CN108617758A - A kind of preservation method of sweet basil MAP packagings - Google Patents
A kind of preservation method of sweet basil MAP packagings Download PDFInfo
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- CN108617758A CN108617758A CN201810436512.0A CN201810436512A CN108617758A CN 108617758 A CN108617758 A CN 108617758A CN 201810436512 A CN201810436512 A CN 201810436512A CN 108617758 A CN108617758 A CN 108617758A
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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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B33/00—Packaging articles by applying removable, e.g. strippable, coatings
- B65B33/04—Packaging large articles, e.g. complete machines, aircraft
- B65B33/06—Packaging large articles, e.g. complete machines, aircraft the coating being applied to a supporting layer or framework of sheets or strips of thin flexible material, e.g. cocoon packaging
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B51/00—Devices for, or methods of, sealing or securing package folds or closures; Devices for gathering or twisting wrappers, or necks of bags
- B65B51/10—Applying or generating heat or pressure or combinations thereof
-
- 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
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Mechanical Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Packages (AREA)
Abstract
The invention discloses a kind of preservation methods of sweet basil MAP packagings, the preservation method includes selecting, pre-process, inflate, pack and being put in storage, the pretreatment mode for wherein utilizing the 3000AU/ml Bifidobacterium bacteriocins after extraction separation and purification to fumigate under cryogenic, HDPE packagings are selected, and are filled with O2、CO2And N2Three kinds of gases, gas volume ratio are as follows：3%O2、15%CO2、82%N2.The preservation method of sweet basil MAP packagings of the present invention is novel in design, method is unique, widely used, and production cost is low, solves the key technology of short, the perishable flavescence of sweet basil shelf life.By 4 days shelf life extensions of original sweet basil by 7 days, high practicability, generalization.
Description
Technical field
The invention belongs to food processing storage technique field, more particularly to a kind of preservation method of sweet basil MAP packagings.
Background technology
Sweet basil (Ocimumbasilicum) is also known as Basil, gas vanilla etc., is Labiatae basil, tender stem and leaf
Tender and crisp palatable, fragrance overflows, full of nutrition, frequently as fragrant pungent seasoning vegetable, seasoning.In addition to edible, sweet basil can also treat
Bacterium infection, diarrhea, and with antimycotic, anti-mutagenesis, antibacterial, immunological regulation and control smooth muscle contraction, wind-dispelling heat-dissipating, clearing damp
The medicinal efficacies such as resolving sputum, promoting blood circulation and removing blood stasis；It also is used as Chinese medicinal material, can be used for the treatment of the symptoms such as pruitus, urticaria sufferings.
The extraction of basil, constituent analysis, tissue cultures and soon are concentrated mainly on to the research of sweet basil both at home and abroad at present
Speed breeding and cultivation technique these aspects, the research in terms of storage fresh-keeping is very few, it would be highly desirable to solve the problems, such as it is that sweet basil is adding
Work and the in transit easy generation exterior qualities such as dehydration wilting and smell deterioration variation, the problems such as collapsing of container dimensions.
Invention content
The object of the present invention is to provide a kind of preservation methods of sweet basil MAP packagings, under the premise of not adding preservative, profit
With the method for bacteriocin pretreatment and controlled atmospheric packing, solve the problems, such as that sweet basil shelf life is short, perishable flavescence.
The purpose of the present invention is what is be achieved through the following technical solutions：
A kind of preservation method of sweet basil MAP packagings, the preservation method includes selecting, pre-process, inflate, pack and entering
Library is as follows：
(1) it selects：Select it is fresh, cleaning, it is uniform in size, without mechanically with the top grade sweet basil of pest and disease damage；
(2) it pre-processes：It is fumigated under cryogenic using Bifidobacterium bacteriocin after purification and selects to obtain through step (1)
Top grade sweet basil；
(3) it inflates, pack：Mixed gas is carried out with proportional gas mixer, the ingredient of mixed gas is O2、CO2And N2Three kinds of gas
Body；High density polyethylene (HDPE) (HighDensity Polyethylene, HDPE) is selected to be used as packaging material, it is true through taking out with gas-control packing device
Empty, inflation and hot-seal carry out controlled atmospheric packing；
(4) it is put in storage：The sweet basil of above-mentioned packaging is refrigerated, refrigerated storage temperature is 10 DEG C.
Further, pretreated condition is 10 DEG C of stifling 12h, the concentration of the Bifidobacterium bacteriocin in step (2)
For 3000AU/ml.
Further, the purification process of the Bifidobacterium bacteriocin includes the following steps：Breast milk is weighed under aseptic condition
Infant faeces 25g carries out 10 times of gradient dilutions in 225ml sterile salines, draws 0.2ml nitrogen charging sterilizing anaerobism pipe and carries out
Heng Gaite rolling pipes cultivate 48-72h in 37 DEG C of constant incubators, and choosing colony is inoculated in nitrogen charging sterilizing anaerobism pipe, in 37 DEG C of perseverances
24-48h is cultivated in warm incubator, by agar plate method bacteriostatic test primary dcreening operation and excludes organic acid/hydrogen peroxide/somatic cells
Interference and Proteinase K processing secondary screening obtain the excellent Bifidobacterium of bacteriocinogeny, then through cation-exchange chromatography, sephadex color
The reversed column salt of spectrum, macroporous absorbent resin, Sep-pak removes four step method for extraction and purification of reversed high performance liquid chromatography after impurity, obtains
The Bifidobacterium bacteriocin.
Further, O in step (3)2、CO2And N2The gas volume ratio of three kinds of gas is 3%O2, 15%CO2、
82%N2。
Further, step (3) packaging material is HDPE, and specification is：210mm*230mm, every bag of 20g sweet basil.
The present invention having the beneficial effect that compared with prior art：
1, the preservation method of sweet basil MAP packagings of the present invention, does not add any preservative, is a kind of healthy, environmental protection
Preservation method；
2, the preservation method of sweet basil MAP packagings of the present invention, two kinds of bacteriocin pretreatment and controlled atmospheric packing is fresh-keeping
Method is combined, and solves the problems, such as that sweet basil shelf life is short, perishable flavescence, shelf life is extended at least 7 in 4 days by longest
It；
3, the preservation method of sweet basil MAP packagings of the present invention, by studying packaging material barrier property, different storage temperature
Degree, gas with various ratio, influence of the three to sweet basil quality carry out orthogonal test and handle fresh sweet basil, and the final HDPE that chooses makees
For packaging material, 3%O2+ 15%CO2+ 82%N2Gas composition, the condition of 10 DEG C of cryopreservations, notable (p<0.05) sieve has been delayed
Weight-loss ratio, the raising of relative conductivity and the loss of chlorophyll, VC are strangled, is more advantageous to than other processing groups after keeping sweet basil to adopt
The quality of storage period.
Description of the drawings
Fig. 1 is the flow diagram of the preservation method of sweet basil MAP of the present invention packagings；
Fig. 2 is influence of the Bifidobacterium bacteriocin processing to sweet basil weight-loss ratio；
Fig. 3 is influence of the Bifidobacterium bacteriocin processing to sweet basil conductivity；
Fig. 4 is influence of the Bifidobacterium bacteriocin processing to sweet basil chlorophyll content；
Fig. 5 is influence of the Bifidobacterium bacteriocin processing to sweet basil organoleptic quality；
Fig. 6 is influence of the different MAP packagings to sweet basil weight-loss ratio；
Fig. 7 is influence of the different MAP packagings to sweet basil cell membrane permeability；
Fig. 8 is influence of the different MAP packagings to sweet basil Vitamin C content；
Fig. 9 is influence of the different MAP packagings to sweet basil chlorophyll content；
Figure 10 is influence of the different MAP packagings to sweet basil total plate count；
Figure 11 is influence of the different MAP packagings to sweet basil organoleptic quality.
Specific implementation mode
Embodiment 1
One, test raw material
Great Ye Herba Lysimachiae foenumgraecis, picking plant company, cold chain transportation to Beijing Agricultural College from the abundant agriculture high quality agricultural products in Beijing.It adopts
Same day progress relevant treatment and observation are received, fresh, cleaning, great Ye Herba Lysimachiae foenumgraecis uniform in size, without machinery wound and pest and disease damage are selected
It is tested.
Table 1 tests main agents
Table 2 tests key instrument
Two, content of the test：
2000 will prepared, 3000,4000AU/ml Bifidobacterium bacteriocins are divided in three beakers, by three beakers
It is respectively put into three 1m3PP seal boxs in, take blank (CK) as a contrast.It is new that 500g is respectively put into four seal boxs respectively
Fresh sweet basil, sealing.(relative humidity 75%-85%, temperature (4 ± 1) DEG C) processing 12h is housed in freezer, it then will pretreatment
The about 20g of every part of sweet basil afterwards, is placed in freezer and stores.Weight-loss ratio, relative conductivity, chlorophyll are measured in storage period daily to contain
Amount, organoleptic quality, experiment in triplicate, are averaged.
Three, test method：
1, the measurement of weight-loss ratio
Using weighing method：The vegetable of 0d is weighed, primary data is recorded, weighs each sample daily later
Quality, every group of parallel test is three times.(electronic balance)
In formula：W-weight-loss ratio, %
The 0th day fresh weight of W0-, g
N-th day fresh weight of Wn-, g
2, the measurement of relative conductivity
Relative conductivity calculates as follows：
In formula：C --- relative conductivity, %；
P0--- initial deionized water conductivity, S；
P1--- gently vibrate the conductivity after 3h, S；
P2--- 5min conductivity after cooling, S are heated in boiling water bath after oscillation 3h.
3, the measurement of chlorophyll content
The content of chlorophyll is calculated as follows：
H=6.91A662+15.6A644
In formula：H --- chlorophyll content, mg/kg；
A662--- chlorophyll solution is in the light absorption value that wavelength is at 662nm；
A644--- chlorophyll solution is in the light absorption value that wavelength is at 644nm.
4, sensory evaluation
According to the method for Rizzo and improvement.
Rizzo V,Muratore G.Effects of packaging on shelf life of fresh celery
[J].Journal of Food Engineering,2009,90(1):124~128.
Data processing：Data processing and significance analysis are carried out using GraphPad Prism 5.0 and SPSS 19.0.
Four, interpretation of result：
1, influence of the Bifidobacterium bacteriocin to sweet basil weight-loss ratio
Fruits and vegetables gradually lose in storage period, moisture with respiration and transpiration, and weight-loss ratio increases, under quality
Drop.As shown in Figure 2, sweet basil is gradually increasing trend in the presentation of storage period weight-loss ratio, and each group weight-loss ratio variation is larger.Storage
The weight-loss ratio of phase internal reference group sweet basil significantly (p<0.05) it is higher than other each groups, wherein 3000AU/ml groups weight-loss ratio remains
It is minimum.5d is stored, 3000AU/ml group weight-loss ratios are 24.33%, and other processing group weight-loss ratios are followed successively by 25.88%,
21.81%, 20.65%.It can be seen that in sweet basil storage period, Bifidobacterium bacteriocin can effectively organize the loss of moisture, reduce and lose
Rate again, the results showed that 3000AU/ml can significantly (p<0.05) sweet basil weight-loss ratio is reduced, sweet basil is delayed to wilt because of dehydration,
Improve sweet basil quality.
2, influence of the Bifidobacterium bacteriocin to sweet basil cell membrane permeability
Fruits and vegetables cell membrane is to maintaining the microenvironment of cell and eubolism being kept to play an important role.Fruits and vegetables are in tissue aging
In the process, cell membrane function activity declines, and membrane permeability enhancing electrolyte inside cell occurs and leaks outward, conductivity can be caused to increase
Add.By the conductivity for measuring fruits and vegetables tissue leaching liquor, it will be appreciated that the variation of fruits and vegetables permeability of cell membrane, reflection fruits and vegetables are degeneration-resistant
The power of property.It is a whether fresh important indicator of vegetables.As shown in figure 3, the sweet basil of different Bifidobacterium bacteriocin processing
Relative conductivity, which is presented, rises the formula that becomes.Store 1~3d, each group conductivity variations significant difference (p<0.05), 3000AU/ml
Group relative conductivity is when storing 5d, notable (p<0.05) it is less than other each groups, wherein control group relative conductivity highest,
It is 44.56%, and 3000AU/ml group sweet basil relative conductivities keep most slow in storage period increase rate, conductivity is minimum, is
30.65%.It can be seen that the processing of Bifidobacterium bacteriocin can delay the raising of sweet basil relative conductivity, it is preferable to maintain the complete of cell membrane
Whole property.3000AU/ml Bifidobacterium bacteriocin effects are best.
3, influence of the Bifidobacterium bacteriocin to sweet basil chlorophyll content
Whether chlorophyll is a kind of important pigment in vegetables, often fresh as green vegetables using the number of chlorophyll content
One evaluation criterion.As shown in Figure 4, within storage period, control group, 2000AU/ml group sweet basil chlorophyll contents are gradually reduced,
3000,4000AU/ml groups chlorophyll content first rises declines afterwards.After sweet basil may being inhibited due to Bifidobacterium bacteriocin
It is ripe, so that chlorophyll content is first increased, but 2000AU/ml group concentration is low, effect unobvious.When storing 3d, 3000AU/ml groups
Significantly (P ＜ 0.05=are higher than other each groups to sweet basil chlorophyll content, and in anaphase storage, and chlorophyll content reduces rate most
Slowly.In 5d, 3000AU/ml group chlorophyll contents have lost 34.50%, 2000AU/ml, 4000AU/ml group and control group
Chlorophyll content loss late is followed successively by 57.53%, 54.42%, 80.57%.It can be seen that the processing of Bifidobacterium bacteriocin can significantly (P
＜ 0.05=reduce the loss of sweet basil chlorophyll content, various concentration Bifidobacterium bacteriocin treatment effect difference, wherein
The sweet basil chlorophyll loss of 3000AU/ml Bifidobacterium bacteriocins processing is minimum, can preferably delay the change of sweet basil color and luster.
4, influence of the Bifidobacterium bacteriocin to sweet basil sensory evaluation
Sensory evaluation is one of important evaluation means of fruit-vegetable quality, and color, smell, quality and mouthfeel are organoleptic qualities
Major parameter is that commodity value is most directly reacted.Within storage period, the processing of various concentration Bifidobacterium bacteriocin causes sweet basil
Color, smell, quality and mouthfeel variation significantly (p ＜ 0.05=.As shown in figure 5, control group sweet basil is the 3rd of storage period
Its sensory evaluation scores is 4 points, loses commodity；2000AU/ml, 4000AU/ml group on day 4 seriously wilt out by the appearance of sweet basil blade
Phenomena such as water, loses commodity value；Commodity keeps preferably being 3000AU/ml group sweet basils in storage period, when storing 5 days,
It remains to keep its original color and luster, quality is harder, crisp in taste, and commodity value is higher, and it is 5 points to score.The result shows that bifid bar
The processing of bacterium bacteriocin can inhibit the deterioration of sweet basil color, smell, quality and mouthfeel, and suitable Bifidobacterium bacteriocin concentration can be with
Commodity value is kept to greatest extent.
Five, conclusion
In conclusion 3000AU/ml Bifidobacteriums bacteriocin can reduce the loss of sweet basil chlorophyll, cell membrane is preferably kept
Integrality is conducive to that commodity value, control group is kept to lose commodity on the 3rd day, is handled through 3000AU/ml Bifidobacterium bacteriocins
Sweet basil, reach critical value within the 5th day, fresh-keeping effect is best, extend storage period.
Embodiment 2
The present embodiment is the preferred embodiment on the basis of embodiment 1, raw materials used same as Example 1, provides one kind
The preservation method of sweet basil MAP packagings, the preservation method include selecting, pre-process, inflate, pack and being put in storage, and specific steps are such as
Under：
(1) it selects：Select it is fresh, cleaning, it is uniform in size, without mechanically with the top grade sweet basil of pest and disease damage；
(2) it pre-processes：It is fumigated under 10 DEG C of cryogenic conditions using 3000AU/ml Bifidobacteriums bacteriocin after purification
The top grade sweet basil that 12h is selected through step (1)；
(3) it inflates, pack：Mixed gas is carried out with proportional gas mixer, the ingredient of mixed gas is O2、CO2And N2Three kinds of gas
Body；High density polyethylene (HDPE) (HighDensity Polyethylene, HDPE) is selected to be used as packaging material, it is true through taking out with gas-control packing device
Empty, inflation and hot-seal carry out controlled atmospheric packing；
Wherein O2、CO2And N2The gas volume ratio of three kinds of gas is 3%O2, 15%CO2, 82%N2；
(4) it is put in storage：The sweet basil of above-mentioned packaging is stored at 10 DEG C.
Above-mentioned preservation method significantly (p<0.05) delayed sweet basil weight-loss ratio, the raising of relative conductivity and chlorophyll,
The loss of VC, by original 4 days shelf life extensions by 7 days, high practicability, generalization are more advantageous to holding sieve than other 8 groups
Strangle the quality of postharvest storage phase.
One, content of the test
Orthogonal test：Experiment sets packaging material altogether, and (packaging material is a respectively:EVOH/PE、b:LDPE (low density polyethylenes
Alkene), c:HDPE (high density polyethylene (HDPE)), specification are 210mm × 230mm), reserve temperature, O2Ratio and CO2Ratio 4 because
Element, each factor set 3 levels.Experimental result is fumigated according to Bifidobacterium bacteriocin in (1), chooses optium concentration Bifidobacterium
Bacteriocin fumigates the top grade great Ye Herba Lysimachiae foenumgraecis that 12h is selected under 10 DEG C of cryogenic conditions, chooses four kinds of Different Package materials, right
Treated, and sweet basil carries out MAP packagings, and every bag of 20g is filled with the gas of different proportion, stores at different temperatures respectively.Storage
The weight-loss ratio of sweet basil, relative conductivity, chlorophyll content, VC contents, total plate count, organoleptic quality, experiment are measured in phase daily
In triplicate, it is averaged.Study influence of each factor to sweet basil quality in shelf life：
Choose L9(34) orthogonal array, different factors and the horizontal influence to sweet basil storage period security quality are studied, no
It is shown in Table 3 and table 4 with factor level and orthogonal test processing group.
3 MAP orthogonal designs of table are horizontal
Table 4:Orthogonal test group
Two, test method
1, the measurement of weight-loss ratio
With embodiment 1；
2, the measurement of relative conductivity
With embodiment 1；
3, the measurement of chlorophyll content
With embodiment 1；
4, the measurement of Vitamin C content
Using 6195-86 water fruits and vegetables Vitamin C content measuring methods (2,6 dichlorophenol indophenol titration) of GB.
(1) prepare before experiment
Every time before use, demarcating its titer with standard ascorbic acid (1mg/mL).It is molten to draw 1mL ascorbic acid standards
Liquid is added in 50mL conical flasks, and it is even to add 10mL digestion agent , Oscillating, and solution pinkiness is titrated to 2,6- dichloroindophenol solution
Until 15s is colour-fast.Meanwhile 10mL digestion agents separately being taken to do blank test.Titer is calculated as follows：
Titer T (mg/mL)=CV/ (V1-V2)
In formula：T -- every milliliter 2,6- dichloroindophenol solution is equivalent to the milligram number of ascorbic acid；
The concentration of C -- ascorbic acid, mg/mL；
V -- draw the volume of ascorbic acid, mL；
V1 -- the volume of 2,6- dichloroindophenol solution, mL used in titration ascorbic acid solution；
V2 -- the volume of 2,6- dichloroindophenol solution, mL used in titration blank.
(2) prepared by sample liquid
The edible part 100g for weighing representative sample, is put into tissue mashing machine, adds 100mL digestion agents, (inclined phosphorus
Acid：2% solution (W/V) or oxalic acid：2% solution (W/V)) it is pounded homogenate rapidly.Claim 10~40g slurried samples, it will with digestion agent
Sample moves into 100mL volumetric flasks, and is diluted to scale, shakes up filtering.If filtrate is coloured, 0.4g white boles can be added by every gram of sample
It is refiltered after decoloration.
(3) it titrates
It draws 10mL filtrates to be put into 50mL conical flasks, calibrated 2, the 6- dichloroindophenol solution titration of use, until molten
Until liquid pinkiness 15s is colour-fast.Do blank test simultaneously.
Calculation formula：
Vitamin C is calculated as follows：
Vitamin C (mg/100g)=((V-V0)·T·A/W〕×100
In formula：V -- the volume of dye solution, mL are consumed when titration sample liquid；
V0-- the volume of dye solution, mL are consumed when titration blank；
T -- 2,6- dichloroindophenol dyestuff titer, mg/mL；
A -- extension rate；
W -- example weight, g.
Parallel determination as a result, indicated with arithmetic mean of instantaneous value, three effective digitals are taken, two after the low reservation decimal point of content
Bit digital.
The relative differences of parallel determinations must not exceed 2%, be less than when Vitamin C content is more than 20mg/100g
When 20mg/100g, 5% must not exceed.
5, the measurement of total plate count
It is measured using 4789.2-2010 national food safety standard food microbiological examination total plate counts of GB.
(1) Preparatory work of experiment
Physiological saline：It weighs 8.5g sodium chloride to be dissolved in 1000mL distilled water, 121 DEG C of high pressure sterilization 15min.
Plate count agar (PCA) culture medium：23.5g plate count agars are weighed to be added in the distilled water of 1000mL, by
Gradually dissolving is boiled in heating, is adjusted pH to 7.0 ± 0.2, is divided in the conical flask of 250mL, sterilize 15min under 121 DEG C of high pressures.
(2) dilution of sample
It weighs the fresh sweet basil blades of 20g to be put into the sterile homogenizing bag equipped with 180mL physiological saline, with slap type homogeneous
Device pats 1min~2min, is made 1:The 10 even liquid of sample.
1 is drawn with 1mL liquid-transfering guns:The even liquid 1mL of 10 samples, is slowly noted along tube wall in the sterile examination for filling 9mL physiological saline
Guan Zhong shakes test tube 30s with oscillator, so that it is uniformly mixed, be made 1:The 100 even liquid of sample.
By last step operation program, 10 times of even liquid of series of diluted samples are prepared.Often incremental dilution is primary, uses 1 1mL instead
Aseptic straw or suction nozzle.
According to the estimation to fresh sweet basil pollution situation, the even liquid (fluid sample of sample of 2~3 acceptable diluent degree is selected
May include stoste), carry out 10 times incrementally dilute when, draw 1mL sample liquids be evenly coated in sterilized petri dishes, each dilution is done
Two plates.Meanwhile it drawing 1mL solution dilution blanks respectively and being added in two sterilized petri dishes and making blank control.Then in time will
15mL~20mL is cooled to 46 DEG C or so of plate count agar culture medium pour plate, and gently rotating plate keeps its mixing equal
It is even.
(3) it cultivates
After agar solidification, by Flat plate turnover, 36 DEG C of ± 1 DEG C of culture 48h ± 2h.
(4) bacterium colony counts
It can detect by an unaided eye, use magnifying glass or colonometer when necessary, record extension rate and corresponding clump count
Amount.Bacterium colony is counted to be indicated with Colony Forming Unit (colony-forming units, CFU).
If only there are one the clump counts on dilution tablet in suitable for count range, two flat-plate bacterial colony numbers of calculating are put down
Mean value, then average value is multiplied by corresponding extension rate, as total plate count result in every g (mL) sample.
If there are two the flat-plate bacterial colony numbers of serial dilution degree in suitable for count range, calculate as follows：
N=∑ C/ (n1+0.1n2)d
In formula：Clump count in N-sample；
The sum of Σ C-tablet (tablet of the clump count containing optimum range) clump count；
n2- the first dilution (low extension rate) tablet number；
n2- the second dilution (highly diluted multiple) tablet number；
D-dilution gfactor (the first dilution).
6, sensory evaluation
With embodiment 1.
Three, result and analysis
5 range analysis of table
Sweet basil blade gradually loses in storage period, moisture with respiration and transpiration, and weight-loss ratio increases, product
Matter declines.It will be appreciated from fig. 6 that in storage period, the trend that is gradually increasing is presented in the sweet basil weight-loss ratio of different MAP packagings, and each group is weightless
Rate variation is larger.5 analysis result of table shows：Different Package material is the principal element for influencing sweet basil weight-loss ratio, is secondly
Reserve temperature, gas ratio be not notable for sweet basil dehydration situation difference.In storage period, the weight-loss ratio of 4,5,6 groups of sweet basils is notable
(p<0.05) it is higher than other each groups, in storage 7d, average weight-loss ratio reaches 15.6%, and 1,2,3 group of weight-loss ratio is relatively low,
7d is stored, the weight-loss ratio that is averaged is 9.63%.It may be that EVOH/PE moisture permeabilities are relatively low to analyze reason, storage period 4d,
Packaging bag inner wall aggregation aqueous vapor can be observed, ambient humidity in packaging is made to increase, accelerate to cause rotting for sweet basil blade, therefore
The weight-loss ratio of EVOH/PE groups is relatively low.The moisture-vapor transmission of LDPE is high, the easy drain evaporation of leaf water, is unfavorable for keeping sweet basil
The moisture of blade, premature wilting make it lose commodity.Therefore the weight-loss ratio of LDPE groups is higher.It is suitable that HDPE has
Moisture-vapor transmission preferably keeps that aqueous vapor will not be assembled in packaging bag while the moisture of blade.9 groups of weight-loss ratios are higher
The reason of may be due to reserve temperature height, increase moisture movement rate, moisture loss is fast.
6 range analysis of table
As shown in Figure 7, influence of the different MAP packaging to sweet basil cell membrane permeability can indicate with relative conductivity, everywhere
The sweet basil relative conductivity of reason group is presented within storage period rises the formula that becomes.Show through 6 analysis result of table：Different Package material is
Influence sweet basil relative conductivity principal element, secondly be reserve temperature, gas ratio for sweet basil conductivity variations difference not
Significantly.Store 1~3d, the not notable (p of each group conductivity variations difference>0.05), average value 13.94%.4d, 1,2,3
Group conductivity increases sharply, and stores to 7d, and conductivity pole is significantly higher than 7,8,9 groups, is significantly higher than 5 groups (21.37%), with
4,6 groups of differences are not notable.It may be that EVOH/PE water vapour permeabilities are relatively low to analyze reason, and Decay is than other packaging materials
Seriously, cellular damage is serious, and intracellular matter outflow causes conductivity to increase rapidly, and 3 groups of temperature are high, can increase material permeability,
Therefore Decay most serious.4 groups of reserve temperatures are relatively low, and " damaging to plants caused by sudden drop in temperature " phenomenon occurs, promotes sweet basil quality decline, in 7d, electricity
Conductance is 24.26%.6 groups of reserve temperatures are excessively high, can not inhibit sweet basil physiological activity, such as respiration, transpiration etc., add
The generation of fast aging, in 7d, conductivity 24.93%.8 groups of conductivity are minimum, are 16.02%, are the 61.59% of 3 groups.
7 range analysis of table
VC is to weigh the important indicator of fruit vegetable nutrient, but it is a kind of unstable substance, has very strong reproducibility, holds
Easily by the oxygen reduction in air.According to table 7 analysis shows that：Controlled atmosphere ingredient accounts for principal element for sweet basil VC contents, is secondly
Packaging material, reserve temperature.Fig. 8 shows that different MAP pack the influence for sweet basil VC contents, stores 1-4d, each group sweet basil
Significantly declining occur in the VC contents of sample, wherein the amplitude of 7,9 groups of declines is more slow, and content is significantly higher than other
Each group has lost 43.02%, 45.89% respectively for inhibiting the effect of VC decomposition rates more apparent.Analyzing its reason may
It is since O2 contents are only 3%, 5% relatively fewer in two groups of packagings.4d is stored, 6 groups of oxygenolysis are the most serious, loss
68.76%, the decline of sample VC contents may be accelerated due to sufficient oxygen content.5 groups of oxygen initial concentrations are relatively low, but VC
It loses more, reduces 64.31%, it may be possible to due to LDPE materials O2Transmitance is high, makes O in packaging2Concentration is continuous in storage period
It increases.When storing 7d, each group content reaches unanimity, and otherness is not notable.It can be seen that lower O2Concentration, suitable O2Through
The packaging material of rate is notable for inhibiting the effect that storage VC early period is decomposed, but with the increase of storage time, effect unobvious.
8 range analysis of table
According to table 8 analysis shows that：Packaging material accounts for principal element for sweet basil chlorophyll content, be secondly reserve temperature,
Controlled atmosphere ingredient.Fig. 9 shows that different MAP pack the influence for sweet basil chlorophyll content.In storage period, sweet basil chlorophyll content
It is whole that downward trend is presented.Each processing group sweet basil chlorophyll content, may be due to sweet basil in the storage basic held stationaries of 1-2d
After-ripening makes chlorophyll content increase.But variation is not notable between each processing group.2-4d is stored, the leaf of each group sweet basil sample is green
Significantly declining occurs in cellulose content, wherein 1,2,3 group of chlorophyll decomposition rate is significantly higher than other each groups, and average leaf is green
Cellulose content is 28.51mg/kg, lower by 6.72% than remaining each cell mean.Analysis reason may be since EVOH vapor penetrates
Rate is low, and interior ambient humidity is big, and blade rots seriously, chlorophyll to be accelerated to decompose.4-7d, chlorophyll loss rate slows down, in 7d,
8 groups of chlorophyll content (32.67mg/kg) highests, followed by 5 groups, be 32.27mg/kg.1 group of chlorophyll loss is the most serious, damage
Lose 49.66%.Blade may be promoted to carry out respiration, it is " cold that low temperature storage makes sweet basil occur due to oxygen content height
Evil " chlorophyll is destroyed, accelerates the process of aging, be unfavorable for sweet basil and protect green lands.
9 range analysis of table
Microbial standard is usually quality minimum standard in production specification and behavior description, and total plate count is fruits and vegetables health
Important Testing index is contaminated the mark of degree mainly as judgement fruits and vegetables.According to table 9 analysis shows that：Packaging material is for sieve
The influence for strangling total plate count accounts for principal element, is secondly reserve temperature, controlled atmosphere ingredient.Figure 10 show different MAP packaging for
The influence of sweet basil total plate count, it is known that, with the extension of storage time, total plate count gradually increases, in storage, 1-
3d, total plate count increases slowly, and each group difference is not notable.4d, 1,2,3 group of quantity increase sharply, storage to 1 when 7d, 2,
3,6,9 groups of total plate counts are higher, have been more than corrupt boundary.Wherein 3 groups of highests, total plate count are about 6.88lg CFU/g, significantly
Higher than 4,5,7,8 groups.It may prevent moisture diffusion, corruption that cell tissue is caused to be destroyed due to the high barrier of EVOH, cell
Interior juice outflow, nutriment is provided for microbial reproduction.And reserve temperature height also promotes the growth of microorganism.Storage the
7d, 7 groups of total plate counts are minimum, are 5.22lg CFU/g, may be housed in due to sweet basil at low ambient temperatures, suitable using barrier property
In HDPE material, and pack in maintain relatively low an oxygen content and elevated carbon dioxide content, can be effective
Inhibit the growth and breeding of microorganism.Waghmare R B et al. the study found that in the fresh-keeping experiment of controlled atmospheric packing fresh-cut pawpaw,
5%O2+ 10%CO2+ 85%N2For inhibiting the significant effect of pawpaw total plate count.It can be seen that the MAP packagings of suitable gas ratio are same
Sample can be used for inhibiting the increase of total plate count.
10 range analysis of table
Influence of the different MAP packaging for sweet basil organoleptic quality is as shown in figure 11, according to table 10 analysis shows that：Packaging material
Principal element is accounted for for sweet basil organoleptic quality, is secondly reserve temperature, controlled atmosphere ingredient.1,2,3 groups of blade Decays are the tightest
Weight, packaging bag inner wall adhere to a large amount of aqueous vapors, wherein the 1st group of sweet basil loses commodity at first, and when storing 4d, sensory evaluation scores are
4.67 point.There is browning phenomenon in 3rd group of sweet basil blade, has reached commodity critical value.It is analyzed the possible reason is high barrier
It is rotten that packaging material makes sweet basil occur to early, and 1 group of reserve temperature is low, damages to plants caused by sudden drop in temperature phenomenon, and packs interior O2Concentration is high, CO2It is dense
It spends low, accelerates the process of ripening and senescence.3 groups of reserve temperatures are high, promote the progress of respiration, while high CO2Concentration easily occurs
CO2Injury.4,5,6 groups of wilting situations are more apparent, slight brown stain.In storage 7d, 8 groups still have commodity value, are significantly higher than
Other each groups, sensory evaluation scores are：Difference is not notable between 5.33 points, two groups.
Four, conclusion
In conclusion selection HDPE material packaging, O2、CO2And N2The gas volume ratio of three kinds of gas is 3%O2、
15%CO2, 82%N2, 10 DEG C are stored in, is conducive to keep preferable film integrality, chlorophyll content can be by total plate count control
System improves sweet basil commodity value in relatively low range.
Untreated sweet basil loses commodity on the 3rd day, after the single condition processing of 3000AU/ml Bifidobacterium bacteriocins
Reach commodity critical value within 5 days, after the processing of bacteriocin combination MAP preservation methods, storage still has commodity value on the 7th day, fresh-keeping
Significant effect.High practicability, generalization.
Claims (4)
1. a kind of preservation method of sweet basil MAP packaging, which is characterized in that the preservation method include select, pre-process, inflating,
Packaging and storage, are as follows：
（1）It selects：Select it is fresh, cleaning, it is uniform in size, without mechanically with the top grade sweet basil of pest and disease damage；
（2）Pretreatment：It is fumigated under cryogenic through step using Bifidobacterium bacteriocin after purification（1）That selects is excellent
Grade sweet basil；
（3）Inflation, packaging：Mixed gas is carried out with proportional gas mixer, the ingredient of mixed gas is O2、CO2And N2Three kinds of gases；
Select high density polyethylene (HDPE)（HighDensity Polyethylene, HDPE）It is true through taking out with gas-control packing device as packaging material
Empty, inflation and hot-seal carry out controlled atmospheric packing；
（4）Storage：The sweet basil of above-mentioned packaging is refrigerated, refrigerated storage temperature is 10 DEG C.
2. the preservation method of sweet basil MAP packagings according to claim 1, which is characterized in that step（2）In pretreated item
Part is 10 DEG C of stifling 12h, a concentration of 3000AU/ml of the Bifidobacterium bacteriocin.
3. the preservation method of sweet basil MAP packagings according to claim 1, which is characterized in that step（3）Middle O2、CO2And N2
The gas volume ratio of three kinds of gas is 3%O2、15%CO2、82%N2。
4. the preservation method of sweet basil MAP packagings according to claim 1, which is characterized in that step（3）Packaging material is
HDPE, specification are：210mm*230mm, every bag of 20g sweet basil.
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