CN112400980A - Processing method for improving fresh-keeping effect of fresh-cut yellow peaches - Google Patents
Processing method for improving fresh-keeping effect of fresh-cut yellow peaches Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
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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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a treatment method for improving the fresh-keeping effect of fresh-cut yellow peaches, and belongs to the technical field of storage and fresh keeping of fruits and vegetables. Firstly, soaking yellow peach fruits which are uniform in size and consistent in maturity and have no mechanical injury or no plant diseases and insect pests in NaClO or 75% ethanol solution, washing the yellow peach fruits by deionized water, draining the yellow peach fruits, and cutting the yellow peach pieces into 1-2cm thick yellow peach pieces; then, the yellow peach slices are subjected to UV-B irradiation treatment, wherein the irradiation dose of the UV-B treatment is 1.056kJ/m2‑1.464kJ/m2(ii) a Thirdly, carrying out 1-MCP fumigation treatment on the yellow peach slices, wherein the concentration of the 1-MCP fumigation treatment is 1 mu l L‑1‑10μl L‑1(ii) a Finally, the processed yellow peach slices are stored in a sealed manner, wherein the storage humidity is 80-92%, the storage temperature is 2-8 ℃, the processing method of the invention prolongs the storage time of the fresh-cut yellow peaches to 8 days,can effectively slow down the browning of the fresh-cut yellow peaches, reduce the weight loss and have good economic value.
Description
Technical Field
The invention belongs to the technical field of fresh-cut fruit preservation, and particularly relates to a treatment method for improving the fresh-cut yellow peach preservation effect.
Background
The fresh-cut fruits have the advantages of convenience and high availability, are well liked by consumers and are light food products which are rapidly developed in recent years. However, fresh-cut fruits and vegetables such as yellow peaches are easily deteriorated in the storage and sale processes, because the fruits are cut and processed, the fruit tissues are damaged, and various physiological and biochemical reactions are caused. The nutritional value is reduced due to the growth of microorganisms, and the cutting surface is oxidized and browned due to mechanical damage; the respiration rate is enhanced to accelerate fruit aging, and the fruit wilting is caused by water loss. These problems all greatly shorten the shelf life of fresh-cut fruits and vegetables. To solve these problems, pretreatment of fruits and vegetables is usually required.
The UV-B (with the wavelength of 280-320 nm) has the advantages of safety, high efficiency, no residue and the like in the aspect of fruit and vegetable storage and fresh-keeping application. Researches prove that the UV-B treatment can induce organisms to generate stress reaction and improve the disease resistance; can promote the generation of secondary metabolites of fruits and vegetables such as peach, apple, fresh grape, lettuce, etc., and enhance antioxidant activity.
1-methylcyclopropene (1-methylcyclopropene, 1-MCP) is a very effective ethylene receptor inhibitor, and inhibits the physiological and biochemical reactions of fruits, delays the occurrence of respiratory peak and prolongs the preservation period by preventing ethylene from being combined with a receptor thereof to block the conduction of ethylene signals. The 1-MCP can obviously improve the levels of soluble total phenols, flavonoids and total antioxidant capacity in fruits. The 1-MCP has the advantages of high stability, strong activity, high efficiency, safety, low dosage, long lasting action time, no obvious odor under the concentration of preventing ethylene response and protecting fruit tissues, and the like, is widely applied to the preservation of fruits such as kiwi fruits, bananas, pineapples, grapes, and the like, obtains a good preservation effect, is particularly valued by people, and has great potential in the aspect of fruit storage and preservation technology.
Disclosure of Invention
Aiming at the problem that the quality deterioration of the fresh-cut yellow peaches in the storage and sale processes cannot be effectively slowed down by the existing method, the invention provides the method which is safe, non-toxic and convenient to operate and can keep the color of the fresh-cut yellow peaches, the browning of the fresh-cut yellow peaches can be effectively slowed down, and the weight loss is reduced.
In order to solve the problems, the invention provides a processing method for improving the fresh-keeping effect of fresh-cut yellow peaches, which comprises the following steps:
soaking the precooled yellow peach fruits in NaClO solution or ethanol solution, and slicing after soaking to obtain pretreated yellow peach slices;
② carrying out UV-B irradiation on the pretreated yellow peach slices, wherein the irradiation dose of the UV-B irradiation is 1.056kJ/m2-1.464kJ/m2；
Thirdly, carrying out 1-MCP fumigation treatment on the yellow peach slices;
fourthly, the yellow peach pieces are stored in a sealed mode, and the humidity of the sealed storage is controlled to be 80-92%.
Wherein the concentration of the 1-MCP fumigation treatment is 1-10 mu l L-1；
Wherein the yellow peach fruit is an eight-ripe hard solute peach.
Wherein the thickness of the pretreated yellow peach slices is 1-2 cm.
Wherein the UV-B irradiation treatment time is 5-60 min.
Wherein the time of the 1-MCP fumigation treatment is 0.5-5 h.
Wherein the temperature of the sealed storage is between 2 and 8 ℃.
Advantageous effects
Compared with the prior art, the invention has the beneficial effects that:
the fresh-cut yellow peach preservation method is characterized in that the fresh-cut yellow peach is one of fresh-cut fruits, is very difficult to preserve, and is mainly caused by browning and dehydration after being freshly cut, and aims to solve the problem that the quality of the fresh-cut yellow peach cannot be effectively reduced in the storage and sale processes of the fresh-cut yellow peach in the prior art.
② the invention innovatively adopts 1.056kJ/m2-1.464kJ/m2The UV-B irradiation treatment of the yellow peach can obviously inhibit the respiration of yellow peach cells after the UV-B irradiation treatment with specific intensity, thereby reducing the weight loss of the fresh-cut yellow peach and simultaneously reducing the browning. It has been found that the use of high doses of UV-B induces intracellular bursts of reactive oxygen species, disrupting cell association anda macromolecular substance; the low-dose UV-B can regulate and control the intracellular metabolic process through a light signal receptor such as UVR8, and the physiological condition of the picked fruit is influenced; the rigidity is 1.056kJ/m2-1.464kJ/m2The irradiation intensity of the UV-B irradiation treatment can inhibit the respiration of the yellow peaches, effectively delay the browning of the fresh-cut yellow peaches and reduce the weight loss.
③ 1-MCP is a competitive inhibitor of ethylene receptor, can block the transmission of ethylene signals and inhibit the ethylene to accelerate the maturation and aging process of fruits after picking; both UV-B and 1-MCP inhibit the respiration of cells, and reduce transpiration caused by respiratory heat and weight loss caused by organic matter consumption; however, the effect of single treatment in the early and middle stages is not good, the weight loss is not reduced, and the inhibition effect of the single treatment on browning is obviously enhanced after the UV-B irradiation treatment and the 1-MCP composite treatment are carried out. Researches show that the composite treatment can reduce the activities of polyphenol oxidase (PPO) and Peroxidase (POD) related to fruit browning, and inhibit browning reaction; meanwhile, the respiration of the fruits is reduced, and the two are superposed to form a multiple effect, namely the respiration of cells is reduced to a certain extent while the activities of PPO and POD enzymes are reduced, so that browning reaction and weight loss can be well inhibited, and the shelf life of the fresh-cut yellow peaches is prolonged.
Drawings
Representative UV-B irradiation of FIG. 1 for 10min, 1 μ l L-1The effect of the 1-MCP fumigation and compound treatment on the browning of the fresh-cut yellow peaches is shown in the figure.
FIG. 2 bar graph of browning levels of fresh-cut yellow peaches under different treatments.
FIG. 3 shows the weight loss of fresh-cut yellow peaches under different treatments.
The data in all figures correspond to the mean ± standard error of the independent replicates. Represents significant differences (× P <0.05, × P <0.005, × P <0.0005, × P < 0.0001).
Detailed Description
The invention is further described with reference to specific examples.
Example 1(Cotrol group)
The embodiment provides a processing method for improving the fresh-keeping effect of fresh-cut yellow peaches, which comprises the following steps:
firstly, pre-treating peach fruits, specifically selecting peach fruits with uniform size and consistent maturity and no mechanical injury or pest damage, soaking the pre-cooled peach fruits in 0.02% NaClO solution for 30s, soaking in deionized water for 30s, draining water, and cutting into 1-2cm thick slices. Wherein the yellow peach fruit is golden yellow gold variety of eight-ripe hard solute peach;
then, the pretreated yellow peach slices are subjected to UV-B irradiation treatment, wherein the irradiation dose of the UV-B irradiation treatment is 1.261kJ/m2Wherein the time of UV-B irradiation treatment is 0 min;
and finally, filling the yellow peach slices subjected to UV-B irradiation treatment into a fresh-keeping box, marking, putting into a sealed box bag, transferring into a refrigeration house for storage, and controlling the humidity and the temperature during storage, wherein the humidity during storage is 90%, and the temperature during storage is 5 ℃.
Example 2(UV-B group)
The embodiment provides a processing method for improving the fresh-keeping effect of fresh-cut yellow peaches, which comprises the following steps:
firstly, pre-treating peach fruits, specifically selecting peach fruits with uniform size and consistent maturity and no mechanical injury or pest damage, soaking the pre-cooled peach fruits in 0.02% NaClO solution for 30s, soaking in deionized water for 30s, draining water, and cutting into 1-2cm thick slices.
Then, the pretreated yellow peach slices are subjected to UV-B irradiation treatment, wherein the irradiation dose of the UV-B irradiation treatment is 1.464kJ/m2Wherein the time of UV-B irradiation treatment is 10 min;
and finally, filling the yellow peach slices subjected to UV-B irradiation treatment into a fresh-keeping box, marking, putting into a sealed box bag, transferring into a refrigeration house for storage, and controlling the humidity and the temperature during storage, wherein the humidity during storage is 90%, and the temperature during storage is 5 ℃.
Example 3(UV-B group)
The embodiment provides a processing method for improving the fresh-keeping effect of fresh-cut yellow peaches, which comprises the following steps:
firstly, pretreating peach fruits, specifically selecting peach fruits with uniform size and consistent maturity and no mechanical injury or pest damage, soaking the precooled peach fruits in 0.02% NaClO solution for 20s, soaking the peach fruits in deionized water for 20s, draining water, and cutting the peach fruits into 1-2cm thick slices.
Then, the pretreated yellow peach slices are subjected to UV-B irradiation treatment, wherein the irradiation dose of the UV-B irradiation treatment is 1.056kJ/m2Wherein the time of UV-B irradiation treatment is 20 min;
and finally, filling the yellow peach slices subjected to UV-B irradiation treatment into a fresh-keeping box, marking, putting into a sealed box bag, marking, transferring into a refrigeration house for storage, and controlling the humidity and the temperature during storage, wherein the humidity during storage is 90%, and the temperature during storage is 5 ℃.
Example 4(1-MCP group)
The embodiment provides a processing method for improving the fresh-keeping effect of fresh-cut yellow peaches, which comprises the following steps:
firstly, pretreating peach fruits, specifically selecting peach fruits with uniform size and consistent maturity and no mechanical injury or pest damage, soaking the precooled peach fruits in 0.02% NaClO solution for 40s, soaking the peach fruits in deionized water for 40s, draining water, and cutting the peach fruits into 1-2cm thick slices.
Then carrying out 1-MCP fumigation treatment on the pretreated yellow peach slices, wherein the concentration of the 1-MCP fumigation treatment is 1 mu l L-1Wherein the time of the 1-MCP fumigation is 1 h;
and finally, filling the yellow peach slices subjected to the 1-MCP fumigation treatment into a fresh-keeping box, marking, putting into a sealed box bag, transferring into a refrigeration house for storage, and controlling the humidity and the temperature during the storage, wherein the humidity during the storage is 90%, and the temperature during the storage is 5 ℃.
Example 5(1-MCP group)
The embodiment provides a processing method for improving the fresh-keeping effect of fresh-cut yellow peaches, which comprises the following steps:
firstly, pre-treating peach fruits, specifically selecting peach fruits with uniform size and consistent maturity and no mechanical injury or pest damage, soaking the pre-cooled peach fruits in 75% ethanol solution for 30s, soaking the peach fruits in deionized water for 30s, draining water, and cutting into 1-2cm thick slices.
Then carrying out 1-MCP fumigation treatment on the pretreated yellow peach slices, wherein the concentration of the 1-MCP fumigation treatment is 1 mu l L-1Wherein the time of the 1-MCP fumigation is 1 h;
and finally, filling the yellow peach slices subjected to the 1-MCP fumigation treatment into a fresh-keeping box, marking, putting into a sealed box bag, transferring into a refrigeration house for storage, and controlling the humidity and the temperature during the storage, wherein the humidity during the storage is 90%, and the temperature during the storage is 5 ℃.
Example 6(UV-B-1-MCP group)
The embodiment provides a processing method for improving the fresh-keeping effect of fresh-cut yellow peaches, which comprises the following steps:
firstly, pre-treating peach fruits, specifically selecting peach fruits with uniform size and consistent maturity and no mechanical injury or pest damage, soaking the pre-cooled peach fruits in 75% ethanol solution for 20s, soaking the peach fruits in deionized water for 20s, draining water, and cutting into 1-2cm thick slices.
Then, the pretreated yellow peach slices are subjected to UV-B irradiation treatment, wherein the irradiation dose of the UV-B irradiation treatment is 1.464kJ/m2Wherein the time of UV-B irradiation treatment is 10 min;
then subjecting the UV-B treated yellow peach slices to 1-MCP fumigation treatment, wherein the concentration of the 1-MCP fumigation treatment is 1 mu l L-1Wherein the time of the 1-MCP fumigation is 1 h; and finally, filling the yellow peach slices into a fresh-keeping box, marking, putting into a sealed box bag, transferring into a refrigeration house for storage, and controlling the humidity and the temperature during the storage, wherein the humidity during the storage is 90%, and the temperature during the storage is 5 ℃.
Example 7(UV-B-1-MCP group)
The embodiment provides a processing method for improving the fresh-keeping effect of fresh-cut yellow peaches, which comprises the following steps:
firstly, pre-treating peach fruits, specifically selecting peach fruits with uniform size and consistent maturity and no mechanical injury or pest damage, soaking the pre-cooled peach fruits in 75% ethanol solution for 60s, soaking the peach fruits in deionized water for 60s, draining water, and cutting into 1-2cm thick slices.
Then, the pretreated yellow peach slices are subjected to UV-B irradiation treatment, wherein the irradiation dose of the UV-B irradiation treatment is 1.464kJ/m2Wherein the time of UV-B irradiation treatment is 10 min;
then subjecting the UV-B treated yellow peach slices to 1-MCP fumigation treatment, wherein the concentration of the 1-MCP fumigation treatment is 10 mu l L-1Wherein the time of the 1-MCP fumigation is 1 h; and finally, filling the yellow peach slices into a fresh-keeping box, marking, putting into a sealed box bag, transferring into a refrigeration house for storage, and controlling the humidity and the temperature during the storage, wherein the humidity during the storage is 90%, and the temperature during the storage is 5 ℃.
Example 8(UV-B-1-MCP group)
The embodiment provides a processing method for improving the fresh-keeping effect of fresh-cut yellow peaches, which comprises the following steps:
firstly, pretreating peach fruits, specifically selecting peach fruits with uniform size and consistent maturity and no mechanical injury or pest damage, soaking the precooled peach fruits in 0.02% NaClO solution for 40s, soaking the peach fruits in deionized water for 40s, draining water, and cutting the peach fruits into 1-2cm thick slices.
Then, the pretreated yellow peach slices are subjected to UV-B irradiation treatment, wherein the irradiation dose of the UV-B irradiation treatment is 1.056kJ/m2Wherein the time of UV-B irradiation treatment is 20 min;
then subjecting the UV-B treated yellow peach slices to 1-MCP fumigation treatment, wherein the concentration of the 1-MCP fumigation treatment is 1 mu l L-1Wherein the time of the 1-MCP fumigation is 1 h; and finally, filling the yellow peach slices into a fresh-keeping box, marking, putting into a sealed box bag, transferring into a refrigeration house for storage, and controlling the humidity and the temperature during the storage, wherein the humidity during the storage is 90%, and the temperature during the storage is 5 ℃.
Example 9(UV-B-1-MCP group)
The embodiment provides a processing method for improving the fresh-keeping effect of fresh-cut yellow peaches, which comprises the following steps:
firstly, pretreating peach fruits, specifically selecting peach fruits with uniform size and consistent maturity and no mechanical injury or pest damage, soaking the precooled peach fruits in 0.02% NaClO solution for 60s, soaking the peach fruits in deionized water for 60s, draining water, and cutting into 1-2cm thick slices.
Then, the pretreated yellow peach slices are subjected to UV-B irradiation treatment, wherein the irradiation dose of the UV-B irradiation treatment is 1.261kJ/m2Wherein the time of UV-B irradiation treatment is 20 min;
then subjecting the UV-B treated yellow peach slices to 1-MCP fumigation treatment, wherein the concentration of the 1-MCP fumigation treatment is 10 mu l L-1Wherein the time of the 1-MCP fumigation is 1 h; and finally, filling the yellow peach slices into a fresh-keeping box, marking, putting into a sealed box bag, transferring into a refrigeration house for storage, and controlling the humidity and the temperature during the storage, wherein the humidity during the storage is 90%, and the temperature during the storage is 5 ℃.
EXAMPLES 1-9 quality change test in storage of fresh-cut yellow peach
The method comprises the following steps of carrying out refrigeration of peach fruits to measure various indexes for one time, wherein the indexes are as follows:
brown degree measurement
Fresh-cut yellow peach slices from 24 yellow peaches were randomly taken and divided into 3 groups in parallel for each example, 0.5g of frozen-like powder was taken after quick freezing with liquid nitrogen, 5ml of precooled distilled water was added, homogenization was carried out at low temperature for 2min, 10000g, 4 ℃, centrifugation was carried out for 20min, the supernatant was taken and kept at 25 ℃ for 5min, and after keeping the temperature for 5min, the absorbance A of the supernatant at a wavelength of 410nm was measured and the result was expressed as 10 × A.
Weight loss ratio
The weight loss ratio of each test group in the storage process is expressed by the weight loss ratio of the marked fresh-cut yellow peaches, the weight loss ratio is determined by adopting a weighing method, and the weight loss ratio is calculated according to the formula: weight loss ratio (m)0-mi)/m0X 100% of formula (II)0The initial mass of the fresh-cut yellow peaches is g; m isiThe mass of fresh-cut yellow peaches stored on day i, g.
And (3) test statistics:
multiple comparative analyses (P <0.05) were performed between different treated samples using Fisher's Least Significant Difference (LSD) method.
And (3) test results:
as can be seen from FIG. 1, in 0-2 days of storage, Control, 1ppm 1-MCP fumigation, UV-B irradiation for 10min and UV-B irradiation for 10min +1 μ l L-1The color change of the fresh sliced yellow peaches in the 1-MCP fumigation compound treatment group is not obviously different; when the sliced yellow peaches are stored at the 4d, partial browning of the sliced yellow peaches occurs in the Control group and the UV-B group, but the sliced yellow peaches still keep good fresh yellow phenotypes in the same period of time in the 1-MCP and UV-B +1-MCP treatment groups; when the yellow peaches are stored in the 6 th day, the brown stain of the sliced yellow peaches in the Control and UV-B groups is serious, while the sliced yellow peaches in the 1-MCP and 1-MCP + UV-B treatment groups have better color, especially in the 1-MCP + UV-B composite treatment group. The results show that UV-B irradiation and 1-MCP fumigation both significantly influence the browning degree of the fresh-cut yellow peaches, and the optimal browning control parameter is UV-B irradiation for 10min +1 mu l L-11-MCP fumigation compound treatment.
As can be seen from fig. 2, the browning degree of the fresh-cut yellow peaches increases continuously during storage, demonstrating that the quality of the fresh-cut yellow peaches gradually decreases with time, and the browning also occurs continuously. However, the browning degree of the fresh-cut yellow peaches in each treatment group is always lower than that of the control group, the effect of the 1-MCP and the composite treatment is the best, and the browning degree of the 8d 1-MCP and the composite treatment is only 74.6 percent and 67.26 percent of that of the control group, which shows that the 1-MCP and the composite treatment can effectively inhibit the browning phenomenon of the fresh-cut yellow peaches and keep the quality of the fresh-cut yellow peaches.
As can be seen from FIG. 3, the weight loss rate of fresh-cut yellow peaches in the storage process can affect the hardness thereof, and can also indirectly reflect the respiratory irradiation dose thereof, which is one of the important indexes reflecting the quality of fresh-cut fruits and vegetables. With the prolonging of the storage time, the fresh-cut yellow peaches lose serious water, the weight loss rate is gradually increased, and the weight loss rate of each treatment group is smaller than that of the control group, which shows that each treatment group is effective in reducing the weight loss rate. And the optimal parameter for slowing down the weight loss rate reduction is UV-B irradiation for 10min +1 mu l L-11-MCP fumigation compound treatment.
Table 1: weight loss rate change table for each example group
Note: control is untreated blank, UV-B is treated with UV-B only, 1-MCP is treated with 1-MCP only, and UV-B +1-MCP is treated with both 1-MCP and UV-B. When the weight loss rate of the yellow peaches exceeds 0.4%, wrinkles appear on the surfaces of the yellow peaches, and the quality of the yellow peaches is influenced, so that the weight loss of the yellow peach slices can be effectively reduced by the UV-B treatment.
Table 2: respiration Rate Change tables for Each example group
Note: control is untreated blank, UV-B is treated with UV-B only, 1-MCP is treated with 1-MCP only, and UV-B +1-MCP is treated with both 1-MCP and UV-B.
As can be seen from the two tables, the weight loss rate and the respiration rate of the fresh-cut yellow peaches can be inhibited by the UV-B treatment, and the weight loss rate and the respiration rate of the fresh-cut yellow peaches are higher.
Example 10
The embodiment provides a processing method for improving the fresh-keeping effect of fresh-cut yellow peaches, which comprises the following steps:
firstly, pre-treating peach fruits, specifically selecting peach fruits with uniform size and consistent maturity and no mechanical injury or pest damage, soaking the pre-cooled peach fruits in 0.01% NaClO solution for 30s, soaking in deionized water for 30s, draining water, and cutting into 1-2cm thick slices.
Then, the pretreated yellow peach slices are subjected to UV-B irradiation treatment, wherein the irradiation dose of the UV-B irradiation treatment is 1.261kJ/m2Wherein the UV-B irradiation treatment time is 60 min;
then subjecting the UV-B treated yellow peach slices to 1-MCP fumigation treatment, wherein the concentration of the 1-MCP fumigation treatment is 10 mu l L-1Wherein the time of the 1-MCP fumigation is 0.5 h; finally, the yellow peach slices are put into a fresh-keeping box, and then are put into a sealed box bag after being marked, and then are turnedAnd (3) moving the sample to a refrigeration house for storage, and controlling the humidity and the temperature during the storage period, wherein the humidity during the storage period is 80 percent, and the temperature during the storage period is 3 ℃.
Example 11
The embodiment provides a processing method for improving the fresh-keeping effect of fresh-cut yellow peaches, which comprises the following steps:
firstly, pretreating peach fruits, specifically selecting peach fruits with uniform size and consistent maturity and no mechanical injury or pest damage, soaking the precooled peach fruits in 0.05% NaClO solution for 10s, soaking the peach fruits in deionized water for 10s, draining water, and cutting the peach fruits into 1-2cm thick slices.
Then, the pretreated yellow peach slices are subjected to UV-B irradiation treatment, wherein the irradiation dose of the UV-B irradiation treatment is 1.056kJ/m2Wherein the UV-B irradiation treatment time is 5 min;
then subjecting the UV-B treated yellow peach slices to 1-MCP fumigation treatment, wherein the concentration of the 1-MCP fumigation treatment is 10 mu l L-1Wherein the time of the 1-MCP fumigation is 1 h; and finally, filling the yellow peach slices into a fresh-keeping box, marking, putting into a sealed box bag, transferring into a refrigeration house for storage, and controlling the humidity and the temperature during the storage, wherein the humidity during the storage is 85%, and the temperature during the storage is 8 ℃.
Example 12
The embodiment provides a processing method for improving the fresh-keeping effect of fresh-cut yellow peaches, which comprises the following steps:
firstly, pretreating peach fruits, specifically selecting peach fruits with uniform size and consistent maturity and no mechanical injury or pest damage, soaking the precooled peach fruits in 0.1% NaClO solution for 10s, soaking the peach fruits in deionized water for 10s, draining water, and cutting the peach fruits into 1-2cm thick slices.
Then, the pretreated yellow peach slices are subjected to UV-B irradiation treatment, wherein the irradiation dose of the UV-B irradiation treatment is 1.464kJ/m2Wherein the UV-B irradiation treatment time is 30 min;
then subjecting the UV-B treated yellow peach slices to 1-MCP fumigation treatment, wherein the concentration of the 1-MCP fumigation treatment is 1 mu l L-1Wherein 1-The time of MCP fumigation is 5 h; and finally, filling the yellow peach slices into a fresh-keeping box, marking, putting into a sealed box bag, transferring into a refrigeration house for storage, and controlling the humidity and the temperature during the storage, wherein the humidity during the storage is 92%, and the temperature during the storage is 2 ℃.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (7)
1. A processing method for improving the fresh-keeping effect of yellow peaches is characterized by comprising the following steps: the processing method comprises the following steps:
soaking the precooled yellow peach fruits in NaClO solution or ethanol solution, and slicing after soaking and draining to obtain pretreated yellow peach slices;
② carrying out UV-B irradiation on the pretreated yellow peach slices, wherein the irradiation dose of the UV-B irradiation is 1.056kJ/m2-1.464kJ/m2；
Thirdly, carrying out 1-MCP fumigation treatment on the yellow peach slices;
fourthly, the yellow peach pieces are stored in a sealed mode, and the humidity of the sealed storage is controlled to be 80-92%.
2. The processing method for prolonging preservation time of fresh-cut yellow peaches as claimed in claim 1The method is characterized in that: the concentration of the 1-MC P fumigation treatment is 1 mu l L-1-10μl L-1。
3. The processing method for improving the preservation time of fresh-cut yellow peaches as claimed in claim 1, wherein the processing method comprises the following steps: the yellow peach fruit is an eight-ripe hard solute peach.
4. The processing method for improving the preservation time of fresh-cut yellow peaches as claimed in claim 1, wherein the processing method comprises the following steps: the thickness of the pretreated yellow peach slices is 1-2 cm.
5. The processing method for improving the preservation time of fresh-cut yellow peaches as claimed in claim 1, wherein the processing method comprises the following steps: the time of the UV-B irradiation treatment is 5-60 min.
6. The processing method for improving the preservation time of fresh-cut yellow peaches as claimed in claim 1, wherein the processing method comprises the following steps: the time of the 1-MC P fumigation treatment is 0.5-5 h.
7. The processing method for improving the preservation time of fresh-cut yellow peaches as claimed in claim 1, wherein the processing method comprises the following steps: the temperature of the sealed storage is 2-8 ℃.
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| CN112970834A (en) * | 2021-03-23 | 2021-06-18 | 山东商业职业技术学院 | Ultraviolet combined fumigation treatment method for fresh-keeping of fresh-cut fruits and vegetables and device used for method |
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