CN108633993B - Preservation method of banana fruits - Google Patents
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- CN108633993B CN108633993B CN201810209507.6A CN201810209507A CN108633993B CN 108633993 B CN108633993 B CN 108633993B CN 201810209507 A CN201810209507 A CN 201810209507A CN 108633993 B CN108633993 B CN 108633993B
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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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Abstract
The invention discloses a fresh-keeping method of banana fruits, which comprises the steps of cleaning the picked banana fruits, soaking the banana fruits in a fresh-keeping solution, airing the banana fruits after soaking, accelerating ripening by using ethylene, and storing the banana fruits in a fresh-keeping bag after accelerating ripening; the fresh-keeping liquid comprises the following components in percentage by weight: 0.25-1% of astaxanthin, 0.25-1% of procyanidine, 0.1% of tween and the balance of water. The fresh-keeping liquid prepared from the astaxanthin and the procyanidine serving as natural antioxidants is used for treating the banana fruits, the astaxanthin and the procyanidine have synergistic antioxidation, the ripening and the senescence of the bananas can be remarkably delayed, the yellowing of the banana fruits in the shelf life is delayed, the senescence spots are reduced, the storage quality of the banana fruits is improved, and the fresh-keeping liquid has good market value and application prospect.
Description
Technical Field
The invention belongs to the technical field of fruit and vegetable preservation, and particularly relates to a method for preserving picked banana fruits.
Background
The bananas are generally transported in green ripening mode after being picked, sold on the market after being ripened in a selling place and enter a normal-temperature shelf life, but because the bananas are typical climacteric fruit, after ripening, the bananas enter a yellow ripening period, internal tissues of the fruits rapidly undergo a series of physiological and biochemical changes of ripening and aging, if the skin turns yellow, browning spots, flesh softening, rotting and the like occur, the shelf life is seriously shortened, the commodity value is reduced, and therefore the banana shelf life preservation research has important significance.
At present, two technologies of physical storage and chemical storage are widely used for storing and preserving bananas in the world. The physical storage method comprises a low-temperature storage method, an air-conditioned storage method, a film packaging fresh-keeping method and the like; the chemical storage method is a method using various preservatives, and comprises fruit coating, sterilization and preservation and the like. The main disadvantages of physical storage are complex operation, high cost, difficult large-scale use, too short fresh-keeping storage time and poor fresh-keeping effect when used alone; although chemical storage is low in price and convenient to use, the residue of chemical substances in fruits can cause certain harm to human bodies, and the fruit preserved by chemical reagents can cause serious harm if the fruits are eaten for a long time. The relevant patents mainly include ethylene absorbent (CN 201510888881), polysaccharide-containing preservative (CN201610842666, CN201610848078), novel bactericide (CN2201210581654, CN 201410573725, CN 108201670012, CN201611168033), novel color fixative (CN201310303359), hot water treatment (CN200610122702), Chinese herbal medicine (CN201610922991, CN201710130146, CN201710130160, CN201310099375), plant essential oil (CN201310569089), nontoxic food additive complex (CN201610581868), fresh-keeping bag (CN 101201548710) and storage environment improvement (CN 200816400260). In a word, bananas are generally sold after ripening, and a relatively safe and simple preservation method which can prolong the shelf life of the bananas and maintain the quality of the shelf is researched under the environment of great importance on food safety, so that the method has very practical significance and commercial value.
Disclosure of Invention
The invention aims to: aiming at the defects of the prior art in the banana fruit fresh-keeping method, the safe and effective banana fruit fresh-keeping method with remarkable effect is provided.
In order to realize the aim, the invention provides a banana fruit fresh-keeping method, which comprises the following steps:
cleaning picked banana fruits, soaking the banana fruits in a preservative solution, airing after soaking, accelerating ripening by using ethylene, and putting the bananas into a preservative bag for storage after accelerating ripening;
the fresh-keeping liquid comprises the following components in percentage by weight: 0.25-1% of astaxanthin, 0.25-1% of procyanidine, 0.1% of tween and the balance of water.
Preferably, the soaking is carried out at 25 ℃ and under the pressure of 0.05MPa for 5-10 min.
Preferably, the ethylene ripening is performed by spraying banana fruits with 100. mu.L/L of ethylene and then filling the banana fruits into a closed container (such as a carton and then sealing the container) for ripening for 24 hours.
Preferably, the freshness protection package is a polyvinyl chloride freshness protection package with the thickness of 0.03 mm.
Preferably, the storage is performed by placing the banana fruits in open plastic baskets and simulating shelf storage at a temperature of 25 ℃.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) the fresh-keeping liquid prepared from the astaxanthin and the procyanidine is used for treating the banana fruits, the astaxanthin and the procyanidine have synergistic antioxidation, and the ripening and aging of the bananas can be remarkably delayed.
(2) The method can delay ripening of banana fruits to turn yellow for 2 days, thereby prolonging the shelf life of the banana fruits.
(3) The method can reduce the aging spots of the banana peel, delay the aging spots from appearing for 2-3 days, and reduce the occurrence of browning and decay.
(4) The astaxanthin and the procyanidine adopted by the invention are natural antioxidants, are harmless to human bodies and have certain health-care effect.
(5) The method is simple and easy to implement, is convenient to popularize and apply, and has good market value and application prospect.
Detailed Description
In order to make the objects, technical solutions and advantageous technical effects of the present invention clearer, the present invention is further described in detail with reference to the following embodiments. It should be understood that the embodiments described in this specification are only for the purpose of illustrating the invention and are not to be construed as limiting the invention, and the parameters, proportions and the like of the embodiments may be suitably selected without materially affecting the results. The examples are all reagents and process steps conventional in the art, except where specifically indicated.
In each of the following examples, the soaking treatment of the fresh food was carried out in a 50L closed vessel, and a vacuum pump was connected to the closed vessel so that the pressure was 0.05 MPa.
Example 1
A method for preserving picked banana fruits comprises the following steps:
(1) preparing a fresh-keeping solution: comprises 0.25% astaxanthin, 0.25% procyanidine, 0.1% tween and the balance water by weight percentage;
(2) soaking harvested and cleaned banana fruits in a fresh-keeping solution, and treating for 6 minutes at 25 ℃ and under the pressure of 0.05 Mpa;
(3) fully airing the treated banana fruits, spraying 100 mu L/L of ethylene, filling the banana fruits into a carton, sealing and accelerating ripening for 24 hours;
(4) the banana fruits after ripening are put into a polyvinyl chloride fresh-keeping bag with the thickness of 0.03mm, then put into an open plastic basket and stored on a simulated shelf at 25 ℃.
The fresh-keeping method of the embodiment can delay the banana fruits from turning yellow for 48h, reduce and delay the appearance of aging spots of the banana peels for 55h, reduce the occurrence of rot to a certain extent and prolong the shelf life.
Example 2
A method for preserving picked banana fruits comprises the following steps:
(1) preparing a fresh-keeping solution: comprises 0.5 percent of astaxanthin, 0.5 percent of procyanidine, 0.1 percent of tween and the balance of water in percentage by weight;
(2) soaking harvested and cleaned banana fruits in a fresh-keeping solution, and treating for 6 minutes at 25 ℃ and under the pressure of 0.05 Mpa;
(3) fully airing the treated banana fruits, spraying 100 mu L/L of ethylene, filling the banana fruits into a carton, sealing and accelerating ripening for 24 hours;
(4) the banana fruits after ripening are put into a polyvinyl chloride fresh-keeping bag with the thickness of 0.03mm, then put into an open plastic basket and stored on a simulated shelf at 25 ℃.
The fresh-keeping method of the embodiment can delay the banana fruits from turning yellow for 52h, reduce and delay the appearance of aging spots of the banana peels for 64h, reduce the occurrence of rot to a certain extent and prolong the shelf life.
Example 3
A method for preserving picked banana fruits comprises the following steps:
(1) preparing a fresh-keeping solution: comprises 1 percent of astaxanthin, 1 percent of procyanidine, 0.1 thousandth of Tween and the balance of water in percentage by weight;
(2) soaking harvested and cleaned banana fruits in a fresh-keeping solution, and treating for 6 minutes at 25 ℃ and under the pressure of 0.05 Mpa;
(3) fully airing the treated banana fruits, spraying 100 mu L/L of ethylene, filling the banana fruits into a carton, sealing and accelerating ripening for 24 hours;
(4) the banana fruits after ripening are put into a polyvinyl chloride fresh-keeping bag with the thickness of 0.03mm, then put into an open plastic basket and stored on a simulated shelf at 25 ℃.
The fresh-keeping method of the embodiment can delay the banana fruits from turning yellow for 60 hours, reduce and delay the appearance of aging spots of the banana peels for 72 hours, reduce the occurrence of rot to a certain extent and prolong the shelf life.
Example 4
A method for preserving picked banana fruits comprises the following steps:
(1) preparing a fresh-keeping solution: comprises 0.25% astaxanthin, 0.5% procyanidine, 0.1% tween and the balance water by weight percentage;
(2) soaking harvested and cleaned banana fruits in a fresh-keeping solution, and treating for 6 minutes at 25 ℃ and under the pressure of 0.05 Mpa;
(3) fully airing the treated banana fruits, spraying 100 mu L/L of ethylene, filling the banana fruits into a carton, sealing and accelerating ripening for 24 hours;
(4) the banana fruits after ripening are put into a polyvinyl chloride fresh-keeping bag with the thickness of 0.03mm, then put into an open plastic basket and stored on a simulated shelf at 25 ℃.
By the preservation method, the banana fruits can be delayed from turning yellow for 49h, the appearance of senescence spots of the banana peels can be reduced and delayed for 57h, the occurrence of rot can be reduced to a certain extent, and the shelf life can be prolonged.
Example 5
A method for preserving picked banana fruits comprises the following steps:
(1) preparing a fresh-keeping solution: comprises 0.25 percent of astaxanthin, 1 percent of procyanidine, 0.1 per thousand of tween and the balance of water in percentage by weight;
(2) soaking harvested and cleaned banana fruits in a fresh-keeping solution, and treating for 6 minutes at 25 ℃ and under the pressure of 0.05 Mpa;
(3) fully airing the treated banana fruits, spraying 100 mu L/L of ethylene, filling the banana fruits into a carton, sealing and accelerating ripening for 24 hours;
(4) the banana fruits after ripening are put into a polyvinyl chloride fresh-keeping bag with the thickness of 0.03mm, then put into an open plastic basket and stored on a simulated shelf at 25 ℃.
The fresh-keeping method of the embodiment can delay the banana fruits from turning yellow for 50h, reduce and delay the appearance of aging spots of the banana peels for 58h, reduce the occurrence of rot to a certain extent and prolong the shelf life.
Example 6
A method for preserving picked banana fruits comprises the following steps:
(1) preparing a fresh-keeping solution: comprises 0.5 percent of astaxanthin, 0.25 percent of procyanidine, 0.1 per thousand of tween and the balance of water in percentage by weight;
(2) soaking harvested and cleaned banana fruits in a fresh-keeping solution, and treating for 6 minutes at 25 ℃ and under the pressure of 0.05 Mpa;
(3) fully airing the treated banana fruits, spraying 100 mu L/L of ethylene, filling the banana fruits into a carton, sealing and accelerating ripening for 24 hours;
(4) the banana fruits after ripening are put into a polyvinyl chloride fresh-keeping bag with the thickness of 0.03mm, then put into an open plastic basket and stored on a simulated shelf at 25 ℃.
The fresh-keeping method of the embodiment can delay the banana fruits from turning yellow for 48 hours, reduce and delay the appearance of aging spots of the banana peels for 59 hours, reduce the occurrence of rot to a certain extent and prolong the shelf life.
Example 7
A method for preserving picked banana fruits comprises the following steps:
(1) preparing a fresh-keeping solution: comprises 0.5 percent of astaxanthin, 1 percent of procyanidine, 0.1 per thousand of tween and the balance of water in percentage by weight;
(2) soaking harvested and cleaned banana fruits in a fresh-keeping solution, and treating for 6 minutes at 25 ℃ and under the pressure of 0.05 Mpa;
(3) fully airing the treated banana fruits, spraying 100 mu L/L of ethylene, filling the banana fruits into a carton, sealing and accelerating ripening for 24 hours;
(4) the banana fruits after ripening are put into a polyvinyl chloride fresh-keeping bag with the thickness of 0.03mm, then put into an open plastic basket and stored on a simulated shelf at 25 ℃.
The fresh-keeping method of the embodiment can delay the banana fruits from turning yellow for 56 hours, reduce and delay the appearance of aging spots of the banana peels for 68 hours, reduce the occurrence of rot to a certain extent and prolong the shelf life.
Example 8
A method for preserving picked banana fruits comprises the following steps:
(1) preparing a fresh-keeping solution: comprises 1 percent of astaxanthin, 0.25 percent of procyanidine, 0.1 thousandth of tween and the balance of water in percentage by weight;
(2) soaking harvested and cleaned banana fruits in a fresh-keeping solution, and treating for 6 minutes at 25 ℃ and under the pressure of 0.05 Mpa;
(3) fully airing the treated banana fruits, spraying 100 mu L/L of ethylene, filling the banana fruits into a carton, sealing and accelerating ripening for 24 hours;
(4) the banana fruits after ripening are put into a polyvinyl chloride fresh-keeping bag with the thickness of 0.03mm, then put into an open plastic basket and stored on a simulated shelf at 25 ℃.
By the preservation method, the banana fruits can be delayed from turning yellow for 49h, the appearance of senescence spots of the banana peels can be reduced and delayed for 57h, the occurrence of rot can be reduced to a certain extent, and the shelf life can be prolonged.
Example 9
A method for preserving picked banana fruits comprises the following steps:
(1) preparing a fresh-keeping solution: comprises 1 percent of astaxanthin, 0.5 percent of procyanidine, 0.1 thousandth of tween and the balance of water in percentage by weight;
(2) soaking harvested and cleaned banana fruits in a fresh-keeping solution, and treating for 6 minutes at 25 ℃ and under the pressure of 0.05 Mpa;
(3) fully airing the treated banana fruits, spraying 100 mu L/L of ethylene, filling the banana fruits into a carton, sealing and accelerating ripening for 24 hours;
(4) the banana fruits after ripening are put into a polyvinyl chloride fresh-keeping bag with the thickness of 0.03mm, then put into an open plastic basket and stored on a simulated shelf at 25 ℃.
The fresh-keeping method of the embodiment can delay the banana fruits from turning yellow for 58h, reduce and delay the appearance of aging spots of the banana peels for 65h, reduce the occurrence of rot to a certain extent and prolong the shelf life.
Comparative example 1
A method for preserving picked banana fruits comprises the following steps:
(1) preparing a fresh-keeping solution: comprises 1 percent of astaxanthin, 0 percent of procyanidine, 0.1 thousandth of Tween and the balance of water in percentage by weight;
(2) soaking harvested and cleaned banana fruits in a fresh-keeping solution, and treating for 6 minutes at 25 ℃ and under the pressure of 0.05 Mpa;
(3) fully airing the treated banana fruits, spraying 100 mu L/L of ethylene, filling the banana fruits into a carton, sealing and accelerating ripening for 24 hours;
(4) the banana fruits after ripening are put into a polyvinyl chloride fresh-keeping bag with the thickness of 0.03mm, then put into an open plastic basket and stored on a simulated shelf at 25 ℃.
The fresh-keeping method of the embodiment can delay the banana fruits from turning yellow for 15h, reduce and delay the appearance of the banana peel aging spots for 11h, reduce the occurrence of rot to a certain extent and prolong the shelf life.
Comparative example 2
A method for preserving picked banana fruits comprises the following steps:
(1) preparing a fresh-keeping solution: comprises 0 percent of astaxanthin, 1 percent of procyanidine, 0.1 per thousand of tween and the balance of water in percentage by weight;
(2) soaking harvested and cleaned banana fruits in a fresh-keeping solution, and treating for 6 minutes at 25 ℃ and under the pressure of 0.05 Mpa;
(3) fully airing the treated banana fruits, spraying 100 mu L/L of ethylene, filling the banana fruits into a carton, sealing and accelerating ripening for 24 hours;
(4) the banana fruits after ripening are put into a polyvinyl chloride fresh-keeping bag with the thickness of 0.03mm, then put into an open plastic basket and stored on a simulated shelf at 25 ℃.
The fresh-keeping method of the embodiment can delay the banana fruits from turning yellow for 14h, reduce and delay the appearance of aging spots of the banana peels for 12h, reduce the occurrence of rot to a certain extent and prolong the shelf life.
Comparative example 3
A method for preserving picked banana fruits comprises the following steps:
(1) preparing a fresh-keeping solution: comprises 0.5 percent of astaxanthin, 0 percent of procyanidine, 0.1 per thousand of tween and the balance of water in percentage by weight;
(2) soaking harvested and cleaned banana fruits in a fresh-keeping solution, and treating for 6 minutes at 25 ℃ and under the pressure of 0.05 Mpa;
(3) fully airing the treated banana fruits, spraying 100 mu L/L of ethylene, filling the banana fruits into a carton, sealing and accelerating ripening for 24 hours;
(4) the banana fruits after ripening are put into a polyvinyl chloride fresh-keeping bag with the thickness of 0.03mm, then put into an open plastic basket and stored on a simulated shelf at 25 ℃.
By the preservation method, the banana fruits can be delayed from turning yellow for 10 hours, the appearance of aging spots of the banana peels can be reduced and delayed for 8 hours, the occurrence of rot can be reduced to a certain extent, and the shelf life can be prolonged.
Comparative example 4
A method for preserving picked banana fruits comprises the following steps:
(1) preparing a fresh-keeping solution: comprises 0 percent of astaxanthin, 0.5 percent of procyanidine, 0.1 per thousand of tween and the balance of water in percentage by weight;
(2) soaking harvested and cleaned banana fruits in a fresh-keeping solution, and treating for 6 minutes at 25 ℃ and under the pressure of 0.05 Mpa;
(3) fully airing the treated banana fruits, spraying 100 mu L/L of ethylene, filling the banana fruits into a carton, sealing and accelerating ripening for 24 hours;
(4) the banana fruits after ripening are put into a polyvinyl chloride fresh-keeping bag with the thickness of 0.03mm, then put into an open plastic basket and stored on a simulated shelf at 25 ℃.
By the preservation method, the banana fruits can be delayed from turning yellow for 8 hours, the appearance of aging spots of the banana peels can be reduced and delayed for 7 hours, the occurrence of rot can be reduced to a certain extent, and the shelf life can be prolonged.
Comparative example 5
A method for preserving picked banana fruits comprises the following steps:
(1) preparing a fresh-keeping solution: comprises 0.25% astaxanthin, 0% procyanidine, 0.1% tween and the balance water;
(2) soaking harvested and cleaned banana fruits in a fresh-keeping solution, and treating for 6 minutes at 25 ℃ and under the pressure of 0.05 Mpa;
(3) fully airing the treated banana fruits, spraying 100 mu L/L of ethylene, filling the banana fruits into a carton, sealing and accelerating ripening for 24 hours;
(4) the banana fruits after ripening are put into a polyvinyl chloride fresh-keeping bag with the thickness of 0.03mm, then put into an open plastic basket and stored on a simulated shelf at 25 ℃.
By the preservation method, the banana fruits can be delayed from turning yellow for 8 hours, the appearance of aging spots of the banana peels can be reduced and delayed for 4 hours, the occurrence of rot can be reduced to a certain extent, and the shelf life can be prolonged.
Comparative example 6
A method for preserving picked banana fruits comprises the following steps:
(1) preparing a fresh-keeping solution: comprises 0 percent of astaxanthin, 0.25 percent of procyanidine, 0.1 per thousand of tween and the balance of water in percentage by weight;
(2) soaking harvested and cleaned banana fruits in a fresh-keeping solution, and treating for 6 minutes at 25 ℃ and under the pressure of 0.05 Mpa;
(3) fully airing the treated banana fruits, spraying 100 mu L/L of ethylene, filling the banana fruits into a carton, sealing and accelerating ripening for 24 hours;
(4) the banana fruits after ripening are put into a polyvinyl chloride fresh-keeping bag with the thickness of 0.03mm, then put into an open plastic basket and stored on a simulated shelf at 25 ℃.
The fresh-keeping method of the embodiment can delay the banana fruits from turning yellow for 6 hours, reduce and delay the appearance of aging spots of the banana peels for 5 hours, reduce the occurrence of rot to a certain extent and prolong the shelf life.
The experimental results of the examples 1 to 9 and the comparative examples 1 to 6 show that the yellowing of banana fruits can be delayed for several hours when astaxanthin or procyanidin is used alone, the yellowing time of banana fruits can be delayed by more than 48 hours after the astaxanthin and procyanidin are mixed and soaked in the preservative solution according to the proportion of the preservative solution, and the aging spots of banana peels are delayed by 48 to 72 hours and are far higher than the results when the astaxanthin and procyanidin are used alone, so that the synergistic antioxidation effect is realized when the astaxanthin and the procyanidin are used for preserving bananas, and the preservation effect of the banana fruits can be obviously improved.
Appropriate changes and modifications to the embodiments described above will become apparent to those skilled in the art from the disclosure and guidance of the specification. Therefore, the present invention is not limited to the specific embodiments disclosed and described above, and some modifications and variations of the present invention should fall within the scope of the claims of the present invention. Furthermore, although specific terms are employed herein, they are used in a generic and descriptive sense only and not for purposes of limitation.
Claims (5)
1. A preservation method of banana fruits is characterized by comprising the following steps:
cleaning picked banana fruits, soaking the banana fruits in a preservative solution, airing after soaking, accelerating ripening by using ethylene, and putting the bananas into a preservative bag for storage after accelerating ripening;
the fresh-keeping liquid comprises the following components in percentage by weight: 0.25-1% of astaxanthin, 0.25-1% of procyanidine, 0.1% of tween and the balance of water.
2. The method for preserving banana fruits according to claim 1, wherein the soaking is carried out at 25 ℃ under a pressure of 0.05MPa for 5-10 min.
3. The method for preserving the freshness of the banana fruits according to claim 1, wherein the ethylene ripening is performed by spraying the banana fruits with 100 μ L/L of ethylene and then putting the banana fruits into a closed container for ripening for 24 hours.
4. The method for preserving banana fruits according to claim 1, wherein the freshness protection package is a 0.03mm thick polyvinyl chloride freshness protection package.
5. The method for preserving banana fruit according to claim 1, wherein the storage temperature is 25 ℃.
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| CN110521767A (en) * | 2019-09-17 | 2019-12-03 | 上海传鲜供应链管理有限公司 | A kind of process flow for the banana that accelerates the ripening |
| CN114084497B (en) * | 2021-10-25 | 2023-05-05 | 中国热带农业科学院海口实验站 | Fruit and vegetable fresh-keeping bag and preparation method and application thereof |
| CN115777381A (en) * | 2022-12-09 | 2023-03-14 | 四川农业大学 | Method for delaying fruit ripening of strawberries |
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