CN115606631A - Method for preserving fresh-cut pakchoi by auxiliary illumination of sodium copper chlorophyllin - Google Patents
Method for preserving fresh-cut pakchoi by auxiliary illumination of sodium copper chlorophyllin Download PDFInfo
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- CN115606631A CN115606631A CN202211000722.8A CN202211000722A CN115606631A CN 115606631 A CN115606631 A CN 115606631A CN 202211000722 A CN202211000722 A CN 202211000722A CN 115606631 A CN115606631 A CN 115606631A
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- pakchoi
- fresh
- cut
- copper chlorophyllin
- sodium copper
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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
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a method for keeping fresh of fresh-cut pakchoi by combining illumination with sodium copper chlorophyllin, which comprises the steps of picking pakchoi, sorting, precooling, washing with water, draining, fresh-cutting, spraying 0.001% sodium copper chlorophyllin solution (the weight ratio of the solution to the pakchoi is 1. The illumination time is 5h per day. The method can effectively delay the deterioration of the fresh-cut pakchoi, maintain the sensory quality, prolong the shelf life, improve the economic value, provide a new solution for green preservation of the picked pakchoi and have strong commercial popularization value.
Description
Technical Field
The invention relates to a postharvest fresh-keeping method for fresh-cut pakchoi, in particular to a method for keeping fresh of fresh-cut pakchoi by combining sodium copper chlorophyllin with illumination in a postharvest storage stage.
Background
The fruits and vegetables are used as indispensable health food for people's daily life, are rich in vitamins, mineral substances and other nutritional ingredients, enrich people's dining tables, and reduce people's chronic disease risk. However, according to the statistics of the Food and Agricultural Organization (FAO) of the United nations, a great amount of losses and wastes exist in the processes of postharvest, sale and storage in the global fruit and vegetable industry. The main reasons are microbial breeding, fruit and vegetable spoilage and damage in the process of processing and transportation after picking caused by improper storage. Research shows that in China and other developing countries, fruit and vegetable storage facilities are incompletely constructed, and adverse consequences such as over-ripening, softening, rotting and weight loss rate increase in the fruit and vegetable storage process are easily caused. The key problem of realizing sustainable development and improving the utilization rate of fruits and vegetables is to reduce the postharvest loss rate of the fruits and vegetables. In recent years, researchers have developed and researched novel preservation techniques aiming at the characteristics of easy aging and putrefaction of fruits and vegetables after being picked. At present, the technologies for preserving fruits and vegetables are mainly: (1) chemical fresh-keeping methods, for example, treatment with a fresh-keeping agent such as 1-MCP (1-methylcyclopropene), chemical bacteriostatic treatment such as ozone, and film-coating treatment such as chitosan coating [19 ]; (2) the physical preservation method comprises the following steps: comprises heat treatment, air conditioning treatment, illumination treatment and the like; (3) biological fresh-keeping method, such as biological control agent, etc. to reduce the loss of fruit and vegetable after picking and prolong the shelf life. The chemical bacteriostatic agent may remain in the fruits and vegetables after use, which is not good for human health. Therefore, the fruit and vegetable industry has turned to the development of residue-free sterilization technology, which includes Ultraviolet (UV), pulsed Light (PL), high hydrostatic pressure (HPP), ultrasound (US), and low temperature plasma treatment. In recent years, the application of Light Emitting Diodes (LEDs) in the storage of fruits and vegetables is becoming popular among researchers, and compared with the conventional preservation techniques (such as heat treatment or chemical treatment), the LED technology has many advantages: for example, the adverse effects of nutrition loss of fresh fruits and vegetables, generation of peculiar smell (cooking smell and the like) and the like caused by improper heat treatment application are avoided; and no harmful disinfection by-products possibly remained by chemical treatment such as chlorine-containing disinfectants and the like. On the other hand, the LED does not contain toxic substances such as mercury and the like, and has high energy conversion efficiency and long service life. By combining the advantages, the storage and application of the LED on the picked fruits and vegetables gradually become a focus of attention of the academic community in recent years.
An LED is a semiconductor light emitting element capable of emitting a narrow illumination band. The LED emits visible light in the wavelength range of 400-760 nm. Depending on the wavelength, the color of light is different, and can be generally classified into: violet (400-450 nm), blue (450-500 nm), green (500-570 nm), yellow (570-590 nm), orange (590-610 nm), red (610-760 nm), and the like. Among them, blue light, green light and red light are used in many applications in the food industry. LEDs are currently widely used in agriculture (planting, production, storage of fruits and vegetables, etc.) in the electrical appliance field and medical field (treatment of dental diseases and skin infections, etc.), etc. It has been shown that LED illumination causes the accumulation of metabolites of agricultural products, such as spinach, broccoli sprouts, lettuce and cabbage. In addition, LED illumination can improve the product quality of the fruit. For example, the content of anthocyanin and soluble solids in strawberries was increased after irradiation with red-blue LED (red-blue ratio 7:3). In addition, the LED in the food industry can also be used as a safe and efficient bacteriostatic technology, and can effectively kill yeast, mould, bacterial spores and the like in food, so that the safety and the quality of stored products are improved.
Photodynamic inactivation (PDI) is a new technique for bacteriostasis. The artificially added exogenous photosensitizer is excited by using illumination with a specific wavelength, the energy of the illumination is transferred to the ambient oxygen to form multi-linear oxygen, and the aim of sterilization is finally achieved. The natural photosensitizer includes sodium copper chlorophyllin, curcumin, gallic acid, hypericin, riboflavin, etc. The photosensitizer is as follows: (1) sodium copper chlorophyllin (C) 34 H 31 CuN 4 Na 3 O 6 ) (ii) a Luksiene et al showed that the combined use of sodium copper chlorophyllin and 400 nm LED illumination reduced the number of Listeria monocytogenes on strawberries by about 1.8 log 10 CFU/g. (2) Curcumin (C) 21 H 20 O 6 ). When irradiated by 400-500 nm blue light, the composition can effectively activate sterilization. There have been several studies showing that curcumin-mediated photosensitizers can be used for inactivation of various microorganisms, such as Staphylococcus aureus, salmonella typhimurium, escherichia coli, and Aspergillus. Haukvik et al found that the number of E.coli was reduced by 3.0 log10 CFU/mL when treated with a combination of 25 μ M curcumin and 430 nm LED illumination. Similarly, jiang et al found that combination therapy using 2.5 μ M curcumin and 470 nm LED resulted in LB-mediated therapyThe reduction of the Staphylococcus aureus population of (1) was 2.0 log10 CFU/mL. Penha et al used 75 μ M curcumin and 470 nm LED to reduce the number of pathogens to 3.5-6.0 log10 CFU/mL. Recently, studies have also shown the bacteriostatic effects of curcumin and blue LEDs on microorganisms on fresh fruits. Aurum et al confirmed that grapes were (1.6 mM curcumin in combination with 465-470 nm LED illuminationVitisvinifera) The amount of Ecoil of the surface decreases. Hypericin (C) 30 H 16 O 8 ) Is a common pigment, is present in Hypericum perforatum and is used as a flavoring agent in foods and alcoholic beverages. Aponiene et al found that the level of mesophilic microorganisms on fresh agricultural products (apricot, plum and cauliflower) could be reduced after 30 minutes of treatment with a combination of 15. Mu.M hypericin and 585 nm LED.
Disclosure of Invention
The invention aims to provide a method for preserving fresh-cut pakchoi through LED illumination, which can remarkably prolong the shelf life of the fresh-cut pakchoi and effectively delay the quality change of the fresh-cut pakchoi.
The invention is realized by the following technical steps:
(1) Sorting, pre-cooling, cleaning and fresh-cutting the harvested pakchoi, spraying a sodium copper chlorophyllin solution with the concentration of 0.001% (the weight ratio of the solution to the pakchoi is 1-30), and airing at the temperature of 4 ℃ and the relative humidity of 45-55%;
(2) Placing the processed fresh-cut pakchoi in a transparent plastic tray and wrapping the pakchoi with a PET film, wherein each bag is 60g, and storing the packaged fresh-cut pakchoi in an environment with the temperature of 4 ℃, the humidity of 90% (+/-5%) and vertical irradiation of an LED lamp;
(3) The light source used in the storage process is an LED lamp with a wavelength of 405nm, and the irradiance of 5.1W/m which penetrates through the antifogging film at the position where the lamp is vertical to 30 cm is required 2 Photon flux density 19.75. Mu. Mol/m -2 ·s -1 。
(4) The culture medium is illuminated for 5h every day, the temperature of the storage environment after the collection is 4 ℃, and the storage humidity is maintained at 90% RH by saturated potassium chloride solution.
The detailed technical scheme is as follows:
(1) Sorting, pre-cooling, cleaning and fresh-cutting the harvested pakchoi, spraying a sodium copper chlorophyllin solution with the concentration of 0.001% (the weight ratio of the solution to the pakchoi is 1-30), and airing at the temperature of 4 ℃ and the relative humidity of 45-55%;
(2) Placing the selected fresh-cut pakchoi in a transparent plastic tray, wrapping the fresh-cut pakchoi by a packaging material which is a high-light-transmittance antifogging film, wherein each bag contains 60g of the fresh-cut pakchoi, and storing the fresh-cut pakchoi in an environment with the temperature of 4 ℃, the humidity of 90% (+/-5%) and vertical irradiation of an LED lamp;
(3) The light source used in the storage process is an LED lamp with the wavelength of 405nm, and the irradiance of 5.1W/m penetrating through the antifogging film at the position where the lamp is vertical to 30 cm 2 Photon flux density 19.75. Mu. Mol/m -2 ·s -1 . In the storage process, sodium copper chlorophyllin and the illumination effect complement each other, the sodium copper chlorophyllin can transfer the illumination energy to the ambient oxygen molecules to form multi-modal oxygen (ROS), the multi-modal oxygen has strong oxidizability, the normal structure of cells can be damaged, and the sterilization purpose is further achieved.
(4) The seedlings are irradiated with light of 5h every day, the temperature of the storage environment after picking is 4 ℃, and the storage humidity is maintained at about 90% RH.
Picked pakchoi needs to be pre-selected, the selected pakchoi is uniform in size and free of insect damage and rot, quality deterioration of normal parts due to local rotting of the pakchoi is avoided, and meanwhile, subsequent sale quality is guaranteed. The selected fresh-cut pakchoi is pre-cooled in a cold storage at 4 ℃ to remove the field heat after picking. The fresh-cut pakchoi is placed at the position which is vertically 30 cm under the LED lamp, so that the fresh-cut pakchoi can fully receive illumination, and the better fresh-keeping effect is achieved.
And (3) airing the cleaned fresh-cut pakchoi for 30 min under the conditions of 4 ℃ and relative humidity of 45-55%, so as to avoid too much water loss of leaves and wilting of the leaves due to too high temperature and too long time and acceleration of respiration and transpiration of the fresh-cut pakchoi.
After the callus higher plant cells are stimulated by exogenous irradiation, different defense mechanisms can be activated, so as to neutralize the damage caused by irradiation, and the longer the irradiation time is, the stronger the stress resistance process of the organism is
The packaged fresh-cut spinach was stored at 4 ℃ in a refrigerator.
The invention uses sodium copper chlorophyllin and LED to irradiate for sterilization, can achieve better sterilization effect, has the advantages of no toxicity and no residue, is an environment-friendly sterilization method, and has less harm to human health. The invention can delay the deterioration of the fresh-cut pakchoi, maintain the sensory quality, prolong the shelf life to 10 days, improve the economic value and have stronger commercial popularization value.
Drawings
FIG. 1- -change of fresh-cut pakchoi from 4 th day to 12 th day of storage at 4 ℃ in the control group, the light irradiation group, the sodium copper chlorophyllin treatment group and the sodium copper chlorophyllin auxiliary light irradiation treatment group;
figure 2-results of changes in organoleptic properties. (T1: sodium copper chlorophyllin treatment group, T2: light irradiation group, T3: sodium copper chlorophyllin auxiliary light irradiation treatment group);
FIG. 3- -weight loss (A), soluble solids content (B), chlorophyll content (C), vitamin C content (D) and change in Pseudomonas count (E). (T1: group treated with sodium copper chlorophyllin, T2: group treated with light, T3: group treated with light and sodium copper chlorophyllin.vertical bar represents standard deviation (n = 3));
FIG. 4- -moisture content change (T1: sodium copper chlorophyllin treatment group, T2: light irradiation group, T3: sodium copper chlorophyllin auxiliary light irradiation treatment group);
FIG. 5- -SOD and POD content changes (T1: sodium copper chlorophyllin treatment group, T2: light irradiation group, T3: sodium copper chlorophyllin auxiliary light irradiation treatment group);
FIG. 6- -comparison of LED sterilization process with conventional process. The star indicates significant differences between the LED + Chl, naOCl and CK groups ((R))p < 0.05）。
FIG. 7- -survival rate of vegetables during storage.
Detailed Description
In order to make the operation flow and creation features realized by the present invention easy to understand and fully disclose a method for delaying the deterioration of fresh-cut spinach, the present invention is further described below with reference to specific embodiments.
The invention determines the bacteriostasis efficiency of auxiliary illumination of sodium copper chlorophyllin (Chl) on bacteria on the surface of fresh-cut pakchoi, and evaluates the influence of sodium copper chlorophyllin and 405 nanometer light on the microbial pollution, putrefaction, nutrition and visual quality of pakchoi. In addition, the quality guarantee period of the fresh-cut pakchoi is prolonged by 4 days through the auxiliary illumination of sodium copper chlorophyllin without any negative influence on the quality of the pakchoi.
Example 1
1. Materials and methods
1.1 Arrangement of LED lamp box
An LED lighting system (BCD-252MHV, SSEC, suzhou, china) was provided in the refrigerator and high intensity 405nm LED lamps (WAN-T8120, WEGA, qingzhou, china) were used. The irradiance of a 405nm LED passing through the PVC packaging material at 30 cm (vertical distance) was 5.1w/m2 as measured by an LED radiometer (ST-513, SENSRY, taipei region, taiwan, china). The dose employed for the samples was calculated as E = Pt, where E is the dose (energy density) in J/cm2, P is the irradiance (power density) in W/cm2, and t is the time in seconds (Maclean, macgregor, anderson, & Woolsey, 2009).
Each LED lamp is connected with a controller (HY-D01, WEGA, china, qingzhou), and the controller can automatically control the on-off of a power supply. The relative humidity was controlled at 90% (± 5%) with saturated potassium chloride solution.
1.2 Culture of bacterial species and preparation of bacterial solution
Two dominant decay causing bacteria (SSO) are separated from deteriorated pakchoiPseudomonas reinekeiMT1 (P. Reinekei) andPseudomonas palleronianaCFBP 4389 (p. Details of the culture of the bacterial strains are according to Wang et al (X.Y. Wang)&Xie, 2020).P. reinekeiAndP. palleronianato a final concentration of about 10 8 CFU/mL。
1.3 Processing method for sending colored gold 2018 by using chemicals and Chinese cabbage net
Sodium copper chlorophyllin (Chl) was obtained from Shanghai distance Biotech limited, china. The solution was prepared using 1.5X 10-5M sodium copper chlorophyllin.
Pulsatilla plants are grown in a commercial farm in Pudong, shanghai, china at a height of 25 cm and are taken to the laboratory for disposal after harvesting. For each test, the cabbages were washed with tap water and dried. Then, fresh Chinese pulsatilla plants without plant diseases and insect pests and mechanical damage were selected and cut with a sterile scalpel at a distance of 1 cm from the roots. Then, as shown in the figure. 1, leaves are placed in a cell suspension (10) 8 CFU/ml) for 5 minutes and then dried again. A non-light and sodium copper chlorophyllin group (CK), a sodium copper chlorophyllin treatment group (T1), a light treatment group (T2) and a light and sodium copper chlorophyllin treatment group (T3) are respectively arranged. The sodium copper chlorophyllin solution was sprayed onto the leaf surfaces of groups T1 and T3 and dried prior to storage. In addition, the same amount of sterile water was sprayed on the leaves of the T1 and CK groups. The leaves were then packed in polyethylene terephthalate (PET) transparent plastic trays and high light-transmitting antifogging film packages of polyvinyl chloride (PVC) packaging material (30 grams per package) and stored for 12 days. The packaged fresh-cut Chinese cabbage is stored at 4 ℃ and 90% (+ -5%) humidity.
1.4 Determination of optical parameters
According to preliminary experiments, 15 μmol/(m) was chosen 2 S) has the greatest effect on the shelf life and sensory score of Chinese cabbage. The optical parameters were measured by light intensity (ST-513, SENSRY, taipei region, taiwan, china). The irradiance through the PVC packaging material under a 405nm LED lamp is 5.1W/m 2 The photon flux density is 15.12 mu mol/(m) 2 S) with a peak wavelength of 405nm.
1.5 organoleptic Properties
The pakchoi samples were subjected to sensory evaluation by 20 nutrition students and 3 food science teachers as a trained group. These students participated in student research and experimental food courses where they gained experience in translating their perception of color, odor, and shape into descriptive text and numbers on a scoring sheet. Students and colleges adopt a ten-level scoring system: 10.0-9.0 (excellent), 8.9-7.0 (good), 6.9-5.0 (general), 4.9-0 (poor).
1.6 405-nanometer LED irradiation mode, aerobic bacteria plate counting and pseudomonas counting of fresh-cut Chinese cabbage
Fresh-cut Chinese cabbage is placed in a 405-nanometer LED lighting system and exposed to 405-nanometer LED (5.1W/m) at 4 deg.C every day 2 ) 12 hours (22.27J/cm) 2 ). Samples were collected on days 0, 2, 4, 6, 8, 10 and 12 (total dose 0.0, 44.54, 89.08, 133.63, 178.17, 222.71, 267.25J/cm 2 ). Methods for aerobic plate counting reference is made to the method of paskevicuite et al (2018) (paskevicuite, zudyte,&luksiene, 2018) and make slight adjustments. Weighing 10g of all fresh-cut cabbage samples on a sterile operating platform, and then putting 90 mL of 0.1M PBS into a sterile homogenizing bag to prepare a mixture of 1:10 to sample homogenate. The total number of aerobic colonies was determined by PCA (Qingdao Haibo Biotech Co., ltd.). The number of Pseudomonas was determined according to Federico et al (2015) (Federico et al 2015).
1.7 Color parameter
The surface color of the cabbage was measured using a CR-400 colorimeter (Konica Minolta Sensing Inc., osaka, japan). L (brightness), a (redness/greenness), and b (yellowness/blueness) were used to describe the color attributes of the samples.
1.8 Rate of weight loss
X is weight loss ratio (%), W0 is weight (g) of Chinese cabbage before storage, and W1 is weight (g) of Chinese cabbage after different types of light treatment.
1.9 Distribution and migration of water
The method of transverse relaxation time (T2) of Chinese cabbage is based on Yang et al (2016) (Yang & Xie, 2018) with some modifications. Cabbage leaves of the same size were cut into squares (2.5 cm. Times.3 cm) and then placed in a nuclear magnetic tube having a diameter of 70mm on an LF-NMR analyzer (0.5T, 23.2MHz, PQ001, niumag electric Co., shanghai, china). The acquisition parameters were as follows: temperature =32 ℃, proton resonance frequency =24MHz, using a CPMG sequence, SW (sampling frequency) =100hz, rg1 (analog) =100Hz. =100hz, rg1 (analog gain) =20, P1=20.00 μ s, DRG1 (digital gain) =3, td =1024, prg1=3, tw (number of repeated sampling) =15000, ns (number of accumulated times) =4, P2=35 μ s, TE (echo time) =0.500, and the number of echoes nech = 3000. The T2 spectra were obtained by iterative inversion using analytical software supplied by Niumag electric limited.
1.10 Soluble solid
A 5 gram sample was ground thoroughly, centrifuged at 3500 rpm for 10 minutes, a drop of supernatant was placed on the scope of the digital refractometer, the cover was closed, the scale reading (%) was read, the reading was recorded and repeated three times.
1.11 Chlorophyll content
Some modifications were made according to the experimental procedure of Hasperu et al (2015) (Hasperu, guardianelli, rodoni, chaves, & Martini, 2016). 5 g of the leaf tissue of Pulsatilla chinensis was homogenized in 20 ml of 80% acetone at a speed of 2000 Xg for 30 seconds using a tissue homogenizer. The homogenate was then filtered through filter paper and centrifuged at 3500 Xg for 10 minutes. The absorbance of the filtered homogenate was measured at 645 and 663 nm using UV-1102 (Tian Mei instruments, china). Expressed as mg/kg chlorophyll on the basis of fresh weight. All measurements were tripled.
1.12 VC content
Some modifications were made according to the experimental procedure of Wang et al (2015) (Q. Wang, ding, zuo, gao, & Fan, 2016). Leaf tissue of cauliflower (1.0 g) was ground in 5 ml of 0.05mol/L oxalic acid-0.2 mM EDTA. The supernatant was collected by centrifugation at 13000 Xg for 20 minutes. Results are reported as the amount of ascorbic acid in g/kg per fresh weight of tissue. All measurements were tripled.
1.13 Content of superoxide dismutase (SOD)
SOD activity was determined by monitoring the photochemical reduction inhibition of nitroblue tetrazolium (NBT) according to the method of He et al (2014) (He Junyu, 2014).
1.14 Peroxidase (POD) content
The POD activity was measured according to the method of He et al (2014) (Junyu He 2014).
1.15 Data analysis method
All experiments were performed in at least three independent experiments. All data are expressed as mean ± standard error (n = 3) and subjected to one-way analysis of variance (ANOVA). In addition, differences between the means were compared by duncan multiple range test with significance P <0.05 using SPSS 22.0 statistical program (SPSS corporation, chicago, IL).
2. Results and discussion
2.1 changes in organoleptic Properties
The acceptability of cabbage during storage depends on the variation of its organoleptic properties. The change in sensory evaluation is shown in the figures (fig. 1 and 2). All cabbage samples were highest on day 0. However, on day 6, sensory scores of the CK group samples decreased significantly (P < 0.05), but sensory performance of the T3 (light + Chl) group showed higher levels. On the 10 th and 12 th days, the cabbages of the CK group and the T1 and T2 groups respectively showed the rancidity phenomenon of deodorization and browning, and the reviewers considered that they had lost the commercial value.
The particular spoilage microorganism (SSO) used in this experiment, pseudomonas Ralstoniensis ((R))Pseudomonas reinekei) And Pseudomonas palustris (Pseudomonas palleroniana) Isolated from rotten chinese cabbage leaves in previous experiments. The initial population number of Pseudomonas reinhardtii and Pseudomonas palustris scattered on fresh-cut Chinese cabbage was about 4.3 log 10 CFU/g. During the storage phase, the proliferation of spoilage bacteria leads to soft rot of the leaves and the production of undesirable odors. Thus, samples treated with light (T2) or Chl + light (T3) had a lower number of colonies of putrefactive bacteria, and from day 6 onwards, their morphology and odor scores were also significantly higher than those of the CK group. More importantly, the morphology and odor scores of the T3 group samples were scored on day 8 after the use of sodium copper chlorophyllin, compared to the light group (T2) and Chl + light group (T3)Significantly higher than the T2 group.
The decrease in colour score is mainly due to degradation of chlorophyll in the leaves. However, figure 1 clearly shows that the light treatment (T2, T3) delayed the yellowing or browning of the leaves compared to the CK and T1 groups. In summary, the sensory rating of the T3 (light + Chl) group was higher than the control group, as also demonstrated by microbiological and physicochemical analysis.
2.2 Weight loss and moisture distribution Change in LF NMR analysis
During the storage period, the change of the weight loss rate of the leaf vegetables is mainly caused by the loss of water. Like other fruits and vegetables, cabbage dehydration is a common storage problem. Water loss from the leaves may be associated with increased stomatal opening caused by blue light exposure. Previous studies have also demonstrated that broccoli and cabbage have higher water loss rates after light treatment (Hasperoue, guardianelli, et al, 2016; noichind, bodhipada, mahamontri, narongruk, & Ketsa, 2007). In this study, the weight loss of each group was on an increasing trend, but the weight loss of the light-treated groups (T2, T3) was higher than that of the CK group on day 12 (fig. 4-a). This is due to water loss caused by transpiration and respiration. When the steam pressure inside and outside the blade is different, moisture is lost through the pores (Bartz & Brecht, 2002). However, light exposure stimulates the opening of the stomata, especially blue light (including 405nm light), which has the most pronounced effect (joaquii h. Hasperu, 2011). Nevertheless, a moist microenvironment is created due to the wrapping of the plastic film, the vapor pressure in each package is controlled to a certain extent, and the water loss rate can be controlled within an acceptable range.
The results of the water distribution of the groups from day 0 to day 12 are shown in FIG. 5. The water content in the leaf of pakchoi is in three states. T23 (0-1000 ms) represents free water with high fluidity, T22 (2-20 ms) represents relaxation time of medium length, which is not easy flowing water, and T21 (0-2 ms) corresponds to bound water (Mothibe, zhang, mujumdar, wang, & Cheng, 2014).
2.3 Variation of Soluble Solids Content (SSC)
FIG. 3-B shows that SSCs in all treatments were reduced during storage, and CK groups were faster than light treated samples (T2, T3). At the end of the storage period, the soluble solids of the CK group were reduced by 55% and 47% (P < 0.01) compared to the T3 and T2 groups, respectively. This is mainly because photosynthesis is activated by light irradiation, insoluble starch and other substances in plants are degraded into soluble sugars, the content of soluble sugars and other substances in plants is increased (Favre, barcena, bahima, martinez, & Costa, 2018), and energy consumption of sugars and other substances in leafy vegetables is supplemented after harvesting, thereby maintaining the stability of the content of soluble solids. However, the CK group and the T1 group stored in a dark environment did not consume nutrients due to lack of supplementation by photosynthesis, and thus could not accumulate soluble solids.
2.4 Variation of chlorophyll content
Yellowing of the leaves is a major problem after harvesting of Chinese cabbage and is caused by degradation of chlorophyll. Previous studies demonstrated that light treatment, such as UV-C illumination, can maintain the green color of vegetables (Burana & Srilaong, 2010, chairat, nutthachai, & Varit, 2013). Chlorophyll is a tetrapyrrole compound containing magnesium ions, which is easily substituted for magnesium ions by hydrogen ions under dark conditions during storage (Zhou et al, 2020). However, light irradiation stimulates the activity of magnesium chelatase and increases the chlorophyll content (CORNAH, 2003), which plays an important role in controlling leaf yellowing.
As shown in FIG. 3-C, the chlorophyll content of the 405nm light treated sample significantly increased during storage compared to the CK sample (P)<0.05 And peaked on day 6). In contrast, the chlorophyll content of the control group continued to decrease during the storage period, being significantly lower than those of the T2 and T3 groups at days 4, 6, 8, 10 and 12: (p< 0.05). Previous studies showed that light exposure during post-harvest storage stimulated chlorophyll synthesis-related genes, affecting the metabolic regulation of chlorophyll degradation-related genes, which is also the main reason for the higher chlorophyll content observed in the light-treated group (Zhou et al, 2020). However, between the T1 group and the CK groupThere was no significant difference, mainly because the two groups were stored without light. In conclusion, the results show that the occurrence of yellowing of the Chinese cabbage can be delayed by illumination or illumination plus Chl treatment, and the time is 3-4 days.
2.5 Variation of ascorbic acid (AsA) content
AsA, also known as vitamin C, is an important antioxidant that prevents aging during storage. Witkowska et al (2013) showed that the AsA content and soluble carbohydrate content in fresh-cut lettuce increased after light treatment, which also improved the appearance of the vegetables and greatly extended the shelf life of the vegetables (Witkowska, 2013). As can be seen from the figure. As can be seen from FIG. 3-D, the AsA content of the light-treated groups (T2, T3) increased gradually during the initial period of storage and peaked at day 6. However, the AsA content of the CK and T1 groups decreased slightly. Starting on day 6, the AsA content was significantly higher in the T2 and T3 groups than in the T1 and CK groups ((R))p<0.05 This indicates that an increase in AsA content is highly correlated with light treatment. Similar results were also found by Ntagkas et al (Ntagkas et al, 2018). However, from day 6 onwards, the AsA content decreased due to the formation of oxidants and free radicals. At the same time, the leaf-produced AsA is difficult to supplement the consumption of AsA, and then the AsA content decreases (Zhan, hu, ping, li,& Shao, 2014）。
2.6 Changes in antioxidant enzyme Activity
ROS in plants during storage, such as H 2 O 2 And O 2- Can cause abiotic stress, leading to direct or indirect oxidative damage to cell membranes and other cellular components (Ren et al, 2020), and triggering leaf production of antioxidant enzymes to neutralize leaf damage. POD and SOD are major antioxidant enzymes in vegetables, playing an important role in eliminating excessive ROS and browning vegetables (Lin, weng, lo,&chen, 2004). In this experiment, the POD (FIG. 5-A) and SOD (FIG. 5-B) activity results of cabbage at the storage stage are shown in FIG. 5. POD and SOD activities of T2 and T3 groups were significantly higher than those of CK group (from day 4)p <0.05). Other studies have also shown that light treatment can improve the antioxidant capacity of crops, such as cabbage (Zhou et al, 2020)) And fresh-cut celery (Zhan et al, 2014). In addition, research results show that LED irradiation or sodium copper chlorophyllin treatment does not cause any negative influence on the total antioxidant activity, and the anti-stress reaction of the fresh-cut Chinese cabbage in the storage stage is promoted. 405nm light and sodium copper chlorophyllin can be used as an effective technology to maintain the oxidation resistance, reduce the oxidative damage and delay the aging of the picked cabbage.
2.7 Compared with the traditional disinfection method
The comparison of the sterilizing effect of the light plus Chl treatment and the traditional sterilizing method shows that after the Chinese cabbage is soaked in 200 ppm NaOCl for 2 minutes, the number of the microorganisms on the surface of the Chinese cabbage is reduced by about 0.84 log, and when the LED irradiation dose reaches 22.27J/cm 2 In the process, the sterilization effect is similar to that of the traditional method, and the number of microorganisms is reduced to 1.67 log. Apparently, from the overall view of the bactericidal effect, the bactericidal effect of sodium copper chlorophyllin and LED irradiation is more effective than the conventional method (p< 0.05). However, a large body of recent literature has shown that the use of NaOCl (Meireles, giaouris,&simoes, 2016). In contrast, the sodium copper chlorophyllin and the LED irradiation sterilization can achieve similar sterilization effects, have the advantages of no toxicity and no residue, are an environment-friendly sterilization method, and have small harm to human health.
2.8 Inactivating bacteria scattered on fresh-cut Chinese cabbage after being treated with sodium copper chlorophyllin and 405nm light
During the storage phase (fig. 3-E), the CK group showed an exponential growth trend, mainly due to the efflux of nutrients from fresh cut leafy vegetables, resulting in a large number of bacteria. However, the pseudomonas population in T2 and T3 groups decreased and then increased, indicating that 405nm light or sodium copper chlorophyllin band had an effective bactericidal effect on leaf vegetable surfaces. However, the pseudomonas population of the T2 group is still at a minimum level.
Pseudomonas mainly causes tissue decay of fresh-cut vegetables and has been shown to cause rapid browning reactions in cabbage sections (Wu et al, 2019). The research shows that the pseudomonas isBrowning can be promoted by penetration of cut sections or tissues destroyed by microbial pectinase into cabbage (Federico et al, 2015) and is associated with deterioration of lettuce (Federico et al, 2015). WhilePseudomonas cichoriiLeading to a reduction in the quality of the head lettuce, such as dark brown and necrotic spots on leaves (Grogan, 1977). In addition, pectinases produced by the viruses Pseudomonas and Pseudomonas aeruginosa cause deterioration in organoleptic properties and spoilage of fresh-cut vegetables (Lee et al, 2013, liao, 1988).
During storage, four groups all showed an upward trend, but the trend was more gradual in the T2 and T3 groups, and was clearly different from the CK group at the end of storage. Meanwhile, the 405 nanometer light and the sodium copper chlorophyllin have effective antibacterial action on rot pathogens. These results indicate that sodium copper chlorophyllin and 405nm light can inhibit the proliferation of pseudomonas during cabbage storage. In short, 405nm light or light + sodium copper chlorophyllin treatment inhibited bacterial proliferation and reduced the number of pseudomonas.
Although light may retard the aging of the sample, the limited dose of light does not kill enough spoilage bacteria, which results in a large number of spoilage bacteria being inoculated onto the vegetable surface during the storage period. However, this is significantly improved by the addition of a photosensitizer (Chl). The number of bacteria was significantly reduced compared to the 405nm light group (T2). Furthermore, we can conclude that the number of spoilage bacteria on the leaf surface is highly correlated with the soft rot of leafy vegetables compared to the CK or T1 group (simple addition). Controlling the proliferation of spoilage microorganisms also means preventing the occurrence of soft rot in vegetable leaves. Therefore, the Chl and light treatment can effectively prolong the shelf life of the leaf vegetables. Meanwhile, the technology has high-efficiency antibacterial effect, and can be applied to the inhibition of the number of food-borne pathogens, so that the technology has instructive significance for exploring other non-thermal antibacterial methods
2.9 Shelf life assessment
Obviously, the most important advantage of any preservation technique is the ability to extend the shelf life of the processed vegetables. In fig. 7, different treatments changed the shelf life of the samples. During storage, samples of the CK group completely deteriorated on day 8. However, the shelf life of the sodium copper chlorophyllin treated sample was extended by only 1 day compared to the CK sample, while the light treated sample was extended by 2 days. Nevertheless, the shelf life of fresh-cut cabbage treated with LED + Chl was extended by 4 days compared to the CK group. Similar results are also shown in fig. 1 and 2, which are a result of the sensory characteristics of the samples.
In conclusion, the optically active sodium copper chlorophyllin showed high antibacterial activity against food spoilage bacteria. The quantity of bacteria on the surface of the Chinese cabbage is reduced by 1.67 log by sodium copper chlorophyllin and 405-nanometer light 10 CFU/g, compared to conventional hypochlorite treatment (0.84 log) 10 CFU/g) is more efficient. The overall reduction in microbial contamination extends the shelf life of the cabbage to 10 days without any negative impact on the overall antioxidant activity or appearance etc. of the pakchoi. Experimental data also support the idea that a new generation of sodium copper chlorophyllin can effectively preserve fresh-cut cabbage in a non-hot manner, which meets the requirements of clean and green technology. In addition, the fresh-cut Chinese cabbage preservative is used as an environment-friendly fresh-cut Chinese cabbage preservative technology and has wide development prospect in the future.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Those skilled in the art can modify or change the above-described embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (2)
1. The method for preserving fresh-cut pakchoi by using sodium copper chlorophyllin under auxiliary illumination is characterized by comprising the following steps:
(1) Sorting, pre-cooling, cleaning and fresh-cutting the collected pakchoi, spraying a sodium copper chlorophyllin solution with the concentration of 0.001%, wherein the weight ratio of the solution to the pakchoi is 1;
(2) Placing the processed fresh-cut pakchoi in a transparent plastic tray and wrapping the pakchoi with a PET film, wherein each bag is 60g, and storing the packaged fresh-cut pakchoi in an environment with the temperature of 4 ℃, the humidity of 90 +/-5% and vertical irradiation of an LED lamp;
(3) The light source used in the storage process should be an LED lamp with the wavelength of 405nm, and the irradiance of 5.1W/m penetrating through the antifogging film at the position where the lamp is vertical to 30 cm 2 Photon flux density 19.75. Mu. Mol/m -2 ·s -1 ；
(4) The culture medium is illuminated for 5 hours every day, the temperature of the storage environment after the culture medium is collected is 4 ℃, and the storage humidity is maintained at 90 +/-5% RH.
2. The method for preserving fresh-cut pakchoi under auxiliary illumination of sodium copper chlorophyllin according to claim 1, which is characterized in that:
storing the packaged fresh-cut pakchoi in an environment with the temperature of 4 ℃, the humidity of 90 +/-5% and vertical irradiation of an LED lamp.
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| CN111066875A (en) * | 2019-09-17 | 2020-04-28 | 上海海洋大学 | Method for preserving fresh-cut Chinese little greens by red-purple LED illumination |
| CN114600954A (en) * | 2022-02-17 | 2022-06-10 | 江南大学 | Carrageenan oligosaccharide coating and LED composite illumination and air-conditioning synergistic leaf vegetable preservation method |
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| CN111066875A (en) * | 2019-09-17 | 2020-04-28 | 上海海洋大学 | Method for preserving fresh-cut Chinese little greens by red-purple LED illumination |
| CN114600954A (en) * | 2022-02-17 | 2022-06-10 | 江南大学 | Carrageenan oligosaccharide coating and LED composite illumination and air-conditioning synergistic leaf vegetable preservation method |
Non-Patent Citations (1)
| Title |
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| 张雨宸，等: "405nm光联合叶绿素铜钠盐对鲜切青菜表面腐败菌光动力学抑制效果及青菜品质的影响", 中国食品科学技术学会第十八届年会摘要集, pages 338 - 339 * |
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