CN108606048B - Fruit and vegetable fresh-keeping method, fruit and vegetable fresh-keeping agent and application - Google Patents
Fruit and vegetable fresh-keeping method, fruit and vegetable fresh-keeping agent and application Download PDFInfo
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- 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
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a fruit and vegetable fresh-keeping method, a fruit and vegetable fresh-keeping agent and application. The fruit and vegetable preservation method uses the preservative to treat the fruits and vegetables to be refrigerated, wherein the preservative contains arachidonic acid. The fruit and vegetable fresh-keeping method, the fruit and vegetable fresh-keeping agent or the application of the fruit and vegetable fresh-keeping agent relate to arachidonic acid, and have the effects of obviously reducing the cold injury index of fruits and vegetables, inhibiting the increase of the cell membrane permeability of the fruits and vegetables and the accumulation of malondialdehyde, relieving the occurrence of cold injury of the fruits and vegetables, delaying the reduction of the content of soluble solids in the fruits and vegetables, and inhibiting the increase of the content of titratable acid, thereby improving the quality of the fruits and vegetables under low-temperature storage.
Description
Technical Field
The invention relates to the field of fruit and vegetable preservation, in particular to a fruit and vegetable preservation method, a fruit and vegetable preservative and application.
Background
Refrigeration is an important mode for modern fruit and vegetable preservation, and the quality guarantee period of the fruit and vegetable can be prolonged. However, in the process of freezing and refreshing fruits and vegetables, particularly in the process of freezing and refreshing fruits and vegetables in tropical or subtropical zones, the fruits and vegetables are easy to be cold damaged, so that the disease resistance and the storage stability of the fruits and vegetables are seriously reduced, and the fruits and vegetables can be rotten and lost in the shelf life, thereby causing great loss to operators.
The cold injury refers to the low-temperature injury of fruits and vegetables stored under unsuitable low-temperature conditions (between the freezing point and the critical low temperature), and cold injury of cold-sensitive fruits and vegetables easily occurs, and the symptoms of the cold injury mainly include: development or metabolic disorder of fruits and vegetables and damage to cell membrane structure, such as abnormal after-ripening of fruits and vegetables and loss of original flavor. The appearance tissues of fruits and vegetables are abnormally changed, such as the sunken and browned epidermis, the water stain, the lignification and the rotten of the pulp tissues and the like.
The banana belongs to a tropical and subtropical cold-sensitive fruit, the critical temperature of cold injury is 11-13 ℃, cold injury can occur below the critical temperature, and the banana symptoms after cold injury are that the color of the outer part of the peel becomes dark, brown stripes appear in the inner part, and the fruit cannot be normally after-ripened; when the fruit is ripened, the peel is dark black, the pulp is hard, and the taste is light and tasteless. The quality of the banana fruits after cold damage is reduced, and the added value after delivery is seriously influenced. The cold damage also interferes with the normal metabolism of the fruits, so that the resistance to pathogenic bacteria is greatly weakened, and other infectious diseases are more likely to occur.
At present, the main control measures of the cold damage of the picked fruits and vegetables are as follows: temperature regulation (heat treatment, low-temperature pre-storage, intermittent heating) controlled atmosphere storage and chemical (plant growth regulator, 1-MCP and the like) treatment have the defects of high cost or insignificant effect.
Therefore, the development of a novel and efficient fruit and vegetable (especially banana) cold damage control technology has very important significance for improving the storage quality of fruits and vegetables and prolonging the shelf life of commodities.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
The first purpose of the invention is to provide a fruit and vegetable fresh-keeping method, which can effectively reduce the cold damage phenomenon of fruits and vegetables in the cold storage process, improve the storage quality of the fruits and vegetables and delay the shelf life of fruit and vegetable commodities, and belongs to a green, safe, nontoxic and efficient fruit and vegetable fresh-keeping method with low equipment requirement.
The second purpose of the invention is to provide the fruit and vegetable fresh-keeping agent which has the advantages of capability of effectively reducing cold damage of fruits and vegetables in the process of refrigeration, low requirement on equipment, greenness, safety, no toxicity and high efficiency.
The third purpose of the invention is to provide the application of arachidonic acid in fruit and vegetable fresh-keeping.
In order to achieve the above purpose of the present invention, the following technical solutions are adopted:
a fruit and vegetable fresh-keeping method comprises the step of treating fruits and vegetables to be refrigerated by using a fresh-keeping agent, wherein the fresh-keeping agent contains arachidonic acid.
Low-temperature storage is a common effective method for storing and preserving fruits and vegetables, but the fruits and vegetables, especially cold-sensitive fruits and vegetables (bananas, cucumbers, pumpkin, peaches, apricots and the like), can cause cold damage under unsuitable low-temperature conditions, the disease resistance and the storage resistance of the fruits and vegetables after cold damage are seriously reduced, and the fruits and vegetables can be rotted and lost in shelf life, so that the quality of the fruits and vegetables is greatly reduced.
In order to solve the problems, the invention provides a novel fruit and vegetable fresh-keeping method, the method uses the fresh-keeping agent containing arachidonic acid to treat the fruits and vegetables to be refrigerated, can obviously reduce the cold damage index of the fruits and vegetables, inhibit the increase of the cell membrane permeability of the fruits and vegetables and the accumulation of malondialdehyde, and reduce the occurrence of cold damage of the fruits and vegetables; meanwhile, arachidonic acid in the preservative can delay the reduction of the content of soluble solids in the fruits and vegetables and inhibit the increase of the content of titratable acid, so that the quality of the fruits and vegetables under low-temperature storage is improved.
In addition, the arachidonic acid is a non-toxic and safe polyunsaturated fatty acid with stronger biological activity, and the arachidonic acid serving as the fruit and vegetable storage preservative can greatly reduce the food safety risk caused by the use of other chemical preservative residues and has great social benefit.
In some specific embodiments, the concentration of arachidonic acid in the preservative is 1-50 μ M.
In some specific embodiments, the concentration of arachidonic acid in the preservative is 1 μ M, 5 μ M, 10 μ M, 15 μ M, 20 μ M, 25 μ M, 30 μ M, 35 μ M, 40 μ M, 45 μ M, or 50 μ M.
In some embodiments, the preservative is an arachidonic acid solution that does not contain other solutes.
In some embodiments, the only freshness component of the freshness preserving agent is arachidonic acid.
In some embodiments, treating the fruits and vegetables to be refrigerated with the preservative comprises: soaking the fruits and vegetables to be refrigerated by using an antistaling agent; preferably, the soaking time is 5-20 min; most preferably 10 min.
In some embodiments, treating the fruits and vegetables to be refrigerated with the preservative comprises: and spraying or coating the preservative on the surface of the fruit and vegetable to be refrigerated.
In some specific embodiments, the fruit or vegetable is a cold sensitive fruit, such as banana, mango, cucumber, sweet potato, pumpkin, peach, apricot or tomato.
In some embodiments, the refrigeration process comprises: firstly, carrying out gradient cooling treatment and then carrying out constant-temperature refrigeration treatment; preferably, the constant temperature refrigeration time is more than 25 days, and more preferably, the constant temperature refrigeration time is more than 30 days.
The method of the invention adopts the mode of combining the arachidonic acid treatment and the gradient cooling treatment to keep the fruits and vegetables fresh, and has the synergistic effect. Compared with the method of singly treating the fruits and vegetables by using the arachidonic acid or singly carrying out gradient cooling treatment, the method can obviously reduce the cold damage index, the cell membrane permeability and the malondialdehyde content of the fruits and vegetables during constant-temperature refrigeration treatment, and delay the reduction of the content of soluble solids and the increase of the content of titrated acid, thereby further reducing the cold damage of the fruits and vegetables during the refrigeration process and increasing the quality of the fruits and vegetables. The method disclosed by the invention has a more remarkable effect in long-term low-temperature refrigeration treatment.
The invention also relates to a fruit and vegetable fresh-keeping agent, which contains arachidonic acid.
The fruit and vegetable preservative contains arachidonic acid, can effectively reduce cold damage of fruits and vegetables in the refrigeration process, and has the advantages of low requirement on equipment, greenness, safety, no toxicity and high efficiency.
In some specific embodiments, the fruit and vegetable fresh-keeping agent further comprises other fresh-keeping components.
The invention also relates to the application of the arachidonic acid in the fresh keeping of fruits and vegetables. The arachidonic acid can effectively reduce cold damage in the refrigeration process of fruits and vegetables, and improves the refrigeration quality of the fruits and vegetables.
In some specific embodiments, the application comprises the arachidonic acid used for preparing the fruit and vegetable fresh-keeping agent or the fruit and vegetable fresh-keeping film.
In some particular embodiments, the use comprises the use of said arachidonic acid for treating fruits and vegetables to be refrigerated.
Compared with the prior art, the invention has the beneficial effects that:
(1) the fruit and vegetable fresh-keeping method, the fruit and vegetable fresh-keeping agent or the application of the fruit and vegetable fresh-keeping agent relate to arachidonic acid, and have the effects of obviously reducing the cold injury index of fruits and vegetables, inhibiting the increase of the cell membrane permeability of the fruits and vegetables and the accumulation of malondialdehyde, relieving the occurrence of cold injury of the fruits and vegetables, delaying the reduction of the content of soluble solids in the fruits and vegetables, and inhibiting the increase of the content of titratable acid, thereby improving the quality of the fruits and vegetables under low-temperature storage.
(2) Arachidonic acid is a non-toxic and safe polyunsaturated fatty acid with strong biological activity, and the use of the arachidonic acid as the fruit and vegetable storage preservative can greatly reduce the food safety risk caused by the use of other chemical preservative residues, and has great social benefit.
(3) The method of the invention adopts the mode of combining the arachidonic acid treatment and the gradient cooling treatment to keep the fruits and vegetables fresh, and has the synergistic effect. Compared with the method of singly treating the fruits and the vegetables by the arachidonic acid or singly carrying out gradient cooling treatment, the method of the invention can further reduce the cold damage of the fruits and the vegetables in the refrigeration process and increase the quality of the fruits and the vegetables. The synergistic effect of the method of the invention is more significant in long-term low-temperature refrigeration treatment.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
FIG. 1 is a graph showing the effect of the methods described in examples 1, 4, and comparative examples 1-2 on the chilling injury index of bananas, where CK is comparative example 1, AA is example 1, G is comparative example 2, and AA + G is example 4;
FIG. 2 is a graph showing the effect of the methods described in examples 1, 4, and comparative examples 1-2 on banana cell membrane permeability, where CK is comparative example 1, AA is example 1, G is comparative example 2, and AA + G is example 4;
FIG. 3 is a graph showing the effect of the methods described in examples 1, 4, and comparative examples 1-2 on Malondialdehyde (MDA) accumulation, where CK is comparative example 1, AA is example 1, G is comparative example 2, and AA + G is example 4;
FIG. 4 is a graph showing the effect of the methods described in examples 1, 4, and comparative examples 1-2 on soluble solids (TSS) content in bananas, where CK is comparative example 1, AA is example 1, G is comparative example 2, and AA + G is example 4;
FIG. 5 is a graph showing the effect of the methods described in examples 1, 4, and comparative examples 1-2 on titratable acid content in bananas, where CK is comparative example 1, AA is example 1, G is comparative example 2, and AA + G is example 4.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by manufacturers, and are all conventional products available on the market.
Example 1
A method of chilling bananas, the method comprising the steps of:
(1) selecting banana fruits with consistent maturity (85%), no plant diseases and insect pests and no mechanical damage, washing the banana fruits clean with water, and naturally airing the banana fruits for later use.
(2) Soaking the cleaned fresh banana with arachidonic acid solution with concentration of 10 μ M at room temperature for 10 min.
(3) The banana fruits treated by arachidonic acid are put into a perforated polyethylene bag with the thickness of 0.03mm and stored for 30 days at the temperature of 6 ℃, and the humidity is controlled to be 90-95 percent.
Example 2
The bananas were refrigerated according to the method described in example 1, with the only difference that step (2) used an arachidonic acid solution with a concentration of 1 μ M.
Example 3
The bananas were refrigerated according to the method described in example 1, with the only difference that step (2) used an arachidonic acid solution with a concentration of 50 μ M.
Example 4
A method of chilling bananas, the method comprising the steps of:
(1) selecting banana fruits with consistent maturity (85%), no plant diseases and insect pests and no mechanical damage, washing the banana fruits clean with water, and naturally airing the banana fruits for later use.
(2) Soaking the cleaned fresh banana with arachidonic acid solution with concentration of 10 μ M at room temperature for 10 min.
(3) Placing the banana fruits treated by arachidonic acid into a perforated polyethylene bag with the thickness of 0.03mm, sequentially storing for 1 day at the temperature of 18 ℃, 16 ℃, 14 ℃, 12 ℃, 10 ℃ and 8 ℃ by adopting a gradual cooling method, and finally storing for 30 days at the temperature of 6 ℃, wherein the humidity is controlled to be 90-95%.
Example 5
The bananas were refrigerated according to the method described in example 4, with the only difference that step (2) used an arachidonic acid solution with a concentration of 1 μ M.
Example 6
The bananas were refrigerated according to the method described in example 4, with the only difference that step (2) used an arachidonic acid solution with a concentration of 50 μ M.
Comparative example 1
A method of chilling bananas, the method comprising the steps of:
selecting banana fruits with consistent maturity (85%), no plant diseases and insect pests and no mechanical damage, washing with water, and naturally drying. Placing the dried banana fruits into a perforated polyethylene bag with the thickness of 0.03mm, and storing for 30 days at the temperature of 6 ℃ with the humidity controlled to be 90-95%.
Comparative example 2
A method of chilling bananas, the method comprising the steps of:
selecting banana fruits with consistent maturity (85%), no plant diseases and insect pests and no mechanical damage, washing with water, and naturally drying. Placing the air-dried banana fruits into a perforated polyethylene bag with the thickness of 0.03mm, sequentially storing the banana fruits for 1 day at the temperature of 18 ℃, 16 ℃, 14 ℃, 12 ℃, 10 ℃ and 8 ℃ by adopting a gradual cooling method, and finally storing the banana fruits for 30 days at the temperature of 6 ℃, wherein the humidity is controlled to be 90-95%.
Experimental example 1
The occurrence condition of the banana cold injury and the fruit quality when the bananas are stored at the constant temperature of 6 ℃ by the methods of example 1, example 4 and comparative examples 1-2 are detected. The specific detection indexes comprise a cold injury index, banana cell membrane permeability, malondialdehyde content, soluble solid content and titratable acid content.
The specific detection method is as follows:
(1) cold damage index determination method
The cold damage index was determined by using the 5-stage method. Wherein, 1-none; 2-light: the fruit surface has a small amount of concave browning spots, and the diameter is less than 0.5 cm; 3-in: fruit surface is sunken and browned to be scalded, the plaque is enlarged, and the diameter is more than 1 cm; 4-Severe: the browning area of the fruit surface reaches above 1/3, and the fruit flesh is browned and has no commodity value; 5-very severe: the brown spots are connected into slices, and the flesh is browned.
Cold damage index (CI) ═ sigma (n)iX i)/n, wherein n is the total number of bananas and niThe number of banana fruits with cold damage is i, the grade of cold damage is (1,2,3,4, 5).
(2) Cell membrane permeability assay
Taking 12 pericarp wafers with a puncher with d being 0.5cm, cleaning with distilled water for 3 times, sucking water on the surfaces of the wafers by filter paper, taking 10 wafers, adding 20mL of distilled water for leaching and balancing for 30min, and measuring the conductivity value of a percolate by using a conductivity meter to obtain the former conductivity value; then, boiling in a water bath for 30min, and measuring the conductance value after cooling to obtain a post-conductance value (namely, the conductance value after the cells are completely permeated); the cell membrane permeability, i.e., the relative conductivity, is the ratio of the front and back conductance values.
(3) Determination of malondialdehyde content
The method for measuring the content of malondialdehyde in bananas by adopting absorbance photometry comprises the following specific steps:
weighing 2.0g of banana pulp, adding 5mL of 100g/L TCA solution, grinding into slurry, transferring into a 10mL centrifuge tube, centrifuging at 4 ℃ at 10000r/min for 20min, and collecting the supernatant. Transferring 2mL of the extractive solution, adding 2mL of 0.67% TBA, mixing, heating in boiling water bath for 20min, cooling, centrifuging at 4 deg.C and 10000r/min for 20min, and measuring absorbance value.
(4) Determination of soluble solids and titratable acid content
The content of soluble solids and titratable acid in bananas is determined by GB 9827-88.
Specific detection results are shown in fig. 1 to 5:
from the results shown in fig. 1 to 5, it can be seen that, compared with comparative example 1, the method described in example 1 can significantly reduce the banana chilling injury index, cell membrane permeability and malondialdehyde content, delay the decrease of soluble solid content and inhibit the increase of titratable acid content, and the effect is substantially equivalent to that of comparative example 2 (gradient cooling method). Therefore, the arachidonic acid solution can remarkably play a role in reducing cold damage and improving refrigeration quality. Compared with the example 1 and the comparative example 2, the example 4 shows that the treatment of the arachidonic acid solution and the gradient cooling method are combined, so that the synergistic effect is achieved, the cold damage of the fruits and the vegetables in the refrigeration process can be further reduced, and the quality of the fruits and the vegetables can be improved. The synergistic effect of the method of the invention is more significant in long-term low-temperature refrigeration treatment.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (6)
1. A fruit and vegetable fresh-keeping method is characterized in that a fresh-keeping agent is used for treating fruits and vegetables to be refrigerated, wherein the fresh-keeping agent contains arachidonic acid;
the fruit and vegetable is banana;
the method also comprises the step of refrigerating the fruits and vegetables;
the refrigeration treatment comprises: firstly, carrying out gradient cooling treatment and then carrying out constant-temperature refrigeration treatment;
the gradient cooling treatment is that the fruits and vegetables treated by the antistaling agent are sequentially stored for 1 day at the conditions of 18 ℃, 16 ℃, 14 ℃, 12 ℃, 10 ℃ and 8 ℃;
the time of constant-temperature refrigeration treatment is more than 25 days, and the temperature is 6 ℃.
2. The method according to claim 1, wherein the concentration of arachidonic acid in the preservative is 1 to 50 μ M.
3. The method of claim 2, wherein the concentration of arachidonic acid in the preservative is 10 μ Μ.
4. The method as claimed in claim 1, wherein the treatment of the fruits and vegetables to be refrigerated with the antistaling agent comprises: soaking the fruits and vegetables to be refrigerated by using a preservative for 5-20 min;
or, the treatment of the fruits and vegetables to be refrigerated by using the preservative specifically comprises the following steps: and spraying or coating the preservative on the surface of the fruit and vegetable to be refrigerated.
5. The method of claim 4, wherein the soaking time is 10 min.
6. The method according to claim 1, wherein the constant temperature refrigeration is carried out for a period of more than 30 days.
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| 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 |
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