KR20180054034A - Medium for improving storage and function of asparagus - Google Patents

Abstract

The present invention relates to a method for improving storability and functionality of asparagus. According to an embodiment of the present invention, the method for improving storability and functionality of asparagus comprises: removing a root part of asparagus; soaking a cut part of the asparagus in a sugar solution, and processing the cut part of the asparagus at 0-4°C during 10-30 hours; and storing the asparagus at 0-4°C.

Description

METHOD FOR IMPROVING STORAGE AND FUNCTION OF ASPARAGUS < RTI ID = 0.0 >

The present invention relates to a method for improving the shelf life and function of asparagus including immersion of asparagus at a low temperature in a sugar solution and storage at a low temperature, and asparagus improved in storage stability and functionality by the above method.

Asparagus officinalis is a perennial plant of Liliaceae. It is cultivated from BC and used as a diuretic and sedative agent. It is grown mainly in the southern Mediterranean coast, Europe and West Asia. In the wilderness of Russia and Poland, It is said to have been used as feed for. It has been highly regarded as a vegetable since Greek-Roman times, and has since been cultivated in Europe and the United States has been brought to the present day by migrants.

Asparagus contains two types of asparagus, green asparagus and asparagus. Asparagus contains a large amount of asparagin and asparaginic acid alkaloids as a special ingredient. In addition, minerals such as calcium, phosphorus, and potassium and vitamin A B1, B2, C, and the like. Asparagine in asparagus is known to help the kidney function, promote uric acid excretion, and destroy oxalic acid (oxalic acid) crystals in the kidneys and the whole muscle, effectively acting on neuralgia and rheumatism by accumulating uric acid. In addition, the routine at the tip of asparagus shoots can strengthen various blood vessels, prevent hypertension, arteriosclerosis, diuretic action, and contain various saponins, anthocyanins, and folic acid.

Such high-functioning asparagus has a problem in that the storage time is short because it is difficult to maintain the lineage because a large amount of metabolism occurs even after harvesting. There has always been a demand for technologies to improve shelf life in order to maintain the commercial viability of crops for a long time. For this purpose, Korean Patent No. 10-1524591 provides a method for improving the storage stability of crops. However, there is still a need to develop asparagus processing and storage methods that improve the shelf life of asparagus and minimize the loss of nutrients due to storage so that asparagus can maintain its leading edge before being sold or consumed after harvest.

Asparagus is a high-functioning crop and has a problem in that it is difficult to maintain the lineage due to high metabolism after harvesting. In this study, we investigated the effect of sugar treatment on the quality of asparagus, and tried to improve the storage stability and the functionality of asparagus.

However, the problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

A first aspect of the present invention is a method for treating asparagus, comprising cutting and removing the root portion of harvested asparagus; Immersing the cleavage site of the asparagus in a sugar solution at a concentration of 3% to 5% (v / w), followed by treatment at 0 ° C to 4 ° C for 10 hours to 30 hours; And preserving the treated asparagus at 0 ° C to 4 ° C.

The second aspect of the present invention provides improved shelf-life and functionality-enhanced asparagus having an anthocyanin content of at least 205 ug / g and a rutin content of at least 5 mg / g per dry weight treated and stored by the method of the first aspect of the present application .

According to the method of the present invention, asparagus, which has not been stored for a long time after harvesting due to high metabolism, is saccharified at a low temperature and then stored at a low temperature to maintain its sugar content, hardness and color, . In addition, according to the improvement of the storage stability of asparagus, the effect of controlling the supply and demand of asparagus can be expected, and the content of the functional substance can be increased compared to the asparagus stored by the conventional method, so that the consumer's preference can be improved.

FIG. 1 is a graph showing respiration and ethylene production according to storage periods of sugar-treated asparagus according to an embodiment of the present invention.
FIG. 2 is a graph showing changes in contents of water-soluble pectin and protopectin according to storage periods of sugar-treated asparagus according to an embodiment of the present invention.
FIG. 3 is a graph illustrating changes in appearance of asparagus-treated asparagus according to one embodiment of the present invention in a storage period.
FIG. 4 is a photographic image of an appearance of an asparagus-treated asparagus according to one embodiment of the present invention during a storage period.
FIG. 5 is a graph showing the expression levels of various genes according to storage periods of sugar-treated asparagus according to an embodiment of the present invention.
FIG. 6 is a graph illustrating the content of various amino acids according to the storage period of sugar-treated asparagus according to one embodiment of the present invention.

Hereinafter, embodiments and examples of the present invention will be described in detail with reference to the accompanying drawings, so that those skilled in the art can easily carry out the present invention.

It should be understood, however, that the present invention may be embodied in many different forms and is not limited to the embodiments and examples described herein. In order to clearly explain the present invention in the drawings, portions not related to the description are omitted.

Throughout this specification, when an element is referred to as "including " an element, it is understood that the element may include other elements as well, without departing from the other elements unless specifically stated otherwise.

As used herein, the terms "about," " substantially, "and the like are used herein to refer to or approximate the numerical value of manufacturing and material tolerances inherent in the stated sense, Accurate or absolute numbers are used to prevent unauthorized exploitation by unauthorized intruders of the mentioned disclosure. For example, the term "about" is used to refer to a reference quantity, level, value, number, frequency, percentage, dimension, size, quantity, weight, or length of 30, 25, 20, 25, 10, 9, Level, value, number, frequency, percentage, dimension, size, quantity, weight or length of a form, level, value varying from 1 to 6, 5, 4, 3,

Also, throughout the present specification, the phrase " step "or" step "does not mean" step for.

Throughout this specification, the term "combination thereof" included in the expression of the machine form means one or more combinations or combinations selected from the group consisting of the constituents described in the expression of the machine form, And the like.

Throughout this specification, the description of "A and / or B" means "A or B, or A and B".

Hereinafter, the present invention will be described in detail with reference to embodiments, examples and drawings. However, the present invention is not limited to these embodiments and examples and drawings.

A first aspect of the present invention is a method for treating asparagus, comprising cutting and removing the root portion of harvested asparagus; Immersing the cleavage site of the asparagus in a sugar solution at a concentration of about 3% to 5% (v / w), followed by treatment at about 0 ° C to 4 ° C for about 10 hours to 30 hours; And preserving the treated asparagus at about 0 ° C to 4 ° C.

According to one embodiment of the present invention, the sugar may be selected from sucrose, glucose, fructose, and combinations thereof, but may not be limited thereto.

According to one embodiment of the invention, the concentration of the sugar solution may be about 3% (v / w) but may not be limited thereto.

According to one embodiment of the disclosure, the treatment temperature may be about 2 DEG C, but is not limited thereto.

According to one embodiment of the invention, the processing time may be about 20 hours, but it is not limited thereto. If the treatment time is too short, the storage stability and functionality of asparagus may or may not be improved.

According to one embodiment of the present disclosure, the storage temperature may be about 2 DEG C, but is not limited thereto.

According to one embodiment of the present invention, the storage may be performed for 12 to 20 days, but may not be limited thereto. For example, the storage can be carried out for 18 days, while the asparagus without sugar treatment is maintained for about 12 days while the asparagus treated and stored according to the method of this invention has a quality of about 18 days or more The effect of increasing the storage period by 6 days or more can be expected.

According to an embodiment of the present invention, the storage may be performed in an asparagus-standing state, but the present invention is not limited thereto. For example, it can be stored with the lid closed to prevent water loss during storage.

According to one embodiment of the present disclosure, the method may further include washing the asparagus with water before the storage after the treatment, but may not be limited thereto. If the immersion solution is stored without being washed, germs may be caused by the sugar component.

According to one embodiment of the present invention, the anthocyanin, the routine and the total amino acid content of the asparagus may be increased, but not limited to, being treated and / or stored using a different temperature and / or sugar concentration than the method have.

A second aspect of the present invention provides improved shelf-and-functioning asparagus, which has been treated and stored by the method of the first aspect of the present application and has an anthocyanin content of at least 205 ug / g and a rutin content of at least 5 mg / g per dry weight can do.

The present invention may be better understood by the following examples, which are for the purpose of illustrating the invention and are not intended to limit the scope of protection defined by the appended claims.

[ Example ]

Asparagus Party processing  Way

300 g of harvested asparagus were moved to room temperature, and 2 cm of the root was cut off. 100 (L to MM size) asparagus per treatment was placed in a 12 L plastic box containing 2 L of sucrose aqueous solution at various concentrations, and then immersed in a depth of 2 cm and treated at 2 ° C for 20 hours. After the treatment was completed, the immersed portion was washed with water, and the asparagus was placed in a styrofoam box in a standing state. The lid was closed to prevent water loss, and then stored at 2 ° C.

In sugar processing  Observation of quality change of asparagus

Immediately after harvesting asparagus, quality and respiration patterns were investigated at 3, 5 and 10% (v / w) sucrose concentrations in water at 2 ℃ for 20 hours and at low temperature (2 ℃).

The volume of asparagus increased immediately after glucose treatment but decreased to 75% after 2 days. There was no significant difference in respiratory rate between sucrose and control. The breathing of asparagus causes rapid maturation and aging.

Ethylene production increased with increasing storage period, but maintained below 0.8 ml / kg / h. Asparagus treated with 3 and 5% (v / w) sucrose produced less ethylene after 12 days of storage compared to control (Fig. 1).

The hardness and weight of asparagus decreased with time. However, sucrose treatments exhibited better texture throughout the storage period, consistent with weight reduction trends. The hardness of the untreated sample was significantly lower than that of the sucrose treated sample after 12 days of storage and the weight of all samples decreased after 18 days of storage. Thus, it was thought that sucrose treatment maintained the hardness of the cell wall components. The sugar content of sucrose tended to be higher than that of control (Table 1).

( ^z 0 primary samples were measured after sucrose treatment and before storage)

( ^y data represent the mean and standard error of three iterations. Averages with the same capitalization in the column or with the same lowercase letters in the row do not show a significant difference by P <0.05 in Duncan's multiple range test).

Analysis of cell wall of asparagus showed that the increase in the content of water soluble pectin was reduced in the sucrose treated group, and the hardness was maintained as compared with the untreated group. In other words, the leading maintenance effect of asparagus due to sugar treatment and low-temperature storage appears due to changes in cell wall components rather than inhibition of ethylene synthesis, and sucrose is mainly used for synthesis of cell wall components rather than respiration, thereby preventing aging and maintaining hardness Respectively. Asparagus stored at room temperature did not show such a leading maintenance effect.

Immediately after harvesting, asparagus was stored at 2 ℃ for 20 hours in an aqueous solution of sucrose 3, 5 and 10% (v / w) at room temperature. As a result, the appearance index including the occurrence of tip, an asparagus quality indicator, The sucrose 3 and 5% (v / w) treatments were well maintained until the end of storage (Fig. 3). A photographic image of the asparagus photographed on the 16th day of low temperature storage is shown in FIG. Asparagus treated with 3% (v / w) sucrose exhibited visually superior merchantability up to 18 days. It was thought that sucrose treatment extended the shelf life by about 6 days since the control treatment had commercial appearance until 12th.

When the asparagus was immersed in a 3% (v / w) sucrose solution for 20 hours at 2 ℃ for 20 hours and stored at low temperature, the shelf life of the asparagus was about 16 days. , It was confirmed that the storage stability of asparagus was improved by the sugar treatment and the low temperature storage method.

In sugar processing  Analysis of Sugar Content in Asparagus

The sugar content in the sucrose-treated asparagus was analyzed by HPLC after extracting the lyophilized asparagus powder with 62.5% methanol (Table 2). As a result, fructose prevailed, followed by glucose and sucrose. The sucrose content gradually decreased with storage period. Glucose and fructose content in the late stage of 3 and 5% (v / w) sucrose treated asparagus were lower than those of untreated and maintained higher than those of control. In the control, the sugar content decreased significantly at the early stage of storage, which led to a change in quality. As a result, sucrose treatment maintained the carbohydrate content during storage and delayed quality change. The hydrolysis of asparagus-treated sucrose appeared to result in the accumulation of glucose in the plant, which was used as a metabolic substrate and maintained freshness until the end of storage.

( ^z 0 primary samples were measured after sucrose treatment and before storage)

( ^y data represent the mean and standard error of three iterations. Averages with the same capitalization in the column or with the same lowercase letters in the row do not show a significant difference by P <0.05 in Duncan's multiple range test).

In sugar processing  Aging and cell wall synthesis gene expression analysis of asparagus

The expression of sucrose and senescence-related genes was analyzed by qRT-PCR (Fig. 5) in order to identify the mechanisms by which asparagus was immersed in the sucrose solution and the storage stability during storage was extended.

Low glucose levels promote the expression of genes related to aging, and molecular changes after harvesting affect postharvest detorioration. To investigate the factors involved, early ethylene production and expression of ACC synthase ( pAS - ACO ), ACC oxidase ( pAS - ACS ) and S - adenosyl methionine (SAM) were analyzed. In all analyzes, the 3% (v / w) sucrose solution treated group showed higher expression than the untreated group from 144 hours after the first treatment. Initial ethylene production was unexpected because sucrose treatment was relatively low compared to control (Fig. 1). The results of downregulation of all genes related to carbohydrate transport and metabolism suggest that ethylene synthesis during asparagus storage at low temperatures is inhibited and that exogenous sucrose may reduce ethylene production in post - harvest storage.

In addition, the expression of cell wall constituent related genes by sucrose treatment was analyzed. AoXET 1 ( Xyloglucan endotrans glycosylase 1) and AoXET 2 levels were immediately up-regulated by sucrose. After 144 hours of storage, expression of AoXET 1 was decreased while expression of AoXET 2 was increased. Since late production of AoXET 1 and AoXET 2 is associated with lignification of secondary cell walls, AoXET 1 and AoXET 2 in this example were analyzed to be associated with the regulation of woodying during storage of asparagus.

It has been known that PAL (phenylalanine ammonia lyase), prx (peroxidase), and isopeoxidase are involved in the lignification of pericyclic fibers. Aoprx1 , Aoprx2 and Aoprx3 in sucrose treated asparagus Transcript levels were similar or lower than that of untreated, but expression increased after 72 hours of storage. Pectin lyase-like superfamily genes showed a similar expression pattern to the prx gene, although at an early stage they were low.

From the above results, it was analyzed that the leading maintenance effect by treatment with asparagus sugar was obtained not by inhibition of ethylene synthesis gene expression by low-temperature storage but by changing the constituents of cell wall by controlling XET and prx genes.

Party processing  Analysis of the effect of asparagus on anthocyanin and rutin content

Asparagus contains quercetin-3-rhamnosyl glucoside as well as anthocyanins, which are known to have a high antioxidant effect. In this example, the anthocyanin (cyanidin 3- O- rutinoside) and the rutin content according to the sugar treatment were analyzed by HPLC (Table 3). Anthocyanin content increased with storage period in both control and sucrose treatments. Especially, the content of anthocyanin in 3 and 10% (v / w) sucrose treated asparagine increased significantly on the third day, and remained high after the treatment. On the other hand, 5% (v / w) sucrose showed the lowest content of anthocyanin at first, but the highest value after 20 days.

Rutin content increased with storage period in both control and sucrose treatments. Asparagus treated with 3% (v / w) sucrose showed a 35% higher routine content on day 0 compared to control. Asparagus treated with 5% (v / w) sucrose showed the highest routine content after 20 days. Overall, the change in the rutin content was similar to that of anthocyanin. Asparagus treated with 3 to 5% (v / w) sucrose showed a higher routine content after 12 days of treatment than the control. From this, it was confirmed that the exogenous saccharide (3 to 5%) can effectively preserve the anthocyanin and the rutin content and asparagus quality of asparagus stored at low temperature.

( ^z 0 primary samples were measured after sucrose treatment and before storage)

( ^y data represent the mean and standard error of three iterations. Averages with the same capitalization in the column or with the same lowercase letters in the row do not show a significant difference by P <0.05 in Duncan's multiple range test).

Party processing  Analysis of the effect of asparagus on amino acid content

The sucrose - treated asparagus was found to have a higher total amino acid content than the untreated group after 10 days of storage (at the end of storage). In particular, valine, GABA, vitamin U, arginine and histidine contents were higher in sucrose treatments (FIG. 6).

It will be understood by those of ordinary skill in the art that the foregoing description of the embodiments is for illustrative purposes and that those skilled in the art can easily modify the invention without departing from the spirit or essential characteristics thereof. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive. For example, each component described as a single entity may be distributed and implemented, and components described as being distributed in a similar fashion may also be implemented.

The scope of the present invention is defined by the appended claims rather than the detailed description, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be interpreted as being included in the scope of the present invention.

Claims (11)

Cutting off the roots of harvested asparagus;
Immersing the cleavage site of the asparagus in a sugar solution at a concentration of 3% to 5% (v / w), followed by treatment at 0 ° C to 4 ° C for 10 hours to 30 hours;
And storing the treated asparagus at 0 캜 to 4 캜.
The method according to claim 1,
Wherein the saccharide is selected from sucrose, glucose, fructose, and combinations thereof.
The method according to claim 1,
Wherein the concentration of the sugar solution is 3% (v / w).
The method according to claim 1,
Wherein the treatment temperature is 2 占 폚.
The method according to claim 1,
Wherein the treatment time is 20 hours.
The method according to claim 1,
Wherein the storage temperature is 2 占 폚.
The method according to claim 1,
Wherein the storage is carried out with the asparagus upright.
The method according to claim 1,
Wherein the storage is performed for 12 to 20 days.
The method according to claim 1,
Further comprising washing said asparagus with water after said treatment and before storage.
The method according to claim 1,
Wherein the anthocyanin, the routine and the total amino acid content of the asparagus are increased as compared to when they are treated or stored using a different temperature or sugar concentration than the method.
11. Process according to any one of the claims 1 to 10,
Improved shelf-life and functional asparagus with an anthocyanin content of 205 ㎍ / g or more and a rutin content of 5 mg / g or more per dry weight.

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