CN111066875A - Method for preserving fresh-cut Chinese little greens by red-purple LED illumination - Google Patents
Method for preserving fresh-cut Chinese little greens by red-purple LED illumination Download PDFInfo
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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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
-
- 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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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a method for refreshing fresh-cut Chinese little greens by 405nm and 660nm composite dual-wavelength LED illumination, which comprises the steps of picking the fresh-cut Chinese little greens, selecting, washing with water, draining, fresh-cutting, wrapping by a high-light-transmittance anti-fog film, and storing in an environment with the temperature of 2-6 ℃, the humidity of 90% (+/-5%) and the vertical illumination of an LED lamp. The illumination time is 6: 00-18: 00 per day, and the duration is 12h per day. The invention can effectively delay the deterioration of the fresh-cut Chinese little greens, maintain the sensory quality, prolong the shelf life and improve the economic value while sterilizing the Chinese little greens by using the visible light with the wavelength of 405nm during the storage period of the Chinese little greens, provides a new solution for green and residue-free sterilization after the Chinese little greens are picked and has stronger commercial popularization value.
Description
Technical Field
The invention relates to a method for preserving Chinese little greens, in particular to a method for preserving fresh-cut Chinese little greens by visible light LED illumination.
Background
The light is one of the most important environmental factors of plants, and red light and blue-violet light in visible light (400-800 nm) have different stimulation effects on higher plants. For example, red light can induce the synthesis of photosynthetic organs, plant flowering, starch accumulation and the like; and blue-violet light can adjust the opening of the stomata, and the like. At present, application research of visible light in postharvest of fruits and vegetables becomes a hotspot, but most of researches on composite light aim at the physiological characteristics of vegetables, red light, blue light and the like are adopted to improve various physiological indexes of the vegetables, the attention on the general bacteria of the vegetables is less, the research on sterilization of purple light (400 nm-430 nm) in the visible light is less, and the research on improvement of the physiological characteristics of the vegetables by combining the sterilization of the purple light in the visible light with the red light is still blank. The experiment adopts red and purple composite LED light, combines indexes such as total bacterial colony number, total chlorophyll and antioxidant enzyme content change, explores the total bacterial colony number of the vegetables which are preserved by red and purple light, guarantees the physiological activity of the plants, and can effectively inhibit the total bacterial colony number of the vegetables, thereby providing a new solution for the non-toxic residue-free sterilization of the picked vegetables, particularly the fresh-cut vegetables.
Disclosure of Invention
The invention aims to provide a method for preserving fresh-cut Chinese little greens by LED illumination, which can remarkably prolong the shelf life of the fresh-cut Chinese little greens and effectively delay the quality change of the fresh-cut Chinese little greens.
The invention is realized by the following technical steps:
(1) selecting fresh, crisp and straight root-removed Chinese little greens which are uniform in size, free of plant diseases and insect pests, bright in color and fragrant in smell of vegetables. Continuously cleaning in flowing clear water to remove soil particles on the surface of the spinach, fishing out, draining, and airing for 30min at the temperature of 10 +/-1 ℃ and the relative humidity of 45-55%;
(2) placing the selected fresh-cut Chinese little greens in a transparent plastic tray, wrapping the fresh-cut Chinese little greens with a high-light-transmission antifogging film serving as a packaging material, wherein each bag contains 80g of the fresh-cut Chinese little greens, and storing the fresh-cut Chinese little greens in an environment with the temperature of 2-6 ℃, the humidity of 90% (+/-5%) and vertical irradiation of an LED lamp;
(3) determination of optical parameters: measured using a light intensity measuring instrument (ST-513). The irradiance penetrating through the antifogging film at a position of 30cm below a 405nm and 660nm double-wavelength composite LED lamp is 5.1W/m2, the photon flux density is 19.75 mu mol/m < -2 > s < -1 >, the peak wavelength is 405nm, the half-wave width is 17.3nm, the dominant wavelength is 610.2nm, and the color purity is 64.2%.
(4) Simulating sunlight irradiation, wherein the sunlight irradiation is carried out for 12 hours every day, and the irradiation time is 6: 00-18: 00 every day. The temperature of the storage environment after the picking is 4 ℃, and the storage humidity is maintained at about 90% RH by saturated potassium chloride solution.
And (3) storing the packaged fresh-cut Chinese little greens in an environment with the temperature of 4 ℃, the humidity of 90% (+/-5%) and vertical irradiation of an LED lamp.
The illumination time of the simulated sunlight is 12 hours of continuous illumination every day.
A405 nm and 660nm double-wavelength composite LED with a visible light wave band is adopted.
The detailed technical scheme is as follows:
(1) selecting fresh, crisp and straight root-removed Chinese little greens which are uniform in size, free of plant diseases and insect pests, bright in color and fragrant in smell of vegetables. Continuously cleaning in flowing clear water to remove soil particles on the surface of the spinach, fishing out, draining, and airing for 30min at the temperature of 10 +/-1 ℃ and the relative humidity of 45-55%;
(2) placing the selected fresh-cut Chinese little greens in a transparent plastic tray, wrapping the fresh-cut Chinese little greens with a high-light-transmission antifogging film serving as a packaging material, wherein each bag contains 80g of the fresh-cut Chinese little greens, and storing the fresh-cut Chinese little greens in an environment with the temperature of 2-6 ℃, the humidity of 90% (+/-5%) and vertical irradiation of an LED lamp;
(3) determination of optical parameters: measured using a light intensity measuring instrument (ST-513). The irradiance penetrating through the antifogging film at a position of 30cm below a 405nm and 660nm double-wavelength composite LED lamp is 5.1W/m2, the photon flux density is 19.75 mu mol/m < -2 > s < -1 >, the peak wavelength is 405nm, the half-wave width is 17.3nm, the dominant wavelength is 610.2nm, and the color purity is 64.2%.
(4) Simulating sunlight irradiation, wherein the sunlight irradiation is carried out for 12 hours every day, and the irradiation time is 6: 00-18: 00 every day. The temperature of the storage environment after the picking is 4 ℃, and the storage humidity is maintained at about 90% RH by saturated potassium chloride solution.
Picked Chinese little greens need be carefully screened, select the size uniformity, and the pest-free is rotten, avoids influencing the quality of normal part and worsens because the local rotten quality that goes mildy and rot of Chinese little greens, also in order to guarantee subsequent sale quality simultaneously. The selected fresh-cut Chinese little greens need to be disinfected by 200ppm hypochlorous acid, and the operation should be as rapid as possible, so as to avoid secondary pollution of microorganisms. The fresh-cut Chinese little greens are placed at the position which is vertical to the LED lamp by 30cm, so that the fresh-cut Chinese little greens can fully receive illumination, and the fresh-keeping effect can be better achieved.
And (3) airing the cleaned fresh-cut Chinese little greens for 30min at the temperature of 10 +/-1 ℃ and the relative humidity of 45-55%, so that excessive water loss and wilting of leaves caused by the respiration and transpiration of the fresh-cut spinach due to overhigh temperature and overlong time are avoided.
After the callus higher plant cells are stimulated by exogenous irradiation, different defense mechanisms can be activated, so as to neutralize the damage caused by irradiation, and the longer the irradiation time is, the stronger the stress resistance process of the organism is
The packaged fresh-cut spinach was stored at 4 ℃ in a refrigerator.
According to the invention, the fresh-cut Chinese little greens can be effectively sterilized after being illuminated by the LED, so that the deterioration of the fresh-cut Chinese little greens is delayed, the sensory quality is maintained, the shelf life is prolonged, the economic value is improved, and the commercial popularization value is stronger.
Drawings
FIG. 1405 nm LED absolute spectral curve;
2660 nm LED Absolute Spectroscopy plot;
3405 and 660nm dual-wavelength composite LED absolute spectrum curve;
FIG. 4 is the effect of different types of light sources on the sensory perception of fresh-cut chicken feather;
FIG. 5 the effect of different types of light sources on the total number of colonies of fresh-cut swamp cabbage;
FIG. 6 shows the influence of different types of light sources on the weight loss rate of fresh-cut Chinese little greens;
FIG. 7 is a graph of the effect of different types of light sources on the soluble solids of fresh-cut swamp cabbage;
FIG. 8 is the effect of different types of light sources on the total chlorophyll content of fresh-cut Chinese little greens;
FIG. 9 is a graph showing the effect of different types of light sources on Vc of fresh-cut Chinese little greens;
FIG. 10 effect of different types of light sources on total SOD activity of fresh-cut Chinese little greens;
FIG. 11 effect of different types of light sources on total POD activity of fresh-cut swamp cabbage;
figure 12 quality plots of samples at different types of light sources on day 8.
Detailed Description
In order to make the operation flow and creation features realized by the present invention easy to understand and fully disclose a method for delaying the deterioration of fresh-cut spinach, the present invention is further described below with reference to specific embodiments.
The method firstly determines the optimal total illumination amount of the UV-A treated fresh-cut spinach, then treats the fresh-cut spinach by different irradiation modes, comprehensively discusses the preservation effect of the UV-A on the fresh-cut spinach by combining the number of spoilage bacteria, the change of water, superoxide dismutase and other antioxidant indexes, and provides a new idea for prolonging the shelf life of the fresh-cut spinach.
Example 1
1 Experimental materials and methods
1.1 Experimental reagents and instruments
1.1.1 test reagents
Polyethylene preservative film; calcium carbonate, quartz sand, acetone, oxalic acid, ascorbic acid, 2, 6-dichloroindophenol salt, absolute ethyl alcohol, national medicine group chemical reagent limited; plate count agar medium (PCA), qingdao haibo biotechnology limited;
1.1.2 laboratory instruments and apparatus
A high-speed refrigerated centrifuge: H-2050R-1 model, Changshan appearance centrifuge Co., Ltd refrigerator: BCD-252MHV, Sausan, Samsung electronics, Inc.; ultraviolet-visible spectrophotometer: model UV-1102, Shanghai Tianmei instruments, Inc.; light intensity tester: ST-513, Xian photoelectricity corporation; superclean bench: VS-1300L-U, Shanghai Kangford environmental science and technology Co., Ltd; LED lamp (9W/0.6 m): shandong Guixiang photoelectricity, Inc.
1.2 test methods
1.2.1 method for processing Chinese little greens
The Chinese little greens are purchased in agricultural and commercial supermarkets and are required to be fresh, crisp, uniform in size, free of diseases and insect pests, bright in color and fragrant in smell of vegetables. The vegetables are planted in the open air, the temperature is about 25 ℃ and the humidity is about 85% RH when the vegetables are picked, and the vegetables are directly conveyed to a laboratory within 30min after being picked by farmers.
1.2.2 determination of optical parameters
Measured using a light intensity measuring instrument (ST-513). The irradiance penetrating through the antifogging film at a position of a 405nm LED lamp with the height of 30cm is 5.1W/m2, the photon flux density is 20.12 mu mol/(m2 s), the peak wavelength is 405nm, the half wave width is 17.4nm, the dominant wavelength is 436.64nm, and the color purity is 98.3%; irradiance penetrating through antifogging film at position of 30cm vertical below 660nm LED lamp is 4.9W/m2Photon flux density is 20.02 mu mol/m < -2 > s < -1 >, peak wavelength is 660nm, half-wave width is 22.6nm, dominant wavelength is 637.2 nm, and color purity is 98.0%; the irradiance penetrating through the antifogging film at a position of 30cm below a 405nm and 660nm double-wavelength composite LED lamp is 5.1W/m2, the photon flux density is 19.75 mu mol/m < -2 > s < -1 >, the peak wavelength is 405nm, the half-wave width is 17.3nm, the dominant wavelength is 610.2nm, and the color purity is 64.2%. The absolute spectral curves of the individual lamps are shown in fig. 1, fig. 2 and fig. 3.
1.2.3LED illumination mode and environmental variables
The sunlight illumination time is tried to be simulated, the illumination is carried out for 12 hours every day, and the illumination time is 6: 00-18: 00 every day. The temperature of the storage environment after the picking is 4 ℃, and the storage humidity is maintained at about 90% RH by saturated potassium chloride solution.
1.3 index determination
1.3.1 sense of the invention
12 persons with leaf vegetable sensory evaluation experience are invited to form an evaluation group, the color, the form and the smell of each sample are reasonably scored during the experiment, each full score of the three indexes is one tenth, and the total full score is three tenths. The average of the scores of the panelists was taken as the final score, and the specific evaluation criteria are shown in table 1.
TABLE 1 sensory Scoring Table
1.3.2 determination of Total bacteria
Refer to GB 4789.2-2016.
1.3.3 weight loss ratio
In the formula:
x-weight loss ratio,%;
w0-weight of pickled Chinese little greens before storage, g;
w1-weight of chicken feather treated with different types of light, g.
1.3.4 soluble solids
After 5g of sample is fully ground, centrifuging for 10min at 3500r/min, dropping a drop of supernatant on the detection mirror of a handheld glucometer, covering the box with a cover plate to ensure that no bubbles are generated, reading a graduated scale reading (%) under a bright light source, recording the reading, and repeating for three times.
1.3.5 Total chlorophyll content
And (4) calculating the total chlorophyll content according to the formula (2) by referring to NY/T3082-2017 standard, and measuring the total chlorophyll content by using a spectrophotometry.
1.3.6 Vc content
The Vc content was determined by titration with 2, 6-dichlorophenol indophenol, according to the experimental method of Yujie et al.
1.3.7 SOD content
Referring to the hydroxylamine method in a total superoxide dismutase (T-SOD) test kit, the method is as follows: after grinding the sample, centrifuging at 3500r/min for 10min, adding 1mL of supernatant into a measuring tube, and sequentially adding 1mL of 75mmol/L phosphate buffer solution (pH7.8), 0.1mL of 0.1mol/L hydroxylamine hydrochloride solution, 0.1mL of 75mmol/L xanthine solution and 0.1mL of 0.037U/L xanthine oxidase, replacing 1mL of distilled water in a control tube, and mixing well. And (3) putting the measuring tube into a water bath at 37 ℃, keeping the temperature for 30min, taking out, adding 2mL of color developing agent, uniformly mixing, and standing for 10 min. Using an ultraviolet spectrophotometer, double distilled water with the wavelength of 550nm is zeroed and colorimetric, and is repeated for three times.
1.3.8POD content
Referring to the method of fenbin et al, the method is as follows: grinding the sample, centrifuging at 3500r/min for 10min, adding 0.5mL of supernatant into test tube, and sequentially adding 3.0mL of 25mmol/L guaiacol solution and 200 μ L of 0.5mol/L H2O2The solution is rapidly mixedThe reaction was started and timing was started. Pouring the mixed solution into a cuvette, taking distilled water as a reference, recording the absorbance value of the reaction system at the wavelength of 470nm after the reaction reaches 15s, taking the absorbance value as an initial value, recording every 1 min, continuously measuring to obtain data of at least 6 points, and repeating the steps for three times.
2 results and analysis
2.1 Effect of different types of light sources on fresh-cut pickled Chinese cabbage sensory
The sense organ is the most intuitive judgment standard when the consumer purchases the leaf vegetables, and as can be seen from the attached figure 4, the sense organ score is in a whole descending trend along with the time in the experiment, but the whole level of the sense organ of the illumination group is always higher than that of the CK group, a remarkable difference (p <0.05) gradually appears from the 4 th day, and the peculiar smell can be obviously smelled when the control group package is opened on the 6 th day. At the end of the experiment, the differences between the light groups and the control group were maximal, but there was no significant difference in the sensory perception between the light groups. By combining the analysis of indexes such as total bacteria, chlorophyll, weight loss rate and the like, the CK group has low score, and has the main aspects of peculiar smell generation caused by excessive colony propagation, sensory score reduction caused by leaf yellowing and wilting and the like. The light group has obvious effects on inhibiting yellowing, reducing peculiar smell generated by bacterial colony and the like.
2.2 Effect of different types of light sources on the total number of colonies of fresh-cut Chinese little greens
The microorganisms are natural pollutants of the leaf vegetables and are easy to be enriched on the surfaces of the vegetables during field planting, but the waxy materials on the surfaces of the vegetables play a role in isolation, and the microorganisms are vigorously resisted in the growth process of the vegetables, so that the microorganisms are difficult to cause substantial damage. But a great deal of mechanical damage in the transportation and production processing links after picking destroys the defense system of the leaf vegetables, and causes the phenomena of nutrient outflow, mass propagation of microorganisms and the like; in addition, the pollution of equipment contacted in the production and transportation process can cause secondary damage to the leaf vegetable products. Most of the commercially available Chinese little greens are sold after fresh-cut processing, so the microbial control of the picked Chinese little greens is particularly important. The existing research shows that the 405nm purple light has obvious sterilization effect [11], and the visible light sterilization is nontoxic and has no residue, has little harm to human body, and is a new environment-friendly sterilization mode after picking. As can be seen from FIG. 5, the total number of colonies in the control group was consistently higher than those in the purple and red-purple groups, and the difference in total number of colonies was significant starting at day 4 (p < 0.05). The colony counts of the control group and the red light group are in an overall ascending state, and reach 9.00log CFU/g and 8.02log CFU/g at the 12 th day respectively, and reach a very significant difference (p is less than 0.01) from the colony counts of the 6.77log CFU/g of the red-violet light group and the 6.53log CFU/g of the violet light group. In contrast, the total number of colonies on day 12 did not increase significantly for the red-violet and violet groups compared to the total number of colonies at day 0 at 6.32log CFU/g (p > 0.05). This is because the irradiation of violet light causes the bacterial protoporphyrin species to transfer the energy of the light to the surrounding oxygen, forming multi-linear oxygen. The multi-line oxygen has strong oxidizing property, and can damage cell nucleuses, cell membranes, organelles and the like of bacteria, thereby achieving the purposes of sterilizing and controlling the total number of surface colonies of the leaf vegetables.
Nevertheless, the penetration of violet light is not strong, and only the colonies on the surface of the leaves can be killed during storage, but the inner colonies of the stacked leaves can not be killed, so that the total number of the colonies is not significantly reduced (p >0.05) during the experiment, and the total number of the colonies is always maintained at about 6 logCFU/g.
2.3 influence of different types of light sources on weight loss rate of fresh-cut Chinese little greens
During the storage process, the weight loss rate of the leaf vegetables is changed mainly due to water dispersion and loss of nutrient components. Water is an indispensable substance for plant growth, and when the water is reduced too much, the plant can suffer water stress, so that the phenomena of reduction of the photosynthetic rate, reduction of the energy dissipation efficiency of leaves and the like are caused. Fig. 6 shows that the weight loss rate of the Chinese little greens under different types of illumination in the experiment is in an overall rising trend, the red light group is slightly lower than other groups, but the difference from other groups is not significant all the time (p is greater than 0.05). This is because the weight loss of the harvested vegetables is mainly caused by water loss due to transpiration and respiration. When the steam pressure of the water in the blade generates a steam pressure difference with the outside, the water can be greatly dissipated through the air holes. The illumination stimulates the opening of stomata, especially the blue-violet light effect is most obvious, and the large opening of the stomata in the experiment ensures that the water loss of the leaf vegetables under the storage condition is not much different from that of a control group. In addition, in the experiment, the Chinese little greens does not have other energy intake sources after being picked, and the weight loss caused by dry matter consumption of plants cannot be supplemented, so that the weight loss rate of the illumination group and the control group is not greatly different.
2.4 influence of different types of light sources on the soluble solid of the fresh-cut Chinese little greens, the soluble solid in the leaf vegetables mainly comprises soluble sugar, vitamins and other substances which can be dissolved in water, the content of the soluble sugar reflects the physiological condition and the quality of plants, and the aging and the quality deterioration of the leaf vegetables can be delayed when the content of the soluble sugar is increased. As can be seen from fig. 7, the soluble solid content of the light group was always maintained at a stable level, the soluble solid content of the control group was decreased as a whole, and the difference in the soluble solid content between the control group and the light group was significant at day 8 and day 12 (p < 0.05). This is because photosynthesis is activated by light, starch and the like which are not easily soluble in plants are degraded into soluble substances, the production of soluble sugar is promoted, the content of soluble sugar and the like in plants is increased, and the stability of the content of soluble solids is maintained.
2.5 influence of different types of light sources on the total chlorophyll of the fresh-cut Chinese little greens, the chlorophyll is a tetrapyrrole compound containing magnesium ions, and in the storage of the picked Chinese little greens, hydrogen ions can be caused to replace the magnesium ions under the dark condition, so that the phenomena of browning, yellowing and the like of plant leaves can be caused; on the contrary, the illumination can excite the activity of Mg ion chelatase and increase the chlorophyll content. Therefore, postharvest illumination plays a very important role in inhibiting leaf yellowing. From fig. 8, it can be seen that the light group in the experiment showed a general decrease, but the control group decreased more sharply, and the chlorophyll content of the red and purple light groups was significantly different from that of the red and purple light groups from day 2 (p <0.05), and from day 2 and day 6 to day 12 (p <0.05), because the dark environment inhibited the gene expression of chlorophyll, and a proper amount of light stimulated photosynthesis and synthesis of chlorophyll. Although the light group was provided with light during the experiment, fig. 8 shows that the chlorophyll content of the light group is also continuously decreased, which may be due to insufficient intensity of light provided during the experiment, so that the leaf can only increase the chlorophyll synthesis amount by a small amount.
2.6 influence of different types of light sources on Vc of fresh-cut Chinese little greens
Vitamin C is also called ascorbic acid and is an important antioxidant substance during the storage period of the leaf vegetables, the deterioration of the vegetables is accelerated by the low content of Vc [23], but the Vc content can be maintained by physiological reactions such as photosynthesis and the like. It can be seen from fig. 9 that in the experiment, the Vc content of the light group gradually increases in the first 6 days, and gradually decreases after the Vc content reaches the maximum value in the 6 th day, while the control group gradually decreases, and during this period, the Vc content of the light group and the Vc content of the control group are significantly different (p <0.05) from the 4 th day to the 12 th day (the combination of Vc is stimulated by light), but as the storage time goes on, Vc is continuously consumed to reduce the damage of the oxide to the vegetable tissue due to factors such as the generation of the oxidized substances, and meanwhile, the Vc generated by the leaves is difficult to supplement the consumed Vc amount, so that the Vc content is finally decreased as a whole. This is the same as the experimental results for vegetables in other literature, such as celery [2, lettuce.
2.7 Effect of different types of light sources on the oxidase of fresh-cut little greens
Under strong light irradiation, multi-line Oxygen (ROS) is generated inside the plant, which damages the structure of plant tissues, and then the antioxidant system of the plant tissues correspondingly increases the content of oxidase to resist oxidative damage. In the experiment, the illumination intensity is only 20 mu mol/(m2 & s), and the light damage stress can not be formed on the Chinese little greens, so the content of the oxidase is slightly influenced by the illumination. In addition, the content of active oxygen is increased along with the aging of the leaves during the storage process, and the plants can generate more antioxidant enzymes to reduce the damage of the leaves. From fig. 10 and fig. 11, the oxidase content of the four groups in the experiment showed the same rising trend to cope with the multi-linear oxygen generated by aging, and the difference between the oxidase content of the light-irradiated group and the oxidase content of the control group was not significant (p >0.05), which confirms that the light of the experiment does not cause adverse reaction to the leaves. Therefore, under the condition of continuous illumination, the light can not cause light damage to the blades while maintaining the quality and sterilization of the blades.
The comprehensive experiment results show that: compared with a control group without illumination, the Chinese little greens under illumination of various colors show a remarkable effect of prolonging the preservation in postharvest storage. As can be seen from fig. 12: most leaves of each group of the illumination group are spread and crisp on the 8 th day, leaves of the control group are wilted, and the sensory quality of the illumination group is obviously better than that of the control group on the whole. In the light group, the sensory quality of red and violet light is the best, and the red light group is the second and the violet light group is the worst. This indicates that purple light, although it can sterilize during storage, has better fresh-keeping effect after combining with red light. In addition, the illumination can also improve the quality of the leaf vegetables on the aspects of the content of total chlorophyll, Vc, soluble solid content and the like, but has almost no influence on the weight loss rate; the purple light has obvious effect on the control of the total number of the colonies. Analysis of oxidase indexes shows that the leaf vegetables are not photodamaged by the light intensity of about 20 mu mol/(m2 & s) adopted in the experiment. In conclusion, compared with a control group, the red-purple LED is used for improving the storage quality of the picked Chinese little greens and inhibiting the propagation of microorganisms well, and a reasonable solution is provided for solving the problems of short storage time, quick quality deterioration and the like of the picked Chinese little greens.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (4)
1. A method for fresh-keeping of fresh-cut Chinese little greens by red and purple LED illumination is characterized by comprising the following steps:
the invention is realized by the following technical steps:
(1) selecting fresh, crisp and straight root-removed Chinese little greens which are uniform in size, free of plant diseases and insect pests, bright in color and fragrant in smell of vegetables; continuously cleaning in flowing clear water to remove soil particles on the surface of the spinach, fishing out, draining, and airing for 30min at the temperature of 10 +/-1 ℃ and the relative humidity of 45-55%;
(2) placing the selected fresh-cut Chinese little greens in a transparent plastic tray, wrapping the fresh-cut Chinese little greens with a high-light-transmission antifogging film serving as a packaging material, wherein each bag contains 80g of the fresh-cut Chinese little greens, and storing the fresh-cut Chinese little greens in an environment with the temperature of 2-6 ℃, the humidity of 90% (+/-5%) and vertical irradiation of an LED lamp;
(3) determination of optical parameters: measured using a light intensity meter (ST-513);
irradiance penetrating through the antifogging film at a position of 30 cm vertical under a 405nm and 660nm dual-wavelength composite LED lamp is 5.1W/m2Photon flux density is 19.75 mu mol/m-2. s-1, peak wavelength is 405nm, half wave width is 17.3nm, dominant wavelength is 610.2nm, and color purity is 64.2%;
(4) simulating sunlight irradiation for 12 hours each day, wherein the irradiation time is 6: 00-18: 00 each day; the temperature of the storage environment after the picking is 4 ℃, and the storage humidity is maintained at about 90% RH by saturated potassium chloride solution.
2. The method for refreshing fresh-cut Chinese little greens by red-violet LED illumination as claimed in claim 1, wherein the method comprises the following steps:
and (3) storing the packaged fresh-cut Chinese little greens in an environment with the temperature of 4 ℃, the humidity of 90% (+/-5%) and vertical irradiation of an LED lamp.
3. The method for refreshing fresh-cut Chinese little greens by red-violet LED illumination as claimed in claim 1, wherein the method comprises the following steps:
the illumination time of the simulated sunlight is 12 hours of continuous illumination every day.
4. The method for refreshing fresh-cut Chinese little greens by red-violet LED illumination as claimed in claim 1, wherein the method comprises the following steps:
a405 nm and 660nm double-wavelength composite LED with a visible light wave band is adopted.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113785876A (en) * | 2021-09-17 | 2021-12-14 | 四川农业大学 | Fresh-keeping method for prolonging storage life of brassica rapa L.var.nana and maintaining nutritional quality of brassica rapa L.var.nana L. |
| CN114600954A (en) * | 2022-02-17 | 2022-06-10 | 江南大学 | Carrageenan oligosaccharide coating and LED composite illumination and air-conditioning synergistic leaf vegetable preservation method |
| CN115606631A (en) * | 2022-08-19 | 2023-01-17 | 上海海洋大学 | Method for preserving fresh-cut pakchoi by auxiliary illumination of sodium copper chlorophyllin |
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| CN101466276A (en) * | 2006-04-11 | 2009-06-24 | 莱昂内尔·斯科特 | Produce treatment method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113785876A (en) * | 2021-09-17 | 2021-12-14 | 四川农业大学 | Fresh-keeping method for prolonging storage life of brassica rapa L.var.nana and maintaining nutritional quality of brassica rapa L.var.nana L. |
| CN113785876B (en) * | 2021-09-17 | 2023-08-15 | 四川农业大学 | Fresh-keeping method for prolonging storage life and maintaining nutrition quality of arabidopsis thaliana |
| CN114600954A (en) * | 2022-02-17 | 2022-06-10 | 江南大学 | Carrageenan oligosaccharide coating and LED composite illumination and air-conditioning synergistic leaf vegetable preservation method |
| CN115606631A (en) * | 2022-08-19 | 2023-01-17 | 上海海洋大学 | Method for preserving fresh-cut pakchoi by auxiliary illumination of sodium copper chlorophyllin |
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