CN107372809A - A kind of preservation method of passion fruit - Google Patents
A kind of preservation method of passion fruit Download PDFInfo
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- CN107372809A CN107372809A CN201710583911.5A CN201710583911A CN107372809A CN 107372809 A CN107372809 A CN 107372809A CN 201710583911 A CN201710583911 A CN 201710583911A CN 107372809 A CN107372809 A CN 107372809A
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Classifications
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a kind of preservation method of passion fruit, it is related to agricultural products fresh-keeping technical field；Described method and step is：Screening, sterilization, film and packaging storage；The present invention to chitosan by being modified, improve stability, antibacterial ability and the controlled atmosphere energy of chitosan, reduce viscosity, it is unstable to overcome film, easily aoxidizes, the defects of controlled atmosphere and antibacterial ability decline, viscosity is big, and handled by fruit surface disinfection after harvesting, the a series of technical method such as coating problems and Low temperature regulation is carried out to fruit body with modified chitosan to be combined, the fresh keeping time of passion fruit is extended, maintains the quality of passion fruit.
Description
【Technical field】
The present invention relates to agricultural products fresh-keeping technical field, and in particular to a kind of preservation method of passion fruit.
【Background technology】
Passion fruit is distributed widely in subtropical and tropical zones, and China is most fast with developing organic agriculture in Guangxi, turns into resource in Guangxi
Advantage.Passion fruit unique flavor, there is higher nutritive value and a variety of medical values, it is among the people be widely used in treatment asthma,
Bronchitis, urinary tract infections and diabetes etc., at present passion fruit be mainly used in eating or being processed into fruit juice raw, there is certain market
Potentiality.Passion fruit belongs to typical climacteric type fruit, and respiration is strong, and moisture loss is serious, and ethylene response is fast, is managed after adopting
It is rapid to change change of properties, weightless, shrinkage easily occurs and rots, reduce commodity value, cause larger economic loss.
The preservation method of passion fruit mainly has preservation by low temperature, controlled atmospheric packing fresh-keeping and coating-film fresh-keeping etc. at present, preservation by low temperature
It can effectively suppress growth of microorganism, reduce respiratory intensity of fruit and acetate releasing quantity, it is of good preservation effect, but cost is high, to realize
The storage of longer time needs to aid in other method to realize；Controlled atmosphere be according to respiration of fruits and suppress principle, for
The characteristics of respiration of fruits process is suppressed by carbon dioxide and oxygen content, controlled by adjusting the content of each gas of microenvironment
Respiration, and then fresh-keeping purpose, but it is high to equipment requirement, and cost is high；Coating-film fresh-keeping is to coat one in fruit surface
Layer liquid film, turns into one layer of well-proportioned film after drying, and carries out gas exchanges with air to isolate fruit, suppresses the breathing of fruit
Effect, effect is good, and cost is low, is more practical preservation method.Chitosan has film forming, moisture retention, adhesiveness and antibacterial energy
Power, and it is safe and non-toxic, it is the plastics commonly used in preserving fruit and vegetable utilizing, but chitosan dissolubility in water is poor, height swelling easily occurs,
Mechanical performance and less stable after film forming, oxidation resistance is weak, and controlled atmosphere and antibacterial ability decline, and fresh keeping time is short, and sticky
Degree is big, is not suitable for mechanical work, further need to be improved.
【The content of the invention】
In view of the above-mentioned problems, the technical problem to be solved in the present invention is to provide a kind of preservation method of passion fruit, this method
By being modified to chitosan, stability, antibacterial ability and the controlled atmosphere energy of chitosan are improved, reduces viscosity, gram
It is unstable to have taken film, has easily aoxidized, the defects of controlled atmosphere and antibacterial ability decline, viscosity is big, and pass through fruit table after harvesting
Face sterilization processing, coating problems are carried out to fruit body with modified chitosan and are mutually tied with a series of technical method such as Low temperature regulation
Close, extend the fresh keeping time of passion fruit, maintain the quality of passion fruit.
In order to solve the above technical problems, the technical solution adopted by the present invention is as follows：
A kind of preservation method of passion fruit, comprises the following steps：
(1) screen：Passion fruit ripe selection 7-9 is harvested, and ventilating and cooling place is placed in after harvesting and disperses field heat, and
The fruit that removal mechanical damage and pest and disease damage infect, obtains treating fresh-keeping passion fruit；
(2) sterilize：Treat that fresh-keeping passion fruit is put into the chlorine dioxide disinfection liquid that volumetric concentration is 0.003-0.006% by above-mentioned
Middle immersion 20-30min, is pulled out, air-dries surface moisture；
(3) film：Passion fruit after above-mentioned sterilization is put into composite coating preservative and soaked, fruit surface is covered one
The transparent film of layer, is taken out, and 20-40min is air-dried under normal temperature；The preparation method of the composite coating preservative is：A. by shell
Glycan, which is put into the water of 10-20 times of weight, is swelled 20-30min, and the acetic acid of the chitosan 6-8 times of weight is injected after swelling, quiet
Dissolving 2-3h is put, regulation pH is 5-7, is continued after standing 8-10h, and heating water bath to temperature is 55-60 DEG C, stops heating, is kept
It is temperature-resistant, and the cellulase for adding the chitosan weight 3-6% mixes, and stirs 30-40min after viscosity reduction, stops
Only stir, after 5-10min is boiled in heating, be concentrated and dried into powder, obtain the first modification of chitosan；B. chitosan is added into the shell
2-3h is dissolved in the acetic acid of glycan 6-8 times of weight, added after dissolving the chitosan 7-10 times of weight ethanol and with the shell
Mixed in the fatty aldehyde of glycan equivalent, regulation pH is 4-5, stirs 1-2h, and pH is adjusted into 8-10 after stirring, separates out precipitation, washes
Wash, dry, obtain the second modification of chitosan；C. by above-mentioned first modification of chitosan 30-35 parts, second modification of chitosan 20-25 parts
Mixed with fatty acid glyceride 0.4-0.7 parts, plants essential oil 3-5 parts and water 100-200 parts, be placed in high-shearing dispersion emulsifying machine
In, the homogenization 15-20min at 65-75 DEG C, cooling, produce the composite coating preservative；
(4) packaging storage：Passion fruit after above-mentioned film is fitted into storage box, fruit total amount is no more than storage during loading
2/3rds of case volume total amount, case storage box opening open after terminating, 4-6h is placed at 6-10 DEG C, to adapt to low temperature
Environment, then by temperature adjustment to 1-5 DEG C progress cryopreservation.
Preferably, in step (2), the volumetric concentration of the chlorine dioxide disinfection liquid is 0.005%.
Further, in step (3), the molar concentration of the acetic acid is 0.5-1.5mol/L.
Further, in step (3), the volumetric concentration of the ethanol is 70-80%.
Further, in step (3), the rotating speed of the mulser is 1000-1500r/min.
Further, in step (3), the plants essential oil is galic essential oil, Japan pepper essential oil and tea tree ethereal oil with 2:3:5
Proportioning mixes.
Chlorine dioxide disinfection liquid can kill the pathogen such as the bacterium, fungi and virus on passion fruit surface in the present invention.
Galic essential oil in plants essential oil of the present invention have it is antibacterial, sterilize, the effect of killing the virus, to staphylococcus, streptococcus
Inhibitory or killing effect is respectively provided with various pathogens such as Escherichia coli；Japan pepper essential oil have sterilization and Insect control active, to insect, mould,
White chain pearl bacterium and Escherichia coli are respectively provided with inhibitory or killing effect；Tea tree ethereal oil is to gramnegative bacterium, staphylococcus aureus etc.
Pathogenic bacteria have preferable killing effect；Three acts synergistically, and antibacterial insecticidal effect is notable, improves the antibacterial ability of film.
Compared with prior art, the present invention has the advantages that：
The present invention improves stability, antibacterial ability and the controlled atmosphere energy of chitosan, dropped by being modified to chitosan
Low viscosity, it is unstable to overcome film, easily aoxidizes, controlled atmosphere and the defects of antibacterial ability declines, viscosity is big, and passes through
Fruit surface disinfection is handled after harvesting, and it is a series of to carry out coating problems and Low temperature regulation etc. to fruit body with modified chitosan
Technical method is combined, and extends the fresh keeping time of passion fruit, maintains the quality of passion fruit.Wherein, titanium dioxide is used after harvesting
Chlorination liquid soaks fruit body, can effectively press down and kill fruit surface germ, improves fruit body anti-corrosive antibacterial ability；Use composite coating preservative
Coating problems are carried out to passion fruit, composite coating preservative is by the first modification of chitosan, the second modification of chitosan, glycerine fatty acid
Ester and plants essential oil are made；First modification of chitosan is obtained with cellulase processing chitosan, under the catalysis of cellulase,
Chitosan molecule chain shortens, intermolecular friction drop in resistance, and viscosity reduces, antibacterial, controlled atmosphere and moisture pick-up properties enhancing；Second is modified
Chitosan is to increase long-chain fat aldehyde on chitosan side chain to obtain, the enhancing of modified anti-oxidant and antibacterial ability；And plant is smart
Oily antibacterial insecticidal effect is notable, and the second modification of chitosan Synergistic, further increases the antibacterial ability of film；First is modified
Chitosan, the second modification of chitosan, the collective effect of fatty acid glyceride and plants essential oil, Synergistic, make obtained compound
Coating antistaling agent stability, controlled atmosphere ability and antibacterial ability enhancing, viscosity reduce, and compared with traditional Chitosan film, prolong
Fresh keeping time has been grown, has improved the quality of passion fruit.
【Embodiment】
The embodiment of the present invention is described further with reference to embodiments.
Embodiment 1
A kind of preservation method of passion fruit of the present embodiment, comprises the following steps：
(1) screen：Passion fruit ripe selection 7-9 is harvested, and ventilating and cooling place is placed in after harvesting and disperses field heat, and
The fruit that removal mechanical damage and pest and disease damage infect, obtains treating fresh-keeping passion fruit；
(2) sterilize：Treat that fresh-keeping passion fruit is put into volumetric concentration to be soaked in 0.003% chlorine dioxide disinfection liquid by above-mentioned
20min, pull out, air-dry surface moisture；
(3) film：Passion fruit after above-mentioned sterilization is put into composite coating preservative and soaked, fruit surface is covered one
The transparent film of layer, is taken out, and 20min is air-dried under normal temperature；The preparation method of the composite coating preservative is：A. by chitosan
It is put into the water of 10 times of weight and is swelled 20min, the molar concentration that the times of weight of chitosan 6 is injected after swelling is 0.5mol/L's
Acetic acid, dissolving 2h is stood, regulation pH is 5, is continued after standing 8h, and heating water bath to temperature is 55 DEG C, stops heating, keeping temperature
It is constant, and the cellulase for adding the chitosan weight 3% mixes, and stirs 30min after viscosity reduction, stops stirring, add
After heat boils 5min, powder is concentrated and dried into, obtains the first modification of chitosan；B. chitosan is added into the times of weight of chitosan 6
Molar concentration be 0.5mol/L acetic acid in dissolve 2h, the volumetric concentration that the times of weight of chitosan 7 is added after dissolving is
70% ethanol and with being mixed in the fatty aldehyde of the chitosan equivalent, regulation pH are 4, stir 1h, are adjusted to pH after stirring
8, precipitation is separated out, is washed, dries, obtains the second modification of chitosan；C. above-mentioned 30 parts of first modification of chitosan, the second modification shell are gathered
20 parts of sugar mixes with 100 parts of 0.4 part of fatty acid glyceride, 3 parts of plants essential oil and water, is placed in high-shearing dispersion emulsifying machine, in
Homogenization 15min at 65 DEG C, the rotating speed of mulser is 1000r/min, cooling, produces the composite coating preservative；Wherein,
Plants essential oil is galic essential oil, Japan pepper essential oil and tea tree ethereal oil with 2:3:5 proportioning mixes；
(4) packaging storage：Passion fruit after above-mentioned film is fitted into storage box, fruit total amount is no more than storage during loading
2/3rds of case volume total amount, case storage box opening open after terminating, 4h is placed at 6 DEG C, to adapt to low temperature environment,
Again by temperature adjustment to 1 DEG C of progress cryopreservation.
Embodiment 2
A kind of preservation method of passion fruit of the present embodiment, comprises the following steps：
(1) screen：Passion fruit ripe selection 7-9 is harvested, and ventilating and cooling place is placed in after harvesting and disperses field heat, and
The fruit that removal mechanical damage and pest and disease damage infect, obtains treating fresh-keeping passion fruit；
(2) sterilize：Treat that fresh-keeping passion fruit is put into volumetric concentration to be soaked in 0.006% chlorine dioxide disinfection liquid by above-mentioned
30min, pull out, air-dry surface moisture；
(3) film：Passion fruit after above-mentioned sterilization is put into composite coating preservative and soaked, fruit surface is covered one
The transparent film of layer, is taken out, and 40min is air-dried under normal temperature；The preparation method of the composite coating preservative is：A. by chitosan
It is put into the water of 20 times of weight and is swelled 30min, the molar concentration that the times of weight of chitosan 8 is injected after swelling is 1.5mol/L's
Acetic acid, dissolving 3h is stood, regulation pH is 7, is continued after standing 10h, and heating water bath to temperature is 60 DEG C, stops heating, keeps temperature
Cellulase mixing that is constant, and adding the chitosan weight 6% is spent, 40min is stirred after viscosity reduction, stops stirring,
After 10min is boiled in heating, powder is concentrated and dried into, obtains the first modification of chitosan；B. chitosan is added into the weight of chitosan 8
Molar concentration again is to dissolve 3h in 1.5mol/L acetic acid, and the volumetric concentration that the times of weight of chitosan 10 is added after dissolving is
80% ethanol and with being mixed in the fatty aldehyde of the chitosan equivalent, regulation pH are 5, stir 2h, are adjusted to pH after stirring
10, precipitation is separated out, is washed, dries, obtains the second modification of chitosan；C. above-mentioned 35 parts of first modification of chitosan, second are modified shell
25 parts of glycan mixes with 200 parts of 0.7 part of fatty acid glyceride, 5 parts of plants essential oil and water, is placed in high-shearing dispersion emulsifying machine,
The homogenization 20min at 75 DEG C, the rotating speed of mulser is 1500r/min, cooling, produces the composite coating preservative；Its
In, plants essential oil is galic essential oil, Japan pepper essential oil and tea tree ethereal oil with 2:3:5 proportioning mixes；
(4) packaging storage：Passion fruit after above-mentioned film is fitted into storage box, fruit total amount is no more than storage during loading
2/3rds of case volume total amount, case storage box opening open after terminating, 6h is placed at 10 DEG C, to adapt to low temperature ring
Border, then by temperature adjustment to 5 DEG C progress cryopreservations.
Embodiment 3
A kind of preservation method of passion fruit of the present embodiment, comprises the following steps：
(1) screen：Passion fruit ripe selection 7-9 is harvested, and ventilating and cooling place is placed in after harvesting and disperses field heat, and
The fruit that removal mechanical damage and pest and disease damage infect, obtains treating fresh-keeping passion fruit；
(2) sterilize：Treat that fresh-keeping passion fruit is put into volumetric concentration to be soaked in 0.005% chlorine dioxide disinfection liquid by above-mentioned
25min, pull out, air-dry surface moisture；
(3) film：Passion fruit after above-mentioned sterilization is put into composite coating preservative and soaked, fruit surface is covered one
The transparent film of layer, is taken out, and 30min is air-dried under normal temperature；The preparation method of the composite coating preservative is：A. by chitosan
It is put into the water of 15 times of weight and is swelled 25min, the molar concentration that the times of weight of chitosan 7 is injected after swelling is 1.0mol/L's
Acetic acid, dissolving 2.5h is stood, regulation pH is 6, is continued after standing 9h, and heating water bath to temperature is 58 DEG C, stops heating, keeps temperature
Cellulase mixing that is constant, and adding the chitosan weight 5% is spent, 35min is stirred after viscosity reduction, stops stirring,
After 7min is boiled in heating, powder is concentrated and dried into, obtains the first modification of chitosan；B. chitosan is added into the weight of chitosan 7
Molar concentration again is to dissolve 2.5h in 1.0mol/L acetic acid, and the volumetric concentration of the times of weight of chitosan 8 is added after dissolving
Ethanol for 75% and with being mixed in the fatty aldehyde of the chitosan equivalent, regulation pH is 4.5,1.5h is stirred, by pH after stirring
9 are adjusted to, separates out precipitation, is washed, dries, obtains the second modification of chitosan；C. above-mentioned 33 parts of first modification of chitosan, second are changed
24 parts of chitosan of property mixes with 150 parts of 0.6 part of fatty acid glyceride, 4 parts of plants essential oil and water, is placed in high-shearing dispersion emulsifying machine
In, the homogenization 18min at 70 DEG C, the rotating speed of mulser is 1300r/min, cooling, produces the composite coating preservative；
Wherein, plants essential oil is galic essential oil, Japan pepper essential oil and tea tree ethereal oil with 2:3:5 proportioning mixes；
(4) packaging storage：Passion fruit after above-mentioned film is fitted into storage box, fruit total amount is no more than storage during loading
2/3rds of case volume total amount, case storage box opening open after terminating, 5h is placed at 8 DEG C, to adapt to low temperature environment,
Again by temperature adjustment to 2 DEG C of progress cryopreservations.
Effect test of the present invention：
In order to illustrate the effect of the present invention, applicant has done comparative testing below：Experiment is made with " purple fragrant No.1 " passion fruit
For by Varieties, experiment be divided into the 1st group, the 2nd group, the 3rd group, control group 1, control group 2, control group 3, control group 4 it is totally 7 small
Group, every group is provided with 4 repetitions, each repeats 100 fruits.1st group, the 2nd group, the 3rd group uses embodiment 1, embodiment respectively
2nd, the method for embodiment 3 is carried out fresh-keeping, and control group 1 replaces compelx coating fresh-keeping in step (3) using common commercially available chitosan
Agent carries out coating problems to passion fruit, and other steps are same as Example 3；In the step of control group 2 (3), compelx coating is protected
Fresh dose is only made up of the first modification of chitosan, fatty acid glyceride and plants essential oil, equal without the second modification of chitosan, other steps
It is same as Example 3；In the step of control group 3 (3), composite coating preservative is only by the second modification of chitosan, glycerine fatty acid
Ester and plants essential oil are made, same as Example 3 without the first modification of chitosan, other steps；In the step of control group 4 (3),
Composite coating preservative is only made up of the first modification of chitosan, the second modification of chitosan and fatty acid glyceride, no plants essential oil,
Other steps are same as Example 3.7 groups other environmental conditions are consistent, storage period measure accumulation weight-loss ratio, statistics storage
The Tibetan phase, each cell mean is sought, and evaluate the situation of change of pericarp and fragrance.Wherein, it is weight before and after storing 15 days to accumulate weight-loss ratio
The percentage of weight ratio before the difference of amount and storage；Storage period is that each group cryopreservation at 1-5 DEG C is transferred to normal temperature after 25 days
Start to fruit to go bad this period (fruit has 60% to appear above speck, and fragrance is thin out, and it is rotten peculiar smell occur)；Pericarp
Situation of change with fragrance is that each group cryopreservation 25 days and goes to the change of normal temperature pericarp and fragrance after 7 days at 1-5 DEG C
Situation, it the results are shown in Table 1：
Table 1
It was found from the 1st group, the 2nd group, the 3rd group, fresh-keeping, accumulation weight-loss ratio as little as 1.23- is carried out using the method for the present invention
1.58%, refrigeration goes to normal temperature storage period after 25 days is 26-28 days, and cryopreservation 25 days simultaneously goes to normal temperature pericarp face after 7 days
Color is bright-coloured glossy, has strong fruity and delicate fragrance, better than conventional method；It was found from the 3rd group of contrast with control group 1, this hair
Bright composite coating preservative carries out coating problems after being modified to chitosan to passion fruit, better than common commercially available chitosan
Treatment effect；Understood from the 3rd group and control group 2, control group 3 and the contrast of control group 4, the first modification of chitosan of the present invention, the
The collective effect of two modification of chitosan, fatty acid glyceride and plants essential oil makes obtained composite coating preservative stability, gas
Tune ability and antibacterial ability enhancing, viscosity reduce, compared with traditional Chitosan film, extend fresh keeping time, improve
The quality of passion fruit.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, the equal change completed or modification change under the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (6)
- A kind of 1. preservation method of passion fruit, it is characterised in that：Comprise the following steps：(1) screen：Passion fruit ripe selection 7-9 is harvested, and ventilating and cooling place is placed in after harvesting and disperses field heat, and is removed The fruit that mechanical damage and pest and disease damage infect, obtain treating fresh-keeping passion fruit；(2) sterilize：Treat that fresh-keeping passion fruit is put into volumetric concentration to be soaked in 0.003-0.006% chlorine dioxide disinfection liquid by above-mentioned 20-30min is steeped, is pulled out, air-dries surface moisture；(3) film：Passion fruit after above-mentioned sterilization is put into composite coating preservative and soaked, fruit surface is covered one layer thoroughly Bright film, take out, and 20-40min is air-dried under normal temperature；The preparation method of the composite coating preservative is：A. by chitosan It is put into the water of 10-20 times of weight and is swelled 20-30min, the acetic acid of the chitosan 6-8 times of weight is injected after swelling, stands molten 2-3h is solved, regulation pH is 5-7, is continued after standing 8-10h, and heating water bath to temperature is 55-60 DEG C, stops heating, keeping temperature It is constant, and the cellulase for adding the chitosan weight 3-6% mixes, and stirs 30-40min after viscosity reduction, stops stirring Mix, after 5-10min is boiled in heating, be concentrated and dried into powder, obtain the first modification of chitosan；B. chitosan is added into the chitosan 2-3h is dissolved in the acetic acid of 6-8 times of weight, added after dissolving the chitosan 7-10 times of weight ethanol and with the chitosan Mixed in the fatty aldehyde of equivalent, regulation pH is 4-5, stirs 1-2h, and pH is adjusted into 8-10 after stirring, separates out precipitation, is washed, and is done It is dry, obtain the second modification of chitosan；C. by above-mentioned first modification of chitosan 30-35 parts, second modification of chitosan 20-25 parts and glycerine Fatty acid ester 0.4-0.7 parts, plants essential oil 3-5 parts and the mixing of water 100-200 parts, are placed in high-shearing dispersion emulsifying machine, in 65- Homogenization 15-20min at 75 DEG C, cooling, produces the composite coating preservative；(4) packaging storage：Passion fruit after above-mentioned film is fitted into storage box, fruit total amount is held no more than storage box during loading 2/3rds of product total amount, case storage box opening open after terminating, 4-6h is placed at 6-10 DEG C, to adapt to low temperature ring Border, then by temperature adjustment to 1-5 DEG C progress cryopreservation.
- A kind of 2. preservation method of passion fruit according to claim 1, it is characterised in that：In step (2), the titanium dioxide The volumetric concentration of chlorination liquid is 0.005%.
- A kind of 3. preservation method of passion fruit according to claim 1, it is characterised in that：In step (3), the acetic acid Molar concentration is 0.5-1.5mol/L.
- A kind of 4. preservation method of passion fruit according to claim 1, it is characterised in that：In step (3), the ethanol Volumetric concentration is 70-80%.
- A kind of 5. preservation method of passion fruit according to claim 1, it is characterised in that：In step (3), the mulser Rotating speed be 1000-1500r/min.
- A kind of 6. preservation method of passion fruit according to claim 1, it is characterised in that：In step (3), the plant essence Oil is galic essential oil, Japan pepper essential oil and tea tree ethereal oil with 2:3:5 proportioning mixes.
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| CN110012940A (en) * | 2019-05-20 | 2019-07-16 | 广西农业职业技术学院 | A kind of preservation method for passion fruit |
| CN110140763A (en) * | 2019-06-12 | 2019-08-20 | 贺州学院 | Mango core polyphenol antistaling agent and its preparation method and application |
| CN110583768A (en) * | 2019-09-25 | 2019-12-20 | 长江大学 | Fruit preservative and fruit preservation method |
| CN113412859A (en) * | 2021-07-01 | 2021-09-21 | 云南省农业科学院热带亚热带经济作物研究所 | Film coating agent for delaying water loss and shrinkage of passion fruit peel and application thereof |
| CN113455540A (en) * | 2021-05-21 | 2021-10-01 | 贵州省山地资源研究所 | Cold damage prevention fresh-keeping storage method for passion fruits |
| CN113455538A (en) * | 2021-05-21 | 2021-10-01 | 贵州省山地资源研究所 | Anti-wrinkling fresh-keeping storage method for picked passion fruits |
| CN113749147A (en) * | 2021-10-14 | 2021-12-07 | 南昌大学 | Passion fruit fresh-keeping method |
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