CN110150368B - Preservation method for prolonging shelf life of bananas - Google Patents

Preservation method for prolonging shelf life of bananas Download PDF

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Publication number
CN110150368B
CN110150368B CN201910592234.2A CN201910592234A CN110150368B CN 110150368 B CN110150368 B CN 110150368B CN 201910592234 A CN201910592234 A CN 201910592234A CN 110150368 B CN110150368 B CN 110150368B
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bananas
banana
shelf life
irradiation
leaching
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CN110150368A (en
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张亮
祁文彩
王小梅
张金国
马靖雯
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Henan Normal University
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Henan Normal University
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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
    • 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

Abstract

The invention discloses a preservation method for prolonging the shelf life of bananas, which specifically comprises the steps of taking a banana color card as a standard, selecting bananas with an initial state of 4 and no mechanical damage or black star points, placing the bananas below a UV-C lamp tube, carrying out UV-C irradiation, spraying a citric acid solution on the surfaces of the bananas in the irradiation process, completely immersing the bananas subjected to UV-C treatment and storing the bananas in rice hulls, and preferably drying the rice hulls obtained after the banana leaf extract aqueous solution is subjected to spray treatment; the invention solves the problems of toxic residue, drug resistance and environmental protection caused by the chemical bactericide serving as the preservative of the picked bananas in the prior art, has low browning and decay speed and good quality, greatly prolongs the shelf life of the bananas, and improves the economic value of the bananas.

Description

Preservation method for prolonging shelf life of bananas
Technical Field
The invention relates to the technical field of fruit preservation, in particular to a preservation method for prolonging the shelf life of bananas.
Background
The bananas can be eaten only by ripening after being harvested, and before ripening, the bananas have green peel, astringent and hard pulp, can not be eaten, but have strong disease resistance and are not easy to rot. After ripening is accelerated, the banana peel turns yellow and the banana pulp becomes soft, so that the banana has edible value, but the ripe banana is extremely easy to rot, the shelf life is only 2-3 days generally, and if the banana cannot be sold or eaten within 2-3 days, the banana loses commodity value and edible value quickly, and economic loss is caused to both a seller and a consumer.
The substances causing banana ripening are endogenous hormones called ethylene, the bananas can automatically accelerate ripening through the ethylene generated by the bananas after being picked, so that the content of the ethylene in a storage environment is reduced by certain measures, the banana ripening can be delayed, the preservation period is prolonged, however, the rottenness of the bananas after ripening can not be reduced, the rottenness of the bananas after ripening is mainly caused by fungal pathogens, the existing fruit preservation method mainly uses chemical bactericides to treat and control diseases and reduce the rottenness, but the chemical bactericides serving as the preservatives for the picked bananas can bring toxic residue, drug resistance and environmental protection problems, and the search for efficient, rapid and pollution-free banana preservatives is generally regarded.
The result of the Zhang Shanshan et al that adopts chlorine dioxide to treat banana fruits shows that the chlorine dioxide can inhibit the generation of endogenous ethylene in bananas, delay the occurrence time of respiratory jump peak and obviously reduce the respiratory intensity, but the chlorine dioxide treatment improves the activity of polyphenol oxidase; 1-methylcyclopropene (1-MCP) is a nontoxic ethylene antagonist and can irreversibly bind with ethylene receptor protein in fruit and vegetable tissues to inhibit ethylene, but 1-MCP must be applied before fruit undergoes respiratory transition and produces autocatalytic ethylene to inhibit respiration and ethylene release; south China agricultural university discloses a patent of banana preservation, and the banana is soaked in hot water at 48-60 ℃ to achieve the preservation effects of controlling the rotting of mature bananas and prolonging the shelf life, but the hot water treatment is only suitable for green bananas which are stored at normal temperature for no more than 48 hours.
Although relevant scholars at home and abroad carry out a great deal of research on post-harvest physiology and fresh-keeping technology of bananas, satisfactory results are still not obtained so far, and the post-maturation softening, storage, transportation and fresh-keeping of bananas are still the main problems to be researched urgently.
Disclosure of Invention
The invention aims to provide a safe and environment-friendly preservation method for prolonging the shelf life of bananas, which can slow down the ripening and the decay of bananas, prolong the shelf life of bananas and improve the commodity value and the edible value of bananas.
The invention provides a preservation method for prolonging the shelf life of bananas, which comprises the following steps:
step 1: selecting bananas with the initial state of 4 by taking a banana color card as a standard, and placing the bananas in a container with holes, wherein the bananas are required to be consistent in size and have no mechanical damage or black star points, and the bananas are wiped clean by a clean cloth;
step 2: placing the bananas under an UV-C lamp tube, carrying out UV-C irradiation, spraying a citric acid solution on the surfaces of the bananas in the irradiation process, closing a UV-C light source, and airing;
and step 3: and completely immersing the bananas subjected to the UV-C treatment in rice hulls for storage.
Preferably, the power of the UV-C lamp tube in the step 2 is 36W, the irradiation distance is 50cm, and the irradiation time is 1 min;
preferably, the concentration of the citric acid solution in the step 2 is 0.2%;
preferably, the rice hulls in the step 3 are obtained by spraying an aqueous solution containing the banana leaf extract for 6-12 hours through a spraying device and then airing;
preferably, the preparation method of the banana leaf extract comprises the following steps:
(1) pretreatment: selecting banana leaves with good growth condition and no adverse defect, cleaning, cutting into small pieces, air-drying, and then smashing into powder with the granularity of less than 50 meshes by using a pulverizer;
(2) pre-extraction: soaking the powder in deionized water for 24-30 h;
(3) leaching: leaching the pre-extract in water bath for 60-90 min;
(4) and (3) filtering: filtering the leaching solution with four layers of gauze;
(5) concentrating the filtrate: putting the obtained filtrate into a rotary evaporator to evaporate water in a rotary manner at the temperature of 70-75 DEG C
Separating to obtain extract-like extract;
(6) drying: drying in an oven at 30-40 ℃, and storing in a drying bottle.
Preferably, the banana leaf powder and the deionized water in the step (2) are added according to the feed-liquid ratio of 1:10-12, and the method adopts
Soaking under ultrasonic conditions;
preferably, the leaching temperature in the step (3) is 45-50 ℃;
preferably, the residue after filtration in the step (4) is subjected to repeated leaching filtration, and the filtrates after repeated filtration are combined
Concentrating the filtrate in the step (5);
the invention does not destroy the activity of the effective components in the banana leaves to prolong the fresh-keeping period of the bananas by the operation
It is extracted sufficiently.
Preferably, the mass fraction of the banana leaf extract in the aqueous solution of the banana leaf extract is 10-35%;
preferably, the banana container immersed by the rice hulls is stored in an environment of 0-4 ℃.
The invention at least comprises the following beneficial effects:
the banana in the initial state of 4 is in a slightly yellow state, which indicates that starch is gradually changed into sugar, and the banana is treated in the time period, so that the browning and rotting rate of the banana can be slowed down to the maximum extent, and the preservation period of the banana is prolonged;
the UV-C irradiation can destroy the cell membrane and nucleic acid structure of the microorganism to make the genetic material lose activity, so that the microorganism cell dies or loses the reproductive capacity, the propagation of pathogenic microorganism is controlled, and the decay is prevented, thereby delaying the senescence of the picked fruits and vegetables;
citric acid is organic acid naturally existing in biological individuals and is a phenolic copper chelating agent, and the main reason for enzymatic browning of bananas is polyphenol oxidase of oxidase containing copper ions, so that citric acid inhibits the activity of the polyphenol oxidase through chelation so as to slow down the browning and decay speed of the bananas;
the bananas are simultaneously treated by the UV-C irradiation and the citric acid, so that the chelation effect of the citric acid and the polyphenol oxidase is accelerated, the damage effect of the UV-C irradiation on microbial cell membranes is accelerated by an acid environment provided by the citric acid, and the browning and the decay speed of the bananas are greatly slowed down due to the synergistic effect of the UV-C irradiation and the microbial cell membranes;
the rice hulls have good toughness and porosity, the bananas subjected to UV-C irradiation and citric acid treatment are placed in the rice hulls to be stored, on one hand, mechanical damage generated in the banana storage process can be relieved, on the other hand, the rice hulls can also play the roles of ventilation, moisture absorption, oxidation resistance, mildew prevention and the like, and more important porous structures in the rice hulls can adsorb ethylene generated by the bananas, so that the content of exogenous ethylene in the environment is reduced, and further ripening acceleration of the bananas by the exogenous ethylene generated in the storage process is further relieved.
Carry out the spray treatment 6-12h back through the water solution that passes through atomizer with the rice husk containing banana leaf extract product, the banana leaf extract product has been adsorbed in the pore structure in the rice husk, the banana leaf extract product has very important effect to the internal environment that maintains catalase in the banana, preserve in submerging the banana immersion that combines UV-C radiation to combine citric acid composite treatment with the rice husk that contains banana leaf extract product, help recovering catalase activity, very big improvement the fresh-keeping effect of banana, slow down the banana brown stain speed of rotting, very big extension the fresh-keeping period of banana.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Detailed Description
The present invention is described in further detail below to enable those skilled in the art to practice the invention with reference to the description.
In order to more clearly illustrate the technical solution of the present invention, the following specific examples are further illustrated.
Example 1
Selecting bananas with initial state of 4 according to the standard of banana color cards, wiping the bananas without mechanical damage and black stars by using a clean cloth, and placing the bananas in a container with holes; placing banana in a 36W UV-C lamp tube 50cm below, performing UV-C irradiation for 1min, and storing at room temperature. The storage condition of bananas is observed and recorded and is shown in table 1;
example 2
Selecting bananas with initial state of 4 according to the standard of banana color cards, wiping the bananas without mechanical damage and black stars by using a clean cloth, and placing the bananas in a container with holes; spraying 0.2% citric acid solution, air drying, and storing at room temperature. The storage condition of bananas is observed and recorded and is shown in table 1;
example 3
Selecting bananas with initial state of 4 according to the standard of banana color cards, wiping the bananas without mechanical damage and black stars by using a clean cloth, and placing the bananas in a container with holes; placing banana in a position 50cm below a 36W UV-C lamp tube, and performing UV-C irradiation for 1 min; spraying 0.2% citric acid solution, air drying, and storing at room temperature. The storage condition of bananas is observed and recorded and is shown in table 1;
example 4
Selecting bananas with initial state of 4 according to the standard of banana color cards, wiping the bananas without mechanical damage and black stars by using a clean cloth, and placing the bananas in a container with holes; placing bananas under a 36W UV-C lamp tube by 50cm, carrying out UV-C irradiation for 1min, spraying a citric acid solution with the concentration of 0.2% on the surfaces of the bananas in the irradiation process, turning off a UV-C light source, airing, storing at normal temperature, observing and recording the storage condition of the bananas, and showing in table 1;
example 5
Selecting bananas with initial state of 4 according to the standard of banana color cards, wiping the bananas without mechanical damage and black stars by using a clean cloth, and placing the bananas in a container with holes; placing banana in a position 50cm below a 36W UV-C lamp tube, performing UV-C irradiation for 1min, spraying citric acid solution with concentration of 0.2% on the surface of banana in the irradiation process, turning off the UV-C light source, and air drying; and completely immersing the bananas subjected to the UV-C treatment in rice hulls for storage at normal temperature. The storage condition of bananas is observed and recorded and is shown in table 1;
example 6
Selecting bananas with initial state of 4 according to the standard of banana color cards, wiping the bananas without mechanical damage and black stars by using a clean cloth, and placing the bananas in a container with holes; placing banana in a position 50cm below a 36W UV-C lamp tube, performing UV-C irradiation for 1min, spraying citric acid solution with concentration of 0.2% on the surface of banana in the irradiation process, turning off the UV-C light source, and air drying; completely immersing the bananas subjected to the UV-C treatment in rice hulls at 0-4 ℃ for storage. The storage condition of bananas is observed and recorded and is shown in table 1;
example 7
Step 1, preparing banana leaf extracting solution: selecting banana leaves with good growth condition and no adverse defect, cleaning, cutting into small pieces, air-drying, and then smashing into powder with the granularity of less than 50 meshes by using a pulverizer; soaking banana leaf powder and deionized water in a feed liquid ratio of 1:10 in the deionized water for 24-30 h; leaching the pre-extraction solution in a water bath kettle at 45-50 ℃ for 60-90 min; filtering the leaching solution with four layers of gauze; repeatedly leaching the filtered residues in a water bath kettle at 45-50 ℃ for 60-90min, merging the filtrates obtained in the two steps, putting the filtrates into a rotary evaporator, rotationally evaporating at 70-75 ℃ to remove water to obtain a paste extract, drying in an oven at 30-40 ℃, and putting into a drying bottle for storage for later use.
Step 2, adding deionized water into the prepared banana leaf extract to prepare a 15% banana leaf extract aqueous solution, performing spray treatment on the rice hulls for 6 hours by using the banana leaf extract aqueous solution through a spraying device, taking out and airing for later use;
step 3, selecting bananas with the initial state of 4 by taking the banana color cards as the standard, wiping the bananas with the same size and without mechanical damage and black stars by using a clean cloth, and placing the bananas in a container with holes; placing banana in a position 50cm below a 36W UV-C lamp tube, performing UV-C irradiation for 1min, spraying citric acid solution with concentration of 0.2% on the surface of banana in the irradiation process, turning off the UV-C light source, and air drying; completely immersing the bananas treated by the UV-C treatment in the rice hulls treated by the banana leaf extract aqueous solution and preserving at normal temperature. The storage condition of bananas is observed and recorded and is shown in table 1;
example 8
The processing method is the same as that of the example 7, except that the banana is placed at 0-4 ℃, and the storage condition of the banana is observed and recorded and is shown in the table 1;
example 9
Step 1, preparing banana leaf extracting solution: selecting banana leaves with good growth condition and no adverse defect, cleaning, cutting into small pieces, air-drying, and then smashing into powder with the granularity of less than 50 meshes by using a pulverizer; soaking banana leaf powder and deionized water in a feed liquid ratio of 1:10 in the deionized water for 24-30 h; leaching the pre-extraction solution by a heating reflux method for 60-90 min; filtering the leaching solution with four layers of gauze; leaching the residue in water bath at 45-50 deg.C for 60-90min, mixing the filtrates, rotary evaporating at 70-75 deg.C in rotary evaporator to remove water to obtain extract, oven drying at 30-40 deg.C, and storing in drying bottle.
The rest steps are the same as example 7, and the storage condition of bananas is observed and recorded and is shown in table 1;
table 1 examples 1-9 banana storage condition table
Figure BDA0002116440690000061
As can be seen from the table 1, the banana can be preserved for a certain extent by carrying out UV-C radiation and citric acid treatment on the banana, but the effect of the simultaneous treatment of the UV-C radiation and the citric acid is better than that of the separate treatment, the banana treated by the simultaneous treatment of the UV-C radiation and the citric acid is placed in rice husk, so that the banana preservation period can be obviously prolonged, but the banana antioxidant enzyme system is damaged and the activities of the banana superoxide dismutase and catalase are reduced due to the combined use of the UV-C radiation and the citric acid when the respiration intensity of the banana and the generation of endogenous ethylene are inhibited, so that the combined treatment of the UV-C radiation and the citric acid has a good browning effect, when the banana is rotted once, the speed is quicker than that of the UV-C radiation, and the banana leaf extract plays a very important role in maintaining the internal environment of the catalase in the banana, the banana subjected to the UV-C radiation combined citric acid composite treatment is immersed and stored in the rice husk containing the banana leaf extract, so that the catalase activity can be recovered, the fresh-keeping effect of the banana is greatly improved, the browning and decay speed of the banana is reduced, and the fresh-keeping period of the banana is greatly prolonged.
While embodiments of the invention have been disclosed above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable in various fields of endeavor to which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described herein without departing from the generic concept as defined by the claims and their equivalents.

Claims (7)

1. A preservation method for prolonging the shelf life of bananas is characterized by comprising the following steps:
step 1: selecting bananas with the initial state of 4 by taking a banana color card as a standard, and placing the bananas in a container with holes, wherein the bananas are required to be consistent in size and have no mechanical damage or black star points, and the bananas are wiped clean by a clean cloth;
step 2: placing the bananas under an UV-C lamp tube, carrying out UV-C irradiation, spraying a citric acid solution on the surfaces of the bananas in the irradiation process, closing a UV-C light source, and airing;
and step 3: completely immersing the bananas subjected to the UV-C treatment in rice hulls for storage;
in the step 2, the power of the UV-C lamp tube is 36W, the irradiation distance is 50cm, and the irradiation time is 1 min;
the concentration of the citric acid solution in the step 2 is 0.2 percent;
and 3, the rice hulls are obtained by spraying the aqueous solution containing the banana leaf extract for 6-12h through a spraying device and then airing.
2. The method for preserving bananas with prolonged shelf life according to claim 1, wherein the preparation method of the banana leaf extract comprises the following steps:
(1) pretreatment: selecting banana leaves with good growth condition and no adverse defect, cleaning, cutting into small pieces, air-drying, and then smashing into powder with the granularity of less than 50 meshes by using a pulverizer;
(2) pre-extraction: soaking the powder in deionized water for 24-30 h;
(3) leaching: leaching the pre-extract in water bath for 60-90 min;
(4) and (3) filtering: filtering the leaching solution with four layers of gauze;
(5) concentrating the filtrate: putting the obtained filtrate into a rotary evaporator, and carrying out rotary evaporation at the temperature of 70-75 ℃ to remove water to obtain an extract;
(6) drying: drying in an oven at 30-40 ℃, and storing in a drying bottle.
3. The preservation method for prolonging the shelf life of bananas according to claim 2, wherein the banana leaf powder and deionized water are added in the step (2) according to a feed-liquid ratio of 1:10-12, and soaking is carried out under ultrasonic conditions.
4. The method for preserving bananas with prolonged shelf life according to claim 2, wherein the leaching temperature in the step (3) is 45-50 ℃.
5. The method for preserving bananas with prolonged shelf life according to claim 2, wherein the residue after filtration in the step (4) is subjected to repeated leaching filtration, and the filtrates after repeated filtration are combined and subjected to the step (5) of concentrating the filtrate.
6. The method for preserving bananas with prolonged shelf life according to claim 1, wherein the mass fraction of the banana leaf extract in the aqueous solution of the banana leaf extract is 10 to 35%.
7. The method of claim 1, wherein the banana container immersed in the rice hulls is stored at 0-4 ℃.
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