CN114946937A - Hormone treatment for prolonging preservation period of fresh-cut kiwi fruits and application thereof - Google Patents
Hormone treatment for prolonging preservation period of fresh-cut kiwi fruits and application thereof Download PDFInfo
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- CN114946937A CN114946937A CN202210600168.0A CN202210600168A CN114946937A CN 114946937 A CN114946937 A CN 114946937A CN 202210600168 A CN202210600168 A CN 202210600168A CN 114946937 A CN114946937 A CN 114946937A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
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Abstract
The invention provides hormone treatment for prolonging the preservation period of fresh-cut kiwi fruits and application thereof, and relates to a preservation method for prolonging the preservation period and maintaining the quality of the fresh-cut kiwi fruits. The fresh-keeping method provided by the invention is safe and environment-friendly, is simple and convenient to operate, and can effectively solve the problems that fresh-cut kiwi fruits are not storage-resistant, are very easy to soften, have reduced appearance quality, have reduced commercial value and the like. The method of the invention keeps higher pulp hardness and lower soluble solid content, obviously reduces the release of ethylene and the loss of quality in the storage process, simultaneously maintains the appearance quality of the fresh-cut kiwi fruits and effectively delays the maturation and aging process of the fresh-cut kiwi fruits. Thereby achieving the purpose of quality improvement and efficiency improvement for the fresh-cut kiwi fruit industry.
Description
Technical Field
The invention belongs to the technical field of fruit and vegetable preservation, and particularly relates to hormone treatment for prolonging the preservation period of fresh-cut kiwi fruits and application thereof, in particular to a treatment method for preserving fresh-cut kiwi fruits by using acetylsalicylic acid and application thereof.
Background
Kiwi (Actinidia spp.) is an important economic crop originally produced in the south of China, and the fruits of the Kiwi are rich in a large amount of natural pigments, mineral elements and antioxidant components, are particularly famous for being far higher than other fruits in vitamin content and are known as 'king of fruits'. After several decades of domestication and cultivation, many new kiwi fruit varieties with different qualities and unique flavor have been bred at home and abroad, and are deeply favored by market and consumers.
Fresh-cut fruits and vegetables (fresh-cut fruits and vegetables) refer to instant/ready-to-use products which are prepared by taking fresh fruits and vegetables as raw materials, cleaning, peeling, cutting, packaging and the like, and then transporting and storing at low temperature. The fresh-cut fruits and vegetables have the characteristics of cleanness, sanitation, convenience, rapidness, rich nutrition and the like while keeping the original fresh state of the fruit and vegetable products, and are a new star for future development of the fruit and vegetable industry. In recent years, fresh-cut kiwifruit has been increasingly popular in many restaurants and food processing enterprises because it eliminates the drawbacks of over-ripening and inconvenience in eating while maintaining proper texture and flavor. However, kiwifruit is a typical climacteric fruit, and the release of large amounts of ethylene during ripening causes the fruit to soften rapidly and be difficult to store; the fresh-cut kiwi fruits are more easily infected by microorganisms and accelerate fruit aging due to mechanical damage in the processing process and exposure of the processing environment in the air, so that the fruits are dehydrated, the quality of the fruits is reduced and the preservation period is shortened.
At present, many treatments for prolonging the fresh-keeping period of the fresh-cut kiwi fruits and maintaining the fruit quality, including modified atmosphere packaging, thermal pretreatment, ultraviolet irradiation, ultrasonic treatment, ozone water treatment, sodium hypochlorite treatment, citric acid treatment and the like, have been reported, and have certain application values. However, these treatments have their own limitations, and there is still a need in the industry to find a non-toxic, efficient and environmentally friendly fresh-cut kiwi fruit preservative. Salicylic Acid (SA), also known as o-hydroxybenzoic acid, is a natural endogenous hormone of plants and can be widely used as a signal molecule to participate in regulating and controlling the growth and development of plants and defense reaction. In addition, a series of studies show that salicylic acid and derivatives thereof, acetylsalicylic acid (ASA) and methyl salicylate (MeSA), play an important role in delaying fruit ripening, improving fruit resistance and maintaining fruit quality. In some fresh-cut products, such as apples, pomegranates, water chestnuts and the like, salicylic acid with appropriate concentration can relieve cold damage, prevent browning and improve oxidation resistance. However, research reports exist through retrieval, and the application of the salicylic acid and the derivatives thereof in fresh-cut kiwi fruits is not found yet. Therefore, whether the salicylic acid and the derivatives thereof can be applied to the fresh-keeping treatment of the fresh-cut kiwi fruits or not needs research and exploration on proper concentration, treatment measures and the like.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, provides hormone treatment for prolonging the preservation period of fresh-cut kiwifruits, and provides a preservation method for prolonging the preservation period and maintaining the quality of the fresh-cut kiwifruits.
In order to realize the aim, the fresh-cut kiwi fruit preservation method comprises the following steps:
(1) removing heads, tails and peels of newly-picked kiwi fruits, cutting the kiwi fruits into 5-6 slices with the thickness of 5mm along an equatorial plane, and filling the slices into an open container filled with distilled water;
(2) preparing an acetylsalicylic acid solution with the molar concentration of 1 mmol/L;
(3) soaking the kiwi fruit slices treated in the step (1) in the acetylsalicylic acid solution obtained in the step (2) for 10 min;
(4) and taking out the kiwi fruit slices, airing until no obvious liquid drops exist, and packaging and storing.
The preparation method of the acetylsalicylic acid solution comprises the following steps: accurately weighing acetylsalicylic acid powder in a beaker, adding distilled water, and then ultrasonically dissolving at room temperature for 60 min.
The concentration of the acetylsalicylic acid solution is 1mmol/L, and the soaking time is 10 min.
The dried kiwi fruit slices are placed in a food-grade disposable plastic preservation box and stored at the temperature of 4 ℃.
The invention also aims to provide the application of the method in the preservation of the fresh-cut kiwi fruits. The acetylsalicylic acid prepared by the method disclosed by the invention can reduce the content of soluble solids, maintain the pulp hardness, inhibit ethylene synthesis and reduce the quality loss in the fresh-keeping process of the fresh-cut kiwi fruits. The fresh-cut kiwi fruits preserved by the method not only can prolong the preservation period of the fresh-cut kiwi fruits (delay the hardness of the fruits to be reduced for about 4 days), but also can inhibit water stain-like spots caused by cold damage from being formed on the surfaces of the fruits and reduce water loss caused by respiration after the fruits are picked, thereby maintaining better appearance quality.
Compared with the prior art, the preservative provided by the invention has the following advantages:
the invention provides a fresh-cut kiwi fruit preservative, which comprises acetylsalicylic acid which is a derivative of salicylic acid as a plant endogenous hormone, is sold under the name of aspirin and is commonly used for relieving pain and fever in medicine; exogenous acetylsalicylic acid can be quickly converted into salicylic acid after entering into a plant body, and the growth, development and defense reaction of the plant are regulated and controlled. Compared with the traditional preservatives such as ozone water, sodium hypochlorite and the like, the acetylsalicylic acid has the characteristics of no toxicity, no harm, greenness and environmental protection. Through detection, the salicylic acid content in the fresh-cut kiwi fruit processed by 1mmol/L acetylsalicylic acid is about 30 mug/g, which is far lower than the human health safety threshold value of 0.5-2.0% (American food and drug administration). In addition, compared with physical preservation methods such as ultraviolet irradiation, modified atmosphere packaging, ultrasonic treatment and the like, the method has the characteristics of low cost, easiness in preparation and simplicity and convenience in operation, is safe and environment-friendly, and can maintain better quality characteristics while prolonging the shelf life of the fresh-cut kiwi fruits. The method can effectively solve the problems that the fresh-cut kiwi fruits are not storage-resistant, are easy to soften, have reduced appearance quality, have reduced commercial value and the like.
The 1mmol/L acetylsalicylic acid provided by the invention is applied to the fresh-keeping of the fresh-cut kiwi fruits, so that the higher pulp hardness and the lower soluble solid content are maintained, the release of ethylene and the loss of quality in the storage process are obviously reduced, the appearance quality of the fresh-cut kiwi fruits is maintained, and the mature aging process of the fresh-cut kiwi fruits is delayed. Compared with the reported fresh-cut kiwi fruit preservative modified chitosan, 1mmol/L acetylsalicylic acid has similar effects on the aspects of maintaining pulp hardness, reducing soluble solid content, reducing weight loss rate and the like. However, 1mmol/L acetylsalicylic acid has more remarkable effects on maintaining the appearance of fresh-cut kiwi fruits and inhibiting ethylene synthesis: compared with the fresh-cut fruits which are not treated, the yellowing and discoloration rate of the pulp of the fresh-cut kiwi fruits which are treated by the acetylsalicylic acid is delayed by more than 4 days; can delay the release of ethylene for about 4 days, namely delay the reduction of the hardness of the fruits for about 4 days, and effectively delay the aging rate of the fresh-cut kiwi fruits.
The acetylsalicylic acid provided by the invention is applied to the fresh-keeping of the fresh-cut kiwi fruits, and reduces the expression of cell wall metabolic genes (AcPME2, Ac beta-gal 3.1, AcXTH33, AcPG1 and AcEG1), starch/soluble sugar metabolic genes (AcFRK4 and AcBAM3L) and an ethylene synthesis gene (AcACO1), thereby delaying the maturation and senescence process of the fresh-cut kiwi fruits.
Drawings
Figure 1 is the effect of acetylsalicylic acid treatment on the appearance quality of fresh-cut kiwifruit.
Figure 2 is a graph of the effect of acetylsalicylic acid treatment on fresh-cut kiwifruit hardness, soluble solids content and ethylene release rate.
FIG. 3 shows the expression of the cell wall, carbohydrate metabolism, ethylene synthesis related genes in the acetylsalicylic acid treated fresh-cut kiwifruit samples.
Detailed Description
The invention is further explained by the accompanying drawings and examples.
Example 1 Effect of acetylsalicylic acid treatment on the appearance and quality of fresh-cut Kiwi fruit
The kiwi fruit of 'Hongshui No. 2' is harvested in 2021 in the institute of science of natural resources in Sichuan province, the hardness of the fruits used in the experiment is 65-75N, and the average content of the initial soluble solids is 10.89%. Selecting healthy fruits without mechanical injury and plant diseases and insect pests, cleaning, peeling, cutting off the head and tail parts, and cutting into slices with thickness of about 5mm along the equatorial plane, wherein each fruit can obtain 5-6 slices. Soaking the sliced fructus Actinidiae chinensis in 1mmol/L acetylsalicylic acid solution and clear water (control) for 10min, taking out, air drying until no obvious liquid drop exists, packaging in food-grade disposable plastic fresh-keeping box, and storing in refrigerator at 4 deg.C for 12 d. Samples were taken every 2 days for photographing and appearance physiological index determination.
The physiological indexes of the appearance of the fruit comprise weight loss rate and chroma angle, and the determination method comprises the following steps:
(1) and (3) weight loss rate measurement: the weight loss rate of the samples was expressed as the percentage of mass loss of fresh-cut kiwifruit during storage, and the samples used for determining the weight loss rate for each treatment were always the same 4 fruit slices.
In the formula, ML (%) -weight loss ratio, M0-sample initial mass, and M1-sample mass after storage.
(2) And (3) measuring the color angle: the chromaticity angle h of the slice was measured twice at different positions on the same surface of the same slice using a Hunter Lab Mini Scan XE plus colorimeter (Hunter Lab, USA), and the average value was taken as the chromaticity angle h of the slice. Each sampling point measured 12 fruit slices per treatment.
This example shows that: the 1mmol/L acetylsalicylic acid treatment delays the etiolation process of the fresh-cut kiwi fruits, inhibits the water loss of the fruits, and compared with the water stain-shaped spots on the surfaces of control fruits, the treated fruits have better appearance quality.
Example 2 Effect of acetylsalicylic acid treatment on ripening and senescence of fresh-cut Kiwi fruit
The kiwi fruit of 'Hongshui No. 2' is harvested in 2021 in the institute of science of natural resources in Sichuan province, the hardness of the fruits used in the experiment is 65-75N, and the average content of the initial soluble solids is 10.89%. Selecting healthy fruits without mechanical injury and plant diseases and insect pests, cleaning and peeling, cutting off head and tail parts, and cutting into slices with thickness of about 5mm along equatorial plane, wherein 5-6 slices can be obtained for each fruit. Soaking the sliced fructus Actinidiae chinensis in 1mmol/L acetylsalicylic acid solution and clear water (control) for 10min, taking out, air drying until no obvious liquid drop exists, packaging in food-grade disposable plastic fresh-keeping box, and storing in refrigerator at 4 deg.C for 12 d. Samples are taken every 2 days to determine physiological indexes related to maturation and aging.
The relevant indexes of fruit ripening and senescence comprise hardness, soluble solid content and ethylene release amount, and the determination method comprises the following steps:
(1) and (3) measuring the hardness of the fruit: a TA-XT2i texture analyser (Stable Micro Systems, UK) was used, fitted with a 7.5mm metal probe. The measurement parameters are as follows: the descending speed is 10mm/s, the puncture depth is 5mm, the puncture speed is 1mm/s, and the ascending speed is 10 mm/s. And measuring the hardness of the same slice at different positions of two surfaces twice, and taking an average value to obtain the hardness value of the slice. Each sampling point measured 12 fruit slices per treatment.
(2) And (3) determining the content of soluble solids: using an Atago hand-held electronic refractometer (japan), a small piece is cut from a slice of fruit, juice is squeezed out and read, each slice is measured twice, and the average value is the soluble solids content of the slice. Each sampling point measured 12 fruit slices per treatment.
(3) And (3) ethylene release amount determination: the gas phase spectrometer (Agilent Technologies 7890A GC System) was used, equipped with a ProPak Q packed column, with inlet and detector temperatures of 140 ℃ and 230 ℃ respectively, and an oven temperature of 100 ℃. Individual kiwifruit slices were sealed in a 300mL container for 1h, and 1mL of headspace gas was withdrawn and injected into the gas chromatograph. Each sampling point measured 3 fruit slices per treatment.
This example shows that: the fruit hardness of the fresh-cut kiwi fruits is maintained by the treatment of 1mmol/L acetylsalicylic acid, the content of soluble solids and the release amount of ethylene are reduced, and the postharvest ripening process of the fresh-cut kiwi fruits is delayed on the whole.
Example 3 Effect of acetylsalicylic acid treatment on cell wall, sugar metabolism, ethylene Synthesis Gene expression of fresh-cut Kiwi fruit
The kiwi fruit of 'Hongshui No. 2' is harvested in 2021 in the institute of science of natural resources in Sichuan province, the hardness of the fruits used in the experiment is 65-75N, and the average content of the initial soluble solids is 10.89%. The selected fruits are cleaned and peeled off, the head and tail parts are cut off, and the fruits are cut into slices with the thickness of about 5mm along the equatorial plane, and 5-6 slices can be obtained for each fruit. Soaking the sliced fructus Actinidiae chinensis in 1mmol/L acetylsalicylic acid solution and clear water (control) for 10min, taking out, air drying until no obvious liquid drop exists, packaging in food-grade disposable plastic fresh-keeping box, and storing in refrigerator at 4 deg.C for 12 d. Samples were taken every 2 days, and only pulp was taken at the time of sample collection, and the seed-bearing portion and the center pillar were removed. Samples were frozen in liquid nitrogen and stored at-80 ℃.
Total RNA of fresh-cut kiwi samples was extracted using CTAB method for transcriptome sequencing, and the relative expression amount of genes in the samples was reflected in the number of fragments per kilobase exon per million fragment mapping values (FPKM values).
(II) results of the study
According to the invention, through measuring the appearance physiological indexes and the mature and aging related indexes of the fresh-cut kiwi fruits treated by the contrast group and the 1mmol/L acetylsalicylic acid, the acetylsalicylic acid treatment in the embodiment 1 delays the yellowing and the water loss of the kiwi fruit outer pulp slices (figure 1), and compared with the water stain-shaped spots on the surfaces of the fruits of the contrast group, the fruits of the treatment group maintain better appearance quality; acetylsalicylic acid treated fruit in example 2 had higher hardness, lower soluble solids content and less ethylene release (figure 2), delaying the ripening process of fresh-cut kiwifruit as a whole; in example 3, acetylsalicylic acid treatment significantly reduced the expression levels of 5 cell wall-associated genes (AcPME2, Ac β -gal3.1, AcXTH33, AcPG1, AcEG1), 2 starch/sugar metabolism-associated genes (AcFRK4, AcBAM3L), and 1 ethylene synthesis-associated gene (AcACO1) (fig. 3), thereby inhibiting cell wall degradation, starch degradation, soluble sugar accumulation, and ethylene synthesis.
By integrating various physiological indexes and gene expression modes of the fresh-cut kiwi fruits, the expression level of the mature related gene of the fresh-cut kiwi fruits can be obviously reduced by treating with 1mmol/L acetylsalicylic acid, so that the mature aging process of the fresh-cut kiwi fruits is delayed, and the good appearance quality is maintained.
Claims (5)
1. A hormone treatment method for prolonging the preservation period of fresh-cut kiwi fruits is characterized by comprising the following steps: the method comprises the following steps:
(1) removing heads, tails and peels of newly-picked kiwi fruits, cutting the kiwi fruits into 5-6 slices with the thickness of 5mm along an equatorial plane, and filling the slices into an open container filled with distilled water;
(2) preparing an acetylsalicylic acid solution with the molar concentration of 1 mmol/L;
(3) soaking the kiwi fruit slices treated in the step (1) in the acetylsalicylic acid solution obtained in the step (2) for 10 min;
(4) and taking out the kiwi fruit slices, airing until no obvious liquid drops exist, and packaging and storing.
2. The hormone treatment method for prolonging the shelf life of fresh-cut kiwi fruits according to claim 1, characterized in that: the preparation method of the acetylsalicylic acid solution comprises the following steps: accurately weighing acetylsalicylic acid powder in a beaker, adding distilled water, and then ultrasonically dissolving at room temperature for 60 min.
3. The hormone treatment method for prolonging the shelf life of fresh-cut kiwi fruits according to claim 1, characterized in that: the concentration of the acetylsalicylic acid solution is 1mmol/L, and the soaking time is 10 min.
4. The hormone treatment method for prolonging the shelf life of fresh-cut kiwi fruits according to claim 1, characterized in that: the dried kiwi fruit slices are placed in a food-grade disposable plastic preservation box and stored at the temperature of 4 ℃.
5. The use of the hormone treatment process of claim 1 in the preservation of fresh-cut kiwifruit, wherein: the application is that the acetylsalicylic acid reduces the content of soluble solids, maintains the pulp hardness, inhibits the ethylene synthesis and reduces the quality loss in the fresh-cut kiwi fruit preservation.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117070532A (en) * | 2023-10-16 | 2023-11-17 | 中国热带农业科学院南亚热带作物研究所 | Method for regulating and controlling citric acid content of pineapple fruits |
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2022
- 2022-05-27 CN CN202210600168.0A patent/CN114946937A/en active Pending
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN117070532A (en) * | 2023-10-16 | 2023-11-17 | 中国热带农业科学院南亚热带作物研究所 | Method for regulating and controlling citric acid content of pineapple fruits |
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