CN114600954A - Carrageenan oligosaccharide coating and LED composite illumination and air-conditioning synergistic leaf vegetable preservation method - Google Patents
Carrageenan oligosaccharide coating and LED composite illumination and air-conditioning synergistic leaf vegetable preservation method Download PDFInfo
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- CN114600954A CN114600954A CN202210145834.6A CN202210145834A CN114600954A CN 114600954 A CN114600954 A CN 114600954A CN 202210145834 A CN202210145834 A CN 202210145834A CN 114600954 A CN114600954 A CN 114600954A
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- led
- leaf vegetables
- illumination
- carrageenan oligosaccharide
- composite
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Links
- 235000021384 green leafy vegetables Nutrition 0.000 title claims abstract description 72
- -1 Carrageenan oligosaccharide Chemical class 0.000 title claims abstract description 62
- 238000005286 illumination Methods 0.000 title claims abstract description 61
- 239000002131 composite material Substances 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 51
- 229920001525 carrageenan Polymers 0.000 title claims abstract description 47
- 229920001542 oligosaccharide Polymers 0.000 title claims abstract description 47
- 239000000679 carrageenan Substances 0.000 title claims abstract description 46
- 235000010418 carrageenan Nutrition 0.000 title claims abstract description 46
- 229940113118 carrageenan Drugs 0.000 title claims abstract description 46
- 239000011248 coating agent Substances 0.000 title claims abstract description 33
- 238000000576 coating method Methods 0.000 title claims abstract description 33
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- UBAZGMLMVVQSCD-UHFFFAOYSA-N carbon dioxide;molecular oxygen Chemical compound O=O.O=C=O UBAZGMLMVVQSCD-UHFFFAOYSA-N 0.000 claims description 3
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- 230000009471 action Effects 0.000 description 2
- RJGDLRCDCYRQOQ-UHFFFAOYSA-N anthrone Chemical compound C1=CC=C2C(=O)C3=CC=CC=C3CC2=C1 RJGDLRCDCYRQOQ-UHFFFAOYSA-N 0.000 description 2
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- 230000015556 catabolic process Effects 0.000 description 2
- YCIMNLLNPGFGHC-UHFFFAOYSA-N catechol Chemical compound OC1=CC=CC=C1O YCIMNLLNPGFGHC-UHFFFAOYSA-N 0.000 description 2
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- 239000005969 1-Methyl-cyclopropene Substances 0.000 description 1
- SHDPRTQPPWIEJG-UHFFFAOYSA-N 1-methylcyclopropene Chemical compound CC1=CC1 SHDPRTQPPWIEJG-UHFFFAOYSA-N 0.000 description 1
- 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 1
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- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 1
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- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000008832 photodamage Effects 0.000 description 1
- 230000000243 photosynthetic effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
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- 150000004053 quinones Chemical class 0.000 description 1
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- 230000000241 respiratory effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 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
- A23B7/16—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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- 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)
- Cultivation Of Plants (AREA)
Abstract
The invention discloses a method for preserving leaf vegetables by combining carrageenan oligosaccharide coating with LED composite illumination and modified atmosphere synergy. Soaking fresh green leaf vegetable in carrageenan oligosaccharide solution, air drying, and placing in O for the first 30 days3、O2、CO2The polyethylene gas-adjusting packaging bag is placed in an O bag after 15 days2、CO2、N2In the polyethylene gas-regulating packaging bag, the ratio of (C) to (D) is 4 ±)Storing the mixture in an environment of 1 ℃ by irradiating the mixture with red, white and amber composite LED light. The invention can effectively control the loss of soluble sugar and ascorbic acid content of the whole leaf vegetable in the storage process and reduce the respiration rate of the product; the activity of enzymes related to browning of the leaf vegetables is effectively controlled, most microorganisms on the surfaces of the leaf vegetables are killed, the original sensory quality and nutritive value are maintained to the maximum extent, and the shelf life of the leaf vegetables can be prolonged to about 45 days.
Description
Technical Field
The invention belongs to the technical field of fruit and vegetable preservation, and particularly relates to a method for preserving leaf vegetables by combining carrageenan oligosaccharide coating with LED composite illumination and air conditioning.
Background
The leaf vegetables are rich in vitamins, minerals and antioxidant active substances, are planted and appear on dining tables of people six thousand years ago, and are favored by consumers. However, green leafy vegetables often lose water quickly due to their large leaf area, and suffer from short shelf life, yellowing and browning, and the like. And with the lapse of storage time, nutrient substances such as starch and the like are gradually decomposed, so that the mouthfeel and the nutritional value of the fruits and the vegetables are remarkably reduced. Adverse storage environment can accelerate respiration rate and transpiration of the leaf vegetables, accelerate chlorophyll degradation, improve activity of browning enzymes so as to promote generation and accumulation of quinones, accelerate deterioration of chemical, sensory and microbial properties of the leaf vegetables during storage, and greatly shorten shelf life. Therefore, effective preservation techniques must be explored as much as possible to maintain the sensory quality and nutritional value of leaf vegetables.
Xijing et al (2016) disclose a method for preserving shepherd's purse by controlled atmosphere (publication No. CN 105746686A), in which fresh shepherd's purse after precooling at 2-4 ℃ is packaged in an environment with 10-20 ℃ and 60-80% of humidity, gas in a vacuum packaging bag is distributed according to volume, CO is distributed25 to 15% of O21-15% of O31-5% of N2The proportion is 65-93%, the storage period of the packaged shepherd's purse is prolonged by 27 days at normal temperature, the color and hardness of the leaves of the shepherd's purse are kept good, but the proportion of ozone is too low, and the oxygen concentration is greatly increased in the later period, so that the leaf vegetable preservation is not facilitated.
Songlili et al (publication No. CN 101243808A) disclose in 2008A storage and preservation method for inhibiting the fibrillation of clean water bamboo, the collected and treated water bamboo is put in a sealed container at 15-25 ℃ and fumigated with 1-methylcyclopropene gas for 12-24 hours, then is packaged in a polyethylene bag for storage in a high-humidity environment, and the water bamboo can still keep the tissue tender after 35 days, and the cellulose content is inhibited. However, the method has long fumigation time (24 hours), and is not suitable for green leaf vegetables with large leaf area due to the participation of alkali liquor (NaOH and KOH).
Friedel et al (2014) discloses a modified atmosphere preservation method of strawberries (publication number: CN 104068103A). The method comprises the step of placing the precooled strawberries into a modified atmosphere fresh-keeping box with the ozone concentration of 80%, the oxygen concentration of 19.2% and the carbon dioxide concentration of 0.8% for storage for 18 days. The rotting rate of the strawberries is obviously reduced, and the organic acid content is higher than that of a control group. However, the method has the disadvantages of high concentration of ozone, constant maintenance, high cost and damage to human body.
Wujian et al (2015) disclose a vegetable and fruit preservation method based on LED pulsed light (publication No. CN 105123892A). The method comprises four light-emitting steps, namely red light, orange light, blue light, purple light and far-red light, and uses different flashing frequencies and dwell time to form a combined light signal so as to maintain the freshness of vegetables and fruits. However, the illumination flicker with the time duration of 0.01-0.03 second for 50-100 times has high requirements on the modulator, and coexistence with a low-temperature environment is not necessarily achieved.
Wanglin et al (application publication No. CN 112913911A) disclose a method for fresh-keeping packaging of late flowering cabbage, which comprises the steps of sterilizing the base of the late flowering cabbage by using 10-30% of sterilization solution, packaging the precooled flowering cabbage with a low-density polyethylene film having a self-gas-adjusting function, irradiating the packaged flowering cabbage with an LED, and storing the packaged flowering cabbage in a foam box. The LED illumination treatment is that 430-450 nm blue light is firstly irradiated for 10-20 minutes and then 680-720 nm red light is irradiated for 5-10 minutes, so that water transpiration and deterioration of the hollow quality of stems are effectively relieved, and the inhibition of microbial activity is realized under the condition of not using a chemical preservative. The method uses a sample of the heart of the slow vegetable which is cut at a specific part, adopts a sterilizing solution to interfere the growth of microorganisms, and in addition, the illumination is only applied as pretreatment before the storage process of the leaf vegetables, and the shelf life in the environment of 20 ℃ is only prolonged to 4 days.
The study on the freshness retaining effect of broccoli by plum and the like (the influence of LED composite light treatment on the low-temperature freshness retaining effect of broccoli) proves that the respiration consumption of broccoli can be reduced by 12-hour intermittent irradiation of 400 lx-strength LED red and blue composite light, the degradation of macromolecular substances such as polysaccharide and pectin is inhibited, and the storage time of broccoli is prolonged to 50 days. The red-blue and red-green composite light adopted in the research is a relatively effective light source color for broccoli, and is not completely suitable for the preservation of leaf vegetables.
Xijing (application publication number: CN 111520954A) discloses an LED illumination fresh-keeping refrigerator and a fresh-keeping method, which can select the type of stored vegetables through a touch display screen, so that a single chip microcomputer of the refrigerator controls a lamp strip to make corresponding color and illumination time response. However, in the method, the lamp strip is a monochromatic lamp strip, the achieved preservation effect is not as good as that of composite light irradiation, the optimal illumination parameters of different fruit and vegetable storage adaptations have great difference, and no enough test is available for supporting a set of complete programming algorithm data.
The influence of LED illumination on fresh-cut lettuce is researched by Shiyue and the like (the influence of LED illumination treatment on the quality and flavor of the fresh-cut lettuce), and the results prove that the lettuce leaves soaked by the sodium hypochlorite solution have higher oxidation resistance and VC content after being illuminated by red light, and the red light, white light and green light better maintain the initial color and chlorophyll content of the leaves. Even if the leaf vegetables are packaged by transparent polyethylene bags, the water loss condition of the leaf vegetables is accelerated by illumination.
Disclosure of Invention
The invention aims to provide a method for keeping vegetables fresh by combining carrageenan oligosaccharide coating with LED composite illumination and modified atmosphere. The invention inhibits the yellowing browning and respiration of fresh leafy vegetables by the combined modified atmosphere packaging of a carrageenan oligosaccharide coating film and red, white and amber LED composite irradiation technology, and the fresh leafy vegetables are stored in a low-temperature and high-humidity environment. The combined technology can improve antibacterial activity, prolong photosynthesis, inhibit aging process of leaf vegetables and activity effect of enzymes related to browning better than single treatment, maintain nutrient substances and sensory quality for a longer time, improve oxidation resistance and prolong shelf life.
The technical scheme of the invention is as follows:
a caraway preservation method combining carrageenan oligosaccharide coating with LED composite illumination and air conditioning synergy comprises the following steps:
(1) sorting leaf vegetables: selecting fresh leaf vegetables with the maturity of 80-90%, no wilting and yellowing, no mechanical damage and no worm damage;
(2) preparing a carrageenan oligosaccharide solution: preparing a carrageenan oligosaccharide solution by using food-grade carrageenan oligosaccharide with the molecular weight of less than 3000D;
(3) film coating: soaking the leaf vegetables selected in the step (1) in the carrageenan oligosaccharide solution prepared in the step (2), taking out and airing;
(4) and (3) packaging with polyethylene film: putting the dried leaf vegetables in the step (3) into a polyethylene film packaging bag for film packaging;
(5) modified atmosphere packaging: filling gas into the leaf vegetables packaged by the film in the step (4) by using a gas-conditioning packaging machine, and sealing by using a heat sealing machine;
(6) LED illumination storage: and (4) irradiating the packaged leaf vegetables in the step (5) by adopting composite LED light, wherein the composite LED light comprises red LED light, white LED light and amber LED light.
The concentration of the carrageenan oligosaccharide solution in the step (2) is 10-15 mg/mL.
The volume proportion of the gas filled in the gas-conditioning packaging machine in the step (5) is O in the first 30 days3:15％～25％、O2:1％～5％、CO270-84 percent of the total volume ratio of the three is 100 percent; bagging again after 15 days with gas ratio of O2:3％～6％、CO2:5％～10％、N284-92 percent of the total volume ratio of the three is 100 percent.
The composite LED light in the step (6) is realized by adopting a composite LED lamp panel, the number of red light beads of the composite LED lamp panel is 50-70%, the number of white light beads is 15-20%, the number of amber light beads is 10-30%, and the sum of the ratios of the red light beads, the white light beads and the amber light beads is 100%. The amber lamp bead is obtained by packaging an indium gallium nitride blue LED lamp bead with amber and red fluorescent powder.
The storage environment temperature in the irradiation process in the step (6) is 4 +/-1 ℃, the relative humidity is 90 +/-4% RH, and the irradiation is performed vertically for 8-12 hours every day
In the step (6), the white light wave peaks of the white LED light are 440nm and 540nm, the red light wave peak of the red LED light is 660nm, the amber light wave peak is 625-640nm, and the illumination intensity of the composite LED light is 25-35 mu mol m-2s-1The color temperature is 1700-.
The compound irradiant compound LED lamp plate of LED can set up to:
(1) preparing an LED lamp panel: the size of the LED lamp panel is 4 multiplied by 100cm, two rows of lamp beads are arranged on the lamp panel, and red, white and amber lamp beads are uniformly and alternately arranged. 4 bags of leafy vegetables are horizontally placed under each lamp panel, and light is vertically irradiated;
(2) setting LED parameters: the white light wave peak is 440nm and 540nm, the red light wave peak is 660nm, the amber light wave peak is 625-640nm, and the composite illumination intensity is 25-35 mu mol m-2s-1。
The size of the polyethylene film packaging bag in the step (4) is 250mm multiplied by 400mm, and the thickness is 45-mum.
The permeability of the polyethylene film packaging bag in the step (4) to oxygen, carbon dioxide and water vapor is 0.020-0.025mL m at 22 +/-1 ℃ and 90 +/-4% relative humidity-2d-1atm-1，0.070-0.075mL m-2d-1atm-1And 5.40-5.50g mm m-2d-1atm-1。
The density of the packaging bag in the step (4) is 0.89g/cm3～0.92g/cm3。
And (5) vacuumizing the air-conditioning packaging machine in the packaging process, and then filling the mixed gas.
The leaf vegetables in the step (1) are picked leaf vegetables which are simply cleaned of foreign matters and are not subjected to any physicochemical treatment.
According to the leaf vegetable preservation method provided by the invention, the ozone component in the modified atmosphere packaging plays an effective sterilization role, the defect that anaerobic bacteria are easily generated by modified atmosphere is overcome, the antibacterial effect is enhanced by the natural antibacterial property of carrageenan oligosaccharide, and the propagation of bacteria is isolated from the interior of the leaf blades; carbon dioxide enhancement of correct concentration in modified atmosphere packagingThe carbon dioxide permeability of the carrageenan oligosaccharide film is improved, so that the respiration rate of the leaf vegetables is further reduced compared with that of the single film coating treatment; illumination can effectively maintain and even improve the contents of chlorophyll and ascorbic acid by regulating the expression of related genes, and the water loss rate can be reduced by combining with air conditioning and film coating, so that the defects are mutually compensated; the LED illumination maintains the photosynthesis of plants, soluble sugar can be supplemented, and the respiration is inhibited under the combined action of film coating and modified atmosphere packaging, so that the consumption rate of the soluble sugar is greatly reduced (even accumulated in a short time); amber LED light is formed by the excitation of blue LED and red fluorescent powder, the color temperature is low, the light component proportion is proper, and the photosynthesis efficiency of plants can be improved by two times by compounding red light and amber light; the coating film effectively regulates the air hole opening of the leaves, effectively relieves the phenomena of accelerated transpiration and weight loss caused by LED illumination, and ensures that the leaf wilting degree is lower than that of single illumination treatment. The invention adopts 25-35 mu mol m-2s-1The irradiation of photon flux can make polyphenol oxidase make positive response on the premise of not causing photodamage to plants, inhibit enzymatic browning reaction and better maintain the initial color of the leaf vegetables. The invention considers that five light sources can increase the cost and are difficult to operate when the light sources are actually applied to the postharvest preservation of fruits and vegetables, selects white light with wave peaks of 440nm and 540nm, red light with wave peaks of 660nm and amber composite light with wave peaks of 625-640nm as light sources, irradiates for 8-12 hours every day to ensure photon energy required by leaf vegetables, and combines LED illumination with modified atmosphere packaging, thereby reducing the respiration rate of leaves during the storage period to the maximum extent.
The invention selects the whole dish without any pretreatment as the raw material, thereby avoiding the reduction of the quality guarantee period caused by mechanical damage; the whole process does not involve the use of disinfectants, and the long-time illumination similar to the growth cycle of plants is utilized to inhibit the growth of microorganisms and maintain the level of leaf vegetable nutrient substances, thereby maintaining the safety. The gas components with specific proportions are charged in advance to help to maintain the respiratory level at a lower value, and the cooperation of modified atmosphere and illumination in the whole storage process promotes the restriction and balance of respiration and photosynthesis, so that the sensory quality of the leaf vegetables is better maintained.
According to the invention, the leaf vegetables are irradiated with red, white and amber colors in a composite manner, so that the photosynthetic efficiency can be better improved, less heat can be generated under the condition of the same photon flux, and meanwhile, the LED illumination and the film coating are combined by the method, so that the problem of excessive water loss caused by illumination is effectively avoided.
Compared with the prior art, the invention has the following beneficial effects:
(1) compared with the traditional modified atmosphere packaging and fresh-keeping method, the invention selects the whole vegetables instead of fresh-cut samples from the perspective of consumers, avoids redundant pretreatment processes, and maintains the physiological activities in the storage stage by utilizing the metabolism and resistance of the leaf vegetables. Gas ratio of O in the first 30 days3:15％～25％、O2:1％～5％、CO270 to 84 percent of ozone with certain concentration achieves the effect of sterilization and disinfection, and the gas proportion is O in the last 15 days2:3％～6％、CO2:5％～10％、N284% -92%, removing ozone, refilling oxygen, carbon dioxide and nitrogen, and adjusting the proportion to a proper value. The air permeability of the polyethylene film and the permeability of the coating film help the respiration of the leafy vegetables to be maintained at a lower value relative to single treatment, no anaerobic respiration is generated, excessive energy is not consumed, the reduction of the nutritional quality is slowed down to the maximum extent, and the shelf life is prolonged to about 45 days.
(2) The carrageenan oligosaccharide is commonly used in the field of marine biological resource development, and when the carrageenan oligosaccharide is used for fruit and vegetable fresh-keeping coating, a layer of film can be formed on the surface, which is equivalent to increase the thickness of leaf vegetable blades, blocks pores to a certain extent to slow down the transpiration, changes the opening of the pores of the blades, limits the exchange of gas inside the film with the outside, and achieves the purposes of reducing the water loss rate and inhibiting the respiration, thereby reducing the reduction rate of organic matters.
(3) When the modified atmosphere is combined with modified atmosphere, the carrageenan oligosaccharide coating film in the middle period before storage is combined with the external ozone atmosphere, so that the antibacterial effect of the leaf vegetables in a more active stage is amplified, the antibacterial effect of the root parts of the leaf vegetables and other parts which are not easy to coat and uniform is ensured, and the generation of ethylene is delayed; the air-conditioned atmosphere without ozone maintains the structure and biological stability of the membrane, oxidation resistance and gas permeation pressure inside and outside the membrane in the later storage period, the carbon dioxide transmittance is improved, leaf vegetables are more beneficial to maintaining a lower respiration rate, alcohol fermentation caused by an anoxic environment is avoided, consumption of organic matters in the later storage period is reduced, combined treatment amplifies the effect of reducing the weight loss degree of leaves, so that leaf vegetables are prevented from wilting and curling, growth and propagation of anaerobic harmful microorganisms are reduced, and the effect is obviously superior to that of single coating or single air-conditioned treatment. The carrageenan oligosaccharide has antibacterial activity and plant immunity regulating activity, so that the carrageenan oligosaccharide has the effect of preventing bacteria and fungi from invading and propagating.
(4) According to the invention, through the synergistic effect of LED composite illumination and air conditioning and film coating, the consumption of organic matters is compensated through photosynthesis, the protein structure is influenced, the enzyme activity is changed, the antioxidant capacity is improved, and the severe water loss phenomenon caused by overlarge pore opening due to single illumination is avoided. The defects that metabolic disorder, abnormal breathing chain reaction, microorganism breeding and the like are easily formed in single air conditioning treatment are overcome, the defects of insufficient preservation degree and nonuniform film forming of the single film coating treatment of the leaf vegetables are overcome, and the problem that the water loss of the leaves is easily accelerated by LED illumination is solved.
According to the leaf vegetable preservation method provided by the invention, the leaf vegetables are stored in an original state, no chemical preservative is added, the photosynthesis of the plants is temporarily maintained by adopting light response, the industrial implementation is more suitable by combining with air regulation, and the shelf life of the leaf vegetables can be effectively prolonged. The method controls the concentration of ozone to be 15-25%, the proportion of oxygen is 1-5%, and the rest gas components are complemented by carbon dioxide, thereby avoiding the side effect caused by overhigh concentration of ozone and maintaining the later-stage oxygen concentration at a lower value.
According to the invention, a preservation mode of combining carrageenan oligosaccharide coating and modified atmosphere packaging with LED illumination is adopted, the activity of antioxidant enzymes such as superoxide dismutase and peroxidase can be stimulated to be increased by LED composite illumination, the microbial content is controlled, the carrageenan oligosaccharide coating can achieve the purpose of compensating the aggravation of weight loss phenomenon caused by illumination accelerated transpiration by controlling the opening degree of air holes, the purpose of sterilization at the early stage of storage can be achieved by a small proportion of ozone in the packaging, and the respiration of leaf vegetables can be adjusted by modified atmosphere. By using different gas proportions in different stages of storage, the three components have synergistic effect to improve the nutritive value and oxidation resistance of the leaf vegetables, reduce the respiration rate and inhibit browning.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
In the following embodiment of the invention, the composite LED light is realized by adopting a composite LED lamp panel, the number ratio of red light beads to white light beads is 50-70%, the number ratio of white light beads to amber light beads is 15-20%, the number ratio of amber light beads is 10-30%, the sum of the ratios of red light beads, white light beads and amber light beads is 100%, wherein the white light wave peaks of white LED light are 440nm and 540nm, the red light wave peak of red LED light is 660nm, the amber light wave peak is 625-640nm, and the illumination intensity of the composite LED light is 25-35 mu mol m-2s-1The color temperature is 1700-.
Example 1
A carageenan oligosaccharide coating and LED composite illumination and modified atmosphere synergistic small vegetable fresh-keeping method comprises the following steps:
(1) selecting fresh small green vegetables with proper size, uniform color, no wilting and yellowing, no mechanical damage and no worm damage;
(2) soaking the selected green vegetables into the prepared 10mg/mL carrageenan oligosaccharide solution for 5 min;
(3) taking out, airing at room temperature, putting into a polyethylene film (250mm multiplied by 400mm), and placing two packages for each package;
(4) charging 15% O into the package containing the small green vegetables by using a gas-adjusting packaging machine3、5％O2、80％CO2Then, sealing by a heat sealing machine;
(5) the packed green vegetables are placed under a composite LED lamp panel to receive vertical irradiation (25 mu mol m)-2s-1) And the ratio of red, white and amber lamp beads in the LED lamp panel is 3:1: 1.4 bags of leaf vegetables are horizontally placed under each lamp panel. Storage ambient temperature during irradiationIrradiating at 4 + -1 deg.C and relative humidity of 90 + -4% RH for 12 hr from 8 hr to 20 hr per day;
(6) changing modified atmosphere package after 30 days of storage, charging 5% O2、5％CO2、90％N2The gas of (2). Storage results showed (15% O)3+5％O2+80％CO2)+(5％O2+5％CO2+90％N2) The gas ratio of (2) is combined with the composite LED illumination treatment, and the change rate (calculated by a value of 0 day) of each index when the storage end point is reached is obviously improved by comparing with a non-treatment group, the chlorophyll retention rate (31.309%), the soluble sugar retention rate (39.471%) and the ascorbic acid retention rate (44.067%); the respiration rate is reduced by 81.63%, the total number of colonies is reduced by 159.819%, the weight loss does not exceed 1.1% in the whole storage process, and the sensory evaluation is not lower than 5 points; DPPH free radical scavenging ability is improved by 26.03%, peroxidase and polyphenol oxidase activity is inhibited, and quinone production is remarkably reduced (4.94 OD)A437 kg-1FW). The leaf of the small green vegetable has no obvious yellowing and browning, and the storage period is prolonged to more than 40 days. The comparison of the test indexes of the fresh cabbage storage end point in different treatment modes is shown in the table 2.
Example 2
A spinach preservation method combining carrageenan oligosaccharide coating with LED composite illumination and modified atmosphere synergy comprises the following steps:
(1) selecting fresh spinach with proper size, uniform color, no wilting and yellowing, no mechanical damage and no worm damage;
(2) after soil blocks and foreign matters are shaken off slightly, the selected spinach is immersed in the prepared 10mg/mL carrageenan oligosaccharide solution for 5 min;
(3) taking out, air drying, directly placing herba Spinaciae into polyethylene film (250mm × 400mm), and placing two herba Spinaciae per package;
(4) filling 20% O into the package containing the leaf vegetables by using an air-conditioning packaging machine3，3％O2，77％CO2Then, sealing by a heat sealing machine;
(5) the packaged spinach is placed under a composite LED lamp panel to receive vertical irradiation (30 mu mol m)-2s-1) Ratio of red, white and amber light beads in LED lamp panelThe ratio is 5:2: 3. 4 bags of leaf vegetables are horizontally placed under each lamp panel. The storage environment temperature is 4 +/-1 ℃ and the relative humidity is 90 +/-4% RH in the irradiation process, and the irradiation is carried out for 12 hours from 8 hours to 20 hours every day;
(6) changing modified atmosphere package after 30 days of storage, and charging 3% O2，6％CO2，91％N2Of (2) is used. Storage results showed (20% O)3+3％O2+77％CO2)+(3％O2+6％CO2+91％N2) The gas ratio of (2) in combination with the composite LED light treatment significantly improved chlorophyll retention (74.24%), soluble sugar retention (36.304%) and ascorbic acid retention (86.88%) of spinach at the end of storage as compared to the no treatment group at the rate of change of each index (calculated as a 0 day value); the respiration rate is relatively reduced by 64.60%, the total number of colonies is reduced by 171.73%, the weight loss does not exceed 1.2% in the whole storage process, and the sensory evaluation is not lower than 4.7 min; the decrease of DPPH free radical scavenging ability is reduced by 30.09%, peroxidase and polyphenol oxidase activities are inhibited, and the quinone production is remarkably reduced (0.77ODA437 kg)-1FW). The spinach leaves are not obvious in yellowing and browning, and the storage period is prolonged to more than 40 days. The comparison of the storage endpoint test indexes of the fresh spinach with different treatment modes is shown in table 2.
Example 3
A carrageenan oligosaccharide coating and LED composite illumination and modified atmosphere synergistic lettuce preservation method comprises the following steps:
(1) selecting fresh lettuce with appropriate size, uniform color, no wilting and yellowing, no mechanical damage, and no worm damage;
(2) after soil blocks and foreign matters are shaken off slightly, the selected lettuce is immersed into the prepared 10mg/mL carrageenan oligosaccharide solution for 5 min:
(3) taking out, air drying, directly placing lettuce into polyethylene film (250mm × 400mm), and placing two lettuce in each package;
(4) filling 25% O into the package containing the leaf vegetables by using an air-conditioning packaging machine3，5％O2，70％CO2Then, sealing by a heat sealing machine;
(5) the packaged lettuce is placed under the composite LED lamp panel to be hungDirect irradiation (35. mu. mol m)-2s-1) The ratio of red, white and amber light beads in the LED lamp panel is 13:3: 4. 4 bags of leaf vegetables are horizontally placed under each lamp panel. The storage environment temperature is 4 +/-1 ℃ and the relative humidity is 90 +/-4% RH in the irradiation process, and the irradiation is carried out for 8 hours from 8 hours to 16 hours every day;
(6) changing modified atmosphere package after 30 days of storage, charging 6% O2，10％CO2，84％N2The gas of (2). Storage results showed (25% O)3+5％O2+70％CO2)+(6％O2+10％CO2+84％N2) The gas ratio of (2) is combined with the composite LED illumination treatment, and the change rate (calculated by a value of 0 day) of each index when the storage end point is reached is obviously improved by the chlorophyll retention rate (36.89%), the soluble sugar retention rate (20.392%) and the ascorbic acid retention rate (102.76%) of lettuce compared with a treatment-free group; the respiration rate is reduced by 59.73 percent, the total number of colonies is reduced by 183.12 percent, the weight loss does not exceed 1.4 percent in the whole storage process, and the sensory evaluation is not lower than 4.5 minutes; the DPPH free radical scavenging ability is relatively improved by 23.27%, the activities of peroxidase and polyphenol oxidase are inhibited, and the generation amount of quinone is obviously reduced (5.03 OD)A437 kg-1FW). The yellowing and browning of the lettuce leaves are not obvious, and the storage period is prolonged to more than 40 days. The comparison of the storage endpoint test indexes of the fresh spinach with different treatment modes is shown in table 2.
The fresh leaf vegetables are subjected to performance test index comparison in different storage times in different treatment modes, wherein the comparison of each sample test is carried out, and table 1 shows the initial values of three samples of examples. In table 2, control 1 is a small green vegetable without carrageenan oligosaccharide coating, without compound LED illumination, and without modified atmosphere packaging, and other steps are the same as in example 1; the control 2 is a small green vegetable which is only coated with carrageenan oligosaccharide, is not subjected to compound LED illumination and is not subjected to modified atmosphere packaging, and other steps are the same as those in the example 1; control 3 is a small green dish with only composite LED illumination, no carrageenan oligosaccharide coating, and no modified atmosphere packaging, and the other steps are the same as in example 1. Control 4 and control 7 were performed in the same manner as control 1, samples were changed to spinach and lettuce, respectively, control 5 and control 8 were performed in the same manner as control 2, samples were changed to spinach and lettuce, respectively, control 6 and control 9 were performed in the same manner as control 3, and samples were changed to spinach and lettuce, respectively. The indexes of the final storage are tested and compared, and the specific steps are as follows:
the experimental method comprises the following steps:
1. chlorophyll content
The chlorophyll content is measured by a colorimetric method. Accurately weighing 1g of sample blade, adding quartz sand, grinding into homogenate by using 7.5mL of acetone solution with volume fraction of 80%, standing and leaching for 10 minutes in dark, filtering to a brown 25mL volumetric flask, measuring absorbance of the solution at 646nm and 663nm, and taking 80% acetone solution as reference. Taking the same position of each vegetable, taking three vegetables, measuring and taking an average value.
2. Soluble sugar content
The content of soluble sugar is determined by anthrone method. A standard curve was prepared using glucose as a standard. 1g of sample blade is accurately weighed, added with quartz sand, ground into homogenate, 3mL of homogenate is added with 5mL of anthrone, and the value of absorbance is measured at 620nm after reaction. Taking the same position of each vegetable, taking three vegetables, measuring, taking an average value, and calculating the content of soluble sugar according to a standard curve.
3. Ascorbic acid content
The determination is carried out by GB/T6195-86 2, 6-dichloroindophenol method. Taking the same position of each vegetable, taking three vegetables, measuring and taking an average value.
4. Weight loss ratio
The measurement was carried out by a weighing method. Weight loss (%) (initial sample mass-sample mass at end of storage)/initial sample mass.
5. Sensory evaluation
Sensory evaluation was measured by observation. An evaluation group consisting of 5 professionals performed an overall sensory evaluation of the samples after the end of the storage period, and the results were averaged. Grading standard: 9 minutes, very good, bright and emerald leaf color, no wilting damage and good hardness maintenance; 7 minutes, preferably, the color of the leaves is verdant, a little yellow appears, a little leaf wilting or curling, and a little leaf and stem have softer texture; 5, the quality is general, when the product reaches a commodity critical value, 1/3 leaves are yellowed and slightly browned, the leaves are partially wilted and curled, and the hardness of the vegetable stems is obviously reduced; 3, the quality is poor, 1/2 leaves are yellowed and browned, most of the leaves are wilted and curled, and the stalks are softened and rotted when the number of the stalks exceeds 1/2; 1 point, the quality is poor, and the vegetables have rotten and uncomfortable smell and are inedible.
DPPH radical scavenging ability
The DPPH free radical scavenging ability is measured by a colorimetric method. Weighing 5.0g of vegetables, grinding the vegetables in a mortar to be homogenized, adding 25mL of ethanol solution with the volume fraction of 95%, uniformly mixing, centrifuging for 20min at 4 ℃, and taking supernatant for measuring DPPH free radical scavenging capacity. 2mL of the supernatant was mixed with 2mL of DPPH solution, shaken well and reacted in the dark for 10 min. The absorbance was measured at a wavelength of 517nm, and the absorbance was recorded for the control group by mixing the same volume of 95% ethanol solution with DPPH solution.
7. Polyphenol oxidase Activity
Preparing a crude enzyme solution: weighing 5g of lettuce, adding a pre-precooled phosphate buffer solution (pH6.5, 0.2mol/L) into the lettuce, grinding, then fixing the volume to 25mL, centrifuging at the low temperature of 4 ℃ for 30 minutes at the rotating speed of 10000r, and obtaining a supernatant after centrifugation, namely a crude enzyme solution.
And (3) enzyme activity determination: 0.2mL of the crude enzyme solution was taken, and 1.0mL of catechol substrate at a concentration of 0.05mol/L was added thereto, and an equal volume of phosphate buffer solution was used as a control group. After the reaction system and the control are both kept at 37 ℃ for 3min, 2mL of 20% trichloroacetic acid solution is quickly added to stop the reaction. The change in absorbance was measured at a wavelength of 420 nm. Taking the same position of each vegetable, taking three vegetables, measuring and taking an average value.
8. Production of soluble quinone
Accurately weighing 5.0g vegetable sample, adding 10mL 80% ethanol, grinding, transferring, centrifuging at 4 deg.C and 10000r/min for 15min, collecting supernatant, and measuring absorbance at 437 nm.
9. Total number of colonies
The total number of colonies was counted by CFU counting. A vegetable sample of 5.0g is taken and placed in a sodium chloride solution with the mass concentration of 70 percent, and is beaten on a slapping type homogenizer for 90s at a constant speed. 100 μ L of the beaten stock solution was diluted in 3 gradients each. And sucking 100 mu L of each dilution, uniformly coating the dilution on a sterile culture medium, and performing plate colony counting after culturing for 48 hours in a constant-temperature incubator at 28 ℃.
10. Respiration rate
The measurement was carried out by titration. The sample was placed in a dry jar using 0.1 mol. L-1The NaOH absorbs the carbon dioxide released by the breath of the sample within 2 hours, and then 0.1 mol.L-1The oxalic acid titrates the remaining base until the red color fades. The amount of carbon dioxide released by the breath was calculated from the difference between the amount of acid consumed by titration and the blank consumption.
11. Carbon dioxide transmittance
According to GB/T1038, the carbon dioxide transmission rate was determined using a permeability tester, three measurements were made for each membrane and the average was taken.
12. Opening degree of air hole
Taking the 3 rd leaf counting from the root to the top of each sample vegetable, slightly tearing off the leaf epidermis tissue, cutting into the size of 5mm multiplied by 10mm, placing on a glass slide, dripping a drop of distilled water, covering with a cover glass, observing and measuring the opening degree of the air holes by using a common optical microscope at 100 times magnification, and measuring 9 air holes on each leaf and taking the average value.
(1) The performance test was carried out at 0 day storage time, as shown in table 1:
TABLE 1 comparison of test indexes of different examples (three leaf vegetables) in 0 day storage
(2) The performance test was carried out at a storage time of 40 days, as shown in table 2:
TABLE 2 comparison of the test indexes of the storage end-point of different examples (three leaf vegetables)
As can be seen from the contents in tables 1 and 2, the modified atmosphere packaging of carrageenan oligosaccharide coating combined with LED illumination combined with gas atmosphere change can significantly reduce the respiration rate of leaf vegetables, inhibit the growth of bacterial colonies, and effectively control the enzyme activity, so that the leaf vegetables stored for 40 days still have higher contents of chlorophyll, soluble sugar and ascorbic acid; the carbon dioxide transmission rate of the film coated in the combined treatment group samples was superior to that of the single film coating treatment, probably due to the effect of the appropriate concentration of carbon dioxide in the modified atmosphere package; the LED illumination maintains the photosynthesis of plants, soluble sugar can be supplemented, and the respiration is inhibited under the combined action of film coating and modified atmosphere packaging, so that the consumption rate of the soluble sugar is greatly reduced (even accumulated in a short time); the coating film effectively regulates the pore opening of the leaves, effectively relieves the remarkable phenomena of accelerated transpiration and weight loss caused by LED illumination, and ensures that the leaf wilting degree is lower than that of single illumination treatment.
Claims (10)
1. A caraway preservation method combining carrageenan oligosaccharide coating with LED composite illumination and modified atmosphere synergy is characterized by comprising the following steps:
(1) sorting leaf vegetables: selecting fresh leaf vegetables with the maturity of 80-90%, no wilting and yellowing, no mechanical damage and no worm damage;
(2) preparing a carrageenan oligosaccharide solution: preparing a carrageenan oligosaccharide solution by using food-grade carrageenan oligosaccharide with the molecular weight of less than 3000D;
(3) coating: soaking the leaf vegetables selected in the step (1) in the carrageenan oligosaccharide solution prepared in the step (2), taking out and airing;
(4) and (3) packaging with polyethylene film: putting the dried leaf vegetables in the step (3) into a polyethylene film packaging bag for film packaging;
(5) modified atmosphere packaging: filling gas into the leaf vegetables packaged by the film in the step (4) by using a gas-conditioning packaging machine, and sealing by using a heat sealing machine;
(6) LED illumination storage: and (4) irradiating the packaged leaf vegetables in the step (5) by adopting composite LED light, wherein the composite LED light comprises red LED light, white LED light and amber LED light.
2. The method for keeping the freshness of the leaf vegetables by combining the carrageenan oligosaccharide coating film with the LED composite illumination and the controlled atmosphere synergy according to claim 1, wherein the concentration of the carrageenan oligosaccharide solution in the step (2) is 10-15 mg/mL.
3. The carrageenan oligosaccharide coating and LED composite illumination and modified atmosphere synergistic leaf vegetable preservation method according to claim 1, wherein in the step (5), the volume ratio of the gas filled in the modified atmosphere packaging machine in the first 30 days is O3:15%~25%、O2:1%~5%、CO270-84 percent of the total volume ratio of the three is 100 percent; bagging again after 15 days with gas proportion of O2:3%~6%、CO2:5%~10%、N284-92 percent of the total volume ratio of the three components is 100 percent.
4. The method for keeping the leaf vegetables fresh by combining carrageenan oligosaccharide coating with LED composite illumination and modified atmosphere synergy according to claim 1, wherein the LED composite illumination in the step (6) is realized by adopting a composite LED lamp panel, the number of red lamp beads of the composite LED lamp panel is 50% -70%, the number of white lamp beads is 15% -20%, the number of amber lamp beads is 10% -30%, and the sum of the number of red lamp beads, white lamp beads and amber lamp beads is 100%.
5. The method for keeping the freshness of the leaf vegetables by combining carrageenan oligosaccharide coating film with LED composite illumination and modified atmosphere synergy according to claim 4, wherein the amber lamp beads are obtained by packaging indium gallium nitride blue LED lamp beads with amber and red fluorescent powder.
6. The method for keeping the freshness of the leaf vegetables by combining the carrageenan oligosaccharides with the LED composite illumination and the modified atmosphere in a coating mode according to claim 1, wherein the storage environment temperature in the illumination process in the step (6) is 4 +/-1 ℃, the relative humidity is 90 +/-4% RH, and the vertical illumination is carried out for 8-12 hours every day.
7. The method for keeping the leaf vegetables fresh by combining carrageenan oligosaccharide coating film with LED composite illumination and air-conditioning synergy according to claim 1, wherein in the step (6), the white light wave peaks of white LED light are 440nm and 540nm, the red light wave peak of red LED light is 660nm, the amber light wave peak is 625-640nm, and the illumination intensity of the composite LED light is 25-35 μmol m-2 s-1The color temperature is 1700-.
8. The method for keeping the leafy vegetables fresh by combining carrageenan oligosaccharide coating film with LED composite illumination and controlled atmosphere synergy according to claim 1, wherein the permeability of the polyethylene film packaging bag in the step (4) to oxygen, carbon dioxide and water vapor is 0.020-0.025mL m at 22 +/-1 ℃ and 90 +/-4% relative humidity respectively-2 d-1 atm-1，0.070~0.075 mL m-2 d-1 atm-1And 5.40 to 5.50g mm m-2 d-1 atm-1。
9. The method for keeping the freshness of the leaf vegetables by combining the carrageenan oligosaccharide coating film with the LED composite illumination and the controlled atmosphere synergy according to claim 1, wherein the density of the polyethylene film in the step (4) is 0.89g/cm3~0.92g/cm3。
10. The method for keeping the leaves fresh by combining carrageenan oligosaccharide coating film with LED composite illumination and modified atmosphere synergy according to claim 1, wherein in the step (5), during the packaging process of the modified atmosphere packaging machine, the leaf vegetables are firstly vacuumized and then filled with mixed gas.
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| AU2023200918A AU2023200918A1 (en) | 2022-02-17 | 2023-02-16 | Method For Preserving Leafy Vegetables By Combining Carrageenan Oligosaccharide Film-Coating With Led Composite Illumination In Cooperation With Modified Atmosphere |
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