CN112616914A - Cherry fresh-keeping and bacteriostatic water immersion concentrated solution and preparation method thereof - Google Patents
Cherry fresh-keeping and bacteriostatic water immersion concentrated solution and preparation method thereof Download PDFInfo
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- CN112616914A CN112616914A CN202011305454.1A CN202011305454A CN112616914A CN 112616914 A CN112616914 A CN 112616914A CN 202011305454 A CN202011305454 A CN 202011305454A CN 112616914 A CN112616914 A CN 112616914A
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a cherry fresh-keeping bacteriostatic water immersion concentrated solution and a preparation method thereof, and mainly relates to the field of cherry fresh keeping. The components of the composition comprise the following components in percentage by mass: 3-8% of cinnamaldehyde, 2-5% of sorbic acid, 0.5-3% of dilauryl thiodipropionate, 15-25% of sorbitan fatty acid ester mixture, 5-15% of sucrose fatty acid ester, 3-8% of morpholine fatty acid salt fruit wax, 3-8% of mono/diglycerol fatty acid ester and the balance of solvent. The invention has the beneficial effects that: can obviously improve the storage quality of the sweet cherry at normal temperature and prolong the shelf life.
Description
Technical Field
The invention relates to the field of cherry preservation, in particular to a cherry preservation and bacteriostasis water leaching concentrated solution and a preparation method thereof.
Background
It is generally accepted that the most important quality parameters that determine the acceptance of sweet cherries by consumers are sweetness, peel color, firmness, and fruit weight. However, the quality of sweet cherries declines rapidly during storage or shelf life. Therefore, it is very meaningful to develop a feasible strategy to improve the quality of sweet cherry fruits.
In the existing fresh-keeping method, although the fresh-keeping reagent can prolong the shelf life of fruits to a certain extent, the fresh-keeping reagent has poor maintenance effect on the hardness, sweetness and the like of the fruits and can not meet the requirement on maintaining the mouthfeel in fresh keeping. In the process of keeping the cherries fresh, although the pulp is not obviously damaged along with the prolonging of the preservation time, the taste is obviously changed, and the quality of the cherries is influenced.
Disclosure of Invention
The invention aims to provide a cherry fresh-keeping bacteriostatic water-leaching concentrated solution and a preparation method thereof, which effectively maintain the edible quality of cherry fruits and obviously reduce the weight loss rate of the fruits.
In order to achieve the purpose, the invention is realized by the following technical scheme:
a cherry fresh-keeping bacteriostatic water immersion concentrated solution comprises the following components in parts by mass: 3-8% of cinnamaldehyde, 2-5% of sorbic acid, 0.5-3% of dilauryl thiodipropionate, 15-25% of sorbitan fatty acid ester mixture, 5-15% of sucrose fatty acid ester, 3-8% of morpholine fatty acid salt fruit wax, 3-8% of mono/diglycerol fatty acid ester and the balance of solvent.
Further, the solvent is edible alcohol and/or water.
Further, the sorbitan fatty acid ester mixture comprises sorbitan monolaurate, sorbitan monopalmitate, sorbitan monostearate and sorbitan monooleate which are mixed in equal weight proportion.
Further, the components comprise the following components in percentage by mass: 5% of cinnamyl aldehyde, 3.5% of sorbic acid, 1.5% of dilauryl thiodipropionate, 5% of sorbitan monolaurate, 5% of sorbitan monopalmitate, 5% of sorbitan monostearate, 5% of sorbitan monooleate, 10% of sucrose fatty acid ester, 5% of morpholine fatty acid salt fruit wax, 5% of mono/diglycerol fatty acid ester, 30% of edible alcohol and 20% of water.
Further, in specific applications, 1: 500 is diluted by water and applied to cherry preservation treatment, namely, sweet cherry fruits are immersed into the diluted preservation solution at normal temperature, are fished out after 1min, and are dried to remove water on the surfaces of the fruits for subsequent packaging or storage and transportation.
Further, the manufacturing method comprises the following steps:
dissolving sorbic acid by using ethanol, dissolving dilauryl thiodipropionate by using ethanol, dissolving sorbitan monolaurate by using ethanol, dissolving a sorbitan fatty acid ester mixture by using ethanol or hot water, dissolving sucrose fatty acid ester by using ethanol, dissolving morpholine fatty acid salt fruit wax by using ethanol or hot water, and dissolving mono/diglycerol fatty acid ester by using ethanol or hot water to obtain a solution of each component;
and 3, mixing the dissolved solution with the cinnamyl aldehyde, and adding edible alcohol and water in proportion to perform constant volume to obtain a concentrated solution.
The above production method is also another aspect of the present invention.
Compared with the prior art, the invention has the beneficial effects that:
in the study, the water immersion concentrated solution treatment can inhibit the reduction of titratable acid content in sweet cherry fruits, maintain the soluble solid content of the fruits, and can effectively slow down the softening of the cherry fruits at 15 days, which is beneficial to the maintenance of hardness, and the water immersion concentrated solution treatment of the invention can effectively maintain the basic nutritional quality of the fruits.
One of the main indicators for determining fruit quality and post harvest shelf life is the rate of weight loss during storage. The postharvest rate of water loss is mainly dependent on metabolic processes such as respiration and transpiration, and as sugars and organic acids are the main substrates of respiratory metabolism, cinnamaldehyde treatment can maintain its levels due to the inhibition of fruit respiration. Wherein glucose, fructose and sucrose are the main three sugars, malic acid is the main acid in sweet cherry fruits, and organic acid not only is used as a respiratory substrate, but also has influence on the sensory quality of cherry fruits. In the research, the water leaching concentrated solution treatment can reduce the respiration rate of the sweet cherry fruits, reduce the weight loss rate and effectively maintain the edible quality of the cherry fruits, and the research shows that the cinnamaldehyde treatment can obviously reduce the weight loss rate of the citrus fruits.
MDA is one of the most important products of membrane lipid peroxidation, and the generation of the MDA can also aggravate membrane damage, so that in the physiological research of plant aging and resistance, the MDA content is a common index, and the degree of membrane lipid peroxidation can be known through the MDA so as to indirectly determine the damage degree of a membrane system. In the present study, after the treatment of the water immersion concentrate, the early MDA of cherry fruits is significantly lower than that of untreated groups, and the aging of fruits can be delayed.
Plant cells have a very potent enzymatic antioxidant defense system that protects plant cells from oxidative damage by scavenging reactive oxygen species. Phenolic compounds and enzymatic oxidation are the key to browning of fruits, and the clearance mechanisms of reactive oxygenases in plants include SOD, CAT, POD and PAL. During postharvest aging or stress, O2-Can be biosynthesized through electron transport chains of mitochondria or chloroplasts or through NADPH oxidase, and SOD converts hydrogen peroxide into H2O2CAT followed by H2O2Conversion to water, POD also enables low concentrations of peroxide and H in tissues2O2Oxidation to other substrates, the degree of oxidative damage of plant cells being dependent on O2-And H2O2And SOD can be reduced by reducing O2-And APX, CAT by inhibiting H2O2In an amount to protect the fruit tissue cells from oxidative damage. In the study, the SOD, CAT, POD and PAL activities of sweet cherry fruits treated by the water leaching concentrated solution are higher than those of fruits of a control group, which indicates that the water leaching concentrated solution can delay the oxidation degree of cells in the fruits and reduce the H content in the cherry fruits2O2Further improves the storage quality of cherry fruits.
The concentrated solution is used for soaking picked cherries in water, and the shelf life can be delayed within normal preservation degree, 15-30 days at low temperature and 3-5 days at normal temperature. The content and hardness of TSS and TA in the sweet cherry fruits can be effectively maintained in the preservation period, and the taste of the pulp is well kept.
The cherry preservative can inhibit the reduction of titratable acid content in the sweet cherry fruits, maintain the content of soluble solid matters, facilitate the maintenance of hardness, obviously improve the activity of antioxidant enzymes such as SOD, POD, CAT, APX and the like, inhibit the content of MDA in the initial storage period, and has no obvious adverse effect on the taste and flavor of the fruits.
Drawings
FIG. 1 is a graph showing the effect of treatment of aqueous extract concentrates on sweet cherry firmness in example 2 of the present invention.
FIG. 2 is the influence of the treatment of the water-soaked concentrated solution on the weight loss rate of the sweet cherries in example 2 of the invention.
FIG. 3 is a graph showing the effect of treatment of aqueous extract concentrates on the L, a and b values of sweet cherry fruits in example 2 of this invention.
FIG. 4 is a graph showing the effect of aqueous extract concentrate treatment on Catalase (CAT) in sweet cherry fruit in example 2 of the present invention.
FIG. 5 shows the effect of the treatment of the aqueous extract concentrate on the superoxide dismutase (SOD) from sweet cherry fruits in example 2 of the present invention.
FIG. 6 shows the effect of aqueous extract treatment on Peroxidase (POD) in sweet cherry fruits in example 2 of the present invention.
FIG. 7 shows the effect of treatment of aqueous extract concentrates on Phenylalanine Ammonia Lyase (PAL) of sweet cherry fruits in example 2 of the present invention.
FIG. 8 is a graph showing the effect of aqueous extract concentrate treatment on Malondialdehyde (MDA) in sweet cherry fruit in example 2 of the present invention.
Detailed Description
The invention will be further illustrated with reference to the following specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. Further, it should be understood that various changes or modifications of the present invention may be made by those skilled in the art after reading the teaching of the present invention, and these equivalents also fall within the scope of the present application.
The instruments, reagents, materials and the like used in the following examples are conventional instruments, reagents, materials and the like in the prior art and are commercially available in a normal manner unless otherwise specified. Unless otherwise specified, the experimental methods, detection methods, and the like described in the following examples are conventional experimental methods, detection methods, and the like in the prior art.
Example 1: cherry fresh-keeping and bacteriostatic water immersion concentrated solution
The components of the composition comprise:
the components are respectively dissolved, mixed in proportion, and subjected to constant volume according to the proportion of alcohol and water, so that the concentrated solution preservative can be obtained.
When in use, the medicine is prepared according to the following steps of 1: diluted with 500g of water and used.
Effect of Each substance or combination of substances in the present invention
The cinnamaldehyde has the function of a preservative and the function of inhibiting the growth of postharvest pathogenic fungi such as mold.
② the sorbic acid and the dilauryl thiodipropionate have the functions of an antioxidant and prevent the oxidation of pericarp cells caused by oxygen in the air or ultraviolet irradiation.
③ sorbitan monolaurate (also called span 20), sorbitan monopalmitate (also called span 40), sorbitan monostearate (also called span 60), sorbitan monooleate (also called span 80) and sucrose fatty acid ester are used as emulsifying agents, and the function is to uniformly mix all the materials.
And the morpholine fatty acid salt fruit wax and the mono-diglycerol fatty acid ester (oleic acid, linoleic acid, palmitic acid, behenic acid, stearic acid, lauric acid and linolenic acid) are used as coating agents and are used as mixed materials and are uniformly attached to the surfaces of the cherry peels.
Fifthly, the edible alcohol and the water function as a solvent and are used for dissolving various materials.
Example 2: fresh-keeping experiment of cherry fruits by using concentrated solution
(1) Application method
When the concentrated solution is used, the ratio of 1: diluted with 500g of water and used. The specific operation is as follows: diluting 20mL of the prepared concentrated solution to 10L at normal temperature, immersing 5kg of sweet cherry fruits into the diluted fresh-keeping solution, fishing out after 1min, airing the surface water of the fruits, putting into transparent PET (polyethylene terephthalate) fresh-keeping boxes (500 g per box), and standing at 25 ℃. The physical and chemical indexes of the fruits are measured every 3 days. Fruit without any treatment was used as Control (CK). The experiment was repeated 3 times.
(2) Fresh-keeping and corrosion-preventing research experiment
(2.1) influence of concentrated water leaching solution on basic physicochemical indexes of sweet cherry fruits
TABLE 1 Effect of treatment of aqueous immersion concentrates on sweet cherry decay Rate
Note that data are presented as mean. + -. standard deviation of three determinations. The different letters indicate that the significant difference between the percentage of groups used in each row is 5%.
TABLE 2 Effect of aqueous immersion concentrate treatment on sweet cherry soluble solids content and titratable acidity
As shown in table 1, after 9 days, the decay rate of the treated group was significantly lower than that of the control group (P <0.05), and the treatment with the water-soaked concentrate was the lowest (P < 0.05). Soluble Solids (TSS) and Titratable Acids (TA) are important flavor quality indicators for sweet cherry fruits. During storage (table 2), SSC decreased for each group. The soluble solids did not differ significantly between the treated and control groups. The titratable acid content shows a trend of rising first and then falling. After storage for 15d, the titratable acid content of the concentrate treated group was significantly higher than that of the control group (P < 0.05).
(2.2) influence of concentrated water immersion liquid on hardness and weight loss rate of sweet cherry fruits
The experimental results are shown in the attached figures 1 and 2.
The hardness of sweet cherry fruits decreases with time. The hardness of the water leaching concentrated solution treatment group is obviously lower than that of the control group (P is less than 0.01), which indicates that the water leaching concentrated solution treatment can well delay the softening of the sweet cherry fruits and keep the hardness of the fruits. The weight loss rate of the treated group is lower than that of the control group from day 6, and the difference is significant (P <0.05) compared with the control group on days 6 and 15.
(2.3) influence of treatment of concentrated water immersion solution on color of sweet cherry fruit
The results of the experiment are shown in FIG. 3.
The Lab color model is defined by lightness (L)*) And a related color*，b *3 elements. a is*Denotes the range from magenta to green, b*Representing the range from yellow to blue. The color change of the sweet cherry fruits treated by the water leaching concentrated solution in the storage period is shown in fig. 3, and the result shows that the L value, the a value and the b value of the fruits of the water leaching concentrated solution treatment group have no obvious difference with those of the control group in the storage period, which indicates that the water leaching concentrated solution treatment does not have adverse effect on the color of the surface skin of the fruits.
(2.4) influence of concentrated water-soaked solution on enzyme activity of sweet cherry fruits
(2.4.1) Effect of Water immersion concentrate on Catalase (CAT) of sweet cherry fruit
The results of the experiment are shown in FIG. 4.
CAT is an antioxidase commonly existing in all tissues of plants, is a terminal of a series of antioxidases in the biological oxidation process, and can effectively remove redundant H in the plants2O2And a protective film structure. During the test, CAT of each group of fruits gradually rises, the treated group is always higher than CK group, the CAT activity of the fruits of the control group is 0.077U/mg at 12d, the treated group is 0.155U/mg, the CAT content of the sweet cherry fruits can be obviously increased (P is less than 0.01) by treating the water immersion concentrated solution, and the fruit resistance is increased.
(2.4.2) Effect of the Water immersion concentrate on sweet cherry fruit superoxide dismutase (SOD)
The results of the experiment are shown in FIG. 5.
SOD is important antioxidant enzyme in organisms, has special physiological activity, is the first substance for eliminating free radicals in the organisms, the level of the SOD in the organisms is the visual index of aging and death, the SOD generally shows the trend of descending first and then ascending during the test period, the SOD content of the SOD of the fruits processed by the water leaching concentrated solution is higher than that of the control group in the whole storage period, the SOD activity of the control group after 9 days of storage is 89.80U/mg, the SOD activity of the fruits processed by the water leaching concentrated solution is 103.52U/mg and is obviously higher than that of the blank group (P is less than 0.05), and the antioxidant level of the fruits processed by the water leaching concentrated solution can be improved.
(2.4.3) Effect of Water immersion concentrate on Peroxidase (POD) of sweet cherry fruit
The results of the experiment are shown in FIG. 6.
POD is a specific ascorbate peroxidase in plant bodies and can catalyze low-concentration peroxides and H in tissues2O2Oxidation to other substrates, reduction of H2O2The damage to the tissues is avoided, so that the fruit aging and putrefaction are delayed, and the storage period is prolonged. The peroxidase of cherry fruits generally increased throughout the storage period, and the POD was higher in the treated group than in the blank group, and was significantly higher in both the treated groups (P <0.01) when stored at 12d and 15 d.
(2.4.4) Effect of the concentrated solution of water immersion on Phenylalanine Ammonia Lyase (PAL) of sweet cherry fruit
The results of the experiment are shown in FIG. 7.
Phenylalanine Ammonia Lyase (PAL) is a key enzyme for phenylalkane metabolism in plants, and is closely related to plant disease resistance, stress resistance, fruit coloring, browning and the like. As can be seen from FIG. 7, the PAL activity showed an overall rising trend during the whole storage period, slowly increased in the early and late stages, and rapidly increased in the middle stage, and after 6 days of storage, the water-soaked concentrated solution treatment group was significantly higher than the blank control group (P <0.05), and the browning of cherry fruits was suppressed.
(2.4.5) Effect of the Water immersion concentrate on the Malondialdehyde (MDA) of sweet cherry fruit
The results of the experiment are shown in FIG. 8.
Malondialdehyde (MDA) is the major product of membrane lipid peroxidation, and its high or low content can be used as a marker for judging plant tissue aging and membrane lipid peroxidation products. The content of the malondialdehyde shows a tendency of rising firstly, then falling and then rising during the whole storage period, and the MDA value of the fruits of the treated group in the storage period of 6d is lower than that of the blank group, which shows that the treatment of the water immersion concentrated solution can delay the senescence of the plant tissues in the early storage period.
Claims (7)
1. The cherry fresh-keeping bacteriostatic water immersion concentrated solution is characterized by comprising the following components in parts by mass: 3-8% of cinnamaldehyde, 2-5% of sorbic acid, 0.5-3% of dilauryl thiodipropionate, 15-25% of sorbitan fatty acid ester mixture, 5-15% of sucrose fatty acid ester, 3-8% of morpholine fatty acid salt fruit wax, 3-8% of mono/diglycerol fatty acid ester and the balance of solvent.
2. The cherry fresh-keeping bacteriostatic water immersion concentrate according to claim 1, wherein the solvent is edible alcohol and/or water.
3. The cherry fresh-keeping bacteriostatic water extract according to claim 1, wherein the mixture of sorbitan fatty acid esters comprises sorbitan monolaurate, sorbitan monopalmitate, sorbitan monostearate and sorbitan monooleate which are mixed in equal weight proportion.
4. The cherry fresh-keeping bacteriostatic water immersion concentrate according to claim 1, characterized by comprising the following components in parts by mass: 5% of cinnamyl aldehyde, 3.5% of sorbic acid, 1.5% of dilauryl thiodipropionate, 5% of sorbitan monolaurate, 5% of sorbitan monopalmitate, 5% of sorbitan monostearate, 5% of sorbitan monooleate, 10% of sucrose fatty acid ester, 5% of morpholine fatty acid salt fruit wax, 5% of mono/diglycerol fatty acid ester, 30% of edible alcohol and 20% of water.
5. The cherry fresh-keeping bacteriostatic water immersion concentrate according to claim 1, which is characterized in that in the specific application, the ratio of 1: 500 is diluted by water and applied to cherry preservation treatment, and the specific operation is as follows: and (3) soaking the sweet cherry fruits into the diluted fresh-keeping solution at normal temperature, fishing out after 1min, drying the surface water of the fruits, and using the dried fruits for subsequent packaging or storage and transportation.
6. The cherry fresh-keeping bacteriostatic water immersion concentrate as claimed in claim 1, wherein the preparation method comprises the following steps:
step 1, weighing raw materials with corresponding weights according to the components;
dissolving sorbic acid by using ethanol, dissolving dilauryl thiodipropionate by using ethanol, dissolving sorbitan monolaurate by using ethanol, dissolving a sorbitan fatty acid ester mixture by using ethanol or hot water, dissolving sucrose fatty acid ester by using ethanol, dissolving morpholine fatty acid salt fruit wax by using ethanol or hot water, and dissolving mono/diglycerol fatty acid ester by using ethanol or hot water to obtain a solution of each component;
and 3, mixing the dissolved solution with the cinnamyl aldehyde, and adding edible alcohol and water in proportion to perform constant volume to obtain a concentrated solution.
7. The method for preparing cherry fresh-keeping bacteriostatic water immersion concentrate as claimed in any one of claims 1 to 6, which is characterized by comprising the following steps:
step 1, weighing raw materials with corresponding weights according to the components;
dissolving sorbic acid by using ethanol, dissolving dilauryl thiodipropionate by using ethanol, dissolving sorbitan monolaurate by using ethanol, dissolving a sorbitan fatty acid ester mixture by using ethanol or hot water, dissolving sucrose fatty acid ester by using ethanol, dissolving morpholine fatty acid salt fruit wax by using ethanol or hot water, and dissolving mono/diglycerol fatty acid ester by using ethanol or hot water to obtain a solution of each component;
and 3, mixing the dissolved solution with the cinnamyl aldehyde, and adding edible alcohol and water in proportion to perform constant volume to obtain a concentrated solution.
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| CN104082402A (en) * | 2014-07-29 | 2014-10-08 | 云南省轻工业科学研究院 | Fruit and vegetable fresh-keeping agent and preparation method thereof |
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| CN104082402A (en) * | 2014-07-29 | 2014-10-08 | 云南省轻工业科学研究院 | Fruit and vegetable fresh-keeping agent and preparation method thereof |
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