CN112849496B - Fresh-cut fruit and vegetable modified atmosphere packaging method combining nano coating film with micro-pore film - Google Patents
Fresh-cut fruit and vegetable modified atmosphere packaging method combining nano coating film with micro-pore film Download PDFInfo
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- CN112849496B CN112849496B CN202110014013.4A CN202110014013A CN112849496B CN 112849496 B CN112849496 B CN 112849496B CN 202110014013 A CN202110014013 A CN 202110014013A CN 112849496 B CN112849496 B CN 112849496B
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Classifications
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/04—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
- B65B31/06—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied the nozzle being arranged for insertion into, and withdrawal from, the mouth of a filled container and operating in conjunction with means for sealing the container mouth
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/02—Packaging agricultural or horticultural products
- B65B25/04—Packaging fruit or vegetables
- B65B25/041—Packaging fruit or vegetables combined with their conservation
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B51/00—Devices for, or methods of, sealing or securing package folds or closures; Devices for gathering or twisting wrappers, or necks of bags
- B65B51/10—Applying or generating heat or pressure or combinations thereof
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
- B65B55/02—Sterilising, e.g. of complete packages
- B65B55/12—Sterilising contents prior to, or during, packaging
- B65B55/18—Sterilising contents prior to, or during, packaging by liquids or gases
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B63/00—Auxiliary devices, not otherwise provided for, for operating on articles or materials to be packaged
- B65B63/08—Auxiliary devices, not otherwise provided for, for operating on articles or materials to be packaged for heating or cooling articles or materials to facilitate packaging
-
- 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
Abstract
The invention discloses a modified atmosphere packaging method for fresh cut fruits and vegetables by combining a nano coating film with a micro-pore film, and belongs to the technical field of fruit and vegetable fresh-keeping. In the invention, the fresh-cut fruits and vegetables are preserved by adopting a common lemon grass essential oil nano emulsion coating and laser micro-pore film cooperative treatment technology. The fresh cut fruits and vegetables after disinfection, cleaning and air drying are subjected to film coating treatment by adopting rice essential oil film coating solution, and are placed in a laser micro-pore packaging bag for packaging after modified atmosphere packaging, and are stored at 4+/-1 ℃. The invention can effectively control the total number of microorganisms and the total number of mould yeasts on the surfaces of fresh-cut fruits and vegetables, and reduce the respiration rate of the product; the concentration and relative humidity of gas in the package are effectively controlled, the water loss and quality degradation of the product are delayed, the edible safety of the product is ensured, and the shelf life of the product is prolonged.
Description
Technical Field
The invention belongs to the technical field of fruit and vegetable fresh-keeping, and particularly relates to a fresh-cut fruit and vegetable modified atmosphere packaging method by combining a nano coating film with a micro-pore film.
Background
At present, minimally processed fruits are gradually favored by wide consumers due to the properties of freshness, naturalness, convenience, instant food and the like. However, the fresh cut product has problems of rapid degradation in quality and shortened shelf life compared to the whole fruit. Obviously, the fresh-cut process enhances the respiration rate and mechanical damage of the fresh-cut product, and increases the fluidity and enzymatic reaction of water, which accelerates the deterioration of the physical, chemical, sensory and microbial properties of the fresh-cut product, and greatly shortens the shelf life. Therefore, effective preservation techniques must be explored as much as possible to provide safe, quality fresh cut products.
The modified atmosphere packaging technology is a packaging mode widely used for fresh-keeping of fruits and vegetables. At present, the main problems of the traditional modified atmosphere packaging are that the commercial film used by the packaging bag is insufficient in air permeability, so that the anaerobic environment in the packaging bag is caused, the anaerobic glycolysis of fruits and vegetables is caused to generate peculiar smell, and the growth and propagation of anaerobic harmful microorganisms such as clostridium botulinum and the like are promoted, so that the quality of the fruits and vegetables is influenced, and food poisoning is possibly caused; meanwhile, higher relative humidity can be formed in the packaging container, so that microorganism propagation is accelerated, the spoilage of the product is accelerated, and the commodity value of the product is reduced. The microporous film modified atmosphere packaging is to utilize the respiration of fruits and vegetables and the permeability of micropores to gas and water vapor to regulate the components of oxygen, carbon dioxide and other gases in the packaging and inhibit the respiration of the components, thereby achieving the purposes of regulating the physiological metabolism level of fruits and vegetables, delaying the deterioration of quality and prolonging the shelf life. The existing micropore processing method comprises mechanical perforation, electric spark perforation, laser perforation and the like, and the laser processing micropore has the advantages of no contact force acting on materials, high processing efficiency, easiness in realizing automation and the like, and is a better processing mode at present. The laser micro-pore film modified atmosphere packaging can more effectively regulate gas components in the packaging, promote gas and water vapor exchange, reduce the risk of generating an anaerobic environment and prolong the shelf life of fruits and vegetables. In order to further improve the packaging quality of the microporous film modified atmosphere packaging, comprehensive fresh-keeping technology combined with different pretreatment has attracted wide attention in recent years. Wherein the pretreatment of the nano essential oil coating is a better pretreatment mode. The nano essential oil coating film has a very good antibacterial effect, can effectively control the growth of microorganisms such as aerobic bacteria, mould yeast and the like, and meanwhile, the film formed on the surface of the fruit and vegetable can also play roles in inhibiting the transpiration of the fruit and vegetable, reducing the respiration rate, delaying the ethylene production and inhibiting the browning. Therefore, the invention explores an effective method for prolonging the shelf life of fruits and vegetables by combining the nano coating film with the modified atmosphere packaging of the laser micro-pore film.
Li Guzheng et al (2017) discloses a modified atmosphere fresh-keeping bag for persimmon storage and retail and application thereof (publication number: CN 106742766A), which is prepared by carrying out laser drilling on a polyethylene or polyvinyl chloride film, wherein the pore diameter of pores is 0.01-1m, the number of pores is 1-50, and the modified atmosphere fresh-keeping bag is used for packaging and refrigerating persimmons, and the persimmons are full in hardness and bright in color within 3 months after being stored. Fan Kai (publication No. CN 110810499A) adopts a laser perforation regulating micropore combined with an air regulation packaging respiration model to regulate and control the respiration rate of different fruits and vegetables, can well reduce the loss of nutrients, and prolongs the storage shelf life of fresh-cut fruits and vegetables to 16-21 days at 4 ℃. Compared with the two patents, the invention increases the nano essential oil film coating antibacterial pretreatment process, prevents the juice in the fruit and vegetable tissue from being extravasated, further reduces the respiration rate of the fresh-cut fruits and vegetables, effectively inhibits the proliferation of spoilage microorganisms, and effectively prolongs the fresh-keeping period of the fresh-cut fruits and vegetables.
Shen Xu et al (application number: CN 201910157018.5) discloses a method for prolonging fresh-cut potato fresh-keeping period by combining pressurized inert gas with novel antibacterial air-conditioning, which comprises treating fresh-cut potato with argon gas of different grade pressure, coating nano zinc oxide/epsilon-polylysine composite coating liquid on the surface of the fresh-cut potato, and filling 4+ -1%O into the fresh-cut potato 2 ，2±1％CO 2 ，94±1％N 2 Is packed in nylon/polyethylene bags and stored at low temperature. The storage result shows that the method not only inhibits the browning of the fresh-cut potatoes and the growth of microorganisms, but also effectively prolongs the shelf life by more than 5 days. However, the treatment time is long (1 h) when low-pressure argon is used, and the pressure is too high (120 MPa) when high-pressure argon is used, so that softening and mechanical damage of potato tissues are easily caused, and in addition, the pretreatment is complicated, the formula of the coating liquid is complex, and the industrial production is not facilitated. Unlike this method, the invention adopts the laser micro-pore film modified atmosphere packaging, which reduces the mechanical damage in the fresh-cut fruit preparation process more effectively, fully plays the positive role of adjusting the gas components in the packaging, improves the exchange of gas and water vapor so as to maintain the minimum respiration rate of the fresh-cut fruit and vegetable to the maximum extent, and prolongs the fresh-cut fruit and vegetable more effectivelyThe quality guarantee period of the fruits and vegetables.
Wang Zhaomei et al (application number: CN 201810432833.3) discloses a nano essential oil emulsion and application thereof in fresh-keeping of fresh-cut fruits and vegetables, wherein the nano essential oil emulsion comprises the following components in percentage by mass: 0.5 to 2 percent of sodium alginate, 0.2 to 2 percent of pectin, 0.02 to 0.2 percent of compound essential oil, 0.5 to 2 percent of tween 80 and the balance of water. The preparation method comprises the following steps: adding sodium alginate and pectin into deionized water, dissolving, mixing, adding compound essential oil and tween 80, and treating the obtained mixed solution with a high-pressure micro-jet nanometer homogenizer to obtain nanometer essential oil emulsion. Although the coating liquid obtained by the method is edible, mild, good in antibacterial property and long in storage time of the fresh-cut fruits and vegetables, the preparation process is complex, the formula components are more, and the problem of water loss of the fresh-cut fruits and vegetables cannot be effectively solved. The invention adopts the combined fresh-keeping method of laser micro-pore film cooperated with nano essential oil coating, ensures good antibacterial effect of fresh-cut products, simultaneously can realize the lowest aerobic respiration of fresh-cut fruits and vegetables, greatly delays the degradation of the quality of fruits and vegetables, and has simple and convenient preparation process, short operation time and longer shelf life of fresh-cut fruits and vegetables.
Yu Xiang (application number: CN 201710504823.1) discloses a fresh-keeping method of fresh-cut lotus root, which comprises the steps of coating film of natural preservative (chitosan, rosemary extract and nisin with mass percentage concentration of 1-2%, 1-2% and 2-3% respectively) on fresh-cut lotus root slices, draining, and carrying out low-temperature sealing and refrigerating. The method can effectively maintain the texture and color of fresh-cut lotus roots, reduce the loss of Vc and SSC contents of the lotus roots in the storage process, effectively inhibit the activity of PP0 and the total number of bacterial colonies on the surfaces of the lotus roots, reduce the generation of MDA and the loss of moisture content, obviously delay the quality degradation of the lotus roots, and prolong the preservation period to 12 days. However, the preservation method is too single and has short preservation period. The method for packaging the fresh-cut fruits and vegetables by adopting the nanometer essential oil coating pretreatment and the laser micro-pore film modified atmosphere packaging effectively limits the respiration rate, the enzymatic reaction rate and the growth of pathogenic spoilage microorganisms in the fresh-cut fruits and vegetables, delays the aging and deterioration of the fruits and vegetables and ensures the safety.
Disclosure of Invention
The invention aims to provide a fresh-cut fruit and vegetable modified atmosphere packaging method by combining nano essential oil coating with a micro-pore film. The invention inhibits the respiration and evaporation of fresh-cut fruits and vegetables by combining the nano essential oil film coating technology with the micro-pore film modified atmosphere packaging method, and performs low-temperature modified atmosphere sealed storage. The combined technology can effectively inhibit the microbial growth and respiration on the surfaces of fresh-cut fruits and vegetables, maintain the nutrition quality during storage and improve the fresh-keeping effect.
The technical scheme of the invention is as follows:
a fresh-cut fruit and vegetable modified atmosphere packaging method combining nano coating with micro-pore film comprises the following steps:
(1) Sorting and pre-cooling fruits and vegetables: selecting the purchased fruits and vegetables, selecting fresh fruits and vegetables which are uniform in size and free of obvious mechanical injury, and placing the fruits and vegetables in a vacuum precooler for precooling, wherein the precooling temperature is 4+/-1 ℃, the precooling time is 12-24 hours, and the wind speed of a fan is 3-5m/s;
(2) Sterilizing, cleaning, air drying and slicing: selecting the precooled fruits and vegetables again, removing fruits and vegetables with high maturity and mechanical injury, soaking the fruits and vegetables into sodium hypochlorite solution of 50 mu L-1 sodium and pH6.5 for 1min, and washing with deionized water for 6 times for 30s each time; then air-drying, slicing fruits and vegetables by using a sterilized slicing machine, wherein the slices of the fruits and the vegetables are 1cm per slice;
(3) Antibacterial pretreatment of nano essential oil coating liquid: draining the fruit and vegetable slices treated in the step (2), and then placing the slices into a nano essential oil coating solution for coating bacteriostasis pretreatment;
(4) And (3) packaging a microporous film: packaging PET with CO 2 Punching by a laser machine to prepare a micro-pore film, determining the aperture and the pore number of the micro-pore film by a Michaelis-Menten model, and then putting the fresh-cut fruits and vegetables coated in the step (3) into the micro-pore film;
(5) And (5) air conditioning packaging and storage: and (3) filling the fresh-cut fruits and vegetables packaged by the micro-pore film in the step (4) with gases with the oxygen, carbon dioxide and nitrogen proportions of 15%, 5% and 80% respectively by using a modified atmosphere packaging machine, sealing by using a heat sealing machine, and storing at 4+/-1 ℃.
In the pre-cooling process of the fruits and the vegetables in the step (1), the pre-cooling temperature is 4+/-1 ℃, the pre-cooling time is 12-24 hours, and the wind speed of a fan is 3-5m/s.
The nano essential oil coating liquid in the step (3) is lemon grass essential oil nanoemulsion coating liquid.
The preparation method of the lemon grass essential oil nanoemulsion coating liquid comprises the following steps:
(1) Preparation of 2.0% chitosan solution: adding 2.0g of chitosan into 100mL of 1% glacial acetic acid solution, mixing, adding 0.75mL of glycerol, and stirring in a water bath kettle at 60 ℃ for 1h to obtain 2.0% chitosan solution;
(2) Preparing lemon grass essential oil nanoemulsion coating liquid: adding lemon grass essential oil, sesame oil and Tween 80 into the prepared 2.0% chitosan solution at a ratio of 5:1:6% (v/v/v), stirring for 2 hours in a water bath kettle at 40 ℃, then stirring for 5 minutes in a homogenizer, and performing ultrasonic treatment with 300W for 30 minutes to finally obtain the lemon grass essential oil nanoemulsion coating liquid, wherein the particle size of the emulsion is 90-110nm, and the adding amount of the lemon grass essential oil in the lemon grass essential oil nanoemulsion coating liquid is 0.3% (v/v) or 0.5% (v/v) or 0.8% (v/v).
In the step (4), according to the air permeability of the PET packaging bag and the respiration rate of fresh-cut fruits and vegetables, the aperture and the number of the designed micro-pores are 175 mu m and 4-6 respectively, the permeability of the PET packaging bag to water vapor, oxygen and carbon dioxide at 22+/-1 ℃ and 90+/-4% relative humidity is 5.4gmmm-2d-1atm-1,0.018 mm-2d-1atm-1 and 0.061mLm-2d-1atm-1, the temperature during refrigeration is 4+/-1 ℃, the relative humidity is 90+/-4% RH, the size of the packaging bag is 200mm multiplied by 300mm, and the thickness is 0.7mnn.
The fresh-cut fruits and vegetables refer to fresh-cut cucumbers, eggplants, green peppers and the like.
The invention has the beneficial effects that:
(1) Compared with the common fresh-cut fruit and vegetable fresh-keeping mode, the fresh-keeping method adopting the nano coating film combined microporous package has simple steps, can remarkably inhibit the growth of fresh-cut fruit and vegetable microorganisms (aerobic bacteria and yeast) without complex pretreatment steps, prolongs the shelf life, can slow down the reduction of the nutrition quality to the maximum extent, and prolongs the shelf life to 18-22 days.
(2) The nano essential oil coating pretreatment can well inhibit the microbial growth of fresh-cut fruits and vegetables, reduce water loss, inhibit aging and softening, improve the activity of resistant enzymes to inhibit the accumulation of active oxygen, and maintain the stability of sensory and nutritional quality. Compared with the conventional film coating technology, the film has the advantages of better antibacterial effect, at least prolonged shelf life for more than three days and higher edible safety.
(3) Compared with the common modified atmosphere packaging fresh-keeping method, the fresh-cut fruits and vegetables packaged by the laser micro-pore film modified atmosphere packaging method can effectively inhibit the respiration rate of the fresh-cut fruits and vegetables on the basis of keeping the original nutritional value and sensory quality, so that the nutritional ingredients are better reserved, the enzymatic reaction and the microbial action of the fresh-cut fruits and vegetables are inhibited, and the shelf life is greatly prolonged. Meanwhile, the microporous packaging bag is directly adopted for sample packaging, so that the operation is simple and convenient, the application range is wide, and the industrial production is easy to realize.
Detailed Description
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
Example 1:0.3% lemon grass essential oil nanoemulsion coating film and laser micro-pore film combined modified atmosphere packaging fresh cut fruits and vegetables
Selecting fresh and uniform cucumber and eggplant without obvious mechanical injury, and placing the selected cucumber and eggplant into a vacuum precooler for precooling (4+/-1 ℃ for 12-24 hours); (2) Cucumber and eggplant were each treated in sodium hypochlorite solution (50. Mu.L) -1 Sodium, pH 6.5), washing with deionized water (30 s,6 times), air drying, slicing cucumber and eggplant (1 cm, 200+ -2 g per slice) with sterilized slicer; (3) Respectively coating fresh-cut cucumber and eggplant with 0.3% lemon grass essential oil nanoemulsion (90-110 nm) (20 gL) -1 100mL of chitosan solution and 7.5mL of glycerol) for 3min, taking out, and air-drying the fresh-cut cucumber for 30min at 20 ℃ and in an ultra-clean workbench with 50+/-4% RH; (4) Respectively cutting fresh-cut cucumber and eggplantPlacing into PET packaging bag (size: 200mm×300 mm), and laser drilling to adjust micropore diameter 175 μm and 4-6 (cucumber 6 and eggplant 4) to obtain microporous modified atmosphere packaging (15% O) 2 、5％CO 2 And 80% N 2 ) Stored at 4.+ -. 1 ℃, 90.+ -. 4% RH. The storage result shows that the 0.3% lemon grass essential oil nanoemulsion coating film and laser micro-pore film modified atmosphere packaging can obviously improve the vitamin C retention rate (62.28%) and the hardness retention rate (66.24%) of the fresh-cut cucumber, the reduction rate of soluble solids is 25.32%, the water loss rate (2.95%) is effectively reduced, the growth of aerobic bacteria (6.667 log CFU/g) and yeast (5.593 log CFU/g) is effectively inhibited, and the shelf life of the fresh-cut cucumber is prolonged to 16 days. In the same way, the 0.3% lemon grass essential oil nanoemulsion coating film and laser micro-pore film modified atmosphere packaging can obviously improve the vitamin C retention rate (63.08%) and hardness retention rate (71.63%) of the freshly cut eggplants, effectively reduce the weight loss rate of water (1.68%), effectively inhibit the growth of aerobic bacteria (6.416 log CFU/g) and yeast (5.611 log CFU/g), and prolong the storage period of the freshly cut eggplants to 18 days. The comparison of the storage end point test indexes of the fresh cut fruits and vegetables in different treatment modes is shown in tables 1 and 2 respectively.
Example 2:0.5% lemon grass essential oil nanoemulsion coating film and laser micro-pore film combined modified atmosphere packaging fresh cut fruits and vegetables
Selecting fresh and uniform cucumber and eggplant without obvious mechanical injury, and placing the selected cucumber and eggplant into a vacuum precooler for precooling (4+/-1 ℃ for 12-24 hours); (2) Cucumber and eggplant were each treated in sodium hypochlorite solution (50. Mu.L) -1 Sodium, pH 6.5), washing with deionized water (30 s,6 times), air drying, slicing cucumber and eggplant (1 cm, 200+ -2 g per slice) with sterilized commercial slicer; (3) Respectively coating fresh-cut cucumber and eggplant with 0.5% lemon grass essential oil nanoemulsion (90-110 nm) (20 gL) -1 100mL of chitosan solution and 7.5mL of glycerol) for 3min, taking out, and air-drying the fresh-cut cucumber for 30min at 20 ℃ and in an ultra-clean workbench with 50+/-4% RH; (4) Respectively placing fresh-cut cucumber and eggplant into PET packaging bag (200 mm×300 mm), and laser drilling to adjust micropore diameter to 175 μm, and 4-6 (6 cucumber and 4 eggplant) microporesModified atmosphere packaging (15% O) 2 、5％CO 2 And 80% N 2 ) Stored at 4.+ -. 1 ℃, 90.+ -. 4% RH. The storage result shows that the 0.5% lemon grass essential oil nanoemulsion coating film and laser micro-pore film modified atmosphere packaging can obviously improve the Vitamin C (VC) retention rate (66.00%) and hardness retention rate (70.19%) of the fresh-cut cucumber, the reduction rate of soluble solids is 18.44%, the water loss rate (2.57%) is effectively reduced, the growth of aerobic bacteria (6.06 llogcpu/g) and yeast (5.093 llogcpu/g) is effectively inhibited, and the shelf life of the fresh-cut cucumber is prolonged to 19 days. In the same way, the 0.5% lemon grass essential oil nanoemulsion coating film and laser micro-pore film modified atmosphere packaging can obviously improve the Vitamin C (VC) retention rate (66.56%) and the hardness retention rate (73.26%) of the freshly cut eggplants, effectively reduce the weight loss rate of water (1.42%), effectively inhibit the growth of aerobic bacteria (6.185 log CFU/g) and yeast (5.251 log CFU/g), and prolong the shelf life of the freshly cut eggplants to 22 days. The comparison of the storage end point test indexes of the fresh cut fruits and vegetables in different treatment modes is shown in tables 1 and 2 respectively.
Example 3:0.8% lemon grass essential oil nanoemulsion coating film and laser micro-pore film combined modified atmosphere packaging fresh cut fruits and vegetables
Selecting fresh and uniform cucumber and eggplant without obvious mechanical injury, and placing the selected cucumber and eggplant into a vacuum precooler for precooling (4+/-1 ℃ for 12-24 hours); (2) Cucumber and eggplant were each treated in sodium hypochlorite solution (50. Mu.L) -1 Sodium, pH 6.5), washing with deionized water (30 s,6 times), air drying, slicing cucumber and eggplant (1 cm, 200+ -2 g per slice) with sterilized slicer; (3) Respectively coating fresh-cut cucumber and eggplant with 0.8% lemon grass essential oil nanoemulsion (90-110 nm) (20 gL) -1 100mL of chitosan solution and 7.5mL of glycerol) for 3min, taking out, and air-drying the fresh-cut cucumber for 30min at 20 ℃ and in an ultra-clean workbench with 50+/-4% RH; (4) Respectively placing fresh-cut cucumber and eggplant into PET packaging bags (200 mm×300 mm), and laser drilling to adjust micropore diameter of 175 μm and 4-6 (6 cucumber and 4 eggplant) to obtain microporous modified atmosphere packaging (15% O) 2 、5％CO 2 And 80% N 2 ) Stored at 4.+ -. 1 ℃, 90.+ -. 4% RH. At the end of storageThe 0.8% lemon grass essential oil nanoemulsion coating film and laser micro-pore film modified atmosphere packaging can obviously improve the vitamin C retention rate (64.73%) and hardness retention rate (68.27%) of the fresh-cut cucumber, the reduction rate of soluble solids is 22.90%, the water loss rate (2.89%) is effectively reduced, the growth of aerobic bacteria (6.496 log CFU/g) and yeast (5.381 log CFU/g) is effectively inhibited, and the storage period of the fresh-cut cucumber is prolonged to 17 days. In the same way, the 0.8% lemon grass essential oil nanoemulsion coating film and laser micro-pore film modified atmosphere packaging can obviously improve the vitamin C retention rate (64.01%) and hardness retention rate (71.79%) of the fresh-cut eggplant, effectively reduce the weight loss rate of water (1.57%), effectively inhibit the growth of aerobic bacteria (6.357 log CFU/g) and yeast (5.464 log CFU/g), and prolong the storage period of the fresh-cut eggplant to 20 days. The comparison of the storage end point test indexes of the fresh cut fruits and vegetables in different treatment modes is shown in tables 1 and 2 respectively.
TABLE 1 comparison of storage endpoint test indicators for different examples (fresh cut cucumber)
TABLE 2 comparison of storage endpoint test indicators for different examples (fresh cut eggplants)
Claims (3)
1. The fresh-cut fruit and vegetable modified atmosphere packaging method combining nano coating with micro-pore film is characterized by mainly comprising the following steps:
(1) Sorting and pre-cooling fruits and vegetables: selecting the purchased fruits and vegetables, selecting fresh fruits and vegetables which are uniform in size and have no obvious mechanical injury, and placing the fruits and vegetables in a vacuum precooler for precooling operation; the precooling temperature is 4+/-1 ℃, the precooling time is 12-24h, and the wind speed of a fan is 3-5m/s;
(2) Sterilizing, cleaning, air drying and slicing: selecting the precooled fruits and vegetables again, removing fruits and vegetables with high maturity and mechanical injury, soaking the fruits and vegetables into sodium hypochlorite solution of 50 mu L-1 sodium and pH6.5 for 1min, and washing with deionized water for 6 times for 30s each time; air-drying, and slicing the fruits and the vegetables by using a sterilized slicing machine, wherein the slices of the fruits and the vegetables are 1 per slice cm;
(3) Antibacterial pretreatment of nano essential oil coating liquid: draining the fruit and vegetable slices treated in the step (2), and then placing the fruit and vegetable slices into lemon grass essential oil nanoemulsion coating liquid for coating bacteriostasis pretreatment; the preparation method of the lemon grass essential oil nanoemulsion coating liquid comprises the following steps:
1 preparation of 2.0% chitosan solution: adding 2.0. 2.0g chitosan into 100mL of 1% glacial acetic acid solution, mixing, adding 0.75mL of glycerol, and stirring in a water bath kettle at 60 ℃ for 1h to obtain 2.0% chitosan solution;
2, preparing lemon grass essential oil nanoemulsion coating liquid: adding lemon grass essential oil, sesame oil and Tween 80 into the prepared 2.0% chitosan solution in a ratio of 5:1:6, stirring for 2h in a water bath kettle at 40 ℃, stirring for 5min in a homogenizer, and performing ultrasonic treatment for 30min by 300W to finally obtain lemon grass essential oil nanoemulsion coating liquid, wherein the particle size of the emulsion is 90-110 nm; the addition amount of the lemon grass essential oil in the lemon grass essential oil nanoemulsion coating liquid is 0.3% or 0.5% or 0.8%;
(4) And (3) packaging a microporous film: packaging PET with CO 2 Punching by a laser machine to prepare a micro-pore film, determining the aperture and the pore number of the micro-pore film by a Michaelis-Menten model, and then putting the fresh-cut fruits and vegetables coated in the step (3) into the micro-pore film; the permeability of the PET packaging bag to water vapor, oxygen and carbon dioxide at 22+/-1 ℃ and 90+/-4% relative humidity is 5.4g mm m-2d-1atm-1,0.018mL m-2d-1atm-1 and 0.061mL m-2d-1atm-1, the temperature at refrigeration is 4+/-1 ℃ and the relative humidity is 90+/-4% RH;
(5) And (5) air conditioning packaging and storage: and (3) filling the fresh-cut fruits and vegetables packaged by the micro-pore film in the step (4) with gases with the oxygen, carbon dioxide and nitrogen proportions of 15%, 5% and 80% respectively by using a modified atmosphere packaging machine, sealing by using a heat sealing machine, and storing at 4+/-1 ℃.
2. The method for modified atmosphere packaging of fresh-cut fruits and vegetables by combining nano coating with micro-porous film according to claim 1, wherein in the step (4), the designed aperture and number of micro-pores are 175 μm and 4-6 respectively according to the air permeability of the PET packaging bag and the respiration rate of the fresh-cut fruits and vegetables.
3. The method for modified atmosphere packaging of fresh cut fruits and vegetables by combining nano coating with micro-pore film according to claim 1, wherein the size of the PET packaging bag in the step (4) is 200mm ×300mm, and the thickness is 0.7mnn.
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