CN106689353A - Method for fresh keeping of guava fruits by film coating with rhizoma kaempferiae essential oil, rhizoma alpiniae officinarum essential oil and fresh ginger essential oil - Google Patents
Method for fresh keeping of guava fruits by film coating with rhizoma kaempferiae essential oil, rhizoma alpiniae officinarum essential oil and fresh ginger essential oil Download PDFInfo
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- CN106689353A CN106689353A CN201611052161.0A CN201611052161A CN106689353A CN 106689353 A CN106689353 A CN 106689353A CN 201611052161 A CN201611052161 A CN 201611052161A CN 106689353 A CN106689353 A CN 106689353A
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- 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
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- 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
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- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
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Abstract
The invention provides a method for fresh keeping of guava fruits by film coating with rhizoma kaempferiae essential oil, rhizoma alpiniae officinarum essential oil and fresh ginger essential oil. According to the method disclosed by the invention, various substances having antibacterial activity, such as the rhizoma kaempferiae essential oil, the rhizoma alpiniae officinarum essential oil, the fresh ginger essential oil, and chitosan are used as fresh keeping agents. The method comprises the following steps of selecting fruits, performing disinfection, performing air drying for the first time, performing film coating, performing air drying for the second time, and performing packaging. The substances having antibacterial activity, such as the rhizoma kaempferiae essential oil, the rhizoma alpiniae officinarum essential oil, the fresh ginger essential oil and the chitosan are merged, so that films compounded from the rhizoma kaempferiae essential oil, the rhizoma alpiniae officinarum essential oil, the fresh ginger essential oil and the chitosan have obvious fresh-keeping effects on storage of picked guava fruits, and changes of mouth feel and flavor of the picked guava fruits can be notably delayed. Respiration peak can be delayed, the increment of the content of propanedial can be notably restrained, and the rise of relative electrical conductivity and the rise of polyphenol oxidase activity can be notably restrained, so that the fresh-keeping time is greatly prolonged. The method is simple and convenient, materials are easy to obtain, the cost is low, and the method is easy to popularize.
Description
Technical field
The present invention relates to agricultural products fresh-keeping technical field, and in particular to a kind of three ginger essential oil coating-film fresh-keeping guava fruit
Method.
Background technology
Guava, Myrtaceae, category arbor, berry is spherical, oval or pyriform, and top harbors sepal, pulp white
And yellow, placenta hypertrophy, meat pale red.Guava sweet flavor succulence, pulp is soft and smooth, and core is less without seed, and often eating can be with
The nutritional ingredient that supplement human body is lacked, can improve fitness with physical fitness.Compared with apple, the fat contained by guava
Few 38%, calorie few 42%.Guava is also widely used for food processing industry, and main purpose is exactly to increase food dimension life
The content of plain C, enables the nutrition of food to strengthen and improve.Guava is nutritious, wherein abundant vitamin C is to treatment sugar
Urine disease has drug effect well.Guava moisture is larger, and fresh fruit is not easy to maintain, and most basic store method is to utilize refrigerator
Carry out stored refrigerated, but the cell membrane of fruit can be destroyed after freezing, after defrosting, fruit matter will pulp, either mouthfeel still
Nutritive value can all be affected.Certainly can also enter fruit and stop using inflation (mainly nitrogen charging) packing and storing mode
Dormancy state, extends its holding time.But what this general family of method did not accomplished, the source of nitrogen is relatively difficult, and expensive
Arduously, lose more than gain.
Chemical preservative is to there is certain effect on fresh preservation, but many artificial synthesized chemical preservatives are in security
It is increasingly subject to people's concern.Plant is the natural treasure-house of Substance.Plants essential oil is called essential oil, aromatic oil and volatilization
Oil, belongs to the secondary metabolites in plant.Numerous studies show, contain antipathogenic composition in many plants, its active material
Mainly essential oil.Research finds that the Ye Gui a, famous physician of the Qing Dynasty oil of 20 μ L/L, galic essential oil, cinnamon oil, fourth flower bud are oily and clove leaf oil can significantly inhibit
The fruits such as rear nectarine, tomato, apricot rotting under room temperature super-humid conditions is adopted, and effectively delays the ripening and senscence of nectarine fruits
Process；30mg/L clove leaf oils suffocating treatment almost completely inhibits the generation of sweet cherry fruit gray mold；15 μ L/L citral energy
Complete inhibition oranges and tangerines green mold bacterium thalline, Penicillium notatum and the bacterium isolated growth that becomes sour.Therefore, the natural anticorrosion based on exploitation plants essential oil
Preservation method, substitutes traditional preservation method, and prolongs storage period, and reduces fresh-keeping cost, preferably should have on fresh preservation
Use prospect.
The content of the invention
It is an object of the invention to provide a kind of method of three ginger essential oil coating-film fresh-keeping guava fruit, using three kinds of essences of ginger
Oil and shitosan compound the film that is made to carry out fresh-keeping to guava fruit, can significantly delay guava fruit to adopt rear taste and flavor
Change, so as to prolong storage period, and method is easy, and materials are easy to get, and cost is relatively low, easily promotes.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of method of three ginger essential oil coating-film fresh-keeping guava fruit, comprises the following steps：
1) choosing fruit：The harvesting of selection fine day, eight to the ninety percent ripe, guava fruit that has no mechanical damage with pest and disease damage；
2) sterilize：Guava fruit is soaked in into ozone water solution to carry out disinfection, is drained；
3) once air-dry：Guava fruit after sterilization is put into air-cooled drying room, it is air-cooled it is drying reduce 5% to gross mass~
10%；
4) film：Guava fruit after once air-drying is soaked in 0.5 in three ginger essential oils-chitosan coating solution~
5min；
5) it is secondary to air-dry：Guava fruit after film is placed again into air-cooled drying room, it is air-cooled it is drying reduce 3% to gross mass~
8%；
6) will be packed through secondary air-dried guava fruit, 0~4 DEG C of storage.
According to above scheme, the concentration of ozone is 0.2~0.5mg/L in the ozone water solution, and the time of sterilization is 0.5
~1.5min.
According to above scheme, at 5~10 DEG C, air-dry time is 8~15h to the once air-dried temperature control.
According to above scheme, the three ginger essential oil-chitosan coating solution includes following component and its volume fraction：Husky ginger
Essential oil 0.1%~1.0%, galangal essential oil 0.1%~1.0%, ginger essential oil 0.1%~1.0%, shitosan 0.5%~
1.5%.
According to above scheme, the preparation method of the three ginger essential oil-chitosan coating solution is：With the totality of coating solution
Product meter, volume fraction be 0.5% acetic acid added as solvent, successively shitosan that volume fraction is 0.5%~1.5% and
0.75% glycerine coalescents, stirring 1h to shitosan is completely dissolved；With the total volume meter of coating solution, volume integral is added
Number is 0.1%~1.0% husky ginger essential oil, 0.1%~1.0% galangal essential oil and 0.1%~1.0% ginger essential oil,
The emulsifying agent that volume fraction is 0.25% is added, continues to stir 30min；It is eventually adding the dimethicone of gross mass 0.1%
As defoamer, aseptically with the rotating speed homogeneous 1min of 20000r/min, 1h is then stood, remove the foam on surface i.e.
Obtain three ginger essential oils-chitosan coating solution.
According to above scheme, at 5~10 DEG C, air-dry time is 5~8h to the secondary air-dried temperature control.
Coating-film fresh-keeping is to apply thin film by artificial on fruit and vegetable surfaces or internal heterogeneous interface, on the one hand obstruction fruits and vegetables
Exchange of the stomata and hole skin and suppression on surface to gas, reduces the evaporation of moisture, improves fruits and vegetables exterior quality；On the other hand
Serve as the carrier of antiseptic and inhibiting bacteria function agent, it is to avoid the pollution of microorganism, the purpose of its freshness date is extended so as to reach.Shitosan is used as one
The harmless Nanutal food fresh-keeping agent of novel non-toxic is planted, is widely used in field of food industry.Husky ginger, galangal and ginger essential oil
Also there is broad spectrum antibacterial activity and security, can be particularly applied to have wide on storage fruit and vegetable as food preservative
Application prospect.Chitosan film can be as the carrier of essential oil class antiseptic, because essential oil gradually discharges gas in carrier
Concentration higher is kept in packaging bag and within a package, is suppressed or kill packaging space and fruit and vegetable surfaces microorganism so as to reach
Purpose.
The beneficial effects of the invention are as follows：
1) present invention has merged various things with antibacterial activity such as husky ginger essential oil, galangal essential oil, ginger essential oil and shitosan
Matter, the essential oil of three kinds of ginger and its film being made with shitosan compounding have obvious fresh-keeping work to guava fruit postharvest storage
With, can significantly delay guava fruit to adopt the change of rear taste and flavor, respiratory climacteric can be made to postpone 15~20d and to be occurred, and energy
Significantly inhibit the increase of mda content and the rising of relative conductivity and polyphenol oxidase activity；90d after storage, super oxygen
Relatively control increases by 2~3 times respectively for thing mutase, catalase activity, and peroxidase activity is relatively compareed and reduces half
More than, so as to prolong the freshness date of guava significantly；
2) the inventive method is easy, and materials are easy to get, and cost is relatively low, easily promotes.
Specific embodiment
Technical scheme is illustrated with reference to embodiment.
Embodiment 1：
The present invention provides a kind of method of three ginger essential oil coating-film fresh-keeping guava fruit, comprises the following steps：
1) choosing fruit：The harvesting of selection fine day, eight to the ninety percent ripe, guava fruit that has no mechanical damage with pest and disease damage；
2) sterilize：By guava fruit soaking concentration for 0.3mg/L ozone water solution in 1.3min carry out disinfection, drain；
3) once air-dry：Guava fruit after sterilization is put into air-cooled drying room, in 7 DEG C of air-cooled drying 10h, is reduced to gross mass
8%；
4) film：Guava fruit after once air-drying is soaked in 4min in three ginger essential oils-chitosan coating solution；
5) it is secondary to air-dry：Guava fruit after film is placed again into air-cooled drying room, in 5 DEG C of air-cooled drying 5h, to gross mass
Reduce 6%；
6) will be packed through secondary air-dried guava fruit, 3 DEG C of storages.
Further, the preparation method of the three ginger essential oil-chitosan coating solution is：With the cumulative volume of coating solution
Meter, volume fraction is that 0.5% acetic acid adds the shitosan and the third of 0.75% that volume fraction is 0.9% as solvent, successively
Triol coalescents, stirring 1h to shitosan is completely dissolved；With the total volume meter of coating solution, it is 0.25% to add volume fraction
Husky ginger essential oil, 0.2% galangal essential oil and 0.35% ginger essential oil, add tween that volume fraction is 0.25%-
80 emulsifying agents, continue to stir 30min；The dimethicone of gross mass 0.1% is eventually adding as defoamer, aseptically
With the rotating speed homogeneous 1min of 20000r/min, 1h is then stood, removing the foam on surface, to obtain final product three ginger essential oils-chitosan coating molten
Liquid.
Embodiment 2：
The present invention provides a kind of method of three ginger essential oil coating-film fresh-keeping guava fruit, comprises the following steps：
1) choosing fruit：The harvesting of selection fine day, eight to the ninety percent ripe, guava fruit that has no mechanical damage with pest and disease damage；
2) sterilize：By guava fruit soaking concentration for 0.4mg/L ozone water solution in 1.0min carry out disinfection, drain；
3) once air-dry：Guava fruit after sterilization is put into air-cooled drying room, in 8 DEG C of air-cooled drying 11h, is reduced to gross mass
7%；
4) film：Guava fruit after once air-drying is soaked in 2min in three ginger essential oils-chitosan coating solution；
5) it is secondary to air-dry：Guava fruit after film is placed again into air-cooled drying room, in 6 DEG C of air-cooled drying 6h, to gross mass
Reduce 4%；
6) will be packed through secondary air-dried guava fruit, 4 DEG C of storages.
Further, the preparation method of the three ginger essential oil-chitosan coating solution is：With the cumulative volume of coating solution
Meter, volume fraction is that 0.5% acetic acid adds the shitosan and the third of 0.75% that volume fraction is 1.1% as solvent, successively
Triol coalescents, stirring 1h to shitosan is completely dissolved；With the total volume meter of coating solution, it is 0.3% to add volume fraction
Husky ginger essential oil, 0.2% galangal essential oil and 0.25% ginger essential oil, add tween that volume fraction is 0.25%-
80 emulsifying agents, continue to stir 30min；The dimethicone of gross mass 0.1% is eventually adding as defoamer, aseptically
With the rotating speed homogeneous 1min of 20000r/min, 1h is then stood, removing the foam on surface, to obtain final product three ginger essential oils-chitosan coating molten
Liquid.
Embodiment 3：
The present invention provides a kind of method of three ginger essential oil coating-film fresh-keeping guava fruit, comprises the following steps：
1) choosing fruit：The harvesting of selection fine day, eight to the ninety percent ripe, guava fruit that has no mechanical damage with pest and disease damage；
2) sterilize：By guava fruit soaking concentration for 0.5mg/L ozone water solution in 0.9min carry out disinfection, drain；
3) once air-dry：Guava fruit after sterilization is put into air-cooled drying room, in 9 DEG C of air-cooled drying 10h, is reduced to gross mass
6%；
4) film：Guava fruit after once air-drying is soaked in 3min in three ginger essential oils-chitosan coating solution；
5) it is secondary to air-dry：Guava fruit after film is placed again into air-cooled drying room, in 7 DEG C of air-cooled drying 5h, to gross mass
Reduce 5%；
6) will be packed through secondary air-dried guava fruit, 1 DEG C of storage.
Further, the preparation method of the three ginger essential oil-chitosan coating solution is：With the cumulative volume of coating solution
Meter, volume fraction is that 0.5% acetic acid adds the shitosan and the third of 0.75% that volume fraction is 1.0% as solvent, successively
Triol coalescents, stirring 1h to shitosan is completely dissolved；With the total volume meter of coating solution, it is 0.3% to add volume fraction
Husky ginger essential oil, 0.3% galangal essential oil and 0.2% ginger essential oil, add the Tween-80 that volume fraction is 0.25%
Emulsifying agent, continues to stir 30min；The dimethicone of gross mass 0.1% is eventually adding as defoamer, aseptically with
The rotating speed homogeneous 1min of 20000r/min, then stands 1h, and removing the foam on surface, to obtain final product three ginger essential oils-chitosan coating molten
Liquid.
Above example is only used to illustrative and not limiting technical scheme, although above-described embodiment enters to the present invention
Detailed description is gone, the person skilled of this area should be understood：The present invention can be modified or replaced on an equal basis, but
Any modification and local replacement for not departing from spirit and scope of the invention all should be covered in scope of the presently claimed invention.
Claims (6)
1. a kind of method of three ginger essential oil coating-film fresh-keeping guava fruit, it is characterised in that comprise the following steps：
1) choosing fruit：The harvesting of selection fine day, eight to the ninety percent ripe, guava fruit that has no mechanical damage with pest and disease damage；
2) sterilize：Guava fruit is soaked in into ozone water solution to carry out disinfection, is drained；
3) once air-dry：Guava fruit after sterilization is put into air-cooled drying room, it is air-cooled it is drying reduce 5% to gross mass~
10%；
4) film：Guava fruit after once air-drying is soaked in 0.5 in three ginger essential oils-chitosan coating solution~
5min；
5) it is secondary to air-dry：Guava fruit after film is placed again into air-cooled drying room, it is air-cooled it is drying reduce 3% to gross mass~
8%；
6) will be packed through secondary air-dried guava fruit, 0~4 DEG C of storage.
2. the method for three ginger essential oil coating-film fresh-keeping guava fruit according to claim 1, it is characterised in that the ozone
The concentration of ozone is 0.2~0.5mg/L in the aqueous solution, and the time of sterilization is 0.5~1.5min.
3. the method for three ginger essential oil coating-film fresh-keeping guava fruit according to claim 1, it is characterised in that it is described once
At 5~10 DEG C, air-dry time is 8~15h to air-dried temperature control.
4. the method for three ginger essential oil coating-film fresh-keeping guava fruit according to claim 1, it is characterised in that three ginger
Essential oil-chitosan coating solution includes following component and its volume fraction：Husky ginger essential oil 0.1%~1.0%, galangal essential oil
0.1%~1.0%, ginger essential oil 0.1%~1.0%, shitosan 0.5%~1.5%.
5. the method for three ginger essential oil coating-film fresh-keeping guava fruit according to claim 1, it is characterised in that three ginger
The preparation method of essential oil-chitosan coating solution is：With the total volume meter of coating solution, volume fraction is 0.5% acetic acid work
It is solvent, successively adds shitosan and 0.75% glycerine coalescents that volume fraction is 0.5%~1.5%, stirs 1h
It is completely dissolved to shitosan；With the total volume meter of coating solution, add husky ginger essential oil that volume fraction is 0.1%~1.0%,
0.1%~1.0% galangal essential oil and 0.1%~1.0% ginger essential oil, adds the emulsification that volume fraction is 0.25%
Agent, continues to stir 30min；The dimethicone of gross mass 0.1% is eventually adding as defoamer, aseptically with
The rotating speed homogeneous 1min of 20000r/min, then stands 1h, and removing the foam on surface, to obtain final product three ginger essential oils-chitosan coating molten
Liquid.
6. the method for three ginger essential oil coating-film fresh-keeping guava fruit according to claim 1, it is characterised in that described secondary
At 5~10 DEG C, air-dry time is 5~8h to air-dried temperature control.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611052161.0A CN106689353A (en) | 2016-11-24 | 2016-11-24 | Method for fresh keeping of guava fruits by film coating with rhizoma kaempferiae essential oil, rhizoma alpiniae officinarum essential oil and fresh ginger essential oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611052161.0A CN106689353A (en) | 2016-11-24 | 2016-11-24 | Method for fresh keeping of guava fruits by film coating with rhizoma kaempferiae essential oil, rhizoma alpiniae officinarum essential oil and fresh ginger essential oil |
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| Publication Number | Publication Date |
|---|---|
| CN106689353A true CN106689353A (en) | 2017-05-24 |
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ID=58933973
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611052161.0A Pending CN106689353A (en) | 2016-11-24 | 2016-11-24 | Method for fresh keeping of guava fruits by film coating with rhizoma kaempferiae essential oil, rhizoma alpiniae officinarum essential oil and fresh ginger essential oil |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372809A (en) * | 2017-07-18 | 2017-11-24 | 广西驰胜农业科技有限公司 | A kind of preservation method of passion fruit |
| CN107410468A (en) * | 2017-08-31 | 2017-12-01 | 广西吉朋投资有限公司 | A kind of preservation method of guava |
| CN110074178A (en) * | 2019-05-21 | 2019-08-02 | 华南理工大学 | A kind of controlled atmosphere method for preserving of instant pomegranate seed |
| CN113080249A (en) * | 2021-04-27 | 2021-07-09 | 贵州理工学院 | Application method of Zingiber corallinum Hance essential oil in preparing edible spray for prolonging shelf life of vegetables and fruits |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146058A (en) * | 2014-08-06 | 2014-11-19 | 重庆三峡学院 | Fresh keeping method for controlling decaying of red bayberries after being picked and degradation of anthocyanin by using composite coating films |
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2016
- 2016-11-24 CN CN201611052161.0A patent/CN106689353A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146058A (en) * | 2014-08-06 | 2014-11-19 | 重庆三峡学院 | Fresh keeping method for controlling decaying of red bayberries after being picked and degradation of anthocyanin by using composite coating films |
Non-Patent Citations (1)
| Title |
|---|
| 李鹏霞: "两种植物精油对采后水果的保鲜作用研究", 《中国博士学位论文全文》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372809A (en) * | 2017-07-18 | 2017-11-24 | 广西驰胜农业科技有限公司 | A kind of preservation method of passion fruit |
| CN107410468A (en) * | 2017-08-31 | 2017-12-01 | 广西吉朋投资有限公司 | A kind of preservation method of guava |
| CN110074178A (en) * | 2019-05-21 | 2019-08-02 | 华南理工大学 | A kind of controlled atmosphere method for preserving of instant pomegranate seed |
| CN110074178B (en) * | 2019-05-21 | 2022-11-29 | 华南理工大学 | Modified atmosphere preservation method of instant pomegranate seeds |
| CN113080249A (en) * | 2021-04-27 | 2021-07-09 | 贵州理工学院 | Application method of Zingiber corallinum Hance essential oil in preparing edible spray for prolonging shelf life of vegetables and fruits |
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