CN116602338A - Fresh-keeping method for effectively controlling browning of persimmon - Google Patents
Fresh-keeping method for effectively controlling browning of persimmon Download PDFInfo
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- CN116602338A CN116602338A CN202310564383.4A CN202310564383A CN116602338A CN 116602338 A CN116602338 A CN 116602338A CN 202310564383 A CN202310564383 A CN 202310564383A CN 116602338 A CN116602338 A CN 116602338A
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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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23B7/14—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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to the technical field of fruit preservation, and particularly relates to a fresh-keeping method for effectively controlling persimmon browning, which comprises the following steps: (1) Fresh persimmon is taken and treated in CO 2 Removing astringents in a sealed environment with volume concentration of more than 95% for 40-50h to obtain deastringent persimmon; (2) Coating fresh-keeping liquid on the surface of the deastringent persimmon, and air-drying; the fresh-keeping liquid is prepared from the following raw materials: the pineapple peel crude polysaccharide has the mass concentration of 10-20g/L, the aloe extract has the mass concentration of 10-20g/L, the gelatin has the mass concentration of 1-5g/L, the starch has the mass concentration of 1-5g/L, the calcium chloride has the mass concentration of 1-4g/L, and the water is added to 1L. The fresh-keeping method can improve the fresh-keeping performance of the persimmon, delay the browning of the persimmon and not affect the taste of the persimmon.
Description
Technical Field
The invention belongs to the technical field of fruit preservation, and particularly relates to a fresh-keeping method for effectively controlling browning of persimmons.
Background
Persimmon originates in China and has a long cultivation history. According to statistics of united national food and agricultural organization (Food and Agriculture Organization of the United Nations, FAO), the cultivation area of persimmon in China in 2020 is 93.7 ten thousand hectares, the yield is about 334 ten thousand tons, and the persimmon is 93.2% and 78.8% of the total cultivation area and the total yield in the world respectively, and is stable in the first place in the world for a long time. Softening, aging and browning phenomena of persimmons during storage and transportation cause nutrient loss, flavor deterioration and commodity value reduction. The browning of the fruits is one of the physiological decay of the mature fruits, which leads to the change of the quality of the fruits, shortens the storage period of the fruits, becomes a main difficult problem of the storage and fresh-keeping of the fruits, and is also the key point of the research after the fruits are picked.
In the prior art, in order to prolong the storage period of persimmons, chemical, biological and physical fresh-keeping technologies are adopted, for example, chinese patent application No. CN201910607511.2 discloses a fresh-keeping method for removing astringent taste and keeping brittleness of high-value persimmon, which comprises the steps of filling the picked persimmon into a rigid deformable shock-proof basket with a partition matched with a storage and transportation microenvironment air-conditioning fresh-keeping box, pre-cooling each basket by a pressure difference for 2-3 h at 0-0.5 ℃ for 1.5 kg, putting two shock-proof small baskets into an air-conditioning fresh-keeping box, putting a 1-MCP fresh-keeping agent into the air-conditioning fresh-keeping box, fastening an upper cover, then putting into an accurate Xiang Wenku for 30-90 d at-0.8 to-0.5 ℃, taking out of the fresh-keeping box periodically according to the sales requirement, filling 70-95% high-concentration CO2 gas into the original box of the air-conditioning box for 24-48 h in a processing room at 10-15 ℃, and then using a cold chain commodity circulation car for transportation to a cold-point refrigerator or directly selling the fresh-keeping box at low temperature, and finally putting the fresh-keeping box into a household refrigerator for 1-2 cycles. The fresh-keeping method can ensure that the astringent taste of the astringent persimmon is removed, and simultaneously has good brittleness, thereby effectively improving the commodity of fruits. The persimmon preservation technology combines chemical and physical preservation technologies, in the chemical preservation technology, 1-MCP is adopted for preservation treatment, the concentration of the 1-MCP needs to be strictly controlled, otherwise, the taste and flavor of the persimmon can be influenced, and cold damage is easily caused due to the fact that the temperature is too low through the low-temperature refrigeration physical preservation technology. The Chinese patent application No. CN201911379539.1 discloses a preservation method for delaying softening of persimmon fruits by microwave heat shock, which belongs to the field of fruit preservation and comprises the following steps: (1) Immersing whole fresh persimmon fruits without diseases and damage in sodium hypochlorite solution, taking out, rinsing with water, and airing; (2) Placing the persimmon fruits treated in the step 1 into a microwave oven for heat shock treatment; (3) Storing the heat-shock treated persimmon fruit at room temperature. According to the fresh-keeping method for delaying softening of persimmon fruits through microwave heat shock, disclosed by the invention, the fruits are maintained to maintain the cell wall structure in the post-ripening process of persimmon fruits, the degradation of cell wall substances and the reduction of tannin content in persimmon fruits are delayed, the deastringence process is prolonged, the ripening time is delayed, and the shelf life is prolonged. However, because the persimmon has different sizes, the control of microwave power is not good under the same microwave environment, and the instant temperature rise of persimmon fruits is too fast due to the fact that the power of the persimmon fruits is too high in comparison with the power of part of persimmon fruits, so that the persimmon fruits are damaged or cracked to different degrees.
It is important to effectively control the softening of persimmon fruits and to slow down the occurrence of aging and browning of persimmon fruits during storage. In order to meet the market demand for persimmon fruits, a storage and preservation technology for guaranteeing the persimmon quality is urgently needed to be found.
Disclosure of Invention
The invention aims to solve the technical problems and provides a fresh-keeping method for effectively controlling the browning of the persimmon, which is simple and remarkable in fresh-keeping effect and can effectively control the browning of the persimmon.
The technical scheme of the invention is as follows:
a fresh-keeping method for effectively controlling browning of persimmon comprises the following steps:
(1) Fresh persimmon is taken and treated in CO 2 Removing astringents in a sealed environment with volume concentration of more than 95% for 40-50h to obtain deastringent persimmon;
(2) And (5) smearing fresh-keeping liquid on the surface of the deastringent persimmon, and air-drying.
The fresh-keeping liquid is prepared from the following raw materials: the pineapple peel crude polysaccharide has the mass concentration of 10-20g/L, the aloe extract has the mass concentration of 10-20g/L, the gelatin has the mass concentration of 1-5g/L, the starch has the mass concentration of 1-5g/L, the calcium chloride has the mass concentration of 1-4g/L, and the water is added to 1L.
The fresh-keeping liquid disclosed by the invention is used for forming a layer of protective film on the surface of a persimmon to weaken the respiration and other physiological activities of the persimmon, wherein pineapple peel crude polysaccharide is used as a matrix, and the performance of the fresh-keeping liquid is improved through compounding of gelatin and starch.
Preferably, the preparation method of the pineapple peel crude polysaccharide comprises the following steps:
(1) Cleaning pineapple peel, oven drying, and pulverizing to obtain pineapple peel powder;
(2) Adding water into pineapple peel powder according to a feed liquid ratio of 1:2-5, uniformly stirring, and performing colloid milling for 10-30min to obtain pineapple peel colloid milling liquid;
(3) Mixing the pineapple peel gum grinding fluid with the low cosolvent A, extracting with microwave at 300-500w power for 10-20min, collecting the extractive solution, concentrating, precipitating with ethanol, and drying to obtain crude pineapple peel polysaccharide.
In the preparation method of pineapple peel crude polysaccharide, preferably, the low cosolvent A comprises choline chloride and levulinic acid, wherein the molar ratio of the choline chloride to the levulinic acid is 1:1-4, and the water content is 30% -60%. The physical and chemical properties of low co-solvents, such as viscosity, polarity, solubility and surface tension, will change with the composition and molar ratio of the hydrogen donor and hydrogen acceptor, which will affect the extraction efficiency of the substrate and, by extension, the activity of the final extract. The pineapple peel crude polysaccharide obtained by the method has excellent film forming property and antibacterial property, and can change the gas environment in the persimmon and delay the aging of the persimmon by being matched with other raw materials of the preservative solution.
In the preparation method of the pineapple peel crude polysaccharide, preferably, the pineapple peel gum grinding fluid and the low cosolvent A are mixed according to a feed-liquid ratio of 1:50-60g/ml.
In the preparation method of pineapple peel crude polysaccharide, the microwave extraction temperature is preferably 50-60 ℃.
Preferably, the preparation method of the aloe extract comprises the following steps:
(1) Cleaning fresh aloe, adding water according to a feed-liquid ratio of 1:2-4, and colloid milling for 10-20min to obtain aloe slurry;
(2) Mixing aloe slurry with low cosolvent B at a feed-liquid ratio of 1:2-5, and ultrasonic extracting for 10-20min to obtain aloe extractive solution;
(3) Concentrating the aloe extract, and spray drying to obtain aloe extract.
In the preparation method of aloe extract, preferably, the temperature is 35-50deg.C and the frequency is 60kHz-80kHz during ultrasonic extraction.
In the preparation method of aloe extract, preferably, the low cosolvent B comprises choline chloride and glucose, wherein the molar ratio of the choline chloride to the glucose is 1:2-4, and the water content is 30% -50%. The invention can improve the activity of aloe extract by extracting with low cosolvent B, so that aloe extract and other raw materials of the preservative solution have better synergistic effect, improve the preservative effect of the persimmon and prevent the persimmon from browning.
Preferably, the fresh-keeping liquid of the invention comprises the following dosage: 2-5mL of fresh-keeping liquid is smeared on each kilogram of deastringent persimmon. Preferably, each liter of the fresh-keeping liquid comprises the following raw materials: 15g of pineapple peel crude polysaccharide, 15g of aloe extract, 3g of gelatin, 3g of starch, 3g of calcium chloride and the balance of water.
By adopting the technical scheme, the invention has the beneficial effects that:
1. the method can prolong the storage period of the persimmon, delay the browning of the persimmon, ensure the brittleness of the persimmon and improve the taste of the persimmon after fresh-keeping, and particularly, the fresh-keeping liquid forms a layer of protective film on the surface of the persimmon, weakens the respiration and other physiological activities of the persimmon, inhibits the growth and reproduction of microorganisms on the surface of the persimmon, prevents bacterial pollution, reduces the oxygen content in the persimmon and reduces the consumption of nutrient substances.
2. The fresh-keeping method is simple, and the waste such as pineapple peel is used as the raw material of the fresh-keeping liquid, so that waste is changed into valuable, the cost is reduced, the pineapple peel is prevented from being thrown away to rot and pollute the environment, and the added value of the pineapple peel is improved.
Drawings
FIG. 1 is a sectional view of a part of a persimmon stored for 0 days in a different group in test example 1 of the present invention, wherein FIG. A is a persimmon of example 1, FIG. B is a persimmon of comparative example 1, and FIG. C is a persimmon of comparative example 3.
FIG. 2 is a sectional view of a part of a persimmon after 12 days of storage in a different group of test example 1 according to the present invention, wherein FIG. A is a persimmon of example 1, FIG. B is a persimmon of comparative example 1, and FIG. C is a persimmon of comparative example 3.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely, and it is apparent that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
A fresh-keeping method for effectively controlling browning of persimmon comprises the following steps:
(1) Fresh, mechanically damaged and rotten Diospyros kaki L in the presence of CO 2 Removing astringents in a sealed environment with the volume concentration of 95% for 48 hours to obtain deastringent persimmon;
(2) And (3) smearing fresh-keeping liquid on the surface of the deastringent persimmon according to the proportion of 3mL fresh-keeping liquid smeared on each kilogram of deastringent persimmon, and carrying out air drying.
The fresh-keeping liquid is prepared from the following raw materials: each liter of fresh-keeping liquid comprises the following raw materials: 15g of pineapple peel crude polysaccharide, 15g of aloe extract, 3g of gelatin, 3g of starch, 3g of calcium chloride and the balance of water.
The preparation method of the pineapple peel crude polysaccharide comprises the following steps:
(1) Cleaning pineapple peel, oven drying at 60deg.C, and pulverizing to obtain pineapple peel powder;
(2) Adding water into pineapple peel powder according to a feed-liquid ratio of 1:3, uniformly stirring, and carrying out colloid milling for 20min to obtain pineapple peel colloid milling liquid;
(3) Mixing pineapple peel gum grinding fluid and a low cosolvent A according to a feed liquid ratio of 1:55g/ml, carrying out microwave extraction for 15min at a power of 4500w and a temperature of 55 ℃, collecting an extracting solution, placing the extracting solution in a rotary evaporator, setting the temperature at 30 ℃, vacuum degree at-0.06 MPa, concentrating under reduced pressure to obtain clear paste with a relative density of 1.08 at 30 ℃, removing protein by adopting a Sevag method, adding absolute ethyl alcohol with a volume of 4 times of the extract, placing the absolute ethyl alcohol at 4 ℃ for overnight alcohol precipitation, centrifuging the alcohol precipitation solution at 8000r/min for 5min, discarding supernatant, taking precipitate at-80 ℃ and freeze-drying to obtain crude pineapple peel polysaccharide, wherein the low cosolvent A comprises choline chloride and levulinic acid, the molar ratio of the choline chloride to the levulinic acid is 1:3, and the water content is 45%.
The preparation method of the aloe extract comprises the following steps:
(1) Cleaning fresh aloe, adding water according to a feed-liquid ratio of 1:3, and colloid milling for 15min to obtain aloe slurry;
(2) Mixing aloe slurry with a low cosolvent B according to a feed liquid ratio of 1:3, and performing ultrasonic extraction at a temperature of 45 ℃ and a frequency of 70kHz for 150min to obtain aloe extract, wherein the low cosolvent B contains choline chloride and glucose, the molar ratio of the choline chloride to the glucose is 1:2, and the water content is 40%;
(3) Placing the aloe extract into a rotary evaporator, setting temperature to 30deg.C, vacuum degree to-0.06 MPa, concentrating under reduced pressure to obtain fluid extract with relative density of 1.12 and temperature of 30deg.C, and spray drying at feed flow rate of 48kg/h and atomizing gas flow rate of 53kg/h to obtain aloe extract.
Example 2
A fresh-keeping method for effectively controlling browning of persimmon comprises the following steps:
(1) Fresh, mechanically damaged and rotten Diospyros kaki L in the presence of CO 2 Removing astringents in a sealed environment with the volume concentration of 95% for 40h to obtain deastringent persimmon;
(2) And (5) smearing fresh-keeping liquid on the surface of the deastringent persimmon according to the proportion of 5mL fresh-keeping liquid smeared on each kilogram of deastringent persimmon, and carrying out air drying.
The fresh-keeping liquid is prepared from the following raw materials: each liter of fresh-keeping liquid comprises the following raw materials: 10g of pineapple peel crude polysaccharide, 20g of aloe extract, 1g of gelatin, 5g of starch, 4g of calcium chloride and the balance of water.
The preparation method of the pineapple peel crude polysaccharide comprises the following steps:
(1) Cleaning pineapple peel, oven drying at 60deg.C, and pulverizing to obtain pineapple peel powder;
(2) Adding water into pineapple peel powder according to a feed liquid ratio of 1:2, uniformly stirring, and performing colloid milling for 30min to obtain pineapple peel colloid milling liquid;
(3) Mixing pineapple peel gum grinding fluid and a low cosolvent A according to a feed liquid ratio of 1:60g/ml, carrying out microwave extraction for 10min at a power of 500w and a temperature of 50 ℃, collecting an extracting solution, placing the extracting solution in a rotary evaporator, setting the temperature to be 30 ℃, vacuum degree to be-0.06 MPa, concentrating under reduced pressure to obtain clear paste with a relative density of 1.08 and a temperature of 30 ℃, adopting a Sevag method to remove protein, adding absolute ethyl alcohol with a volume of 4 times of the extract, placing the absolute ethyl alcohol at a temperature of 4 ℃ for overnight alcohol precipitation, centrifuging the alcohol precipitation solution at 8000r/min for 5min, discarding supernatant, taking precipitate and freeze-drying at-80 ℃ to obtain crude pineapple peel polysaccharide, wherein the low cosolvent A comprises choline chloride and levulinic acid, and the molar ratio of the choline chloride to the levulinic acid is 1:1, and the water content is 30%.
The preparation method of the aloe extract comprises the following steps:
(1) Cleaning fresh aloe, adding water according to a feed-liquid ratio of 1:2, and colloid milling for 20min to obtain aloe slurry;
(2) Mixing aloe slurry with a low cosolvent B according to a feed liquid ratio of 1:2, and performing ultrasonic extraction for 20min at a temperature of 35 ℃ and a frequency of 80kHz to obtain aloe extract, wherein the low cosolvent B contains choline chloride and glucose, the molar ratio of the choline chloride to the glucose is 1:4, and the water content is 50%;
(3) Placing the aloe extract into a rotary evaporator, setting temperature to 30deg.C, vacuum degree to-0.06 MPa, concentrating under reduced pressure to obtain fluid extract with relative density of 1.12 and temperature of 30deg.C, and spray drying at feed flow rate of 48kg/h and atomizing gas flow rate of 53kg/h to obtain aloe extract.
Example 3
A fresh-keeping method for effectively controlling browning of persimmon comprises the following steps:
(1) Fresh, mechanically damaged and rotten Diospyros kaki L in the presence of CO 2 Removing astringency in a sealed environment with the volume concentration of 95% for 40-50h to obtain deastringent persimmon;
(2) And (3) smearing 2mL of fresh-keeping liquid on the surface of the deastringent persimmon, and air-drying.
The fresh-keeping liquid is prepared from the following raw materials: each liter of fresh-keeping liquid comprises the following raw materials: pineapple peel crude polysaccharide 20g, aloe extract 10g, gelatin 5g, starch 1g, calcium chloride 1g and the balance of water.
The preparation method of the pineapple peel crude polysaccharide comprises the following steps:
(1) Cleaning pineapple peel, oven drying at 60deg.C, and pulverizing to obtain pineapple peel powder;
(2) Adding water into pineapple peel powder according to a feed-liquid ratio of 1:5, uniformly stirring, and performing colloid milling for 10min to obtain pineapple peel colloid milling liquid;
(3) Mixing pineapple peel gum grinding fluid and a low cosolvent A according to a feed liquid ratio of 1:50g/ml, carrying out microwave extraction for 20min at a power of 300w and a temperature of 60 ℃, collecting an extracting solution, placing the extracting solution in a rotary evaporator, setting the temperature to be 30 ℃, vacuum degree to be-0.06 MPa, concentrating under reduced pressure to obtain clear paste with a relative density of 1.08 and a temperature of 30 ℃, adopting a Sevag method to remove protein, adding absolute ethyl alcohol with a volume of 4 times of the extract, placing the absolute ethyl alcohol at a temperature of 4 ℃ for overnight alcohol precipitation, centrifuging the alcohol precipitation solution at 8000r/min for 5min, discarding supernatant, taking precipitate and freeze-drying at-80 ℃ to obtain crude pineapple peel polysaccharide, wherein the low cosolvent A comprises choline chloride and levulinic acid, and the molar ratio of the choline chloride to the levulinic acid is 1:4, and the water content is 60%.
The preparation method of the aloe extract comprises the following steps:
(1) Cleaning fresh aloe, adding water according to a feed-liquid ratio of 1:4, and colloid milling for 100min to obtain aloe slurry;
(2) Mixing aloe slurry with a low cosolvent B according to a feed liquid ratio of 1:5, and performing ultrasonic extraction at a temperature of 50 ℃ and a frequency of 60kHz for 10min to obtain aloe extract, wherein the low cosolvent B contains choline chloride and glucose, the molar ratio of the choline chloride to the glucose is 1:2, and the water content is 30%;
(3) Placing the aloe extract into a rotary evaporator, setting temperature to 30deg.C, vacuum degree to-0.06 MPa, concentrating under reduced pressure to obtain fluid extract with relative density of 1.12 and temperature of 30deg.C, and spray drying at feed flow rate of 48kg/h and atomizing gas flow rate of 53kg/h to obtain aloe extract.
Comparative example 1
Unlike example 1, the following is: the fresh-keeping liquid does not contain pineapple peel crude polysaccharide, and the rest is the same as in example 1.
Comparative example 2
Unlike example 1, the following is: the fresh-keeping liquid does not contain aloe extract, and the rest is the same as in example 1.
Comparative example 3
The prior art comprises the following steps: after picking, the kaki is not treated and stored at room temperature.
Test example 1
Fresh mayonnaise with uniform size, no mechanical injury and orange appearance is divided into 5 groups of 30, and the method of example 1 and comparative examples 1-3 is used for treating and preserving the mayonnaise, and the groups are stored in an indoor environment with an average temperature of 25 ℃ and air humidity of 65+/-5%. The samples were taken every two days, and indexes such as the brown stain index, malondialdehyde content, phenylalanine Ammonia Lyase (PAL) activity, peroxidase (POD) activity, polyphenol oxidase (PPO) activity, etc. were measured.
Wherein:
1. determination of browning index
Measuring the color (L) of the peeled persimmon pulp surface by using a color difference meter * 、a * 、b * ) The browning degree of the persimmon is represented by a browning index BI, and the browning index is calculated according to a method of Feumba et al, and the calculation formula is as follows:
BI＝(x-0.31)×100/0.172
wherein x= (a) * +1.75×L * )/(5.645×L * +a * -3.012×b * )
2. Malondialdehyde content determination
Malondialdehyde (MDA) content was determined using the thiobarbituric acid method.
3. Enzyme Activity assay
The phenol metabolism Phenylalanine Ammonia Lyase (PAL) is measured by a kit spectrophotometry.
Peroxidase (POD) and polyphenol oxidase (PPO) activity changes, and the kit is used for measuring.
The test results are shown in tables 1 to 5.
Table 1 Condition of browning index of Diospyros kaki in different groups
The browning index is an index reflecting the most visual appearance and quality of the persimmons, and the higher the browning index, the more serious the browning is, and as can be seen from table 1, the browning indexes of both example 1 and comparative examples 1-3 are raised as a whole with the prolonged storage time, wherein the group of comparative example 3 is increased most rapidly, and the increase of example 1 is relatively slow, and the method of the present invention is described as being favorable for inhibiting the browning of the deastringent persimmons during storage, wherein the browning conditions of the persimmons of example 1, comparative example 1 and comparative example 3 are shown in figures 1 and 2, and the browning of the persimmons of example 1 is also visually seen from the figures, whereas the browning of the persimmons of comparative example 3 is most obvious.
Table 2 units of MDA content change of Diospyros kaki in different groups of corn city: nmol/g
Malondialdehyde (MDA) is the final product of membrane lipid peroxidation, an important parameter for evaluating damage of persimmon cell membrane reactive oxygen species (reactive oxygen species, ROS), and can reflect the degree of membrane lipid peroxidation of cells in plants, and an increase in the content thereof is an expression of plant senescence. As can be seen from table 2, the malondialdehyde content of comparative example 3 tended to decrease first and then to increase and then to decrease during storage, while the malondialdehyde content of example 1 and comparative example 2 tended to decrease first and then to increase, and the change irregularities of comparative example 1 and comparative example 3 were likely to be the influence of other enzyme reactions or formation during browning, but from the results of example 1, the method of the present invention was able to effectively prevent persimmon browning.
Table 3 units of changes in Phenylalanine Ammonia Lyase (PAL) activity of Diospyros kaki Thunb in different groups: u/g
Phenylalanine Ammonia Lyase (PAL) is a key enzyme for the metabolism of phenylpropane, which is a synthetic pathway of flavonoids, phenols, lignin, salicylic acid and the like in fruits, and is closely related to stress resistance and disease resistance of fruits. From Table 3, it is clear that the activity of high activity Phenylalanine Ammonia Lyase (PAL) effectively reduces the increase of MDA content and delays the browning phenomenon of persimmon. The phenylalanine ammonia lyase of the persimmons of example 1 and comparative examples 1-2 of the present invention was continuously decreased during the whole storage period, whereas the enzyme activity was decreased 2 days before the storage of the persimmons of comparative example 3, and then maintained at a stable level.
Table 4 Unit of variation in the activity of Diospyros kaki (POD) in different groups: deltaOD 470/min g
Peroxidase (POD) belongs to antioxidant enzymes, can eliminate active oxygen free radicals, reduces injury to cell membranes, changes in POD activity are related to aging, the early stage of POD activity is stable, the later stage of POD activity is rapidly increased, the POD activity is not excited and is small, the later stage of POD activity enters the aging stage, the persimmon generates more free radicals, the resistance is reduced, the POD activity of the persimmon is rapidly increased due to the accumulation of free radicals which are generated by metabolism and are not excited by the POD activity, the POD activity of the persimmon in example 1 is higher than that of comparative examples 1-3, particularly higher than that of comparative example 3, the POD activity of the persimmon in example 1 is enhanced due to the fact that the preservative solution forms a film on the outer surface of the persimmon, so that the free radicals generated by metabolism cannot be timely discharged and accumulated, and the POD activity of the fruit is induced to be enhanced.
Table 5 units of changes in the activity of the polyphenol oxidase (PPO) from Diospyros kaki Thunb: u/g
The polyphenol oxidase (PPO) plays an important role in the browning of persimmons and is related to the disease resistance of persimmons, namely, the polyphenol oxidase (PPO) can oxidize secondary metabolite phenols into quinone substances with antibacterial effect, and the quinone substances can directly play a disease resistance role. During storage, the PPO activities of example 1 and comparative examples 1-3 were fluctuated, decreased first and increased later, probably as fruits aged, and their cell membranes were gradually degraded to disorder the distribution of the phenolic substance and PPO regions, and PPO was contacted with the phenolic substance, eventually leading to an increase in PPO activity. In the whole storage process, the activity of polyphenol oxidase (PPO) in the example 1 is lower than that in the comparative examples 1-3, which shows that the preservative solution can effectively inhibit the activity of polyphenol oxidase (PPO) and slow down the browning of persimmons.
In conclusion, the method can effectively reduce the MDA content of the persimmon, slow down the increase of the browning index, inhibit the activity of polyphenol oxidase (PPO) and Phenylalanine Ammonia Lyase (PAL), improve the activity of Peroxidase (POD), finally delay the browning of the persimmon and improve the fresh-keeping effect of the persimmon.
The foregoing description is directed to the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the invention, and all equivalent changes or modifications made under the technical spirit of the present invention should be construed to fall within the scope of the present invention.
Claims (10)
1. The fresh-keeping method for effectively controlling the browning of the persimmon is characterized by comprising the following steps of:
(1) Fresh persimmon is taken and treated in CO 2 Removing astringents in a sealed environment with volume concentration of more than 95% for 40-50h to obtain deastringent persimmon;
(2) Coating fresh-keeping liquid on the surface of the deastringent persimmon, and air-drying;
the fresh-keeping liquid is prepared from the following raw materials:
the pineapple peel crude polysaccharide has the mass concentration of 10-20g/L, the aloe extract has the mass concentration of 10-20g/L, the gelatin has the mass concentration of 1-5g/L, the starch has the mass concentration of 1-5g/L, the calcium chloride has the mass concentration of 1-4g/L, and the water is added to 1L.
2. The method for effectively controlling browning of persimmon according to claim 1, wherein the method for preparing crude pineapple peel polysaccharide is as follows:
(1) Cleaning pineapple peel, oven drying, and pulverizing to obtain pineapple peel powder;
(2) Adding water into pineapple peel powder according to a feed liquid ratio of 1:2-5, uniformly stirring, and performing colloid milling for 10-30min to obtain pineapple peel colloid milling liquid;
(3) Mixing the pineapple peel gum grinding fluid with the low cosolvent A, extracting with microwave at 300-500w power for 10-20min, collecting the extractive solution, concentrating, precipitating with ethanol, and drying to obtain crude pineapple peel polysaccharide.
3. The method for effectively controlling browning of persimmon according to claim 2, wherein: the low cosolvent A comprises choline chloride and levulinic acid, wherein the molar ratio of the choline chloride to the levulinic acid is 1:1-4, and the water content is 30% -60%.
4. The method for effectively controlling browning of persimmon according to claim 2, wherein: the ratio of the pineapple peel gum grinding fluid to the low cosolvent A is 1:50-60g/ml.
5. The method for effectively controlling browning of persimmon according to claim 2, wherein: the microwave extraction temperature is 50-60 ℃.
6. The method for preserving persimmon brown stain effectively according to claim 1, wherein the aloe extract is prepared by the steps of:
(1) Cleaning fresh aloe, adding water according to a feed-liquid ratio of 1:2-4, and colloid milling for 10-20min to obtain aloe slurry;
(2) Mixing aloe slurry with low cosolvent B at a feed-liquid ratio of 1:2-5, and ultrasonic extracting for 10-20min to obtain aloe extractive solution;
(3) Concentrating the aloe extract, and spray drying to obtain aloe extract.
7. The method for effectively controlling browning of persimmon according to claim 6, wherein: the temperature is 35-50deg.C, and the frequency is 60kHz-80kHz during ultrasonic extraction.
8. The method for effectively controlling browning of persimmon according to claim 6, wherein: the low cosolvent B comprises choline chloride and glucose, wherein the molar ratio of the choline chloride to the glucose is 1:2-4, and the water content is 30% -50%.
9. The method for effectively controlling browning of persimmon according to claim 1, wherein the amount of said preservative solution is: 2-5mL of fresh-keeping liquid is smeared on each kilogram of deastringent persimmon.
10. The method for effectively controlling browning of persimmon according to claim 1, wherein each liter of the fresh-keeping liquid comprises the following raw materials: 15g of pineapple peel crude polysaccharide, 15g of aloe extract, 3g of gelatin, 3g of starch, 3g of calcium chloride and the balance of water.
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