CN115039806A - Method for protecting fruit epidermis waxiness - Google Patents
Method for protecting fruit epidermis waxiness Download PDFInfo
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- CN115039806A CN115039806A CN202210611255.6A CN202210611255A CN115039806A CN 115039806 A CN115039806 A CN 115039806A CN 202210611255 A CN202210611255 A CN 202210611255A CN 115039806 A CN115039806 A CN 115039806A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 84
- 238000000034 method Methods 0.000 title claims abstract description 29
- 210000002615 epidermis Anatomy 0.000 title claims abstract description 14
- 238000009832 plasma treatment Methods 0.000 claims abstract description 29
- 238000007789 sealing Methods 0.000 claims abstract description 16
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 22
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 22
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 22
- 235000021014 blueberries Nutrition 0.000 claims description 22
- 238000012545 processing Methods 0.000 claims description 10
- 210000003491 skin Anatomy 0.000 claims description 10
- 239000004033 plastic Substances 0.000 claims description 9
- 239000002985 plastic film Substances 0.000 claims description 7
- 229920006255 plastic film Polymers 0.000 claims description 7
- 244000179970 Monarda didyma Species 0.000 claims description 5
- 235000010672 Monarda didyma Nutrition 0.000 claims description 5
- 235000014443 Pyrus communis Nutrition 0.000 claims description 5
- 241001672694 Citrus reticulata Species 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 241000283690 Bos taurus Species 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 14
- 230000000694 effects Effects 0.000 abstract description 13
- 230000006378 damage Effects 0.000 abstract description 5
- 230000002401 inhibitory effect Effects 0.000 abstract description 2
- 230000009467 reduction Effects 0.000 abstract description 2
- 230000008859 change Effects 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 241000220324 Pyrus Species 0.000 description 6
- 239000001301 oxygen Substances 0.000 description 6
- 229910052760 oxygen Inorganic materials 0.000 description 6
- 241000220225 Malus Species 0.000 description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 5
- 230000005684 electric field Effects 0.000 description 4
- 230000033228 biological regulation Effects 0.000 description 3
- 238000004821 distillation Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- 206010061217 Infestation Diseases 0.000 description 2
- 235000021016 apples Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000004345 fruit ripening Effects 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000008557 oxygen metabolism Effects 0.000 description 2
- 235000021017 pears Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- SHDPRTQPPWIEJG-UHFFFAOYSA-N 1-methylcyclopropene Chemical compound CC1=CC1 SHDPRTQPPWIEJG-UHFFFAOYSA-N 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 238000004378 air conditioning Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000002635 electroconvulsive therapy Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000005078 fruit development Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000004792 oxidative damage Effects 0.000 description 1
- 230000036542 oxidative stress Effects 0.000 description 1
- -1 oxygen free radical Chemical class 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
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- 238000012360 testing method Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a method for protecting fruit epidermis waxiness, which comprises the following steps: and (3) carrying out normal-pressure sealing packaging treatment on the fruits with the waxiness naturally covered on the epidermis, and then carrying out low-temperature plasma treatment. And (3) carrying out normal-pressure sealing packaging treatment on the fruits with the surface naturally covered with wax, then carrying out low-temperature plasma treatment, and after the plasma treatment is finished, bagging, tying and storing. The method for protecting the surface wax of the fruit has the effects of obviously inhibiting the surface color of the fruit from darkening, delaying the reduction of the surface wax content, relieving the damage of the surface wax of the fruit and reducing the fruit rot, thereby prolonging the storage shelf life of the fruit.
Description
Technical Field
The invention relates to the field of fruit preservation, in particular to a method for protecting fruit epidermis waxiness.
Background
Many mature fruit exodermis is covered with a dense, macroscopically white waxy layer which plays an important role in regulating fruit development, particularly fruit ripening and post-harvest storage performance, but its role is largely ignored. In fact, this layer of wax is the first barrier against abiotic and biotic infestation, which plays an important role in preventing stomatal moisture loss, reducing microbial and insect infestation, avoiding UV radiation damage, maintaining surface cleanliness and mechanical tension, etc. However, this layer of wax is easily lost during fruit harvest, packaging and transportation, leaving the impression that the fruit is not fresh and not shelf-stable. Researches show that the blueberries and bergamot pears with damaged exocutical waxiness have increased susceptibility to pathogenic bacteria, and are softened and aged more quickly, and the decay rate and disease index after picking are increased, so that the quality of fruits is deteriorated, and the storage period is shortened. At present, the main measures for protecting the waxiness on the surface of the picked fruit comprise temperature regulation (thermal shock treatment, low-temperature pre-storage), controlled atmosphere storage, chemical (1-MCP and the like) and ozone treatment, and have the defects of high cost or insignificant effect. Therefore, exploring a new means for protecting the waxiness on the surface of the fruit has very important significance for the preservation of the picked waxiness fruits.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide a method for protecting the waxiness on the surface of the fruit, which can obviously slow down the decrease of the waxiness on the surface of the fruit, reduce the damage of the waxiness on the surface of the fruit and reduce the fruit rot, thereby prolonging the storage shelf life of the fruit.
The purpose of the invention is realized by the following technical scheme:
a method for protecting waxiness of fruit epidermis comprises the following steps:
and (3) carrying out normal-pressure sealing packaging treatment on the fruits with the waxiness naturally covered on the epidermis, then carrying out low-temperature plasma treatment, and after the plasma treatment is finished, bagging, tying and storing.
Preferably, the low-temperature plasma treatment specifically comprises:
the voltage of the low-temperature plasma treatment is 80-100 kV, and the treatment time is 3-9 min.
Preferably, the low-temperature plasma treatment specifically comprises:
the processing frequency is controlled to be 50-60 Hz.
Preferably, the low-temperature plasma treatment specifically comprises:
a batch treatment mode is adopted.
Preferably, the low-temperature plasma treatment specifically comprises:
the distance between two electrode plates of the electrode is 3.5-6.5 cm.
Preferably, the atmospheric pressure sealed package specifically comprises: the fruits are placed in a plastic tray, and sealed and packaged by adopting a PE plastic film.
Preferably, the bagging and tying treatment specifically comprises: and tying with 0.03mm PVC plastic bag.
Preferably, the fruit with the surface naturally covered with wax is pre-cooled and then is subjected to normal-pressure sealing packaging treatment.
Preferably, the pre-cooling temperature is 2-4 ℃.
Preferably, the fruit whose epidermis is naturally covered with wax is blueberry, bergamot pear, apple or mandarin orange.
The principle of the invention is as follows:
during fruit senescence, the active oxygen balance in the organism is gradually unbalanced, resulting in a large amount of OH, H2O2 and O2 - When a large amount of active oxygen free radical molecules are accumulated, the high-activity and toxic active oxygen molecules can cause the oxidative damage of the waxiness of the epidermis of the fruit, and the damage of the waxiness of the fruit can further aggravate the deterioration of the fruit after the fruit is picked. In addition, microbial invasion during postharvest storage of fruit can also cause the degradation of waxy cuticles of fruit. While the low temperature plasma generates O by ionizing air 3 、NO、NO 2 And the active particles are used as exogenous bioactive signal molecules, have a certain regulation and control effect on the active oxygen metabolism in the fruit body under the condition of proper concentration, can improve the activity of an antioxidant metabolic system in the fruit body, and further eliminate a large amount of active oxygen accumulated in the body, thereby reducing the attack of the active oxygen particles on the wax on the surface of the fruit. In addition, the oxidative stress effect generated by the plasma causes serious imbalance of active oxygen metabolism balance in a microorganism body, so that the microorganism is damaged and cracked, and the wax on the epidermis of the fruit is stored more perfectly.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) the method for protecting the surface wax of the fruit has the effects of obviously inhibiting the surface color of the fruit from darkening, delaying the reduction of the surface wax content, relieving the damage of the surface wax of the fruit and reducing the fruit rot, thereby prolonging the storage shelf life of the fruit.
(2) According to the protection method of the fruit epidermis wax, the fruit is subjected to plasma treatment and then bagging treatment, so that O generated by low-temperature plasma can be better retained 3 Active nitrogen and oxygen particles are added, and meanwhile, a certain gas environment can be formed in the bag through the spontaneous regulation package, so that the fresh-keeping effect of the picked fruits is improved. In addition, the method can also reduce the active air-conditioning inflation link and save the cost.
(3) The method for protecting the waxiness on the surface of the fruit is green and safe, simple in device and convenient to operate, is beneficial to popularization in production, and has good application prospect.
Drawings
FIG. 1 shows the effect of low temperature plasma treatment on the waxy content of blueberry peel in an embodiment of the present invention.
FIG. 2 is a graph showing the effect of low temperature plasma treatment on the wax content of the pear skin in an example of the present invention.
FIG. 3 is a graph illustrating the effect of low temperature plasma treatment on the wax content of apple peel in an example of the present invention.
FIG. 4 shows the effect of low temperature plasma treatment on the decay rate of blueberry fruit in the examples of the present invention.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1
(1) Putting the fresh picked, selected and pre-cooled blueberries at 4 ℃ into a PP5 plastic tray, and carrying out normal-pressure sealing packaging treatment by using a PE plastic film;
(2) directly placing the blueberries packaged in the step (1) in a high-voltage electric field in a low-temperature plasma device for processing, wherein the processing voltage is 100kV, the processing frequency is controlled at 50Hz, the processing time is 3min, and the distance between two electrode plates is 3.5 cm. And putting the packaged blueberries subjected to the plasma treatment into a PVC bag with the thickness of 0.03mm, tying the bag, and storing the bag in a sealing manner.
Example 2
(1) Fresh picked, selected and pre-cooled pear at 4 ℃ is put into a PP5 plastic tray, and a PE plastic film is utilized to carry out normal pressure sealing packaging treatment;
(2) and (2) directly placing the bergamot pears packaged in the step (1) in a high-voltage electric field in a low-temperature plasma device for treatment, wherein the treatment voltage is 90kV, the treatment frequency is 55Hz, the treatment time is 6min, and the distance between two electrode plates is 5 cm. And putting the packaged blueberries subjected to the plasma treatment into a PVC bag with the thickness of 0.03mm, tying the bag, and storing the bag in a sealing manner.
Example 3
(1) Putting fresh picked, selected and pre-cooled apples at 4 ℃ into a PP5 plastic tray, and carrying out normal-pressure sealing packaging treatment by using a PE plastic film;
(2) and (2) directly placing the apples packaged in the step (1) in a low-temperature plasma device under a high-voltage electric field for treatment, wherein the treatment voltage is 80kV, the treatment frequency is 60Hz, the treatment time is 9min, and the distance between two electrode plates is 6.5 cm. And putting the packaged blueberries subjected to the plasma treatment into a PVC bag with the thickness of 0.03mm, tying the bag, and storing the bag in a sealing manner.
Example 4
(1) Putting the blueberries which are freshly picked, selected and precooled at 4 ℃ into a PP5 plastic tray, and carrying out normal-pressure sealing packaging treatment by using a PE plastic film;
(2) directly placing the blueberries packaged in the step (1) in a low-temperature plasma device under a high-voltage electric field for processing, wherein the processing voltage of the low-temperature plasma is 90kV, the processing frequency is 55Hz, the processing time is 6min, and the distance between two electrode plates is 3.5 cm. And putting the packaged blueberries subjected to the plasma treatment into a PVC bag with the thickness of 0.03mm, tying the bag, and storing the bag in a sealing manner.
Comparative example 1
The method comprises the steps of putting fresh picked, selected and pre-cooled blueberries at 4 ℃ into a PP5 plastic tray, and carrying out normal-pressure sealing packaging treatment by using a PE plastic film.
Comparative example 2
The procedure described with reference to comparative example 1 is followed, with the difference that the fruit treated is a bergamot pear.
Comparative example 3
The procedure described in comparative example 1 was followed except that the fruit treated was apple.
And (3) testing:
after all fruit samples are processed, the fruit samples are stored at normal temperature (20 +/-0.5 ℃), and the relative humidity of the storage environment is 80-85%. Periodically extracting samples, and detecting color change, surface waxy content change and fruit rotting rate change of the samples, wherein the determination method comprises the following steps:
(1) and (3) measuring brightness: measuring with color difference meter CR-400 to obtain color parameter L * -a * -b * The value is obtained.
(2) And (3) wax content determination: extracting the waxy substances on the surface of the fruit by using chloroform, filling the extract solution into a pre-weighed distillation flask, removing the solvent by using a reduced pressure distillation method (water bath temperature is 40 ℃), evaporating the extract to dryness, weighing again, and recording data. The wax content was calculated according to the following formula:
wax content (. mu.g/cm) 2 )＝(W1-W0)/Sa
Wherein, W0-weight (g) of the distillation flask; w1-total mass of distillate flask and wax (g); sa-fruit surface area (cm) 2 )。
(3) And (3) measuring the fruit rot rate: according to the formula: the rotting rate is equal to the number of rotted fruits/total number multiplied by 100%.
Table 1 shows the color change of the blueberry fruits in the storage period of the sealed package by low-temperature plasma treatment
Table 1 shows that the blueberry fruit treated with low temperature plasma (example 1) L is compared with the blueberry fruit not treated with low temperature plasma (comparative example 1) * And b * Decrease is significantly slower (P)<0.05), and a) * The increase in value is significantly less than that of the control fruit (P)<0.05), which shows that the blueberry surface treated by the low-temperature plasma has brighter brightness, bluer and less reddening tendency, and has better color. The results show that the method can keep the color of the surface of the picked blueberry fruit betterThe appearance is fresher.
Table 2 shows the change of wax content in the peel of the hermetically packaged fruits during the storage period in the low temperature plasma treatment
The wax content is an important index for evaluating the wax protection effect. Generally, the higher the wax content and the slower the change, the more favorable the quality retention. As can be seen from Table 2 and FIGS. 1 to 3, the change of the wax content on the skin of the waxy fruits was significantly suppressed by the bagging treatment after the low temperature plasma treatment (examples 1 to 3) compared to comparative examples 1 to 3, and the wax content was significantly higher than that of the control group (P <0.05) in the late storage period, indicating that the method was effective in maintaining the wax content on the skin of the waxy fruits during storage.
Table 3 shows the change of rotting rate of blueberries in the storage period of the sealed package treated by low-temperature plasma
Table 3 and fig. 4 show that the decay rate of the blueberry fruits (example 1 and example 4) treated with low temperature plasma is significantly reduced compared to the blueberry fruits not treated with low temperature plasma (comparative example 1), indicating that the method of the present invention can effectively inhibit the decay of fruits and thus prolong the shelf life of fruits.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. The method for protecting the waxiness on the surface of the fruit is characterized by comprising the following steps:
and (3) carrying out normal-pressure sealing packaging treatment on the fruits with the waxiness naturally covered on the epidermis, then carrying out low-temperature plasma treatment, and after the plasma treatment is finished, bagging, tying and storing.
2. The method for protecting the waxiness of the rind of fruit according to claim 1, wherein said low temperature plasma treatment is selected from the group consisting of:
the voltage of the low-temperature plasma treatment is 80-100 kV, and the treatment time is 3-9 min.
3. The method for protecting the waxiness of the fruit skin according to claim 2, wherein the low-temperature plasma treatment is:
the processing frequency is controlled to be 50-60 Hz.
4. The method for protecting the waxiness of the fruit skin according to claim 3, wherein the low-temperature plasma treatment is carried out by:
a batch treatment mode is adopted.
5. The method for protecting the waxiness of the fruit skin according to claim 4, wherein the low-temperature plasma treatment is carried out by:
the distance between two electrode plates of the electrode is 3.5-6.5 cm.
6. The method for protecting the waxiness of the fruit skin according to claim 1, wherein the atmospheric pressure sealed package is: and (3) placing the fruits in a plastic tray, and sealing and packaging the fruits by adopting a PE plastic film.
7. The method for protecting the waxiness on the surface of the fruit according to claim 1, wherein the bagging and tying treatment comprises: and tying with 0.03mm PVC plastic bag.
8. The method for protecting the waxiness of the fruit skin according to claim 1, wherein the fruit with the natural waxiness covered on the skin is pre-cooled and then subjected to atmospheric pressure sealing packaging.
9. The method for protecting the waxiness of the fruit skin according to claim 8, wherein the pre-cooling temperature is 2-4 ℃.
10. The method for protecting the waxiness of the fruit epidermis according to claim 1, wherein the fruit whose epidermis is naturally covered with waxiness is blueberry, bergamot pear, apple or mandarin orange.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202210611255.6A CN115039806B (en) | 2022-05-31 | 2022-05-31 | Protection method for fruit epidermis wax |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210611255.6A CN115039806B (en) | 2022-05-31 | 2022-05-31 | Protection method for fruit epidermis wax |
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| CN115039806A true CN115039806A (en) | 2022-09-13 |
| CN115039806B CN115039806B (en) | 2023-06-20 |
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