CN103125589B - A cold-sensitive anti-cold anti-corrosion preservative for postharvest fruits and vegetables and its application technology - Google Patents

Abstract

The invention discloses a anti-cold anti-corrosion fresh-keeping technology for post-harvest cold-sensitive fruits and vegetables, in particular to a anti-cold anti-corrosion anti-corrosion preservative and a fresh-keeping method thereof. The antistaling agent of the present invention comprises methyl jasmonate (2.0-10.0 mg/L) and a mixed solution. The mixed solution is an ice-water solution containing salicylic acid, ascorbic acid, CaCl ₂ and active agent Tween 80. The fresh-keeping method is to fumigate the cold-sensitive fruits and vegetables with methyl jasmonate at room temperature for 12 hours, then place the fruits and vegetables in a mixed solution of ice and water for 1 hour, take them out, and dry them in the open water. Stored in an environment of 0-4°C for 2 weeks, no obvious chilling symptoms appear, and it can effectively inhibit spoilage and quality decline of fruits and vegetables stored at room temperature and suitable low temperature environment, and significantly extend the fresh-keeping period.

Description

A cold-sensitive anti-cold anti-corrosion preservative for postharvest fruits and vegetables and its application technology

technical field

The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and more specifically relates to a pollution-free, pollution-free, safe and reliable fresh-keeping agent and fresh-keeping technology for post-harvest cold-sensitive fruits and vegetables.

Background technique

my country is a big producer of fruits and vegetables, and its output ranks first in the world. At present, the fruit and vegetable industry has become the pillar industry of my country's agricultural and rural economic development, but fruits and vegetables are perishable and deteriorated after harvest, and cannot be stored. Low-temperature storage and transportation is the most common means to delay post-harvest ripening of fruits and vegetables, inhibit the growth of pathogenic bacteria and maintain quality. However, one-third of the fruits and vegetables produced in China are cold-sensitive, such as most fruits in the south and stone fruits, persimmons, tomatoes, cucumbers and other fruit and vegetable products in the north ^[1] . These cold-sensitive fruits and vegetables are quite sensitive to low temperatures below 10°C to 12°C. During low-temperature storage and transportation and sales of some off-season fruits and vegetables in winter, chilling damage is prone to occur, and the occurrence of chilling damage will further promote the development of the disease. Therefore, it is very difficult to "transport fruits from south to north" and develop the international market, which brings huge economic losses to the fruit and vegetable industry. Therefore, the invention of fresh-keeping technology for preventing and treating chilling damage and diseases of fruits and vegetables is of great significance to the development of my country's fruit and vegetable industry.

Methyl jasmonate is a volatile substance naturally occurring in plants, which has strong biological activity and plays an important role in regulating the stress response and development process of plants ^[2] . Because methyl jasmonate has no toxic and side effects, it can be widely used in production practice. In the invention patent with application number 200810220332.5, methyl jasmonate has been used for storage and preservation of Chinese cabbage. In addition, methyl jasmonate also has great application potential in inducing the resistance of fruits and vegetables and reducing the rot of fruits and vegetables ^[3,4] .

Short-term treatment with ice water or cold air at 0°C can help regulate the physiological activities of fruits and vegetables and prolong the storage life. The low temperature effect of this adversity is called "cold shock treatment" ^[5] . As a physical treatment method, cold shock has the characteristics of simple operation and no chemical pollution. The research on cold shock treatment of fruits and vegetables has begun in the late 1990s in China. Although studies have shown that cold shock has a certain delay effect on the occurrence and ripening of postharvest chilling injury of various fruits and vegetables, the effect of a single cold shock treatment is limited, which limits its application in production practice.

At present, there is still a lack of a safe, economical and efficient method for the storage and preservation of cold-sensitive fruits and vegetables. Therefore, it has become an urgent problem to be solved in the post-harvest industry of fruits and vegetables in my country to research and develop cold-sensitive anti-corrosion fresh-keeping technical measures for fruits and vegetables to prolong the fresh-keeping period of fruits and vegetables.

references

[1] Lv Tiexin, Wang Shoujing, Sun Hongchun, Zhang Qizhi, Li Hailei, Wang Wenliang. Storage and transportation of fruit and vegetable products and its control of chilling. Chinese Food and Nutrition, 2008, 9: 37-39

[2] Cai Kunzheng, Dong Taoxing, Xu Tao. Physiological characteristics of jasmonic acids (JAs) and their resistance to adversity stress. Ecological Environment, 2006, 15(2): 397-404

[3] Pena-Cortès H, Barrios P, Dorta F, Polanco V, Sánchez C, Sánchez E, Ramírez I. Involvement of jasmonic acid and derivatives in plant response to pathogen and insects and in fruit Regulth ripening. of Planal 2004, 23: 246–260.

[4] Meng XH, Han J, Wang Q, Tian SP. Changes in physiology and quality of peach fruits treated by methyl jasmonate under low temperature stress. Food Chemistry, 2009, 114: 1028-1035

[5] Zhang HY, Yang SY, Joyce DC, Jiang YM, Qu HX, Duan XW. Physiology and quality response of harvested banana fruit to cold shock. Postharvest Biology and Technology, 2010, 55:154-159

Contents of the invention

The object of the present invention is to provide a fresh-keeping agent for anti-corrosion and anti-corrosion of post-harvest cold-sensitive fruits and vegetables and its application technology.

In order to realize above-mentioned task, the present invention takes following technical solution:

The prepared cold-sensitive post-harvest anti-corrosion preservation agent for fruits and vegetables is composed of a fumigant A and a mixed solution B. The fumigant A is 2.0-10.0 mg/L methyl jasmonate; the composition of the mixed solution B is: salicylic acid 0.1-0.3 g/L, ascorbic acid 0.1-0.5 g/L, CaCl ₂ 2.0-6.0 g/L, Tween 80 6.0 g/L, the rest is ice water.

The methyl jasmonate is a naturally occurring growth regulator in plants. It has the ability to regulate the growth and development of plants and induce plants to resist various stresses including diseases and cold damage. It has no toxic and side effects on plants and humans, and can Widely used in production practice.

The salicylic acid is a bactericidal and anti-disease agent and an anti-cold inducer.

The calcium chloride can protect the integrity of the cell membrane, prevent softening of fruits and vegetables, and simultaneously have the effect of freshness preservation and synergism.

The vitamin C is an antioxidant and a free radical scavenger, and has the function of keeping fruits and vegetables fresh.

The Tween 80 is a surfactant.

The ice water is used to chill fruits and vegetables to induce cold resistance of fruits and vegetables.

The B solution is prepared by the following method: take the formula amount of salicylic acid, ascorbic acid, CaCl ₂ and Tween 80 and add it to an appropriate amount of water, stir until the above-mentioned substances are completely dissolved, make up the balance with ice water, fully stir and mix homogeneous, and the solution was maintained at 0°C.

The present invention also provides a method for applying cold-sensitive post-harvest anti-cold and anti-corrosion preservatives for fruits and vegetables, which includes the following steps: placing the fruits and vegetables in a sealed box, taking a formula amount of methyl jasmonate according to the volume of the sealed box and spotting it on the filter paper On the slices, fumigate at room temperature (20±1°C) for 12 hours; after fumigation, place the fruits and vegetables in a ventilated place for 2 hours; then put the fruits and vegetables into solution B and soak for 1 hour for cold shock. Take it out, dry the surface moisture, and store at low temperature or room temperature.

The fresh-keeping method of the present invention combines methyl jasmonate fumigation with ice-water chilling containing antiseptic and fresh-keeping ingredients such as salicylic acid, ascorbic acid, and calcium chloride, which not only effectively enhances the cold resistance of fruits and vegetables after harvesting, but also greatly reduces low-temperature stress It can reduce the occurrence of chilling injury of fruits and vegetables, effectively inhibit the spoilage and quality decline of fruits and vegetables stored at room temperature, improve the rate of good fruits in the process of post-harvest storage of fruits and vegetables, and significantly extend the fresh-keeping period. Food safety requirements, simple formula, low cost, in line with the current development direction of fruit and vegetable preservation, has good development and application potential.

Description of drawings

Fig. 1 is the influence curve of the antistaling agent of the present invention on the Vc content of tomato fruit during cold storage (2°C).

Fig. 2 is the influence curve of the preservative of the present invention on the relative conductivity of tomato fruit during cold storage (2°C).

Fig. 3 is the influence curve of antistaling agent of the present invention on antioxidant enzyme activity during cold storage (2°C) of tomato fruit. Wherein Fig. 3A represents the influence curve of superoxide dismutase (SOD) activity; Fig. 3B represents the influence curve of catalase (CAT) activity; Fig. 3C represents the influence curve of ascorbate peroxidase (APX) activity; Fig. 3D Indicates the effect curve of peroxidase (POD) activity.

Detailed ways

The present invention will be further described below in conjunction with embodiment.

1. Preparation and fresh-keeping method of cold-sensitive anti-cold anti-corrosion preservative for fruits and vegetables.

Example 1

(1) Select fumigant A: 2.0 mg/L methyl jasmonate, take 0.8 g methyl jasmonate in a 400L sealed box;

(2) Composition of mixed solution B: 0.3 g/L salicylic acid, 0.3 g/L ascorbic acid, 4.0 g/L CaCl ₂ , 6.0 g/L Tween 80, and ice water as the balance; the preparation method of solution B is : Add the formula amount of salicylic acid, ascorbic acid, CaCl ₂ and Tween 80 into an appropriate amount of water, stir until the above substances are completely dissolved, make up the balance with ice water, stir well and mix well, and keep the solution at 0°C ;

(3) Preservation method: evenly point the prescribed amount of methyl jasmonate on the filter paper, put the filter paper and fruits and vegetables in a 400L sealed box (the filter paper and fruits and vegetables do not contact), seal at room temperature for 12 hours; fumigate After that, put the fruits and vegetables in a ventilated place for 2 hours; then put the fruits and vegetables in solution B to soak for 1 hour for cold shock. Take it out, dry the surface moisture, and store at low temperature or room temperature.

Example 2

(1) Select fumigant A: 5.0 g/L methyl jasmonate, 2.0 g methyl jasmonate in a 400L sealed box;

(2) Composition of mixed solution B: 0.2 g/L salicylic acid, 0.4 g/L ascorbic acid, 5.0 g/L CaCl ₂ , 6.0 g/L Tween 80, and ice water as the balance; the preparation method of solution B and Fresh-keeping method is with embodiment 1.

Example 3

(1) Select fumigant A: 8.0 g/L methyl jasmonate, take 3.2 g methyl jasmonate in a 400L sealed box;

(2) Select the composition of mixed solution B: salicylic acid 0.1 g/L, ascorbic acid 0.1 g/L, CaCl ₂ 3.0 g/L, Tween 80 6.0 g/L, and the balance is ice water; the preparation method of solution B And fresh-keeping method is with embodiment 1.

Example 4

(1) Select fumigant A: 4.0 g/L methyl jasmonate, 1.6 g methyl jasmonate in a 400L sealed box;

(2) Composition of mixed solution B: 0.2 g/L salicylic acid, 0.5 g/L ascorbic acid, 6.0 g/L CaCl ₂ , 6.0 g/L Tween 80, and ice water as the balance; the preparation method of solution B and Fresh-keeping method is with embodiment 1.

According to the applicant's experiments, the effects of the antistaling agents prepared in the above-mentioned Examples 1-4 on the fruit and vegetable chilling injury index, sensory index, and physiological and biochemical index show that the fresh-keeping effect is remarkable, and there is no significant difference between Examples 1-4.

2. Experiments on anti-cold and fresh-keeping effects of anti-cold anti-corrosion preservatives for cold-sensitive fruits and vegetables.

2.1 The effect of preservatives on the chilling damage index and sensory indicators of several cold-sensitive fruits and vegetables.

Several common cold-sensitive fruits and vegetables, such as tomato (color breaking stage), green pepper, cucumber, persimmon, peach, etc., are used as materials, and after being treated with the fresh-keeping agent and fresh-keeping method of the present invention, low-temperature stress treatment is carried out at 2°C. Tomatoes and cucumbers were refrigerated at 2°C for 20 days, and persimmons, green peppers, and peaches were stored at 2°C for 35 days, then taken out and placed at room temperature for 3 days, and the chilling damage index and good fruit rate of the fruits were counted, and their appearance and flavor were evaluated. The evaluation results are shown in Table 1. As can be seen from Table 1, the fresh-keeping method of the present invention has good effects on several kinds of cold-sensitive fruits and vegetables tested, and has a remarkable inhibitory effect on the occurrence of chilling damage of fruits and vegetables, and obviously improves the good fruit rate of fruits and vegetables, which is higher than that of the control. are higher than 40%.

Table 1 The effect of the fresh-keeping method of the present invention on the occurrence of chilling injury and fresh-keeping effect of several cold-sensitive fruits and vegetables under low temperature stress

2.2 The effect of preservatives on room temperature preservation of several cold-sensitive fruits and vegetables.

Several common fruits and vegetables such as tomato (color breaking stage), cucumber, green pepper, grape, etc. are used as materials, and are stored at room temperature after being treated by the preservative and fresh-keeping method of the present invention. As can be seen from Table 2, the fresh-keeping method of the present invention has a good fresh-keeping effect on several kinds of fruits and vegetables tested, and significantly prolongs the fresh-keeping period of fruits and vegetables.

Table 2 The fresh-keeping method of the present invention has the influence on the fresh-keeping effect of several kinds of fruits and vegetables stored at room temperature

2.3 Effects of preservatives on physiological and biochemical indicators of tomato fruit during cold storage.

Tomato fruit is a model material for studying the mechanism of chilling injury and aging of fruits and vegetables. In this experiment, tomato fruit in the discoloration stage was used as the material, and the fruit was treated with the fresh-keeping method in Example 1. The fruit that was sealed for 12 hours without reagents and soaked in water for 1 hour was For control 1, the fruits without any treatment were set as control 2. After the treatment, all the fruits were stored in a cold storage at 2°C at the same time, and the changes of physiological and biochemical indicators during tomato cold storage (2°C) were measured.

2.3.1 The effect of preservatives on the change of Vc content in tomato fruit during cold storage.

As can be seen from the variation of the Vc content in Fig. 1, in the whole cold storage process, the Vc content of the fruit treated by the preservative of the present invention is significantly higher than the Vc content of the control 1 and the control 2 fruit; There was no significant difference in Vc content. Therefore, after being treated with the fresh-keeping agent and the fresh-keeping method of the present invention, the content of Vc in the fruit during low temperature stress can be increased.

2.3.2 The effect of preservatives on the relative conductivity of the membrane lipid peroxidation system of tomato during cold storage.

It can be seen from the relative conductivity changes in Figure 2 that compared with the two control fruits, the preservative treatment significantly inhibited the increase in the relative conductivity of the fruit after 5 days of storage; There was no significant difference in the cold storage process; on the 20th day of cold storage, the relative conductivity of the preservative treatment was 34.7% and 31.1% lower than that of control 1 and control 2, respectively.

2.3.3 Effects of preservatives on antioxidant enzyme activities of tomato fruit during cold storage.

From the change of SOD activity in Figure 3A, it can be seen that the preservative treatment significantly increased the SOD activity of the fruit during cold storage; the SOD activity of the fruit in control 1 and control 2 fluctuated, but there was no significant difference between the two; , the SOD activity of preservative-treated fruit was still 27.5% and 18.6% higher than that of control 1 and control 2, respectively.

From the change of CAT activity in Figure 3B, it can be seen that from the 5th day of cold storage, the CAT activity of each treatment fruit showed a downward trend as a whole. The CAT activity of preservative-treated fruits was also significantly higher than that of control fruits. At 20 days, the CAT activities of preservative-treated fruits were 40.3% and 49.5% higher than those of control 1 and control 2, respectively.

From the changes of APX activity in Figure 3C, it can be seen that, unlike the changes of SOD and CAT, the changes of APX of each treatment fruit showed an overall upward trend during the cold storage period. Compared with the two controls, the preservative treatment significantly promoted the increase of APX activity. At the end of storage, the APX activity of the preservative-treated fruit was 34.7% and 24.5% higher than that of control 1 and control 2, respectively. After significant difference analysis, there was no significant difference between the fruit APX activities of control 1 and control 2.

From the change of POD activity in Figure 4, it can be seen that the change of POD activity fluctuated greatly during the whole storage period, and the preservative treatment improved the activity of POD from the 10th day to the end of storage, but overall, there was no difference between the two control fruits. No significant difference.

In a word, the results shown in Figure 3 show that the preservative treatment of the present invention can significantly improve the activity of antioxidant enzymes during cold storage of tomato fruits, reduce the damage of low temperature stress to fruits, enhance the cold resistance of fruits, and delay the aging process of fruits.

Claims (4)

1. Cold-sensitive post-harvest anti-cold anti-corrosion preservative for fruits and vegetables, characterized in that the composition of the preservative is: A Methyl jasmonate, the concentration is 2.0-10.0 mg/L; B solution, composed of: salicylic acid 0.1-0.3 g/L, ascorbic acid 0.1-0.5 g/L, CaCl ₂ 2.0-6.0 g/L, Tween 80 6.0 g/L, and the rest is ice water; the B solution maintained at 0°C. 2. The anti-cold anti-corrosion preservative for cold-sensitive fruits and vegetables according to claim 1, characterized in that, described methyl A jasmonate is a fumigant, and the fumigation concentration used is 2.0-10.0 mg/L. 3. cold-sensitive anti-corrosion preservative for fruits and vegetables after picking according to claim 1, characterized in that, described B solution is obtained by the following method: get salicylic acid, ascorbic acid, _CaCl and spit Add Wen 80 to an appropriate amount of water, stir until the above substances are completely dissolved, make up the balance with ice water, stir well and mix well, and keep the solution at 0°C. 4. Utilize the application method of the cold-sensitive anti-corrosion anti-corrosion preservative for fruits and vegetables after harvesting described in any one of claims 1-3, it is characterized in that, through the following steps: fruits and vegetables are placed in the sealed box, according to the volume of the sealed box Take the prescribed amount of methyl jasmonate and spot it on the filter paper, and fumigate at 22~25°C for 12 hours. After the fumigation is completed, put the fruits and vegetables in a ventilated place for 2 hours, and then put the fruits and vegetables into the B solution to soak for 1 hour for cold shock; , dry the surface moisture, and store at low temperature or room temperature.

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