CN110367329B - Red bayberry storage and preservation method - Google Patents
Red bayberry storage and preservation method Download PDFInfo
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- CN110367329B CN110367329B CN201910428078.6A CN201910428078A CN110367329B CN 110367329 B CN110367329 B CN 110367329B CN 201910428078 A CN201910428078 A CN 201910428078A CN 110367329 B CN110367329 B CN 110367329B
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- waxberries
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- A23B7/015—Preserving by irradiation or electric treatment without heating effect
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
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Abstract
The invention provides a method for storing and preserving waxberries, which belongs to the technical field of agricultural product storage and comprises the following steps of: 1) Picking, screening waxberry with uniform shape and size and no plant diseases and insect pests; 2) Soaking fructus Myricae Rubrae in regulator containing plant solid alcohol and geranylgeraniol; 3) The fresh-keeping agent is placed in a refrigerator with the space electric field and the temperature adjusted in advance for storage and fresh-keeping. The method for storing and preserving the waxberries can reduce the consumption of nutrient substances in the fruits, slow down the damage of endogenous enzymes of the fruits to the textures of the waxberries, inhibit the oxidation-reduction reaction of the fruits, change the freezing point of the waxberries, relieve the cold injury symptoms of the waxberries, promote the accumulation of secondary metabolites such as anthocyanin, carotene and flavonoid compounds, and has long storage period and high nutritional value.
Description
Technical Field
The invention belongs to the technical field of agricultural product storage, and particularly relates to a waxberry storage and preservation method.
Background
The waxberry is a subtropical evergreen plant native to southeast regions of China, and belongs to the families of Magnoliaceae, myricales, myricaceae and Myrica. The fructus Myricae Rubrae is rich in vitamins, mainly V C, proteins, amino acids, saccharides, acids, cellulose, ca, fe, P, etc. Therefore, the waxberry has extremely high nutritive value. Along with the continuous maturation of the waxberry fruits, the anthocyanin content in the waxberry fruits is also increased continuously, which is the main reason for the color change of the waxberry fruits in the maturation process. 6-7 months each year are all the mature seasons of the red bayberries, just catch up with the hot and humid red bayberry rainy season in the south, and red bayberry fruits are soft, juicy and exposed and are easy to be infected by germs. The hardness of the waxberry fruits after picking can be gradually reduced, and the waxberry fruits can cause the increase of transportation difficulty and the deterioration of the quality of the waxberry fruits, and are more easily invaded by microorganisms. The relative humidity in the environment is also important for the weight loss rate of the waxberries, and the higher the relative humidity is, the lower the weight loss rate of the waxberries is when the waxberries are stored at a low temperature. During the storage process, the respiration is the main metabolism way of the picked waxberry fruits, so that sugar and organic acid in the waxberry fruits are continuously consumed as substrates, and the nutritional value is continuously reduced. At present, a relatively wide preservation method is used for low-temperature storage of the waxberry fruits, and the method can effectively prolong the storage period of the waxberry fruits, but has the defects of low economic benefit and the like caused by water yielding of the fruits, change of the sense and quality of the fruits, high transportation cost and the like. Many students can use other fresh-keeping means to treat the waxberries so as to prolong the storage time, and the composite treatment of the propionic acid and hot water can effectively inhibit the decay of the waxberries during the storage period, but the dosage of the propionic acid needs to be strictly controlled due to toxic and side effects; by adopting the natural biological preservative Nisin (Nisin) to treat the waxberry fruits, the decay of the waxberry fruits during the storage period can be effectively inhibited, and the water loss rate of the fruits can be remarkably reduced; good preservation effect can be obtained by adding agalloch eaglewood terpene aldehyde, perillaldehyde, cinnamaldehyde and carvacrol as natural preservatives to preserve the waxberry fruits during storage, but the natural preservatives also have certain limitations, the preservation effect of different natural preservatives is greatly different, and the use condition is more severe, so the appearance of a novel low-cost green preservation technology is a necessary trend of the storage and development of the waxberries.
Disclosure of Invention
The invention aims to provide the storage and fresh-keeping method for the waxberries, which can reduce the consumption of nutrients in the fruits, slow down the damage of endogenous enzymes of the fruits to the textures of the waxberries, inhibit the oxidation-reduction reaction of the fruits, change the freezing point of the waxberries, relieve the cold damage symptoms of the waxberries, promote the accumulation of secondary metabolites such as anthocyanin, carotene and flavonoid compounds, and has long storage period and high nutritional value.
The technical scheme adopted by the invention for achieving the purpose is as follows:
A method for storing and preserving fructus Myricae Rubrae comprises storing fructus Myricae Rubrae in low temperature environment by using space electric field.
Compared with the traditional low-temperature preservation mode, the storage and preservation method has the advantages that firstly, the water migration condition of the waxberry fruits can be influenced, the water migration process is prolonged, the time of change of the waxberry organic acid is prolonged, the freshness of the waxberry is maintained, and the storage and preservation method has a certain significance for storage and preservation researches of the waxberry; the storage and preservation method can also reduce physiological activities such as self respiration, reduce sugar consumption, further slow down the rate of decline of soluble polysaccharide in the waxberries, well maintain the quality of the waxberries and prolong the storage period of the waxberries; secondly, the storage fresh-keeping method can effectively inhibit the oxidative metabolism of the waxberries, is beneficial to keeping the Vc content in the waxberries and improves the quality of the waxberries; in addition, the storage and preservation method can lead the water molecules to generate resonance phenomenon, so that the combination state of the water and the enzyme is changed to different degrees, finally the enzyme is inactivated, the dissolution of pectin in the cell wall is reduced, the hardness of the waxberry fruits is favorably maintained, the high quality of the waxberry fruits is maintained, and the decay of the waxberry fruits can be effectively inhibited; in addition, the storage fresh-keeping method provided by the invention has an influence on the freezing point of the waxberry, influences the water migration condition of the waxberry fruits, prolongs the water migration process, weakens the transpiration effect of the waxberry fruits, and inhibits the weight loss of the fruits. In a word, the storage fresh-keeping method is more beneficial to maintaining the quality of the waxberries, reducing the consumption of nutrient substances in the fruits, slowing down the damage of endogenous enzymes of the fruits to the texture of the waxberries, inhibiting the oxidation-reduction reaction of the fruits, changing the freezing point of the waxberries, so that the waxberries can be stored at a lower temperature without freezing, and meanwhile, the operability of temperature control of a storage warehouse is facilitated, and the requirements on equipment are reduced. The space electric field is beneficial to delaying the spoilage of the waxberries, greatly prolongs the shelf life, has positive significance for expanding the market of the waxberries, and provides a new idea for the fresh keeping of fruits and vegetables and even foods.
Preferably, the electric field strength of the space electric field is 2000-4000V and the frequency is 30-80 Hz. More preferably, the electric field strength of the space electric field is 3000V and the frequency is 50Hz. The airborne electric field can induce water molecules to generate same-frequency resonance in a low-temperature environment, disturb the formation of hydrogen bonds among the water molecules, create an environment which can not freeze the water molecules below a freezing point, inhibit the growth and propagation of bacteria, and further realize the effect of prolonging the ultra-long fresh-keeping time of the waxberries; in addition, under the low-temperature environment, the space electric field disturbance forms uniform fine ice crystals, so that the water loss after thawing caused by cell membrane damage is greatly reduced, and the excellent storage and fresh-keeping effects are provided for the waxberries.
Preferably, the low temperature is-8 to 0 ℃.
More preferably, the low temperature is-5 to-2 ℃.
Preferably, the method for storing and preserving the waxberries further comprises the step of pretreating the waxberries by adopting a regulator containing plant sterols and geranylgeraniol before storing the waxberries.
The invention relates to a method for preserving and preserving waxberries, which is characterized in that in the initial stage of the method, waxberries are initially subjected to low-temperature environment and are easily damaged by low temperature, and the invention can effectively relieve cold damage symptoms of the waxberries, improve cold resistance of the waxberries, delay increase of cell membrane permeability of the waxberries and the process of membrane lipid peroxidation, thereby better maintaining the quality of the fruits and prolonging the preservation and preservation period of the fruits. The regulator can promote accumulation of secondary metabolites such as anthocyanin, carotene and flavonoid in the waxberry, and the secondary metabolites have the effects of slowing down oxidative aging of cells and enhancing disease resistance, so that the senescence of fruits can be delayed, the occurrence of decay of the waxberry during storage can be restrained, the storage period of the waxberry can be prolonged, and the nutritive value of the waxberry can be improved.
More preferably, the concentration of plant sterols in the regulator is 500 to 1000ppm and the concentration of geranylgeraniol is 10 to 30. Mu. Mol/L.
More preferably, the waxberry is pretreated by the regulator by spraying on the surface, spraying the whole fruit surface to be wet, or soaking the waxberry in the regulator for 5-15 min. Preferably, a soaking treatment is used. The preparation method has the effects of fully penetrating the regulator through soaking, improving the cold resistance of the waxberries, delaying the increase of the membrane permeability of the waxberries and the progress of peroxidation of membrane lipid, promoting the accumulation of secondary metabolites of anthocyanin, carotene and flavonoid compounds in the waxberries, and prolonging the storage period of the waxberries.
Preferably, the shape and the size of the waxberry are uniform and the waxberry is free from plant diseases and insect pests.
Preferably, the space electric field and low temperature are pre-conditioned prior to storage of the bayberry.
Compared with the prior art, the invention has the beneficial effects that: the storage and preservation method is more beneficial to maintaining the quality of the waxberries, reducing the consumption of nutrient substances in the fruits, slowing down the damage of endogenous enzymes of the fruits to the texture of the waxberries, inhibiting the oxidation-reduction reaction of the fruits, changing the freezing point of the waxberries, enabling the waxberries to be stored at a lower temperature without freezing, simultaneously being beneficial to the operability of temperature control of the storage and reducing the requirements on equipment. The space electric field is beneficial to delaying the spoilage of the waxberries, and greatly prolongs the shelf life; the storage fresh-keeping method can effectively relieve cold injury symptoms of the waxberries, promote accumulation of secondary metabolites such as anthocyanin, carotene and flavonoid compounds, delay senescence of fruits, assist in inhibiting decay of the waxberries during storage, prolong storage period of the waxberries and improve nutritive value of the waxberries.
The invention adopts the technical scheme to provide the waxberry storage and preservation method, which overcomes the defects of the prior art, and has reasonable design and convenient operation.
Drawings
FIG. 1 is a chromatogram of the organic acid mixture of test example 1 according to the present invention;
FIG. 2 is a graph showing the change in tartaric acid content of Myrica rubra in test example 1 according to the present invention;
FIG. 3 shows the variation of malic acid content in Myrica rubra of test example 1 according to the present invention;
FIG. 4 shows the change in the citric acid content of Myrica rubra of test example 1 according to the present invention;
FIG. 5 shows the change in succinic acid content in Myrica rubra of test example 1 according to the present invention;
FIG. 6 is a graph showing the absorbance versus the sugar standard solution in test example 1 according to the invention;
FIG. 7 shows the change in Yang Meike soluble sugars during storage in test example 1 of the present invention;
FIG. 8 shows the Vc content of waxberry during storage in test example 1 of the invention;
FIG. 9 shows the variation of the hardness of the waxberry fruits during storage according to test example 1 of the invention;
FIG. 10 shows the effect of decay index during storage of Myrica rubra in test example 1 of the present invention;
FIG. 11 shows the change of the weight loss rate of the waxberry in test example 1 according to the invention;
FIG. 12 shows the total anthocyanin content during storage of Myrica rubra in test example 3 of the present invention;
FIG. 13 shows the total carotene content during storage of Myrica rubra of test example 3 according to the present invention;
FIG. 14 shows the total flavonoids content during storage of Myrica rubra in test example 3 according to the present invention.
Detailed Description
The embodiments of the present invention will be further described with reference to the following examples.
Example 1:
a method for storing and preserving waxberries, which comprises,
1) Picking the red bayberries of the late rice in the Zhoushan, and screening the red bayberries which are uniform in shape and size and have no plant diseases and insect pests;
2) Is placed in a refrigerator with the space electric field and temperature adjusted in advance.
Wherein, the electric field strength of the space electric field is 3000V, and the frequency is 50Hz. The low temperature is-2 ℃.
Example 2:
a method for storing and preserving waxberries, which comprises,
1) Picking the red bayberries of the late rice in the Zhoushan, and screening the red bayberries which are uniform in shape and size and have no plant diseases and insect pests;
2) Soaking fructus Myricae Rubrae in regulator containing plant solid alcohol and geranylgeraniol for 10min;
2) Is placed in a refrigerator with the space electric field and temperature adjusted in advance.
Wherein, the electric field strength of the space electric field is 3000V, and the frequency is 50Hz. The low temperature is-2 ℃;
the concentration of plant sterols in the regulator was 700ppm and the concentration of geranylgeraniol was 20. Mu. Mol/L.
Example 3:
a method for storing and preserving waxberries, which comprises,
1) Picking the red bayberries of the late rice in the Zhoushan, and screening the red bayberries which are uniform in shape and size and have no plant diseases and insect pests;
2) Soaking fructus Myricae Rubrae in regulator containing plant solid alcohol and geranylgeraniol for 5min;
2) Is placed in a refrigerator with the space electric field and temperature adjusted in advance.
Wherein the electric field strength of the space electric field is 2000V and the frequency is 30Hz. The low temperature is-5 ℃;
the concentration of plant sterols in the regulator was 500ppm and the concentration of geranylgeraniol was 10. Mu. Mol/L.
Example 4:
a method for storing and preserving waxberries, which comprises,
1) Picking the red bayberries of the late rice in the Zhoushan, and screening the red bayberries which are uniform in shape and size and have no plant diseases and insect pests;
2) Soaking fructus Myricae Rubrae in regulator containing plant solid alcohol and geranylgeraniol for 15min;
2) Is placed in a refrigerator with the space electric field and temperature adjusted in advance.
Wherein the electric field strength of the space electric field is 4000V and the frequency is 80Hz. The low temperature is-1 ℃;
The concentration of plant sterols in the regulator was 1000ppm and the concentration of geranylgeraniol was 30. Mu. Mol/L.
Comparative example 1:
the difference from example 1 is that: no spatial electric field is applied.
Comparative example 2:
The difference from example 2 is that: the regulator does not contain geranylgeraniol.
Comparative example 3:
The difference from example 2 is that: the regulator contains no phytosterol.
Test example 1:
evaluation of waxberry quality
1. Test materials and methods
1.1 Test materials and reagents
Test materials: example 1 bayberry was set as the experimental group and comparative example 1 bayberry was set as the control group.
Reagent: DL-malic acid, citric acid monohydrate, DL-tartaric acid and succinic acid (succinic acid) standard substances, wherein the purity is more than or equal to 99%; methanol with purity more than or equal to 99.9% and chromatographic grade; the purity of the phosphoric acid is 85-90%, and the phosphoric acid is chromatographic grade.
The reagents of sodium hydroxide, 3, 5-dinitrosalicylic acid, potassium sodium tartrate, phenol, sodium sulfite, potassium ferrocyanide, zinc acetate, glacial acetic acid, hydrochloric acid, glucose, methyl red indicator, sulfuric acid, iodine standard titration solution, starch indicator and the like are all analytically pure.
1.2 Apparatus and instruments
Electric field device: spatial electric field generator: commercial fresh Babx-2000 with electric field intensity of 3000V and frequency of 50Hz, zhejiang Chili science and technology Co., ltd; discharge plate, zhejiang Chili technologies Co., ltd.
Test instrument: angilent1100 type 1100 high performance liquid chromatograph; homogenizer Changzhou city homogenizing machines Co., ltd; vortex oscillator south Beijing east mai technology instruments limited; vacuum pump Dongguan city harbor vacuum equipment limited company; low temperature high speed centrifuge corporation, hitachi, ltd; the spectrophotometer Shanghai Spectrum element instruments Co., ltd; analytical balance Kunshan Equipment Co., ltd; air drying oven Shanghai fine macro laboratory equipment Co.Ltd; constant temperature water bath Changzhou Australia instruments Co., ltd; FTC texture instrument us Food Technology Corporation.
1.3 Determination of organic acids
Referring to national standard GB 5009.157-2016, the waxberry organic acid is measured by adopting an HPLC method, and the pretreatment method is slightly modified: removing core of fructus Myricae Rubrae, mincing pulp, and homogenizing. 50g of the homogenized sample was weighed into a 100mL volumetric flask and the volume was determined by redistilled water. Vortex for 2min (7000 r/min) with vortex oscillator, and perform ultrasonic leaching for 15min, and filter with four layers of gauze to obtain filtrate. Taking a certain amount of the filtrate, centrifuging for 10min (10000 r/min) in a 50mL centrifuge tube, separating precipitate to remove protein, pectin and other interfering substances, taking the supernatant after centrifugation by using a 10mL disposable syringe, passing through a 0.45 μm filter membrane, and taking 10 mu L of filtrate for sample injection analysis by an organic machine.
The content of organic acid in the sample is calculated by the formula (1):
Wherein:
X represents the content of organic acid in the sample, unit: milligrams per kilogram (mg/kg);
c is the concentration of certain organic acid in the sample, and is calculated by a standard curve, and the unit is: micrograms per milligram (μg/mL);
V is 100, i.e. the volume of the sample solution, in units of: mL; m is 50, namely the mass of the sample represented by the final sample liquid, and the unit is: g (g); 1000 is a conversion coefficient.
The calculation results are expressed as arithmetic mean of two independent measurement results obtained under repetitive conditions, and the results retain two significant digits.
And (3) carrying out qualitative analysis according to the retention time of the standard substance in the chromatogram and the retention time of the standard substance by a Agilent ChemStion working station, carrying out quantitative analysis on the organic acid in the sample according to the peak area of each organic acid and a standard curve, and analyzing part of data by using Excel.
1.4 Determination of soluble sugars
The determination method is modified slightly with reference to the department of agriculture recommended standard NY/T2742-2015: accurately transferring 5mL of waxberry juice into a 100mL volumetric flask (marked as V 2) by using a pipette, then adding 1mL of 6mol/L hydrochloric acid solution, setting the temperature of a constant-temperature water bath kettle to be (80+/-2) DEG C, heating the volumetric flask for 10min, taking out, rapidly cooling to room temperature in cold water, dripping about 3 drops of methyl red indicator, dripping 6mol/L sodium hydroxide solution into a light orange color by using a disposable rubber head dropper, fixing the volume to the scale of the volumetric flask by using ultrapure water, marking as V 3, and manually mixing uniformly. Then accurately sucking 1.00mL (marked as V 4) of sample liquid from a volumetric flask by using a 1mL pipetting gun, adding 2.0mL of ultrapure water into the volumetric flask with 10mL, accurately pipetting 4.00mL of 3, 5-dinitrosalicylic acid reagent by using a pipette, heating in a boiling water bath for 5min, taking out, immediately cooling to room temperature, supplementing ultrapure water to a scale, and shaking to constant volume to obtain the V 5 solution. Absorbance was also measured at 540nm wavelength and recorded, and the concentration of soluble sugars in the sample was calculated by standard curve calculation. The blank test method is the same.
The soluble sugar content in the waxberry is calculated according to the mass fraction as follows:
1.5 measurement of Vc
Measurement of Vc content was carried out by an iodometry method according to GB 14754-2010.
1.6 Determination of hardness
The FTC texture instrument is used for measuring the hardness of the waxberry, the diameter of the probe is 5mm, the measuring depth is 5mm, and the measurement is repeated 10 times to obtain an average value as a final result.
1.7 Determination of the decay index
The decay index is measured by the method of Di Hua Tao and the like. The rot index of the waxberry fruits is calculated as follows:
Wherein the highest decay level is 3.
1.8 Determination of the weight loss ratio
The weight loss rate is measured by a weighing method.
2 Results and analysis
2.1 Variation of organic acid content of Myrica rubra
2.1.1 Preparation of standard curve
And (3) respectively sampling according to the chromatographic conditions by using the serial concentrations of the mixed standard solution of 4 organic acids. As a result, linear regression fit analysis was performed with the peak area of each component as ordinate Y and the concentration of each component as abscissa X. The obtained organic acid mixed chromatogram is shown in figure 1 (the peak No. 1, the peak No. 3 is D, L-tartaric acid, the peak No. 2 is malic acid, the peak No. 4 is citric acid, and the peak No. 5 is succinic acid), and the standard curve results are shown in table 1.
TABLE 1 determination of organic acid standard curves
| Organic acid | Regression equation | Correlation coefficient R 2 |
| Tartaric acid | y＝1109.2x+3.9809 | 0.9998 |
| Malic acid | y＝2946.7x－0.0602 | 0.9999 |
| Citric acid | y＝1454x－0.6878 | 0.9999 |
| Succinic acid | y＝1407.8x－0.2192 | 0.9997 |
Comprehensive comparison shows that the retention time of the D, L-tartaric acid is 3-3.5 min and 6.6-7 min; malic acid with retention time of 4-4.5 min; citric acid with retention time of 7.6-8 min; succinic acid with retention time of 8 min-8.5 min. The four organic acids are tartaric acid, malic acid, citric acid and succinic acid in turn from front to back according to peak time.
2.1.2 Determination of organic acids
The organic acid content of the red bayberries is changed along with the storage time as shown in fig. 2-5, and all organic acid contents show a decreasing trend during the whole storage period, which is caused by the continuous increase of the metabolic intensity of the red bayberries after being picked. The content of the 4 organic acid control groups is obviously lower than that of the experimental group (P is smaller than 0.05), the content of tartaric acid in the waxberry of the experimental group is lower than the detection limit (0.25 mg/mL) at the end of storage (60 d) and is not detected, and the control group of the waxberry tartaric acid cannot be detected at 48d, on one hand, because the content of the tartaric acid in the waxberry is lower, and on the other hand, because the self metabolism cannot be inhibited in the environment without an electric field, the organic acid consumption is faster. In addition, both groups of waxberry succinic acid are below the detection limit (1.25 mg/mL) at 60d, and citric acid is the most main organic acid in the waxberry fruits, and has higher content at the end of storage. It is clear that the combination of low temperature (-2 ℃) and spatial electric field has great advantages compared with the traditional low temperature preservation mode. The low-temperature electric field can prolong the storage period of the waxberries and delay the decomposition of organic acid in the waxberry flesh. The analysis can be that the spatial electric field influences the water migration condition of the waxberry fruits, and the water migration process is prolonged, so that the time of changing the organic acid of the waxberry is prolonged, the freshness of the waxberry is maintained, and the method has a certain significance for storage and preservation researches of the waxberry.
2.2 Variation of soluble sugar content of Myrica rubra
Soluble sugar is a major nutrient for fruits and is also a major flavour-imparting substance, and is therefore generally used as an important indicator for judging whether the quality of fruits is good or bad. As an important substrate consumed by the respiration of the waxberry, the content of the waxberry is reduced continuously along with the storage time, so that the flavor is lost, and even the fruit aging and the spoilage are accelerated. Therefore, the waxberry fruits should take proper fresh-keeping measures in time after being picked so as to inhibit physiological activities such as respiration and the like, and reduce sugar consumption.
2.2.1 Preparation of standard curve
Reference is made to the drawing method of standard curves. And (3) according to the standard curve measuring procedure, measuring the absorbance of standard solutions with different concentrations, and linearly fitting the obtained absorbance with the concentration of the standard solution to obtain a regression equation for calculating the concentration of the subsequent soluble sugar. As shown in FIG. 6, it can be seen from FIG. 6 that the absorbance is linearly related to the sugar concentration in the concentration range of 0 to 0.12mg/mL, and the fitting degree is good. Regression equation: y=5.145 x+0.001321, where Y is absorbance and X is sugar concentration. Correlation coefficient r=0.999.
2.2.2 Determination of soluble sugars
Analysis of the change in soluble sugar content of the waxberry during storage was carried out according to the experimental results, as shown in fig. 7, when the waxberry reached about eight mature, the initial soluble sugar content was measured as 9.349% in the experimental group and 9.583% in the control group, respectively, and the soluble sugar content in the experimental group was higher than that in the control group at 12 d. After the waxberries are stored for 12 days, the content of soluble sugar is continuously reduced. The content of soluble sugar in the experimental group is obviously higher than that in the control group (P is less than 0.05), which indicates that the spatial electric field can well maintain the quality of the waxberry and prolong the storage period of the waxberry fruits.
2.3 Variation of Vc content of Myrica rubra
Vc has the functions of preventing scurvy, enhancing the immune system function of human bodies and the like, is an important index for reflecting the quality of fruits, and is extremely easy to oxidize to reduce [20] of the content. The experiment shows that the Vc content in the waxberry is shown in figure 8, the Vc content is continuously reduced in the whole storage period, the Vc content of the experiment group and the Vc content of the control group are respectively 5.23 mg/100g and 3.86mg/100g at the 60d, the Vc content of the experiment group is obviously higher than that of the control group (P is less than 0.05), and obviously, the space electric field is favorable for keeping the Vc content in the waxberry. The analysis may be that the spatial electric field can effectively inhibit the oxidative metabolism of the waxberry, so that the waxberry Vc is consumed more by the oxidation reaction in the environment without the electric field. In addition, low temperature is also beneficial to suppressing the loss of Vc.
2.4 Variation of the hardness of Myrica rubra
Texture is an important physical attribute of fruit, where hardness is one of the important indicators of sample quality. As is clear from FIG. 9, the hardness of the waxberry fruits is continuously decreased during the storage period, because pectase in the waxberry is continuously degrading pectin in the waxberry fruits, which is a main substance constituting the cell wall. The hardness of the waxberry in the experimental group is obviously higher than that of the control group (P is less than 0.05) in the whole storage period, and the hardness of the waxberry in the 60d experimental group and the control group respectively reach 2.89 and 2.64, because the additional space electric field can enable water molecules to generate resonance phenomenon, the combination state of water and enzyme is changed to different degrees, finally the enzyme is deactivated, and the dissolution of pectin in the cell wall is reduced. Therefore, the space electric field is favorable for keeping the hardness of the waxberry fruits and maintaining the high quality of the waxberry fruits.
2.5 Variation of the rot index of Myrica rubra
As shown in the experimental result in figure 10, the rot index of the two groups of waxberry fruits is in an ascending trend in the whole storage process, the rot index of the experimental group is obviously lower than that of the control group (P is less than 0.05) in the whole storage process, and the rot index of the fruits of the control group exceeds 50% on the 12 th day under the low-temperature environment, but the rot index of the waxberry fruits of the experimental group reaches more than 50% on the 36 th day, so that the rot of the waxberry can be effectively inhibited by the space electric field.
2.6 Variation of the weight loss rate of Myrica rubra
As shown in figure 11, the weight loss rate of the waxberry fruits in the storage period is increased continuously, the weight loss rate of the waxberry fruits in the storage period reaches 7.14% in the end of the storage period (60 d), the weight loss rate of the experimental group is obviously lower than that of the control group (7.76%) in the (P < 0.05), and the weight loss rate of the experimental group is lower than that of the control group in the whole storage period. The analysis reasons may be that the space electric field affects the ice temperature point of the waxberry, affects the water migration condition of the waxberry fruits, prolongs the water migration process, weakens the transpiration effect of the waxberry fruits, and inhibits the weight loss of the fruits.
Conclusion 3
Compared with the common single low-temperature fresh-keeping, the space electric field fresh-keeping is more beneficial to maintaining the quality of the waxberries, reduces the consumption of nutrient substances in the fruits, slows down the damage of endogenous enzymes of the fruits to the texture of the waxberries, inhibits the oxidation-reduction reaction of the fruits, and changes the ice temperature point of the waxberries, so that the waxberries can be stored at a lower temperature without freezing. The space electric field is beneficial to delaying the spoilage of the waxberries, greatly prolongs the shelf life, has positive significance for expanding the market of the waxberries, and provides a new idea for the fresh keeping of fruits and vegetables and even foods.
Test example 2:
The quality of the waxberries after 60d storage in examples 2 to 4 and comparative examples 2 to 3 was measured by the method of test example 1, and the results are shown in Table 2. It can be seen that the contents of organic acid, soluble sugar and Vc in the waxberry of examples 2-3 and the hardness are higher than those in comparative examples 2-3 and example 1, and the rotting index and the weight loss rate are lower than those in comparative examples 2-3 and example 1, which shows that the cold injury symptoms of the waxberry can be effectively relieved only under the condition that plant sterol and geranylgeraniol coexist, the cold resistance of the waxberry is improved, the increase of the membrane permeability of the waxberry and the process of membrane lipid peroxidation are delayed, so that the quality of fruits is better maintained, and the storage and preservation period of the fruits is prolonged.
TABLE 2 quality parameters of Myrica rubra
Test example 3:
content of anthocyanin, carotene and flavonoid in Myrica rubra
Firstly, preparing an extracting solution: 5g of Myrica rubra was weighed out and homogenized with 10mL of pre-chilled 80% acetone containing 0.2% formic acid. After homogenization, the supernatant was collected by centrifugation at 12000 Xg for 15min at 4 ℃. The pellet was extracted with another 10mL of pre-chilled 80% acetone and centrifuged again at 12000 Xg for 10min. The supernatants were combined and fixed to 25mL with 80% acetone.
The total anthocyanin content was measured by the pH difference method of Cheng et al (1991), the total carotene content was measured by the methods of Shao Jinhua et al (2014) and LICHTENTHALER et al (1983), and the total flavone content was measured by the method of Luan Yunfeng et al (2011). As shown in figures 12-14, the content of total anthocyanin, total carotene and total flavonoid in the red bayberry is shown in figures 12-14, and the content of total anthocyanin, total carotene and total flavonoid in the red bayberry is obviously higher than that in example 1 and comparative example 2-3 in example 2, which shows that the storage and preservation method of the red bayberry in example 2 can effectively promote the accumulation of secondary metabolites such as anthocyanin, carotene and flavonoid in red bayberry fruits, and further shows that pretreatment by adopting regulators containing plant sterols and geranylgeraniol can promote the accumulation of secondary metabolites such as anthocyanin, carotene and flavonoid in red bayberry, and the secondary metabolites have the effects of slowing down oxidative aging of cells and enhancing disease resistance, so that the aging of red bayberry fruits can be delayed, the decay of red bayberry fruits during storage can be assisted, the storage period can be prolonged, and the nutritional value of red bayberry can be improved.
The conventional technology in the above embodiments is known to those skilled in the art, and thus is not described in detail herein.
The above embodiments are merely for illustrating the present invention and not for limiting the same, and various changes and modifications may be made by one of ordinary skill in the art without departing from the spirit and scope of the invention. Therefore, all equivalent technical solutions are also within the scope of the present invention, which is defined by the claims.
Claims (6)
1. A method for storing and preserving waxberries is characterized in that: comprising the steps of (a) a step of,
Soaking waxberry in a regulator for 5-15 min, wherein the concentration of plant sterol in the regulator is 500-1000 ppm, and the concentration of geranylgeraniol is 10-30 mu mol/L;
and storing the waxberries in a low-temperature environment with the temperature of-8 to 0 ℃ by utilizing a space electric field, wherein the electric field strength of the space electric field is 2000 to 4000V, and the frequency is 30 to 80Hz.
2. The method for storing and preserving the waxberries according to claim 1, wherein the method comprises the following steps: the low temperature is-5 to-2 ℃.
3. The method for storing and preserving the waxberries according to claim 1, wherein the method comprises the following steps: the waxberry has uniform shape and size and no plant diseases and insect pests.
4. The method for storing and preserving the waxberries according to claim 1, wherein the method comprises the following steps: the space electric field and the low temperature are pre-regulated before the waxberry is stored.
5. Use of the modulator of claim 1 for prolonging shelf life of bayberry.
6. Use of the method for preserving and preserving red bayberry of claim 1 for prolonging storage period of red bayberry and/or improving nutritive value of red bayberry.
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