CN112868750B - 一种西梅贮藏保鲜方法及应用 - Google Patents
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Abstract
本发明公布了一种西梅贮藏保鲜方法及应用,该方法为采前用蛋白肽、有机钙、水溶性纳他霉素和鲜牛奶构成的营养保鲜剂进行喷雾处理,次日采摘后当天装入便携式气调箱内,上面铺上1‑MCP保鲜纸密封,然后在12~24 h运输至目的地,在精准控温库经预冷后,加入太赫兹保鲜包后扣盖贮藏。这种保鲜方法可以有效抑制贮藏期间西梅的硬度下降和腐烂,保持果实表面的果霜,提高西梅的贮藏品质。
Description
技术领域
本发明属于农产品贮藏保鲜技术领域,特别涉及一种采摘、运输、贮藏为无缝化全程冷链一体化的西梅保鲜模式,结合采前营养保鲜剂喷施、运输中生理调控与防震减震、精准温控、自发气调和物理防腐为一体的西梅保鲜新方法。
背景技术
西梅在生态学分类上属于李属。西梅是一种温带水果作物,它起源于5个地区:西亚(西洋西梅)、西部及中亚(樱桃李)、欧洲(欧洲李)、北美(美国西梅)和中国(西梅)。我国从国外引进了这种新型水果品种,它属于蔷薇科(Rosaceac)李属(Prunus)欧洲李种(Prunus domestica L)植物。西梅不但味道鲜美,而且还有“奇迹水果”、“功能水果”的美誉,被称为第三代功能性水果。这是因为,西梅的果实中含有丰富的营养物质,尤其是含有大量的维生素A及膳食纤维。维生素A对人们的视力保护、肌肤维持和头发健康都有很大的益处且能促进人体钙的吸收:膳食纤维,能够促进肠道蠕动,对于便秘患者有较好的治疗作用。西梅属于呼吸跃变型果实,对乙烯敏感。因此,若能最大程度上抑制采后西梅中乙烯的催熟作用,对延长西梅的保鲜期有重大意义。
1-甲基环丙烯(1-methylcyclopropene,1-MCP)是一类环丙烯类化合物,是近年来发现的一种新型乙烯受体抑制剂,它能阻断果蔬中乙烯与受体的正常结合,抑制乙烯所诱导的各种生理生化反应,进而延缓果蔬的软化,提高贮藏品质。研究表明,将1-甲基环丙烯(1-MCP)处理后的西梅置于2~4 ℃、相对湿度90%以上的条件下贮藏,定期测定其硬度、可溶性固形物、呼吸强度等指标。结果表明,1-MCP处理可以明显延缓西梅果实硬度、总酸含量的降低,明显抑制其腐烂率的增加,从而延长了果品的贮藏期。
目前文献以及专利中有关西梅保鲜方面的内容较少,涉及的保鲜方法有1-MCP、冷藏、TiO2光催化处理,而采前营养保鲜剂、运输中1-MCP生理调控和防震减损、贮藏期间气调和物理防腐的保鲜方法在西梅保鲜中未见相关报道。本专利是建立在西梅生物学特性的基础上,以可在商业化运转的便携式气调箱为载体,采用先进保鲜集成技术,建立西梅采贮无缝化全程冷链的西梅保鲜的新方法,推进西梅在贮藏保鲜领域的发展。
发明内容
为实现上述目的,本发明公开了如下的技术内容:
本发明公开了一种西梅贮藏保鲜工艺其包括如下步骤:
步骤1:达到生理成熟期的西梅,在采收前将蛋白肽、有机钙、水溶性纳他霉素和鲜牛奶构成的营养保鲜剂配制后装入到喷雾器中,人工进行喷雾处理(每kg果实需要10~30mL),均匀喷洒到待采摘的西梅表面。
步骤2:次日当西梅表面干爽后,采摘完好的西梅放入到便携式气调箱内,在扣盖前在气调箱中间加入冰盒,上面铺上1-MCP保鲜纸,然后扣盖装货,确保在12~24 h 内运输至目的地,并及时入精准控温库(-0.3~0.3 ℃)中打开气调箱盖子进行预冷。
步骤3:西梅经充分预冷后加入太赫兹保鲜包后立即扣盖,进入贮藏阶段。
本发明公开了营养保鲜剂的配方为4.0~6.0 g/L海洋鱼蛋白肽、0.5~0.75 g/L乳酸小分子螯合钙、0.8~1.2 g/L水溶性纳他霉素和0.35~0.95 mL/L鲜牛奶。
本发明公开了便携式气调箱为食品级透明塑料制成,设计及原理参见授权发明专利2015101651019。
本发明公开了便携式气调箱承装西梅的质量在2.0~2.5 kg。
本发明公开了每2.0~2.5 kg果实放一张1-MCP保鲜纸,1-MCP保鲜纸除了具有保鲜的作用外还具有防震减震的作用,保证运输中的西梅乙烯及时抑制以及减少震动所引起果实的损伤。
本发明公开了运输过程中温度在20~25 ℃,运输时间控制在12~24 h。如果运输时间为2~12 h,放入精准控温库中先不要打开盖子,待时间在12~18 h再打开气调箱盖子。
本发明公开了精准控温库(-0.3~0.3 ℃),强制通风预冷时间为18~24 h,预冷结束时间以果实的品温0 ℃为准。
本发明公开了每1.0 kg西梅加入1袋太赫兹保鲜包,在贮藏期间具有防腐的作用。
本发明公开了贮藏阶段气调箱的箱体内CO2含量维持在3.0~4.0%,O2含量维持在5~15%。
本发明进一步公开了西梅贮藏保鲜方法在减少贮藏期间西梅的硬度下降和腐烂,保持果实表面的果霜,提高西梅的贮藏品质中的应用,可以避免西梅采摘后由于多次倒手而导致的西梅果霜损失和贮藏性能降低等问题,同时构成西梅采贮环节无缝化全程冷链一体化的西梅保鲜新模式。
本发明主要解决了西梅贮藏期间容易发生软化与腐烂、果霜难以保持的难题,重点考察了,采前营养保鲜剂、运输中1-MCP生理调控和防震减损、贮藏期间气调和物理防腐双控对西梅贮藏品质的影响,主要的难点在于采前营养保鲜剂、运输中1-MCP和贮藏中气调和物理防腐双控参数的确定。
本发明公开的一种西梅贮藏保鲜方法与现有技术相比所具有的积极效果在于:
(1)首先西梅在我国贮藏保鲜领域的研究非常少,仅有几篇论文的报道,仅仅是处于实验室阶段的研究,商业化操作差,几乎属于空白。针对西梅生物学特点,以可在商业化运转的便携式气调箱为载体,通过采前营养保鲜剂、运输中1-MCP生理调控和防震减损、贮藏期间气调和物理防腐双控的集成保鲜技术,建立西梅采贮无缝化全程冷链的西梅保鲜新方法,可以推进西梅在贮藏保鲜领域的发展,并且有效抑制贮藏期间西梅的硬度下降和腐烂,保持果实表面的果霜,提高西梅的贮藏品质。
(2)另外,基于便携式气调箱在蓝莓、杨梅、葡萄、蓝靛果和百合中已有报道,本专利与这些水果保鲜方法不同之处为,采用了采前营养保鲜剂、运输中1-MCP生理调控和防震减损、贮藏期间气调和物理防腐双控,并结合着贮藏期间的精准温控等目前可商业化操作的先进保鲜技术融入其中,根据西梅生物学特性而建立的一种适用于延长西梅贮藏期的保鲜方法,工艺参数以及步骤明显区别于以往文献或专利,具有唯一性。
具体实施方式
下面通过具体的实施方案叙述本发明。除非特别说明,本发明中所用的技术手段均为本领域技术人员所公知的方法。另外,实施方案应理解为说明性的,而非限制本发明的范围,本发明的实质和范围仅由权利要求书所限定。对于本领域技术人员而言,在不背离本发明实质和范围的前提下,对这些实施方案中的营养保鲜剂配方、运输中1-MCP生理调控和防震减损、贮藏期间气调箱体内气体成分、太赫兹防腐以及精准控温库温度的各种改变或改动也属于本发明的保护范围。本发明所用原料及试剂均有市售。其中的气调箱、精准温控库等均有市售。海洋鱼蛋白肽、乳酸小分子螯合钙、水溶性纳他霉素、太赫兹保鲜包等均由市售。
实施例1
达到生理成熟期的西梅在采收前将不同营养保鲜剂喷施待采摘的西梅表面,次日当西梅表面干爽后,采摘完好的西梅放入到便携式气调箱内,在扣盖前在气调箱中间加入冰盒,上面铺上1张1-MCP保鲜纸,然后扣盖装货,在24 h 内运输至目的地,并及时入精准控温库中(-0.3~0.3 ℃)打开气调箱盖子,预冷24 h后扣盖,进入贮藏阶段。分为以下2种处理:
(1)采前不用营养保鲜剂处理,记作CK;
(2)营养保鲜剂配方为5.0 g/L海洋鱼蛋白肽、0.5 g/L乳酸小分子螯合钙、0.8 g/L水溶性纳他霉素和0.5 mL/L 鲜牛奶,记作NP。
在西梅贮藏40 d时测定西梅的果霜覆盖率、软果率、腐烂率、可溶性固形物含量、可滴定酸含量。CK组西梅贮藏40 d时果实的果霜覆盖率为68.3%、软果率为21.6%、腐烂率为23.9%、可溶性固形物含量为21.6%、可滴定酸含量为0.33%;NP组西梅贮藏40 d时果实的果霜覆盖率为70.6%、软果率为16.8%、腐烂率为15.7%、可溶性固形物含量为22.1%和可滴定酸含量为0.37%。从结果看,营养保鲜剂的喷施能够减少西梅果实的软化以及腐烂,保持果实的果霜覆盖率,提高贮藏品质。
实施例2
达到生理成熟期的西梅在采收前将营养保鲜剂(5.0 g/L海洋鱼蛋白肽、0.5 g/L乳酸小分子螯合钙、0.8 g/L水溶性纳他霉素和0.5 mL/L 鲜牛奶)喷施待采摘的西梅表面,次日当西梅表面干爽后,采摘完好的西梅放入到便携式气调箱内,在扣盖前在气调箱中间加入冰盒,上面铺上1张1-MCP保鲜纸,然后扣盖装货,在24 h 内运输至目的地,并及时入精准控温库中(-0.3~0.3 ℃)打开气调箱盖子,预冷24 h后扣盖,进入贮藏阶段;以运输中不铺1-MCP保鲜纸为CK。在西梅贮藏40 d时测定西梅的果霜覆盖率、软果率、腐烂率、可溶性固形物含量、可滴定酸含量。测定结果,CK组西梅贮藏40 d时果实的果霜覆盖率为59.5%、软果率为33.8%、腐烂率为27.4%、可溶性固形物含量为21.5%、可滴定酸含量为0.31%;1-MCP组西梅贮藏40 d时果实的果霜覆盖率为70.6%、软果率为16.8%、腐烂率为15.7%、可溶性固形物含量为22.1%和可滴定酸含量为0.37%。
以上研究结果看,运输中1-MCP生理调控非常重要,能够使西梅贮藏40 d时腐烂率减少11.7%,软果率减少17%,果霜覆盖率增加11.1%,保持了较高的可溶性固形物和可滴定酸含量,具有显著的保鲜成效。
实施例3
达到生理成熟期的西梅在采收前将营养保鲜剂(5.0 g/L海洋鱼蛋白肽、0.5 g/L乳酸小分子螯合钙、0.8 g/L水溶性纳他霉素和0.5 mL/L 鲜牛奶)喷施待采摘的西梅表面,次日当西梅表面干爽后,采摘完好的西梅放入到便携式气调箱内,在扣盖前在气调箱中间加入冰盒,上面铺上1张1-MCP保鲜纸,然后扣盖装货,在24 h 内运输至目的地,并及时入精准控温库中(-0.3~0.3 ℃)打开气调箱盖子,预冷24 h后扣盖,进入贮藏阶段,以贮藏过程中气调箱盖儿不扣为CK。在西梅贮藏40 d时测定西梅的果霜覆盖率、软果率、腐烂率、可溶性固形物含量、可滴定酸含量。
测定结果,CK组西梅贮藏40 d时果实的果霜覆盖率为50.2%、软果率为51.6%、腐烂率为48.9%、可溶性固形物含量为21.1%、可滴定酸含量为0.30%;1-MCP组西梅贮藏40 d时果实的果霜覆盖率为70.6%、软果率为16.8%、腐烂率为15.7%、可溶性固形物含量为22.1%和可滴定酸含量为0.37%。以上研究结果看,贮藏期间气调对西梅具有显著的保鲜作用,腐烂率降低20.4%。
实施例4
达到生理成熟期的西梅在采收前将营养保鲜剂(5.0 g/L海洋鱼蛋白肽、0.5 g/L乳酸小分子螯合钙、0.8 g/L水溶性纳他霉素和0.5 mL/L 鲜牛奶)喷施待采摘的西梅表面,次日当西梅表面干爽后,采摘完好的西梅放入到便携式气调箱内,在扣盖前在气调箱中间加入冰盒,上面铺上1张1-MCP保鲜纸,然后扣盖装货,在24 h 内运输至目的地,并及时入精准控温库中(-0.3~0.3 ℃)打开气调箱盖子,预冷24 h后加入2袋太赫兹保鲜包后扣盖,进入贮藏阶段,以贮藏过程中不加入太赫兹保鲜包为CK。在西梅贮藏40 d时测定西梅的果霜覆盖率、软果率、腐烂率、可溶性固形物含量、可滴定酸含量。
测定结果为CK组西梅贮藏40 d时果实的果霜覆盖率为70.6%、软果率为16.8%、腐烂率为15.7%、可溶性固形物含量为22.1%和可滴定酸含量为0.37%;太赫兹组西梅贮藏40 d时果实的果霜覆盖率为78.3%、软果率为12.1%、腐烂率为9.6%、可溶性固形物含量为22.5%和可滴定酸含量为0.39%。通过整个保鲜技术的集成以及工艺参数的优化,能够有效减少西梅果实的软化以及腐烂,保持果实的果霜覆盖率,提高贮藏品质。
Claims (6)
1.一种西梅贮藏保鲜方法,其特征在于按如下的步骤进行:
步骤1:达到生理成熟期的西梅,在采收前将营养保鲜剂配制后装入到喷雾器中,人工进行喷雾处理,每kg果实需要10~30 mL,均匀喷洒到待采摘的西梅表面;所述的营养保鲜剂由蛋白肽、有机钙、水溶性纳他霉素和鲜牛奶构成,所述营养保鲜剂的配制为: 1L水溶液中加入4.0~6.0 g 海洋鱼蛋白肽、0.5~0.75 g乳酸小分子螯合钙、0.8~1.2 g水溶性纳他霉素和0.35~0.95 mL鲜牛奶;
步骤2:次日当西梅表面干爽后,采摘完好的西梅放入到便携式气调箱内,在扣盖前在气调箱中间加入冰盒,上面铺上1-MCP保鲜纸,然后扣盖装货,确保在12~24 h 内运输至目的地,并及时入精准控温库在-0.3~0.3 ℃中打开气调箱盖子进行预冷,预冷结束时间以果实的品温达到0 ℃为准;
步骤3:西梅经充分预冷后加入具有除异味和防衰老作用的太赫兹保鲜包后立即扣盖,进入贮藏阶段。
2.权利要求1所述的西梅贮藏保鲜方法,其特征在于:便携式气调箱承装西梅的质量控制在2.0~2.5 kg。
3.权利要求1所述的西梅贮藏保鲜方法,其特征在于:1-MCP保鲜纸数量是根据果实的质量而定的,每2.0~2.5 kg果实放一张。
4.权利要求1所述的西梅贮藏保鲜方法,其特征在于:所述步骤3中,每1.0 kg西梅加入1包太赫兹保鲜包。
5.权利要求1所述的西梅贮藏保鲜方法,其特征在于:贮藏阶段箱体内的CO2含量维持在2.5~4.5%,O2含量维持在5~15%。
6.权利要求1所述西梅贮藏保鲜方法在减少贮藏期间西梅的硬度下降和腐烂,保持果实表面的果霜提高西梅贮藏品质中的应用。
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