CN108739996B - Method for delaying physiological deterioration of cassava after picking through gibberellin treatment - Google Patents
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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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- Chemical Kinetics & Catalysis (AREA)
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Abstract
The invention belongs to the technical field of cassava postharvest preservation, and discloses a method for delaying physiological deterioration of cassava postharvest by gibberellin treatment, which comprises the following steps: (1) harvesting; (2) cleaning; (3) spraying; (4) and (4) storing. The gibberellin solution is used for treating cassava, so that the physiological browning and decay of the cassava after being picked can be effectively prevented, the accumulation of active oxygen in cassava bodies is reduced, the activity of catalase is improved, and the metabolism of cells is inhibited, so that the good storage quality of the cassava is maintained. The method has the advantages of strong practicability, simple and convenient operation and high safety, prolongs the storage and preservation time, and has good development and application values in the links of cassava storage, transportation, sale and the like.
Description
Technical Field
The invention relates to the technical field of postharvest preservation of cassava, in particular to a method for delaying physiological deterioration of the cassava after harvest by gibberellin treatment.
Background
Cassava (Manihot esculenta Crantz) belongs to the genus Manihot of the family Euphorbiaceae, is one of three potatoes (cassava, potato, sweet potato) in the world, and is a characteristic crop in tropical regions. As the sixth world food crop, it provides food to nearly 7.5 million people worldwide. The starch content in fresh cassava root is about 30%, the starch content in cassava slice is about 70%, and the good reputation of starch king and underground granary is provided. The cassava root tuber can be processed into more than 300 products such as starch, feed, fuel ethanol and the like. The utilization rate of the cassava on light, heat and water resources is very high, the bioenergy yield per unit area is almost higher than that of all other cultivated crops, and the cassava has the characteristics of drought resistance, barren resistance, wide adaptability, no land competition with grains and the like, so that the cassava is a high-yield and high-quality grain and energy crop. However, as the fresh cassava is crisp and tender in tissue and high in moisture content, post-harvest physiological deterioration (PPD) is easy to occur in the processing and storage processes, so that the root tuber is dehydrated, browned and rotted, and the storage period of the fresh cassava is extremely short (1-2 days), thereby restricting the large-scale market supply and the post-production comprehensive utilization of the cassava and seriously affecting the commodity value of the cassava. Physiological deterioration of cassava after harvest is a bottleneck which currently limits the development of the cassava industry (Burns A, Gleadow R, CliffJ, et al Cassava, the drug war and the amine crop in a changing world J. Sustainability,2011, 2: 3572-.
The freshly harvested cassava roots were white, but during storage, Vascular streamking or Vascular discoloration rapidly occurred in the root periphery. Averre in 1967 for the first time called this phenomenon, which is characteristic of cassava, "post-harvest physiological deterioration", PPD. PPD is divided into primary deterioration and secondary deterioration. The primary deterioration refers to browning at the inner cortex of the cassava root, occurring in the cassava root which was not injured at the time of harvesting. Secondary deterioration refers to the occurrence of browning and spoilage at the site of injury, often in the injured cassava roots at the time of harvest and in the cassava roots that deteriorate due to the effects of primary deterioration (Averre C. vascular striking of stored cassava roots [ J ]. Proceedings of 1st International Sym-cavity on thermoplastic roots crops.1967 (2): 31.). The primary deterioration may cause deterioration of taste and late sale of the cassava, and the secondary deterioration causes the cassava storage roots to be rotten, causing serious economic losses to farmers who plant the cassava and cassava processing enterprises. The economic loss caused by PPD of cassava accounts for 10-25% of the total cassava value every year. In recent years, the cassava processing industry rapidly develops, the cassava planting area is continuously expanded, and the loss caused by PPD is continuously increased. It is estimated that 90% of the existing economic losses can be recovered by delaying Cassava PPD for 2 weeks (Andre Salcedo1. instruments within the physical, Biochemical and Molecular Basis of Postharest determination in Cassava (Man et esculenta) Roots [ J ]. American Journal of Experimental age-cut.2011, 1(4): 414-431.).
Based on the importance of the cassava PPD on the development of the cassava industry, scholars at home and abroad study the cassava PPD from a plurality of angles for many years. The changes of some enzyme activities participating in generation and elimination of active oxygen free radicals during occurrence of cassava PPD are researched by Maqiu and the like (Maqiu and the like, cassava storage root PPD research progress [ J ]. Tropical subtropical plant academic newspaper 2009, 17 (3): 309 and 314.), and a method for rapidly detecting the cassava PPD is expected to be established. Other methods for storing the harvested cassava roots in the field, such as sand burying and trench preservation, are available. The sand burying can prolong the shelf life of fresh cassava, and although the technology can prolong the shelf life of the cassava to 2 months, the cassava root tuber turns to be tasty after being stored and is not suitable for eating. Some storage methods are based on the experience of storing other root crops, such as cassava roots, which are stored in a high-temperature and high-humidity environment, and the wound caused by harvesting under the environment is rapidly cured, and the occurrence of putrefaction is prevented (Ravi V, Aked J, Balagopalan c. review on topical root and tube crops i. storage methods and quality changes [ J ]. Critical Reviews in Food Science and treatment, 1996,36: 661-). The traditional method needs too much labor force, is difficult to operate and manage, has unstable prevention and treatment effect, and cannot be used in a large scale.
Disclosure of Invention
In order to make up for the defects in the prior art, the invention aims to provide a cassava storage and preservation method which is high in practicability and simple and convenient to operate. The method can effectively prevent the cassava from browning and decaying after being harvested, thereby prolonging the storage period or shelf life of the cassava, improving the commodity value and economic benefit of the cassava and having good development and application prospects.
In order to achieve the above technical objects, the present inventors have conducted extensive experimental studies and diligent research, and finally adopted the following technical solutions: a method for delaying physiological deterioration of cassava after picking by gibberellin treatment comprises the following steps:
(1) harvesting: digging out cassava, and keeping the cassava stalks intact and the outer skins undamaged;
(2) cleaning: cleaning the cassava dug in the step (1) and draining for later use, wherein the outer surface of the cassava is prevented from being damaged during cleaning;
(3) spraying: spraying gibberellin solution to treat cassava, wherein the concentration of the gibberellin solution is 1.5-4.5 g/L;
(4) and (3) storage: and (4) storing the cassava processed in the step (3) in a storage room.
The physiological deterioration after cassava picking is mainly physiological browning in the first stage and soft rot caused by microorganisms in the second stage. The physiological and biochemical basis of the occurrence of physiological deterioration after cassava picking is the oxidation process of phenolic compounds, and the oxidation process is closely related to superoxide radical. The inventor finds that gibberellin can slow down the respiration of cassava, reduce the oxidation process of the cassava and inhibit the metabolism of cells, and the scientific finding is utilized to inhibit the browning of the cassava and the growth and the reproduction of surface microorganisms, so that the aim of delaying the physiological deterioration of the cassava after picking is finally fulfilled.
Further preferably, the gibberellin treatment-delayed physiological deterioration after cassava harvesting is as described above, wherein the concentration of the gibberellin solution in step (2) is 1.7-3.5 g/L.
Still further preferably, the method for delaying physiological deterioration after cassava harvesting by gibberellin treatment as described above, wherein the concentration of the gibberellin solution in step (2) is 3.0-3.5 g/L.
Further preferably, the gibberellin treatment method for delaying post-harvest physiological deterioration of cassava as described above, wherein the volume of gibberellin solution sprayed per cassava in step (3) is 15-25 mL.
Still further preferably, the gibberellin treatment-based method of delaying post-harvest physiological deterioration of cassava as described above, wherein the temperature of the storage room in step (4) is 25 ± 2 ℃, and the relative humidity is 65-85%.
Still further preferably, the gibberellin treatment-based method of delaying post-harvest physiological deterioration of cassava as described above, wherein the temperature of the storage room in step (4) is 25 ± 2 ℃, and the relative humidity is 72-78%.
Compared with the prior art, the method for delaying physiological deterioration of cassava after picking by gibberellin treatment has the following advantages and remarkable progress:
(1) the method for delaying the physiological deterioration of the cassava after picking by adopting gibberellin treatment can prevent the cassava from browning and decaying after picking, obviously delay the physiological deterioration of the cassava after picking, effectively prolong the storage period and shelf life of the cassava, and improve the commodity value and economic benefit of the cassava.
(2) The method has the advantages of strong practicability, simple and convenient operation, high safety and good development and application prospects.
Drawings
FIG. 1 is a graph showing the effect of gibberellin on post-harvest physiological deterioration of cassava tubers;
FIG. 2 is a graph of the effect of gibberellin on cassava root hydrogen peroxide and superoxide anion content;
FIG. 3 is the effect of gibberellin on cassava root catalase activity;
FIG. 4 is a graph of the effect of gibberellin on the soluble sugar content of cassava roots.
Detailed Description
The invention is further illustrated in the following description with reference to the figures and specific examples. The examples are given solely for the purpose of illustration and are not intended to limit the scope of the invention. The test methods described in the following examples, which are not subject to specific conditions, are generally performed according to the methods of the test routine in the art or according to the test methods recommended by the manufacturer. Unless defined otherwise, all terms of art used herein have the same meaning as is familiar to those skilled in the art.
Gibberellin and absolute alcohol are both domestic analytically pure, gibberellin is provided by Beijing Solebao science and technology Co., Ltd, absolute alcohol is provided by Xiong science Co., Ltd, and the used distilled water is deionized double distilled water.
Physical (mechanical) damage is easy to occur to cassava in the harvesting process, and the slicing mechanical (physical) damage to the cassava can accelerate the deterioration of the cassava after harvesting. Therefore, in order to facilitate observation of the whole process of the physiological deterioration of the cassava and to rapidly obtain the test result, the cassava slices are adopted as the experimental materials in the embodiment of the invention.
Example 1:
a method for delaying physiological deterioration of cassava after picking by gibberellin treatment comprises the following steps:
(A) harvesting: carefully digging out the cassava, and keeping the cassava stalks intact and the outer skins undamaged;
(B) cleaning: cleaning the cassava dug in the step (A) with clear water and draining for later use, wherein the outer surface of the cassava is prevented from being damaged during cleaning;
(C) slicing: slicing the cassava cleaned in the step (B), wherein the thickness of the cassava slices is 5-10 mm;
(D) spraying: dividing the cassava slices in the step (C) into two groups: control and gibberellin-treated groups. Spraying double distilled water to a control group; spraying gibberellin solution with the concentration of 0.9g/L to the treatment group, spraying double distilled water or the gibberellin solution with the volume of 20mL, and then placing the treatment group in a plastic tray;
(E) and (3) storage: storing the cassava slices processed in the step (D) in a culture room with the temperature of 25 +/-2 ℃ and the relative humidity of 65-85%, and observing and recording the color change of the cassava slices at 0 hour, 12 hours, 24 hours, 36 hours, 48 hours and 72 hours respectively.
The results show that: in the control group and the treatment group, when the cassava slices are stored for 12 hours, the cassava slices are browned, and the browning degree of the cassava slices is gradually increased along with the prolonging of the time. These results indicate that low concentrations of gibberellin fail to delay post-harvest physiological deterioration of cassava compared to the control group (fig. 1).
Example 2:
a method for delaying physiological deterioration of cassava after picking by gibberellin treatment comprises the following steps:
(A) harvesting: carefully digging out the cassava, and keeping the cassava stalks intact and the outer skins undamaged;
(B) cleaning: cleaning the cassava dug in the step (A) with clear water and draining for later use, wherein the outer surface of the cassava is prevented from being damaged during cleaning;
(C) slicing: slicing the cassava cleaned in the step (B), wherein the thickness of the cassava slices is 5-10 mm;
(D) spraying: dividing the cassava slices in the step (C) into two groups: control and gibberellin-treated groups. Spraying double distilled water to a control group; spraying gibberellin solution with the concentration of 1.7g/L to the treatment group, spraying double distilled water or the gibberellin solution with the volume of 20mL, and then placing the treatment group in a plastic tray;
(E) and (3) storage: storing the cassava slices processed in the step (D) in a culture room with the temperature of 25 +/-2 ℃ and the relative humidity of 65-85%, and observing and recording the color change of the cassava slices at 0 hour, 12 hours, 24 hours, 36 hours, 48 hours and 72 hours respectively.
The results show that: in the control group, when the cassava slices are stored for 12 hours, the cassava slices are browned, and the browning degree of the cassava slices is gradually increased along with the time. In the treatment group, when the cassava slices are stored for 36 hours, the cassava slices are browned, and the browning degree at 72 hours is less than that of the control group. These results indicate that medium concentrations of gibberellin can delay physiological deterioration of cassava after harvesting, compared to the control group (fig. 1).
Example 3:
a method for delaying physiological deterioration of cassava after picking by gibberellin treatment comprises the following steps:
(A) harvesting: carefully digging out the cassava, and keeping the cassava stalks intact and the outer skins undamaged;
(B) cleaning: cleaning the cassava dug in the step (A) with clear water and draining for later use, wherein the outer surface of the cassava is prevented from being damaged during cleaning;
(C) slicing: slicing the cassava cleaned in the step (B), wherein the thickness of the cassava slices is 5-10 mm;
(D) spraying: dividing the cassava slices in the step (C) into two groups: control and gibberellin-treated groups. Spraying double distilled water to a control group; spraying gibberellin solution with the concentration of 3.5g/L to the treatment group, spraying double distilled water or the gibberellin solution with the volume of 20mL, and then placing the treatment group in a plastic tray;
(E) and (3) storage: storing the cassava slices treated in the step (D) in an incubation chamber with the temperature of 25 +/-2 ℃ and the relative humidity of 65-85%, observing and recording the color change of the cassava slices at 0 hour, 12 hours, 24 hours, 36 hours, 48 hours and 72 hours respectively, and determining related physiological indexes (including the content of hydrogen peroxide and superoxide anion, and each treatment is determined 3 times at each stage).
Preparing a sample extracting solution: 1g of cassava root tuber is put into a mortar, and 5mL of 50mmol/L phosphate buffer solution (pH 7.8) is added after grinding. Transferring the homogenate liquid into a centrifuge tube, and centrifuging at 12000r/min and 4 ℃ for 5min to obtain supernatant as sample extracting solution.
And (3) determining the hydrogen peroxide content of cassava: taking 1mL of the sample extract, adding 1mL of 5% (W/V) titanium sulfate, standing for 10min, centrifuging at 12000r/min at 4 ℃ for 10min, using double distilled water as a blank control, and taking the supernatant to measure the absorbance at 410 nm. And calculating the content of the hydrogen peroxide in the tissue of the cassava root in unit mass according to the standard curve and the measured absorbance. Each treatment was repeated 3 times at each stage.
And (3) determining the content of the cassava superoxide anion: taking 1mL of the sample extracting solution, adding 1mL of 50mmol/L phosphate buffer solution, 1mL of 17mmol/L sulfanilic acid and 1mL of 7mmol/L alpha-naphthylamine, placing at 25 ℃ for color development for 20min, taking double distilled water as a blank control, and measuring the absorbance at the wavelength of 530 nm. Calculating the content of the cassava superoxide anion according to the standard curve and the measured light absorption value.
Determination of cassava catalase activity: taking 100 μ L of the above sample extractive solution, preheating at 25 deg.C, adding 0.3ml of 0.1mol/L water, immediately timing, rapidly measuring light absorption value at 240nm, reading 1 time every 1min for 4 min. OD in 1min240The enzyme amount decreased by 0,1 was 1 enzyme activity unit (U), and the enzyme activity per unit mass of the protein was calculated.
And (3) determining the soluble sugar content of cassava: putting 1g of cassava root tuber into a mortar, grinding, adding 5mL of 80% ethanol, putting into 80 ℃ water bath for 40min, continuously stirring in the water bath process to fully extract, transferring the homogenate liquid into a centrifuge tube, centrifuging at 12000r/min at 4 ℃ for 5min, collecting supernatant, repeatedly extracting residues with 80% ethanol for 2-3 times, and then combining the supernatants. Adding 50 μ L ethanol extractive solution into 3mL anthrone reagent, performing 90 water bath for 15min while stirring, and measuring OD620Preparing glucose solutions with different concentrations at the same time, and determining the OD of the glucose solutions with different concentrations after the reaction according to the steps620And a standard curve is made according to the content of the soluble sugar in the sample.
The results show that: in the control group, when the cassava slices are stored for 12 hours, the cassava slices are browned, and the browning degree of the cassava slices is gradually increased along with the time. In the treatment group, when the cassava slices are stored for 72 hours, the cassava root starts to brown, and the browning degree is obviously smaller than that of the control group at 72 hours. These results show that high concentrations of gibberellin can delay physiological deterioration of cassava after harvesting, and the effects are significant, compared to the control group (fig. 1).
In the control group and the treatment, the hydrogen peroxide content of the cassava root increases and then decreases with the increase of the storage time, but the hydrogen peroxide content of the treatment group is lower than that of the control group at each stage (fig. 2A). In the control group, as the storage time was prolonged, the content of superoxide anion of cassava root was gradually increased, while the content of superoxide anion of cassava root in the treatment group was increased and then decreased, and at each stage, the content of superoxide anion in the treatment group was lower than that in the control group (fig. 2B). The control and treatment groups showed increased catalase activity with increasing storage time, but at each stage the treatment group showed a higher catalase activity than the control group (FIG. 3). Meanwhile, as the storage time is prolonged, the content of the soluble sugar in the control group and the content of the soluble sugar in the treatment group are increased and then decreased, but the content of the soluble sugar in the control group is higher than that in the treatment group (figure 4) at each stage, so that the gibberellin has a certain inhibiting effect on the conversion of starch in cassava to the soluble sugar.
Claims (4)
1. A method for delaying physiological deterioration of cassava after picking by gibberellin treatment is characterized by comprising the following steps:
(1) harvesting: digging out cassava, and keeping the cassava stalks intact and the outer skins undamaged;
(2) cleaning: cleaning the cassava dug in the step (1) and draining for later use, wherein the outer surface of the cassava is prevented from being damaged during cleaning;
(3) slicing: slicing the cassava cleaned in the step (2), wherein the thickness of the cassava slices is 5-10 mm;
(4) spraying: spraying gibberellin solution to treat the cassava slices, wherein the concentration of the gibberellin solution is 1.7-3.5 g/L;
(5) and (3) storage: and (4) storing the cassava slices processed in the step (4) in a storage room, wherein the temperature of the storage room is 25 +/-2 ℃, and the relative humidity is 65-85%.
2. The method for delaying physiological deterioration after cassava harvesting by gibberellin treatment according to claim 1, wherein the concentration of the gibberellin solution in step (2) is 3.0-3.5 g/L.
3. The method for delaying physiological deterioration of cassava after harvest through gibberellin treatment according to claim 1, wherein the volume of each cassava to which the gibberellin solution is sprayed in step (4) is 15-25 mL.
4. A method for delaying physiological deterioration after cassava harvesting by gibberellin treatment according to claim 1, wherein the temperature of the storage room in step (5) is 25 ± 2 ℃ and the relative humidity is 72-78%.
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| CN114468038B (en) * | 2021-12-17 | 2023-12-22 | 浙江万里学院 | Efficacy and application of gibberellin in inhibiting postharvest browning of okra |
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| CN103503986A (en) * | 2013-10-23 | 2014-01-15 | 北海市翰华生物技术有限公司 | Method for storing fresh cassava |
| CN105594845A (en) * | 2015-11-13 | 2016-05-25 | 中国热带农业科学院热带作物品种资源研究所 | Novel cassava color-protection fresh-keeping agent, and fresh keeping method |
| CN106212662A (en) * | 2016-08-02 | 2016-12-14 | 广西作物遗传改良生物技术重点开放实验室 | The method of Maninot esculenta crantz. preservation and freshness |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103503986A (en) * | 2013-10-23 | 2014-01-15 | 北海市翰华生物技术有限公司 | Method for storing fresh cassava |
| CN105594845A (en) * | 2015-11-13 | 2016-05-25 | 中国热带农业科学院热带作物品种资源研究所 | Novel cassava color-protection fresh-keeping agent, and fresh keeping method |
| CN106212662A (en) * | 2016-08-02 | 2016-12-14 | 广西作物遗传改良生物技术重点开放实验室 | The method of Maninot esculenta crantz. preservation and freshness |
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