CN112878105A - Slow-release 1-MCP preservative paper for preservation of Xinjiang small white apricots and application thereof - Google Patents
Slow-release 1-MCP preservative paper for preservation of Xinjiang small white apricots and application thereof Download PDFInfo
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- CN112878105A CN112878105A CN202110102638.6A CN202110102638A CN112878105A CN 112878105 A CN112878105 A CN 112878105A CN 202110102638 A CN202110102638 A CN 202110102638A CN 112878105 A CN112878105 A CN 112878105A
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- 244000018633 Prunus armeniaca Species 0.000 title claims abstract description 186
- 235000009827 Prunus armeniaca Nutrition 0.000 title claims abstract description 186
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Images
Classifications
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- D—TEXTILES; PAPER
- D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
- D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
- D21H27/00—Special paper not otherwise provided for, e.g. made by multi-step processes
- D21H27/18—Paper- or board-based structures for surface covering
- D21H27/20—Flexible structures being applied by the user, e.g. wallpaper
-
- 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
- A23B7/152—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 comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- D—TEXTILES; PAPER
- D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
- D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
- D21H23/00—Processes or apparatus for adding material to the pulp or to the paper
- D21H23/02—Processes or apparatus for adding material to the pulp or to the paper characterised by the manner in which substances are added
- D21H23/22—Addition to the formed paper
- D21H23/52—Addition to the formed paper by contacting paper with a device carrying the material
-
- D—TEXTILES; PAPER
- D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
- D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
- D21H25/00—After-treatment of paper not provided for in groups D21H17/00 - D21H23/00
- D21H25/04—Physical treatment, e.g. heating, irradiating
- D21H25/06—Physical treatment, e.g. heating, irradiating of impregnated or coated paper
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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)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a sustained-release 1-MCP preservative paper for preserving Xinjiang small white apricots. The preservative paper is prepared by coating sustained-release 1-MCP coating liquid for preserving Xinjiang small white apricots on kraft paper with more than 92% of cellulose and drying at 80-90 ℃ for 1-2 h. Wherein, the slow-release 1-MCP coating liquid is obtained by dissolving 15-25% of 1-MCP compound, 70-80% of ethyl cellulose and 3-5% of polyacrylic acid (PAA) in 30-50mL of ethanol with the concentration of 99%. The application of the extract in the fresh keeping of Xinjiang small white apricots can slowly release 1-MCP gas to slow down the aging process of the small white apricots in the storage period. The SSC change amplitude of the apricot during storage is small, the SSC is 12.5% at the end of the storage period, the peel glossiness L value of the apricot is remarkably higher than that of a control group (P <0.05), the weight loss rate of the apricot is 3.4% and is remarkably lower than that of the control group (P <0.05), and the commodity rate is more than 92.2%, which shows that the slow-release 1-MCP preservative paper for preserving the Xinjiang small white apricot provided by the invention can release 1-MCP to delay the aging of the apricot, and has wide application value in the aspect of fruit preservation.
Description
Technical Field
The invention relates to the technical field of fruit preservative paper and application thereof, in particular to slow-release 1-MCP preservative paper for preserving Xinjiang small white apricots and application thereof.
Background
Xinjiang small white apricots belong to the middle-inferior variety (Central Asian) of common apricots (Prunus armeniacaL.), are one of Xinjiang melons and fruits with the most regional characteristics, are originally produced in Xinjiang and are only distributed and planted in Xinjiang. Compared with other common apricot varieties such as Liaoxing apricot and Siberian apricot which are sold on the market, the small white apricot fruits of the oil apricot type have the sugar content which is more than 1 time higher, the malic acid content which is nearly 2 times higher, the skins have no hair or short hair, the small white apricot fruits are thin and smooth, the pulp is fine and smooth, the sour and sweet taste is palatable, and the small white apricot fruits belong to stone fruits and climacteric fruits through experimental verification. Due to the physiological characteristics of the small white apricots, the fresh keeping is extremely difficult, the soft rot rate exceeds 50 percent after the small white apricots are stored at normal temperature for 2 days after being picked, the shelf life is only 1 day, even if the flavor is obviously lightened after the small white apricots are picked for 10 days under the refrigeration condition, the small white apricots can be maintained for 20 days at most without soft rot, but the quality of the fresh food is lost. Therefore, although Xinjiang has about 190 ten thousand mu of fresh apricots and the annual output is about 170 ten thousand tons, the fresh apricots are sold outside only about 0.2 percent in each year, the rest fruits can be sold in the periphery of the production place at a lower price or just processed and sold in a dry mode, and the market supply period is very short.
The technology for storing and preserving the picked apricot fruits is mainly divided into refrigeration storage, air-conditioned storage, picked 1-MCP treatment, calcium ion preservation treatment, salicylic acid coating treatment, chitosan coating treatment, ozone treatment, nano atomization treatment and the like, wherein the research on the refrigeration storage, the air-conditioned storage, the picked salicylic acid treatment technology, the picked 1-MCP treatment and the like is the most extensive. The storage and preservation technology of the apricot fruits is mainly realized by controlling the aspects of pretreatment before picking, timely picking, postharvest treatment, precooling before storage, active packaging, temperature, humidity, gas environment and the like during storage, so as to achieve the purposes of slowing down the aging of the apricot fruits, improving the storage quality and prolonging the shelf life. In the practical application process, the active package of apricot fruits has low cost and is suitable for long-distance transportation due to the physiological characteristics of the apricot fruits, so that the active package becomes a research hotspot for storing and preserving the apricot fruits.
At present, materials for refreshing the apricot fruits mainly comprise functional preservative paper, preservative films, preservative agents, novel corrugated cartons and the like, wherein the functional preservative paper is simple in manufacturing method, low in cost and beneficial to long-distance transportation, plays a good role in corrosion prevention and freshness preservation, and simultaneously overcomes the environmental problems caused by water mist on the surfaces of the preservative films and difficulty in biodegradation. Various targeted functional preservative papers can be obtained by adding or coating a preservative on the surface of paper in the papermaking pulp, and the method is a practical apricot fruit preservation method.
Exogenous microbial invasion and endogenous ethylene ripening are two major factors causing the quality of climacteric fruits to be reduced. In the aspect of controlling ethylene, 1-MCP (1-methylcyclopropene, 1-methylcyclopropane) is a novel ethylene inhibitor, and the physiological action of ethylene cannot be normally completed by blocking the combination of ethylene and a receptor, so that the ripening action of ethylene on fruits and vegetables is inhibited, the hardness and the nutritional ingredients of the fruits and vegetables are well maintained, and the purposes of storing and keeping the fruits and vegetables fresh are achieved. The 1-MCP preservative paper used for the fruits at present is obtained by directly adding a 1-MCP preservative into core paper, although the preservative paper obtained by the method can inhibit the ripening action of ethylene on fruits and vegetables to a certain extent, the slow release of the 1-MCP cannot be realized, the preservation is extremely difficult due to the physiological characteristics of the small white apricots, the effect is particularly poor in the actual preservation of the small white apricots in Xinjiang, and the fruit and vegetable preservative paper of the small white apricots in Xinjiang needs to be improved and improved through technical innovation.
Disclosure of Invention
Aiming at the problems that the existing fruit and vegetable preservative paper has poor preservation effect in the application of Xinjiang small white apricot preservation, and no document or patent report is found about the preservative paper which has obvious preservation effect specially aiming at Xinjiang small white apricot. The invention aims to provide a sustained-release 1-MCP preservative paper for preserving Xinjiang small white apricots and application thereof. The slow-release 1-MCP preservative paper is prepared by coating a slow-release 1-MCP coating liquid for preserving Xinjiang white apricot with over 92% cellulose kraft paper, placing the kraft paper in a drying oven, and drying at 80-90 ℃ for 1-2h, wherein the slow-release 1-MCP coating liquid for preserving Xinjiang white apricot is prepared by dissolving 15-25% by mass of 1-MCP compound, 70-80% by mass of ethyl cellulose and 3-5% by mass of polyacrylic acid (PAA) in 30-50mL of ethanol with the concentration of 99%. By optimizing the formula of the coating liquid and controlling the coating weight, the sustained-release 1-MCP preservative paper for preserving Xinjiang small white apricots is finally obtained. The slow-release 1-MCP preservative paper for preserving Xinjiang small white apricots is applied to preservation of Xinjiang small white apricots, SSC of the apricots is minimum during storage, SSC is 12.5% at the end of the storage period, the L value of the peel gloss of the apricots is remarkably higher than that of a control group (P <0.05), the weight loss rate of the apricots is 3.4% and is remarkably lower than that of the control group (P <0.05), and the commodity rate is more than 92.2%, so that the slow-release 1-MCP preservative paper for preserving the Xinjiang small white apricots can release 1-MCP to delay aging of the apricots, and has.
The invention provides a sustained-release 1-MCP preservative paper for preserving Xinjiang small white apricots, which is prepared by coating a sustained-release 1-MCP coating liquid for preserving Xinjiang small white apricots on kraft paper with more than 92% of cellulose, and drying the kraft paper in a drying oven at 80-90 ℃ for 1-2 hours.
Further, the sustained-release 1-MCP preservative paper for preserving Xinjiang small white apricots is obtained by coating a sustained-release 1-MCP coating solution for preserving Xinjiang small white apricots on kraft paper with more than 92% of cellulose, and drying the kraft paper in a drying oven at 85 ℃ for 1.5 hours.
Meanwhile, the invention provides a sustained-release 1-MCP coating liquid for refreshing Xinjiang white apricot, which is based on the sustained-release 1-MCP preservative paper for refreshing Xinjiang white apricot, wherein the sustained-release 1-MCP coating liquid is obtained by dissolving 15-25% by mass of 1-MCP compound, 70-80% by mass of ethyl cellulose and 3-5% by mass of polyacrylic acid (PAA) in 30-50mL of ethanol with the concentration of 99%.
Further, the invention provides a sustained-release 1-MCP coating liquid for refreshing Xinjiang white apricot, which is based on sustained-release 1-MCP preservative paper for refreshing Xinjiang white apricot, wherein the sustained-release 1-MCP coating liquid is obtained by dissolving 23% by mass of 1-MCP compound, 73.6% by mass of ethyl cellulose and 3.4% by mass of polyacrylic acid (PAA) in 40mL of ethanol with a concentration of 99%.
In the invention, the coating amount of the slow-release 1-MCP coating liquid for keeping fresh of Xinjiang small white apricots is that each piece of kraft paper with the length of 2 multiplied by 5cm contains 0.005-0.025g of 1-MCP powder.
In the invention, the 1-MCP compound is a 1-MCP compound containing 0.14 mass percent of 1-MCP based on alpha-cyclodextrin.
Further, the invention provides application of the sustained-release 1-MCP preservative paper for preserving Xinjiang small white apricots in preserving the Xinjiang small white apricots.
By implementing the technical content of the invention through the technical scheme, the following beneficial effects are obtained:
(1) the slow release 1-MCP preservative paper for preserving Xinjiang small white apricots is used for storing apricot fruits, by measuring the respiratory intensity, physical and chemical indexes and commodity rate of apricots, the SSC of the apricots is the minimum during storage, the SSC is 12.5% at the end of the storage period, the gloss L value of the peel of the apricots is obviously higher than that of a control group (P <0.05), the weight loss rate of the apricots is 3.4% and is obviously lower than that of the control group (P <0.05), and the commodity rate is more than 92.2%, so that the slow release 1-MCP preservative paper for preserving the Xinjiang small white apricots, provided by the invention, can release 1-MCP gas to delay the aging of the apricots, and has wide application value in the aspect.
(2) The sustained-release 1-MCP coating liquid for refreshing Xinjiang small white apricots, which is provided by the invention and is based on the sustained-release 1-MCP preservative paper for refreshing Xinjiang small white apricots, can slowly release 1-MCP, so that the storage time of apricots is prolonged, and the preparation method shows that the apricot packaging with adjustable release rate and sustained release function can be produced by using polyacrylic acid coating liquid, and has the advantages of wide raw material source, simple process flow, convenience in use, energy conservation, environmental protection, easiness in industrialization, popularization and application and good market prospect.
Drawings
Figure 1 is a graph of the effect of different treatments on the respiration rate of apricots during cold storage. Different letters in the same column indicate statistically significant differences when p < 0.05.
Figure 2 is the effect of different treatments on the physicochemical properties of apricots during refrigeration. Wherein, (a) is a graph of the influence of different treatments on the hardness of the apricots during refrigeration, (b) is a graph of the influence of different treatments on the SSC of the apricots during refrigeration, and (c) is a graph of the influence of different treatments on the TA of the apricots during refrigeration.
Figure 3 is a graph of the effect of different treatments on apricot color during refrigeration. Wherein, (a) is a graph of the influence of different treatments on the L value of apricots during refrigeration, (b) is a graph of the influence of different treatments on the a value of apricots during refrigeration, and (c) is a graph of the influence of different treatments on the b value of apricots during refrigeration.
Figure 4 is a graph of the effect of different treatments on the weight loss and commercial yield of apricots during refrigeration. Wherein, (a) is a graph of the influence of different treatments on the weight loss rate of the apricots during the refrigeration period, and (b) is a graph of the influence of different treatments on the commodity rate of the apricots during the refrigeration period.
Detailed Description
The present invention will be described by way of examples, but the present invention is not limited to the examples.
The raw materials, reagents and apparatuses selected from alpha-cyclodextrin, polyacrylic acid (PAA), ethyl cellulose and ethanol are well known in the art, but the invention is not limited to the practice of the invention, and other reagents and apparatuses well known in the art can be applied to the practice of the following embodiments of the invention.
Measurement indexes are as follows:
(1) the respiration rate change of the fruit during storage was determined as the respiration rate on the basis of carbon dioxide absorption using the "continuous air flow" method.
(2) The flesh hardness was measured at 2 points on the equatorial axis of each apricot using a penetrometer (GY-4, le qing handpi co. ltd.) fitted with a standard penetrometer probe (SS, 5mm diameter). Soluble Solids (SSC) were measured using a refractometer (PAL-1, tip instruments ltd, zhejiang, china) and the results are expressed as ° Brix; titratable Acidity (TA) was analyzed by titration with 0.1M NaOH (Fan et al, 2018). 10 fruits were used per treatment. The experiment was repeated 3 times.
(3) Skin color was measured with a colorimeter (NR110, 3NH Technology co., Ltd, china). 10 fruits were selected at 120 ° intervals along the fruit equator, and each group was repeated 3 times. The color of the fruit is represented by L (brightness), a (from "green" to "+ red").
(4) The weight loss was calculated by assigning the weight of the sample to 10 fruits at a time on each evaluation date during storage.
(5) Commercial apricot fruit standard: the rotten area is less than 10 percent, the browning area is less than 20 percent, and the apricot fruit has unique taste. The number of commercially valuable apricots in the total apricots is defined as the commodity price of the apricots.
Example 1: slow-release 1-MCP (MCP) preservative paper for preservation of Xinjiang small white apricots
The sustained-release 1-MCP preservative paper for the preservation of Xinjiang small white apricots is obtained by coating a sustained-release 1-MCP coating liquid for the preservation of Xinjiang small white apricots on kraft paper with more than 92% of cellulose, and drying the kraft paper in a drying oven at 80-90 ℃ for 1-2 hours, wherein the sustained-release 1-MCP coating liquid for the preservation of Xinjiang small white apricots is obtained by dissolving 15-25% of 1-MCP compound, 70-80% of ethyl cellulose and 3-5% of polyacrylic acid (PAA) in 30-50mL of ethanol with the concentration of 99%, and the coating amount of the sustained-release 1-MCP coating liquid for the preservation of Xinjiang small white apricots is that each kraft paper with the thickness of 2 multiplied by 5cm contains 0.005-0.025g of 1-MCP powder; the 1-MCP compound is a 1-MCP compound containing 0.14 mass percent of 1-MCP based on alpha-cyclodextrin.
Example 2: slow-release 1-MCP (MCP) preservative paper for preservation of Xinjiang small white apricots
The embodiment provides the sustained-release 1-MCP preservative paper for preserving the Xinjiang white apricot on the basis of the embodiment 1, the preservative paper is obtained by coating a sustained-release 1-MCP coating liquid for preserving the Xinjiang white apricot on kraft paper with more than 92% of cellulose, and drying the kraft paper in a drying oven at 85 ℃ for 1.5 hours, wherein the sustained-release 1-MCP coating liquid for preserving the Xinjiang white apricot is obtained by dissolving 23% by mass of a 1-MCP compound, 73.6% by mass of ethyl cellulose and 3.4% by mass of polyacrylic acid (PAA) in 40mL of ethanol with a concentration of 99%, and the coating amount of the sustained-release 1-MCP coating liquid for preserving the Xinjiang white apricot contains 0.005g of 1-MCP powder for each kraft paper with the concentration of 2 x 5 cm; the 1-MCP compound is a 1-MCP compound containing 0.14 mass percent of 1-MCP based on alpha-cyclodextrin.
Example 3: slow-release 1-MCP (MCP) preservative paper for preservation of Xinjiang small white apricots
The embodiment provides a sustained-release 1-MCP preservative paper for preserving Xinjiang small white apricot on the basis of embodiment 1, and the preservative paper is obtained by coating a sustained-release 1-MCP coating liquid for preserving Xinjiang small white apricot on kraft paper with more than 92% of cellulose, and drying the kraft paper in a drying oven at 80 ℃ for 1.0h, wherein the sustained-release 1-MCP coating liquid for preserving Xinjiang small white apricot is obtained by dissolving 15% by mass of a 1-MCP compound, 70% by mass of ethyl cellulose and 3.0% by mass of polyacrylic acid (PAA) in 30mL of ethanol with a concentration of 99%, and the coating amount of the sustained-release 1-MCP coating liquid for preserving Xinjiang small white apricot is that each kraft paper with the concentration of 2 x 5cm contains 0.010g of 1-MCP powder; the 1-MCP compound is a 1-MCP compound containing 0.14 mass percent of 1-MCP based on alpha-cyclodextrin.
Example 4: slow-release 1-MCP (MCP) preservative paper for preservation of Xinjiang small white apricots
The embodiment provides a sustained-release 1-MCP preservative paper for preserving Xinjiang small white apricot on the basis of embodiment 1, and the preservative paper is obtained by coating a sustained-release 1-MCP coating liquid for preserving Xinjiang small white apricot on kraft paper with more than 92% of cellulose, and drying the kraft paper in a drying oven at 90 ℃ for 2.0 hours, wherein the sustained-release 1-MCP coating liquid for preserving Xinjiang small white apricot is obtained by dissolving 25% by mass of a 1-MCP compound, 80% by mass of ethyl cellulose and 5.0% by mass of polyacrylic acid (PAA) in 50mL of ethanol with a concentration of 99%, and the coating amount of the sustained-release 1-MCP coating liquid for preserving Xinjiang small white apricot is that each kraft paper with the concentration of 2 x 5cm contains 0.025g of 1-MCP powder; the 1-MCP compound is a 1-MCP compound containing 0.14 mass percent of 1-MCP based on alpha-cyclodextrin.
Example 5: slow-release 1-MCP (MCP) preservative paper for preservation of Xinjiang small white apricots
The embodiment provides the sustained-release 1-MCP preservative paper for the preservation of Xinjiang small white apricot on the basis of the embodiment 1, the preservative paper is obtained by coating a sustained-release 1-MCP coating liquid for the preservation of Xinjiang small white apricot on kraft paper with more than 92% of cellulose, and drying the kraft paper in a drying oven at 85 ℃ for 1.5 hours, wherein the sustained-release 1-MCP coating liquid for the preservation of Xinjiang small white apricot is obtained by dissolving 20% by mass of a 1-MCP compound, 75% by mass of ethyl cellulose and 3.5% by mass of polyacrylic acid (PAA) in 40mL of ethanol with a concentration of 99%, and the coating amount of the sustained-release 1-MCP coating liquid for the preservation of Xinjiang small white apricot is that each kraft paper with the concentration of 2 x 5cm contains 0.015g of 1-MCP powder; the 1-MCP compound is a 1-MCP compound containing 0.14 mass percent of 1-MCP based on alpha-cyclodextrin.
Example 6: application of slow-release 1-MCP preservative paper in preservation of Xinjiang small white apricots
This example is based on examples 1-5, and Xinjiang small white apricot (Prunus armeniaca L. cv Saimati) was harvested from a local orchard of Yining City, Xinjiang, China. Apricot fruits are picked at the harvest time, and similar fruits are picked without skin damage to ensure consistency in shape, color and size. The apricot fruits are pre-treated in a refrigerating chamber (5 ℃, the relative humidity is 92%) for 24 hours, and then post-harvest treatment is carried out.
The apricot weighed out was sealed with a polyethylene storage bag and stored at 2 ℃ with RH of 92%. The sustained-release 1-MCP preservative paper (2 multiplied by 5cm) for preserving Xinjiang small white apricots, which is prepared by the invention, contains 5mg of 1-MCP powder in each piece of coated paper, and is placed in a sealed bag (group A), and the embedded paper (2 multiplied by 5cm) of the 1-MCP preservative of the control group is placed in the sealed bag (group CK). After sealing 4d, the bag is perforated and the storage process is continued. Sampling is carried out once every 7d in the storage period, the influence of the slow-release 1-MCP preservative paper, the 1-MCP preservative paper and blank groups on the physical and chemical properties of the apricot fruits in the storage period is examined, and specific results are shown in attached figures 1 to 4.
(1) Effect of different treatments on apricot respiratory intensity
Apricot is a fruit in climacteric period, and the breath intensity is a key index reflecting the eating quality and storage characteristics of the fruit. FIG. 1 shows the influence of the slow-release 1-MCP preservative paper, the 1-MCP preservative paper and blank groups on the respiration intensity of apricot fruits, and the data in FIG. 1 shows that the respiration intensity change curves have respiration jerk types, but the start time and the respiration peak are different. The apricot respiration peak of the control group appeared at 14d, while the apricot respiration peak of the 1-MCP-coated paper-treated group appeared at 21d, which was 31% lower than the peak of the control group. The slow-release 1-MCP preservative paper provided by the invention can inhibit the respiratory metabolism rate of fruits and delay the arrival of respiratory peak, and the 1-MCP slow-release preservative paper can delay the senescence of the apricot fruits by controlling and releasing 1-MCP.
(2) Effect of different treatments on the physicochemical Properties of apricot
Firmness is an important index that directly reflects the storage stability and commodity rate of fruits. The test examined the effect of different treatments on apricot firmness, SSC and acidity. Wherein figure 2a shows the effect of different treatments on the firmness of apricots, figure 2b shows the effect of different treatments on the SSC of apricots, and figure 2c shows the effect of different treatments on the acidity of apricots.
As can be seen from the data in FIG. 2a, the hardness of apricot gradually decreases during the refrigeration of apricot fruits. The hardness of the control apricot was reduced from 13.1N at the beginning of storage to 4.22N at 35d, and the hardness of the apricot fruit treated with the 1-MCP slow-release preservative paper was 7.26N at 35d, which was 41.9% higher than that of the control. As can be seen, the 1-MCP slow-release preservative paper treatment obviously inhibits the reduction of the hardness of the fruits (p is less than 0.05). This is mainly because the 1-MCP slow-release preservative paper treatment inhibits the production of ethylene in the apricot fruits and delays the softening process thereof.
As can be seen from the data in FIG. 2b, the SSC patterns of apricot fruits during storage are similar. The SSC gradually increases during the pre-storage period and gradually decreases after reaching a maximum value. SSC changes during storage of 1-MCP slow release preservative paper treated fruits are less than those of the control group. The SSC difference between the fruits of the 1-MCP slow release preservative paper treated group and the control group reached a significant level (p <0.05) at the 14 th day of storage, while there was no significant difference at the end of the storage period. This shows that the 1-MCP slow release preservative paper treatment of the invention can effectively reduce the change of the SSC of apricot fruits.
Acidity is one of the essential qualities in apricot flavor. As can be seen from the data in FIG. 2c, the TA of apricot generally decreased throughout the storage period. The TA reduction rate of the 1-MCP slow-release preservative paper is lower than that of a control group, which shows that the TA reduction of the 1-MCP slow-release preservative paper is effectively inhibited by the 1-MCP.
(3) Effect of different treatments on apricot color
The color change of the peel reflects the ripeness and freshness of the fruit and is an important index measured when the fruit is purchased by consumers. The L value is reflected in the peel gloss of the apricots, and the test surveys the color of the apricots after different treatments, and the result is shown in the attached figure 3.
As can be seen from the data in the attached figure 3, the L value of the contrast apricot is obviously increased (P <0.05) in the apricot refrigeration 7d, and the apricot treated by the 1-MCP slow-release preservative paper has no obvious change. After the apricot is refrigerated for 7 days, the L value of the contrast apricot is obviously reduced, and the L value of the apricot treated by the 1-MCP slow-release preservative paper is relatively small. At the end of storage (35d), the L value of the apricot treated by the 1-MCP slow-release preservative paper is obviously higher than that of the control (P < 0.05). This indicates that the brightness of apricot can be maintained by the 1-MCP slow release preservative paper treatment.
a indicates a change in color from green to red during fruit ripening and senescence, b indicates a change from blue to yellow. As can be seen from the data in fig. 3, the values of a and b significantly increased (P <0.05) in the control apricots as the fruit storage time increased, indicating that the fruit color underwent a green to red color progression. The 1-MCP slow release preservative paper treatment delays the rising speed of a and b values.
(4) Influence of different treatments on weight loss rate and commodity rate of apricot fruits
The test is used for counting the weight loss rate and commodity rate of the apricot fruits after different treatments, and specific results are shown in attached figure 4. As can be seen from the data in the attached figure 4, the weight loss rate of the apricot increases along with the prolonging of the storage time of the apricot, but the weight loss rate of the control group is always higher than that of the 1-MCP slow-release preservative paper treatment group. When the storage is finished (35d), the weight loss rate of the apricot fruits in the control group is 4.23%, the weight loss rate of the apricot fruits in the 1-MCP slow-release preservative paper treatment group is 3.4%, the weight loss of the apricot fruits in the control group is obviously higher than that of the apricot fruits in the 1-MCP slow-release preservative paper treatment group (P is less than 0.05), and therefore the weight reduction of the apricot fruits can be effectively controlled in the whole storage period through the 1-MCP slow-release preservative paper treatment.
The price of the goods is the final meaning of storage and preservation. As shown in the statistical result of the commodity rate shown in FIG. 4, after the apricot is stored for 35d, the commodity rate of the treatment a is 46%, and the commodity rate of the treatment of the 1-MCP slow-release preservative paper is more than 92%. The 1-MCP slow-release preservative paper treatment provided by the invention can effectively keep the commercial value of the apricot in the refrigeration period.
Example 7: application of the slow-release 1-MCP preservative paper in preservation of different fruits
In this embodiment, based on example 6, the slow-release 1-MCP preservative paper provided by the present invention is applied to the preservation of different fruits, and meanwhile, embedded paper (2 × 5cm) of the control group 1-MCP preservative is placed in a sealed bag (CK group) for performance detection, and specific detection results are shown in table 1.
Table 1: the application of the slow-release 1-MCP preservative paper in the preservation effect comparison of different fruits
As can be seen from the data in Table 1, the slow-release 1-MCP preservative paper provided by the application has certain effect when applied to other types of apricot fruits and Tsaoko, but has a particularly remarkable preservation effect on Xinjiang small white apricots, the commodity rate of apricot fruits is over 90%, the shelf life is prolonged to over 10 days, and particularly, the rotting rate of the Xinjiang small white apricots applied by the method provided by the invention is reduced by nearly 22%, which is remarkably reduced compared with other types of apricots and fruits.
The above examples are merely illustrative for clearly illustrating the present invention and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications can be made while remaining within the scope of the present invention.
Claims (7)
1. The slow release 1-MCP preservative paper for preserving Xinjiang small white apricots is characterized by being prepared by coating a slow release 1-MCP coating solution for preserving Xinjiang small white apricots on kraft paper with more than 92% of cellulose, and drying the kraft paper in a drying oven at 80-90 ℃ for 1-2 hours.
2. The sustained-release 1-MCP preservative paper for the preservation of Xinjiang apricot according to claim 1, wherein the preservative paper is obtained by coating a coating solution of the sustained-release 1-MCP for the preservation of Xinjiang apricot on kraft paper with cellulose content of more than 92%, and drying the kraft paper in a drying oven at 85 ℃ for 1.5 hours.
3. The sustained-release 1-MCP preservative paper for the Xinjiang apricot as claimed in claim 1, wherein the coating liquid of the sustained-release 1-MCP for the Xinjiang apricot is prepared by dissolving 15-25% by mass of 1-MCP compound, 70-80% by mass of ethyl cellulose and 3-5% by mass of polyacrylic acid (PAA) in 30-50mL of 99% ethanol.
4. The sustained-release 1-MCP preservative paper for preserving Xinjiang apricot as claimed in claim 1, wherein the coating amount of the sustained-release 1-MCP coating liquid for preserving Xinjiang apricot is 0.005-0.025g of 1-MCP powder contained in each 2 x 5cm kraft paper.
5. The sustained-release 1-MCP preservative paper for the Xinjiang apricot as claimed in claim 1, wherein the coating liquid of the sustained-release 1-MCP for the Xinjiang apricot is prepared by dissolving 23% by mass of 1-MCP compound, 73.6% by mass of ethyl cellulose and 3.4% by mass of polyacrylic acid (PAA) in 40mL of 99% ethanol.
6. The sustained-release 1-MCP preservative paper for preserving Xinjiang apricot as claimed in claim 1, wherein the 1-MCP compound is a 1-MCP compound containing 0.14% by mass of 1-MCP based on alpha-cyclodextrin.
7. An application of a sustained-release 1-MCP preservative paper for preserving Xinjiang small white apricots in preserving the Xinjiang small white apricots.
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| CN116556109A (en) * | 2023-05-31 | 2023-08-08 | 南京林业大学 | Preparation method of fruit and vegetable preservative paper |
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