CN114145338A - Wolfberry preservation method - Google Patents
Wolfberry preservation method Download PDFInfo
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- CN114145338A CN114145338A CN202111405581.3A CN202111405581A CN114145338A CN 114145338 A CN114145338 A CN 114145338A CN 202111405581 A CN202111405581 A CN 202111405581A CN 114145338 A CN114145338 A CN 114145338A
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- 238000000034 method Methods 0.000 title claims abstract description 57
- 238000004321 preservation Methods 0.000 title claims abstract description 16
- 244000241838 Lycium barbarum Species 0.000 title claims description 33
- 235000015459 Lycium barbarum Nutrition 0.000 title claims description 33
- 235000015468 Lycium chinense Nutrition 0.000 title claims description 21
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 claims abstract description 94
- 238000011282 treatment Methods 0.000 claims abstract description 57
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 54
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 claims abstract description 47
- 239000005770 Eugenol Substances 0.000 claims abstract description 47
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 claims abstract description 47
- 229960002217 eugenol Drugs 0.000 claims abstract description 47
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 39
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 39
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 39
- HHTWOMMSBMNRKP-UHFFFAOYSA-N carvacrol Natural products CC(=C)C1=CC=C(C)C(O)=C1 HHTWOMMSBMNRKP-UHFFFAOYSA-N 0.000 claims abstract description 23
- RECUKUPTGUEGMW-UHFFFAOYSA-N carvacrol Chemical compound CC(C)C1=CC=C(C)C(O)=C1 RECUKUPTGUEGMW-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000007746 carvacrol Nutrition 0.000 claims abstract description 23
- WYXXLXHHWYNKJF-UHFFFAOYSA-N isocarvacrol Natural products CC(C)C1=CC=C(O)C(C)=C1 WYXXLXHHWYNKJF-UHFFFAOYSA-N 0.000 claims abstract description 23
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 244000182216 Mimusops elengi Species 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 238000002791 soaking Methods 0.000 claims description 23
- 241000196324 Embryophyta Species 0.000 claims description 9
- 241000238631 Hexapoda Species 0.000 claims description 9
- 208000027418 Wounds and injury Diseases 0.000 claims description 9
- 241000607479 Yersinia pestis Species 0.000 claims description 9
- 230000006378 damage Effects 0.000 claims description 9
- 201000010099 disease Diseases 0.000 claims description 9
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 9
- 208000014674 injury Diseases 0.000 claims description 9
- 238000003860 storage Methods 0.000 claims description 9
- 244000241872 Lycium chinense Species 0.000 claims description 8
- 235000021022 fresh fruits Nutrition 0.000 claims description 6
- 239000000419 plant extract Substances 0.000 abstract description 10
- 239000007787 solid Substances 0.000 abstract description 10
- 239000000126 substance Substances 0.000 abstract description 7
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
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- 238000000053 physical method Methods 0.000 abstract description 2
- 240000002624 Mespilus germanica Species 0.000 abstract 6
- SHDPRTQPPWIEJG-UHFFFAOYSA-N 1-methylcyclopropene Chemical compound CC1=CC1 SHDPRTQPPWIEJG-UHFFFAOYSA-N 0.000 description 13
- 230000000694 effects Effects 0.000 description 9
- 238000007605 air drying Methods 0.000 description 8
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- 238000005057 refrigeration Methods 0.000 description 6
- 230000029058 respiratory gaseous exchange Effects 0.000 description 6
- 238000012545 processing Methods 0.000 description 5
- 238000013329 compounding Methods 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000003958 fumigation Methods 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000036387 respiratory rate Effects 0.000 description 2
- 239000005969 1-Methyl-cyclopropene Substances 0.000 description 1
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- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 230000003187 abdominal effect Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
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- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
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- 150000004676 glycans Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
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- 210000005036 nerve Anatomy 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
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- 229920001282 polysaccharide Polymers 0.000 description 1
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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
- A23B7/14—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
- 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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- 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 a method for keeping medlar fresh, which is specifically operated by combining heat treatment with natural plant extract treatment. The preservation method disclosed by the invention is simple and convenient to operate by combining a physical method and a chemical method, can slow down the rotting speed of the medlar, keeps the surface hardness of the medlar and the content of soluble solids in fruits, maintains better quality of the medlar, and can reduce the problems of medlar rotting loss and the like caused by multiple times of hand-over after picking the medlar. Meanwhile, the eugenol and the carvacrol adopted by the invention are natural plant extracts, are safer and more environment-friendly than the existing chemical preservative, and meet the requirements of people on food safety.
Description
Technical Field
The invention belongs to the technical field of storage and preservation of agricultural products, and particularly relates to a wolfberry preservation method.
Background
Lycium chinense L, Lycium barbarum of Solanaceae, has red and egg-shaped berries, is originally produced in the north of China, is cultivated due to the use of fruit as a medicine, is introduced to cultivate in the middle and south provinces of China besides the provinces, and particularly has high yield in Ningxia and Tianjin. The medlar contains various chemical components including organic acids, alkaloids, flavonoids, pigments and the like, has the effects of resisting oxidation, resisting cancer, protecting liver, protecting nerves, protecting eyesight, regulating blood sugar and blood fat, regulating immunity, preventing and treating cardiovascular and cerebrovascular diseases and the like, and has extremely high medicinal value and health-care function. The fresh Chinese wolfberry peel is thin and tender, has high water content, can change color and flavor when placed for 2-4 days at normal temperature, and the rot index gradually rises; after the fruit is placed for 8-10 days, the rot index of the fruit is increased sharply, and even the edible value is completely lost. So most are the dry fruit products of matrimony vine in the market today, and in the stoving of dry fruit of matrimony vine, soak, sunning in-process, nutrition loss degree is higher, and especially matrimony vine polysaccharide that the matrimony vine is rich loses seriously in dry fruit, can not be absorbed by the human body and utilize. Therefore, the method explores an optimal storage and fresh-keeping mode of the fresh medlar fruits, can reduce the loss of the medlar in the storage process, and has positive effect on the development of the medlar industry.
Disclosure of Invention
Aiming at the problems, the invention aims to provide a safe and efficient new medlar preservation method without cold chain transportation and chemical means.
The applicant researches and discovers that after fresh wolfberry fruits are picked, due to the fact that a planting base generally has no industrial production equipment, next processing cannot be directly carried out in a planting place, the fresh wolfberry fruits can be processed only by being transported to a conditional factory for multiple times, due to the fact that transporting time is long, and physical collision can be caused among the fresh fruits due to multiple times of transporting, rotting speed of the fresh fruits under the normal temperature condition is increased, and a large amount of resources are lost. If cold chain transportation and chemical preservative means are not used, the method is to directly carry out preservation treatment on a planting field or other fresh fruit harvesting and storing fields which lack large-scale production equipment, and is really a great problem in the current medlar industrial chain, especially for northwest areas of China, with wide abdominal areas, lack of labor force, lack of modern facilities and even a great problem.
The inventor carries out a plurality of researches aiming at the actual situation, and adopts a plurality of different methods to carry out fresh-keeping treatment on the medlar, for example, after the medlar is treated by independently using hot water, natural plant extracts, commercial fruit and vegetable fresh-keeping agents and a plurality of methods, the inventor finally discovers that the medlar can play a better fresh-keeping effect by treating the medlar with the natural plant extract eugenol or carvacrol, and the medlar fresh-keeping effect can be more effectively improved by combining the heat treatment with the eugenol or carvacrol treatment, and the method is obviously superior to the method of independently using a single treatment mode, a commercial fruit and vegetable fresh-keeping agent and the like.
Meanwhile, the problem solution provided by the invention has simple and convenient operation method, can finish the treatment of the fresh wolfberry fruits without using special equipment, has remarkably reduced rotting speed of the fresh wolfberry fruits at normal temperature and excellent fresh-keeping effect even without cold chain transportation after the treatment, is particularly suitable for keeping the fresh wolfberry fruits fresh after being picked and before being transported to further production and processing, solves the problem that a large amount of rotted fresh wolfberry fruits are planted to be transported, and provides great convenience for a wolfberry industry chain in northwest China.
The technical scheme adopted by the invention is as follows:
a method for keeping Chinese wolfberry fresh comprises the following steps: the preparation method comprises heat-treating fructus Lycii at 50-60 deg.C for 20-40s, and soaking in natural plant extract (eugenol or carvacrol) with concentration of 2-5ul/L for 3-10 min.
The solvent of the eugenol or the carvacrol used in the invention is water.
The heat treatment method may be selected from common post-harvest heat treatment methods for fruits and vegetables, such as a hot water method, a hot air method, a hot steam method, a far infrared ray and a microwave treatment method. The hot water method is to soak in hot water.
Because the natural plant extract is adopted for processing in a short time and the number of the medlar is large, the sample can be uniformly processed by adopting a soaking method, and the fresh-keeping effect is improved. During the soaking process, the aim is to ensure that all the medlar can be immersed.
Further, the hot water treatment temperature is 55-60 ℃, and the soaking time is 20-30 s.
Further, the hot water treatment temperature is 58 ℃, and the soaking time is 30 s.
Further, the concentration of the natural plant extract is 3-5ul/L, and the soaking time is 3-7 min.
Further, the concentration of the natural plant extract is 4ul/L, and the soaking time is 5 min.
Wherein, the efficacies of the eugenol and the carvacrol are both inhibiting the microbial propagation on the surface of the medlar, and the eugenol is more than carvacrol in inhibiting the types of microorganisms. Thus, the natural plant extract is preferably eugenol.
Wherein, the medlar is selected from the fruit of the Ningqi No. 5 medlar with the maturity of 8-9, uniform size, no mechanical injury, no plant diseases and insect pests and the length of a carpopodium larger than 0.5 cm.
The treated medlar is dried at room temperature, and is stored in a disposable preservation box at room temperature or a refrigeration house for refrigeration. The refrigerating temperature in the cold storage is 0-4 ℃, and the relative humidity is 75-85%. If a cold storage or a cold chain is used, the invention has better fresh-keeping effect, but can also be stored at normal temperature for saving cost.
The invention also provides the application of the medlar preservation method in prolonging the preservation period of the No. 5 fresh fruits of Ningqi and delaying the softening and rotting phenomena of the fruits during the storage period.
The preservation method combines a physical method and a chemical method, is simple and convenient to operate, can slow down the rotting speed of the medlar, keeps the surface hardness of the medlar and the content of soluble solids in fruits, maintains better quality, and can reduce the problems of medlar rotting loss and the like caused by multiple times of hand-shaking after the medlar is picked. Meanwhile, the eugenol and the carvacrol adopted by the invention are natural plant extracts, are safer and more environment-friendly than the existing chemical preservative, and meet the requirements of people on food safety.
Drawings
FIG. 1 shows the rotten rate of the treated Chinese wolfberry fruits with different concentrations of eugenol
FIG. 2 the rotting rate of Lycium barbarum treated by different methods alone
FIG. 3 respiratory rate (mg/g. h) of Lycium barbarum treated separately by different methods
FIG. 4 soluble solids content (%)
FIG. 5 hardness (N) of Lycium barbarum treated separately by different methods
FIG. 6 shows the rotting rate of Lycium chinense after different combined treatments
FIG. 7 hardness (N) of Lycium chinense processed by different methods
FIG. 8 soluble solids (%)
FIG. 9 respiratory rate (mg/g. h) of Lycium barbarum treated by different methods
Detailed Description
Example 1
200g of 'Ningqi No. 5' medlar fruits with the maturity of 8-9, uniform size, no mechanical injury, no plant diseases and insect pests and the length of a carpopodium of more than 0.5cm are selected. Soaking fructus Lycii in 60 deg.C hot water for 20s, air drying at room temperature, soaking fructus Lycii in 4ul/L eugenol for 5min, air drying at room temperature, and storing in disposable fresh-keeping box at room temperature.
Example 2
200g of 'Ningqi No. 5' medlar fruits with the maturity of 8-9, uniform size, no mechanical injury, no plant diseases and insect pests and the length of a carpopodium of more than 0.5cm are selected. Soaking fructus Lycii in 55 deg.C hot water for 30s, air drying at room temperature, soaking fructus Lycii in 4ul/L eugenol for 5min, air drying at room temperature, and storing in disposable fresh-keeping box at room temperature.
Example 3
200g of 'Ningqi No. 5' medlar fruits with the maturity of 8-9, uniform size, no mechanical injury, no plant diseases and insect pests and the length of a carpopodium of more than 0.5cm are selected. Soaking fructus Lycii in 58 deg.C hot water for 30s, air drying at room temperature, soaking fructus Lycii in 2ul/L eugenol for 10min, air drying at room temperature, and refrigerating in a disposable fresh-keeping box at 0-4 deg.C with relative humidity of 75-85%.
Example 4
200g of 'Ningqi No. 5' medlar fruits with the maturity of 8-9, uniform size, no mechanical injury, no plant diseases and insect pests and the length of a carpopodium of more than 0.5cm are selected. Soaking fructus Lycii in 58 deg.C hot water for 30s, air drying at room temperature, soaking fructus Lycii in 4ul/L carvacrol for 5min, air drying at room temperature, and storing in disposable fresh-keeping box at room temperature.
Example 5
200g of 'Ningqi No. 5' medlar fruits with the maturity of 8-9, uniform size, no mechanical injury, no plant diseases and insect pests and the length of a carpopodium of more than 0.5cm are selected. The medlar is treated by hot steam at 50 ℃ for 25s, dried at room temperature, soaked in 4ul/L eugenol for 5 minutes, dried at room temperature, and then placed in a disposable preservation box for refrigeration, wherein the refrigeration temperature is 0-4 ℃, and the relative humidity is 75-85%.
Example 6
200g of 'Ningqi No. 5' medlar fruits with the maturity of 8-9, uniform size, no mechanical injury, no plant diseases and insect pests and the length of a carpopodium of more than 0.5cm are selected. The medlar is treated by hot air at 55 ℃ for 30s, is dried at room temperature, is soaked in 4ul/L eugenol for 5 minutes, is dried at room temperature, is placed in a disposable preservation box and is refrigerated in a refrigeration house, the refrigeration temperature is 0-4 ℃, and the relative humidity is 75-85%.
Examples comparison of different treatment methods
(I) raw material collection
Selecting 'Ningqi No. 5' medlar fruits with the maturity of 8-9, uniform size, no mechanical injury, no plant diseases and insect pests and the length of a fruit stalk of more than 0.5cm, immediately putting the fruits into a foam box with an ice bag after picking, transporting the fruits to a laboratory within one day for treatment, and detecting related indexes by taking 12 days as an experimental period. All reagents used in the experiments were commercially available.
(II) Experimental method
1. Treatment of eugenol at different concentrations
Randomly dividing the selected fruits into 4 groups, each group is 200g, respectively soaking the fruits in CK (no treatment), 2ul/L eugenol, 4ul/L eugenol and 6ul/L eugenol for 5 minutes under the condition of the same other conditions, airing the fruits at room temperature, and then placing the fruits in a disposable preservation box for storage at room temperature. The fruit was observed at 0, 2, 4, 6, 8, 10, and 12 days after the treatment, and the rotting rate was measured.
2. Separate treatment by different methods
Randomly dividing the selected fruits into 5 groups, wherein each group is 200g, and under the condition of the same other conditions, respectively soaking the fruits in CK (no treatment) and hot water at 58 ℃ for 30s, fumigating 2 ul/L1-MCP (1-methylcyclopropene) in a closed environment at 4 ℃ for 20 hours, soaking 4ul/L eugenol for 5min, soaking 4ul/L carvacrol for 5min, airing at room temperature, and storing in a disposable fresh-keeping box at room temperature. The fruits were observed at 0, 2, 4, 6, 8, 10, 12 days after treatment and their relevant physiological indices were examined.
3. Multiple treatment by different methods
Randomly dividing the selected fruits into 5 groups, wherein each group is 200g, respectively soaking the fruits in CK (no treatment) under the condition of the same other conditions, treating and compounding 4ul/L eugenol by hot water at 58 ℃ for 5min, treating and compounding 4ul/L carvacrol by hot water at 58 ℃ for 5min, soaking 4ul/L eugenol for 5min, compounding 2 ul/L1-MCP for fumigation treatment in a 4 ℃ closed environment for 20 hours, treating and compounding 2 ul/L1-MCP by hot water at 58 ℃ for 30s in a 4 ℃ closed environment for fumigation treatment for 20 hours, airing at room temperature, and storing in a disposable preservation box at room temperature. The fruits were observed at 0, 2, 4, 6, 8, 10, 12 days after treatment and their relevant physiological indices were examined.
(III) measurement of index
1. Rate of decay
The number of rotten and intact fruits was counted, expressed as percentage of rotten fruits to the total number of fruits, respectively.
2. Respiration rate
Selecting 50g of fresh fruits of the Chinese wolfberry in a closed beaker and keeping out of the sun for 1 hour, measuring the release amount of carbon dioxide by using a portable carbon dioxide gas detector, calculating the respiration rate, and expressing the amount of CO2 released by the fruits per unit mass in unit time in unit mg/(kg.h).
3. Soluble solid
The soluble solid content was measured with a hand-held refractometer, and 10 fruits were measured, and the average value was taken.
4. Hardness of
The hardness was measured by a hardness tester, and 10 fruits were measured, and the average value was taken in (N).
(IV) comparison of the results
1. Results of treatment with eugenol of different concentrations
TABLE 1 rotten rates of different concentrations of eugenol treated Lycium barbarum
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| No |
0 | 0 | 6％ | 21.2％ | 36.3％ | 49.5％ | 70％ |
| 2uL/ |
0 | 0 | 0 | 8％ | 32.7％ | 46.5％ | 71.6％ |
| 4uL/ |
0 | 0 | 0 | 2.5％ | 11.2％ | 21.3％ | 38.5％ |
| 6uL/ |
0 | 0 | 1％ | 7％ | 35.9％ | 48.7％ | 93.3％ |
As can be seen from Table 1 and FIG. 1, the decay rate of the fruits gradually increased with the increase of the storage time at room temperature, while the decay rate of the fruits treated by 2ul/L and 4ul/L eugenol was lower than that of the untreated group, but when the concentration of eugenol reached 6ul/L, the decay rate of the medlar was substantially the same as that of the untreated group at the early stage, and even higher than that of the untreated group at the later stage, indicating that the fresh-keeping effect could be achieved only by the treatment of eugenol with proper concentration.
2. Separate processing of results by different methods
TABLE 2 rotten rates of wolfberries treated separately by different methods
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| No |
0 | 0 | 6％ | 21.2％ | 36.3％ | 49.5％ | 70％ |
| |
0 | 0 | 0 | 5％ | 7.9％ | 15.4％ | 33.8％ |
| 4uL/ |
0 | 0 | 0 | 2.5％ | 11.2％ | 21.3％ | 38.5％ |
| 1- |
0 | 0 | 0 | 6.7％ | 23.3％ | 29.7％ | 50.2％ |
| 4uL/ |
0 | 0 | 0 | 3.8％ | 15.6％ | 29.2％ | 42.5％ |
TABLE 3 breath Rate (mg/g. h) of Lycium barbarum treated separately by different methods
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| No treatment group | 0.0011 | 0.0014 | 0.002 | 0.0031 | 0.0057 | 0.0067 | 0.0074 |
| Hot water treatment | 0.0011 | 0.0014 | 0.0016 | 0.0012 | 0.0028 | 0.002 | 0.0014 |
| 4uL/L eugenol | 0.0011 | 0.0013 | 0.0016 | 0.0018 | 0.0044 | 0.0038 | 0.0026 |
| 1-MCP | 0.0011 | 0.0013 | 0.0019 | 0.0014 | 0.0032 | 0.0022 | 0.0016 |
| 4uL/L carvacrol | 0.0011 | 0.0013 | 0.0018 | 0.002 | 0.0034 | 0.0026 | 0.0019 |
TABLE 4 soluble solids content (%)
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| No treatment group | 24.72 | 26.96 | 26.04 | 26.44 | 26 | 27.36 | 28.56 |
| Hot water treatment | 24.72 | 25.55 | 25.68 | 26.12 | 24 | 26.28 | 25.96 |
| 4uL/L eugenol | 24.72 | 25.9 | 24.5 | 27.78 | 25.2 | 25.56 | 26.6 |
| 1-MCP | 24.72 | 26.54 | 23.36 | 25.08 | 26.48 | 26.1 | 26.52 |
| 4uL/L carvacrol | 24.72 | 24.6 | 25.12 | 25.4 | 26.01 | 26.2 | 26.48 |
TABLE 5 hardness (N) of Lycium barbarum treated separately by different methods
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| No treatment group | 0.8892 | 0.868 | 0.856 | 0.826 | 0.79 | 0.78 | 0.77 |
| Hot water treatment | 0.89 | 0.87 | 0.85 | 0.864 | 0.842 | 0.84 | 0.8 |
| 4uL/L eugenol | 0.9 | 0.86 | 0.87 | 0.865 | 0.846 | 0.822 | 0.795 |
| 1-MCP | 0.88 | 0.872 | 0.85 | 0.836 | 0.83 | 0.81 | 0.77 |
| 4uL/L carvacrol | 0.9 | 0.869 | 0.865 | 0.86 | 0.84 | 0.82 | 0.80 |
As can be seen from tables 2 to 5 and FIGS. 2 to 5, the hot water treatment, the 1-MCP treatment, the 4ul/L eugenol treatment and the 4ul/L carvacrol treatment all reduced the rotting rate and the respiration rate of the fruits, and maintained the hardness of the fruits and the content of soluble solids in the fruits, compared with the untreated group, but the 1-MCP treatment was not as effective as the other three treatment methods in reducing the respiration rate and maintaining the hardness. On the whole, the hot water treatment gave the best freshness, followed by 4ul/L eugenol and 4ul/L carvacrol.
3. Combining the processing results of different methods
TABLE 6 rotten rate (%) of Lycium barbarum treated by different methods
| No treatment group | Eugenol and hot water treatment | Eugenol +1-MCP | Hot Water +1-MCP | Carvacrol + | |
| Day | |||||
| 0 | 0 | 0 | 0 | 0 | 0 |
| |
0 | 0 | 0 | 0 | 0 |
| |
6％ | 0 | 0 | 0 | 0 |
| |
21.20％ | 1.90％ | 3.10％ | 1.40％ | 2.30 |
| Day | |||||
| 8 | 36.30％ | 8.80％ | 15.70％ | 12.10％ | 10.60 |
| Day | |||||
| 10 | 49.50％ | 14.70％ | 19.80％ | 22.90％ | 18.90 |
| Day | |||||
| 12 | 70％ | 27.20％ | 35.60％ | 63.90％ | 31％ |
TABLE 7 hardness (N) of Lycium barbarum compositely treated by different methods
| No treatment group | Eugenol and hot water treatment | Eugenol +1-MCP | Hot Water +1-MCP | Carvacrol + | |
| Day | |||||
| 0 | 0.8892 | 0.91 | 0.89 | 0.89 | 0.9 |
| |
0.868 | 0.889 | 0.88 | 0.887 | 0.886 |
| |
0.856 | 0.87 | 0.874 | 0.878 | 0.87 |
| |
0.826 | 0.875 | 0.868 | 0.87 | 0.862 |
| |
0.79 | 0.862 | 0.85 | 0.86 | 0.855 |
| |
0.78 | 0.853 | 0.82 | 0.836 | 0.85 |
| |
0.77 | 0.83 | 0.799 | 0.81 | 0.82 |
TABLE 8 soluble solid content (%)
| No treatment group | Eugenol and hot water treatment | Eugenol +1-MCP | Hot Water +1-MCP | Carvacrol + | |
| Day | |||||
| 0 | 24.72 | 24.72 | 24.72 | 24.72 | 24.72 |
| |
26.96 | 24.5 | 23.6 | 24.5 | 24.6 |
| |
26.04 | 24.8 | 25.1 | 24.89 | 25.1 |
| |
26.44 | 23.76 | 24.89 | 25.12 | 24.98 |
| |
26 | 23.36 | 25.11 | 24.6 | 25.5 |
| |
27.36 | 24.24 | 25.8 | 25 | 25.6 |
| |
28.56 | 23.48 | 24.88 | 25.5 | 25.78 |
TABLE 9 respiration rate (mg/g. h) of Lycium barbarum treated by different methods
As can be seen from tables 6-9 and fig. 6-9, the different methods of compound treatment can achieve a certain fresh-keeping effect on the lycium barbarum compared with the untreated group, but overall, the hot water treatment compound eugenol treatment has the best fresh-keeping effect, can effectively reduce the rotting rate and the respiration rate of the lycium barbarum, maintain the hardness of the fruits and the content of soluble solids in the fruits, and is followed by the hot water treatment compound eugenol treatment.
Claims (10)
1. A method for keeping Chinese wolfberry fresh is characterized by comprising the following steps: the fructus Lycii is heat treated at 50-60 deg.C for 20-40s, and then soaked with 2-5ul/L eugenol or carvacrol for 3-10 min.
2. The method according to claim 1, wherein the heat treatment is hot water treatment.
3. The method according to claim 2, wherein the hot water treatment temperature is 55-60 ℃ and the time is 20-30 s.
4. A method according to claim 3, wherein the hot water treatment temperature is 58 ℃ and the treatment time is 30 s.
5. The method for preserving medlar according to claim 1, wherein the concentration of eugenol or carvacrol is 3-5ul/L, and the soaking time is 3-7 min.
6. The method according to claim 5, wherein the concentration of eugenol or carvacrol is 4ul/L, and the soaking time is 5 min.
7. The method according to any one of claims 1 to 6, wherein the Lycium barbarum fruits with a maturity of 8-9, a uniform size, no mechanical injury, no plant diseases and insect pests, and a stalk length of more than 0.5cm are selected as the Lycium barbarum fruits.
8. The method according to any one of claims 1 to 7, wherein the treated Lycium barbarum is air dried at room temperature, stored in a disposable preservation box at room temperature or refrigerated in a freezer.
9. A method of preserving wolfberry as claimed in any one of claims 1 to 7 wherein the wolfberry is selected from Ningqi No. 5.
10. The use of the method of claim 1 for prolonging the shelf life of fresh fruit of Ningqi No. 5 and delaying the softening and decay of fruit during storage.
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