CN106417580A - Biological preservation method for fruits and vegetables - Google Patents
Biological preservation method for fruits and vegetables Download PDFInfo
- Publication number
- CN106417580A CN106417580A CN201611051853.3A CN201611051853A CN106417580A CN 106417580 A CN106417580 A CN 106417580A CN 201611051853 A CN201611051853 A CN 201611051853A CN 106417580 A CN106417580 A CN 106417580A
- Authority
- CN
- China
- Prior art keywords
- essential oil
- herbivore
- vegetables
- preservation method
- fumigation
- 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.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention relates to a preservation method for fruits and vegetables, in particular to a biological preservation method for fruits and vegetables. The biological preservation method includes the steps: (1) harvesting, classifying and screening the fruits and the vegetables; (2) treating microorganism source volatile components; (3) treating plant source volatile essential oil; (4) treating animal source lysozyme; (5) packaging and warehousing. The preservation method takes perishable fresh agricultural products such as strawberries, potatoes, kiwi fruits and garlic as objects and takes storage problems such as gray mold, dry rot and sprouting as prevention and control targets, biological preservation technique level is achieved by the aid of a product anticorrosion preservation way and a technical anticorrosion preservation way, and edible safety of the fresh agricultural products is improved.
Description
Technical field
The present invention relates to the preservation method of fruits and vegetables is and in particular to a kind of biological fruit and vegetable preservation method.
Background technology
Fruits and vegetables produce specifically seasonal and region, and produces vigorous breathing and evaporation etc. after fruits and vegetables harvesting and plant
Plant physiological metabolism activity, thus decomposition and consumption energy and organic nutrient, and discharging respiration heat, conjunction fruits and vegetables are rotten, spoiled, wilting
With rot.Therefore, carry out the preservation and freshness work of vegetables and fruits, effectively extend the storage period of fresh vegetables it is ensured that the busy season is not rotten, light
Season constantly, makes the stable market supply of market anniversary.The living standard of people not only can be improved, fruits and vegetables operator can also be increased
Income.
At present, the preservation method of conventional traditional fruits and vegetables includes cold storing and fresh-keeping, controlled atmosphere storage, coating-film fresh-keeping and prevents
Rotten antistaling agent is fresh-keeping.Although these fruit and vegetable preserving methods can play preferable fresh-keeping effect to fruits and vegetables, some methods are as prevented
Rotten antistaling agent but has a certain impact to the health of human body, therefore, finds the preservation method of safe green, improves fresh-keeping effect,
Reduce antistaling agent etc. the harmful effect that fruits and vegetables cause is had great importance.
Biological way of keeping fresh is a kind of food preservative technology rising.Biological way of keeping fresh is to be made using the catalysis of enzyme
With preventing or eliminating the harmful effect to food for the extraneous factor, thus keeping the original quality of food.What at present application was more is
Enzyme process is fresh-keeping, and the catalytic action of enzyme has selectivity, high efficiency and mildness.
In recent years, abroad antagonistic microbe Volatile Metabolites are applied to preserving fruit and vegetable utilizing and control postharvest disease.
Volatile Metabolites as bacillus generation can effectively suppress the generation of oranges and tangerines black spot, the volatilization that streptomyces produces
Property gas is capable of the generation of effective control tomato gray mold.
Plants essential oil species is various, and the secondary metabolite as plant is present in plant, and its mechanism of action is can
Reach preferable bactericidal effect by acting on the cell membrane of energy metabolic pathways and microorganism.But being directed to of different essential oils
Different fruits and vegetables, its effect is different.Research is needed to filter out targetedly phytovolatilization essential oil.
Traditional antisepsis antistaling agent has certain harm to human body, and therefore, developing nontoxic composite preservative is also one
Urgent problem.
Content of the invention
It is an object of the invention to provide a kind of biological fruit and vegetable preservation method.The method can effective control fruits and vegetables storage and
The loss of disease and moisture in transportation, makes fruits and vegetables keep fresh in a long time.
The technical scheme is that：A kind of biological fruit and vegetable preservation method, comprises the following steps：
（1）The harvesting of fruits and vegetables, classification and screening, select fresh fruit to be preserved or vegetables, remove prematurity, have pest and disease damage
Fruit or vegetables with mechanical damage；
（2）Microbial source volatile ingredient is processed, and filters out the antagonistic microbe of fruits and vegetables, determines the volatility generation of antagonistic microbe
Thank to product, adopt the Volatile Metabolites of antagonistic microbe in the way of mixed fumigation, fruits and vegetables to be carried out fresh-keeping；
（3）Plant source volatile essential oil is processed, and using Herbivore essential oil, in the way of mixed fumigation, fruits and vegetables is protected
Fresh；
（4）Animal sources bacteriolyze ferment treatment, lysozyme is combined with antibacterial material, makes composite preservative and sprays in fruit and vegetable surfaces, from
So airing；
（5）Packaging and storage.
Further, after carrying out animal sources bacteriolyze ferment treatment, described fruit and vegetable preserving method is further comprising the steps of：Using
Biological antiseptic preservative and/or Suckering agents are processed.
Further, carry out before processing using biological antiseptic preservative and/or Suckering agents, control the environment temperature of fruits and vegetables
Spend for 10-15 DEG C, humidity is 55-60%.
Further, the Volatile Metabolites of described antagonistic microbe include 2- decanone, 2- methylpyrazine, methyl n-heptyl ketone etc.
And Thymol, fruits and vegetables are carried out with mixed fumigation by following weight proportions：1：（1-3）：（0.5-2）：（0.5-1）.
Further, described step（2）In fumigate be the antagonistic microbe for 5-20 μ L/L using concentration volatility generation
Thank to product, fumigation temperature is 15-20 DEG C, fumigation time is 0.5-2 hour.
Further, described Herbivore essential oil include caryophyllus oil, stay blue oil, carvol, eugenol, cinnaldehydrum and
Fruits and vegetables are carried out mixed fumigation by following weight proportions by carvacrol：1：（0.5-2）：（0-0.5）：（0-1）：（0-0.5）：（0-
1）.
Further, the test using Herbivore essential oil, potato sprouting being suppressed, is determined suppression or delays
The Herbivore essential oil of potato sprouting, including caryophyllus oil, stays blue oil, carvol and eugenol, potato is mixed
Close to fumigate and press following weight proportions：1：（1-2）：（0.1-0.5）：（0.5-1）.Carvol and eugenol volatile oil are for Ma Ling
Potato germinates good inhibitory action.
Further, disease control test is carried out to strawberry using Herbivore essential oil, determine Herbivore essence
Oil species and proportioning, carry out pathogen Mycelial growth and natural occurrence live test, Herbivore essential oil include caryophyllus oil,
Stay blue oil, carvol and carvacrol, strawberry is carried out with mixed fumigation by following weight proportions：1：（0.5-1）：（0.1-0.5）：
（0.6-1）.
Further, disease control test is carried out to Kiwi berry using Herbivore essential oil, determine Herbivore
The species of essential oil and proportioning, carry out pathogen Mycelial growth and natural occurrence live test, and Herbivore essential oil includes cloves
Oil, stay blue oil, eugenol, cinnaldehydrum and carvacrol, strawberry is carried out with mixed fumigation by following weight proportions：1：（1-2）：
（0.1-0.5）：（0.1-0.5）：（0.1-0.5）.Cinnaldehydrum and carvacrol, are used cooperatively with caryophyllus oil and Liu Lan oil, to minimizing
The Microflora of Kiwi berry is highly effective.
Further, described step（3）In to fumigate be the Herbivore essential oil for 20-50 μ L/L using concentration, fumigate
Temperature is 15-20 DEG C, and fumigation time is 3-5 hour.
Further, described composite preservative is made up of lysozyme, shitosan, lemon and water, and its weight ratio is
（0.1-5）：（0.1-2）：（1-3）：100.Lysozyme has obvious inhibitory action to bacterium.Shitosan one side can stop
Gas molecule penetrates fruit and vegetable surfaces, the respiratory metabolism of suppression fruits and vegetables and moisture loss, and on the other hand it can suppress some mushrooms
With viral growth and breeding, lemon has anti-corruption, antibacterial effect, but single essential oil is difficult to play preferable antibacterial effect
Really, shitosan and lemon can work in coordination with antibacterial, the fungistatic effect of enhancing antistaling agent with lysozyme, and fungistatic effect is more longlasting.
The preservation method of the present invention is applied to the fresh-keeping of the fruits and vegetables such as strawberry, potato, Kiwi berry and garlic.
Beneficial effects of the present invention are：（1）The present invention utilizes the antagonistic microbe Volatile Metabolites of fruits and vegetables, such as the 2- last of the ten Heavenly stems
Fruits and vegetables are carried out fresh-keeping in the way of mixed fumigation by ketone, 2- methylpyrazine and methyl n-heptyl ketone etc., control the temperature of stifling process simultaneously
And the time, there is good fresh-keeping effect.
（2）Volatile materials using the natural antibacterial of the plant extract having filtered out carries out the fresh-keeping of fruits and vegetables.Plant essence
Oily species is various, and the secondary metabolite as plant is present in plant.But different essential oils and its proportioning are directed to difference
Fruits and vegetables, its effect is different.Present invention research filters out targetedly phytovolatilization essential oil, to fruit in the way of mixed fumigation
Vegetable carries out fresh-keeping, the temperature and time of the stifling process of control simultaneously, and fresh-keeping effect is good.
（3）Using lysozyme, carry out the fresh-keeping of fruits and vegetables in combination with shitosan and lemon.Lysozyme belong to efficiently,
Noresidue and nontoxic bioactivator, and wide material sources, lysozyme is combined by the present invention with shitosan and lemon,
Make composite preservative and there is good fresh-keeping effect.
The method of the present invention with the perishable fresh agricultural products such as strawberry, potato, Kiwi berry and garlic as object, with grey mold
In the storage such as disease, dry rot, germination, produced problem is prevention and control target, replaces chemical pesticide control with biological control, can
The health hazard that cryopreservation high cost, power consumption be big, quality is unstable and chemical treatment brings and environmental pollution etc. is overcome to ask
Topic.Achieve biological way of keeping fresh level, improve the target of fresh and live agricultural product edible safety.
Specific embodiment
Embodiment 1
A kind of potato biological fresh-keeping method, comprises the following steps：
（1）After potato harvesting, remove prematurity, have the potato of pest and disease damage and mechanical damage；
（2）Microbial source volatile ingredient is processed, and collects the Volatile Metabolites of antagonistic microbe using Solid-phase Microextraction,
Determine escaping gas composition through gas chromatograph-mass spectrometer, determine the Volatile Metabolites of antagonistic microbe, with the side of mixed fumigation
Formula carries out fresh-keeping to potato；
（3）Plant source volatile essential oil is processed, and using Herbivore essential oil, in the way of mixed fumigation, potato is protected
Fresh；
（4）Animal sources bacteriolyze ferment treatment, lysozyme is combined with antibacterial material, makes composite preservative and sprays in fruit and vegetable surfaces, from
So airing；
（5）Packaging and storage.
Wherein, the Volatile Metabolites of antagonistic microbe include 2- decanone, 2- methylpyrazine, methyl n-heptyl ketone etc. and thyme
Phenol, the Volatile Metabolites of determination is carried out pathogen Mycelial growth and natural occurrence live test, potato is mixed
Close to fumigate and press following weight proportions：1：2：1：0.8.
Step（2）In fumigate be the antagonistic microbe being 12 μ L/L using concentration Volatile Metabolites, fumigation temperature
For 18 DEG C, fumigation time is 1 hour.
The test that Herbivore essential oil suppresses to potato sprouting, is determined to suppress or delays potato sprouting
Herbivore essential oil, including caryophyllus oil, stays blue oil, carvol and eugenol, potato is carried out with mixed fumigation by following
Weight proportion：1：1：0.1：0.5.
Step（3）In fumigate be 35 μ L/L using concentration Herbivore essential oil, fumigation temperature be 18 DEG C, when stifling
Between be 4 hours.
Composite preservative is made up of lysozyme, shitosan, lemon and water, and its weight is than for 2：0.5：2：100.
Using the preservation method of the present embodiment, after potato harvesting, germination percentage can be controlled in less than 8%, and weight-loss ratio controls
5%, freshness date is up to 120 days.
Embodiment 2
A kind of potato biological fresh-keeping method, comprises the following steps：
（1）After potato harvesting, remove prematurity, have the potato of pest and disease damage and mechanical damage；
（2）Microbial source volatile ingredient is processed, and collects the Volatile Metabolites of antagonistic microbe using Solid-phase Microextraction,
Determine escaping gas composition through gas chromatograph-mass spectrometer, determine the Volatile Metabolites of antagonistic microbe, with the side of mixed fumigation
Formula carries out fresh-keeping to potato；
（3）Plant source volatile essential oil is processed, and using Herbivore essential oil, in the way of mixed fumigation, potato is protected
Fresh；
（4）Animal sources bacteriolyze ferment treatment, lysozyme is combined with antibacterial material, makes composite preservative and sprays in fruit and vegetable surfaces, from
So airing；
（5）Packaging and storage.
Wherein, the Volatile Metabolites of antagonistic microbe include 2- decanone, 2- methylpyrazine, methyl n-heptyl ketone etc. and thyme
Phenol, the Volatile Metabolites of determination is carried out pathogen Mycelial growth and natural occurrence live test, potato is mixed
Close to fumigate and press following weight proportions：1：1：0.5：0.5.
Step（2）In fumigate be the antagonistic microbe being 5 μ L/L using concentration Volatile Metabolites, fumigation temperature is
15 DEG C, fumigation time is 2 hours.
The test that Herbivore essential oil suppresses to potato sprouting, is determined to suppress or delays potato sprouting
Herbivore essential oil, including caryophyllus oil, stays blue oil, carvol and eugenol, potato is carried out with mixed fumigation by following
Weight proportion：1：2：0.5：1.
Step（3）In fumigate be 20 μ L/L using concentration Herbivore essential oil, fumigation temperature be 15 DEG C, when stifling
Between be 5 hours.
Composite preservative is made up of lysozyme, shitosan, lemon and water, and its weight is than for 0.1：1.2：1：100.
Using the preservation method of the present embodiment, after potato harvesting, germination percentage can be controlled in less than 10%, and weight-loss ratio controls
6%, freshness date is up to 120 days.
Embodiment 3
A kind of strawberry biological preservation method, comprises the following steps：
（1）After strawberry harvesting, select fresh strawberry to be preserved, remove prematurity, have the strawberry of pest and disease damage and mechanical damage；
（2）Microbial source volatile ingredient is processed, and collects the Volatile Metabolites of antagonistic microbe using Solid-phase Microextraction,
Determine escaping gas composition through gas chromatograph-mass spectrometer, determine the Volatile Metabolites of antagonistic microbe, with the side of mixed fumigation
Formula carries out fresh-keeping to strawberry；
（3）Plant source volatile essential oil is processed, and using plants essential oil, strawberry is carried out fresh-keeping in the way of mixed fumigation；
（4）Animal sources bacteriolyze ferment treatment, lysozyme is combined with antibacterial material, makes composite preservative and sprays in fruit and vegetable surfaces, from
So airing；
（5）Packaging and storage.
Wherein, the Volatile Metabolites of antagonistic microbe are included in 2- decanone, 2- methylpyrazine, methyl n-heptyl ketone etc. and hundred
Fragrant phenol, the volatile products of determination carry out pathogen Mycelial growth and natural occurrence live test, carry out mixed fumigation to strawberry
By following weight proportions：1：3：2：1.
Step（2）In fumigate be the antagonistic microbe being 20 μ L/L using concentration Volatile Metabolites, fumigation temperature
For 20 DEG C, fumigation time is 0.5 hour.
Disease control test is carried out to strawberry using Herbivore essential oil, determines the species of Herbivore essential oil and join
Ratio carries out pathogen Mycelial growth and natural occurrence live test, Herbivore essential oil includes caryophyllus oil, stays blue oil, Sheep's-parsley
Ketone and carvacrol, carry out mixed fumigation by following weight proportions to strawberry：1：0.5：0.1：0.6.
Step（3）In fumigate be 50 μ L/L using concentration Herbivore essential oil, fumigation temperature be 20 DEG C, when stifling
Between be 3 hours.
Composite preservative is made up of lysozyme, shitosan, lemon and water, and its weight is than for 5：0.8：2：100.
Using the preservation method of the present embodiment, strawberry harvesting sequela rate controls 13%, and weight-loss ratio controls 7%, fresh-keeping
Phase is up to 30 days.
Embodiment 4
A kind of strawberry biological preservation method, comprises the following steps：
（1）After strawberry harvesting, select fresh strawberry to be preserved, remove prematurity, have the strawberry of pest and disease damage and mechanical damage；
（2）Microbial source volatile ingredient is processed, and collects the Volatile Metabolites of antagonistic microbe using Solid-phase Microextraction,
Determine escaping gas composition through gas chromatograph-mass spectrometer, determine the Volatile Metabolites of antagonistic microbe, with the side of mixed fumigation
Formula carries out fresh-keeping to strawberry；
（3）Plant source volatile essential oil is processed, and using plants essential oil, strawberry is carried out fresh-keeping in the way of mixed fumigation；
（4）Animal sources bacteriolyze ferment treatment, lysozyme is combined with antibacterial material, makes composite preservative and sprays in fruit and vegetable surfaces, from
So airing；
（5）Packaging and storage.
Wherein, preservation method is after carrying out animal sources bacteriolyze ferment treatment, further comprising the steps of：Control the environment temperature of fruits and vegetables
Spend for 10 DEG C, humidity is 55%, is processed using biological antiseptic preservative and Suckering agents.
The Volatile Metabolites of antagonistic microbe include 2- decanone, 2- methylpyrazine, methyl n-heptyl ketone etc. and Thymol, really
Fixed volatile products carry out pathogen Mycelial growth and natural occurrence live test, strawberry are carried out with mixed fumigation by following heavy
Amount proportioning：1：2：1.5：0.6.
Step（2）In fumigate be the antagonistic microbe being 10 μ L/L using concentration Volatile Metabolites, fumigation temperature
For 16 DEG C, fumigation time is 1.5 hours.
Disease control test is carried out to strawberry using Herbivore essential oil, determines the species of Herbivore essential oil and join
Ratio carries out pathogen Mycelial growth and natural occurrence live test, Herbivore essential oil includes caryophyllus oil, stays blue oil, Sheep's-parsley
Ketone and carvacrol, carry out mixed fumigation by following weight proportions to strawberry：1：1：0.5：1.
Step（3）In fumigate be 40 μ L/L using concentration Herbivore essential oil, fumigation temperature be 16 DEG C, when stifling
Between be 3.5 hours.
Composite preservative is made up of lysozyme, shitosan, lemon and water, and its weight is than for 2：2：3：100.
Using the preservation method of the present embodiment, strawberry harvesting sequela rate controls 12%, and weight-loss ratio controls 6%, fresh-keeping
Phase is up to 30 days.
Embodiment 5
A kind of Kiwi berry biological fresh-keeping method, comprises the following steps：
（1）After Kiwi berry harvesting, select fresh Kiwi berry to be preserved, remove prematurity, have pest and disease damage and mechanical damage
Kiwi berry；
（2）Microbial source volatile ingredient is processed, and collects the Volatile Metabolites of antagonistic microbe using Solid-phase Microextraction,
Determine escaping gas composition through gas chromatograph-mass spectrometer, determine the Volatile Metabolites of antagonistic microbe, with the side of mixed fumigation
Formula carries out fresh-keeping to Kiwi berry；
（3）Plant source volatile essential oil is processed, and using plants essential oil, Kiwi berry is carried out fresh-keeping in the way of mixed fumigation；
（4）Animal sources bacteriolyze ferment treatment, lysozyme is combined with antibacterial material, makes composite preservative and sprays in fruit and vegetable surfaces, from
So airing；
（5）Packaging and storage.
Wherein, the Volatile Metabolites of antagonistic microbe include 2- decanone, 2- methylpyrazine, methyl n-heptyl ketone etc. and thyme
Phenol, the volatile products of determination carry out pathogen Mycelial growth and natural occurrence live test, carry out mixed fumigation to Kiwi berry
By following weight proportions：1：2.5：0.6：1.
Step（2）In fumigate be the antagonistic microbe being 18 μ L/L using concentration Volatile Metabolites, fumigation temperature
For 15 DEG C, fumigation time is 1 hour.
Disease control test is carried out to Kiwi berry using Herbivore essential oil, determine Herbivore essential oil species and
Proportioning, carries out pathogen Mycelial growth and natural occurrence live test, and Herbivore essential oil includes caryophyllus oil, stays blue oil, fourth
Eugenol, cinnaldehydrum and carvacrol, strawberry is carried out with mixed fumigation by following weight proportions：1：1：0.1：0.1：0.5.
Step（3）In fumigate be 35 μ L/L using concentration Herbivore essential oil, fumigation temperature be 18 DEG C, when stifling
Between be 3.5 hours.
Composite preservative is made up of lysozyme, shitosan, lemon and water, and its weight is than for 3：1.5：1.5：100.
Using the preservation method of the present embodiment, Kiwi berry harvesting sequela rate can be controlled in less than 9%, and weight-loss ratio controls
5%, freshness date is up to 60 days.
Embodiment 6
A kind of Kiwi berry biological fresh-keeping method, comprises the following steps：
（1）After Kiwi berry harvesting, select fresh Kiwi berry to be preserved, remove prematurity, have pest and disease damage and mechanical damage
Kiwi berry；
（2）Microbial source volatile ingredient is processed, and collects the Volatile Metabolites of antagonistic microbe using Solid-phase Microextraction,
Determine escaping gas composition through gas chromatograph-mass spectrometer, determine the Volatile Metabolites of antagonistic microbe, with the side of mixed fumigation
Formula carries out fresh-keeping to Kiwi berry；
（3）Plant source volatile essential oil is processed, and using plants essential oil, Kiwi berry is carried out fresh-keeping in the way of mixed fumigation；
（4）Animal sources bacteriolyze ferment treatment, lysozyme is combined with antibacterial material, makes composite preservative and sprays in fruit and vegetable surfaces, from
So airing；
（5）Packaging and storage.
Wherein, preservation method is after carrying out animal sources bacteriolyze ferment treatment, further comprising the steps of：Control the environment temperature of fruits and vegetables
Spend for 15 DEG C, humidity is 60%, is processed using biological antiseptic preservative and Suckering agents.
The Volatile Metabolites of antagonistic microbe include 2- decanone, 2- methylpyrazine, methyl n-heptyl ketone etc. and Thymol, really
Fixed volatile products carry out pathogen Mycelial growth and natural occurrence live test, Kiwi berry are carried out with mixed fumigation by following
Weight proportion：1：1.5：1.5：0.5.
Step（2）In fumigate be the antagonistic microbe being 15 μ L/L using concentration Volatile Metabolites, fumigation temperature
For 15 DEG C, fumigation time is 1 hour.
Disease control test is carried out to Kiwi berry using Herbivore essential oil, determine Herbivore essential oil species and
Proportioning, carries out pathogen Mycelial growth and natural occurrence live test, and Herbivore essential oil includes caryophyllus oil, stays blue oil, fourth
Eugenol, cinnaldehydrum and carvacrol, strawberry is carried out with mixed fumigation by following weight proportions：1：2：0.5：0.5：0.1.
Step（3）In fumigate be 30 μ L/L using concentration Herbivore essential oil, fumigation temperature be 16 DEG C, when stifling
Between be 4 hours.
Composite preservative is made up of lysozyme, shitosan, lemon and water, and its weight is than for 4：0.5：1：100.
Using the preservation method of the present embodiment, Kiwi berry harvesting sequela rate can be controlled in less than 7%, and weight-loss ratio controls
4%, freshness date is up to 60 days.
Comparative example 1
A kind of potato biological fresh-keeping method, comprises the following steps：
（1）After potato harvesting, remove prematurity, have the potato of pest and disease damage and mechanical damage；
（2）Microbial source volatile ingredient is processed, and collects the Volatile Metabolites of antagonistic microbe using Solid-phase Microextraction,
Determine escaping gas composition through gas chromatograph-mass spectrometer, determine the Volatile Metabolites of antagonistic microbe, with the side of mixed fumigation
Formula carries out fresh-keeping to potato；
（3）Plant source volatile essential oil is processed, and using Herbivore essential oil, in the way of mixed fumigation, potato is protected
Fresh；
（4）Animal sources bacteriolyze ferment treatment, lysozyme is combined with antibacterial material, makes composite preservative and sprays in fruit and vegetable surfaces, from
So airing；
（5）Packaging and storage.
Wherein, the Volatile Metabolites of antagonistic microbe include 2- decanone, 2- methylpyrazine, methyl n-heptyl ketone etc. and thyme
Phenol, the Volatile Metabolites of determination is carried out pathogen Mycelial growth and natural occurrence live test, potato is mixed
Close to fumigate and press following weight proportions：1：2：1：0.8.
Step（2）In fumigate be the antagonistic microbe being 12 μ L/L using concentration Volatile Metabolites, fumigation temperature
For 18 DEG C, fumigation time is 1 hour.
The test that Herbivore essential oil suppresses to potato sprouting, is determined to suppress or delays potato sprouting
Herbivore essential oil, including caryophyllus oil, stays blue oil, carvol and eugenol, potato is carried out with mixed fumigation by following
Weight proportion：1：1：0.8：0.2.
Step（3）In fumigate be 35 μ L/L using concentration Herbivore essential oil, fumigation temperature be 18 DEG C, when stifling
Between be 4 hours.
Composite preservative is made up of lysozyme, shitosan, lemon and water, and its weight is than for 2：0.5：2：100.
Using the preservation method of the present embodiment, after potato harvesting, germination percentage can be controlled in less than 10%, and weight-loss ratio controls
8%, freshness date is 105 days.
Comparative example 2
A kind of strawberry biological preservation method, comprises the following steps：
（1）After strawberry harvesting, select fresh strawberry to be preserved, remove prematurity, have the strawberry of pest and disease damage and mechanical damage；
（2）Microbial source volatile ingredient is processed, and collects the Volatile Metabolites of antagonistic microbe using Solid-phase Microextraction,
Determine escaping gas composition through gas chromatograph-mass spectrometer, determine the Volatile Metabolites of antagonistic microbe, with the side of mixed fumigation
Formula carries out fresh-keeping to strawberry；
（3）Plant source volatile essential oil is processed, and using plants essential oil, strawberry is carried out fresh-keeping in the way of mixed fumigation；
（4）Animal sources bacteriolyze ferment treatment, lysozyme is combined with antibacterial material, makes composite preservative and sprays in fruit and vegetable surfaces, from
So airing；
（5）Packaging and storage.
Wherein, the Volatile Metabolites of antagonistic microbe are included in 2- decanone, 2- methylpyrazine, methyl n-heptyl ketone etc. and hundred
Fragrant phenol, the volatile products of determination carry out pathogen Mycelial growth and natural occurrence live test, carry out mixed fumigation to strawberry
By following weight proportions：1：3：2：1.
Step（2）In fumigate be the antagonistic microbe being 20 μ L/L using concentration Volatile Metabolites, fumigation temperature
For 20 DEG C, fumigation time is 0.5 hour.
Disease control test is carried out to strawberry using Herbivore essential oil, determines the species of Herbivore essential oil and join
Ratio carries out pathogen Mycelial growth and natural occurrence live test, Herbivore essential oil includes caryophyllus oil, stays blue oil, Sheep's-parsley
Ketone and carvacrol, carry out mixed fumigation by following weight proportions to strawberry：1：0.5：0.1：0.6.
Step（3）In fumigate be 50 μ L/L using concentration Herbivore essential oil, fumigation temperature be 20 DEG C, when stifling
Between be 3 hours.
Composite preservative is made up of lysozyme, shitosan, lemon and water, and its weight is than for 5：2.3：0.5：100.
Using the preservation method of the present embodiment, strawberry harvesting sequela rate controls 15%, and weight-loss ratio controls 9%, fresh-keeping
Phase is up to 25 days.
Comparative example 3
A kind of Kiwi berry biological fresh-keeping method, comprises the following steps：
（1）After Kiwi berry harvesting, select fresh Kiwi berry to be preserved, remove prematurity, have pest and disease damage and mechanical damage
Kiwi berry；
（2）Microbial source volatile ingredient is processed, and collects the Volatile Metabolites of antagonistic microbe using Solid-phase Microextraction,
Determine escaping gas composition through gas chromatograph-mass spectrometer, determine the Volatile Metabolites of antagonistic microbe, with the side of mixed fumigation
Formula carries out fresh-keeping to Kiwi berry；
（3）Plant source volatile essential oil is processed, and using plants essential oil, Kiwi berry is carried out fresh-keeping in the way of mixed fumigation；
（4）Animal sources bacteriolyze ferment treatment, lysozyme is combined with antibacterial material, makes composite preservative and sprays in fruit and vegetable surfaces, from
So airing；
（5）Packaging and storage.
Wherein, the Volatile Metabolites of antagonistic microbe include 2- decanone, 2- methylpyrazine, methyl n-heptyl ketone etc. and thyme
Phenol, the volatile products of determination carry out pathogen Mycelial growth and natural occurrence live test, carry out mixed fumigation to Kiwi berry
By following weight proportions：1：2.5：0.6：1.
Step（2）In fumigate be the antagonistic microbe being 18 μ L/L using concentration Volatile Metabolites, fumigation temperature
For 15 DEG C, fumigation time is 1 hour.
Disease control test is carried out to Kiwi berry using Herbivore essential oil, determine Herbivore essential oil species and
Proportioning, carries out pathogen Mycelial growth and natural occurrence live test, and Herbivore essential oil includes caryophyllus oil, stays blue oil, fourth
Eugenol and cinnaldehydrum, strawberry is carried out with mixed fumigation by following weight proportions：1：1：0.1：0.6.
Step（3）In fumigate be 35 μ L/L using concentration Herbivore essential oil, fumigation temperature be 18 DEG C, when stifling
Between be 3.5 hours.
Composite preservative is made up of lysozyme, shitosan, lemon and water, and its weight is than for 3：1.5：1.5：100.
Using the preservation method of the present embodiment, Kiwi berry harvesting sequela rate can be controlled in 13%, and weight-loss ratio controls 7%,
Freshness date is up to 50 days.
A kind of biological fruit and vegetable the preservation method above embodiment of the present invention being provided, is described in detail, herein
Apply specific case the principle of the present invention and embodiment are set forth, the explanation of above example is only intended to help
Understand the method for the present invention and its core concept；Simultaneously for one of ordinary skill in the art, according to the thought of the present invention,
All will change in specific embodiments and applications, in sum, this specification content should not be construed as to this
The restriction of invention.
Claims (10)
1. a kind of biological fruit and vegetable preservation method is it is characterised in that comprise the following steps：
（1）The harvesting of fruits and vegetables, classification and screening, select fresh fruit to be preserved or vegetables, remove prematurity, have pest and disease damage
Fruit or vegetables with mechanical damage；
（2）Microbial source volatile ingredient is processed, and filters out the antagonistic microbe of fruits and vegetables, determines the volatility generation of antagonistic microbe
Thank to product, adopt the Volatile Metabolites of antagonistic microbe in the way of mixed fumigation, fruits and vegetables to be carried out fresh-keeping；
（3）Plant source volatile essential oil is processed, and using Herbivore essential oil, in the way of mixed fumigation, fruits and vegetables is protected
Fresh；
（4）Animal sources bacteriolyze ferment treatment, lysozyme is combined with antibacterial material, makes composite preservative and sprays in fruit and vegetable surfaces, from
So airing；
（5）Packaging and storage.
2. preservation method according to claim 1 is it is characterised in that after carrying out animal sources bacteriolyze ferment treatment, described fruit
Vegetable preservation method is further comprising the steps of：Processed using biological antiseptic preservative and/or Suckering agents.
3. preservation method according to claim 1 is it is characterised in that the Volatile Metabolites bag of described antagonistic microbe
Include 2- decanone, 2- methylpyrazine, methyl n-heptyl ketone etc. and Thymol, fruits and vegetables are carried out with mixed fumigation by following weight proportions：1：（1-
3）：（0.5-2）：（0.5-1）.
4. preservation method according to claim 3 is it is characterised in that described step（2）In to fumigate be to be 5- using concentration
The Volatile Metabolites of the antagonistic microbe of 30 μ L/L, fumigation temperature is 15-20 DEG C, and fumigation time is 0.5-2 hour.
5. preservation method according to claim 1 is it is characterised in that described Herbivore essential oil includes caryophyllus oil, stays
Fruits and vegetables are carried out mixed fumigation by following weight proportions by blue oil, carvol, eugenol, cinnaldehydrum and carvacrol：1：（0.5-
2）：（0-0.5）：（0-1）：（0-0.5）：（0-1）.
6. preservation method according to claim 5 is it is characterised in that pressed down to potato sprouting using Herbivore essential oil
The test of system, determines suppression or the Herbivore essential oil delaying potato sprouting, including caryophyllus oil, stays blue oil, carvol
And eugenol, potato is carried out with mixed fumigation by following weight proportions：1：（1-2）：（0.1-0.5）：（0.5-1）.
7. preservation method according to claim 5 is it is characterised in that carry out disease using Herbivore essential oil to strawberry
Controlling experiment, determines species and the proportioning of Herbivore essential oil, carries out pathogen Mycelial growth and natural occurrence live test,
Herbivore essential oil includes caryophyllus oil, stays blue oil, carvol and carvacrol, carries out mixed fumigation to strawberry and joins by following weight
Than：1：（0.5-1）：（0.1-0.5）：（0.6-1）.
8. preservation method according to claim 5 is it is characterised in that carry out disease using Herbivore essential oil to Kiwi berry
Evil controlling experiment, determines species and the proportioning of Herbivore essential oil, carries out pathogen Mycelial growth and the examination of natural occurrence live body
Test, Herbivore essential oil includes caryophyllus oil, stays blue oil, eugenol, cinnaldehydrum and carvacrol, strawberry is carried out with mixing smoked
Steam and press following weight proportions：1：（1-2）：（0.1-0.5）：（0.1-0.5）：（0.1-0.5）.
9. preservation method according to claim 1 is it is characterised in that described step（3）In to fumigate be to be 20- using concentration
The Herbivore essential oil of 50 μ L/L, fumigation temperature is 15-20 DEG C, and fumigation time is 3-5 hour.
10. preservation method according to claim 9 it is characterised in that described composite preservative by lysozyme, shitosan,
Lemon and water form, and its weight ratio is（0.1-5）：（0.1-2）：（1-3）：100.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611051853.3A CN106417580B (en) | 2016-11-25 | 2016-11-25 | A kind of biological fruit and vegetable preservation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611051853.3A CN106417580B (en) | 2016-11-25 | 2016-11-25 | A kind of biological fruit and vegetable preservation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106417580A true CN106417580A (en) | 2017-02-22 |
| CN106417580B CN106417580B (en) | 2019-10-11 |
Family
ID=58218659
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611051853.3A Active CN106417580B (en) | 2016-11-25 | 2016-11-25 | A kind of biological fruit and vegetable preservation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106417580B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110214808A (en) * | 2018-03-01 | 2019-09-10 | 徐蕴澜 | A kind of natural fumigation type fruit antistaling agent |
| CN111657345A (en) * | 2019-03-07 | 2020-09-15 | 华中农业大学 | Method for preventing and treating soft rot of picked kiwi fruits |
| CN113575673A (en) * | 2021-06-30 | 2021-11-02 | 中国农业科学院农产品加工研究所 | Gradient hypoxia cooperative gasification fumigation low temperature resistant saccharification storage method for potatoes |
| CN116326635A (en) * | 2023-04-20 | 2023-06-27 | 六盘水凉都猕猴桃产业股份有限公司 | Kiwi fruit preservative and preservation method |
| CN116473113A (en) * | 2023-05-04 | 2023-07-25 | 华植河北生物科技有限公司 | Tuber crop bud inhibitor and preparation method and application thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN203120877U (en) * | 2013-03-26 | 2013-08-14 | 胡美姣 | Antagonistic microbe fruit preservative paper |
| CN103636773A (en) * | 2013-12-06 | 2014-03-19 | 中国农业科学院农产品加工研究所 | Preservation and freshness-keeping method for winter jujubes |
| CN103704321A (en) * | 2013-09-23 | 2014-04-09 | 浙江省农业科学院 | Bacterial inhibition and fresh keeping method for blackberry fruits |
| CN104082830A (en) * | 2014-06-11 | 2014-10-08 | 南通昊友食品添加剂有限公司 | Composite biological antiseptic antistaling agent |
| CN104686646A (en) * | 2013-12-06 | 2015-06-10 | 青岛中天信达生物技术研发有限公司 | Efficient fresh-keeping method of fruits and vegetables |
-
2016
- 2016-11-25 CN CN201611051853.3A patent/CN106417580B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN203120877U (en) * | 2013-03-26 | 2013-08-14 | 胡美姣 | Antagonistic microbe fruit preservative paper |
| CN103704321A (en) * | 2013-09-23 | 2014-04-09 | 浙江省农业科学院 | Bacterial inhibition and fresh keeping method for blackberry fruits |
| CN103636773A (en) * | 2013-12-06 | 2014-03-19 | 中国农业科学院农产品加工研究所 | Preservation and freshness-keeping method for winter jujubes |
| CN104686646A (en) * | 2013-12-06 | 2015-06-10 | 青岛中天信达生物技术研发有限公司 | Efficient fresh-keeping method of fruits and vegetables |
| CN104082830A (en) * | 2014-06-11 | 2014-10-08 | 南通昊友食品添加剂有限公司 | Composite biological antiseptic antistaling agent |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110214808A (en) * | 2018-03-01 | 2019-09-10 | 徐蕴澜 | A kind of natural fumigation type fruit antistaling agent |
| CN111657345A (en) * | 2019-03-07 | 2020-09-15 | 华中农业大学 | Method for preventing and treating soft rot of picked kiwi fruits |
| CN113575673A (en) * | 2021-06-30 | 2021-11-02 | 中国农业科学院农产品加工研究所 | Gradient hypoxia cooperative gasification fumigation low temperature resistant saccharification storage method for potatoes |
| CN113575673B (en) * | 2021-06-30 | 2022-06-07 | 中国农业科学院农产品加工研究所 | Gradient hypoxia cooperative gasification fumigation low temperature resistant saccharification storage method for potatoes |
| CN116326635A (en) * | 2023-04-20 | 2023-06-27 | 六盘水凉都猕猴桃产业股份有限公司 | Kiwi fruit preservative and preservation method |
| CN116473113A (en) * | 2023-05-04 | 2023-07-25 | 华植河北生物科技有限公司 | Tuber crop bud inhibitor and preparation method and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106417580B (en) | 2019-10-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106417580B (en) | A kind of biological fruit and vegetable preservation method | |
| Boyraz et al. | Inhibition of phytopathogenic fungi by essential oil, hydrosol, ground material and extract of summer savory (Satureja hortensis L.) growing wild in Turkey | |
| US7892581B2 (en) | Compositions and methods for protection of harvested fruits from decay | |
| Jemni et al. | Combined effect of UV-C, ozone and electrolyzed water for keeping overall quality of date palm | |
| KR20180003566A (en) | How to use purified hydrogen peroxide gas for agricultural production, transportation, and storage | |
| EP2684456A1 (en) | Fungicidal and bactericidal composition that comprises volatile organic compounds of natural origin | |
| Tripathi et al. | A review on conventional and non-conventional methods to manage post-harvest diseases of perishables | |
| US20090018194A1 (en) | Use of antimicrobial agents derived from alliaceous plants for the prevention and control of crop diseases, post-harvest rot and as environmental disinifectant products | |
| Gupta et al. | Safety of fresh fruits and vegetables | |
| Mari et al. | New approaches for postharvest disease control in Europe | |
| CN100353871C (en) | Granular concave rod alcohol antistaling agent | |
| CN105660836B (en) | A kind of method for storing and refreshing of Fresh-cut Lettuce | |
| Ramirez et al. | Physical, chemical and processing postharvest technologies in strawberry | |
| Hoseini et al. | Inhibitory effect of some plant essential oils against strawberry anthracnose caused by Colletotrichum nymphaeae under in vitro and in vivo conditions | |
| CN109452356A (en) | A kind of post-harvest fresh-keeping processing method of sprouting broccoli | |
| Muche et al. | Natural antimicrobial agents of cinnamon (Cinnamomum zeylanicum L. and C. cassia) and vanilla (Vanilla planifola, V. pompona, and V. tahitensis) for extending the shelf-life of fresh-cut fruits | |
| CN104782747B (en) | A kind of preservation method of mulberry fruit | |
| CN115769835A (en) | Application of butanedione in prolonging preservation time of harvested fresh horticultural products | |
| Al-Baarri et al. | Challenge in the Identification of Water Loss, Aromatic Sense, and Preference of Chili Paste During Ozone Water Controlled Handling | |
| Siriwardana et al. | Nutritional quality of Cavendish banana (Musa acuminata, AAA) as affected by basil oil and determination of basil oil residues by GC-MS | |
| Rao et al. | Alternatives to Pest and Disease Control in Preharvest, and Washing and Processing in Postharvest Levels for Organic Produce | |
| Nassarawa et al. | Emerging Technologies for Storage of Horticultural Crops: State of the Art and Recent Developments | |
| CN102851244B (en) | Bacillus used for controlling banana crown rot, and application thereof | |
| CN107494711A (en) | The composite preservative of fresh vegetables | |
| Chervin | Alternatives to synthetic fungicides using small molecules of natural origin |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CP01 | Change in the name or title of a patent holder | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 221354 No. 1 Dawn Avenue, Suyangshan Town, Pizhou City, Xuzhou City, Jiangsu Province Patentee after: Jiangsu Liming Food Group Co.,Ltd. Address before: 221354 No. 1 Dawn Avenue, Suyangshan Town, Pizhou City, Xuzhou City, Jiangsu Province Patentee before: XUZHOU LIMING FOODSTUFF Co.,Ltd. |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A biological preservation method of fruits and vegetables Effective date of registration: 20220629 Granted publication date: 20191011 Pledgee: Pizhou branch of Bank of China Ltd. Pledgor: Jiangsu Liming Food Group Co.,Ltd. Registration number: Y2022320000319 |