CN108606048A - A kind of fruit and vegetable preserving method, fruit and vegetable fresh-keeping agent and application - Google Patents
A kind of fruit and vegetable preserving method, fruit and vegetable fresh-keeping agent and application Download PDFInfo
- Publication number
- CN108606048A CN108606048A CN201810421142.3A CN201810421142A CN108606048A CN 108606048 A CN108606048 A CN 108606048A CN 201810421142 A CN201810421142 A CN 201810421142A CN 108606048 A CN108606048 A CN 108606048A
- Authority
- CN
- China
- Prior art keywords
- fruit
- vegetables
- fruits
- vegetable
- arachidonic acid
- 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.)
- Granted
Links
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 91
- 238000000034 method Methods 0.000 title claims abstract description 57
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 claims abstract description 65
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 40
- 235000021342 arachidonic acid Nutrition 0.000 claims abstract description 33
- 229940114079 arachidonic acid Drugs 0.000 claims abstract description 32
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 34
- 240000008790 Musa x paradisiaca Species 0.000 claims description 30
- 235000013399 edible fruits Nutrition 0.000 claims description 20
- 238000005057 refrigeration Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 10
- 238000012545 processing Methods 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 4
- 244000144730 Amygdalus persica Species 0.000 claims description 3
- 240000008067 Cucumis sativus Species 0.000 claims description 3
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 3
- 240000001980 Cucurbita pepo Species 0.000 claims description 3
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 3
- 244000018633 Prunus armeniaca Species 0.000 claims description 3
- 235000009827 Prunus armeniaca Nutrition 0.000 claims description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 3
- 235000004936 Bromus mango Nutrition 0.000 claims description 2
- 244000017020 Ipomoea batatas Species 0.000 claims description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 240000007228 Mangifera indica Species 0.000 claims description 2
- 235000014826 Mangifera indica Nutrition 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- 235000009184 Spondias indica Nutrition 0.000 claims description 2
- 230000006378 damage Effects 0.000 abstract description 29
- 239000002253 acid Substances 0.000 abstract description 15
- 208000027418 Wounds and injury Diseases 0.000 abstract description 11
- 208000014674 injury Diseases 0.000 abstract description 11
- 239000007787 solid Substances 0.000 abstract description 9
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 abstract description 8
- 230000035699 permeability Effects 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 6
- 230000007423 decrease Effects 0.000 abstract description 5
- 230000000630 rising effect Effects 0.000 abstract description 5
- 210000000170 cell membrane Anatomy 0.000 abstract description 4
- 238000005138 cryopreservation Methods 0.000 abstract description 4
- 238000009825 accumulation Methods 0.000 abstract description 3
- 241000196324 Embryophyta Species 0.000 description 25
- 230000000052 comparative effect Effects 0.000 description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 235000013311 vegetables Nutrition 0.000 description 7
- 241000234295 Musa Species 0.000 description 6
- 210000004027 cell Anatomy 0.000 description 5
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 231100000252 nontoxic Toxicity 0.000 description 5
- 230000003000 nontoxic effect Effects 0.000 description 5
- 241000607479 Yersinia pestis Species 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 229920000573 polyethylene Polymers 0.000 description 4
- 238000004080 punching Methods 0.000 description 4
- 150000005672 tetraenes Chemical class 0.000 description 4
- 239000012528 membrane Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000002035 prolonged effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 208000024891 symptom Diseases 0.000 description 3
- 235000017060 Arachis glabrata Nutrition 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 description 2
- 235000018262 Arachis monticola Nutrition 0.000 description 2
- 208000035240 Disease Resistance Diseases 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 235000021015 bananas Nutrition 0.000 description 2
- 230000004071 biological effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 230000001934 delay Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 230000000116 mitigating effect Effects 0.000 description 2
- 235000020232 peanut Nutrition 0.000 description 2
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- SHDPRTQPPWIEJG-UHFFFAOYSA-N 1-methylcyclopropene Chemical compound CC1=CC1 SHDPRTQPPWIEJG-UHFFFAOYSA-N 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
- 206010034133 Pathogen resistance Diseases 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 244000039328 opportunistic pathogen Species 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000005648 plant growth regulator Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000011895 specific detection Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 238000010792 warming 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
- 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)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a kind of fruit and vegetable preserving method, fruit and vegetable fresh-keeping agent and applications.Fruit and vegetable preserving method of the present invention handles fruits and vegetables to be refrigerated using antistaling agent, wherein contains arachidonic acid in the antistaling agent.Fruit and vegetable preserving method, fruit and vegetable fresh-keeping agent or application of the present invention are related to arachidonic acid, with the Chilling injury index for significantly reducing fruits and vegetables, inhibit the increase of fruits and vegetables permeability of cell membrane and the accumulation of malonaldehyde, mitigate the generation that fruits and vegetables damage to plants caused by sudden drop in temperature, and, delay the decline of soluble solid content in fruits and vegetables, inhibits the rising of titratable acid content, to promote the effect of quality of the fruits and vegetables under cryopreservation.
Description
Technical field
The present invention relates to preserving fruit and vegetable utilizing fields, in particular to a kind of fruit and vegetable preserving method, fruit and vegetable fresh-keeping agent and answer
With.
Background technology
Refrigeration is the important way of modern preserving fruit and vegetable utilizing, can extend the shelf-life of fruits and vegetables.But in fruits and vegetables freeze preservation process
In, especially during the freeze preservation of the torrid zone or subtropical zone fruits and vegetables, fruits and vegetables, which are susceptible to, to be damaged to plants caused by sudden drop in temperature, and leads to fruits and vegetables disease resistance and resistance to
Storage property degradation, can rot to lose, cause greatly to lose to operator in shelf life.
It refers to the fruits and vegetables low temperature that repository is subject to (between freezing point and low critical temperature) under unfavorable cryogenic conditions to damage to plants caused by sudden drop in temperature
Injury, cold quick type fruits and vegetables are easy to there is a phenomenon where damaging to plants caused by sudden drop in temperature, and symptom is mainly shown as：The development of fruits and vegetables or metabolism disorder and
Membrane structure damages, such as fruits and vegetables cannot normal after-ripening and its original local flavor of forfeiture.It is different that some occur for the appearance tissue of fruits and vegetables
Often variation, such as epidermis recess, browning, water stainization of pulp organization, lignifying and the symptoms such as rot.
Banana belongs to a kind of cold quick type fruit of tropical and subtropical zone, and the critical-temperature damaged to plants caused by sudden drop in temperature is 11-13 DEG C, in stagnation temperature
It can be damaged to plants caused by sudden drop in temperature below degree, the banana Symptoms after being damaged to plants caused by sudden drop in temperature are that pericarp exterior color is dimmed, and brown stripes, fruit occurs in inside
It in fact cannot normal after-ripening；When accelerating ripening of fruit processing, it is hard, food tasteless that aterrimus, pulp is presented in pericarp.Perfume (or spice) after damaging to plants caused by sudden drop in temperature
Any of several broadleaf plants fruit quality reduces, and seriously affects its postpartum added value.The eubolism effect that can also interfere with fruit is damaged to plants caused by sudden drop in temperature, to disease
Opportunistic pathogen resistance also therefore weaken significantly, it is easier to other infectious diseases occur.
Currently, adopting the main control measure that rear fruits and vegetables damage to plants caused by sudden drop in temperature：Temperature regulation and control (are heat-treated, low temperature is store in advance, intermittent warming treatment) gas
Storage and chemical (plant growth regulator, 1-MCP etc.) is adjusted to handle, there are cost is excessively high or the inapparent disadvantage of effect.
Therefore, novel, efficient fruits and vegetables (especially banana) control of chilling injury technology is developed to improving fruit vegetables storing quality, prolonging
The long commodity shelf phase has a very important significance.
In view of this, special propose the present invention.
Invention content
The first object of the present invention is to provide a kind of fruit and vegetable preserving method, and the method can effectively mitigate fruits and vegetables cold
What Tibetan occurred in the process damages to plants caused by sudden drop in temperature phenomenon, puies forward fruit vegetables storing quality, postpones the shelf life of fruits and vegetables commodity, belongs to a kind of and wanted to equipment
Seek low, green, safe and nontoxic and efficient fruit and vegetable preserving method.
The second object of the present invention is to provide a kind of fruit and vegetable fresh-keeping agent, and the fruit and vegetable fresh-keeping agent has and can effectively mitigate fruit
Damaging to plants caused by sudden drop in temperature in vegetable cold storage procedure, advantage low for equipment requirements, green safe, nontoxic and efficient.
The third object of the present invention is to provide application of the arachidonic acid in preserving fruit and vegetable utilizing.
In order to realize that the above-mentioned purpose of the present invention, spy use following technical scheme：
A kind of fruit and vegetable preserving method, the method handle fruits and vegetables to be refrigerated using antistaling agent, wherein in the antistaling agent
Contain arachidonic acid.
Cryopreservation is a kind of common effective ways of storage fruit and vegetable, but fruits and vegetables, the fruit of especially cold quick type
Vegetable (banana, cucumber, cucurbita pepo, peach, apricot etc.), under unfavorable cryogenic conditions, it may occur that phenomenon is damaged to plants caused by sudden drop in temperature, after damaging to plants caused by sudden drop in temperature
Fruits and vegetables disease resistance and storage property degradation can rot to lose so that the quality of fruits and vegetables is greatly reduced in shelf life.
To solve the above problems, the present invention provides a kind of fruit vegetable preservation method, the method, which uses, contains arachidonic
The antistaling agent of acid handles fruits and vegetables to be refrigerated, can significantly reduce the Chilling injury index of fruits and vegetables, inhibits fruits and vegetables permeability of cell membrane
Increase and the accumulation of malonaldehyde mitigate the generation that fruits and vegetables damage to plants caused by sudden drop in temperature；Meanwhile the arachidonic acid in antistaling agent can also delay fruit
The decline of soluble solid content in vegetable inhibits the rising of titratable acid content, to promote fruits and vegetables under cryopreservation
Quality.
In addition, arachidonic acid be it is a kind of it is nontoxic, safety and with compared with strong biological activity polyunsaturated fatty acid, make
Storage fruit and vegetable agent is used it as, food security wind caused by being remained due to the use of other chemical preservatives can be substantially reduced
Danger has great social benefit.
In some specific embodiments, a concentration of 1~50 μM in the antistaling agent of the arachidonic acid.
In some specific embodiments, the arachidonic acid a concentration of 1 μM in the antistaling agent, 5 μM, 10
μM, 15 μM, 20 μM, 25 μM, 30 μM, 35 μM, 40 μM, 45 μM or 50 μM.
In some specific embodiments, the antistaling agent is solution of arachidonic acid, the solution of arachidonic acid
In do not include other solutes.
In some specific embodiments, the fresh-keeping component in the antistaling agent is only arachidonic acid.
In some specific embodiments, handles fruits and vegetables to be refrigerated using antistaling agent and specifically include：Use antistaling agent
Impregnate the fruits and vegetables to be refrigerated；Preferably, soaking time is 5~20min；Most preferably 10min.
In some specific embodiments, handles fruits and vegetables to be refrigerated using antistaling agent and specifically include：It will be described fresh-keeping
The fruit and vegetable surfaces to be refrigerated are sprayed or are applied in agent.
In some specific embodiments, the fruits and vegetables are cold quick type fruit, for example, banana, mango, cucumber, sweet potato,
Cucurbita pepo, peach, apricot or tomato.
In some specific embodiments, the chilling treatment includes：Gradient cooling processing is first carried out, then carries out constant temperature
Chilling treatment；Preferably, the time of the constant refrigeration was at 25 days or more, it is highly preferred that the time of the constant refrigeration is 30
More than it.
The method of the invention carries out fruits and vegetables in such a way that gradient cooling processing is combined using arachidonic acid processing
It is fresh-keeping, have the function of synergy.Compared with individually being handled with arachidonic acid or individually carrying out gradient cooling processing, this hair
Bright the method can significantly reduce Chilling injury index, permeability of cell membrane and malonaldehyde of the fruits and vegetables when constant refrigeration is handled and contain
Amount delays the decline of soluble solid content and titrates the rising of acid content, refrigerated to further mitigate fruits and vegetables
Damaging to plants caused by sudden drop in temperature in journey increases its quality.Wherein, effect of the method for the invention in prolonged cold chilling treatment is more notable.
Include arachidonic acid the invention further relates to a kind of fruit and vegetable fresh-keeping agent, in the fruit and vegetable fresh-keeping agent.
Fruit and vegetable fresh-keeping agent of the present invention includes arachidonic acid, can effectively mitigate damaging to plants caused by sudden drop in temperature during fruit and vegetable refrigerating, is had
There is advantage low for equipment requirements, green safe, nontoxic and efficient.
Also include other fresh-keeping components in some specific embodiments, in the fruit and vegetable fresh-keeping agent.
The application that the invention further relates to arachidonic acids in preserving fruit and vegetable utilizing.Wherein, the arachidonic acid can be effective
Damaging to plants caused by sudden drop in temperature during mitigation fruit and vegetable refrigerating, promotes fruit and vegetable refrigerating quality.
In some specific embodiments, the application includes that the arachidonic acid is used to prepare fruit and vegetable fresh-keeping agent
Or it is used to prepare fruit-vegetable plastic wrap.
In some specific embodiments, the application includes by the arachidonic acid for handling fruit to be refrigerated
Vegetable.
Compared with prior art, beneficial effects of the present invention are：
(1) fruit and vegetable preserving method of the present invention, fruit and vegetable fresh-keeping agent or application are related to arachidonic acid, have significantly drop
The Chilling injury index of low fruits and vegetables inhibits the increase of fruits and vegetables permeability of cell membrane and the accumulation of malonaldehyde, mitigates the hair that fruits and vegetables damage to plants caused by sudden drop in temperature
It is raw, and, delay the decline of soluble solid content in fruits and vegetables, inhibits the rising of titratable acid content, to promote fruits and vegetables
The effect of quality under cryopreservation.
(2) arachidonic acid be it is a kind of it is nontoxic, safety and with compared with strong biological activity polyunsaturated fatty acid, use
It can substantially reduce food safety risk caused by being remained due to the use of other chemical preservatives as storage fruit and vegetable agent,
With great social benefit.
(3) the method for the invention using arachidonic acid processing with gradient cooling handle be combined by the way of to fruits and vegetables into
Row is fresh-keeping, has the function of synergy.Compared with individually being handled with arachidonic acid or individually carrying out gradient cooling processing, this
Invention the method can further mitigate fruits and vegetables damaging to plants caused by sudden drop in temperature in cold storage procedure, increase its quality.The method of the invention
Synergistic function is more notable in prolonged cold chilling treatment.
Description of the drawings
It, below will be to specific in order to illustrate more clearly of the specific embodiment of the invention or technical solution in the prior art
Embodiment or attached drawing needed to be used in the description of the prior art are briefly described, it should be apparent that, in being described below
Attached drawing is some embodiments of the present invention, for those of ordinary skill in the art, before not making the creative labor
It puts, other drawings may also be obtained based on these drawings.
Fig. 1 is the influence of embodiment 1, embodiment 4,1~2 the method for comparative example to banana Chilling injury index, and wherein CK is
Comparative example 1, AA are embodiment 1, and G is comparative example 2, and AA+G is embodiment 4；
Fig. 2 is the influence of embodiment 1, embodiment 4,1~2 the method for comparative example to banana cells membrane permeability, wherein
CK is comparative example 1, and AA is embodiment 1, and G is comparative example 2, and AA+G is embodiment 4；
Fig. 3 is the influence that embodiment 1, embodiment 4,1~2 the method for comparative example accumulate malonaldehyde (MDA), wherein
CK is comparative example 1, and AA is embodiment 1, and G is comparative example 2, and AA+G is embodiment 4；
Fig. 4 is embodiment 1, embodiment 4,1~2 the method for comparative example to soluble solid in banana (TSS) content
Influence, wherein CK be comparative example 1, AA be embodiment 1, G be comparative example 2, AA+G be embodiment 4；
Fig. 5 is the influence that embodiment 1, embodiment 4,1~2 the method for comparative example contain titratable acid in banana,
Middle CK is comparative example 1, and AA is embodiment 1, and G is comparative example 2, and AA+G is embodiment 4.
Specific implementation mode
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person carries out according to conventional conditions or manufacturer's recommended conditions.Reagents or instruments used without specified manufacturer is
The conventional products obtained can be bought by city.
Embodiment 1
A method of refrigeration banana the described method comprises the following steps：
(1) selection maturity consistent (85%), no disease and pests harm, the banana having no mechanical damage is rinsed with water totally, certainly
So dry, it is spare.
(2) the new fresh bananas cleaned up is carried out at immersion at room temperature with a concentration of 10 μM of solution of arachidonic acid
Reason, soaking time 10min.
(3) will by arachidonic acid, treated that banana is put into the punching Polythene Bag of 0.03mm thickness, be placed in 6
It is stored 30 days under the conditions of DEG C, humid control 90%-95%.
Embodiment 2
Banana is refrigerated with reference to 1 the method for embodiment, is differed only in, step (2) uses a concentration of 1 μM of peanut
Tetraene acid solution.
Embodiment 3
Banana is refrigerated with reference to 1 the method for embodiment, is differed only in, step (2) uses a concentration of 50 μM of flower
Raw tetraene acid solution.
Embodiment 4
A method of refrigeration banana the described method comprises the following steps：
(1) selection maturity consistent (85%), no disease and pests harm, the banana having no mechanical damage is rinsed with water totally, certainly
So dry, it is spare.
(2) the new fresh bananas cleaned up is carried out at immersion at room temperature with a concentration of 10 μM of solution of arachidonic acid
Reason, soaking time 10min.
(3) will by arachidonic acid, treated that banana is put into the punching Polythene Bag of 0.03mm thickness, use
The method gradually to cool down is respectively stored 1 day under the conditions of being sequentially placed into 18 DEG C, 16 DEG C, 14 DEG C, 12 DEG C, 10 DEG C, 8 DEG C, is finally placed on 6 DEG C
Under the conditions of store 30 days, humid control 90%-95%.
Embodiment 5
Banana is refrigerated with reference to 4 the method for embodiment, is differed only in, step (2) uses a concentration of 1 μM of peanut
Tetraene acid solution.
Embodiment 6
Banana is refrigerated with reference to 4 the method for embodiment, is differed only in, step (2) uses a concentration of 50 μM of flower
Raw tetraene acid solution.
Comparative example 1
A method of refrigeration banana the described method comprises the following steps：
Maturity consistent (85%), no disease and pests harm, the banana having no mechanical damage are selected, clean, nature is rinsed with water
It dries.The banana dried is put into the punching Polythene Bag of 0.03mm thickness, is stored 30 days under the conditions of being placed in 6 DEG C, humidity
Control is 90%-95%.
Comparative example 2
A method of refrigeration banana the described method comprises the following steps：
Maturity consistent (85%), no disease and pests harm, the banana having no mechanical damage are selected, clean, nature is rinsed with water
It dries.The banana dried is put into the punching Polythene Bag of 0.03mm thickness, is sequentially placed into using the method gradually to cool down
It respectively stores 1 day, is stored 30 days under the conditions of being finally placed on 6 DEG C, humidity control under the conditions of 18 DEG C, 16 DEG C, 14 DEG C, 12 DEG C, 10 DEG C, 8 DEG C
It is made as 90%-95%.
Experimental example 1
Banana damages to plants caused by sudden drop in temperature generation shape when constant temperature storage at 6 DEG C for detection embodiment 1, embodiment 4,1~2 the method for comparative example
Condition and fruit quality.Wherein, specific Testing index includes Chilling injury index, banana cells membrane permeability, mda content, solubility
Solid content and titratable acid content.
(1) specific detection method is as follows：
(1) Chilling injury index assay method
The measurement of Chilling injury index with 5 sections of methods by being determined.Wherein, 1- without；2- is light：There is a small amount of recess brown stain in fruit face
Spot, diameter are less than 0.5cm；In 3-：Fruit face recess, brown stain are in scald shape, and patch increases, and diameter is more than 1cm；4- is serious：Fruit
Face browned area is up to 1/3 or more, fruit browning, without commodity value；5- is extremely serious：Brown stain patch is linked to be piece, fruit browning.
Chilling injury index (CI)=∑ (ni× i)/n, wherein n is banana sum, niFor the banana damaged to plants caused by sudden drop in temperature
Number, i are to damage to plants caused by sudden drop in temperature rank (1,2,3,4,5).
(2) cell leakage measures
Pericarp disk 12 is taken with the card punch of d=0.5cm, 3 times wash with distilled water, filter paper blots disk surfaces water
Point, 10 disks are taken, 20mL distillation floodings are added and balance 30min, diffusate electric conductivity value is measured using conductivity meter, is preceding electricity
Lead value；Later, boiling water bath 30min surveys electric conductivity value after cooling, is rear electric conductivity value (that is, electric conductivity value after cell full impregnated)；It is described thin
The ratio between after birth permeability, i.e. relative conductivity=front and back electric conductivity value.
(3) mda content measures
The content for measuring malonaldehyde in banana is sent out using absorption photometric, specific steps include：
2.0g banana pulps are weighed, 100g/L TCA solution 5mL are added, grind the centrifuge tube of immigration 10mL after pulp
In, 20min is centrifuged in 4 DEG C, 10000r/min, collects supernatant.2mL extracting solutions are pipetted, 0.67%TBA 2mL are added, are filled
It after dividing mixing, is placed in boiling water bath and heats 20min, centrifuge 20min then at 4 DEG C, 10000r/min after cooling, finally survey absorbance
Value.
(4) soluble solid and titratable acid assay
The content of soluble solid and titratable acid in banana is measured using GB9827-88.
(2) specific testing result is as shown in fig. 1~fig. 5：
According to result shown in Fig. 1~5 it is found that compared with comparative example 1, it is cold that 1 the method for embodiment can obviously reduce banana
The content of evil index, cell leakage and malonaldehyde delays the decline of soluble solid content and titratable acid is inhibited to contain
The rising of amount, effect are substantially suitable with comparative example 2 (gradient cooling method).It can be seen that solution of arachidonic acid can be shown
Play the role of mitigating with writing and damages to plants caused by sudden drop in temperature and promoted cold storage quality.And embodiment 4 compared with embodiment 1, comparative example 2 it is found that flower
Raw tetraenoic acid solution treatment is combined with gradient cooling method, is had the function of synergy, can further be mitigated fruits and vegetables and refrigerate
Damaging to plants caused by sudden drop in temperature in the process, increases its quality.The synergistic function of the method for the invention in prolonged cold chilling treatment more
Significantly.
Finally it should be noted that：The above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Present invention has been described in detail with reference to the aforementioned embodiments for pipe, but it will be understood by those of ordinary skill in the art that：Its
It still can be with technical scheme described in the above embodiments is modified, either to which part or all technical features
Carry out equivalent replacement；And these modifications or replacements, various embodiments of the present invention skill that it does not separate the essence of the corresponding technical solution
The range of art scheme.
Claims (10)
1. a kind of fruit and vegetable preserving method, which is characterized in that handle fruits and vegetables to be refrigerated using antistaling agent, wherein the antistaling agent
In contain arachidonic acid.
2. according to the method described in claim 1, it is characterized in that, the arachidonic acid is a concentration of in the antistaling agent
1~50 μM.
3. according to the method described in claim 2, it is characterized in that, the arachidonic acid is a concentration of in the antistaling agent
10μM。
4. according to the method described in claim 1, being specifically included it is characterized in that, handling fruits and vegetables to be refrigerated using antistaling agent：
The fruits and vegetables to be refrigerated are impregnated using antistaling agent, it is preferable that soaking time is 5~20min, most preferably 10min；
It is specifically included alternatively, handling fruits and vegetables to be refrigerated using antistaling agent：The antistaling agent is sprayed or be applied to it is described wait for it is cold
The fruit and vegetable surfaces of Tibetan.
5. according to the method described in claim 1, it is characterized in that, the fruits and vegetables are cold quick type fruit, for example, banana, mango,
Cucumber, cucurbita pepo, sweet potato, peach, apricot or tomato.
6. according to the method described in claim 1, it is characterized in that, the method further includes carrying out the fruits and vegetables at refrigeration
Reason.
7. according to the method described in claim 6, it is characterized in that, the chilling treatment includes：Gradient cooling processing is first carried out,
Constant refrigeration processing is carried out again；Preferably, the time of constant refrigeration processing is at 25 days or more, it is highly preferred that the constant temperature
The time of refrigeration was at 30 days or more.
8. a kind of fruit and vegetable fresh-keeping agent, which is characterized in that include arachidonic acid in the fruit and vegetable fresh-keeping agent.
9. fruit and vegetable fresh-keeping agent according to claim 8, which is characterized in that further include that other are fresh-keeping in the fruit and vegetable fresh-keeping agent
Component.
10. application of the arachidonic acid in preserving fruit and vegetable utilizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810421142.3A CN108606048B (en) | 2018-05-04 | 2018-05-04 | Fruit and vegetable fresh-keeping method, fruit and vegetable fresh-keeping agent and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810421142.3A CN108606048B (en) | 2018-05-04 | 2018-05-04 | Fruit and vegetable fresh-keeping method, fruit and vegetable fresh-keeping agent and application |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108606048A true CN108606048A (en) | 2018-10-02 |
| CN108606048B CN108606048B (en) | 2021-07-30 |
Family
ID=63661750
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810421142.3A Active CN108606048B (en) | 2018-05-04 | 2018-05-04 | Fruit and vegetable fresh-keeping method, fruit and vegetable fresh-keeping agent and application |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108606048B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353038A (en) * | 2019-07-17 | 2019-10-22 | 广东省生物工程研究所（广州甘蔗糖业研究所） | The application of fibroin and a kind of fruits and vegetables storage method |
| CN110432318A (en) * | 2019-08-16 | 2019-11-12 | 天津科技大学 | Suppression control antistaling agent and its application method are damaged to plants caused by sudden drop in temperature in the application of calcium glutamate, cold quick postharvest fruit and vegetable |
| CN110754525A (en) * | 2019-10-31 | 2020-02-07 | 华南农业大学 | Prevention and treatment method for cold damage of pitaya |
| CN117426414A (en) * | 2023-12-01 | 2024-01-23 | 山西农业大学乡村调查研究院 | Fruit and vegetable preservative as well as application method and application thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2167531C2 (en) * | 1999-08-13 | 2001-05-27 | Кубанский государственный технологический университет | Method of preparing dried preserves from fruit-and-berry raw material |
| CN104026222A (en) * | 2014-06-19 | 2014-09-10 | 南京麦思德餐饮管理有限公司 | Coating film preservative |
| CN106262309A (en) * | 2016-09-06 | 2017-01-04 | 合肥元政农林生态科技有限公司 | A kind of processing method of flexible package Rhizoma Nelumbinis sheet |
| CN106262310A (en) * | 2016-09-06 | 2017-01-04 | 合肥元政农林生态科技有限公司 | A kind of processing method of flexible package sweet Radix Crotalariae szemoensis sheet |
| CN106306002A (en) * | 2016-08-24 | 2017-01-11 | 韦克康 | Garlic retention period extension method |
-
2018
- 2018-05-04 CN CN201810421142.3A patent/CN108606048B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2167531C2 (en) * | 1999-08-13 | 2001-05-27 | Кубанский государственный технологический университет | Method of preparing dried preserves from fruit-and-berry raw material |
| CN104026222A (en) * | 2014-06-19 | 2014-09-10 | 南京麦思德餐饮管理有限公司 | Coating film preservative |
| CN106306002A (en) * | 2016-08-24 | 2017-01-11 | 韦克康 | Garlic retention period extension method |
| CN106262309A (en) * | 2016-09-06 | 2017-01-04 | 合肥元政农林生态科技有限公司 | A kind of processing method of flexible package Rhizoma Nelumbinis sheet |
| CN106262310A (en) * | 2016-09-06 | 2017-01-04 | 合肥元政农林生态科技有限公司 | A kind of processing method of flexible package sweet Radix Crotalariae szemoensis sheet |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353038A (en) * | 2019-07-17 | 2019-10-22 | 广东省生物工程研究所（广州甘蔗糖业研究所） | The application of fibroin and a kind of fruits and vegetables storage method |
| CN110432318A (en) * | 2019-08-16 | 2019-11-12 | 天津科技大学 | Suppression control antistaling agent and its application method are damaged to plants caused by sudden drop in temperature in the application of calcium glutamate, cold quick postharvest fruit and vegetable |
| CN110432318B (en) * | 2019-08-16 | 2022-11-08 | 天津科技大学 | Application of calcium glutamate, cold damage suppression and control preservative for cold-sensitive fruits and vegetables after picking and use method of preservative |
| CN110754525A (en) * | 2019-10-31 | 2020-02-07 | 华南农业大学 | Prevention and treatment method for cold damage of pitaya |
| CN117426414A (en) * | 2023-12-01 | 2024-01-23 | 山西农业大学乡村调查研究院 | Fruit and vegetable preservative as well as application method and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108606048B (en) | 2021-07-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Zhang et al. | Postharvest hot water dipping and hot water forced convection treatments alleviate chilling injury for zucchini fruit during cold storage | |
| CN108606048A (en) | A kind of fruit and vegetable preserving method, fruit and vegetable fresh-keeping agent and application | |
| Dea et al. | Quality of fresh-cut ‘Kent’mango slices prepared from hot water or non-hot water-treated fruit | |
| Fagundes et al. | Estimate of respiration rate and physicochemical changes of fresh-cut apples stored under different temperatures | |
| Bahnasawy et al. | Effect of wax coating on the quality of cucumber fruits during storage. | |
| Finnegan et al. | Modelling respiration in fresh-cut pineapple and prediction of gas permeability needs for optimal modified atmosphere packaging | |
| Fan et al. | A novel method of osmotic-dehydrofreezing with ultrasound enhancement to improve water status and physicochemical properties of kiwifruit | |
| Sra et al. | Effect of processing parameters on physico-chemical and culinary quality of dried carrot slices | |
| Shahi et al. | Effect of pre-cooling treatments on shelf life of tomato in ambient condition | |
| Zhi et al. | Effects of controlled atmosphere, edible coating, and 1-methylcyclopropene on improving storage quality of ‘Bartlett’pears after long-term storage | |
| CN103749649A (en) | Honey peach heat treatment storage and preservation technology | |
| CN111011472A (en) | Processing technology of quick-frozen Chinese cabbage | |
| JP7082768B2 (en) | How to peel fruits | |
| Ding et al. | Changes in selected quality characteristics of minimally processed carambola (Averrhoa carambola L.) when treated with ascorbic acid | |
| Wang et al. | Effect of different preservation treatments on olecranon honey peach | |
| Fahmy et al. | Influence of relative humidity on development of chilling injury of cucumber fruits during low temperature storage | |
| KR101298038B1 (en) | Method for Producing Dried Fruit with Sugaring and Sugaring-Dried Fruit Produced by the Same | |
| Fonseca et al. | Physicochemical, physiological and anatomical properties of three segments of peach palm for industrial use and minimal processing | |
| CN106721949A (en) | Method for adjusting freezing point of nostoc sphaeroides and greatly prolonging preservation period | |
| CN106212630B (en) | Preservation method of drone pupae | |
| CN103609677A (en) | Comprehensive storage and preservation method for relieving lignification of loquat fruits by using vitamins | |
| KR101851278B1 (en) | Freezing, unfreezing and storing method for frozen kimchi | |
| Amissah et al. | Diphenylamine and pre-slicing storage effects on the responses of apple slices to elevated CO2 atmospheres | |
| CN109662139A (en) | A kind of method of Asia freezing storage edible mushroom | |
| Maketup et al. | Effect of citric acid on storage quality of fresh-cut Huaimun pineapple |
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 |