CN112514984A - Stress fresh-keeping method and flexible package suitable for storing and transporting thin-skin grapes - Google Patents
Stress fresh-keeping method and flexible package suitable for storing and transporting thin-skin grapes Download PDFInfo
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- CN112514984A CN112514984A CN202011253250.8A CN202011253250A CN112514984A CN 112514984 A CN112514984 A CN 112514984A CN 202011253250 A CN202011253250 A CN 202011253250A CN 112514984 A CN112514984 A CN 112514984A
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Images
Classifications
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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
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23B7/155—Microorganisms; Enzymes; Antibiotics
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
- B65D81/28—Applications of food preservatives, fungicides, pesticides or animal repellants
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/30—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure
- B65D85/34—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for fruit, e.g. apples, oranges or tomatoes
-
- 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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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Microbiology (AREA)
- Pest Control & Pesticides (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a stress fresh-keeping method and a flexible package suitable for storing and transporting thin-skin grapes, wherein the method comprises the following steps: the method comprises the steps of spraying grape ears with a composite fresh-keeping bacteriostatic agent of litsea cubeba essential oil and a microbial antagonistic antibacterial agent before picking; the CO with the use concentration of 60-80% is used after the sorting is carried out for 3 hours2Treating the fresh-keeping net for 20-30min, and controlling O2The concentration is 3-5%; performing ventilation and precooling for 24-36 hours at 0 +/-2 ℃, and performing MAP spontaneous controlled atmosphere static storage; fourth storageGradient heating treatment is adopted for ex-warehouse; and fifthly, dynamically storing and transporting the grapes out of the warehouse by adopting flexible packages of the active packaging bags in the bags. The invention has scientific and reasonable design and simple structure, utilizes high-concentration gas to stimulate the start of stress reaction of fresh grapes in a short time, combines flexible packaging materials, solves the technical problems of dynamic storage, transportation, fracturing and the like of the grape with the thin skin by gradient heating and flexible packaging, realizes that the dynamic transportation fracturing rate of the grape with the thin skin thickness of less than 0.219mm is lower than 3 percent, keeps the grape fresh for 30-40 days by adopting the technology, and has the good fruit degree of more than 95 percent.
Description
Technical Field
The invention belongs to the field of storage and transportation of harvested fruits and vegetables, relates to a grape storage and transportation technology, and particularly relates to a stress preservation method and flexible package suitable for storage and transportation of thin-skin grapes.
Background
With the diversity of the demands of consumers on agricultural products and the improvement of the quality requirements of the products, the high-quality special fruits and vegetables have great market potential. However, the preservation technology of China is relatively lagged behind in developed countries, the commercialization degree is low, and the matching technology system of storage, transportation and sale is imperfect, which forms a certain 'poor supply and demand' with various types and varieties of fruit and vegetable products, seasonal harvest and centralized marketing. At present, the coupling regulation and control technology of the technical means before and after picking of special fruits and vegetables is not in place, the rotting loss of fruit and vegetable products after picking in China is up to 15% -30%, and the annual economic loss exceeds 1800 billion yuan.
Grape varieties are multiple, and grape preservation technologies of the grape varieties are emerging continuously in recent years, but the control of the green change of fruit stalks is a node technology for long-term storage of grapes. Meanwhile, a plurality of storage, transportation and preservation technologies of the thin-skinned grapes with local characteristics are not broken through, and the defects of easy breakage, browning, microbial decay and the like of the skins become bottlenecks of industrial benefits. Therefore, the development of the special preservation technology for the thin-skin grapes is of great significance to the industrial development of the thin-skin grapes.
Low-temperature storage is one of the most widely used methods for prolonging the shelf life of fruits and vegetables. In the process of low-temperature storage, the browning of grape stalks is a main factor influencing the quality of fresh grapes, and the drying browning caused by the loss of water in the grape stalks can cause the dehydration and the decay of berries. Since grape flesh is of the non-climacteric type and grape fruit stalks are of the climacteric type, modified atmosphere has a positive effect on keeping grape fruit stalks green.
O2And CO2Is bioactive molecule in plant respiration process, and can reduce O2Increase CO2One of the results of the levels is the inhibition of respiration, maintenance of oxygen in a lower range, reduction of matrix oxidation, inhibition of ethylene synthesis, chlorophyll breakdown, and less VC loss. The high carbon dioxide has the functions of delaying the respiratory jump and reducing the nutrient consumption, and the fruits and the vegetables are placed in the environment with low oxygen and high carbon dioxide, thereby achieving the purpose of prolonging the storage time and the quality guarantee period of the plants. However, long-term treatment with hypoxia or high carbon dioxide is likely to cause gas damage to fruits and vegetables, destroy their normal physiological and biochemical metabolism, and reduce the storage period of grapes.
A grape fresh-keeping method (CN 110973236A) introduces the following steps: selecting grapes with fresh green fruit stems and stems, and picking the grapes with the length of about 5-10 cm; pre-cooling for 6-12 h at 0-2 ℃ after picking; preparing a preservative; obliquely shearing the fruit stalks, and immersing the fruit stalks in the preservative; and (5) performing modified atmosphere packaging on the grape fruits. The beneficial effects are as follows: by combining the modified atmosphere packaging and fresh-keeping technology, the problems of mechanical damage and falling of fruits in the postharvest transportation process of the seedless white grapes are solved, and the dehydration shrinkage and stem browning of the seedless white grapes are effectively delayed. The method is simple to operate, the litsea cubeba essential oil and microorganism antagonism preservative is sprayed before picking, basal microorganisms are inhibited and controlled, so that the grapes are promoted to absorb nutrition before picking, the fruit stalks are inhibited from being dehydrated and browned during picking, the hardness of the grapes can be well maintained, and the microorganisms are inhibited from infecting the grapes.
A method (CN 111066879A) for keeping fresh of fresh grapes discloses the application of a chlorine dioxide slow-release preservative in circulation storage and fresh keeping of the picked fresh grapes. The chlorine dioxide slow release agent suitable for fresh-keeping of grapes is prepared by optimizing a slow release formula of chlorine dioxide and aiming at different varieties and characteristics of grapes, can release and properly control the release speed of chlorine dioxide, and has the advantages of high release amount, stable release rate, lasting drug effect, good chemical stability and the like. However, the long-time release of chlorine dioxide causes damage to grape organisms, the method only uses low-oxygen high-carbon dioxide for short-time pretreatment for 30-40min after treatment within 3-5h after picking, the stress is taken as an adversity stress before storage, so that the grape organisms generate stronger stress resistance, finally nitrogen is used for decarbonization, precooling is carried out, then cold storage is carried out, and MAP (modified atmosphere) static storage is kept before delivery. The operation steps are simple and safe, and the applicability is strong.
A method for keeping grape fresh (CN 104522154A) comprises placing absorbent paper and antistaling agent in a bag, and maintaining a certain humidity and antistaling agent concentration in the bag to make the grape water not easily lost and keep fresh. However, the method has the problems that the effect of the preservative paper cannot achieve the long-term and slow-release bacteriostatic purposes in long-term transportation, and the like, and the method is characterized in that pretreatment is carried out after picking, then MAP modified atmosphere static storage is carried out, and adversity is formed in a short time, so that the grape resistance is improved, then treatment is not carried out, the use of a preservative is not needed, the grape edible safety is improved, the spontaneous physiological activity of the grapes is maintained, and the grapes are kept fresh.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a stress preservation method which is suitable for storing and transporting thin-skin grapes and realizes the technical problem of dynamic storing, transporting and fracturing of the thin-skin grapes by utilizing high-concentration gas to stimulate fresh fruit stress reaction for a short time, combining bag-in-bag active packaging materials and gradient temperature rise and bag-in-bag active packaging.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
a stress fresh-keeping method suitable for storing and transporting thin-skin grapes comprises the following specific steps:
the method comprises the steps of spraying grape ears with a composite fresh-keeping bacteriostatic agent of litsea cubeba essential oil and a microbial antagonistic antibacterial agent before picking;
after the materials are selected and sorted for 3 hours, the CO with the use concentration of 60% -80% is used2Treating in fresh-keeping net for 20-30min, and controlling O2The concentration is 3-5%, and then N is added2CO removal2The gas filling speed is 40-50L/min and the processing time is 12-15min in the removing process;
performing ventilation and precooling for 24-36 hours at 0 +/-2 ℃, and performing MAP (modified atmosphere static storage) by using a microporous preservative film;
fourthly, the storage and the delivery are performed by gradient temperature rise treatment, namely, the temperature in the warehouse is raised to 3-7 ℃ after the account is opened and the warehouse is stored for 1.5-2 hours, then the warehouse is stored for 1.5-2 hours at 8-10 ℃, and then the warehouse is set to be stored for 2.5-3 hours at 16-18 ℃;
and carrying out dynamic storage and transportation on the grapes taken out of the warehouse by adopting bag-in-bag active packaging bags.
Moreover, the use method of the litsea cubeba essential oil and microorganism antagonistic antibacterial agent composite fresh-keeping bacteriostatic agent comprises the following steps:
firstly, the litsea cubeba is processed by supercritical CO2Extracting, sealing and storing;
② when in use, the grape extract is mixed with the special microbial antagonistic bacteria agent for grapes according to the ratio of 1:10-1: 20.
A stress preservation flexible package suitable for storage and transportation of thin-skin grapes is mainly formed by blow molding of a PE + PA composite material to form an outer-layer film structure and an inner-layer film structure, a preservation window is arranged on the inner side of the inner-layer film and comprises temperature-sensitive memory cotton, and an essential oil slow-release capsule layer, a breathable layer and a 1-MCP slow-release layer are sequentially arranged between the temperature-sensitive memory cotton and the inner-layer film from outside to inside.
And the main supporting layer of the essential oil sustained-release capsule layer is non-woven fabric, wherein beta-cyclodextrin is used as a matrix by applying an embedding technology, and litsea cubeba essential oil is embedded to prepare a sustained-release capsule which is filled in the non-woven fabric supporting layer.
The breathable layer is breathable paper coated with a desiccant and a deoxidizer.
And the main supporting layer of the 1-MCP slow release layer is non-woven fabric, and a plurality of unit slow release packages containing 1-MCP granules are arranged in the main supporting layer.
And the essential oil sustained-release capsule layer and the 1-MCP sustained-release layer are arranged in a crossed manner.
And an air bag is arranged in a cavity formed by the outer layer film and the inner layer film, and an oxygen absorption film is arranged on the inner layer of the air bag.
Moreover, the oxygen absorption film is divided into two layers, and the iron powder is placed in the oxygen absorption film by adopting a micro-punching technology and is prevented from leaking outside.
The invention has the advantages and positive effects that:
1. the method comprises the steps of firstly spraying a litsea cubeba essential oil and microorganism antagonistic preservative on grape clusters 1-2 days before picking to play a role in inhibiting and controlling basal microorganisms, wherein the microorganism antagonistic antibacterial agent is a special grape microorganism agent (the number of effective viable bacteria is more than or equal to 8 hundred million/ml), and is diluted by 100 times of water when in use; 60-80% high concentration CO is used within 3 hours after picking, selecting and sorting2Treating in fresh-keeping large net for 20-30min under short-term stress, and correspondingly controlling O2In the lower range of 3-5%, followed by introduction of N2CO removal2Introducing at a speed of 40-50L/min for 12-15 min; carrying out large net differential pressure ventilation precooling on the grapes for 24-36 hours, and then carrying out MAP spontaneous controlled atmosphere static storage in the large net at the temperature of-1-0 ℃, wherein the large net is 0.3 mmPE; the storage and delivery adopt a gradient heating method, namely the temperature in the storage is increased to 3-7 ℃ for 1.5-2 hours → 8-10 ℃ for 1.5-2 hours → 16-18 ℃ for 2.5-3 hours → delivery after the account is opened, and the grapes are dynamically stored and transported by active packaging in bags after delivery.
2. The active package in the bag is made of PE + PA composite material, the outer layer film and the inner layer film form a bag-in-bag structure, air is filled between the outer layer film and the inner layer film, then the storage space of the bag-in-bag grapes formed on the inner side of the inner layer film is extruded, a small closed vacuum space is formed inside the bag-in-bag grapes, the grapes continue to be subjected to spontaneous air conditioning in the transportation process, the grapes are kept fresh under the coordination of the 1-MCP and the litsea cubeba essential oil slow-release flat capsule, and meanwhile, the warm-feeling memory cotton plays roles of cooling and shock absorption.
3. The invention has scientific and reasonable design and simple structure, utilizes high-concentration gas to stimulate the start of stress reaction of fresh grapes in a short time, combines bag-in-bag active packaging materials, realizes the problems of dynamic storage, transportation, fracturing and the like of the grape with the thickness of less than 0.219mm by gradient heating and bag-in-bag active packaging, realizes that the dynamic transportation fracturing rate of the grape with the thickness of less than 0.219mm is less than 3 percent, adopts the technology to keep the grape fresh for 30-40 days, has the good fruit degree of more than 95 percent, has no mildew and good fruit stalk green-keeping effect, effectively solves the difficult problems of storage and transportation of a large amount of grapes with thin skin, and effectively promotes the development of the industry of a series of famous.
Drawings
FIG. 1 is a sectional view showing the inner layer structure of the active packaging bag of the bag-in-bag of the present invention;
FIG. 2 is a graph showing the effect on the firmness of stored thin-skinned grapes in an experiment according to an embodiment of the present invention;
FIG. 3 shows the effect of the experiment of the present invention on the ear respiration during storage of thin-skinned grapes;
FIG. 4 is a graph showing the effect of MDA on storage of Vitis vinifera in an example of the present invention;
FIG. 5 is a graph showing the effect on conductivity in storage of thin-skinned grapes in an experiment in accordance with an embodiment of the present invention;
FIG. 6 is a graph showing the effect of LOX on storage of thin skin grapes during an experiment conducted in accordance with an embodiment of the present invention;
FIG. 7 is a graph showing the effect on soluble solids in storage of thin-skinned grapes during an experiment conducted in accordance with an embodiment of the present invention;
FIG. 8 is a graph showing the effect of chlorophyll on thin-skinned grape storage in an experiment conducted in accordance with an embodiment of the present invention;
FIG. 9 is a graph showing the effect on total phenols in storage of grapes having thin skins in an experiment in accordance with an embodiment of the present invention;
FIG. 10 is a graph of the effect on PAL in storage of grapes having thin skins in an experiment in accordance with an embodiment of the present invention;
FIG. 11 is a graph showing the effect on SOD enzyme activity in storage of Vitis vinifera Linne in an experiment according to an embodiment of the present invention;
FIG. 12 is a graph showing the effect of CAT enzyme activity on storage of Vitis vinifera in thin-skinned grape in an experiment according to an embodiment of the present invention;
FIG. 13 is a graph showing the effect of POD enzyme activity on storage of Vitis vinifera Linne in an experiment conducted in accordance with an embodiment of the present invention.
Detailed Description
The present invention is further illustrated by the following specific examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.
A stress preservation method suitable for storing and transporting thin-skin grapes comprises the following specific steps:
the grape fruit ear is sprayed with a litsea cubeba essential oil and microbial antagonistic antibacterial agent composite fresh-keeping bacteriostatic agent 2 days before picking, and the litsea cubeba essential oil and microbial antagonistic antibacterial agent composite fresh-keeping bacteriostatic agent is prepared by applying supercritical CO to litsea cubeba sold in the market2Extracting, sealing and storing, and mixing with grape special microbial antagonistic bacteria agent at a ratio of 1:20 when in use, wherein the grape special microbial antagonistic bacteria agent is commercially available.
Screening the grapes after the picking, and selecting the grape clusters with uniform sizes for later use in good fruits without the problems of collision, rotting, deterioration and the like;
selecting and sorting the three, and then using 80% high-concentration CO after 3h2Treating in fresh-keeping large net for 30min under short-term stress, and controlling O correspondingly2At 4%, followed by punching in N2CO removal2The gas filling speed in the removing process is 40L/min, and the processing time is 15 min;
fourthly, conducting differential pressure ventilation precooling on the grapes in the large net for 24 hours, then adjusting the temperature in a cold storage to be 0 ℃, and conducting MAP spontaneous controlled atmosphere static storage in the large net, wherein the large net is 0.3 mmPE;
fifthly, carrying out storage and delivery by adopting gradient heating treatment, namely raising the temperature in the post-account opening warehouse to 5 ℃ for storage for 2 hours, then storing at 9 ℃ for 2 hours, and then setting to 17 ℃ for storage for 3 hours → delivery;
and carrying out dynamic storage and transportation on the grapes taken out of the warehouse by adopting bag-in-bag active packaging bags.
As shown in fig. 1, the bag-in-bag active packaging bag is a flexible package and is formed by blow molding of a PE + PA composite material to form an outer layer film 1 and an inner layer film 2 structure, a 'freshness window' is arranged on the inner side of the inner layer film, the freshness window occupies about 8% -12% of the area of the inner layer film, the 'freshness window' is formed by arranging a temperature-sensitive memory cotton 8 on the inner side of the inner layer film, and an essential oil sustained-release capsule layer 4, a ventilation layer 5 and a 1-MCP sustained-release layer are sequentially arranged between the temperature-sensitive memory cotton and the inner layer film from outside to inside.
The essential oil sustained-release capsule layer is characterized in that a main supporting layer is a non-woven fabric, wherein beta-cyclodextrin is used as a matrix by applying an embedding technology, and litsea cubeba essential oil is embedded to prepare a sustained-release capsule and is filled in the non-woven fabric supporting layer.
The air-permeable layer is air-permeable paper coated with desiccant and deoxidizer, and is used for absorbing water on the upper surface layer of the bag-shaped layer and grape, wherein water passes through the 1-MCP slow-release layer during absorption, and the 1-MCP can enhance the release effect after absorbing water.
The support layer of the main body of the MCP slow release layer is non-woven fabric 6, a plurality of unit slow release bags 7 with built-in 1-MCP granules are arranged in the MCP slow release layer, and the MCP slow release layer inhibits the fruit stalks from releasing ethylene at normal temperature and keeps the fruit stalks green.
The essential oil sustained-release capsule layer and the 1-MCP sustained-release layer are arranged in a crossed manner, so that the space is effectively saved.
The cavity formed by the outer layer film and the inner layer film is internally provided with an air bag 3, the inner layer of the air bag is provided with an oxygen absorption film 3-1, the oxygen absorption film is divided into two layers, and the iron powder is placed in the air bag by adopting a micro-punching technology and is prevented from leaking outside, so that the purpose is to filter oxygen during air inflation and reduce oxygen of gas between bags in the bag, so that sudden increase of oxygen during air leakage of the inner layer of the bag is avoided, the respiration intensity of grapes is enhanced, and the aging of the grapes is promoted.
The invention provides a preservation method of thin-skinned grapes, which can better keep fruit hardness, reduce the respiration intensity of fruit stalks, realize the green preservation of the fruit stalks and improve the storage and preservation effects.
The litsea cubeba essential oil and the microbial antagonistic bacteria agent are sprayed on grape clusters 1-2 days before picking, so that the effect of inhibiting and controlling basal microorganisms is achieved, the microbial antagonistic bacteria agent strengthens the absorption of fruits on nutrient components in the soil environment before picking, the adverse environment formed by picking is resisted, the cluster is effectively prevented from being dehydrated, browned, damaged and rotten, and the effects of inhibiting bacteria and improving the stress resistance are achieved.
After the grapes are picked, large canopy differential pressure ventilation precooling is carried out for 15-24 hours, then MAP modified atmosphere static storage is carried out in the large canopy at the temperature of-1-0 ℃, the precooled grapes are quickly reduced to a certain temperature, the storage temperature can be quickly adapted, and the grapes cannot be damaged due to the generation of water vapor caused by heat difference. According to the method, the grapes in the pre-cooling turnover box are vertically passed through by adopting pressure difference ventilation pre-cooling, so that the grapes are uniformly pre-cooled, and the problems of air supply short circuit, low pre-cooling efficiency and the like are solved. A certain amount of drying agents are placed in the large account, water vapor possibly caused by temperature difference is absorbed, and meanwhile humidity is kept within a certain range.
The grape cluster belongs to respiratory transition type, and the method adopts low-O2High CO content2Can inhibit grape respiration, and has positive effect on climacteric fruit by modified atmosphere treatment. High CO content2Modified atmosphere pretreatment (CO)275-85% concentration, 30-40 min/time/week), and makes the interior of organism to high-concentration O2The short stimulation generates stress reaction, the metabolic pathway is regulated and controlled to generate resistance, the action of adversity stress factors is delayed, and the purpose of prolonging the storage period of the grapes is finally achieved; n is a radical of2Has the function of removing CO2Elimination of CO2The formed adverse environment achieves the effect of later-period stabilization, and can also maintain the active and stable state of nutrient substances such as soluble solid substances and the like.
The storage and delivery adopt a gradient temperature rise program, the temperature in the storage is raised to 4-5 ℃ for 2-3 hours → 9-10 ℃ for 2-3 hours → 15-17 ℃ for 2-3 hours → delivery after the account is opened, the phenomenon that frost on the surface of the grape is liquefied to generate water drops due to the overlarge rapid temperature difference is avoided, and the purposes of preventing the fruit from deteriorating and preventing the fruit from dewing and the like are achieved.
Because the grape skin is thin and easy to be extruded and damaged, the method adopts the active packaging in the bag for dynamic storage and transportation in the storage and transportation process, the packaging is made of PE + PA composite material, and a small closed vacuum space is formed in the bag by inflating, so that the modified atmosphere is continuously performed in the transportation process of the grapes, the respiration of fruits and vegetables is inhibited, and the grapes are kept fresh; simultaneously, grapes are reinforced by the inner layer and the outer layer respectively, the inner layer fixes the grapes in vacuum, the outer layer avoids the contact of the grapes and the box body, and damage of the grapes caused by vibration is reduced.
The inner layer of the bag-in-bag, which is close to the grapes, is provided with a layer of temperature-sensitive memory cotton, when the grapes are placed in the bag-in-bag, the temperature-sensitive memory cotton is contacted with the grapes to generate temperature difference, so that the internal open cell tissues of the temperature-sensitive memory cotton are expanded, the fluidity of air is enhanced, and the release effect of the sustained-release agent is enhanced.
The experiment for treating grapes by the method is as follows, and the experimental result is shown in figure 2-such as 13:
1. sample pretreatment
And (5) carrying out preparation work, disinfecting the storehouse and controlling the temperature and the humidity of the freezer. The test variety is Ningxia Daqing grape, and is provided by pioneer Daqing grape planting professional cooperative in Qingxuan city. After harvesting, the green grape fruits are screened, and the grape bunch with uniform size is selected from good fruits without the problems of collision, decay and the like.
2. Processing method
And (3) carrying out low-oxygen high-carbon dioxide gas treatment (the concentration of carbon dioxide is 80 percent, the concentration of oxygen is 4 percent, and the pretreatment is carried out for 30min) in the large net, and after the treatment is finished, carrying out MAP (modified atmosphere) static storage in the large net.
3. Measurement index
3.1 physical and chemical indexes
Hardness, VC content, chlorophyll content, soluble solid, ear respiration intensity, cell membrane permeability, Malondialdehyde (MDA) content, and total phenol content
3.2 Key enzyme Activity
Peroxidase (POD), Phenylalanine Ammonia Lyase (PAL), superoxide dismutase (SOD), Catalase (CAT), Lipoxygenase (LOX)
4. Results of the experiment
4.1 Effect of firmness in storage of Vitis Bovina Linne
After harvesting of grapes, polysaccharides contained on cell walls of fruit cells are decomposed by hydrolytic enzymes, the cell walls are thus loosened, cohesion of cells is lost, and fruits tend to be softened. At present, consumers are more inclined to hard-meat grapes, so that the hardness becomes one of the main choices of the consumers, the fruit hardness can be better maintained through the treatment obtained through experimental results, the fruits are firmer, and analysis in figure 2 shows that 80% of carbon dioxide has a certain positive regulation effect on the fruit hardness, and the hardness during storage is always higher than that of a control group.
4.2 Effect on ear respiration intensity during storage of Vitis vinifera Linne
The fruit cluster is in a respiratory transition type, the browning of the fruit cluster of the grape is one of the main factors influencing the quality of the fresh-eating grape, the fruit cluster of the grape is easy to dehydrate and become dry and brown, the storage life is limited by serious dehydration, and the grape is more sensitive at low temperature, so that the pulp of the grape is more easily softened and damaged. As shown in FIG. 3, this experiment demonstrates 80% CO2The pretreatment well inhibits the respiration intensity of the clusters under the condition of low-temperature storage, delays the arrival of the peak value of the clusters and plays a role in green protection of the grape clusters.
4.3 Effect on MDA, conductivity and LOX in storage of thin-skinned grapes
The MDA content is used as an important index of cell membranes and cell membrane peroxidation products and is a common index of lipid peroxidation; the membrane permeability is expressed by relative conductivity, and the greater the membrane permeability, the greater the damage degree of the membrane, and the faster the nutrient loss rate. As shown in FIGS. 4-6, the experimental data show 80% CO2The treated MDA was overall lower than the control during storage, and also the conductivity and LOX enzyme activity were slightly reduced during storage compared to the control, and overall, the treatment protected the integrity of the cell membrane well, inhibiting the degree of membrane lipid oxidation of the cell membrane.
4.4 Effect on soluble solids and chlorophyll in storage of Vitis Bovina Linne
The soluble solid can reflect the quality condition of the fruits and can measure the ripening and aging conditions of the fruits. Data in FIGS. 7-8 show 80% CO prior to storage2The pretreatment produces transient stimulation to soluble solids and chlorophyll, and the increase of the soluble solids and chlorophyll is promoted and then is maintained in a stable range. The treatment well maintains the original color of the fruit.
4.5 Effect on Total phenols, PAL in storage of Vitis Bovina Linne
Phenolic compounds are known to have different antioxidant capacities. As can be seen from FIGS. 9-10, in CO2The phenolic substances were generally lower than the control group. 80％CO2Pretreatment at a concentration inhibits the synthesis and oxidation of phenolic compounds, preventing browning to some extent. Because the short-time stimulation makes the grape store in the internal part of the organism, the stress resistance of the organism is improved, the grape is adaptive to the external environment, and the phenolic compounds do not need to resist the external pressure.
PAL catalyzes the first step of the metabolism of phenylpropane, and in subsequent reactions, produces various phenolic compounds with structural and defensive functions. PAL mainly plays a role in plant disease resistance, insect pest resistance and stress resistance. In the dark, the grapes themselves induced the expression of the PAL gene at zero degrees centigrade, and the data indicate that high levels of carbon dioxide can increase the tolerance of the grapes to temperature changes, at low temperatures and CO2Under the combined action of the two components, the grapes are in a non-adverse atmosphere, so that the grapes do not need to synthesize phenols to resist stress, the synthesis and the oxidation of the phenols are reduced, and the browning phenomenon is effectively inhibited.
4.6 Effect on SOD, CAT, POD enzyme Activity in storage of Vitis vinifera Linne
SOD is an enzyme containing metal prosthetic group, can eliminate superoxide radical (O2-), and can prevent active oxygen and other peroxide radicals from damaging cell membrane systems by synergistic effect of enzyme such as CAT, POD, etc., thereby reducing toxicity of free radicals to organisms. Superoxide anion free radical (O2-) is a common intermediate in certain physiological and biochemical reactions of biological cells. SOD can remove superoxide anion free radical in biological cell by disproportionation reaction to generate H2O2And O2，H2O2Further catalytic generation of H from CAT2O and O2. Control group with different CO concentrations2The whole change of SOD of the green grape after long-term modified atmosphere treatment shows a rising trend during five weeks of storage at 0 ℃, and data in figures 11-13 can be obtained, CO2The whole pretreatment is in a rising trend during storage, the continuous treatment of carbon dioxide stimulates the expansion of a plasma membrane, the continuous entering of oxygen stimulates the increase of superoxide anion free radicals, so that the increase of SOD enzyme activity is promoted, the content of hydrogen peroxide is increased while the superoxide anion free radicals are decomposed, and the synergistic effect of POD and CAT is promotedReducing the content of hydrogen peroxide and reducing the damage to cells
Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the embodiments disclosed.
Claims (9)
1. A stress fresh-keeping method suitable for storing and transporting thin-skin grapes is characterized by comprising the following steps: the method comprises the following specific steps:
the method comprises the steps of spraying grape ears with a composite fresh-keeping bacteriostatic agent of litsea cubeba essential oil and a microbial antagonistic antibacterial agent before picking;
after the materials are selected and sorted for 3 hours, the CO with the use concentration of 60% -80% is used2Treating in fresh-keeping net for 20-30min, and controlling O2The concentration is 3-5%, and then N is added2CO removal2The gas filling speed is 40-50L/min and the processing time is 12-15min in the removing process;
performing ventilation and precooling for 24-36 hours at 0 +/-2 ℃, and performing MAP (modified atmosphere static storage) by using a microporous preservative film;
fourthly, the storage and the delivery are performed by gradient temperature rise treatment, namely, the temperature in the warehouse is raised to 3-7 ℃ after the account is opened and the warehouse is stored for 1.5-2 hours, then the warehouse is stored for 1.5-2 hours at 8-10 ℃, and then the warehouse is set to be stored for 2.5-3 hours at 16-18 ℃;
and carrying out dynamic storage and transportation on the grapes taken out of the warehouse by adopting bag-in-bag active packaging bags.
2. The stress preservation method suitable for storing and transporting the thin-skin grapes according to claim 1, characterized by comprising the following steps: the use method of the litsea cubeba essential oil and microorganism antagonistic antibacterial agent composite fresh-keeping bacteriostatic agent comprises the following steps:
firstly, the litsea cubeba is processed by supercritical CO2Extracting, sealing and storing;
② when in use, the grape extract is mixed with the special microbial antagonistic bacteria agent for grapes according to the ratio of 1:10-1: 20.
3. A stress fresh-keeping flexible package suitable for storing and transporting thin-skin grapes is characterized in that: the main structure is formed by blow molding of a PE + PA composite material to form an outer layer film and an inner layer film structure, a 'fresh-keeping window' is arranged on the inner side of the inner layer film and comprises temperature-sensitive memory cotton, and an essential oil slow-release capsule layer, a breathable layer and a 1-MCP slow-release layer are sequentially arranged between the temperature-sensitive memory cotton and the inner layer film from outside to inside.
4. The stress-preserving flexible package suitable for the storage and transportation of thin-skinned grapes according to claim 3, wherein: the essential oil sustained-release capsule layer is characterized in that a main supporting layer is a non-woven fabric, wherein beta-cyclodextrin is used as a matrix by applying an embedding technology, and litsea cubeba essential oil is embedded to prepare a sustained-release capsule which is filled in the non-woven fabric supporting layer.
5. The stress-preserving flexible package suitable for the storage and transportation of thin-skinned grapes according to claim 3, wherein: the breathable layer is breathable paper coated with a drying agent and a deoxidizing agent.
6. The stress-preserving flexible package suitable for the storage and transportation of thin-skinned grapes according to claim 3, wherein: the main supporting layer of the 1-MCP slow release layer is non-woven fabric, and a plurality of unit slow release bags with built-in 1-MCP granules are arranged inside the main supporting layer.
7. A stress preserving flexible package suitable for the storage and transportation of thin skinned grapes as claimed in claim 3 wherein: the essential oil sustained-release capsule layer and the 1-MCP sustained-release layer are arranged in a crossed manner.
8. The stress-preserving flexible package suitable for the storage and transportation of thin-skinned grapes according to claim 3, wherein: an air bag is arranged in a cavity formed by the outer layer film and the inner layer film, and an oxygen absorption film is arranged on the inner layer of the air bag.
9. The stress antistaling flexible package suitable for storing and transporting the thin-skin grapes according to claim 8, wherein: the oxygen absorption film is divided into two layers, and the iron powder is placed in the oxygen absorption film by adopting a micro-punching technology and is prevented from leaking outside.
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| CN113812589A (en) * | 2021-09-30 | 2021-12-21 | 江苏味小饱生物工程有限公司 | Preparation method of high-dietary-fiber burdock raw pulp |
| CN115152832A (en) * | 2022-05-16 | 2022-10-11 | 内蒙古农业大学 | Essential oil microcapsule, preparation method thereof and grape storage method |
| WO2023221378A1 (en) * | 2022-05-17 | 2023-11-23 | 天津科技大学 | High-oxygen stress freshness preservation method suitable for fresh fruit storage, and application |
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| CN115152832B (en) * | 2022-05-16 | 2023-10-13 | 内蒙古农业大学 | Essential oil microcapsule, preparation method thereof and grape storage method |
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