CN113575673B - Gradient hypoxia cooperative gasification fumigation low temperature resistant saccharification storage method for potatoes - Google Patents
Gradient hypoxia cooperative gasification fumigation low temperature resistant saccharification storage method for potatoes Download PDFInfo
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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
- A23B7/14—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
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
- 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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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Abstract
The invention discloses a gradient hypoxia collaborative gasification fumigation low-temperature resistant saccharification storage method for potatoes, which comprises the following steps: (1) and (3) callus period: firstly, performing callus treatment on the fresh harvested potatoes; (2) a dormant period: performing first low-oxygen modified atmosphere treatment, wherein ethanol fumigation treatment is performed in a synergistic manner; pre-storing for 7-10 days, and storing for 2-4 months till the end of the dormancy period; (3) and (3) germination stage: after the dormancy period is finished, performing second low-oxygen air conditioning treatment, and performing fumigation treatment by cooperatively adopting R-carvone; and then storing the mixture until the end under the conditions that the temperature is 3-8 ℃ and the relative humidity is 85% -90%. According to the method, 3 special physiological stages of the callus period, the dormancy period and the germination period of the potatoes are used as time nodes, low-oxygen gas-adjusting treatment with different concentrations is adopted in cooperation with different auxiliary agents for fumigation, the defect of one-time centralized treatment after traditional harvesting is overcome, the whole treatment process is in a gas diffusion form, and effectiveness and safety are improved.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a gradient hypoxia cooperative gasification fumigation low temperature resistant saccharification storage method for potatoes.
Background
China is the biggest world in potato production and consumption, and the total yield in 2018 reaches 9026 ten thousand tons, which accounts for 1/4 (Chengmeng mountain, etc., 2020) all over the world. In order to prolong the processing period and avoid the loss of water and shrinkage, germination weight loss, disease and rot of tubers, potatoes are generally stored at a temperature below 10 ℃. However, low temperature, while solving the above problem, causes a large accumulation of reducing sugars (glucose and fructose) within the tuber cells, i.e., a "low temperature saccharification" phenomenon occurs (Burton, 1969). During high temperature frying of potatoes, reducing sugars react with free amino acids in the tubers in the maillard reaction, resulting in darker, bitter mouthfeel of the processed product (Kumar et al, 2004), and even the production of potential neurotoxins and carcinogens, namely acrylamide (IARC, 1994). Potatoes returned by processing enterprises every year due to low temperature saccharification, up to 20% (Sowokinos, 2001), become an industry-pain problem. Therefore, the control of low-temperature saccharification of the potatoes becomes a bottleneck for the development of the storage, preservation and processing industries.
At present, the regulation and control means of low-temperature saccharification of potatoes mainly comprise pre-harvest breeding and post-harvest treatment, but pre-harvest measures are limited by the problems of technical difficulty, variety adaptability, safety and the like. Therefore, a low-carbon and green postharvest regulation and control technology becomes an important requirement for relieving low-temperature saccharification and improving the processing quality of potatoes. Low O2High O content2High CO content2The method can regulate the postharvest physiology of the fruits and vegetables, particularly the processes of fruit respiration physiology, substance metabolism, energy balance and the like, wherein the low-oxygen treatment is more energy-saving, simple and practical in the postharvest practice of potatoes.
Through searching, the following two patent publications related to the patent application of the invention are found:
1. a storage method (publication number: CN 106259850B) capable of inhibiting the accumulation of reducing sugar in potatoes provides a method for inhibiting the low-temperature saccharification of potatoes by using ultraviolet lamp secondary irradiation and cooperating with a sprout inhibitor treatment, and has the advantages of simple operation, low pretreatment cost and the like. However, the cycloartenyl in the bud inhibitor used in the publication belongs to a low-toxicity pesticide, and the residue limit standard of the cycloartenyl is not yet proposed in China at present, and relates to residue risks.
2. The potato StMADS10 gene and the application thereof in the low temperature saccharification resistance (publication No. CN 110205326A) construct an over-expression vector by taking cDNA of a low temperature saccharification resistance genotype potato tuber as a template and cloning StMADS10 gene, thereby improving the low temperature saccharification resistance of the potato. However, the modern gene improvement measures have the problems of high screening difficulty, high investment, unstable characters and the like.
By contrast, according to the patent application of the invention, in 3 physiological stages after potato harvesting, callus treatment in the later ripening stage, different gradient low-oxygen pulse treatment in the resting stage and the germination stage are respectively performed, and gasification fumigation is performed in cooperation with different functional auxiliaries, the whole treatment process is in a gas form, the diffusion is uniform, no liquid drop and solid medicament residue are generated, and the problem of low-temperature saccharification of potatoes is effectively solved.
Therefore, the present patent application is substantially different from the above patent publications.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides a gradient hypoxia cooperative gasification fumigation low temperature resistant saccharification storage method for potatoes.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a gradient hypoxia cooperative gasification fumigation low temperature resistant saccharification storage method for potatoes comprises the following steps:
(1) and (3) callus period: firstly, performing callus treatment on the freshly harvested potatoes under the conditions of temperature of 12-20 ℃ and humidity of 95% -98%, wherein the callus treatment time is 10-14 days, and the callus period is O2The concentration is kept between 10 percent and 21 percent to ensure the callus effect;
(2) a dormant period: the potato tuber after the callus treatment adopts 4 to 10 percent of O2The rest is N2Balancing and carrying out first low-oxygen air conditioning treatment, wherein the first low-oxygen air conditioning treatment is cooperated with ethanol fumigation treatment, and the treatment concentration is 400-600 mu L/L; then pre-storing for 7-10 days at the temperature of 6-8 ℃ and the relative humidity of 90-95%, and storing for 2-4 months at the temperature of 3-8 ℃ and the relative humidity of 85-90% until the end of the dormancy period;
(3) and (3) germination stage: after the dormancy period is finished, O with the concentration of 2.1-3.9% is adopted for potato tubers2The rest is N2Balancing and carrying out second low-oxygen air conditioning treatment, wherein R-carvone fumigation treatment is cooperatively adopted during the second low-oxygen air conditioning treatment, and the treatment concentration is 0.3-0.7 mL per kg of potatoes; and then storing the mixture until the end under the conditions that the temperature is 3-8 ℃ and the relative humidity is 85% -90%.
Further, the storage period in the step (3) is 2 months after the dormancy period is finished.
Further, in the step (3), O2The concentration of (2) was 2.5%.
The technical scheme provided by the invention has the beneficial effects that:
1. aiming at the problems that the processing color is influenced and the potential safety hazard of acrylamide is caused by low-temperature saccharification of potatoes, 3 special physiological stages of the callus period, the dormancy period and the germination period of the potatoes are used as time nodes, low-oxygen modified atmosphere treatment with different concentrations is adopted in a targeted mode to be cooperated with different auxiliary agents for fumigation, the defect of one-time centralized treatment after traditional harvesting is overcome, the whole treatment process is in a gas diffusion mode, and effectiveness and safety are improved.
2. Performing secondary different-concentration low-O by gradient oxygen reduction in the dormancy stage and the germination stage2On one hand, the activity of acid convertase is directly inhibited, and the generation of reducing sugar is reduced; on the other hand, the potato tuber generates cold-induced respiration adaptation reaction under low-temperature storage, the oxidation and phosphorylation productivity of mitochondrial respiratory chain is reduced, the tuber respiration physiology and the starch degradation speed are reduced, thereby inhibiting the generation of a large amount of reducing sugar and furthest reducing the low-temperature saccharification of the tuber on the premise of not generating anaerobic respiration. In addition, ethanol fumigation influences the potato amyloplast structure, the starch straight/branch ratio and destroys the membrane structure of thylakoid of green leaves, and remarkably inhibits tuber low-temperature saccharification and epidermis greening.
3. According to the method, the callus treatment before storage enables the epidermis of the potato tuber to be suberized to form a 'closed layer' and continues to deposit on the cell wall to form a periderm, and the suberized cell is waterproof and airtight, so that the loss of water and nutrients in the tuber and the infection of pathogenic bacteria can be prevented; in addition, the increase of the epidermal cork resin content after the tuber is callus is closely related to the reduction of the green change of the tuber.
4. The clam aims at 3 physiological stages after potato harvesting, callus treatment in a later ripening stage, different gradient low-oxygen pulse treatment in a resting stage and a germination stage are respectively performed, and gasification fumigation is performed in cooperation with different functional auxiliaries, the whole treatment process is in a gas form, the diffusion is uniform, no liquid drop and solid medicament residue exist, and the problem of low-temperature saccharification of the potatoes is effectively solved.
Drawings
FIG. 1 shows the low O content in the present invention2Graph of the sensory impact of treatment on storage of reducing sugars, sucrose and potato chips at 4 ℃ in potatoes.
Detailed Description
The following detailed description of the embodiments of the present invention is provided for the purpose of illustration and not limitation, and should not be construed as limiting the scope of the invention.
The raw materials used in the invention are conventional commercial products unless otherwise specified; the methods used in the present invention are conventional in the art unless otherwise specified.
A gradient hypoxia collaborative gasification fumigation low temperature resistant saccharification storage method for potatoes comprises the following steps:
(1) and (3) callus period: firstly, performing callus treatment on the freshly harvested potatoes under the conditions of temperature of 12-20 ℃ and humidity of 95% -98%, wherein the callus treatment time is 10-14 days, and the callus period is O2The concentration is kept between 10 percent and 21 percent to ensure the callus effect;
(2) a dormant period: the potato tuber after the callus treatment adopts O with the concentration of 4-10 percent2The rest is N2Balancing and carrying out first low-oxygen air conditioning treatment, wherein the first low-oxygen air conditioning treatment is cooperated with ethanol fumigation treatment, and the treatment concentration is 400-600 mu L/L; then pre-storing for 7-10 days at the temperature of 6-8 ℃ and the relative humidity of 90-95%, and storing for 2-4 months at the temperature of 3-8 ℃ and the relative humidity of 85-90% until the end of the dormancy period;
(3) and (3) germination stage: after the dormancy period is finished, O with the concentration of 2.1-3.9% is adopted for potato tubers2The rest is N2Balancing and carrying out second low-oxygen air conditioning treatment, wherein R-carvone fumigation treatment is cooperatively adopted during the second low-oxygen air conditioning treatment, and the treatment concentration is 0.3-0.7 mL per kg of potatoes; and then storing the mixture until the end under the conditions that the temperature is 3-8 ℃ and the relative humidity is 85% -90%.
Preferably, the storage period in the step (3) is 2 months after the end of the dormancy period.
Preferably, O in said step (3)2The concentration of (B) is 2.5%。
Specifically, the preparation and detection examples are as follows:
example 1
(1) Experimental treatment
Firstly, a callus period: the harvested potatoes (variety is Atlantic) are subjected to callus treatment under the conditions that the temperature is 12-20 ℃, the relative humidity is 95% -98%, the callus time is 14 days, and the callus period is O2The concentration is kept between 10 percent and 21 percent to ensure the callus effect.
A sleep period: the potato tuber after the callus treatment adopts 4 to 10 percent of O2The rest is N2Balancing to perform first low-oxygen air conditioning treatment, wherein the first low-oxygen air conditioning treatment is cooperated with ethanol fumigation treatment (quantitative absolute ethanol is measured and uniformly dripped on 6 layers of expanded gauze for rapid sealing treatment), and the treatment concentration is 400-600 mu L/L; then pre-storing for 7-10 days at the temperature of 6-8 ℃ and the relative humidity of 90-95%, and storing for 2-4 months at the temperature of 3-8 ℃ and the relative humidity of 85-90% until the end of the dormancy period;
③ germination period: after the end of the sleep period, use N2Balancing for the second time of low oxygen gas conditioning treatment, and respectively setting O2The concentration is 2.5% (low O)2Treatment group) and 21% (air control group), during which R-carvone fumigation treatment is cooperatively adopted, wherein the treatment concentration is 0.3-0.7 mL per kg of potatoes; then storing the potato chips at the temperature of 4 +/-0.5 ℃ and the relative humidity of 85-90%, and regularly detecting the content of reducing sugar and cane sugar in the tubers and taking photos of the fried potato chips.
Wherein, the tuber reducing sugar content is measured by a 3, 5-dinitrosalicylic acid method; the sucrose content is determined by high performance liquid chromatography in GB 5009.8-2016; preparing the fried potato chips: cleaning and peeling potatoes, cutting the potatoes into slices with the thickness of 2-3 mm uniformly, wiping surface water stains with a paper towel, putting the potatoes in a constant-temperature fryer at the temperature of 150 ℃, fishing out the potatoes after 5min, draining the surface oil stains, and cooling the potatoes for later use.
(2) Results of the experiment
FIG. 1 is low O2Treatment effects on reducing sugars, sucrose and the organoleptic colour of potato chips during storage at 4 ℃. As can be seen, tubers were stored at low temperaturesDuring the storage period, the content of reducing sugar and the content of sucrose both show a gradual increase trend (figure 1A-B), the content of reducing sugar is increased from an initial value of 0.37mg/g to 11.49mg/g, and the content of sucrose is increased from an initial value of 1.68mg/g to 8.17 mg/g. Low O concentration of 2.5%2The treatment and ethanol fumigation inhibit the increase of the content of the two components, and the content of reducing sugar and sucrose is respectively reduced by 10.89% and 31.85% compared with the control after the low-temperature storage for 40 days.
In the potato frying process, reducing sugar and free amino acid in tubers generate Maillard reaction, so that the color of processed products is deepened, and the color and luster of the fried potato chips can visually reflect the low-temperature saccharification degree. As shown in FIG. 1-C, 2.5% low O content was observed in the case of storing Atlantic potato at 4 ℃ for 20 days2The treatment obviously lightens the color of the potato chips and is consistent with the result of inhibiting the generation of reducing sugar. Indicating 2.5% low O2The treatment reduced the accumulation of reducing sugars during potato cryopreservation compared to the control and maintained good color of the potato chips.
Low O2The treatment for inhibiting the low-temperature saccharification of the potatoes is related to the reduction of the oxidation and phosphorylation productivity of mitochondrial respiratory chain, and the tuber respiratory physiology and the starch degradation speed are reduced, so that the mass production of reducing sugar is inhibited; the ethanol fumigation treatment improves the stability and the enzymolysis resistance of the starch granule structure by influencing the powder forming structure and increasing the straight/branch ratio of the potato starch, and finally relieves the occurrence of low-temperature saccharification.
Example 2
(1) Experimental treatment
Firstly, a callus period: the harvested potatoes (variety is Atlantic) are subjected to callus treatment under the conditions that the temperature is 12-20 ℃, the relative humidity is 95% -98%, and O2The concentration is 10-21%, and the callus time is 14 days.
A sleep period: with N2Balanced, respectively provided with O2The concentration is 5% (once low O)2Treatment group) and 21% (air control group), low O2The treatment group is fumigated by 400-600 mu L/L ethanol (quantitative absolute ethanol is measured and uniformly dropped on 6 layers of expanded gauze for rapid sealing treatment). Then pre-storing for 7-10 days at the temperature of 6-8 ℃ and the relative humidity of 90-95%, and then pre-storing at the temperature of 3-8 ℃ and the relative humidityStoring for 2 months under the condition of 85-90% of humidity.
③ germination period: with N2Balanced, respectively provided with O2The concentration is 2.5% (secondary low O)2Treatment group) and 21% (air control group), low O2The treatment group is fumigated by using 0.3-0.7 mL/kg of R-carvone. Then storing the potato chips for 90 days under the conditions that the temperature is 4 +/-0.5 ℃ and the relative humidity is 85-90 percent, and detecting the reducing sugar content of the tubers and the L value of the fried potato chips.
(2) Results of the experiment
TABLE 1 Effect of different treatments on Low temperature saccharification at storage of potatoes at 4 ℃ (storage 90d statistics)
| Index (I) | Control group | A low oxygen treatment | Secondary low oxygen treatment |
| Reducing sugar content (mg/g) | 12.36 | 9.54 | 7.31 |
| L value of fried potato chip | 57.82 | 73.89 | 81.44 |
The result shows that after the potatoes are stored at the low temperature of 4 ℃ for 90 days, the reducing sugar content of the tubers reaches 12.36mg/g, the L value of the fried potato chips is 57.82, and the phenomenon of low-temperature saccharification is serious. After the tuber is gasified and fumigated by the gradient hypoxia treatment and different auxiliary agents, the low-temperature saccharification of the tuber is relieved to different degrees, wherein the content of reducing sugar in the hypoxia treatment for one time is reduced by 22.82 percent, and the brightness L value of the fried potato chip is improved by 22.79 percent; the content of reducing sugar in the secondary hypoxia treatment is reduced by 40.86%, and the L value of the fried potato chip is improved by 40.85%.
Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the embodiments disclosed.
Claims (3)
1. A gradient hypoxia cooperative gasification fumigation low temperature resistant saccharification storage method for potatoes is characterized in that: the method comprises the following steps:
(1) and (3) callus period: firstly, performing callus treatment on the freshly harvested potatoes under the conditions of temperature of 12-20 ℃ and humidity of 95% -98%, wherein the callus treatment time is 10-14 days, and the callus period is O2The concentration is kept between 10 percent and 21 percent to ensure the callus effect;
(2) a dormant period: the potato tuber after the callus treatment adopts O with the concentration of 4-10 percent2The rest is N2Balancing and carrying out first low-oxygen air conditioning treatment, wherein the first low-oxygen air conditioning treatment is cooperated with ethanol fumigation treatment, and the treatment concentration is 400-600 mu L/L; then pre-storing for 7-10 days at the temperature of 6-8 ℃ and the relative humidity of 90-95%, and storing for 2-4 months at the temperature of 3-8 ℃ and the relative humidity of 85-90% until the end of the dormancy period;
(3) and (3) germination stage: after the dormancy period is finished, O with the concentration of 2.1-3.9% is adopted for potato tubers2The rest is N2Balancing and carrying out second low-oxygen air conditioning treatment, wherein R-carvone fumigation treatment is cooperatively adopted during the second low-oxygen air conditioning treatment, and the treatment concentration is 0.3-0.7 mL per kg of potatoes; and then storing the mixture until the end under the conditions that the temperature is 3-8 ℃ and the relative humidity is 85% -90%.
2. The gradient hypoxia cooperative gasification fumigation low temperature saccharification-resistant potato storage method according to claim 1, characterized in that: and (4) after the dormancy period in the step (3) is finished, storing for 2 months.
3. The gradient hypoxia cooperative gasification fumigation low temperature saccharification-resistant potato storage method according to claim 1, characterized in that: o in the step (3)2The concentration of (2) was 2.5%.
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