是采用复合喷雾剂喷洒处理,所述复合喷雾剂为每升水中包含有机钙50~300mg、生长素类添加剂10~50mg、壳寡糖类物质1~20g。
进一步的,所述的壳寡糖类物质为壳寡糖和/或壳寡糖衍生物。
进一步的,所述的壳寡糖衍生物为壳寡糖硫酸衍生物、壳寡糖盐酸衍生物、壳寡糖磷酸衍生物、壳寡糖磺胺类衍生物、壳寡糖酰基异硫氰酸酯类衍生物、壳寡糖含磷衍生物、壳寡糖胍基衍生物、壳寡糖烟酰异硫氰酸酯衍生物、壳寡糖-铈(Ⅳ)络合物中的至少一种。
进一步的,所述的有机钙为葡萄糖酸钙、乳酸钙、天然糖醇螯合钙中的至少一种。
进一步的,所述的生长素类添加剂为荼乙酸甲脂、萘乙酸、赤霉素、青鲜素、纳他霉素、2,6-二氯异烟酸(INA)、茉莉酸甲酯(MeJA)、草酸、水杨酸、1-甲基环丙烯中的至少一种。
进一步的,所述的采后处理包括以下步骤:
(1)预冷处理:将新鲜采收的猕猴桃放入预冷库中,并将猕猴桃果心温度在8~20h内降到2℃左右;
(2)将上述步骤(1)处理后的果实进行气调贮藏。
进一步的,所述的气调贮藏的条件为:氧气体积含量1-3%,二氧化碳体积含量3-6%,臭氧浓度50-150ppb,贮藏温度0±0.5℃,RH(相对湿度)为90%~98%,乙烯气体的含量控制在0.01~0.03ppm。
本发明的有益效果在于:
猕猴桃经过本发明保鲜方法的处理,延缓了猕猴桃硬度下降速率,有效抑制了果胶酶(PG)的活性、推迟猕猴桃果实呼吸峰的到来,有效降低果实采摘后的腐烂率,从而延长了采摘后猕猴桃的贮藏期限,还有效改善并提高猕猴桃的风味和品质。
具体实施方式
下面进一步描述本发明的技术方案,但要求保护的范围并不局限于所述。
实施例一
本猕猴桃保鲜方法中复合喷雾剂配方为:每升水中包含天然糖醇螯合钙、葡萄糖酸钙等比例混合物100mg,萘乙酸、赤霉素、青鲜素按3:2:1比例混合物10mg,壳寡糖、壳寡糖含磷衍生物、壳寡糖胍基衍生物等比例混合物10g。
一种猕猴桃保鲜方法具体操作步骤如下:
(1)喷雾剂的配制:将上述原料按比例混合摇匀配制即得复合喷雾剂。
(2)果实采前120d时在无风雨且无太阳光直射的傍晚用动力喷雾机喷施复合喷雾剂于猕猴桃果和叶,以猕猴桃果实和叶面全部喷湿为度,每隔10天左右喷施一次;其他处理均与正常园林管理一致。从猕猴桃挂果到采收整个过程中进行的任何操作都进行了详细的记录。
(3)采后处理:按常规处理方法对采后的猕猴桃进行保藏处理。
实施例二
本猕猴桃保鲜方法中复合喷雾剂配方为:每升水中包含天然糖醇螯合钙液80mg,荼乙酸30mg,壳寡糖5g。
一种猕猴桃保鲜方法具体操作步骤如下:
(1)喷雾剂的配制:将上述原料按比例混合摇匀配制即得复合喷雾剂。
(2)果实采前140d时在无风雨且无太阳光直射的傍晚用动力喷雾机喷施复合喷雾剂于猕猴桃果和叶,以猕猴桃果实和叶面全部喷湿为度,每隔20天左右喷施一次;其他处理均与正常园林管理一致。从猕猴桃挂果到采收整个过程中进行的任何操作都进行了详细的记录。
(3)采后处理:按常规处理方法对采后的猕猴桃进行保藏处理。
实施例三
本猕猴桃保鲜方法中复合喷雾剂配方为:每升水中包含天然葡萄糖酸钙、乳酸钙等比例混合物300mg,萘乙酸、2,6-二氯异烟酸(INA)、茉莉酸甲酯(MeJA)、水杨酸按4:1:1:1比例混合的混合物50mg,壳寡糖、壳寡糖硫酸衍生物、壳寡糖盐酸衍生物、壳寡糖磷酸衍生物等比例的混合物20g。
一种猕猴桃保鲜方法具体操作步骤如下:
(1)喷雾剂的配制:将上述原料按比例混合摇匀配制即得复合喷雾剂。
(2)果实采前160d时在无风雨且无太阳光直射的傍晚用动力喷雾机喷施复合喷雾剂于猕猴桃果和叶,以猕猴桃果实和叶面全部喷湿为度,每隔30天左右喷施一次;其他处理均与正常园林管理一致。从猕猴桃挂果到采收整个过程中进行的任何操作都进行了详细的记录。
(3)采后处理:按常规处理方法对采后的猕猴桃进行保藏处理。
实施例四
一种猕猴桃保鲜方法具体操作步骤如下:
采前处理按照实施例一进行。采后处理步骤如下:
1)果实采收:采收时,操作人员均手戴棉质手套,以减少猕猴桃的机械损伤,从树体东、西、南、北方向随机采取果形端正、大小均匀、无病虫害的果实,采收后的猕猴桃果实立即运回贵州省农畜产品贮藏加工重点实验室。
2)猕猴桃的贮藏:
(1)预冷处理:将新鲜采收的猕猴桃放入预冷库中,并将猕猴桃果心温度在8h内降到2℃左右;
(2)将上述步骤(1)处理后的果实进行气调贮藏,气调贮藏的条件为:氧气体积含量1%,二氧化碳体积含量3%,臭氧浓度50ppb贮藏温度0.5℃,RH(相对湿度)为90%,乙烯气体的含量控制在0.01ppm。
实施例五
一种猕猴桃保鲜方法具体操作步骤如下:
采前处理按照实施例二进行。采后处理步骤如下:
1)果实采收:采收时,操作人员均手戴棉质手套,以减少猕猴桃的机械损伤,从树体东、西、南、北方向随机采取果形端正、大小均匀、无病虫害的果实,采收后的猕猴桃果实立即运回贵州省农畜产品贮藏加工重点实验室。
2)猕猴桃的贮藏:
(1)预冷处理:将新鲜采收的猕猴桃放入预冷库中,并将猕猴桃果心温度在14h内降到2℃左右;
(2)将上述步骤(1)处理后的果实进行气调贮藏,气调贮藏的条件为:氧气体积含量2%,二氧化碳体积含量5%,臭氧浓度50-150ppb,贮藏温度-0.5℃,RH(相对湿度)为94%,乙烯气体的含量控制在0.02ppm。
实施例六
一种猕猴桃保鲜方法具体操作步骤如下:
采前处理按照实施例三进行。采后处理步骤如下:
1)果实采收:采收时,操作人员均手戴棉质手套,以减少猕猴桃的机械损伤,从树体东、西、南、北方向随机采取果形端正、大小均匀、无病虫害的果实,采收后的猕猴桃果实立即运回贵州省农畜产品贮藏加工重点实验室。
2)猕猴桃的贮藏:
(1)预冷处理:将新鲜采收的猕猴桃放入预冷库中,并将猕猴桃果心温度在20h内降到2℃左右;
(2)将上述步骤(1)处理后的果实进行气调贮藏,气调贮藏的条件为:氧气体积含量3%,二氧化碳体积含量6%,臭氧浓度50-150ppb,贮藏温度0.5℃,RH(相对湿度)为98%,乙烯气体的含量控制在0.03ppm。
试验例
1、试验设计
1.1试验品种:“贵长”猕猴桃,种植地是贵州省贵阳市修文县贵州三金圣果绿色食品有限责任公司优质猕猴桃种植基地。
1.2试验地址:选择地势、光照、通风一致的“贵长”猕猴桃片区,进行田间试验。
1.3试验处理:A处理中的复合喷雾剂按照实施例一中配方配制、B处理中的复合喷雾剂按照实施例二中配方配制、C处理中的复合喷雾剂按照实施例三中配方配制、D处理为空白对照组。每个处理5棵树,重复3次,做好标记。喷施试验采前140d开始,于无风雨且无太阳光直射的傍晚用动力喷雾机喷施猕猴桃果和叶,并以蒸馏水处理为对照,以猕猴桃果实和叶面全部喷湿为度,每隔20天左右喷施一次,其他处理均与正常园林管理一致。按照实施例二的贮藏步骤进行贮藏,贮藏过程中每隔15天从冷库中取出100个猕猴桃果实立即测定相关指标,重复3次,当腐败率大于40%时结束实验。
2、指标测定
2.1腐败率:采用感官鉴定法,用肉眼判断果实是否发霉腐烂。
2.2果实硬度:FHR-1型果实硬度计,单果测3次,重复3个果,取平均值。
2.3呼吸强度:取猕猴桃0.5kg左右,放入干燥器中密闭,用GXH-3010D型红外线CO2浓度测定仪分别测定30min前后的起始值和终止值。呼吸强度计算公式如下:
R = 44 × Δ A % × V × 273 22.4 × ( 273 + t ) × W × h
式中R代表呼吸速率,ΔA%代表干燥器内CO2的浓度增加值,V代表干燥器体积,t代表测定环境温度,W代表质量,h代表测定呼吸时间。
2.4果胶(PG)酶活性:果胶在多聚半乳糖醛酸酶(PG)作用下,能水解产生带有还原性醛基的半乳糖醛酸。3,5-二硝基水杨酸试剂可与其发生显色反应。根据颜色的深浅程度,可通过分光光度计测定PG活性的大小。具体的详细测定方法和步骤见《果蔬生理生化实验指导》。
3、结果与分析:
3.1数据分析:利用SPSS数据处理软件,对数据进行统计与分析,以P<0.05为差异显著,以P<0.01为差异极显著,文中图表使用origin软件绘制。
3.2结果与分析
表1不同采前处理猕猴桃贮藏期腐败率(%)变化
猕猴桃是极易腐败的水果,随着贮藏时间的延长腐败率会不断上升,也是评价猕猴桃耐贮性能最重要的指标;由表1可知采前喷施天然糖醇螯合钙液、萘乙酸和壳寡糖的处理和采收后的处理能有效减少采后猕猴桃贮藏过程中的腐败率,至少能延长猕猴桃贮藏期15天。不同药剂的不同比例复合使用,对猕猴桃采后贮藏期腐败率的影响效果不尽相同,在以上三组组处理中以B实验组效果最佳。
表2不同采前处理猕猴桃贮藏期硬度(N*cm-2)变化
猕猴桃由于自身的生理特性,采后极易变软腐败,其果实硬度是衡量果实是否具有销售价值的直接标准。因此,猕猴桃采后贮藏期的果实硬度能很直观的表征猕猴桃的贮藏期;由表2可知刚采摘时对照组和实验组猕猴桃的硬度就存在极显著差异,各实验组猕猴桃硬度明显大于对照组,喷施天然糖醇螯合钙的实验组猕猴桃硬度显著大于未喷施天然糖醇螯合钙的对照组。
表3不同采前处理猕猴桃贮藏期呼吸强度(CO2mg/h*kg-1)变化
猴桃采后成熟与其生理活动剧烈程度关系十分密切,延缓其采后生理活性、抑制其采后呼吸作用能有效延长猕猴桃的贮藏保鲜期;由表3可知猕猴桃呼吸高峰的到来时间有所差异但峰值差异不显著。以上情况说明适当的采前处理能有效的推迟猕猴桃果实呼吸峰的到来。表4不同采前处理猕猴桃贮藏期果胶酶活性PG activity(μg/h*g-1)变化
猕猴桃在贮藏过程中随着后熟的发生维生素C的含量会不断下
降,因此,维生素C含量的变化是研究猕猴桃贮藏保鲜的一个重要指标;由表4可知猕猴桃样品刚采摘时对照组和实验组样品的PG活性就表现出较明显的差异,说明采前处理对猕猴桃的PG活性起到了较好的抑制作用。
由以上数据可知,B组复合喷雾剂配方为:每升水中包含天然糖醇螯合钙液80mg,荼乙酸30mg,壳寡糖5g的效果最好,采用本发明的采前处理对猕猴桃采后的耐贮性的影响都是积极地,并且有机结合了采后处理显著延长猕猴桃贮藏期。

Claims (7)

1.一种猕猴桃保鲜方法,该方法分为采收前的处理和采收后的处理;采收前的处理是采用复合喷雾剂喷洒处理,其特征在于,所述复合喷雾剂为每升水中包含有机钙50~300mg、生长素类添加剂10~50mg、壳寡糖类物质1~20g。
2.如权利要求1所述的猕猴桃保鲜方法,其特征在于,所述的壳寡糖类物质为壳寡糖和/或壳寡糖衍生物。
3.如权利要求2所述的猕猴桃保鲜方法,其特征在于,所述的壳寡糖衍生物为壳寡糖硫酸衍生物、壳寡糖盐酸衍生物、壳寡糖磷酸衍生物、壳寡糖磺胺类衍生物、壳寡糖酰基异硫氰酸酯类衍生物、壳寡糖含磷衍生物、壳寡糖胍基衍生物、壳寡糖烟酰异硫氰酸酯衍生物、壳寡糖-铈(Ⅳ)络合物中的至少一种。
4.如权利要求1所述的猕猴桃保鲜方法,其特征在于,所述的有机钙为葡萄糖酸钙、乳酸钙、天然糖醇螯合钙中的至少一种。
5.如权利要求1所述的猕猴桃保鲜方法,其特征在于,所述的生长素类添加剂为荼乙酸甲脂、萘乙酸、赤霉素、青鲜素、纳他霉素、2,6-二氯异烟酸(INA)、茉莉酸甲酯(MeJA)、草酸、水杨酸、1-甲基环丙烯中的至少一种。
6.如权利要求1所述的猕猴桃保鲜方法,其特征在于,所述的采后处理包括以下步骤:
(1)预冷处理:将新鲜采收的猕猴桃放入预冷库中,并将猕猴桃果心温度在8~20h内降到2℃左右;
(2)将上述步骤(1)处理后的果实进行气调贮藏。
7.如权利要求6所述的猕猴桃保鲜方法,其特征在于,所述的气调贮藏的条件为:氧气体积含量1-3%,二氧化碳体积含量3-6%,臭氧浓度50-150ppb,贮藏温度0±0.5℃,RH(相对湿度)为90%~98%,乙烯气体的含量控制在0.01~0.03ppm。
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Application publication date: 20161116