CN111642560A - Fruit and vegetable fresh-keeping method - Google Patents
Fruit and vegetable fresh-keeping method Download PDFInfo
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- CN111642560A CN111642560A CN202010540490.XA CN202010540490A CN111642560A CN 111642560 A CN111642560 A CN 111642560A CN 202010540490 A CN202010540490 A CN 202010540490A CN 111642560 A CN111642560 A CN 111642560A
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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
- A23B7/14—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
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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
- A23B7/14—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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D11/02—Solvent extraction of solids
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- B—PERFORMING OPERATIONS; TRANSPORTING
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- B01D11/02—Solvent extraction of solids
- B01D11/0292—Treatment of the solvent
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
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- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention discloses a fruit and vegetable fresh-keeping method, and belongs to the technical field of fruit and vegetable fresh-keeping. The fruit fresh-keeping agent comprises fruit fresh-keeping and fruit stem fresh-keeping, wherein the fruit fresh-keeping agent is prepared from plant extracts, sodium alginate, glycine, calcium chloride, gelatin or carrageenan, activated carbon, water and 1-methylcyclopropene, and the fruit fresh-keeping agent can be coated on the fruits to finish the fruit fresh-keeping; the fruit handle preservation is that a wax film is dripped on the top of a fruit handle protective sleeve to adhere to the protective sleeve, the wax film is made of 50% prochloraz manganese salt wettable powder, 2,4-D sodium salt and low-temperature wax powder, the protective sleeve is sleeved on the corresponding fruit handle and fruit base positions of fruits and vegetables, and then the wax film is melted and wrapped on the fruit handle to finish the fruit handle preservation. The invention separately preserves the fruits and stalks of the fruits and the vegetables, and the self-made preservative is used for the fruits, so that the preservation effect is good, and the fruits and the stalks are safe and nontoxic; the fruit handle is preserved by a protective sleeve attached with a special wax film, so that the fruit handle is convenient to use and can be prevented from being rotten and blackened.
Description
[ technical field ] A method for producing a semiconductor device
The invention belongs to the technical field of fruit and vegetable preservation, and particularly relates to a fruit and vegetable preservation method.
[ background of the invention ]
The fruits and vegetables are the main components of food in the diet of residents in China, are rich in vitamins, inorganic salt and dietary fiber which are necessary for human bodies, and contain various nutrient substances required by human life. As the cause and effect vegetables have strong seasonality, regionality and perishability, if the storage capacity is insufficient, the preservation technology is not good, and serious loss is caused. The harvested fruits and vegetables are still a living organism and can also perform complex life activities such as dormancy, water evaporation, respiration and the like. These activities are closely related to the preservation of fruits and vegetables, and affect and restrict the storage life of fruits and vegetables.
Various preservation technologies of fruits and vegetables regulate and control three major elements playing a key role in preservation quality: firstly, the aging process is controlled, and the control of respiration is generally realized; secondly, controlling microorganisms, which is mainly realized by controlling putrefying bacteria; and the third is to control the internal water evaporation, which is mainly realized by controlling the relative humidity of the environment and structuring the intercellular water. At present, the two most main preservation modes are low-temperature storage and chemical agent treatment, wherein the defects of low-temperature storage mainly comprise high cost, large energy consumption and unstable quality, and the low-temperature storage has no effect on some special fruits and vegetables such as tropical fruits and vegetables and subtropical fruits and vegetables; although the chemical preparation can effectively control the quality of fruits and vegetables, the existing chemical preparation has limited types and is harmful to human health mostly.
[ summary of the invention ]
The invention aims to provide a fruit and vegetable fresh-keeping method aiming at the problems in the prior art. The fruit body and the fruit stalk of the fruit and the vegetable are separately subjected to fresh-keeping treatment, and the fruit body uses the self-made fresh-keeping agent, so that the fruit and vegetable fresh-keeping agent has a good fresh-keeping effect, is safe and nontoxic, and can be eaten by consumers at ease; the fruit handle is preserved by a protective sleeve, and a special wax film is attached to the protective sleeve, so that the fruit handle is convenient to use and can be prevented from being rotted and blackened.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a fruit and vegetable fresh-keeping method comprises the following steps:
s1, fruit body preservation:
(1) preparing a fruit body preservative: according to the weight percentage, 2-2.8% of plant extract, 1-1.2% of sodium alginate, 1.2-1.8% of glycine, 0.1-0.5% of calcium chloride, 0.2-7.5% of gelatin or carrageenan, 0.1-0.3% of active carbon and the balance of water are uniformly mixed to obtain a mixed solution, 1-methylcyclopropene is added into the mixed solution, the adding amount of the 1-methylcyclopropene is 1.2-1.8 muL/L of water, and then the pH value of the mixed solution is adjusted to 5.3-6.4 to obtain the fruit preservative; the plant extract comprises cactus extract, konjak extract and aloe extract in any proportion;
(2) and (3) fresh keeping of the fruits: the fruit body preservative is uniformly coated on the fruit bodies of the fruits and the vegetables, so that the preservation of the fruit bodies can be finished;
s2, fresh keeping of fruit stalks:
(1) treatment of the protective sleeve: the protective sleeve is made into a sleeve which is matched with the outer contour of a fruit handle-fruit base part of the fruit and vegetable and the top of the protective sleeve is sealed, and then a wax film is dripped on the inner surface of the top of the protective sleeve, namely the part wrapping the end part of the fruit handle, so that the wax film is adhered on the protective sleeve; the material of the protective sleeve can be EPE material;
the preparation method of the wax film comprises the following steps: weighing 0.2-0.5 part of 50% prochloraz manganese salt wettable powder, 0.01-0.02 part of 2,4-D sodium salt and 100 parts of low-temperature wax powder in parts by weight, uniformly mixing the raw materials, and heating and melting to obtain a wax film;
(2) preservation of fruit stalks and fruit stalks: the protective sleeve is sleeved on the corresponding fruit handle and fruit base position of the fruit and the vegetable, and then the wax film on the top of the protective sleeve is melted and wrapped on the fruit handle, so that the fresh keeping of the fruit handle can be completed.
Further, the preparation method of the plant extract comprises the following steps:
A. pretreatment of raw materials: oven drying radix et caulis Opuntiae Dillenii, rhizoma Amorphophalli, and Aloe until the water content is less than 5%, pulverizing, sieving, and mixing the obtained radix et caulis Opuntiae Dillenii powder, rhizoma Amorphophalli powder, and Aloe powder to obtain mixed powder;
B. mixed powder treatment: treating the mixed powder at 25-30 ℃ and under the pressure of 250-300MPa for 2-5min, and then instantly releasing the pressure to obtain the treated mixed powder; before extraction, the mixed powder is treated at a certain temperature, pressure and time, so that the structure of the powder is slightly changed and the powder is more fluffy, a foundation is laid for subsequent extraction of the extract, and the extraction efficiency is improved.
C. Preparing an extracting solution: steaming the soaked glutinous rice, and naturally cooling to 30-37 deg.C; adding sweet distiller's yeast and fructus crataegi powder into cooked glutinous rice, the amount of yeast is 0.5-0.8% of cooked glutinous rice weight, and the amount of fructus crataegi powder is 1-2% of cooked glutinous rice weight; uniformly stirring and fermenting for 3-8 days at 20-30 ℃; after fermentation, carrying out liquid-residue separation to obtain liquid, namely extracting solution; aiming at the characteristics of cactus, konjak and aloe, the invention develops the special extracting solution, and the finally prepared plant extract is rich in the fresh-keeping components of fruits and vegetables, so that the fresh-keeping effect can be obviously improved.
D. Preparing a total plant extract: adding the mixed powder treated in the step B into the extracting solution prepared in the step C, and extracting under the conditions that the temperature is 10-20 ℃, the pressure is 300-400MPa, and the extracting time is 5-10 min; centrifuging the extracting solution, concentrating the supernatant, and drying to obtain a plant crude extract; adding the crude plant extract into 2-3 times of chloroform, uniformly mixing, and adding the mixture into a mixture according to a volume ratio of 1: 1-2, adding n-butanol-water solvent for extraction, and taking the lower-layer water phase extract;
E. preparing a plant extract: adding deionized water into the water phase extract, heating to 60-80 deg.C, and filtering to remove insoluble substances to obtain plant extract solution; filtering the plant extract solution by using an ultra-frequency vibration membrane filtering system, taking the plant extract solution with the molecular weight of 500< Mr < 1000, and drying in vacuum to obtain the plant extract. Tests show that the plant extract solution prepared by the invention has a significantly better preservation effect when the molecular weight is more than 500 Mr and less than or equal to 1000 compared with other molecular weights.
Further, in the step A, the mass ratio of the cactus powder, the konjak powder and the aloe powder is 2-6: 2-3: 1-2.
Further, in the step D, the mass ratio of the mixed powder to the extracting solution is 1: 2-3; the volume ratio of the n-butanol to the water in the n-butanol-water solvent is 2: 5-6.
Further, in step E, 2-5 times volume of deionized water is added into the aqueous phase extract.
Further, in step S2 (1), the melting point of the low-temperature wax is 48 to 58 ℃.
Further, in step S2 (2), the melting of the wax film on the top of the protective sleeve is performed by blowing hot wind.
Further, the fruits and vegetables are preferably vegetables and fruits with large fruit stalks.
Furthermore, the vegetable and fruit of the big fruit stem is preferably any one of color pepper, eggplant and mangosteen.
Has the advantages that:
the invention separately carries out fresh-keeping treatment on the fruit body and the fruit stalk of the fruit and the vegetable. The fruit body preservative is prepared from plant extracts, sodium alginate, glycine, calcium chloride, gelatin or carrageenan, activated carbon, water and 1-methylcyclopropene according to a certain ratio, wherein the plant extracts are obtained by mixing and extracting cactus, konjak and aloe according to a certain ratio; the fruit preservative can form a protective layer on the surface of the fruit body by coating the fruit body, is isolated from the outside, prevents diseases from invading, reduces water evaporation, plays a role in sterilization, prevents the fruit from wilting and rotting, and prolongs the preservation period.
The freshness of the fruit handle is one of main indexes for judging whether the fruit and vegetable are fresh, the special fruit handle protective sleeve is prepared, a paraffin film containing medicine is adhered to the top of the special fruit handle protective sleeve, the fruit and vegetable are sleeved with the protective sleeve after being harvested and classified, and then the wax film is blown and melted by hot air so as to wrap the fruit stem and the fruit base of the fruit handle, because the wax film is low-temperature wax and only one layer of wax film, the high temperature is not needed during melting, the temperature is not needed to be reduced after the wax film is dissolved and wrapped, and the use is very convenient. The wax film disclosed by the invention is mixed with 50% prochloraz manganese salt wettable powder and 2,4-D sodium salt, so that the fruit stalks can be effectively prevented from being rotted, the blackening of the fruit stalks can be inhibited, and the preservation period can be prolonged. Meanwhile, the 50% prochloraz manganese salt wettable powder and the 2,4-D sodium salt are mixed into the wax for use, so that the medicine is not easy to permeate into fruits and vegetables, and if the pure medicine is not easy to dry, the pure medicine is easy to soak into the fruits and vegetables, so that medicine residues are generated. In addition, the wax coating film is a fruit stem, so that the fruit is safer to soak than the fruit which is directly soaked in the liquid medicine. The fruit handle is preserved by the protective sleeve, and the protective sleeve is attached with the special wax film, so that the fruit handle preservative is convenient to use, can effectively prevent the fruit handle from rotting and blackening, and prolongs the preservation period of fruits and vegetables.
[ description of the drawings ]
FIG. 1 is a schematic view of preservation of color pepper stalks of example 1; reference numbers in the drawings: 1-color pepper fruit body; 2-color pepper stems; 3-color pepper pedicel; 4-protective sleeve; 5-wax film.
[ detailed description ] embodiments
The following description of the embodiments of the present invention will be made with reference to the accompanying drawings.
Example 1
The fruit and vegetable fresh-keeping method selects the color peppers as implementation objects, and comprises the following steps:
s1, fruit body preservation:
(1) preparing a fruit body preservative: according to the weight percentage, 2.5 percent of plant extract, 1.1 percent of sodium alginate, 1.5 percent of glycine, 0.3 percent of calcium chloride, 2.5 percent of gelatin or carrageenan, 0.2 percent of active carbon and the balance of water are uniformly mixed to obtain a mixed solution, 1-methylcyclopropene is added into the mixed solution, the adding amount of the 1-methylcyclopropene is 1.5 muL/L of water, and then the pH value of the mixed solution is adjusted to 5.5 to obtain the fruit preservative;
the preparation method of the plant extract comprises the following steps:
A. pretreatment of raw materials: drying cactus, konjak and aloe until the water content is less than 5%, crushing and sieving to obtain cactus powder, konjak powder and aloe powder, wherein the mass ratio of the cactus powder to the konjak powder to the aloe powder is 4: 3: 2, uniformly mixing the cactus powder, the konjac flour and the aloe powder to obtain mixed powder for later use;
B. mixed powder treatment: treating the mixed powder at 28 deg.C under 300MPa for 3min, and instantly relieving pressure to obtain treated mixed powder;
C. preparing an extracting solution: steaming the soaked glutinous rice, and naturally cooling to 32 ℃; adding sweet distiller's yeast and fructus crataegi powder into cooked glutinous rice, the amount of yeast is 0.6% of the cooked glutinous rice weight, and the amount of fructus crataegi powder is 1.5% of the cooked glutinous rice weight; uniformly stirring, and fermenting at 25-28 deg.C for 5 days; after fermentation, carrying out liquid-residue separation to obtain liquid, namely extracting solution;
D. preparing a total plant extract: adding the mixed powder treated in the step B into the extracting solution prepared in the step C, wherein the mass ratio of the mixed powder to the extracting solution is 1: 2.5, mixing, and extracting under the conditions of 15 ℃ and 350MPa for 8 min; centrifuging the extracting solution, concentrating the supernatant, and drying to obtain a plant crude extract; adding the crude plant extract into 2.5 times of chloroform, and uniformly mixing to obtain a mixture, wherein the volume ratio of the mixture in the mixture is 1: 1.5 adding n-butyl alcohol-water solvent for extraction, namely the volume ratio of the mixture to the n-butyl alcohol-water solvent is 1: 1.5, wherein the volume ratio of n-butanol to water in the n-butanol-water solvent is 2: 5.5, taking the lower-layer aqueous phase extract after extraction;
E. preparing a plant extract: adding deionized water with volume of 3.5 times of the water phase extract, heating to 70 ℃, and filtering to remove insoluble substances to obtain a plant extraction solution; filtering the plant extract solution by using an ultra-frequency vibration membrane filtering system, taking the plant extract solution with the molecular weight of 500< Mr < 1000, and drying in vacuum to obtain the plant extract.
(2) And (3) fresh keeping of the fruits: the fruit body preservative is uniformly coated on the fruit bodies of the fruits and the vegetables, and the preservation of the fruit bodies can be finished.
S2, fresh keeping of fruit stalks:
(1) treatment of the protective sleeve: the protective sleeve is made into a sleeve which is matched with the outer contour of the stalk-stalk part of the fruit and vegetable and the top of the protective sleeve is sealed, as shown in figure 1, the protective sleeve is a schematic diagram for preserving the fruit stalks of the color peppers; the protective sleeve 4 is made into a sleeve which integrates the fruit handle 2 and the fruit base 3 of the color pepper, the top of the protective sleeve is sealed, and then the wax film 5 is dripped on the inner surface of the top of the protective sleeve 4, namely the part wrapping the end part of the fruit handle, so that the wax film 5 is adhered on the protective sleeve 4;
the preparation method of the wax film comprises the following steps: weighing 0.4 part of 50% prochloraz manganese salt wettable powder, 0.01 part of 2,4-D sodium salt and 100 parts of low-temperature wax powder in parts by weight, uniformly mixing the raw materials, and heating and melting to obtain a wax film; the melting point of the low-temperature wax is 50 ℃;
(2) preservation of fruit stalks and fruit stalks: the protective sleeve containing the wax film is sleeved on the corresponding fruit handle and fruit base position of the fruit and the vegetable, then the wax film on the top of the protective sleeve is melted and wrapped on the fruit handle, the melting of the wax film on the top of the protective sleeve is carried out by adopting a hot air blowing and melting mode, and the fresh keeping of the fruit handle can be completed.
Example 2
A fruit and vegetable fresh-keeping method comprises the following steps:
s1, fruit body preservation:
(1) preparing a fruit body preservative: according to the weight percentage, 2% of plant extract, 1.2% of sodium alginate, 1.2% of glycine, 0.5% of calcium chloride, 7.5% of gelatin or carrageenan, 0.3% of activated carbon and the balance of water are uniformly mixed to obtain a mixed solution, 1-methylcyclopropene is added into the mixed solution, the adding amount of the 1-methylcyclopropene is 1.2 muL/L of water, and then the pH value of the mixed solution is adjusted to be 6.4 to obtain the fruit preservative;
the preparation method of the plant extract comprises the following steps:
A. pretreatment of raw materials: drying cactus, konjak and aloe until the water content is less than 5%, crushing and sieving to obtain cactus powder, konjak powder and aloe powder, wherein the mass ratio of the cactus powder to the konjak powder to the aloe powder is 2: 2: 1, uniformly mixing the cactus powder, the konjac flour and the aloe powder to obtain mixed powder for later use;
B. mixed powder treatment: treating the mixed powder at 25 deg.C under 300MPa for 2min, and instantly relieving pressure to obtain treated mixed powder;
C. preparing an extracting solution: steaming the soaked glutinous rice, and naturally cooling to 30 ℃; adding sweet distiller's yeast and fructus crataegi powder into cooked glutinous rice, the amount of yeast is 0.5% of the cooked glutinous rice weight, and the amount of fructus crataegi powder is 1% of the cooked glutinous rice weight; uniformly stirring and fermenting for 8 days at the fermentation temperature of 20-25 ℃; after fermentation, carrying out liquid-residue separation to obtain liquid, namely extracting solution;
D. preparing a total plant extract: adding the mixed powder treated in the step B into the extracting solution prepared in the step C, wherein the mass ratio of the mixed powder to the extracting solution is 1: 2, mixing, and extracting at 10 ℃ under the pressure of 300MPa for 10 min; centrifuging the extracting solution, concentrating the supernatant, and drying to obtain a plant crude extract; adding the crude plant extract into 2 times of chloroform, uniformly mixing, and adding the mixture into a mixture according to a volume ratio of 1: 1, adding an n-butyl alcohol-water solvent for extraction, wherein the volume ratio of n-butyl alcohol to water in the n-butyl alcohol-water solvent is 2: 5, taking the lower aqueous phase extract;
E. preparing a plant extract: adding deionized water with 2 times volume of the water phase extract, heating to 60 ℃, and filtering to remove insoluble substances to obtain a plant extraction solution; filtering the plant extract solution by using an ultra-frequency vibration membrane filtering system, taking the plant extract solution with the molecular weight of 500< Mr < 1000, and drying in vacuum to obtain the plant extract.
(2) And (3) fresh keeping of the fruits: the fruit body preservative is uniformly coated on the fruit bodies of the fruits and the vegetables, so that the preservation of the fruit bodies can be finished;
s2, fresh keeping of fruit stalks:
(1) treatment of the protective sleeve: the protective sleeve is made into a sleeve which is matched with the outer contour of the fruit handle-fruit base part of the fruit and vegetable and the top of the protective sleeve is sealed, and then a wax film is dripped on the inner surface of the top of the protective sleeve, namely the part wrapping the end part of the fruit handle, so that the wax film is adhered on the protective sleeve;
the preparation method of the wax film comprises the following steps: weighing 0.2 part of 50% prochloraz manganese salt wettable powder, 0.02 part of 2,4-D sodium salt and 100 parts of low-temperature wax powder in parts by weight, uniformly mixing the raw materials, and heating and melting to obtain a wax film; the melting point of the low-temperature wax is 48 ℃;
(2) preservation of fruit stalks and fruit stalks: the protective sleeve is sleeved on the corresponding fruit handle and fruit base of the fruit and vegetable, then the wax film on the top of the protective sleeve is melted and wrapped on the fruit handle, the wax film on the top of the protective sleeve is melted by blowing hot air, and the fresh keeping of the fruit handle can be completed.
Example 3
A fruit and vegetable fresh-keeping method comprises the following steps:
s1, fruit body preservation:
(1) preparing a fruit body preservative: according to the weight percentage, 2.8 percent of plant extract, 1 percent of sodium alginate, 1.8 percent of glycine, 0.1 percent of calcium chloride, 0.2 percent of gelatin or carrageenan, 0.1 percent of active carbon and the balance of water are uniformly mixed to obtain a mixed solution, 1-methylcyclopropene is added into the mixed solution, the adding amount of the 1-methylcyclopropene is 1.8 mu L/L of water, and then the pH value of the mixed solution is adjusted to be 5.3 to obtain the fruit preservative;
the preparation method of the plant extract comprises the following steps:
A. pretreatment of raw materials: drying cactus, konjak and aloe until the water content is less than 5%, crushing and sieving to obtain cactus powder, konjak powder and aloe powder, wherein the mass ratio of the cactus powder to the konjak powder to the aloe powder is 6: 3: 2, uniformly mixing the cactus powder, the konjac flour and the aloe powder to obtain mixed powder for later use;
B. mixed powder treatment: treating the mixed powder at 30 deg.C under 250MPa for 5min, and instantly relieving pressure to obtain treated mixed powder;
C. preparing an extracting solution: steaming the soaked glutinous rice, and naturally cooling to 37 ℃; adding sweet distiller's yeast and fructus crataegi powder into cooked glutinous rice, the amount of yeast is 0.8% of the cooked glutinous rice weight, and the amount of fructus crataegi powder is 2% of the cooked glutinous rice weight; uniformly stirring and fermenting for 3 days at 28-30 ℃; after fermentation, carrying out liquid-residue separation to obtain liquid, namely extracting solution;
D. preparing a total plant extract: adding the mixed powder treated in the step B into the extracting solution prepared in the step C, wherein the mass ratio of the mixed powder to the extracting solution is 1: 3, mixing and extracting under the conditions that the temperature is 20 ℃ and the pressure is 400MPa for 5 min; centrifuging the extracting solution, concentrating the supernatant, and drying to obtain a plant crude extract; adding the crude plant extract into chloroform with the weight of 3 times, uniformly mixing, and adding the mixture into a mixture according to the volume ratio of 1: 2, adding an n-butyl alcohol-water solvent for extraction, wherein the volume ratio of n-butyl alcohol to water in the n-butyl alcohol-water solvent is 2: 6, taking the lower aqueous phase extract;
E. preparing a plant extract: adding deionized water with volume 5 times of the water phase extract, heating to 80 ℃, and filtering to remove insoluble substances to obtain a plant extraction solution; filtering the plant extract solution by using an ultra-frequency vibration membrane filtering system, taking the plant extract solution with the molecular weight of 500< Mr < 1000, and drying in vacuum to obtain the plant extract.
(2) And (3) fresh keeping of the fruits: the fruit body preservative is uniformly coated on the fruit bodies of the fruits and the vegetables, so that the preservation of the fruit bodies can be finished;
s2, fresh keeping of fruit stalks:
(1) treatment of the protective sleeve: the protective sleeve is made into a sleeve which is matched with the outer contour of the fruit handle-fruit base part of the fruit and vegetable and the top of the protective sleeve is sealed, and then a wax film is dripped on the inner surface of the top of the protective sleeve, namely the part wrapping the end part of the fruit handle, so that the wax film is adhered on the protective sleeve;
the preparation method of the wax film comprises the following steps: weighing 0.5 part of 50% prochloraz manganese salt wettable powder, 0.01 part of 2,4-D sodium salt and 100 parts of low-temperature wax powder in parts by weight, uniformly mixing the raw materials, and heating and melting to obtain a wax film; the melting point of the low-temperature wax is 58 ℃;
(2) preservation of fruit stalks and fruit stalks: the protective sleeve is sleeved on the corresponding fruit handle and fruit base of the fruit and vegetable, then the wax film on the top of the protective sleeve is melted and wrapped on the fruit handle, the wax film on the top of the protective sleeve is melted by blowing hot air, and the fresh keeping of the fruit handle can be completed.
Comparative example 1
A fruit and vegetable fresh-keeping method, which is basically the same as the embodiment 1, and is different from the following steps: the plant extract is composed of commercially available cactus extract, konjak extract and aloe extract, and the mass ratio of the cactus extract to the konjak extract to the aloe extract is 4: 3: 2; the cactus extract is cactus polysaccharide with the content of 80%, the konjak extract is konjak glucomannan with the content of 80%, and the aloe extract is aloe polysaccharide with the content of 80%.
Comparative example 2
A fruit and vegetable fresh-keeping method, which is basically the same as the embodiment 1, and is different from the following steps: in the preparation of the plant extract, aloe powder, which is a raw material, is removed.
Comparative example 3
A fruit and vegetable fresh-keeping method, which is basically the same as the embodiment 1, and is different from the following steps: in the preparation process of the plant extract, water is used to replace the extracting solution for extraction.
Comparative example 4
A fruit and vegetable fresh-keeping method, which is basically the same as the embodiment 1, and is different from the following steps: in the preparation process of plant extract, filtering plant extract solution with membrane, and collecting the extract with molecular weight of 100<MrThe plant extraction solution with the concentration less than or equal to 500 is subjected to subsequent operation.
Comparative example 5
A fruit and vegetable fresh-keeping method, which is basically the same as the embodiment 1, and is different from the following steps: the fresh keeping of the fruit stalks is to coat the fruit stalks and the fruit stalks with a mixture of 500 times of mianamide and 80mg/kg of 2, 4-D.
In order to verify the effectiveness of the fruit and vegetable preservation method, the inventor makes the following analysis:
comparative experiment 1:
sampling an object: pepper wire, pepper screw, color pepper;
sampling site: guangxi Dingxian school chair town;
sampling time: 12 months in 2018;
and (3) treatment: after the peppers are harvested, the whole peppers are smeared with 500 times of mianamide solution plus 80mg/kg of 2,4-D to serve as a test group 1; the fresh-keeping treatment of the whole fruits was carried out by the fresh-keeping method of the fruits of example 1 as test group 2; the sample was used as a control without fresh-keeping treatment; each test group is treated by 5 boxes, each box is about 10kg in fruit weight, the peppers treated by the test groups 1-2 and the control group are stored at the temperature of 8-10 ℃, the wilting rate and the disease fruit rate are calculated according to the weight percentage, the disease fruits are picked out and accumulated for the next statistics, the wilting fruits are placed in the corresponding treatment boxes again after the statistics, and the statistical results are shown in table 1.
TABLE 1
As can be seen from Table 1, under the same conditions, the imazamide 500-fold solution +80mg/kg 2,4-D in the test group 1 has obvious effects on preventing fruit from rotting and preventing the fruit stem from blackening and rotting, but because the amazamide and the 2,4-D have medicine residues, certain risks exist for safe eating of the pepper, and therefore the use is not advocated. The edible polysaccharide preservative film treatment of the test group 2 is more prominent in preventing fruit wilting, and the fruit body uses a safe and non-toxic preservative, so that the edible safety of the pepper is ensured.
Comparative experiment 2:
sampling an object: color peppers in the greenhouse;
sampling site: guangxi Dingxian school chair town;
sampling time: 3 months in 2019;
and (3) treatment: after the same batch of color peppers is picked, the color peppers are batched in five boxes before being refrigerated, and after the fresh-keeping treatment is carried out by adopting the methods of the embodiments and the comparative examples, the color peppers are stored in a refrigeration house at the temperature of 8-10 ℃. The loss data after color pepper storage is shown in table 2.
TABLE 2
Note: the control group in table 2 is that after the color peppers are picked, the color peppers are directly stored in a refrigeration house at 8-10 ℃ without adopting any measures for fresh-keeping treatment before refrigeration; the fruits with more spots, wilting, rotting and stalks becoming black during storage are regarded as the loss fruits.
As can be seen from the data in Table 2, the color peppers treated in example 1 of the present invention still have a very low loss rate after being stored for 20 days, which indicates that the preservation method of the present invention can well preserve the color peppers. The comparative examples 1, 2 and 3 seriously affect the preservation effect of the color peppers because the components of the fruit preservative are changed, and the loss rate of the color peppers reaches more than 15% after the fruit preservative is stored for 20 days, which shows that the self-made fruit preservative plays an important role, and meanwhile, the preparation method of the plant extract used by the preservative has great influence on the preservation effect of the color peppers. As can be seen from the comparison of the results of comparative example 4 and example 1, even if the same extraction method is adopted, the preservation effect of the color peppers is greatly influenced if the plant extraction solution with the proper molecular weight is not selected. As can be seen from the results of comparative example 5, the effect of keeping the fruit stem fresh by directly coating the mixture of the prochloraz and 2,4-D is far less than that of the wax film and the protective sleeve of the invention.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (9)
1. A fruit and vegetable fresh-keeping method is characterized by comprising the following steps:
s1, fruit body preservation:
(1) preparing a fruit body preservative: according to the weight percentage, 2-2.8% of plant extract, 1-1.2% of sodium alginate, 1.2-1.8% of glycine, 0.1-0.5% of calcium chloride, 0.2-7.5% of gelatin or carrageenan, 0.1-0.3% of active carbon and the balance of water are uniformly mixed to obtain a mixed solution, 1-methylcyclopropene is added into the mixed solution, the adding amount of the 1-methylcyclopropene is 1.2-1.8 muL/L of water, and then the pH value of the mixed solution is adjusted to 5.3-6.4 to obtain the fruit preservative; the plant extract comprises cactus extract, konjak extract and aloe extract in any proportion;
(2) and (3) fresh keeping of the fruits: the fruit body preservative is uniformly coated on the fruit bodies of the fruits and the vegetables, so that the preservation of the fruit bodies can be finished;
s2, fresh keeping of fruit stalks:
(1) treatment of the protective sleeve: the protective sleeve is made into a sleeve which is matched with the outer contour of a fruit handle-fruit base part of the fruit and vegetable and the top of the protective sleeve is sealed, and then a wax film is dripped on the inner surface of the top of the protective sleeve, namely the part wrapping the end part of the fruit handle, so that the wax film is adhered on the protective sleeve;
the preparation method of the wax film comprises the following steps: weighing 0.2-0.5 part of 50% prochloraz manganese salt wettable powder, 0.01-0.02 part of 2,4-D sodium salt and 100 parts of low-temperature wax powder in parts by weight, uniformly mixing the raw materials, and heating and melting to obtain a wax film;
(2) preservation of fruit stalks and fruit stalks: the protective sleeve is sleeved on the corresponding fruit handle and fruit base position of the fruit and the vegetable, and then the wax film on the top of the protective sleeve is melted and wrapped on the fruit handle, so that the fresh keeping of the fruit handle can be completed.
2. The method for preserving fruits and vegetables according to claim 1, wherein the preparation method of the plant extract comprises the following steps:
A. pretreatment of raw materials: oven drying radix et caulis Opuntiae Dillenii, rhizoma Amorphophalli, and Aloe until the water content is less than 5%, pulverizing, sieving, and mixing the obtained radix et caulis Opuntiae Dillenii powder, rhizoma Amorphophalli powder, and Aloe powder to obtain mixed powder;
B. mixed powder treatment: treating the mixed powder at 25-30 ℃ and under the pressure of 250-300MPa for 2-5min, and then instantly releasing the pressure to obtain the treated mixed powder;
C. preparing an extracting solution: steaming the soaked glutinous rice, and naturally cooling to 30-37 deg.C; adding sweet distiller's yeast and fructus crataegi powder into cooked glutinous rice, the amount of yeast is 0.5-0.8% of cooked glutinous rice weight, and the amount of fructus crataegi powder is 1-2% of cooked glutinous rice weight; uniformly stirring and fermenting for 3-8 days at 20-30 ℃; after fermentation, carrying out liquid-residue separation to obtain liquid, namely extracting solution;
D. preparing a total plant extract: adding the mixed powder treated in the step B into the extracting solution prepared in the step C, and extracting under the conditions that the temperature is 10-20 ℃, the pressure is 300-400MPa, and the extracting time is 5-10 min; centrifuging the extracting solution, concentrating the supernatant, and drying to obtain a plant crude extract; adding the crude plant extract into 2-3 times of chloroform, uniformly mixing, and adding the mixture into a mixture according to a volume ratio of 1: 1-2, adding n-butanol-water solvent for extraction, and taking the lower-layer water phase extract;
E. preparing a plant extract: adding deionized water into the water phase extract, heating to 60-80 deg.C, and filtering to remove insoluble substances to obtain plant extract solution; filtering the plant extract solution by using an ultra-frequency vibration membrane filtering system, taking the plant extract solution with the molecular weight of 500< Mr < 1000, and drying in vacuum to obtain the plant extract.
3. The fruit and vegetable fresh-keeping method according to claim 2, characterized in that: in the step A, the mass ratio of the cactus powder to the konjac flour to the aloe powder is 2-6: 2-3: 1-2.
4. The fruit and vegetable fresh-keeping method according to claim 2, characterized in that: in the step D, the mass ratio of the mixed powder to the extracting solution is 1: 2-3; the volume ratio of the n-butanol to the water in the n-butanol-water solvent is 2: 5-6.
5. The fruit and vegetable fresh-keeping method according to claim 1, characterized in that: in step E, 2-5 times of volume of deionized water is added into the aqueous phase extract.
6. The fruit and vegetable fresh-keeping method according to claim 1, characterized in that: in step S2 (1), the melting point of the low-temperature wax is 48 to 58 ℃.
7. The fruit and vegetable fresh-keeping method according to claim 1, characterized in that: in step S2 (2), the melting of the wax film on the top of the protective sleeve is performed by blowing hot wind.
8. The fruit and vegetable fresh-keeping method according to claim 1, characterized in that: the fruits and vegetables are vegetables and fruits with large fruit stalks.
9. The fruit and vegetable fresh-keeping method according to claim 8, characterized in that: the vegetable and fruit of the big fruit stem can be any one of color pepper, eggplant and mangosteen.
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