CN111543477A - Kiwi fruit preservative and preparation method and application thereof - Google Patents
Kiwi fruit preservative and preparation method and application thereof Download PDFInfo
- Publication number
- CN111543477A CN111543477A CN202010622101.8A CN202010622101A CN111543477A CN 111543477 A CN111543477 A CN 111543477A CN 202010622101 A CN202010622101 A CN 202010622101A CN 111543477 A CN111543477 A CN 111543477A
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- China
- Prior art keywords
- preservative
- fruits
- actinidia arguta
- oxide
- fruit
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- 244000298697 Actinidia deliciosa Species 0.000 title description 11
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 38
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 31
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- 239000012286 potassium permanganate Substances 0.000 claims abstract description 22
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 20
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Images
Classifications
-
- 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
- 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
- A23B7/157—Inorganic compounds
Abstract
The invention belongs to the technical field of food science, and particularly relates to a actinidia arguta preservative as well as a preparation method and application thereof. The invention provides a actinidia arguta preservative which comprises the following components in percentage by mass: 20% potassium permanganate, 5% iron-containing reducing substance, 5% calcium oxide, 20% sodium hypochlorite, 2.0% anhydrous calcium chloride, 1.0% second oxide, 1.5% ascorbic acid, 0.5% sodium polyacrylate and 45% zeolite; the iron-containing reducing substance comprises ferrous sulfate or ferrous oxide; the second oxide comprises zinc oxide or aluminum oxide. The actinidia arguta preservative provided by the invention can effectively reduce the browning of pulp, reduce the rotting rate, has a good preservation effect, prolongs the storage time of actinidia arguta fruits, is non-toxic and harmless to a human body, and is simple in use method and easy to operate.
Description
Technical Field
The invention belongs to the technical field of food science, and particularly relates to a actinidia arguta preservative as well as a preparation method and application thereof.
Background
As a high-nutrition and multipurpose 3 rd generation fruit, the actinidia arguta has delicious fruit, unique flavor, palatable sour and sweet taste and rich nutrition. The flesh contains multiple vitamins and is called the king of the fruit; meanwhile, the beverage contains amino acid, pectin and other nutritional ingredients; also contains actinidine, and can be used for preventing and treating gastric cancer, esophageal cancer, rheumatism, and jaundice. Actinidia arguta can be processed into jam, fruit juice food and beverage. The seeds contain oil, and the roots, stems, leaves, flowers and fruits can be used as the medicine, so that the medicine has the effects of nourishing and strengthening the body, clearing heat and promoting diuresis, and promoting the production of body fluid and moistening dryness.
However, when the actinidia arguta is harvested, the temperature is above 25 ℃, the actinidia arguta is thin in peel and much juice, and the actinidia arguta is easy to after-ripen and soften, damaged or infected by microorganisms to cause rot after being harvested at normal temperature, so that the actinidia arguta cannot be sold and adjusted outside in a short period, a large amount of fresh actinidia arguta is rotten, and great economic loss is caused. Therefore, the method effectively stores the actinidia arguta and prolongs the storage period of the fresh kiwi fruit so as to achieve the purposes of regulating light and vigorous seasons, flourishing the fruit market and realizing value preservation or value increase, and has become a problem to be urgently solved in production.
The storage and the fresh-keeping of the actinidia arguta are complex physiological and biochemical processes, the actinidia arguta is a jump-type fruit, the shelf life is short, and the actinidia arguta is easy to rot and deteriorate at normal temperature after picking. At present, the kiwi fruit preservation method mainly comprises a low-temperature storage method and an antistaling agent method. The storage period of the actinidia arguta fruits can be prolonged at low temperature, but after a plurality of varieties are stored for 30 days at the temperature lower than 0 ℃, cold damage occurs, and the symptoms are mainly manifested as brown pulp, reduced juice, loss of after-ripening effect, loss of flavor and the like; the kiwi fruit preservative in the prior art generally has the problems of short preservation period and poor preservation effect, and some preservatives also contain chemical substances harmful to human bodies, so that the problem of residual toxicity of preservative drugs cannot be solved.
Disclosure of Invention
The invention aims to provide the actinidia arguta preservative with a good preservation effect, which not only can effectively reduce the browning of pulp and reduce the rotting rate, but also has a good preservation effect, prolongs the storage time of actinidia arguta fruits, is nontoxic and harmless to human bodies, and is simple in use method and easy to operate.
In order to achieve the above object, the present invention provides the following technical solutions;
the invention provides a actinidia arguta preservative which comprises the following components in percentage by mass: 20% potassium permanganate, 5% iron-containing reducing substance, 5% calcium oxide, 20% sodium hypochlorite, 2.0% anhydrous calcium chloride, 1.0% second oxide, 1.5% ascorbic acid, 0.5% sodium polyacrylate and 45% zeolite;
the iron-containing reducing substance comprises ferrous sulfate or ferrous oxide;
the second oxide comprises zinc oxide or aluminum oxide.
Preferably, the particle size of the preservative is 2-2.5 mm.
The invention provides a preparation method of the preservative in the technical scheme, which comprises the following steps:
mixing potassium permanganate, an iron-containing reducing substance, calcium oxide, sodium hypochlorite, anhydrous calcium chloride, a second oxide, ascorbic acid, sodium polyacrylate and zeolite to obtain a mixed material;
and granulating the mixed materials to obtain the preservative.
Preferably, the method further comprises the following steps of: crushing and sieving the mixed material obtained by mixing;
the sieve is a 7-mesh sieve.
Preferably, the granulation comprises: mixing the mixed material with water, stirring, drying the obtained slurry, and performing vibration treatment;
the drying time is 1-2 hours, and the water content of the dried slurry is 0.5 wt.%.
Preferably, the mass ratio of the mixed material to water is 100: 1 to 4.
Preferably, the granulation process further comprises the following steps: the resulting wet granules were dried in the shade.
The invention also provides the application of the preservative in the technical scheme or the preservative prepared by the preparation method in the technical scheme in the preservation of actinidia arguta.
Preferably, the application comprises the steps of filling the preservative and the actinidia arguta into a preservative bag, wherein the preservative is bagged;
the mass ratio of the preservative to the actinidia arguta is 1-2: 500.
the invention provides a actinidia arguta preservative which comprises the following components in percentage by mass: 20% potassium permanganate, 5% iron-containing reducing substance, 5% calcium oxide, 20% sodium hypochlorite, 2.0% anhydrous calcium chloride, 1.0% second oxide, 1.5% ascorbic acid, 0.5% sodium polyacrylate and 45% zeolite; the iron-containing reducing substance comprises ferrous sulfate or ferrous oxide; the second oxide comprises zinc oxide or aluminum oxide. In the invention, potassium permanganate and sodium hypochlorite are strong oxides, and can remove oxygen, carbon dioxide and ethylene generated by actinidia arguta; the reducing substance containing iron and the ascorbic acid play a role in reducing, the calcium oxide and the anhydrous calcium chloride have an adsorption effect on carbon dioxide, and the oxidation effect of the potassium permanganate and the sodium hypochlorite can adjust the concentration of oxygen and carbon dioxide, so that the actinidia arguta is in a stable controlled atmosphere environment, and the potassium permanganate can inhibit the respiratory intensity of fruits, thereby achieving the purpose of preservation; the invention adds calcium oxide, anhydrous calcium chloride and sodium polyacrylate as dehydrating agents, thereby avoiding the shortening of the preservation period of actinidia arguta due to the influence of water or steam. In conclusion, the actinidia arguta preservative disclosed by the invention can be used for effectively reducing the browning of pulp, reducing the rotting rate, achieving a good preservation effect, prolonging the storage time of actinidia arguta fruits, and being non-toxic and harmless to a human body, simple in use method and easy to operate.
Drawings
FIG. 1 shows the effect of the preservative of the present invention on the respiratory intensity of actinidia arguta at room temperature;
FIG. 2 is the effect of the treatment of the preservative of the present invention on the rot index of actinidia arguta at room temperature;
FIG. 3 is the effect of the treatment with the preservative of the present invention on the soluble solid content of actinidia arguta at room temperature;
FIG. 4 is the effect of the treatment with the preservative of the present invention on the hardness of actinidia arguta at room temperature;
FIG. 5 is the effect of the treatment with the preservative of the present invention on the titratable acid content of actinidia arguta at room temperature;
FIG. 6 shows the effect of the preservative treatment of the present invention on Vc content of actinidia arguta at room temperature;
FIG. 7 is the effect of preservative treatment at low temperature on the soluble solid content of Actinidia arguta fruit;
FIG. 8 is the effect of preservative treatment at low temperature on Vc content of actinidia arguta;
FIG. 9 shows the effect of the preservative of the present invention on the rotting rate of the picked actinidia arguta fruits;
FIG. 10 shows the effect of preservative treatment at low temperature on ethylene release from Actinidia arguta fruit;
FIG. 11 is the effect of preservative treatment at low temperature on the respiratory intensity of Actinidia arguta fruits;
FIG. 12 shows the conductivity of Actinidia arguta fruit treated with the preservative at low temperature;
FIG. 13 is the effect of preservative treatment at low temperature on the conductivity of Actinidia arguta fruit;
FIG. 14 shows PPO activity of Actinidia arguta fruit treated with the preservative at low temperature;
FIG. 15 shows the POD activity of preservative treatment on Actinidia arguta fruits at low temperature;
FIG. 16 shows CAT activity of Actinidia arguta fruit treated with the preservative at low temperature.
Detailed Description
The invention provides a actinidia arguta preservative which comprises the following components in percentage by mass: 20% potassium permanganate, 5% iron-containing reducing substance, 5% calcium oxide, 20% sodium hypochlorite, 2.0% anhydrous calcium chloride, 1.0% second oxide, 1.5% ascorbic acid, 0.5% sodium polyacrylate and 45% zeolite; the iron-containing reducing substance comprises ferrous sulfate or ferrous oxide; the second oxide comprises zinc oxide or aluminum oxide.
The actinidia arguta preservative provided by the invention comprises, by mass, 20% of potassium permanganate and 20% of sodium hypochlorite. In the present invention, potassium permanganate and sodium hypochlorite are strong oxides; on the basis of ethylene generated by the potassium permanganate oxidizing actinidia arguta during storage, sodium hypochlorite is further used for sterilizing, so that actinidia arguta is prevented from being infected and rotted by germs, the preservation time of actinidia arguta is prolonged, and the preservation effect of actinidia arguta is improved.
The actinidia arguta preservative provided by the invention comprises 5% by mass of iron-containing reducing substances; the iron-containing reducing substance includes ferrous sulfate or ferrous oxide. In the present invention, ferrous sulfate or ferrous oxide acts as a reducing agent for oxygen in the environment and for oxides generated during storage of fruits.
The actinidia arguta preservative provided by the invention comprises 5% by mass of calcium oxide and 2.0% by mass of anhydrous calcium chloride.
In the invention, calcium oxide and anhydrous calcium chloride have adsorption effect on oxygen, carbon dioxide and ethylene generated by actinidia arguta, so that the concentration of oxygen and carbon dioxide is adjusted, and the freshness date of actinidia arguta is prolonged. The calcium oxide and anhydrous calcium chloride can absorb water and adsorb carbon dioxide.
The actinidia arguta preservative provided by the invention comprises 1.0% by mass of a second oxide, wherein the second oxide comprises zinc oxide or aluminum oxide, and the zinc oxide or the aluminum oxide can enhance the oxidability of potassium permanganate.
The actinidia arguta preservative provided by the invention comprises 1.5% by mass of ascorbic acid; the ascorbic acid plays a role in reduction, and the concentration of oxygen and carbon dioxide is adjusted, so that the preservation period of the kiwi fruits is prolonged.
The actinidia arguta preservative provided by the invention comprises 0.5% of sodium polyacrylate in percentage by mass; the sodium polyacrylate is used as a dehydrating agent, so that the shortening of the preservation period of the actinidia arguta due to the influence of water or steam is avoided.
The actinidia arguta preservative provided by the invention comprises 45% of zeolite by mass; in the invention, the zeolite provides a carrier for each component of the actinidia arguta preservative, so that the oxidation and adsorption effects of the actinidia arguta preservative are more sufficient.
In the invention, the particle size of the actinidia arguta preservative is preferably 2-2.5 mm; more preferably 2.1 to 2.4 mm.
The sources of the components of the present invention are not particularly limited, and those conventionally derived by those skilled in the art can be used.
The invention provides a preparation method of the preservative in the technical scheme, which comprises the following steps:
mixing potassium permanganate, an iron-containing reducing substance, calcium oxide, sodium hypochlorite, anhydrous calcium chloride, a second oxide, ascorbic acid, sodium polyacrylate and zeolite to obtain a mixed material;
and granulating the mixed materials to obtain the preservative.
Mixing potassium permanganate, an iron-containing reducing substance, calcium oxide, sodium hypochlorite, anhydrous calcium chloride, a second oxide, ascorbic acid, sodium polyacrylate and zeolite to obtain a mixed material; the method for mixing the components does not have special requirements, and the conventional mixing method can be adopted by the technical personnel in the field.
After the mixed material is obtained, the mixed material is granulated to obtain the preservative. In the present invention, it is preferable that the mixed material obtained by the mixing is subjected to crushing and sieving treatment before the granulation; the comminution is preferably carried out in a rotary mill; the invention has no special requirements on the model of the rotary pulverizer, and the 7-mesh sieve is preferred. The sieved undersize components are granulated.
In the present invention, the granulation is preferably wet granulation, and particularly preferably comprises the following steps:
mixing the mixed material with water and then stirring to obtain slurry;
and drying the slurry and then carrying out vibration treatment.
In the present invention, the mass ratio of the mixture to water is preferably 100: 1-4; more preferably 100: 2 to 3.
After the slurry is obtained, the present invention dries the slurry. In the invention, the drying time is preferably 1-2 hours, and the water content of the dried slurry is preferably 0.5 wt.%; in the present invention, the drying method is preferably drying, and the drying temperature is preferably 110 ℃.
After the drying, the obtained dried material is subjected to vibration treatment to obtain the actinidia arguta preservative. In the present invention, the vibration is preferably performed in a vibrating screen. The granulating temperature is preferably 105-120 ℃, and more preferably 110 ℃;
after the granulation, the present invention preferably dries the resulting wet granules in the shade; the drying in the shade is preferably natural drying in the shade, so that the antistaling agent is prevented from getting damp. Granulation can maintain the stability of the preservative property and increase the surface area of the preservative.
After drying in the shade, the present invention preferably bags the resulting pellets. In the invention, the mass of each bag of the bagged preservative is preferably 5-10 g, and more preferably 6-9 g; the material of the bag is preferably cotton cloth or paper with good air permeability.
The invention also provides the application of the preservative in the technical scheme or the preservative prepared by the preparation method in the technical scheme in the preservation of actinidia arguta.
In the present invention, the application preferably includes: and (3) putting the preservative and the actinidia arguta into a preservative bag for storage. In the invention, the preservative is preferably a bagged preservative; the mass ratio of the preservative to the actinidia arguta is preferably 1-2: 500.
the actinidia arguta preservative provided by the invention can effectively inhibit the respiration intensity of fruits, delay the occurrence of respiration peaks of the fruits, inhibit the browning of the fruits, reduce the rotting of the fruits, and maintain the hardness, the content of soluble solids and the content of TA and Vc of the fruits, so that the nutritional quality of the fruits is maintained, and the storage period is prolonged. The preservative has the characteristics of no toxicity, easy operation and the like, can effectively reduce the browning of pulp, prolong the storage time of the actinidia arguta fruits, reduce the rotting rate, has low production process requirement and is easy to operate practically.
The actinidia arguta preservative provided by the invention and the preparation method and application thereof are described in detail in the following examples, but the actinidia arguta preservative cannot be understood as limiting the protection scope of the invention.
Example 1
The actinidia arguta preservative comprises the following components in percentage by mass: 20% of potassium permanganate, 5% of ferrous sulfate, 5% of calcium oxide, 20% of sodium hypochlorite, 2.0% of anhydrous calcium chloride, 1.0% of zinc oxide, 1.5% of ascorbic acid, 0.5% of sodium polyacrylate and 45% of zeolite.
Mixing potassium permanganate, ferrous sulfate, calcium oxide, sodium hypochlorite, anhydrous calcium chloride, zinc oxide, ascorbic acid, sodium polyacrylate and zeolite to obtain a mixed material;
after the mixed material is crushed and sieved by a 7-mesh sieve, the mass ratio of the sieved components to water is 100: 4, drying the obtained slurry for 1 hour, wherein the moisture content of the dried slurry is 0.5%, vibrating the dried slurry, and preparing particles with the diameter of 2.5mm at the temperature of 110 ℃ to obtain the preservative.
Application example 1
The actinidia arguta preservative prepared in example 1 is packaged into 5g small bags by using paper, non-woven fabric or gauze breathable materials. The mass ratio of the preservative to the actinidia arguta is 1: 500, a step of; the antistaling agent and the fruits are put into plastic bags with preservative films according to the weight of the fruits being 2.5 Kg/bag. During collection, fruits are directly graded and selected according to the size, defective fruits are removed, then the fruits are placed into a plastic box with a lining of a PE bag with the thickness of 0.04mm, the freshness protection package is completely opened, precooling is carried out for 24 hours under the conditions of 0 +/-0.5 ℃ and relative humidity of 85% -90%, then a freshness protection agent is placed into the box according to requirements, the PE freshness protection film bag is tied up and stacked, and refrigeration is carried out at the temperature of 0 +/-0.5 ℃ and the relative humidity of 85% -90%.
Example 2
The actinidia arguta preservative comprises the following components in percentage by mass: 20% of potassium permanganate, 5% of ferrous oxide, 5% of calcium oxide, 20% of sodium hypochlorite, 2.0% of anhydrous calcium chloride, 1.0% of aluminum oxide, 1.5% of ascorbic acid, 0.5% of sodium polyacrylate and 45% of zeolite.
Mixing potassium permanganate, ferrous oxide, calcium oxide, sodium hypochlorite, anhydrous calcium chloride, aluminum oxide, ascorbic acid, sodium polyacrylate and zeolite to obtain a mixed material;
crushing and sieving the mixed material, and mixing the crushed and sieved mixed material with water according to the mass ratio of 100: 3, stirring, drying the obtained slurry for 1 hour, wherein the moisture content of the dried slurry is 0.5%, vibrating, and preparing into particles with the diameter of 2.5mm at the temperature of 110 ℃ to obtain the preservative.
Example 3
The actinidia arguta preservative comprises the following components in percentage by mass: 20% of potassium permanganate, 5% of ferrous oxide, 5% of calcium oxide, 20% of sodium hypochlorite, 2.0% of anhydrous calcium chloride, 1.0% of aluminum oxide, 1.5% of ascorbic acid, 0.5% of sodium polyacrylate and 45% of zeolite.
Mixing potassium permanganate, ferrous oxide, calcium oxide, sodium hypochlorite, anhydrous calcium chloride, aluminum oxide, ascorbic acid, sodium polyacrylate and zeolite to obtain a mixed material;
crushing and sieving the mixed material, and mixing the crushed and sieved mixed material with water according to the mass ratio of 100: 2, stirring, drying the obtained slurry for 1 hour, wherein the moisture content of the dried slurry is 0.5%, vibrating, and preparing into particles with the diameter of 2.5mm at the temperature of 110 ℃ to obtain the preservative.
Application example 2
The conditions of the test park are as follows: the soil is sandy loam, and the soil fertility is moderate. The area is 3150 square meters, the plant is planted in 2011, the variety is Huaouyou No. 1, the plant spacing is 1.5 meters, and the row spacing is 5 meters. The horizontal shed frame is adopted, the main vines are shaped like a dragon trunk, the plants grow vigorously and have good results, and the plants are in the full-bearing period at present.
The Actinidia arguta fruit is provided by Sheng Guo planting Co., Ltd in Yuquan Yu Liaoye, Liaoning (Deng Jia Bao garden, sandy loam as soil, medium soil fertility, 5900 mu area, planting in 2012, type of Liouyou No. 1)
The Anhuyou No. 1 adopted in the test is collected from Liaoning agriculture professional technology college test fields in 2016, 9 and 26 days in 2017, 9 and 24 days in 2018, 9 and 26 days in 2018.
A actinidia arguta demonstration garden is provided, wherein a plurality of normal fruiting plants are randomly selected in the orchard for fruit picking each time, fruits with uniform size, consistent maturity, no damage, residue, secondary damage and pest are selected, and the fruits are transported back to a storage warehouse for corresponding treatment on the same picking day, a preservation bag (0.04mm thick and 0.65cm × 0.65.65 cm in size) for testing is provided by the national agricultural product preservation engineering research center (Tianjin), the preservative is prepared in example 1, the test storage warehouse is arranged at the fruit tree scientific research institute of Liaoning province, and the storage warehouse has a volume of 20m3、20m3、20m3And 160m3。
Test treatment
Influence of kiwi fruit preservative on storage effect of actinidia arguta at room temperature
The picked actinidia arguta fruits are put into a plastic box with a lining of a PE film bag with the thickness of 0.04mm, the box is 5 kg/box, the actinidia arguta fruits are timely transported back to a storage warehouse on the same day, and the actinidia arguta fruits are transported to the storage warehouse at room temperature (23 +/-1) DEG C according to the usage amount of 2 bags (10g) per box, namely the mass ratio of the preservative to the actinidia arguta fruits is 1: 500 (the weight of the preservative prepared in example 1 is 5 g/bag), the prepared preservative is put in, tied and stacked, and the process is repeated for 3 times, wherein 5 boxes and 5 kg/box are processed each time.
During storage, samples were taken 1 time every 1d for correlation index determination, and 20 fruits were randomly sampled for each repetition.
Comparative example 1
The test method was the same as in application example 2, except that no preservative (CK) was used.
Comparative example 2
The test method is the same as the application example 2, and the difference is that the mass ratio of the preservative to the actinidia arguta is 0.5: 500.
application example 3
The test method is the same as the application example 2, and the difference is that the mass ratio of the preservative to the actinidia arguta is 2: 500.
measurement indexes and methods of application examples 2 to 3 and comparative examples 1 to 2
A. Decay rate and decay index (%): and (3) determining by adopting a sensory identification and counting method, wherein according to the quality standard of the actinidia arguta fruits, the surfaces of the fruits have mildewed spots, and the fruits with soft rot and putrefaction phenomena are rotten fruits. At each treatment, 20 fruits were randomly selected for determination, and the average value was taken, and the rotting rate was calculated according to the following formula:
rotting rate (%) < rotten fruit count/investigation Total fruit count × 100%
Rot index ═ Σ (rotten fruit number × rotten level)/(total fruit number × highest level) × 100%
The number of decay stages is 0-4, 0: no rot exists; level 1: 1/4, the rotten area is smaller than that of the fruit; and 2, stage: greater than 1/4 and less than 1/2; and 3, level: greater than 1/2; 4, level: all rotten.
B. Soluble Solids (TSS) (%): measured by a daily PAL-1 type digital display sugar meter, and the unit is%. 20 fruits were randomly tested per treatment and averaged.
C. Hardness (kg. cm)-2) Fruit peeling and measuring by adopting a CT-3 texture analyzer manufactured in America, randomly measuring 20 fruits per treatment, and taking the average value.
D. Titratable Acid (TA) (%) was determined by NaOH titration.
E. Vitamin C (Vc) (mg.100g)-1) The content is determined by 2, 6-dichloroindophenol titration.
F. Breathing intensity: using GXH305 portable infrared CO2The analyzer performs the measurement.
Test results 1: kiwi fruit fresh-keeping methodThe influence of the agent on the respiration intensity of actinidia arguta fruits is shown in figure 1, as can be seen from figure 1, actinidia arguta is a typical climacteric fruit, under the condition of normal temperature, the treatment of the preservative obviously inhibits the respiration intensity of the fruits, and the occurrence of respiration peaks (P) is delayed<0.05), the peak value of the respiration intensity of the fruit is reduced. The peak respiration of CK fruit in 4 days of storage was 32.5mgCO2kg-1h-1Has obvious difference (P) with the fruit treated by the preservative<0.05); the respiration peaks of the fruits treated by the antistaling agent are delayed to the 6 th day and the 8 th day respectively, and the respiration peaks are 3.0, 3.56 and 2.7CO lower than CK respectively2mg/kg.h, obvious difference between preservative treatments (P)<0.05), which shows that the preservative can effectively inhibit the respiration intensity of the fruits, and the treatment effect is best when 2 bags (10g) are used.
Test results 2: influence of the preservative on rot index of picked actinidia arguta fruits
The influence of the preservative on the decay index of the picked actinidia arguta fruits is shown in figure 2, the decay index of the fruits is in a rapid rising trend along with the prolonging of the storage time in the whole storage process, the decay index of the fruits in comparative example 1(CK) is obviously higher than that of preservative treatment (P <0.05), the treatment of the preservative in application example 2 is obviously higher than that of other treatments (P <0.05), the fruits are stored to the 4 th day, the CK fruits begin to decay and are stored to the 6 th day, the decay index of the fruits in comparative example 1(CK) is up to 53.6%, and the fruits are stored to the 10 th day and all the CK fruits decay; by storage until 14d, application example 2 of the present invention started rotting after the fruit 14d was treated with 2 bags of preservative, with a delay of 6d (P < 0.05). The preservative treatment can effectively inhibit the rotting of the actinidia arguta fruits.
Test results 3: the influence of the preservative on the TSS content of the actinidia arguta fruits is shown in fig. 3, the TSS content of the control fruits and the treated fruits shows a change trend that the TSS content rapidly rises at the early stage and gradually falls at the later stage in the whole storage period, which indicates that the starch in the picked fruits is gradually transformed to cause the TSS content to rise, and then the TSS content is gradually reduced by consuming substrates in the metabolic process. The TSS content of the fruits in comparative example 1(CK) and everywhere reached the maximum value by storage on day 2, 13.5% for comparative example 1, 13.4% for comparative example 2, 13.53% for application example 2 and 13.45% for application example 3, after which the TSS content of the treated fruits was significantly higher than the control (P <0.05) with no significant difference between the treatments of the antistaling agent as the storage period was extended. The preservative treatment can effectively maintain the TSS content of the actinidia arguta fruits.
Test results 4: the influence of the preservative on the hardness of the actinidia arguta fruits is shown in figure 4, the hardness of the fruits in the comparative example 1(CK) and the treated fruits is gradually reduced along with the prolonging of the storage time, and the hardness of the fruits in the comparative example 1(CK) is obviously lower than that of the fruits (P) treated by the preservative<0.05), the larger the treatment concentration of the preservative, the smaller the reduction range of the hardness of the fruit, and the obvious difference between the treatments of the preservative (P)<0.05), the fruit of comparative example 1(CK) after 8 days lost commercial value due to rotting. By 8 days of storage, the hardness of the fruit of comparative example 1(CK) decreased by 1.27kg/cm2The respective treatment rates were reduced by 0.86, 0.39 and 0.63kg/cm, respectively, as compared with the storage time2The results show that the preservative treatment can effectively maintain the hardness of the fruits, and the effect is more obvious when 5g (2 bags) of the preservative is used in application example 2.
Test results 5: the influence of the preservative on the TA content of the actinidia arguta fruits is shown in fig. 5, in the whole storage process, the titratable acid content of the control fruits and the titratable acid content of the processed fruits are consistent and gradually reduced along with the extension of the storage time, the total sugar content of the processed fruits is obviously higher than that of the comparative example 1(CK) (P is less than 0.05), the difference is more obvious along with the extension of the storage period, and the preservative has no obvious difference in processing. When the kiwi fruits are stored until the 12 th day, the TA content of the control fruits is reduced by 68%, and the TA content of the fruits treated by using 5g (2 bags) of the preservative in application example 2 is reduced by only 38.8%, which shows that the TA content of the actinidia arguta fruits can be effectively maintained by preservative treatment.
Test results 6: the influence of the preservative on the VC content of the actinidia arguta fruits is shown in figure 6, and it can be seen that the VC content of the fruits treated by the preservative and the CK content of the fruits treated by the preservative in storage both tend to decrease, the VC content effect of the fruits treated by the preservative is obviously higher than that of the fruits treated by the comparative example 1(CK) (P <0.05), when the fruits are stored for 6 days, the VC content of the fruits treated by 2 bags of the preservative is obviously higher than that of the fruits treated by 1 bag and 4 bags (P <0.05), when the fruits are stored for 12 days, the VC content of the control fruits is decreased by 77.5 percent, and when 5g (2 bags) of the preservative is used in application example 2, the VC content of the fruits treated by the preservative is only decreased by 56.8.
Application example 4
Influence of the preservative on the storage effect of actinidia arguta at low temperature
The preservative prepared in example 1 was prepared into 5 g/bag of bagged preservative, and two bags of bagged preservative were placed in each box for 3 times, 5 kg/box per treatment.
During collection, fruits are directly graded and selected according to the size, defective fruits are removed, then the fruits are placed into a plastic box with a lining of a PE bag with the thickness of 0.04mm, the freshness protection bag is completely opened, precooling is carried out for 24 hours under the conditions of 0 +/-0.5 ℃ and relative humidity of 85% -90%, a freshness protection agent is placed into the plastic box, the PE freshness protection film bag is tied and stacked, and refrigeration is carried out at the temperature of 0 +/-0.5 ℃ and relative humidity of 85% -90%.
During storage, the samples were taken 1 time every 14 days for correlation index determination, and 20 fruits were randomly sampled for each repetition.
Comparative example 3
The test method was the same as in application example 4, except that no preservative (CK) was added.
Measurement indexes and methods of application example 4 and comparative example 3
G. Gas chromatography with hydrogen flame ionization detector, GDX-502 packed column, N2As carrier gas (flow 45mL/min), H2The flow rate of combustion gas (40mL/min) is that air is combustion-supporting gas (the flow rate is 450mL/min), the column temperature is 50 ℃, and the temperature of a detection chamber is 160 ℃.
H. Determination of the relative conductivity of the fruit
Taking 20 fruits, taking 20 pulp discs with uniform thickness by using a perforator with the diameter of 6mm, washing the pulp discs by using distilled water and double distilled water respectively, adding 30mL of mannitol solution with the concentration of 0.8mol/L after the filter paper is sucked dry, soaking the pulp discs for 2h (25 ℃), measuring the initial conductivity (ECO) by using a DJS-1C type conductivity meter, boiling the pulp discs in boiling water for 5min, cooling the pulp discs to (25 ℃) and then fixing the volume to 30mL, measuring the total conductivity (ECT), and calculating the relative conductivity (ECO/ECT) (%). Repeat 3 times.
I. Polygalacturonase (PG) activity assay
Juicing actinidia arguta to obtain a crude enzyme extract, taking 0.5mL of the crude enzyme extract, adding 0.1mol/L of acetic acid buffer solution ((pH 4.5)4.0mL, adding l.0 mL0.1% pectin solution (pH 4.5, containing 1% NaCl), keeping the temperature at 38 ℃ for 60min, carrying out boiling water bath for 10min to terminate the reaction, taking 1.0mL of the crude enzyme solution, carrying out boiling water bath for 10min to kill the enzyme, taking the rest steps as a comparison, measuring reducing sugar by using a DNS method, calculating the difference between an enzyme reaction system and a comparison system, wherein the PG enzyme activity unit is 1 u-1 min, and the reducing sugar is released (lug reducing group) and the PG enzyme activity unit is U.g (LUG reducing group is released in 1 min)-1Fw-1) Indicated, 3 replicates.
J. Polyphenol Oxidase (PPO) activity
PPO extraction mainly referring to OKTAY method, 25g pulp is taken, cut into pieces, added with 50mL of 0.1mol/L phosphate buffer solution with precooled pH value of 6.5 to prepare homogenate, centrifuged for 10min on a refrigerated centrifuge with temperature of 4 ℃ of 15000r/min, the supernatant is graded and salted out by ammonium sulfate, the second-stage salted-out precipitate is collected, dialyzed by buffer solution, stays overnight, and then concentrated by polyethylene glycol to obtain crude PPO product.
And (3) determination: by adopting a rate method, 2.5mL (0.1mol/LPBS, 0.02mol/L catechol, 2% PPO extract) of an enzymatic reaction solution is prepared, an OD value is immediately measured at the wavelength of 420nm, reading is carried out once every 10s for 3 times, and an average value is taken. One unit of activity was an increase in OD of 0.001 (1U-0.001 OD (min.ml) per ml of enzyme solution in 1min-1) Unit U.g)- 1Fw-1And (4) showing.
K. Peroxidase (POD) Activity
20g of pulp was taken, 1g of PVP was added to 20ml of 0.2mol/L citric acid-phosphate buffer (pH 4.0), ground in an ice bath, centrifuged at 15000r/min at 4 ℃ for 30min in a refrigerated centrifuge, and the supernatant was taken to measure the enzyme activity. 2mL of 0.1mol/L guaiacol (prepared with 0.2mol/LpH ═ 4.0 citric acid-phosphate buffer), 0.5mL of enzyme solution was added, and the mixture was equilibrated in a 30 ℃ water bath for 5min, followed by addition of lmL0.08% H2O2After 1min, the change from △ 460nm within 1min was scanned, and the enzyme activity was U.gFW-1This is shown repeated 3 times and averaged.
Determination of the enzymatic Activity of the Catalase (CAT)
Weighing 0.5g of fresh pear pulp tissue in a mortar, adding 2-3 mL of pH7.0 phosphate buffer precooled at 4 ℃ and a small amount of quartz sand, fully grinding, carefully transferring into a 25mL volumetric flask, washing the mortar with a small amount of buffer for several times, transferring the washing liquid into the volumetric flask together, and fixing the volume with the buffer. Mixing, placing the volumetric flask into a refrigerator at 5 deg.C, standing and extracting for 10 min. Taking supernatant in a volumetric flask and centrifuging for 15min at 4000r/min to obtain the crude extract of hydrogen peroxide. Stored at 5 ℃ until use. The mixture was placed in 3 10mL test tubes, wherein 2 tubes were used for the measurement of the sample, 1 tube was used for the blank, and after preheating (25 ℃ C.), 0.6mL of 0.1mol/L H was added2O2In a test tube, each 1 tube is added, quickly poured into a quartz cuvette and immediately timed, the absorbance is measured at 260nm, and the reading is carried out 1 time every 1min for 4 min. The enzyme amount of A240 decreased by 0.1 in 1min was defined as 1 enzyme activity unit (. mu.).
Catalase Activity (μ g)-1·min-1)＝ΔA240*Vt/(0.1*V1*t*FW)
ΔA240＝As0-(As1+As2)/2；As0: adding a light absorption value of a control tube of the inactivated enzyme solution;
As1，As2: a light absorption value of the sample tube; vt: the total volume of the crude enzyme extract (mL;);
Vl: measuring the volume (mL) of the crude enzyme extract; FW: fresh weight of sample (g);
0.1: every 0.1 reduction of A240 is 1 enzyme activity unit (mu);
t: from the addition of H2O2Time to last reading (min).
Test results 7: the effect of the low-temperature preservative treatment on the soluble solids of the fruits is shown in fig. 7, and the content of the soluble solids in the actinidia arguta fruits tends to decrease with the increase of the storage period. In the early stage of storage (the first 15d), the difference among the treatments is not obvious, the content of soluble solid matters of fruits treated by the preservative after 30d is obviously higher than that of a control, and the fruits treated by the preservative after 45d are 2.79 percent higher than that of the control. At the later stage (after 21 d), the soluble solid content of the fruit is in a slow decline trend, the treatment is obviously higher than the control, and the difference between treatments is not obvious.
Test results 8: the influence of the preservative treatment at low temperature on the Vc content of actinidia arguta is shown in figure 8, and it can be seen that the Vc content of actinidia arguta fruits is in a descending trend in the whole storage process, and is slowly reduced in the later period. The first 15d, treatment was not significantly different from control, then significantly higher than control; when the fruit is stored for 60 days, the Vc content of the treated fruit is 3.545mg/100g higher than that of the control. The preservative has better effect on delaying the fruit aging and reducing the nutrient content.
Test result 9: the influence of the low-temperature preservative on the decay rate of the picked actinidia arguta fruits is shown in fig. 9, and it can be seen that in the whole storage process, the decay index of the fruits is in a rapid rising trend along with the prolonging of the storage time, the decay rate of the control fruits is obviously higher than that of the preservative treatment of the invention, the control fruits begin to decay after the storage time reaches 30 th, the control fruits begin to decay until the storage time reaches 45 th, the decay index of the control fruits reaches 7.56%, the control fruits reach 60 th, the decay index of the control fruits reaches 45.7%, the control fruits reach 75 th, and the control fruits are all decayed; the fruit treated by the preservative starts to rot only after being stored for 45 days, and the rot phenomenon is only 1.25 percent. The preservative treatment can effectively inhibit pathogenic microorganisms of actinidia arguta fruits and reduce fruit rot.
Test results 10: the influence of the preservative treatment on the ethylene release amount of the actinidia arguta fruits is shown in fig. 10, the ethylene release amount of each treated fruit is similar in change during the cold storage period of the actinidia arguta, the ethylene release amount of each treated fruit is increased to the ethylene release peak and then decreased, the treated fruit is obviously lower than a control (P <0.05), the ethylene release peak of each treated fruit is delayed by 15 days compared with the control, and the ethylene peak value of each treated fruit is 0.847 mu L/kg.h lower than that of the control. The preservative can effectively adsorb ethylene released by the actinidia arguta fruits, inhibit the fruit from being after-ripened, prolong the storage period of the fruits, keep the quality of the fruits and the like.
Test results 11: the influence of the treatment of the preservative on the respiratory intensity of the actinidia arguta fruits at low temperature is shown in fig. 11, in the whole storage process, the respiratory intensity change curves of the treated fruits and the control fruits are similar in change rule, and the respiratory intensity of the control fruits is obviously higher than that of the preservativeTheory (P)<0.05), the peak value of the respiration intensity of the treated fruit is lower than that of the control by 0.915CO2mg·kg-1·h-1. Meanwhile, the peak value appears 15 days later than the control, which shows that the preservative can effectively reduce CO in the fruit storage environment2The method can inhibit the respiration intensity of fruits, delay the occurrence of respiration peak, prolong the storage period, etc.
Test results 12: in the storage process of actinidia arguta, along with fruit aging, a cell membrane system is continuously damaged, the permeability of cell membranes is increased, and the outward permeation speed of electrolytes in cells is increased, so that the relative conductivity of tissues is gradually increased, the quality of actinidia arguta fruits is influenced, and the aging and the deterioration are accelerated. The more senescent the tissue, the higher the relative conductivity. The influence of the preservative on the relative conductivity of the actinidia arguta fruits is shown in fig. 12, the relative conductivity change difference between the first 15d and the second treatment is not obvious, and after 30d, the relative conductivity of the fruits treated by the preservative is obviously lower than that of a control (P <0.05) and is 11.75% lower than that of the control. The preservative treatment can effectively reduce the relative conductivity of the fruits, delay the senescence of the fruits and avoid the browning of the fruits.
Test results 13: PG can decompose pectin in fruit and reduce fruit hardness. The influence of the preservative on the Polygalacturonase (PG) activity of the actinidia arguta fruits is shown in figure 13, and it can be seen that the PG activity of each treated fruit is basically increased slowly in the storage period, increased rapidly in 45d, and decreased slowly after reaching the peak value, the contrast and treatment difference are not obvious, the PG activity peak of the treated fruit appears 15d later than that of the contrast, and is lower than that of the contrast by 24.82 (U.g)-1FW), which indicates that the preservative treatment can inhibit the activity of PG and better maintain the hardness of fruits.
Test result 14: the influence of the preservative on the PPO activity content of the Actinidia arguta fruits is shown in FIG. 14, and it can be seen that the change of PPO activity of the treated fruits is similar to that of the control fruits, the difference between the pretreatment of 30 days is not obvious, the PPO activity of the fruits treated by the preservative stored until 45 days is always in a lower level, and the difference from the control is obvious (P is obvious)<0.05), indicating that the PPO enzyme activity of the fruits is inhibited by the preservative treatment. When the fruits are stored for 60 days, the PPO enzyme activity reaches a peak, and the fruits treated by the preservative are 0.1831 U.g lower than the control fruits-1Fw-1Significantly lower than control (P)<0.05)。
Test results 15: peroxidase (POD) is a physiological index of plant tissue aging, widely exists in plants, and its activity changes during the growth and development of plants, and is an enzyme that promotes aging. FIG. 15 shows that the difference between the treatments in the first 30 days was not significant, and when the fruits were stored for 60 days, the POD activity of the fruits peaked and then declined, and the peak value of the treated fruits was 0.1339U · gFW lower than that of the control-1Significantly lower than control (P)<0.05)。
Test results 16: CAT activity of the kiwi fruit treated by the preservative at low temperature is shown in figure 16, and it can be seen that CAT activity of kiwi fruit treated by each treatment group in the refrigeration process is increased first and then decreased, a peak appears and then is decreased rapidly, difference between pretreatment of 30d is not obvious, and CAT content of the treated fruit is obviously higher than that of a control (P) after 30d<0.05), the treated CAT peak appeared 15 days later than the control, and the peak was 7.8. mu. g higher than the control-1·min-1At 45 d. Thus, the CAT activity of the fruit can be effectively maintained, the nutritional quality of the fruit can be maintained, the storage period of the fruit can be prolonged, and the like.
In conclusion, the actinidia arguta preservative is adopted to analyze and measure the storage characteristics, the nutritional quality and related physiological indexes of fruits, and the actinidia arguta preservative provided by the invention has the advantages that the treatment can effectively inhibit the respiration intensity of the fruits, delay the occurrence of the respiration peak of the fruits, inhibit the browning of the fruits, reduce the rotting of the fruits, and maintain the hardness, the soluble solid content and the TA and Vc content of the fruits, so that the nutritional quality of the fruits is maintained, and the storage period is prolonged.
The preservative has the characteristics of no toxicity, easy operation and the like, can effectively reduce the browning of pulp, prolong the storage time of the actinidia arguta fruits, reduce the rotting rate, has low production process requirement and is easy to operate practically.
The actinidia arguta preservative provided by the invention has the advantages that the browning of pulp can be effectively reduced, the rotting rate is reduced, the preservation effect is good, the storage time of actinidia arguta fruits is prolonged, the actinidia arguta preservative is non-toxic and harmless to a human body, the use method is simple, and the actinidia arguta preservative is easy to operate.
Although the present invention has been described in detail with reference to the above embodiments, it is only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and the embodiments are within the scope of the present invention.
Claims (8)
1. The actinidia arguta preservative is characterized by comprising the following components in percentage by mass: 20% potassium permanganate, 5% iron-containing reducing substance, 5% calcium oxide, 20% sodium hypochlorite, 2.0% anhydrous calcium chloride, 1.0% second oxide, 1.5% ascorbic acid, 0.5% sodium polyacrylate and 45% zeolite;
the iron-containing reducing substance comprises ferrous sulfate or ferrous oxide;
the second oxide comprises zinc oxide or aluminum oxide.
2. The preservative according to claim 1, wherein the particle size of the preservative is 2-2.5 mm.
3. The method for preparing the preservative according to any one of claims 1 to 2, characterized by comprising the steps of:
mixing potassium permanganate, an iron-containing reducing substance, calcium oxide, sodium hypochlorite, anhydrous calcium chloride, a second oxide, ascorbic acid, sodium polyacrylate and zeolite to obtain a mixed material;
and granulating the mixed materials to obtain the preservative.
4. The method of claim 3, further comprising, prior to said granulating: crushing and sieving the mixed material obtained by mixing;
the sieve is a 7-mesh sieve.
5. The method of claim 3 or 4, wherein said granulating comprises: mixing the mixed material with water, stirring, drying the obtained slurry, and performing vibration treatment;
the drying time is 1-2 hours, and the water content of the dried slurry is 0.5 wt.%;
the mass ratio of the mixed material to water is 100: 1 to 4.
6. The method of claim 3, further comprising, after said granulating: the resulting wet granules were dried in the shade.
7. The application of the preservative according to claim 1 or 2 or the preservative prepared by the preparation method according to any one of claims 3 to 6 in preservation of actinidia arguta.
8. The use of claim 7, wherein the use comprises packaging the preservative and actinidia arguta in a preservative bag, wherein the preservative bag is packaged;
the mass ratio of the preservative to the actinidia arguta is 1-2: 500.
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