CN110896995B - Fresh-keeping method for prolonging storage period of asparagus - Google Patents
Fresh-keeping method for prolonging storage period of asparagus Download PDFInfo
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- CN110896995B CN110896995B CN201911421822.6A CN201911421822A CN110896995B CN 110896995 B CN110896995 B CN 110896995B CN 201911421822 A CN201911421822 A CN 201911421822A CN 110896995 B CN110896995 B CN 110896995B
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Images
Classifications
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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
- A23B7/005—Preserving by heating
- A23B7/01—Preserving by heating by irradiation or electric treatment
-
- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a preservation method for prolonging the storage period of asparagus, belonging to the application of the technical field of storage and preservation of agricultural products. The fresh-keeping method is that the asparagus is treated by ultrasound and fresh-keeping agent and then is packaged in modified atmosphere. The method well inhibits the decay and deterioration of the asparagus, and the total number of surface colonies, the total number of moulds and yeasts are respectively reduced by about 1.5 logs and 2 logs; meanwhile, the method inhibits the respiration of the asparagus, reserves the content of soluble solid, Vc and chlorophyll, and inhibits the generation of lignin, thereby keeping the quality of the asparagus and prolonging the storage period of the asparagus to 40 days. According to the quality characteristics of the asparagus, the process flow is reasonable in design, low in cost and suitable for industrial production.
Description
Technical Field
The invention relates to a preservation method for prolonging the storage period of asparagus, belonging to the technical field of storage and preservation of agricultural products.
Background
Green Asparagus (Asparagus officinalis L.) is named as Asparagus and Asparagus, belongs to Asparagus plants in Liliaceae, and is known as the king of vegetables in the international market. The asparagus is rich in nutrition and various nutrient elements such as vitamins, inorganic salts, polyphenol and the like. Besides, the asparagus has high medicinal value, and modern medical research proves that the asparagus not only can enhance physical strength of people and eliminate fatigue, but also has prevention effects on atherosclerosis, cancer resistance and the like.
However, the asparagus tender stems have high water content, so that the asparagus tender stems can breathe vigorously after being harvested, and a large amount of nutrient substances are consumed, and the asparagus tender stems are green and yellow and accumulate lignin. The asparagus is very sensitive to temperature change, the asparagus is yellow and wilted only 2 to 4 days at room temperature, and the cuts are easy to be infected and corrupted, so that the quality is deteriorated, the commodity value is reduced, and the earning of asparagus exports and the domestic market expansion are restricted to a great extent. Therefore, the method has very important significance on prolonging the storage period of the asparagus and improving the fresh-keeping quality of the asparagus product.
At present, the postharvest fresh-keeping technology for asparagus at home and abroad mainly comprises methods such as precooling, refrigeration, radiation treatment, heat treatment, modified atmosphere treatment and the like, but the problems of difficult storage and easy decay of the green asparagus at home and abroad cannot be solved at present. The microorganisms are the main cause of asparagus spoilage, so that the asparagus needs to be sterilized, the rotting rate during storage is reduced, the nutritional quality of the asparagus needs to be maintained to a greater extent, and the method has great practical significance for realizing the commercial value of the asparagus.
Disclosure of Invention
In order to solve the technical problems, the modified atmosphere packaging method is used for keeping asparagus fresh by adopting different pretreatment combinations, can inhibit the growth of microorganisms, inhibit the asparagus from rotting and deteriorating, reduce the metabolic rate, maintain the nutritional quality and delay the asparagus aging, thereby achieving the purpose of prolonging the storage period and solving the problems that the asparagus is easy to yellow, lignify, mildew and soft rot in the storage process in the prior art.
The invention aims to provide a fresh-keeping method for prolonging the storage period of asparagus, which is to perform modified atmosphere packaging after the asparagus is treated by ultrasonic and antistaling agents.
The second purpose of the invention is to provide a method for improving the nutritional quality of asparagus, which is to perform modified atmosphere packaging after the asparagus is subjected to ultrasonic treatment and 1-methylcyclopropene fumigation.
In one embodiment of the present invention, the ultrasonic power is 100-.
In one embodiment of the invention, the gas component in the modified atmosphere package is O25-15% and CO2Is 5-15%.
In one embodiment of the invention, the preservative is an acetic acid and gibberellin compound preservative or a 1-methylcyclopropene preservative.
In one embodiment of the invention, the concentration of acetic acid in the acetic acid and gibberellin compound preservative is 10-30mL/L, and the concentration of gibberellin is 25-50 mg/L.
In one embodiment of the invention, the mass concentration of the 1-methylcyclopropene is 0.1-1g/5kg of asparagus, i.e. the addition amount of the 1-methylcyclopropene is 0.002% -0.02% of the mass of the asparagus.
In one embodiment of the invention, the method comprises the steps of:
(1) selecting high-grade asparagus with stem length of 25cm, diameter of 16-18mm, no bending, no mechanical damage, no abrasion and no rot;
(2) treating the superior asparagus selected in the step (1) by ultrasonic, immersing the asparagus into an ultrasonic generator containing water, selecting ultrasonic power of 100-;
(3) soaking the asparagus treated in the step (2) in a composite preservative of acetic acid and gibberellin for 5-15min, then taking out and quickly draining;
(4) modified atmosphere packaging the asparagus obtained by the step (3) by using a modified atmosphere packaging machine, and packaging by using a low-density polyethylene antibacterial freshness protection package, wherein the thickness of the low-density polyethylene antibacterial freshness protection package is 2-10mm, and the gas component in the modified atmosphere packaging is O25-15% of CO25-15% and N280-100%;
(5) and (3) refrigerating the asparagus subjected to modified atmosphere packaging, wherein the refrigerating temperature is 2-5 ℃, and the relative humidity is 80-90%.
In one embodiment of the invention, the preservation includes protection from mildew and rot, protection from yellowing, and protection from lignification.
The third purpose of the invention is to provide the application of the method in the aspects of fruit and vegetable fresh-keeping and nutrition quality enhancement.
The invention has the beneficial effects that:
(1) the invention adopts ultrasonic treatment, and the ultrasonic wave can generate cavitation effect, mechanical effect and thermal effect when being transmitted in a liquid medium, thereby achieving the purposes of sterilization, enzyme inactivation and the like. In the aspect of cleaning and sterilizing asparagus, the ultrasonic treatment can effectively remove bacteria, saccharomycetes, moulds and other microorganisms on the surface of the asparagus, thereby effectively inhibiting the growth of the microorganisms on the surface of the asparagus vegetables, preventing the asparagus vegetables from rotting and deteriorating, and prolonging the storage period.
(2) The invention provides a asparagus fresh-keeping method which can be operated in a large scale and has good effect and low cost. According to the method, acetic acid, gibberellin and ultrasonic treatment are cooperatively used for acting on asparagus, and then modified atmosphere packaging is carried out, so that microorganisms on the surface of the asparagus are effectively killed, and the asparagus rot is delayed.
(3) The invention uses 1-methylcyclopropene to act on asparagus in a synergistic ultrasonic treatment manner, and then modified atmosphere packaging is carried out, so that the respiratory activity of the asparagus is obviously inhibited, the lignification process is delayed, and the storage quality is greatly improved.
(4) The invention uses the modified atmosphere to package the fresh-keeping asparagus, selects proper gas proportion, combines with the ultrasonic and the antistaling agent, has certain synergistic effect, prolongs the fresh-keeping period of the asparagus, prolongs the fresh-keeping period to 40 days, and ensures the freshness and the quality of the asparagus.
Drawings
FIG. 1 is a graph showing the effect of modified atmosphere packaging on the total number of surface colonies during storage of asparagus by combining different pretreatments;
FIG. 2 is a graph showing the effect of different pretreatment combinations on the total number of surface molds and yeasts during storage of asparagus; wherein, CK: a control group; US + MAP: ultrasonic combined air conditioning treatment; AG + MAP: the compound preservative acetic acid and gibberellin are subjected to combined modified atmosphere treatment; US + AG + MAP: the ultrasonic synergistic composite preservative acetic acid and gibberellin are subjected to combined modified atmosphere treatment.
FIG. 3 is a graph of the effect of different pretreatment combinations on the lignin content during storage of asparagus; wherein, CK: a control group; US + MAP: ultrasonic combined air conditioning treatment; 1-MCP + MAP: 1-methylcyclopropene combined modified atmosphere treatment; US +1-MCP + MAP: ultrasonic wave is cooperated with 1-methylcyclopropene for combined modified atmosphere treatment.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.
And (4) writing out the total number of surface colonies, the total number of moulds and yeasts, the lignin content and other test methods.
1. Total number of colonies
Reference is made to GB 4789.2-2010.
2. Total number of mold yeasts
Reference is made to GB 4789.15-2016.
3. Lignin content
Drying a proper amount of fresh asparagus in an oven (at 50 ℃ for 10h), homogenizing 0.5g of dry asparagus sample with 80mL of 95% ethanol for 5min, filtering to obtain a residue, and cleaning the residue with 20mL of ethanol. Then dried in an oven (24 h at 50 ℃) to give a dry residue (alcohol-insoluble residue). Transferring the dry residue into a test tube, adding 7.5mL of 2mol/L HCl and 0.5mL of thioglycolic acid, mixing uniformly, reacting with boiling water for 4h, cooling, and centrifuging (7500r, 15min) to obtain the residue. After washing the residue with deionized water, the mixture was stirred with 10mL of 0.5mol/L NaOH for 18h and centrifuged to obtain a supernatant.
Then 2mL of HCl is added into the supernatant, and the solution is subjected to complexation precipitation at 4 ℃ for 4h and then centrifuged to obtain the target residue. And finally, adding 10mL of NaOH for dissolution, measuring the absorbance value at 280nm, and drawing a standard curve by using a lignin standard substance.
4. Soluble solid
Refer to NY/T2637-.
Vc content
By 2, 6-dichloroindophenol method, 5g asparagus is weighed and crushed by a mortar, 10mL oxalic acid with the concentration of 20mg/mL is added, and the mixture is ground into pulp. The solution was transferred into a 25mL volumetric flask, and the volume was determined by oxalic acid solution and shaken up. After filtering the sample dilution, 10mL of the filtrate was taken in a 50mL Erlenmeyer flask and titrated with the calibrated 2, 6-dichloroindophenol solution until the solution became pink and did not fade within 15 s.
In the formula: t-mg of Vc content in each 100g of asparagus (mg/100 g);
V1-volume (mL) of 2, 6-dichloroindophenol solution consumed upon titration of the sample;
V2-volume (mL) of 2, 6-dichloroindophenol solution consumed upon titration of the sample;
m-mass (g) of sample contained in the filtrate taken at the time of dropping.
6. Chlorophyll content
Weighing 2g of asparagus, grinding the asparagus by using a mortar, redundant 10mL of ethanol-acetone (v/v, 50/50) solution, standing the asparagus for 5h in dark, filtering the solution to obtain supernatant, and measuring the absorbance values of 645nm and 663nm by using an ultraviolet spectrophotometer.
In the formula: v-sample volume (mL);
OD663and OD645Absorbance values at 663 and 645nm, respectively;
m-asparagus quality (g)
Example 1: combined modified atmosphere package of ultrasonic treatment and gibberellin acetate
(1) Selecting high-grade asparagus with stem length of 25cm, diameter of 16-18mm, no bending, no mechanical damage, no abrasion and no rot;
(2) treating the superior asparagus selected in the step (1) by using ultrasonic waves, immersing the asparagus into an ultrasonic generator containing water, taking out the asparagus and draining the asparagus, wherein the ultrasonic power is 360W and the ultrasonic time is 10 min;
(3) soaking the superior asparagus subjected to ultrasonic treatment in the step (2) in a composite preservative of acetic acid and gibberellin, wherein the concentration of acetic acid in each liter of preservative is adjusted to be 20mL/L, the concentration of gibberellin is 50mg/L, the soaking time is 10min, and then taking out and quickly draining;
(4) performing modified atmosphere packaging on the asparagus obtained by the treatment in the step (3) by using a modified atmosphere packaging machine to obtain the asparagus with a gas component of O 25% of CO2Is 10% and N285 percent, packaging by adopting a low-density polyethylene antibacterial freshness protection package, wherein the thickness of the low-density polyethylene antibacterial freshness protection package is 5 mm;
(5) refrigerating the packaged asparagus at the temperature of 4 +/-0.5 ℃ and the relative humidity of 80-90%. The properties of asparagus, such as surface microbial count and nutritional quality, on 40 days of storage are shown in table 5.
Example 2: ultrasonic treatment and 1-methylcyclopropene combined modified atmosphere package
(1) Selecting high-grade asparagus with stem length of 25cm, diameter of 16-18mm, no bending, no mechanical damage, no abrasion and no rot;
(2) treating the superior asparagus selected in the step (1) by using ultrasonic waves, immersing the asparagus into an ultrasonic generator containing water, taking out the asparagus and draining the asparagus, wherein the ultrasonic power is 360W and the ultrasonic time is 10 min;
(3) using 1-methylcyclopropene with the mass concentration of 0.002% -0.02% for the ultrasonically treated superior asparagus in the step (2), and fumigating for 24 h;
(4) performing modified atmosphere packaging on the asparagus obtained by the treatment in the step (3) by using a modified atmosphere packaging machine to obtain the asparagus with a gas component of O 25% of CO2Is 10% and N285 percent, packaging by adopting a low-density polyethylene antibacterial freshness protection package, wherein the thickness of the low-density polyethylene antibacterial freshness protection package is 5 mm;
(5) refrigerating the packaged asparagus at the temperature of 4 +/-0.5 ℃ and the relative humidity of 80-90%. The properties of asparagus, such as surface microbial count and nutritional quality, on 40 days of storage are shown in table 5.
Example 3: selection of ultrasound conditions
1. Selection of ultrasonic power:
asparagus were treated with the method of reference example 2, with the only difference that: the ultrasonic power was adjusted to 100W and 360W, and other parameter conditions were the same as in example 2. The properties of asparagus, such as the number of surface microorganisms and the nutritional quality, are shown in table 1 when the asparagus is stored for 40 days.
2. Selection of ultrasound time:
asparagus were treated with the method of reference example 2, with the only difference that: the ultrasonic time was adjusted to 5, 10, 15min, and other parameter conditions were the same as in example 2. The properties of asparagus, such as the number of surface microorganisms and the nutritional quality, are shown in table 1 when the asparagus is stored for 40 days.
TABLE 1
Example 4: selection of the amount of gibberellin acetate
Asparagus were treated with the method of reference example 1, with the only difference that: the amounts of acetic acid and gibberellin were adjusted to 10, 20mL/L, 25, 50 and 100mL/L, and the other parameters and conditions were the same as in example 1. The properties of asparagus, such as surface microbial count and nutritional quality, are shown in table 2 when the asparagus is stored for 40 days.
TABLE 2
Example 5: selection of the amount of 1-methylcyclopropene
Asparagus were treated with the method of reference example 2, with the only difference that: the amounts of 1-methylcyclopropene used were adjusted to 0.0025%, 0.005%, 0.01% and 0.02%, and the other parameters were the same as in example 2, and the results are shown in Table 3. The properties of asparagus, such as surface microbial count and nutritional quality, on 40 days of storage are shown in table 3.
TABLE 3
Example 6: selection of gas content in modified atmosphere packaging
Asparagus were treated with the method of reference example 2, with the only difference that: the gas content in the modified atmosphere package was adjusted to different gas ratios, the specific ratios are shown in table 4, and other parameter conditions were the same as in example 2. The properties of asparagus, such as surface microbial count and nutritional quality, on 40 days of storage are shown in table 4.
TABLE 4
Comparative example 1:
asparagus without any treatment.
Comparative example 2: ultrasonic treatment
The conditions of the asparagus which are only treated by ultrasonic are the same as those of the asparagus which is treated by ultrasonic in the embodiment 2.
Comparative example 3: ultrasonic + 1-methylcyclopropene treatment
Asparagus was treated with only ultrasound + 1-methylcyclopropene under the same conditions as in example 2.
Comparative example 4: 1-methylcyclopropene + modified atmosphere treatment
The asparagus was treated with only 1-methylcyclopropene + modified atmosphere, and the other conditions were the same as in example 2.
Comparative example 5: ultrasonic + gibberellin acetate treatment
Asparagus was treated with only ultrasound and gibberellin acetate under the same conditions as in example 1.
Comparative example 6: gibberellin acetate treatment
Asparagus officinalis was treated with only gibberellin acetate under the same conditions as in example 1.
Comparative example 7: 1-methylcyclopropene treatment
Asparagus was treated with only 1-methylcyclopropene under the same conditions as in example 2.
Comparative example 8: modified atmosphere treatment
Modified atmosphere treatment of asparagus was performed only, and other conditions were the same as in example 2.
TABLE 5
As shown in FIGS. 1 and 2, the total number of surface colonies, mold and yeast showed a rapid growth trend with increasing storage time, and the growth trend of the total number of colonies was similar to that of mold and yeast. The mould and yeast of the control group, the ultrasonic combined modified atmosphere package, the preservative combined modified atmosphere package and the ultrasonic + preservative combined modified atmosphere package treatment group at the 40 th day of storage are respectively 7.21 +/-0.04, 6.13 +/-0.05, 6.04 +/-0.05 and 5.56 +/-0.07 log CFU.g-1FW. The use of the ultrasonic pretreatment significantly (p < 0.05) inhibited the colony count, mold and yeast growth on days 24-40 compared to the control group, because the cavitation effect produced by the ultrasound inactivated the microorganisms. This is similar to the Yang et al study, which indicates that sonication reduces the number of microorganisms in the peach fruit and the incidence of decay. At the same time canIt is clear that the ultrasonic and antistaling agent combined modified atmosphere packaging treatment group can obviously inhibit the growth of microorganisms (p is less than 0.05) in the whole storage period, and the total number of the mould and the yeast is reduced by about 1.65 logs and the total number of the bacterial colony is reduced by 1.76 logs in 40 days of storage. The synergistic effect of the ultrasonic wave and the preservative is combined with modified atmosphere packaging to show remarkable synergistic inhibition effect.
The soluble solid, VC and chlorophyll content are important indexes for determining the quality of the green asparagus. The content of soluble solid reflects the amount of soluble sugar in the tissue, and assists the metabolism of plant tissues. The soluble solids of each treatment decreased gradually with increasing storage time (table 6). The ultrasonic + 1-methylcyclopropene treatment soluble solid content is obviously higher than that of the control group. On the one hand, this may be due to cavitation and mechanical effects produced by sonication inhibiting the activity of enzymes involved in carbohydrate metabolism; on the other hand, the degradation of carbohydrates is the main factor causing the reduction of soluble solids, the degradation is proportional to the respiration rate, and the modified atmosphere packaging can obviously reduce the respiration rate of asparagus and delay the arrival of the respiration peak.
TABLE 6
As is clear from Table 6, the initial content of Vc was 23.64. + -. 0.75mg/100g FW. In general, the Vc content of each treated sample gradually decreased with the increase in storage time. The results of the invention show that the Vc content of the asparagus treated by ultrasonic treatment, 1-methylcyclopropene treatment and 1-MCP combined modified atmosphere packaging is improved by 12.12% and 18.13% compared with the control group on the 40 th day of storage. In addition, the Vc level of the ultrasonic +1-MCP combined modified atmosphere packaging group is higher than that of the other two treatment groups, and the Vc content is improved by 21.24 percent compared with that of the control group.
With the increase of the storage time, the chlorophyll content of the asparagus gradually decreases during the storage (Table 6), and the initial chlorophyll content is 10.05 +/-0.02 mg/100g FW. The chlorophyll content of the control group is only 3.92 +/-0.07 mg/100g FW at the 40 th day of storage, which is reduced by 60.99%, compared with that of the asparagus treated by ultrasonic and 1-MCP combined modified atmosphere packaging, the degradation of the chlorophyll is delayed, and the chlorophyll content of the control group is 5.83 +/-0.05 mg/100g FW at the 40 th day of storage, which is 48.72% higher than that of the control group at the same time. Wherein other pretreatment and modified atmosphere packaging treatment also have protection effect on maintaining chlorophyll content.
Lignin is a complex phenylpropyl polymer, mainly derived from cinnamyl alcohol, which is part of the sclerenchyma, present in cell walls. The initial content of lignin in asparagus is 87.85 +/-2.34 mg/g DW, and the content of lignin is gradually increased along with the prolonging of the storage time. The lignin content of the untreated group rises sharply, and on the 40 th day of storage, the lignin content reaches 165.10 +/-5.15 mg/g DW, lignification is accumulated, and simultaneously the lignin content is shown to rise as the hardness of the asparagus, and the quality of the asparagus is reduced. The biosynthesis of lignin is effectively delayed to a certain extent by ultrasonic + 1-methylcyclopropene treatment, 1-MCP combined modified atmosphere packaging and ultrasonic +1-MCP combined modified atmosphere packaging, and after other ultrasonic +1-MCP combined modified atmosphere packaging treatments are stored for 40 days, the lignin content is 135.19 +/-4.89 mg/g DW, which is reduced by about 18.12%, the fresh quality of the asparagus is maintained, and the aging of the asparagus is delayed.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (5)
1. A method for improving the nutritional quality of asparagus is characterized in that the asparagus is subjected to ultrasonic treatment and fumigation by 1-methylcyclopropene, and then subjected to modified atmosphere packaging, wherein the gas component in the modified atmosphere packaging is 5% O2+10％CO2(ii) a The ultrasonic power is 360W; the adding amount of the 1-methylcyclopropene is 0.005-0.02% of the mass of the asparagus.
2. The method of claim 1, wherein the sonication time is 10-15 min.
3. Method according to claim 1, characterized in that it comprises the following steps:
(1) selecting high-grade asparagus with stem length of 25cm, diameter of 16-18mm, no bending, no mechanical damage, no abrasion and no rot;
(2) treating the superior asparagus selected in the step (1) by using ultrasonic waves, immersing the asparagus into an ultrasonic generator containing water, taking out the asparagus and draining the asparagus, wherein the selected ultrasonic power is 360W and the ultrasonic time is 10-15 min;
(3) fumigating the super-grade asparagus treated by the ultrasonic treatment in the step (2) for 24 hours by using 1-methylcyclopropene with the mass concentration of 0.005-0.02%;
(4) and (4) performing controlled atmosphere packaging on the asparagus obtained by the treatment in the step (3) by using a controlled atmosphere packaging machine, wherein gas components in the controlled atmosphere packaging: o is25% of CO2Is 10% and N2Is 85 percent;
(5) and (3) refrigerating the asparagus subjected to modified atmosphere packaging, wherein the refrigerating temperature is 2-5 ℃, and the relative humidity is 80-90%.
4. The method as claimed in claim 3, wherein the low density polyethylene antibacterial freshness protection package is used for packaging, and the thickness of the low density polyethylene antibacterial freshness protection package is 2-10 mm.
5. The method of any one of claims 1 to 4 for use in the preservation of fruits and vegetables and in enhancing the nutritional quality.
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