CN112772715A - Passion fruit crease-resistant storage and preservation method - Google Patents
Passion fruit crease-resistant storage and preservation method Download PDFInfo
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- CN112772715A CN112772715A CN202110147955.XA CN202110147955A CN112772715A CN 112772715 A CN112772715 A CN 112772715A CN 202110147955 A CN202110147955 A CN 202110147955A CN 112772715 A CN112772715 A CN 112772715A
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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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth 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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for crease-resistant storage and fresh-keeping of passion fruit, which comprises the steps of coating a layer of plastic packaging film outside the passion fruit, manufacturing the packaging film into an upper film sheet and a lower film sheet in advance, connecting one side of the upper film sheet and one side of the lower film sheet together, a big groove for embedding the passion fruit and a small groove for vacuumizing are molded on the upper membrane and the lower membrane in advance through a die, the passion fruit is placed in the big groove of the lower membrane, then the upper membrane is buckled on the lower membrane, the buckled big grooves of the upper membrane and the lower membrane are subjected to heat sealing and bonding by a heat sealing machine, the small groove part is reserved on the heat sealing and bonding part and is not subjected to heat sealing and bonding, a vacuumizing tube is aligned to the small groove after the heat sealing and bonding, air in the big groove filled with the passion fruit is pumped out through vacuumizing equipment, the vacuumizing packaging film is used for carrying out secondary heat sealing on the position of the small groove through a heat sealing machine, and the passion fruit wrapped in the vacuum packaging film after the secondary heat sealing is packed into a box for storage or shipped and transported out. The method comprises wrapping passion fruit with vacuum packaging film.
Description
Technical Field
The invention relates to the technical field of fruit and vegetable fresh-keeping storage, in particular to a passion fruit crease-resistant storage and fresh-keeping method.
Background
The passion fruit is widely distributed in tropical and subtropical regions, and the passion fruit is developed most rapidly in Guangxi in China and has become a resource advantage in Guangxi. The passion fruit has unique flavor, high nutritional value and various medicinal values, is widely used for treating asthma, bronchitis, urinary tract infection, diabetes and the like in folks, is mainly used for fresh food or processed into fruit juice at present, and has certain market potential. The passion fruit belongs to typical breath jump type fruits, has strong respiration effect, serious water loss, quick ethylene response, quick change of post-harvest physicochemical properties, easy weight loss, shrinkage and decay, reduces commodity value and causes great economic loss.
The existing method for preserving the passion fruit mainly comprises low-temperature preservation, modified atmosphere packaging preservation, coating preservation and the like, the low-temperature preservation can effectively inhibit the growth of microorganisms and reduce the respiration intensity and ethylene release amount of the fruit, the preservation effect is good, but the cost is high, and the preservation for a longer time can be realized by other methods in an auxiliary mode; controlled atmosphere fresh-keeping is based on fruit respiration and inhibition principles, aiming at the characteristic that the fruit respiration process is inhibited by the content of carbon dioxide and oxygen, the respiration is controlled by adjusting the content of each gas in the microenvironment, so as to achieve the purpose of fresh-keeping, but the controlled atmosphere fresh-keeping has high requirements on equipment and high cost; the film coating preservation is that a layer of liquid film is coated on the surface of the fruit and becomes a layer of uniform film after drying so as to isolate the fruit from carrying out gas exchange with air and inhibit the respiration of the fruit, and the method has good effect and low cost and is a practical preservation method. The chitosan has film forming property, moisture retention property, adhesion property and bacteriostatic ability, is safe and nontoxic, is a common film coating agent for fruit and vegetable preservation, but has poor water solubility, high swelling, poor mechanical property and stability after film formation, weak oxidation resistance, reduced air conditioning and antibacterial ability, short preservation time and high viscosity, is not suitable for mechanical operation, and needs to be further improved.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide a crease-resistant preservation method for picked passion fruit.
In order to achieve the purpose, the technical scheme of the invention is to provide a passion fruit crease-resistant storage and preservation method, which comprises the steps of coating a layer of plastic packaging film outside passion fruit, pre-manufacturing the packaging film into an upper film and a lower film, connecting one side of the upper film and one side of the lower film together, pre-molding a large groove for embedding the passion fruit and a small groove for vacuumizing on the upper film and the lower film through a mold, putting the passion fruit into the large groove of the lower film, then buckling the upper film on the lower film, carrying out heat-sealing adhesion on the buckled large groove of the upper film and the lower film by a heat sealing machine, reserving the small groove part at a heat-sealing adhesion part without heat-sealing adhesion, aligning a vacuumizing pipe with the small groove after heat-sealing adhesion, exhausting air in the large groove containing the passion fruit by vacuumizing equipment, and carrying out secondary heat-sealing on the small groove part by the vacuumized packaging film by the heat sealing machine, and (4) boxing and warehousing or delivering the passion fruit wrapped in the vacuum packaging film after the secondary heat sealing.
In order to facilitate the batch processing of the packaging film into a product and to facilitate the separation of the passion fruit wrapped with the packaging film into a single independent passion fruit, the preferred technical scheme is that the upper film and the lower film are connected together at one side to form a film unit, and a plurality of film units are transversely and/or longitudinally connected into the packaging film coiled material through the easily-torn connecting lines.
In order to facilitate the heat-sealing adhesion of the packaging film, the air-isolating effect of the packaging film can be effectively improved, and the cost of the packaging film is reduced, and the preferable technical scheme is that the packaging film comprises an upper film and a lower film from top to bottom in sequence; the lower film sequentially comprises a heat sealing layer, a bonding layer and a surface layer from top to bottom; wherein, the upper film is a cast polypropylene layer, and the heat sealing layer is an ethylene-vinyl acetate copolymer layer; or the upper film is an ethylene-vinyl acetate copolymer layer, the heat sealing layer is a cast polypropylene layer, and the surface layer is a polyethylene layer.
In order to facilitate the heat-sealing adhesion of the packaging film, the air-isolating effect of the packaging film can be effectively improved, and the cost of the packaging film is reduced, a further preferable technical scheme is that the thickness of the heat-sealing layer is 20-80 μm, the thickness of the upper film is 20-80 μm, and the adhesion layer is a single-component solvent-free polyurethane adhesive layer.
In order to conveniently and quickly bond the upper film and the lower film of the packaging film together, a further preferred technical scheme is that the heat sealing machine is an ultrasonic heat sealing machine or an electric heating heat sealing machine.
In order to prolong the fresh-keeping storage time of the passion fruit and improve the fresh-keeping storage effect, the preferred technical scheme is that screening, disinfection, wax sealing and slow-release coating treatment are required before the passion fruit is put into a packaging film.
In order to prolong the preservation storage time of the passion fruit, improve the preservation storage effect and avoid mixing immature or defective fruits into the packaged passion fruit, the preferable technical scheme is that the screening treatment comprises the steps of selecting 7-9 mature passion fruits for harvesting, placing the harvested passion fruits in a ventilating shade place to dissipate field heat, and removing mechanical damage and pest and disease infection to obtain the passion fruits to be preserved.
In order to prolong the preservation storage time of the passion fruit, improve the preservation storage effect and avoid the corrosion of plant diseases and insect pests to the fruit, the preferred technical scheme is that the disinfection treatment comprises the steps of soaking the passion fruit to be preserved in 4-6ppm ozone water for 1-2mim, fishing out, air-drying the surface water, and the concentration of the ozone water is 5 ppm.
In order to prolong the fresh-keeping storage time of the passion fruit, improve the fresh-keeping storage effect and avoid the volatilization of water on the surface and inside of the passion fruit as much as possible, the preferable technical scheme is that the wax sealing treatment comprises the steps of soaking the disinfected passion fruit in a composite fresh-keeping fruit wax liquid, taking out the soaked passion fruit, and drying the soaked passion fruit for 30-50min at normal temperature to cover a layer of transparent wax film on the surface of the fruit; the preparation method of the composite fresh-keeping fruit wax liquid comprises the following steps: A. adding aluminate coupling agent into 4540 times of anhydrous ethanol, mixing, adjusting pH to 3-5 with acid, wherein the acid is one of glacial acetic acid, hydrochloric acid or citric acid, and treating with ultrasonic waveTreating for 15-20min, after finishing the ultrasonic treatment, adding nano silicon dioxide into the ultrasonic solution, wherein the weight ratio of the ultrasonic solution to the nano silicon dioxide is 4-6:1, continuing the ultrasonic treatment for 25-35min, transferring the ultrasonic solution into a constant-temperature water bath kettle, stirring for 2-4h at 60-70 ℃, cooling, centrifuging, taking the lower layer liquid, and drying the lower layer liquid at the temperature of 120-140 ℃ to obtain modified nano silicon dioxide powder; B. uniformly mixing activated clay with the particle size of 2-3mm and potassium permanganate in a ratio of 10-20:0.3, adding warm water at 70-80 ℃, mixing and stirring into paste, and naturally drying until the water content is 10-15% to obtain the ethylene adsorption scavenger; C. dissolving shellac at 80-90 deg.C, adding modified nanometer silicon dioxide powder 0.3-0.5 wt%, ethylene adsorption scavenger 0.6-0.8 wt%, lecithin 0.1-0.3 wt% and composite plant essential oil 0.6-0.9 wt%, wherein the composite plant essential oil is prepared by mixing cedar essential oil, leaf essential oil and litsea cubeba oil at a ratio of 2:3:5, and the specific surface area of nanometer silicon dioxide is 110-2G-1, particle size 20-25 nm; placing the mixture into a high-shear dispersion emulsifying machine, homogenizing the mixture for 15 to 20min at the temperature of between 65 and 75 ℃, wherein the rotating speed of the emulsifying machine is 1000-1500r/min, and cooling the mixture to obtain the composite fresh-keeping fruit wax liquid.
In order to prolong the fresh-keeping storage time of the passion fruit, improve the fresh-keeping storage effect and avoid the volatilization of water on the surface and inside of the passion fruit as much as possible, the preferable technical scheme is that the slow-release coating treatment comprises the steps of uniformly coating a layer of slow-release coating agent on the surface of the passion fruit after wax sealing, and naturally drying the passion fruit to cover a layer of transparent film on the surface of the fruit; the preparation method of the sustained-release coating agent comprises the following steps: a. adding gamma-polyglutamic acid into dimethyl sulfoxide with the weight being 2-3 times of that of the gamma-polyglutamic acid to dissolve for 1-2 hours, adding the dissolved gamma-polyglutamic acid into sodium bicarbonate with the weight being 10-15 times of that of the gamma-polyglutamic acid to react for 4-6 hours at the reaction temperature of 70-80 ℃, washing for 2-3 times by using a buffer solution after the reaction is finished, wherein the buffer solution is one of a sodium carbonate-sodium bicarbonate buffer solution, a disodium hydrogen phosphate-citric acid buffer solution or a glycine-hydrochloric acid buffer solution, washing to be neutral by using water, and freeze-drying to obtain modified; b. mixing 80-100 parts of water with the temperature of 60-70 ℃ and 20-30 parts of modified gamma-polyglutamic acid, uniformly stirring, cooling, and placing the mixture and 0.5-0.7 part of lecithin into a high-shear dispersion emulsifying machine for homogenizing treatment for 1-2h, wherein the rotating speed of the emulsifying machine is 800-1000r/min, thus obtaining the slow-release coating agent.
The anti-wrinkling preservation method for the picked passion fruits has the advantages that the passion fruits are wrapped by the vacuum packaging film, so that the passion fruits are isolated from the atmospheric environment, the respiration of the fruits and the evaporation of water are inhibited, the effect of insurance is achieved, and meanwhile, the method is low in implementation cost, simple to operate, long in preservation time and good in preservation effect.
The invention also improves the adhesion, the wettability and the air conditioning performance of the fruit wax by modifying the fruit wax, overcomes the defects of large air permeability, high water loss rate, weak adhesion, easy shedding and the like of a wax film, combines a series of technical methods of sterilization treatment on the surface of the fruit after picking, wax sealing treatment on the fruit body by using the modified fruit wax, slow-release agent slow-release coating treatment, low-temperature regulation and the like, and can effectively prevent the fruit peel from dehydrating and wrinkling, prolong the preservation time and improve the aroma quality of the passion fruit after picking compared with the traditional preservation method.
According to the method, the fruits are soaked in the ozone water after being picked, so that the germs on the surfaces of the fruits can be effectively inhibited and killed, and the antiseptic and antibacterial capabilities of the fruits are improved.
The invention uses the compound fresh-keeping fruit wax liquid to carry out wax sealing treatment on the passion fruit, thereby prolonging the fresh-keeping time. The composite preservative fruit wax liquid is prepared from modified nano-silica powder, an ethylene adsorption scavenger, shellac, lecithin and composite plant essential oil, wherein the modified nano-silica powder has high dispersibility and mechanical strength, can enhance the adhesive force of shellac after being acted with the shellac, has strong wettability, is not easy to dry and fall off, has good air conditioning performance, improves the permeability regulation performance on carbon dioxide and oxygen, prevents wax films from falling off, improves the adhesion time of the wax films on fruit peels, and prolongs the preservation time; the ethylene adsorption scavenger is prepared by mixing activated clay and potassium permanganate, wherein the activated clay has adsorbability, the potassium permanganate has oxidability, and the activated clay can adsorb the ethylene released by the fruits and oxidize and decompose the ethylene under the action of the potassium permanganate to remove the released ethylene, reduce the ethylene content and slow down the ripening and rotting speed of the fruits; the compound plant essential oil has obvious antibacterial and insecticidal effects, and the antibacterial capacity of the wax mask is improved.
The method uses the modified gamma-polyglutamic acid to carry out slow-release coating treatment on the wax-sealed passion fruit, the slow release and permeability of the modified gamma-polyglutamic acid are enhanced, the loss of water in the fruit body can be reduced, the anti-wrinkling effect can be achieved, the volatilization and release of plant essential oil can be controlled, the release speed can be reduced, and the antibacterial and anti-corrosion performance can be prolonged.
Drawings
FIG. 1 is a sectional view of a single film unit in the anti-wrinkling preservation method for picked passion fruits;
FIG. 2 is a top view of FIG. 1;
FIG. 3 is a cross-sectional view of the individual film units of FIG. 1 after they have been loaded with passion fruit and vacuum and heat sealed;
FIG. 4 is a top view of FIG. 3;
FIG. 5 is a schematic view of several membrane units of FIG. 1 connected together
FIG. 6 is a layered structure diagram of a packaging film in the anti-wrinkling preservation method of the picked passion fruit.
In the figure: 1. packaging the film; 1.1, coating a membrane; 1.2, lower diaphragm; 1.3, coating a film; 1.4, lower film; 1.41, a heat sealing layer; 1.42, an adhesive layer; 1.43, surface layer; 2. a large groove; 3. a small groove; 4. passion fruit; 5. the connecting wire is easy to tear; 6. and (4) heat-sealing the bonding part.
Detailed Description
The following description of the embodiments of the present invention will be made with reference to the accompanying drawings. The following examples are only for illustrating the technical solutions of the present invention more clearly, and the protection scope of the present invention is not limited thereby.
Example 1
As shown in figures 1-5, the invention is a method for crease-resistant storage and fresh-keeping of passion fruit, which comprises the steps of coating a layer of plastic packaging film 1 outside the passion fruit, pre-manufacturing the packaging film 1 into an upper film sheet 1.1 and a lower film sheet 1.2, connecting one side of the upper film sheet 1.1 and one side of the lower film sheet 1.2 together, die-pressing the upper film sheet 1.1 and the lower film sheet 1.2 through a die to form a large groove 2 for embedding the passion fruit and a small groove 3 for vacuumizing, putting the passion fruit 4 into the large groove 2 of the lower film sheet 1.2, then buckling the upper film sheet 1.1 on the lower film sheet 1.2, carrying out heat-sealing adhesion on the large groove 2 of the upper film sheet 1.1 and the large groove of the lower film sheet 1.2 by a heat sealing machine, reserving the small groove 3 for heat-sealing adhesion, aligning the vacuumizing pipe to the small groove 3 after heat-sealing adhesion, extracting air from the large groove 2 with vacuumizing equipment, and carrying out heat-sealing on the small groove 3 with the packaging film after vacuumizing, and (4) boxing and warehousing or delivering the passion fruit 4 wrapped in the vacuum packaging film 1 after secondary heat sealing.
In order to facilitate the batch processing of the packaging film 1 and the separation of the passion fruit 4 wrapped by the packaging film 1 into individual and independent passion fruit 4, the preferred embodiment of the invention is that the upper film sheet 1.1 and the lower film sheet 1.2 connected together at one side form a film sheet unit, and a plurality of film sheet units are connected into a packaging film coiled material transversely and/or longitudinally through the easy-to-tear connecting lines 5.
In order to facilitate the heat-seal adhesion of the packaging film 1, effectively improve the air-isolating effect of the packaging film 1 and reduce the cost of the packaging film 1, a further preferred embodiment of the present invention is that, as shown in fig. 6, the packaging film 1 comprises an upper film 1.3 and a lower film 1.4 in sequence from top to bottom; the lower film sequentially comprises a heat sealing layer 1.41, an adhesive layer 1.42 and a surface layer 1.43 from top to bottom; wherein, the upper film is a cast polypropylene layer, and the heat sealing layer is an ethylene-vinyl acetate copolymer layer; or the upper film is an ethylene-vinyl acetate copolymer layer, the heat sealing layer is a cast polypropylene layer, and the surface layer is a polyethylene layer.
In order to facilitate the heat-sealing adhesion of the packaging film 1, effectively improve the air-insulating effect of the packaging film and reduce the cost of the packaging film, the further preferable embodiment of the invention is that the thickness of the heat-sealing layer is 20-80 μm, the thickness of the upper film is 20-80 μm, and the adhesive layer is a single-component solvent-free polyurethane adhesive layer.
In order to facilitate easy and quick bonding of the upper film web 1.1 and the lower film web 1.2 of the packaging film, a further preferred embodiment of the invention is that the heat-sealing machine is an ultrasonic heat-sealing machine or an electrically heated heat-sealing machine (not shown).
In order to prolong the fresh-keeping storage time of the passion fruit and improve the fresh-keeping storage effect, the preferred technical scheme of the invention is that the passion fruit needs to be subjected to screening, disinfection, wax sealing and slow-release coating treatment before being filled into the packaging film 1.
In order to prolong the preservation storage time of the passion fruit, improve the preservation storage effect and avoid mixing immature or defective fruits into the packaged passion fruit, the preferable technical scheme is that the screening treatment comprises the steps of selecting 7-9 mature passion fruits for harvesting, placing the harvested passion fruits in a ventilating shade place to dissipate field heat, and removing mechanical damage and pest and disease infection to obtain the passion fruits to be preserved.
In order to prolong the preservation storage time of the passion fruit, improve the preservation storage effect and avoid the corrosion of plant diseases and insect pests to the fruit, the invention also has the preferable technical scheme that the disinfection treatment comprises the steps of soaking the passion fruit to be preserved in 4ppm ozone water for 1mim, fishing out, air-drying the surface water, and the concentration of the ozone water is 5 ppm.
In order to prolong the fresh-keeping storage time of the passion fruit, improve the fresh-keeping storage effect and avoid the volatilization of water on the surface and inside of the passion fruit as much as possible, the preferred technical scheme is that the wax sealing treatment comprises the steps of soaking the disinfected passion fruit in a composite fresh-keeping fruit wax liquid, taking out the soaked passion fruit, and airing the soaked passion fruit for 30min at normal temperature to cover a layer of transparent wax film on the surface of the fruit; the preparation method of the composite fresh-keeping fruit wax liquid comprises the following steps: A. adding an aluminate coupling agent into absolute ethyl alcohol with the weight of 45 times, uniformly mixing, adjusting the pH to 3 with glacial acetic acid, carrying out ultrasonic treatment for 15min, and after finishing ultrasonic treatment, adding nano-silica into the ultrasonic solution, wherein the specific surface area of the nano-silica is 110m2·g-1The particle size is 20nm, the weight ratio of the solution after ultrasonic treatment to the nano-silica is 4:1, the mixture is continuously subjected to ultrasonic treatment for 25min, then the mixture is transferred into a constant-temperature water bath kettle and stirred for 2h at the temperature of 60 ℃, the stirring speed is 450r/min, the mixture is cooled and centrifuged for 8min at the speed of 2000r/min, the lower layer liquid is taken out, and the lower layer liquid is dried at the temperature of 120 ℃ to obtain modified nano-silica powder; said ultrasonic waveThe power is 150W, and the frequency is 35 KHz; B. mixing activated clay and potassium permanganate with the particle size of 2-3mm in a proportion of 10: 0.3, adding warm water of 70 ℃, mixing and stirring into paste, and naturally drying until the water content is 10 percent to obtain the ethylene adsorption scavenger; C. dissolving shellac at 80 ℃, adding 0.3% of modified nano silicon dioxide powder, 0.6% of ethylene adsorption scavenger, 0.1% of lecithin and 0.6% of composite plant essential oil into the dissolved shellac, mixing the composite plant essential oil which is cedar essential oil, machilus thunbergii leaf essential oil and litsea cubeba oil according to the proportion of 2:3:5, placing the mixture into a high-shear dispersion emulsifying machine, homogenizing at 65 ℃ for 15min, wherein the rotating speed of the emulsifying machine is 1000r/min, and cooling to obtain the composite preservative fruit wax liquid.
In order to prolong the fresh-keeping storage time of the passion fruit, improve the fresh-keeping storage effect and avoid the volatilization of water on the surface and inside of the passion fruit as much as possible, the preferable embodiment of the invention also comprises the steps of uniformly coating a layer of slow-release coating agent on the surface of the passion fruit after wax sealing, and naturally drying to cover a layer of transparent film on the surface of the passion fruit; the preparation method of the sustained-release coating agent comprises the following steps: a. adding gamma-polyglutamic acid into dimethyl sulfoxide with the weight being 2 times that of the gamma-polyglutamic acid to dissolve for 1 hour, adding the dissolved gamma-polyglutamic acid into sodium bicarbonate with the weight being 10 times that of the gamma-polyglutamic acid to react for 4 hours at the reaction temperature of 70 ℃, washing the gamma-polyglutamic acid for 2 times by using sodium carbonate-sodium bicarbonate buffer solution after the reaction is finished, then washing the gamma-polyglutamic acid to be neutral by using water, and freeze-drying; b. mixing 80 parts of water with the temperature of 60 ℃ and 20 parts of modified gamma-polyglutamic acid, stirring uniformly, cooling, and placing the mixture and 0.5 part of lecithin into a high-shear dispersion emulsifying machine for homogenization treatment for 1 hour, wherein the rotating speed of the emulsifying machine is 800r/min, so as to obtain the slow-release coating agent.
Example 2
Example 2 differs from example 1 in that:
in order to prolong the preservation storage time of the passion fruit, improve the preservation storage effect and avoid the corrosion of plant diseases and insect pests to the fruit, the invention also has the preferable technical scheme that the disinfection treatment comprises the steps of soaking the passion fruit to be preserved in ozone water with the concentration of 6ppm for 2min, fishing out and air-drying the surface water.
In order to prolong the preservation storage time of the passion fruit, improve the preservation storage effect and avoid the volatilization of water on the surface and inside of the passion fruit as much as possible, the preferred technical scheme is that the wax sealing treatment comprises the steps of soaking the disinfected passion fruit in a composite preservation fruit wax liquid, taking out the soaked passion fruit, and drying the soaked passion fruit for 50min at normal temperature to cover a layer of transparent wax film on the surface of the fruit; the preparation method of the composite fresh-keeping fruit wax liquid comprises the following steps: A. adding an aluminate coupling agent into 40 times of anhydrous ethanol, uniformly mixing, adjusting the pH to 5 with hydrochloric acid, carrying out ultrasonic treatment for 20min, and after finishing ultrasonic treatment, adding nano-silica into the ultrasonic solution, wherein the specific surface area of the nano-silica is 150m2·g-1The particle size is 25nm, the weight ratio of the solution after ultrasonic treatment to the nano-silica is 6:1, the mixture is continuously subjected to ultrasonic treatment for 35min, then the mixture is transferred into a constant-temperature water bath kettle and stirred for 4h at the temperature of 70 ℃, the stirring speed is 500r/min, the mixture is cooled and centrifuged for 12min at the speed of 2500r/min, the lower layer liquid is taken out, and the lower layer liquid is dried at the temperature of 140 ℃ to obtain modified nano-silica powder; the power of the ultrasonic wave is 250W, and the frequency is 45 KHz; B. uniformly mixing activated clay with the particle size of 2-3mm and potassium permanganate in a ratio of 20:0.3, adding 80 ℃ warm water, mixing and stirring into paste, and naturally drying until the water content is 15% to obtain the ethylene adsorption scavenger; C. dissolving shellac at 90 ℃, adding 0.5% of modified nano silicon dioxide powder, 0.8% of ethylene adsorption scavenger, 0.3% of lecithin and 0.9% of composite plant essential oil into the dissolved shellac, mixing the composite plant essential oil which is cedar essential oil, machilus thunbergii leaf essential oil and litsea cubeba oil according to the proportion of 2:3:5, placing the mixture into a high-shear dispersion emulsifying machine, homogenizing at 75 ℃ for 20min, wherein the rotating speed of the emulsifying machine is 1500r/min, and cooling to obtain the composite preservative fruit wax liquid.
In order to prolong the fresh-keeping storage time of the passion fruit, improve the fresh-keeping storage effect and avoid the volatilization of water on the surface and inside of the passion fruit as much as possible, the preferable embodiment of the invention also comprises the steps of uniformly coating a layer of slow-release coating agent on the surface of the passion fruit after wax sealing, and naturally drying to cover a layer of transparent film on the surface of the passion fruit; the preparation method of the sustained-release coating agent comprises the following steps: a. adding gamma-polyglutamic acid into 3 times of dimethyl sulfoxide by weight to dissolve for 2 hours, adding the dissolved gamma-polyglutamic acid into 15 times of sodium bicarbonate by weight to react for 6 hours at the reaction temperature of 80 ℃, washing the gamma-polyglutamic acid for 3 times by using a disodium hydrogen phosphate-citric acid buffer solution after the reaction is finished, washing the gamma-polyglutamic acid to be neutral by using water, and freeze-drying to obtain modified gamma-polyglutamic acid; b. mixing 100 parts of water with the temperature of 70 ℃ and 30 parts of modified gamma-polyglutamic acid, stirring uniformly, cooling, and putting the mixture and 0.7 part of lecithin into a high-shear dispersion emulsifying machine for homogenizing treatment for 2 hours, wherein the rotating speed of the emulsifying machine is 1000r/min, so as to obtain the slow-release coating agent.
Example 3
Example 3 differs from example 1 in that:
in order to prolong the fresh-keeping storage time of the passion fruit, improve the fresh-keeping storage effect and avoid the corrosion of plant diseases and insect pests on the fruit, the invention also has the preferable technical scheme that the disinfection treatment comprises the following steps: and (3) putting the passion fruit to be preserved into ozone water with the concentration of 5ppm, soaking for 1.5min, taking out, and air-drying the surface water.
In order to prolong the preservation storage time of the passion fruit, improve the preservation storage effect and avoid the volatilization of water on the surface and inside of the passion fruit as much as possible, the preferred technical scheme is that the wax sealing treatment comprises the steps of soaking the disinfected passion fruit in a composite preservation fruit wax liquid, taking out the soaked passion fruit, and drying the soaked passion fruit for 40min at normal temperature to cover a layer of transparent wax film on the surface of the fruit; the preparation method of the composite fresh-keeping fruit wax liquid comprises the following steps: A. adding an aluminate coupling agent into 43 times of absolute ethyl alcohol by weight, uniformly mixing, adjusting the pH to 4 by using citric acid, carrying out ultrasonic treatment for 18min, and after finishing ultrasonic treatment, adding nano-silica into the solution after ultrasonic treatment, wherein the specific surface area of the nano-silica is 130m2·g-1The particle size is 22nm, the weight ratio of the solution after ultrasonic treatment to the nano-silica is 5:1, the mixture is continuously subjected to ultrasonic treatment for 30min, then the mixture is transferred into a constant-temperature water bath kettle and stirred for 3h at the temperature of 65 ℃, the stirring speed is 480r/min, the mixture is cooled and centrifuged for 10min at the speed of 2300r/min, the lower layer liquid is taken out, and the lower layer liquid is dried at the temperature of 130 ℃ to obtain modified nano-silica powder; the power of the ultrasonic waves is 200W, and the frequency is 40 KHz; b isUniformly mixing activated clay with the particle size of 2-3mm and potassium permanganate according to the proportion of 15:0.3, adding warm water with the temperature of 75 ℃, mixing and stirring into paste, and naturally drying until the water content is 13% to obtain the ethylene adsorption scavenger; C. dissolving shellac at 85 ℃, adding 0.4% of modified nano silicon dioxide powder, 0.7% of ethylene adsorption scavenger, 0.2% of lecithin and 0.7% of composite plant essential oil into the dissolved shellac, mixing the composite plant essential oil which is cedar essential oil, machilus thunbergii leaf essential oil and litsea cubeba oil in a ratio of 2:3:5, placing the mixture into a high-shear dispersion emulsifying machine, homogenizing at 70 ℃ for 18min, wherein the rotating speed of the emulsifying machine is 1400r/min, and cooling to obtain the composite fresh-keeping fruit wax.
In order to prolong the fresh-keeping storage time of the passion fruit, improve the fresh-keeping storage effect and avoid the volatilization of the moisture on the surface and in the passion fruit as much as possible, the preferable embodiment of the invention is that the slow-release coating treatment comprises the following steps: uniformly coating a layer of slow-release coating agent on the surface of the wax-sealed passion fruit, and naturally drying to cover a transparent film on the surface of the passion fruit; the preparation method of the sustained-release coating agent comprises the following steps: a. adding gamma-polyglutamic acid into dimethyl sulfoxide with the weight being 2.5 times that of the gamma-polyglutamic acid to dissolve for 1.5 hours, adding the dissolved gamma-polyglutamic acid into sodium bicarbonate with the weight being 13 times that of the gamma-polyglutamic acid to react for 5 hours at the reaction temperature of 75 ℃, washing the gamma-polyglutamic acid for 3 times by using glycine-hydrochloric acid buffer solution after the reaction is finished, washing the gamma-polyglutamic acid to be neutral by using water, and freeze-drying; b. mixing 90 parts of water with the temperature of 65 ℃ and 25 parts of modified gamma-polyglutamic acid, stirring uniformly, cooling, and putting the mixture and 0.6 part of lecithin into a high-shear dispersion emulsifying machine for homogenizing treatment for 1.5h, wherein the rotating speed of the emulsifying machine is 900r/min, so as to obtain the slow-release coating agent.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the technical principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. A method for crease-resistant storage and fresh-keeping of passion fruit is characterized in that a layer of plastic packaging film is coated outside the passion fruit, the packaging film is prefabricated into an upper film sheet and a lower film sheet, one side of the upper film sheet is connected with one side of the lower film sheet, a big groove for embedding the passion fruit and a small groove for vacuumizing are molded on the upper membrane and the lower membrane in advance through a die, the passion fruit is placed in the big groove of the lower membrane, then the upper membrane is buckled on the lower membrane, the buckled big grooves of the upper membrane and the lower membrane are subjected to heat sealing and bonding by a heat sealing machine, the small groove part is reserved on the heat sealing and bonding part and is not subjected to heat sealing and bonding, a vacuumizing tube is aligned to the small groove after the heat sealing and bonding, air in the big groove filled with the passion fruit is pumped out through vacuumizing equipment, the vacuumizing packaging film is used for carrying out secondary heat sealing on the position of the small groove through a heat sealing machine, and the passion fruit wrapped in the vacuum packaging film after the secondary heat sealing is packed into a box for storage or shipped and transported out.
2. The anti-wrinkling, storage and preservation method for passion fruit according to claim 1, wherein the upper film sheet and the lower film sheet which are connected together at one side form a film sheet unit, and a plurality of film sheet units are connected into a packaging film coil transversely and/or longitudinally through the easy-tearing connecting lines.
3. The passion fruit crease-resistant storage and preservation method according to claim 2, wherein the packaging film comprises an upper film and a lower film in sequence from top to bottom; the lower film sequentially comprises a heat sealing layer, a bonding layer and a surface layer from top to bottom; wherein, the upper film is a cast polypropylene layer, and the heat sealing layer is an ethylene-vinyl acetate copolymer layer; or the upper film is an ethylene-vinyl acetate copolymer layer, the heat sealing layer is a cast polypropylene layer, and the surface layer is a polyethylene layer.
4. The anti-wrinkling, storage and fresh-keeping method for passion fruit according to claim 3, wherein the thickness of the heat-sealing layer is 20-80 μm, the thickness of the upper film is 20-80 μm, and the adhesive layer is a single-component solvent-free polyurethane adhesive layer.
5. The anti-wrinkling, storage and fresh-keeping method for passion fruit according to claim 1, wherein the heat sealing machine is an ultrasonic heat sealing machine or an electric heating type heat sealing machine.
6. The anti-wrinkling storage and preservation method for the passion fruit according to claim 1, wherein the passion fruit needs to be subjected to screening, disinfection, wax sealing and slow-release coating treatment before being filled into a packaging film.
7. The passion fruit crease-resistant storage and preservation method according to claim 6, wherein the screening treatment comprises the steps of selecting 7-9 ripe passion fruits for harvesting, placing the harvested passion fruits in a ventilated and shady place to dissipate field heat, and removing fruits with mechanical damage and pest and disease damage infection to obtain the passion fruits to be preserved.
8. The passion fruit crease-resistant storage and preservation method as claimed in claim 6, wherein the disinfection treatment comprises the steps of putting the passion fruit to be preserved into ozone water with the concentration of 4-6ppm, soaking for 1-2 mm, taking out, air-drying the surface water, and enabling the concentration of the ozone water to be 5 ppm.
9. The passion fruit crease-resistant storage and preservation method as claimed in claim 6, wherein the wax sealing treatment comprises soaking the disinfected passion fruit in the composite preservation fruit wax liquid, taking out the passion fruit, and air-drying the passion fruit at normal temperature for 30-50min to cover the surface of the fruit with a transparent wax film; the preparation method of the composite fresh-keeping fruit wax liquid comprises the following steps: A. adding an aluminate coupling agent into absolute ethyl alcohol with the weight of 45-40 times, uniformly mixing, adjusting the pH to 3-5 by using acid, wherein the acid is one of glacial acetic acid, hydrochloric acid or citric acid, carrying out ultrasonic treatment for 15-20min, adding nano silicon dioxide into the ultrasonic solution after the ultrasonic treatment, wherein the weight ratio of the ultrasonic solution to the nano silicon dioxide is 4-6:1, continuing the ultrasonic treatment for 25-35min, transferring the ultrasonic solution into a constant-temperature water bath, stirring for 2-4h at 60-70 ℃, cooling, centrifuging, taking the lower layer liquid, and drying the lower layer liquid at the temperature of 120-140 ℃ to obtain modified nano silicon dioxide powder; B. mixing activated clay with particle size of 2-3mm and potassium permanganate at ratio of 10-20:0.3, adding 70-80 deg.C warm water, mixing and stirring to obtain paste, and naturally air drying to water content of 10-15% to obtain ethyleneAn adsorption scavenger; C. dissolving shellac at 80-90 deg.C, adding modified nanometer silicon dioxide powder 0.3-0.5 wt%, ethylene adsorption scavenger 0.6-0.8 wt%, lecithin 0.1-0.3 wt% and composite plant essential oil 0.6-0.9 wt%, wherein the composite plant essential oil is prepared by mixing cedar essential oil, leaf essential oil and litsea cubeba oil at a ratio of 2:3:5, and the specific surface area of nanometer silicon dioxide is 110-2G-1, particle size 20-25 nm; placing the mixture into a high-shear dispersion emulsifying machine, homogenizing the mixture for 15 to 20min at the temperature of between 65 and 75 ℃, wherein the rotating speed of the emulsifying machine is 1000-1500r/min, and cooling the mixture to obtain the composite fresh-keeping fruit wax liquid.
10. The passion fruit crease-resistant storage and preservation method according to claim 6, wherein the slow-release coating treatment comprises uniformly coating a layer of slow-release coating agent on the surface of the passion fruit after wax sealing, and naturally drying to cover a transparent film on the surface of the fruit; the preparation method of the sustained-release coating agent comprises the following steps: a. adding gamma-polyglutamic acid into dimethyl sulfoxide with the weight being 2-3 times of that of the gamma-polyglutamic acid to dissolve for 1-2 hours, adding the dissolved gamma-polyglutamic acid into sodium bicarbonate with the weight being 10-15 times of that of the gamma-polyglutamic acid to react for 4-6 hours at the reaction temperature of 70-80 ℃, washing for 2-3 times by using a buffer solution after the reaction is finished, wherein the buffer solution is one of a sodium carbonate-sodium bicarbonate buffer solution, a disodium hydrogen phosphate-citric acid buffer solution or a glycine-hydrochloric acid buffer solution, washing to be neutral by using water, and freeze-drying to obtain modified; b. mixing 80-100 parts of water with the temperature of 60-70 ℃ and 20-30 parts of modified gamma-polyglutamic acid, uniformly stirring, cooling, and placing the mixture and 0.5-0.7 part of lecithin into a high-shear dispersion emulsifying machine for homogenizing treatment for 1-2h, wherein the rotating speed of the emulsifying machine is 800-1000r/min, thus obtaining the slow-release coating agent.
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Application publication date: 20210511 |