CN107897353A - Citrus anti-rot and fresh-keeping method - Google Patents
Citrus anti-rot and fresh-keeping method Download PDFInfo
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- CN107897353A CN107897353A CN201711245017.3A CN201711245017A CN107897353A CN 107897353 A CN107897353 A CN 107897353A CN 201711245017 A CN201711245017 A CN 201711245017A CN 107897353 A CN107897353 A CN 107897353A
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- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 78
- 241000207199 Citrus Species 0.000 title claims abstract description 73
- 238000000034 method Methods 0.000 title claims abstract description 38
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 59
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 37
- 239000001993 wax Substances 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 22
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 15
- 229920001661 Chitosan Polymers 0.000 claims abstract description 15
- 239000006286 aqueous extract Substances 0.000 claims abstract description 15
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 15
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 15
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 15
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- 238000012545 processing Methods 0.000 claims abstract description 14
- 229940069949 propolis Drugs 0.000 claims abstract description 14
- 238000003860 storage Methods 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 13
- 239000003755 preservative agent Substances 0.000 claims abstract description 13
- 230000002335 preservative effect Effects 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 12
- 241000522254 Cassia Species 0.000 claims abstract description 12
- 244000276331 Citrus maxima Species 0.000 claims abstract description 12
- 235000001759 Citrus maxima Nutrition 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 241001645380 Bassia scoparia Species 0.000 claims abstract description 11
- 239000000469 ethanolic extract Substances 0.000 claims abstract description 11
- 244000089795 Clausena lansium Species 0.000 claims abstract description 10
- 235000008738 Clausena lansium Nutrition 0.000 claims abstract description 10
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 claims abstract description 7
- 238000004321 preservation Methods 0.000 claims abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 239000000839 emulsion Substances 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 10
- TWJNQYPJQDRXPH-UHFFFAOYSA-N 2-cyanobenzohydrazide Chemical compound NNC(=O)C1=CC=CC=C1C#N TWJNQYPJQDRXPH-UHFFFAOYSA-N 0.000 claims description 8
- TUNFSRHWOTWDNC-UHFFFAOYSA-N Myristic acid Natural products CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 claims description 8
- 235000021360 Myristic acid Nutrition 0.000 claims description 8
- 238000000605 extraction Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000004945 emulsification Methods 0.000 claims description 7
- 238000010992 reflux Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 238000007605 air drying Methods 0.000 claims description 5
- 238000003306 harvesting Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000008399 tap water Substances 0.000 claims description 5
- 235000020679 tap water Nutrition 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 238000004018 waxing Methods 0.000 claims description 5
- 239000007762 w/o emulsion Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 239000000126 substance Substances 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 4
- 206010011409 Cross infection Diseases 0.000 abstract description 2
- 206010029803 Nosocomial infection Diseases 0.000 abstract description 2
- 229940045110 chitosan Drugs 0.000 abstract description 2
- 244000000010 microbial pathogen Species 0.000 abstract description 2
- 229940083608 sodium hydroxide Drugs 0.000 abstract description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 6
- 239000002253 acid Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 241001672694 Citrus reticulata Species 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 208000016261 weight loss Diseases 0.000 description 3
- 230000004580 weight loss Effects 0.000 description 3
- 230000006378 damage Effects 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 2
- JKQOBWVOAYFWKG-UHFFFAOYSA-N molybdenum trioxide Chemical compound O=[Mo](=O)=O JKQOBWVOAYFWKG-UHFFFAOYSA-N 0.000 description 2
- KKCBUQHMOMHUOY-UHFFFAOYSA-N sodium oxide Chemical compound [O-2].[Na+].[Na+] KKCBUQHMOMHUOY-UHFFFAOYSA-N 0.000 description 2
- 229910001948 sodium oxide Inorganic materials 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- 206010020649 Hyperkeratosis Diseases 0.000 description 1
- 206010049949 Intercostal neuralgia Diseases 0.000 description 1
- 208000001126 Keratosis Diseases 0.000 description 1
- 244000021150 Orbignya martiana Species 0.000 description 1
- 235000014643 Orbignya martiana Nutrition 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
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- 238000000053 physical method Methods 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
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- 210000003802 sputum Anatomy 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
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- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000008673 vomiting Effects 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of citrus anti-rot and fresh-keeping method, using raw material by shaddock leaf, garlic, Chinese cassia tree, Chinese wampee leaf ethanol extract, the fruit of summer cypress, Cortex Phellodendri, the Aqueous extracts of Honeysuckle flower, auxiliary material carry out anti-corrosive fresh-keeping processing by the fruit wax that chitosan, potassium sorbate, myristic acid, propolis, sodium hydroxide, Brazil wax are prepared to citrus.The present invention reduces the use of chemical preservative, securely and reliably；Appearance, flavor and the quality of citrus can be kept constant for a long time, it is of good preservation effect；The cross-infection of pathogenic microorganism can be effectively reduced, controls the mouldy rotting rate of citrus, improves quality of the citrus in storage period.
Description
Technical field
The present invention relates to postharvest technology of fruits and vegetables field, and in particular to a kind of citrus anti-rot and fresh-keeping method and preparation method thereof.
Background technology
Citrus is one of most important fruit tree in China, and in China, cultivation history is long, aboundresources, widely distributed.Citrus
There are abundant nutritive value and practical value：Weight-reducing, beauty is with antifatigue, absorption harmful substance etc..Citrus also has cough-relieving, is good for
A variety of medicinal efficacies such as stomach, resolving sputum, detumescence, analgesic, dispersing stagnated hepatoqi, are clinically used for scurvy, yctalopia, Keratoderma, vomiting
The treatment of the illnesss such as stomach cold, hypochondriac pain uncomfortable in chest, intercostal neuralgia, hernia, alactation, testiclar gall.Citrus has the big thin skin of fruit,
It is bright in colour, meat is tender and crisp, the more sluggings of juice, fresh and sweet tasty, unique flavor the advantages that, it has also become a kind of popular day often feeding
With fruit, it contains very big economic value.Orange Producing has become the pillar industry of developing rural economy in many areas, very
To the strong industry for becoming foreign exchange earning.
Although China's citrus commercial treatment scale grows stronger day by day, since citrus easily rots, it is difficult to preserve so that
Fresh-keeping citrus postharvest storage is still weakest link in Citrus Industry chain, causes annual postharvest storage loss 10%~30%, sternly
Up to 50% during weight, it greatly affected the coordinated development of Citrus Industry chain and mandarin orange agriculture stabilization increase income, hinder the hair of Citrus Industry
Exhibition.At present, the method for storing and refreshing of citrus is not only imitated mainly based on physical method or the artificial synthesized chemical preservative of application
Fruit is bad, and the toxicity of chemical preservative is larger, easily residual, endangers health.With green food and organic food
Rise, people are being increased sharply the demand of nuisanceless, pollution-free, high-quality citrus, are being subject to using traditional preservation method
More and more limitations.Noresidue, pollution-free, broad-spectrum, new bio esy to use, safe and reliable, that cost is low are fresh-keeping
Technology becomes plantation, production is learned, the hot spot of research and development all circles concern.
The disclosure of background above technology contents is only used for inventive concept and the technical solution that auxiliary understands the present invention, it is not
The prior art of present patent application is necessarily belonged to, shows the applying date of the above in present patent application in no tangible proof
In the case of disclosed, above-mentioned background technology should not be taken to the novelty and creativeness of evaluation the application.
The content of the invention
The purpose of the present invention is provide one kind in view of the deficiency of the prior art using natural free of contamination citrus
The good citrus anti-rot and fresh-keeping method of preservative fruit wax, fresh-keeping effect.
The technical solution adopted in the present invention is as follows：
A kind of citrus anti-rot and fresh-keeping method, using raw material by shaddock leaf, garlic, Chinese cassia tree, Chinese wampee leaf ethanol extract, ground
Skin, Cortex Phellodendri, the Aqueous extracts of Honeysuckle flower, auxiliary material is by chitosan, potassium sorbate, myristic acid, propolis, sodium hydroxide, babassu
The fruit wax that wax is prepared carries out anti-corrosive fresh-keeping processing to citrus.
Further, above-described citrus anti-rot and fresh-keeping method, the shaddock leaf, garlic, Chinese cassia tree, the ethanol of Chinese wampee leaf
Extracting solution is extracted through 60% alcohol reflux and made by 5-10 parts of shaddock leaf, 5-10 parts of garlic, 3-6 parts of Chinese cassia tree, 3-6 parts of Chinese wampee leaf
It is standby and obtain.
Further, above-described citrus anti-rot and fresh-keeping method, the fruit of summer cypress, Cortex Phellodendri, Honeysuckle flower Aqueous extracts by
5-10 parts of the fruit of summer cypress, 5-8 parts of Cortex Phellodendri, 3-6 parts of Honeysuckle flower, are prepared through water boiling and extraction.
Further, above-described citrus anti-rot and fresh-keeping method, the auxiliary material are made of the component of following weight part ratio：
0.2-1 parts of chitosan, 0.5-1 parts of potassium sorbate, 0.2-1 parts of myristic acid, 0.5-1 parts of propolis, 0.5-1.5 parts of sodium hydroxide, bar
Western palm wax 80-120 parts.
Above-described citrus anti-rot and fresh-keeping method, comprises the following steps：
T1. the preparation of citrus preservative fruit wax；
T2. after rejecting disease fruit by the citrus after harvesting, hinder fruit and impurity, cleaned up with tap water, it is cool to stop up interior ventilation
It is dry；
T3. fruit wax prepared by step T1 is uniformly applied on the citrus fruit face of step T2 airings by machinery waxing processing,
Room temperature storage and transport after natural air drying.
Further, above-described citrus anti-rot and fresh-keeping method, the preparation side of the citrus preservative fruit wax described in step T1
Method is：
R1. raw material is weighed by following parts by weight：5-10 parts of shaddock leaf, 5-10 parts of garlic, 3-6 parts of Chinese cassia tree, Chinese wampee leaf 3-6
Part, load weighted raw material is taken, when adding 3-5 times of 60% alcohol reflux extraction 2-3 small, filtering, takes supernatant up to ethanol extract；
R2. raw material is weighed by following parts by weight：5-10 parts of the fruit of summer cypress, 5-8 parts of Cortex Phellodendri, 3-6 parts of Honeysuckle flower, take load weighted
Raw material, when adding 3-5 times of water decoction 2-3 small, filtering, takes supernatant up to Aqueous extracts；
R3. auxiliary material is weighed by following parts by weight：0.2-1 parts of chitosan, 0.5-1 parts of potassium sorbate, 0.2-1 parts of myristic acid,
0.5-1 parts of propolis, 0.5-1.5 parts of sodium hydroxide, 80-120 parts of Brazil wax；
R4. chitosan, potassium sorbate, sodium hydroxide are added in the aqueous extract of step R2, being heated to 80 DEG C of stirrings makes
Dissolve and keep the temperature, obtain solution A；
R5. Brazil wax, myristic acid and propolis are added in the ethanol extract under step 1, is heated to 80-90 DEG C
After being stirred to dissolve, continuing insulated and stirred 30-40min makes emulsification, obtains W/O emulsions；
R6. the emulsion of step R5 is slowly added to the solution A of step R4 during insulated and stirred is continued, and stirring extremely turns
After mutually forming O/W type emulsions, quickly cool to less than 50 DEG C, up to the fresh-keeping wax of citrus.
Beneficial effects of the present invention：
1. citrus anti-rot and fresh-keeping method of the present invention utilizes the mandarin orange made of natural plant extracts and natural antiseptic agent match
Tangerine preservative fruit wax carries out anti-corrosive fresh-keeping processing to citrus, reduces the use of chemical preservative, securely and reliably.
2. after citrus anti-rot and fresh-keeping method of the present invention processing, fruit wax quick-drying, orange peel water white transparency, glossiness
Height, luminosity is lasting, and performance is stablized, and fruit face is not whitened.
3. after citrus anti-rot and fresh-keeping method of the present invention processing, citrus moisture evaporation can be reduced, keeps the flavor of citrus,
Prevent pericarp from changing colour, extend fresh keeping time, so as to keep the quality of citrus, fresh-keeping effect is preferable.
4th, citrus anti-rot and fresh-keeping method of the present invention can effectively reduce the cross-infection of pathogenic microorganism, control the mouldy of citrus
Rotting rate, improves quality of the citrus in storage period.
Embodiment
With reference to specific embodiment, the invention will be further described, but does not limit the scope of the invention and apply
Scope：
First, citrus anti-rot and fresh-keeping method
Embodiment 1
A kind of citrus anti-rot and fresh-keeping method, comprises the following steps：
T1. the preparation of citrus preservative fruit wax：Raw material is weighed by following parts by weight：Shaddock leaf 5kg, garlic 5kg, Chinese cassia tree 3kg,
Chinese wampee leaf 3kg, takes load weighted raw material, and when adding 3 times of 60% alcohol reflux extraction 2 small, filtering, takes supernatant to be extracted up to ethanol
Liquid；Raw material is weighed by following parts by weight：Fruit of summer cypress 5kg, Cortex Phellodendri 5kg, Honeysuckle flower 3kg, take load weighted raw material, add 3 times of decoctings
Boil 2 it is small when, filtering, take supernatant up to Aqueous extracts；Auxiliary material is weighed by following parts by weight：Chitosan 0.2kg, potassium sorbate
0.5kg, myristic acid 0.2kg, propolis 0.5kg, sodium hydroxide 0.5kg, Brazil wax 80kg；By chitosan, potassium sorbate, hydrogen
Sodium oxide molybdena is added in aqueous extract, is heated to 80 DEG C and is stirred to dissolve and keeps the temperature, obtains solution A；By Brazil wax, myristic acid and
Propolis add ethanol extract in, be heated to 80 DEG C be stirred to dissolve after, continue insulated and stirred 30min make emulsification, obtain W/O emulsification
Liquid；Emulsion is slowly added to solution A during insulated and stirred is continued, and stirs after forming O/W type emulsions to phase inversion, quickly
Cool to less than 50 DEG C, up to the fresh-keeping wax of citrus；
T2. after rejecting disease fruit by the citrus after harvesting, hinder fruit and impurity, cleaned up with tap water, it is cool to stop up interior ventilation
It is dry；
T3. fruit wax prepared by step T1 is uniformly applied on the citrus fruit face of step T2 airings by machinery waxing processing,
Room temperature storage and transport after natural air drying.
Embodiment 2
A kind of citrus anti-rot and fresh-keeping method, comprises the following steps：
T1. the preparation of citrus preservative fruit wax：Raw material is weighed by following parts by weight：Shaddock leaf 10kg, garlic 10kg, Chinese cassia tree
6kg, Chinese wampee leaf 6kg, take load weighted raw material, and when adding 5 times of 60% alcohol reflux extraction 3 small, filtering, takes supernatant up to ethanol
Extracting solution；Raw material is weighed by following parts by weight：Fruit of summer cypress 10kg, Cortex Phellodendri 8kg, Honeysuckle flower 6kg, take load weighted raw material, add 5 times
When water decoction 3 is small, filtering, takes supernatant up to Aqueous extracts；Auxiliary material is weighed by following parts by weight：Chitosan 1kg, potassium sorbate
1kg, myristic acid 1kg, propolis 1kg, sodium hydroxide 1.5kg, Brazil wax 120kg；By chitosan, potassium sorbate, hydroxide
Sodium is added in aqueous extract, is heated to 80 DEG C and is stirred to dissolve and keeps the temperature, obtains solution A；By Brazil wax, myristic acid and propolis
Add ethanol extract in, be heated to 90 DEG C be stirred to dissolve after, continue insulated and stirred 40min make emulsification, obtain W/O emulsions；
Emulsion is slowly added to solution A during insulated and stirred is continued, and stirs after forming O/W type emulsions to phase inversion, fast quickly cooling
But less than 50 DEG C are cooled to, up to the fresh-keeping wax of citrus；
T2. after rejecting disease fruit by the citrus after harvesting, hinder fruit and impurity, cleaned up with tap water, it is cool to stop up interior ventilation
It is dry；
T3. fruit wax prepared by step T1 is uniformly applied on the citrus fruit face of step T2 airings by machinery waxing processing,
Room temperature storage and transport after natural air drying.
Embodiment 3
A kind of citrus anti-rot and fresh-keeping method, comprises the following steps：
T1. the preparation of citrus preservative fruit wax：Raw material is weighed by following parts by weight：Shaddock leaf 8kg, garlic 8kg, Chinese cassia tree 5kg,
Chinese wampee leaf 4kg, takes load weighted raw material, and when adding 4 times of 60% alcohol reflux extraction 2.5 small, filtering, takes supernatant to be carried up to ethanol
Take liquid；Raw material is weighed by following parts by weight：Fruit of summer cypress 8kg, Cortex Phellodendri 7kg, Honeysuckle flower 5kg, take load weighted raw material, add 4 times of water
Decoct 2.5 it is small when, filtering, take supernatant up to Aqueous extracts；Auxiliary material is weighed by following parts by weight：Chitosan 0.6kg, potassium sorbate
0.8kg, myristic acid 0.6kg, propolis 0.8kg, sodium hydroxide 1kg, Brazil wax 100kg；By chitosan, potassium sorbate, hydrogen
Sodium oxide molybdena is added in aqueous extract, is heated to 80 DEG C and is stirred to dissolve and keeps the temperature, obtains solution A；By Brazil wax, myristic acid and
Propolis add ethanol extract in, be heated to 85 DEG C be stirred to dissolve after, continue insulated and stirred 35min make emulsification, obtain W/O emulsification
Liquid；Emulsion is slowly added to solution A during insulated and stirred is continued, and stirs after forming O/W type emulsions to phase inversion, quickly
Cool to less than 50 DEG C, up to the fresh-keeping wax of citrus；
T2. after rejecting disease fruit by the citrus after harvesting, hinder fruit and impurity, cleaned up with tap water, it is cool to stop up interior ventilation
It is dry；
T3. fruit wax prepared by step T1 is uniformly applied on the citrus fruit face of step T2 airings by machinery waxing processing,
Room temperature storage and transport after natural air drying.
2nd, application test
1st, material
Selecting the Ponkan that certain orchard produces, eighty per cant left and right of fruit maturity, color is uniform, medium big as test material
Small, fruit shape is normal, has no mechanical damage, no disease and pests harm.
2nd, method
The processing of 1-3 citruses of embodiment of the present invention anti-rot and fresh-keeping method, room temperature storage, in on-test and end is respectively adopted
When, the physics and chemistry such as sick rotten rate, weight-loss ratio, total reducing sugar, titratable acid, Vitamin C content and exterior quality, the flavor of fruit are measured respectively
Index, while handled using commercially available fruit wax according to its application method as control 1, not use anti-corrosive fresh-keeping processing to compare 2.
3rd, result
After storing 90d, the fruit of 2 (not using anti-corrosive fresh-keeping to handle) of control all rots, no longer detects its physics and chemistry and refers to
Mark, because nonsensical.1-3 citruses of embodiment of the present invention anti-rot and fresh-keeping method is used to handle and with commercially available fruit wax according to it
At the end of the fruit storage of application method processing, exterior quality, the flavor of fruit are shown in Table 1, and every physical and chemical index is shown in Table 2.
Exterior quality, the flavor of fruit at the end of table 1 is stored
As can be seen from Table 1, the Ponkan fruit storage knot handled using 1-3 citruses of embodiment of the present invention anti-rot and fresh-keeping method
Shu Shi, exterior quality, the flavor of fruit are normal, and commodity is good.
The physical and chemical index of fruit at the end of table 2 is stored
As can be seen from Table 2, the Ponkan fruit storage knot handled using 1-3 citruses of embodiment of the present invention anti-rot and fresh-keeping method
Shu Shi, the sick rotten rate of fruit, weight-loss ratio are far below control 1, under the physical and chemical index such as total reducing sugar, titratable acid, Vitamin C content
Drop rate is also below control 1.Weight-loss ratio, total reducing sugar, titratable acid and Vitamin C content be weigh fruit in storage whether
Four important indicators of original quality are kept, the result of table 2 illustrates that citrus anti-rot and fresh-keeping method of the present invention can effectively reduce weightlessness
Rate, reduces the consumption of titratable total acid, slows down total reducing sugar and ascorbic decline, then 1 exterior quality of consolidated statement and flavor etc. because
Element, it is seen that the fresh-keeping effect of citrus anti-rot and fresh-keeping method of the present invention is preferable.
The specific implementation of the invention is not to be limited to these illustrations for above content, is led for technology belonging to the present invention
For the those of ordinary skill in domain, without departing from the inventive concept of the premise, some simple deduction or replace can also be made,
The scope of patent protection that the present invention is determined by the claims submitted should be all considered as belonging to.
Claims (6)
1. a kind of citrus anti-rot and fresh-keeping method, it is characterised in that the preservation method is using raw material by shaddock leaf, garlic, Chinese cassia tree, Huang
The ethanol extract of Pi Ye, the fruit of summer cypress, Cortex Phellodendri, the Aqueous extracts of Honeysuckle flower, auxiliary material is by chitosan, potassium sorbate, myristic acid, bee
The fruit wax that glue, sodium hydroxide, Brazil wax are prepared carries out anti-corrosive fresh-keeping processing to citrus.
2. citrus anti-rot and fresh-keeping method according to claim 1, it is characterised in that the shaddock leaf, garlic, Chinese cassia tree, Huang
The ethanol extract of Pi Ye is by 5-10 parts of shaddock leaf, 5-10 parts of garlic, 3-6 parts of Chinese cassia tree, 3-6 parts of Chinese wampee leaf, through 60% ethanol
Refluxing extraction is prepared.
3. citrus anti-rot and fresh-keeping method according to claim 1, it is characterised in that the fruit of summer cypress, Cortex Phellodendri, Honeysuckle flower
Aqueous extracts are prepared by 5-10 parts of the fruit of summer cypress, 5-8 parts of Cortex Phellodendri, 3-6 parts of Honeysuckle flower through water boiling and extraction.
4. according to citrus anti-rot and fresh-keeping method described in claim, it is characterised in that the auxiliary material is by following weight part ratio
Component composition：0.2-1 parts of chitosan, 0.5-1 parts of potassium sorbate, 0.2-1 parts of myristic acid, 0.5-1 parts of propolis, sodium hydroxide
0.5-1.5 parts, 80-120 parts of Brazil wax.
5. according to citrus anti-rot and fresh-keeping method described in claim, it is characterised in that comprise the following steps：
T1. the preparation of citrus preservative fruit wax；
T2. after rejecting disease fruit by the citrus after harvesting, hinder fruit and impurity, cleaned up with tap water, stop up interior ventilation airing；
T3. fruit wax prepared by step T1 is uniformly applied on the citrus fruit face of step T2 airings by machinery waxing processing, it is natural
Room temperature storage and transport after air-drying.
6. citrus anti-rot and fresh-keeping method according to claim 5, it is characterised in that the citrus preservative fruit wax described in step T1
Preparation method be：
R1. raw material is weighed by following parts by weight：5-10 parts of shaddock leaf, 5-10 parts of garlic, 3-6 parts of Chinese cassia tree, 3-6 parts of Chinese wampee leaf, take
Load weighted raw material, when adding 3-5 times of 60% alcohol reflux extraction 2-3 small, filtering, takes supernatant up to ethanol extract；
R2. raw material is weighed by following parts by weight：5-10 parts of the fruit of summer cypress, 5-8 parts of Cortex Phellodendri, 3-6 parts of Honeysuckle flower, take load weighted original
Material, when adding 3-5 times of water decoction 2-3 small, filtering, takes supernatant up to Aqueous extracts；
R3. auxiliary material is weighed by following parts by weight：0.2-1 parts of chitosan, 0.5-1 parts of potassium sorbate, 0.2-1 parts of myristic acid, propolis
0.5-1 parts, 0.5-1.5 parts of sodium hydroxide, 80-120 parts of Brazil wax；
R4. chitosan, potassium sorbate, sodium hydroxide are added in the aqueous extract of step R2, is heated to 80 DEG C and is stirred to dissolve
And keep the temperature, obtain solution A；
R5. Brazil wax, myristic acid and propolis are added in the ethanol extract under step 1, is heated to 80-90 DEG C of stirring
After making dissolving, continuing insulated and stirred 30-40min makes emulsification, obtains W/O emulsions；
R6. the emulsion of step R5 is slowly added to the solution A of step R4 during insulated and stirred is continued, and stirs to phase inversion shape
Into after O/W type emulsions, quickly cool to less than 50 DEG C, up to the fresh-keeping wax of citrus.
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| CN201711245017.3A CN107897353A (en) | 2017-11-30 | 2017-11-30 | Citrus anti-rot and fresh-keeping method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114190431A (en) * | 2021-12-16 | 2022-03-18 | 华中农业大学 | Method for inhibiting growth of penicillium and reducing rotting rate of citrus fruits after picking |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2681763A1 (en) * | 1991-09-27 | 1993-04-02 | Sommerard Michel | Method of protecting and preserving fruits, in particular citrus fruits |
| CN103027105A (en) * | 2012-12-27 | 2013-04-10 | 华中农业大学 | Fruit wax for fresh-keeping of fruits and vegetables and preparation method and application |
| CN105309607A (en) * | 2015-11-06 | 2016-02-10 | 广西南宁胜祺安科技开发有限公司 | Citrus preservative and preparation method thereof |
-
2017
- 2017-11-30 CN CN201711245017.3A patent/CN107897353A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2681763A1 (en) * | 1991-09-27 | 1993-04-02 | Sommerard Michel | Method of protecting and preserving fruits, in particular citrus fruits |
| CN103027105A (en) * | 2012-12-27 | 2013-04-10 | 华中农业大学 | Fruit wax for fresh-keeping of fruits and vegetables and preparation method and application |
| CN105309607A (en) * | 2015-11-06 | 2016-02-10 | 广西南宁胜祺安科技开发有限公司 | Citrus preservative and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114190431A (en) * | 2021-12-16 | 2022-03-18 | 华中农业大学 | Method for inhibiting growth of penicillium and reducing rotting rate of citrus fruits after picking |
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