CN109221390B - Method for inhibiting lignification of fruits and vegetables through multilayer coating preservation - Google Patents
Method for inhibiting lignification of fruits and vegetables through multilayer coating preservation Download PDFInfo
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Abstract
The invention relates to a method for inhibiting lignification of fruits and vegetables by multilayer coating preservation, belonging to the technical field of fruit preservation. Mixing hemicellulose, glucomannan, soy protein isolate and xanthan gum uniformly to form a film forming matrix, then mixing the film forming matrix with water, adding glycerol and/or potassium sorbate, and cooling to room temperature for later use to prepare a film liquid A; soaking the fruits and vegetables in the prepared film liquid A for 30 s-2 min, and drying by cold air or at room temperature; adding salicylic acid, spermidine and spermine into the membrane liquid A, uniformly mixing to obtain a membrane liquid B, soaking the treated fruits and vegetables in the membrane liquid B for 30 s-2 min, and drying by cold air or at room temperature; adding bacteriostatic agent natamycin or epsilon-polylysine into the chitosan solution to obtain membrane liquid C, soaking the treated fruits and vegetables in the membrane liquid C for 30 s-2 min, and drying by cold air or at room temperature. The method effectively inhibits the generation speed of the fruit and vegetable lignin through multilayer coating preservation treatment.
Description
Technical Field
The invention relates to a method for inhibiting lignification of fruits and vegetables by multilayer coating preservation, belonging to the technical field of fruit preservation.
Background
At present, common fruit preservation methods include low temperature, modified atmosphere, chemical antistaling agent and the like. The low-temperature preservation is a preservation mode for placing fruits and vegetables in a refrigeration house, and is one of the most effective and most widely applied physical preservation technologies at present. The low temperature can reduce the activity of certain enzymes to reduce the respiratory intensity and physiological metabolism of fruits and vegetables, delay senility and inhibit browning. However, in the case of a cold-sensitive fruit such as loquat, the degree of lignification is increased, so that the hardness is increased, the water is seriously lost, the juice yield is reduced, and the taste of the fruit is affected. Modified atmosphere fresh-keeping by regulating CO inside the package2、O2 The ratio of (a) to (b) slows down the rate of ethylene production, delays the peak of respiration, and prevents fruit ripening. The modified atmosphere preservation has strict requirements on the temperature, the humidity and the gas proportion in the environment, otherwise, the fruit is easily damaged, the operation difficulty is high, and the requirement is high. Chemical preservatives such as biphenyl, carbendazim and the like have the problems of excessive dosage, toxic side effects and solvent residues, and leave shadows for consumers. The search for a novel safe preservation mode becomes a research hotspot.
Some fruits and vegetables have strong seasonal nature, strong physiological and metabolic activity after picking, easy lignification, difficult peel peeling of fruit peels, low water content, and influence on the mouthfeel of consumers, such as loquats, mangosteen, kiwifruits and the like.
Hemicellulose is a polysaccharide with relatively rich content in plant resources and is one of the most well-recognized renewable resources with development potential. Has excellent oxygen resistance, for example, the Chinese document with article number 1004-. The low oxygen environment inhibits the respiratory intensity of the fruits and vegetables and slows down the catabolism speed of the fruits and vegetables.
Based on the above problems, it is necessary to provide a novel preservation method, which employs a safe, nontoxic and degradable coating to coat the fruits and vegetables in multiple layers, so as to solve the problem that the juice yield of the fruits and vegetables such as loquat, mangosteen, kiwi fruit and the like is reduced due to the aggravation of lignification, thereby improving the water content of the fruits and vegetables during the preservation period of the fruits and vegetables.
Disclosure of Invention
Aiming at the problems and the defects of the prior art, the invention provides a method for inhibiting lignification of fruits and vegetables by multilayer coating preservation. The method effectively inhibits the generation speed of lignin of the fruits and vegetables through multilayer coating preservation treatment, effectively improves the juice yield of the fruits and vegetables, enhances the capacity of resisting external mechanical injury of the fruits and vegetables while preserving, and avoids physical damage. The invention is realized by the following technical scheme.
A method for inhibiting lignification of fruits and vegetables by multilayer coating preservation comprises the following specific steps:
step 1, mixing hemicellulose, glucomannan, soy isolate protein and xanthan gum according to a mass ratio of 5-14: 0-2: 3-7: 0-2, uniformly mixing to form a film forming matrix, then mixing the film forming matrix and water in a constant-temperature water bath at the temperature of 60-80 ℃, continuously stirring for 2-4 hours, then adding glycerol and/or potassium sorbate, stirring for 30-60 min, and cooling to room temperature for later use to prepare a film liquid A with the film forming matrix mass percentage concentration of 3-5%;
step 2, soaking the fruits and vegetables in the film liquid A prepared in the step 1 for 30 s-2 min, and drying by cold air or at room temperature;
step 3, adding salicylic acid, spermidine and spermine into the film liquid A obtained in the step 1, uniformly mixing to obtain a film liquid B, soaking the fruits and vegetables processed in the step 2 in the film liquid B for 30 s-2 min, and drying by cold air or at room temperature;
and 4, adding bacteriostatic agent natamycin or epsilon-polylysine into the chitosan solution to obtain a membrane liquid C, soaking the fruits and vegetables obtained by the treatment in the step 3 in the membrane liquid C for 30 s-2 min, drying the fruits and vegetables by cold air or airing the fruits and vegetables at room temperature, and then transferring the fruits and vegetables into a refrigerating chamber for storage to finish the multilayer coating preservation and the inhibition of lignification of the fruits and vegetables.
In the step 1, the mass percentage concentration of the glycerol and/or the potassium sorbate in the membrane liquid A is 0.3-1%; when the glycerol and the potassium sorbate are added in the step 1, the glycerol and the potassium sorbate are in any mass ratio.
In the step 3, the mass ratio of the salicylic acid to the spermidine to the spermine is 6-10: 0-2: 0-3 g/L of salicylic acid, wherein the concentration of the salicylic acid added into the membrane liquid A is 0.1-0.3 g/L.
And in the step 4, the chitosan solution is prepared by dissolving chitosan in an acetic acid solution with the volume fraction of 2%, and the mass percentage concentration of chitosan in the chitosan solution is 1-2%.
In the step 4, the concentration of natamycin or epsilon-polylysine in the membrane liquid C is 0.5-1 g/L, and the molecular weight of the epsilon-polylysine is 3600-4300.
And in the steps 2, 3 and 4, the temperature of cold air in the cold air drying is 8-12 ℃, and the speed is 3-5 m/s.
The invention has the beneficial effects that:
the method effectively inhibits the generation speed of lignin of the fruits and vegetables through multilayer coating preservation treatment, effectively improves the juice yield of the fruits and vegetables, enhances the capacity of resisting external mechanical injury of the fruits and vegetables while preserving, and avoids physical damage.
Detailed Description
The present invention will be further described with reference to the following embodiments.
Example 1
The method for inhibiting lignification of fruits and vegetables by multilayer coating preservation comprises the following specific steps:
step 1, mixing 1.8kg of hemicellulose, glucomannan, soy isolate protein and xanthan gum according to a mass ratio of 12: 1: 6: 1, uniformly mixing to form a film forming substrate, then mixing the film forming substrate and water in a constant-temperature water bath at 60 ℃, continuously stirring for 2 hours, adding glycerol, stirring for 30 minutes, and cooling to room temperature for later use to prepare a film liquid A with the film forming substrate mass percentage concentration of 3%; wherein the mass percentage concentration of the glycerol in the membrane liquid A is 0.3 percent;
step 2, soaking fruits and vegetables (selecting fresh loquats Mongolia in Yunnan province, removing plant diseases and insect pests, having damage, selecting loquats with the same maturity and uniform size) in the membrane liquid A prepared in the step 1 for 60s, and drying by cold air; the temperature of cold air in cold air blow-drying is 10 ℃, and the speed is 3 m/s;
step 3, adding salicylic acid, spermidine and spermine into the film liquid A obtained in the step 1, uniformly mixing to obtain a film liquid B, soaking the fruits and vegetables processed in the step 2 in the film liquid B for 60s, and drying by cold air; wherein the mass ratio of the salicylic acid to the spermidine to the spermine is 9: 1: 0, the concentration of salicylic acid added into the membrane liquid A is 0.1 g/L; the temperature of cold air in cold air blow-drying is 10 ℃, and the speed is 3 m/s;
and 4, adding a bacteriostatic agent natamycin (the mass percentage concentration of natamycin in the film liquid C is 0.5 g/L) into the chitosan solution (1.4 kg of chitosan is dissolved in 2% of acetic acid solution, the mass percentage concentration of chitosan in the chitosan solution is 1.4%) to obtain a film liquid C, soaking the fruits and vegetables obtained by the treatment in the step 3 in the film liquid C for 60s, drying the fruits and vegetables by cold air (the temperature of the cold air in the cold air drying process is 10 ℃, the speed is 3 m/s), and then transferring the fruits and vegetables to a refrigerating chamber for storage to finish the multilayer coating preservation and the fruit and vegetable lignification inhibition.
The lignin content and the juice yield of the fruits and vegetables treated by the embodiment are shown in table 1.
Example 2
The method for inhibiting lignification of fruits and vegetables by multilayer coating preservation comprises the following specific steps:
step 1, mixing 1.8kg of hemicellulose, glucomannan, soy isolate protein and xanthan gum according to a mass ratio of 12: 1: 6: 1, uniformly mixing to form a film forming substrate, then mixing the film forming substrate and water in a constant-temperature water bath at 70 ℃, continuously stirring for 2 hours, adding glycerol, stirring for 30 minutes, and cooling to room temperature for later use to prepare a film liquid A with the film forming substrate mass percentage concentration of 3%; wherein the mass percentage concentration of the glycerol in the membrane liquid A is 0.3 percent;
step 2, soaking fruits and vegetables (selecting fresh loquats Mongolia in Yunnan province, removing plant diseases and insect pests, having damage, selecting loquats with the same maturity and uniform size) in the membrane liquid A prepared in the step 1 for 60s, and drying by cold air; the temperature of cold air in cold air blow-drying is 10 ℃, and the speed is 3 m/s;
step 3, adding salicylic acid, spermidine and spermine into the film liquid A obtained in the step 1, uniformly mixing to obtain a film liquid B, soaking the fruits and vegetables processed in the step 2 in the film liquid B for 60s, and drying by cold air; wherein the mass ratio of the salicylic acid to the spermidine to the spermine is 9: 1: 0, the concentration of salicylic acid added into the membrane liquid A is 0.1 g/L; the temperature of cold air in cold air blow-drying is 10 ℃, and the speed is 3 m/s;
and 4, adding a bacteriostatic agent natamycin (the mass percentage concentration of natamycin in the film liquid C is 0.5 g/L) into the chitosan solution (1.4 kg of chitosan is dissolved in 2% of acetic acid solution, the mass percentage concentration of chitosan in the chitosan solution is 1.4%) to obtain a film liquid C, soaking the fruits and vegetables obtained by the treatment in the step 3 in the film liquid C for 60s, drying the fruits and vegetables by cold air (the temperature of the cold air in the cold air drying process is 10 ℃, the speed is 3 m/s), and then transferring the fruits and vegetables to a refrigerating chamber for storage to finish the multilayer coating preservation and the fruit and vegetable lignification inhibition.
The lignin content and the juice yield of the fruits and vegetables treated by the embodiment are shown in table 1.
Example 3
The method for inhibiting lignification of fruits and vegetables by multilayer coating preservation comprises the following specific steps:
step 1, mixing 1.8kg of hemicellulose, glucomannan, soy isolate protein and xanthan gum according to a mass ratio of 10: 2: 3: 2, uniformly mixing to form a film forming substrate, then mixing the film forming substrate and water in a constant-temperature water bath at the temperature of 80 ℃, continuously stirring for 4 hours, then adding glycerol, stirring for 60 minutes, and cooling to room temperature for later use to prepare a film liquid A with the film forming substrate mass percentage concentration of 4%; wherein the mass percentage concentration of the glycerol in the membrane liquid A is 0.5 percent;
step 2, soaking fruits and vegetables (selecting fresh loquats Mongolia in Yunnan province, removing plant diseases and insect pests, having damage, selecting loquats with the same maturity and uniform size) in the membrane liquid A prepared in the step 1 for 30s, and drying by cold air; the temperature of cold air in cold air blow-drying is 12 ℃, and the speed is 5 m/s;
step 3, adding salicylic acid, spermidine and spermine into the film liquid A obtained in the step 1, uniformly mixing to obtain a film liquid B, soaking the fruits and vegetables processed in the step 2 in the film liquid B for 30s, and drying by cold air; wherein the mass ratio of the salicylic acid to the spermidine to the spermine is 10: 2: 0, the concentration of salicylic acid added into the membrane liquid A is 0.3 g/L; the temperature of cold air in cold air blow-drying is 12 ℃, and the speed is 5 m/s;
and 4, adding a bacteriostatic agent natamycin (the mass percentage concentration of natamycin in the film liquid C is 1 g/L) into the chitosan solution (1 kg of chitosan is dissolved in an acetic acid solution with the volume fraction of 2 percent, and the mass percentage concentration of chitosan in the chitosan solution is 1%) to obtain a film liquid C, soaking the fruits and vegetables obtained by the treatment in the step 3 in the film liquid C for 30s, drying the fruits and vegetables by cold air (the temperature of the cold air in the cold air drying is 12 ℃, the speed is 5 m/s), and then transferring the fruits and vegetables to a refrigerating chamber for storage, so that the multilayer coating preservation and the fruit and vegetable lignification inhibition are completed.
The lignin content and the juice yield of the fruits and vegetables treated by the embodiment are shown in table 1.
Example 4
The method for inhibiting lignification of fruits and vegetables by multilayer coating preservation comprises the following specific steps:
step 1, mixing 2.1kg of hemicellulose, glucomannan, soy isolate protein and xanthan gum according to a mass ratio of 12: 1: 6: 1, uniformly mixing to form a film forming substrate, then mixing the film forming substrate and water in a constant-temperature water bath at 60 ℃, continuously stirring for 2 hours, adding glycerol, stirring for 40 minutes, and cooling to room temperature for later use to prepare a film liquid A with the film forming substrate mass percentage concentration of 3.5%; wherein the mass percentage concentration of the glycerol in the membrane liquid A is 1 percent;
step 2, soaking fruits and vegetables (selecting fresh loquats Mongolia in Yunnan province, removing plant diseases and insect pests, having damage, selecting loquats with the same maturity and uniform size) in the membrane liquid A prepared in the step 1 for 120s, and drying by cold air; the temperature of cold air in cold air blow-drying is 8 ℃, and the speed is 4 m/s;
step 3, adding salicylic acid, spermidine and spermine into the film liquid A obtained in the step 1, uniformly mixing to obtain a film liquid B, soaking the fruits and vegetables processed in the step 2 in the film liquid B for 120s, and drying by cold air; wherein the mass ratio of the salicylic acid to the spermidine to the spermine is 9: 1: 0, the concentration of salicylic acid added into the membrane liquid A is 0.2 g/L; the temperature of cold air in cold air blow-drying is 8 ℃, and the speed is 4 m/s;
and 4, adding a bacteriostatic agent natamycin (the mass percentage concentration of natamycin in the film liquid C is 0.8 g/L) into the chitosan solution (1.5 kg of chitosan is dissolved in 2% of acetic acid solution, the mass percentage concentration of chitosan in the chitosan solution is 1.5%) to obtain a film liquid C, soaking the fruits and vegetables obtained by the treatment in the step 3 in the film liquid C for 120s, drying the fruits and vegetables by cold air (the temperature of cold air in cold air drying is 8 ℃, the speed is 4 m/s), and then transferring the fruits and vegetables to a refrigerating chamber for storage to finish the multilayer coating preservation and the fruit and vegetable lignification inhibition.
The lignin content and the juice yield of the fruits and vegetables treated by the embodiment are shown in table 1.
Example 5
The method for inhibiting lignification of fruits and vegetables by multilayer coating preservation comprises the following specific steps:
step 1, mixing 2.1kg of hemicellulose, glucomannan, soy isolate protein and xanthan gum according to a mass ratio of 12: 1: 7: 0, mixing the mixture evenly to form a film forming substrate, then mixing the film forming substrate and water in a constant temperature water bath at 60 ℃, continuously stirring for 2 hours, then adding potassium sorbate, stirring for 40 minutes, and cooling to room temperature for later use to prepare a film liquid A with the film forming substrate mass percentage concentration of 3.5%; wherein the mass percentage concentration of the potassium sorbate in the membrane liquid A is 1 percent;
step 2, soaking fruits and vegetables (selecting fresh loquats Mongolia in Yunnan province, removing plant diseases and insect pests, having damage, selecting loquats with the same maturity and uniform size) in the membrane liquid A prepared in the step 1 for 120s, and drying by cold air; the temperature of cold air in cold air blow-drying is 8 ℃, and the speed is 3 m/s;
step 3, adding salicylic acid, spermidine and spermine into the film liquid A obtained in the step 1, uniformly mixing to obtain a film liquid B, soaking the fruits and vegetables processed in the step 2 in the film liquid B for 120s, and drying by cold air; wherein the mass ratio of the salicylic acid to the spermidine to the spermine is 9: 1: 0, the concentration of salicylic acid added into the membrane liquid A is 0.3 g/L; the temperature of cold air in cold air blow-drying is 8 ℃, and the speed is 3 m/s;
and 4, adding a bacteriostatic agent natamycin (the mass percentage concentration of natamycin in the film liquid C is 0.8 g/L) into the chitosan solution (1.5 kg of chitosan is dissolved in 2% of acetic acid solution, the mass percentage concentration of chitosan in the chitosan solution is 1.5%) to obtain a film liquid C, soaking the fruits and vegetables obtained by the treatment in the step 3 in the film liquid C for 120s, drying the fruits and vegetables by cold air (the temperature of cold air in cold air drying is 8 ℃, the speed is 3 m/s), and then transferring the fruits and vegetables to a refrigerating chamber for storage to finish the multilayer coating preservation and the fruit and vegetable lignification inhibition.
The lignin content and the juice yield of the fruits and vegetables treated by the embodiment are shown in table 1.
Example 6
The method for inhibiting lignification of fruits and vegetables by multilayer coating preservation comprises the following specific steps:
step 1, mixing 2.45kg of hemicellulose, glucomannan, soy isolate protein and xanthan gum according to a mass ratio of 7: 1: 2: 0, mixing the mixture evenly to form a film forming substrate, then mixing the film forming substrate and water in a constant temperature water bath at 60 ℃, continuously stirring for 2 hours, then adding potassium sorbate, stirring for 40 minutes, and cooling to room temperature for later use to prepare a film liquid A with the film forming substrate mass percentage concentration of 3.5%; wherein the mass percentage concentration of the potassium sorbate in the membrane liquid A is 1 percent;
step 2, soaking fruits and vegetables (selecting fresh loquats Mongolia in Yunnan province, removing plant diseases and insect pests, having damage, selecting loquats with the same maturity and uniform size) in the membrane liquid A prepared in the step 1 for 120s, and drying by cold air; the temperature of cold air in cold air blow-drying is 8 ℃, and the speed is 3 m/s;
step 3, adding salicylic acid, spermidine and spermine into the film liquid A obtained in the step 1, uniformly mixing to obtain a film liquid B, soaking the fruits and vegetables processed in the step 2 in the film liquid B for 120s, and drying by cold air; wherein the mass ratio of the salicylic acid to the spermidine to the spermine is 9: 1: 0, the concentration of salicylic acid added into the membrane liquid A is 0.3 g/L; the temperature of cold air in cold air blow-drying is 8 ℃, and the speed is 3 m/s;
and 4, adding a bacteriostatic agent natamycin (the mass percentage concentration of natamycin in the film liquid C is 0.8 g/L) into the chitosan solution (1.5 kg of chitosan is dissolved in 2% of acetic acid solution, the mass percentage concentration of chitosan in the chitosan solution is 1.5%) to obtain a film liquid C, soaking the fruits and vegetables obtained by the treatment in the step 3 in the film liquid C for 120s, drying the fruits and vegetables by cold air (the temperature of cold air in cold air drying is 8 ℃, the speed is 3 m/s), and then transferring the fruits and vegetables to a refrigerating chamber for storage to finish the multilayer coating preservation and the fruit and vegetable lignification inhibition.
The lignin content and the juice yield of the fruits and vegetables treated by the embodiment are shown in table 1.
Example 7
The method for inhibiting lignification of fruits and vegetables by multilayer coating preservation comprises the following specific steps:
step 1, mixing 2.45kg of hemicellulose, glucomannan, soy isolate protein and xanthan gum according to a mass ratio of 7: 1: 2: 0, mixing the mixture evenly to form a film forming substrate, then mixing the film forming substrate and water in a constant temperature water bath at 60 ℃, continuously stirring for 2 hours, then adding potassium sorbate, stirring for 40 minutes, and cooling to room temperature for later use to prepare a film liquid A with the film forming substrate mass percentage concentration of 3.5%; wherein the mass percentage concentration of the potassium sorbate in the membrane liquid A is 1 percent;
step 2, soaking fruits and vegetables (selecting fresh loquats Mongolia in Yunnan province, removing plant diseases and insect pests, having damage, selecting loquats with the same maturity and uniform size) in the membrane liquid A prepared in the step 1 for 120s, and drying by cold air; the temperature of cold air in cold air blow-drying is 8 ℃, and the speed is 3 m/s;
step 3, adding salicylic acid, spermidine and spermine into the film liquid A obtained in the step 1, uniformly mixing to obtain a film liquid B, soaking the fruits and vegetables processed in the step 2 in the film liquid B for 120s, and drying by cold air; wherein the mass ratio of the salicylic acid to the spermidine to the spermine is 9: 2: 2, adding salicylic acid into the membrane liquid A to form a solution with the concentration of 0.2 g/L; the temperature of cold air in cold air blow-drying is 8 ℃, and the speed is 3 m/s;
and 4, adding a bacteriostatic agent natamycin (the mass percentage concentration of natamycin in the film liquid C is 0.8 g/L) into the chitosan solution (1.6 kg of chitosan is dissolved in 2% of acetic acid solution, the mass percentage concentration of chitosan in the chitosan solution is 1.6%) to obtain a film liquid C, soaking the fruits and vegetables obtained by the treatment in the step 3 in the film liquid C for 120s, drying the fruits and vegetables by cold air (the temperature of cold air in cold air drying is 8 ℃, the speed is 3 m/s), and then transferring the fruits and vegetables to a refrigerating chamber for storage to finish the multilayer coating preservation and the lignification inhibition of the fruits and vegetables.
The lignin content and the juice yield of the fruits and vegetables treated by the embodiment are shown in table 1.
Example 8
The method for inhibiting lignification of fruits and vegetables by multilayer coating preservation comprises the following specific steps:
step 1, mixing 2.45kg of hemicellulose, glucomannan, soy isolate protein and xanthan gum according to a mass ratio of 7: 1: 2: 0, mixing the mixture evenly to form a film forming substrate, then mixing the film forming substrate and water in a constant temperature water bath at 70 ℃, continuously stirring for 2 hours, then adding potassium sorbate, stirring for 40 minutes, and cooling to room temperature for later use to prepare a film liquid A with the film forming substrate mass percentage concentration of 3.5%; wherein the mass percentage concentration of the potassium sorbate in the membrane liquid A is 1 percent;
step 2, soaking fruits and vegetables (selecting fresh loquats Mongolia in Yunnan province, removing plant diseases and insect pests, having damage, selecting loquats with the same maturity and uniform size) in the membrane liquid A prepared in the step 1 for 120s, and drying by cold air; the temperature of cold air in cold air blow-drying is 8 ℃, and the speed is 3 m/s;
step 3, adding salicylic acid, spermidine and spermine into the film liquid A obtained in the step 1, uniformly mixing to obtain a film liquid B, soaking the fruits and vegetables processed in the step 2 in the film liquid B for 120s, and drying by cold air; wherein the mass ratio of the salicylic acid to the spermidine to the spermine is 8: 1:1, adding salicylic acid into the membrane liquid A to form a concentration of 0.2 g/L; the temperature of cold air in cold air blow-drying is 8 ℃, and the speed is 3 m/s;
and 4, adding bacteriostatic agent epsilon-polylysine (the concentration of epsilon-polylysine in the membrane liquid C is 1g/L, and the molecular weight of epsilon-polylysine is 3600-4300) into the chitosan solution (the chitosan solution is prepared by dissolving 1.6kg of chitosan in 2% of acetic acid solution by volume percentage, and the mass percentage concentration of chitosan in the chitosan solution is 1.6%) to obtain the membrane liquid C, soaking the fruits and vegetables obtained by the treatment in the step 3 in the membrane liquid C for 120s, drying the fruits and vegetables by cold air (the cold air temperature in the cold air drying is 8 ℃, the speed is 3 m/s), and then transferring the fruits and vegetables into a refrigerating chamber for storage, thus finishing the multilayer coating preservation and inhibiting lignification of the fruits and vegetables.
The lignin content and the juice yield of the fruits and vegetables treated by the embodiment are shown in table 1.
Example 9
The method for inhibiting lignification of fruits and vegetables by multilayer coating preservation comprises the following specific steps:
step 1, mixing 2.45kg of hemicellulose, glucomannan, soy isolate protein and xanthan gum according to a mass ratio of 7: 1: 2: 0, mixing the mixture evenly to form a film forming substrate, then mixing the film forming substrate and water in a constant temperature water bath at 70 ℃, continuously stirring for 2h, then adding potassium sorbate and glycerol in a mass ratio of 1:1, stirring for 40min, and cooling to room temperature for later use to prepare a film liquid A with the film forming substrate mass percentage concentration of 3.5%; wherein the mass percentage concentration of the potassium sorbate and the glycerol in the membrane liquid A is 1 percent;
step 2, soaking fruits and vegetables (selecting fresh loquats Mongolia in Yunnan province, removing plant diseases and insect pests, having damage, selecting loquats with the same maturity and uniform size) in the membrane liquid A prepared in the step 1 for 120s, and drying by cold air; the temperature of cold air in cold air blow-drying is 8 ℃, and the speed is 3 m/s;
step 3, adding salicylic acid, spermidine and spermine into the film liquid A obtained in the step 1, uniformly mixing to obtain a film liquid B, soaking the fruits and vegetables processed in the step 2 in the film liquid B for 120s, and drying by cold air; wherein the mass ratio of the salicylic acid to the spermidine to the spermine is 6: 2: 3, adding salicylic acid into the membrane liquid A to form a concentration of 0.2 g/L; the temperature of cold air in cold air blow-drying is 8 ℃, and the speed is 3 m/s;
and 4, adding bacteriostatic agent epsilon-polylysine (the concentration of epsilon-polylysine in the membrane liquid C is 1g/L, and the molecular weight of epsilon-polylysine is 3600-4300) into the chitosan solution (the chitosan solution is prepared by dissolving 1.8kg of chitosan in 2% of acetic acid solution by volume percentage, and the mass percentage concentration of chitosan in the chitosan solution is 1.8%) to obtain the membrane liquid C, soaking the fruits and vegetables obtained by the treatment in the step 3 in the membrane liquid C for 120s, drying the fruits and vegetables by cold air (the cold air temperature in the cold air drying is 8 ℃, the speed is 3 m/s), and then transferring the fruits and vegetables into a refrigerating chamber for storage, thus finishing the multilayer coating preservation and inhibiting lignification of the fruits and vegetables.
The lignin content and the juice yield of the fruits and vegetables treated by the embodiment are shown in table 1.
Example 10
The method for inhibiting lignification of fruits and vegetables by multilayer coating preservation comprises the following specific steps:
step 1, mixing 2.45kg of hemicellulose, glucomannan, soy isolate protein and xanthan gum according to a mass ratio of 14: 0: 4: 2, uniformly mixing to form a film forming substrate, then mixing the film forming substrate and water in a constant-temperature water bath at 70 ℃, continuously stirring for 3 hours, then adding glycerol, stirring for 40 minutes, and cooling to room temperature for later use to prepare a film liquid A with the film forming substrate mass percentage concentration of 5%; wherein the mass percentage concentration of the glycerol in the membrane liquid A is 1 percent;
step 2, soaking fruits and vegetables (selecting fresh loquats Mongolia in Yunnan province, removing plant diseases and insect pests, having damage, selecting loquats with the same maturity and uniform size) in the membrane liquid A prepared in the step 1 for 120s, and drying by cold air; the temperature of cold air in cold air blow-drying is 8 ℃, and the speed is 3 m/s;
step 3, adding salicylic acid, spermidine and spermine into the film liquid A obtained in the step 1, uniformly mixing to obtain a film liquid B, soaking the fruits and vegetables processed in the step 2 in the film liquid B for 120s, and drying by cold air; wherein the mass ratio of the salicylic acid to the spermidine to the spermine is 10: 0: 1, adding salicylic acid into the membrane liquid A to form a concentration of 0.2 g/L; the temperature of cold air in cold air blow-drying is 8 ℃, and the speed is 3 m/s;
and 4, adding bacteriostatic agent epsilon-polylysine (the concentration of epsilon-polylysine in the membrane liquid C is 1g/L, and the molecular weight of epsilon-polylysine is 3600-4300) into the chitosan solution (the chitosan solution is 2.0 percent by mass of chitosan in the chitosan solution) to obtain the membrane liquid C, soaking the fruits and vegetables obtained by the treatment in the step 3 in the membrane liquid C for 120s, drying the fruits and vegetables by cold air (the cold air temperature in the cold air drying is 8 ℃, the speed is 3 m/s), and then transferring the fruits and vegetables to a refrigerating chamber for storage to finish the multilayer coating preservation and the lignification inhibition of the fruits and vegetables.
The lignin content and the juice yield of the fruits and vegetables treated by the embodiment are shown in table 1.
TABLE 1 statistical table of the fresh-keeping effect of loquat after 6 days of refrigeration
Wherein blank refers to that the juice yield is the percentage of the juice weight of the fruit to the original fruit weight without any treatment.
As can be seen from table 1, after the loquat fruits are subjected to multi-layer coating preservation treatment, compared with the blank, the lignin content of the loquat fruits in each example group is significantly reduced, the lignin generation speed is effectively slowed down, the lignification degree of the fruits is inhibited, and the juice yield is improved.
While the present invention has been described in detail with reference to the specific embodiments thereof, the present invention is not limited to the embodiments described above, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art.
Claims (4)
1. A method for inhibiting lignification of fruits and vegetables by multilayer coating preservation is characterized by comprising the following specific steps:
step 1, mixing hemicellulose, glucomannan, soy isolate protein and xanthan gum according to a mass ratio of 5-14: 0-2: 3-7: 0-2, uniformly mixing to form a film forming matrix, then mixing the film forming matrix and water in a constant-temperature water bath at the temperature of 60-80 ℃, continuously stirring for 2-4 hours, then adding glycerol and/or potassium sorbate, stirring for 30-60 min, and cooling to room temperature for later use to prepare a film liquid A with the film forming matrix mass percentage concentration of 3-5%;
step 2, soaking the fruits and vegetables in the film liquid A prepared in the step 1 for 30 s-2 min, and drying by cold air or at room temperature;
step 3, adding salicylic acid, spermidine and spermine into the film liquid A obtained in the step 1, uniformly mixing to obtain a film liquid B, soaking the fruits and vegetables processed in the step 2 in the film liquid B for 30 s-2 min, and drying by cold air or at room temperature;
step 4, adding bacteriostatic agent natamycin or epsilon-polylysine into the chitosan solution to obtain film liquid C, soaking the fruits and vegetables obtained by the treatment in the step 3 in the film liquid C for 30 s-2 min, drying the fruits and vegetables by cold air or airing the fruits and vegetables at room temperature, and then transferring the fruits and vegetables into a refrigerating chamber for storage to finish the multilayer coating preservation and inhibit the lignification of the fruits and vegetables;
in the step 3, the mass ratio of the salicylic acid to the spermidine to the spermine is 6-10: 0-2: 0-3, wherein the dosage of spermidine and spermine is not 0 at the same time, and the concentration of salicylic acid added into the membrane liquid A is 0.1-0.3 g/L;
and in the step 4, the chitosan solution is prepared by dissolving chitosan in an acetic acid solution with the volume fraction of 2%, and the mass percentage concentration of chitosan in the chitosan solution is 1-2%.
2. The method for inhibiting fruit and vegetable lignification through multi-layer coating preservation according to claim 1, characterized in that: in the step 1, the mass percentage concentration of the glycerol and/or the potassium sorbate in the membrane liquid A is 0.3-1%; when the glycerol and the potassium sorbate are added in the step 1, the glycerol and the potassium sorbate are in any mass ratio.
3. The method for inhibiting fruit and vegetable lignification through multi-layer coating preservation according to claim 1, characterized in that: in the step 4, the concentration of natamycin or epsilon-polylysine in the membrane liquid C is 0.5-1 g/L, and the molecular weight of the epsilon-polylysine is 3600-4300.
4. The method for inhibiting fruit and vegetable lignification through multi-layer coating preservation according to claim 1, characterized in that: and in the steps 2, 3 and 4, the temperature of cold air in the cold air drying is 8-12 ℃, and the speed is 3-5 m/s.
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| CN109965003B (en) * | 2019-04-30 | 2022-12-27 | 山东农业大学 | Antibacterial film-coating preservation method for shine skin papaya |
| CN110012938B (en) * | 2019-05-24 | 2022-04-29 | 猫眼品牌管理(上海)有限公司 | Vegetable cold-chain logistics ecological preservation method |
| CN112262884A (en) * | 2020-10-22 | 2021-01-26 | 甘肃世邦星达生物科技有限公司 | Fruit and vegetable coating agent |
| CN112586651B (en) * | 2020-12-14 | 2023-05-16 | 成都市农林科学院 | Natto preservation method |
| CN114931163B (en) * | 2022-04-27 | 2023-11-07 | 齐鲁工业大学 | Preparation method and application of composite antibacterial film for preventing and treating postharvest diseases of fruits |
| CN115777833B (en) * | 2022-12-27 | 2023-06-16 | 广东益鲜美生物科技有限公司 | Food calling composition and preparation method thereof |
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