CN110692709A - Storage and preservation method for plant agricultural products - Google Patents
Storage and preservation method for plant agricultural products Download PDFInfo
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- CN110692709A CN110692709A CN201910833242.1A CN201910833242A CN110692709A CN 110692709 A CN110692709 A CN 110692709A CN 201910833242 A CN201910833242 A CN 201910833242A CN 110692709 A CN110692709 A CN 110692709A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G7/00—Botany in general
- A01G7/06—Treatment of growing trees or plants, e.g. for preventing decay of wood, for tingeing flowers or wood, for prolonging the life of plants
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B7/155—Microorganisms; Enzymes; Antibiotics
Abstract
The invention relates to the technical field of storage and preservation, in particular to a storage and preservation method of plant agricultural products, which comprises the following steps: s1 pretreatment; s2 ultrasonic soaking; s3, recrystallizing the surface; s4 micro-freezing treatment; s5 packaging, the method can prolong the shelf life of the plant agricultural products, is easy to clean, has no residue, is suitable for the storage of various fruits, vegetables and traditional Chinese medicinal materials, and does not influence the internal quality.
Description
Technical Field
The invention relates to the technical field of storage and preservation, in particular to a storage and preservation method for plant agricultural products.
Background
The fruits and vegetables are rich in nutrition and are indispensable food in life of people. Fresh fruits and vegetables are important sources of daily necessary vitamins, minerals and dietary fibers, can promote appetite, and are health-care food with unique shape, color, aroma and taste. The fruit and vegetable tissues are tender, the water content is high, the fruit and vegetable tissues are easy to decay and deteriorate, the fruit and vegetable tissues are not stored durably, and the picked fruits and vegetables are extremely fresh, so that the quality is reduced, and even the nutritional value and the commodity value are lost.
The main storage methods at present are 1) cold storage; the refrigeration temperature is kept at 0-10 ℃, so that the nutrient contents of the fruits and vegetables can be effectively kept, the appearances of the fruits and vegetables are kept within a period of time, and the cost is higher in the transportation process; 2) controlled atmosphere storage; on the basis of low-temperature refrigeration, the relative humidity of a storage link is improved, and the composition of ambient gas is changed, so that the food storage life and the shelf life are prolonged, but the low-temperature refrigeration storage system cannot be applied to a transportation environment; 3) the heat treatment (35-50 ℃) is a non-toxic physical preservation method for pesticide residues, can prolong the storage method of the picked fruits and vegetables, and is easy to cause the deterioration of components such as protein; 4) carrying out irradiation treatment; the product can prolong the shelf life and shelf life of food by sterilizing with rays, and is easy to deteriorate fruit and vegetable components. The fruit and vegetable spoilage is caused by complex reasons, which are usually the result of combined action of multiple factors such as biology, chemistry, physics and the like, wherein the biological factor plays a leading role, microorganisms can grow and propagate in the fruit and vegetable in a large amount in occasions with high temperature and humidity to cause the fruit and vegetable to rapidly rot and deteriorate, the pathogens can invade normal fruit and vegetable products to form vicious circle, and the chemical factor is the second cause, the color and nutrient substances of the fruit and vegetable are changed and even toxic substances are generated due to enzymatic biochemical reaction and non-enzymatic chemical reaction, while the physical factors such as temperature, moisture and the like can influence the occurrence probability of the biological and chemical factors to further cause the fruit and vegetable to rot and deteriorate. Therefore, it is important to find an effective preservation method.
The existing preservation technology is directed to specific objects, and the reason is that the induction performance, surface microorganisms and attractiveness of each fruit, vegetable and traditional Chinese medicinal material are different, so that the postharvest treatment method for each fruit, vegetable and traditional Chinese medicinal material is different, for example, patent No. cn201410388576.x discloses a blueberry preservation method, which comprises the following steps: 1) pre-treating, namely soaking picked fresh blueberries in starch paste for 3-10 minutes, washing with clear water, 2) treating, treating the pre-treated blueberries in a preservative solution for 0.6-6 seconds, taking out, airing and putting into a porous plastic box; 3) coating, namely wrapping a plastic box filled with the blueberries in the step 2 with a preservative film; 4) and (4) refrigerating the blueberries coated in the step (3) at the temperature of 2-10 ℃. For another example, patent No. CN201210556872.7 discloses a loquat fresh-keeping method, which comprises the following steps: picking loquat, selecting eight-nine ripe loquat fruits for picking, and removing damaged, rotten and stalk-removed surfaces of the loquat fruits; then the connecting rod receives ultraviolet light to kill bacteria, the loquat is put into a sealed container and filled with clear water accounting for 3 percent of the weight of the loquat, and the loquat is put into a refrigerator for refrigeration, and the temperature is controlled to be 0-2 ℃. Wherein the closed container can be a fresh-keeping bag, and the loquat is washed after ultraviolet sterilization treatment and directly bagged in a non-draining state. As is well known, blueberries and loquats belong to perishable fruits, although the two documents utilize refrigeration, the refrigeration temperatures of the blueberries and the loquats are different, which indicates that different fruits and vegetables have different environmental suitability and storage performance, so different treatment methods are needed, but the cost for simultaneously preserving a plurality of fruits and vegetables and traditional Chinese medicinal materials is high, and the high quality of all the fruits, vegetables and traditional Chinese medicinal materials is difficult to ensure.
Disclosure of Invention
The invention provides a storage and preservation method of plant agricultural products for solving the technical problems.
The method is realized by the following technical scheme:
a storage and preservation method of plant agricultural products comprises the following steps:
s1 pretreatment: selecting plants reaching physiological maturity, spraying with polylysine compounded chitosan oligosaccharide emulsion before harvesting, and picking after drying for 1-2 h;
s2 ultrasonic immersion: adopting plant source fresh-keeping liquid in a closed space according to the mass ratio of the liquid to the liquid of 1: (3-5) carrying out ultrasonic soaking treatment for 40-45min, wherein the soaking temperature is room temperature, and taking out;
s3 surface recrystallization: and (3) mixing the soaked plant agricultural products according to the mass ratio of the feed liquid of 1: (2-4) placing the mixture into a higher fatty acid solution, adding ammonia water with the mass percent of 15-35%, mixing and stirring, and assisting with microwave treatment in the mixing and stirring process, wherein the ammonia water accounts for 10-15%, and the microwave power is 200-;
s4 micro-freezing treatment: placing the plant agricultural products with the recrystallized surfaces in a micro-freezing condition at a temperature of between 2 ℃ below zero and 6 ℃ below zero for storage for 1 to 2 hours;
s5 packaging: and placing the slightly frozen plant agricultural products into a packaging container containing activated silica gel.
The plant agricultural products comprise one or more of gastrodia elata, ginger, blueberries, loquats, kiwi fruits, dragon fruits, plums and pears.
The concentration of the polylysine in the emulsion is 500-900 mg/L.
The concentration of the chitosan oligosaccharide in the emulsion is 1200-1800 mg/L.
The plant source fresh-keeping liquid is prepared by processing the following plants in parts by weight: 42-62 parts of ginger, 21-31 parts of gordon euryale seed shell, 28-48 parts of potato peel and 6-14 parts of walnut valve.
The preparation method of the plant source fresh-keeping liquid comprises the following steps: taking ginger, gordon euryale seed shell, potato peel and walnut valve, cutting, grinding, homogenizing, adding distilled water until the water-material mass ratio is 1: (34-38), stirring, extracting with 150W 40kHz ultrasonic wave at 40 deg.C for 40min, mixing, inoculating Flavobacterium pacificum to the obtained mixture until the viable count is (1.9-3.9) x 108cfu/L, fermenting at 10-30 deg.C for 10-20h, sterilizing, adding 1-5% of nanometer silicon dioxide, and mixing.
The working condition of the ultrasonic wave is 150-250W.
The activated silica gel is prepared by placing silica gel particles in a humic acid solution with the concentration of 230-430mg/L, increasing the pressure to 300-400MPa, maintaining the pressure for 5-7min, performing centrifugal separation, removing sediments and drying, wherein the mass ratio of the silica gel particles to the humic acid solution is 1: (3-5).
The pressure increasing rate is 1-3 MPa/min.
Has the advantages that:
the invention carries out spray treatment on the plant agricultural products before harvesting, improves the antibacterial capability of the plants by utilizing the absorption characteristic and the release characteristic of the plant agricultural products, inhibits microorganisms on the surface and realizes the maximization of the treatment effect of the biological preservative. The polylysine and chitosan oligosaccharide compound has strong thermal stability, can inhibit the breeding of harmful microorganisms in the growth process of crops, can form film combination on the surface of agricultural products, and has obvious blocking effect on ultraviolet light. If the concentration of polylysine and chitosan oligosaccharide is too high, recrystallization can be caused, so that the polylysine and the chitosan oligosaccharide are difficult to clean and remove, and if the concentration is too low, the crystallinity is low, and the film forming property is poor.
The invention utilizes the ultrasonic technology to lead the plant source fresh-keeping liquid to permeate into the plant agricultural products and improve the oxidation resistance of the epidermis of the plant agricultural products. If the power is too high, the surface of the plant agricultural product is damaged; if the power is too small, the effect is not obvious, and the cost is wasted.
The invention utilizes higher fatty acid and ammonia water and combines microwave treatment to lead the higher fatty acid and the ammonia water to generate saponification reaction, and form higher fatty acid ammonium on the surface of the plant agricultural product, thus leading the surface function of the plant agricultural product to be distributed with alkyl, and leading the surface to have oleophylic and hydrophobic functions.
The invention utilizes the partial freezing, which not only can further inhibit the enzyme activity and the microbial activity of the plant crops which are subjected to physiological metabolism and cause quality deterioration, but also can freeze the higher fatty acid ammonium into a film to effectively coat the plant crops.
According to the invention, the activated silica gel is used for absorbing moisture, so that moisture is prevented from damaging the surface layer structure of the plant agricultural products, the plant agricultural products are in a dry environment, bacteria in the air can be adsorbed, and the breeding of the bacteria can be inhibited; by treating diatom with humic acid, the surface of silica gel is modified, and the activity and effectiveness of silica gel are improved.
In conclusion, the method can prolong the shelf life of the plant agricultural products, is easy to clean, has no residue, is suitable for the storage of various fruits, vegetables and traditional Chinese medicinal materials, and does not influence the internal quality.
Detailed Description
The following is a detailed description of the embodiments of the present invention, but the present invention is not limited to these embodiments, and any modifications or substitutions in the basic spirit of the embodiments are included in the scope of the present invention as claimed in the claims.
Example 1
A storage and preservation method of fresh rhizoma Gastrodiae comprises the following steps:
s1 pretreatment: selecting plants reaching physiological maturity, spraying with polylysine compounded chitosan oligosaccharide emulsion before harvesting, and picking after drying for 2 h;
s2 ultrasonic immersion: adopting plant source fresh-keeping liquid in a closed space according to the mass ratio of the liquid to the liquid of 1: 5, carrying out ultrasonic soaking treatment for 45min at room temperature, and taking out;
s3 surface recrystallization: and (3) mixing the soaked plant agricultural products according to the mass ratio of the feed liquid of 1: 4, putting the mixture into a higher fatty acid solution, adding ammonia water with the mass percent of 35%, mixing and stirring, and assisting with microwave treatment in the mixing and stirring process, wherein the ammonia water accounts for 15%, and the microwave power is 300W;
s4 micro-freezing treatment: placing the plant agricultural products with the recrystallized surfaces in a micro-freezing condition at the temperature of-6 ℃ for 2 hours;
s5 packaging: placing the slightly frozen plant agricultural products into a packaging container containing activated silica gel;
the concentration of polylysine in the emulsion is 900 mg/L;
the concentration of the chitosan oligosaccharide in the emulsion is 1800 mg/L;
the plant source fresh-keeping liquid is prepared by processing the following plants in parts by weight: 62 parts of ginger, 31 parts of gordon euryale seed shell, 48 parts of potato peel and 14 parts of walnut valve;
the preparation method of the plant source fresh-keeping liquid comprises the following steps: taking ginger, gordon euryale seed shell, potato peel and walnut valve, cutting, grinding, homogenizing, adding distilled water until the water-material mass ratio is 1: 38, stirring, extracting with 150W 40kHz ultrasonic wave at 40 deg.C for 40min, mixing, inoculating Flavobacterium Pacificum until viable count is 3.9 × 108cfu/L, fermenting at 10-30 ℃ for 20h, sterilizing, adding 5% of nano silicon dioxide by mass, and mixing uniformly;
the working condition of the ultrasonic wave is 250W;
the activated silica gel is prepared by placing silica gel particles in a humic acid solution with the concentration of 430mg/L, boosting the pressure to 400MPa, maintaining the pressure for 7min, performing centrifugal separation, removing sediments and drying, wherein the mass ratio of the silica gel particles to the humic acid solution is 1: 5;
the boosting rate is 3 MPa/min;
the shelf life of the treatment method can reach 165 days, but the shelf life can reach 90 days without the treatment of the step S1.
Example 2
A storage and fresh-keeping method of ginger comprises the following steps:
s1 pretreatment: selecting plants reaching physiological maturity, spraying polylysine compounded with chitosan oligosaccharide emulsion before harvesting, and picking after drying for 1 h;
s2 ultrasonic immersion: adopting plant source fresh-keeping liquid in a closed space according to the mass ratio of the liquid to the liquid of 1: 3, carrying out ultrasonic soaking treatment for 40min at room temperature, and taking out;
s3 surface recrystallization: and (3) mixing the soaked plant agricultural products according to the mass ratio of the feed liquid of 1: 2, putting the mixture into a higher fatty acid solution, adding ammonia water with the mass percent of 15%, mixing and stirring the mixture, and assisting in microwave treatment in the mixing and stirring process, wherein the ammonia water accounts for 10%, and the microwave power is 200W;
s4 micro-freezing treatment: placing the plant agricultural products with the recrystallized surfaces in a micro-freezing condition at the temperature of-2 ℃ for 1 h;
s5 packaging: placing the slightly frozen plant agricultural products into a packaging container containing activated silica gel;
the concentration of polylysine in the emulsion is 500 mg/L;
the concentration of the chitosan oligosaccharide in the emulsion is 1200 mg/L;
the plant source fresh-keeping liquid is prepared by processing the following plants in parts by weight: 4 parts of ginger, 21 parts of gordon euryale seed shell, 28 parts of potato peel and 6 parts of walnut valve;
the preparation method of the plant source fresh-keeping liquid comprises the following steps: taking ginger, gordon euryale seed shell, potato peel and walnut valve, cutting, grinding, homogenizing, adding distilled water until the water-material mass ratio is 1: 34, stirring, extracting with 150W 40kHz ultrasonic wave at 40 deg.C for 40min, mixing, inoculating Flavobacterium pacificum until viable count is 1.9 × 108cfu/L, fermenting at 10-30 ℃ for 10h, sterilizing, adding 1% of nano silicon dioxide by mass, and mixing uniformly;
the working condition of the ultrasonic wave is 150W;
and the activated silica gel is prepared by placing silica gel particles in a humic acid solution with the concentration of 230mg/L, boosting the pressure to 300MPa, maintaining the pressure for 5min, performing centrifugal separation, removing sediments and drying, wherein the mass ratio of the silica gel particles to the humic acid solution is 1: 3;
the boosting rate is 1 MPa/min;
the shelf life of the treatment method can reach 37 days, but the shelf life can reach 18 days without the treatment of the step S2.
Example 3
A storage and preservation method of blueberries comprises the following steps:
s1 pretreatment: selecting plants reaching physiological maturity, spraying with polylysine compounded chitosan oligosaccharide emulsion before harvesting, and picking after 1.5h after drying;
s2 ultrasonic immersion: adopting plant source fresh-keeping liquid in a closed space according to the mass ratio of the liquid to the liquid of 1: 4, carrying out ultrasonic soaking treatment for 42min at room temperature, and taking out;
s3 surface recrystallization: and (3) mixing the soaked plant agricultural products according to the mass ratio of the feed liquid of 1: 3, putting the mixture into a higher fatty acid solution, adding 25 mass percent of ammonia water, mixing and stirring, and assisting with microwave treatment in the mixing and stirring process, wherein the ammonia water accounts for 12 percent, and the microwave power is 250W;
s4 micro-freezing treatment: placing the plant agricultural products with the recrystallized surfaces in a micro-freezing condition at the temperature of-4 ℃ for storage for 1.5 h;
s5 packaging: placing the slightly frozen plant agricultural products into a packaging container containing activated silica gel;
the concentration of polylysine in the emulsion is 600 mg/L;
the concentration of the chitosan oligosaccharide in the emulsion is 1500 mg/L;
the plant source fresh-keeping liquid is prepared by processing the following plants in parts by weight: 52 parts of ginger, 26 parts of gordon euryale seed shell, 38 parts of potato peel and 10 parts of walnut valve;
the preparation method of the plant source fresh-keeping liquid comprises the following steps: taking ginger, gordon euryale seed shell, potato peel and walnut valve, cutting, grinding, homogenizing, adding distilled water until the water-material mass ratio is 1: 35, stirring, extracting with 150W 40kHz ultrasonic wave at 40 deg.C for 40min, mixing, inoculating Flavobacterium Pacificum until viable count is 2.9 × 108cfu/L, fermenting at 10-30 ℃ for 10-20h, sterilizing, adding 3% of nano silicon dioxide by mass, and mixing uniformly;
the working condition of the ultrasonic wave is 200W;
and the activated silica gel is prepared by placing silica gel particles in a humic acid solution with the concentration of 330mg/L, boosting the pressure to 350MPa, maintaining the pressure for 6min, performing centrifugal separation, removing sediments and drying, wherein the mass ratio of the silica gel particles to the humic acid solution is 1: 4;
the boosting rate is 2 MPa/min;
the shelf life of the treatment method can reach 28 days, but the shelf life can reach 11 days without the treatment of the step S3.
Example 4
A storage and fresh-keeping method of pears comprises the following steps:
s1 pretreatment: selecting plants reaching physiological maturity, spraying with polylysine compounded chitosan oligosaccharide emulsion before harvesting, and picking after 1.2h after drying;
s2 ultrasonic immersion: adopting plant source fresh-keeping liquid in a closed space according to the mass ratio of the liquid to the liquid of 1: 5, carrying out ultrasonic soaking treatment for 40min at room temperature, and taking out;
s3 surface recrystallization: and (3) mixing the soaked plant agricultural products according to the mass ratio of the feed liquid of 1: 4, putting the mixture into a higher fatty acid solution, adding ammonia water with the mass percent of 15%, mixing and stirring the mixture, and assisting in microwave treatment in the mixing and stirring process, wherein the ammonia water accounts for 10%, and the microwave power is 300W;
s4 micro-freezing treatment: placing the plant agricultural products with the recrystallized surfaces in a micro-freezing condition at the temperature of-2 ℃ for 1 h;
s5 packaging: placing the slightly frozen plant agricultural products into a packaging container containing activated silica gel;
the concentration of polylysine in the emulsion is 900 mg/L;
the concentration of the chitosan oligosaccharide in the emulsion is 1200 mg/L;
the plant source fresh-keeping liquid is prepared by processing the following plants in parts by weight: 42 parts of ginger, 31 parts of gordon euryale seed shell, 28 parts of potato peel and 6 parts of walnut valve;
the preparation method of the plant source fresh-keeping liquid comprises the following steps: taking ginger, gordon euryale seed shell, potato peel and walnut valve, cutting, grinding, homogenizing, adding distilled water until the water-material mass ratio is 1: 38, stirring, extracting with 150W 40kHz ultrasonic wave at 40 deg.C for 40min, mixing, inoculating Flavobacterium pacificum to the obtained mixture until viable count is 1.9 × 108cfu/L, fermenting at 10-30 ℃ for 10h, sterilizing, adding nano silicon dioxide with the total mass of 5%, and mixing uniformly;
the working condition of the ultrasonic wave is 150W;
and the activated silica gel is prepared by placing silica gel particles in a humic acid solution with the concentration of 230mg/L, boosting the pressure to 400MPa, maintaining the pressure for 5min, performing centrifugal separation, removing sediments and drying, wherein the mass ratio of the silica gel particles to the humic acid solution is 1: 3;
the boosting rate is 3 MPa/min;
the shelf life of the treatment method can reach 65 days, but the shelf life can reach 32 days without the treatment of the step S4.
Example 5
A loquat storage and preservation method comprises the following steps:
s1 pretreatment: selecting plants reaching physiological maturity, spraying with polylysine compounded chitosan oligosaccharide emulsion before harvesting, and picking after drying for 2 h;
s2 ultrasonic immersion: adopting plant source fresh-keeping liquid in a closed space according to the mass ratio of the liquid to the liquid of 1: 3, carrying out ultrasonic soaking treatment for 45min at room temperature, and taking out;
s3 surface recrystallization: and (3) mixing the soaked plant agricultural products according to the mass ratio of the feed liquid of 1: 4, putting the mixture into a higher fatty acid solution, adding ammonia water with the mass percent of 15%, mixing and stirring, and assisting with microwave treatment in the mixing and stirring process, wherein the ammonia water accounts for 15%, and the microwave power is 200W;
s4 micro-freezing treatment: placing the plant agricultural products with the recrystallized surfaces in a micro-freezing condition at the temperature of-6 ℃ for 1 h;
s5 packaging: placing the slightly frozen plant agricultural products into a packaging container containing activated silica gel;
the concentration of polylysine in the emulsion is 900 mg/L;
the concentration of the chitosan oligosaccharide in the emulsion is 1200 mg/L;
the plant source fresh-keeping liquid is prepared by processing the following plants in parts by weight: 62 parts of ginger, 21 parts of gordon euryale seed shell, 48 parts of potato peel and 6 parts of walnut valve;
the preparation method of the plant source fresh-keeping liquid comprises the following steps: taking ginger, gordon euryale seed shell, potato peel and walnut valve, cutting, grinding, homogenizing, adding distilled water until the water-material mass ratio is 1: 38, stirring, extracting with 150W 40kHz ultrasonic wave at 40 deg.C for 40min, mixing, inoculating Flavobacterium pacificum to the obtained mixture until viable count is 1.9 × 108cfu/L, fermenting at 10-30 deg.C for 10 hr,after sterilization treatment, adding nano silicon dioxide with the total mass of 5 percent and mixing uniformly;
the working condition of the ultrasonic wave is 150W;
the activated silica gel is prepared by placing silica gel particles in a humic acid solution with the concentration of 430mg/L, boosting the pressure to 300MPa, maintaining the pressure for 7min, performing centrifugal separation, removing sediments and drying, wherein the mass ratio of the silica gel particles to the humic acid solution is 1: 3;
the boosting rate is 1 MPa/min;
the shelf life of the treatment method can reach 35 days, and the shelf life of the activated silica gel in the step S5 can reach 20 days by replacing the activated silica gel with silica gel.
Example 6
A storage and preservation method of kiwi fruits comprises the following steps:
s1 pretreatment: selecting plants reaching physiological maturity, spraying polylysine compounded with chitosan oligosaccharide emulsion before harvesting, and picking after drying for 1 h;
s2 ultrasonic immersion: adopting plant source fresh-keeping liquid in a closed space according to the mass ratio of the liquid to the liquid of 1: 5, carrying out ultrasonic soaking treatment for 42min at room temperature, and taking out;
s3 surface recrystallization: and (3) mixing the soaked plant agricultural products according to the mass ratio of the feed liquid of 1: 2, putting the mixture into a higher fatty acid solution, adding ammonia water with the mass percent of 35%, mixing and stirring the mixture, and assisting microwave treatment in the mixing and stirring process, wherein the ammonia water accounts for 13%, and the microwave power is 200W;
s4 micro-freezing treatment: placing the plant agricultural products with the recrystallized surfaces in a micro-freezing condition at the temperature of-6 ℃ for storage for 1.5 h;
s5 packaging: placing the slightly frozen plant agricultural products into a packaging container containing activated silica gel;
the concentration of polylysine in the emulsion is 500 mg/L;
the concentration of the chitosan oligosaccharide in the emulsion is 1800 mg/L;
the plant source fresh-keeping liquid is prepared by processing the following plants in parts by weight: 52 parts of ginger, 21 parts of gordon euryale seed shell, 48 parts of potato peel and 10 parts of walnut valve;
the preparation method of the plant source fresh-keeping liquid comprises the following steps: taking ginger, gordon euryale seed shell, potato peel and walnut valve, cutting, grinding, homogenizing, adding distilled water until the water-material mass ratio is 1: 34, stirring, extracting with 150W 40kHz ultrasonic wave at 40 deg.C for 40min, mixing, inoculating Flavobacterium Pacificum until viable count is 3.9 × 108cfu/L, fermenting at 10-30 ℃ for 15h, sterilizing, adding 1% of nano silicon dioxide by mass, and mixing uniformly;
the working condition of the ultrasonic wave is 250W;
and the activated silica gel is prepared by placing silica gel particles in a humic acid solution with the concentration of 330mg/L, boosting the pressure to 300MPa, maintaining the pressure for 7min, performing centrifugal separation, removing sediments and drying, wherein the mass ratio of the silica gel particles to the humic acid solution is 1: 4;
the boosting rate is 2 MPa/min;
the shelf life of the processing method can reach 67 days, while the shelf life of the processing of the step S1 only adopts polylysine to process can reach 29 days.
Example 7
A storage and preservation method of pitaya comprises the following steps:
s1 pretreatment: selecting plants reaching physiological maturity, spraying with polylysine compounded chitosan oligosaccharide emulsion before harvesting, and picking after drying for 2 h;
s2 ultrasonic immersion: adopting plant source fresh-keeping liquid in a closed space according to the mass ratio of the liquid to the liquid of 1: 5, carrying out ultrasonic soaking treatment for 40min at room temperature, and taking out;
s3 surface recrystallization: and (3) mixing the soaked plant agricultural products according to the mass ratio of the feed liquid of 1: 4, putting the mixture into a higher fatty acid solution, adding ammonia water with the mass percent of 35%, mixing and stirring the mixture, and assisting microwave treatment in the mixing and stirring process, wherein the ammonia water accounts for 13%, and the microwave power is 220W;
s4 micro-freezing treatment: placing the plant agricultural products with the recrystallized surfaces in a micro-freezing condition at the temperature of-3 ℃ for 1 h;
s5 packaging: placing the slightly frozen plant agricultural products into a packaging container containing activated silica gel;
the concentration of polylysine in the emulsion is 650 mg/L;
the concentration of the chitosan oligosaccharide in the emulsion is 1300 mg/L;
the plant source fresh-keeping liquid is prepared by processing the following plants in parts by weight: 45 parts of ginger, 27 parts of gordon euryale seed shell, 45 parts of potato peel and 12 parts of walnut valve;
the preparation method of the plant source fresh-keeping liquid comprises the following steps: taking ginger, gordon euryale seed shell, potato peel and walnut valve, cutting, grinding, homogenizing, adding distilled water until the water-material mass ratio is 1: 35, stirring, extracting with 150W 40kHz ultrasonic wave at 40 deg.C for 40min, mixing, inoculating Flavobacterium Pacificum until viable count is 2 × 108cfu/L, fermenting at 10-30 ℃ for 12h, sterilizing, adding 3% of nano silicon dioxide by mass, and mixing uniformly;
the working condition of the ultrasonic wave is 180W;
and the activated silica gel is prepared by placing silica gel particles in a humic acid solution with the concentration of 250mg/L, boosting the pressure to 380MPa, maintaining the pressure for 6min, performing centrifugal separation, removing sediments and drying, wherein the mass ratio of the silica gel particles to the humic acid solution is 1: 4;
the boosting rate is 1.5 MPa/min;
the shelf life of the treatment method can reach 47 days, while the shelf life of the treatment method only adopts chitosan oligosaccharide in the step S1, and can reach 12 days.
Example 8
A storage and preservation method of plums comprises the following steps:
s1 pretreatment: selecting plants reaching physiological maturity, spraying with polylysine compounded chitosan oligosaccharide emulsion before harvesting, and picking after drying for 2 h;
s2 ultrasonic immersion: adopting plant source fresh-keeping liquid in a closed space according to the mass ratio of the liquid to the liquid of 1: 4.5, carrying out ultrasonic soaking treatment for 45min at room temperature, and taking out;
s3 surface recrystallization: and (3) mixing the soaked plant agricultural products according to the mass ratio of the feed liquid of 1: 3.5, placing the mixture into a higher fatty acid solution, adding ammonia water with the mass percent of 20%, mixing and stirring, and assisting with microwave treatment in the mixing and stirring process, wherein the ammonia water accounts for 15%, and the microwave power is 270W;
s4 micro-freezing treatment: placing the plant agricultural products with the recrystallized surfaces in a micro-freezing condition at the temperature of-5 ℃ for 1.6 h;
s5 packaging: placing the slightly frozen plant agricultural products into a packaging container containing activated silica gel;
the concentration of polylysine in the emulsion is 750 mg/L;
the concentration of the chitosan oligosaccharide in the emulsion is 1700 mg/L;
the plant source fresh-keeping liquid is prepared by processing the following plants in parts by weight: 60 parts of ginger, 30 parts of gordon euryale seed shell, 30 parts of potato peel and 7 parts of walnut valve;
the preparation method of the plant source fresh-keeping liquid comprises the following steps: taking ginger, gordon euryale seed shell, potato peel and walnut valve, cutting, grinding, homogenizing, adding distilled water until the water-material mass ratio is 1: 35, stirring, extracting with 150W 40kHz ultrasonic wave at 40 deg.C for 40min, mixing, inoculating Flavobacterium Pacificum until viable count is 3.5 × 108cfu/L, fermenting at 10-30 ℃ for 18h, sterilizing, adding 4% of nano silicon dioxide by mass, and mixing uniformly;
the working condition of the ultrasonic wave is 240W;
and the activated silica gel is prepared by placing silica gel particles in a humic acid solution with the concentration of 400mg/L, boosting the pressure to 380MPa, maintaining the pressure for 6min, performing centrifugal separation, removing sediments and drying, wherein the mass ratio of the silica gel particles to the humic acid solution is 1: 4;
the boosting rate is 2 MPa/min;
the shelf life of the processing method can reach 29 days, and the shelf life of the processing method does not need microwave processing in the step S3, and can reach 14 days.
Test example 1
Bacteriostatic ability test of plant source fresh-keeping liquid
1. Preparation of a culture medium: about 100mL of distilled water is weighed by a measuring cylinder and put into a beaker, 10g of tryptone, 5g of yeast extract and 10g of NaCl are weighed and added into the beaker to be heated over water until the tryptone, the yeast extract and the NaCl are completely dissolved. Pouring the dissolved liquid culture medium into a stainless steel pot, marking the water level with a marker pen, weighing 15g of agar, slowly adding the agar and continuously stirring, and supplementing hot water to the marked water level after the agar is completely dissolved. Respectively transferring the solutions into 250mL conical flasks, plugging and bandaging, sterilizing at 121 deg.C for 20min, cooling, and storing for use;
2. and (3) indication strain culture: firstly, wiping the sterile workbench clean, and disinfecting the operation table by using alcohol cotton balls after the sterile workbench is dried. After the disinfection is finished, an operation table ventilation button is opened for ventilation for 5min, and then an ultraviolet lamp is turned on for sterilization. And (5) after 20min, turning off the ultraviolet lamp to obtain a sterile operating environment. Two gram-negative bacteria (Vibrio parahaemolyticus ATCC 17802; Salmonella typhimurium ATCC 14028) and gram-positive bacteria (Staphylococcus aureus ATCC 21332; Listeria monocytogenes ATCC7644) were selected as indicator species. Taking out 0.2mL of the indicated strain from the strain-keeping tube, injecting 10mL of LB liquid culture medium, and placing in a constant-temperature incubator for culturing for 24 h;
3. and (3) bacteriostatic test: and (3) detecting the bacteriostatic ability of the PA-g-CS by adopting an oxford cup method. Taking the concentration of the bacteria as 105-1060.2mL of cfu/mL indicator bacteria are dripped on an LB culture medium plate, the indicator bacteria are evenly coated on the surface, and the indicator bacteria are evenly distributed on the surface of the culture medium. And 5 sterilized Oxford cups are placed on the culture medium flat plate with the uniformly distributed bacteria liquid, and corresponding marks are made. Adding 0.2mL of plant source preservative solution in the table 1 into an Oxford cup by using a liquid transfer gun respectively, placing the Oxford cup into a constant-temperature incubator for culturing for 24 hours, observing the growth condition of bacteria, measuring the diameter of a bacteriostatic circle by using a vernier caliper, recording and comparing the bacteriostatic effect among different samples;
TABLE 1
The preparation method of the plant source fresh-keeping liquid comprises the following steps: weighing the raw materials according to the formula, chopping, grinding, homogenizing, adding distilled water until the water-material mass ratio is 1: 35, stirring, extracting with 150W 40kHz ultrasonic wave at 40 deg.C for 40min, mixing, inoculating Flavobacterium Pacificum until viable count is 3.0 × 108cfu/L at 10-30 deg.CAfter fermenting for 17 hours in the enclosure, sterilizing, adding nano silicon dioxide with the total mass of 3 percent, and uniformly mixing;
4. the results are shown in table 2:
TABLE 2
Claims (8)
1. A storage and preservation method of plant agricultural products is characterized by comprising the following steps:
s1 pretreatment: selecting plants reaching physiological maturity, spraying with polylysine compounded chitosan oligosaccharide emulsion before harvesting, and picking after drying for 1-2 h;
s2 ultrasonic immersion: adopting plant source fresh-keeping liquid in a closed space according to the mass ratio of the liquid to the liquid of 1: (3-5) carrying out ultrasonic soaking treatment for 40-45min, wherein the soaking temperature is room temperature, and taking out;
s3 surface recrystallization: and (3) mixing the soaked plant agricultural products according to the mass ratio of the feed liquid of 1: (2-4) placing the mixture into a higher fatty acid solution, adding ammonia water with the mass percent of 15-35%, mixing and stirring, and assisting with microwave treatment in the mixing and stirring process, wherein the ammonia water accounts for 10-15%, and the microwave power is 200-;
s4 micro-freezing treatment: placing the plant agricultural products with the recrystallized surfaces in a micro-freezing condition at a temperature of between 2 ℃ below zero and 6 ℃ below zero for storage for 1 to 2 hours;
s5 packaging: and placing the slightly frozen plant agricultural products into a packaging container containing activated silica gel.
2. The method for storing and keeping plant agricultural products fresh as claimed in claim 1, wherein the polylysine concentration in the emulsion is 500-900 mg/L.
3. The method for storing and keeping plant agricultural products fresh as claimed in claim 1, wherein the concentration of the chitosan oligosaccharide in the emulsion is 1200-1800 mg/L.
4. The method for storing and keeping fresh of plant agricultural products according to claim 1, wherein the plant-derived fresh-keeping liquid is prepared by treating the following plants in parts by weight: 42-62 parts of ginger, 21-31 parts of gordon euryale seed shell, 28-48 parts of potato peel and 6-14 parts of walnut valve.
5. The method for storing and keeping fresh of a plant agricultural product according to claim 4, wherein the plant-derived fresh-keeping liquid is prepared by: taking ginger, gordon euryale seed shell, potato peel and walnut valve, cutting, grinding, homogenizing, adding distilled water until the water-material mass ratio is 1: (34-38), stirring, extracting with 150W 40kHz ultrasonic wave at 40 deg.C for 40min, mixing, inoculating Flavobacterium pacificum to the obtained mixture until the viable count is (1.9-3.9) x 108cfu/L, fermenting at 10-30 deg.C for 10-20h, sterilizing, adding 1-5% of nanometer silicon dioxide, and mixing.
6. The method for storing and keeping plant agricultural products fresh as claimed in claim 1, wherein the operating conditions of the ultrasonic wave are 150-250W.
7. The storage and preservation method for plant agricultural products as claimed in claim 1, wherein the activated silica gel is prepared by placing silica gel particles in a humic acid solution with a concentration of 230-430mg/L, increasing the pressure to 300-400MPa, maintaining the pressure for 5-7min, performing centrifugal separation, removing sediments and drying, wherein the mass ratio of the silica gel particles to the humic acid solution is 1: (3-5).
8. The method for storing and keeping fresh of a plant agricultural product according to claim 1, wherein the pressure increasing rate is 1 to 3 MPa/min.
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