WO2014036777A1 - 灵武长枣相温气调保鲜方法 - Google Patents

灵武长枣相温气调保鲜方法 Download PDF

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WO2014036777A1
WO2014036777A1 PCT/CN2012/082827 CN2012082827W WO2014036777A1 WO 2014036777 A1 WO2014036777 A1 WO 2014036777A1 CN 2012082827 W CN2012082827 W CN 2012082827W WO 2014036777 A1 WO2014036777 A1 WO 2014036777A1
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Prior art keywords
jujube
lingwu long
temperature
long jujube
inhibitor
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PCT/CN2012/082827
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English (en)
French (fr)
Inventor
李喜宏
马占儒
李冰峰
孙才
李莉
王爱丽
刘霞
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灵武市果业开发有限责任公司
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Publication of WO2014036777A1 publication Critical patent/WO2014036777A1/zh
Priority to US14/527,726 priority Critical patent/US9565864B2/en

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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
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
    • 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
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A23B7/155—Microorganisms; Enzymes; Antibiotics
    • 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
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • 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
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor

Definitions

  • the invention belongs to the technical field of agricultural product preservation, and particularly relates to a method for prolonging the fresh-keeping period of Lingwu long jujube by phase temperature air-conditioning and a special liquid preservative used by the method. Background technique
  • Lingwu Changzao is an excellent fresh jujube variety with local characteristics in Ningxia. Its cultivation history has a long history. The fruit is rich in color, crisp and refreshing, moderate in sweet and sour taste, unique in flavor, rich in nutrition and high in quality. It is rich in various minerals and vitamins. It is the best in fresh dates.
  • Lingwu Changzao The biggest advantage of Lingwu Changzao is fresh food. However, under natural conditions, if fresh jujube is harvested at room temperature without any treatment, it will lose more than 5% of water in 24 hours. Loss of water will lead to metabolic disorders, accumulating a large amount of metabolites such as ethanol and ethylene, and making flesh. Organized alcoholization, Vc loss is serious, nutritive value declines; 2 ⁇ 3 days will lose fresh selling value; 5 ⁇ 7 days will appear softening and decaying, almost losing edible value and commodity value.
  • Patent application No. 200710066486.9 discloses a Lingwu long jujube normal temperature preservative, which is combined with a perforated PE fresh-keeping bag, and can store the long jujube for 30 days at 18-22 ° C, and the good fruit rate is 93%; patent application number 200810152011.6 Treatment of Lingwu long jujube with 1-methylcyclopropene (1-MCP) and thiophanate-methyl, combined with 0.02mm PE fresh-keeping bag for 1 month, the fruit rate of long jujube is over 90%; Studies have shown that the use of low-temperature refrigeration technology can extend the shelf life of Lingwu long jujube to 50 days, while the low-temperature refrigerated combined film bag of 2 ⁇ 4 °C can be used to preserve fresh jujube for 2 ⁇
  • the phase temperature refers to a temperature region below 0 ° C and above the freezing temperature of the organism. Storage in this temperature zone can minimize the respiration of the product and inhibit the respiration of the product even in the late stage of full maturity. To achieve the purpose of extending the shelf life.
  • the critical temperature control point By controlling the critical temperature control point to 0.1-0.15 °C above the freezing point or the chilling temperature point by phase temperature technology, the fruit preservation can be controlled to the utmost extent.
  • the temperature is close to the freezing point or chilling temperature point of the cell membrane phase transition.
  • the phase-temperature air-conditioning technology is the fourth-generation preservation technology after storage in the refrigeration, air-conditioning and ice-temperature storage, and is a combination of phase temperature technology and gas-conditioning technology.
  • the temperature fluctuation range of the conventional cold storage and air conditioning warehouse is ⁇ 0.5°C
  • the optimal temperature control critical point is 0.5-1.5°C above the freezing point or the cold freezing temperature point
  • the temperature fluctuation of the phase temperature air conditioning technology is small, usually the temperature fluctuation range is ⁇ o. .rc.
  • the object of the present invention is to provide a Lingwu long jujube phase temperature and air conditioning fresh-keeping method with long preservation time, high fruit yield, simple and easy to implement, and economical use, and a special liquid preservative used in the method.
  • the Lingwu long jujube ice point is -4.0 °C ⁇ 0.2 °C
  • the cold damage temperature at the initial stage of storage is -4 °C ⁇ 0.5 °C
  • the optimal critical point storage temperature is -3 °C. Therefore, the temperature will be slowed down 10 days before storage, and when the temperature of the fruit is close to the cold temperature, it should be slowly cooled.
  • a Lingwu long jujube phase temperature atmosphere fresh-keeping method including the following steps:
  • Biofilming agent 0.5-1.5 wt%
  • the balance is water
  • the temperature of the jacket cold storage is controlled to be 4 ° C ⁇ 0.5 ° C, and the temperature is slowly lowered for 4 to 6 days, and the jacket cold storage is controlled to 0 ° C ⁇ 0.5 ° C for 2 to 3 days, - 4 ° C ⁇ 0.5 °C2 ⁇ 3 days, then seal the inner sleeve of the jacketed air conditioning warehouse.
  • the temperature of the jacket cold storage is controlled to -3.5 ⁇ 0.5°C, or it is properly adjusted according to the temperature change; during the pre-cooling, the air in the inner sleeve and the jacket cold storage is forcedly ventilated by the axial flow fan, and the air is inside and between the jackets. Circulating, forced air exhaust to the inner air conditioning air, the air volume per hour is 15 to 20 times the volume of the inner casing.
  • the Lingwu long jujube described in the first step is harvested at the time of maturity to improve the fruit yield and the quality of the jujube.
  • step 1) the antisepsis treatment is carried out within 2 to 4 hours after the harvest of the Lingwu long jujube.
  • the concentration of 1-methylcyclopropene in the sealed environment in the step (1) is from 1 to 3 l/L.
  • step 2) forced air drying and boxing of Lingwu long dates are best placed on the day of picking, preferably within 10 hours after picking.
  • the bacterial inhibitor described in the step (2) is nisin (Nism); the mold inhibitor is natamycin or propylparaben; the aging inhibitor is anhydrous calcium chloride; The growth regulator is gibberellin; the biofilming agent is chitosan; and the emulsifier is propylene glycol or acetic acid.
  • the time for immersing the special liquid preservative of the Lingwu long jujube at room temperature is 3-10 minutes.
  • step (2) after the drained Lingwu long jujube is put into the PE fresh-keeping bag, it is first opened and pre-cooled until the fruit temperature is -0.5 ⁇ -1 °C, and then the fresh-keeping bag is tied. Atmospheric storage was carried out at -3 to 0 °C.
  • a special liquid preservative for Lingwu long jujube used in the above fresh-keeping method which is prepared from the following raw materials:
  • Biofilming agent 0.5 1.5 wt%
  • the balance is water
  • the bacterial inhibitor is nisin (N 1S m); the mold inhibitor is natamycin or propylparaben; the senescence inhibitor is anhydrous calcium chloride; the growth regulation The agent is gibberellin; the biofilming agent is chitosan; and the emulsifier is propylene glycol or acetic acid.
  • the method combines physical, chemical and biological preservation technologies, and regulates aging, respiration, enzyme activity and alcoholization by fumigation of solid preservatives, soaking mold, moisturizing and color protection with liquid preservative, and precisely regulating temperature and humidity with phase temperature and air conditioning.
  • the gas composition so as to reach the purpose of super long-term preservation of Lingwu long jujube, and the high fruit rate, simple and easy, economical and practical.
  • the post-harvesting Lingwu long jujube can be stored for 120 130 days at -3 °C ⁇ 0.1 °C for a long time, the fruit rate is good. Up to 95%, hard fruit rate of 90%, hardness greater than llk g /cm 2 , soluble solid content of 23 ⁇ 25%, long jujube anti-softening, anti-alcohol preservation effect increased by 40% ⁇ 50%, commercialization rate reached More than 95%, sensory identification results in a full appearance, bright color, crisp tissue, sweet and sour taste, rich in juice.
  • the fresh-keeping method is simple, economical and practical, and solves the problem of ultra-long-term storage and transportation preservation treatment of Lingwu long jujube after harvesting, and improves the market competitiveness of the product, and is suitable for large-scale promotion.
  • the basic criterion for fruit preservation is that the temperature is as low as possible without chilling or freezing damage. At 0-35 °C, the temperature difference is 10 °C, and the respiratory metabolism is 2 to 3 times different, called respiratory temperature.
  • the coefficient, expressed by Q 1 ( ), corresponds to a difference of 2 to 3 times the shelf life.
  • the phase-temperature air-conditioning library does not transfer heat and maintain the fresh-keeping technology, so that the fruit storage environment is independent, only heat exchange, no moisture exchange.
  • the fruit storage environment and the temperature control environment of the refrigeration equipment are two independent temperature fields. It is equivalent to the technical solution of the library in the library.
  • the inner library is the inner jacket air conditioning reservoir, and the storage body is airtight.
  • the outer storage is the cold storage of the jacket. During the pre-cooling and cooling of the fruit, the air in the inner and outer reservoirs is forced by an axial fan. Ventilation, heat exchange and quality change.
  • the inner reservoir When the temperature of the fruit reaches or approaches the optimal fresh-keeping temperature, the inner reservoir is sealed, and two relatively independent temperature-controlled and atmosphere-regulating environments are formed with the outer reservoir. At this time, the heat transfer does not transfer mass. That is to say, the inner and outer banks only exchange heat, without moisture (humidity) and gas exchange, resulting in the following three major advantages:
  • the external library creates a low temperature environment, and the evaporator of the refrigeration equipment is installed in the outer storage. During the cooling process, the temperature of the external storage will fluctuate due to the evaporator junction box, but the external storage and the internal storage are two independent temperatures and humidity. Environment, heat transfer without mass transfer, the humidity change of the external library does not affect the humidity of the internal reservoir, that is, it does not affect the water loss of fruits and vegetables. Thereby solving the problem of humidification and defrosting in the operation of the traditional cold storage and air conditioning storage;
  • the internal library is an independent atmosphere environment. Different gas concentrations can be designed according to different types of fruits and vegetables.
  • the external storage is an ordinary cold storage, and the gas composition is conventional air, which is convenient for free access to the external warehouse inspection and maintenance of refrigeration equipment.
  • the invention is a method for preserving the Lingwu long jujube by using the phase temperature air conditioning library, and the preservation method of the invention is further described below in conjunction with the specific embodiments.
  • Example 1 Preparation of special liquid preservative
  • the balance is water.
  • the balance is water.
  • the temperature of the jacket cold storage is controlled to 4 °C ⁇ 0.5 °C, and during the 6-day period of slow cooling, the jacket cold storage is controlled to 0 °C ⁇ 0.5 °C for 3 days, -4 °C ⁇ 0.5 °C for 3 days, and then sealed.
  • the inner air conditioning library after the first 20 days or so, always controls the cold storage temperature of the jacket cold storage is -4 °C ⁇ 0.5 °C, then, when the fruit temperature reaches -3 °C, the temperature of the jacket cold storage is controlled to -3.5 ⁇ 0.5°C;
  • the air in the inner sleeve and the jacket cold storage is forcedly ventilated by the axial flow fan, the air is circulated between the inner and outer jackets, and the inner air conditioning air is forced to exhaust the air, and the air change per hour is the inner sleeve. 20 times the volume.
  • step (2) after the drained Lingwu long jujube is put into the PE fresh-keeping bag, it is first opened and pre-cooled until the fruit temperature is -0.5 ⁇ -1 °C, and then the fresh-keeping bag is tied. , Atmospheric storage at -3 to 0 °C.
  • the storage of jujube is 130 days, the fruit rate is 95%, the hard fruit rate is 90%, the hardness is more than llk g /cm 2 , the soluble solid content is 25%, the jujube anti-softening, anti-alcohol The fresh-keeping effect is increased by 40% ⁇ 50%, and the commercialization rate is over 95%.
  • the results of sensory evaluation are full appearance, bright color, crisp tissue, sweet and sour taste, and rich juice.
  • the concentration of oxygen and carbon dioxide in the inner sleeve is such that the volume concentration of oxygen is 2%, the concentration of carbon dioxide is 0.8%, the concentration of exogenous ethylene and ethanol gas is less than 1 mg/kg, and the relative humidity in the inner sleeve is 98. %.
  • the temperature of the jacket cold storage is controlled to 4 °C ⁇ 0.5 °C, and during the 6-day period of slow cooling, the jacket cold storage is controlled to 0 °C ⁇ 0.5 °C for 2 days, -4 °C ⁇ 0.5 °C for 2 days, and then sealed.
  • the inner air conditioning warehouse after the first 20 days or so, always controls the cold storage temperature of the jacket cold storage is -4 °C ⁇ 0.5 °C, then, when the fruit temperature reaches -3 °C, the temperature of the jacket cold storage is controlled to -3.5 ⁇ 0.5 °C ;
  • the air in the inner sleeve and the jacket cold storage is forcedly ventilated by the axial flow fan, the air is circulated between the inner and outer jackets, and the inner air conditioning air is forced to exhaust the air, and the air change per hour is the inner sleeve. 15 times the volume.
  • step (2) after the drained Lingwu long jujube is put into the PE fresh-keeping bag, it is first opened and pre-cooled until the fruit temperature is -0.5 ⁇ -1 °C, and then the fresh-keeping bag is tied. , Atmospheric storage at -3 to 0 °C.
  • the storage period of jujube is 120 days, the fruit rate is 94%, the hard fruit rate is 93%, the hardness is more than 10kg/cm2, the soluble solid content is 23%, and the jujube anti-softening and anti-alcoholization
  • the fresh-keeping effect is increased by 45%, and the commercialization rate is 95%.
  • the results of sensory evaluation are full appearance, bright color, crisp tissue, sweet and sour taste, and rich juice.

Abstract

一种灵武长枣相温气调保鲜方法，包括：1）对采收后的灵武长枣进行防腐保鲜处理，具体步骤为：（1）熏蒸；（2）用灵武长枣专用液体保鲜剂常温浸泡；2）将上述浸泡后的灵武长枣强制风干后，装入内衬PE保鲜袋的箱中，然后放入夹套式气调库的内套中，于4°C预冷24〜48小时，然后缓慢降温至-3°C±0.1°C后，密封所述内套，调控内套内的氧气和二氧化碳浓度并控制内套环境中外源乙烯与乙醇气体浓度和相对湿度，在预冷期间，内套与外套冷库的空气采用轴流风机强制通风，使空气在内、外套之间循环。该方法将物理、化学、生物保鲜技术有机结合，使灵武长枣保持期长达130天且好果率高。

Description

灵武长枣相温气调保鲜方法 技术领域
本发明属于农产品保鲜技术领域，特别是涉及一种通过相温气调延长灵 武长枣保鲜期的方法及该方法使用的专用液体保鲜剂。 背景技术
灵武长枣是宁夏具有地方特色的优良鲜食枣品种。 其栽培历史源远流 长， 果实色艳味浓、 酥脆爽口、 酸甜适中、 风味独特， 营养丰富、 品质上乘， 富含多种矿物质和维生素， 是鲜食枣果中的极品。
灵武长枣的最大优势在于鲜食。 但在自然条件下， 如果鲜枣采收后于常 温下不加任何处理， 24小时便会失水 5%以上， 失水多将导致代谢失常， 积 累大量的乙醇、 乙烯等代谢产物， 使果肉组织酒化， Vc损失严重， 营养价 值下降； 2〜3天就会失去鲜销价值； 5~7天出现软化腐烂现象， 几乎丧失食 用价值和商品价值。
随着灵武长枣种植面积迅速扩大，人们迫切需要一种有效的灵武长枣贮 藏保鲜技术， 但目前这方面的研究报道还比较少。 专利申请号 200710066486.9公开了一种灵武长枣常温保鲜剂，结合打孔 PE保鲜袋包装， 在 18~22°C下可使长枣保存 30天，好果率达 93%;专利申请号 200810152011.6 使用 1 -甲基环丙烯 （1-MCP)、 甲基硫菌灵处理灵武长枣， 结合 0.02mmPE 保鲜袋自发气调包装 1个月后， 长枣好果率达 90%以上； 此外有研究表明， 采用低温冷藏技术可使灵武长枣保鲜期延长至 50天， 而采用 2〜4°C的低温 冷藏结合薄膜袋自发气调贮藏可保鲜长枣 2~3个月。尽管如此， 面对日益增 长的灵武长枣产量， 只有通过更加有效的贮藏保鲜手段， 才能最大限度地保 存鲜枣的营养成份， 延长市场销售期， 使品牌优势得到进一歩发展， 进一歩 提高市场竞争力。
相温是指 0°C以下、 生物体冻结温度以上的温度区域， 在这一温度带进 行贮藏可以将产品的呼吸作用降至最低限度， 即使在充分成熟的后期也能抑 制其呼吸强度， 从而达到延长保鲜期的目的。通过相温技术将最佳控温临界 点控制在冰点或冷害温度点以上 0.1-0.15 °C， 可以最大限度地控制果实保鲜 温度接近于细胞膜相变的冰点或冷害温度点。
相温气调技术是继冷藏、 气调、 冰温库贮藏之后的第四代保鲜技术， 是 相温技术与气调技术的结合。常规冷库、气调库温度波动幅度 ±0.5°C， 最 佳控温临界点在冰点或冷害温度点以上 0.5-1.5°C， 而相温气调技术的温度波 动小，通常温度波动幅度 ±o.rc。 目前尚没有利用相温气调技术储存灵武 长枣的报导。 发明内容
本发明的目的在于提供一种保鲜时间长、 好果率高、 简单易行、 经济实 用的灵武长枣相温气调保鲜方法及该方法使用的专用液体保鲜剂。
灵武长枣冰点为 -4.0°C ±0.2°C、 入库初期冷害温度为 -4°C ±0.5°C， 最佳 临界点贮藏温度为 -3 °C。 因此， 入库前 10天降温速度要快， 当果实温度接近 冷害温度时， 要缓慢降温。
为实现上述目的， 本发明的具体技术方案如下：
一种灵武长枣相温气调保鲜方法， 包括以下歩骤：
1 ) 对采收后的灵武长枣进行防腐保鲜处理， 具体处理歩骤如下：
( 1 ) 熏蒸： 将灵武长枣于密闭环境中用 1 -甲基环丙烯 （1-MCP) 熏蒸 8-24小时；
(2 ) 用灵武长枣专用液体保鲜剂常温浸泡， 所述灵武长枣专用液体保 细菌抑制剂 0.1-0.5 wt%
霉菌抑制剂 0.01-0.05 wt%
衰老抑制剂 0.5-5.0 wt%
生长调节剂 50-150 pm
生物涂膜剂 0.5-1.5 wt%
乳化剂 0.2-1.0 wt%
余量为水，
2) 将上述浸泡后的灵武长枣强制风干后， 装入内衬 PE保鲜袋的箱中， 然后放入夹套式气调库的内套中， 于 4°C预冷 24〜48小时， 然后缓慢降温， 每天降 2°C左右， 4〜6天降至 -3°C ±0.rC后， 密封所述内套， 调控内套内的 氧气和二氧化碳浓度， 使氧气体积百分比浓度为 2%〜3%、 二氧化碳体积百 分比浓度小于 1%， 控制内套环境中外源乙烯与乙醇气体浓度均小于 lmg/kg 长枣， 内套内的相对湿度为 95%〜98%，
在上述预冷过程中，控制外套冷库的温度为 4°C±0.5°C，缓慢降温的 4〜 6天期间， 控制外套冷库 0°C±0.5°C2〜3天、 -4°C±0.5°C2〜3天， 然后密封 夹套式气调库的内套， 此后的前 20天左右， 始终控制外套冷库的库温为 -4 °C ±0.5°C， 然后， 当果温达到 -3°C时， 外套冷库的温度控制为 -3.5±0.5°C， 或 依据果温变化适当调节； 预冷期间， 内套与外套冷库的空气采用轴流风机强 制通风， 空气在内、 外套之间循环， 对内套气调库空气强制排风， 每小时换 风量为内套容积的 15〜20倍。
优选的是， 歩骤 1) 中所述灵武长枣在 8成熟时进行采收， 以提高灵武 长枣的好果率和枣的品质。
在歩骤 1)中，在所述灵武长枣采收后 2〜4小时内进行所述防腐保鲜处 理。
优选的是， 歩骤 （1) 中所述 1-甲基环丙烯在所述密闭环境中的浓度为 l~3 l/L。
在歩骤 2) 中， 强制风干、 装箱后的灵武长枣最好优选在采摘的当天入 库， 最好在采摘后 10小时内入库。
歩骤 （2) 中所述细菌抑制剂为乳酸链球菌素 （Nism) ； 所述霉菌抑制 剂为纳他霉素或尼泊金丙酯； 所述衰老抑制剂为无水氯化钙； 所述生长调节 剂为赤霉素； 所述生物涂膜剂为壳聚糖； 所述乳化剂为丙二醇或乙酸。
歩骤 （2) 中， 用所述灵武长枣专用液体保鲜剂常温浸泡的时间为 3-10 分钟。
在所述歩骤（2) 中， 将沥干后的灵武长枣装入 PE保鲜袋中后， 先敞口 预冷至果实温度为 -0.5〜- 1°C，再将保鲜袋扎口，在 -3〜0°C下进行气调贮藏。
一种上述保鲜方法中使用的灵武长枣专用液体保鲜剂，其由下列原料制 备而成：
细菌抑制剂 0.1 0.5 wt%
霉菌抑制剂 0.01 0.05 wt%
衰老抑制剂 0.5~5.0 wt% 生长调节剂 50 150 ppm
生物涂膜剂 0.5 1.5 wt%
乳化剂 0.2〜： l .0 wt%
余量为水，
其中所述细菌抑制剂为乳酸链球菌素（N1Sm)； 所述霉菌抑制剂为纳他 霉素或尼泊金丙酯； 所述衰老抑制剂为无水氯化钙； 所述生长调节剂为赤霉 素； 所述生物涂膜剂为壳聚糖； 所述乳化剂为丙二醇或乙酸。
一种上述灵武长枣专用液体保鲜剂的制备方法，其特征在于包括以下歩 骤：
1 ) 将所述霉菌抑制剂加入乳化剂中搅拌溶解；
2 ) 将所述细菌抑制剂、 衰老抑制剂、 生长调节剂、 生物涂膜剂分别用 适量水搅拌溶解；
3 ) 将歩骤 1 ) 、 2) 中制得的五种溶液及余下的水混合均匀。
该方法将物理、 化学、 生物保鲜技术有机结合， 通过固体保鲜剂熏蒸调 控衰老、 呼吸、 酶活、 酒化， 液体保鲜剂浸泡防霉、 保湿、 护色， 相温气调 精准调控温度、 湿度、 气体成分， 从而到达灵武长枣超长期保鲜的目的， 并 且好果率高、 简单易行、 经济实用。
通过使用本发明的灵武长枣专用液体保鲜剂， 结合相温气调技术， 可使 采摘后的灵武长枣在 -3 °C ±0.1 °C下超长期贮藏 120 130天， 好果率达 95%, 硬果率达 90%， 硬度大于 llkg/cm2， 可溶性固形物含量为 23~25%， 长枣防 软化、 防酒化保鲜效果提高 40%~50%， 商品化率达 95%以上， 感官鉴定结 果为外观饱满、 色泽鲜艳、 组织酥脆、 酸甜适口、 汁液丰富。 该保鲜方法简 易、 经济、 实用， 解决了灵武长枣采后的超长期贮运保鲜处理问题， 提高了 产品的市场竞争力， 适合大面积推广。 具体实施方式
果品保鲜的基本准则是在不产生冷害或冻害的情况下， 温度越低越好， 在 0-35 °C条件下， 温度每相差 10°C， 呼吸代谢相差 2〜3倍， 称为呼吸温度系 数， 用 Q1()表示， 相当于保鲜寿命相差 2〜3倍。
最大限度地控制低温， 最大限度抑制果实呼吸代谢， 减少乙烯释放， 减 少乙醇积累， 有害微生物及各种酶的活性受到最大抑制， 但又可以使果实细 胞膜免受冻害或冷害伤害。
相温气调库传热不传质保鲜技术， 使得果实贮藏环境独立， 只有热量交 换， 没有水分交换。 相温库果实保鲜期间， 果实贮藏环境与制冷设备控温环 境是 2个彼此独立的温度场。 相当于库中库技术方案， 内库为内夹套气调库， 库体经气密性处理； 外库为外套冷库， 果实预冷和降温期间， 内库与外库空 气采用轴流风机强制通风， 换热又换质。 当果实温度达到或接近最佳保鲜温 度时， 内库密封， 与外库形成 2个相对独立的控温、 气调环境， 此时， 传热 不传质。 也就是说， 内库与外库只进行热交换， 没有水分 （湿度）、 气体交 换， 从而产生下列 3大优点：
1、 最大限度地确保内库果蔬贮藏环境的高湿度， 在不加湿的情况下， 也能防止果蔬失水， 防止萎蔫；
2、 外库创造低温环境， 制冷设备的蒸发器安装在外库中， 在降温过程 中， 外库温度会由于蒸发器结箱而产生波动， 但是由于外库与内库是两个独 立温度、 湿度环境， 彼此传热不传质， 外库的湿度变化不影响内库湿度， 也 就是不影响果蔬失水状况。 从而解决了传统冷库、 气调库运行过程中， 加湿 与除霜的难题；
3、 内库为独立气调环境， 可以依据果蔬种类不同， 设计不同的气体浓 度； 外库为普通冷库， 气体成分即为常规空气， 便于自由进出外库检查、 维 修制冷设备。
本发明即是利用相温气调库对灵武长枣进行保鲜的方法， 下面结合具体 实施例对本发明的保鲜方法做进一歩说明。 实施例 1 专用液体保鲜剂的配制
为了配制 lOOOg灵武长枣专用液体保鲜剂， 称取以下物质：
Nisin 1.0 g
纳他霉素 0.3 g
无水氯化钙 10.0 g
赤霉素 0.1 g
壳聚糖 10.0 g 乙酸 5.0 g
余量为水。
将上述霉菌抑制剂纳他霉素加入乳化剂乙酸中搅拌溶解， 再将细菌抑制 剂 N1Sm、 衰老抑制剂无水氯化钙、 生长调节剂赤霉素、 生物涂膜剂壳聚糖 分别用适量水搅拌溶解， 然后将制得的五种溶液及余下的水混合均匀， 制成 灵武长枣专用液体保鲜剂。 实施例 2 专用液体保鲜剂的配制
为了配制 lOOOg灵武长枣专用液体保鲜剂， 称取以下物质：
Nisin 5.0 g
尼泊金丙酯 0.1 g
无水氯化钙 50.0 g
赤霉素 0.05 g
壳聚糖 15.0 g
丙二醇 10.0 g
余量为水。
将上述霉菌抑制剂尼泊金丙酯加入乳化剂丙二醇中搅拌溶解， 再将细菌 抑制剂 N1Sm、 衰老抑制剂无水氯化钙、 生长调节剂赤霉素、 生物涂膜剂壳 聚糖分别用适量水搅拌溶解， 然后将制得的五种溶液及余下的水混合均匀， 制成灵武长枣专用液体保鲜剂。 实施例 3
采用实施例 1的制得的灵武长枣专用液体保鲜剂进行相温气调保鲜的方 法， 其操作歩骤为：
1 ) 采收 8成熟的灵武长枣， 在 2小时内进行防腐保鲜处理， 具体处理 歩骤如下；
( 1 ) 灵武长枣采收分级后于密闭环境中用 Ιμΐ/L 的 1 -甲基环丙烯 ( 1-MCP) 熏蒸 24小时；
(2) 用制得的长枣专用液体保鲜剂对长枣常温浸泡 5分钟；
2) 将上述浸泡后的灵武长枣强制风干后， 装入内衬 PE保鲜袋的箱中， 并在灵武长枣采收 10小时内放入相温气调库的内套中， 于 4 °C预冷 24小时， 然后缓慢降温， 每天降 2°C左右， 6天降至 -3°C±0.1°C后， 密封所述内套， 调 控内套内的氧气和二氧化碳浓度， 使氧气体积百分比浓度为 2%、 二氧化碳 体积百分比浓度 0.8%、外源乙烯与乙醇气体气体浓度均小于 lmg/kg长枣， 内 套内的相对湿度为 95%。
预冷期间控制外套冷库的温度为 4°C±0.5°C，缓慢降温的 6天期间，控制 外套冷库 0°C±0.5°C 3天、 -4°C±0.5°C 3天， 然后密封内套气调库， 此后的 前 20天左右， 始终控制外套冷库的库温为 -4°C±0.5°C， 然后， 当果温达到 -3 °C时， 外套冷库的温度控制为 -3.5±0.5°C; 预冷期间， 内套与外套冷库的空 气采用轴流风机强制通风， 空气在内、 外套之间循环， 对内套气调库空气强 制排风， 每小时换风量为内套容积的 20倍。
在上述的歩骤 （2) 中， 将沥干后的灵武长枣装入 PE保鲜袋中后， 先敞 口预冷至果实温度为 -0.5〜- 1°C， 再将保鲜袋扎口， 在 -3〜0°C下进行气调贮 藏。
采用上述方法后， 长枣的贮藏达到 130 天， 好果率达 95%， 硬果率达 90%, 硬度大于 llkg/cm2， 可溶性固形物含量为 25%， 长枣防软化、 防酒化 保鲜效果提高 40%~50%， 商品化率达 95%以上， 感官鉴定结果为外观饱满、 色泽鲜艳、 组织酥脆、 酸甜适口、 汁液丰富。 实施例 4
采用实施例 2的制得的灵武长枣专用液体保鲜剂进行相温气调保鲜的方 法， 其操作歩骤为：
1) 采收 8成熟的灵武长枣， 在 4小时内进行防腐保鲜处理， 具体处理 歩骤如下；
(1) 灵武长枣采收分级后于密闭环境中用 Ιμΐ/L 的 1-甲基环丙烯 (1-MCP) 熏蒸 8小时；
(2) 用制得的长枣专用液体保鲜剂对长枣常温浸泡 10分钟；
2) 将上述浸泡后的灵武长枣强制风干后， 装入内衬 PE保鲜袋的箱中， 并在灵武长枣采收 10小时内放入相温气调库的内套中， 于 4°C预冷 28小时， 然后缓慢降温， 每天降 2°C左右， 6天降至 -3°C±0.1°C后， 密封所述内套， 调 控内套内的氧气和二氧化碳浓度， 使氧气体积百分比浓度为 2%、 二氧化碳 体积百分比浓度 0.8%、外源乙烯与乙醇气体气体浓度均小于 lmg/kg长枣， 内 套内的相对湿度为 98%。
预冷期间控制外套冷库的温度为 4°C ± 0.5°C，缓慢降温的 6天期间，控制 外套冷库 0°C ±0.5°C 2天、 -4°C ±0.5°C 2天， 然后密封内套气调库， 此后的 前 20天左右， 始终控制外套冷库的库温为 -4°C ±0.5°C， 然后， 当果温达到 -3 °C时， 外套冷库的温度控制为 -3.5 ±0.5 °C ; 预冷期间， 内套与外套冷库的空 气采用轴流风机强制通风， 空气在内、 外套之间循环， 对内套气调库空气强 制排风， 每小时换风量为内套容积的 15倍。
在上述的歩骤 （2 ) 中， 将沥干后的灵武长枣装入 PE保鲜袋中后， 先敞 口预冷至果实温度为 -0.5〜- 1 °C， 再将保鲜袋扎口， 在 -3〜0°C下进行气调贮 藏。
采用上述方法后， 长枣的贮藏期达到 120天， 好果率达 94%， 硬果率达 93%, 硬度大于 10kg/cm2， 可溶性固形物含量为 23%， 长枣防软化、 防酒化 保鲜效果提高 45%， 商品化率达 95%， 感官鉴定结果为外观饱满、 色泽鲜艳、 组织酥脆、 酸甜适口、 汁液丰富。

Claims

权 利 要 求 书
1. 一种灵武长枣相温气调保鲜方法， 其特征在于包括以下歩骤:
1)对采收后的灵武长枣进行防腐保鲜处理， 具体处理歩骤如下：
(1)熏蒸： 将灵武长枣于密闭环境中用 1-甲基环丙烯熏蒸 8~24 小时；
(2) 用灵武长枣专用液体保鲜剂常温浸泡， 所述灵武长枣专用 液体保鲜剂由下列重量百分比的原料制备而成：
细菌抑制剂 0.1 0.5 wt%
霉菌抑制剂 0.01 0.05 wt%
衰老抑制剂 0.5~5.0 wt%
生长调节剂 50 150 ppm
生物涂膜剂 0.5 1.5 wt%
乳化剂 0.2〜： l.0wt%
余量为水，
2) 将上述浸泡后的灵武长枣强制风干后， 装入内衬 PE保鲜袋的 箱中， 然后放入夹套式气调库的内套中， 于 4°C预冷 24〜48小时， 然 后缓慢降温， 每天降 2°C左右， 4〜6天降至 -3°C±0.rC后， 密封所述 内套， 调控内套内的氧气和二氧化碳浓度， 使氧气体积百分比浓度为 2%〜3%、 二氧化碳体积百分比浓度小于 1%， 控制内套环境中外源乙 烯与乙醇气体浓度均小于 lmg/kg, 内套内的相对湿度为 95%〜98%， 在上述预冷过程中， 控制外套冷库的温度为 4°C±0.5°C， 缓慢降 温的 4〜6天期间， 控制外套冷库 0°C±0.5°C2〜3天、 -4°C ±0.5°C2〜3 天， 然后密封夹套式气调库的内套， 此后的前 20天左右， 始终控制外 套冷库的库温为 -4°C±0.5°C， 然后， 当果温达到 -3°C时， 外套冷库的 温度控制为 -3.5±0.5°C， 或依据果温变化适当调节； 预冷期间， 内套 与外套冷库的空气采用轴流风机强制通风，空气在内、外套之间循环， 对内套气调库空气强制排风， 每小时换风量为内套容积的 15〜20倍。
2. 根据权利要求 1 所述的灵武长枣相温气调保鲜方法， 其特征 在于： 歩骤 1) 中所述灵武长枣在八成熟时进行采收。
3. 根据权利要求 1 所述的灵武长枣相温气调保鲜方法， 其特征 在于： 在歩骤 1 ) 中， 在所述灵武长枣采收后 2〜4小时内进行所述 防腐保鲜处理。
4. 根据权利要求 1 所述的灵武长枣相温气调保鲜方法， 其特征 在于： 歩骤 （1 ) 中所述 1 -甲基环丙烯在所述密闭环境中的浓度为 l~3 l/L。
5. 根据权利要求 1 所述的灵武长枣相温气调保鲜方法， 其特征 在于： 在歩骤 2) 中， 强制风干、 装箱后的灵武长枣在采摘的当天入 库。
6. 根据权利要求 5所述的灵武长枣相温气调保鲜方法， 其特征 在于： 所述的灵武长枣在采摘后 10小时内入库。
7. 根据权利要求 1 所述的灵武长枣相温气调保鲜方法， 其特征 在于： 歩骤 （2) 中所述细菌抑制剂为乳酸链球菌素； 所述霉菌抑制 剂为纳他霉素或尼泊金丙酯； 所述衰老抑制剂为无水氯化钙； 所述生 长调节剂为赤霉素； 所述生物涂膜剂为壳聚糖； 所述乳化剂为丙二醇 或乙酸。
8. 根据权利要求 1 所述的灵武长枣相温气调保鲜方法， 其特征 在于： 用所述灵武长枣专用液体保鲜剂常温浸泡的时间为 3〜10 分 钟。
9. 根据权利要求 1 所述的灵武长枣相温气调保鲜方法， 其特征 在于：在所述歩骤（2)中，将沥干后的灵武长枣装入 PE保鲜袋中后， 先敞口预冷至果实温度为 -0.5〜- 1 °C， 再将保鲜袋扎口， 在 - 3〜0°C下 进行气调贮藏。
10. 一种灵武长枣专用液体保鲜剂， 其特征在于由下列原料制备 而成：
细菌抑制剂 0.1 0.5 wt%
霉菌抑制剂 0.01 0.05 wt%
衰老抑制剂 0.5~5.0 wt%
生长调节剂 50 150 ppm 生物涂膜剂 0.5 1.5 Wt%
乳化剂 0.2〜： l.0 wt%
余量为水，
其中所述细菌抑制剂为乳酸链球菌素；所述霉菌抑制剂为纳他霉 素或尼泊金丙酯； 所述衰老抑制剂为无水氯化钙； 所述生长调节剂为 赤霉素； 所述生物涂膜剂为壳聚糖； 所述乳化剂为丙二醇或乙酸。
11. 一种权利要求 10所述灵武长枣专用液体保鲜剂的制备方法， 其特征在于包括以下歩骤：
1 ) 将所述霉菌抑制剂加入乳化剂中搅拌溶解；
2) 将所述细菌抑制剂、 衰老抑制剂、 生长调节剂、 生物涂膜剂 分别用适量水搅拌溶解；
3 ) 将歩骤 1 ) 、 2) 中制得的五种溶液及余下的水混合均匀。
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