CN106665815A - Application of modified chitosan in fresh keeping of fresh-cut kiwi fruits and fresh keeping method - Google Patents
Application of modified chitosan in fresh keeping of fresh-cut kiwi fruits and fresh keeping method Download PDFInfo
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- CN106665815A CN106665815A CN201710041020.7A CN201710041020A CN106665815A CN 106665815 A CN106665815 A CN 106665815A CN 201710041020 A CN201710041020 A CN 201710041020A CN 106665815 A CN106665815 A CN 106665815A
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- fresh
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- fructus actinidiae
- actinidiae chinensiss
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- 241000366676 Justicia pectoralis Species 0.000 title claims abstract description 70
- 238000000034 method Methods 0.000 title claims abstract description 43
- 229920001661 Chitosan Polymers 0.000 title claims abstract description 41
- 244000298697 Actinidia deliciosa Species 0.000 title abstract description 36
- 235000009436 Actinidia deliciosa Nutrition 0.000 title abstract description 36
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 239000002253 acid Substances 0.000 claims abstract description 7
- 239000007787 solid Substances 0.000 claims abstract description 7
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 6
- 229930002875 chlorophyll Natural products 0.000 claims abstract description 5
- 235000019804 chlorophyll Nutrition 0.000 claims abstract description 5
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 claims abstract description 5
- 230000004060 metabolic process Effects 0.000 claims abstract description 4
- 230000008569 process Effects 0.000 claims description 26
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 14
- 238000007654 immersion Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 229920001684 low density polyethylene Polymers 0.000 claims description 12
- 239000004702 low-density polyethylene Substances 0.000 claims description 12
- 238000004321 preservation Methods 0.000 claims description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 9
- 239000008103 glucose Substances 0.000 claims description 9
- 229910000831 Steel Inorganic materials 0.000 claims description 7
- 229960000583 acetic acid Drugs 0.000 claims description 7
- 239000012362 glacial acetic acid Substances 0.000 claims description 7
- 239000002904 solvent Substances 0.000 claims description 7
- 239000010959 steel Substances 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 7
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims description 5
- 229960005070 ascorbic acid Drugs 0.000 claims description 5
- 239000011668 ascorbic acid Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 230000008520 organization Effects 0.000 claims description 3
- 230000009467 reduction Effects 0.000 claims description 3
- 241000282553 Macaca Species 0.000 claims description 2
- 235000021466 carotenoid Nutrition 0.000 claims description 2
- 150000001747 carotenoids Chemical class 0.000 claims description 2
- 238000003306 harvesting Methods 0.000 claims description 2
- 230000001629 suppression Effects 0.000 claims description 2
- 230000010718 Oxidation Activity Effects 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 230000003078 antioxidant effect Effects 0.000 abstract description 7
- 230000029058 respiratory gaseous exchange Effects 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 2
- 150000000996 L-ascorbic acids Chemical class 0.000 abstract 1
- 241000235342 Saccharomycetes Species 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 150000002989 phenols Chemical class 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 35
- 238000003860 storage Methods 0.000 description 28
- 238000004659 sterilization and disinfection Methods 0.000 description 15
- 238000012545 processing Methods 0.000 description 14
- 238000004806 packaging method and process Methods 0.000 description 11
- 239000005708 Sodium hypochlorite Substances 0.000 description 10
- 238000002360 preparation method Methods 0.000 description 10
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 10
- 235000001727 glucose Nutrition 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
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- 244000005700 microbiome Species 0.000 description 6
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- 238000002474 experimental method Methods 0.000 description 3
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- 230000009758 senescence Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000002028 Biomass Substances 0.000 description 2
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000001143 conditioned effect Effects 0.000 description 2
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- 230000000813 microbial effect Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- 229920002101 Chitin Polymers 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
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- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical group 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
- 210000000170 cell membrane Anatomy 0.000 description 1
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- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000006196 deacetylation Effects 0.000 description 1
- 238000003381 deacetylation reaction Methods 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
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- 239000003814 drug Substances 0.000 description 1
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- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 150000002304 glucoses Chemical class 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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- 230000035943 smell Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Cosmetics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to an application of modified chitosan in fresh keeping of fresh-cut kiwi fruit and a fresh keeping method. The method comprises the following steps: uniformly mixing a chitosan solution and a glocuse solution, treating for 5 to 30 min at high pressure at 121 DEG C, and then cooling to obtain a modified chitosan solution CGC. By utilizing the CGC coating, the number of mesophiles, psychrophiles, saccharomycetes and mold is obviously suppressed, the breathing rate of the fresh-cut kiwi fruits is obviously inhibited, the basic metabolism of the fresh-cut kiwi fruits is reduced, and the fresh-cut kiwi fruit is kept at high flesh hardness and high content of soluble solids and titratable acid; and meanwhile, by adopting the CGC treatment, the loss of nutrients of the kiwi fruits can also be significantly reduced, the content of chlorophyll, ascorbic acids and total phenols of the fresh-cut kiwi fruit flesh tissues is effectively kept, and the fresh-cut kiwi fruits are enabled to be kept at relatively high antioxidant activity.
Description
Technical field
The invention belongs to garden stuff processing technical field, and in particular to a kind of modification of chitosan is in fresh-cut Fructus actinidiae chinensiss are fresh-keeping
Using and preservation method.
Background technology
Kiwifruit flavor delicate fragrance is unique, and fruit succulence, sarcocarp is emerald green, and quality is delicate, and abnormal smells from the patient delicate fragrance, mouthfeel is good, nutriture value
Value is high, and good health care effect, extremely consumer are liked.Containing Organic substance and human bodies such as substantial amounts of sugar, protein, aminoacid in fruit
Required multivitamin, mineral, and especially with ascorbic content highest, considerably beyond mandarin orange, Fructus Mali pumilae and pears, therefore have " water
The king of fruit ", " VCHat " good reputation, and also have immunity of organisms, anticancer, mutation, the aspect such as hypertension and hyperlipemia is improved
Very big medical value.
In recent years, with the continuous quickening developed rapidly with people's rhythm of life of food industry, fresh-cut Fructus actinidiae chinensiss are with it
Convenience, nutrition, it is nuisanceless the features such as, favored by food processing enterprises and numerous consumers, show huge market dive
Power.Fresh-cut fruit and vegetable also known as lightly processed fruit and vegerable, half processing fruit and vegerable, be with fresh fruit of vegetables as raw material, cleaned, peeling, cutting or
Cutting, finishing, packaging and the course of processing such as Keep cool and made by garden stuff processing product immediately.Fresh-cut Fructus actinidiae chinensiss were both maintained
The nutrition of kiwifruit fruit, local flavor and freshness, improve the convenience of edible, food pairing and decoration again.However, after fresh-cut
Kiwifruit fruit exposes in atmosphere, easily causes microorganism pollution, understands rapid senescence, chlorisis and goes bad, and this causes its shelf
Phase greatly shortens.Therefore, effective fresh-cut Fructus actinidiae chinensiss preservation method is sought, to improving its storage quality, and Shelf-life has
There is important practical significance.
At present, deepfreeze, radiation treatment, air conditioned storage, ultraviolet irradiation, ozone process and Heat thermostability etc. are reported
Road can be used for fresh-cut Fructus actinidiae chinensiss preservation and freshness.But can produce bitterness and affect edible mouthfeel in fresh-cut Fructus actinidiae chinensiss cold storage procedure.
Radiation treatment is queried may cause potential hazard to health.Air conditioned storage then needs to put into substantial amounts of human and material resources,
This undoubtedly increased production cost.UV treatment and Heat thermostability are only effective to reducing the microbial population at storage initial stage, and
Liquor natrii hypochloritises are processed and ozone water process is not notable to reducing microbial biomass effect.These limitation for having existed, hold
Easily cause fresh-cut Fructus actinidiae chinensiss storage quality poor, the low adverse consequencess of commodity value have a strong impact on the acceptance level of consumer.
The content of the invention
It is an object of the invention to provide one kind can solve the problem that fresh-cut Fructus actinidiae chinensiss not storage tolerance, easily dehydration, softening and corruption
Rotten rotten technical problem, and the application and fresh-keeping side of modification of chitosan simple to operation in fresh-cut Fructus actinidiae chinensiss are fresh-keeping
Method.
To reach above-mentioned purpose, the preservation method of fresh-cut Fructus actinidiae chinensiss of the present invention is comprised the following steps：
1) Fructus actinidiae chinensiss after harvesting are carried out after immersion sterilizing with liquor natrii hypochloritises, uses water rinsed clean；
2) Fructus actinidiae chinensiss after sterilizing are removed the peel, are decaptitated, are truncated；
3) with glacial acetic acid solution that mass concentration is 0.5% as solvent, prepare the shell that mass concentration is 0.1%~2% and gather
Sugar juice, and it is 6 that will adjust solution ph；
4) by glucose solution that chitosan solution and mass concentration are 0.1%~2% by 1：1~3 mass ratio mixing
Uniformly, 5~30min of HIGH PRESSURE TREATMENT and at 121 DEG C, after cooling modification of chitosan solution；
5) by step 2) process the Fructus actinidiae chinensiss that complete and be immersed in step 4) in the modification of chitosan solution that obtains, immersion 1~
5min, dries afterwards under room temperature, obtains fresh-cut Fructus actinidiae chinensiss.
The concentration of described liquor natrii hypochloritises is 10~20mL/L, and the time of immersion is 5~10min.
Described peeling adopts rustless steel peeler.
It is described dry after fresh-cut Fructus actinidiae chinensiss low-density polyethylene film pack and preserved under low temperature.
Application of the modification of chitosan in fresh-cut Fructus actinidiae chinensiss are fresh-keeping in preservation method of the present invention.
Application of the modification of chitosan in the fresh-keeping middle suppression multiple-microorganism quantity of fresh-cut Fructus actinidiae chinensiss.
Modification of chitosan is in fresh-keeping middle its basal metabolism of reduction of fresh-cut Fructus actinidiae chinensiss, holding flesh firmness and solubility solid
Application in thing, titratable acid content, moisture.
Modification of chitosan effectively preserves pulp organization ascorbic acid, chlorophyll, carotenoid in fresh-cut Fructus actinidiae chinensiss are fresh-keeping
With the application of total phenol content and antioxidant activity.
Compared with prior art, the present invention has following beneficial technique effect：
The modification of chitosan that the present invention is provided is used for the fresh-keeping application of fresh-cut Fructus actinidiae chinensiss, easy to operate and effect is obvious.
Suitable modification of chitosan significantly reduces the micro organism quantity of storage fresh-cut Fructus actinidiae chinensiss and moisture loss, it is suppressed that fresh-cut
The breathing rate of kiwifruit fruit, reduces the basal metabolism of fresh-cut Fructus actinidiae chinensiss.It is higher that this causes fresh-cut Fructus actinidiae chinensiss to maintain
Flesh firmness, soluble solid and titratable acid content.Meanwhile, modification of chitosan process also significantly lower in fresh-cut Fructus actinidiae chinensiss
The loss of nutritional labeling, effectively saves ascorbic acid and total phenol content in pulp organization.
Suitable modification of chitosan processes the activities of antioxidant enzymes for significantly improving fresh-cut Fructus actinidiae chinensiss, it is suppressed that fresh-cut macaque
The accumulation of active oxygen, protects the integrity of cell membrane in Fructus Persicae tissue, has delayed the ripening and senscence process of fresh-cut Fructus actinidiae chinensiss.Can be with
For the fresh-keeping of fresh-cut Fructus actinidiae chinensiss.
Specific embodiment
With reference to specific embodiment, the present invention is described in further detail.
Shitosan is that the chitin being widely present by nature is obtained through deacetylation, and chemical name is poly- Fructus Vitis viniferae
Osamine (1-4) -2- amino-B-D glucoses.Shitosan has Antibacterial activity and antioxidant activity, in medicine, food, change
The field such as work, cosmetics, water process, METAL EXTRACTION and recovery, biochemical and biomedical engineering is widely used.Meanwhile, shell
Polysaccharide is listed in state food additive and is used standard GB-2760 as thickening agent, fruit glaze agent.The present invention is used by U.S.
The modification of chitosan (CGC) that Maillard reaction is obtained, it has film property as shitosan, but has in itself preferably compared with shitosan
Antibacterial and antioxidant activity.
The present invention provides CGC is used for the fresh-keeping application of fresh-cut Fructus actinidiae chinensiss and preservation method, and it is fresh-keeping that CGC is used for fresh-cut Fructus actinidiae chinensiss
It is easy to operate and effect is obvious.
Embodiment 1
By taking Hayward Fructus actinidiae chinensiss as an example, following process is carried out：
1) kiwifruit fruit is selected：The kiwifruit fruit that selection physically well develops, has no mechanical damage；
2) chemical sterilization：The fresh fruit for choosing is carried out into sodium hypochlorite sterilization processing, for the sodium hypochlorite of sterilization
Solution concentration is 20mL/L, and the immersion treatment time is 5min, and circulating water rinsed clean is used afterwards；
3) after with the peeling of rustless steel peeler, then decaptitate and truncate；
4) preparation of chitosan solution：With glacial acetic acid solution that mass concentration is 0.5% as solvent, preparing mass concentration is
0.1%, 0.5%, 1% and 1.5% and 2% chitosan solution, and solution ph is adjusted to into 6；
5) preparation of CGC treatment fluids：By the chitosan solution that mass concentration is 0.1%, 0.5%, 1%, 1.5% and 2%
Be with mass concentration respectively 1% glucose solution by 1:1 quality is than mix homogeneously, and the HIGH PRESSURE TREATMENT at 121 DEG C
15min, obtains CGC solution after cooling；
6) CGC process：By step 2) and 3) process the Fructus actinidiae chinensiss that complete and be immersed in step 5) in the CGC solution that obtains, leaching
Bubble 2min, dries afterwards fruit surface moisture under room temperature；
7) pack storage：The fresh-cut Fructus actinidiae chinensiss for drying surface moisture are loaded into low-density polyethylene film packaging bag after 4
DEG C storage.
After by the fresh-cut kiwi fruit practicality low-density polyethylene film packaging bags after different CGC films, in 4 DEG C of storages
Hide 12 days, determine its impact to micro organism quantity.Fresh-cut Fructus actinidiae chinensiss with clear water immersion are as control.
As a result it is as shown in the table：
The embodiment shows：After storage 12 days, mesophile, psychrophile and the yeast and mold of fresh-cut Fructus actinidiae chinensiss is compareed
Quantity be respectively 5.08,4.30 and 5.15log10CFU g-1.The fresh-cut Fructus actinidiae chinensiss of the CGC films that the shitosans of Jing 0.1% are obtained
Micro organism quantity it is more similar to matched group, the shitosans of Jing 0.5% and 1% obtain CGC films fresh-cut Fructus actinidiae chinensiss it is micro-
Relatively control has declined biomass, and more notable with the CGC effects of 1% shitosan acquisition.The shitosans of Jing 1.5% and 2%
The micro organism quantity of the fresh-cut Fructus actinidiae chinensiss of the CGC films of acquisition then promotes the growth and breeding of microorganism.Based on the above results,
1% shitosan is the optium concentration for obtaining CGC.
Embodiment 2
By taking Hayward Fructus actinidiae chinensiss as an example, following process is carried out：
1) kiwifruit fruit is selected：The kiwifruit fruit that selection physically well develops, has no mechanical damage；
2) physical sterilization：The fresh fruit for choosing is carried out into sodium hypochlorite sterilization processing, for the sodium hypochlorite of sterilization
Solution concentration is 20mL/L, and the immersion treatment time is 5min, and circulating water rinsed clean is used afterwards；
3) Fructus actinidiae chinensiss after 2) processing are removed the peel with rustless steel peeler；
4) preparation of chitosan solution：With glacial acetic acid solution that mass concentration is 0.5% as solvent, preparing mass concentration is
1% chitosan solution, and solution ph is adjusted to into 6；
5) preparation of CGC treatment fluids：Be respectively 0.1% with mass concentration by chitosan solution that mass concentration is 1%,
0.5%th, 1.0%, 1.5% and 2% glucose solution presses 1:2 quality is than mix homogeneously, and the HIGH PRESSURE TREATMENT at 121 DEG C
15min, obtains CGC solution after cooling；
6) CGC process：By step 2) and 3) process the Fructus actinidiae chinensiss that complete and be immersed in step 5) in the CGC solution that obtains, leaching
Bubble 2min, dries afterwards fruit surface moisture under room temperature；
7) pack storage：The fresh-cut Fructus actinidiae chinensiss for drying surface moisture are loaded into low-density polyethylene film packaging bag after 4
DEG C storage.
After by the fresh-cut kiwi fruit practicality low-density polyethylene film packaging bags after different CGC films, in 4 DEG C of storages
Hide 12 days, determine it to breathing rate, hardness and moisture.Fresh-cut Fructus actinidiae chinensiss with clear water immersion are as control.
As a result it is as shown in the table：
The embodiment shows：Jing after the CGC films that different glucose is obtained, the storage quality of fresh-cut kiwifruit fruit
There is some difference.According to experiment can draw, concentration of glucose it is too low and it is too high can promote senescence process, be unfavorable for preserve
The holding of quality.When concentration of glucose is 1%, the breathing rate of kiwifruit fruit is substantially less than other concentration, and maintain compared with
The high hardness of fruit and moisture, therefore, 1% glucose is the optium concentration for obtaining CGC.
Embodiment 3
By taking Hayward Fructus actinidiae chinensiss as an example, following process is carried out：
1) kiwifruit fruit is selected：The kiwifruit fruit that selection physically well develops, has no mechanical damage；
2) physical sterilization：The fresh fruit for choosing is carried out into sodium hypochlorite sterilization processing, for the sodium hypochlorite of sterilization
Solution concentration is 20mL/L, and the immersion treatment time is 5min, and circulating water rinsed clean is used afterwards；
3) Fructus actinidiae chinensiss after 2) processing are removed the peel with rustless steel peeler；
4) preparation of chitosan solution：With glacial acetic acid solution that mass concentration is 0.5% as solvent, preparing mass concentration is
1% chitosan solution, and solution ph is adjusted to into 6；
5) preparation of CGC treatment fluids：1% chitosan solution and 1.0% glucose solution are pressed into 1:3 mass ratio is mixed
Close uniform, carry out HIGH PRESSURE TREATMENT 5min, 10min, 15min, 20min, 25min, 30min respectively at 121 DEG C, obtain after cooling
CGC solution；
6) CGC process：By step 2) and 3) process the Fructus actinidiae chinensiss that complete and be immersed in step 5) in the CGC solution that obtains, leaching
Bubble 2min, dries afterwards fruit surface moisture under room temperature；
7) pack storage：The fresh-cut Fructus actinidiae chinensiss for drying surface moisture are loaded into low-density polyethylene film packaging bag after 4
DEG C storage.
After by the fresh-cut kiwi fruit practicality low-density polyethylene film packaging bags after different CGC films, in 4 DEG C of storages
Hide 12 days, determine it to soluble solid, the impact of titratable acid content.
As a result it is as shown in the table：
The embodiment shows：The storage effect of the kiwifruit fruit of the CGC films that the Jing difference HIGH PRESSURE TREATMENT times obtain is deposited
In different.According to experiment can draw, the HIGH PRESSURE TREATMENT time be 15min when, CGC film fresh-cut kiwifruit fruits it is solvable
Property solid content, titratable acid content compared with 5 and the 10min HIGH PRESSURE TREATMENT times obvious reduction, illustrate the HIGH PRESSURE TREATMENT time be 15min
The CGC of acquisition be conducive to suppress fruit and senescence process.When the HIGH PRESSURE TREATMENT time is 20,25 and 30min, CGC film fresh-cuts
The zero difference of the soluble solid, titratable acid content and 15min HIGH PRESSURE TREATMENT times of kiwifruit fruit, for saving energy consumption
Consideration, it is determined that the optimal HIGH PRESSURE TREATMENT time is 15min.
Embodiment 4
By taking Hayward Fructus actinidiae chinensiss as an example, following process is carried out：
1) kiwifruit fruit is selected：The kiwifruit fruit that selection physically well develops, has no mechanical damage；
2) physical sterilization：The fresh fruit for choosing is carried out into sodium hypochlorite sterilization processing, for the sodium hypochlorite of sterilization
Solution concentration is 20mL/L, and the immersion treatment time is 5min, and circulating water rinsed clean is used afterwards；
3) Fructus actinidiae chinensiss after 2) processing are removed the peel with rustless steel peeler；
4) preparation of chitosan solution：With glacial acetic acid solution that mass concentration is 0.5% as solvent, preparing mass concentration is
1% chitosan solution, and solution ph is adjusted to into 6；
5) preparation of CGC treatment fluids：By the chitosan solution that mass concentration is 1% and the Fructus Vitis viniferae that mass concentration is 1.0%
Sugar juice presses 1:1.5 quality is than mix homogeneously, and HIGH PRESSURE TREATMENT 15min at 121 DEG C, and CGC solution is obtained after cooling；
6) CGC process：By step 2) and 3) process the Fructus actinidiae chinensiss that complete and be immersed in step 5) in the CGC solution that obtains, leaching
The bubble time is respectively 1min, 2min, 3min, 4min, 5min, dries fruit surface moisture under room temperature afterwards；
7) pack storage：The fresh-cut Fructus actinidiae chinensiss for drying surface moisture are loaded into low-density polyethylene film packaging bag after 4
DEG C storage.
After by the fresh-cut kiwi fruit practicality low-density polyethylene film packaging bags after different CGC films, in 4 DEG C of storages
Hide 12 days, determine its impact to chlorophyll content and ascorbic acid content.
As a result it is as shown in the table：
The embodiment shows：Different CGC soak times can to a certain extent affect the storage quality of kiwifruit fruit.Root
Factually testing to draw, when soak time is 2min, the chlorophyll and ascorbic acid content of kiwifruit fruit is apparently higher than other
Process time.Therefore, the optimal soak time of CGC immersions film is 2min.
Embodiment 5
By taking Hayward Fructus actinidiae chinensiss as an example, following process is carried out：
1) kiwifruit fruit is selected：The kiwifruit fruit that selection physically well develops, has no mechanical damage；
2) physical sterilization：The fresh fruit for choosing is carried out into sodium hypochlorite sterilization processing, for the sodium hypochlorite of sterilization
Solution concentration is 20mL/L, and the immersion treatment time is 5min, and circulating water rinsed clean is used afterwards；
3) Fructus actinidiae chinensiss after 2) processing are removed the peel with rustless steel peeler；
4) preparation of chitosan solution：With glacial acetic acid solution that mass concentration is 0.5% as solvent, preparing mass concentration is
1% chitosan solution, and solution ph is adjusted to into 6；
5) preparation of CGC treatment fluids：By the chitosan solution that mass concentration is 1% and the Fructus Vitis viniferae that mass concentration is 1.0%
Sugar juice presses 1:2.5 quality is than mix homogeneously, and HIGH PRESSURE TREATMENT 15min at 121 DEG C, and CGC solution is obtained after cooling；
6) CGC process：By step 2) and 3) process the Fructus actinidiae chinensiss that complete and be immersed in step 5) in the CGC solution that obtains, leaching
The bubble time is 2min, dries fruit surface moisture under room temperature afterwards；
7) pack storage：The fresh-cut Fructus actinidiae chinensiss for drying surface moisture are loaded into low-density polyethylene film packaging bag after 4
DEG C storage.
After by the fresh-cut kiwi fruit practicality low-density polyethylene film packaging bags after different CGC films, respectively at 2
DEG C, 4 DEG C, 6 DEG C, 8 DEG C, 10 DEG C preserve 12 days, determine its impact to total phenol content and antioxidant activity.
As a result it is as shown in the table：
The embodiment shows：Under different reserve temperatures, the storage quality of the fresh-cut kiwifruit fruit of Jing CGC films has necessarily
Difference.Can be drawn according to experiment, when reserve temperature is 2~4 DEG C, the total phenol content and antioxidant activity of kiwifruit fruit is obvious
Higher than other reserve temperatures, but more energy consumption need to be provided at 2 DEG C for lowering the temperature by temperature control, with reference to practical application, optimal storage
It is 4 DEG C to hide temperature.
Claims (8)
1. a kind of preservation method of fresh-cut Fructus actinidiae chinensiss, it is characterised in that：Comprise the following steps：
1) Fructus actinidiae chinensiss after harvesting are carried out after immersion sterilizing with liquor natrii hypochloritises, uses water rinsed clean；
2) Fructus actinidiae chinensiss after sterilizing are removed the peel, are decaptitated, are truncated；
3) with glacial acetic acid solution that mass concentration is 0.5% as solvent, the shitosan that mass concentration is 0.1%~2% is prepared molten
Liquid, and it is 6 that will adjust solution ph；
4) by glucose solution that chitosan solution and mass concentration are 0.1%~2% by 1：1~3 quality than mix homogeneously,
And at 121 DEG C 5~30min of HIGH PRESSURE TREATMENT, after cooling modification of chitosan solution；
5) by step 2) process the Fructus actinidiae chinensiss that complete and be immersed in step 4) in the modification of chitosan solution that obtains, 1~5min is soaked,
Dry under room temperature afterwards, obtain fresh-cut Fructus actinidiae chinensiss.
2. the preservation method of fresh-cut Fructus actinidiae chinensiss as claimed in claim 1, it is characterised in that：Described liquor natrii hypochloritises' is dense
Spend for 10~20mL/L, the time of immersion is 5~10min.
3. the preservation method of fresh-cut Fructus actinidiae chinensiss as claimed in claim 1, it is characterised in that：Described peeling is gone using rustless steel
Skin device.
4. the preservation method of fresh-cut Fructus actinidiae chinensiss as claimed in claim 1, it is characterised in that：It is described dry after fresh-cut macaque
Fructus Persicae low-density polyethylene film is packed and preserved under low temperature.
5. application of the modification of chitosan in fresh-cut Fructus actinidiae chinensiss are fresh-keeping in a kind of preservation method as claimed in claim 1.
6. application of the modification of chitosan as claimed in claim 5 in fresh-cut Fructus actinidiae chinensiss are fresh-keeping, it is characterised in that：Modified shell gathers
Application of the sugar in the fresh-keeping middle suppression multiple-microorganism quantity of fresh-cut Fructus actinidiae chinensiss.
7. application of the modification of chitosan as claimed in claim 5 in fresh-cut Fructus actinidiae chinensiss are fresh-keeping, it is characterised in that modified shell gathers
Sugar is in fresh-keeping middle its basal metabolism of reduction of fresh-cut Fructus actinidiae chinensiss, holding flesh firmness and soluble solid, titratable acid content, water
The application divided in content.
8. application of the modification of chitosan as claimed in claim 5 in fresh-cut Fructus actinidiae chinensiss are fresh-keeping, it is characterised in that modified shell gathers
Sugar effectively preserves pulp organization ascorbic acid, chlorophyll, carotenoid and total phenol content in fresh-cut Fructus actinidiae chinensiss are fresh-keeping and resists
The application of oxidation activity.
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| CN107372811A (en) * | 2017-07-28 | 2017-11-24 | 平南县正达农业发展有限公司 | A kind of preservation method of pomegranate |
| CN110651820A (en) * | 2019-10-17 | 2020-01-07 | 贵州省现代农业发展研究所 | Kiwi fruit preservation method |
| CN114532397A (en) * | 2022-02-25 | 2022-05-27 | 贵州省现代农业发展研究所(贵州省现代农村发展研究中心、贵州省农村经济与社会发展科学研究所、贵州省农产品加工研究所) | Preparation method of kiwi fruit preservative |
| CN115073626A (en) * | 2022-04-29 | 2022-09-20 | 海南大学 | Application of para-hydroxybenzoic acid grafted chitosan film in fresh-keeping of fresh-cut jackfruit |
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| CN107372811A (en) * | 2017-07-28 | 2017-11-24 | 平南县正达农业发展有限公司 | A kind of preservation method of pomegranate |
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| CN115073626A (en) * | 2022-04-29 | 2022-09-20 | 海南大学 | Application of para-hydroxybenzoic acid grafted chitosan film in fresh-keeping of fresh-cut jackfruit |
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