CN107889880B - Preservative and preservation method for preventing surface oil cells of fresh lemons from sinking - Google Patents
Preservative and preservation method for preventing surface oil cells of fresh lemons from sinking Download PDFInfo
- Publication number
- CN107889880B CN107889880B CN201711332744.3A CN201711332744A CN107889880B CN 107889880 B CN107889880 B CN 107889880B CN 201711332744 A CN201711332744 A CN 201711332744A CN 107889880 B CN107889880 B CN 107889880B
- Authority
- CN
- China
- Prior art keywords
- fresh
- preservative
- temperature
- lemon
- gibberellin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 83
- 244000131522 Citrus pyriformis Species 0.000 title claims abstract description 34
- 239000003755 preservative agent Substances 0.000 title claims abstract description 34
- 230000002335 preservative effect Effects 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 32
- 238000004321 preservation Methods 0.000 title abstract description 17
- 244000248349 Citrus limon Species 0.000 claims abstract description 49
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 41
- 229930191978 Gibberellin Natural products 0.000 claims abstract description 25
- IXORZMNAPKEEDV-UHFFFAOYSA-N gibberellic acid GA3 Natural products OC(=O)C1C2(C3)CC(=C)C3(O)CCC2C2(C=CC3O)C1C3(C)C(=O)O2 IXORZMNAPKEEDV-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000003448 gibberellin Substances 0.000 claims abstract description 25
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- PZBPKYOVPCNPJY-UHFFFAOYSA-N 1-[2-(allyloxy)-2-(2,4-dichlorophenyl)ethyl]imidazole Chemical compound ClC1=CC(Cl)=CC=C1C(OCC=C)CN1C=NC=C1 PZBPKYOVPCNPJY-UHFFFAOYSA-N 0.000 claims description 9
- 239000005795 Imazalil Substances 0.000 claims description 9
- 229960002125 enilconazole Drugs 0.000 claims description 9
- 239000004033 plastic Substances 0.000 claims description 9
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 8
- 108010053775 Nisin Proteins 0.000 claims description 8
- 239000004311 natamycin Substances 0.000 claims description 8
- 235000010298 natamycin Nutrition 0.000 claims description 8
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 claims description 8
- 229960003255 natamycin Drugs 0.000 claims description 8
- 239000004309 nisin Substances 0.000 claims description 8
- 235000010297 nisin Nutrition 0.000 claims description 8
- 238000005057 refrigeration Methods 0.000 claims description 8
- 239000000839 emulsion Substances 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 239000000463 material Substances 0.000 claims 1
- 235000021022 fresh fruits Nutrition 0.000 abstract description 9
- RFOHRSIAXQACDB-UHFFFAOYSA-M sodium;2-(2,4-dichlorophenoxy)acetate Chemical compound [Na+].[O-]C(=O)COC1=CC=C(Cl)C=C1Cl RFOHRSIAXQACDB-UHFFFAOYSA-M 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 6
- 239000005648 plant growth regulator Substances 0.000 abstract description 3
- 210000002615 epidermis Anatomy 0.000 abstract description 2
- 230000009467 reduction Effects 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 14
- 239000002994 raw material Substances 0.000 description 7
- 239000013043 chemical agent Substances 0.000 description 4
- 230000007797 corrosion Effects 0.000 description 4
- 238000005260 corrosion Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M sodium bicarbonate Substances [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005265 energy consumption Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 231100000053 low toxicity Toxicity 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 description 1
- AAWZDTNXLSGCEK-LNVDRNJUSA-N (3r,5r)-1,3,4,5-tetrahydroxycyclohexane-1-carboxylic acid Chemical compound O[C@@H]1CC(O)(C(O)=O)C[C@@H](O)C1O AAWZDTNXLSGCEK-LNVDRNJUSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- GOLORTLGFDVFDW-UHFFFAOYSA-N 3-(1h-benzimidazol-2-yl)-7-(diethylamino)chromen-2-one Chemical compound C1=CC=C2NC(C3=CC4=CC=C(C=C4OC3=O)N(CC)CC)=NC2=C1 GOLORTLGFDVFDW-UHFFFAOYSA-N 0.000 description 1
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- AAWZDTNXLSGCEK-UHFFFAOYSA-N Cordycepinsaeure Natural products OC1CC(O)(C(O)=O)CC(O)C1O AAWZDTNXLSGCEK-UHFFFAOYSA-N 0.000 description 1
- 206010011732 Cyst Diseases 0.000 description 1
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 1
- AAWZDTNXLSGCEK-ZHQZDSKASA-N Quinic acid Natural products O[C@H]1CC(O)(C(O)=O)C[C@H](O)C1O AAWZDTNXLSGCEK-ZHQZDSKASA-N 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000005842 Thiophanate-methyl Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003630 growth substance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229940025878 hesperidin Drugs 0.000 description 1
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- QGHREAKMXXNCOA-UHFFFAOYSA-N thiophanate-methyl Chemical group COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC QGHREAKMXXNCOA-UHFFFAOYSA-N 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
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
- A23B7/154—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
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention provides a preservative for preventing the surface oil cells of fresh lemons from sinking and a preservation method thereof. The fresh lemon has low fresh fruit decay rate and fresh fruit epidermis oil cell dent rate, and meanwhile, the commercialization treatment rate can be greatly improved due to the reduction of the pre-storage link; the fresh lemon fruits produced by the invention adopt the biological preservative, the low-dose chemical preservative and the plant growth regulator gibberellin to replace 2,4-D sodium salt, so that the edible safety is high, and the foreign exchange of exports is facilitated; the fresh lemon produced by the invention has a fresh-keeping period of 8 months.
Description
Technical Field
The invention relates to the field of fruit preservation, in particular to a preservative for preventing the surface oil cells of fresh lemons from sinking and a preservation method.
Background
The lemon is the fruit of evergreen small arbor fruit tree of Citrus of Rutaceae, and the fruit is elliptical, has sharp ends and concave protrusions, and has fragrant smell. The lemon fruit is rich in VC and VB1、VB2The lemon tea can effectively improve the immunity of a human body by frequently eating essential nutrients such as saccharides, citric acid, malic acid, nicotinic acid, quinic acid, hesperidin, naringin, coumarin, Ca, P and Fe mineral substances, and has the effects of beautifying, reducing blood fat, preventing and treating cardiovascular and cerebrovascular diseases and the like.
Fresh lemon fruit is widely used in the cooking and processing industries. The traditional lemon is widely treated by chemical agents, the edible safety of the chemical agents is noticed by consumers, meanwhile, in order to keep the fresh and green fruit bases, 2,4-D sodium salt (with strong acid corrosion, low toxicity and carcinogenic action on human bodies) is frequently used, the traditional lemon is internationally forbidden, the export of the lemon in China is seriously influenced, and in addition, the traditional chemical agents often cause the oil cells on the surface of the fresh fruits to be sunken, and the commodity of the fresh fruits is seriously influenced. Therefore, the problems to be solved in the prior art are solved by screening and applying the green and safe biological preservative, reducing the use amount of the chemical preservative, preventing the surface oil cells of the fresh lemon fruits from sinking and reducing the corrosion rate of the fresh lemon fruits.
Disclosure of Invention
In view of the above disadvantages of the prior art, the present invention aims to provide an antistaling agent and a antistaling method for preventing the surface oil cells of fresh lemons, which are used for solving the problems of surface oil cells depression, corrosion damage of fresh lemons, 2,4-D sodium salt residue harming human health, etc. of the fresh lemons in the prior art.
In order to achieve the above objects and other related objects, the present invention provides, in a first aspect, an antistaling agent for preventing epidermal oil cyst depression of fresh lemons, comprising sodium bicarbonate, natamycin, nisin, imazalil, gibberellin.
In some embodiments of the invention, 0.1-0.2 wt% sodium bicarbonate, 0.20-0.40 wt% natamycin, 0.10-0.30 wt% nisin, 0.03-0.05 wt% imazalil 50% emulsion, 0.01-0.02 wt% gibberellin are included. By forming a slightly alkaline environment, combining a biological preservative with a low-dose chemical preservative, the pit of the surface oil cells of the fresh lemon fruits is reduced or even avoided, the growth regulator gibberellin is adopted to replace 2,4-D sodium salt (which is forbidden internationally, has strong acid corrosion, low toxicity and carcinogenic effect on human bodies), the fresh fruit pedicles can be fully maintained, and the gibberellin is pre-dissolved by a small amount of ethanol and then dissolved by water, so that the effect of full dissolution can be achieved.
The invention provides a method for preserving by adopting the preservative in a second aspect, which comprises the following steps:
1) adding the components into water according to the formula amount to prepare the preservative;
2) the picked lemon fruits are soaked in the preservative prepared in the step 1), after soaking is finished, the fresh lemon fruits are taken out and packaged in a single fruit plastic bag, and specifically, the fresh lemon fruits after soaking are slightly drained to be packaged in a single fruit plastic bag, so that the relative humidity in the fresh lemon plastic bag can be fully maintained, the traditional pre-storage link is reduced, and the labor and the time are saved.
In some embodiments of the invention, the soaking time in step 2) is 1-3 min.
In some embodiments of the present invention, the method further comprises the step 3) of storing and preserving: the storage and the fresh-keeping are carried out by adopting a two-stage method, the natural condition of lower air temperature in autumn, winter and early spring seasons in Chongqing areas is utilized in the last 11 months to the next 2 middle months or the last 3 months, the storage is carried out by utilizing a ventilation warehouse, the warehouse temperature can be kept at 6-10 ℃, the warehouse temperature is transferred to a high-temperature refrigeration warehouse for the second stage storage in other time periods (2 last ten days or 3 middle ten days to the current 7 months), the temperature of the warehouse is adjusted to 5-8 ℃ by utilizing mechanical refrigeration, the energy consumption can be saved, and the cost can be reduced. In some embodiments of the present invention, the method further comprises step 4) ex-warehouse fresh sales: and after the refrigerator is taken out, the temperature is raised to the same outside temperature in stages.
In some embodiments of the invention, after the fresh lemon fruits are taken out of the refrigeration house, the temperature is raised to the same outside temperature in stages at the speed of 0.1 ℃/h, so that the pits, the oily spots and the browning of the surface oil cells of the fresh lemon fruits can be reduced.
In some embodiments of the present invention, in step 2), the relative humidity of the fresh lemon fruit single fruit packaging bag is 95-100%.
In some embodiments of the present invention, in step 1), ethanol is used to pre-dissolve gibberellin, and after complete dissolution, the pre-dissolved gibberellin is added to the mixed solution of the antistaling agent.
In some embodiments of the invention, in step 1), the mass of ethanol is 3-5 times the mass of gibberellin.
In a third aspect, the invention provides fresh lemon fruit treated by the above method.
As mentioned above, the preservative and the preservation method for preventing the surface oil cells of the fresh lemon fruits have the following beneficial effects: the fresh-keeping fresh fruit of the invention has low rotten rate and pit rate of the surface oil cells of the fresh fruit, reduces the pre-storage link, can greatly improve the commercialized treatment rate of the lemon, saves the energy consumption, and can achieve the fresh-keeping period of the fresh lemon up to 8 months. Because the biological preservative (natamycin and nisin), the low-dose chemical preservative (imazalil) and the plant growth regulator gibberellin are adopted to replace the 2,4-D sodium salt, the edible safety is high, and the export and the foreign exchange are facilitated.
Detailed Description
The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be easily understood by those skilled in the art from the disclosure of the present specification. The invention is capable of other and different embodiments and of being practiced or of being carried out in various ways, and its several details are capable of modification in various respects, all without departing from the spirit and scope of the present invention.
It should be understood that the processing equipment or devices not specifically mentioned in the following examples are conventional in the art; all pressure values and ranges refer to absolute pressures.
Furthermore, it is to be understood that one or more method steps mentioned in the present invention does not exclude that other method steps may also be present before or after the combined steps or that other method steps may also be inserted between these explicitly mentioned steps, unless otherwise indicated; it is also to be understood that a combined connection between one or more devices/apparatus as referred to in the present application does not exclude that further devices/apparatus may be present before or after the combined device/apparatus or that further devices/apparatus may be interposed between two devices/apparatus explicitly referred to, unless otherwise indicated. Moreover, unless otherwise indicated, the numbering of the various method steps is merely a convenient tool for identifying the various method steps, and is not intended to limit the order in which the method steps are arranged or the scope of the invention in which the invention may be practiced, and changes or modifications in the relative relationship may be made without substantially changing the technical content.
Example 1
A fresh-keeping method for preventing epidermal oil cells of fresh lemons from sinking comprises the following steps:
1) fresh-keeping treatment: selecting fresh, non-mildew, non-rot, non-damage and inherent-color lemon variety as raw material, adding the above-mentioned raw materials into water to prepare a mixture containing 0.2 wt% of NaHCO3The preservative solution comprises 0.20 wt% of natamycin, 0.20 wt% of nisin, 0.05 wt% of imazalil 50% emulsion and 0.01 wt% of gibberellin (firstly ethanol with the mass 5 times that of the gibberellin is adopted to pre-dissolve the gibberellin, and then the dissolved solution is added into water), fresh lemon fruits are completely submerged in the preservative solution, the soaking time is 3min, and the agent can play a good role in preserving, so that the oil cell depression, the green rot and the brown rot of the surface of the fresh lemon fruits can be effectively prevented.
2) And (3) instant packaging: the soaked fresh lemons are slightly drained, and then single-fruit plastic bag packaging can be carried out, so that the relative humidity of the surfaces of the fresh lemons can be fully maintained, the traditional pre-storage link is reduced, the labor and the time are saved, and the relative humidity of the fresh lemons is 95%.
3) Storage and preservation: the storage and preservation adopt a two-stage method, and an economical and efficient storage and transportation mode is selected according to the local air temperature and the appropriate temperature for preserving the lemons. Ventilating the warehouse for storage (the first section) from 11 months of the last year to 2 months of the next year, and keeping the warehouse temperature at 6-10 ℃; storing in a refrigerator at high temperature from 2 last ten days to 7 months in the current year (the second stage), and adjusting the temperature of the refrigerator to 5-8 ℃.
4) Ex-warehouse and fresh sale: after the fresh lemons are taken out of the refrigeration house, the temperature is gradually raised in stages at the heating rate of 0.1 ℃/h to reach the same temperature as the outside, so that the superficial oil cell depression, the oil stain disease browning and the like of the fresh lemons are reduced.
Example 2
A fresh-keeping method for preventing epidermal oil cells of fresh lemons from sinking comprises the following steps:
1) fresh-keeping treatment: selecting fresh, non-mildew, non-rot, non-damage and inherent color and luster lemon variety as raw material, adding the above-mentioned raw materials into water to prepare a mixture containing 0.15 wt% of NaHCO3The preservative solution comprises 0.30 wt% of natamycin, 0.10 wt% of nisin, 0.03 wt% of imazalil 50% emulsion and 0.015 wt% of gibberellin (firstly, ethanol with the mass being 3 times of that of the gibberellin is adopted to pre-dissolve the gibberellin, and then the dissolved solution is added into water), wherein fresh lemon fruits are completely submerged in the preservative solution, the soaking time is 2min, and the preservative solution can play a good role in preserving, so that the oil cell depression, green rot and brown rot of the surface of the fresh lemon fruits can be effectively prevented.
2) And (3) instant packaging: the soaked fresh lemons are slightly drained, and then single-fruit plastic bag packaging can be carried out, so that the relative humidity of the surfaces of the fresh lemons can be fully maintained, the traditional pre-storage link is reduced, the labor and the time are saved, and the relative humidity of the fresh lemons is 100%.
3) Storage and preservation: the storage and preservation adopt a two-stage method, and an economical and efficient storage and transportation mode is selected according to the local air temperature and the appropriate temperature for preserving the lemons. Ventilating the warehouse for storage (the first section) from 11 months of the last year to 2 months of the next year, and keeping the warehouse temperature at 6-10 ℃; storing in a refrigerator at high temperature from 2 last ten days to 7 months in the current year (the second stage), and adjusting the temperature of the refrigerator to 5-8 ℃.
4) Ex-warehouse and fresh sale: after the fresh lemons are taken out of the refrigeration house, the temperature is gradually raised in stages at the heating rate of 0.1 ℃/h to reach the same temperature as the outside, so that the superficial oil cell depression, the oil stain disease browning and the like of the fresh lemons are reduced.
Example 3
A preservation method for preventing the surface oil cells of fresh lemons from sinking comprises the following steps:
1) fresh-keeping treatment: selecting fresh, non-mildew, non-rot, non-damage and inherent-color lemon variety as raw material, adding all the components into water, and preparing into the invented product containing 0.1 wt% of NaHCO3The preservative solution comprises 0.40 wt% of natamycin, 0.30 wt% of nisin, 0.04 wt% of imazalil 50% emulsion and 0.02 wt% of gibberellin (firstly ethanol with the mass 5 times that of the gibberellin is adopted to pre-dissolve the gibberellin, and then the dissolved solution is added into water), fresh lemon fruits are completely submerged in the preservative solution, the soaking time is 1min, and the agent can play a good role in preserving, so that the oil cell depression, the green rot and the brown rot of the surface of the fresh lemon fruits can be effectively prevented.
2) And (3) instant packaging: the soaked fresh lemons are slightly drained, and then single-fruit plastic bag packaging can be carried out, so that the relative humidity of the surfaces of the fresh lemons can be fully maintained, the traditional pre-storage link is reduced, the labor and the time are saved, and the relative humidity of the fresh lemons is 98%.
3) Storage and preservation: the storage and preservation adopt a two-stage method, and an economical and efficient storage and transportation mode is selected according to the local air temperature and the appropriate temperature for preserving the lemons. Ventilating the warehouse for storage (the first section) from 11 months of the last year to 3 months of the next year, and keeping the warehouse temperature at 7-10 ℃; storing in a high-temperature refrigerator from 3 middle ten days to 7 months in the current year (the second stage), and adjusting the temperature of the refrigerator to 6-8 ℃.
4) Ex-warehouse and fresh sale: before the fresh lemon fruits are taken out of the refrigeration house, the temperature is gradually raised in stages at the heating rate of 0.1 ℃/h to reach the same temperature as the outside, so that the pits of oil cells on the surface of the fresh lemon fruits, the brown stain and the like are reduced.
Example 4
A preservation method for preventing the surface oil cells of fresh lemons from sinking comprises the following steps:
1) fresh-keeping treatment: selecting fresh, non-mildew, non-rot, non-damage and inherent color and luster lemon variety as raw material, adding the above-mentioned raw materials into water to prepare a mixture containing 0.2 wt% of NaHCO3The preservative solution comprises 0.40 wt% of natamycin, 0.20 wt% of nisin, 0.05 wt% of imazalil 50% emulsion and 0.01 wt% of gibberellin (firstly, ethanol with the mass 4 times that of the gibberellin is adopted to pre-dissolve the gibberellin, and then the dissolved solution is added into water), fresh lemon fruits are completely submerged in the preservative solution, the soaking time is 3min, and the preservative solution can play a good role in preserving, so that the oil cell depression, green rot and brown rot of the surface of the fresh lemon fruits can be effectively prevented.
2) And (3) instant packaging: the soaked fresh lemons are slightly drained, and then single-fruit plastic bag packaging can be carried out, so that the relative humidity of the surfaces of the fresh lemons can be fully maintained, the traditional pre-storage link is reduced, the labor and the time are saved, and the relative humidity of the fresh lemons is 100%.
3) Storage and preservation: the storage and preservation adopt a two-stage method, and an economical and efficient storage and transportation mode is selected according to the local air temperature and the appropriate temperature for preserving the lemons. Ventilating the warehouse for storage (the first section) from 11 months of the last year to 3 months of the next year, and keeping the warehouse temperature at 7-10 ℃; storing in a high-temperature refrigerator from 3 middle ten days to 7 months in the current year (the second stage), and adjusting the temperature of the refrigerator to 6-8 ℃.
4) Ex-warehouse and fresh sale: before the fresh lemon fruits are taken out of the refrigeration house, the temperature is gradually raised in stages at the heating rate of 0.1 ℃/h to reach the same temperature as the outside, so that the pits of oil cells on the surface of the fresh lemon fruits, the brown stain and the like are reduced.
The average decay rate and the pit of the surface oil cells of the fresh lemons obtained in examples 1 to 4 were analyzed, and the results were as follows:
the control group preservative formula comprises 250ppm of 2,4-D sodium salt, 0.10 wt% of imazalil 50% emulsion and 0.10 wt% of thiophanate methyl.
TABLE 1 sensory evaluation results Table
In conclusion, compared with the traditional chemical agent preservation, the fresh lemon fruit preserved by the invention has the following effective effects: 1. the fresh lemon has low fresh fruit decay rate and fresh fruit epidermis oil cell dent rate, and meanwhile, the commercialization treatment rate can be greatly improved due to the reduction of the pre-storage link; 2. the invention adopts a two-section storage mode, thus saving energy consumption and reducing cost; 3. the fresh lemon fruits produced by the invention adopt the biological preservative, the low-dose chemical preservative and the plant growth regulator gibberellin to replace 2,4-D sodium salt, so that the edible safety is high, and the foreign exchange of exports is facilitated; 4. the fresh lemon produced by the invention has a fresh-keeping period of 8 months.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (8)
1. The preservative for preventing the surface oil cells of the fresh lemons from sinking is characterized by comprising the following components in percentage by weight: 0.1-0.2 wt% of sodium bicarbonate, 0.20-0.40 wt% of natamycin, 0.10-0.30 wt% of nisin, 0.03-0.05 wt% of imazalil, 50% of emulsion and 0.01-0.02 wt% of gibberellin; the preservative is prepared by adding all components into water, wherein gibberellin is pre-dissolved by adopting ethanol, and then the dissolved solution is added into the water.
2. The preservative according to claim 1, characterized in that: the mass of the ethanol is 3-5 times of that of the gibberellin.
3. A method for retaining freshness by using the freshness keeping agent of claim 1, characterized by comprising the steps of:
1) adding the components into water according to the formula amount to prepare the preservative;
2) and (3) soaking the picked lemon fruits in the preservative prepared in the step 1), taking out the fresh lemon fruits after soaking, and packaging the fresh lemon fruits in single-fruit plastic bags.
4. The method of claim 3, wherein: in the step 2), the soaking time is 1-3 min.
5. The method of claim 3, further comprising the step of 3) storing and refreshing: storing and refreshing by a two-section method, wherein the temperature in a ventilated warehouse is kept at 6-10 ℃ from 11 months to 2 middle or 3 last days of the next year, and the temperature in the warehouse is kept at 5-8 ℃ in a high-temperature cold storage warehouse in other time periods.
6. The method of claim 5, wherein: further comprises the step 4) of ex-warehouse fresh selling: after the material is taken out of the refrigeration house, the temperature is increased to the same outside temperature in stages at the speed of 0.1 ℃/h.
7. The method of claim 3, wherein: in the step 2), the relative humidity in the single-fruit plastic bag of the fresh lemon fruits is 95-100%.
8. Fresh lemon fruit treated according to the method of any one of claims 3 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711332744.3A CN107889880B (en) | 2017-12-13 | 2017-12-13 | Preservative and preservation method for preventing surface oil cells of fresh lemons from sinking |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711332744.3A CN107889880B (en) | 2017-12-13 | 2017-12-13 | Preservative and preservation method for preventing surface oil cells of fresh lemons from sinking |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107889880A CN107889880A (en) | 2018-04-10 |
| CN107889880B true CN107889880B (en) | 2020-11-10 |
Family
ID=61807345
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711332744.3A Active CN107889880B (en) | 2017-12-13 | 2017-12-13 | Preservative and preservation method for preventing surface oil cells of fresh lemons from sinking |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107889880B (en) |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101785497B (en) * | 2010-02-01 | 2012-08-22 | 云南省农业科学院红瑞柠檬研究所 | Fresh lemon fruit preservative and preservation method thereof |
| CN102835449B (en) * | 2012-09-04 | 2014-01-08 | 灵武市果业开发有限责任公司 | Preservation method for Lingwu long jujube by phase temperature air condition |
| CN104611144A (en) * | 2014-12-17 | 2015-05-13 | 山东省药学科学院 | Natural fruit and vegetable cleaning fresh-keeping agent and sue method thereof |
| CN107006514B (en) * | 2017-05-04 | 2019-09-17 | 华中农业大学 | A kind of composition preventing tangerine oil pinta and its method |
-
2017
- 2017-12-13 CN CN201711332744.3A patent/CN107889880B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN107889880A (en) | 2018-04-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Cheema et al. | Postharvest hexanal vapor treatment delays ripening and enhances shelf life of greenhouse grown sweet bell pepper (Capsicum annum L.) | |
| CN101366411B (en) | Fruit-vegetables antistaling agent, preparation and application thereof | |
| CN100455201C (en) | 1-methyl cyclopropene and chitosan combined processing fresh-keeping method for special tropical fruits | |
| CN103109924B (en) | Functional fruit and vegetable preservative containing arginine | |
| CH710726B1 (en) | Regulated freshness preservation method for storing vegetables in a mixed atmosphere for use on overseas vessels. | |
| CN101669541B (en) | Method for prolonging refreshing time of leechee fruit after being picked | |
| CN104126653B (en) | A kind of sodium carboxymethylcellulose composite coating preservative its preparation method and application | |
| CN105494616A (en) | Fruit and vegetable fresh-keeping agent containing wood vinegar | |
| CN101856044A (en) | Preservation method for mangoes | |
| CN106937726A (en) | Xuanwei ham is low-salt pickled and artificial fermentation's technique | |
| CN102349569A (en) | Method for keeping myrica rubra fresh by using plant essential oil | |
| CN103300141A (en) | Peach low-temperature storage and fresh keeping method and application of gamma-aminobutyric acid to fresh keeping of peaches | |
| CN104996553A (en) | Prunus salicina storage and preservation method | |
| CN103385288A (en) | Method for lichee fresh-keeping by epigallocatechin gallate | |
| CN105104505A (en) | Fresh-cut Chinese yam fresh keeping agent | |
| Sheng et al. | Chinese jujube (Ziziphus jujuba Mill.) and Indian jujube (Ziziphus mauritiana Lam.) | |
| TWI397381B (en) | Methods of protecting crops from post harvest microbial decay | |
| CN107889880B (en) | Preservative and preservation method for preventing surface oil cells of fresh lemons from sinking | |
| Ahmed et al. | Effect of maleic hydrazide and waxing on ripening and quality of tomato fruit | |
| CN104170947A (en) | Composite preserving technology of young ginger and implementation method thereof | |
| CN107279273B (en) | Composite fresh-keeping film coating agent for controlling storage diseases of fresh lemons and using method thereof | |
| CN113951319A (en) | Storage and preservation method for eggplants | |
| CN107518064A (en) | Citrus storage preservation method | |
| CN102578219B (en) | Application of glacial acetic acid in fresh keeping of hot pepper fruit and hot pepper fresh-keeping method | |
| CN106857807A (en) | A kind of Yangshan honey peach preservative specially |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |