CN113951318A - Application and method of potato vine polysaccharide in preservation of picked strawberries - Google Patents
Application and method of potato vine polysaccharide in preservation of picked strawberries Download PDFInfo
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- CN113951318A CN113951318A CN202111095477.9A CN202111095477A CN113951318A CN 113951318 A CN113951318 A CN 113951318A CN 202111095477 A CN202111095477 A CN 202111095477A CN 113951318 A CN113951318 A CN 113951318A
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- strawberries
- strawberry
- potato vine
- preservation
- vine polysaccharide
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- 235000021012 strawberries Nutrition 0.000 title claims abstract description 50
- 150000004676 glycans Chemical class 0.000 title claims abstract description 47
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 47
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 47
- 240000008436 Ipomoea aquatica Species 0.000 title claims abstract description 37
- 235000018694 Solanum laxum Nutrition 0.000 title claims abstract description 37
- 235000000305 Solanum wendlandii Nutrition 0.000 title claims abstract description 37
- 238000004321 preservation Methods 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 17
- 240000009088 Fragaria x ananassa Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 92
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 43
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 43
- 239000011248 coating agent Substances 0.000 claims description 25
- 238000000576 coating method Methods 0.000 claims description 25
- 239000007788 liquid Substances 0.000 claims description 11
- 238000002791 soaking Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 239000008223 sterile water Substances 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 238000003306 harvesting Methods 0.000 claims 4
- 230000004580 weight loss Effects 0.000 abstract description 10
- 239000002253 acid Substances 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 9
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 9
- 239000007787 solid Substances 0.000 abstract description 9
- 230000032683 aging Effects 0.000 abstract description 2
- 230000003111 delayed effect Effects 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 description 8
- 244000017020 Ipomoea batatas Species 0.000 description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 description 7
- 239000010408 film Substances 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 238000005259 measurement Methods 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 230000009758 senescence Effects 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 206010015150 Erythema Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000007888 film coating Substances 0.000 description 1
- 238000009501 film coating Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
Classifications
-
- 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
-
- 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
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material 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)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to the field of fruit and vegetable preservation, and discloses application of a tendril polysaccharide in postharvest preservation of strawberries and a method thereof. The results show that: after the strawberry is treated by the potato vine polysaccharide with the concentration of 10-20 mg/mL for 8 days, the rot rate is reduced by 21.43%, the rot index is reduced by 16.14%, the VC content is 13.78 mug/g, the titratable acid content is 0.96%, the hardness is 0.21N, the weight loss rate is 18.3%, and the soluble solid content is 6.08%. Therefore, the preservation effect of the potato vine polysaccharide film-coated strawberry with the concentration of 15mg/mL is better than that of the contrast treatment, and the aging and the putrefaction of the strawberry are delayed.
Description
Technical Field
The invention relates to the field of fruit and vegetable preservation, and particularly relates to application and a method of potato vine polysaccharide in postharvest preservation of strawberries.
Background
Strawberry is rich in nutrients such as vitamins, organic acids and flavonoids, and becomes a favorite fruit. However, the fresh strawberries still undergo complex physiological change, biological change and physical change after being harvested, and cells and tissues still continue to perform respiration and transpiration, so that the strawberries are easy to generate phenomena of shrinkage, weight loss, wilting, deterioration and the like, and the quality and the sale of the strawberries are influenced.
The film coating technology is to coat a layer of extremely thin film on the surface of the fruits and vegetables so as to inhibit the respiration of the fruits and vegetables, prevent the water loss of the fruits and vegetables, prevent the external oxygen from generating oxidation with the internal components of the fruits and vegetables, improve the mechanical damage resistance and the pathogenic bacteria infection resistance of the fruits and vegetables, protect the nutritional components, color, fragrance, taste and shape of the fruits and vegetables and prolong the shelf life of the fruits and vegetables. The conventional storage method has complex operation, high consumption and undesirable effect. The search for natural and degradable fresh-keeping materials with good fresh-keeping effect has become a research hotspot. However, the application of the potato vine polysaccharide to strawberry preservation is only reported. Therefore, the development of a new coating liquid for strawberry preservation is needed urgently.
Disclosure of Invention
The purpose of the invention is as follows: aiming at the problems in the prior art, the invention provides the application of the potato vine polysaccharide in the postharvest preservation of the strawberries and the method thereof, and the method is simple and convenient to operate, can prolong the shelf life of the strawberries and delay the senescence of the strawberries.
The technical scheme is as follows: the invention provides an application of potato vine polysaccharide in preservation of picked strawberries.
The invention also provides a method for preserving the picked strawberries by using the potato vine polysaccharide, which comprises the following steps: preparing coating liquid: preparing 10-20 mg/mL potato vine polysaccharide coating liquid by using sterile water; forming a coating film: at room temperature, placing the strawberry to be preserved in the coating liquid of the potato vine polysaccharide, soaking uniformly, fishing out, and forming a potato vine polysaccharide coating film on the surface of the strawberry to be preserved after drying; and (3) storage: and (4) filling the coated strawberries to be preserved into a preservation box for storage.
Further, in the coating film forming step, the manner of immersion is as follows: turning over every 20-30 s, soaking uniformly for 2-3 min, fishing out the strawberries to be preserved, and naturally drying. Preferably, in the storage step, 200-250 g of the strawberries to be preserved are loaded into each preservation box and stored at the temperature of 20-25 ℃ and the humidity of 80-90%.
Preferably, the strawberry to be preserved is an octa-ripe, non-damaged and pest-free strawberry.
Preferably, the strawberry to be preserved is a "red-colored" strawberry.
Has the advantages that: the strawberry is coated and fresh-kept by a coating solution of the potato vine polysaccharide with the concentration of 10-20 mg/mL, and then is stored in an incubator, because the potato vine polysaccharide has strong inoxidizability and bacteriostasis capability, a layer of transparent film is formed on the surface of the strawberry by coating, oxygen and water in the air are prevented from entering, and the oxidation aging of the internal tissues of the strawberry is slowed down, so as to achieve the purpose of prolonging the shelf life of the strawberry, and the strawberry can be well preserved, and the preservation effect of the collected strawberry by the potato vine polysaccharide with the concentration of 10-20 mg/mL is obviously better than that of a control group through the detection of the rotting rate, the rotting index, the hardness, the weight loss rate, the VC content, the soluble solid matter and the content of titratable acid of the strawberry, so that the rot and senescence of the strawberry can be effectively delayed, the preservation method has the advantages of good preservation effect, safety, no toxicity, simple operation, and natural and degradable sweet potato vine polysaccharide. .
Detailed Description
The present invention will be described in detail with reference to the following embodiments.
Embodiment 1:
preparing coating liquid: dissolving the potato vine polysaccharide with sterile water to prepare the potato vine polysaccharide coating liquid with the concentration of 10 mg/mL.
Forming a coating film: selecting eight-ripe, uniformly-sized, non-damaged and pest-free red-face strawberries as strawberries to be preserved, soaking the strawberries in 10mg/mL of the vine polysaccharide coating liquid for 2-3 min at room temperature, turning the strawberries once every 20-30 s, fishing out the strawberries after uniform soaking, and naturally drying the strawberries to form a vine polysaccharide coating film on the surfaces of the strawberries to be preserved.
And (3) storage: and (3) loading the coated strawberries to be preserved into a preservation box, wherein each box is filled with 250g of strawberries, storing for 8 days at the temperature of 25 ℃ and the humidity of 90%, observing and recording the spoilage condition of the strawberries, and sampling.
Embodiment 2:
this embodiment is substantially the same as embodiment 1, and differs only in the concentration of the potato vine polysaccharide coating solution, and the concentration of the potato vine polysaccharide coating solution in this embodiment is 15 mg/mL. Otherwise, this embodiment is identical to embodiment 1, and will not be described herein.
Embodiment 3:
this embodiment is substantially the same as embodiment 1, and differs only in the concentration of the potato vine polysaccharide coating solution, and the concentration of the potato vine polysaccharide coating solution in this embodiment is 20 mg/mL. Otherwise, this embodiment is identical to embodiment 1, and will not be described herein.
Control group
The only difference from embodiment 1 is that the surface of the strawberry to be preserved is soaked with sterile water. Otherwise, the control group is identical to embodiment 1 and will not be described herein.
The fresh-keeping effect of the sweet potato vine polysaccharide with different concentrations in the above embodiments 1 to 3 on the picked strawberries is verified by the rot rate, rot index, hardness, weight loss rate, VC content, soluble solid content and titratable acid content of the strawberries.
Index measurement is carried out on the strawberries:
A. decay Rate and decay index: spoilage of strawberries was recorded every two days. Rotten rate is rotten fruit count/total fruit count. The decay index is graded according to the decay degree of the strawberries: grade 0, no strawberry rot; grade 1, less than 10% rotted area; grade 2, 10% -30% rotten area; grade 3, 30-50% of rotten area; grade 4, greater than 50% rotting area, rotting index (%) (Σrotting number × number of fruits sampled at this rotting number)/(highest rotting number in sample × total number of fruits sampled).
As a result: on day 8 of strawberry storage, the rot rates of strawberries treated with 10, 15 and 20mg/mL of the potato vine polysaccharide were 11.43%, 21.43% and 0% lower than those of the control, while the rot indexes of strawberries treated with 10, 15 and 20mg/mL of the potato vine polysaccharide were 11.97%, 16.14% and 0% lower than those of the control, so that the rot rate and rot index of strawberries treated with the potato vine polysaccharide coating liquid at the concentration of 15mg/mL were better than those of other treated groups, and the results are shown in table 1.
TABLE 1 Effect of sweet Potato vine polysaccharide on strawberry decay Rate and decay index
Note: a, b, c indicate that the mean values with the same letter in the same column indicate significant differences between samples (P < 0.05).
B. Hardness and weight loss ratio: taking 5-6 strawberries every two days for index measurement. The hardness of the strawberry fruits is measured by a GY-3 pointer type fruit hardness meter, the weight of the strawberry fruits is weighed by an electronic balance to measure the weight loss rate of the strawberries, and the experiment is repeated for 3 times.
As a result: on day 8 of strawberry storage, the hardness of the strawberries was 0.21N in the 10mg/mL and 15mg/mL treated groups, and the control and 20mg/mL treated groups were completely rotted with no hardness. The strawberry weight loss rates of 10mg/mL, 15mg/mL and 20mg/mL treatment groups are respectively higher than that of a control group by 2.7%, 3.1% and 0.8%, so that the hardness and weight loss rate of the strawberry treated by the sweet potato vine polysaccharide with the concentration of 15mg/mL are better than those of other treatment groups, and the results are shown in Table 2.
TABLE 2 influence of sweet Potato vine polysaccharide on strawberry hardness and weight loss ratio
Note: a, b, c indicate that the mean values with the same letter in the same column indicate significant differences between samples (P < 0.05).
C. Soluble solids, titratable acid and vitamin C content: taking 5-6 strawberries every two days for index measurement. The soluble solid content of the strawberries was measured using a portable saccharimeter, the titratable acid content of the strawberries was measured using a titration method, the VC content of the strawberries was measured using an ultraviolet absorption method, and the experiment was repeated 3 times.
As a result: on day 8 of strawberry storage, the soluble solid content of 10mg/mL, 15mg/mL and 20mg/mL of the strawberry treated by the potato vine polysaccharide is 1.08 times, 1.18 times and 1.01 times of the control group respectively, the titratable acid content of 10mg/mL, 15mg/mL and 20mg/mL of the strawberry treated by the potato vine polysaccharide is 1.01 times, 1.05 times and 1 time of the control group respectively, the difference is not very significant, and the VC content of the strawberry treated by the potato vine polysaccharide is 1.03 times, 1.11 times and 1.01 times of the control group respectively, so that the soluble solid content, titratable acid content and vitamin C content of the strawberry treated by the potato vine polysaccharide with the concentration of 15mg/mL are better than those of other treated groups respectively, and the results are shown in table 3.
TABLE 3 Effect of sweet Potato vine polysaccharide on strawberry soluble solids, titratable acid and VC content
Note: a, b, c, d indicate that the mean values with the same letter in the same column indicate significant differences between samples (P < 0.05).
According to the strawberry index determination, statistical analysis is carried out on the data of the rotting rate, the rotting index, the hardness, the weight loss rate, the soluble solid, the titratable acid and the VC content, so that the fresh-keeping effect of the strawberries treated by the sweet potato vine polysaccharide with the concentration of 15mg/mL is remarkably superior to that of other treatment groups.
The above embodiments are merely illustrative of the technical concepts and features of the present invention, and the purpose of the embodiments is to enable those skilled in the art to understand the contents of the present invention and implement the present invention, and not to limit the protection scope of the present invention. All equivalent changes and modifications made according to the spirit of the present invention should be covered within the protection scope of the present invention.
Claims (6)
1. An application of potato vine polysaccharide in the preservation of picked strawberries.
2. A method for refreshing picked strawberries by using potato vine polysaccharide is characterized by comprising the following steps:
preparing coating liquid: preparing 10-20 mg/mL potato vine polysaccharide coating liquid by using sterile water;
forming a coating film: at room temperature, placing the strawberry to be preserved in the coating liquid of the potato vine polysaccharide, soaking uniformly, fishing out, and forming a potato vine polysaccharide coating film on the surface of the strawberry to be preserved after drying;
and (3) storage: and (4) filling the coated strawberries to be preserved into a preservation box for storage.
3. The method for post-harvest preservation of strawberries using potato vine polysaccharide according to claim 2, wherein the method comprises:
in the coating film forming step, the manner of immersion is as follows: turning over every 20-30 s, soaking uniformly for 2-3 min, fishing out the strawberries to be preserved, and naturally drying.
4. The method for post-harvest preservation of strawberries using potato vine polysaccharide according to claim 2, wherein the method comprises: in the storage step, 200-250 g of the strawberries to be preserved are placed in each preservation box and stored under the conditions that the temperature is 20-25 ℃ and the humidity is 80-90%.
5. The method for post-harvest preservation of strawberry using potato vine polysaccharide according to any one of claims 2 to 4, wherein: the strawberries to be preserved are eight-ripe, non-damaged and pest-free strawberries.
6. The method for post-harvest preservation of strawberry using potato vine polysaccharide according to any one of claims 2 to 4, wherein: the strawberry to be preserved is the red strawberry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111095477.9A CN113951318A (en) | 2021-09-17 | 2021-09-17 | Application and method of potato vine polysaccharide in preservation of picked strawberries |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111095477.9A CN113951318A (en) | 2021-09-17 | 2021-09-17 | Application and method of potato vine polysaccharide in preservation of picked strawberries |
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| Publication Number | Publication Date |
|---|---|
| CN113951318A true CN113951318A (en) | 2022-01-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202111095477.9A Pending CN113951318A (en) | 2021-09-17 | 2021-09-17 | Application and method of potato vine polysaccharide in preservation of picked strawberries |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757390A (en) * | 2015-04-14 | 2015-07-08 | 王跃进 | Coarse grain flour prepared by sweet potato vine extract polysaccharide for diabetes |
| CN106922811A (en) * | 2017-05-09 | 2017-07-07 | 聊城大学 | A kind of preservation method and system for preventing and treating strawberry fruit postharvest decay |
| CN110574932A (en) * | 2018-06-11 | 2019-12-17 | 冯松平 | A coarse food grain powder extracted from leaf, stem and vine of sweet potato for diabetes |
| CN110810500A (en) * | 2019-11-26 | 2020-02-21 | 黄靖贻 | Strawberry composite fresh-keeping spray and application thereof |
| CN111286057A (en) * | 2020-03-23 | 2020-06-16 | 吉林大学 | Preparation method of chitosan-based antibacterial film for strawberry preservation |
-
2021
- 2021-09-17 CN CN202111095477.9A patent/CN113951318A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757390A (en) * | 2015-04-14 | 2015-07-08 | 王跃进 | Coarse grain flour prepared by sweet potato vine extract polysaccharide for diabetes |
| CN106922811A (en) * | 2017-05-09 | 2017-07-07 | 聊城大学 | A kind of preservation method and system for preventing and treating strawberry fruit postharvest decay |
| CN110574932A (en) * | 2018-06-11 | 2019-12-17 | 冯松平 | A coarse food grain powder extracted from leaf, stem and vine of sweet potato for diabetes |
| CN110810500A (en) * | 2019-11-26 | 2020-02-21 | 黄靖贻 | Strawberry composite fresh-keeping spray and application thereof |
| CN111286057A (en) * | 2020-03-23 | 2020-06-16 | 吉林大学 | Preparation method of chitosan-based antibacterial film for strawberry preservation |
Non-Patent Citations (2)
| Title |
|---|
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