CN109006979A - 一种芒果保鲜方法 - Google Patents
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- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 48
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 48
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000004321 preservation Methods 0.000 title claims abstract description 13
- 240000007228 Mangifera indica Species 0.000 title 1
- 241001093152 Mangifera Species 0.000 claims abstract description 47
- 241000196324 Embryophyta Species 0.000 claims abstract description 23
- 238000002386 leaching Methods 0.000 claims abstract description 19
- 238000007654 immersion Methods 0.000 claims abstract description 18
- 230000005251 gamma ray Effects 0.000 claims abstract description 12
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 244000025254 Cannabis sativa Species 0.000 claims description 13
- 235000013305 food Nutrition 0.000 claims description 7
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 239000003905 agrochemical Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 230000003068 static effect Effects 0.000 claims description 4
- 230000003760 hair shine Effects 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 238000005336 cracking Methods 0.000 abstract description 5
- 238000002474 experimental method Methods 0.000 abstract description 3
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 description 10
- 239000003795 chemical substances by application Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010059866 Drug resistance Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 229930191978 Gibberellin Natural products 0.000 description 1
- 239000005867 Iprodione Substances 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
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- 235000019634 flavors Nutrition 0.000 description 1
- IXORZMNAPKEEDV-UHFFFAOYSA-N gibberellic acid GA3 Natural products OC(=O)C1C2(C3)CC(=C)C3(O)CCC2C2(C=CC3O)C1C3(C)C(=O)O2 IXORZMNAPKEEDV-UHFFFAOYSA-N 0.000 description 1
- 239000003448 gibberellin Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- ONUFESLQCSAYKA-UHFFFAOYSA-N iprodione Chemical compound O=C1N(C(=O)NC(C)C)CC(=O)N1C1=CC(Cl)=CC(Cl)=C1 ONUFESLQCSAYKA-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Storage Of Fruits Or Vegetables (AREA)
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Abstract
本发明公开了一种芒果保鲜方法，包括芒果预处理、植物浸提液的制备、植物浸提液浸泡、60Coγ射线辐照处理等步骤，单纯用植物源的保鲜剂对芒果进行处理，其容易受到环境因素的影响，保鲜效果不能得到足够的保证，而单用60Coγ射线辐照处理则容易出现果皮开裂的问题，本发明经多次实验，选择最佳的条件综合利用两种方法对芒果进行保鲜处理，在此条件下，芒果保鲜效果好，无开裂现象出现。
Description
技术领域
本发明涉及水果保鲜技术领域，具体涉及一种芒果保鲜方法。
背景技术
芒果是一种营养极丰富的水果，果实含有糖、蛋白质、粗纤维，芒果所含有的维生素A的前体胡萝卜素成分特别高，是所有水果中少见的。其次维生素C含量也不低。矿物质、蛋白质、脂肪、糖类等，也是其主要营养成分。芒果为著名热带水果之一，因其果肉细腻，风味独特，营养丰富，深受人们喜爱，所以素有“热带果王”之誉称。但芒果主产于广西等南方地区，采摘后向北方运输或贮藏过程中，如不进行保鲜处理，极容易因呼吸或表面残留的有害菌而造成芒果迅速劣变腐烂。由于芒果采后代谢旺盛，果实容易后熟而变黄、变软，并且芒果在生长过程中易遭受微生物侵染，而低温贮藏又极易发生冷害，因而造成了流通过程中较大损耗，严重限制了芒果生产发展，目前使用化学保鲜剂大都是采用运用赤霉素、施保克、扑海因混合溶液，但是采后芒果的防腐保鲜剂可能带来毒性残留和抗药性及环境污染等问题。
发明内容
针对上述现有技术的不足，本发明的目的是提供一种芒果保鲜方法，其利用植物浸提液与60 Coγ射线对芒果进行处理，两种方法协作，避短扬长，取得很好的效果，且无毒性残留，也不会对环境造成污染。
本发明采取的技术方案是：
一种芒果保鲜方法，包括如下步骤：
S1、芒果预处理：选择无病虫，无伤害的芒果，把芒果放入37-45℃热水中浸泡10-20分钟；
S2、植物浸提液的制备：采集无变质、无农药残留的新鲜食叶草为原料，并将食叶草通过晒或烘干至叶片含水量低于15％，然后将2.2千克的干食叶草放置于40千克的水中，然后加热至水沸腾，并持续保持水沸25分钟，过滤得植物浸提液；
S3、植物浸提液浸泡：将经过步骤S1处理的芒果置于步骤S2的植物浸提液中浸泡22-30分钟；
S4、60 Coγ射线辐照处理：将经过步骤S3处理的芒果晾干，10个一组放置于纸箱中，进行60 Coγ射线辐照处理，剂量为0.34kGy，采用静态辐照工艺，剂量率为29.36Gy/min，辐照后装入保鲜袋中保存。
本发明的优点是：
1、单纯用植物源的保鲜剂对芒果进行处理，其容易受到环境因素的影响，保鲜效果不能得到足够的保证，而单用60 Coγ射线辐照处理则容易出现果皮开裂的问题，本发明经多次实验，选择最佳的条件综合利用两种方法对芒果进行保鲜处理，在此条件下，芒果保鲜效果好，无开裂现象出现；
2、将食叶草用到水果保鲜技术领域内，增加其附加值，延伸产业链，有效促进食叶草产业发展，让更多老百姓受益。
具体实施方式
下面对本发明的较佳实施例进行详细阐述，以使本发明的优点和特征能更易于被本领域技术人员理解，从而对本发明的保护范围做出更为清楚明确的界。
本发明实施例公开了一种芒果保鲜方法，包括如下步骤：
S1、芒果预处理：选择无病虫，无伤害的芒果，把芒果放入37-45℃热水中浸泡10-20分钟；
S2、植物浸提液的制备：采集无变质、无农药残留的新鲜食叶草为原料，并将食叶草通过晒或烘干至叶片含水量低于15％，然后将2.2千克的干食叶草放置于40千克的水中，然后加热至水沸腾，并持续保持水沸25分钟，过滤得植物浸提液；
S3、植物浸提液浸泡：将经过步骤S1处理的芒果置于步骤S2的植物浸提液中浸泡22-30分钟；
S4、60 Coγ射线辐照处理：将经过步骤S3处理的芒果晾干，10个一组放置于纸箱中，进行60 Coγ射线辐照处理，剂量为0.34kGy，采用静态辐照工艺，剂量率为29.36Gy/min，辐照后装入保鲜袋中保存。
从以上方案可以看出，单纯用植物源的保鲜剂对芒果进行处理，其容易受到环境因素的影响，保鲜效果不能得到足够的保证，而单用60 Coγ射线辐照处理则容易出现果皮开裂的问题，本发明经多次实验，选择最佳的条件综合利用两种方法对芒果进行保鲜处理，在此条件下，芒果保鲜效果好，无开裂现象出现。
实施例
一种芒果保鲜方法，包括如下步骤：
S1、芒果预处理：选择无病虫，无伤害的芒果，把芒果放入40℃热水中浸泡6分钟；
S2、植物浸提液的制备：采集无变质、无农药残留的新鲜食叶草为原料，并将食叶草通过晒或烘干至叶片含水量低于15％，然后将2.2千克的干食叶草放置于40千克的水中，然后加热至水沸腾，并持续保持水沸25分钟，过滤得植物浸提液；
S3、植物浸提液浸泡：将经过步骤S1处理的芒果置于步骤S2的植物浸提液中浸泡26分钟；
S4、60 Coγ射线辐照处理：将经过步骤S3处理的芒果晾干，10个一组放置于纸箱中，进行60 Coγ射线辐照处理，剂量为0.34kGy，采用静态辐照工艺，剂量率为29.36Gy/min，辐照后装入保鲜袋中保存。
Claims (1)
1.一种芒果保鲜方法，其特征在于包括如下步骤：
S1、芒果预处理：选择无病虫，无伤害的芒果，把芒果放入37-45℃热水中浸泡10-20分钟；
S2、植物浸提液的制备：采集无变质、无农药残留的新鲜食叶草为原料，并将食叶草通过晒或烘干至叶片含水量低于15％，然后将2.2千克的干食叶草放置于40千克的水中，然后加热至水沸腾，并持续保持水沸25分钟，过滤得植物浸提液；
S3、植物浸提液浸泡：将经过步骤S1处理的芒果置于步骤S2的植物浸提液中浸泡22-30分钟；
S4、60Coγ射线辐照处理：将经过步骤S3处理的芒果晾干，10个一组放置于纸箱中，进行60Coγ射线辐照处理，剂量为0.34kGy，采用静态辐照工艺，剂量率为29.36Gy/min，辐照后装入保鲜袋中保存。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114747610A (zh) * | 2022-04-12 | 2022-07-15 | 百色学院 | 芒果电子束辐照保鲜方法 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114747610A (zh) * | 2022-04-12 | 2022-07-15 | 百色学院 | 芒果电子束辐照保鲜方法 |
| CN114747610B (zh) * | 2022-04-12 | 2024-01-30 | 百色学院 | 芒果电子束辐照保鲜方法 |
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