CN107712038A - A kind of fresh-keeping method of Table Grape and application - Google Patents
A kind of fresh-keeping method of Table Grape and application Download PDFInfo
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- CN107712038A CN107712038A CN201710982004.8A CN201710982004A CN107712038A CN 107712038 A CN107712038 A CN 107712038A CN 201710982004 A CN201710982004 A CN 201710982004A CN 107712038 A CN107712038 A CN 107712038A
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- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 62
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 62
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 62
- 238000000034 method Methods 0.000 title claims abstract description 26
- 240000006365 Vitis vinifera Species 0.000 title 1
- 241000219095 Vitis Species 0.000 claims abstract description 61
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 42
- 238000003860 storage Methods 0.000 claims abstract description 31
- 238000004321 preservation Methods 0.000 claims abstract description 16
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 15
- UKLNMMHNWFDKNT-UHFFFAOYSA-M sodium chlorite Chemical compound [Na+].[O-]Cl=O UKLNMMHNWFDKNT-UHFFFAOYSA-M 0.000 claims abstract description 10
- 229960002218 sodium chlorite Drugs 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
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- 235000013399 edible fruits Nutrition 0.000 claims description 15
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- 230000006378 damage Effects 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- MUBZPKHOEPUJKR-UHFFFAOYSA-N oxalic acid group Chemical group C(C(=O)O)(=O)O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 claims description 9
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical group CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims description 8
- 239000011248 coating agent Substances 0.000 claims description 7
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- 241000607479 Yersinia pestis Species 0.000 claims description 6
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- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
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- 238000003306 harvesting Methods 0.000 claims description 3
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- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 claims description 2
- RSWGJHLUYNHPMX-UHFFFAOYSA-N Abietic-Saeure Natural products C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 2
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 2
- 239000004743 Polypropylene Substances 0.000 claims description 2
- KHPCPRHQVVSZAH-HUOMCSJISA-N Rosin Natural products O(C/C=C/c1ccccc1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 KHPCPRHQVVSZAH-HUOMCSJISA-N 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
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- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000012188 paraffin wax Substances 0.000 claims description 2
- 235000002949 phytic acid Nutrition 0.000 claims description 2
- 239000000467 phytic acid Substances 0.000 claims description 2
- 229940068041 phytic acid Drugs 0.000 claims description 2
- -1 polypropylene Polymers 0.000 claims description 2
- 229920001155 polypropylene Polymers 0.000 claims description 2
- KHPCPRHQVVSZAH-UHFFFAOYSA-N trans-cinnamyl beta-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OCC=CC1=CC=CC=C1 KHPCPRHQVVSZAH-UHFFFAOYSA-N 0.000 claims description 2
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 abstract description 54
- 239000004155 Chlorine dioxide Substances 0.000 abstract description 23
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- RAHZWNYVWXNFOC-UHFFFAOYSA-N sulfur dioxide Inorganic materials O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 15
- 238000013268 sustained release Methods 0.000 description 10
- 239000012730 sustained-release form Substances 0.000 description 10
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- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 3
- 239000000460 chlorine Substances 0.000 description 3
- 229910052801 chlorine Inorganic materials 0.000 description 3
- 235000021393 food security Nutrition 0.000 description 3
- 208000014674 injury Diseases 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 102000003992 Peroxidases Human genes 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 239000005864 Sulphur Substances 0.000 description 2
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- BZSXEZOLBIJVQK-UHFFFAOYSA-N 2-methylsulfonylbenzoic acid Chemical compound CS(=O)(=O)C1=CC=CC=C1C(O)=O BZSXEZOLBIJVQK-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000790917 Dioxys <bee> Species 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- IGLKELDWPZFFKF-UHFFFAOYSA-N OC(C1=CC=CC=C1C(O)=O)=O.OC(C1=CC=CC=C1C(O)=O)=O.OC(C1=CC=CC=C1C(O)=O)=O.P.P Chemical compound OC(C1=CC=CC=C1C(O)=O)=O.OC(C1=CC=CC=C1C(O)=O)=O.OC(C1=CC=CC=C1C(O)=O)=O.P.P IGLKELDWPZFFKF-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- 230000003559 chemosterilizing effect Effects 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
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- 239000011888 foil Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
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- 230000001473 noxious effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a kind of fresh-keeping method of Table Grape, and in preservation and freshness of being circulated after being adopted applied to Table Grape, it is fresh-keeping central applied to Table Grape using chlorine dioxide slow-release antistaling agent.Mainly using sodium chlorite as primary dose, mixed in appropriate proportions by activator, adhesive, stabilizer and water absorbing agent, by being optimized to the controlled-release formulation of chlorine dioxide, for the grape of different cultivars and characteristic, make the fresh-keeping chlorine dioxide slow-release preparation agent of suitable Table Grape, it can discharge and suitable control chlorine dioxide rate of release, have the advantages that burst size is high, rate of release is steady, lasting medicine, chemical stability are good, easy to use.Under the conditions of freezer storaging grape can effectively fresh-keeping grape, compared with traditional antistaling agent for grape, avoid SO2Injury, improve the security of grape fresh-keeping.The method of the present invention can make grape fruit storage period extend to 60-75 days.
Description
Technical field
The invention belongs to agricultural products fresh-keeping technical field, and in particular to a kind of fresh-keeping method of Table Grape, applied to fresh
After food grape harvest during circulation storage fresh-keeping.
Background technology
Grape is one of fruit tree that world's distribution is most wide, cultivation is earliest.Grape berry, how delicious juice is, containing it is substantial amounts of sugar,
A variety of nutriments such as protein, organic acid, minerals and vitamins, there is very high nutrition and food therapy value.With society
Progressive and the improvement of people's living standards, consumer are increasing to the demand of Table Grape.Because grape soft and succulency, water
Divide content high, easily contaminated and rotted by germ, so storage transport, extension selling time to Table Grape etc. is all brought
Very big difficulty, cause no small economic loss.
Foreign countries is solve the fresh-keeping problem of grape, typically using SO 2 Stifling combine places SO2Propellant；The country is to reach
The purpose stored and transported for a long time, generally use can discharge SO in production2Antistaling agent for grape.SO2 It can not only sterilize, but also can
Reducing the respiratory intensity of grape fruit, suppressing the activity of oxidizing ferment and playing fresh-keeping effect.But the meeting in production practices
Anaphase storage fruit fruit brush portion position usually occur obvious antistaling agent injury phenomenon, i.e. bleaching circle phenomenon, not only reduces fruit
Real commodity value, but also the food security of consumer can be influenceed, there are some researches show SO2 Human body schneiderian membrance etc. can be made
Polluted into injury, and to environment.At present worldwide, SO is used2The fresh chemically mode of class antistaling agent is still Portugal
The fresh-keeping Main Means of grape long-term storage, but grape is to SO2Very sensitive, dosage is slightly not suitable for, and bleaching will occur, flavor splits
The injury such as change.In addition, excessive SO2Environmental pollution can be also caused into surrounding air, and harm is produced to human body, therefore, is opened
Hair substitutes SO2The green safe storage technique of antistaling agent has become the emphasis side that international grape fresh-keeping area research is inquired into
One of to.
Chlorine dioxide is a kind of strong oxidizer, is the World Health Organization (WHO) and the World Food Programme (FAO) Xiang Quanshi
Al levels wide spectrum, the chemosterilant efficiently, safe of boundary's recommendation, it is that function admirable, the effect generally acknowledged in the world at present are best
Food preservative.Chlorine dioxide is a kind of nontoxic antistaling agent of new type of safe, therefore, for antiseptic effect and food security angle
Chlorine dioxide is better than sulfur dioxide.ClO2The security of preparation is:(1) chlorination does not occur with organic matter, does not produce
Three cause material and other noxious materials.（2）It is non-stimulated to human body in the range of finite concentration.During less than 500ppm, its influence can
To ignore, below 100ppm has no effect to people.
With the development of society, the continuous improvement of people's quality of life, the people are food-safe and food quality will
Ask and also improve constantly, consumption concept is gradually changing, in order to improve food security quality, improve storing quality, reduction market wind
Danger, improving operator's benefit and extend the storage and transportation of grapes time, the research and development of " no sulphur " antistaling agent and preservation technology are increasingly becoming focus,
And chlorine dioxide slow-release preparation agent then has the potentiality for substituting " sulphur system " antistaling agent in Grape During Storage preservation field.Therefore, Table Grape
The exploitation of preservation technology must promote grape to eat the development of industry raw, improve peasant economy benefit, meet the consumption idea of masses.
The content of the invention
The purpose of the present invention is overcome the deficiencies in the prior art, there is provided a kind of fresh-keeping method and its application of Table Grape.
To achieve the above object, the invention discloses following technology contents：
A kind of fresh-keeping method of Table Grape, it is characterised in that carried out by the steps：
（1）Harvesting：Ripe grape pluck for selection, and rejects and have pest and disease damage, have tool wound, the fruit of fruitlet, selects nothing
The rotten fruit ear of shattering, nothing；
（2）Precooling：By the fruit ear sheared be fitted into opening have been charged into the PE bags of Turnover Box, every basket of 2-4Kg of weight, retract immediately
Freezer precooling 24h；
（3）Slow-release preservative is stored：The slow-release preservative that will be prepared, ClO is put into according to 1 bag/Kg dosages after precooling2Grape delays
Antistaling agent is released, air and tying is excluded, is stored under the conditions of 0 DEG C；Described slow-release preservative refer to by host sodium chlorite,
Coating agent, assistant agent are hybrid packed to be made in packaging film；The ratio of weight and number of wherein each composition of slow-release preservative is as follows：
Host sodium chlorite is 10 parts, and coating agent is 2-20 parts；
Assistant agent is：Activator is 5-30 parts, and adhesive is 10-75 parts, and water absorbing agent is 10-60 parts；
Described coating agent is gelatin, arabia gum powder, rosin or paraffin；
Activator is oxalic acid, tartaric acid, citric acid, formic acid, lactic acid or phytic acid；
Adhesive is stearic acid or odium stearate；
Water absorbing agent is magnesium sulfate, calcium chloride or calcium carbonate.
The fresh-keeping method of Table Grape of the present invention, packaging film therein are paper and nonwoven cloth material, and wherein paper is selected
Pure wood pulp paper, wood pulp paper, rag paper, non-woven fabrics select polypropylene nonwoven non-woven fabrics.
The fresh-keeping chlorine dioxide slow-release preparation agent of suitable Table Grape that the present invention makes, can discharge and suitable control dioxy
Change chlorine rate of release, have the advantages that burst size is high, rate of release is steady, lasting medicine, chemical stability are good, easy to use.
The present invention is used using sodium chlorite as important primary dose, and host is wrapped up with coating agent, greatly reduces Asia
Sodium chlorate adds assistant agent compared with unstability：Activator, adhesive, water absorbing agent, it is ensured that it is in wet environment as reaction
Medium, it is discharged chlorine dioxide uniformly, slowly, persistently, improve the stability and security of chlorine dioxide preparation, be easy to grow
Phase stores；It is easy to use, need to mix A, B agent compared with chlorine dioxide preparation used on open market or soak uneven, residual
The problems such as exceeded, is more time saving and energy saving, does not produce secondary pollution to human body without any toxicity and side effects.By matching somebody with somebody to the sustained release of chlorine dioxide
Side optimizes research, finds out the optimal proportion of each component in formula, the burst size of chlorine dioxide in 40d is continuously examined
Survey, screening obtains the stable antistaling agent prescription discharged, according to different polarity, release concentration in 2ppm between 86ppm, in room
Under the conditions of temperature, the acquisition time of chlorine dioxide reaches 40d or so, and under cryogenic conditions, the acquisition time of chlorine dioxide reaches
60d or so.
The present invention further discloses the fresh-keeping method of Table Grape for Table Grape preservation and freshness and traffic flow
It is logical it is fresh-keeping in application.Particularly solid-state chloride dioxide sustained release agent as antistaling agent for extending the Table Grape fruit storage phase
The application of aspect.Carried out by carrying out a series of storage qualities, physiological and biochemical index and Defense Enzyme Activities measure to grape fruit
The evaluation of system.Demonstrate at low temperature, ClO2Slow-release preservative processing compares control group to the quality of grape fruit（CK）With
SO2Class antistaling agent（CT2）Group grape fruit quality better, the method can effectively fresh-keeping grape, drawn after experiment, ClO2Sustained release is protected
SO is compared in fresh dose of processing2Class antistaling agent（CT2）Processing can more suppress the threshing of grape, resistance to pulling force declines, fruit softening and brown stain refer to
Several rises, and weight-loss ratio increase is influenceed smaller；Compare SO2Class antistaling agent（CT2）Can more suppress grape pomace electrical conductivity increase,
VC contents reduce and kept titratable acid；Compare SO2Class antistaling agent（CT2）The enhancing of grape PPO and POD activity can more be suppressed, because
This, ClO2SO is compared in sustained release agent processing2Class antistaling agent（CT2）Preservation and freshness grape is more beneficial for, ensures its organoleptic indicator and fruit product
Matter is preferably kept.Index of correlation is as shown in figures 3-8.Simply it is illustrated below.
Fig. 3 is influence of four kinds of processing to storage period grape weight-loss ratio, as seen from Figure 3, four kinds of processing weight-loss ratios
Overall is in increase tendency.When storing 25d, CT2 processing and J4 processing are notable（P＜ 0.05）Higher than other two processing；Enter storage to arrive
Tetra- kinds of 50d processing weight-loss ratios all slightly increase, and weight-loss ratio, which has, high to Low is followed successively by CK, J6, CT2, J4；When storing 50d and 75d,
Significant difference between four kinds of processing（P＜ 0.05）, weight-loss ratio is followed successively by from high to low during 75d：CK, J6, CT2 and J4.
Fig. 4 is influence of four kinds of processing to the storage period grape percentage of thresh, as seen from Figure 4, enters to store when arriving 50d everywhere
It is zero to manage the percentage of thresh；The disengaging rate that CK, CT2 and J6 are handled during 75d has increased, respectively 2.4%, 1.8% and 1.5%, J4
Processing is still 0.This explanation grape fruit quality itself is pretty good, is not easy threshing, SO2Its percentage of thresh is easily caused to increase after long-time
Greatly, although CLO2Threshing can be still kept it from, but also it is noted that concentration is suitable.
Fig. 5 is influence of four kinds of processing to storage period grape fruit soluble solid content, as seen from Figure 5,
The trend that four kinds of processing soluble solid contents totally reduce in fluctuation.Four processing have in 25d, 50d and 75d between each processing
Significant difference（P＜ 0.05）, during 75d soluble solid content have it is high to Low be followed successively by J6, CK, CT2 and J4, but J4 processing exists
Whole storage period fluctuation is minimum.
Fig. 6 is influence of four kinds of processing to storage period browning index, and as seen from Figure 6, whole storage period is everywhere
The browning index of reason is all in increase tendency, and each processing is all without brown stain during 25d, and when storing 25d and 75d, browning index is descending
Processing be followed successively by：CK, CT2=J6 and J4.J4 processing is notable（P＜ 0.05）Less than remaining processing.
Fig. 7 is four kinds of processing to storage period polyphenol oxidase（PPO）The influence of activity, polyphenol oxidase is to cause fruits and vegetables
The most important enzyme of enzymatic browning, it is the important indicator of grape fruit aging and quality deterioration.As seen from Figure 7, entirely storing
During Tibetan, the overall trend risen in fluctuation of PPO activity, it is smaller to handle J6 and CT2 processing fluctuations, and PPO activity has height to arrive during 75d
Low to be followed successively by CK, J4, CT2, J6, J6 processing PPO activity is minimum, and it has more preferable effect for the rise for suppressing PPO activity.
Fig. 8 is four kinds of processing to storage period peroxidase（POD）The influence of activity, POD is important in plant
Respiratory enzymes, its activity are closely related with plant resistance to environment stress, Phenolic Metabolism.As seen from Figure 8, storage period, each processing
Between difference it is obvious, reduce outer except J6 processing POD activity is overall, its excess-three processing POD activity is in totally increase tendency.Store 75d
When, POD activity, which has, high to Low is followed successively by CK, CT2, J4 and J6.There is significance difference in 25d, 50d and 75d between four kinds of processing
It is different（P＜ 0.05）, it is minimum that J6 handles most stable and whole numerical value.Therefore, J6 processing has very well for the rise for suppressing PPO activity
Effect.
Experimental result confirms：The inventive method can effectively fresh-keeping grape, compared with traditional antistaling agent for grape, reduce SO2Wound
Evil, improve the security of grape fresh-keeping.The method of the present invention can make grape fruit storage period extend to 50-75 days.
Brief description of the drawings
Fig. 1：Solid-state chloride dioxide sustained release agent release profiles at ambient temperature；
Fig. 2：Solid-state chloride dioxide sustained release agent release profiles under the conditions of freezer；
Fig. 3：Influence of four kinds of Preservation Treatments to storage period grape weight-loss ratio；
Fig. 4:Influence of four kinds of Preservation Treatments to the storage period grape percentage of thresh；
Fig. 5：Influence of four kinds of Preservation Treatments to storage period grape soluble solid content；
Fig. 6：Influence of four kinds of Preservation Treatments to storage period grape browning index；
Fig. 7：Four kinds of Preservation Treatments are to storage period vine polyphenol oxidizing ferment（PPO）Influence；
Fig. 8：Four kinds of Preservation Treatments are to storage period grape peroxidase（POD）Influence.
Embodiment
The present invention is described below by specific embodiment.Unless stated otherwise, technological means used in the present invention
It is method known in those skilled in the art.In addition, embodiment is interpreted as illustrative, it is not intended to limit the present invention
Scope, the spirit and scope of the invention are limited only by the claims that follow.To those skilled in the art, without departing substantially from this
The various changes carried out on the premise of invention spirit and scope to the material component in these embodiments and dosage or change
Belong to protection scope of the present invention.Raw materials used and reagent of the invention is commercially available.
Embodiment 1
Sustained release agent J3:Host sodium chlorite is 10 parts, and gelatin is 2 parts, and oxalic acid is 10 parts, and odium stearate is 20 parts, and magnesium sulfate is
10 parts, uniformly mixing is fitted into nonwoven fabrics package bag, and under the conditions of 0 DEG C, chlorine dioxide acquisition time is 60d or so, and release is relatively flat
Surely.Its fresh-keeping method, comprise the following steps：Select newly pluck no disease and pests harm, without shattering, without rot, without machinery wound
Ripe grape is fitted into it is open have been charged into the PE bags of Turnover Box, retract freezer precooling 24h immediately, then put according to 1 bag/Kg
Enter to make ClO by oneself2Slow-release preservative J3, air and tying are excluded, is stored under the conditions of 0 DEG C.
Embodiment 2
Sustained release agent J4:Host sodium chlorite is 10 parts, and arabia gum powder is 10 parts, and tartaric acid is 20 parts, odium stearate 40
Part, calcium chloride is 30 parts, and uniformly mixing is fitted into log slurry paper wrapping bag, and under the conditions of 0 DEG C, chlorine dioxide acquisition time is 60d
Left and right, release are more steady.Its preservation method, comprises the following steps：Select newly pluck no disease and pests harm, without shattering, without rot, nothing
The mature grape of machinery wound be fitted into opening have been charged into the PE bags of Turnover Box, retract freezer precooling 24h immediately, then press
Self-control ClO is put into according to 1 bag/Kg2Slow-release preservative J4, control group uses handles CK and SO without antistaling agent2Class antistaling agent CT2, exclude
Air and tying, are stored 75 days under the conditions of 0 DEG C.Weight-loss ratio, the percentage of thresh, the browning index of grape fruit are determined in storage
And soluble solid content to be to evaluate fruit organoleptic quality, and determine fruit correlation defensive ferment（PPO, POD enzyme）Activity.Phase
Close index performance and see Fig. 3-8.
Embodiment 3
Sustained release agent J5:Host sodium chlorite is 10 parts, and gelatin is 15 parts, and tartaric acid is 30 parts, and stearic acid is 60 parts, and calcium carbonate is
50 parts, uniformly mixing is fitted into nonwoven fabrics package bag, and under the conditions of 0 DEG C, chlorine dioxide acquisition time is 60d or so, and release is relatively flat
Surely.A kind of method of grape fresh-keeping, comprises the following steps：Select newly pluck no disease and pests harm, without shattering, without rot, without machinery
The mature grape of wound is fitted into it is open have been charged into the PE bags of Turnover Box, freezer precooling 24h is retracted immediately, then according to 1
Bag/Kg is put into self-control ClO2Slow-release preservative J5, air and tying are excluded, is stored under the conditions of 0 DEG C.
Embodiment 4
Sustained release agent J6:Host sodium chlorite is 10 parts, 20 parts of arabia gum powder, and citric acid is 30 parts, and stearic acid is 40 parts, chlorine
It is 70 parts to change calcium, and uniformly mixing is fitted into log slurry paper wrapping bag, and under the conditions of 0 DEG C, chlorine dioxide acquisition time is 60d or so,
Release is more steady.Its preservation method, comprises the following steps：Select newly pluck no disease and pests harm, without shattering, without rot, without machinery
The mature grape of wound is fitted into it is open have been charged into the PE bags of Turnover Box, freezer precooling 24h is retracted immediately, then according to 1
Bag/Kg is put into self-control ClO2Slow-release preservative J6, control group uses handles CK and SO without antistaling agent2Class antistaling agent CT2 excludes air
And tying, stored 75 days under the conditions of 0 DEG C.Control group uses handles CK and SO without antistaling agent2Class antistaling agent CT2, exclude air
And tying, stored 75 days under the conditions of 0 DEG C.Determined in storage the weight-loss ratio of grape fruit, the percentage of thresh, browning index and
Soluble solid content determines fruit correlation defensive ferment to evaluate fruit organoleptic quality（PPO、POD）Activity.Index of correlation
Fig. 3-8 are shown in performance.
Embodiment 5
Safety testing：Being mounted in plastic foil everywhere for being not switched on of being stored in 25d, 50d, 75d embodiment 1-4 is chosen respectively
Reason, with chlorine dioxide concentration in hand-held chlorine dioxide analyzer measure bag, measured value is respectively less than between 0-30mg/L
100mg/L, meet national standard.The grape stored in 25d, 50d, 75d embodiment 1-4 is chosen respectively, is surveyed using following methods
Determine chlorine dioxide residue amount in grape fruit, the chlorine dioxide residue amount in grape fruit that determines between 0-2mg/L, meets country
Standard.
Method and step：The grape 0.5kg stored in 25d, 50d, 75d embodiment 1-4 is chosen respectively, is filled through refiner
Divide to grind and mix uniformly, be divided into two parts, be respectively charged into clean container and be used as sample.Seal simultaneously labelling.By sample in -18
Freezen protective below DEG C.（1）Extraction：Sample 1.00g (being accurate to 0.01g) is weighed in 50mL centrifuge tubes, adds 20mL phosphorus
Hydrochlorate cushioning liquid (p H=6.5), 8000r/min homogeneous extraction 3min, the 10000r/min refrigerated centrifuges in supercentrifuge
10min, take out, filtered with fiber filter paper in 10mL color-comparison tubes, treat spectrophotometric determination.（2）Titanium dioxide in sample
The measure of chlorine：5mL filtrates are taken in 10mL color-comparison tubes, the mixing of 1mL glycine solutions is added into filtrate, adds 1mL phosphorus
Phthalate buffer and 1.0mL enter N, N- diethyl-p-phenylenediamines（DPD）Solution, it is settled to scale 10mL with water and shakes up.Immediately
In 60s, absorbance is determined at 552nm with 1cm cuvettes, the concentration of chlorine dioxide is obtained according to standard curve.
Note:Whole operation process needs lucifuge.
Conclusion：Grape fresh-keeping procedure of the invention is simple, safe and non-toxic and significant effect.
Claims (4)
1. a kind of fresh-keeping method of Table Grape, it is characterised in that carried out by the steps：
（1）Harvesting：Ripe grape pluck for selection, and rejects and have pest and disease damage, have tool wound, the fruit of fruitlet, selects nothing
The rotten fruit ear of shattering, nothing；
（2）Precooling：By the fruit ear sheared be fitted into opening have been charged into the PE bags of Turnover Box, every basket of 2-4Kg of weight, transport back immediately
Freezer precooling 24h；
（3）Slow-release preservative is stored：The slow-release preservative that will be prepared, ClO is put into according to 1 bag/Kg dosages after precooling2Grape delays
Antistaling agent is released, air and tying is excluded, is stored under the conditions of 0 DEG C；Described slow-release preservative refer to by host sodium chlorite,
Coating agent, assistant agent are hybrid packed to be made in packaging film；The ratio of weight and number of wherein each composition of slow-release preservative is as follows：
Host sodium chlorite is 10 parts, and coating agent is 2-20 parts；
Assistant agent is：Activator is 5-30 parts, and adhesive is 10-75 parts, and water absorbing agent is 10-60 parts；
Described coating agent is gelatin, arabia gum powder, rosin or paraffin；
Activator is oxalic acid, tartaric acid, citric acid, formic acid, lactic acid or phytic acid；
Adhesive is stearic acid or odium stearate；
Water absorbing agent is magnesium sulfate, calcium chloride or calcium carbonate.
2. the fresh-keeping method of Table Grape described in claim 1, it is characterised in that：Described packaging film is paper and non-woven fabrics material
Material, wherein paper select polypropylene nonwoven non-woven fabrics from pure wood pulp paper, wood pulp paper, rag paper, non-woven fabrics.
3. Table Grape preservation method the answering in and transport circulation fresh-keeping for Grape During Storage is fresh-keeping described in claims 1
With.
4. application of the Table Grape preservation method in terms of for extending grape fruit storage period described in claims 1.
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| CN110817126A (en) * | 2019-11-06 | 2020-02-21 | 浙江省嘉兴市农业科学研究院（所） | Electric commercial grape storage and transportation method |
| CN113207954A (en) * | 2021-03-31 | 2021-08-06 | 中国科学院华南植物园 | Lily preservation method |
| CN114009491A (en) * | 2021-11-11 | 2022-02-08 | 成都农业科技中心 | Grape grain fresh-keeping storage method |
| CN114081063A (en) * | 2021-12-02 | 2022-02-25 | 福建农林大学 | Agricultural product fresh-keeping treatment method |
| CN114081064A (en) * | 2021-12-02 | 2022-02-25 | 福建农林大学 | Fruit preservation method based on chlorine dioxide |
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