CN112715648B - 秋葵涂膜气调复合保鲜方法 - Google Patents
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Abstract
本发明公开了一种秋葵涂膜气调复合保鲜方法,属于果蔬保鲜方法;旨在提供一种保鲜效果好、操作简单的秋葵保鲜方法。该方法是将秋葵在复合保鲜涂膜液中浸渍1分钟,自然晾干后装于保鲜袋中室温下MA贮藏,贮藏第3天在保鲜袋的两面分别穿刺两行长度为20㎝的孔组;保证行间距10㎝、孔间距4㎝、孔直径0.6㎜;所述复合保鲜涂膜液中的植酸含量为0.05%,二氧化氯含量为2g/L,改性魔芋葡甘聚糖含量为0.3%。经本发明方法处理的秋葵贮藏第19天的Vc含量仍保持了61%,叶绿素含量为0.095mg.g‑1,纤维素含量为0.72%,MDA含量为对照组的59%,商品率可达到80%;说明本发明方法能有效延缓秋葵采后的成熟衰老。
Description
技术领域
本发明涉及一种秋葵保鲜方法,尤其涉及一种秋葵涂膜气调复合保鲜方法;属于果蔬保鲜方法。
背景技术
秋葵是一种有较高营养价值和医疗保健功效的蔬菜,主要在高温季节以嫩果食用。秋葵嫩果气孔发达,高温季节失水及呼吸消耗极快,容易黄化、纤维化而失去商品价值,严重制约销售。目前,黄秋葵生态保鲜方法主要是在非冷害低温贮藏条件下探寻一些安全有效的防腐保鲜剂。但冷链技术耗能高、技术性强、投资成本大,在贮存、运输、销售过程中温度起伏变化易造成果蔬成熟期间的冷害,引起腐烂变质。
发明内容
针对现有技术存在的上述缺陷,本发明旨在提供一种保鲜效果好、操作简单的秋葵涂膜气调复合保鲜方法。
为了实现上述目的,本发明采用以下技术方案:将秋葵在复合保鲜涂膜液中浸渍1分钟,自然晾干后装于保鲜袋中室温下MA贮藏,贮藏第3天在保鲜袋的两面分别穿刺形成两行长度为20㎝的孔组;保证行间距10㎝、孔间距4㎝、孔直径0.6㎜;所述复合保鲜涂膜液中的植酸含量为0.05%,二氧化氯含量为2g/L,改性魔芋葡甘聚糖含量为0.3%。
在上述技术方案中,所述改性魔芋葡甘聚糖按以下方法制备而成:将魔芋葡甘聚糖配制成0.3%的溶液,60℃恒温水浴,搅拌溶胀80分钟后加入1%的卵磷脂,水浴搅拌;加入氢氧化钙调节pH至10,加入0.5%的甘油,继续搅拌溶胀20分钟。
与现有技术比较,本发明由于采用了上述技术方案对秋葵进行保鲜处理,因此可显著(P<0.05)延缓贮藏秋葵Vc和叶绿素含量降低、抑制纤维素和MDA含量增加,避免贮藏秋葵商品率降低。实验证明,经本发明方法处理的秋葵贮藏第19天的Vc含量仍保持了61%,超过对照组(未经保鲜处理的秋葵)Vc含量4倍;叶绿素含量为0.095mg.g-1,是对照组的15倍;纤维素含量为0.72%,不到对照组的30%;MDA含量为对照组的59%;商品率可达到80%,是对照组的8倍。说明本发明方法能有效延缓秋葵采后的成熟衰老。
另外,本发明对魔芋葡甘聚糖进行改性,不仅能够去除魔芋精粉的腥味,增大溶解度、增强溶胶稳定性,而且还可脱去魔芋葡甘聚糖分子上乙酰基,有利于分子间羟基氢键相互交联,增强成膜韧性,成膜性能更好。
附图说明
图1是不同处理方式对秋葵叶绿素含量影响的柱状图;
图2是保鲜袋刺孔时间对贮藏秋葵的叶绿素含量影响曲线图;
图3是保鲜涂膜液浸泡时间对贮藏秋葵叶绿素含量影响的曲线图;
图4是优化参数下贮藏秋葵的叶绿素含量变化曲线图;
图5是优化参数下贮藏秋葵的纤维素含量变化曲线图;
图6是优化参数下贮藏秋葵的Vc含量变化曲线图;
图7是优化参数下贮藏秋葵的MDA含量变化曲线图;
图8是优化参数下贮藏秋葵商品率的影响曲线图。
具体实施方式
下面结合具体的实施例对本发明作进一步说明,其方法如下:
1)选取开花后5~6天、荚长为8~9㎝的秋葵进行采摘,室温环境下预冷1小时;
2)将经过预冷的秋葵在复合保鲜涂膜液中浸渍1分钟,捞出后自然晾干;所述复合保鲜涂膜液中的植酸含量为0.05%,二氧化氯含量为2g/L,改性魔芋葡甘聚糖含量为0.3%;
3)将晾干的秋葵密封于厚度为0.01㎜的聚乙烯保鲜袋中,室温下MA贮藏;
4)贮藏第3天在保鲜袋的两面分别穿刺形成两行长度为20㎝的孔组,保证行间距10㎝、孔间距4㎝、孔直径0.6㎜。
本实施例中,所述改性魔芋葡甘聚糖按以下方法制备而成:将魔芋葡甘聚糖配制成0.3%的溶液,60℃恒温水浴,搅拌溶胀80分钟后加入1%的卵磷脂,水浴搅拌;加入氢氧化钙调节pH至10,加入0.5%的甘油,继续搅拌溶胀20分钟。
以下是在室温下(15~23℃),用保鲜涂膜液对秋葵进行涂膜后装入保鲜袋,并结合MA贮藏条件对秋葵保鲜效果所作的几个实验:
实验一 保鲜涂膜液组成对秋葵叶绿素含量的影响
保鲜涂膜液组成分为九个处理:处理一为水,用于对照;处理二为0.25%植酸溶液;处理三为2.5mg/L二氧化氯溶液;处理四为2g/L改性魔芋葡甘聚糖溶液;处理五为复合溶液,其中含0.05%植酸、2mg/L二氧化氯;处理六为复合溶液,其中含0.25%植酸、2g/L改性魔芋葡甘聚糖;处理七为复合溶液,其中含2.5mg/L二氧化氯、2g/L改性魔芋葡甘聚糖;处理八为复合溶液,其中含0.05%植酸、2g/L二氧化氯、2g/L改性魔芋葡甘聚糖。处理九为复合溶液,其中含0.05%植酸、2g/L二氧化氯、2g/L魔芋葡甘聚糖。
将无损伤新鲜秋葵分为九组,每组20条秋葵。将各组秋葵对应放入处理一至处理九中浸泡2min,捞出后自然晾干并分别装入九只保鲜袋中常温贮藏(13~20℃,相对湿度为65~80%,下同),分别检测贮藏0天(刚采摘的当天)、3天、9天的叶绿素含量,检测结果见图1。
对比第0天、第3天、第9天对应的三个系列,以第0天为参照,第9天各处理组叶绿素含量与第3天相比降速更快,反映各处理组中秋葵随着贮藏时间延长,叶绿素含量呈下降的趋势。
但各处理组之间相比较,叶绿素降速快慢程度各不相同。处理八叶绿素含量减少最少、最慢,该涂膜液中同时含植酸、二氧化氯和改性魔芋葡甘聚糖三种物质,涂膜保鲜效果最好;处理二至九与处理一相比,叶绿素降低明显更慢,说明在涂膜液中加入魔芋葡甘聚糖、二氧化氯或植酸对秋葵均具有一定的保鲜效果;处理二、三与处理四、六、七、八、九的区别是后者添加了改性魔芋葡甘聚糖。根据实验结果,添加改性魔芋葡甘聚糖可使叶绿素含量降速减缓;第9天与各处理组相比,添加该物质以后叶绿素含量至少提高26%,说明添加成膜剂魔芋葡甘聚糖是很必要的,有利于黄秋葵的保鲜;实验结果同时也说明二氧化氯、植酸对秋葵涂膜保鲜起到了生理活性调节剂的作用。处理八与处理五相比,叶绿素下降更慢,说明成膜液中二氧化氯和植酸的加入比使用单独的成膜剂保鲜鲜果更好,在秋葵保鲜中有较大必要性。对比处理二、处理三和处理五,说明二氧化氯与植酸复合使用效果更好;处理八和处理九相比,区别在于处理八用的成膜剂是改性魔芋葡甘聚糖、处理九用的成膜剂是魔芋葡甘聚糖;图1显示,改性魔芋葡甘聚糖的保鲜效果更好。其原因可能是改性魔芋葡甘聚糖脱去了魔芋葡甘聚糖分子上乙酰基后,有利于分子间羟基氢键相互交联,成膜韧性增强,成膜性能更好。
综上所述,九种处理方式中,涂膜液组成为0.05%植酸、2g/L二氧化氯与0.3%改性魔芋葡甘聚糖时,最有利于黄秋葵的保鲜。在贮藏第9天,未涂膜组的叶绿素仅保持了36%,复合保鲜组叶绿素保持了90%。
实验二 保鲜袋刺孔时间对秋葵叶绿素含量的影响
本实验保鲜涂膜液含植酸0.05%、二氧化氯2g/L、改性魔芋葡甘聚糖2g/L。将经保鲜涂膜液涂膜过的秋葵随机分为7袋,每袋装秋葵20条。以第一袋为对照组,剩余六袋分别于第1、2、3、4、5、6天后进行刺孔处理。常温贮藏,每2天检测一次叶绿素。若当天有刺孔任务时,先进行测样以后再对保鲜袋刺孔。实验结果见图2。
根据图2可知,保鲜袋刺孔时间在第3天时叶绿素下降速度最慢,可以较好地保持秋葵色泽。根据图2显示的各贮藏时间叶绿素含量和降速趋势,第1天和第2天刺孔的保鲜效果都略低于不刺孔组,说明刺孔时间太早。第4天、第5天和第6天刺孔组,从后几天看叶绿素保鲜结果确实优于不刺孔组,但差于第3天刺孔组,刺孔时间越往后效果明显更差。其原因可能是秋葵采摘后如呼吸等生理活动仍在进行,保鲜袋内保持适当浓度的O2、CO2、水蒸气等气体可减慢“成熟-老化-腐败”过程。在密封早期,袋内秋葵呼吸旺盛,袋内O2含量迅速降低、CO2浓度升高,自发调节抑制呼吸代谢。后期适时刺孔处理,能有效改变保鲜袋透气、透湿性,减缓因氧气浓度太低导致乙醇、乙醛等挥发性物质积累,降低品质。总之,秋葵涂膜后MA自然气调与保鲜袋适时刺孔对秋葵保鲜效果要比单纯MA自然气调效果更好,第3天对保鲜袋刺孔时叶绿素保持得最好,在贮藏期第8天,同比复合保鲜的未刺孔组的叶绿素高6%左右。
实验三 秋葵在保鲜涂膜液中浸泡时间对叶绿素含量的影响
以不涂膜秋葵为对照,将秋葵在保鲜涂膜液(含植酸0.05%、二氧化氯2g/L、改性魔芋葡甘聚糖0.3%)中浸渍10s、30s、1min、1.5min、2min、2.5min,晾干后装于保鲜袋中贮藏,第3天对袋刺孔(下同),分别于第0、3、6、9、12、15天测定叶绿素含量,实验结果见图3。
从图3可知,各组叶绿素含量从贮藏开始后都处于下降趋势。但与对照组相比,浸渍时间为1-2min时叶绿素降解较慢,尤其浸液时间为1min时叶绿素降速最慢;到第15天时叶绿素含量仍可达初始量的80%左右,故选择膜液浸液时间为1min。
实验四 保鲜涂膜液组分浓度对秋葵纤维素含量的影响
以保鲜涂膜液中植酸浓度、二氧化氯浓度、改性魔芋葡甘聚糖浓度三个因素按表1进行L9(33)正交实验,得到表2中实验号1~9对应组成的涂膜液。
表1:涂膜液浓度正交试验因素水平
随机将秋葵装入保鲜袋内,每袋20条,共9袋。每袋秋葵分别涂膜对应1~9试验号的涂膜液,自然晾干。常温贮藏,在第3天对保鲜袋进行刺孔,第8天检测各保鲜袋中秋葵纤维素含量,实验结果见表2。
表2:涂膜液浓度正交试验因素水平
试验号 | A | B | C | 纤维素含量(%) |
1 | 1 | 1 | 1 | 1.42 |
2 | 2 | 2 | 2 | 0.50 |
3 | 3 | 3 | 3 | 0.64 |
4 | 1 | 2 | 3 | 0.82 |
5 | 2 | 3 | 1 | 1.05 |
6 | 3 | 1 | 2 | 1.14 |
7 | 1 | 3 | 2 | 0.95 |
8 | 2 | 1 | 3 | 1.21 |
9 | 3 | 2 | 1 | 1.10 |
k1 | 1.06 | 1.26 | 1.19 | |
k2 | 0.91 | 0.79 | 0.85 | |
k3 | 0.96 | 0.88 | 0.89 | |
R | 0.15 | 0.47 | 0.34 |
秋葵纤维素含量越高,可食用性越差,是反应秋葵保鲜效果和可食用性的一个重要指标。经测定,刚采摘的秋葵纤维素含量为0.32%。从表2可看出,最有于抑制纤维素增加的组合是A2B2C2,即植酸浓度为0.05%、二氧化氯浓度为2g/L、改性魔芋葡甘聚糖浓度为0.3%,在该组合下第8天的纤维素的含量仅0.52%、仅增加60%。根据极差数据可看出,各因素的影响顺序为:B(二氧化氯浓度)>C(改性魔芋葡甘聚糖浓度)>A(植酸浓度)。
实验六优化保鲜参数下涂膜对秋葵品质的影响
以不涂膜秋葵为对照,将秋葵浸渍于保鲜涂膜液(含植酸0.05%、二氧化氯2g/L、改性魔芋葡甘聚糖0.3%)中1min,自然晾干后装于保鲜袋中,第3天对袋刺孔,间隔3-4天检查秋葵,计算商品率。同时在上述时间选择具有商品性的秋葵分别测量叶绿素、纤维素、Vc、MDA含量。实验结果见图4~8。
由图4可知:涂膜组秋葵叶绿素含量的降低明显缓慢,贮藏第19天的叶绿素含量是0.095mg.g-1,是未涂膜组的15倍;说明涂膜处理能抑制秋葵叶绿素的降解。
由图5可知:涂膜组秋葵纤维素含量的增速明显缓慢,贮藏第19天的纤维素含量是0.72%,不到未涂膜组30%;说明涂膜处理能有效抑制秋葵的纤维化。
根据图6可知:涂膜组秋葵Vc含量的降低明显缓慢,贮藏第19天的Vc仍保持了61%,超过未涂膜组的4倍(未涂膜的对照组Vc仅保持了13%左右)。说明涂膜处理能一定程度阻隔氧气进入细胞,抑制抗坏血酸酶活性,使秋葵Vc降解减慢。
从图7可知,随着秋葵贮藏时间的延长,MDA均呈增加的趋势。与未涂膜组相比,涂膜组的MDA增速明显缓慢。第19天涂膜组的MDA含量仅为对照组的59%;说明涂膜液液成分延缓了秋葵细胞膜脂的氧化,一定程度上维持了采后秋葵膜的生理功能。
由图8可知:涂膜组的秋葵商品率随着贮藏时间的延长明显比未涂膜组降低缓慢得多。第19天涂膜组的商品率仍可达到80%,是未涂膜组的8倍。
Claims (1)
1.一种秋葵涂膜气调复合保鲜方法,其特征在于方法是将秋葵在复合保鲜涂膜液中浸渍1分钟,自然晾干后装于保鲜袋中室温下MA贮藏,并于贮藏期第3天在保鲜袋的两面分别穿刺形成两行长度为20㎝的孔组;保证孔组行间距10㎝、孔间距4㎝、孔直径0.6㎜;所述复合保鲜涂膜液中的植酸含量为0.05%,二氧化氯含量为2g/L,改性魔芋葡甘聚糖含量为0.3%;所述改性魔芋葡甘聚糖按以下方法制备而成:将魔芋葡甘聚糖配制成0.3%的溶液,60℃恒温水浴,搅拌溶胀80分钟后加入1%的卵磷脂,水浴搅拌;加入氢氧化钙调节pH至10,加入0.5%的甘油,继续搅拌溶胀20分钟。
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