CN115363089B - Preservation method of mango raw fruits - Google Patents
Preservation method of mango raw fruits Download PDFInfo
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- CN115363089B CN115363089B CN202211043753.1A CN202211043753A CN115363089B CN 115363089 B CN115363089 B CN 115363089B CN 202211043753 A CN202211043753 A CN 202211043753A CN 115363089 B CN115363089 B CN 115363089B
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 121
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 112
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 112
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 112
- 238000000034 method Methods 0.000 title claims abstract description 21
- 238000004321 preservation Methods 0.000 title claims abstract description 20
- 240000007228 Mangifera indica Species 0.000 title 1
- 241001093152 Mangifera Species 0.000 claims abstract description 119
- 238000010438 heat treatment Methods 0.000 claims abstract description 44
- 238000002791 soaking Methods 0.000 claims abstract description 37
- 238000004806 packaging method and process Methods 0.000 claims abstract description 33
- 238000011049 filling Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 43
- 239000007788 liquid Substances 0.000 claims description 37
- 239000000843 powder Substances 0.000 claims description 32
- 239000002207 metabolite Substances 0.000 claims description 28
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 21
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 20
- 108010039918 Polylysine Proteins 0.000 claims description 18
- 229920000881 Modified starch Polymers 0.000 claims description 17
- 239000004368 Modified starch Substances 0.000 claims description 17
- 235000019426 modified starch Nutrition 0.000 claims description 17
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical group CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 238000000855 fermentation Methods 0.000 claims description 14
- 230000004151 fermentation Effects 0.000 claims description 14
- 238000000605 extraction Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 10
- 239000011780 sodium chloride Substances 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 9
- 238000003860 storage Methods 0.000 claims description 9
- 239000003792 electrolyte Substances 0.000 claims description 8
- 230000033116 oxidation-reduction process Effects 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 238000012258 culturing Methods 0.000 claims description 7
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- 238000009210 therapy by ultrasound Methods 0.000 claims description 6
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- 238000001556 precipitation Methods 0.000 claims description 2
- 206010011732 Cyst Diseases 0.000 claims 1
- 208000031513 cyst Diseases 0.000 claims 1
- 239000003755 preservative agent Substances 0.000 abstract description 8
- 230000002335 preservative effect Effects 0.000 abstract description 8
- 238000007605 air drying Methods 0.000 abstract description 3
- 210000004027 cell Anatomy 0.000 description 22
- 239000000243 solution Substances 0.000 description 22
- 239000003963 antioxidant agent Substances 0.000 description 11
- 230000003078 antioxidant effect Effects 0.000 description 11
- 230000000694 effects Effects 0.000 description 11
- 230000003834 intracellular effect Effects 0.000 description 9
- 102000003820 Lipoxygenases Human genes 0.000 description 7
- 108090000128 Lipoxygenases Proteins 0.000 description 7
- 238000005868 electrolysis reaction Methods 0.000 description 7
- 208000005156 Dehydration Diseases 0.000 description 6
- 230000018044 dehydration Effects 0.000 description 6
- 238000006297 dehydration reaction Methods 0.000 description 6
- 239000002775 capsule Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 238000010009 beating Methods 0.000 description 4
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- 235000016709 nutrition Nutrition 0.000 description 4
- 230000002035 prolonged effect Effects 0.000 description 4
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- 238000012360 testing method Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 2
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- 238000002474 experimental method Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- GEWDNTWNSAZUDX-WQMVXFAESA-N (-)-methyl jasmonate Chemical compound CC\C=C/C[C@@H]1[C@@H](CC(=O)OC)CCC1=O GEWDNTWNSAZUDX-WQMVXFAESA-N 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 208000009084 Cold Injury Diseases 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000002595 cold damage Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- GEWDNTWNSAZUDX-UHFFFAOYSA-N methyl 7-epi-jasmonate Natural products CCC=CCC1C(CC(=O)OC)CCC1=O GEWDNTWNSAZUDX-UHFFFAOYSA-N 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
- A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
-
- 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
- A23B7/005—Preserving by heating
- A23B7/01—Preserving by heating by irradiation or electric treatment
- A23B7/012—Preserving by heating by irradiation or electric treatment with packages
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
-
- 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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a preservation method of mango raw fruits, which comprises the steps of soaking the mango raw fruits in a preservative solution, taking out the mango raw fruits, packaging the mango raw fruits into a packaging bag, and storing the mango raw fruits at a low temperature after heating treatment or air drying treatment; taking the mango raw fruits stored at low temperature, removing the packaging bag, carrying out electrolytic water-ultrasonic combined treatment, and then filling the packaging bag to obtain the target mango raw fruits.
Description
Technical Field
The invention relates to the technical field of fruit and vegetable fresh-keeping, in particular to a preservation method of mango raw fruits.
Background
MangoMangifera indicaL.) Is known as 'tropical fruit king', which is rich in nutrition and contains various components such as carbohydrate, protein, vitamin and the like. Meanwhile, the mango has smooth and tender meat, unique taste and fragrant smell, and is favored by consumers. Besides selling as fruit products, mango is usually processed into various products, so that the forms of mango products are enriched, and the development of the processing industry of various mango products is promoted. Mango belongs to typical but tropical fruits, and how to effectively preserve and prolong the storage time is an important problem for relieving the restriction of ordered and healthy development of mango industry. The prior art is mainly used for researching the fresh-keeping problems of disease resistance, physiological characteristics and the like of seven-and eight-divided cooked mangoes. The slightly sour mango is seasoned by adding soy sauce, chilli, minced garlic or spiced salt powder, plum powder and the like, so that the mango is used as a snack with Hainan characteristics, and is also deeply touted by Hainan people. Therefore, the problem of preservation of the mango fruits is also a concern.
Disclosure of Invention
In view of the above, the invention aims to provide a preservation method of mango fruits, which can reduce the film lipid peroxidation damage of the mango fruits, improve the total antioxidant capacity, prolong the storage time of the mango fruits and effectively maintain the nutritional quality of the mango fruits.
The technical scheme of the invention is realized as follows:
a preservation method of mango raw fruits comprises the following steps:
s1: soaking the mango raw fruits into a fresh-keeping liquid, taking out the mango raw fruits, packaging the mango raw fruits into a packaging bag, and storing the mango raw fruits at a low temperature after heating treatment or airing treatment; the heat treatment leads the mango raw fruits to be subjected to certain water loss treatment, reduces the water activity in the bodies, is stored at low temperature, is favorable for reducing the physiological activity and the respiratory strength, inhibits and delays the activity and the aging degree of lipoxygenase, reduces the loss of nutrient substances, and reduces the cold injury degree.
S2: taking the mango raw fruits stored at low temperature, removing the packaging bag, carrying out electrolytic water-ultrasonic combined treatment, and then filling the packaging bag to obtain the target mango raw fruits.
The further proposal is that the fresh-keeping liquid comprises 1 to 5g/L modified starch, 3 to 8g/L cell metabolite wall-broken powder and 0.1 to 0.2g/L epsilon-polylysine; the cell metabolite wall-broken powder is obtained by taking fermentation liquor for precipitation, adding an extraction solvent for uniform mixing, carrying out wall breaking treatment, extracting, drying and grinding.
Still further, the fermentation broth is obtained by culturing yeast of the genus Saccharomyces of the genus Ac Shu Jia to a logarithmic phase; the extraction solvent is ethanol solution, and one of petroleum ether, ethyl acetate or diethyl ether is adopted for extraction.
Further, the heating treatment is one or more of microwave heating, water bath heating and radio frequency heating.
In a further scheme, the microwave heating is to put the packaging bag into water for soaking microwave heating, the power of the soaking microwave heating is 30-150W, and the time of the soaking microwave heating is 30-60s.
Further, the water bath heating is to put the packaging bag into a container, and put the container into water with the temperature of 30-40 ℃ for heating treatment for 3-6min.
In a further scheme, the power of the radio frequency heating is 0.5-1KW, the temperature of the radio frequency heating is 40-45 ℃, and the time of the radio frequency heating is 30-50s.
Further, the low-temperature storage temperature is 10-15 ℃, and the low-temperature storage time is 5-7d;
the electrolytic water-ultrasonic wave combined treatment is as follows: soaking the mango raw fruits obtained in the step S1 into electrolyzed water, and performing ultrasonic treatment for 3-8min at the ultrasonic power of 300-600W; the ultrasonic wave and the electrolyzed water are combined, so that the quality improvement and fresh preservation effects on the mango fruits can be achieved.
The preparation method of the electrolyzed water comprises the following steps: using sodium chloride solution as electrolyte, wherein the oxidation-reduction potential is 900-1100 mV, and electrolyzing for 10-15min to obtain electrolyzed water;
the electrolytic current is 5-6A, and the mass concentration of the sodium chloride solution is 8-12%.
Further, the preservation solution for the preservation method of the mango raw fruits comprises 1-5g/L of modified starch, 3-8g/L of intracellular metabolite wall-broken powder and 0.1-0.2g/L of epsilon-polylysine;
the cell metabolite wall-broken powder is fermentation liquor obtained by culturing yeast of the Ac Shu Jia capsule to a logarithmic phase, centrifuging, precipitating the fermentation liquor, adding ethanol solution, mixing uniformly, carrying out wall-breaking treatment, extracting, drying and grinding to obtain the product;
the extraction is performed by using one of petroleum ether, ethyl acetate or diethyl ether.
Further, the electrolytic water for the preservation method of the mango fruits takes sodium chloride solution with the mass concentration of 8-12% as electrolyte, has the oxidation-reduction potential of 900-1100 mV and the current of 5-6A, and is obtained by electrolysis for 10-15 min.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, 1-5g/L of modified starch, 3-8g/L of intracellular metabolite wall-broken powder and 0.1-0.2g/L of epsilon-polylysine are selected as fresh-keeping liquid, and on the basis of adopting fresh-keeping liquid soaking treatment and then adopting electrolysis water-ultrasonic combined treatment with specific power and time, a comprehensive fresh-keeping method of heating dehydration treatment, low-temperature preservation and packaging treatment is combined, the number of days for rotting mango fruits can be prolonged to 87d under the environment of 37 ℃ and 75% humidity, the content of soluble solids is 11.8-12.9%, lipoxygenase shows a trend of rising first and then falling, 85d vitality is 264-276U/g, and the total antioxidant capacity is gradually increased, and 85d total antioxidant capacity is 67-75 mu mol/g. The comprehensive treatment method has a good fresh-keeping effect on the mango raw fruits, can reduce the film lipid peroxidation damage of the mango raw fruits, improves the total antioxidant capacity, prolongs the storage time of the mango raw fruits, and effectively maintains the nutritional quality of the mango raw fruits.
The invention finds out the components and the proportion of the fresh-keeping liquid suitable for fresh-keeping of the mango raw fruits, the electrolytic water-ultrasonic combined treatment mode and the heating dehydration treatment mode, uniformly regulates and controls the treatment conditions, and the conditions are mutually cooperated, so that the storage time of the mango raw fruits can be effectively prolonged, and the rotten fruit rate is reduced.
Detailed Description
In order to better understand the technical content of the present invention, the following provides specific examples to further illustrate the present invention.
The experimental methods used in the embodiment of the invention are conventional methods unless otherwise specified.
Materials, reagents, and the like used in the examples of the present invention are commercially available unless otherwise specified.
In the invention, the mango raw fruit refers to the fruit which has enlarged fruit but does not reach the mature harvesting standard, the fruit is not elastic when pressed by fingers, and the fruit pit is crisp and tender.
The method for calculating the rotten fruit definition and rotten fruit rate in the invention comprises the following steps:
rotten fruit rate (%) =rotten fruit number/total fruit number×100, wherein, the mango is rotten if it is partly or entirely mildewed, rotten or juice.
Determination of soluble solids content: and (3) taking mango raw fruit pulp, squeezing, filtering by adopting four layers of gauze, and measuring the content of soluble solids by using a handheld gloss meter.
Determination of Lipoxygenase (LOX) activity: taking mango peel, freezing, grinding into powder in liquid nitrogen, and measuring lipoxygenase activity by using a lipoxygenase kit.
Determination of Total antioxidant Capacity (Total antioxidant capacity, T-AOC): taking mango peel, freezing, grinding into powder in liquid nitrogen, and measuring the antioxidant capacity by using the total antioxidant capacity kit.
Each of the above assays was set with 3 treatment groups of 3 samples each.
Test example 1-Effect of preservative solution on preservation of mango raw fruits
Fresh-keeping liquid 1: 3g/L of modified starch, 5.5g/L of cell metabolite wall broken powder and 0.16g/L of epsilon-polylysine.
Fresh-keeping liquid 2: modified starch 1g/L, cell metabolite wall broken powder 3g/L and epsilon-polylysine 0.16g/L.
Fresh-keeping liquid 3: modified starch 1g/L, cell metabolite wall broken powder 8g/L and epsilon-polylysine 0.16g/L.
Fresh-keeping liquid 4: modified starch 5g/L, cell metabolite wall broken powder 8g/L and epsilon-polylysine 0.16g/L.
Fresh-keeping liquid 5: modified starch 2g/L, cell metabolite wall broken powder 6g/L and epsilon-polylysine 0.16g/L.
Fresh-keeping liquid 6: 3g/L of modified starch, 30 mu mol/L of methyl jasmonate and 0.16g/L of epsilon-polylysine.
Fresh-keeping liquid 7: sodium carboxymethylcellulose 1g/L, cell wall-broken powder of intracellular metabolite 8g/L and epsilon-polylysine 0.16g/L.
The mango raw fruits are soaked in the fresh-keeping liquid for 10min, taken out, dried, placed in an environment with 37 ℃ and 75% humidity, observed for days when rotten fruits appear, and calculated at 40d, and the result is shown in table 1.
Table 1 effect of preservative solution on preservation of raw mango
The results of the table show that the modified starch 1-5g/L, the intracellular metabolite wall-broken powder 3-8g/L and the epsilon-polylysine 0.1-0.2g/L are used as fresh-keeping liquid, the fresh-keeping liquid is preserved for 40d at 37 ℃ under the environment of 75% humidity, the rotten fruit rate is 0-8%, and the fresh-keeping liquid 1 only shows rotten fruits at 42d, so that the fresh-keeping liquid of the invention is used for soaking and treating the mango raw fruits, the time of partial mildew, bad rotten or juice flowing of the fruits can be obviously prolonged, and the fresh-keeping effect of the mango raw fruits is excellent.
Test example 2-influence of electrolytic Water-ultrasonic Combined treatment on fresh-keeping of mango raw fruits
On the basis of the fresh-keeping liquid 1, electrolytic water-ultrasonic wave combined treatment is carried out.
And (3) taking sodium chloride solution with the mass concentration of 10% as electrolyte, wherein the oxidation-reduction potential is 1000 mV, the current is 5A, and the electrolysis is carried out for 15min to obtain the electrolyzed water.
Scheme a: taking mango raw fruits, adding a preservative solution 1, soaking for 10min, taking out the mango raw fruits, airing, soaking into electrolyzed water, and carrying out electrolytic water-ultrasonic combined treatment by using ultrasonic power of 500W for 5 min;
scheme A-1: the ultrasonic power is 300W, and the ultrasonic time is 8min;
scheme a-2: the ultrasonic power is 600W, and the ultrasonic time is 3min;
scheme a-3: the ultrasonic power is 900W and the ultrasonic time is 3min.
Scheme B: soaking fructus Mangifera Indicae in electrolytic water at 500W ultrasonic power for 5min, performing electrolytic water-ultrasonic combined treatment, taking out fructus Mangifera Indicae, air drying, adding fresh-keeping liquid 1, soaking for 10min, taking out, and air drying.
Scheme C: and taking the mango raw fruits, adding the fresh-keeping liquid 1 and the electrolyzed water, soaking and ultrasonic treatment for 5min at the ultrasonic power of 500W, taking out and airing.
The mango raw fruit treated as described above was placed in an environment of 37 ℃ and 75% humidity, the number of days of rotten fruit was observed, and the rotten fruit rate was calculated at 50d, and the results are shown in table 2.
TABLE 2 Effect of electrolytic Water-ultrasonic Combined treatment on fresh keeping of mango raw fruits
The results of the table show that on the basis that the fresh-keeping liquid is 3g/L of modified starch, 5.5g/L of intracellular metabolite wall-broken powder and 0.16g/L of epsilon-polylysine, the fresh-keeping liquid is firstly adopted for soaking treatment, then the electrolytic water-ultrasonic combined treatment with specific power and time is adopted, and the number of days when the mangoes are rotten is prolonged to 51d; however, the ultrasonic power is too high, so that the permeability of cell membranes is increased, and the rotten fruits are quickened; the rotting rate of 50d is 12% higher than that of scheme A-1 although rotting occurs only for 48d in scheme B.
Test example 3-Effect of dehydration treatment on fresh mango
On the basis of the scheme A, the heating dehydration treatment is carried out.
Scheme 1: taking mango raw fruits, adding a preservative solution 1, soaking for 10min, taking out, placing in water, heating for 40s by soaking microwaves with the microwave power of 60W, heating and dehydrating, soaking in electrolyzed water, carrying out ultrasonic treatment with the ultrasonic power of 500W for 5min, carrying out electrolyzed water-ultrasonic combined treatment, taking out and airing.
Scheme 2: taking mango raw fruits, placing the mango raw fruits into water, carrying out soaking microwave heating with microwave power of 60W for 40s, adding fresh-keeping liquid 1 after heating dehydration treatment, soaking the mango raw fruits for 10min, taking out the mango raw fruits, airing, soaking the mango raw fruits into electrolyzed water, carrying out ultrasonic wave treatment with ultrasonic power of 500W for 5min, carrying out electrolyzed water-ultrasonic wave combined treatment, taking out and airing.
Scheme 3: taking mango raw fruits, adding a preservative solution 1, soaking for 10min, taking out the mango raw fruits, airing, soaking into electrolyzed water, carrying out ultrasonic treatment with ultrasonic power of 500W for 5min, carrying out electrolytic water-ultrasonic combined treatment, placing in water after the treatment, carrying out soaking microwave heating with microwave power of 60W for 40s, taking out and airing.
The mango raw fruit treated as described above was placed in an environment of 37 ℃ and 75% humidity, the number of days of rotten fruit was observed, and the rotten fruit rate was calculated at 65 days, and the results are shown in table 3.
TABLE 3 influence of heat dehydration treatment on fresh mango
The results of the table show that the preservative solution is 3g/L modified starch, 5.5g/L cell metabolite wall-broken powder and 0.16g/L epsilon-polylysine, and the number of days of rotten fruits in the scheme 1 reaches 67d.
Example 1
A preservation method of mango raw fruits comprises the following steps:
s1: soaking fructus Mangifera Indicae in fresh-keeping liquid for 10min, taking out fructus Mangifera Indicae, packaging, placing the packaging bag into water, heating with microwave power of 60W for 40s, heating, and storing at 10-15deg.C for 6d;
s2: taking mango raw fruits stored at low temperature, removing the packaging bag, taking out the mango raw fruits, soaking the mango raw fruits in electrolytic water, carrying out electrolytic water-ultrasonic combined treatment at ultrasonic power of 500W for 5min, and then filling the treated mango raw fruits into the packaging bag to obtain the target mango raw fruits.
The fresh-keeping liquid comprises the following components: 3g/L of modified starch, 5.5g/L of intracellular metabolite wall-broken powder and 0.16g/L of epsilon-polylysine;
the preparation method of the cell metabolite wall broken powder comprises the following steps: taking a fermentation broth obtained by culturing the yeast of the A Shu Jia capsule to a logarithmic phase, centrifuging, and mixing the materials according to a feed liquid ratio of 1: and 6, adding an ethanol solution with the mass concentration of 80% into the fermentation liquor sediment, blowing and beating uniformly, uniformly mixing, carrying out wall breaking treatment by adopting an ultrasonic cell disruption instrument, adding ethyl acetate for extraction, drying and grinding to obtain cell metabolite wall-broken powder.
The preparation method of the electrolyzed water comprises the following steps: and (3) taking sodium chloride solution with the mass concentration of 10% as electrolyte, wherein the oxidation-reduction potential is 1000 mV, the current is 5A, and the electrolysis is carried out for 15min to obtain the electrolyzed water.
Example 2
A preservation method of mango raw fruits comprises the following steps:
s1: soaking fructus Mangifera Indicae in fresh-keeping solution for 10min, taking out fructus Mangifera Indicae, packaging, placing into a container, heating in 35 deg.C water for 5min, and storing at 10-15deg.C for 6d;
s2: taking mango raw fruits stored at low temperature, removing the packaging bag, taking out the mango raw fruits, soaking the mango raw fruits in electrolytic water, carrying out electrolytic water-ultrasonic combined treatment at ultrasonic power of 500W for 5min, and then filling the treated mango raw fruits into the packaging bag to obtain the target mango raw fruits.
The fresh-keeping liquid comprises the following components: 3g/L of modified starch, 5.5g/L of intracellular metabolite wall-broken powder and 0.16g/L of epsilon-polylysine;
the preparation method of the cell metabolite wall broken powder comprises the following steps: taking a fermentation broth obtained by culturing the yeast of the A Shu Jia capsule to a logarithmic phase, centrifuging, and mixing the materials according to a feed liquid ratio of 1: and 6, adding an ethanol solution with the mass concentration of 80% into the fermentation liquor sediment, blowing and beating uniformly, uniformly mixing, carrying out wall breaking treatment by adopting an ultrasonic cell disruption instrument, adding ethyl acetate for extraction, drying and grinding to obtain cell metabolite wall-broken powder.
The preparation method of the electrolyzed water comprises the following steps: and (3) taking sodium chloride solution with the mass concentration of 10% as electrolyte, wherein the oxidation-reduction potential is 1000 mV, the current is 5A, and the electrolysis is carried out for 15min to obtain the electrolyzed water.
Example 3
A preservation method of mango raw fruits comprises the following steps:
s1: soaking fructus Mangifera Indicae in fresh-keeping liquid for 10min, taking out fructus Mangifera Indicae, packaging in a packaging bag, performing radio frequency heating treatment at 40deg.C for 40s at radio frequency power of 0.5KW, and storing at 10-15deg.C for 6d;
s2: taking mango raw fruits stored at low temperature, removing the packaging bag, taking out the mango raw fruits, soaking the mango raw fruits in electrolytic water, carrying out electrolytic water-ultrasonic combined treatment at ultrasonic power of 500W for 5min, and then filling the treated mango raw fruits into the packaging bag to obtain the target mango raw fruits.
The fresh-keeping liquid comprises the following components: 3g/L of modified starch, 5.5g/L of intracellular metabolite wall-broken powder and 0.16g/L of epsilon-polylysine;
the preparation method of the cell metabolite wall broken powder comprises the following steps: taking a fermentation broth obtained by culturing the yeast of the A Shu Jia capsule to a logarithmic phase, centrifuging, and mixing the materials according to a feed liquid ratio of 1: and 6, adding an ethanol solution with the mass concentration of 80% into the fermentation liquor sediment, blowing and beating uniformly, uniformly mixing, carrying out wall breaking treatment by adopting an ultrasonic cell disruption instrument, adding ethyl acetate for extraction, drying and grinding to obtain cell metabolite wall-broken powder.
The preparation method of the electrolyzed water comprises the following steps: and (3) taking sodium chloride solution with the mass concentration of 10% as electrolyte, wherein the oxidation-reduction potential is 1000 mV, the current is 5A, and the electrolysis is carried out for 15min to obtain the electrolyzed water.
Comparative example 1
A preservation method of mango raw fruits comprises the following steps:
soaking the mango raw fruits in the preservative solution for 10min, taking out the mango raw fruits, putting the mango raw fruits into a packaging bag, putting the packaging bag into water, heating the packaging bag by soaking microwaves with the microwave power of 60W for 40s, soaking the packaging bag into electrolyzed water after heating treatment, and carrying out ultrasonic treatment for 5min by using ultrasonic waves with the ultrasonic power of 500W to obtain the target mango raw fruits.
The fresh-keeping liquid comprises the following components: 3g/L of modified starch, 5.5g/L of intracellular metabolite wall-broken powder and 0.16g/L of epsilon-polylysine;
the preparation method of the cell metabolite wall broken powder comprises the following steps: taking a fermentation broth obtained by culturing the yeast of the A Shu Jia capsule to a logarithmic phase, centrifuging, and mixing the materials according to a feed liquid ratio of 1: and 6, adding an ethanol solution with the mass concentration of 80% into the fermentation liquor sediment, blowing and beating uniformly, uniformly mixing, carrying out wall breaking treatment by adopting an ultrasonic cell disruption instrument, adding ethyl acetate for extraction, drying and grinding to obtain cell metabolite wall-broken powder.
The preparation method of the electrolyzed water comprises the following steps: and (3) taking sodium chloride solution with the mass concentration of 10% as electrolyte, wherein the oxidation-reduction potential is 1000 mV, the current is 5A, and the electrolysis is carried out for 15min to obtain the electrolyzed water.
The above objective mango raw fruits were placed in an environment of 37 ℃ and 75% humidity, the number of days of rotten fruits was observed, the experiment was ended when rotten fruits appeared, and the content of soluble solids was measured, and the results are shown in table 4.
TABLE 4 influence of the Integrated treatment on fresh and quality of mango raw fruits
The results of the table show that the number of days of rotten fruits in examples 1-3 is more than 87d, the content of soluble solids is 11.8-12.9%, lipoxygenase shows a trend of rising firstly and then falling, the activity of 85d is 264-276U/g, the total antioxidant capacity is gradually increased, and the total antioxidant capacity of 85d is 67-75 mu mol/g, so that the comprehensive treatment method has a good fresh-keeping effect on the mango fruits, can reduce the film lipid peroxidation damage of the mango fruits, improve the total antioxidant capacity, prolong the storage time of the mango fruits, and effectively maintain the nutrition quality of the mango fruits.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the invention.
Claims (5)
1. The preservation method of the mango raw fruit is characterized by comprising the following steps of:
s1: soaking the mango raw fruits into a fresh-keeping liquid, taking out the mango raw fruits, packaging the mango raw fruits into a packaging bag, and storing the mango raw fruits at a low temperature after heating treatment or airing treatment;
the fresh-keeping liquid comprises 1-5g/L of modified starch, 3-8g/L of cell metabolite wall-broken powder and 0.1-0.2g/L of epsilon-polylysine; the cell metabolite wall-broken powder is obtained by taking fermentation liquor for precipitation, adding an extraction solvent for uniform mixing, carrying out wall-breaking treatment, extracting, drying and grinding;
the fermentation liquor is obtained by culturing the yeast of the Ac Shu Jia cyst to a logarithmic phase; the extraction solvent is ethanol solution, and the extraction is carried out by adopting one of petroleum ether, ethyl acetate or diethyl ether;
the heating treatment is one or more of combined treatment of microwave heating, water bath heating and radio frequency heating;
s2: taking mango raw fruits stored at low temperature, removing the packaging bag, carrying out electrolytic water-ultrasonic combined treatment, and then filling the packaging bag to obtain target mango raw fruits;
the electrolytic water-ultrasonic wave combined treatment is as follows: soaking the mango raw fruits obtained in the step S1 into electrolyzed water, and performing ultrasonic treatment for 3-8min at the ultrasonic power of 300-600W;
the preparation method of the electrolyzed water comprises the following steps: using sodium chloride solution as electrolyte, wherein the oxidation-reduction potential is 900-1100 mV, and electrolyzing for 10-15min to obtain electrolyzed water;
the electrolytic current is 5-6A, and the mass concentration of the sodium chloride solution is 8-12%.
2. The method for preserving raw mango fruits according to claim 1, wherein the microwave heating is to put a packaging bag into water for soaking microwave heating, the power of the soaking microwave heating is 30-150W, and the time of the soaking microwave heating is 30-60s.
3. The preservation method of the mango raw fruit according to claim 1, wherein the water bath heating is to place the packaging bag in a container, and the packaging bag is placed in water with the temperature of 30-40 ℃ for heating treatment for 3-6min.
4. The preservation method of mango fruits according to claim 1, wherein the power of the radio frequency heating is 0.5-1KW, the temperature of the radio frequency heating is 40-45 ℃, and the time of the radio frequency heating is 30-50s.
5. The method for preserving mango fruits according to claim 1, wherein the temperature of the low temperature storage is 10-15 ℃ and the time of the low temperature storage is 5-7d.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010018332A (en) * | 2008-07-14 | 2010-01-28 | Sumitomo Bakelite Co Ltd | Packaging bag for keeping freshness of mango fruit and method for storing mango fruit |
| CN104542944A (en) * | 2015-01-27 | 2015-04-29 | 中国热带农业科学院南亚热带作物研究所 | Disease-resisting and freshness-retaining treatment method for storage of picked mangoes at normal temperature |
| CN109006991A (en) * | 2018-07-25 | 2018-12-18 | 广西田阳县创新农业综合开发有限公司 | The preservation method of mango |
| CN109393016A (en) * | 2018-09-18 | 2019-03-01 | 罗永恒 | A kind of method of storage and fresh keeping of mangos |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010018332A (en) * | 2008-07-14 | 2010-01-28 | Sumitomo Bakelite Co Ltd | Packaging bag for keeping freshness of mango fruit and method for storing mango fruit |
| CN104542944A (en) * | 2015-01-27 | 2015-04-29 | 中国热带农业科学院南亚热带作物研究所 | Disease-resisting and freshness-retaining treatment method for storage of picked mangoes at normal temperature |
| CN109006991A (en) * | 2018-07-25 | 2018-12-18 | 广西田阳县创新农业综合开发有限公司 | The preservation method of mango |
| CN109393016A (en) * | 2018-09-18 | 2019-03-01 | 罗永恒 | A kind of method of storage and fresh keeping of mangos |
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