KR101274743B1 - A method of pretreatment for improving melon's storage - Google Patents

Abstract

The present invention relates to a pretreatment method for improving shelf life of melons, and more particularly, to improve the shelf life of watermelon and plants by coating liquid paraffin having a kinematic viscosity of 3 to 75 CST or diluent thereof on the skin of the watermelon and plants. It is about.
Melon coated with the liquid paraffin in the pulp according to the present invention can provide an effect of maintaining the texture, sugar, flavor and taste and also the growth of microorganisms even after long-term storage.

Description

A METHOD OF PRETREATMENT FOR IMPROVING MELON'S STORAGE}

The present invention relates to a pretreatment method for enhancing shelf life of melons.

There are several ways to preserve the fruit, first of which includes heating method to change the fruit's aroma and texture, and the shape of the fruit is also changed. The freezing method substantially preserves the fragrance. However, tissue and crispy are affected. In addition, frozen foods must be kept frozen and freezers are required. Drying methods can also preserve the fragrance, but the texture, crispness and shape of the fruit are substantially affected. The refrigeration method helps to preserve crispness, tissue and fragrance for a limited time but does not inhibit browning. Chemical preservatives are often used alone or in combination with the above preservation methods but generally have a residual taste. As such, the shape, color, texture, crispness, and fragrance of the fruit, especially the cut fruit, is maintained and thus it is not easy to preserve the fruit.

On the other hand, the melon pulp is wrapped in thick skin, so it is difficult to judge the state of the pulp in appearance. Therefore, consumers decide to buy according to the difference between the degree of wilting of the faucet and the sharpness of the skin that are first encountered when purchasing. Accordingly, the present inventors have come to the present invention by focusing on the fact that the quality of the melon pulp can be minimized according to the prediction that it is most suitable for maintaining the quality of the storage according to the difference in the kinematic viscosity and dilution factor of the fluid paraffin in the skin of the muskmelon. .

An object of the present invention is to improve the shelf life of the melon by coating the liquid paraffin on the skin of the melon.

In one embodiment to achieve the above object, it provides a method of improving the shelf life of the plant by coating a liquid paraffin having a kinematic viscosity of 3 to 75 CST or a dilution thereof to the skin of the plant and the plant. In another embodiment, the method of enhancing shelf life provides a method of enhancing shelf life of gourds and plants, wherein the shelf life is extended by 10 to 20 days.

In one embodiment, there is provided a method of improving the quality of a gourd plant by coating the liquid paraffin having a kinematic viscosity of 3 to 75 CST on the skin of the gourd plant. In another embodiment, the liquid paraffin provides a method of improving the quality of gourds and plants, characterized in that having a kinematic viscosity of 8.85 CST. In another embodiment, the liquid paraffin provides a method for improving the quality of gourds and plants, which is diluted 50 to 100 times. In another embodiment, it provides a method for improving the quality of the gourd and plant, characterized in that the coating by adding 5 to 30 parts by weight of the surfactant to 70 to 95 parts by weight of the liquid paraffin relative to the total weight. In another embodiment, the gourd plant provides a method for improving the quality of the gourd plant, characterized in that but not limited to any one selected from the group consisting of netmelon, muskmelon, melon and cantarope. In another embodiment, the gourd plant provides a method of improving the quality of the gourd plant, characterized in that it is a muskmelon. In another embodiment, there is provided a method of improving the quality of gourds and plants, characterized in that further performing fluid paraffin or diluent coating thereof on the faucets of the gourds and plants.

In the present invention, "liquid paraffin" is a non-drying oil having a non-drying property as a hydrocarbon-based mineral oil, but is not limited to this, the molecular weight of the NF or FDA Grade is C ₈ ~ C _{32 in} the range of white It means mineral oil. At this time, the kinematic viscosity is ISO VG (Viscosity Grade) has a range of 6 ~ 100CST at 37.8 ℃. Moreover, 5-30% of surfactant can be added and used.

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In the present invention, "storage enhancement", but is not limited to this means that the effect of the freshness, soluble solids content, texture, water content of the faucet and microbial growth of the gourd and plant is maintained for a certain period of time.

"Quality improvement" in the present invention means, but not limited to, preference characteristics such as appearance, color, taste and aroma of gourd and plant.

In the present invention, "kinematic viscosity" represents seconds (sec) as the time taken to pass 5 mm through the sample tube, and water takes 1CST, that is, 1 second.

Melon coated with liquid paraffin according to the present invention can provide the effect of maintaining the texture, sugar, aroma and taste, etc., even when stored for a long time, and also inhibit the growth of microorganisms.

1 is a graph showing the change of texture during storage of muskmelon according to the flow paraffin type.
Figure 2 is a graph showing the change in content of soluble solids during storage of muskmelon according to the type of liquid paraffin.
Figure 3 is a graph showing the change of the total number of bacteria during storage of muskmelon according to the type of liquid paraffin.
Figure 4 is a photograph showing the difference in appearance and appearance during storage of muskmelon according to the type of liquid paraffin.
Figure 5 is a graph showing the change in texture during storage of muskmelon according to the dilution drainage fluid.
Figure 6 is a graph showing the change in water content of the musk melon faucet area according to the dilution drainage fluid paraffin.
Figure 7 is a graph showing the change of the total number of bacteria during storage of muskmelon according to the dilution drainage fluid.
8 is a photograph taken after 20 days and the enlarged photograph of the difference between the muskmelon pulp according to the dilution multiple of the liquid paraffin.

Hereinafter, the present invention will be described in detail by the following examples. However, the following examples are illustrative of the present invention, and the contents of the present invention are not limited by the following examples.

Example

Example  1. Coating treatment of melon

The musk melon harvested on the day in Naju, Jeonnam was precooled at 4 ℃ for 5 hours, and the first wash was spray-washed with hot water at 80 ℃, and then maintained at pH 7 using 150 ppm of chlorine or electrolyzed water. Second wash was performed.

Prepare the three pre-treated musk melons, about 15 mL each of the mixture of 13% surfactant in the liquid paraffin stock solution (Far East Oil Co., Ltd.) of kinematic viscosity 8.85CST, 14.40CST and 75.50CST Was coated by a spray method and then dried at room temperature for about 1 hour. This was kept for 20 days at room temperature and repeated three times at intervals of 5 days. As a control, the muskmelon without coating treatment was stored together and tested. Hereinafter, the fluid paraffin stock solution of kinematic viscosity 8.85CST, 14.40CST and 75.50CST will be referred to as A, B and C.

Example  2. Measurement of the quality of melon

2-1. Texture measurement

Using a rheometer with a 3 mm diameter probe (Rheometer Compac-100, CR-200D, Sun Scientific Co. Ltd., Tokyo, Japan), cut out 1 cm from the center cross section and divide into 8 equal parts. The resistance value of the tissue that appears when inserted into the half of the whole flesh at a speed of 60 mm / min inward is expressed as kg _f .

The initial hardness of the muskmelon pulp was 0.34 kg _f . After 5 days, the control group showed 0.25kg _f of 26% reduction, but A treatment showed no difference from the initial storage of 0.33 kg _f . After 15 days of storage, the control and B treatments showed 0.13 kg _f of 61% of the texture of the pulp, compared to the initial storage, whereas the treatment of A showed 0.28 kg _f of the best texture. In addition, after 20 days of storage, control, B and C treatment showed 73, 55, 61% reduction, and the hardness change during storage was greater than that of A treatment (20%). Therefore, by treating A with the skin of the muskmelon, the texture of the pulp is best maintained during storage, so proper coating treatment is considered to be an important cause of delaying melon tissue softening (FIG. 1).

2-2. Soluble Solids Content

Soluble solids content was cut out 1 cm from the middle section of the normal fruit and juiced the pulp, and the digital sugar meter (PR-32, Atago Co. Ltd., Tokyo, Japan) when the juice solution was about 10 ± 1 ℃ It measured using.

Soluble solids content of 8.5 brix at initial storage tended to increase from 9.2 to 9.5 brix in all treatments after 5 days of storage. Rather than the difference between treatments, the soluble solids content of muskmelon is thought to have an overall increase until a certain storage period. However, after 10 days of storage, the control decreased to 8.7 brix, while the treated paraffins maintained soluble solids of 9.7 to 9.8 brix. After 20 days of storage, there was no significant difference between the treatments, but only A treatment showed 8.5 brix to maintain the soluble solids content compared to the control (7.8 brix). That is, until 15 days of storage, the muskmelon treated with liquid paraffins was better for maintaining the soluble solids content than the control (FIG. 2).

2-3. Microbiological testing

50 g of the middle seed portion among the portions cut out 1 cm based on the central section with the top was taken and used. The sample was immediately placed in a sterilization pack (B1348WA, Nasco Co. Ltd., IL, USA), shaken for about 20 seconds by adding sterile physiological saline solution, and diluted in steps to determine the total bacterial count medium (Petri film, 3M Co. Ltd.). , CA, USA) and inoculated in log CFU / g.

The absence of microorganisms at the beginning of storage increased to log 2.75 CFU / g after 10 days of storage in the control group not treated with liquid paraffin. The flow paraffins A, B and C treatments, respectively, log 1.11, 1.53, 1.88 CFU / g was found to reduce the microbial growth during storage compared to the control (Fig. 3). In particular, musk melon treated with LP 50F after 20 days of storage showed log 2.9 CFU / g of microbial growth reduction of 35% compared to the control, and the skin of muskmelon was coated with liquid paraffin LP 50F. It was shown that there is an effect to block the microbial contamination. Minimizing the increase in the total bacterial count of muskmelon during storage is important because it is directly related to the shelf life of muskmelon.

2-4. Sensory test

The sensory test of each treatment group was conducted to the sensory test after fully aware of the purpose of this experiment by researchers with experience in sensory evaluation of fruit storage experiment. Ten test personnel were investigated for quality differences according to the types of melon-coated liquid paraffin. The sensory characteristics evaluated were evaluated by appearance, flavor, sweetness, chewiness, overall acceptability by 9-point preference scale. At this time, the melon appearance, sweetness, flavor, and chewability items mean that the lower the evaluation score, the more severe the change. The lower the score, the lower the score, the poorer the quality, the lower the purchase intention. All sensory tests were performed around 4 pm avoiding meal time.

In appearance, there was no significant difference between the control (7.8 points) and the liquid paraffins (8.0 to 8.5 points) until 10 days of storage. However, after 20 days of storage, the epidermis of A-treated group remained sharper than the control group (7.3-point), showing no difference from 8.5-day 10 days. In case of fragrance, there was no difference between treatments until 10 days of storage (8.0 ~ 8.3 points), but after 20 days of storage, only A treatment maintained 8.0 points, compared to B (7.6 points) and C (7.5 points). The change of fragrance during storage was the lowest. In addition, the sweetness, chewiness and overall preference of the muskmelon also showed that the treatment of A in the liquid paraffin in the muskmelon maintained the best quality during storage (Table 1).

characteristic storage duration
(Work) Type of floating paraffin Control A ¹⁾ B ²⁾ C ³⁾ Exterior 10 7.8 8.5 8.0 8.3 20 7.3 8.5 7.2 8.0 zest 10 8.0 8.3 8.3 8.1 20 7.2 8.0 7.6 7.5 sweetness 10 8.3 8.5 8.2 8.0 20 7.8 8.3 7.7 8.0 Chewiness 10 8.0 8.5 8.5 8.6 20 7.1 7.9 7.5 7.6 Comprehensive likelihood 10 8.0 8.5 8.3 8.3 20 7.2 8.2 7.5 7.7

¹⁾ Liquid paraffin stock solution with kinematic viscosity 8.85CST

²⁾ Liquid paraffin stock solution with kinematic viscosity 14.40 CST

³⁾ Liquid paraffin stock solution with kinematic viscosity 75.50 CST

Muskmelon skin was coated with liquid paraffin (A, B and C) after 20 days of storage and the difference in the appearance of the skin and the flesh is shown in the photograph (Fig. 4). In the control group, white fungus began to form on the crust of the control, and the pulp and seed parts lost their commerciality as the tissue collapsed. The skin area of A-treated melon was not significantly different from the initial storage period, and the flesh of the melon showed that the texture of the initial storage was best maintained compared to other treatments. The skin area of B-treated melon was not significantly different from the initial storage period, and the tissues of the pulp were broken compared to the A-treated melon. The skin area of C-treated melon was not significantly different from the initial storage period, and the tissue of the pulp was broken similarly to B-treated melon.

Example  3. Kinematic Viscosity 8.85 CST  Quality Characteristics of Floating Paraffins with Dilution Drainage

Method of spraying musk melon after the pretreatment of Example 1 with a mixture of 13% of a surfactant and kinematic viscosity 8.85CST fluid paraffin, 50 times, 100 times, and 200 times to spray about 10 mL on the skin area The top was coated with a kinematic viscosity 8.85CST fluid paraffin stock solution and dried about 3 mL at room temperature for 1 hour. This was kept for 20 days at room temperature and repeated three times at intervals of 5 days. As a control, the muskmelon without coating treatment was stored together and tested.

3-1. Texture measurement

Using a rheometer with a 3 mm diameter probe (Rheometer Compac-100, CR-200D, Sun Scientific Co. Ltd., Tokyo, Japan), cut out 1 cm from the center cross section and divide into 8 equal parts. The resistance value of the tissue that appears when inserted into the half of the whole flesh at a speed of 60 mm / min inward is expressed as kg _f .

The hardness of the muskmelon pulp was 0.32 kg _f at the beginning of storage, and after 20 days of storage at room temperature, the control showed a decrease of 68% at 0.10 kg _f . 50, 100, and 200-fold dilutions of kinematic viscosity 8.85CST fluid paraffins were 0.18, 0.13, and 0.13 kg _f , respectively, with less texture change during storage than control. However, when kinematic viscosity 8.85CST liquid paraffin stock was treated to the skin of muskmelon, the hardness of the pulp was best maintained during storage, with 0.25 kg _f showing the lowest reduction of 21% compared to the initial texture. 5).

3-2. Tap moisture content

About 2 g of the melon faucet portion was measured according to the atmospheric pressure drying method in the Food Code General Test Method (Food Code, 1998).

The moisture content of the muskmelon faucet at the beginning of storage was 89.2%, and after 5 days of storage at room temperature, there was no significant difference in treatment period, but it decreased to 75.2 ~ 78.9%. However, after 10 days of storage, treatment with kinematic viscosity 8.85CST liquid paraffin solution showed a small decrease in moisture content of 75.5%, whereas control and control treatments diluted with 100 and 200 times kinematic viscosity 8.85CST liquid paraffin were 65.5∼68.8%. The moisture was found to be poorly maintained during storage. After 20 days of storage, the water content of the faucet of muskmelon treated with the kinematic viscosity 8.85CST fluid paraffin stock solution was 67.8%, compared to other treatments (62.5-64.4%). In other words, if the coating process of the kinematic viscosity 8.85CST fluid paraffin stock solution on the top of the muskmelon, the contact with oxygen is minimized to retain the water.

3-3. Microbial measurement

50 g of the middle seed portion among the portions cut out 1 cm based on the central section with the top was taken and used. The sample was immediately placed in a sterilization pack (B1348WA, Nasco Co. Ltd., IL, USA), shaken for about 20 seconds by adding sterile physiological saline solution, and diluted in steps to determine the total bacterial count medium (Petri film, 3M Co. Ltd.). , CA, USA) and inoculated in log CFU / g.

At the beginning of storage, there was no microbial difference among the treatments, and after 10 days of storage, the kinematic viscosity 8.85 CST fluid paraffin stock solution was log 1.23 CFU / g, which was about 50 to 56 compared to other treatments (log 2.5 to 2.8 CFU / g). It was found that% microorganism growth was small. It showed a similar tendency after 20 days of storage, and the kinematic viscosity of the muskmelon treated with 8.85CST fluid paraffin stock showed log 3.6 CFU / g, which reduced the microbial growth by 15% compared to the control. It was shown that the coating treatment with 8.85CST fluid paraffin stock solution has the effect of blocking microbial contamination (FIG. 7).

3-4. Sensory test

The sensory test of each treatment group was conducted by the researchers with experience in sensory evaluation of fruit storage experiments, and the sensory test was made after fully understanding the purpose of this experiment. Ten test personnel were investigated for quality differences according to the types of melon-coated liquid paraffin. The sensory characteristics evaluated were evaluated by appearance, flavor, sweetness, chewiness, overall acceptability by 9-point preference scale. At this time, the melon appearance, sweetness, flavor, and chewability items mean that the lower the evaluation score, the more severe the change. The lower the score, the lower the score, the poorer the quality, the lower the purchase intention. All sensory tests were performed around 4 pm avoiding meal time.

In terms of appearance, the control group had the lowest score of 6.9 points after 10 days of storage due to evaporation of water from the nipple area, and in case of melon treated with kinematic viscosity 8.85CST fluid paraffin, 7.1∼7.5 The preference was slightly higher than the control. In addition, after 20 days of storage, the appearance of kinematic viscosity 8.85CST liquid paraffin solution and 50-fold dilution of melon showed 5.8 points, which was higher than control (5.5 points). This seems to be judged as fresher for consumers due to the coating effect of the liquid paraffin on the skin of muskmelon. In the case of incense, after 10 days of storage, there was no difference between treatments (7.2 to 7.5 points), but after 20 days of storage, the aroma of control was significantly decreased to 5.1 points, whereas the treatment with 50 times diluted with LP 50F stock solution At 7.0, preference did not differ significantly from the initial storage. In addition, the sweetness did not show a difference in the treatment period at the beginning of storage, but after 20 days of storage, the kinematic viscosity of 8.85CST liquid paraffin solution was 7.5 points, which showed the best maintainability. Chewability was better at 7.0 to 7.3 points after treatment with kinematic viscosity 8.85CST fluid paraffin at 10 days after storage, regardless of dilution factor. However, after 20 days of storage, the kinematic viscosity 8.85CST fluid paraffin stock solution treatment showed better chewiness than that diluted to 6.5 points (4.5 ~ 5.0 points). Therefore, in the appearance, flavor, sweetness, chewiness and overall palatability of the muskmelon, treating the kinematic viscosity 8.85CST fluid paraffin stock on the skin of the muskmelon was better for maintaining the quality during storage than diluting it (Table 2).

characteristic storage duration
(Work) Dilution Drainage of Fluid Paraffin Control Undiluted solution 50 times 100 times 200 times Exterior 10 6.9 7.5 7.2 7.3 7.1 20 4.5 6.5 5.8 5.2 5.0 zest 10 7.2 7.5 7.4 7.4 7.5 20 5.1 7.0 7.0 6.5 6.4 Sugar 10 8.3 8.4 8.2 8.2 8.2 20 6.2 7.5 7.0 7.0 6.8 Chewiness 10 6.5 7.3 7.0 7.0 7.0 20 4.0 6.5 5.0 4.8 4.5 Comprehensive
Likelihood 10 7.0 8.0 7.5 7.5 7.2 20 5.0 6.8 6.3 5.5 5.0

The difference in the musk melon pulp according to the fluid paraffin dilution fold difference is shown in FIG. 8. As shown in FIG. 8, the degree of crushing of the raw liquid pulp of the liquid paraffin was minimized as compared to other treatments, and the color of the pulp and the seed portion was maintained to be the most vivid color similar to the initial storage period.

While the present invention has been described with reference to exemplary embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. You will know. In addition, many modifications may be made to adapt a particular situation and material to the teachings of the invention without departing from the essential scope thereof. Accordingly, it is intended that the invention not be limited to the particular embodiment disclosed as the best mode contemplated for carrying out this invention, but that the invention be construed as including all embodiments falling within the scope of the appended claims.

Claims (9)

A method of improving shelf life of gourds by coating a liquid paraffin having a kinematic viscosity of 3 to 75 CST or a diluent thereof on the skin of the gourds. The method of claim 1,
The method of enhancing shelf life is to enhance the shelf life of the watermelon and plants, characterized in that the storage period is extended by 10 to 20 days. A method of improving the quality of gourd plants by coating liquid paraffin having a kinematic viscosity of 3 to 75 CST on the skin of the gourd plants. The method of claim 3, wherein
The liquid paraffin has a kinematic viscosity of 8.85 CST method for improving the quality of the gourd and plant. 5. The method of claim 4,
The flow paraffin is diluted 50 to 100 times method of improving the quality of gourd and plant. The method of claim 3, wherein
Method for improving the quality of the gourd and plant, characterized in that the coating by adding 5 to 30 parts by weight of the surfactant to 70 to 95 parts by weight of the liquid paraffin relative to the total weight. The method of claim 3, wherein
The gourd plant is any one selected from the group consisting of netmelon, muskmelon, melon and cantarope. The method of claim 3, wherein
The fruit plant is a method of improving the quality of the fruit plant, characterized in that the muskmelon. The method of claim 3, wherein
A method of improving the quality of a fruit and plant, characterized by further performing coating of liquid paraffin or diluent thereof on the fruit and vegetable tap.

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