CN103636770A - Coating preservation method of waxberry fruits - Google Patents
Coating preservation method of waxberry fruits Download PDFInfo
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- CN103636770A CN103636770A CN201310660855.2A CN201310660855A CN103636770A CN 103636770 A CN103636770 A CN 103636770A CN 201310660855 A CN201310660855 A CN 201310660855A CN 103636770 A CN103636770 A CN 103636770A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 86
- 235000009134 Myrica cerifera Nutrition 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 17
- 244000269152 Myrica pensylvanica Species 0.000 title claims description 30
- 235000007270 Gaultheria hispida Nutrition 0.000 title claims description 28
- 235000012851 Myrica pensylvanica Nutrition 0.000 title claims description 28
- 239000011248 coating agent Substances 0.000 title claims description 7
- 238000000576 coating method Methods 0.000 title claims description 7
- 238000004321 preservation Methods 0.000 title description 3
- 244000132436 Myrica rubra Species 0.000 claims abstract description 23
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims abstract description 20
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims abstract description 12
- 235000010331 calcium propionate Nutrition 0.000 claims abstract description 12
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- 150000004781 alginic acids Chemical class 0.000 claims abstract description 11
- 239000004330 calcium propionate Substances 0.000 claims abstract description 11
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- WGVKWNUPNGFDFJ-DQCZWYHMSA-N β-tocopherol Chemical compound OC1=CC(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C WGVKWNUPNGFDFJ-DQCZWYHMSA-N 0.000 description 2
- GZIFEOYASATJEH-VHFRWLAGSA-N δ-tocopherol Chemical compound OC1=CC(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1 GZIFEOYASATJEH-VHFRWLAGSA-N 0.000 description 2
- UHPMCKVQTMMPCG-UHFFFAOYSA-N 5,8-dihydroxy-2-methoxy-6-methyl-7-(2-oxopropyl)naphthalene-1,4-dione Chemical compound CC1=C(CC(C)=O)C(O)=C2C(=O)C(OC)=CC(=O)C2=C1O UHPMCKVQTMMPCG-UHFFFAOYSA-N 0.000 description 1
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- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
本发明公开了一种杨梅果实涂膜保鲜方法。它包括以下步骤：选择晴天采收、八成熟、无机械损伤和病虫害的杨梅果实，对杨梅进行预冷处理；于含有1000μmol/L维生素E、1000μmol/L维生素C、1000μmol/L柠檬醛、0.2%的丙酸钙的1%海藻酸溶液浸果3分钟，采用0.8-1.5%体积比的丙酮水溶液对果实进行均匀喷雾，丙酮使用量为果实的0.8-1.5%重量，然后冷风吹干后将杨梅果实放置于有孔塑料盒中，每盒9~10个杨梅果实，于1±1℃的环境中贮藏60天，然后转移到20±1℃的环境中放置2天作为货架期。采用本发明的方法对杨梅果实进行贮藏保鲜，果实低温贮藏60天后仍能保持良好的外形和较高的品质，好果率95%以上，2天常温（20±1℃）货架期后好果率保持在85%以上。The invention discloses a fresh-keeping method of red bayberry fruit coated with a film. It includes the following steps: select bayberry fruits harvested in sunny days, eight mature, without mechanical damage and pests, and pre-cool the bayberry; Soak the fruit with 1% alginic acid solution of calcium propionate for 3 minutes, use 0.8-1.5% volume ratio of acetone aqueous solution to evenly spray the fruit, the amount of acetone used is 0.8-1.5% by weight of the fruit, and then dry the bayberry with cold air. The fruits were placed in perforated plastic boxes, 9-10 bayberry fruits per box, stored in an environment of 1±1°C for 60 days, and then transferred to an environment of 20±1°C for 2 days as the shelf life. The method of the present invention is used to store and keep fresh red bayberry fruit. After 60 days of low-temperature storage, the fruit can still maintain a good shape and high quality, and the good fruit rate is over 95%. rate remained above 85%.
Description
Technical field
The invention belongs to fruit storage method, relate to gardening product method for storing and refreshing, relate in particular to the Waxberry fruit coating-film fresh-keeping method by Waxberry fruit.
Background technology
Red bayberry (
myrica rubral. Zucc.) belong to Myruca ceas Myrica(Myrica), for China's special product fruit, be mainly distributed in the provinces such as Zhejiang, Fujian, Soviet Union, Jiangxi, wherein maximum with Zhejiang Province's red bayberry kind, quality is best.Waxberry fruit is bright in colour, sour-sweet succulence, has higher nutritive value and health care is worth, and adds and on the occasion of fruit dull season, is deeply subject to consumer's favor harvest time.
Yet red bayberry maturation mainly concentrates in 6 months, in the tens day time in the last ten-days period, happen hot and humid plum rain season, add the soft and succulency of red bayberry own, exocarp is thin, breathing is strong, be easy to microbial infection and decline because spontaneous metabolism makes quality, the normal temperature shelf-life is extremely short, have saying of " spoiled, and variable color on the two is gone bad on the 3rd ".Rotting is that Waxberry fruit is adopted one of principal element of rear quality deterioration, and Waxberry fruit is adopted rear pathogenic bacteria and mainly contained the fungies such as saccharomycete, candidiasis, Penicillium notatum, bud branch mould, Aspergillus and Fusarium.The storing problem of red bayberry has had a strong impact on local orchard worker's income and the economic development in local rural area, becomes the bottleneck of restriction red bayberry industry development, also becomes the problem that local government and orchard worker extremely pay close attention to.
At present, it is mainly that cryopreservation combines with air conditioned storage or Chemical treatment that Waxberry fruit is carried out to fresh-keeping method, although can extend the storage period of red bayberry, but Waxberry fruit quality declines inevitable, and many artificial synthetic chemical preservatives day by day receive people's concern in security.The application of the natural chemical substance extracting from animals and plants on fruit freshness preserving is more and more wider.Alginic acid is to be made by chitin deacetylase base, originates abundant, nontoxic, pollution-free, can form at food surface the uniform film of one deck edibility, and itself have antibacterial action, plays preservation.Therefore edibility marine alga sorrel has very large application prospect at packaging for foodstuff higher level fresh-keeping aspect.In cell, vitamin E is antioxidant, is again good membrane stabilizer, as medicinal application in animal (mankind).Vitamin E claims again tocopherol (tocopherol), and natural VE is mixture, mainly comprises α, β, γ, δ homologue.Vitamin E is current unique avirulent natural of finding, is also the most representative natural in biomembrane.Vitamin E mainly contains two functions, and one is physiological function, and another is anti-oxidation function.The function of different vitamin Es emphasizes particularly on different fields, in vivo with regard to oxidability, and alpha-tocopherol > betatocopherol > Gamma-Tocopherol > Delta-Tocopherol.The oxidation resistance of vitamin E, be mainly reflected in the protective effect to biomembrane (cell membrane and endomembrane system): because vitamin E is liposoluble vitamin, therefore vitamin E plays a role in biomembranous hydrophobic environment, and vitamin E is protected biomembrane from three approach: 1. the acyl free radical of already oxidised phosphatide is removed or repaired; 2. with reactive oxygen species, stop in itself and film on polyunsaturated fatty acid chain acrylic to contact and oxidation reaction occurs; 3. memebrane protein is had to protection and repair.Plant self can synthesising complex E, and the fruit after harvesting remains a living tissue, consumes to be greater than syntheticly, and the content that studies show that vitamin E of the index such as cell membrane is at continuous decrease.Plant cell is compared with zooblast and is contained more unrighted acid, so can infer that vitamin E will the larger effect of performance in plant cell.At present, vitamin E as medicine or make an addition in feed, but has no any report as being positioned efficiently the antioxidant of cell membrane aspect fruit freshness preserving.Vitamin C is equally also antioxidant important in cell, is present in cytoplasm or apoplast, and Cell protection internal and external environment is not subject to the injury of free radical.Citral is the composition of the antifungal activity that extracts from the volatile oil of the fruit of a cubeb litsea tree, Qie Wei China allows the foodstuff flavouring agent using, it acts on after fungal cell, and destruction in various degree occurs for fungal cell's ultra microstructure, damaged, loose etc. as cell wall, after birth, endochylema.Calcium propionate is that world health and food and agricultural organization ratify general in the world food and feeds bacteriostatic agent, and calcium propionate can also provide calcium ion for cell membrane simultaneously, increases the hardness of cell membrane.
Summary of the invention
The object of this invention is to provide and a kind ofly can effectively control red bayberry and adopt the rear red bayberry method for storing and refreshing that rots and keep fruit quality.
Red bayberry method for storing and refreshing of the present invention, is characterized in that, comprises the following steps:
(1) select fine day gather, medium well, have no mechanical damage and the Waxberry fruit of disease and pest, Waxberry fruit is carried out to precooling treatment;
(2) in the 1% alginic acid solution that contains 1000 μ mol/L vitamin Es, 1000 μ mol/L vitamin Cs, 1000 μ mol/L citrals, 0.2% calcium propionate, soak fruit 3 minutes, after cold wind dries up, adopt the aqueous acetone solution of 0.8-1.5% volume ratio to carry out even spraying to fruit, acetone use amount is the 0.8-1.5% weight of fruit, then Waxberry fruit is positioned in porose plastic casing to cryopreservation.
In a preferred embodiment of the present invention, described carries out precooling treatment to Waxberry fruit, and selecting temperature is 22 ± 2 ℃.
In another preferred embodiment of the present invention, described packs Waxberry fruit with porose plastic casing, Waxberry fruit is packed by 9 ~ 10/box.
In a preferred embodiment of the present invention, described cryopreservation temperature is 1 ± 1 ℃, and storage more than 60 days, is then transferred to 20 ± 1 ℃ and placed more than 2 days as shelf life.
Every liter of the 1% alginic acid solution that contains 1000 μ mol/L vitamin Es, 1000 μ mol/L vitamin Cs, 1000 μ mol/L citrals, 0.2% calcium propionate of the present invention is preparation like this: the vitamin E of 1000 μ mol, 1000 μ mol vitamin Cs, 1000 μ mol citrals, 2 g calcium propionates and 10 g alginic acids are dissolved in 1 L distilled water.
Red bayberry method for storing and refreshing of the present invention, first red bayberry is carried out to suitable precooling treatment, then with the 1% alginic acid solution that contains 1000 μ mol/L vitamin Es, 1000 μ mol/L vitamin Cs, 1000 μ mol/L citrals, 0.2% calcium propionate, soak fruit 3 minutes, adopt the aqueous acetone solution of 0.8-1.5% volume ratio to carry out even spraying to fruit, acetone use amount is the 0.8-1.5% weight of fruit, then directly with porose plastic casing, pack, under cryogenic conditions, can effectively suppress rotten, the maintenance fruit quality of Waxberry fruit.Adopt method of the present invention to carry out preservation and freshness to Waxberry fruit, fruit still can keep original quality in cryopreservation after 60 days, and good fruit rate is more than 95%, and after 2 days (20 ℃) shelf lifes, good fruit rate remains on more than 85%.So-called good fruit rate refers to that fruit is without going mouldy, and fruit mouthfeel is not turned sour and be astringent, and mouthfeel and common red bayberry are without significant difference.
The present invention is simple to operate, without large equipment investment, can on producing, use on a large scale, has a good application prospect.
The specific embodiment
Below the preferred embodiments of the present invention are described in detail, thereby so that advantages and features of the invention can be easier to be it will be appreciated by those skilled in the art that, protection scope of the present invention are made to more explicit defining.
Following examples are to further illustrate of the present invention, rather than limitation of the present invention.
Embodiment:
Selection fine day is gathered, medium well, have no mechanical damage and " water chestnut " Waxberry fruit of disease and pest, in the air-conditioned room of 20 ℃, precooling is after 4 ~ 5 hours, in there being 1000 μ mol/L vitamin Es, 1000 μ mol/L vitamin Cs, 1000 μ mol/L citrals, 1% alginic acid solution of 0.2% calcium propionate soaks fruit 3 minutes, adopt the aqueous acetone solution of 0.8-1.5% volume ratio to carry out even spraying to fruit, acetone use amount is the 0.8-1.5% weight of fruit, then cold wind dry up after by fruit by 9 ~ 10/box-packedly enter in porose plastic casing, in the environment of 20 ± 1 ℃ is transferred in 1 ± 1 ℃ of storage after 60 days, fruit still can keep original quality in cryopreservation after 60 days, good fruit rate is more than 95%, after 2 days (20 ℃) shelf lifes, good fruit rate remains on more than 85%.
Waxberry fruit percentage of water loss is as shown in the table
Fruit rate is as shown in the table well for Waxberry fruit
Waxberry fruit hardness is as shown in the table
Waxberry fruit soluble solid is as shown in the table
Wherein:
Control group 1 is the Waxberry fruit without any processing
The Waxberry fruit that control group 2 is processed for absolute ethyl alcohol
Processed group is the fruit that the 1% alginic acid solution coating that contains 1000 μ mol/L vitamin Es and vitamin C, 1000 μ mol/L citrals, 0.2% calcium propionate is processed
Good fruit rate is remove because of mouldy, rotten, dehiscent fruit and the remaining Waxberry fruit with commodity value of fruit and the percentage of this group fruit sum such as soften.
As can be seen from the above table, composite fresh-keeping of the present invention is processed and can effectively be suppressed going mouldy and rotting of Waxberry fruit, and its successful is better than control group.Composite fresh-keeping of the present invention can effectively maintain good fruit rate and the fruit quality of Waxberry fruit, extends the storage period of red bayberry.
The above, be only the specific embodiment of the present invention, but protection scope of the present invention is not limited to this, and any variation of expecting without creative work or replacement, within all should being encompassed in protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain that claims were limited.
Claims (5)
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| CN201310660855.2A CN103636770A (en) | 2013-12-10 | 2013-12-10 | Coating preservation method of waxberry fruits |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146058A (en) * | 2014-08-06 | 2014-11-19 | 重庆三峡学院 | Fresh keeping method for controlling decaying of red bayberries after being picked and degradation of anthocyanin by using composite coating films |
| CN107006601A (en) * | 2017-04-28 | 2017-08-04 | 王耿文 | A kind of preservation method of red bayberry |
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| CN1094574A (en) * | 1993-05-03 | 1994-11-09 | 同济医科大学 | Tunicle fruit and vegetable fresh-keeping agent and preservation method |
| US6500425B1 (en) * | 1988-04-04 | 2002-12-31 | The United States Of America As Represented By The Secretary Of Agriculture | Inhibiting plant pathogens with an antagonistic microorganism(s) |
| US20030228402A1 (en) * | 2002-02-19 | 2003-12-11 | Franklin Lanny U. | Compositions and methods for preservation of food |
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| CN104146058A (en) * | 2014-08-06 | 2014-11-19 | 重庆三峡学院 | Fresh keeping method for controlling decaying of red bayberries after being picked and degradation of anthocyanin by using composite coating films |
| CN107006601A (en) * | 2017-04-28 | 2017-08-04 | 王耿文 | A kind of preservation method of red bayberry |
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