CN107047747A - A kind of processing method of eggplant and raising eggplant storage quality - Google Patents
A kind of processing method of eggplant and raising eggplant storage quality Download PDFInfo
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- CN107047747A CN107047747A CN201710326816.7A CN201710326816A CN107047747A CN 107047747 A CN107047747 A CN 107047747A CN 201710326816 A CN201710326816 A CN 201710326816A CN 107047747 A CN107047747 A CN 107047747A
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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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- 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
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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
- A23B7/04—Freezing; Subsequent thawing; Cooling
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Abstract
The invention discloses the processing method of a kind of eggplant and raising eggplant storage quality, it is related to agricultural technology field.The processing method of the raising eggplant storage quality includes：Eggplant is soaked to 10 20min in salicylic acid solution, microwave treatment is then carried out；Eggplant Jing Guo microwave treatment is subjected to the 3h of precooling treatment 2, then eggplant is put into freshness protection package, is placed in refrigerating at a temperature of 24 DEG C.The preservation quality of eggplant can be improved in eggplant cold storage procedure, the Chilling injury index of eggplant is reduced, soluble solid, titratable acid, vitamin C, soluble sugar and content of reducing sugar are able to maintain that in higher level.The eggplant treated by above-mentioned processing method nutritional ingredient in cold storage procedure is not easily runed off, and lifts the storage quality of eggplant.
Description
Technical field
The present invention relates to a kind of agricultural technology field, and the processing of more particularly to a kind of eggplant and raising eggplant storage quality
Method.
Background technology
Most fresh-keeping means of China's preserving fruit and vegetable utilizing are also preservation by low temperature, although preservation by low temperature has the shortcomings that it, but
Still can yet be regarded as is a kind of effective, convenient preservation method.In China, quick-freezing fresh-keeping is the rural area production that last decade is quickly grown
Product store and processing technology.Other preservation technologies that fruits and vegetables are used also have heat treatment to preserve；At the preserving fruit and vegetable utilizings such as ABA and putrescine
Manage agent；Cold training induction fruits and vegetables are cold property；Thin layer wax is smeared as diaphragm etc., can is fresh-keeping and low pressure is fresh-keeping is also frequently utilized for
The fresh-retaining preserving of fruits and vegetables.
Nowadays crude antistaling agent is also gradually developed by people, and China's Chinese herbal medicine resource enriches, and is development natural fresh-keeping
The cheap source of agent.At present, the crude antistaling agent that China has now been developed has：Compound lecithin antistaling agent, compound Chinese herb is protected
Fresh dose, xylitol XSE antistaling agents etc., popularization and application.But, it is how more excellent for specific fruit selection storage quality
Different antistaling agent is simultaneously remarkable.
The content of the invention
It is an object of the invention to provide a kind of processing method for improving eggplant storage quality, it is intended to improves eggplant in refrigeration
During storage quality, maintain good nutritive value.
Another object of the present invention is to provide a kind of eggplant, its storage quality can be improved in eggplant storage.
The present invention is solved its technical problem and realized using following technical scheme.
The present invention proposes a kind of processing method for improving eggplant storage quality, and it comprises the following steps：
Eggplant is soaked into 10-20min in salicylic acid solution, microwave treatment is then carried out；
Eggplant Jing Guo microwave treatment is subjected to precooling treatment 2-3h, then eggplant is put into freshness protection package, 2-4 is placed in
Refrigerated at a temperature of DEG C.
The present invention also proposes a kind of eggplant, and fresh eggplant is carried out using the processing method of above-mentioned raising eggplant fresh-keeping effect
Handle and obtain.
The beneficial effect that the embodiment of the present invention provides the processing method of a kind of eggplant and raising eggplant storage quality is：This hair
It is bright eggplant is soaked in salicylic acid solution after carry out microwave treatment again, then again by the eggplant after microwave treatment refrigeration advance
Row precooling treatment, can improve the preservation quality of eggplant in eggplant cold storage procedure, reduce the Chilling injury index of eggplant, and solubility is solid
Shape thing, titratable acid, vitamin C, soluble sugar and content of reducing sugar are able to maintain that in higher level.By above-mentioned processing method
Treated eggplant nutritional ingredient in cold storage procedure is not easily runed off, and lifts the storage quality of eggplant.
Brief description of the drawings
In order to illustrate the technical solution of the embodiments of the present invention more clearly, below will be attached to what is used required in embodiment
Figure is briefly described, it will be appreciated that the following drawings illustrate only certain embodiments of the present invention, therefore is not construed as pair
The restriction of scope, for those of ordinary skill in the art, on the premise of not paying creative work, can also be according to this
A little accompanying drawings obtain other related accompanying drawings.
Fig. 1 is the measurement result of Chilling injury index in experimental example of the present invention；
Fig. 2 is the measurement result of soluble solid content in experimental example of the present invention；
Fig. 3 is the measurement result of titratable acid content in experimental example of the present invention；
Fig. 4 is the measurement result of Vitamin C content in experimental example of the present invention；
Fig. 5 is the measurement result of soluble sugar content in experimental example of the present invention；
Fig. 6 is the measurement result of content of reducing sugar in experimental example of the present invention.
Embodiment
, below will be in the embodiment of the present invention to make the purpose, technical scheme and advantage of the embodiment of the present invention clearer
Technical scheme be clearly and completely described.Unreceipted actual conditions person, builds according to normal condition or manufacturer in embodiment
The condition of view is carried out.Agents useful for same or the unreceipted production firm person of instrument, are the conventional production that can be obtained by commercially available purchase
Product.
The processing method to a kind of eggplant provided in an embodiment of the present invention and raising eggplant storage quality is carried out specifically below
Explanation.
A kind of processing method for improving eggplant storage quality provided in an embodiment of the present invention, it comprises the following steps：
S1, eggplant is soaked to 10-20min in salicylic acid solution, then carry out microwave treatment.
Salicylic acid (SA) generally existing in plant kingdom, is a kind of endogenous signal molecule in plant, can regulate and control plant
Many physiology courses, regard a kind of new plant hormone by many scientists, its molecular structure is such as
Present invention application salicylic acid solution handles fresh eggplant, significantly can be refrigerated with reference to microwave treatment technology in eggplant
Produced in journey and resist cold reaction, improve the activity of enzyme, reduce the generation damaged to plants caused by sudden drop in temperature.Specifically, the concentration of salicylic acid solution is 0.01-
0.1g/L, the excessive concentration of the salicylic acid solution used can increase the acidity on eggplant surface, too low of the concentration of salicylic acid solution
Less than the effect for producing anti-cold reaction, it is impossible to reach good fresh-keeping effect.
It should be noted that microwave treatment is in the tissue of eggplant using microwave action, inventor goes out people and finds salicylic acid
Immersion can make itself in eggplant occur enzymatic browning with reference to microwave treatment, and the PH of eggplant is tended towards stability, in cold storage procedure
In can resist the generation damaged to plants caused by sudden drop in temperature.Specifically, microwave treatment is that eggplant is carried out to be warming up to 30- using 300-500MHz microwave
40 DEG C, there is certain shadow the time of the frequency of microwave and microwave treatment to eggplant cold storage quality in microwave processing process
Ring.The frequency of microwave treatment is too high or the processing time long tissue moisture content that can make eggplant declines, and influences microwave treatment
Effect, and the microwave frequency that microwave treatment is utilized is too low, can not be well matched with salicylic acid and play anti-freezing effect.By
Experiment determines the immersion that 300-500MHz coordinates salicylic acid solution, can lift storage quality of the eggplant in cold storage procedure.
Further, eggplant is rinsed and dried before eggplant is soaked with salicylic acid, be so conducive to
The impurity on eggplant surface is removed, is conducive to the generation for preventing from damaging to plants caused by sudden drop in temperature in later stage cold storage procedure.Carried out by eggplant with salicylic acid
Carried out after immersion before microwave treatment, eggplant is dried, steam the moisture in the salicylic acid solution of eggplant surface after drying
Hair, can better contact with microwave processing process eggplant and microwave, while making salicylic acid and microwave preferably assist
Same-action, storage quality of the lifting eggplant in cold storage procedure.
S2, by Jing Guo microwave treatment eggplant carry out precooling treatment 2-3h, then eggplant is put into freshness protection package, is placed in
Refrigerated at a temperature of 2-4 DEG C.
It should be noted that precooling treatment be by eggplant carry out deepfreeze before by eggplant in slightly above refrigerated storage temperature
Pre-processed in environment, to improve adaptability of the eggplant to low temperature.Specifically, the temperature of precooling treatment is 5-7 DEG C, by eggplant
First adapt to be refrigerated at a temperature of eggplant is put into 2-4 DEG C by low temperature environment again in 5-7 DEG C of temperature environment, it is to avoid easily production
The eggplant of raw food evil directly contacts the environment of supercooling, advantageously reduces the generation probability damaged to plants caused by sudden drop in temperature.Specifically, cold preservation time is 3-20
My god, eggplant easily damages to plants caused by sudden drop in temperature and gone bad, and the processing method in the present invention can be obviously improved the cold preservation time of eggplant.
Specifically, it is that eggplant is positioned in refrigerating chamber to carry out refrigeration to eggplant, and is passed through into refrigerating chamber ozone and two
Carbonoxide.Refrigerating chamber can there is provided the cold storage environment of constant temperature for cold storage environments such as existing refrigerators.Ozone can play sterilization
Effect, it is fine for the bacteria-eliminating efficacy of chilled food, be conducive to preventing eggplant from damaging to plants caused by sudden drop in temperature in cold storage procedure, improve eggplant
Fresh-keeping effect.And the double action of ozone and the carbon dioxide of high concentration is conducive to killing or suppresses to make the rotten bacterium of most of cause etc. micro-
Biology, can effectively reduce the generation that eggplant damages to plants caused by sudden drop in temperature in cold storage procedure.
Specifically, the ozone concentration in refrigerating chamber is 20-25mg/m3, the gas concentration lwevel in refrigerating chamber is 60-
90mg/m3.The amount for being passed through ozone should not be excessive, and the strong oxidizing property of such ozone can destroy the histocyte of eggplant, and increase eggplant
The permeability of careful after birth damages to fruit, accelerates it to rot.The carbon dioxide of high concentration is conducive to suppressing microorganism
Breathing, reaches the purpose for delaying tissue physiology's metabolism to prolong storage period.
Specifically, the use of freshness protection package is conducive to suppressing the transpiration of fruit tissue moisture, can be preferable using gas permeability
Freshness protection package.
A kind of eggplant provided in an embodiment of the present invention is using the processing method of above-mentioned raising eggplant storage quality to fresh eggplant
Son is handled and obtained.Eggplant can effectively reduce the Chilling injury index of eggplant in cold storage procedure, soluble solid, titratable
Acid, vitamin C, soluble sugar and content of reducing sugar are able to maintain that in higher level nutritional ingredient is difficult stream in cold storage procedure
Lose.
The feature and performance to the present invention are described in further detail with reference to embodiments.
Embodiment 1
The present embodiment provides a kind of processing method for improving eggplant storage quality, and it comprises the following steps：
Eggplant is soaked into 10min in 0.01g/L salicylic acid solution, then eggplant carried out using 300MHz microwave
It is warming up to 30 DEG C.Eggplant Jing Guo microwave treatment is carried out to carry out precooling treatment 2h under 5 DEG C of temperature conditionss, then by eggplant
It is put into freshness protection package, is placed in 2 DEG C of refrigerating chamber and smelly oxygen and carbon dioxide is passed through into refrigerating chamber, remains smelly in refrigerating chamber
Oxygen concentration is about 20mg/m3, gas concentration lwevel is about 60mg/m3。
The present embodiment also provides a kind of eggplant and fresh eggplant is entered using the processing method of above-mentioned raising eggplant storage quality
Row is handled and obtained.
Embodiment 2
The present embodiment provides a kind of processing method for improving eggplant storage quality, and it comprises the following steps：
Eggplant is soaked into 20min in 0.1g/L salicylic acid solution, then eggplant carried out using 500MHz microwave
It is warming up to 40 DEG C.Eggplant Jing Guo microwave treatment is carried out to carry out precooling treatment 2.5h under 7 DEG C of temperature conditionss, then by eggplant
Son is put into freshness protection package, is placed in 3 DEG C of refrigerating chamber and smelly oxygen and carbon dioxide is passed through into refrigerating chamber, maintain in refrigerating chamber
Ozone concentration is about 25mg/m3, gas concentration lwevel is about 75mg/m3。
The present embodiment also provides a kind of eggplant and fresh eggplant is entered using the processing method of above-mentioned raising eggplant storage quality
Row is handled and obtained.
Embodiment 3
The present embodiment provides a kind of processing method for improving eggplant storage quality, and it comprises the following steps：
After eggplant is rinsed and dried, 20min is soaked in 0.01g/L salicylic acid solution, 500MHz is used after drying
Microwave to eggplant carry out be warming up to 40 DEG C.Eggplant Jing Guo microwave treatment is carried out to carry out precooling under 7 DEG C of temperature conditionss
3h is handled, then eggplant is put into freshness protection package, is placed in 4 DEG C of refrigerating chamber and ozone and titanium dioxide is passed through into refrigerating chamber
Carbon, it is about 20mg/m to maintain the ozone concentration in refrigerating chamber3, gas concentration lwevel is about 90mg/m3。
The present embodiment also provides a kind of eggplant and fresh eggplant is entered using the processing method of above-mentioned raising eggplant storage quality
Row is handled and obtained.
Embodiment 4
The present embodiment provides a kind of processing method for improving eggplant storage quality, and it comprises the following steps：
After eggplant is rinsed and dried, 20min is soaked in 0.05g/L salicylic acid solution, 500MHz is used after drying
Microwave to eggplant carry out be warming up to 40 DEG C.Eggplant Jing Guo microwave treatment is carried out to carry out precooling under 7 DEG C of temperature conditionss
3h is handled, then eggplant is put into freshness protection package, is placed in 4 DEG C of refrigerating chamber and ozone and titanium dioxide is passed through into refrigerating chamber
Carbon, it is about 20mg/m to maintain the ozone concentration in refrigerating chamber3, gas concentration lwevel is about 90mg/m3。
The present embodiment also provides a kind of eggplant and fresh eggplant is entered using the processing method of above-mentioned raising eggplant storage quality
Row is handled and obtained.
Embodiment 5
The present embodiment provides a kind of processing method for improving eggplant storage quality, and it comprises the following steps：
After eggplant is rinsed and dried, 20min is soaked in 0.1g/L salicylic acid solution, using 500MHz's after drying
Microwave carries out being warming up to 40 DEG C to eggplant.Eggplant Jing Guo microwave treatment is carried out to carry out at precooling under 7 DEG C of temperature conditionss
3h is managed, then eggplant is put into freshness protection package, is placed in 4 DEG C of refrigerating chamber and smelly oxygen and carbon dioxide is passed through into refrigerating chamber,
It is about 20mg/m to maintain the ozone concentration in refrigerating chamber3, gas concentration lwevel is about 90mg/m3。
The present embodiment also provides a kind of eggplant and fresh eggplant is entered using the processing method of above-mentioned raising eggplant storage quality
Row is handled and obtained.
Comparative example
Without processing, directly fresh eggplant is placed in 4 DEG C of temperature environment and refrigerated.
Test example 1
Using fresh blue or green eggplant as test material, uniform in size consistent, and the eggplant that will damage, damage by pressure and have blackspot of eggplant
Son is given up, and eggplant is divided into 4 groups, and the processing method in Application Example 3-5 and comparative example is cold after handling eggplant respectively
Hide 15 days, and determine Chilling injury index, soluble solid content, titratable acid content, the vitamin C of eggplant every three days and contain
Amount, soluble sugar content and content of reducing sugar.The method of testing to each index is specifically introduced separately below：
(1) assay method of Chilling injury index.The measure of Chilling injury index is determined by using 5 sections of methods.1- without；2- is light：
There is a small amount of depression brown stain spot in fruit face, and diameter is less than 0.5cm；In 3-：Fruit face depression, brown stain increase in shape, patch is scalded, diameter
More than 1cm；4- is serious：Fruit face browned area is up to more than 1/3, pulp, seed brown stain, without commodity value；5- is extremely serious：Brown stain
Patch is linked to be piece, pulp, seed brown stain.
Chilling injury index (CI)=∑ (ni× i)/n, wherein, n is eggplant sum, niFor of the eggplant fruit damaged to plants caused by sudden drop in temperature
Number, i is to damage to plants caused by sudden drop in temperature rank (1,2,3,4,5).
(2) assay method of soluble solid content.Determined using the hand-held saccharometer of RHB80 types.Folding is first checked first
Whether light instrument is corrected in zero point.It is added dropwise at eyeglass at a drop distilled water, opposite light and sees eyepiece, whether visual field Li Lanbai boundary lines
On 0 scale.If blurred vision, eyepiece regulation can be rotated, until clear visual field.In measurement, eggplant pulp is cut into small
Block, juice is squeezed out with nail, is dropped on minute surface, is slowly pressed and is observed at lower cover eyeglass, opposite light, is read on graduated scale
Scale is simultaneously recorded.It is repeated 3 times, is represented with mass fraction (%).
(3) assay method of titratable acid content.10.0g pulp is weighed from 10 eggplant fruits, grinding homogenate is transferred to
In 100mL volumetric flasks, distilled water flushing mortar is used, is moved into volumetric flask, constant volume shakes up.30 minutes are stood, is folded with gauze
It is standby into four layers of filtering.20mL filtrates are accurately taken with pipette, 2 1% phenolphthalein of drop is added and shakes up, titrated with 0.01mol/LNaOH
Into pink, colour-fast in 0.5min is terminal.It is repeated 3 times, draws 20mL distilled water and add phenolphthalein progress titration to make blank pair
According to.
Titratable acid content=V × c × (V1- V0) × f × 100%/(VS×m)。
Wherein V：Sample extracting solution cumulative volume, mL；VS：Filtrate volume, mL are taken during titration；c：NaOH titrating solution concentration,
mol/L；V1：Titrate the NaOH solution volume of filtrate consumption, mL；V0：The NaOH solution volume of titration distillation water consumption, mL；m：Sample
Quality, g；f：Conversion factor, g/mmol.
Conversion factor：Malic acid -0.067 (apple, pears, peach, apricot, plum, tomato, lettuce etc.)；Citric acid -0.064
(citrus)；Tartaric acid -0.075 (grape etc.).
(4) assay method of Vitamin C content.Pulp 5g, plus 4mL5% solution of trichloroacetic acid are taken from 10 fruits,
Homogenate is ground to form in ice bath, is moved into 10mL centrifuge tubes, 15000 revs/min of (4 DEG C) of freezings are centrifuged 20 minutes, take supernatant constant volume
To 10ml.3mL constant volume liquid is drawn, the trichloroacetic acids of 3mL 5%, 3mL absolute ethyl alcohols is sequentially added and shakes up, add 1.5mL
0.4%H3Red phenanthroline-the ethanol of PO4- ethanol, 3mL 0.5%, 1.5mL 0.03%FeCl3- ethanol is mixed, and is put into and has been set
Temperature is taken out for 90 minutes for reaction in 30 DEG C of water-bath, light absorption value is determined at 534nm, with 5% solution of trichloroacetic acid conduct
Control, is repeated 3 times, as a result with mg.g-1FW is represented.
Ascorbic acid content=(V × m ')/(VS×m×1000)。
Wherein, V：Sample extracting solution cumulative volume, mL；VS：Extracting liquid volume, mL are taken during measure；m：Sample quality, g；
m’：The content for the ascorbic acid tried to achieve by standard curve, μ g.
(5) assay method of soluble sugar content.Determined using anthrone reagent method.
Prepare liquid is extracted：Pulp 2g is taken from 10 fruits, the grinding homogenate of the ethanol of 8mL 80% is drawn, moves into 10mL centrifugations
Sealed in pipe.It is put into the water-bath that temperature is 80 DEG C and centrifuges 10 in water-bath 30 minutes, the centrifuge that 12000 turns are put into after cooling
Minute.Supernatant is taken into 100mL volumetric flasks.Continue to add the ethanol of 4mL 80% into centrifuge tube, repeat the above steps, merge
Supernatant, shakes up after being settled to 100mL volumetric flasks with 80% ethanol.
Soluble sugar is determined：0.1mL extract solutions are taken, 0.9mL H are added2O, 4mL anthrone reagent.5 test tubes are fixed on
In beaker, sustained response 10 minutes in boiling water bath.Natural cooling on direct holding test tubes frame after taking-up, it will be seen that spectrophotometric
Wavelength be adjusted at 625nm determine.Using distilled water as control, it is repeated 3 times.
(6) assay method of content of reducing sugar.Determined using 3,5- dinitrosalicylics acid system.
2mL extract solutions are drawn from the prepare liquid of the 100mL volumetric flasks of above-mentioned constant volume, 1.5mL 3,5- dinitros is added
Base salicylic acid shakes up therewith, sustained response 5 minutes in boiling water bath.Tube wall, which is rinsed, after taking-up with running water immediately carries out fast quickly cooling
But, solution in test tube is transferred in 25mL volumetric flasks, 25mL mixings is settled to distilled water.Light absorption value is determined at 540nm.
Using distilled water as control, it is repeated 3 times.
According to above-mentioned assay method, the Chilling injury index of every group of eggplant is determined, as a result as shown in Figure 1.As shown in Figure 1, eggplant
The sub- longer Chilling injury index of cold preservation time is also bigger, and the Chilling injury index of the eggplant group in cold storage procedure in embodiment 3-5 is below pair
Chilling injury index in ratio, the Chilling injury index that refrigeration terminates eggplant in rear comparative example reaches 2.33, and the eggplant in embodiment 3-5
The Chilling injury index of subgroup is below comparative example.It can be seen that, the processing method that the present invention is provided can slow down cold in eggplant cold storage procedure
Harmful generation.
According to above-mentioned assay method, the soluble solid content of every group of eggplant is determined, as a result as shown in Figure 2.By Fig. 2
Understand, be all first in embodiment 3-5 and comparative example because the polysaccharose substance in eggplant is constantly converted into soluble sugar, it is insoluble
Carbohydrate is also converted to soluble saccharide, and is gradually increasing, while again as the substrate of respiration, be gradually reduced again.Control group
There is peak at the 3rd day, and the peak of soluble solid content is delayed 6 days in embodiment 3-5, and in refrigeration
Later stage comparative example is intended to low relative to the soluble solid content in embodiment 3-5.It can be seen that, the processing method that the present invention is provided
It can suppress the conversion of polysaccharose substance and insoluble pectin in the early stage of storage, so that suppress the rising of soluble solid,
Later stage can keep the content of soluble solid by suppressing the respiratory activity of eggplant again, delay fruit to a certain extent
Aging.
According to above-mentioned assay method, the titratable acid content of every group of eggplant is determined, as a result as shown in Figure 3.In eggplant
Titratable acid storage period can as substrate of respiration in storage slow consumption falls, also there are some to be converted into carbohydrate
Deng.From the figure 3, it may be seen that in comparative example and embodiment 3-5,6 days titratable acid contents have an obvious elevation process before storage,
It is gradually reduced again after 6th day.After this is due to eggplant harvesting, fruit, can also in continuous generation in fruit also than comparatively fresh
Titrable acid, is completed maturation, reached after maximum, and gradually decreased due to consumption.Eggplant group is titratable in embodiment 5
The content of acid is apparently higher than in comparative example, and for eggplant, the titratable acid in cold storage procedure contains the processing method provided in the present invention
The holding of amount has certain effect, but it is noted that salicylic concentration.
According to above-mentioned assay method, the Vitamin C content of every group of eggplant is determined, as a result as shown in Figure 4.As shown in Figure 4,
The ascorbic content of control group is always below the Vitamin C content in embodiment 3-5.It can be seen that, the processing side that the present invention is provided
Method can make the ascorbic content of eggplant be maintained in eggplant cold storage procedure.
According to above-mentioned assay method, the soluble sugar content of every group of eggplant is determined, as a result as shown in Figure 5.Soluble sugar
Water and ethanol can be mainly dissolved in, plant can be helped to adjust osmotic pressure, soluble sugar content can show its cold resistance, and with
Be directly proportional.As shown in Figure 5,, can after the 3rd day because continuous respiration soluble sugar is slowly raised in storage early stage
, there is peak value, subsequent soluble sugar content subtracts rapidly when preserving the 6th day in decomposition and rapid increase of the dissolubility sugar due to starch
Few, when preserving the 12nd day, eggplant respiration of fruits enhancing, content somewhat increases again.Except the eggplant group of the method processing in embodiment 3
In soluble sugar content it is relatively low outer, the soluble sugar content in embodiment 4 and embodiment 5 is above comparative example.It can be seen that, this hair
The processing method of bright offer can suppress the loss of soluble sugar in eggplant storage, lift the storage quality of eggplant.
According to above-mentioned assay method, the content of reducing sugar of every group of eggplant is determined, as a result as shown in Figure 6.It will be appreciated from fig. 6 that
In storage early stage, reduced sugar rises slowly, rises rapidly again within the 3rd day, peak was reached at the 6th day, again on a declining curve afterwards.
This is due to continue to complete maturation after eggplant is plucked, and only produces a small amount of reduced sugar, waits eggplant real ripe, starch is closed
Start after into end decompose, content of reducing sugar climbing speed quickly, in the ripe later stage in order to maintain eggplant vital movement again by
Gradually it is consumed.The content of reducing sugar for preserving eggplant group in early stage, embodiment 3-5 is above comparative example, after the 9th day in embodiment 5
The content of reducing sugar of eggplant group remains above comparative example.It can be seen that, the processing method that the present invention is provided is closed to the starch in eggplant fruit
Had a certain impact into decomposing tool, so that the consumption to reduced sugar has certain inhibitory action.
In summary, a kind of processing method for raising eggplant storage quality that the present invention is provided, molten in salicylic acid by eggplant
Microwave treatment is carried out again after being soaked in liquid, and the eggplant after microwave treatment is then subjected to precooling treatment, Neng Gou before refrigeration again
The preservation quality of eggplant is improved in eggplant cold storage procedure, the Chilling injury index of eggplant, soluble solid, titratable acid, dimension is reduced
Raw element C, soluble sugar and content of reducing sugar are able to maintain that in higher level.The eggplant treated by above-mentioned processing method is cold
Nutritional ingredient is not easily runed off during Tibetan, lifts the storage quality of eggplant.
Embodiments described above is a part of embodiment of the invention, rather than whole embodiments.The reality of the present invention
The detailed description for applying example is not intended to limit the scope of claimed invention, but is merely representative of the selected implementation of the present invention
Example.Based on the embodiment in the present invention, what those of ordinary skill in the art were obtained under the premise of creative work is not made
Every other embodiment, belongs to the scope of protection of the invention.
Claims (10)
1. a kind of processing method for improving eggplant storage quality, it is characterised in that comprise the following steps：
Eggplant is soaked into 10-20min in salicylic acid solution, microwave treatment is then carried out；
The eggplant Jing Guo microwave treatment is subjected to precooling treatment 2-3h, then the eggplant is put into freshness protection package, juxtaposition
Refrigerated at a temperature of 2-4 DEG C.
2. the processing method according to claim 1 for improving eggplant storage quality, it is characterised in that the salicylic acid solution
Concentration be 0.01-0.1g/L.
3. the processing method of the raising eggplant storage quality according to claim 1, it is characterised in that by the eggplant
The eggplant is rinsed and dried before being soaked with the salicylic acid.
4. the processing method of the raising eggplant storage quality according to any one of claim 1, it is characterised in that by institute
State before microwave treatment is carried out after eggplant is soaked with the salicylic acid, the eggplant is dried.
5. the processing method according to claim 1 for improving eggplant storage quality, it is characterised in that carried out to the eggplant
Refrigeration is that the eggplant is positioned in refrigerating chamber, and is passed through into the refrigerating chamber smelly oxygen and carbon dioxide.
6. the processing method according to claim 5 for improving eggplant storage quality, it is characterised in that in the refrigerating chamber
Ozone concentration is 20-25mg/m3, the gas concentration lwevel in the refrigerating chamber is 60-90mg/m3。
7. the processing method of the raising eggplant storage quality according to any one of claim 1-6, it is characterised in that microwave
Processing is that the eggplant is carried out to be warming up to 30-40 DEG C using 300-500MHz microwave.
8. the processing method according to claim 7 for improving eggplant storage quality, it is characterised in that the temperature of precooling treatment
For 5-7 DEG C.
9. the processing method according to claim 7 for improving eggplant storage quality, it is characterised in that cold preservation time is 3-20
My god.
10. a kind of eggplant, it is characterised in that the place of the raising eggplant storage quality any one of application claim 1-9
Reason method is handled fresh eggplant and obtained.
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