CN116616341B - Vegetable and fruit preservative composition, vegetable and fruit preservative solution and application thereof - Google Patents
Vegetable and fruit preservative composition, vegetable and fruit preservative solution and application thereof Download PDFInfo
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- CN116616341B CN116616341B CN202310906999.5A CN202310906999A CN116616341B CN 116616341 B CN116616341 B CN 116616341B CN 202310906999 A CN202310906999 A CN 202310906999A CN 116616341 B CN116616341 B CN 116616341B
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 58
- 239000003755 preservative agent Substances 0.000 title claims abstract description 51
- 230000002335 preservative effect Effects 0.000 title claims abstract description 51
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 39
- 239000000203 mixture Substances 0.000 title abstract description 17
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 54
- JDRSMPFHFNXQRB-CMTNHCDUSA-N Decyl beta-D-threo-hexopyranoside Chemical compound CCCCCCCCCCO[C@@H]1O[C@H](CO)C(O)[C@H](O)C1O JDRSMPFHFNXQRB-CMTNHCDUSA-N 0.000 claims abstract description 31
- 229940073499 decyl glucoside Drugs 0.000 claims abstract description 31
- 239000004288 Sodium dehydroacetate Substances 0.000 claims abstract description 29
- BINNZIDCJWQYOH-UHFFFAOYSA-M potassium;formic acid;formate Chemical compound [K+].OC=O.[O-]C=O BINNZIDCJWQYOH-UHFFFAOYSA-M 0.000 claims abstract description 29
- 229940079839 sodium dehydroacetate Drugs 0.000 claims abstract description 29
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims abstract description 29
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 6
- 241000227653 Lycopersicon Species 0.000 claims abstract 8
- 238000005507 spraying Methods 0.000 claims description 49
- 238000011282 treatment Methods 0.000 claims description 26
- 230000002401 inhibitory effect Effects 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 12
- 238000003306 harvesting Methods 0.000 claims description 11
- 238000012794 pre-harvesting Methods 0.000 claims description 8
- 239000002904 solvent Substances 0.000 claims description 6
- 230000001502 supplementing effect Effects 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 12
- 239000000575 pesticide Substances 0.000 abstract description 7
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 5
- 238000004321 preservation Methods 0.000 abstract description 5
- 235000013373 food additive Nutrition 0.000 abstract description 4
- 239000002778 food additive Substances 0.000 abstract description 4
- 239000000447 pesticide residue Substances 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 17
- 238000002360 preparation method Methods 0.000 description 13
- 238000002474 experimental method Methods 0.000 description 6
- 241001164374 Calyx Species 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 231100000674 Phytotoxicity Toxicity 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 239000003595 mist Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 206010040047 Sepsis Diseases 0.000 description 2
- 239000005857 Trifloxystrobin Substances 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 230000000670 limiting effect Effects 0.000 description 2
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 description 2
- 229940043349 potassium metabisulfite Drugs 0.000 description 2
- 235000010263 potassium metabisulphite Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000002829 reductive effect Effects 0.000 description 2
- 208000013223 septicemia Diseases 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 241000228143 Penicillium Species 0.000 description 1
- 241000745988 Phyllostachys Species 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 241000482268 Zea mays subsp. mays Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000003760 magnetic stirring Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- ONCZDRURRATYFI-TVJDWZFNSA-N trifloxystrobin Chemical compound CO\N=C(\C(=O)OC)C1=CC=CC=C1CO\N=C(/C)C1=CC=CC(C(F)(F)F)=C1 ONCZDRURRATYFI-TVJDWZFNSA-N 0.000 description 1
- 239000012498 ultrapure water Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention relates to the technical field of fruit and vegetable preservation, in particular to a vegetable and fruit preservative composition, a vegetable and fruit preservative solution and application thereof. The vegetable and fruit preservative composition comprises the following raw materials in parts by mass: 0.5-4 parts of sodium dehydroacetate, 0.5-5 parts of potassium diformate and 0.1-1.5 parts of decyl glucoside. The vegetable and fruit preservative composition provided by the invention effectively combines food additives, and well solves the defects of high pollution and high pesticide residue of the traditional pesticide control method. Meanwhile, the vegetable and fruit preservative provided by the invention has the effects of reducing the incidence degree of the tomato sepalaria and improving the quality of the tomato crops, and has a good application prospect.
Description
Technical Field
The invention relates to the technical field of fruit and vegetable preservation, in particular to a vegetable and fruit preservative composition capable of reducing the incidence of septicemia of purple tomatoes and improving the quality of purple tomato crops, a vegetable and fruit preservative solution and application thereof.
Background
Purple tomatoes are a new variety of tomatoes which are mature in whole spikes and are popular at present, the appearance of the purple tomatoes is purple, the skin is thin, the purple tomatoes are sour, sweet and tasty, the purple tomatoes are rich in anthocyanin, multiple vitamins and amino acids, the palatability is good, and the nutritional value is high. However, as a novel tomato variety, during storage and transportation after harvest, sepal leaves of the novel tomato variety may be mildewed, so that the overall quality is reduced, and the overall economic benefit of the purple tomatoes is reduced to a certain extent.
At present, simple prevention is mainly carried out by spraying pesticides before picking, but the spraying of conventional pesticides has a common control effect on the mould and causes a certain pollution to the environment, and the pesticide residue problem of fruits can be caused. In the postharvest aspect, the disease time and the disease degree of the mould are mainly delayed by controlling the temperature of storage and transportation and the air permeability of the package, but the whole control effect is common in the current aspect no matter the measures are adopted before or after the harvest.
In view of this, the present invention has been made.
Disclosure of Invention
The invention provides a vegetable and fruit preservative composition, a vegetable and fruit preservative solution and application thereof. The vegetable and fruit preservative composition has obvious prevention and treatment effects on the attack of the tomato septicemia.
Specifically, the technical scheme of the invention is as follows:
in a first aspect, the invention provides a vegetable and fruit preservative composition, which comprises the following raw materials in parts by mass: 0.5-4 parts of sodium dehydroacetate, 0.5-5 parts of potassium diformate and 0.1-1.5 parts of decyl glucoside.
In the invention, the vegetable and fruit preservative composition preferably comprises the following raw materials in parts by mass: 2-3 parts of sodium dehydroacetate, 2-4 parts of potassium diformate and 0.5-1 part of decyl glucoside.
More preferably, the vegetable and fruit preservative composition comprises the following raw materials in parts by mass: 3 parts of sodium dehydroacetate, 4 parts of potassium diformate and 0.5 part of decyl glucoside.
The source of each raw material component is not particularly limited in the present invention, and sodium dehydroacetate, potassium diformate and decyl glucoside, which are conventionally commercially available in the art, may be used.
In a second aspect, the invention provides a vegetable and fruit preservative solution, which comprises the following raw materials in percentage by mass: 0.5 to 4 percent of sodium dehydroacetate, 0.5 to 5 percent of potassium diformate, 0.1 to 1.5 percent of decyl glucoside, and the solvent is added to 100 percent.
Preferably, the vegetable and fruit fresh-keeping liquid comprises the following raw materials in percentage by mass: 2% -3% of sodium dehydroacetate, 2% -4% of potassium diformate, 0.5% -1% of decyl glucoside and the balance of solvent to 100%. More preferably, the vegetable and fruit fresh-keeping liquid comprises the following raw materials in percentage by mass: 3% sodium dehydroacetate, 4% potassium diformate, 0.5% decyl glucoside, and the solvent make up 100%.
Purple tomatoes are used as a brand new tomato variety, the commercial planting of the tomatoes is mainly performed in a glass greenhouse at present, 8 months of planting are performed, and in the next 3 months of year, as mold spores in the greenhouse are amplified and the indoor temperature rises, the picked tomato mold is extremely easy to attack. The mould is a complex mould complex mainly comprising penicillium olsen, the incidence rate of the mould after harvesting can reach 100% within 10 days, the commodity of fruits is seriously influenced, and large losses are caused for planting ends and downstream enterprises, so that the control research on the mould is limited and no good control medicament exists at present.
According to the invention, through screening and researching a large amount of bacteriostat substances, a formula combination for effectively inhibiting the generation of the tomato sepiole mildew spots is finally formed. The vegetable and fruit preservative composition provided by the invention is prepared by compounding sodium dehydroacetate, potassium diformate and decyl glucoside according to the specific proportion, has an obvious effect of inhibiting the mildew of the purple tomatoes, can realize the efficient control of the mildew of the purple tomatoes with calyx leaves, and has remarkable technical effect progress compared with other conventional preservative solutions. Meanwhile, each component is food additive substances, and has the advantages of being safer and more green compared with pesticides.
In the present invention, the solvent is preferably water.
More preferably, the solvent is selected from high purity water, desalinated water or sterile water.
The vegetable and fruit preservative solution provided by the invention has a simple formula, is green and safe, contains food additives, can realize the efficient control of the mildew of the purple tomatoes with calyx leaves directly by adopting a pre-harvest spraying or post-harvest spraying mode, and has the advantages of simplicity in operation and suitability for industrial and agricultural automation.
The preparation method of the fruit and vegetable fresh-keeping liquid is not particularly limited, and the method can be a conventional method in the field.
In a more specific preferred embodiment provided by the invention, the preparation method of the fruit and vegetable fresh-keeping liquid comprises the following steps: weighing sodium dehydroacetate, potassium diformate and decyl glucoside in proportion, adding clear water in proportion, and magnetically stirring for 5min.
In a third aspect, the present invention provides the vegetable and fruit preservative composition, or the application of the vegetable and fruit preservative solution in vegetable and fruit preservation.
Preferably, the vegetables and fruits include at least one of tomatoes, strawberries, fresh sweet corn and cucumbers.
More preferably, the vegetable and fruit is purple tomato, and the fresh-keeping form comprises inhibiting the leaf mold spot of purple tomato.
In the invention, the application preferably comprises the step of spraying the vegetable and fruit preservative solution.
Wherein, the spraying mode can be pre-harvest spraying or post-harvest spraying.
The pre-harvest spraying time is preferably 4-12 hours before harvesting; the amount of pre-harvest spraying is preferably 10-20L/mu, more preferably 15L/mu.
The temperature of the post-harvest spraying is preferably 10-15 ℃; the amount of the postharvest spray is preferably 2.0 to 2.8ml/kg, more preferably 2.4ml/kg.
In a more preferred embodiment provided by the present invention:
the pre-harvest spraying method comprises the following steps: after the preparation of the fresh-keeping liquid is finished, the fresh-keeping liquid is put into a spraying device for uniform spraying, and the stem of the fruit which are strung are mainly sprayed, wherein the spraying amount is 15L/mu. After spraying, when no obvious water mist exists on the fruit surface, the fruit stalks and the stems, the ripeness is selected, the five-pointed star on the stems is yellow or red and basically consistent in size, the fruits are harvested without obvious disease spots and mechanical damage, and the aseptic gloves should be worn by harvesting and packaging personnel. And then operating according to the actual business flow.
The post-harvest spraying method comprises the following steps: after the preparation of the fresh-keeping liquid is finished, the fresh-keeping liquid is put into a small spraying device for uniform spraying, and the spraying amount is 2.4ml per kilogram of fruits, namely the stems and the stems of the fruits which are stringed are sprayed. After spraying, the packaging box is filled when no obvious water mist exists on the fruit surfaces, the fruit stalks and the stems after the spraying is finished for 2-4 hours, packaging personnel wear sterile gloves, the workshop temperature in the spraying and packaging process is controlled to be 10-15 ℃, and the operation is carried out according to the actual business flow.
Further, the application method provided by the invention uses the vegetable and fruit preservative composition or the vegetable and fruit preservative solution to carry out vegetable and fruit preservation treatment, and then the vegetable and fruit is preserved at 10+/-0.5 ℃ with the mildew occurrence rate less than or equal to 5% within 10 days.
Preferably, the vegetable and fruit is preferably purple tomato. The purple tomatoes subjected to the preservation treatment are preserved at the temperature of 10+/-0.5 ℃ and the mildew occurrence rate is less than or equal to 5% within 10 days; and the proportion of the sepiole mildew spot area to the whole blade area is less than or equal to 1 percent. The application of the invention has obvious advantages in the fruit and vegetable fresh-keeping effect.
Advantageous effects
The invention provides a vegetable and fruit preservative composition, a vegetable and fruit preservative solution and application thereof. The vegetable and fruit preservative composition comprises the following raw materials in parts by mass: 0.5-4 parts of sodium dehydroacetate, 0.5-5 parts of potassium diformate and 0.1-1.5 parts of decyl glucoside. The vegetable and fruit preservative composition provided by the invention effectively combines food additives, and well solves the defects of high pollution and high pesticide residue of the traditional pesticide control method. Meanwhile, the vegetable and fruit preservative provided by the invention has the effects of reducing the incidence degree of the tomato sepalaria and improving the quality of the tomato crops. The invention provides a high-efficiency, convenient and green method for preventing and controlling the phyllostachys glabra, and has a great application prospect.
Detailed Description
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention. Unless otherwise indicated, all the experimental procedures used in the examples were conventional; the materials, reagents and the like used are all commercially available.
Example 1
The embodiment provides a high-efficiency preservative solution suitable for inhibiting sepal mildew of purple tomatoes, which comprises the following components in percentage by mass:
sodium dehydroacetate content 3%;
potassium diformate content 4%;
decyl glucoside content 0.5%.
The embodiment also provides a preparation method of the efficient preservative solution for inhibiting sepal mildew of the purple tomatoes, which comprises the following steps:
the food grade sodium dehydroacetate, potassium diformate and decyl glucoside are weighed according to the proportion (if the used raw materials have certain purity, corresponding conversion is carried out), then clear water is added according to the proportion, the stirring speed of a magnetic stirrer is set to 600rpm, and magnetic stirring is carried out for 5min, so that solution configuration is completed.
Example 2
The embodiment provides a high-efficiency preservative solution suitable for inhibiting sepal mildew of purple tomatoes, which comprises the following components in percentage by mass:
sodium dehydroacetate content 2%;
3% of potassium diformate;
decyl glucoside content 1%.
The preparation method of the efficient preservative solution for inhibiting sepal mildew of the purple tomatoes is the same as that of the embodiment 1.
Example 3
The embodiment provides a high-efficiency preservative solution suitable for inhibiting sepal mildew of purple tomatoes, which comprises the following components in percentage by mass:
sodium dehydroacetate content 2.5%;
3% of potassium diformate;
decyl glucoside content 0.5%.
The preparation method of the efficient preservative solution for inhibiting sepal mildew of the purple tomatoes is the same as that of the embodiment 1.
Example 4
The embodiment provides a high-efficiency preservative solution suitable for inhibiting sepal mildew of purple tomatoes, which comprises the following components in percentage by mass:
sodium dehydroacetate content 0.5%;
potassium diformate content 0.5%;
decyl glucoside content 0.1%.
The preparation method of the efficient preservative solution for inhibiting sepal mildew of the purple tomatoes is the same as that of the embodiment 1.
Example 5
The embodiment provides a high-efficiency preservative solution suitable for inhibiting sepal mildew of purple tomatoes, which comprises the following components in percentage by mass:
sodium dehydroacetate content 4%;
potassium diformate content 5%;
decyl glucoside content 1.5%.
The preparation method of the efficient preservative solution for inhibiting sepal mildew of the purple tomatoes is the same as that of the embodiment 1.
Comparative example 1
The comparative example provides a preservative solution which comprises the following components in percentage by mass:
sodium dehydroacetate content 5%;
potassium diformate content 6%;
decyl glucoside content 2%.
The preparation method of the preservative solution in this comparative example is the same as in example 1 except for the difference in the raw material components and the amounts.
Comparative example 2
The comparative example provides a preservative solution which comprises the following components in percentage by mass:
sodium dehydroacetate content 0.2%;
potassium diformate content 0.3%;
decyl glucoside content 0.05%.
The preparation method of the preservative solution in this comparative example is the same as in example 1 except for the difference in the raw material components and the amounts.
Comparative example 3
The comparative example provides a preservative solution which comprises the following components in percentage by mass:
sodium citrate 3%;
potassium diformate content 4%;
decyl glucoside content 0.5%.
The preparation method of the preservative solution in this comparative example is the same as in example 1 except for the difference in the raw material components and the amounts.
Comparative example 4
The comparative example provides a preservative solution which comprises the following components in percentage by mass:
sodium dehydroacetate content 3%;
potassium metabisulfite content 4%;
decyl glucoside content 0.5%.
The preparation method of the preservative solution in this comparative example is the same as in example 1 except for the difference in the raw material components and the amounts.
Comparative example 5
The comparative example provides a pesticide type preservative solution from a commercial source: fluobacter-trifloxystrobin 43% (Bayer, product number 10025573767669).
Experimental example 1
The experimental example uses the fresh-keeping solutions provided in examples 1-5 and comparative examples 1-5 as experimental reagents to verify the application effect of each fresh-keeping solution.
1. Experiment site: purple tomato planting base in Gansu province
2. Basic condition of purple tomatoes: the tomato belongs to a brand new species of tomato, the weight of a single ripe fruit is 25g-40g, the color is bright, the ripe fruit peel presents purple or purplish red, the fruit is beautiful, and the tomato is rich in various nutritional ingredients such as sugar, organic acid, mineral substances, various vitamins and the like, has high nutritional value, and the tomato commercial planting is mainly used for soilless culture in a glass greenhouse at present.
3. Experimental time: 2023, 3, 12-2023, 4, 12
4. Experiment design:
the experiment set up 11 treatments, respectively:
treatment 1: blank control, no spray;
treatment 2: spraying the pesticide type fresh-keeping liquid (43% trifloxystrobin) provided in comparative example 5 before picking, preparing 15L of solution with water according to 20 ml/mu, and spraying 1 mu of land plants;
treating 3, preparing 3% sodium dehydroacetate, 4% potassium diformate and 0.5% decyl glucoside by using clear water, spraying before picking, and spraying a proper amount of 15L/mu;
treatment 4: preparing 2% sodium dehydroacetate, 3% potassium diformate and 1% decyl glucoside by using clear water, spraying before picking, and spraying a proper amount of 15L/mu;
treatment 5: preparing 2.5% of sodium dehydroacetate, 3% of potassium diformate and 0.5% of decyl glucoside by using clear water, spraying before picking, and spraying a proper amount of 15L/mu;
treatment 6: preparing 0.5% sodium dehydroacetate, 0.5% potassium diformate and 0.1% decyl glucoside by using clear water, spraying before picking, and spraying a proper amount of 15L/mu;
treatment 7: preparing 4% sodium dehydroacetate, 5% potassium diformate and 1.5% decyl glucoside by using clear water, spraying before picking, and spraying a proper amount of 15L/mu;
treatment 8: preparing 5% sodium dehydroacetate, 6% potassium diformate and 2% decyl glucoside by using clear water, spraying before picking, and spraying a proper amount of 15L/mu;
treatment 9: preparing 0.2% sodium dehydroacetate, 0.3% potassium diformate and 0.05% decyl glucoside by using clear water, spraying before picking, and spraying a proper amount of 15L/mu;
treatment 10: preparing 3% sodium citrate, 4% potassium diformate and 0.5% decyl glucoside by using clear water, spraying before picking, and spraying a proper amount of 15L/mu;
treatment 11: preparing 3% sodium dehydroacetate, 4% potassium metabisulfite and 0.5% decyl glucoside by using clear water, spraying before picking, and spraying a proper amount of 15L/mu.
Each treatment area is 1 mu.
5. And (5) variety inspection: purple tomato grain harvest with calyx leaves
6. The experimental method comprises the following steps: spraying at 3 pm for 3 months at 12 days at 3 pm according to the treatment setting, collecting at 7 am after no obvious water mist on the fruit surface, placing the collected samples into a refrigerator at 10 ℃ for precooling treatment, respectively boxing the 3 treated samples when the temperature of the fruit core reaches 10+/-0.5, placing the boxed samples into the refrigerator at 10 ℃ for storage, and periodically carrying out mildew rate statistics and sensory evaluation.
7. Mildew grades are divided into 3 grades: the first stage is that the sepal leaf bacterial plaque area occupies less than 1 percent of the whole leaf area (with certain commodity), the second stage is that the sepal leaf bacterial plaque area occupies 1 to 5 percent of the whole leaf area (partial channels have certain commodity), and the third stage is that the sepal leaf bacterial plaque area occupies more than 5 percent of the whole leaf area (losing commodity).
The results of the mould change rate statistical experiment are shown in tables 1-2.
8. The sensory evaluation criteria are shown in table 3.
The sensory evaluation score results are shown in table 4.
Table 1 statistical comparison of the mildew rates of the individual treatments
TABLE 2 comparative mildew degree for each treatment
TABLE 3 sensory evaluation criteria
Table 4 results of sensory evaluation scores for each treatment
From the results of tables 1, 2 and 4, it can be seen that: compared with other treatments, the fresh-keeping liquid provided by each group of the embodiment of the invention can effectively reduce the mildew rate and mildew degree of the tomato sepioles, has obvious effect in inhibiting the mildew of the specific variety of the tomato sepioles, and has no obvious influence on the mouthfeel and appearance of fruits. Treatment 7 and treatment 8, although having better effect in inhibiting the mildewing of the calyx leaves of the purple tomatoes than treatment 3, had more obvious phytotoxicity problem at 9 days, had a certain degree of phytotoxicity performance at 10 days, but the sample phytotoxicity degree was significantly lower than that of treatment 8, and the phytotoxicity was embodied in that the calyx leaves were changed from green to yellow brown, the surfaces of the fruits lost the original gloss and had collapse, the original purple of the fruits was brown to a certain degree, affecting the commercial value of the fruits.
The above examples merely represent a few embodiments of the present invention, which facilitate a specific and detailed understanding of the technical solutions of the present invention, but are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention.
Claims (1)
1. The purple tomato fresh-keeping method is characterized by comprising the step of spraying Shi Zi tomato fresh-keeping liquid;
the purple tomato preservative solution comprises the following raw materials in percentage by mass: 2% -3% of sodium dehydroacetate, 2% -4% of potassium diformate, 0.1% -1.5% of decyl glucoside, and the solvent is used for supplementing 100%;
the spraying mode is pre-harvest spraying; the pre-harvest spraying time is 4-12 hours before harvesting; the pre-harvest spraying amount is 10-20L/mu;
the fresh-keeping form comprises inhibiting the spot of the tomato sepiole; after the vegetable and fruit fresh-keeping treatment is carried out by using the purple tomato fresh-keeping liquid, the occurrence rate of mildew of the purple tomatoes stored at 10+/-0.5 ℃ for 10 days is less than or equal to 5 percent.
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