CN106560042A - Whole supply chain green fresh-keeping method for citrus sinensis (l.) osbeck - Google Patents
Whole supply chain green fresh-keeping method for citrus sinensis (l.) osbeck Download PDFInfo
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- CN106560042A CN106560042A CN201611024251.9A CN201611024251A CN106560042A CN 106560042 A CN106560042 A CN 106560042A CN 201611024251 A CN201611024251 A CN 201611024251A CN 106560042 A CN106560042 A CN 106560042A
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- citrus sinensis
- sinensis osbeck
- osbeck
- fruit
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- 240000002319 Citrus sinensis Species 0.000 title claims abstract description 85
- 235000005976 Citrus sinensis Nutrition 0.000 title claims abstract description 85
- 238000000034 method Methods 0.000 title claims abstract description 59
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 55
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000007789 gas Substances 0.000 claims abstract description 14
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 36
- MWUXSHHQAYIFBG-UHFFFAOYSA-N Nitric oxide Chemical compound O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 claims description 24
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 23
- 241000241413 Propolis Species 0.000 claims description 23
- 229940069949 propolis Drugs 0.000 claims description 23
- JLIDBLDQVAYHNE-YKALOCIXSA-N (+)-Abscisic acid Chemical compound OC(=O)/C=C(/C)\C=C\[C@@]1(O)C(C)=CC(=O)CC1(C)C JLIDBLDQVAYHNE-YKALOCIXSA-N 0.000 claims description 22
- 206010033546 Pallor Diseases 0.000 claims description 21
- 238000003306 harvesting Methods 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 16
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 239000004475 Arginine Substances 0.000 claims description 13
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 13
- 239000003755 preservative agent Substances 0.000 claims description 13
- 230000002335 preservative effect Effects 0.000 claims description 13
- -1 (-)-methyl Chemical group 0.000 claims description 12
- 229930191978 Gibberellin Natural products 0.000 claims description 12
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 12
- 235000018417 cysteine Nutrition 0.000 claims description 12
- 239000003448 gibberellin Substances 0.000 claims description 12
- IXORZMNAPKEEDV-OBDJNFEBSA-N gibberellin A3 Chemical class C([C@@]1(O)C(=C)C[C@@]2(C1)[C@H]1C(O)=O)C[C@H]2[C@]2(C=C[C@@H]3O)[C@H]1[C@]3(C)C(=O)O2 IXORZMNAPKEEDV-OBDJNFEBSA-N 0.000 claims description 12
- OSWPMRLSEDHDFF-UHFFFAOYSA-N methyl salicylate Chemical compound COC(=O)C1=CC=CC=C1O OSWPMRLSEDHDFF-UHFFFAOYSA-N 0.000 claims description 12
- 238000007605 air drying Methods 0.000 claims description 11
- FCRACOPGPMPSHN-UHFFFAOYSA-N desoxyabscisic acid Natural products OC(=O)C=C(C)C=CC1C(C)=CC(=O)CC1(C)C FCRACOPGPMPSHN-UHFFFAOYSA-N 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 11
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 claims description 10
- 238000004320 controlled atmosphere Methods 0.000 claims description 10
- 201000010099 disease Diseases 0.000 claims description 10
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 10
- 229920003023 plastic Polymers 0.000 claims description 10
- 239000012153 distilled water Substances 0.000 claims description 9
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 9
- 229920000053 polysorbate 80 Polymers 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 6
- 208000027418 Wounds and injury Diseases 0.000 claims description 6
- 230000006378 damage Effects 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 208000014674 injury Diseases 0.000 claims description 6
- 229960001047 methyl salicylate Drugs 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- PRPINYUDVPFIRX-UHFFFAOYSA-N 1-naphthaleneacetic acid Chemical compound C1=CC=C2C(CC(=O)O)=CC=CC2=C1 PRPINYUDVPFIRX-UHFFFAOYSA-N 0.000 claims description 5
- 241000723347 Cinnamomum Species 0.000 claims description 5
- SXRSQZLOMIGNAQ-UHFFFAOYSA-N Glutaraldehyde Chemical compound O=CCCCC=O SXRSQZLOMIGNAQ-UHFFFAOYSA-N 0.000 claims description 5
- 239000004372 Polyvinyl alcohol Substances 0.000 claims description 5
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 5
- 230000033228 biological regulation Effects 0.000 claims description 5
- 229960002504 capsaicin Drugs 0.000 claims description 5
- 235000017663 capsaicin Nutrition 0.000 claims description 5
- 239000001913 cellulose Substances 0.000 claims description 5
- 229920002678 cellulose Polymers 0.000 claims description 5
- 235000017803 cinnamon Nutrition 0.000 claims description 5
- 238000005187 foaming Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 229920002451 polyvinyl alcohol Polymers 0.000 claims description 5
- 230000005855 radiation Effects 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 229920001661 Chitosan Polymers 0.000 claims description 3
- 235000019628 coolness Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- OVSKIKFHRZPJSS-UHFFFAOYSA-N 2,4-D Chemical compound OC(=O)COC1=CC=C(Cl)C=C1Cl OVSKIKFHRZPJSS-UHFFFAOYSA-N 0.000 claims description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 claims 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims 1
- 229910052791 calcium Inorganic materials 0.000 claims 1
- 239000011575 calcium Substances 0.000 claims 1
- 238000005660 chlorination reaction Methods 0.000 claims 1
- 238000010025 steaming Methods 0.000 claims 1
- 239000000341 volatile oil Substances 0.000 claims 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract description 6
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 4
- 230000001105 regulatory effect Effects 0.000 abstract description 3
- 239000001569 carbon dioxide Substances 0.000 abstract description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract 1
- 230000005284 excitation Effects 0.000 abstract 1
- 229910052760 oxygen Inorganic materials 0.000 abstract 1
- 239000001301 oxygen Substances 0.000 abstract 1
- 238000004018 waxing Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 14
- 241000196324 Embryophyta Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 230000006698 induction Effects 0.000 description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 4
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 4
- 239000001110 calcium chloride Substances 0.000 description 4
- 229910001628 calcium chloride Inorganic materials 0.000 description 4
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 description 4
- XEYINGFRHZCVKK-UHFFFAOYSA-N 2,2-dichloro-2-phenoxyacetic acid Chemical class OC(=O)C(Cl)(Cl)OC1=CC=CC=C1 XEYINGFRHZCVKK-UHFFFAOYSA-N 0.000 description 3
- 230000003760 hair shine Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- UFWIBTONFRDIAS-UHFFFAOYSA-N Naphthalene Chemical compound C1=CC=CC2=CC=CC=C21 UFWIBTONFRDIAS-UHFFFAOYSA-N 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- LGZXYFMMLRYXLK-UHFFFAOYSA-N mercury(2+);sulfide Chemical compound [S-2].[Hg+2] LGZXYFMMLRYXLK-UHFFFAOYSA-N 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 229960004889 salicylic acid Drugs 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 210000003934 vacuole Anatomy 0.000 description 2
- 239000005631 2,4-Dichlorophenoxyacetic acid Substances 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 102000004612 Calcium-Transporting ATPases Human genes 0.000 description 1
- 108010017954 Calcium-Transporting ATPases Proteins 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 241000447437 Gerreidae Species 0.000 description 1
- 208000008454 Hyperhidrosis Diseases 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000031016 anaphase Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 208000013219 diaphoresis Diseases 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 239000007952 growth promoter Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 230000007954 hypoxia Effects 0.000 description 1
- 230000002519 immonomodulatory effect Effects 0.000 description 1
- 201000008284 inappropriate ADH syndrome Diseases 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 231100000053 low toxicity Toxicity 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000010422 painting Methods 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 229920000768 polyamine Polymers 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000003223 protective agent Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000001243 protein synthesis Methods 0.000 description 1
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- 235000019515 salmon Nutrition 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
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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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G7/00—Botany in general
- A01G7/06—Treatment of growing trees or plants, e.g. for preventing decay of wood, for tingeing flowers or wood, for prolonging the life of plants
-
- 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
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Forests & Forestry (AREA)
- Ecology (AREA)
- Biodiversity & Conservation Biology (AREA)
- Microbiology (AREA)
- Environmental Sciences (AREA)
- Botany (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention relates to a whole supply chain green fresh-keeping method for citrus sinensis (l.) osbeck. According to the present invention, treatment is performed with an excitation type fruit and vegetable fresh-keeping agent, the temperature fluctuation during the storage is controlled at less than or equal to +/-0.1 DEG C, the humidity is controlled at 85-90%, gas regulating is performed to achieve the low oxygen content and the high carbon dioxide so as to maintain the fruit acidity quality, and waxing treatment is performed to protect the peel of citrus sinensis (l.) osbeck, reduce the generation of low water content and browning at the late stage, and improve the quality of citrus sinensis (l.) osbeck; and with the application of the method to perform the fresh keeping on citrus sinensis (l.) osbeck, the fruit pedicle is brightly green, the peel is brightly orange, the citrus sinensis (l.) osbeck can be stored for 6 months, and the good fruit rate is 96.2%.
Description
Technical field
The invention belongs to agricultural product post-harvest fresh-keeping field, is related to Citrus sinensis Osbeck post-harvest fresh-keeping, especially Citrus sinensis Osbeck full supply chain is green
Preservation method.
Background technology
There are following several respects technological difficulties in Citrus sinensis Osbeck post-harvest fresh-keeping：
1) the Navel Orange Fruits oil vacuole after harvesting is more fragile, is also easy to produce mechanical injury, is unfavorable for that Long-term Storage is fresh-keeping.
2) passage of water connection between the Citrus sinensis Osbeck peel and sarcocarp after harvesting, moisture loss are fast, and pre- storage is processed can be effectively
Cut off the passage, it is to avoid moisture quickly scatters and disappears.But the pre- storage technique of routine, under the conditions of hot and humid, process time is long, advantage
Pathogenic microorganism is easily quickly bred, and increases anaphase storage rotting rate, and fruit storage quality of overdrawing, according to temperature coefficient Q10 reasons
By the pre- storage time often extends 1 day, and the fresh-keeping life-span reduces 8-10 days.
3) it is one of navel orange preserving core technology that fruit end protects the green and beautiful salmon pink of peel annesl.Low water disease, brown spot, with
In storage, temperature fluctuation is related, also stores process in advance with Citrus sinensis Osbeck and reserve temperature, humidity, gas are related.
The content of the invention
It is an object of the invention in place of overcoming the deficiencies in the prior art, there is provided a kind of effectively to extend Citrus sinensis Osbeck postharvest storage
Phase, it is ensured that the Citrus sinensis Osbeck full supply chain preservative method of edible quality and nutritive value.
The present invention solves its technical problem and takes technical scheme below to realize：
Citrus sinensis Osbeck full supply chain preservative method, step are as follows：
(1) adopt front pretreatment：High-quality Citrus sinensis Osbeck is chosen, disease fruit, wormed fruit is rejected, is damaged really within 1-2 days before harvesting, then spraying
Excitated type molecule antistaling agent；
(2) harvest：Choosing the ripe Citrus sinensis Osbeck of 7-8 carries out non-injury collection；
(3) supersound process：Citrus sinensis Osbeck after harvesting is carried out into supersound process, wherein ultrasonic power 100-200W, frequency 20-
40kHz, time 10-20min；
(4) it is pre- to store：Citrus sinensis Osbeck after step (3) supersound process is carried out into pre- storage process, pre- storage temperature is 30-40 DEG C, relatively
Humidity is 80%-90%, and the time is 1-3 days；
(5) blanching：Citrus sinensis Osbeck after step (4) is store in advance blanching 30- in special blanching solution of the temperature for 90-100 DEG C
50s, is cooled to room temperature；
(6) wax：1-3min is soaked during step (5) to be cooled to the Citrus sinensis Osbeck fruit wax of the immersion containing antistaling agent of room temperature, fruit
Wax formula is：Shitosan 1-3 parts, propolis 5-10 parts, acetic acid 0.5-1.0 parts, polyvinyl alcohol 0.5-1.0 parts, glutaraldehyde 1-2 parts,
Calcium chloride 0.5-1.0 parts, abscisic acid 0.5-1.0 parts, gibberellins 0.3-0.5 parts；
(7) air-dry：Citrus sinensis Osbeck after step (6) is waxed carries out air-drying process；
(8) pack：Citrus sinensis Osbeck single fruit after air-drying is put into foaming PE nets, is loaded the thick PE of liner 0.01-0.03mm and is protected
In the plastic package box of fresh bag；
(9) preserve：Above-mentioned plastic package box is placed in controlled atmosphere store, regulation gas parameter is O2Volumetric concentration 4-5%, CO2
Volumetric concentration 3-4%, at 6-8 DEG C, relative humidity 85%-90% terminates temperature control up to storage；
In the step (1), excitated type molecule antistaling agent includes tri- kinds of components of A, B, C, and wherein component A includes arginine 1-3
Part, cysteine 1-2 parts, (-)-methyl cis-2-pent-2'-enyl-3-oxocyclopentylacetate 1-3 parts, methyl salicylate 1-2 parts, shitosan 5-15 parts；B component includes peroxidating
Hydrogen 1-3 parts, beta-schardinger dextrin -5-10 parts, propolis 4-6 parts, glycerol 0.2-0.5 parts；Component C includes nitric oxide 2-3 parts；
In the step (5), special blanching solution includes：2,4- dichlorphenoxyacetic acid 0.1-0.3 parts, naphthalene acetic acid 0.1-0.3
Part, arginine 0.5-1.0 parts, abscisic acid 0.5-1.0 parts, gibberellins 0.3-0.5 parts.
And, in the step (6), antistaling agent is cellulose, natural Capsaicin, cysteine, (-)-methyl cis-2-pent-2'-enyl-3-oxocyclopentylacetate, cinnamon spirit
One or more in oil, and antistaling agent and the weight ratio of fruit wax are 2-5:100.
And, step (7) whole process is air-dried under ultra-vioket radiation, ultraviolet-sterilization 20-30W, apart from Navel Orange Fruits 20-
40cm, exposure rate 3-4Kj/m2, irradiation time 30-40min.
And, controlled atmosphere store temperature fluctuation in the step (9) is controlled at ± 0.1 DEG C.
And, specifically method processed is as follows for the excitated type molecule antistaling agent：
Component A：By 2 parts of arginine, 1.5 parts of cysteine, 2 parts of (-)-methyl cis-2-pent-2'-enyl-3-oxocyclopentylacetate, 1.2 parts of methyl salicylate, successively plus
Enter in distilled water, stir to after being completely dissolved and add 10 parts of shitosans, stir；
B component：7 parts of beta-schardinger dextrin -s are added in 150mL distilled water, with the stirring speed of 1000～2000r/min of rotating speed
Degree is stirred, and is then heated to 65 DEG C -85 DEG C, makes beta-schardinger dextrin-completely soluble in water, continues to stir and is gradually cooling to 35
DEG C -40 DEG C, 0.2-1.2mL hydrogen peroxide is added, hydrogen peroxide is dispersed in solution, is then slowly dropped to room temperature, shape
Into beta-schardinger dextrin-- hydrogen peroxide core, the mixing wall material being made up of shitosan/propolis, glycerol and tween 80 is added, its
Middle shitosan/propolis accounts for the 0.5%～1.5% of beta-schardinger dextrin-- hydrogen peroxide core, and glycerol accounts for beta-schardinger dextrin-- hydrogen peroxide
The 0.2%～1.0% of core, tween 80 account for the 0.2%～0.5% of beta-schardinger dextrin-- hydrogen peroxide core, continue stirring 30-
40min, ultimately forms with shitosan/propolis, glycerol and tween 80 as wall material, liquid of the beta-schardinger dextrin-- hydrogen peroxide for core
Body B component, obtains powder B component Jing after sucking filtration, washing and lyophilization；
Component C：Shitosan is dissolved in the distilled water of 100 times of its quality, then nitric oxide gas are constantly passed into shell
In polysaccharide solution, the nitric oxide gas ratio addition of 6-8ml is passed through according to every 3-5g chitosan solutions, is stirred at 50-60 DEG C
Mix 3-4 hours and form stable clathrate, Jing coolings, filtration, much filtrate obtain powder component C after drying.
And, in the B component, in shitosan/propolis, the weight ratio of shitosan and propolis is 4: 1-3: 3.
The advantages of the present invention are：
1st, the present invention induces Citrus sinensis Osbeck itself to produce protective plant protecting agent antibacterial anti-with the process of excitated type molecule antistaling agent before Citrus sinensis Osbeck is adopted
Disease, delays Navel Orange Fruits shelf-life, and during pre- storage, cooperates with supersound process, using the cavitation of ultrasound wave, disturb
Citrus sinensis Osbeck epidermis oil vacuole, strengthens Citrus sinensis Osbeck internal moisture infiltration rate, improves diaphoresis effect.
2nd, blanch process, sterilization, color fixative are carried out during navel orange preserving.Wherein, blanching liquid formula constituent is 2,4-D (fruits
The base of a fruit is protected green lands), naphthalene acetic acid, arginine (produce NO, to lure and promote Absorption And Metabolism under anti-anti-corrosion, high temperature), abscisic acid and gibberellins, improve
The activity of Citrus sinensis Osbeck peel Ca2+-ATPase and the content of CaM, promote enhancing and the cyanine of phenylalanine deaminase (PAL) activity
The accumulation of glycosides content).
3rd, air-drying whole process is carried out under uv induction, uv induction discoloration, can promote Citrus sinensis Osbeck peel Chinese red pigment
Formed, uv induction can keep the outward appearance of Citrus sinensis Osbeck, anti-low water disease in addition, while abscisic acid and gibberellins, tool are added in wax liquor
There is certain anti-corrosive fresh-keeping effect, reduce microbial infection etc..
4th, the Citrus sinensis Osbeck full supply chain preservative method that the present invention is provided, adopts at front excitated type fruit and vegetable fresh-keeping agent
Reason, storage period control temperature fluctuation≤± 0.1 DEG C.Regulating and controlling humidity 85%-90%, controlled atmosphere, hypoxia, high carbon dioxide keep fruit
Real acidity quality.Painting Lasaxing Oilfield is carried out, Citrus sinensis Osbeck peel is protected, later stage low water brown stain is reduced, navel orange quality is improved.Using the method
Fresh-keeping Citrus sinensis Osbeck, fruit end into emerald green, in beautiful Chinese red, preserve 6 months peel, healthy fruit 96.2% by Citrus sinensis Osbeck.
5th, excitated type molecule antistaling agent with the addition of the small molecules such as nitric oxide, (-)-methyl cis-2-pent-2'-enyl-3-oxocyclopentylacetate, salicylic acid, hydrogen peroxide letter
Number material, makes fruit and vegerableization passively remain the self resistances such as active prevention and control, the induction disease-resistant, Inappropriate ADH syndrome of fruit and vegerable and is formed.Arginine and
Cysteine is one of important component of antistaling agent of the present invention, soluble in water, is had no toxic side effect, and is not only body protein synthesis
Important source material, while and various bioactivators synthesis precursor, to having important immunomodulating and battalion in human body
Foster function.After arginine is absorbed by plant and fruits and vegetables tissue, the important messenger molecule such as polyamines and nitric oxide can be metabolized as,
Strengthen the disease resistance of plant and fruit and vegerable, delay the senescence process of fruit and vegerable.Salicylic acid has as a kind of micromolecule phenolic
Sterilization disease-resistant is acted on.It is widely present in plant, growth promoter, preservation and freshness in plant and the metabolic process kind that some are important
Regulating and controlling effect is played, is the requisite material of plant generation system acquired resistance.
6th, the excitated type molecule antistaling agent volatile, unstable materials such as microcapsule granulating technique embedding nitric oxide, make
Used time is discharged with aqueous solution breaking cellular wall, acts synergistically on fruit and vegetable surfaces with other materials in aqueous solution, and easy to use, low toxicity is low residual
Stay, safety and environmental protection.The excitated type molecule antistaling agent is before fruit and vegerable are adopted, pre-cooling, storage phase are sprayed, applied once, and induction fruit and vegerable are obtained
System, persistently, the endogenous resistance of wide spectrum, it is whole solve fruit and vegerable adopt before, postharvest pathogen infect, fruit and vegerable antibody secondary pollution
Safety problem.
Specific embodiment
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not limit
Qualitatively, it is impossible to which protection scope of the present invention is limited with this.
Embodiment 1
Citrus sinensis Osbeck full supply chain preservative method, step are as follows：
(1) adopt front pretreatment：High-quality Citrus sinensis Osbeck is chosen, disease fruit, wormed fruit is rejected, is damaged really within 1-2 days before harvesting, then spraying
Excitated type molecule antistaling agent；
(2) harvest：Choosing the ripe Citrus sinensis Osbeck of 7-8 carries out non-injury collection；
(3) supersound process：Citrus sinensis Osbeck after harvesting is carried out into supersound process, wherein ultrasonic power 100W, frequency 20kHz, when
Between 10min；
(4) it is pre- to store：Citrus sinensis Osbeck after step (3) supersound process is carried out into pre- storage process, pre- storage temperature is 30 DEG C, relative humidity
For 80%, the time is 1 day；
(5) blanching：Citrus sinensis Osbeck after step (4) is store in advance blanching 30s in the special blanching solution that temperature is 90 DEG C, then cool down
To room temperature；
(6) wax：1min, fruit wax are soaked during step (5) to be cooled to the Citrus sinensis Osbeck fruit wax of the immersion containing antistaling agent of room temperature
Formula is：1 part of shitosan, 5 parts of propolis, 0.5 part of acetic acid, 0.5 part of polyvinyl alcohol, 1 part of glutaraldehyde, 0.5 part of calcium chloride, abscisic acid
0.5 part, 0.3 part of gibberellins；
(7) air-dry：Citrus sinensis Osbeck after step (6) is waxed carries out air-drying process；
(8) pack：Citrus sinensis Osbeck single fruit after air-drying is put into foaming PE nets, loads the thick PE freshness protection packages of liner 0.01mm
In plastic package box；
(9) preserve：Above-mentioned plastic package box is placed in controlled atmosphere store, regulation gas parameter is O2Volumetric concentration 4%, CO2Body
Product concentration 3%, at 6 DEG C, relative humidity 85% terminates temperature control up to storage；
In the step (5), special blanching solution includes：2,4- 0.1 part of dichlorphenoxyacetic acids, 0.1 part of naphthalene acetic acid, arginine
0.5 part, 0.5 part of abscisic acid, 0.3 part of gibberellins.
And, in the step (6), antistaling agent is cellulose, natural Capsaicin, cysteine, (-)-methyl cis-2-pent-2'-enyl-3-oxocyclopentylacetate, cinnamon spirit
One or more in oil, and antistaling agent and the weight ratio of fruit wax are 2:100.
And, step (7) whole process is air-dried under ultra-vioket radiation, and ultraviolet-sterilization 20W, apart from Navel Orange Fruits 20cm, shines
Penetrate intensity 3Kj/m2, irradiation time 30min.
And, controlled atmosphere store temperature fluctuation in the step (9) is controlled at ± 0.1 DEG C.
Embodiment 2
Citrus sinensis Osbeck full supply chain preservative method, step are as follows：
(1) adopt front pretreatment：High-quality Citrus sinensis Osbeck is chosen, disease fruit, wormed fruit is rejected, is damaged really within 1-2 days before harvesting, then spraying
Excitated type molecule antistaling agent；
(2) harvest：Choosing the ripe Citrus sinensis Osbeck of 7-8 carries out non-injury collection；
(3) supersound process：Citrus sinensis Osbeck after harvesting is carried out into supersound process, wherein ultrasonic power 200W, frequency 40kHz, when
Between 20min；
(4) it is pre- to store：Citrus sinensis Osbeck after step (3) supersound process is carried out into pre- storage process, pre- storage temperature is 40 DEG C, relative humidity
For 80%, the time is 3 days；
(5) blanching：Citrus sinensis Osbeck after step (4) is store in advance blanching 50s in the special blanching solution that temperature is 100 DEG C, then it is cold
But to room temperature；
(6) wax：3min, fruit wax are soaked during step (5) to be cooled to the Citrus sinensis Osbeck fruit wax of the immersion containing antistaling agent of room temperature
Formula is：3 parts of shitosan, 10 parts of propolis, 1.0 parts of acetic acid, 1.0 parts of polyvinyl alcohol, 2 parts of glutaraldehyde, 1.0 parts of calcium chloride, come off
1.0 parts of acid, 0.5 part of gibberellins；
(7) air-dry：Citrus sinensis Osbeck after step (6) is waxed carries out air-drying process；
(8) pack：Citrus sinensis Osbeck single fruit after air-drying is put into foaming PE nets, loads the thick PE freshness protection packages of liner 0.03mm
In plastic package box；
(9) preserve：Above-mentioned plastic package box is placed in controlled atmosphere store, regulation gas parameter is O2Volumetric concentration 5%, CO2Body
Product concentration 4%, at 8 DEG C, relative humidity 90% terminates temperature control up to storage；
In the step (5), special blanching solution includes：2,4- 0.3 part of dichlorphenoxyacetic acids, 0.3 part of naphthalene acetic acid, arginine
1.0 parts, 1.0 parts of abscisic acid, 0.5 part of gibberellins.
And, in the step (6), antistaling agent is cellulose, natural Capsaicin, cysteine, (-)-methyl cis-2-pent-2'-enyl-3-oxocyclopentylacetate, cinnamon spirit
One or more in oil, and antistaling agent and the weight ratio of fruit wax are 5:100.
And, step (7) whole process is air-dried under ultra-vioket radiation, and ultraviolet-sterilization 30W, apart from Navel Orange Fruits 40cm, shines
Penetrate intensity 4Kj/m2, irradiation time 40min.
And, controlled atmosphere store temperature fluctuation in the step (9) is controlled at ± 0.1 DEG C.
Embodiment 3
Citrus sinensis Osbeck full supply chain preservative method, step are as follows：
(1) adopt front pretreatment：High-quality Citrus sinensis Osbeck is chosen, disease fruit, wormed fruit is rejected, is damaged really within 1-2 days before harvesting, then spraying
Excitated type molecule antistaling agent；
(2) harvest：Choosing the ripe Citrus sinensis Osbeck of 7-8 carries out non-injury collection；
(3) supersound process：Citrus sinensis Osbeck after harvesting is carried out into supersound process, wherein ultrasonic power 150W, frequency 30kHz, when
Between 15min；
(4) it is pre- to store：Citrus sinensis Osbeck after step (3) supersound process is carried out into pre- storage process, pre- storage temperature is 35 DEG C, relative humidity
For 85%, the time is 2 days；
(5) blanching：Citrus sinensis Osbeck after step (4) is store in advance blanching 40s in the special blanching solution that temperature is 95 DEG C, then cool down
To room temperature；
(6) wax：2min, fruit wax are soaked during step (5) to be cooled to the Citrus sinensis Osbeck fruit wax of the immersion containing antistaling agent of room temperature
Formula is：2 parts of shitosan, 7.5 parts of propolis, 0.75 part of acetic acid, 0.75 part of polyvinyl alcohol, 1.5 parts of glutaraldehyde, calcium chloride 0.75
Part, 0.35 part of abscisic acid, 0.4 part of gibberellins；
(7) air-dry：Citrus sinensis Osbeck after step (6) is waxed carries out air-drying process；
(8) pack：Citrus sinensis Osbeck single fruit after air-drying is put into foaming PE nets, loads the thick PE freshness protection packages of liner 0.02mm
In plastic package box；
(9) preserve：Above-mentioned plastic package box is placed in controlled atmosphere store, regulation gas parameter is O2Volumetric concentration 4.5%, CO2
Volumetric concentration 3.5%, at 7 DEG C, relative humidity 87% terminates temperature control up to storage；
In the step (5), special blanching solution includes：2,4- 0.2 part of dichlorphenoxyacetic acids, 0.2 part of naphthalene second, arginine
0.75 part, 0.75 part of abscisic acid, 0.35 part of gibberellins.
And, in the step (6), antistaling agent is cellulose, natural Capsaicin, cysteine, (-)-methyl cis-2-pent-2'-enyl-3-oxocyclopentylacetate, cinnamon spirit
One or more in oil, and antistaling agent and the weight ratio of fruit wax are 3.5:100.
And, step (7) whole process is air-dried under ultra-vioket radiation, and ultraviolet-sterilization 25W, apart from Navel Orange Fruits 30cm, shines
Penetrate intensity 3.5Kj/m2, irradiation time 35min.
And, controlled atmosphere store temperature fluctuation in the step (9) is controlled at ± 0.1 DEG C.
Excitated type molecule antistaling agent includes tri- kinds of components of A, B, C, and wherein component A includes arginine 1-3 parts, cysteine 1-
2 parts, (-)-methyl cis-2-pent-2'-enyl-3-oxocyclopentylacetate 1-3 parts, methyl salicylate 1-2 parts, shitosan 5-15 parts；B component includes hydrogen peroxide 1-3 parts, β-ring
Dextrin 5-10 parts, propolis 4-6 parts, glycerol 0.2-0.5 parts；Component C includes nitric oxide 2-3 parts；
And, specifically method processed is as follows for the excitated type molecule antistaling agent：
Component A：By 2 parts of arginine, 1.5 parts of cysteine, 2 parts of (-)-methyl cis-2-pent-2'-enyl-3-oxocyclopentylacetate, 1.2 parts of methyl salicylate, successively plus
Enter in distilled water, stir to after being completely dissolved and add 10 parts of shitosans, stir；
B component：7 parts of beta-schardinger dextrin -s are added in 150mL distilled water, with the stirring speed of 1000～2000r/min of rotating speed
Degree is stirred, and is then heated to 65 DEG C -85 DEG C, makes beta-schardinger dextrin-completely soluble in water, continues to stir and is gradually cooling to 35
DEG C -40 DEG C, 0.2-1.2mL hydrogen peroxide is added, hydrogen peroxide is dispersed in solution, is then slowly dropped to room temperature, shape
Into beta-schardinger dextrin-- hydrogen peroxide core, the mixing wall material being made up of shitosan/propolis, glycerol and tween 80 is added, its
Middle shitosan/propolis accounts for the 0.5%～1.5% of beta-schardinger dextrin-- hydrogen peroxide core, and glycerol accounts for beta-schardinger dextrin-- hydrogen peroxide
The 0.2%～1.0% of core, tween 80 account for the 0.2%～0.5% of beta-schardinger dextrin-- hydrogen peroxide core, continue stirring 30-
40min, ultimately forms with shitosan/propolis, glycerol and tween 80 as wall material, liquid of the beta-schardinger dextrin-- hydrogen peroxide for core
Body B component, obtains powder B component Jing after sucking filtration, washing and lyophilization；
Component C：Shitosan is dissolved in the distilled water of 100 times of its quality, then nitric oxide gas are constantly passed into shell
In polysaccharide solution, the nitric oxide gas ratio addition of 6-8ml is passed through according to every 3-5g chitosan solutions, is stirred at 50-60 DEG C
Mix 3-4 hours and form stable clathrate, Jing coolings, filtration, much filtrate obtain powder component C after drying.
And, in the B component, in shitosan/propolis, the weight ratio of shitosan and propolis is 4: 1-3: 3.
Claims (6)
1. Citrus sinensis Osbeck full supply chain preservative method, it is characterised in that：Step is as follows：
(1) adopt front pretreatment：High-quality Citrus sinensis Osbeck is chosen, disease fruit, wormed fruit is rejected, is damaged really within 1-2 days before harvesting, then spraying and excite
Type molecule antistaling agent；
(2) harvest：Choosing the ripe Citrus sinensis Osbeck of 7-8 carries out non-injury collection；
(3) supersound process：Citrus sinensis Osbeck after harvesting is carried out into supersound process, wherein ultrasonic power 100-200W, frequency 20-40kHz,
Time 10-20min；
(4) it is pre- to store：Citrus sinensis Osbeck after step (3) supersound process is carried out into pre- storage process, pre- storage temperature is 30-40 DEG C, relative humidity
For 80%-90%, the time is 1-3 days；
(5) blanching：Citrus sinensis Osbeck after step (4) is store in advance blanching 30-50s in special blanching solution of the temperature for 90-100 DEG C, then
It is cooled to room temperature；
(6) wax：1-3min is soaked during step (5) to be cooled to the Citrus sinensis Osbeck fruit wax of the immersion containing antistaling agent of room temperature, fruit wax is matched somebody with somebody
Fang Wei：Shitosan 1-3 parts, propolis 5-10 parts, acetic acid 0.5-1.0 parts, polyvinyl alcohol 0.5-1.0 parts, glutaraldehyde 1-2 parts, chlorination
Calcium 0.5-1.0 parts, abscisic acid 0.5-1.0 parts, gibberellins 0.3-0.5 parts；
(7) air-dry：Citrus sinensis Osbeck after step (6) is waxed carries out air-drying process；
(8) pack：Citrus sinensis Osbeck single fruit after air-drying is put into foaming PE nets, loads the thick PE freshness protection packages of liner 0.01-0.03mm
Plastic package box in；
(9) preserve：Above-mentioned plastic package box is placed in controlled atmosphere store, regulation gas parameter is O2Volumetric concentration 4-5%, CO2Volume
Concentration 3-4%, at 6-8 DEG C, relative humidity 85%-90% terminates temperature control up to storage；
In the step (1), excitated type molecule antistaling agent includes tri- kinds of components of A, B, C, and wherein component A includes arginine 1-3 parts,
Cysteine 1-2 parts, (-)-methyl cis-2-pent-2'-enyl-3-oxocyclopentylacetate 1-3 parts, methyl salicylate 1-2 parts, shitosan 5-15 parts；B component includes hydrogen peroxide
1-3 parts, beta-schardinger dextrin -5-10 parts, propolis 4-6 parts, glycerol 0.2-0.5 parts；Component C includes nitric oxide 2-3 parts；
In the step (5), special blanching solution includes：2,4- dichlorphenoxyacetic acid 0.1-0.3 parts, naphthalene acetic acid 0.1-0.3 parts, essence
Propylhomoserin 0.5-1.0 parts, abscisic acid 0.5-1.0 parts, gibberellins 0.3-0.5 parts.
2. Citrus sinensis Osbeck full supply chain preservative method according to claim 1, it is characterised in that：Protect in the step (6)
Fresh dose be cellulose, natural Capsaicin, cysteine, (-)-methyl cis-2-pent-2'-enyl-3-oxocyclopentylacetate, one or more in cinnamon essential oil, and antistaling agent and fruit
The weight ratio of wax is 2-5:100.
3. Citrus sinensis Osbeck full supply chain preservative method according to claim 1, it is characterised in that：The step (7) is whole
Air-dry under ultra-vioket radiation, ultraviolet-sterilization 20-30W, apart from Navel Orange Fruits 20-40cm, exposure rate 3-4Kj/m2, irradiation time
30-40min。
4. Citrus sinensis Osbeck full supply chain preservative method according to claim 1, it is characterised in that：Gas in the step (9)
Storehouse temperature fluctuation is adjusted to control at ± 0.1 DEG C.
5. Citrus sinensis Osbeck full supply chain preservative method according to claim 1, it is characterised in that：The excitated type molecule is protected
Fresh dose of concrete method processed is as follows：
Component A：By 2 parts of arginine, 1.5 parts of cysteine, 2 parts of (-)-methyl cis-2-pent-2'-enyl-3-oxocyclopentylacetate, 1.2 parts of methyl salicylate, steaming is sequentially added
In distilled water, stir to after being completely dissolved and add 10 parts of shitosans, stir；
B component：7 parts of beta-schardinger dextrin -s are added in 150mL distilled water, are entered with the mixing speed of 1000～2000r/min of rotating speed
Row stirring, is then heated to 65 DEG C -85 DEG C, makes beta-schardinger dextrin-completely soluble in water, continue to stir and be gradually cooling to 35 DEG C -40
DEG C, 0.2-1.2mL hydrogen peroxide is added, hydrogen peroxide is dispersed in solution, be then slowly dropped to room temperature, form β-ring
Dextrin-hydrogen peroxide core, adds the mixing wall material being made up of shitosan/propolis, glycerol and tween 80, and wherein shell gathers
Sugar/propolis accounts for the 0.5%～1.5% of beta-schardinger dextrin-- hydrogen peroxide core, and glycerol accounts for beta-schardinger dextrin-- hydrogen peroxide core
0.2%～1.0%, tween 80 accounts for the 0.2%～0.5% of beta-schardinger dextrin-- hydrogen peroxide core, continues stirring 30-40min, most
Into with shitosan/propolis, glycerol and tween 80 as wall material, beta-schardinger dextrin-- hydrogen peroxide is the liquid B component of core to end form,
Powder B component is obtained Jing after sucking filtration, washing and lyophilization；
Component C：Shitosan is dissolved in the distilled water of 100 times of its quality, then nitric oxide gas are constantly passed into shitosan
In solution, the nitric oxide gas ratio addition of 6-8ml is passed through according to every 3-5g chitosan solutions, stirs 3-4 at 50-60 DEG C
Hour forms stable clathrate, and Jing coolings, filtration, much filtrate obtain powder component C after drying.
6. Citrus sinensis Osbeck full supply chain preservative method according to claim 5, it is characterised in that：In the B component, shell gathers
In sugar/propolis, the weight ratio of shitosan and propolis is 4: 1-3: 3.
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| CN107960453A (en) * | 2017-11-29 | 2018-04-27 | 黄桂月 | A kind of preservative method of navel orange under room temperature |
| CN108835239A (en) * | 2018-06-26 | 2018-11-20 | 贵阳学院 | A kind of NEW TYPE OF COMPOSITE preservation method of edible mushroom |
| CN111345341A (en) * | 2020-02-28 | 2020-06-30 | 浙江工业大学 | Postharvest treatment method for improving active ingredients of citrus fruits |
| CN111436488A (en) * | 2020-04-24 | 2020-07-24 | 贵阳学院 | Fruit fresh-keeping method |
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| CN106560042B (en) | 2022-12-06 |
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