KR20160121986A - Method controlling of postharvest disease of citrus fruit by combining ionizing radiantion and sodium dichloroisocyanurate and citrus fruit produced by the method - Google Patents

Method controlling of postharvest disease of citrus fruit by combining ionizing radiantion and sodium dichloroisocyanurate and citrus fruit produced by the method Download PDF

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KR20160121986A
KR20160121986A KR1020150051938A KR20150051938A KR20160121986A KR 20160121986 A KR20160121986 A KR 20160121986A KR 1020150051938 A KR1020150051938 A KR 1020150051938A KR 20150051938 A KR20150051938 A KR 20150051938A KR 20160121986 A KR20160121986 A KR 20160121986A
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citrus
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fruit
nadcc
radiation
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KR101731441B1 (en
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정래동
추은희
신은정
이광렬
박해준
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한국원자력연구원
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    • 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
    • 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
    • A23B7/015—Preserving by irradiation or electric treatment without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof

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Abstract

The present invention relates to a method for controlling a storable pathogen of citrus using the combined treatment of ionized energy and sodium dichloroisocyanurate, which comprises the following steps of: immersing the citrus in a sodium dichloroisocyanurate aqueous solution for a fixed period of time; and irradiating the citrus with the predetermined amount of radiations. According to the present invention, the method can maximize the inhibitory effects of the pathogen generated after harvesting the citrus, while minimizing the quality change of the citrus, therethrough enhancing the storage of the citrus.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for controlling a pathogenic pathogen of citrus fruits using a combination of ionizing energy and sodium dicarboxylate sodium salt and a citrus fruit prepared by the method.

The present invention relates to a method for controlling a citrus preserving pathogen using a combination treatment of ionization energy and sodium dicarboxylate sodium.

Among the pathogens that cause illnesses in imports and exports and fruits and vegetables, diseases caused by fungi include nociceptive disease, anthracnose scleroderma, and the like. In the case of citrus fruits, quality changes occur due to citrus pulverulent bacteria (Penicillium italicum) during the storage period for the import and export process.

Methyl bromide has been used to kill pests, weeds and pathogens in order to control the quarantine problems caused by insect pests caused by fruits and vegetables during the import and export. However, it has been designated as an ozone depleting substance, There is a need for quarantine technology that can be replaced as the convention for prohibition of use enters into force.

Ionization energy irradiation technology is a technology to obtain effects such as sterilization, insecticide, growth control, improvement of physical properties by exposing the radiation energy to food for a certain time for the purpose of preserving food or food material close to original state or improving hygienic quality. Since the method of ionizing energy, which is an unheated sterilization method, is remarkably effective, many countries now use the irradiation technique as a quarantine treatment technique. In addition, it has attracted attention as a plant quarantine technology because it has the advantage of being able to carry out the irradiation treatment even in the state of being packed in export condition while maintaining the quality of the food itself.

On the other hand, as the dose of radiation increases, the sterilization effect increases. However, since the quality of fruit can be changed, a treatment technique capable of controlling the pathogen while lowering the dose is needed.

It is an object of the present invention to provide a method for controlling pathogens of citrus fruits using a combination treatment of an aqueous solution of sodium dicarboxylate and sodium chloride.

In order to achieve the above object, the present invention includes a method of immersing a citrus fruit in an aqueous sodium dichromatedisocyanate solution for a predetermined time, and irradiating the citrus fruit with a predetermined irradiation dose.

In one embodiment, the concentration of the aqueous sodium dichloroisocyanurate solution is 9 ppm to 11 ppm.

In one embodiment, the predetermined time is 4 to 6 minutes.

In one embodiment, the radiation is irradiated at an irradiation dose of 360 Gy to 440 Gy.

In one embodiment, the radiation is one of gamma rays, X-rays, and electron beams.

In one embodiment, the pathogen is Penicillium italicum.

In order to achieve the above object, the present invention provides a method for sterilizing a fruit of a citrus pulverulent, comprising the steps of: immersing the fruit in an aqueous sodium dichloroisocyanurate solution having a concentration of 9 ppm to 11 ppm for a predetermined time; Irradiating the fruit with radiation at an irradiation dose of 360 Gy to 440 Gy for secondary sterilization of the fruit of the citrus pullover.

According to the present invention, it is possible to maximize the inhibitory effect of pathogens occurring after fruit harvest while minimizing changes in fruit quality. This makes it possible to increase the storage stability of fruit.

Further, the present invention can be applied to sanitary quarantine technology for import and export of fruit.

1 is a graph showing a pathogen inhibiting effect according to an embodiment of the present invention.
FIG. 2 is a graph showing the inhibitory effect of citrus on pathogens when a NaDCC aqueous solution according to an embodiment of the present invention is treated with gamma rays.
FIG. 3 is a photograph showing the inhibitory effect of citrus on pathogens when a NaDCC aqueous solution according to an embodiment of the present invention is treated with gamma rays.
FIG. 4 is a graph showing inhibitory effects of citrus on pathogens when NaDCC aqueous solution was treated. FIG.
FIG. 5 is a photograph showing the inhibitory effect of citrus on pathogens when NaDCC aqueous solution was treated. FIG.
FIG. 6 is a graph showing the inhibitory effect of citrus on pathogens according to radiation dose. FIG.
FIG. 7 is a photograph showing the inhibitory effect of citrus on pathogens according to radiation dose. FIG.
8 is a graph showing the effect of radiation irradiation on citrus pulp (Penicillium italicum).

Hereinafter, a method of disinfecting pathogens according to the present invention will be described in detail with reference to the drawings. In the present specification, different embodiments are given the same or similar reference numerals, and the description thereof is replaced with the first explanation. As used herein, the singular forms "a", "an" and "the" include plural referents unless the context clearly dictates otherwise.

The present invention shows a pathogen control method of fruit using a combination treatment of NaDCC aqueous solution and irradiation with radiation, which comprises treating the fruit with an aqueous solution of sodium dichloroisocyanurate (NaDCC) and then irradiating it with radiation.

The fruits may be pears, tomatoes, citrus fruits, paprika, and the like. The present invention shows a pathogen control method that can occur in citrus fruits.

Diseases that can occur in citrus can be black spot disease, scabies, or ulcers. Especially, during the period of harvesting and storing the citrus fruits, the quality of the citrus fruits may be changed by the citrus rot fungus (Penicillium italicum).

The fruit is first treated with NaDCC aqueous solution.

NaDCC is harmless to humans and the environment and is therefore approved for use as a disinfectant in the US Environmental Protection Agency (EPA) and the World Health Organization (WHO).

The structural formula of NaDCC is shown in Chemical Formula 1.

Figure pat00001

The concentration of NaDCC in the NaDCC aqueous solution may be from 2 to 30 ppm.

In the step of treating the NaDCC aqueous solution to the fruit, the fruit may be immersed in the NaDCC aqueous solution for 4 to 6 minutes and then dried.

When the NaDCC aqueous solution is treated with fruit, the higher the NaDCC aqueous solution concentration, the more the sterilizing effect is increased. On the other hand, since NaDCC has a strong odor, treatment with a NaDCC aqueous solution of a specific concentration or higher may adversely affect fruit quality. According to the experimental results, when the aqueous solution of NaDCC exceeding 30 ppm was treated with citrus fruits, there was a bad smell in citrus fruits.

Therefore, in the present invention, the concentration of NaDCC aqueous solution to be treated with fruits is limited to 30 ppm or less.

Secondarily, the fruit treated with NaDCC aqueous solution is irradiated with a predetermined irradiation dose.

Radiation can be generated by radioactive isotopes such as cobalt-60, and the permeability of energy is high, which can be used for microbial inhibition, aging control, and prolongation of shelf life.

The irradiation dose may be 0 to 1000 Gy. When radiation is irradiated to fruits, the higher the radiation dose, the more the sterilizing effect is increased. On the other hand, radiation can adversely affect the physical properties of the fruit, such as hardness. According to the experimental results, when gamma ray of 222 Gy was irradiated on citrus pulverulent (Penicillium italicum), 90% of bacteria were sterilized.

Therefore, in order to prevent unnecessary irradiation of the radiation, in the present invention, the irradiation dose of the radiation to be treated on the fruit is limited to 200 Gy to 400 Gy.

When irradiating the fruit with the radiation, at least one of gamma rays, X-rays, and electron beams may be used.

As described above, when the NaDCC aqueous solution and the radiation are combined with the fruit, the change of the quality of the fruit can be minimized while maximizing the bactericidal effect of NaDCC and radiation.

Hereinafter, the content of the present invention will be described in detail through Experimental Examples, Examples and Comparative Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

[ Example ]

In this example, the bactericidal effect of citrus pulverulent (Penicillium italicum) was evaluated by using sodium dicarboxylate sodium (NaDCC) in combination with gamma radiation.

First, spore Penicillium italicum cultured in PDA (Potato Dextrose Agar) medium for 5 days was separated using Tween 80, and spore suspension was prepared at a concentration of 1 × 10 4 CFU / ml using a hemocytometer.

Next, the surface of the citrus fruit was washed with lactose, washed with water, and then punctured at a depth of 2 mm on the side surface of the citrus fruit, and 10 .mu.l of the spore suspension was inoculated into the wound area of the citrus fruit.

When the spore suspension of pathogens was applied to the pericardium without injury during the storage process of the citrus fruits, the incidence was very low and the onset period took more than 20 days. Therefore, in order to obtain the experimental data quickly, we pushed citrus into a tip.

In this experiment, a plurality of citrus fruits were inoculated with spore suspension to change the concentration of NaDCC aqueous solution and the dose of gamma irradiation.

Next, the citrus fruits inoculated with the pathogens were stored in a sealed container for 24 hours so that the bacteria could grow at 25 ° C.

Next, the stored citrus fruits were divided into six groups, and each group was soaked in NaDCC aqueous solution of different concentration for 5 minutes and then dried until the surface was dry. At this time, the concentration of NaDCC aqueous solution used in the experiment was 2 ppm, 4 ppm, 6 ppm, 10 ppm, 20 ppm, and 30 ppm for each group.

Next, the above-mentioned NaDCC-treated citrus fruits were irradiated with a gamma ray of a predetermined irradiation dose. At this time, gamma ray irradiation facility (11.1PBq, Co-60) of gamma ray was used in Jeongeup Radiation Science Research Institute of Gyeongsangbuk-do, and Alanine dosimeter (5mm, Bruker Instruments, Rheinstetten, Germany) was used to confirm irradiation dose.

The irradiation dose of the gamma ray was divided into two subgroups each of the above groups, and the irradiation doses of 200 Gy and 400 Gy were examined for each subgroup.

Finally, after the gamma-irradiation treatment, the size of the lesion occurred after storage at 25 DEG C for about 4 days was measured (unit: mm). In addition, the size of the lesion was measured for four samples per subgroup.

The results of pathogen inhibition according to this example are shown in Table 1 and FIG.

FIG. 2 is a graph showing the average value of lesion size of citrus fruits according to the concentration of NaDCC aqueous solution and irradiation dose of gamma ray. FIG. 2 is a graph showing the lesion size of citrus fruits according to the concentration of NaDCC aqueous solution and the dose of gamma rays.

One 2 3 4 AVERAGE STDEVP 200 Gy, 2 ppm 19.73 19.85 19.09 19.39 19.52 0.32 200 Gy, 4 ppm 19.38 20.86 20.06 17.19 19.37 1.46 200 Gy, 6 ppm 15.38 19.58 17.57 15.56 17.02 1.83 200 Gy, 10 ppm 18.58 15.89 16.78 16.02 16.82 1.15 200 Gy, 20 ppm 15.82 15.87 16.76 16.88 16.33 0.52 200 Gy, 30 ppm 15.11 14.87 15.75 16.25 15.50 0.58 400 Gy, 2 ppm 10.45 10.88 10.45 12.58 11.09 0.94 400 Gy, 4 ppm 10.63 9.65 8.69 11.88 10.21 1.26 400 Gy, 6 ppm 10.05 9.98 8.06 10.88 9.74 1.11 400 Gy, 10 ppm 0.00 4.35 2.21 1.25 1.95 1.70 400 Gy, 20 ppm 10.48 11.96 12.58 10.98 11.50 0.88 400 Gy, 30 ppm 10.35 10.06 12.26 10.69 10.84 0.91

3 is a photograph of the state of citrus fruits according to the present embodiment.

As shown in FIG. 2 and FIG. 3, when the combination treatment was performed with the 10 ppm NaDCC aqueous solution and the 400 Gy gamma ray, the inhibitory effect of citrus on the pathogen was remarkably improved.

[ Comparative Example  One] - NaDCC  Individual treatment of aqueous solution

First, spore Penicillium italicum cultured in PDA (Potato Dextrose Agar) medium for 5 days was separated using Tween 80, and spore suspension was prepared at a concentration of 1 × 10 4 CFU / ml using a hemocytometer.

Next, the surface of the citrus fruit was washed with lactose, washed with water, and then punctured at a depth of 2 mm on the side surface of the citrus fruit, and 10 .mu.l of the spore suspension was inoculated into the wound area of the citrus fruit.

In order to conduct experiments on NaDCC aqueous solutions of different concentrations, a plurality of citrus fruits were inoculated with spore suspension.

Next, the citrus fruits inoculated with the pathogens were stored in a sealed container for 24 hours so that the bacteria could grow at 25 ° C.

Next, the stored citrus fruits were divided into six groups and then immersed in NaDCC aqueous solution having different concentrations for each group for 5 minutes, and then dried until the surface was dry. At this time, the concentrations of NaDCC used in the experiments were 2 ppm, 4 ppm, 6 ppm, 10 ppm, 20 ppm and 30 ppm, respectively.

Finally, the size of the lesion after storage at 25 ° C for about 5 days was measured (unit: mm). In addition, the size of the lesion was measured for four samples per subgroup.

The results of pathogen inhibition according to this example are shown in Table 2 and FIG. Table 2 is a table showing the lesion size of citrus depending on the concentration of NaDCC aqueous solution and FIG. 4 is a graph showing the average value of lesion size of citrus depending on the concentration of NaDCC aqueous solution.

One 2 3 4 AVERAGE STDEVP 0 ppm 33.19 33.27 30.53 32.92 32.48 1.21 2 ppm 33.57 32.44 31.97 28.91 31.72 1.84 4 ppm 32.45 33.08 30.03 29.41 31.24 1.66 6 ppm 26.43 28.51 28.32 28.51 27.94 0.94 10ppm 21.87 25.39 22.15 24.76 23.54 1.66 20 ppm 18.32 19.57 20.66 21.46 20.00 1.26 30ppm 17.79 20.49 17.49 21.36 19.28 1.79

5 is a photograph of the state of citrus fruits according to this comparative example.

It was observed that the higher the concentration of NaDCC aqueous solution was, the higher the bactericidal effect was. However, the bactericidal effect was remarkably lowered compared with the case of using NaDCC aqueous solution and gamma ray.

[ Comparative Example  2] - Individual treatment of gamma rays

First, spore Penicillium italicum cultured in PDA (Potato Dextrose Agar) medium for 5 days was separated using Tween 80, and spore suspension was prepared at a concentration of 1 × 10 4 CFU / ml using a hemocytometer.

Next, the surface of the citrus fruit was washed with water, washed with water, and then punctured at a depth of 2 mm on the side of the citrus fruit, and 10 .mu.l of the spore suspension was inoculated into the cut of the citrus fruit.

Spore suspension was inoculated into multiple citrus fruits for gamma irradiation at different irradiation doses.

Next, the citrus fruits inoculated with the pathogens were stored in a sealed container for 24 hours so that the bacteria could grow at 25 ° C.

Next, the stored citrus fruits were divided into three groups, and gamma rays of irradiation doses were examined for each group. At this time, the dose of gamma irradiation was 0 Gy, 200 Gy and 400 Gy for each group.

The gamma ray was irradiated by a gamma ray irradiation facility (source: 11.1PBq, Co-60) of the Jeongeup Radiological Science Institute and the dose was confirmed by Alanine dosimeter (5mm, Bruker Instruments, Rheinstetten, Germany).

Finally, the size of the lesion after storage at 25 ° C for about 4 days was measured (unit: mm).

The results of pathogen inhibition according to this example are shown in Table 3 and FIG. Table 3 is a table showing the lesion size of citrus according to the dose of gamma irradiation, and is a graph showing the average value of lesion size of citrus according to the gamma irradiation dose.

One 2 3 4 AVERAGE STDEVP 0Gy 33.19 33.27 30.53 32.92 32.48 1.21 200 Gy 19.48 19.84 20.59 19.74 19.91 0.44 400 Gy 14.51 14.87 15.26 14.61 14.81 0.31

7 is a photograph of the state of citrus fruits according to this comparative example.

It was observed that the higher the dose of gamma irradiation, the higher the sterilization effect. However, the sterilization effect was slightly lower than that of the combination treatment of NaDCC aqueous solution and gamma ray.

[ Experimental Example ] - citrus pulp ( Penicillium italicum ) On the effect of irradiation

First, spore Penicillium italicum cultured in PDA (Potato Dextrose Agar) medium for 5 days was separated using Tween 80, and spore suspension was prepared at a concentration of 0.5 × 10 4 CFU / ml using a hemocytometer .

The prepared spore suspension was directly irradiated with gamma rays at different irradiation doses and the rate at which the bacteria were killed was measured.

According to FIG. 8, as the irradiation dose of gamma ray increases, the bactericidal effect is increased. When 90% of the bacteria contained in the spore suspension is killed, the gamma irradiation dose is 0.222 kGy.

In order to prevent unnecessary irradiation with excessive radiation, the irradiation doses of radiation irradiated to citrus fruits in the examples and the comparative examples of the present invention were determined based on the above 0.222 kGy.

Claims (8)

Immersing the citrus fruit in an aqueous solution of sodium dicarboxylate sodium citrate for a predetermined period of time; And
And irradiating the citrus with radiation at a predetermined irradiation dose. The method according to claim 1,
Wherein the concentration of the aqueous sodium dichloroisocyanurate solution is 9 ppm to 11 ppm. 3. The method of claim 2,
Wherein the predetermined time is 4 to 6 minutes. The method of claim 3,
Wherein the radiation is irradiated at an irradiation dose of 360 Gy to 440 Gy. 5. The method of claim 4,
Wherein the radiation is one of gamma ray, X-ray, and electron beam. 5. The method of claim 4,
Wherein the pathogen is Penicillium italicum. 6. Citrus produced by the method of controlling citrus pathogens according to any one of claims 1 to 6. Immersing the fruit in an aqueous sodium dichloroisocyanurate solution having a concentration of 9 ppm to 11 ppm for a predetermined period of time for primary sterilization of the fruit with respect to the citrus pulverulent (Penicillium italicum); And
And irradiating the fruit with radiation at an irradiation dose of 360 Gy to 440 Gy for secondary sterilization of the fruit of the citrus pulverulent (Penicillium italicum).
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108739992A (en) * 2018-04-03 2018-11-06 中国科学院华南植物园 A kind of papaya antistaling agent and papaya method for storing and refreshing
EP4129063A1 (en) * 2021-08-05 2023-02-08 Korea Atomic Energy Research Institute Method for extending vase life of cut flowers

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108739992A (en) * 2018-04-03 2018-11-06 中国科学院华南植物园 A kind of papaya antistaling agent and papaya method for storing and refreshing
CN108739992B (en) * 2018-04-03 2021-12-10 中国科学院华南植物园 Papaya preservative and papaya storage and preservation method
EP4129063A1 (en) * 2021-08-05 2023-02-08 Korea Atomic Energy Research Institute Method for extending vase life of cut flowers

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