CN111466436B - 一种减轻桃果实冷害的采后浸泡液及其采后浸泡方法 - Google Patents
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Abstract
本发明公开了一种减轻桃果实冷害的采后浸泡液及其采后浸泡方法,特点是由以下原料及其质量百分比组成1‑2%的海藻糖、0.5‑1%的海藻酸钠和1‑2%的羧甲基壳聚糖,其余为溶剂水;其采后浸泡方法包括以下步骤:将桃果实浸入到浸泡液中抽气直至压力降到0.04‑0.06 MPa时,保持2‑4min,然后将桃果实置于常压下继续浸泡8‑10 min,取出自然晾干,优点是可有效减轻桃果实冷害。
Description
技术领域
本发明涉及桃果实采后处理技术,尤其是涉及一种减轻桃果实冷害的采后浸泡液及其采后浸泡方法。
背景技术
桃果实肉甜多汁,营养成分丰富,颇受消费者青睐,但桃为呼吸跃变型果实且多在高温季节采收,采后果实呼吸代谢旺盛,加速了后熟及衰老的进程,使桃果实不宜贮藏。低温贮藏可以有效延长货架期,保证桃果实品质。然而,当桃果实在2-8℃下贮藏极易发生冷害。冷害的症状主要表现为内部褐变、絮败、固有风味丧失等,从而缩短了果实贮藏期,使桃果实的商业价值下降,造成经济损失。
海藻糖能有效地保护细胞膜和蛋白质的结构,使生物体在脱水、干旱、高温、冷冻、高渗透势以及有毒试剂等逆境胁迫下,保持正常的生命活动。最近的研究表明,外源性的海藻糖具有良好的非特异性保护作用,抵抗外界的胁迫条件。海藻酸钠是一种天然多糖,它具有良好的稳定性、保湿性、成膜性和透气性,无毒无味,易生物降解,成本低廉。现有研究表明,外源海藻酸钠处理对甜樱桃、草莓、百香果、哈密瓜等均具有一定的保鲜作用,可延长其货架期。同样通过改性羧甲基壳聚糖作为一种新型的天然保鲜剂逐渐为人们所重视,由于其较好的水溶性和较强的抗菌性,比壳聚糖更适合用于果蔬保鲜,其使用更加方便,保鲜范围更广,效果更好,为应用提供了方便。目前,市面上还没有出现将海藻糖、海藻酸钠和羧甲基壳聚糖三者结合用于减轻桃果实冷害的采后浸泡液制备的相关研究报道。
发明内容
本发明所要解决的技术问题是提供一种可有效减轻桃果实冷害的减轻桃果实冷害的采后浸泡液及其采后浸泡方法。
本发明解决上述技术问题所采用的技术方案为:一种减轻桃果实冷害的采后浸泡液,由以下原料及其质量百分比组成:1-2%的海藻糖、0.5-1%的海藻酸钠和1-2%的羧甲基壳聚糖,余量为溶剂水。
一种减轻桃果实冷害的采后浸泡方法,包括以下步骤:将桃果实浸入到上述浸泡液中抽气直至压力降到0.04-0.06 MPa时,保持2-4min,然后将桃果实置于常压下继续浸泡8-10 min,取出自然晾干。
与现有技术相比,本发明的优点在于:本发明一种减轻桃果实冷害的采后浸泡液及其采后浸泡方法,经含1-2%的海藻糖、0.5-1%的海藻酸钠和1-2%的羧甲基壳聚糖复合溶液真空减压处理采后的桃果实,能够减轻低温贮藏期间桃果实的冷害症状,使果实具有较高的抗冷性,减轻贮运过程中的冷害。
附图说明
图1 为不同处理对采后桃果实(5℃下贮藏21天和28天)冷害指数的影响。
具体实施方式
以下结合附图实施例对本发明作进一步详细描述。
一、实验方法
桃果实冷害指数测定
果肉内部褐变是桃果实冷害的可视化特征。根据桃果实切开后观察其内部褐变的情况,将冷害指数分为5个等级。0级:无任何褐变现象发生;1级:有轻微褐变现象(范围< 25%);2级:有中等褐变现象(范围在25 %-50 %);3级:有较严重的褐变现象(范围在50 %-75%);4级:有非常严重的褐变现象(范围>75 %)。冷害指数计算公式:冷害指数=∑(冷害果实数×冷害级别)/(总果实数×最高冷害级数)。
二、具体实施例
一种减轻桃果实冷害的采后浸泡液,由以下原料及其重量份数组成:1-2%的海藻糖、0.5-1%的海藻酸钠和1-2%的羧甲基壳聚糖,余量为溶剂水,其采后浸泡方法包括以下步骤:将桃果实浸入到上述浸泡液中抽气直至压力降到0.04-0.06 MPa时,保持2-4min,然后将桃果实置于常压下继续浸泡8-10 min,取出自然晾干。
三、实验结果分析
实验组:质量浓度为1-2%的海藻糖、0.5-1%的海藻酸钠、1-2%的羧甲基壳聚糖复合浸泡液处理,减压浸泡2分钟再常压继续浸泡8分钟,具体同上述具体实施例所述;
处理组1:同实验组,其区别在于将海藻糖和海藻酸钠均替换为羧甲基壳聚糖;
处理组2:同实验组,其区别在于将海藻糖和羧甲基壳聚糖均替换为海藻酸钠;
处理组3:同实验组,其区别在于将海藻酸钠和羧甲基壳聚糖均替换为海藻糖;
处理组4:同实验组,其区别在于免去减压浸泡且常压浸泡处理10分钟;
对照组:将桃果实用蒸馏水浸泡处理10分钟。
将上述经实验组和各个处理组处理的桃果实置于5℃、90%~95%的冷库贮藏,以蒸馏水处理的桃果实作为对照。所有处理组桃果实每隔7 d取样,每次每组取样15个果实,测定桃果实冷害指数。
桃果实在冷藏第21天出现冷害现象,并且随着贮藏时间的延长,冷害现象越来越严重,主要表现为桃果实果肉褐变。在冷藏第21天,处理组1和处理组2与对照组无差异,实验组、处理组3和复合处理(处理组4)均可减轻冷害症状,但差异不明显(图1)。但是,冷藏第28天,处理1、处理2、处理3、复合处理(处理组4)与对照相比,都显著的降低贮藏后期桃果实的冷害指数,更好地抑制了桃果实冷害指数的上升(图1)。实验组、处理组1、处理组2、处理组3和处理组4相较于对照组的冷害指数分别降低了82.2%,8.8%,15.6%和77.8% 的冷害严重程度。从图1可见,实验组和复合处理组(处理组4)的效果显著的好于单个处理组(处理组1、2、3),作用效果非常好。这表明将海藻糖、海藻酸钠和羧甲基壳聚糖三者复合后的处理对桃果实抗冷性起到了协同增效作用,显著减轻了桃果实贮藏期间的冷害症状,而实验组相较于复合处理(处理组4),冷藏第28天冷害指数更是降低了20%,说明本发明采用先减压浸泡再常压浸泡的处理方式能更好的减轻桃果实贮藏期间的冷害症状。
上述说明并非对本发明的限制,本发明也并不限于上述举例。本技术领域的普通技术人员在本发明的实质范围内,做出的变化、改型、添加或替换,也应属于本发明的保护范围。
Claims (2)
1.一种减轻桃果实冷害的采后浸泡液,其特征在于由以下原料及其质量百分比组成:1-2%的海藻糖、0.5-1%的海藻酸钠和1-2%的羧甲基壳聚糖,其余为溶剂水。
2.一种减轻桃果实冷害的采后浸泡方法,其特征在于包括以下步骤:将桃果实浸入到权利要求1所述的浸泡液中抽气直至压力降到0.04-0.06 MPa时,保持2-4min,然后将桃果实置于常压下继续浸泡8-10 min,取出自然晾干。
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