CN110973239A - Preservative solution for preventing grape fruits from rotting and preparation method and preservative paper thereof - Google Patents
Preservative solution for preventing grape fruits from rotting and preparation method and preservative paper thereof Download PDFInfo
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- CN110973239A CN110973239A CN201911222435.XA CN201911222435A CN110973239A CN 110973239 A CN110973239 A CN 110973239A CN 201911222435 A CN201911222435 A CN 201911222435A CN 110973239 A CN110973239 A CN 110973239A
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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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
- B65D65/42—Applications of coated or impregnated materials
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Abstract
The invention belongs to the field of fruit and vegetable preservation, and particularly relates to a grape fruit rot-proof preservative solution, a preparation method thereof and preservative paper, which comprise the following components in percentage by mass: 1.5 percent of chitosan, 1 percent of biological gelatin, 0.05 percent to 0.1 percent of citric acid, 1.5 percent to 3 percent of curcumin, 1.5 percent to 3 percent of chitosan oligosaccharide and the balance of water. The coating matrix gelatin of the preservative paper is biologically derived, has good film forming property, can be degraded and is non-toxic, chitosan is selected to have film forming property on one hand and has good inhibition effect on fungi such as alternaria, biological gelatin and chitosan are used as film forming material carriers, preservative solution components of biological sources are added and coated on the paper, the effective components are the mixture of chitosan, chitosan oligosaccharide, citric acid and curcumin, the effect duration is long, no chemical pollution is caused, and the preservative paper has obvious inhibition effect on rot of grape fruits after picking.
Description
Technical Field
The invention belongs to the field of fruit and vegetable preservation, and particularly relates to a grape fruit rot-proof preservative solution, a preparation method thereof and preservative paper.
Background
After picked, the grape fruits are easily infected by various pathogenic microorganisms such as botrytis cinerea, alternaria alternata, rhizopus and the like in the storage and transportation period, and are rotten and mildewed, so that the physiological quality and the nutritional ingredients of broccoli are damaged. At present, the postharvest preservation and fresh-keeping technical method for grapes at home and abroad is generally to prevent damage by wrapping common wrapping paper, a fresh-keeping treatment method combining low temperature and chemical preservatives is combined, in recent years, various chemical preservatives or food coating methods are used for preventing and treating rot, and a plurality of patents related to the grape preservatives are found through retrieval, the grape fresh-keeping paper is mostly sulfur dioxide slow-release paper, and sulfur dioxide is remained and is easy to cause fruit phytotoxicity. The Chinese patent CNI 06172727A also provides a grape chitosan oligosaccharide preservative and a preparation method thereof, the used dosage form is a liquid preservative, the effective components are chitosan oligosaccharide and cinnamic acid, the preservative is a direct-sweeping spraying type, the requirements on production and use technology are high, and the mildew-proof effect cannot be durable.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides a preservative solution for preventing grape fruits from rotting, a preparation method thereof and preservative paper.
In order to achieve the purpose, the invention adopts the technical scheme that:
the preservative solution for preventing grape fruits from rotting comprises the following components in percentage by mass: 1.5 percent of chitosan, 1 percent of biological gelatin, 0.05 to 0.1 percent of citric acid, 1.5 to 3 percent of curcumin, 1.5 to 3 percent of chitosan oligosaccharide and the balance of water.
Preferably, the preservative solution for preventing the grape fruits from rotting comprises the following components in percentage by mass: 1.5 percent of chitosan, 1 percent of biological gelatin, 0.05 percent of citric acid, 1.5 percent of curcumin, 1.5 percent of chitosan oligosaccharide and the balance of water.
The invention also comprises a preparation method of the rot-proof preservative solution for the grape fruits, which comprises the following steps: adding acetic acid into 3% chitosan water solution to adjust the solution to be slightly acidic, and dissolving with the aid of ultrasonic wave; after the 2% biological gelatin aqueous solution is heated and dissolved, mixing the chitosan water and the biological gelatin aqueous solution according to the volume ratio of 1:1, cooling to room temperature, adding citric acid with the final concentration of 0.05-0.1% for dissolving and stirring, and then respectively adding curcumin and chitosan oligosaccharide, wherein the final content of curcumin is 1.5-3%, and the final content of chitosan oligosaccharide is 1.5-3%, and fully stirring or dissolving with the assistance of ultrasonic waves.
The invention also comprises preservative paper for preventing the grape fruits from rotting, which comprises fruit and vegetable packaging soft paper and the preservative solution as claimed in claim 1; the fruit and vegetable packaging soft paper is sterilized by ultraviolet lamp irradiation.
The fresh-keeping liquid is used for soaking the fruit and vegetable packaging soft paper and then is dried to obtain the fruit and vegetable packaging soft paper.
Or coating the fresh-keeping solution on one side of the fruit and vegetable packaging soft paper by a salivation method or a brush, and airing in a ventilating way or drying at a low temperature.
The preparation process of the preservative paper adopts aseptic operation.
Compared with the prior art, the invention has the beneficial effects that:
the coating matrix gelatin of the preservative paper is biologically derived, has good film forming property, can be degraded and is nontoxic, chitosan is selected to have film forming property on one hand and has good inhibition effect on fungus such as alternaria and the like, biological gelatin and chitosan are used as film forming material carriers, preservative solution components of biological sources are added and coated on the paper, the effective components are the mixture of chitosan, chitosan oligosaccharide, citric acid and curcumin, the effect duration is long, no chemical pollution is caused, and the preservative paper has obvious inhibition effect on rot of grape fruits after picking.
Drawings
Fig. 1 shows a comparison graph of bacteriostatic experiment results of the fresh-keeping liquid.
Detailed Description
In order to make the technical solutions of the present invention better understood by those skilled in the art, the present invention will be further described in detail with reference to the following preferred embodiments.
Example 1: and (5) preparing the preservative paper in a soaking mode.
(1) Preparation of a fresh-keeping solution: adding acetic acid into 3% chitosan water solution to adjust the solution to be slightly acidic, and dissolving with the aid of ultrasonic wave; after the 2% biological gelatin aqueous solution is heated and dissolved, mixing the chitosan water and the biological gelatin aqueous solution according to the volume ratio of 1:1, cooling to room temperature, then adding citric acid with the final concentration of 0.05% for dissolving and stirring, and then respectively adding curcumin and chitosan oligosaccharide, wherein the final content of curcumin is 1.5%, and the final content of chitosan oligosaccharide is 1.5%, and fully stirring or ultrasonically assisting for dissolving.
(2) Preparing preservative paper: and (2) placing the paper into the fresh-keeping soaking solution mixed in the step (1), soaking for 3-5 minutes, taking out, and airing or drying at low temperature to prepare the biological preservative paper.
(3) Selecting and grading grape ears harvested in the field, removing rotten fruits, washing with running water, standing for 2 hours, drying surface moisture with cold air, wrapping prepared and dried preservative paper on the grape ears, placing the grape ears in a common paper box, placing a PVC preservative film in the paper box in advance, transferring the paper box to 4 ℃ for storage, keeping the relative humidity in a cold storage at 85%, taking out and observing after 90 days, treating 10 boxes each, weighing about 4 jin for 2 boxes each, and keeping the fresh grape ear stalks without scab and rot on fruit grains except for slight withering and water loss.
Example 2: the preservative paper is prepared by a salivation method or by coating one side of the packaging paper with a hairbrush.
Compared with the example 1, the preparation step (3) of the preservative paper selects common fruit and vegetable packaging soft paper, after sterilization is carried out by irradiation of an ultraviolet lamp for 20 minutes, the preservative liquid mixed in the step (1) is coated on one side of the packaging paper by a slobbering method or a brush, and then ventilation drying or low-temperature drying is carried out.
The coated grape ears were treated as in example 1.
After 90 days, the fresh-keeping grape fruits are taken out for observation, and the parts of the fruits have no disease spots and decay except for slight wilting and water loss of the cob.
In vitro bacteriostatic determination of preservative solution
(1) Preparing a fresh-keeping solution: adding a micro-acetic acid regulating solution into a 3% chitosan water solution to be slightly acidic, and dissolving with the aid of ultrasonic waves; heating and dissolving 2% biological gelatin and 2% agar powder water solution, mixing the two solutions according to the volume ratio of 1:1, and cooling to room temperature. It should be noted that the agar powder was added only for plate solidification, and it did not substantially affect the final experimental results.
(2) Preparing a bacteriostatic flat plate: adding other components in the formula of the preservative solution according to the mass percentage, adding the other components in the solution (1), and fully mixing to form the preservative solution containing the agar powder, wherein the final concentration formula is as follows: 2% of agar, 1.5% of chitosan, 1% of biological gelatin, 0.05% of citric acid, 1.5% of chitosan oligosaccharide and 1.5% of curcumin. The fresh-keeping liquid is poured into sterile culture dishes on a reactive operation table, and each dish is about 10ml, and is coagulated into a bacteriostatic flat plate.
(3) Preparation of a control plate: heating and dissolving 2% biological gelatin and 2% agar powder water solution, and cooling to room temperature. This solution was poured into sterile petri dishes at about 10ml per dish on a sterile worktop and allowed to clot into control plates. Sterile control plates were prepared.
(4) Preparation of pathogenic bacteria: the botrytis cinerea and alternaria alternate separated from grape fruits are taken, purified and cultured on a potato glucose culture medium, grown on a culture plate for 4 days, and then a bacterial sheet is taken from the edge of a bacterial colony by a stainless steel puncher with the diameter of 1cm and is placed in the center of the prepared plate. The colony diameter is continuously measured within 5 days, the bacteriostasis rate is calculated, 3 colonies are treated in each group, and the average value is obtained by repeating the experiment for 3 times.
Bacteriostatic ratio (%) - (experimental colony diameter-control colony diameter) x 100/control colony diameter
(5) The experimental results are shown in FIG. 1; a comparison graph of the bacteriostatic experiment results of the preservative solution is shown in figure 1; the left is a growth diagram of a control colony and a pathogenic colony on the 5 th day (the upper part is botrytis cinerea and the lower part is alternaria alternata), the right is a fresh-keeping bacteriostasis rate (the upper part is botrytis cinerea and the lower part is alternaria alternata) within 5 days, and as can be seen from the diagram 1, the grape pathogenic bacteria botrytis cinerea and alternaria alternata treated by the components of the fresh-keeping liquid prepared in the embodiment 1 of the invention obviously inhibit the growth of the colonies, and the bacteriostasis rates of the botrytis cinerea and the alternaria alternata are respectively 61.7% and 58.4% on the 5 th day.
In vitro bacteriostatic assay for preservative paper
Cutting preservative paper and common paper into circular sheets with the diameter of 1cm, attaching the circular sheets to an inoculation position by adopting a living body wound inoculation method, measuring the inhibition effect of the preservative paper on gray mold and black spot, adopting friction inoculation on each wound of 20 wounds in each group, repeating for 3 times, storing the wound in a refrigeration house at the temperature of 4 ℃, keeping the relative humidity in the refrigeration house at 85 percent, taking the common packaging paper which is not coated with preservative solution as control treatment, and investigating the rotting condition of the wound after 15 days.
Disease index { [ ∑ (lesion diameter × corresponding grade value) ]/(total wound number × lesion maximum diameter for treatment) } × 100
The disease level is as follows: grade 0-no mould layer on wound; grade 1-the lesion diameter at the wound is greater than the wound diameter 1/4; grade 2-1/4-2/4 with a larger diameter of etiolation than the wound; grade 3-2/4-3/4 with a larger diameter of etiolation than the wound; grade 4-the diameter of yellowing is 3/4-4/4 larger than the diameter of wound, and grade 5-the diameter of yellowing is more than 1 time larger than the diameter of wound.
Incidence (%) × 100 (non-diseased wounds/total wounds treated); the results are shown in Table 1.
TABLE 1
| Treatment of | Example 1 | Example 2 | Wrapping paper control |
| Index of disease of Botrytis cinerea | 22.23 | 16.5 | 79.48 |
| Incidence of Gray mold (%) | 26.4 | 38.6 | 100 |
| Index of disease of dark spot | 11.45 | 17.66 | 57.75 |
| Black spot diseaseIncidence (%) | 58.5 | 66.5 | 100 |
As can be seen from Table 1, after the preservative paper prepared in the examples 1-2 of the invention is used for treating grape fruits inoculated with pathogenic bacteria, the blank control group is completely attacked, the incidence of the wounds treated by the preservative paper is obviously lower than that of the blank control group, the preservative paper has obvious inhibiting effect on botrytis cinerea and black spot of the grape, and the control group is attacked after the two pathogenic bacteria are inoculated, which shows that the preservative paper of the invention can inhibit the botrytis cinerea and black spot rot of the grape fruits during storage.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (7)
1. The preservative solution for preventing grape fruits from rotting is characterized by comprising the following components in percentage by mass: 1.5 percent of chitosan, 1 percent of biological gelatin, 0.05 percent to 0.1 percent of citric acid, 1.5 percent to 3 percent of curcumin, 1.5 percent to 3 percent of chitosan oligosaccharide and the balance of water.
2. The grape fruit rot-proof preservative solution as claimed in claim 1, wherein the preservative solution comprises the following components in percentage by mass: 1.5% of chitosan, 1% of biological gelatin, 0.05% of citric acid, 1.5% of curcumin, 1.5% of chitosan oligosaccharide and the balance of water.
3. A method for preparing a preservative solution for preventing grape fruits from rotting as claimed in claim 1 or 2, comprising the steps of: adding acetic acid into 3% chitosan water solution to adjust the solution to be slightly acidic, and dissolving with the aid of ultrasonic wave; after the 2% biological gelatin aqueous solution is heated and dissolved, mixing the chitosan water and the biological gelatin aqueous solution according to the volume ratio of 1:1, cooling to room temperature, adding citric acid with the final concentration of 0.05-0.1% for dissolving and stirring, and then respectively adding curcumin and chitosan oligosaccharide, wherein the final content of curcumin is 1.5-3%, and the final content of chitosan oligosaccharide is 1.5-3%, and fully stirring or dissolving with the assistance of ultrasonic waves.
4. A preservative paper for preventing grape fruits from rotting, which is characterized by comprising fruit and vegetable packaging soft paper and the preservative solution as claimed in claim 1 or 2; the fruit and vegetable packaging soft paper is sterilized by ultraviolet lamp irradiation.
5. The rot-proof preservative paper for grape fruits as claimed in claim 4, wherein the preservative solution is obtained by soaking fruit and vegetable packaging soft paper and then drying.
6. The paper as claimed in claim 4, wherein the preservative solution is applied to one side of the soft paper for packaging fruits and vegetables by slobbering or brushing, and then the paper is obtained by airing or low-temperature drying.
7. The preservative paper for grape fruits according to claim 5 or 6, wherein the preservative paper is prepared by aseptic processing.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113527827A (en) * | 2020-04-15 | 2021-10-22 | 北京农学院 | Degradable active film with photosensitive bacteriostatic function and preparation method and application thereof |
| CN113907240A (en) * | 2021-09-27 | 2022-01-11 | 广西壮族自治区农业科学院 | Fruit and vegetable fresh-keeping slow-release sticker |
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| CN113527827A (en) * | 2020-04-15 | 2021-10-22 | 北京农学院 | Degradable active film with photosensitive bacteriostatic function and preparation method and application thereof |
| CN113907240A (en) * | 2021-09-27 | 2022-01-11 | 广西壮族自治区农业科学院 | Fruit and vegetable fresh-keeping slow-release sticker |
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Application publication date: 20200410 |