CN108617762A - Application of the morin in preparing fruit antistaling agent - Google Patents
Application of the morin in preparing fruit antistaling agent Download PDFInfo
- Publication number
- CN108617762A CN108617762A CN201810356366.0A CN201810356366A CN108617762A CN 108617762 A CN108617762 A CN 108617762A CN 201810356366 A CN201810356366 A CN 201810356366A CN 108617762 A CN108617762 A CN 108617762A
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- China
- Prior art keywords
- fruit
- antistaling agent
- morin
- prochloraz
- application
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- 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.)
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Classifications
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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
- A23B7/14—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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The application that the invention discloses morins in preparing fruit antistaling agent.The present invention can effectively extend the storage time of fruit using the fruit such as morin aqueous solution or morin/Prochloraz combination solution processing banana, mango.The present invention is that fruit freshness preserving proposes a feasible technological approaches, for maintaining fruit Post-harvest quality, reduces storage loss, the sustainable development of the sector is promoted to have great importance.
Description
Technical field
The invention belongs to agricultural products fresh-keeping fields, and in particular to application of the morin in preparing fruit antistaling agent.
Background technology
China is the first big producer of world's fruit, and national fruit total output is up to 2.61 hundred million tons within 2015.Due to fruit
Product category is various, and is mostly seasonal harvest, concentrates listing, and commercialized degree is relatively low, and fruit freshness preserving technology is limited, causes to adopt
Fruit, which rots to lose, afterwards is up to 15%-30%, causes huge economic loss.Moreover, carrying with consumers living
Height, higher and higher for the security requirement of fruit freshness preserving technology, the antistaling agent for developing safe and efficient low cost is fruit freshness preserving
The research emphasis in field.
Invention content
The application that the object of the present invention is to provide morins in preparing fruit antistaling agent.
Flavonoid substances are naturally occurring in fruits and vegetables, this seminar is found that a kind of Flavonoid substances, specific name are
Morin (2 ', 3,4 ', 5,7- pentahydroxyflavone), the chemical constitution of morin is as follows：
The substance pass through the inventors discovered that, can effectively delay declining for the various fruits such as banana, mango under very low dosage
Always and disease, it is highly suitable for fruit freshness preserving processing.This research is of great significance for the research and development of novel fruits fresh-keeping agent.
The present invention provides above-mentioned morin (2 ', 3,4 ', 5,7- pentahydroxyflavone) answering in preparing fruit antistaling agent
With.
It is preferred that morin combines application of the Prochloraz in preparing fruit antistaling agent.
It is preferred that the fruit is banana or mango.
The present invention also provides a kind of fruit preservation methods, which is characterized in that includes the following steps：
Fruit is impregnated with antistaling agent, is stored after drying, the antistaling agent is the solution containing morin.
It is preferred that the antistaling agent is the solution containing morin and Prochloraz.
It is preferred that the antistaling agent is the aqueous solution of 50~200mg/L of morin.
It is preferred that the antistaling agent is the final concentration of 50~100mg/L of morin, the final concentration of 10~100mg/ of Prochloraz
The aqueous solution of L.
It is preferred that the storage is stored under room temperature or cryogenic conditions.
It is preferred that described impregnated with antistaling agent, soaking time is 30s~5min.
It is preferred that the antistaling agent is to dissolve morin with organic solvent, then it is diluted with water again and solution is made.
It is preferred that the organic solvent is ethyl alcohol or edible oil.
The present invention effectively extends the storage time of the fruit such as banana, mango, and a kind of new side is provided for fruit freshness preserving
Method promotes the sustainable development of the sector to have great importance for being lost after delaying fruit quality deterioration, reduction to adopt.
Specific implementation mode：
The following examples are further illustrations of the invention, rather than limiting the invention.
Comparative example 1：
The medium well banana normally harvested impregnates 1 minute, pulls out and dry into the water, and (22 DEG C) of room temperature is stored 15 days,
Fruit occurs seriously to rot, and can not eat.
Comparative example 2：
The medium well mango normally harvested impregnates 1 minute, pulls out and dry into the water, and (22 DEG C) of room temperature is stored 7 days,
Fruit occurs seriously to rot, and can not eat.
Comparative example 3：
The medium well banana normally harvested is put into 200mg/L Prochloraz aqueous solutions and impregnates 1 minute, pulls out and dry, room
(22 DEG C) of temperature is stored 35 days, and fruit does not rot, and for healthy fruit 90% or more, the basic holding original quality of fruit can be normal
It is edible.
Embodiment 1：
Morin is made into saturated solution with ethyl alcohol, is added in water, final concentration of 200mg/L obtains antistaling agent.Normally
The medium well banana of harvesting, is put into above-mentioned antistaling agent and impregnates 1 minute, pull out and dry, and (22 DEG C) of room temperature is stored 30 days, fruit
It does not rot, healthy fruit can normally be eaten in 90% or more, the basic holding original quality of fruit.
Embodiment 2：
Morin is made into saturated solution with ethyl alcohol, is added in water, final concentration of 50mg/L obtains antistaling agent.Normally
The medium well banana of harvesting, is put into above-mentioned antistaling agent and impregnates 5 minutes, pull out and dry, and (22 DEG C) of room temperature is stored 15 days, fruit
It does not rot, healthy fruit can normally be eaten in 90% or more, the basic holding original quality of fruit.
Embodiment 3：
Morin is made into saturated solution with edible vegetable oil, is added in water, final concentration of 100mg/L is obtained fresh-keeping
Agent.The medium well banana normally harvested is put into above-mentioned antistaling agent and impregnates 30 seconds, pulls out and dry, (12 DEG C) storages 35 of low temperature
It, fruit does not rot, and healthy fruit can normally be eaten in 90% or more, the basic holding original quality of fruit.
Embodiment 4：
Morin is made into saturated solution with ethyl alcohol, is added in water, final concentration of 100mg/L adds Prochloraz, eventually
A concentration of 10mg/L, obtains antistaling agent.The medium well banana normally harvested is put into above-mentioned antistaling agent and impregnates 1 minute, pulls out
It dries, (22 DEG C) of room temperature is stored 35 days, and fruit does not rot, and healthy fruit keeps the original quality of fruit substantially 90% or more,
It can normally eat.
Embodiment 5：
Morin is made into saturated solution with ethyl alcohol, is added in water, final concentration of 50mg/L adds Prochloraz, eventually
A concentration of 100mg/L, obtains antistaling agent.The medium well banana normally harvested is put into above-mentioned antistaling agent and impregnates 1 minute, fishing
Go out to dry, (22 DEG C) of room temperature is stored 35 days, and fruit does not rot, and healthy fruit keeps the original product of fruit substantially 90% or more
Matter can normally be eaten.
Embodiment 6：
Morin is made into saturated solution with ethyl alcohol, is added in water, final concentration of 100mg/L adds Prochloraz, eventually
A concentration of 100mg/L, obtains antistaling agent.The medium well banana normally harvested is put into above-mentioned antistaling agent and impregnates 1 minute, fishing
Go out to dry, (22 DEG C) of room temperature is stored 40 days, and fruit does not rot, and healthy fruit keeps the original product of fruit substantially 90% or more
Matter can normally be eaten.Compared with comparative example 3 and embodiment 1, morin has synergistic function with Prochloraz compounding.
Embodiment 7：
Morin is made into saturated solution with ethyl alcohol, is added in water, final concentration of 100mg/L；Prochloraz is added, eventually
A concentration of 10mg/L, obtains antistaling agent.The medium well mango normally harvested is put into above-mentioned antistaling agent and impregnates 1 minute, pulls out
It dries, (22 DEG C) of room temperature is stored 20 days, and fruit does not rot, and healthy fruit keeps the original quality of fruit substantially 90% or more,
It can normally eat.
Embodiment 8：
Morin is made into saturated solution with edible vegetable oil, is added in water, final concentration of 100mg/L is obtained fresh-keeping
Agent.The medium well mango normally harvested is put into above-mentioned antistaling agent and impregnates 30 seconds, pulls out and dry, (12 DEG C) storages 25 of low temperature
It, fruit does not rot, and healthy fruit can normally be eaten in 90% or more, the basic holding original quality of fruit.
Embodiment 9：
Morin is made into saturated solution with ethyl alcohol, is added in water, final concentration of 50mg/L；Prochloraz is added, eventually
A concentration of 100mg/L, obtains antistaling agent.The medium well mango normally harvested is put into above-mentioned antistaling agent and impregnates 1 minute, fishing
Go out to dry, (22 DEG C) of room temperature is stored 20 days, and fruit does not rot, and healthy fruit keeps the original product of fruit substantially 90% or more
Matter can normally be eaten.
Claims (10)
1. application of the morin in preparing fruit antistaling agent.
2. application according to claim 1, which is characterized in that morin combines Prochloraz in preparing fruit antistaling agent
Using.
3. application according to claim 1 or 2, which is characterized in that the fruit is banana or mango.
4. a kind of fruit preservation method, which is characterized in that include the following steps：
Fruit is impregnated with antistaling agent, is stored after drying, the antistaling agent is the solution containing morin.
5. according to the method described in claim 4, it is characterized in that, the antistaling agent is molten containing morin and Prochloraz
Liquid.
6. according to the method described in claim 4, it is characterized in that, the antistaling agent is the water of 50~200mg/L of morin
Solution.
7. method according to claim 4 or 5, which is characterized in that the antistaling agent be morin final concentration of 50~
100mg/L, the aqueous solution of the final concentration of 10~100mg/L of Prochloraz.
8. according to the method described in claim 4, it is characterized in that, described impregnated with antistaling agent, soaking time be 30s~
5min。
9. according to the method described in claim 4, it is characterized in that, the antistaling agent is that morin organic solvent is molten
Solution, is then diluted with water and solution is made again.
10. according to the method described in claim 9, it is characterized in that, the organic solvent is ethyl alcohol or edible oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810356366.0A CN108617762B (en) | 2018-04-19 | 2018-04-19 | Application of morin in preparation of fruit preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810356366.0A CN108617762B (en) | 2018-04-19 | 2018-04-19 | Application of morin in preparation of fruit preservative |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108617762A true CN108617762A (en) | 2018-10-09 |
| CN108617762B CN108617762B (en) | 2022-02-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810356366.0A Active CN108617762B (en) | 2018-04-19 | 2018-04-19 | Application of morin in preparation of fruit preservative |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011480A (en) * | 2019-12-12 | 2020-04-17 | 南昌大学 | Rambutan special-effect preservative and using method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020054950A1 (en) * | 2000-03-03 | 2002-05-09 | Citrus Sensation Pty Ltd | Fruit and vegetable preservative |
| CN104542940A (en) * | 2014-12-03 | 2015-04-29 | 华南理工大学 | Preservation method for freshly-cut root vegetables |
| CN104886241A (en) * | 2015-05-08 | 2015-09-09 | 江南大学 | A browning inhibitor for fresh-cut fruits and vegetables and a preparation method thereof |
| CN107753542A (en) * | 2017-12-05 | 2018-03-06 | 海南师范大学 | South America amphibious crab chrysanthemum antioxidant extract and its production and use |
| CN108935653A (en) * | 2017-05-22 | 2018-12-07 | 华中农业大学 | A kind of application of carbendazim and Galangin compound disinfectant in citrus anti-corrosive fresh-keeping |
-
2018
- 2018-04-19 CN CN201810356366.0A patent/CN108617762B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020054950A1 (en) * | 2000-03-03 | 2002-05-09 | Citrus Sensation Pty Ltd | Fruit and vegetable preservative |
| CN104542940A (en) * | 2014-12-03 | 2015-04-29 | 华南理工大学 | Preservation method for freshly-cut root vegetables |
| CN104886241A (en) * | 2015-05-08 | 2015-09-09 | 江南大学 | A browning inhibitor for fresh-cut fruits and vegetables and a preparation method thereof |
| CN108935653A (en) * | 2017-05-22 | 2018-12-07 | 华中农业大学 | A kind of application of carbendazim and Galangin compound disinfectant in citrus anti-corrosive fresh-keeping |
| CN107753542A (en) * | 2017-12-05 | 2018-03-06 | 海南师范大学 | South America amphibious crab chrysanthemum antioxidant extract and its production and use |
Non-Patent Citations (3)
| Title |
|---|
| 张美莉等: "《食品功能成分的制备及其应用》", 31 January 2007, 中国轻工业出版社 * |
| 王晓君: "橙皮黄酮的提取及其对番茄的保鲜效果研究", 《中国优秀硕士学位论文全文数据库工程科技I辑》 * |
| 编绘组: "《植保员手册》", 31 May 2014, 上海科学技术出版 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011480A (en) * | 2019-12-12 | 2020-04-17 | 南昌大学 | Rambutan special-effect preservative and using method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108617762B (en) | 2022-02-25 |
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