CN114600948A - Method for controlling browning of picked pineapple core - Google Patents
Method for controlling browning of picked pineapple core Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 26
- 244000099147 Ananas comosus Species 0.000 title 1
- 241000234671 Ananas Species 0.000 claims abstract description 128
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 81
- 238000011282 treatment Methods 0.000 claims abstract description 51
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 230000002421 anti-septic effect Effects 0.000 claims abstract description 10
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 10
- 239000004155 Chlorine dioxide Substances 0.000 claims description 5
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 2
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims 1
- 239000000645 desinfectant Substances 0.000 claims 1
- 201000010099 disease Diseases 0.000 abstract description 32
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 32
- 230000007613 environmental effect Effects 0.000 abstract description 3
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- CCBICDLNWJRFPO-UHFFFAOYSA-N 2,6-dichloroindophenol Chemical compound C1=CC(O)=CC=C1N=C1C=C(Cl)C(=O)C(Cl)=C1 CCBICDLNWJRFPO-UHFFFAOYSA-N 0.000 description 2
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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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
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- Chemical Kinetics & Catalysis (AREA)
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- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention provides a method for controlling browning of picked pineapple cores, which comprises the following steps: performing antiseptic disinfection treatment on the pineapple fruits; the pineapple fruits after antiseptic and disinfection treatment are placed at the low temperature of 5 ℃ for 2-3 days; storing the low-temperature-tempered pineapple fruit at 25 ℃. The method can effectively control the blackheart disease of the 'Bali' pineapple after picking in winter and spring, and has the advantages of simple and efficient operation and environmental protection.
Description
Technical Field
The invention belongs to the technical field of postharvest storage and preservation of fruits and vegetables, relates to a method for preventing and treating postharvest physiological diseases of fruits and vegetables, and particularly relates to a method for controlling browning of postharvest fruit cores of pineapples.
Background
Pineapple is a perennial evergreen herbaceous fruit tree in the genus of ananas in the family of bromhidaceae, is an important tropical and subtropical fruit, and is a polymerized fruit. The pineapple fruit is rich in nutrition and unique in flavor, and is popular with consumers. The pineapple industry is the national Leizhou peninsula pillar industry, accounts for more than 80% of the planting area of pineapples in China, and has important economic status. The time of pineapple marketing is mainly concentrated in 1-4 months and 8-10 months per year. At present, the main cultivar of pineapples in the area of the peninsula in Rezhou is 'Bali', but the core of the picked pineapple fruits of the 'Bali' is easy to brown, and finally the pineapple is black. Pineapple black heart disease is a physiological disease, generally, diseased fruits and normal fruits have no difference in appearance of peels, but browning occurs between fruit shafts and pulps inside the fruits, the fruits usually have black heart gradually after being picked for 4-7 days, particularly, the temperature is low in winter and spring, the black heart disease is serious, the morbidity is over 90%, the sale and the eating of pineapples are seriously influenced, and great economic loss is caused to growers and dealers.
The occurrence of blackheart disease after pineapple harvest is related to a plurality of factors. Researches suggest that the low temperature in the field is the main cause of the pineapple blackheart disease after picking; studies have also shown that the occurrence of blackheart disease is associated with pre-harvest calcium deficiency, hormonal imbalance or post-harvest cryopreservation. Many scholars at home and abroad research methods for controlling the blackheart disease of the picked pineapples, such as chemical agent treatment, low-temperature refrigeration, waxing treatment, hot water soaking treatment and the like, and the prevention and treatment effects of the methods are unstable, so that the blackheart disease can be delayed only in a certain range. Reports show that the pineapple can control the occurrence of the blackheart disease after being refrigerated at 4 ℃ or 8 ℃ for a long time, but the blackheart disease is accelerated after being refrigerated at normal temperature, the shelf life is obviously shortened, and the long-term refrigeration cost is higher; or the abscisic acid or brassinoazole is sprayed after picking to control the occurrence of the pineapple blackheart disease, but the control effect on the blackheart disease is 23-86 percent, the fluctuation range is large, and the exogenous spraying of the abscisic acid can also cause the pineapple crown buds to wither and yellow to fall off, so that the value of pineapple fruits is reduced.
Therefore, the development of a green and environment-friendly blackheart disease control technology which is simple to operate and high-efficiency has important practical significance for improving the value of the picked fruit of the 'Bali' pineapple and reducing the decay loss of the pineapple after picking.
Disclosure of Invention
In view of the above problems, the invention aims to provide a method for controlling browning of picked pineapple cores by low-temperature exercise treatment, which has the advantages of high control effect on black heart diseases of picked pineapples, simple operation, environmental protection and easy popularization and application in production.
According to one aspect of the invention, the method for controlling the browning of the picked pineapple core comprises the following steps:
performing antiseptic disinfection treatment on the pineapple fruits;
the pineapple fruits after antiseptic and disinfection treatment are placed at the low temperature of 5 ℃ for 2-3 days;
storing the low-temperature-tempered pineapple fruit at 25 ℃.
Further, the antiseptic and disinfection treatment comprises the step of soaking the pineapple fruit in 0.4g/L chlorine dioxide water solution for 5-6 min.
Further, the control method further comprises the step of precooling the pineapple fruit to 25-26 ℃ before the preservative and disinfection treatment.
Further, the pineapple is a 'Bali' pineapple.
The method controls the browning of the picked pineapple cores by exercising at the low temperature of 5 ℃ for a specific time, has the control effect on the pineapple blackheart disease of over 60 percent, is simple to operate, is green and environment-friendly, and has higher popularization and application values in production.
Drawings
In the drawings, like reference numerals refer to the same or similar parts or elements throughout the several views unless otherwise specified. The figures are not necessarily to scale. It is appreciated that these drawings depict only some embodiments in accordance with the disclosure and are not to be considered limiting of its scope.
Fig. 1 is a graph showing the effect of controlling browning of the picked fruit core of pineapples subjected to different low-temperature exercise treatments or not subjected to the low-temperature exercise treatments according to examples and comparative examples.
Detailed Description
For a further understanding of the invention, preferred embodiments of the invention are described below in conjunction with the examples, but it should be understood that these descriptions are included only to further illustrate the features and advantages of the invention, and not to limit the claims of the invention.
The invention discloses a method for controlling browning of a core of a picked pineapple, which comprises a pineapple picking step, preservative and disinfection treatment of pineapple fruits and low-temperature exercise treatment.
(1) Real-time collection of pineapple fruits
The pineapple variety used in the invention is 'Bali' pineapple (Anana comosus 'pineapple Paris'), picked in Xuwen pineapple test base of Zhanjiang province, Guangdong province, and seven ripe fruits with consistent size, smooth fruit eyes and green peel are selected during picking. Precooling the pineapple fruit to 22-25 ℃ for later use.
(2) Preservative treatment for pineapple fruits
Placing the pineapple stem downwards, soaking the pineapple stem in 0.4g/L chlorine dioxide aqueous solution or 5g/L sodium hypochlorite aqueous solution for 5-6 min, and airing at room temperature for later use.
(3) Low temperature exercise treatment
The occurrence of blackheart disease in pineapple postharvest is related to a plurality of factors, wherein low temperature in the field or unsuitable postharvest low temperature is the main reason for inducing the occurrence of the blackheart disease. The main harm of low-temperature stress to the pineapple is that the pineapple can cause damage to cytoplasmic membranes of pulp, the low-temperature stress induces the generation of excessive reactive oxygen, the reactive oxygen and membrane lipids undergo peroxidation to further cause damage to the cytoplasmic membranes, so that the semi-permeability of the cytoplasmic membranes disappears, the metabolic homeostasis of cells is damaged, and finally the cells die. Because polyphenol oxidase and polyphenol compounds are respectively positioned in different organelles, the polyphenol oxidase and polyphenol substrates can contact with each other only in tissues with damaged plasma membranes, and the tissues can be browned. Thus, damage to the plasma membrane of pineapple cells caused by unfavourable low temperatures may be the main cause of the development of pineapple's blackheart disease. The inventor finds that the low-temperature exercise can improve the antioxidant activity of the pineapple fruits, maintain the metabolic balance of active oxygen of the fruits, inhibit membrane lipid peroxidation, protect the integrity of cytoplasmic membranes and further reduce the occurrence of physiological diseases of the pineapple fruits after picking.
According to the specific embodiment of the invention, the method comprises the steps of placing the pineapple canopies upwards in a low-temperature constant-temperature incubator in layers, wherein the temperature of cold air treatment in the incubator is 5 ℃. The apparatus for the low-temperature exercise treatment of pineapple is a model MLR-553 cryostat (manufactured by Sanyo electric Co., Ltd., Japan). Storing the pineapple in a low-temperature constant-temperature incubator for 2-3 days. Then, the fruit is taken out of the incubator, put into a fruit basket, wrapped by a polyethylene fresh-keeping bag with the thickness of 0.03mm in a loose opening manner, and stored at the room temperature of 25 ℃.
The method can improve the antioxidant activity of the pineapple fruits, maintain the metabolic balance of internal active oxygen, and protect the integrity of fruit cytoplasmic membranes by strictly controlling the temperature and time of cold air exercise treatment, so that the prevention and control effect of the blackheart disease of the picked pineapples can reach more than 60 percent.
For further understanding of the present invention, the following examples are given to illustrate the technology provided by the present invention, and the scope of the present invention is not limited by the following examples.
Examples
The following examples were used: the low-temperature exercise processing equipment is an MIR-553 type low-temperature constant-temperature incubator manufactured by Sanyo electric Co., Ltd; PAL-BX type portable sugar acid integrated refractometer manufactured by Nippon Aidang science and technology Limited; chlorine dioxide tablets, produced by Beijing Bileshi environmental protection science and technology development, LLC; 2, 6-dichlorophenol indophenol is in the form of powder, and is produced by Shanghai Rui Biotechnology Ltd.
Example 1
(1) Real-time collection of pineapple fruits
The pineapple variety used in this example is 'Bali' pineapple (Anana comosus 'pineapple Paris'), picked in Xuwen pineapple test base of Zhanjiang province in Guangdong, and during picking, seven ripe fruits with consistent size, smooth fruit eyes and green peel are selected and pre-cooled to 22-25 ℃ for later use.
(2) Pineapple fruit antiseptic and disinfection treatment
And (3) putting the pineapple fruit into 0.4g/L chlorine dioxide water solution to soak the fruit stalk part for 5-6 min, and airing at room temperature for later use.
(3) Low temperature exercise treatment
The pineapple fruits are put into fruit baskets and put in a low-temperature constant-temperature incubator in layers, the temperature of cold air treatment in the incubator is 5 ℃, and the treatment time is 2 days. Storing the pineapples in an incubator for 10 days, taking out the pineapples from the incubator, putting the pineapples into a fruit basket, wrapping the fruit basket by a polyethylene fresh-keeping bag with the thickness of 0.03mm in a loose opening manner, and storing the pineapple at room temperature of 25 ℃ for 15 days. Each treatment was 15 fruits, 3 replicates.
The relative browning area of the core of the pineapple is measured for the pineapple after storage at room temperature, the browning index and the control effect of the brown spot are calculated, and the soluble solid content, titratable acid and VC content of the pineapple are measured.
The method for measuring the relative area of the brown stain of the blackheart disease comprises the following steps: removing terminal buds of the pineapples, longitudinally cutting the pineapples from the middle of the fruit axis, wherein the ratio of the browning area on the longitudinal section of the fruits to the whole longitudinal cutting area is the relative browning area.
Evaluation method of the severity of the blackheart disease: the browning degree of the pineapple core is classified into 0-5 grade. Level 0: no browning is caused; level 1: the browning area is less than 10% of the total area of the longitudinal cutting; and 2, stage: the browning area accounts for 11 to 20 percent of the total area of the longitudinal cutting; and 3, stage: the browning area accounts for 21 to 30 percent of the total area of the longitudinal cutting; 4, level: the browning area accounts for 31 to 50 percent of the total area of the longitudinal cutting; and 5, stage: the browning area is more than 50% of the total area of the longitudinal cut.
The browning index ═ Σ [ (number of browning fruits × browning level value)/total number of fruits × highest browning level value ] × 100;
the method for calculating the control effect of the blackheart disease comprises the following steps: control effect (%) - (control browning index-treatment browning index)/control browning index × 100;
the method for measuring the content of soluble solid, titratable acid and VC in the pineapple fruit comprises the following steps: the content of soluble solid and titratable acid is measured by adopting a sugar-acid integrated refractometer, and the content of VC is measured by adopting a 2, 6-dichlorophenol indophenol titration method.
The browning index of the blackheart disease of the pineapples after being stored for 15 days is measured to be 20.0, the control effect is 65.9%, the content of soluble solids in the fruits is 12.6%, the content of titratable acid is 0.13%, and the content of VC is 54.7mg/100 g.
Example 2
Pineapple fruits were treated in the same manner as in example 1, except that the low-temperature exercise treatment was carried out for 3 days.
After storage for 15 days, the browning index of the pineapple black heart disease is measured to be 22.7, and the control effect is 61.3%; the content of soluble solid in the fruit is 12.8 percent, the content of titratable acid is 0.14 percent, and the content of VC is 54.2mg/100 g.
Comparative example 1
Pineapple fruits were treated in the same manner as in example 1, except that the temperature of the low-temperature exercise treatment was 7 ℃.
After storage for 15 days, the browning index of the pineapple blackheart disease is measured to be 33.3, and the control effect is 43.3%.
Comparative example 2
Pineapple fruits were treated in the same manner as in example 1, except that the low-temperature exercise treatment was carried out at a temperature of 7 ℃ for a treatment time of 3 days.
After storage for 15 days, the browning index of the pineapple blackheart disease is measured to be 37.3, and the control effect is 36.5%.
Comparative example 3
Pineapple fruits were treated in the same manner as in example 1, except that the temperature of the low-temperature exercise treatment was 3 ℃.
After storage for 15 days, the browning index of the pineapple blackheart disease is measured to be 61.3, and the control effect is-4.4%.
Comparative example 4
Pineapple fruits were treated in the same manner as in example 1, except that the low-temperature treatment was carried out at a temperature of 3 ℃ for a period of 3 days.
After storage for 15 days, the browning index of the pineapple blackheart disease is measured to be 54.7, and the control effect is 6.8%.
Comparative example 5
Pineapple fruits were treated in the same manner as in example 1, except that the low-temperature exercise treatment was carried out for 1 day.
After storage for 15 days, the browning index of the pineapple blackheart disease is measured to be 49.3, and the control effect is 16.0%.
Comparative example 6
Pineapple fruits were treated in the same manner as in example 1, except that the low-temperature exercise treatment was carried out for 4 days.
After storage for 15 days, the browning index of the pineapple's blackheart disease is measured to be 68.0, and the control effect is-15.8%.
Comparative example 7
Directly loading pineapple into fruit basket, wrapping the fruit basket with polyethylene freshness protection package with thickness of 0.03mm, and storing at room temperature of 25 deg.C. After the pineapple fruits are stored for 15 days, terminal buds are removed, the pineapple fruits are longitudinally cut from the middle of a fruit shaft, the relative area of the core browning of the pineapple fruits is measured, and then the browning index and the control effect of the black heart disease are calculated. And sampling the pulp in the middle of the pineapple close to the fruit axis, and determining the soluble solid content, titratable acid and VC content of the fruit.
Measuring the browning index of the pineapple black heart disease to be 58.7; the content of soluble solid in the fruit is 11.6 percent, the content of titratable acid is 0.15 percent, and the content of VC is 50.7mg/100 g.
The control effect data and pictures of the above examples and comparative examples are shown in table 1, table 2 and fig. 1, respectively.
TABLE 1 control effect of low temperature exercise on browning of picked core of pineapple (15 days)
Note: the same column of data in the table is followed by the same letter to indicate no significant difference at the 0.05 level when the Duncan's test is performed.
TABLE 2 Effect of Low temperature exercise on pineapple post-harvest storage quality (15 days)
Note: the same column of data in the table is followed by the same letter to indicate no significant difference at the 0.05 level when the Duncan's test is performed.
The results in table 1 show that the control effects of the pineapple fruits treated by cold air at 5 ℃ for 2 days (example 1) and 3 days (example 2) are 65.9% and 61.3% respectively, and the pineapple fruits have better control effect on the browning of the pineapple cores. The control effects of the treatment at 7 ℃ for 2 days (comparative example 1) and 3 days (comparative example 2) and the treatment at 5 ℃ for 1 day (comparative example 3) were 43.3%, 36.5%, and 16.0%, respectively, which were better than the control effects of the treatment at 5 ℃ for 2 days (example 1) and 3 days (example 2). The browning indexes of the 3 ℃ treatment for 2 days (comparative example 4) and the 3 days (comparative example 5) were not significantly different from the control, whereas the 5 ℃ treatment for 4 days (comparative example 6) accelerated the browning of the pineapple core.
Table 2 the results show that after 2 days (example 1) and 3 days (example 2) of treatment of the pineapple fruit with 5 ℃ the fruit soluble solids and VC content are significantly higher than the control (comparative example 7) and that the titratable acid content is not significantly different from the control.
The inventor finds that the practical low-temperature treatment of the pineapple fruits at 5 ℃ for 2 to 3 days can obviously reduce the browning of the cores in the later storage process at 25 ℃, the control effect on the pineapple's blackheart disease reaches more than 60%, the control effect of the low-temperature treatment at 7 ℃ is only 36.5 to 43.3%, the low-temperature treatment at 3 ℃ has no obvious effect, the damage to the cell membranes of the fruits can be directly caused due to too low temperature, the low-temperature treatment at 5 ℃ for 4 days aggravates the occurrence of the blackheart disease, the low-temperature treatment time is too long, the damage to the cell membranes of the fruits is caused by exceeding the critical time of the low-temperature exercise of the pineapple, and the fact that the pineapple is not suitable for long-term refrigeration at unsuitable low temperature is also proved.
Therefore, the method creatively provides that the browning of the core of the picked pineapples is controlled by adopting a short-time low-temperature exercise method, the blackheart disease of the picked pineapples can be effectively controlled by carrying out low-temperature exercise treatment at 5 ℃ for 2-3 days, the control effect reaches more than 60%, and the storage quality of a treatment group is obviously superior to that of a control group after the pineapples are stored for 15 days.
The above description of the embodiments is only intended to facilitate the understanding of the method of the invention and its core idea. It should be noted that, for those skilled in the art, it is possible to make various improvements and modifications to the present invention without departing from the principle of the present invention, and those improvements and modifications also fall within the scope of the claims of the present invention.
Claims (4)
1. A control method for browning of picked pineapple cores is characterized by comprising the following steps:
performing antiseptic disinfection treatment on the pineapple fruits;
placing the pineapple fruit subjected to antiseptic and disinfection treatment at a low temperature of 5 ℃ for exercising for 2-3 days;
storing the low-temperature-tempered pineapple fruit at 25 ℃.
2. The control method according to claim 1, wherein the antiseptic and disinfection treatment comprises soaking the pineapple fruit in 0.4g/L chlorine dioxide aqueous solution or 5g/L sodium hypochlorite aqueous solution for 5-6 min.
3. The control method according to claim 1, further comprising pre-cooling the pineapple fruit to 25-26 ℃ before the antiseptic and disinfectant treatment.
4. The control method according to claim 1, wherein the pineapple is a 'Bali' pineapple.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4857344A (en) * | 1986-12-31 | 1989-08-15 | Del Monte Corporation | Method for treating pineapple to inhibit browning |
| CN103070222A (en) * | 2013-01-09 | 2013-05-01 | 华南农业大学 | Method for controlling pineapple's blackheart disease by low-temperature treatment |
| CN105941600A (en) * | 2016-05-27 | 2016-09-21 | 中国热带农业科学院南亚热带作物研究所 | Ice temperature storage method of pineapples |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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