CN107549304B - Crease-resistant preservation method for picked passion fruits - Google Patents
Crease-resistant preservation method for picked passion fruits Download PDFInfo
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Abstract
The invention discloses a crease-resistant preservation method for picked passion fruits, and relates to the technical field of agricultural product preservation; the method comprises the following steps: screening, sterilizing, wax sealing, slow-release coating and packaging and storing; the fruit wax is modified, so that the adhesive force, the wettability and the air conditioning performance of the fruit wax are improved, the defects of large air permeability, high water loss rate, weak adhesive force, easiness in falling and the like of a wax film are overcome, the fruit surface is subjected to sterilization treatment after picking, the fruit body is subjected to wax sealing treatment by the modified fruit wax, the slow-release coating treatment is combined with a series of technical methods such as low-temperature regulation and control, the dehydration and the wrinkle of the passion fruit peel are effectively prevented, the preservation time is prolonged, and the quality of the fragrance of the passion fruit after picking is maintained.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of agricultural product preservation, in particular to a crease-resistant preservation method for picked passion fruit.
[ background of the invention ]
The unique flavor and pleasant aroma are the main factors of passion fruit attracting consumers, and more than 60 volatile aroma components such as alcohols, lipids and the like are detected in the passion fruit. The picked fragrant substances are sensitive to the storage environment, the fragrance gradually becomes light or even disappears along with the prolonging of the picking time, the fragrance of the fresher fruits is stronger, the fruits deteriorate, the fragrance also disappears, and the fragrance is closely related to the freshness of the fruits, so the preservation and the storage of the fruits after picking are of great significance to the fragrance preservation.
The existing method for preserving the passion fruit mainly comprises low-temperature preservation, modified atmosphere packaging preservation, coating preservation and the like, the low-temperature preservation can effectively inhibit the growth of microorganisms and reduce the respiration intensity and ethylene release amount of the fruit, the preservation effect is good, but the cost is high, and the preservation for a longer time can be realized by other methods in an auxiliary mode; controlled atmosphere fresh-keeping is based on fruit respiration and inhibition principles, aiming at the characteristic that the fruit respiration process is inhibited by the content of carbon dioxide and oxygen, the respiration is controlled by adjusting the content of each gas in the microenvironment, so as to achieve the purpose of fresh-keeping, but the controlled atmosphere fresh-keeping has high requirements on equipment and high cost; the film coating preservation is that a layer of liquid film is coated on the surface of the fruit and becomes a layer of uniform film after drying so as to isolate the fruit from carrying out gas exchange with air and inhibit the respiration of the fruit, and the method has good effect and low cost and is a practical preservation method. The current coating agent has various types and different effects, the fruit wax coating film can better control the gas exchange between a fruit body and the outside, reduce the water evaporation and inhibit the bacterial growth, and becomes a hot spot of current research and development.
[ summary of the invention ]
Aiming at the problems, the technical problem to be solved by the invention is to provide a method for crease-resistant preservation of passion fruit after picking, which improves the adhesion, the wettability and the air conditioning performance of the fruit wax by modifying the fruit wax, overcomes the defects of large air permeability, high water loss rate, weak adhesion, easy falling off and the like of a wax film, prevents the passion fruit peel from dehydrating and wrinkling by combining a series of technical methods such as surface sterilization treatment of the fruit after picking, wax sealing treatment of the fruit body by using the modified fruit wax, slow-release agent slow-release coating treatment, low-temperature regulation and the like, prolongs the preservation time and maintains the quality of the aroma of the passion fruit after picking.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a method for crease-resistance and fresh-keeping of passion fruit after picking comprises the following steps:
(1) screening: selecting 7-9 mature passion fruits, harvesting, placing in a ventilated and cool place to dissipate field heat, and removing fruits with mechanical damage and pest and disease damage infection to obtain the passion fruits to be preserved;
(2) and (3) disinfection: putting the passion fruit to be preserved into ozone water with the concentration of 4-6ppm for soaking for 1-2 mm, fishing out, and air-drying the surface moisture;
(3) wax sealing: soaking the sterilized passion fruit in the composite fresh-keeping fruit wax liquid, taking out, and air-drying at normal temperature for 30-50min to cover a transparent wax film on the surface of the fruit; the preparation method of the composite fresh-keeping fruit wax liquid comprises the following steps: A. adding an aluminate coupling agent into absolute ethyl alcohol of which the weight is 45-50 times that of the aluminate coupling agent, uniformly mixing, adjusting the pH to 3-5 by using acid, carrying out ultrasonic treatment for 15-20min, adding nano silicon dioxide into the ultrasonic solution after the ultrasonic treatment, keeping the weight ratio of the ultrasonic solution to the nano silicon dioxide at 4-6:1, continuing the ultrasonic treatment for 25-35min, transferring the ultrasonic solution into a constant-temperature water bath kettle, stirring for 2-4h at 60-70 ℃, cooling, centrifuging, taking the lower layer liquid, and drying the lower layer liquid at 140 ℃ under 120-; B. uniformly mixing activated clay with the particle size of 2-3mm and potassium permanganate in a ratio of 10-20:0.3, adding warm water at 70-80 ℃, mixing and stirring into paste, and naturally drying until the water content is 10-15% to obtain the ethylene adsorption scavenger; C. dissolving shellac at 80-90 deg.C, adding modified nanometer silica powder 0.3-0.5 wt%, ethylene adsorption scavenger 0.6-0.8 wt%, lecithin 0.1-0.3 wt% and composite plant essential oil 0.6-0.9 wt%, homogenizing at 65-75 deg.C for 15-20min, and cooling to obtain the composite preservative fruit wax liquid;
(4) slow-release coating: uniformly coating a layer of slow-release coating agent on the surface of the wax-sealed passion fruit, and naturally drying to cover a transparent film on the surface of the passion fruit; the preparation method of the sustained-release coating agent comprises the following steps: a. adding gamma-polyglutamic acid into dimethyl sulfoxide of which the weight is 2-3 times that of the gamma-polyglutamic acid to dissolve for 1-2 hours, adding the dissolved gamma-polyglutamic acid into sodium bicarbonate of which the weight is 10-15 times that of the gamma-polyglutamic acid to react for 4-6 hours, wherein the reaction temperature is 70-80 ℃, washing the gamma-polyglutamic acid for 2-3 times by using buffer solution after the reaction is finished, washing the gamma-polyglutamic acid to be neutral by using water, and freeze; b. mixing 80-100 parts of water with the temperature of 60-70 ℃ and 20-30 parts of modified gamma-polyglutamic acid, uniformly stirring, cooling, and putting the mixture and 0.5-0.7 part of lecithin into a high-shear dispersion emulsifying machine for homogenizing treatment for 1-2h, wherein the rotating speed of the emulsifying machine is 800-1000r/min to obtain the slow-release coating agent;
(5) packaging and storing: loading the slow-release coated passion fruit into a storage box, wherein the total amount of the fruit is not more than two thirds of the total volume of the storage box, opening the storage box after the boxing is finished, standing at 6-10 ℃ for 4-6h to adapt to a low-temperature environment, and adjusting the temperature to 1-5 ℃ for low-temperature storage.
Preferably, in the step (2), the concentration of the ozone water is 5 ppm.
Further, in the step (3), the acid is one of glacial acetic acid, hydrochloric acid or citric acid.
Further, in the step (3), the composite plant essential oil is prepared by mixing cedar essential oil, machilus thunbergii leaf essential oil and litsea cubeba oil in a ratio of 2:3: 5.
Further, in the step (3), the specific surface area of the nano-silica is 110-150m2 g-1, and the particle size is 20-25 nm.
Further, in the step (4), the buffer is one of a sodium carbonate-sodium bicarbonate buffer, a disodium hydrogen phosphate-citric acid buffer or a glycine-hydrochloric acid buffer.
The ozone water can kill pathogens such as bacteria, fungi and viruses on the surfaces of the passion fruits.
The cedar essential oil in the composite plant essential oil has obvious anti-inflammatory and antibacterial effects, and has inhibition and killing effects on mould, bacteria, nematodes, termites and the like; the machilus thunbergii leaf essential oil has a good killing effect on gram-negative bacteria, mould, staphylococcus aureus and other pathogenic bacteria; the litsea cubeba oil has repellent activity and fumigating activity to pests; the three have synergistic effect, the antibacterial and insecticidal effects are obvious, and the antibacterial capability of the wax film is improved.
The gamma-polyglutamic acid has the performances of moisturizing, slow release, film forming, permeability, thickening and the like, is a natural high molecular compound harmless to human bodies and environment, and is chemically modified to enhance the slow release and permeability, so that the loss of water in fruits can be reduced, the volatilization release of plant essential oil can be controlled, the release speed is reduced, and the antibacterial and antiseptic performances are prolonged, therefore, the modified gamma-polyglutamic acid is used as a slow release agent to further improve the crease-resistant and fresh-keeping effects of passion fruits.
Compared with the prior art, the invention has the following beneficial effects:
the fruit wax is modified, so that the adhesion, the wettability and the air conditioning performance of the fruit wax are improved, the defects of large air permeability, high water loss rate, weak adhesion, easy shedding and the like of a wax film are overcome, the fruit surface is sterilized after picking, the fruit body is wax-sealed by the modified fruit wax, the slow-release agent slow-release coating treatment, low-temperature regulation and the like are combined, and compared with the traditional preservation method, the fruit wax can effectively prevent the fruit peel from dehydrating and wrinkling, the preservation time is prolonged, and the fragrance quality of the picked passion fruit is improved.
The invention uses ozone water to soak the fruit body after picking, which can effectively inhibit and kill the germs on the surface of the fruit and improve the antiseptic and antibacterial ability of the fruit body.
The invention uses the compound fresh-keeping fruit wax liquid to carry out wax sealing treatment on the passion fruit, thereby prolonging the fresh-keeping time. The composite preservative fruit wax liquid is prepared from modified nano-silica powder, an ethylene adsorption scavenger, shellac, lecithin and composite plant essential oil, wherein the modified nano-silica powder has high dispersibility and mechanical strength, can enhance the adhesive force of shellac after being acted with the shellac, has strong wettability, is not easy to dry and fall off, has good air conditioning performance, improves the permeability regulation performance on carbon dioxide and oxygen, prevents wax films from falling off, improves the adhesion time of the wax films on fruit peels, and prolongs the preservation time; the ethylene adsorption scavenger is prepared by mixing activated clay and potassium permanganate, wherein the activated clay has adsorbability, the potassium permanganate has oxidability, and the activated clay can adsorb the ethylene released by the fruits and oxidize and decompose the ethylene under the action of the potassium permanganate to remove the released ethylene, reduce the ethylene content and slow down the ripening and rotting speed of the fruits; the compound plant essential oil has obvious antibacterial and insecticidal effects, and the antibacterial capacity of the wax mask is improved.
The method uses the modified gamma-polyglutamic acid to carry out slow-release coating treatment on the wax-sealed passion fruit, the slow release and permeability of the modified gamma-polyglutamic acid are enhanced, the loss of water in the fruit body can be reduced, the anti-wrinkling effect can be achieved, the volatilization and release of plant essential oil can be controlled, the release speed can be reduced, and the antibacterial and anti-corrosion performance can be prolonged.
[ detailed description ] embodiments
The following examples are provided to further illustrate the embodiments of the present invention.
Example 1
The embodiment of the invention provides a method for crease-resistance and fresh-keeping of passion fruit after picking, which comprises the following steps:
(1) screening: selecting 7-9 mature passion fruits, harvesting, placing in a ventilated and cool place to dissipate field heat, and removing fruits with mechanical damage and pest and disease damage infection to obtain the passion fruits to be preserved;
(2) and (3) disinfection: soaking the passion fruit to be preserved in 4ppm ozone water for 1min, taking out, and air-drying the surface water;
(3) wax sealing: soaking the sterilized passion fruit in the composite fresh-keeping fruit wax liquid, taking out, and air-drying at normal temperature for 30min to cover a transparent wax film on the surface of the fruit; the preparation method of the composite fresh-keeping fruit wax liquid comprises the following steps: A. adding aluminate coupling agent into 45 weight times of anhydrous ethanol, mixing, adjusting pH to 3 with glacial acetic acid, ultrasonic treating for 15min, after ultrasonic treatment,adding nano silicon dioxide into the solution after ultrasonic treatment, wherein the specific surface area of the nano silicon dioxide is 110m2·g-1The particle size is 20nm, the weight ratio of the solution after ultrasonic treatment to the nano-silica is 4:1, the mixture is continuously subjected to ultrasonic treatment for 25min, then the mixture is transferred into a constant-temperature water bath kettle and stirred for 2h at the temperature of 60 ℃, the stirring speed is 450r/min, the mixture is cooled and centrifuged for 8min at the speed of 2000r/min, the lower layer liquid is taken out, and the lower layer liquid is dried at the temperature of 120 ℃ to obtain modified nano-silica powder; the power of the ultrasonic wave is 150W, and the frequency is 35 KHz; B. uniformly mixing activated clay with the particle size of 2-3mm and potassium permanganate according to the proportion of 10:0.3, adding warm water at 70 ℃, mixing and stirring into paste, and naturally drying until the water content is 10% to obtain the ethylene adsorption scavenger; C. dissolving shellac at 80 ℃, adding 0.3% of modified nano silicon dioxide powder, 0.6% of ethylene adsorption scavenger, 0.1% of lecithin and 0.6% of composite plant essential oil into the dissolved shellac, mixing the composite plant essential oil which is cedar essential oil, machilus thunbergii leaf essential oil and litsea cubeba oil in a ratio of 2:3:5, placing the mixture into a high-shear dispersion emulsifying machine, homogenizing at 65 ℃ for 15min, wherein the rotating speed of the emulsifying machine is 1000r/min, and cooling to obtain the composite preservative fruit wax liquid;
(4) slow-release coating: uniformly coating a layer of slow-release coating agent on the surface of the wax-sealed passion fruit, and naturally drying to cover a transparent film on the surface of the passion fruit; the preparation method of the sustained-release coating agent comprises the following steps: a. adding gamma-polyglutamic acid into dimethyl sulfoxide of which the weight is 2 times that of the gamma-polyglutamic acid to dissolve for 1 hour, adding the dissolved gamma-polyglutamic acid into sodium bicarbonate of which the weight is 10 times that of the gamma-polyglutamic acid to react for 4 hours at the reaction temperature of 70 ℃, washing the gamma-polyglutamic acid for 2 times by using sodium carbonate-sodium bicarbonate buffer solution after the reaction is finished, washing the gamma-polyglutamic acid to be neutral by using water, and freeze-drying; b. mixing 80 parts of water with the temperature of 60 ℃ and 20 parts of modified gamma-polyglutamic acid, uniformly stirring, cooling, and putting the mixture and 0.5 part of lecithin into a high-shear dispersion emulsifying machine for homogenizing treatment for 1 hour, wherein the rotating speed of the emulsifying machine is 800r/min to obtain the slow-release coating agent;
(5) packaging and storing: and (3) putting the passion fruit subjected to slow release coating into a storage box, wherein the total amount of the passion fruit does not exceed two thirds of the total volume of the storage box when the passion fruit is filled, opening the storage box after the boxing is finished, standing for 4 hours at 6 ℃ to adapt to a low-temperature environment, and adjusting the temperature to 1 ℃ for low-temperature storage.
Example 2
The embodiment of the invention provides a method for crease-resistance and fresh-keeping of passion fruit after picking, which comprises the following steps:
(1) screening: selecting 7-9 mature passion fruits, harvesting, placing in a ventilated and cool place to dissipate field heat, and removing fruits with mechanical damage and pest and disease damage infection to obtain the passion fruits to be preserved;
(2) and (3) disinfection: soaking the passion fruit to be preserved in 6ppm ozone water for 2min, taking out, and air-drying the surface water;
(3) wax sealing: soaking the sterilized passion fruit in the composite fresh-keeping fruit wax liquid, taking out, and air-drying at normal temperature for 50min to cover a transparent wax film on the surface of the fruit; the preparation method of the composite fresh-keeping fruit wax liquid comprises the following steps: A. adding aluminate coupling agent into 50 weight times of anhydrous ethanol, mixing, adjusting pH to 5 with hydrochloric acid, performing ultrasonic treatment for 20min, and adding nano-silica into the solution after ultrasonic treatment, wherein the specific surface area of the nano-silica is 150m2·g-1The particle size is 25nm, the weight ratio of the solution after ultrasonic treatment to the nano-silica is 6:1, the mixture is continuously subjected to ultrasonic treatment for 35min, then the mixture is transferred into a constant-temperature water bath kettle and stirred for 4h at the temperature of 70 ℃, the stirring speed is 500r/min, the mixture is cooled and centrifuged for 12min at the speed of 2500r/min, the lower layer liquid is taken out, and the lower layer liquid is dried at the temperature of 140 ℃ to obtain modified nano-silica powder; the power of the ultrasonic wave is 250W, and the frequency is 45 KHz; B. uniformly mixing activated clay with the particle size of 2-3mm and potassium permanganate in a ratio of 20:0.3, adding 80 ℃ warm water, mixing and stirring into paste, and naturally drying until the water content is 15% to obtain the ethylene adsorption scavenger; C. dissolving shellac at 90 deg.C, adding 0.5 wt% of modified nanometer silica powder, 0.8 wt% of ethylene adsorption scavenger, 0.3 wt% of lecithin and 0.9 wt% of composite plant essential oil into the shellac, mixing the composite plant essential oil with cedar essential oil, leaf essential oil and litsea cubeba oil at a ratio of 2:3:5, and placing in a high shear dispersion emulsifying machineHomogenizing at 75 deg.C for 20min at rotation speed of 1500r/min, and cooling to obtain the compound fresh-keeping fruit wax liquid;
(4) slow-release coating: uniformly coating a layer of slow-release coating agent on the surface of the wax-sealed passion fruit, and naturally drying to cover a transparent film on the surface of the passion fruit; the preparation method of the sustained-release coating agent comprises the following steps: a. adding gamma-polyglutamic acid into 3 weight times of dimethyl sulfoxide to dissolve for 2 hours, adding the dissolved gamma-polyglutamic acid into 15 weight times of sodium bicarbonate to react for 6 hours at the reaction temperature of 80 ℃, washing the gamma-polyglutamic acid for 3 times by using a disodium hydrogen phosphate-citric acid buffer solution after the reaction is finished, washing the gamma-polyglutamic acid to be neutral by using water, and freeze-drying to obtain modified gamma-polyglutamic acid; b. mixing 100 parts of water with the temperature of 70 ℃ and 30 parts of modified gamma-polyglutamic acid, stirring uniformly, cooling, and putting the mixture and 0.7 part of lecithin into a high-shear dispersion emulsifying machine for homogenizing treatment for 2 hours, wherein the rotating speed of the emulsifying machine is 1000r/min to obtain the slow-release coating agent;
(5) packaging and storing: and (3) putting the passion fruit subjected to slow release coating into a storage box, wherein the total amount of the passion fruit does not exceed two thirds of the total volume of the storage box when the passion fruit is filled, opening the storage box after the boxing is finished, standing at 10 ℃ for 6 hours to adapt to a low-temperature environment, and adjusting the temperature to 5 ℃ for low-temperature storage.
Example 3
The embodiment of the invention provides a method for crease-resistance and fresh-keeping of passion fruit after picking, which comprises the following steps:
(1) screening: selecting 7-9 mature passion fruits, harvesting, placing in a ventilated and cool place to dissipate field heat, and removing fruits with mechanical damage and pest and disease damage infection to obtain the passion fruits to be preserved;
(2) and (3) disinfection: soaking the passion fruit to be preserved in 5ppm ozone water for 1.5min, taking out, and air-drying the surface water;
(3) wax sealing: soaking the sterilized passion fruit in the composite fresh-keeping fruit wax liquid, taking out, and air-drying at normal temperature for 40min to cover a transparent wax film on the surface of the fruit; the preparation method of the composite fresh-keeping fruit wax liquid comprises the following steps: A. adding aluminate coupling agent into 48 weight times of anhydrous ethanol, mixing, adjusting pH to 4 with citric acid, and treating with ultrasonic wave to 18min, after the ultrasonic treatment is finished, adding nano silicon dioxide into the solution after the ultrasonic treatment, wherein the specific surface area of the nano silicon dioxide is 130m2·g-1The particle size is 22nm, the weight ratio of the solution after ultrasonic treatment to the nano-silica is 5:1, the mixture is continuously subjected to ultrasonic treatment for 30min, then the mixture is transferred into a constant-temperature water bath kettle and stirred for 3h at the temperature of 65 ℃, the stirring speed is 480r/min, the mixture is cooled and centrifuged for 10min at the speed of 2300r/min, the lower layer liquid is taken out, and the lower layer liquid is dried at the temperature of 130 ℃ to obtain modified nano-silica powder; the power of the ultrasonic waves is 200W, and the frequency is 40 KHz; B. uniformly mixing activated clay with the particle size of 2-3mm and potassium permanganate according to the proportion of 15:0.3, adding warm water with the temperature of 75 ℃, mixing and stirring into paste, and naturally drying until the water content is 13% to obtain the ethylene adsorption scavenger; C. dissolving shellac at 85 ℃, adding 0.4% of modified nano silicon dioxide powder, 0.7% of ethylene adsorption scavenger, 0.2% of lecithin and 0.7% of composite plant essential oil into the dissolved shellac, mixing the composite plant essential oil which is cedar essential oil, machilus thunbergii leaf essential oil and litsea cubeba oil in a ratio of 2:3:5, placing the mixture into a high-shear dispersion emulsifying machine, homogenizing at 70 ℃ for 18min, wherein the rotating speed of the emulsifying machine is 1400r/min, and cooling to obtain the composite preservative fruit wax liquid;
(4) slow-release coating: uniformly coating a layer of slow-release coating agent on the surface of the wax-sealed passion fruit, and naturally drying to cover a transparent film on the surface of the passion fruit; the preparation method of the sustained-release coating agent comprises the following steps: a. adding gamma-polyglutamic acid into dimethyl sulfoxide of 2.5 weight times to dissolve for 1.5h, adding into sodium bicarbonate of 13 weight times to react for 5h after dissolution, wherein the reaction temperature is 75 ℃, washing for 3 times by using glycine-hydrochloric acid buffer solution after the reaction is finished, washing to be neutral by using water, and freeze-drying to obtain modified gamma-polyglutamic acid; b. mixing 90 parts of water with the temperature of 65 ℃ and 25 parts of modified gamma-polyglutamic acid, uniformly stirring, cooling, and putting the mixture and 0.6 part of lecithin into a high-shear dispersion emulsifying machine for homogenizing treatment for 1.5h, wherein the rotating speed of the emulsifying machine is 900r/min to obtain the slow-release coating agent;
(5) packaging and storing: and (3) putting the passion fruit subjected to slow release coating into a storage box, wherein the total amount of the passion fruit does not exceed two thirds of the total volume of the storage box when the passion fruit is filled, opening the storage box after the boxing is finished, standing for 5 hours at the temperature of 8 ℃ to adapt to a low-temperature environment, and adjusting the temperature to 2 ℃ for low-temperature storage.
The effect test of the invention:
to illustrate the effect of the present invention, the applicant made the following comparative tests: the test takes the 'Zixiang I' passion fruit as a test sample, the test is divided into 7 groups of 1 st group, 2 nd group, 3 rd group, control group 1, control group 2, control group 3 and control group 4, each group is provided with 4 repetitions, and each repetition is provided with 100 fruits. Group 1, group 2 and group 3 are respectively preserved by using the methods of example 1, example 2 and example 3, in the comparison group 1, common commercial fruit wax is used for replacing compound preservative fruit wax liquid to carry out wax sealing treatment on passion fruit in the step (3), and other steps are the same as those in the example 3; in the preparation method of the compound fresh-keeping fruit wax liquid in the step (3), the same amount of nano silicon dioxide is used for replacing the modified nano silicon dioxide to prepare the wax liquid together, and other steps are the same as those in the embodiment 3; control group 3 in the preparation method of the compound fresh-keeping fruit wax liquid in the step (3), the compound plant essential oil is not added to prepare the wax liquid together, and other steps are the same as those in the embodiment 3; the control group 4 has no step (4), i.e. the passion fruit after wax sealing is not subjected to the slow-release coating treatment, and other steps are the same as those in the example 3. And (4) other environmental conditions of the 7 groups are consistent, the cumulative weight loss rate is measured during the storage period, the storage period is counted, the average value of each group is calculated, and the change conditions of the peel and the fragrance are evaluated. Wherein the cumulative weight loss rate is the percentage of the weight difference between the weight before and after storage for 15 days and the weight ratio before storage; the storage period is the period from the low-temperature storage of each group at 1-5 ℃ for 25 days to the deterioration of the fruits (more than 60% of the fruits have rotten spots, the fragrance becomes light, and the peculiar smell is deteriorated); the change of the pericarp and the fragrance of each group is the change of the pericarp and the fragrance after the group is stored at the low temperature of 1-5 ℃ for 25 days and is transferred to the normal temperature for 7 days, and the results are shown in a table 1:
TABLE 1
Group 1, group 2 and group 3 show that the method of the invention is used for preservation, the cumulative weight loss rate is as low as 1.19-1.45%, the storage period of the fruit after being refrigerated for 25 days and then being transferred to normal temperature is 25-28 days, the fruit peel after being stored at low temperature for 25 days and then being transferred to normal temperature for 7 days is bright and lustrous, has rich fruit aroma and faint scent, and is superior to the traditional method; as can be seen from the comparison between the group 3 and the control group 1, the composite fresh-keeping fruit wax liquid improves the mechanical strength, the adhesive force and the moisture retention of a wax film by modifying wax, is not easy to dry and fall off, has high stability and enhanced air conditioning and antibacterial abilities, and is superior to the common commercially available fruit wax treatment in wax sealing treatment of passion fruit; compared with the control group 2, the group 3 modified nano-silica has high dispersibility and mechanical strength, and can be used for preparing the composite fresh-keeping fruit wax liquid to effectively improve the wetting and mechanical properties of the composite fruit wax, further prolong the fresh-keeping time and improve the aroma quality of the picked passion fruit; as can be seen from the comparison of the group 3 with the control group 3, the compound plant essential oil has remarkable antibacterial and insecticidal effects, improves the antibacterial capability of the wax film, further prolongs the preservation time, and improves the aroma quality of the picked passion fruit; compared with the group 3 and the control group 4, the passion fruit after wax sealing is subjected to slow-release coating treatment by using the modified gamma-polyglutamic acid, so that the peel can be effectively prevented from being dehydrated and wrinkled, and the preservation time is prolonged.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (6)
1. A method for crease-resistance and fresh-keeping of passion fruit after picking is characterized by comprising the following steps: the method comprises the following steps:
(1) screening: selecting 7-9 mature passion fruits, harvesting, placing in a ventilated and cool place to dissipate field heat, and removing fruits with mechanical damage and pest and disease damage infection to obtain the passion fruits to be preserved;
(2) and (3) disinfection: putting the passion fruit to be preserved into ozone water with the concentration of 4-6ppm for soaking for 1-2 mm, fishing out, and air-drying the surface moisture;
(3) wax sealing: soaking the sterilized passion fruit in the composite fresh-keeping fruit wax liquid, taking out, and air-drying at normal temperature for 30-50min to cover a transparent wax film on the surface of the fruit; the preparation method of the composite fresh-keeping fruit wax liquid comprises the following steps: A. adding an aluminate coupling agent into absolute ethyl alcohol of which the weight is 45-50 times that of the aluminate coupling agent, uniformly mixing, adjusting the pH to 3-5 with acid, carrying out ultrasonic treatment for 15-20min, adding nano silicon dioxide into the ultrasonic solution after the ultrasonic treatment, keeping the weight ratio of the ultrasonic solution to the nano silicon dioxide at 4-6:1, continuing the ultrasonic treatment for 25-35min, transferring the ultrasonic solution into a constant-temperature water bath kettle, stirring for 2-4h at 60-70 ℃, cooling, centrifuging, taking the lower layer liquid, and drying the lower layer liquid at 140 ℃ to obtain modified nano silicon dioxide powder; B. uniformly mixing activated clay with the particle size of 2-3mm and potassium permanganate in a ratio of 10-20:0.3, adding warm water at 70-80 ℃, mixing and stirring into paste, and naturally drying until the water content is 10-15% to obtain the ethylene adsorption scavenger; C. dissolving shellac at 80-90 deg.C, adding modified nanometer silica powder 0.3-0.5 wt%, ethylene adsorption scavenger 0.6-0.8 wt%, lecithin 0.1-0.3 wt% and composite plant essential oil 0.6-0.9 wt%, homogenizing at 65-75 deg.C for 15-20min, and cooling to obtain the composite preservative fruit wax liquid;
(4) slow-release coating: uniformly coating a layer of slow-release coating agent on the surface of the wax-sealed passion fruit, and naturally drying to cover a transparent film on the surface of the passion fruit; the preparation method of the sustained-release coating agent comprises the following steps: a. adding gamma-polyglutamic acid into dimethyl sulfoxide of which the weight is 2-3 times that of the gamma-polyglutamic acid to dissolve for 1-2 hours, adding the dissolved gamma-polyglutamic acid into sodium bicarbonate of which the weight is 10-15 times that of the gamma-polyglutamic acid to react for 4-6 hours, wherein the reaction temperature is 70-80 ℃, washing the gamma-polyglutamic acid for 2-3 times by using buffer solution after the reaction is finished, washing the gamma-polyglutamic acid to be neutral by using water, and freeze; b. mixing 80-100 parts of water with the temperature of 60-70 ℃ and 20-30 parts of modified gamma-polyglutamic acid, uniformly stirring, cooling, and putting the mixture and 0.5-0.7 part of lecithin into a high-shear dispersion emulsifying machine for homogenizing treatment for 1-2h, wherein the rotating speed of the emulsifying machine is 800-1000r/min to obtain the slow-release coating agent;
(5) packaging and storing: loading the slow-release coated passion fruit into a storage box, wherein the total amount of the fruit is not more than two thirds of the total volume of the storage box, opening the storage box after the boxing is finished, standing at 6-10 ℃ for 4-6h to adapt to a low-temperature environment, and adjusting the temperature to 1-5 ℃ for low-temperature storage.
2. The method for crease-resistant preservation of passion fruit after picking as claimed in claim 1, wherein: in the step (2), the concentration of the ozone water is 5 ppm.
3. The method for crease-resistant preservation of passion fruit after picking as claimed in claim 1, wherein: in the step (3), the acid is one of glacial acetic acid, hydrochloric acid or citric acid.
4. The method for crease-resistant preservation of passion fruit after picking as claimed in claim 1, wherein: in the step (3), the composite plant essential oil is prepared by mixing cedar essential oil, machilus thunbergii leaf essential oil and litsea cubeba oil in a ratio of 2:3: 5.
5. The method for crease-resistant preservation of passion fruit after picking as claimed in claim 1, wherein: in the step (3), the specific surface area of the nano-silica is 110-150m2·g-1The particle size is 20-25 nm.
6. The method for crease-resistant preservation of passion fruit after picking as claimed in claim 1, wherein: in the step (4), the buffer solution is one of a sodium carbonate-sodium bicarbonate buffer solution, a disodium hydrogen phosphate-citric acid buffer solution or a glycine-hydrochloric acid buffer solution.
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| US20210368831A2 (en) * | 2019-03-07 | 2021-12-02 | Rlmb Group, Llc | Systems and methods for appyling treatments for preservation of perishable goods |
| WO2021055818A1 (en) * | 2019-09-20 | 2021-03-25 | Rlmb Group, Llc | Systems and methods for applying treatments for preservation of perishable goods |
| CN112772715A (en) * | 2021-02-03 | 2021-05-11 | 广西民族师范学院 | Passion fruit crease-resistant storage and preservation method |
| 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 |
| CN114271322B (en) * | 2021-11-27 | 2023-07-25 | 广西东鸣现代农业发展有限公司 | Crease-resistant fresh-keeping method for passion fruits |
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