JP2012039940A - Method for preserving fruit - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for preserving fruits, suppressing and preventing proliferative contamination of mold such as Penicillium expansum, for fruits in preservation, and at the same time, suppressing patulin production by suppressing and preventing the mold contamination.SOLUTION: This method for preserving fruits includes preserving fruits under an environment existed with at least one substance selected from propenal, (E)-2-buthenal, (E)-2-pentenal, and natural flavor component having them as the main ingredients. The substance as propenal is contained at a concentration of ≥3ppm in the environment, or the substance as (E)-2-buthenal or (E)-2-pentenal is contained at a concentration of ≥100ppm in the environment.

Description

  The present invention relates to a method for preserving fruits including apples. More specifically, the present invention relates to a technique for suppressing and preventing mold contamination such as Penicillium expansum in fruits including apples.

  The apples for squeezing fruit juice are stored under predetermined conditions until the squeezing operation. However, penicillium blue molds can easily invade from damaged parts during harvesting, packaging, and transportation of apples, and contaminated apples grow during storage. . In particular, Penicillium expansum may produce patulin, a mold venom, when it grows.

  This patulin has been shown to cause weight gain suppression and acute toxicity, such as gastrointestinal tract hyperemia, bleeding, and ulcers, in a 2-year administration study in rats. The standard value is specified as 0.050 mg / kg (Ministry of Agriculture, Forestry and Fisheries “Results of Survey of Patulin Contamination of Apple Juice for Raw Materials in 2004”, July 21, 2005, Internet <URL: http://www.muff.go.jp/www/press/cont2/20050721press_8.html>).

  P. As a defense technique against expansum contamination, growth suppression by cold storage is common. P.P. Apples contaminated with expansum are cleaned and removed by alkaline treatment.

  As other means, studies have been made on improving shelf life using the anti-corrosion effect caused by blue mold and the like in stored apples using hexanal (Non-Patent Documents 1 to 3). A similar technique is disclosed in Patent Document 1, and trans-2-hexenal, which is known as a fragrance ingredient for foods, is added for the purpose of inhibiting / preventing microbial growth during food storage. .

  In the above documents, the fungal growth inhibitory effect of hexanal is described, but there is no description of the fungal growth inhibitory effect of propenal, butenal, pentenal, etc., which was effective in the present invention.

JP 2000-325037 A

Scholberg PL et al. 2007 Fumigation of stored pome fruit with hexanal reds blue and gray mold decay. , Hort Science, 42 (3), 611-616. Lanciotti R et al. 1999 Effect of the hexal on the shelf life of fresh apples. , J .; Agric. Food Chem. 47, 4769-4776. Fan L et al. 2006 Effect of hexane vapor on spoof viability of Penicillium expansum, region development on WHOLE APPLES and FRUIT VOLATILE BIOSYSIS. , J .; Food Sci. , 71 (3) M105-M109.

  Therefore, in the present invention, it is possible to suppress and prevent proliferation contamination by fungi such as Penicillium expansum that occurs during storage of fruits such as apples for juice squeezing and whose contamination is a problem. Is an issue.

  The present inventors have conducted intensive research in view of the above-mentioned conventional problems. By applying alkenals, which are one of the natural aroma components of plants, to apples during storage, the growth of fungi such as Penicillium expansum is achieved. It was discovered that contamination can be suppressed and prevented, and furthermore, the present invention has been completed based on the finding that patulin production can also be suppressed simultaneously by suppressing and preventing the mold contamination.

  As a result of the study by the present inventors, certain alkenals are obtained at a certain concentration or higher. It was found to have a bactericidal effect on expansum spores and vegetative cells. Therefore, certain alkenals, or natural aroma components mainly composed of these, and apples contaminating the apple surface. P. expansum spores, or P. by contacting vegetative cells. It is possible to sterilize expansum, which causes P. Inhibits and prevents the growth of expansum, resulting in P. It has been found that apples can be stored for a long period of time without contamination of the mold poison patulin produced by expansum and without losing the commercial value of apples.

  That is, the present invention includes apples in an environment in which at least one substance selected from propenal, (E) -2-butenal, (E) -2-pentenal, and a natural aroma component based on them exists. It is a method for inhibiting mold growth in preserved fruit, characterized by preserving the fruit.

  In the above method, the substance is preferably at least one substance selected from propenal, (E) -2-butenal, and a natural aroma component containing them as a main component.

  Moreover, in the said method, as said environment, it is preferable to expose a fruit for a fixed period in the gas containing the said substance, or to immerse a fruit for a fixed period in the solution containing the said substance.

  In the above method, the substance is propenal and is contained in the environment at a concentration of 3 ppm or more, or the substance is (E) -2-butenal and is contained in the environment at a concentration of 100 ppm or more. It is preferably contained or the substance is (E) -2-pentenal and contained in the environment at a concentration of 100 ppm or more.

  Moreover, in another aspect of the present invention, it contains at least one substance selected from propenal, (E) -2-butenal, (E) -2-pentenal, and natural aroma components based on them. An agent for inhibiting the growth of mold in preserved fruits is provided.

  In the suppression method and the inhibitor, the fruit is preferably an apple. Moreover, in the said suppression method and the said inhibitor, it is preferable that mold | fungi are Penicillium genus and / or blue mold, and it is further more preferable that it is Penicillium expansum.

  By preserving fruits such as apples in an environment containing the specific alkenals according to the present invention at a certain concentration or more, P.I. It becomes possible to suppress the growth of mold spores and vegetative cells including expansum. As a result, P.I. There is no contamination with mold poison patulin produced by molds such as expansum, and fruit can be stored for a long time without losing commercial value of the fruit.

  Hereinafter, the present invention will be described in detail, but the present invention is not limited to the individual forms described below.

  Apples that are the subject of the present invention include, but are not limited to, apples that are generally distributed at home and abroad. In addition, apples are processed and unprocessed, and juices that have been squeezed and concentrated juices are also included.

  The apple of the present invention is, for example, an apple for fruit juice squeezing and the like, and these are preserved under a predetermined condition until squeezing work. At that time, Penicillium expansum mold may invade and proliferate. The “preserved apple” that is the subject of the present invention refers to an apple that has been preserved until a predetermined operation after such harvesting.

  About fruit other than an apple, this invention is applicable, without being limited to a form, a property, and a use. Fruits such as peaches, plums, apricots, yellow peaches, berries such as oysters, grapes, citrus fruits, nuts such as chestnuts, walnuts, and raspberries Examples include small fruit trees such as currants, blueberries, gummi, laurels, and chickpeas.

Examples of alkenals used in the present invention include propenal, (E) -2-butenal, (E) -2-pentenal (hereinafter, sometimes referred to generically as “specific alkenals”), or these. The natural aroma component used as a component is mentioned.
The natural aroma component used in the present invention is not particularly limited in terms of its type and content as long as it contains the above-mentioned specific alkenals. For example, beer, brandy, black tea, fermented tea, whiskey, white wine, and tomato are listed as foods rich in propenal. Moreover, for example, beer, butter, parmesan cheese, fish oil, fermented tea, and whiskey are listed as foods containing (E) -2-butenal. Furthermore, for example, as a food containing (E) -2-pentenal, butter, fish oil, orange juice, fresh mango, black tea and fermented tea can be mentioned.

  The alkenals used in the present invention are those having a certain concentration or higher, P.I. It has a bactericidal effect on mold spores and vegetative cells (mycelium) including expansum. Therefore, a specific alkenal or a natural aroma component mainly composed of this and P. By contacting mold spores such as expansum, or vegetative cells, P. cerevisiae. Molds such as expansum can be sterilized.

  At this time, the present invention is not limited to the above-mentioned treatment method with alkenals, etc., but the fruit including apples in the gas containing the specific alkenals or natural aroma components mainly composed of them for a certain period of time. Examples include a method of exposing or immersing fruits such as apples for a certain period of time in a solution containing specific alkenals or natural aroma components based on them. In addition, for example, the present invention is not limited to these, but an appropriate method that can be used for spraying, spraying, dipping, and other antibacterial and sterilization treatments of foods can be applied.

  Examples of the gas include low-reactivity gases such as nitrogen gas, rare gas, and air, but exposure in air is preferable. As the solution, an aqueous solution, an organic solvent solution, or the like can be used.

  In addition, the method for removing alkenals of fruits including apples after the treatment with the alkenals is not limited to this, but peeling, alkali treatment, and the like conventionally performed in processing of apples can be mentioned. It is done.

  In the present invention, the specific alkenals or natural aroma components based on them are preferably applied in an amount of 3 ppm or more, more preferably 10 ppm or more, and still more preferably based on the unit weight of fruits including apples. Is 30 ppm, most preferably 100 ppm or more.

  The fungi to be used in the present invention are not particularly limited as long as they are classified biologically as fungi, but are preferably fungi classified into the genus Penicillium and / or blue fungi, and more preferably Penicillium expansum. Note that “molds classified as blue mold” collectively refers to molds that look blue with the naked eye, and include some molds such as Aspergillus in addition to Penicillium.

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited by this.
Test example 1
(Measurement of mold growth inhibitory effect of spores)
Commercially available apple juice (trade name: Minute Maid Apple, manufactured by Meiji Dairies) and various alkenals (propenal, (E) -2-butenal, (E) -2-pentenal, and (E) -2- Samples to which hexenal (comparative) was added were cultured. In the experiment, the amount of alkenals added was changed to 0, 3, 10, 30, 100 ppm.
Specifically, blue mold Penicillium expansum (ATCC28876) was cultured on potato dextrose agar at 25 ° C. for 7 days to obtain spores. The obtained spore was seeded in the apple juice and cultured at 25 ° C. for 7 days.
Blue mold was collected from the obtained sample, freeze-dried according to a conventional method, and the obtained mold was weighed. The difference from the initial value was defined as the amount of mold growth, and these are shown in Table 1 for each condition. The number of repetitions was 5, and Table 1 shows the average value and SD.

  As shown in Table 1, in the system to which no alkenals were added (control, 0 ppm), the amount of mold growth was 0.0613 g in terms of dry weight. In contrast to this control, the remarkable effect of completely suppressing growth was obtained by adding 100 ppm of alkenals in any system.

  Further, in the system added with 3 to 30 ppm of (E) -2-pentenal, compared to the system added with (E) -2-hexenal (comparative alkenal), P.P. Inhibition of mold growth from expansum spores tended to be equivalent or slightly inferior, but in the system to which (E) -2-butenal was added, a better inhibitory effect was seen when 3 ppm and 10 ppm were added, and at 30 ppm. P. It was found to inhibit mold growth from expansum spores. Further, in the system to which propenal was added, P.P. Inhibition of mold growth from expansum spores was already suppressed predominately at the time of addition of 3 ppm, and further, a remarkable effect was observed that growth was completely suppressed at 10 ppm or more.

  That is, based on the results shown in Table 1, propenal and (E) -2-butenal are more effective than P. pylori and (E) -2-butenal. It was found that there was an effect of inhibiting mold growth from expansum spores.

Test example 2
(Measurement of spore inhibition of patulin production)
Commercially available apple juice (trade name: Minute Maid Apple, manufactured by Meiji Dairies) and various alkenals (propenal, (E) -2-butenal, (E) -2-pentenal, and (E) -2- The samples to which hexenal (comparative) was added were spore seeded and cultured in the same manner as in Test Example 1. In the experiment, the amount of alkenals added was changed to 0,100 ppm.
The amount of patulin produced from the obtained sample was quantified by HPLC 1100 Series, LC / MSD SL (manufactured by Agilent). Table 2 shows the amount of patulin produced for each condition. Measurement of patulin production in each medium was repeated 5 times, and the average value and SD were shown. The concentration unit is ppm, and the lower limit of quantification of patulin measurement is 2 ppm.

  From Table 2, in the system to which no alkenals were added (control, 0 ppm), the amount of patulin produced was 6.52 ppm. On the other hand, in the system to which each alkenal was added, the patulin production amount was below the detection limit in all.

  From the above results, when 100 ppm of the alkenals of the present invention was added, as in the case of the system to which (E) -2-hexenal was added, P.P. It was found that patulin production from expansum spores was suppressed to an amount below the detection limit.

Test example 3
(Measurement of growth inhibitory effect of vegetative cells)
Commercially available apple juice (trade name: Minute Maid Apple, manufactured by Meiji Dairies) and various alkenals (propenal, (E) -2-butenal, (E) -2-pentenal, and (E) -2- Samples to which hexenal (comparative) was added were cultured. In the experiment, the amount of alkenals added was changed to 0, 3, 10, 30, 100 ppm.
Specifically, blue mold Penicillium expansum (ATCC28876) was cultured in a potato dextrose liquid medium at 25 ° C. for 3 days to obtain vegetative cells. The obtained vegetative cells were seeded in the apple juice and cultured at 25 ° C. for 7 days.
Mold colonies were visually observed from the obtained samples. The results are shown in Table 3.
Visual observation of the growth state was evaluated according to the following four evaluation criteria.
−: Not proliferated ±: Independent colonies were observed +: Colonies were bonded to each other, but some portions of the medium liquid surface were exposed ++: Colonies were bonded to each other and the medium liquid surface was exposed Not

From Table 3, in the system to which no alkenals were added, the growth of vegetative cells was confirmed after culturing at 25 ° C. for 3 days. Yes). When comparative (E) -2-hexenal is added, the growth status is + (colony is bound to each other, but the surface of the medium is exposed) at 3 ppm, 10 ppm, and 30 ppm. Yes, at 100 ppm, the growth status was-(no growth). On the other hand, when (E) -2-pentenal was added, the same growth situation as in the comparison was exhibited, and the effect was found to be equivalent to the comparison.
On the other hand, in the system to which (E) -2-butenal was added, the growth status was the same when 3 ppm and 10 ppm were added, but when 30 ppm was added, the growth status was ±, indicating a superior suppression effect compared to the comparison. It was. In the system to which propenal was added, the result was that growth did not occur at 3 ppm as compared with the comparison, and a markedly significant growth inhibitory effect was already shown at this concentration.

  That is, based on the results shown in Table 3, propenal and (E) -2-butenal are more effective than P. (E) -2-hexenal. It was revealed that there was an effect of inhibiting mold growth from expansum vegetative cells.

Test example 4
(Measurement of patulin production inhibitory effect of vegetative cells)
Commercially available apple juice (trade name: Minute Maid Apple, manufactured by Meiji Dairies) and various alkenals (propenal, (E) -2-butenal, (E) -2-pentenal, and (E) -2- Samples to which hexenal (comparative) was added were cultured. In the experiment, the amount of alkenals added was changed to 0,100 ppm.
Specifically, blue mold Penicillium expansum (ATCC28876) was cultured in a potato dextrose liquid medium at 25 ° C. for 3 days to obtain vegetative cells. The obtained vegetative cells were seeded in the apple juice and cultured at 25 ° C. for 7 days.
The amount of patulin produced from the obtained sample was quantified by HPLC 1100 Series, LC / MSD SL (manufactured by Agilent). Table 4 shows the amount of patulin produced for each condition. The measurement of patulin content in each medium was repeated 5 times, and the average value and SD were shown. The concentration unit is ppm, and the lower limit of quantification of patulin measurement is 2 ppm.

  From the results shown in Table 4, the patulin production amount was 27.92 ppm in the system to which no alkenals were added (control, 0 ppm). On the other hand, in the system to which each alkenal was added, the patulin production amount was below the detection limit in all.

  From the above results, when 100 ppm of the alkenals of the present invention was added, as in the system to which (E) -2-hexenal for comparison was added, P.I. It was found that patulin production from expansum vegetative cells was suppressed to an amount below the detection limit.

As is clear from the results shown in Tables 1 to 4, propenal, (E) -2-butenal, was compared to (E) -2-hexenal with P.I. An inhibitory effect on the growth of expansum was observed. (E) -2-pentenal was slightly inferior or equivalent to the growth inhibitory effect of (E) -2-hexenal at a low addition amount, but growth was observed in both spores or vegetative cells at 100 ppm addition. In other words, it was found that if it is 100 ppm or more, it has an equivalent growth-inhibiting effect.
P.P. It had an effect on both expansum spores and vegetative cells (mycelium), and was not specific to spores or vegetative cells.

Test Example 5
(Comparison: Effect of alkanals)
According to the same method as the above-mentioned test examples 1-4, it experimented with respect to alkanals (C1-C10) which is the same aliphatic aldehyde. The results are different from the results of the specific alkenals according to the present invention, and the aliphatic alkanals are P.P. No inhibitory effect on the growth of expansum and patulin production was observed.

  By preserving fruits such as apples in an environment containing the specific alkenals according to the present invention at a certain concentration or more, P.I. It becomes possible to significantly suppress the growth of mold spores and vegetative cells including expansum. As a result, P.I. There is no contamination with mold poison patulin produced by molds such as expansum, and it is possible to preserve fruits such as apples for a long time without losing the commercial value of fruits such as apples. The industrial utility value of the method and growth inhibitor is very high.

Claims (14)

It is characterized by preserving fruits in an environment containing at least one substance selected from propenal, (E) -2-butenal, (E) -2-pentenal, and natural aroma components based on them. Method for inhibiting mold growth in preserved fruits. The method for inhibiting mold growth in preserved fruits according to claim 1, wherein the substance is at least one substance selected from propenal, (E) -2-butenal, and a natural aroma component containing them as a main component. The method for inhibiting mold growth in preserved fruits according to claim 1 or 2, wherein the environment is that the fruits are exposed to a gas containing the substance for a certain period of time. The method for inhibiting mold growth in preserved fruits according to claim 1 or 2, wherein the environment is to immerse the fruits in a solution containing the substance for a certain period of time. The method according to claim 1, wherein the substance is propenal and contained in the environment at a concentration of 3 ppm or more. The method for inhibiting mold growth in preserved fruits according to any one of claims 1 to 4, wherein the substance is (E) -2-butenal and is contained in the environment at a concentration of 100 ppm or more. The method according to claim 1, wherein the substance is (E) -2-pentenal and is contained in the environment at a concentration of 100 ppm or more. Growth of mold in preserved fruit, characterized by containing at least one substance selected from propenal, (E) -2-butenal, (E) -2-pentenal, and natural aroma components based on them Inhibitor. The method for inhibiting mold growth according to any one of claims 1 to 7, wherein the fruit is an apple. The method for inhibiting proliferation according to claim 9, wherein the mold is from the genus Penicillium and / or blue mold. The method for inhibiting proliferation according to claim 9, wherein the mold is Penicillium expansum. The mold growth inhibitor according to claim 8, wherein the fruit is an apple. The growth inhibitor according to claim 12, wherein the mold is Penicillium and / or blue mold. The growth inhibitor according to claim 12, wherein the mold is Penicillium expansum.