CN115428826A - Method for achieving long-acting preservation of air-conditioned fruits and vegetables by combining electrostatic field with solution soaking - Google Patents
Method for achieving long-acting preservation of air-conditioned fruits and vegetables by combining electrostatic field with solution soaking Download PDFInfo
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- CN115428826A CN115428826A CN202210965812.4A CN202210965812A CN115428826A CN 115428826 A CN115428826 A CN 115428826A CN 202210965812 A CN202210965812 A CN 202210965812A CN 115428826 A CN115428826 A CN 115428826A
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- vegetables
- fruits
- electrostatic field
- soaking
- storage
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—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
- A23B7/152—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
Abstract
The invention discloses a method for realizing long-acting preservation of air-conditioned fruits and vegetables by combining electrostatic field and solution soaking, belonging to the technical field of fruit and vegetable preservation. In the invention, the complete fruits and vegetables are soaked in the composite solution and then are put into a modified atmosphere storage with a high-voltage electrostatic treatment device for storage, and in the process, the high-voltage electrostatic field is used for intermittent treatment once in five days to assist in keeping the fruits and vegetables fresh. The composite solution is mixed liquid of 0.05g/L low-concentration kojic acid and Nisin (Nisin), and the soaking time is 5 to 11 minutes; setting the gas proportion to be O in the air-conditioned cold store 2 :5％～10％、CO 2 :5％～10％、H 2 :7％～10％、He:3％～5％、N 2 65-80 percent, the direct current high voltage electric field intensity range is 80-120 kV/cm, and the product is stored in the environment of 4 +/-1 ℃. The invention can effectively control the fruits and vegetables to be storedIn the process, the loss of the content of the ascorbic acid, the chlorophyll and the total phenols is avoided, the respiration rate is reduced, most microorganisms are inactivated, the oxidation resistance is improved, the browning degree of the fruits and vegetables is reduced, the hardness and the flavor of the fruits and vegetables are maintained, the original sensory quality and the nutritional value of the fruits and vegetables are maintained to the maximum extent, and the shelf life of the fruits and vegetables can be prolonged by more than 50 days.
Description
Technical Field
The invention belongs to the technical field of fruit and vegetable preservation, and particularly relates to a method for realizing long-acting preservation of air-conditioned fruit and vegetable by combining electrostatic field with solution soaking.
Background
The vegetables have mineral nutrition, antioxidant active matters and dietary fibers which are necessary for human bodies, so that the vegetables can prevent various human diseases such as hyperlipidemia, arteriosclerosis and the like caused by unreasonable dietary structure by frequent eating, and the fruits and vegetables are very popular among people due to the fact that the fruits and vegetables are rich in vitamins and sugar. However, some vegetables such as tomatoes have vigorous respiration during storage, soft and thin peel, are easy to rot and are not storage-resistant; eggplant is easy to brown after being mechanically damaged and is easy to mildew in the storage process. And when the storage condition is not proper, the cold damage is easy to occur to cause the decay of the internal tissues. Considering the demand of people on anti-season fruits and vegetables and the demand of long-term sailing fleet crews on necessary nutrition at sea, it is necessary to prolong the shelf life of the fruits and vegetables as much as possible by adopting efficient and energy-saving preservation operation.
The high-voltage electrostatic field is a novel fresh-keeping treatment technology capable of generating biological effect, is green and residue-free, and can affect a water structure and a protein structure, thereby realizing the regulation and control of various enzyme activities in fruits and vegetables. Research has speculated that the potential difference of the biological membrane can be changed by an external electric field, so that biological current is generated, ATP generation is inhibited, and cell metabolism is delayed; meanwhile, high-voltage static electricity with certain intensity can generate ozone due to point discharge, kill microorganisms attached to the surfaces of the fruits and the vegetables, and is effective in decomposing volatile substances such as ethylene, ethanol and the like.
The air-conditioned cold store fresh-keeping technology is a traditional fresh-keeping mode which intervenes in the life activities of fruits and vegetables by artificially adjusting the gas components and the temperature of the food storage environment. The air-conditioned cold store has the advantages of advanced facilities, high mechanization degree, large storage capacity and the like, accurately regulates and controls the temperature, the humidity and the gas atmosphere of the storage environment on the premise of maintaining the normal physiological metabolism of fruits and vegetables, limits the metabolism rate of the fruits and vegetables to the maximum extent so as to slow down the aging process and prevent and control the growth of microorganisms. Although modified atmosphere technology has been known for many years, studies have confirmed that inappropriate gas ratios can cause metabolic disorders of enzymes related to the respiratory chain, decrease the antioxidant activity of fruits and vegetables, and cause the accumulation of harmful free radicals, and rather accelerate aging. The common air-conditioned cold store adopts a rapid oxygen reduction method, the atmosphere is pumped out and filled with nitrogen for replacement, and when the oxygen concentration reaches 5 percent, the oxygen is reduced and carbon dioxide is generated through the respiration of fruits and vegetables, so as to achieve the purpose of inhibiting the respiration of the fruits and vegetables. However, the space of the controlled atmosphere storage is large, and the fruits and vegetables are easy to generate peculiar smell or rot due to improper control of the concentration of carbon dioxide, so that the commercial value of the picked vegetables is difficult to maintain for a long time only by the storage of the controlled atmosphere storage. The combination with other treatments is an emerging trend of prolonging the shelf life of fruits and vegetables.
The natural preservative has the advantages of low toxicity, safety, good antibacterial activity and the like, so that the natural preservative is widely applied to the preservation of fresh foods in the years and is also accepted by consumers. Nisin (Nisin) is a polypeptide substance produced by streptococcus lactis, and can cause damage to vegetative cells of many gram-positive bacteria, cause exudation of substances in cells and even cell lysis, and achieve a bacteriostatic effect. Kojic acid has wide biological activity, is a natural anti-browning agent, and has strong inhibition ability on the catalytic activity of polyphenol oxidase. Many scholars research the browning resisting effect of kojic acid on vegetables and fruits such as potato chips, lotus root slices, broccoli, jackfruit and the like, and research shows that various kojic acid preparations inhibit the browning of various vegetables and fruits to a certain extent and can respectively prolong the preservation period and the color retention period of the various vegetables and fruits. Modified atmosphere packaging is often combined with 1-methylcyclopropene treatment, and the like, so that the defects in respective preservation processes are mutually compensated. However, at present, the preservation of fruits and vegetables by the combination of high-voltage electrostatic field treatment and auxiliary air conditioning by soaking with a compound solution is not reported.
The Ming et al (2020) discloses a modified atmosphere packaging and electrostatic field sterilization combined fruit and vegetable fresh-keeping method (publication No. CN 111513130A), which is to perform modified atmosphere packaging on fresh fruits and vegetables precooled for 5-18 hours in a refrigeration house and then perform sterilization through a high-voltage pulse electrostatic generator. The method has excellent sterilization capability, fresh-keeping capability and antifogging performance, but the pulse electric field is commonly used for liquid sterilization, the sterilization rate is in direct proportion to the electric field intensity, the pulse intensity is generally too high, vegetable leaves can be wilted and coked, and the proper and moderate electric field intensity range for fruits and vegetables is not easy to judge. In addition, the method only reflects the bacteriostatic aspect, does not show comprehensive factors such as nutrient components, antioxidant performance, sensory evaluation and the like, and is not completely convincing for the conclusion of prolonging the shelf life of the vegetables. The method adopts the high-voltage electrostatic field instead of the pulse electric field for treatment, can prevent leaf wilting caused by overlarge intensity, has good regulation and control effects on the respiration rate besides sterilization, and can ensure the extension of the shelf life; the gas proportion can be more accurately regulated by selecting a gas-conditioned cold store instead of gas-conditioned packaging, the respiration rate of the fruits and vegetables can be regulated by rapidly reducing oxygen to a proper concentration, and the opening of the gas holes can be regulated by filling hydrogen and helium, so that the transpiration is prevented from being aggravated.
Wangyu et al (publication No. CN 103931757A) disclose a method for improving the storage and fresh-keeping effects of citrus, wherein citrus pre-soaked in 5% calcium chloride aqueous solution is placed in parallel metal electrode plates and subjected to continuous high-voltage electrostatic field treatment. The weight loss rate of the citrus is greatly reduced in 60 days of storage, and the activities of peroxidase and pectinase are reduced. However, the method only carries out one-time electric field treatment in the initial stage of the experiment, namely continuously treating for 2 to 3 days for 100 to 120 minutes each time. The electric field has hysteresis and threshold, so that the preservation effect of the fruits and vegetables can be maintained for a period of time only by once treatment, and the long-acting preservation purpose cannot be achieved. The calcium chloride aqueous solution does not have good effects of sterilizing and preventing browning of fruits and vegetables after being treated for a short time. The method carries out electric field treatment on the vegetables once every five days, and has more lasting influence on enzyme structures and killing effect on microorganisms; the compound solution is soaked, so that the protection of the colors of fruits and vegetables is enhanced, and the efficacy of killing putrefying bacteria is better.
Wudan et al disclose a pretreatment synergistic modified atmosphere method for prolonging shelf life of fresh-cut orange fruits (publication No. CN 111357809A), in which fresh-cut oranges are treated with argon gas under pressure, coated with composite nano zinc oxide, and then subjected to modified atmosphere storage. The growth of aerobic bacteria and yeast is effectively inhibited, but the loss amount of ascorbic acid is not low; the respiration rate of fresh-cut fruits and vegetables is often greatly improved due to external damage, but the patent does not show the inhibition of the respiration rate, and the storage time is only prolonged by 7 days at most. The method advantageously reduces the respiration rate of fruits and vegetables and prolongs the shelf life by at least 40 days.
Wangxing et al (publication No. CN 113598225A) disclose a fresh-keeping method for figs. The method comprises the steps of putting figs into ozone with certain concentration for sterilization for 1-2 hours, precooling for 22-24 hours, replacing gas, filling oxygen, carbon dioxide and nitrogen, and then putting into a high-voltage electrostatic field for fresh keeping. The voltage of 1200V-1900V is not so high that the self-contained point discharge can not generate ozone, and the method needs to introduce additional ozone sterilization at first. The method selects the electric field intensity range of 80-120 kV/cm, and the prickles are uniformly distributed on the upper polar plate, so that oxygen can be automatically decomposed and polymerized into ozone; the electric field treatment once every five days can optimize the action effect, reduce the daily operation cost of the electric field and achieve the environmental protection and energy saving under the highest benefit; the method fills a small amount of mixed gas of hydrogen and helium in addition to carbon dioxide, oxygen and nitrogen, can effectively close pores, and has better antioxidant and anti-aging effects on fruits and vegetables.
Fanghaitian et al disclose a method for preserving long jujubes at low temperature using a low-voltage electrostatic field (publication No. CN 110915899A), wherein the freshly picked long jujubes are packed in PE bags and then preserved in a low-temperature low-voltage electrostatic field with a field strength of 100-300 mV/m. The low-voltage electrostatic field can not generate ozone independently, so that the sterilizing effect on fruits and vegetables is not obvious, and the effect of the low-voltage electrostatic field on an electron transfer chain is not as good as that of high-voltage electrostatic field treatment. The method is determined by a preliminary experiment that the field intensity range is 80-120 kV/cm, and the method has a good effect of delaying the oxidation-reduction reaction in organisms.
Caochlorin et al disclose "a method for preserving Russula edulis by kojic acid" (CN 107646966A), mixing kojic acid obtained by fermenting coconut shell with leucine can well inhibit Russula edulis browning and weight loss rate. However, the solution soaking treatment did not have an effect on the respiration rate of fruits and vegetables, and the change in microbial count was not evaluated. The method combines air-conditioning, high-voltage electrostatic field treatment and solution soaking, can effectively regulate and control the respiration rate of the vegetables, reduces transpiration through the influence on air holes, reduces weight loss to a greater extent, maintains texture and prolongs the shelf life of the vegetables.
Disclosure of Invention
The invention aims to provide a method for realizing long-acting preservation of modified atmosphere fruits and vegetables by combining electrostatic field and solution soaking. According to the invention, through the combination of electrostatic field intermittent treatment and compound solution soaking in the air-conditioned cold store, the generation of peculiar smell of fruits and vegetables and the softening of meat quality in the storage process are reduced, the surface color of the fruits and the vegetables is maintained, the pore opening is influenced, so that the water loss and transpiration are reduced, the surface smoothness and compact meat quality are maintained, the color change and colony growth are reduced, the shelf life of the vegetables is prolonged, and nutrients are maintained; the electronic transmission chain can be influenced by changing the valence state of iron ions, so that the metabolic process of fruits and vegetables is slowed down, and the oxidation resistance is improved; influencing the protein structure and the water conformation, and superposing the inhibition effect of enzyme activity; ozone is generated, the permeability of the microbial membrane is changed, and the storage period is prolonged.
The technical scheme of the invention is as follows:
a method for realizing long-acting preservation of air-conditioned fruits and vegetables by combining electrostatic field with solution soaking comprises the following steps:
(1) Sorting and cleaning fruits and vegetables: sorting fruits and vegetables, and selecting fresh fruits and vegetables with uniform size, uniform color, moderate hardness and brittleness, no soft and wilting, no soft and thin meat, smooth surface and no mechanical damage; fully pre-cooling the ice coating on the surfaces of the sorted fruits and vegetables, cleaning the fruits and vegetables by using sterile water, and draining the fruits and vegetables at room temperature;
(2) Preparing a compound solution: mixing 0.05g/L kojic acid solution with 0.03% Nisin solution;
(3) Fruit and vegetable soaking: soaking the fruits and vegetables processed in the step (1) in the compound solution prepared in the step (2), taking out and airing;
(4) Modified atmosphere treatment: placing the fruits and vegetables soaked in the step (3) into a modified atmosphere storage with high-voltage electrostatic field equipment, and filling O with a preset proportion into the storage 2 、CO 2 、H 2 He and N 2 The ambient temperature is 4 +/-1 ℃;
(5) Applying a high-voltage electrostatic field: placing the fruits and vegetables on a shelf below a polar plate of high-voltage electrostatic field equipment, tiling without overlapping, starting the high-voltage electrostatic field equipment, and outputting the fruits and vegetables in a range of 0-100 kV and 0-300 muA.
Further, the fruit and vegetable in the step (3) are soaked in the compound solution for 5-11 minutes.
Further, the initial preset gas volume proportion in the controlled atmosphere storage in the step (4) is O respectively 2 :5％～10％、CO 2 :5％～10％、H 2 :7％～10％、He:3％～5％、N 2 :65％～80％。
Furthermore, the high-voltage electrostatic field equipment in the step (5) is a magnetoelectric coupling constant temperature device, an upper polar plate which is uniformly distributed with burs is arranged above the storage rack, the distance between the storage rack and the upper polar plate is adjustable, and the maximum movable distance is 10cm; the lower polar plate is smooth and is arranged below the storage rack; the field intensity range is 80-120 kV/cm, the single treatment time is 1-1.5 hours, and the corresponding time length is adjusted due to different field intensities; the adjustable range of the temperature in the device is-20 ℃ to 25 ℃.
Furthermore, the frequency of the high-voltage electrostatic field treatment is once for five days, and the treatment is carried out for 1 to 1.5 hours once.
Furthermore, the fruit and vegetable is conventional fruit and vegetable such as green pepper, tomato, eggplant and the like.
The invention has the beneficial effects that:
(1) Compared with the traditional controlled atmosphere storage of fruits and vegetables, the fruit and vegetable soaked by the compound solution of kojic acid and Nisin can achieve good sterilization effect, inhibit the growth of microorganisms and inhibit the activity of polyphenol oxidase, so that the fruits and vegetables stored in the controlled atmosphere storage breed microorganisms and have slower browning rate.
(2) The high-voltage electrostatic field treatment makes iron ion metabolism disordered, so that the electron transfer of a respiratory chain is blocked, and the respiration of fruits and vegetables is directly influenced; the applied energy causes the change of the binding state of water and enzyme, and may cause the inactivation of some enzyme; the electric field can change the number of alpha-helices, beta-sheets and the like so as to change the structure of the protein and change the activity of the enzyme; the high-voltage discharge converts oxygen into ozone, so that the ozone is effective in removing ethylene and ethanol and increasing the permeability of microbial cell membranes, and can kill microorganisms to a certain extent. The electric field treatment has threshold and persistence, and the effect can be kept for a certain time without disappearing after a single electric field application. Preliminary tests determine the optimal bearing interval duration, namely the electric energy can be saved while the antibacterial and enzyme deactivation effects are ensured.
(3) When combined with air conditioning, ozone and negative ions generated by the high-voltage electrostatic field have the effects of decomposing ethylene, inhibiting metabolism and delaying fruit and vegetable aging, and can oxidize ethanol, formaldehyde, sulfide, benzene series and the like to reduce the generation of peculiar smell in an air-conditioned warehouse, and the final decomposition product is O 2 、H 2 O、CO 2 And no secondary pollution is caused. The electric field treatment can generate negative ions, thereby influencing the opening degree of air holes, relieving the weightlessness problem and slowing down the skin shrinkage of the fruits and vegetables.
(4) The gas filled in the controlled atmosphere storage in the method not only adopts the traditional combination of oxygen, carbon dioxide and nitrogen, but also adds the mixed gas of hydrogen and helium. The hydrogen is used as a mitochondrial antioxidant, so that the lipid peroxidation loss of fruits and vegetables can be relieved, the rotting rate can be reduced, and the activity of antioxidant enzyme can be improved; helium is proved to have a better inhibiting effect on microorganisms than carbon dioxide, and helium and carbon dioxide have a synergistic effect, can kill psychrophiles and cyclosporins, and has a better maintaining effect on the color and luster of stored objects. The method overcomes the defect that carbon dioxide cannot inhibit the growth of anaerobic bacteria.
(4) The compound solution soaking, the air conditioning and the low-temperature synergistic effect of the electric field not only can sterilize efficiently and influence the protein structure so as to change the enzyme activity, improve the oxidation resistance, ensure the chlorophyll level and the cell wall strength, but also can avoid the generation of peculiar smell inside the package and inactivate microorganisms. The method overcomes the defects that a single air conditioning treatment is easy to form abnormal reaction of a respiratory chain, breeding of microorganisms and the like, solves the problems that the content of nutrient substances cannot be ensured and the respiratory rate cannot be regulated by soaking a single biological reagent, and has very obvious inhibition effect on enzyme activities such as pectinase, chlorophyll degrading enzyme, polyphenol oxidase and the like.
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.
Compared with single electric field continuous and intermittent treatment, the antibacterial effect is not greatly different when the frequency is higher than 5 days, and the colony growth is obviously increased when the treatment interval is higher than 5 days, namely 5 days is the maximum interval period of the electric field treatment. Frequent or continuous treatment destroys the integrity of cells and is not beneficial to economic benefit and green energy saving, so the frequency of electric field treatment is determined to be 5 days per time, which is detailed in table 1.
Example 1: long-acting preservation of air-conditioned green pepper by combining high-voltage electrostatic field with compound solution soaking
The regulation and control method comprises (1) sorting the purchased green peppers, and selecting fresh green peppers which have uniform size, green and uniform whole bodies of fruits and vegetables, moderate hardness and brittleness, soft and thin meat quality, smooth surface and no mechanical damage; (2) Pre-cooling the purchased green peppers, conveying the green peppers to a laboratory, cleaning the green peppers with sterile water, and draining the green peppers at room temperature for later use; (3) Soaking the whole green pepper into 0.05g/L kojic acid and 0.03% Nisin compound solution for 6 minutes; (4) The dried green peppers are moved into an air-conditioned cold store and horizontally placed under an electrode plate to be not overlapped with each other; (5) Filling hydrogen and helium into the air-conditioned cold store after nitrogen preparation and oxygen reduction; (6) Every five days, the green pepper is treated for 1 hour and 20 minutes by a high-voltage electric field. Keeping dark and dark during the treatment, with the environment at 4 + -1 deg.C and relative humidity of 90 + -4% RH; and (7) measuring the index storage once every five days. The results showed that 5% of 2 +5％CO 2 +7％H 2 +4％He+79％N 2 The gas proportion is combined with 100kV/cm electric field treatment to be cooperated with the pre-soaking of the compound solution, so that the chlorophyll retention rate (66.97%) and the ascorbic acid retention rate (45.66%) of the green pepper are remarkably improved compared with a control group; the respiration rate is reduced by 19.98%, and the total number of bacterial colonies is reduced by 19.02%; the weight loss does not exceed 1.5 percent in the whole storage process, the hardness is improved by 40.60 percent, and the sensory evaluation is not lower than 5 minutes; the activity of superoxide dismutase is improved (19.63%), and the activity of polyphenol oxidase is inhibited (31.68%); alcohol, aldehyde, aromatic responseThe value decreased by 36.80% and the nitrate content increased but was significantly lower than that of the untreated control sample. The green pepper has no obvious shrinkage and water loss, smooth surface, no unpleasant peculiar smell in the controlled atmosphere storage, and prolonged storage period to more than 50 days. The indexes of green pepper storage end point test of different treatment modes are compared and shown in tables 2 and 3.
Example 2: long-acting preservation of air-conditioned tomatoes by combining high-voltage electrostatic field with compound solution soaking
The regulation and control method comprises (1) sorting the purchased tomatoes, selecting fresh tomatoes with uniform size, uniform fruit and vegetable color, moderate hardness, no soft pit, no soft meat, no single thin, smooth surface and no mechanical damage; (2) Pre-cooling the purchased tomatoes, conveying the tomatoes to a laboratory, draining the tomatoes at room temperature after being washed by sterile water, and wiping the tomatoes by kitchen paper; (3) Immersing the whole tomato in 0.05g/L kojic acid and 0.03% Nisin compound solution for 8 minutes; (4) Transferring the dried tomatoes into an air-conditioned cold store, and horizontally placing the tomatoes under an electrode plate without overlapping; (5) Filling hydrogen and helium into the air-conditioned cold store after nitrogen preparation and oxygen reduction; (6) Every five days, the tomatoes are treated by the high-voltage electric field for 1 hour and 30 minutes. Keeping dark and dark during the treatment, with the environment at 4 + -1 deg.C and relative humidity of 90 + -4% RH; and (7) measuring the index storage once every five days. The results showed that 8% of 2 +10％CO 2 +8％H 2 +5％He+69％N 2 The gas proportion is combined with 120kV/cm electric field treatment to be cooperated with soaking for 8 minutes to prepare the solution, and the lycopene retention rate (18.27%) and the ascorbic acid retention rate (39.45%) of the tomatoes are obviously improved compared with a control group; the respiration rate is reduced by 19.50%, and the total number of colonies is reduced by 51.12%; the weight loss does not exceed 2.0 percent in the whole storage process, the hardness is improved by 47.38 percent, and the sensory evaluation is not lower than 5 minutes; the activity of superoxide dismutase is improved (18.41%), and the activity of polyphenol oxidase is inhibited (33.06%); the response values of alcohol, aldehyde and aromatic compound are reduced by 34.76%, and the content of nitrate is increased but is obviously lower than that of an untreated control group sample. The tomato has no remarkable water loss and shrinkage, no unpleasant odor is generated in the controlled atmosphere storage, and the storage period is prolonged to more than 50 days. The tomato storage endpoint test indexes of different treatment modes are compared and shown in the table 2 and the table 3.
Example 3: long-acting preservation of air-conditioned eggplant by combining high-voltage electrostatic field with compound solution soaking
The regulation and control method comprises (1) sorting purchased green eggplant, and selecting fresh eggplant with uniform size, uniform color, moderate hardness, soft and thin meat quality, smooth surface and no mechanical damage; (2) Pre-cooling the purchased eggplant, conveying the eggplant to a laboratory, cleaning the eggplant with sterile water after purchase, draining the eggplant at room temperature, and wiping the eggplant with kitchen paper; (3) Soaking the whole eggplant in 0.05g/L kojic acid and 0.03% Nisin compound solution for 10 minutes; (4) Transferring the dried tomatoes into an air-conditioned cold store, and horizontally placing the tomatoes under an electrode plate to ensure that the tomatoes do not overlap with each other; (5) Charging hydrogen and helium into the conditioned space after nitrogen generation and oxygen reduction, keeping the gas ratio at 10% 2 、5％CO 2 、10％H 2 、4％He、71％N 2 (ii) a (6) Every five days, the tomatoes are treated by the high-voltage electric field for 1 hour and 30 minutes. Keeping darkness and darkness in the treatment process, wherein the environment is 4 +/-1 ℃ and the relative humidity is 90 +/-4 percent RH; and (7) measuring the index storage once every five days. The result showed 10% of 2 +5％CO 2 +10％H 2 +4％He+71％N 2 The gas proportion of the eggplant is combined with the treatment of an electric field of 85kV/cm to be cooperated with the solution for soaking for 11 minutes, so that the polyphenol retention rate (33.65%) and the ascorbic acid retention rate (39.16%) of the eggplant are obviously improved compared with those of a control group; the respiration rate is reduced by 21.18 percent, and the total number of bacterial colonies is reduced by 51.07 percent; the weight loss does not exceed 2.0 percent in the whole storage process, the hardness is improved by 36.14 percent, and the sensory evaluation is not lower than 5 minutes; the activity of superoxide dismutase is improved (25.09%), and the activity of polyphenol oxidase is inhibited (30.57%); the response values of alcohol, aldehyde and aromatic compounds are reduced by 38.43%, and the content of nitrate is increased but is obviously lower than that of an untreated control group sample. No unpleasant peculiar smell is generated in the air-conditioned cold store, and the storage period is prolonged to more than 50 days. The indexes of eggplant storage end point tests in different treatment modes are shown in a comparison table 2 and a comparison table 3.
Controls 1, 2, 3 in table 3 were green pepper, tomato and eggplant without any treatment.
(1) Comparison of the bacteriostatic effect (log CFU/g) of the electric field intermittent treatment and the continuous treatment
TABLE 1 comparison of the bacteriostatic effects of different electric field treatments on whole fruits and vegetables
| Green pepper | Tomato | Eggplant | |
| Test starting point (0 day) | 3.25 | 1.59 | 3.52 |
| Continuous treatment (50 days) | 5.76 | 5.88 | 6.12 |
| Intermittent treatment once every 1 day (50 days) | 5.79 | 5.91 | 6.18 |
| Intermittent treatment for 3 days (50 days) | 5.87 | 5.89 | 6.49 |
| Intermittent treatment once every 5 days (50 days) | 5.82 | 5.96 | 6.18 |
| Intermittent treatment for 7 days (50 days) | 6.43 | 6.14 | 6.52 |
| Intermittent treatment for 9 days (50 days) | 6.75 | 6.23 | 6.61 |
(2) Different examples (three fruits and vegetables) are compared with the test indexes of 0 day storage, and the indexes are shown in the table 2:
TABLE 2 comparison of the test indexes of the storage starting point of different examples (three fruits and vegetables)
(3) The performance test was carried out at 50 days of storage time, as shown in table 3:
TABLE 3 comparison of the test indexes of the storage end-point of different examples (three leaf vegetables)
(4) The comparison of the high-voltage pulse electric field (one-time treatment) and the high-voltage electrostatic field (once in 5 days) on the quality and the sterilization effect of the fruits and vegetables (green peppers) stored for 50 days is shown in table 4:
TABLE 4 comparison of the quality and sterilizing efficacy of the stored green pepper for 50 days by the high-voltage pulse electric field and the high-voltage electrostatic field
| End of storage test index | High voltage pulsed electric field treatment | High voltage electrostatic field treatment |
| Malondialdehyde (nmol/g) | 30.67 | 24.51 |
| Total number of colonies (logCFU/g) | 7.21 | 7.58 |
| Shelf life (d) | 26 | 30 |
Although the colony count of the green pepper after the high-voltage pulse electric field treatment is lower, the difference from the high-voltage electrostatic field treatment is not significant, and the malondialdehyde content at the end of the storage period, i.e., an index indicating the degree of membrane lipid peroxidation, is higher. The high-voltage pulse electric field can damage the integrity of cell membranes and influence the selective permeability of the cell membranes when fruits and vegetables are processed at one time, so that the shelf life is shortened.
The invention principle is as follows: the high-voltage electrostatic field prickle point discharges to generate ozone in the modified atmosphere package, so that microorganisms are effectively killed, and alcohol, aldehyde, benzene series and aromatic compounds are decomposed due to strong oxidation capacity, so that peculiar smell in the package is reduced, and the defects that modified atmosphere is easy to condense water mist, so that microorganisms are bred and volatile flavor is generated are overcome; the compound solution is pre-soaked, so that the growth of flora can be inhibited, the activity of polyphenol oxidase can be inhibited, the opening of pores can be adjusted, and the water loss condition can be relieved; the kojic acid reagent can effectively reduce the accumulation of the nitrate content of plants in the long-term storage process and reduce the carcinogenic risk; the gas filled in the gas-adjusting store is added with the mixed gas of hydrogen and helium. The hydrogen is used as a mitochondrial antioxidant, so that the lipid peroxidation loss of fruits and vegetables can be relieved, the rotting rate can be reduced, and the activity of antioxidant enzyme can be improved; helium proves that the inhibition effect on microorganisms is better than that of carbon dioxide, helium and carbon dioxide have a synergistic effect, psychrophile and armillaria thermocatenulata can be killed, the color of the stored object can be better maintained, and the method makes up the defect that carbon dioxide cannot inhibit the growth of anaerobic bacteria.
Claims (6)
1. A method for realizing long-acting preservation of air-conditioned fruits and vegetables by combining electrostatic field and solution soaking is characterized by mainly comprising the following steps:
(1) Sorting and cleaning fruits and vegetables: sorting fruits and vegetables, and selecting fresh fruits and vegetables with uniform size, uniform color, moderate hardness and brittleness, no soft and wilting, no soft and thin meat, smooth surface and no mechanical damage; fully pre-cooling the ice coating on the surfaces of the sorted fruits and vegetables, cleaning the fruits and vegetables by using sterile water, and draining the fruits and vegetables at room temperature;
(2) Preparation of a compound solution: mixing 0.05g/L kojic acid solution with 0.03% Nisin solution;
(3) Fruit and vegetable soaking: soaking the fruits and vegetables processed in the step (1) in the compound solution prepared in the step (2), taking out and airing;
(4) Modified atmosphere treatment: placing the fruits and vegetables soaked in the step (3) into a modified atmosphere storage with high-voltage electrostatic field equipment, and filling O with a preset proportion into the storage 2 、CO 2 、H 2 He and N 2 The ambient temperature is 4 +/-1 ℃;
(5) Applying a high-voltage electrostatic field: placing fruits and vegetables on a shelf below a polar plate of high-voltage electrostatic field equipment, flatly paving without overlapping, starting the high-voltage electrostatic field equipment, and outputting the fruits and vegetables in a range of 0-100 kV and 0-300 muA;
2. the method for achieving long-acting preservation of controlled atmosphere fruits and vegetables by soaking in combination of an electrostatic field and a solution according to claim 1, wherein the soaking time of the fruits and vegetables in the compound solution in the step (3) is 5-11 minutes.
3. The method of claim 1, wherein the initial predetermined gas volume ratio in the modified atmosphere storage of step (4) is O 2 :5％～10％、CO 2 :5％～10％、H 2 :7％～10％、He:3％～5％、N 2 :65％～80％。
4. The method for achieving long-acting preservation of modified atmosphere fruits and vegetables by combining electrostatic field and solution soaking according to claim 1, wherein the high-voltage electrostatic field equipment in the step (5) is a magnetoelectric coupling constant temperature device, an upper polar plate uniformly distributed with burs is arranged above a storage rack, the distance between the storage rack and the upper polar plate is adjustable, and the maximum movable distance is 10cm; the lower polar plate is smooth and is arranged below the storage rack; the field intensity range is 80-120 kV/cm, the single treatment time is 1-1.5 hours, and the corresponding time length is adjusted according to different field intensities; the temperature in the device can be regulated and controlled within the range of-20 ℃ to 25 ℃.
5. The method of claim 1, wherein the frequency of the high voltage electrostatic field treatment is once every five days for 1-1.5 hours.
6. The method for realizing long-term fresh keeping of the fruits and vegetables in the controlled atmosphere storage by combining the electrostatic field with the solution soaking according to claim 1, wherein the fruits and vegetables are conventional fruits and vegetables such as green peppers, tomatoes, eggplants and the like.
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