CN114158607B - Green preservative for controlling cold damage of green peppers and application method thereof - Google Patents
Green preservative for controlling cold damage of green peppers and application method thereof Download PDFInfo
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- CN114158607B CN114158607B CN202111476696.1A CN202111476696A CN114158607B CN 114158607 B CN114158607 B CN 114158607B CN 202111476696 A CN202111476696 A CN 202111476696A CN 114158607 B CN114158607 B CN 114158607B
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 69
- 240000008384 Capsicum annuum var. annuum Species 0.000 title claims abstract description 67
- 230000002595 cold damage Effects 0.000 title claims abstract description 52
- 239000003755 preservative agent Substances 0.000 title claims abstract description 46
- 230000002335 preservative effect Effects 0.000 title claims abstract description 46
- 238000000034 method Methods 0.000 title claims abstract description 27
- RAGZEDHHTPQLAI-UHFFFAOYSA-L disodium;2',4',5',7'-tetraiodo-3-oxospiro[2-benzofuran-1,9'-xanthene]-3',6'-diolate Chemical compound [Na+].[Na+].O1C(=O)C2=CC=CC=C2C21C1=CC(I)=C([O-])C(I)=C1OC1=C(I)C([O-])=C(I)C=C21 RAGZEDHHTPQLAI-UHFFFAOYSA-L 0.000 claims abstract description 25
- 239000007864 aqueous solution Substances 0.000 claims abstract description 7
- 208000009084 Cold Injury Diseases 0.000 claims description 15
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 13
- 238000004321 preservation Methods 0.000 claims description 11
- 239000004698 Polyethylene Substances 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- -1 polyethylene Polymers 0.000 claims description 6
- 229920000573 polyethylene Polymers 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000003860 storage Methods 0.000 abstract description 14
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000000049 pigment Substances 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 description 12
- 235000013311 vegetables Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 230000002401 inhibitory effect Effects 0.000 description 5
- 208000024891 symptom Diseases 0.000 description 5
- 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
- 238000011161 development Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 3
- 238000004364 calculation method Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000238631 Hexapoda Species 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 229930002875 chlorophyll Natural products 0.000 description 2
- 235000019804 chlorophyll Nutrition 0.000 description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000003111 delayed effect Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 235000012431 wafers Nutrition 0.000 description 2
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000208293 Capsicum Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 244000179853 Sideroxylon dulcificum Species 0.000 description 1
- 235000011341 Sideroxylon dulcificum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- APUPEJJSWDHEBO-UHFFFAOYSA-P ammonium molybdate Chemical compound [NH4+].[NH4+].[O-][Mo]([O-])(=O)=O APUPEJJSWDHEBO-UHFFFAOYSA-P 0.000 description 1
- 229940010552 ammonium molybdate Drugs 0.000 description 1
- 235000018660 ammonium molybdate Nutrition 0.000 description 1
- 239000011609 ammonium molybdate Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000002635 electroconvulsive therapy Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008373 pickled product Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000005303 weighing Methods 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
- A23B7/14—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
Abstract
The invention provides a green preservative for controlling cold damage of green peppers and a using method thereof. The preservative is an aqueous solution of erythrosine B. The preservative used in the invention is food pigment, and is green and safe; the method provided by the invention is used for controlling the cold damage of green peppers, and the components of the preservative are in the standard range in dosage. The preservative and the use method provided by the invention can effectively control the cold damage degree of the green peppers, inhibit the occurrence rate of the cold damage of the green peppers and the increase of the cold damage index, and keep the quality of a good storage period. In addition, the invention has simple operation, easy configuration and convenient application in actual production.
Description
Technical Field
The invention relates to a technology for controlling cold damage after green pepper picking, in particular to a green preservative for controlling cold damage of green peppers and a using method thereof, and belongs to the technical field of storage and preservation of agricultural products.
Background
Green pepper belongs to the dicotyledonous solanaceous solanesoid, one-year or perennial herb crops of capsicum, and is called bell pepper and bell pepper because of sweet berries. The planting range of the vegetable is spread across the country at present by introducing China more than 100 years ago, and the vegetable is one of the main bulk vegetables in summer and autumn of China. Green pepper plays an important role in vegetable production, and the yield in the solanaceous vegetables is inferior to that of tomatoes, so that the green pepper is one of the main vegetables for food consumption of residents in China. However, green pepper fruits belong to cold-sensitive vegetables, cold damage is easy to occur during refrigeration, and phenomena of color turning red, decay, wilting due to water loss and the like are easy to occur in links of transportation, storage, shelf sales and the like after picking, so that the edible value and commodity value of the green pepper fruits are greatly damaged, and the difficulty of storing and transporting the fruits is increased. With the continuous development and progress of fruit and vegetable storage and preservation technologies, more and more new technologies have been applied to the preservation and preservation of post-harvest green peppers, such as: the intermittent heating method, the heat treatment method, the modified atmosphere preservation method, the cold shock treatment, the treatment of various exogenous factors and the like are applied to production. Although the methods have a certain delay effect on the occurrence of cold damage of green peppers, the methods have complicated procedures and high cost, bring certain difficulty to actual production and limit the application range. Therefore, it is very important to develop a simple, efficient and easy-to-operate green safe preservative to alleviate the problems of cold damage, decay and the like of green peppers, prolong the preservation period of the green peppers and maintain the nutritional quality and commodity value in the storage and transportation process.
Erythrosine B, also called cherry red, is a functional natural edible pigment with good antioxidant activity, is widely used for preparing weak acidic foods such as fermented foods, baked foods, ice cream, pickled products and the like, and is also used as pigment of medicines and cosmetics, but has no report on application in storage and fresh keeping of fruits and vegetables.
Disclosure of Invention
Aiming at the problems, the invention aims to provide a new application of erythrosin B.
The new application of the erythrosine B provided by the invention is the application of the erythrosine B as a fruit and vegetable preservative.
In the application, the fruits and vegetables can be green peppers.
Specifically, the application is the application of erythrosine B as a fruit and vegetable preservative in preventing and controlling the occurrence of cold damage of green peppers.
The method for preventing and controlling the occurrence of cold damage of green peppers refers to delaying the occurrence time, development speed (cold damage index), maintaining appearance quality, maintaining nutritional ingredients, inhibiting decay and deterioration and prolonging the preservation period of the green peppers.
The invention also provides a fruit and vegetable preservative.
The fruit and vegetable preservative provided by the invention is an aqueous solution of erythrosine B;
in the preservative, the mass percentage of the erythrosin B can be 0.0005% -0.001%;
the components of the preservative provided by the invention are food grade.
The invention further provides a fresh-keeping method for preventing and controlling the occurrence of cold damage of green peppers.
The fresh-keeping method for preventing and controlling the occurrence of cold damage of green peppers provided by the invention comprises the following steps: soaking fresh picked green peppers in the preservative, fishing out, airing, packaging with a polyethylene preservative bag, and storing at 0-7 ℃.
In the method, the green peppers picked freshly can be specifically green peppers within 2-8 hours after picking, and the selection conditions are as follows: selecting fresh green peppers with normal commercial maturity, normal color, no plant diseases and insect pests and no damage;
in the method, the soaking treatment time can be 15-25 min;
in the method, the thickness of the polyethylene fresh-keeping bag can be 0.02-0.06 mm, preferably 0.04mm;
in the method, the using amount of the preservative is 2.5-3 kg of green pepper treated by each L of the preservative, and the using amount is within a safe and effective standard range;
when the preservative provided by the invention is used for preserving, the occurrence of cold injury of green peppers can be effectively inhibited, the development of cold injury is delayed, the better sensory quality is maintained, and the storage period is prolonged.
The invention has the advantages and positive effects that:
the preservative used in the invention is food pigment, and is green and safe; the method provided by the invention is used for controlling the cold damage of green peppers, and the components of the preservative are in the standard range in dosage. The preservative and the use method provided by the invention can effectively control the cold damage degree of the green peppers, inhibit the occurrence rate of the cold damage of the green peppers and the increase of the cold damage index, and keep the quality of a good storage period. In addition, the invention has simple operation, easy configuration and convenient application in actual production.
Drawings
FIG. 1 is a surface dishing symptom characterization of the inhibitory effect on green pepper cold damage after treatment with erythrosine B for 4d and 6d, as compared to control.
Detailed Description
The experimental methods used in the following examples are conventional methods unless otherwise specified.
Materials, reagents and the like used in the examples described below are commercially available unless otherwise specified.
The fruit and vegetable preservative provided by the invention is an aqueous solution of erythrosine B, and the erythrosine B can be obtained commercially and can be purchased from Hebei Tao bioengineering limited company.
In the preservative, the mass percentage of the erythrosin B can be 0.0005-0.001%.
The invention further provides a fresh-keeping method for preventing and controlling cold damage of green peppers, which comprises the following steps: soaking fresh picked green peppers in the preservative for 15-25 min, fishing out, airing, packaging with a polyethylene preservative bag with the thickness of 0.02-0.06 mm, and storing at the temperature of 0-7 ℃.
The usage amount of the preservative is 2.5-3 kg of green pepper treated by each L of the preservative.
When the preservative provided by the invention is used for preserving, the occurrence of cold injury of green peppers can be effectively inhibited, the development of cold injury is delayed, the better sensory quality is maintained, and the storage period is prolonged.
The occurrence rate of cold injury, cold injury index, hardness, relative conductivity, MDA, chlorophyll and vitamin C of green pepper were measured in the following examples, and the measurement standards and calculation formulas are as follows:
standard of cold damage occurrence: the surface of the fruit has water stain dishing symptoms. The calculation formula of the occurrence rate of cold injury: incidence of cold damage (%) = number of cold damaged fruits/total number of fruits x 100;
cold damage index rating criteria: grade 0, no cold injury symptoms; 1 grade, the cold damage area is less than or equal to 10 percent; 2, the cold damage area is between 10 and 20 percent; 3, the cold damage area is between 20 and 30 percent; 4, the cold damage area is between 30 and 50 percent; grade 5, the cold injury area is more than or equal to 50 percent. The calculation formula of the cold damage index comprises the following steps: cold damage index (%) =Σ (number of steps×number of steps)/(highest number of steps×total number) ×100;
fruit hardness was measured by GY-3 durometer with a probe diameter of 0.5cm in N. 6 fruits were measured at a time, and the hardness was measured by taking 2 points on the equator of each green pepper fruit and taking the average value.
Relative conductivityAnd (3) measuring: punching 10 green pepper fruits by using a puncher with the diameter of 1cm, taking down 2-3 wafers from each green pepper fruit, flushing with distilled water for 3 times, and then putting the green pepper fruits on filter paper to dry the surface water. Weighing 2g of the wafer, placing in a test tube, adding 20mL of distilled water, standing at room temperature for 10min, mixing well, and measuring the conductivity L 0 Boiling at 100deg.C for 10min, cooling to room temperature, fixing volume to volume before boiling, and measuring conductivity L 1 . Relative conductivity (%) = (L) 0 /L 1 )×100。
The MDA content was spectrophotometrically determined for absorbance at 450, 532 and 600nm, respectively.
The chlorophyll content is determined by spectrophotometry at 663nm and 645nm as absorbance in mg g -1 。
The vitamin C content is measured by an ammonium molybdate colorimetric method, and the absorbance value is measured at 760nm, and the unit is mg.g -1 。
Example 1 treatment of Green Pepper with the preservative of the present invention
(1) Picking green peppers at a Yanqing base of Beijing Tianan agriculture limited company, and selecting fresh green peppers with normal commercial maturity, normal color, no plant diseases and insect pests and no mechanical damage within 6 hours after picking;
(2) The concentration of erythrosin B solution of the preservative of the invention is respectively 0.001%, 0.002%, 0.004% and 0.008%;
(3) Dividing the green peppers selected in the step (1) into 5 groups, respectively placing 4 groups of the green peppers into the preservative with different concentrations in the step (2), soaking for 20min (3 kg of green peppers are treated by each L of the preservative), taking out the green peppers, draining surface moisture, packaging the green peppers in a PE (polyethylene) preservative bag with the thickness of 0.04mm, and storing the green peppers in a cold storage dark place at the temperature of 0 ℃.
Control group: soaking the untreated set of green peppers in step (3) with a solution not containing erythrosin B as a control, and performing the same as step (3).
In the embodiment, the effect of inhibiting cold injury of green peppers by the antistaling agents with different concentrations is shown in table 1, and 0.001% erythrosine B can effectively relieve cold injury symptoms of green peppers and maintain the sensory quality of the green peppers.
TABLE 1 inhibition effect of different concentrations of preservative on green pepper cold damage
As can be seen by comparing the inhibitory effect of the control group with that of erythrosine B at each concentration, erythrosine B at 0.001% concentration can effectively inhibit the occurrence of green pepper cold injury.
Example 2 treatment of green pepper with the optimal concentration selected in example 1, investigation of the nutritional index of green pepper
The treatment was the same as in example 1, except that the concentration of the preservative was set at 0.001% and the storage temperature was 4 ℃.
Control group: the treatment was carried out in the same manner as in example 1 (storage temperature 4 ℃ C.).
In this example, compared with the control group, the effect of the preservative on inhibiting cold damage of green peppers is shown in fig. 1 and table 2, and erythrosine B with concentration of 0.001% can effectively relieve cold damage symptoms of green peppers, and maintain good appearance quality and nutrition quality.
Table 2 inhibition effect of preservative on green pepper cold damage
Note that: the green pepper batches used in tables 1 and 2 were different, and the storage temperatures were also different, but the same storage temperatures as for the same batch of green pepper were used in the parallel experiments in tables 1 and 2.
Claims (5)
1. The application of erythrosin B as a fruit and vegetable preservative in preventing and controlling the occurrence of green pepper cold injury is characterized in that the cold injury temperature of the cold injury is 0-4 ℃; the fruit and vegetable preservative is an aqueous solution of erythrosine B; in the aqueous solution of erythrosine B, the mass percentage of the erythrosine B is 0.001%.
2. The fresh-keeping method for preventing and controlling the occurrence of cold damage of green peppers is characterized by comprising the following steps of: soaking green pepper in fruit and vegetable preservative, fishing out, airing, packaging with polyethylene preservative bag, and storing at 0-4 ℃;
the fruit and vegetable preservative is an aqueous solution of erythrosine B; in the aqueous solution of erythrosine B, the mass percentage of the erythrosine B is 0.001%.
3. The preservation method according to claim 2, wherein the soaking treatment is performed for 15 to 25 minutes.
4. The preservation method according to claim 2, wherein the polyethylene preservation bag has a thickness of 0.02-0.06 mm.
5. The preservation method according to claim 2, wherein the amount of the fruit and vegetable preservative is 2.5-3 kg of green pepper per L of the preservative.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111476696.1A CN114158607B (en) | 2021-12-06 | 2021-12-06 | Green preservative for controlling cold damage of green peppers and application method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111476696.1A CN114158607B (en) | 2021-12-06 | 2021-12-06 | Green preservative for controlling cold damage of green peppers and application method thereof |
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| Publication Number | Publication Date |
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| CN114158607A CN114158607A (en) | 2022-03-11 |
| CN114158607B true CN114158607B (en) | 2024-01-16 |
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| JP2002156377A (en) * | 2000-09-08 | 2002-05-31 | Tohoku Techno Arch Co Ltd | Quick and simple detecting method for urophanic disease marker protein using light-absorbing label |
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| CN104488858A (en) * | 2014-12-22 | 2015-04-08 | 闽南师范大学 | Multifunctional fresh cut flower gel preservative and using method thereof |
| CN107266627A (en) * | 2017-06-02 | 2017-10-20 | 湖北工业大学 | The hud typed molecularly imprinted polymer and preparation method of a kind of recognizable erythrosine |
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| CN109134086A (en) * | 2018-10-19 | 2019-01-04 | 长沙协浩吉生物工程有限公司 | A kind of preparation method of capsicum special bio foliar fertilizer |
| CN114600955A (en) * | 2022-03-22 | 2022-06-10 | 四川大学 | Fruit and vegetable film preservative based on photodynamic sterilization and preparation and application methods thereof |
-
2021
- 2021-12-06 CN CN202111476696.1A patent/CN114158607B/en active Active
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|---|---|---|---|---|
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