CN112655754A - Method for preserving litchi fruits by utilizing irradiation and application - Google Patents
Method for preserving litchi fruits by utilizing irradiation and application Download PDFInfo
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- 238000004321 preservation Methods 0.000 claims abstract description 9
- 230000001678 irradiating effect Effects 0.000 claims abstract description 3
- 230000000694 effects Effects 0.000 abstract description 72
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Abstract
The invention relates to the field of food preservation, and particularly discloses a method for preserving litchi chinensis Sonn by utilizing irradiation and application thereof. The method provided by the invention is used for irradiating the picked litchis. The invention applies irradiation to litchi preservation. The picked litchis can effectively delay browning after irradiation; the browning index is slow in rising speed, the water content of the peel is kept relatively well, the total phenol content is kept at the highest level, the flavonoid content and anthocyanin are kept at higher levels, and the POD and PPO activities of the peel and pulp are reduced to a great extent; the effective fresh-keeping storage period of 22 days can be reached to the maximum; compared with other methods such as low-temperature non-sealing film preservation and the like, the method has better preservation effect.
Description
Technical Field
The invention relates to the field of food preservation, in particular to a method for preserving litchi by utilizing irradiation and application.
Background
Litchi is a subtropical fruit, is deeply favored by people in a plurality of fruits, is bright red and full, has milky and sweet pulp, and has scaly bulges with different degrees on the skin of different litchi. The litchi is rich in nutrition, unique in flavor and high in edible value, and is an economic crop widely planted in subtropical regions in China. The litchi has high medicinal value besides high edible value. However, the litchi is in the mature period of summer, and due to the special physiological structure and characteristics of the litchi, browning can occur within 1-2 days after picking. The ancient method says that the litchi after being picked has changed color in one day and flavor in three days. The physiological structure and the characteristics of the litchi are special, and the litchi is easy to brown and rot and deteriorate when stored at normal temperature after being picked, so that the appearance value and the freshness of the litchi are greatly reduced. In addition, the surfaces of the peels of the litchis are damaged by friction, collision and the like in the picking and transportation processes of the litchis, so that microorganisms are easy to breed, and the storage and the preservation of the litchis are adversely affected. According to survey results, the lost litchi in transportation and sale accounts for 20% of the total yield each year.
The litchi fresh-keeping is influenced by a plurality of factors, and browning is a main limiting factor. Browning is generally divided into enzymatic browning and non-enzymatic browning, and in many studies, Polyphenol Oxidase (POD) and peroxidase (PPO) are considered as two more critical enzymes associated with enzymatic browning. Enzymatic browning refers to the oxidation of phenols by PPO and POD to quinones under aerobic conditions, which themselves polymerize to cause browning of the tissue. It was found that the POD activity of the pericarp was higher than that of the pulp. The anthocyanin is hydrolyzed, the quinines are subjected to polymerization reaction under the condition of no enzyme, the cell naturally undergoes death phenomenon, adverse condition influence or cell programmed death caused by stress, and the browning phenomenon formed by the series of reasons is called non-enzymatic browning. PPO plays a catalytic role, phenolic substances, anthocyanidin and degradation products thereof are oxidized into quinone substances, and the anthocyanin is further oxidized by the quinone substances, so that the content of the anthocyanin is reduced, the original bright color is changed, and the litchi fruit is browned. In addition, browning of litchi caused by environmental, damage, water loss and the like in the picking, storage and sale processes is inevitable.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a method for preserving litchi fruits by utilizing irradiation and application thereof, and the method reduces browning of the litchi fruits after picking in an irradiation mode so as to achieve the purpose of preservation.
The first purpose of the invention is realized by the following technical scheme:
a method for preserving litchi fruits by irradiation comprises irradiating the picked litchi fruits.
Preferably, the dose of irradiation is 0.3-1.5 kGy; further preferably 0.9 to 1.5 kGy; even more preferably 0.9 to 1.2 kGy; most preferably 1.2 kGy.
Preferably, the maximum energy of irradiation is10 MeV; the rated current is 2 mA; the dose rate was 4.2X 1010. mu. Gy/h.
Preferably, the irradiated litchi is stored at a temperature of 4-8 ℃.
The second purpose of the invention is realized by the application of irradiation in litchi preservation.
The picked litchis can effectively delay browning after irradiation; the browning index is slow in rising speed, the water content of the peel is kept relatively well, the total phenol content is kept at the highest level, the flavonoid content and anthocyanin are kept at higher levels, and the POD and PPO activities of the peel and pulp are reduced to a great extent; the effective fresh-keeping storage period of 22 days can be reached to the maximum; compared with other methods such as low-temperature non-sealing film preservation and the like, the method has better preservation effect.
Drawings
FIG. 1 shows the effect of different irradiation doses on the water content of litchi pericarp;
FIG. 2 shows the effect of different irradiation doses on the browning index of litchi;
FIG. 3 shows the effect of different irradiation doses on the total phenol content of litchi fruits;
FIG. 4 shows the effect of different irradiation doses on the content of flavonoids in litchi fruits;
FIG. 5 shows the effect of different irradiation doses on anthocyanin content in litchi fruits;
FIG. 6 shows the effect of different irradiation doses on the polyphenol oxidase content of litchi pericarp;
FIG. 7 shows the effect of different irradiation doses on the peroxidase content of litchi pericarp;
FIG. 8 shows the effect of different irradiation doses on the activity of multiple oxidases in litchi pulp;
FIG. 9 shows the effect of different irradiation doses on the peroxidase activity of litchi pulp.
kGy (kilogray) in the figure is the unit of kilogray of the irradiation dose.
Detailed Description
The technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. The following embodiments are given as examples of the present invention, and are not intended to limit the present invention in any way, and it will be understood by those skilled in the art that the present invention may be embodied in many forms without departing from the spirit and scope of the present invention.
Test materials and methods
1.1 test materials
Litchi samples: collected in the ancient well town of Jiangmen city in 2019, 6 months and 24 days, the variety is honey Chengjiang litchi, and the honey Chengjiang litchi is free of brown stain, mechanical damage, plant diseases and insect pests and consistent in maturity;
quartz sand, catechol, Tianjin, Daimao chemical reagent factory;
anhydrous sodium acetate, glacial acetic acid, 30% hydrogen peroxide (by volume), polyethylene glycol, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium nitrite, citric acid, sodium hydroxide, aluminum nitrite, acetic acid, Guangdong Guanghua science and technology, Inc.;
guaiacol, rutin, gallic acid, Shanghai-derived leaf Biotech Co., Ltd;
octyl phenyl ether of polyethylene glycol, polyvinylpyrrolidone, Shanghai Michelin Biochemical technology Ltd;
concentrated hydrochloric acid, sulfuric acid, west longa science ltd;
the above reagents are of analytical grade.
1.2 device name
Cold storage, south Ning Seiko technologies, Inc.;
HWS-24 electric heating constant temperature water bath, Shanghai-Hengscientific instruments, Inc.;
UV-1600PC UV-visible spectrophotometer, Shanghai Meipu Instrument Co., Ltd;
H2050R centrifuge, Hunan instruments laboratory development, Inc.;
model MB25 moisture tester, aohaus instruments ltd;
EX224ZH electronic balance, ohauss instruments ltd.
1.3 test methods
The method comprises the steps of picking litchi in the morning, leaving stems and branches of about 1cm, filling 20 fruits in each tray, filling 8 trays of each treatment group into a foam box, adding an ice bag for refrigeration, conveying to an irradiation company for six-dose irradiation treatment of 0, 0.3, 0.6, 0.9, 1.2 and 1.5kGy respectively, conveying to a laboratory refrigerator for storage at 4-8 ℃, and measuring related indexes of the litchi every 2 days.
Source of electron beam irradiated: the backward wave type IS1020 electron accelerator has the maximum energy of 10MeV, the rated current of 2mA and the dosage rate of 4.2 multiplied by 1010 mu Gy/h.
1.4 index measuring method
1.4.1 browning index evaluation
Litchi is divided into 6 grades of browning degrees:
Expressing the browning condition of the whole litchi by using the browning index R, wherein the calculation formula is shown as the following formula (1):
1.4.2 determination of moisture
The moisture content of the litchi peel is measured by adopting an MB25 type moisture meter.
1.4.3 determination of the Total phenol content
The method is carried out by the method of 'physiological and biochemical experimental guidance after fruit and vegetable harvest', Cao health, China light industry Press.
1.4.4 determination of anthocyanin content
Zhangzhao Zhao, Pang scholar group, etc. according to the change and determination of anthocyanin content in the browning process of litchi peel; the method is carried out in university of agriculture, south China, 2002(01):16-19.
1.4.5 measurement of flavonoid content
Measuring flavonoid content in edible flos Rosae Rugosae by ultraviolet spectrophotometry, and preparing into Li gorgeous and Longmin instrument; the research and development of Chinese food 2015,36(23):142-144.
1.4.6 determination of peroxidase Activity and Polyphenol oxidase Activity
The method is carried out by the method of 'physiological and biochemical experimental guidance after fruit and vegetable harvest', Cao health, China light industry Press. POD was measured by the guaiacol method, and PPO was measured by the catechol method.
1.4.7 data analysis
The experimental data were plotted and collated using Excel software and the SPASS19 software was used to examine the significant differences between the different treatments.
Results and analysis
2.1 Effect of different irradiation doses on the Water content of litchi pericarp
The litchi peel has a large water content, and the dehydration of the peel can increase the permeability of cell membranes and change the pH value of a solute, so that the anthocyanin structure is changed, and the peel gradually loses the original bright red color. As can be seen from FIG. 1, the water content of litchi in the storage period is continuously reduced, the data change is not obvious in days 0 to 2, and the data difference among the groups is not large; the moisture content of the control group was relatively lower than that of the other test groups by day 4, and the moisture content of the 1.2kGy group decreased by a smaller amount; the water content of the control group rapidly decreased within 16 to 22 days, and the decrease was large. When the litchi is stored for the 22 th day, the water content of the control group is reduced by 22%, the water content of the control group is reduced by 18%, the water content of the control group is reduced by 17%, the water content of the control group is reduced by 15%, the water content of the control group is reduced by. In conclusion, the reduction range of the water content of the litchi peel can be reduced by irradiation; while the irradiation treatment of 1.2 and 1.5kGy can better keep the water content of the litchi peel.
2.2 Effect of different irradiation doses on browning index of litchi
The browning of the litchi peels is more serious along with the prolonging of the storage time, and the browning index is increased along with the lengthening of the litchi peels. As can be seen from fig. 2, the browning indexes were not greatly different between the groups until the 6 th day of storage; by day 8 storage, the pericarp was slightly browned and the 0.3kGy group was significantly higher than the other groups, even higher than the control group. The browning indexes of the 0.3kGy group were not much different from those of the control group and were all higher than those of the other groups from days 10 to 22, the 1.2kGy group was all lower than those of the other groups, and the 0.6Gy group, the 0.9kGy group and the 1.5kGy group were not much different. In conclusion, the fruit peel browning can be effectively delayed in the groups except the 0.3kGy group, and the 1.2kGy irradiation treatment effect is the best.
2.3 Effect of different irradiation doses on Total phenols content of litchi
Phenol, as a substrate for enzymatic browning, is gradually consumed by the action of PPO and POD, and is converted into dark brown quinone, the content of which is reduced. As can be seen from fig. 3, the total phenol content of the litchi in the early period has a rising space, gradually decreases along with the extension of the storage time, and slowly decreases after having a slowly rising slope in the middle and later periods of the storage. On days 0 to 6, the total phenol content was maintained at an elevated level in the 1.2kGy group; by day 8, the total phenol content of the control group is reduced to the lowest point; during later storage, the total phenol in the control group was lower than that in each test group, and the 1.2kGy group was higher than that in each of the other test groups except for the 10 th and 14 th days. In conclusion, different irradiation doses have different degrees of influence on the total phenols of the litchi peels; wherein the 1.2kGy treatment has the best effect on keeping the total phenol content of the litchi pericarp.
2.4 Effect of different irradiation doses on the content of litchi flavonoid
As can be seen from FIG. 4, the content of flavonoids in litchi peels tends to increase first and then decrease. Gradually increasing from day 0 to day 12, and gradually decreasing in the later period. Different irradiation dose treatments have different degrees of influence on the flavonoid content of the litchi pericarp, and except for the treatment group of 0.3kGy, other dose treatment groups play a role in maintaining the flavonoid content change. The obvious effect is that the flavonoid content of the 1.2kGy treatment group and the 0.9kGy treatment group are kept at higher levels, and compared with the control group, the significant difference is shown (P is less than 0.05).
2.5 Effect of different irradiation doses on anthocyanin content of litchi
The anthocyanin is used as natural plant pigment, and can make flowers, leaves and pericarps of plants show bright color. As can be seen from FIG. 5, the anthocyanin content generally decreased with increasing storage time. On days 0 to 12, the decrease of the anthocyanin content is small and gentle in the early stage of storage, and from day 14, the browning is severe and the decrease of the anthocyanin content is rapid. The degradation of anthocyanin was alleviated to varying degrees in all but the 0.3kGy treatment group; wherein the anthocyanin content in the 1.2kGy group was kept at a high level throughout the storage period, the difference between the groups was very significant compared with the control group (P < 0.01).
2.6 Effect of different irradiation doses on the content of polyphenol oxidase in litchi pericarp
Polyphenol oxidase is one of indexes for measuring browning, and higher activity indicates poorer browning inhibition effect. The PPO activity appeared to have a peak at day 2, with higher PPO activity in each group, with the highest activity in the 0.3kGy group. The results show that the PPO activity is not inhibited on the 2 nd day, and the litchi chinensis Sonn is probably just picked, the storage time is short, and the PPO activity is not inhibited. By the 6 th day, the litchi begins to brown, and the activity has a peak value again; on days 8 to 12, the PPO activity was relieved; when the browning begins to trend to be serious in 14 days, the PPO activity rises again, and the PPO activity declines to be smooth along with the consumption of the substrate in the later period. During storage, PPO enzyme activities of a control group and a 0.3kGy group show high activity without significant difference, and PPO activities of other groups are relatively low, wherein the PPO activity of the other groups is most obviously the 1.2kGy treatment group and has very significant difference (P <0.01) with the control group, and the PPO activity of the other groups is 0.9kGy treatment group and has significant difference (P <0.05) with the control group; as shown in particular in fig. 6.
2.7 Effect of different irradiation doses on Perilla Peel peroxidase content
As can be seen from fig. 7, the fruit peel POD activity decreased first and then increased, and then decreased again, and decreased after increasing to a small extent in the later stage, the fruit peel POD activity was suppressed in the earlier stage, and the activity tended to increase with the onset of browning, decreased again with the decrease in the substrate, and decreased after increasing to a small extent with the severity of the later stage browning. On days 0 to 6, the control group decreased more slowly and the activity remained at a higher level. The POD activity of each group rose starting on day 6, with peaks at day 10 in the 0.6kGy group, the 0.9kGy group, the 1.2kGy group, and the 1.5kGy group, while the control group and the 0.3kGy group continued to rise to peak at day 12, with higher activity in the 0.3kGy group than the control group, with no significant difference between the 0.3kGy group and the control group (P < 0.05). In the late stage of storage, the PPO activity was higher in the control group and the 0.3kGy group than in the other groups. During storage, the 1.2kGy group remained relatively stable throughout the storage period, with a very significant difference from the control group (P <0.01) and no significant increase or decrease. The 1.5kGy group was also relatively low in post-stage activity, with significant differences from the control group (P < 0.05). In conclusion, the PPO activity of the litchi pericarp can be effectively reduced by 1.2kGy group treatment.
2.8 Effect of different irradiation doses on Activity of litchi pulp Multi-part oxidase
Polyphenol oxidase is present not only in the pericarp but also in the pulp. Since the activity of the pulp polyphenol oxidase was not detected in the latter stage, only day 12 was recorded. The reason for this may be that the enzyme substrate has been depleted. As can be seen from fig. 8, the pulp polyphenol oxidase activity increased first and then decreased all the time, the control group had a small increase on day 8, and the activity of the control group was always higher than that of the other test groups. The 1.2kGy group had lower polyphenol oxidase activity than the other groups at all times except for the group which was significantly higher than 0.9kGy at day 8. The irradiation treatment inhibited the activity of the fruit pulp polyphenol oxidase to different degrees, with the 1.2kGy group being the best.
2.9 Effect of different irradiation doses on Perilla Frutescens pulp peroxidase Activity
From FIG. 9, it is seen that the pulp peroxidase decreased first and then increased, and the pulp peroxidase decreased continuously in the latter stage. The prophase enzyme activity decreased rapidly, while the 1.2kGy group had the lowest activity, while the control group had a relatively high activity. By day 16, the activity of the control group was higher than that of the 0.3kGy group, whereas the activities of the other test groups tended to be consistent. The 1.2kGy group showed a significant inhibitory effect with respect to changes in pulp peroxidase activity throughout storage.
Summary of the invention
The browning of the litchi can be delayed only by irradiation; however, the influence of different irradiation doses on the browning of the litchi is not linearly related; wherein the treatment effect of 0.9-1.5kGy is better, and the treatment effect of 1.2kGy is best. The browning index of the litchi after 1.2kGy irradiation treatment is slow in rising speed, the water content of the peel is relatively well kept, the total phenol content is kept at the highest level, the flavonoid content and the anthocyanin are kept at higher levels, and the activities of the Pulp (POD) and the PPO (Poly-p-phenylene oxide) of the peel are reduced to a great extent.
And the lichee which is not subjected to any fresh-keeping treatment is browned after being stored for 2-3 days at room temperature. The fresh-keeping effect is better by adopting the polyethylene packaging bag with the opening at low temperature, and the storage period can be prolonged to 18 days. The storage period of the litchi after irradiation treatment can be prolonged to 22 days maximally.
Claims (10)
1. A method for preserving litchi fruits by utilizing irradiation is characterized by comprising the following steps: irradiating the picked litchis.
2. The method for preserving litchi chinensis Sonn by irradiation as claimed in claim 1, wherein: the irradiation dose is 0.3-1.5 kGy.
3. The method for preserving litchi chinensis Sonn by irradiation as claimed in claim 2, wherein: the irradiation dose is 0.9-1.5 kGy.
4. The method for preserving litchi chinensis Sonn by irradiation as claimed in claim 3, wherein: the irradiation dose is 0.9-1.2 kGy.
5. The method for preserving litchi chinensis Sonn by irradiation as claimed in claim 4, wherein: the dose of irradiation was 1.2 kGy.
6. The method for preserving litchi chinensis Sonn by irradiation as claimed in any one of claims 1 to 5, wherein: the maximum energy of irradiation was 10 MeV.
7. The method for preserving litchi chinensis Sonn by irradiation as claimed in any one of claims 1 to 5, wherein: the irradiation rated current was 2 mA.
8. The method for preserving litchi chinensis Sonn by irradiation as claimed in any one of claims 1 to 5, wherein: the dose rate of irradiation was 4.2X 1010. mu. Gy/h.
9. The method for preserving litchi chinensis Sonn by irradiation as claimed in any one of claims 1 to 5, wherein: storing the irradiated litchi at 4-8 deg.c.
10. The irradiation is applied to litchi preservation.
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| CN115005363A (en) * | 2022-07-13 | 2022-09-06 | 华中农业大学 | Method for inhibiting browning of Chinese chestnut kernels in processing process and application |
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Application publication date: 20210416 |