CN110089559A - A kind of fruit antistaling agent and its application - Google Patents
A kind of fruit antistaling agent and its application Download PDFInfo
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- CN110089559A CN110089559A CN201910382677.9A CN201910382677A CN110089559A CN 110089559 A CN110089559 A CN 110089559A CN 201910382677 A CN201910382677 A CN 201910382677A CN 110089559 A CN110089559 A CN 110089559A
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- China
- Prior art keywords
- fruit
- antistaling agent
- trans
- eugenol
- cinnamic aldehyde
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 90
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 claims abstract description 56
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 40
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000005770 Eugenol Substances 0.000 claims abstract description 28
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 claims abstract description 28
- 229960002217 eugenol Drugs 0.000 claims abstract description 28
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 21
- KJPRLNWUNMBNBZ-QPJJXVBHSA-N (E)-cinnamaldehyde Chemical compound O=C\C=C\C1=CC=CC=C1 KJPRLNWUNMBNBZ-QPJJXVBHSA-N 0.000 claims abstract description 20
- KJPRLNWUNMBNBZ-UHFFFAOYSA-N cinnamic aldehyde Natural products O=CC=CC1=CC=CC=C1 KJPRLNWUNMBNBZ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229960000935 dehydrated alcohol Drugs 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims description 12
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 10
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 239000003292 glue Substances 0.000 claims description 7
- 239000012459 cleaning agent Substances 0.000 claims description 6
- 230000002401 inhibitory effect Effects 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- AXMVYSVVTMKQSL-UHFFFAOYSA-N UNPD142122 Natural products OC1=CC=C(C=CC=O)C=C1O AXMVYSVVTMKQSL-UHFFFAOYSA-N 0.000 claims 2
- 229940117916 cinnamic aldehyde Drugs 0.000 claims 2
- 235000013372 meat Nutrition 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 230000003111 delayed effect Effects 0.000 abstract description 2
- 230000010198 maturation time Effects 0.000 abstract description 2
- 235000004936 Bromus mango Nutrition 0.000 description 18
- 241001093152 Mangifera Species 0.000 description 18
- 235000014826 Mangifera indica Nutrition 0.000 description 18
- 235000009184 Spondias indica Nutrition 0.000 description 18
- 235000013985 cinnamic acid Nutrition 0.000 description 12
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 12
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 description 11
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 description 11
- 229930016911 cinnamic acid Natural products 0.000 description 11
- 230000000694 effects Effects 0.000 description 11
- 239000000341 volatile oil Substances 0.000 description 8
- 241000196324 Embryophyta Species 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 230000003902 lesion Effects 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 229960004756 ethanol Drugs 0.000 description 3
- 235000019441 ethanol Nutrition 0.000 description 3
- 230000001408 fungistatic effect Effects 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000193738 Bacillus anthracis Species 0.000 description 2
- TWFZGCMQGLPBSX-UHFFFAOYSA-N Carbendazim Natural products C1=CC=C2NC(NC(=O)OC)=NC2=C1 TWFZGCMQGLPBSX-UHFFFAOYSA-N 0.000 description 2
- 241001529387 Colletotrichum gloeosporioides Species 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 239000006013 carbendazim Substances 0.000 description 2
- JNPZQRQPIHJYNM-UHFFFAOYSA-N carbendazim Chemical compound C1=C[CH]C2=NC(NC(=O)OC)=NC2=C1 JNPZQRQPIHJYNM-UHFFFAOYSA-N 0.000 description 2
- ULDHMXUKGWMISQ-UHFFFAOYSA-N carvone Chemical compound CC(=C)C1CC=C(C)C(=O)C1 ULDHMXUKGWMISQ-UHFFFAOYSA-N 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000003287 optical effect Effects 0.000 description 2
- 210000004681 ovum Anatomy 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000000575 pesticide Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 230000001018 virulence Effects 0.000 description 2
- ULDHMXUKGWMISQ-VIFPVBQESA-N (S)-(+)-Carvone Natural products CC(=C)[C@H]1CC=C(C)C(=O)C1 ULDHMXUKGWMISQ-VIFPVBQESA-N 0.000 description 1
- PZBPKYOVPCNPJY-UHFFFAOYSA-N 1-[2-(allyloxy)-2-(2,4-dichlorophenyl)ethyl]imidazole Chemical compound ClC1=CC(Cl)=CC=C1C(OCC=C)CN1C=NC=C1 PZBPKYOVPCNPJY-UHFFFAOYSA-N 0.000 description 1
- 244000189799 Asimina triloba Species 0.000 description 1
- 235000006264 Asimina triloba Nutrition 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 208000001034 Frostbite Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 239000006057 Non-nutritive feed additive Substances 0.000 description 1
- 239000005820 Prochloraz Substances 0.000 description 1
- 206010039509 Scab Diseases 0.000 description 1
- 239000005842 Thiophanate-methyl Substances 0.000 description 1
- -1 aldehyde ketone Chemical class 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 239000013043 chemical agent Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229960002125 enilconazole Drugs 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 230000009036 growth inhibition Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- TVLSRXXIMLFWEO-UHFFFAOYSA-N prochloraz Chemical compound C1=CN=CN1C(=O)N(CCC)CCOC1=C(Cl)C=C(Cl)C=C1Cl TVLSRXXIMLFWEO-UHFFFAOYSA-N 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000013138 pruning Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- QGHREAKMXXNCOA-UHFFFAOYSA-N thiophanate-methyl Chemical group COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC QGHREAKMXXNCOA-UHFFFAOYSA-N 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- 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
- 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
- A23B7/157—Inorganic compounds
-
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a kind of fruit antistaling agent and its applications, belong to technical field of food additives.Fruit antistaling agent of the present invention is matched by volume parts, and by 0.1~1 part of trans-cinnamic aldehyde, 0.1~1 part of eugenol, 0.1~1 part of dehydrated alcohol, 90~99 parts of fruit wax are formed；Wherein volumetric concentration of the trans-cinnamic aldehyde in fruit wax is 1-5 μ L/mL, and the volume ratio of trans-cinnamic aldehyde and eugenol is (2-5): 1.Fruit antistaling agent of the present invention realizes 100% bacteriostasis in low concentration, and the shelf-life of tropical fruit (tree) can be made up to 14 days, extends 1 times or more, and preferable fruit hardness can be still kept, maturation time is delayed, effectively controls fruit corruption, traffic coverage is improved, does not influence final flavor.
Description
Technical field
The present invention relates to a kind of fruit antistaling agent and its applications, belong to technical field of food additives.
Background technique
China is the first big country that world's fruit produces and sells, and the fruit output value reaches 500,000,000,000 yuan/year, accounts for planting industry
20%, it is with a very important position.But China has 20%-40% fresh fruit to lose commodity valence because of Post-harvest quality deterioration every year
Value, direct economic loss is more than 100,000,000,000 yuan.Wherein glue born of the same parents anthrax bacteria (Colletotrichumgloeosporioides) is
Cause using mango as the main spoilage organisms of a major class tropical fruit (tree) postharvest decay of representative.
Tropical fruit (tree) is temperature sensitive, easy frostbite, and cold chain condition of storage requires height, main to the prevention and treatment of these bacterium both at home and abroad
It is using chemical agent such as Prochloraz, Imazalil sulfate, thiophanate methyl, carbendazim etc., it is residual exceeded that this does not only result in agriculture, and
And such chemical reagent has carcinogenicity more, and consumer is caused to bear a grudge chemical preservative, and current carbendazim etc.
It is used for a long time, or even anthrax bacteria is made to produce resistance.Research and develop the task of new green environment protection type bacteriostasis, preservation agent just
Seem more urgent, researching and developing efficient, safe, the economical agent of plant source bacteriostasis, preservation and its application mode also becomes the fresh-keeping hair of vegetables and fruits
The important directions of exhibition.
Plants essential oil (Essential oils), belongs to plant source secondary metabolite, is one be present in plant
Class can be steamed with water vapour and the lesser volatility oily liquid substance of molecular weight, has strong smell and fragrance.It can be used as
Novel plant-source antibacterial agent has antibiotic property wherein containing some phenolic substancess, terpenoid substance and aldehyde ketone substance, they
It is inhibited to cause corruption microorganism common in fruit.With it, side effect and residual toxicity are small compared with chemical bacteriostatic agent
Unique advantage has obtained extensive concern in terms of antibacterial research in recent years.Also occur largely pressing down about essential oil both at home and abroad
The active report of bacterium, the excellent bacteriostatic activity and broad spectrum activity that plants essential oil is shown, it will help people find more preferably
Natural antiseptic agent, this also complies with the needs that people pursue " green and healthy " theory.
But essential oil price itself is very high and has unique possible unpleasant taste, exclusive use will increase fruit
Fresh-keeping cost and risk, the popularization being applied to affect.Therefore it provides a kind of both reduced preservative cost,
Again guarantee adequately guarantee the quality, fresh-keeping effect, and on flavour of food products influence lesser preservative have important market application prospect.
Summary of the invention
To solve the above-mentioned problems, the present invention provides a kind of safe and efficient compound type bacteriostats, and combine hypochlorous acid
Corruption after sodium control fruit is adopted, extends mango storage period and shelf life, improves commodity value and economic benefit.
The first purpose of the invention is to provide a kind of fruit antistaling agent, the component of the fruit antistaling agent, by parts by volume
Number proportion is 0.1~1 part of trans-cinnamic aldehyde, 0.1~1 part of eugenol, 0.1~1 part of dehydrated alcohol, 90~99 parts of fruit wax；Wherein
Volume ratio in trans-cinnamic aldehyde and fruit wax is 1-5 μ L/mL, and the volume ratio of trans-cinnamic aldehyde and eugenol is (2-5): 1.
In one embodiment of the invention, volumetric concentration of the trans-cinnamic aldehyde in fruit wax is preferably 4 μ L/
mL。
In one embodiment of the invention, volumetric concentration of the eugenol in fruit wax is preferably 2 μ L/mL.
In one embodiment of the invention, the mass ratio of the trans-cinnamic aldehyde and dehydrated alcohol is 1:(1-
10)。
In one embodiment of the invention, the mass ratio of the eugenol and dehydrated alcohol is 1:(1-10).
In one embodiment of the invention, the mass ratio of dehydrated alcohol and fruit wax is 1:(5-50).
In one embodiment of the invention, the fruit wax includes SP-1 type fruit wax.
In one embodiment of the invention, the cinnamic acid, eugenol, dehydrated alcohol meet right in food additives
In the standard of flavors and fragrances and processing aid, in the presence of optical isomer, optical isomer or raceme are selected
?.
A second object of the present invention is to provide a kind of composition for inhibiting glue born of the same parents anthrax-bacilus, the component of the composition is pressed
It is matched according to volume parts, is 0.1~1 part of trans-cinnamic aldehyde, 0.1~1 part of eugenol, 0.1~1 part of dehydrated alcohol and fruit wax 90~
99 parts；Wherein volumetric concentration of the trans-cinnamic aldehyde in fruit wax is 1-5 μ L/mL；The volume ratio of trans-cinnamic aldehyde and eugenol is
(2-5): 1.
In one embodiment of the invention, the anthrax-bacilus includes mango spoilage organisms glue born of the same parents' anthrax-bacilus (Colletot
richumgloeosporioidesPenz,C.gloeosporioides,ACCC36431)。
Third object of the present invention is to provide a kind of methods that control fruit adopts rear corruption, and the method is will be above-mentioned
Fruit antistaling agent is applied to fruit surface.
In one embodiment of the invention, it the described method comprises the following steps:
(1) fruit is cleaned using fruit cleaning agent, removes fruit surface moisture；
(2) above-mentioned fruit antistaling agent is uniformly smeared into fruit surface, it is dry.
In one embodiment of the invention, the fruit cleaning agent is aqueous sodium hypochlorite solution.
In one embodiment of the invention, in the aqueous sodium hypochlorite solution sodium hypochlorite (NaClO) and water body
Product is than being (0.1~5): (10~500).
In one embodiment of the invention, the method specifically includes:
(1) using sodium hypochlorite (NaClO) and water with (0.1~5): the volume ratio of (10~500) is mixed into fruit cleaning
Fruit is impregnated 0.5~5min, removes surface worm's ovum, fungal spore and pesticide, the fruit after immersion is dried by dilution agent liquid；
(2) fruit is soaked in 2.0~20min in above-mentioned fruit antistaling agent, by after immersion fruit stand 2.0~
20min air-dries antistaling agent；
In one embodiment of the invention, the method also includes being transported at normal temperature by fruit packaging, vanning,
Storage.
In one embodiment of the invention, the fruit includes that the surfaces such as mango, banana and pawpaw are smooth, Yi Fasheng
The tropical fruit (tree) of anthracnose.
The utility model has the advantages that
The present invention passes through the compounding of cinnamic acid and eugenol, generates synergistic effect between component, reaching both reduces antistaling agent
Cost, reduces the peculiar smell of antistaling agent, and guarantees sufficient fresh-keeping effect, Keep the quality and freshness effect be more than be used alone cinnamic acid and
The adduction of effect can be reached by being used in compounding the components such as eugenol, ethyl alcohol, fruit wax, can make 1 times of fruit extended shelf-life or more,
Up to 14 days or more, and it can effectively keep fruit hardness (0.86kg/cm2), maturation time is delayed, traffic coverage is improved, subtracts
Few logistics cost, and final flavor is not influenced.
Bacteria inhibiting composition of the present invention effectively can realize 100% bacteriostasis in low concentration, and cooperation utilizes sodium hypochlorite
Solution cleaning, removal worm's ovum, spore and pesticide, cooperates antistaling agent, can greatly reduce fruit microbial contamination level, improve
Fruit safety, effectively control fruit corruption.
Detailed description of the invention:
Fig. 1: corrosion-resistanting fresh-keeping effect of the different component dosage antistaling agent to mango；
Fig. 2: influence of the different component dosage antistaling agent to Mango Fruit hardness.
Specific embodiment
Shelf-life is defined: the fruit state of an illness is classified by the Lesion size of fruit surface, wherein 0 grade: surface disease-free spot；1 grade:
The visible pinhead-sized scab in surface；2 grades: lesion area is no more than the 1/5 of surface area；3 grades: lesion area accounts for the 1/ of surface area
5-1/2；4 grades: lesion area is more than the 1/2 of surface area.It measures within every 2 days, the percentage with the 2-4 grade fruit of not commodity value is
Fruit rotting rate.All fruits, which are organized, using this reaches the time of 100% Decayed rate as the shelf-life.
The measurement of the hardness of fruit: pruning the pericarp at fruit equator, measures its hardness with GY-3 hardometer, unit is
0.1MPa, every piece of measurement are averaged for 3 times.
Embodiment 1
The preparation of antistaling agent: fruit antistaling agent: 4mL trans-cinnamic aldehyde, 2mL eugenol, 20mL is prepared according to following raw material
Dehydrated alcohol, 1L SP-1 type fruit wax.
Fruit antisepsis processing:
(1) it cleans；
(2) by the mango purchased back (kind is platform awns No. 1, and the place of production is Sanya, Hainan Mei Shan), to pick out maturity consistent
Individual.With percent by volume, water and liquor natrii hypochloritis are compounded into javelwater according to the ratio of 0.1~5:10~500
Mango is immersed 2 minutes in sodium hypochlorite fruit cleaning agent and carries out surface sterilizing to mango by fruit cleaning agent, then with distillation washing
It washs.
Epidermis at mango equator is punctured with pipette tips, is inoculated with mango spoilage organisms glue born of the same parents' anthrax-bacilus (C.gloeosporioidesACCC3
6431) spore content is 105It is air-dried after the 10 μ L of physiological saline of CFU/mL, then fresh be soaked in antistaling agent is infiltrated, is taken
Film forming is air-dried out, and every bag of 3 pieces of mango, with 25 degrees Celsius, plastic packaging bag is sealed, and measurement Decayed rate calculates the shelf-life within every two days.
Treated 14 days shelf-lifves at room temperature of mango, and the hardness after 14 days is 0.86kg/cm2, still keep compared with
High level, workability are higher.
Embodiment 2: influence of the antistaling agent constituent species to antibacterial anti-corrosion effect
Mango spoilage organisms glue born of the same parents anthrax-bacilus (C.gloeosporioidesACCC36431) is seeded in PDA culture medium,
In 26 DEG C of culture 72h, the bacteria cake that diameter is about 5mm is broken into punch, is inoculated in containing different gradient concentration bateriostatics
Among culture medium flat plate, essential oil is dissolved using isometric ethanol solution, and 3 repetitions are arranged in every processing, if the sky of the ethyl alcohol containing equivalent
White culture medium flat plate compares；Start to observe and record hypha growth condition daily after dark culturing at 26 DEG C, 6d, respectively
Essential oil does identical repetition and tests；Colony diameter is measured with crossing method, its average value is taken, calculates different essential oils as follows
To the inhibiting rate of germ mycelia growth:
Mycelial growth inhibition rate is converted into and inhibits probit value (Y), drug concentration is converted into log concentration (X), finds out back
Return equation Y=aX+b, calculates related coefficient (R2), EC50, take the just non-growing concentration of mycelia be MIC.
To the inhibiting rate that mango anthrax-bacilus mycelia grows, the results are shown in Table 1 for measurement；To mango spoilage organisms glue born of the same parents' anthrax-bacilus
The results are shown in Table 2 for the virulence regression equation of mycelia growth.
To the inhibiting rate (%) of mango anthrax-bacilus mycelia growth after the processing of 1 embodiment 2 of table
The different cinnamic acids of table 2 and eugenol are with the influence for comparing antistaling agent fungistatic effect
| Virulence regression equation | Coefficient R2 | EC50(μL/mL) | MIC | |
| 2:1 (cinnamic acid: eugenol) | Y=1.982+2.538X | 0.992 | 0.173 | 0.2 |
| 1:1 (cinnamic acid: eugenol) | Y=2.408+2.870X | 0.963 | 0.197 | 0.3 |
| 1:2 (cinnamic acid: eugenol) | Y=2.300+3.060X | 0.921 | 2.08 | 0.4 |
| Simple cinnamic acid | Y=5.052+8.007X | 1.000 | 0.234 | 0.4 |
| Simple eugenol | Y=0.747+1.331X | 0.999 | 0.275 | 0.4 |
In conjunction with table 1-2 it is found that the fungistatic effect of cinnamic acid or eugenol and bad is used alone, have obviously compared to carvol
Antibacterial disadvantage；When the two is compounded with 2:1, the effect promoting with highly significant；And it can be realized at lower levels
100% fungistatic effect illustrates that cooperation, synergistic effect occur under specific conditions of mixture ratios for the two, reaches extraordinary bacteriostasis property
It is promoted.
Embodiment 3: influence of the antistaling agent amounts of components to antibacterial anti-corrosion effect
Reference implementation example 1, other conditions are constant, and antistaling agent is replaced with following several situations:
Blank: group, which is entrusted, is not used fruit antistaling agent processing；
Concentration 1: fruit Lasaxing Oilfield is used only；
Concentration 2: it is handled using the fruit antistaling agent of+0.2 μ L/mL eugenol Han 0.4 μ L/mL cinnamic acid；
Embodiment 1: it is handled using the fruit antistaling agent of+2 μ L/mL eugenol Han 4 μ L/mL cinnamic acid.
The fruit antistaling agent of various concentration proportion influences evaluation such as Fig. 1,2 institutes to the corrosion-resistanting fresh-keeping effect of mango and hardness
Show.
Compared with blank control group, embodiment 1 is used at the fruit antistaling agent of+2 μ L/mL eugenol Han 4 μ L/mL cinnamic acid
Reason can make extend to 14 days by 6 days the shelf-life of mango at room temperature, extend 1 times of shelf lives or more, and make its hardness still
Higher level is kept, the hardness after 14 days is 0.86kg/cm2, keep higher workability.Although and in certain journey when concentration 2
Period of guarantee is extended on degree, up to 12 days, but it is slightly worse compared to embodiment 1.
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclosing subject to the definition of the claims.
Claims (10)
1. a kind of fruit antistaling agent, which is characterized in that the component of the fruit antistaling agent is matched by volume parts, is trans- meat
0.1~1 part of cinnamic aldehyde, 0.1~1 part of eugenol, 0.1~1 part of dehydrated alcohol, 90~99 parts of fruit wax；Wherein trans-cinnamic aldehyde and fruit
Volume ratio in wax is 1-5 μ L/mL, and the volume ratio of trans-cinnamic aldehyde and eugenol is (2-5): 1.
2. antistaling agent according to claim 1, which is characterized in that volumetric concentration of the trans-cinnamic aldehyde in fruit wax be
4μL/mL。
3. antistaling agent according to claim 1 or 2, which is characterized in that volumetric concentration of the eugenol in fruit wax is 2
μL/mL。
4. antistaling agent according to claim 1 to 3, which is characterized in that the matter of the trans-cinnamic aldehyde and dehydrated alcohol
Amount ratio is 1:(1-10).
5. antistaling agent according to claim 1 to 4, which is characterized in that the mass ratio of the eugenol and dehydrated alcohol
Example is 1:(1-10).
6. -5 any antistaling agent according to claim 1, which is characterized in that the mass ratio of the eugenol and dehydrated alcohol
Example is 1:(1-10).The mass ratio of dehydrated alcohol and fruit wax is 1:(5-50).
7. a kind of composition for inhibiting glue born of the same parents anthrax-bacilus, which is characterized in that the component of the composition is matched according to volume parts,
It is 0.1~1 part of trans-cinnamic aldehyde, 0.1~1 part of eugenol, 0.1~1 part and 90~99 parts of fruit wax of dehydrated alcohol；Wherein trans- meat
Volumetric concentration of the cinnamic aldehyde in fruit wax is 1-5 μ L/mL；The volume ratio of trans-cinnamic aldehyde and eugenol is (2-5): 1.
8. a kind of method that control fruit adopts rear corruption, which is characterized in that the method is by fruit described in claim 1-6
Antistaling agent or composition as claimed in claim 7 are applied to fruit surface.
9. according to the method described in claim 8, it is characterized in that, the described method comprises the following steps:
(1) fruit is cleaned using fruit cleaning agent, removes fruit surface moisture；
(2) fruit antistaling agent described in claim 1-6 or composition as claimed in claim 7 are uniformly smeared into fruit table
Face, it is dry.
10. according to the method described in claim 9, it is characterized in that, the fruit cleaning agent be aqueous sodium hypochlorite solution, wherein
The volume ratio of sodium hypochlorite and water is (0.1~5): (10~500).
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Cited By (1)
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