CN111449131B - Fruit and vegetable preservative and method for inhibiting fruit and vegetable from turning red after picking - Google Patents
Fruit and vegetable preservative and method for inhibiting fruit and vegetable from turning red after picking Download PDFInfo
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- CN111449131B CN111449131B CN202010504686.3A CN202010504686A CN111449131B CN 111449131 B CN111449131 B CN 111449131B CN 202010504686 A CN202010504686 A CN 202010504686A CN 111449131 B CN111449131 B CN 111449131B
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- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
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Abstract
The invention particularly relates to a fruit and vegetable preservative and a method for inhibiting the red turning of picked fruits and vegetables. The invention provides a fruit and vegetable preservative with the effect of inhibiting the post-harvest red turning of fruits and vegetables, which comprises choline chloride-organic acid eutectic solvent, and particularly provides application of the choline chloride-citric acid eutectic solvent as a post-harvest red turning inhibitor for the fruits and vegetables. Based on the research of the invention, after the citric acid and the choline chloride are combined to form the eutectic solvent, the red-turning inhibition effect of the fruits and vegetables is greatly improved, and the obvious synergistic effect is achieved. The choline chloride and the citric acid are economic in raw materials, safe to use and simple in preparation method, and have important market significance when being applied to postharvest preservation of high-value fruits and vegetables such as green peppers, winter jujubes, pitaya and the like.
Description
Technical Field
The invention belongs to the technical field of fruit and vegetable post-harvest preservation, and particularly relates to a fruit and vegetable preservative based on choline chloride-organic acid eutectic solvent and application of the eutectic solvent as a post-harvest reddening inhibitor for fruits and vegetables.
Background
The information in this background section is only for enhancement of understanding of the general background of the invention and is not necessarily to be construed as an admission or any form of suggestion that this information forms the prior art that is already known to a person of ordinary skill in the art.
The choline chloride is a choline derivative, has stable processing, storage and transportation performance, is an ideal nutrition enhancer suitable for medicines and foods, can be used as an infant food additive, and has high use safety. Choline chloride belongs to one of the quaternary saddle salts, can be converted into phosphatidylcholine after entering human plants, and is an important component of a biological membrane, so that the choline chloride is applied under certain conditions, the damage degree of membrane lipid is reduced, the fluidity of the membrane lipid is increased, and the stress resistance of the plants is enhanced. Choline chloride is also a plant photosynthesis promoter, and has an obvious effect of increasing yield. Choline chloride is widely used as a plant growth regulator component in the field at present, and has the effects of increasing crop yield, improving stress resistance and improving crop quality.
Eutectic Solvents (DES) are an emerging green class of ionic liquid-like systems. A typical representative of DES is choline chloride and urea system reported in 2003, and DES research has become a hot spot in all areas of the world. Typically, DES consists of two parts, a Hydrogen Bond Donor (HBD) and a Hydrogen Bond Acceptor (HBA), respectively, and the presence of hydrogen bonds in DES results in a eutectic system that is liquid at room temperature, having a melting point lower than that of the constituent itself. Common HBAs encompass quaternary ammonium salts, metal halides, and the like, and HBDs encompass polyols, polycarboxylic acids, amides, and the like.
Recent studies have shown that organic acids form eutectic solvents, which exhibit bacteriostatic properties different from those of the original organic acids, and exhibit significantly improved bacteriostatic properties against some microorganisms. The citric acid-choline chloride eutectic solvent is reported to have an inhibiting effect on the breeding of microorganisms in the chilled meat.
The color is one of the main sensory qualities of the picked fruits and vegetables, and is an important parameter for consumers to judge the maturity, freshness, commodity acceptability and nutritive value of the fruits and vegetables. The main pigments of the picked color of the fruits and vegetables comprise chlorophyll, carotenoid and anthocyanin. High-value fruits and vegetables such as green peppers, winter jujubes, tomatoes, dragon fruits and the like are accompanied by the phenomenon of turning red after being picked to a certain degree. Because the fruits and vegetables still keep cell activity after being picked and the pigment continuously carries out metabolism, the picked color of the fruits is gradually changed from green to yellow and red, thereby influencing the selling price. The existing method for inhibiting the post-harvest red turning speed of the fruits and vegetables comprises low temperature, air conditioning, preservative treatment and the like, and the safe and efficient fruit and vegetable preservative is adopted to inhibit the post-harvest red turning speed of the fruits and vegetables, so that the shelf life of the products is prolonged, and higher economic benefits are obtained.
Disclosure of Invention
Aiming at the research background, the invention aims to develop a novel fruit and vegetable fresh-keeping agent and a fresh-keeping method, which are applied to delaying the ripening and the aging of picked fruits and vegetables, and particularly inhibit the phenomenon of turning red after picking. According to the research of the invention, the eutectic solvent formed by choline chloride and organic acid has good red-turning inhibiting and fresh-keeping effects on the picked fruits and vegetables, and the red-turning rate of the fruits and vegetables treated by choline chloride-organic acid is remarkably improved compared with the effect of singly using choline chloride or organic acid.
Based on the technical effect, the invention provides the following technical scheme:
the invention provides an application of choline chloride-organic acid eutectic solvent in fruit and vegetable preservative.
In a second aspect of the invention, the invention provides a fruit and vegetable fresh-keeping agent which comprises choline chloride-organic acid eutectic solvent.
Citric acid, ascorbic acid and the like in the organic acid are common antioxidants in the field, have a fresh-keeping effect and also have a certain inhibition effect on red turning of fruits and vegetables after picking. The research of the invention finds that the eutectic solvent obtained by combining choline chloride and organic acid has good fruit and vegetable fresh-keeping effect after picking, especially the inhibition effect on fruit and vegetable red turning, and the inhibition effect of the eutectic solvent after combined use is obviously superior to the inhibition effect of organic acid with the same concentration on fruit and vegetable red turning. The promotion effect is most obvious by using citric acid, the inhibition effect of the single-use citric acid is weaker than that of other organic acids, the inhibition red-turning effect of the choline chloride-citric acid eutectic solvent is improved by more than twenty times compared with that of the citric acid with the same concentration, and in the scheme with the best effect, the red-turning rate can be reduced to 6.7%.
Based on the research result, the choline chloride-organic acid eutectic solvent or the choline chloride-citric acid eutectic solvent can be used as a post-harvest reddening inhibitor for fruits and vegetables to be added into the fruit and vegetable fresh-keeping agent. According to market demands, the red transfer inhibiting preservative is used as a special fruit and vegetable postharvest red transfer inhibiting preservative and is applied to transportation and preservation of high-value vegetables and fruits such as green peppers, winter jujubes, tomatoes, dragon fruits and apples; the preservative can also be matched with other components with a preservation effect, and the components with the preservation effect can be used as a compound fruit and vegetable preservative, wherein the other components with the preservation effect comprise but are not limited to an antiseptic bactericide, an oxygen absorbent, an ethylene absorbent and the like.
In some embodiments, the fruit and vegetable fresh-keeping agent also comprises common carriers, such as vermiculite, pumice, bentonite and the like.
The third aspect of the invention provides a method for inhibiting red turning of fruits and vegetables, which comprises the step of treating picked fruits and vegetables by using the fruit and vegetable fresh-keeping agent of the second aspect.
In the preferred scheme, the fruits and vegetables to be treated are disinfected and then are placed in the fruit and vegetable preservative for soaking, draining and storing after soaking.
The beneficial effects of one or more technical schemes are as follows:
1. the invention provides an application of choline chloride-organic acid eutectic solvent as a red-turning inhibitor after fruit and vegetable picking, wherein choline chloride and organic acid are common food additives, the use is safe, the cost is economic, the eutectic solvent form is simple to prepare, the red-turning inhibiting effect is good, and the choline chloride-organic acid eutectic solvent is a fruit and vegetable preservative component with market value and development potential.
2. Relevant researches indicate that the choline chloride-citric acid eutectic solvent can be used for fresh-keeping of cold fresh meat, but the conversion of fruits and vegetables into red is mainly caused by degradation of green leaves and synthesis of carotenoid, and the mechanism of preservation and fresh-keeping of meat is greatly different. Choline chloride is a commonly used plant growth regulator component, but picked fruits and vegetables belong to organs which are separated from a parent body, and cannot continuously absorb nutrients from the outside like plants, the difference between the application of choline chloride to the preservation of the picked fruits and vegetables and the plant growth regulator is also larger, and the inhibition of the organic acid by choline chloride can be obviously improved, so that the choline chloride has important inspiration significance for the development of fruit and vegetable preservatives.
Detailed Description
It is to be understood that the following detailed description is exemplary and is intended to provide further explanation of the invention as claimed. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of exemplary embodiments according to the invention. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof, unless the context clearly indicates otherwise.
As introduced in the background art, the related research of the current fruit and vegetable fresh-keeping agent for inhibiting the fruit and vegetable from turning red after picking is relatively blank, and in order to solve the technical problems, the invention provides the fruit and vegetable fresh-keeping agent based on the choline chloride-organic acid eutectic solvent, which has a good effect of inhibiting the fruit and vegetable from turning red after picking.
The invention provides an application of choline chloride-eutectic solvent in a fruit and vegetable preservative.
In a second aspect, the invention provides a fruit and vegetable preservative which comprises choline chloride-organic acid eutectic solvent.
Preferably, the fruit and vegetable preservative is a preservative for inhibiting the picked fruits and vegetables from turning red.
Preferably, the organic acid is an organic acid having an antioxidant effect.
Further preferably, the organic acid includes, but is not limited to, one or a mixture of citric acid, malic acid, succinic acid, ascorbic acid and erythorbic acid.
In a more effective embodiment, the organic acid is citric acid.
In a preferable scheme of the above embodiment, a mass ratio of the choline chloride to the citric acid is 2: 1-1: 6. under the concentration ratio, the effect of the combination of the citric acid and the choline chloride is obviously better than the effect of the single use of the citric acid. The research of the invention also finds that the inhibition effect of the red transfer is not in positive correlation when the concentration of the citric acid is increased, and the inhibition effect of the red transfer starts to be reduced when the concentration of the citric acid is continuously increased, and based on the research result, the content of choline chloride: the citric acid has better effect when the mass ratio is 2: 1-1: 2.
Preferably, the choline chloride-organic acid eutectic solvent is prepared by the following method:
respectively weighing choline chloride and organic acid according to the mass ratio, mixing, and stirring at a certain temperature until the mixture is uniform and transparent.
Further preferably, the choline chloride forms a eutectic solvent with the organic acid by rotary evaporation.
The third aspect of the invention provides a method for inhibiting red turning of fruits and vegetables, which comprises the step of treating picked fruits and vegetables by using the fruit and vegetable fresh-keeping agent of the second aspect.
In a preferred scheme, the fruits and vegetables to be treated are disinfected and then placed in the fruit and vegetable preservative for soaking, draining and storing after soaking.
Further preferably, the fruits and vegetables are disinfected by soaking in a sodium hypochlorite solution.
Preferably, the fruits and vegetables are soaked in the fruit and vegetable preservative for 2-6 minutes.
In order to make the technical solutions of the present invention more clearly understood by those skilled in the art, the technical solutions of the present invention will be described in detail below with reference to specific embodiments. The reagents described in the following examples are all commercially available products.
Example 1
First, experimental parameters
(1) Green pepper: selecting green peppers (Hangzhou pepper No. 1) which are consistent in size, identical in maturity and free of damage to diseases as test fruits; winter jujube: the stained winter jujubes with consistent sizes, commercial harvest maturity (sun color) and no damage or disease are selected as test fruits.
(2) Solution preparation: when the choline chloride is treated separately, choline chloride solutions with the concentrations of 0.25g/L, 0.50g/L and 1.00g/L are prepared respectively; the concentrations are 0.25g/L, 0.50g/L, 1.00g/L, 2.00g/L, 3.00g/L citric acid, malic acid and ascorbic acid solution respectively.
And (3) preparing a eutectic solvent: according to the mass ratio of 2: 1-1: 6, respectively weighing choline chloride and citric acid, mixing and placing the mixture in a 500mL round-bottom flask, carrying out heat preservation and rotary evaporation on a rotary evaporator until the mixture is a uniform and transparent liquid to obtain the citric acid-choline chloride eutectic solvent, wherein the final concentration of the choline chloride is 0.50g/L, and the final concentration of the citric acid is 0.25 g/L-3.00 g/L.
(3) Fruit treatment: and (3) placing the fruits in 0.5% NaClO solution for soaking for 2 minutes for disinfection, then placing the fruits in choline chloride, organic acid and eutectic solvent solution for soaking for 3 minutes, taking out the fruits, draining surface water, placing the fruits in a plastic basket, packaging the fruits in a plastic bag with a three-fold opening, and carrying out heat preservation and storage for 10 days at 15 ℃ in a dark place in an incubator to obtain the statistical effect. 3 replicates of each treatment were set up, each replicate being 60 fruits for a total of 180 fruits.
(4) And (3) data statistics: red-shift index: red-turning index ═ Σ [ (red-turning rank × number of fruits of that rank)/(red-turning highest rank × total number of fruits) ] × 100%. Red-going class definition: the fruit surface is green at the level of 0, and the red color is not changed; level 1, the red area of the fruit surface is less than 10 percent; grade 2, the red area of the fruit surface is less than 25 percent; grade 3, the red area of the fruit surface is less than 50 percent; and 4, the red area of the fruit surface is more than 50 percent.
Red conversion rate: the red-turning rate is the number of red-turning fruits/total number of fruits multiplied by 100 percent, and comprises the fruits with red-turning grades of 1-4.
Second, result analysis
1. Inhibition effect of single treatment of choline chloride and organic acid on red turning of green pepper fruits after picking
As shown in Table 1, reddening of both choline chloride at 0.50g/L and choline chloride at 1.00g/L by green pepper was only very slightly effective, and the treatment at 0.25g/L was not effective.
The three organic acids can be used alone to inhibit the reddening of the green pepper, wherein the reddening rate and the reddening index of the citric acid (1.00g/L) are both obviously lower than those of the treatment of the ascorbic acid and the malic acid, and the effect is better than that of the choline chloride (1.00 g/L).
TABLE 1 inhibitory Effect of Choline chloride and organic acid alone on post-harvest reddening of Green Pepper fruits
2. Inhibiting effect of eutectic solvent (choline chloride and citric acid) on red turning of green pepper fruits after picking
As shown in Table 2, the post-harvest reddening of green peppers was significantly inhibited by the treatment with the eutectic solvent prepared from choline chloride and citric acid, and the inhibition effect was the best when the citric acid concentration was increased to 1.00 g/L. The effect of inhibiting reddening was enhanced as the concentration of citric acid was increased from 0.25g/L to 1.00g/L at a choline chloride concentration of 0.25g/L, and even when the lowest concentration of choline chloride was 0.25g/L and the concentration of citric acid was 0.25g/L in combination, the effect was superior to that of the treatment with either choline chloride or organic acid alone at a high concentration, indicating that the combination of the two had a synergistic or weight-reducing effect. Particularly, when the concentration of choline chloride is 0.50g/L, the combination effect of choline chloride and citric acid is better, and when the concentration of citric acid is increased to 1.00g/L, the red turning rate of green pepper is only 6.7%, the red turning index is only 2.5%, and the red turning rate is greatly lower than that of other treatments. However, the effect of inhibiting reddening is rather reduced when the citric acid concentration is further increased, and when the citric acid concentration is increased to 3.00g/L, chemical damage such as fruit peel depression and discoloration occurs on some fruits. .
Therefore, the eutectic solvent has a good effect of turning green pepper into red when the eutectic solvent comprises choline chloride and citric acid, and the ratio is choline chloride: the citric acid has good effects in the range of 1: 1-1: 4, and the effect of 1:2 is best (choline chloride 0.50 g/L: citric acid 1.00 g/L).
TABLE 2 inhibitory Effect of eutectic solvents (Choline + citric acid) on post-harvest reddening of Green Pepper fruits
3. Inhibiting effect of eutectic solvent (choline chloride and citric acid) on red turning of picked winter jujube fruits
After the deep-eutectic solvent prepared from choline chloride and citric acid is used for treatment, the red turning of the picked winter jujubes is obviously inhibited, and when the concentration of the citric acid is increased to 0.5g/L, the inhibition effect is best, the red turning rate is 25%, the red turning index is only 12.3%, and the red turning rate is greatly lower than that of other treatments. However, the effect of inhibiting reddening is rather reduced after the citric acid concentration is increased, and when the citric acid concentration is increased to 2.00g/L and 3.00g/L, the phenomena of fruit peel depression, color change, water stain and the like occur on part of fruits.
Therefore, when the eutectic solvent consists of choline chloride and citric acid, the effect of turning winter jujubes into red is better, and the eutectic solvent comprises the following components in percentage by weight: the citric acid has good effect in a ratio of 2: 1-1: 2, and the effect of 1:1 is best (choline chloride 0.50 g/L: citric acid 0.50 g/L).
TABLE 3 inhibitory Effect of eutectic solvents (Choline chloride + citric acid) on post-harvest reddening of winter jujube fruits
4. The effect of the preferred combination of eutectic solvents (choline chloride + citric acid) on the respiration intensity of both fruits
The respiration intensity is an important physiological index of the picked fruits and vegetables, represents the consumption degree of internal nutrient substances, is closely related to the life and the quality guarantee period of the picked fruits and vegetables, and is the most important evaluation index of the fresh-keeping effect of the fruits and vegetables. The invention uses the respiratory intensity as an index to evaluate the using effect of the optimized combination, uses tomatoes (stored at 15 ℃ for 10 days) and cucumbers (stored at 15 ℃ for 2 days) as comparison, and uses a blank control as untreated fruits. The respiratory intensity under the optimized combination of choline chloride and citric acid (0.50 g/L of choline chloride with green pepper + 1.00g/L of citric acid, 0.50g/L of choline chloride with winter jujube + 0.50g/L of citric acid) was found to be 13.63 and 16.43mg. CO. respectively 2 .kg -1 .h -1 And the other concentration treatment was also less than the blank, indicating that the combined treatment inhibited fruit respiration. However, the application of tomato and cucumber shows opposite effects, and the respiration of the fruits and vegetables is promoted, so that the short preservation time is caused.
Table 4 effect of choline chloride + citric acid preferred combination on fruit respiration intensity (mg 2 .kg -1 .h -1 )
Aiming at the reason that the picked fruits and vegetables turn red, the phenomenon is generally considered to be related to the metabolism of pigment components in the fruits, and the color of the fruits and vegetables is changed from green to red due to the degradation of chlorophyll components and the synthesis of carotenoids. However, the red-turning mechanism of different types of fruits and vegetables is not completely the same, and the red-turning mechanism of part of fruits and vegetables is not completely clear at present, such as winter jujubes.
In the embodiment, the fresh-keeping and red turning inhibition effects of the fruit and vegetable fresh-keeping agent on different types of fruits and vegetables are investigated, and the result shows that the choline chloride-citric acid eutectic solvent has a better red turning inhibition effect on green peppers and winter jujubes, the respiratory intensity of the green peppers and winter jujube fruits can be obviously reduced, and the loss of nutritional ingredients of the fruits and vegetables after picking is reduced.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (4)
1. The application of the choline chloride-organic acid eutectic solvent in the red-turning inhibitor after green pepper and winter jujube picking is characterized in that the concentration of the choline chloride is 0.50g/L, the concentration of the citric acid is 0.25-3.00 g/L, and the mass ratio of the choline chloride to the citric acid is 2: 1-1: 6.
2. the method for inhibiting the fruit and vegetable from turning red is characterized by comprising the step of treating picked fruits and vegetables by using a fruit and vegetable preservative, wherein the fruit and vegetable preservative comprises a choline chloride-organic acid eutectic solvent, the concentration of the choline chloride is 0.50g/L, the concentration of citric acid is 0.25-3.00 g/L, and the mass ratio of the choline chloride to the citric acid is 2: 1-1: 6.
3. the method for inhibiting the fruit and vegetable from turning red according to claim 2, wherein the fruits and vegetables to be treated are disinfected and then are placed in the fruit and vegetable fresh-keeping agent for soaking, and the soaked fruits and vegetables are drained and stored in a sealed manner.
4. The method for inhibiting the fruit and vegetable from turning red according to claim 3, wherein the disinfection is carried out by soaking the fruit and vegetable in a sodium hypochlorite solution; or the fruits and vegetables are soaked in the fruit and vegetable preservative for 2-6 minutes.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816325A (en) * | 2009-11-02 | 2010-09-01 | 兰州理工大学 | Vegetable antistaling agent containing malonic acid and use method thereof |
| CN103503985A (en) * | 2013-10-10 | 2014-01-15 | 湖北省农业科学院农产品加工与核农技术研究所 | Cowpea fresh-keeping agent and method for keeping cowpea fresh by same |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816325A (en) * | 2009-11-02 | 2010-09-01 | 兰州理工大学 | Vegetable antistaling agent containing malonic acid and use method thereof |
| CN103503985A (en) * | 2013-10-10 | 2014-01-15 | 湖北省农业科学院农产品加工与核农技术研究所 | Cowpea fresh-keeping agent and method for keeping cowpea fresh by same |
Non-Patent Citations (1)
| Title |
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| 柠檬酸-氯化胆碱低共熔溶剂对冷鲜肉保鲜的研究;刘渝港等;《食品科技》;20190520(第05期);第110-114页 * |
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