CN1672533A - Loquat storing preservation method - Google Patents
Loquat storing preservation method Download PDFInfo
- Publication number
- CN1672533A CN1672533A CN 200510069381 CN200510069381A CN1672533A CN 1672533 A CN1672533 A CN 1672533A CN 200510069381 CN200510069381 CN 200510069381 CN 200510069381 A CN200510069381 A CN 200510069381A CN 1672533 A CN1672533 A CN 1672533A
- Authority
- CN
- China
- Prior art keywords
- storage
- fruit
- loquat
- air conditioned
- under
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The loquat storing preservation method includes the first soaking treatment of loquat with 100-300 mg/L concentration chemical bactericide solution and subsequent air regulating treatment. The present invention combines the air regulating storage and low dosage bactericide solution soaking, and has long loquat preserving period.
Description
Technical field
The present invention relates to the method for storing and refreshing of fruit, particularly relate to the method for storing and refreshing of loquat.
Background technology
Loquat originates in China south, after import areas such as Japan, Mediterranean into.China loquat is numerous in variety, and is best in quality, and its fruits nutrition is abundant, welcome by the masses, and is also very competitive in the international market.But its maturity period is more concentrated, generally mid-May to mid-July, and not storage tolerance and transportation, proportion of goods damageds height.
The key of restriction loquat economic benefit is the post-harvest fresh-keeping problem at present, at the more existing both at home and abroad research reports of the post-harvest fresh-keeping of loquat.For example, adopt 1-5 ℃ of low temperature obviously to prolong storage period, but be attended by the generation of damaging to plants caused by sudden drop in temperature, influence its quality, damage to plants caused by sudden drop in temperature relevantly, use spermine and can alleviate harm with the polyamines of fruit; Adopt hyperoxia (＞90%) processing can suppress loquat and adopt back respiratory rate and polyphenol oxidase activity; Adopt SO
2Release-agent-treated can significantly suppress fruits respiratory intensity and polyphenol oxidase activity, delays the decline of soluble solid and tartaric acid content, suppresses the increase and the core brown stain of the hardness of fruit, reduces the generation of fruit rot, thereby prolongs storage period; Use preservative film and can change composition of air in the freshness protection package, prolong storage period.In addition, calcium ion is handled and also can be improved the keeping quality of loquat.
At present, storage practice relatively commonly used is to adopt the air conditioned storage method that loquat is preserved.Air conditioned storage is the aging course and the effectively generation of inhibition storage disease of delayed fruit obviously, thereby prolongs the storage period of fruit.But, when fruit by controlled atmosphere conditional jump during to the normal temperature state, fruit is old and feeble rapidly, is accompanied by the commodity value that rotting rate improves and greatly reduce fruit rapidly.Therefore, use air conditioned storage to be difficult to reach the ideal control fruit separately and adopt the problem of rotting in the back.
Summary of the invention
The method that the purpose of this invention is to provide a kind of simple and practical loquat fruit storage and fresh-retaining.
The method of loquat fruit storage and fresh-retaining provided by the present invention is earlier loquat to be used 100-300mg/L chemical sterilization agent solution immersion treatment, carries out air conditioned storage then.
Wherein, the common chemical bactericide is a Shi Baoke (English name: sportak; Manufacturer: Ainwunt Crop Scientifique; Tianjin Ah's Vasile Groapa gram agricultural chemicals Co., Ltd), wear and frustrate mould (English name: deccozil packing factory:; Ai Erfu Atochem (FR) Cedex 22, 94091 Paris La Defense, France) and iprodione (English name: rovral manufacturer:; Manufacturer: Ainwunt Crop Scientifique) etc.; The time of immersion treatment is 3-5 minute.The condition of air conditioned storage is CO
2Volumetric concentration is 0.5-2%, O
2Volumetric concentration is 7-13%, and temperature is 1 ± 1 ℃.
The present invention comes loquat is carried out preservation and freshness in conjunction with air conditioned storage and low dosage bactericide immersion treatment method, can prolong the loquat freshness date, prolong the retention time of its flavor quality, can prolong the shelf life after loquat is adopted, effect is remarkable, easy to use, have tangible economic benefit and social benefit.
Description of drawings
Fig. 1 is that solid content changes under three kinds of holding conditions;
Fig. 2 is that the fruit browning rate changes under three kinds of holding conditions;
Fig. 3 is that the rotting rate of fruit under three kinds of holding conditions changes;
Fig. 4 is a fruit change of vitamin C under three kinds of holding conditions;
Fig. 5 is ethanol content variation in the fruit under three kinds of holding conditions;
Fig. 6 is the rare content of second in the fruit under three kinds of holding conditions;
Fig. 7 is ethyl acetate content variation in the fruit under three kinds of holding conditions;
Fig. 8 is CAT enzymatic activity variation in the fruit under three kinds of holding conditions;
Fig. 9 is SOD enzymatic activity variation in the fruit under three kinds of holding conditions;
Figure 10 is PPO enzymatic activity variation in the fruit under three kinds of holding conditions;
Figure 11 is LOX enzymatic activity variation in the fruit under three kinds of holding conditions;
Figure 12 is PAL enzymatic activity variation in the fruit under three kinds of holding conditions.
The specific embodiment
The present invention analyzes the five kinds of loquat post-harvest fresh-keeping methods that contrasted, indexs such as the quality by assay determination different storage fruit, volatile materials, and concrete testing program and result are as follows:
One, testing program
1, test material
Loquat originates from Sichuan Province double fluid city, and kind be called " five-pointed star ", selects that size is consistent, nothing is damaged and the fruit of disease, handles immediately, puts in storage.Chemical agent adopts Shi Baoke (English name: sportak; Manufacturer: Ainwunt Crop Scientifique; Packing factory: Tianjin Ah's Vasile Groapa gram agricultural chemicals Co., Ltd), fruit soaked fruit 3-5 minute with 100-300mg/L Shi Baoke solution, packing storage behind the airing.Packaging bag is the thick plastic film bag of 0.01mm.
2, storage practice
1) room temperature (20-25 ℃) storage, fruit not with medicament are handled, and also do not pack with plastic film bag.
2) cryopreservation (1 ± 1 ℃), chemicals treatment respectively accounts for half with the fruit (contrast) that is untreated, and all packs 1 bag of per 10 fruit with bag film.
3) cryopreservation (6 ± 1 ℃), chemicals treatment respectively accounts for half with the fruit (contrast) that is untreated, and all packs 1 bag of per 10 fruit with bag film.
4) air conditioned storage 1 (CA-I): 7-13%O
2+ 0.5-2%CO
2, 1 ± 1 ℃, fruit is placed in the air regulating box, and chemicals treatment respectively accounts for half with the fruit (contrast) that is untreated.
5) air conditioned storage 2 (CA-II): 70%O
2Handled 24 hours, to be placed on condition be 7-13%O to fruit then
2+ 0.5-2%CO
2, in 1 ± 1 ℃ the air regulating box, chemicals treatment respectively accounts for half with the fruit (contrast) that is untreated.
3, assay determination index:
(1) flavor quality is identified: excellent, keep the original local flavor of fruit substantially;
Very, local flavor is lighter;
Difference is lost original local flavor.
Room temperature observation in per 3 days 1 time, cryopreservation observation in per 7 days 1 time, air conditioned storage observation in per 10 days 1 time.
(2) quality: soluble solid, vitamin C, browning rate and rotting rate (10 * 3=30 fruit).
(3) volatile materials: ethene, ethanol, hexyl acetate.
(4) physical signs: CAT, PPO, SOD, LOX, PAL.
Two, result of the test
1, local flavor
Local flavor identifies by the fixed personnel and tastes that comprehensively draw a conclusion, the result is as shown in table 1.The local flavor of fruit can only keep 3 days under the room temperature, and local flavor is lighter during by the 6th day, had lost original local flavor during to the 9th day; 1 ℃ of following local flavor did not have significant change in 28 days, and it is lighter to surpass 28 days local flavors; 6 ℃ of following local flavors did not have significant change in 21 days, and local flavor was lighter in 22 days to 42 days, the original local flavor of basic forfeiture after 42 days; The fruit of air conditioned storage, preceding 50 space-based instincts keep original local flavor, and by the 60th day, then local flavor was lighter.
The flavor variations of table 1. loquat duration of storage
| Room temperature | Storage time (my god) | 0 | 3 | 6 | 9 | |||||
| Local flavor | Excellent | Excellent | Very | Difference | ||||||
| Low temperature | Storage time (my god) | 0 | 7 | 14 | 21 | 28 | 35 | 42 | 49 | |
| 1±1℃ | Local flavor | Excellent | Excellent | Excellent | Excellent | Excellent | Very | Very | Very | |
| 6±1℃ | Local flavor | Excellent | Excellent | Excellent | Excellent | Very | Very | Very | | |
| 1 ± 1 ℃ of controlled atmosphere | Storage time (my god) | 0 | 10 | 20 | 30 | 40 | 50 | 60 | The 60+5 room temperature | |
| Air conditioned | Local flavor | Excellent | Excellent | Excellent | Excellent | Excellent | Excellent | Very | Very | |
| Air conditioned | Local flavor | Excellent | Excellent | Excellent | Excellent | Excellent | Excellent | Very | Very |
2, quality
With help out the fruit juice of 10 fruits of gauze, after shaking up, measure soluble solid (SSC) and the pH value of fruit juice, three repetitions.SSC measures with the sugared instrument of folding, and the pH value is measured with pH meter.
The loquat solid content result of variations of room temperature storage, cryopreservation and air conditioned storage is respectively shown in Figure 1A, Figure 1B and Fig. 1 C.The result shows that under the room temperature storage condition, the SSC rising was very fast from 0 day to the 3rd day, and having from the 3rd day to the 9th day has decline slightly; Certain variation is arranged under cryopreservation and the air conditioned storage, but amplitude is little.
The loquat browning rate of room temperature storage, cryopreservation and air conditioned storage is respectively shown in Fig. 2 A, Fig. 2 B and Fig. 2 C.The result shows that under each holding conditions, with the prolongation of storage time, browning rate is increase trend.Low temperature can promote the generation of brown stain, and controlled atmosphere can alleviate browning rate, but hyperoxia is handled and can be improved browning rate to a certain extent.
The loquat rotting rate of room temperature storage, cryopreservation and air conditioned storage is respectively shown in Fig. 3 A, Fig. 3 B and Fig. 3 C.The result shows that with the prolongation of storage time, the rotting rate under the various holding conditions is all in rising trend; But the rotting rate of fruit is starkly lower than cryopreservation under the air conditioned storage, and difference is not obvious under two kinds of controlled atmosphere conditions; Fruit rot rate 1 ± 1 ℃ of cryopreservation is starkly lower than the fruit of preserving under 6 ± 1 ℃ of low temperature, and bactericide-Shi Baoke can obviously reduce the fruit rot rate at low temperatures.
Vitamin C is the important index of quality.The loquat Vit C contents of room temperature storage, cryopreservation and air conditioned storage is respectively shown in Fig. 4 A, Fig. 4 B and Fig. 4 C.The result shows that on a declining curve with storage time prolongation Vit C contents under the room temperature storage condition, it is very fast especially to descend at preceding 3 days; Under cryopreservation and the air conditioned storage, Vit C contents is decline and raises, and then the back trend of rising that descends, and the top appears at the 21st day respectively and the 40th day; Storage can slow down the reduction of fruit Vit C contents under the cryogenic conditions, but 1 ℃ not obvious with 6 ℃ of difference.
3, volatile materials
Volatile materials such as ethanol, ethene, ethyl acetate are the key factors that influences fruit quality, measure with gas chromatograph.
Ethanol is relevant with disorders such as fruit brownings.The loquat ethanol content of room temperature storage, cryopreservation and air conditioned storage is respectively shown in Fig. 5 A, Fig. 5 B and Fig. 5 C.The result shows that ethanol content is in rising trend with the prolongation of storage period; Storage can obviously suppress the generation of ethanol under the cryogenic conditions, but 1 ± 1 ℃ and 6 ± 1 ℃ of following differences are little; Air conditioned storage can suppress the generation of fruit ethanol, and it is more obvious that hyperoxia is handled the back effect.
Ethene has facilitation to fruit senescence.The rare content of loquat second of room temperature storage, cryopreservation and air conditioned storage is respectively shown in Fig. 6 A, Fig. 6 B and Fig. 6 C.The result shows, but all generations of ethene suppressing of cryogenic conditions storage and air conditioned storage, and the effect of air conditioned storage is better than cryopreservation, and 1 ℃ of cryopreservation is better than 6 ℃ of cryopreservations, hyperoxia is handled the generation that promotes ethene in 10-30 days of storage, but stronger to the generation inhibition of ethene subsequently.
Hexyl acetate is relevant with the fragrance of fruit.The loquat hexyl acetate content of room temperature storage, cryopreservation and air conditioned storage is respectively shown in Fig. 7 A, Fig. 7 B and Fig. 7 C.The result shows, loquat duration of storage, hexyl acetate content are the back downward trend that rises earlier basically; Air conditioned storage generates hexyl acetate inhibitory action, and 1 ℃ of cryopreservation and 6 ℃ of cryopreservations do not have obvious difference, and hyperoxia is handled also little to its influence.
4, physical signs
Fruit senescence is relevant with the activity of some enzymes in the cell, and these enzymes mainly contain catalase (CAT), superoxide dismutase (SOD), polyphenol oxidase (PPO), LOX (LOX) and phenylalanine lyases (PAL) etc.
At the loquat duration of storage, catalase (CAT) is anti-oxidant relevant with fruit.Loquat catalase (CAT) activity change of room temperature storage, cryopreservation and air conditioned storage is respectively shown in Fig. 8 A, Fig. 8 B and Fig. 8 C.The result shows that catalase (CAT) is the back downward trend that rises earlier at duration of storage; The fruit of cryopreservation the early stage can suppress the activity of CAT in storage, but in the middle and later periods appearance on active peak is arranged, and the fruit of preserving under 1 ℃ of condition has two peaks, and the fruit of preserving under 6 ℃ of conditions has only 1; The activity of CAT has 1 active peak under the air conditioned storage, and the influence that hyperoxia is handled is not obvious.
Loquat superoxide dismutase (SOD) activity change of room temperature storage, cryopreservation and air conditioned storage is respectively shown in Fig. 9 A, Fig. 9 B and Fig. 9 C.The result shows that superoxide dismutase (SOD) activity is at room temperature on a declining curve, especially descends from the 6th day to the 9th day rapidly; Under the cryopreservation, the active decline earlier of SOD afterwards rises, kept in balance then, and the cryopreservation condition can suppress the activity of SOD enzyme at the storage initial stage, makes the activity rising subsequently, and is low at 6 ℃ of ends of specific activity of preserving under 1 ℃ of later stage; Under the air conditioned storage condition, the SOD enzyme was active in rising trend from 0 day to 40 days, kept stable then, and the air conditioned storage mode can improve the activity of SOD enzyme in the fruit, and hyperoxia is handled and can be improved preceding 10 days SOD enzymatic activity.
Polyphenol oxidase (PPO) is relevant with fruit browning, and loquat polyphenol oxidase (PPO) activity change of room temperature storage, cryopreservation and air conditioned storage is respectively shown in Figure 10 A, Figure 10 B and Figure 10 C.The result shows that polyphenol oxidase (PPO) is active to be the variation that elder generation rises and afterwards descends at duration of storage.Under room temperature storage, cryopreservation and the air conditioned storage, the active peak of polyphenol oxidase (PPO) time of occurrence was respectively the 6th day, the 35th day and the 30th day.Cryopreservation can reduce the activity of PPO; From whole storage period, air conditioned storage can reduce the activity of PPO, but on active peak of appearance in the 30th day, activity is low slightly during the fruit peak of hyperoxia processing.
LOX (LOX) and fruit senescence, cell membrane lipid peroxidating are relevant, and loquat LOX (LOX) activity change of room temperature storage, cryopreservation and air conditioned storage is respectively shown in Figure 11 A, Figure 11 B and Figure 11 C.The result shows that LOX under the room temperature storage (LOX) is active to rise earlier, and the back descends, and is the highest in the time of the 6th day; Under the cryopreservation, the active rising earlier of LOX (LOX) afterwards descends, and rises to some extent again then, and the highest in the time of the 14th day, minimum in the time of the 35th day, low temperature can improve the LOX enzymatic activity, and 1 ℃ effect is stronger than 6 ℃; Under the air conditioned storage, in active preceding 20 days of the LOX (LOX) with change all not quite in back 20 days, be changed significantly by 40 days in the 20th day, rise earlier and afterwards descend, reduce enzymatic activity in the most of the time under the air conditioned storage condition, but at the 30th day an active peak is arranged, hyperoxia is handled and can be reduced enzymatic activity in addition.
Phenylalanine lyases (PAL) is relevant with the generation and the fruit resistance of aldehydes matter, and loquat phenylalanine lyases (PAL) activity change of room temperature storage, cryopreservation and air conditioned storage is respectively shown in Figure 12 A, Figure 12 B and Figure 12 C.The result shows that loquat PAL activity is the back downward trend that rises earlier at duration of storage, and active peak appears at the 3rd day, 14 days and 20 days respectively under room temperature, low temperature and the controlled atmosphere; Low temperature can suppress the activity of this enzyme; Under the uniform temp, common air conditioned storage can improve the activity of PAL enzyme a little, and the air conditioned storage after hyperoxia is handled can suppress the PAL enzymatic activity at preceding 40 days.
Contrast above-mentioned experimental result as can be known, use 100-300mg/L Shi Baoke solution immersion treatment fruit 3-5 minute earlier, carry out air conditioned storage then, the storage fresh-keeping effect of fruit is best, preserves after 60 days, through 5 days room temperature shelf lifes, still has commodity value.
Same, adopt 100-300mg/L to wear and frustrate mould solution (English name: deccozil; Manufacturer: Ai Erfu Atochem (FR) Cedex 22, 94091 Paris La Defense, France), and iprodione solution (English name: rovral; Manufacturer: Ainwunt Crop Scientifique) behind the immersion treatment loquat, carry out air conditioned storage again, also can obtain identical fresh-keeping effect.
Claims (5)
1, a kind of method for storing and refreshing of loquat is earlier loquat to be used 100-300mg/L chemical sterilization agent solution immersion treatment, carries out air conditioned storage then.
2, method according to claim 1 is characterized in that: described chemical bactericide is Shi Baoke, wears and frustrate mould or iprodione.
3, method according to claim 1 and 2 is characterized in that: the time of described immersion treatment is 3-5 minute.
4, method according to claim 3 is characterized in that: the condition of described air conditioned storage is CO
2Volumetric concentration is 0.5-2%, O
2Volumetric concentration is 7-13%, and temperature is 1 ± 1 ℃.
5, method according to claim 1 and 2 is characterized in that: the condition of described air conditioned storage is CO
2Volumetric concentration is 0.5-2%, O
2Volumetric concentration is 7-13%, and temperature is 1 ± 1 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200510069381XA CN1321577C (en) | 2005-05-16 | 2005-05-16 | Loquat storing preservation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200510069381XA CN1321577C (en) | 2005-05-16 | 2005-05-16 | Loquat storing preservation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1672533A true CN1672533A (en) | 2005-09-28 |
| CN1321577C CN1321577C (en) | 2007-06-20 |
Family
ID=35045505
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB200510069381XA Expired - Fee Related CN1321577C (en) | 2005-05-16 | 2005-05-16 | Loquat storing preservation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1321577C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293238A (en) * | 2011-07-14 | 2011-12-28 | 福建农林大学 | Method for enhancing cold resistance of refrigerated olive fruits |
| CN103960352A (en) * | 2014-05-07 | 2014-08-06 | 江苏红豆杉生物科技股份有限公司 | Method for refreshing taxus chinensis fruits |
-
2005
- 2005-05-16 CN CNB200510069381XA patent/CN1321577C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293238A (en) * | 2011-07-14 | 2011-12-28 | 福建农林大学 | Method for enhancing cold resistance of refrigerated olive fruits |
| CN103960352A (en) * | 2014-05-07 | 2014-08-06 | 江苏红豆杉生物科技股份有限公司 | Method for refreshing taxus chinensis fruits |
| CN103960352B (en) * | 2014-05-07 | 2016-09-28 | 江苏红豆杉生物科技股份有限公司 | Taxus mairei fresh preservation method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1321577C (en) | 2007-06-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Shao et al. | The chemical treatments combined with antagonistic yeast control anthracnose and maintain the quality of postharvest mango fruit | |
| CN107624859B (en) | Crayfish compound preservative and crayfish preservation treatment method | |
| CN101965864B (en) | High-efficiency mould-proof preservative special for preserving garlic stems | |
| EP2296479B1 (en) | Vapour of a citrus essential oil blend and its antimicrobial properties | |
| Bal | Combined Treatment of Modified Atmosphere Packaging and Salicylic Acid Improves Postharvest Quality of Nect arine (Prunus persica L.) Fruit | |
| CN103392793B (en) | Preservation technology for bamboos eaten by pandas | |
| CN103478239A (en) | Preservation method of strawberry | |
| CN1073811C (en) | Air-conditioning antistaling method for fresh mushroom with isolative bags | |
| Yuan et al. | Changes of bacterial communities and volatile compounds developed from the spoilage of white Hypsizygus marmoreus under different storage conditions | |
| Sakimin Siti et al. | Post-harvest fumigation with nitric oxide at the pre-climacteric and climacteric-rise stages influences ripening and quality in mango fruit | |
| CN1663404A (en) | Method for controlling bacterial storage damage of winter-date fruit | |
| CN1672533A (en) | Loquat storing preservation method | |
| CN110896995B (en) | Fresh-keeping method for prolonging storage period of asparagus | |
| CN107549290A (en) | A kind of composite fresh-keeping method of pelyad | |
| CN109511730B (en) | Preservation method for leaf vegetables cultivated in high-temperature season | |
| CN110226622A (en) | Lichee fresh-keeping storage practice based on space electric field | |
| CN110753497A (en) | Natural preservative composition | |
| Viljakainen et al. | Acidity reduction in northern region berry juices by the malolactic bacterium Oenococcus oeni | |
| KR20160084050A (en) | Composition for antioxidation and browning inhibition, food composition comprising the same, and method of enhancing anti-oxidant activity and inhibiting browning of food | |
| CN110393212B (en) | Fresh-keeping method of fresh-cut agaricus bisporus | |
| CN101223909A (en) | Method for storing and refreshing FeiCheng Peaches using nitric oxide | |
| BANIŢĂ et al. | Preliminary study on the inhibition of alcoholic fermentation using octanoic and decanoic acids to obtain aromatic wines with residual sugar. | |
| Shao et al. | Effect of harvesting method on the quality and volatile flavor compounds of Agaricus bisporus. | |
| El-Khalek et al. | Impact of some postharvest safe treatments on maintaining quality and extending life of Guava Fruits during cold storage | |
| Rodov et al. | Fresh-cut fruits: Melons |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |