CN108244225A - 一种葡萄果实的生物保鲜方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种葡萄果实的生物保鲜方法,包括:采摘前,向葡萄喷施纳他霉素,采摘后,采用含1‑甲基环丙烯和茶树精油的水溶液熏蒸葡萄。本发明提供了一种葡萄采后处理和贮藏方法,延长果实的货架期,降低失重率,减少腐烂率,提高葡萄的商品价值,且操作较简单、成本低、剂量低、安全、无污染,为‘夏黑’等葡萄的保鲜提供了一条新的途径,同时也为其他果实的保鲜提供了参考和借鉴。
Description
技术领域
本发明涉及果实采后生物保鲜技术,特别涉及一种葡萄果实的生物保鲜方法。
背景技术
采后果品贮藏保鲜已成为全球性问题之一。很多国家水果采后贮藏保鲜早已实现产业化,且采后增值潜力可观。而中国虽然是果品生产、销售大国,种植面积和产量均位于世界之首,但由于我国关于采后果品成熟衰老机制的研究起步较晚,果品采后贮、运、销技术手段相对落后,因而,采后果品在包装、贮运和销售的每个环节都有大量损失。葡萄属葡萄科葡萄浆果类水果,富含无机酸、维生素、还原糖、矿物质等多种人体所需的营养物质,但由于葡萄水分含量高,鲜嫩多汁,易发生机械伤,且贮藏期间容易受病菌侵染而腐烂,因此,葡萄是较难贮运的果品,贮藏期较短,贮藏腐烂严重,造成巨大的经济损失,因而,如何延长葡萄采后贮藏寿命,是葡萄生产中亟需解决的问题。
目前,国内外有关葡萄的保鲜主要有低温贮藏、气调贮藏、涂膜贮藏和保鲜剂保鲜等技术。低温贮藏能延长葡萄的贮藏期,保持较好地果实品质,但葡萄经中长期的低温贮藏后,果实的品质和风味发生较大的变化。气调贮藏成本较高,我国气调技术和设备与发达国家还有一段距离。涂膜处理虽然有较好地保鲜效果,但是目前葡萄多为套袋栽培,且涂膜过程中易造成机械损伤。保鲜剂保鲜主要有二氧化硫、二氧化氯杀菌剂等保鲜,由于有残留,会对人体造成危害,所以不被市场认可。生物保鲜剂就是从动物、植物、微生物中提取的天然或者利用生物工程技术改造而获得的对人体安全的保鲜剂,随着人们生活水平的提高,生物保鲜剂以其天然,无毒,保鲜效果优,应用方便等特点备受人们的欢迎。
发明内容
发明目的:为解决现有技术中的问题,本发明提供了一种无毒、无污染、低量、高效的葡萄果实的生物保鲜方法。
技术方案:本发明所述的葡萄果实的生物保鲜方法,包括:采摘前,向葡萄喷施纳他霉素,采摘后,采用含1-甲基环丙烯和茶树精油的水溶液熏蒸葡萄。
纳他霉素(Natamycin,那他霉素):是由纳他链霉菌受控发酵制得一种白色至乳白色的无臭无味的结晶粉末,通常以烯醇式结构存在。那他霉素是一种天然、广谱、高效安全的酵母菌及霉菌等丝状真菌抑制剂,它不仅能够抑制真菌,还能防止真菌毒素的产生。纳他霉素对人体无害,很难被人体消化道吸收,而且微生物很难对其产生抗性,是一种无臭、无味,低剂量且安全性高的食品防腐剂。
喷施纳他霉素时,于采摘前1~3天进行施用,喷施至果实表面有液体滴落为止。所述纳他霉素的浓度为500~700mg/L,进一步优选为600mg/L。
1-甲基环丙烯(1-MCP):是一种新型的乙烯受体拮抗剂,它能不可逆地作用于乙烯受体,从而阻断与乙烯的正常结合,从而抑制或延缓过程的成熟与衰老,且1-MCP无毒、低量、高效。
茶树精油(TTO):是由原产于澳洲的桃金娘科(Myrtaceae)白千层属(Melaleuca)植物互叶白千层(Melaleuca ahernifolia)的叶和枝条末端经水蒸气蒸馏而得的无色至淡黄色精油,是迄今为止发现的活性最强的天然抗菌剂。茶树精油能有效抑制病原真菌生长,并诱导果实抗病性提高,作为潜在保鲜剂能有效延长果实贮藏寿命。
所述1-甲基环丙烯的浓度为0.5-1ug/L,所述茶树精油的浓度为50-100ug/L,优选的,所述1-甲基环丙烯的浓度为0.8-1ug/L,所述茶树精油的浓度为50-60ug/L。
所述熏蒸的时间为12-24h。
所述葡萄的品种为‘夏黑’。
与现有技术相比,本发明的有益效果为:
本发明提供了一种葡萄采后处理和贮藏方法,其中那他霉素有较强地抑制真菌作用,采摘前喷施处理,对果实表面的病害有直接的抑制作用,1-MCP、茶树精油有挥发性,采后进行熏蒸处理,这样可延长果实的货架期,降低失重率,减少腐烂率,提高葡萄的商品价值,且操作较简单、成本低、剂量低、安全、无污染,为‘夏黑’等葡萄的保鲜提供了一条新的途径,同时也为其他果实的保鲜提供了参考和借鉴。
具体实施方式
下面结合具体实施例,进一步阐明本发明,应理解这些实施例仅用于说明本发明而不用于限制本发明的范围,在阅读了本发明之后,本领域技术人员对本发明的各种等价形式的修改均落于本申请所附权利要求所限定的范围。
如无特殊说明,本发明配制溶液时的溶剂为水。
实施例1
1试验材料
所用试验材料是‘夏黑’葡萄,果实为无腐烂,无机械损伤,果型适中,没有病虫害的新鲜葡萄。
2试验方法
2.1采前喷施处理
在采前1天晴天早上,选择树势一致,同一位置的葡萄除去套袋,再选择成熟度一致,无腐烂、无机械伤、无霉变的果实进行采前喷施实验。将事先配好的600mg/L那他霉素溶液进行用喷雾器喷施,至果实表面有液体滴落为止。以喷水处理做对照。
2.2采后熏蒸处理
早上八点左右(露水干后)采收前一天喷施处理的果实,随机分为4份,放入自制的聚乙烯袋中,聚乙烯袋的体积为1m3(长1m,宽1m,高1m,顶角用竹竿支持),进行熏蒸处理,处理时间为24h。处理1为0.5ug/L 1-MCP+50ug/L茶树精油;处理2为0.5ug/L 1-MCP+100ug/L茶树精油;处理3为1ug/L 1-MCP+50ug/L茶树精油;处理4为1ug/L 1-MCP+100ug/L茶树精油;处理5为50ug/L茶树精油直接熏蒸处理;处理6为1ug/L1-MCP直接熏蒸处理。以喷水放入聚乙烯袋但不熏蒸的葡萄做对照。处理后放入保鲜袋中,于0-4℃冰箱中冷藏。
3果实保鲜效果的评价指标
每隔15d,进行落果率、腐烂率、失重率、硬度、维生素C、可溶性固形物、可滴定酸等指标检测。
果实保鲜效果的好坏,有几个评价指标:
(1)落果率
采用称重法:每次称取落果果实质量,用落果葡萄果实的质量除以总质量。
(2)腐烂率
采用称重法:每次称腐烂果果实质量,用腐烂果葡萄果实的质量除以总质量。
(3)失重率
采用称重法:每个处理单独固定2个果穗果实,每次测定果实质量。失重率越高越不利于贮藏保鲜。
(4)维生素C含量
每次随机剪取50个果实,去皮、去籽,用食物料理机磨碎。取样,用2,6-D滴定法测定果实维生素C含量。维生素C含量越高,表明葡萄果实贮藏保鲜品质越好。
(5)可滴定酸含量
采用酸碱滴定法,每次随机剪取50个果实,去皮、去籽,用食物料理机磨碎。精确称取5g样品,加入100mL蒸馏水,70-80℃水浴30分钟,冷却,过滤,取滤液,用0.1mol/L的氢氧化钠滴至微红色,同时做空白。可滴定酸越高,表明葡萄果实贮藏保鲜品质越好。
(6)可溶性固形物含量
采用手持折光仪测定每次随机剪取50个果实,去皮、去籽,用食物料理机磨碎。随机取果汁用WT-90S便携式手持折光仪测定可溶性固形物含量,每个处理测三次。
(7)硬度测定
采用TA.XT.PLUSX物性仪进行测定,采用P/2柱头对葡萄进行穿刺测试,测试速度为2mm/sec,穿刺深度为6mm,重复10次。
4试验结果
表1不同的复合保鲜剂对‘夏黑’葡萄保鲜效果的影响(冷藏60d)
从试验结果可以得知,采前那他霉素喷施处理,采后复合保鲜剂熏蒸能显著降低“夏黑”葡萄的落粒率、失重率和腐烂率,说明复合处理,对葡萄的保鲜效果较好。其中,以采前1天600mg/L那他霉素喷雾,采后1ug/L 1-MCP+50ug/L茶树精油熏蒸效果最好。落粒率仅为4.33%,失重率为1.08%,腐烂率4.51,分别比对照下降了74.9%,79.3%,63.4%。
表2不同的复合保鲜剂对‘夏黑’葡萄贮藏品质的影响(冷藏60d)
从表2可以看出,与对照相比,复合处理能较好地保持葡萄果实采后品质,延长货架期,提高商品价值。其中,以采前1天600mg/L那他霉素喷雾,采后1ug/L 1-MCP+50ug/L茶树精油熏蒸效果最好。
本专利采用无毒无害、无残留的保鲜剂,采用采前喷施加采后熏蒸处理,采用了1-MCP阻断与乙烯的正常结合,从而抑制或延缓过程的成熟与衰老的保鲜机理,又巧妙运用了那他霉素和茶树精油天然抗真菌的性能,且采用1-MCP与茶树精油复合熏蒸的方式,较好地保持了葡萄的贮藏品质,延长货架期。该方法操作简便、所用保鲜剂均为低剂量、成本低廉、安全、高效、无残留,较好地解决了葡萄采后腐烂难题。
Claims (7)
1.一种葡萄果实的生物保鲜方法,其特征在于,包括:采摘前,向葡萄喷施纳他霉素,采摘后,采用含1-甲基环丙烯和茶树精油的水溶液熏蒸葡萄。
2.根据权利要求1所述的葡萄果实的生物保鲜方法,其特征在于,于采摘前1~3天进行施用纳他霉素。
3.根据权利要求1所述的葡萄果实的生物保鲜方法,其特征在于,喷施纳他霉素时,喷施至果实表面有液体滴落为止。
4.根据权利要求1所述的葡萄果实的生物保鲜方法,其特征在于,所述纳他霉素的浓度为500~700mg/L。
5.根据权利要求1所述的葡萄果实的生物保鲜方法,其特征在于,所述1-甲基环丙烯的浓度为0.5-1ug/L,所述茶树精油的浓度为50-100ug/L。
6.根据权利要求1所述的葡萄果实的生物保鲜方法,其特征在于,所述熏蒸的时间为12~24h。
7.根据权利要求1所述的葡萄果实的生物保鲜方法,其特征在于,所述葡萄的品种为‘夏黑’。
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