CN113907126A - Method for controlling postharvest diseases of fresh jujube fruits - Google Patents
Method for controlling postharvest diseases of fresh jujube fruits Download PDFInfo
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- CN113907126A CN113907126A CN202111208365.XA CN202111208365A CN113907126A CN 113907126 A CN113907126 A CN 113907126A CN 202111208365 A CN202111208365 A CN 202111208365A CN 113907126 A CN113907126 A CN 113907126A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 63
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 title claims abstract description 20
- 201000010099 disease Diseases 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 12
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 241001247821 Ziziphus Species 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 206010008570 Chloasma Diseases 0.000 claims 1
- 208000003351 Melanosis Diseases 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 15
- 206010027146 Melanoderma Diseases 0.000 abstract description 8
- 238000002474 experimental method Methods 0.000 abstract description 6
- 238000004321 preservation Methods 0.000 abstract description 6
- 241000223602 Alternaria alternata Species 0.000 abstract description 5
- 230000005764 inhibitory process Effects 0.000 abstract description 5
- 235000021022 fresh fruits Nutrition 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 description 7
- 238000012545 processing Methods 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 239000005708 Sodium hypochlorite Substances 0.000 description 3
- 208000027418 Wounds and injury Diseases 0.000 description 3
- 238000007605 air drying Methods 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 208000014674 injury Diseases 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 231100000252 nontoxic Toxicity 0.000 description 3
- 230000003000 nontoxic effect Effects 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 239000000417 fungicide Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- PZBPKYOVPCNPJY-UHFFFAOYSA-N 1-[2-(allyloxy)-2-(2,4-dichlorophenyl)ethyl]imidazole Chemical compound ClC1=CC(Cl)=CC=C1C(OCC=C)CN1C=NC=C1 PZBPKYOVPCNPJY-UHFFFAOYSA-N 0.000 description 1
- 208000035143 Bacterial infection Diseases 0.000 description 1
- TWFZGCMQGLPBSX-UHFFFAOYSA-N Carbendazim Natural products C1=CC=C2NC(NC(=O)OC)=NC2=C1 TWFZGCMQGLPBSX-UHFFFAOYSA-N 0.000 description 1
- 239000005795 Imazalil Substances 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 208000022362 bacterial infectious disease Diseases 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006013 carbendazim Substances 0.000 description 1
- JNPZQRQPIHJYNM-UHFFFAOYSA-N carbendazim Chemical compound C1=C[CH]C2=NC(NC(=O)OC)=NC2=C1 JNPZQRQPIHJYNM-UHFFFAOYSA-N 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 229960002125 enilconazole Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- 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
- A23B7/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for controlling postharvest diseases of fresh jujube fruits, which comprises the steps of adding water into the fresh jujube fruits, completely immersing the fresh jujube fruits, and then carrying out radio frequency treatment; fruit experiments prove that the radio frequency treatment has a good inhibition effect on the black spot of fresh jujube fruits caused by alternaria alternata, can better keep the fruit quality and improve the fruit color, not only widens the application range of radio frequency, but also provides a new idea for the preservation and freshness preservation of the picked fresh fruits with high water activity.
Description
Technical Field
The invention belongs to the technical field of fruit postharvest disease control, and relates to a method for controlling postharvest diseases of fresh jujube fruits.
Background
Fresh jujube has good flavor and high nutritive value, and is widely planted in China. However, the fresh jujube is difficult to store after being picked and is extremely easy to decay and deteriorate due to bacterial infection, thereby causing great economic loss. The main disease of the picked fresh jujubes is black spot disease, and the pathogenic bacteria are Alternaria alternata (Alternaria alternata), so that the disease-causing capability is strong, and the disease can be rapidly spread. At present, the main method for preventing and treating the disease of the picked fresh jujube is the preservation by chemical bactericides, including carbendazim, imazalil and the like. However, in recent years, due to the residual nature of chemical fungicides, microorganisms tend to develop resistance to them, and the use of chemical fungicides has been limited to a certain extent. Therefore, people are eagerly looking for a novel, nontoxic and pollution-free storage and preservation mode of fresh jujubes after being picked.
Radio Frequency (RF), as an emerging electromagnetic heating technology, applies high Frequency electromagnetic waves to cause molecules to vibrate and rub violently, thereby achieving rapid and relatively uniform heating. Compared with microwaves, radio frequency has lower frequency (13.56MHz, 27.12MHz and 40.68MHz) and wider wavelength, so that the penetration depth is larger, the heating uniformity is relatively better, and the pest control effect on low-moisture samples such as grain grains, dried fruits and the like is always a research hotspot.
Disclosure of Invention
The invention aims to provide a method for controlling postharvest diseases of fresh jujube fruits, which is nontoxic, pollution-free, clear and obvious in effect.
Through research, the invention provides the following technical scheme:
a method for controlling postharvest diseases of fresh jujube fruits comprises adding water into fresh jujube fruits, completely immersing, and performing radio frequency treatment.
Preferably, the radio frequency treatment condition is that the treatment time of the plate distance is 85mm for 140 seconds, the treatment time of the plate distance is 90mm for 180 seconds or the treatment time of the plate distance is 95mm for 220 seconds.
More preferably, the radio frequency treatment condition is that the distance between the electrode plates is 85mm for 140 seconds.
Preferably, the disease of the picked fresh jujube fruits is black spot.
For fresh fruits with high water activity, the phenomenon of uneven radio frequency heating is very serious. The radio frequency combined water bath can improve the sterilization effect, can prevent the occurrence of corner concentration effect, and compared with a single water bath, the radio frequency combined water bath heating treatment sample has better color and appearance.
The invention has the beneficial effects that: the invention provides a method for controlling postharvest diseases of fresh jujube fruits, which is nontoxic, pollution-free, clear and obvious in effect; fruit experiments prove that the radio frequency treatment has a good inhibition effect on the black spot of fresh jujube fruits caused by alternaria alternata, can better keep the fruit quality and improve the fruit color, not only widens the application range of radio frequency, but also provides a new idea for the preservation and freshness preservation of the picked fresh fruits with high water activity.
Drawings
FIG. 1 shows the inhibition effect of RF treatment on black spot of fresh jujube fruit, and different letters at the same time point show significant difference (P < 0.05).
FIG. 2 shows the effect of RF treatment on the storage quality of fresh jujube fruit.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, preferred embodiments of the present invention are described in detail below.
1. Selection of RF plate spacing and processing time
Healthy fresh jujube fruits with uniform size, consistent maturity and no mechanical injury are selected as experimental materials. Soaking the fruits in 2% sodium hypochlorite solution for 2min for surface disinfection, and washing with clear water for air drying. Putting the fruits into a plastic container with the size of 27 multiplied by 19 multiplied by 6cm, adding water, completely immersing, putting into the center of a polar plate of radio frequency equipment, selecting the distance between the polar plates and the processing time of radio frequency, gradually reducing the distance between the polar plates, controlling the processing time within 5min, heating the fruits to the maximum temperature of not more than 50 ℃ to prevent the jujube fruits from being scalded, and observing the scalding condition of the fruits. The experiment was repeated three times with 60 fruits in one group, and with fruits not radio frequency treated as control.
And (4) screening the distance between the radio frequency polar plates and the processing time according to the average terminal temperature of fresh jujube fruits and the scalding condition. As shown in Table 1, when the plate pitch was 100mm and 105mm, the heating rate was significantly decreased at each treatment time and the final temperature of the fruit was low as compared with the other treatment groups; when the treatment time is 100s, it is difficult to achieve the desired final temperature of the fruit even if the inter-plate distance is reduced to 85 mm. Therefore, subsequent experiments select RF plate spacing of 85mm, 90mm and 95mm for processing 140s, 180s and 220s respectively.
TABLE 1 selection of RF plate spacing and treatment time
2. Control effect of radio frequency treatment on black spot of fresh jujube fruit
Healthy fresh jujube fruits with uniform size, consistent maturity and no mechanical injury are selected as experimental materials. Soaking the fruits in 2% sodium hypochlorite solution for 2min for surface disinfection, and washing with clear water for air drying. Sterilizing equator part of fruit with 70% ethanol, punching 2 holes (diameter 3mm, depth 3mm) at equal intervals on equator part of fruit with puncher, inoculating 10 μ L of 10 μ L5sporse/mL Alternaria alternata spore suspension is absorbed, fruits are placed into a plastic container with the thickness of 27 multiplied by 19 multiplied by 6cm, water is added, the fruits are placed into the center of a radio frequency equipment pole plate after being completely immersed, the fruits are treated by using screened radio frequency treatment conditions (the radio frequency pole plate distance is 85mm, 90mm and 95mm, the treatment is carried out for 140s, 180s and 220s respectively), the fruits are cooled and dried at room temperature, then the fruits are packaged individually, and the fruits are placed in an environment with the temperature of 25 ℃ and the relative humidity of 90-95% for storage. The incidence was recorded daily observations. The experiment was repeated three times with 60 fruits in one group, and with fruits not radio frequency treated as control.
And further screening the space between the radio frequency polar plates and the processing time according to the incidence of the black spot of the fresh jujube fruits under various radio frequency processing conditions. As shown in FIG. 1, the RF treatment of 140s, 180s and 220s at the distance of 85mm, 90mm and 95mm has significant inhibition effect on black spot of fresh jujube during storage, wherein the inhibition effect of 140s at 85mm is the best, and the treatment time is the shortest. Therefore, the preferred RF treatment conditions are 85mm treatment for 140 s.
2. Influence of radio frequency treatment on storage quality of fresh jujube fruits
Healthy fresh jujube fruits with uniform size, consistent maturity and no mechanical injury are selected as experimental materials. Soaking the fruits in 2% sodium hypochlorite solution for 2min for surface disinfection, and washing with clear water for air drying. Putting the fruits into a plastic container with the thickness of 27 multiplied by 19 multiplied by 6cm, adding water, completely immersing, putting into the center of a polar plate of radio frequency equipment, treating under the optimal radio frequency treatment condition (85mm for 140s), cooling at room temperature, airing, and storing in a refrigerator at the temperature of 4 ℃. The disease condition is observed and counted every 7 days, and the fruit quality is determined for 35 days. The experiment was repeated three times with 60 fruits in one group, and with fruits not radio frequency treated as control.
The results are shown in fig. 2, the radio frequency treatment can significantly reduce the incidence rate of fresh jujube fruits under low-temperature storage, maintain the hardness, the soluble solid content and the titratable acid content of the fruits, and also improve the color of the fruits.
Finally, it is noted that the above-mentioned preferred embodiments illustrate rather than limit the invention, and that, although the invention has been described in detail with reference to the above-mentioned preferred embodiments, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the scope of the invention as defined by the appended claims.
Claims (4)
1. A method for controlling postharvest diseases of fresh jujube fruits is characterized in that the fresh jujube fruits are immersed in water completely and then subjected to radio frequency treatment.
2. The method for controlling postharvest disease of fresh jujube fruit according to claim 1, wherein said radio frequency treatment condition is treatment for 140 seconds at a distance of 85mm between plates, treatment for 180 seconds at a distance of 90mm between plates, or treatment for 220 seconds at a distance of 95mm between plates.
3. The method for controlling postharvest disease of fresh jujube fruit according to claim 2, wherein said radio frequency treatment condition is 85mm treatment distance between plates for 140 seconds.
4. The method for controlling postharvest disease of fresh jujube fruit according to any one of claims 1 to 3, wherein the postharvest disease of fresh jujube fruit is melasma.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111208365.XA CN113907126A (en) | 2021-10-18 | 2021-10-18 | Method for controlling postharvest diseases of fresh jujube fruits |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111208365.XA CN113907126A (en) | 2021-10-18 | 2021-10-18 | Method for controlling postharvest diseases of fresh jujube fruits |
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| CN113907126A true CN113907126A (en) | 2022-01-11 |
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| CN202111208365.XA Pending CN113907126A (en) | 2021-10-18 | 2021-10-18 | Method for controlling postharvest diseases of fresh jujube fruits |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104115925A (en) * | 2014-07-09 | 2014-10-29 | 上海交通大学 | Radiofrequency treatment method for sterilization and fresh keeping of cereal seeds |
| CN104255904A (en) * | 2013-09-25 | 2015-01-07 | 辽宁省农业科学院食品与加工研究所 | A physical preservative and fresh-keeping method for fruits and vegetables |
| CN106720284A (en) * | 2016-12-21 | 2017-05-31 | 江南大学 | A kind of disinsection method to grain radio frequency processing |
| CN106721869A (en) * | 2017-01-13 | 2017-05-31 | 江南大学 | A kind of sterilized method of the radio frequency of low moisture activity food |
| CN109924394A (en) * | 2019-04-16 | 2019-06-25 | 上海交通大学 | A kind of rhizome vegetable radio frequency synchronization enzyme deactivation pre-dehydration method |
| CN112868744A (en) * | 2021-02-08 | 2021-06-01 | 西北农林科技大学 | Method for processing sausage by superheated water assisted radio frequency sterilization |
-
2021
- 2021-10-18 CN CN202111208365.XA patent/CN113907126A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104255904A (en) * | 2013-09-25 | 2015-01-07 | 辽宁省农业科学院食品与加工研究所 | A physical preservative and fresh-keeping method for fruits and vegetables |
| CN104115925A (en) * | 2014-07-09 | 2014-10-29 | 上海交通大学 | Radiofrequency treatment method for sterilization and fresh keeping of cereal seeds |
| CN106720284A (en) * | 2016-12-21 | 2017-05-31 | 江南大学 | A kind of disinsection method to grain radio frequency processing |
| CN106721869A (en) * | 2017-01-13 | 2017-05-31 | 江南大学 | A kind of sterilized method of the radio frequency of low moisture activity food |
| CN109924394A (en) * | 2019-04-16 | 2019-06-25 | 上海交通大学 | A kind of rhizome vegetable radio frequency synchronization enzyme deactivation pre-dehydration method |
| CN112868744A (en) * | 2021-02-08 | 2021-06-01 | 西北农林科技大学 | Method for processing sausage by superheated water assisted radio frequency sterilization |
Non-Patent Citations (4)
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|---|
| 冯吉睿等: "射频( ＲF) 热处理技术在果品贮藏中的应用", 《食品工业科技》, no. 19, 31 December 2014 (2014-12-31), pages 392 - 395 * |
| 孙思等, vol. 24, no. 4, pages 129 - 6 * |
| 孙思等: "应用静电场和电磁场对银海枣褐斑病的抑制作用", 中国森林病虫, vol. 24, no. 4, 31 July 2005 (2005-07-31), pages 3 - 6 * |
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