CN110037098B - 用于控制果实采后病害的复合保鲜剂 - Google Patents
用于控制果实采后病害的复合保鲜剂 Download PDFInfo
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- CN110037098B CN110037098B CN201910347125.4A CN201910347125A CN110037098B CN 110037098 B CN110037098 B CN 110037098B CN 201910347125 A CN201910347125 A CN 201910347125A CN 110037098 B CN110037098 B CN 110037098B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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Abstract
本发明公开了一种用于控制果实采后病害的复合保鲜剂，该复合保鲜剂由以下质量含量的组分制成：0.004～0.006％纳他霉素、0.009～0.011％对羟基苯甲酸乙酯、0.009～0.011％壳聚糖，余量为蒸馏水。本发明中所采用的三种试剂均为食品添加剂，对人体无毒害作用，该复合保鲜剂可以显著降低樱桃番茄果实的采后灰霉病发病率。
Description
技术领域
本发明涉及果实采后病害防治技术领域，更具体的是一种通过直接抑菌作用来抑制果实采后病害的生物保鲜技术。
背景技术
水果采后阶段的腐烂是一个全球性问题，由采后病害造成的损失十分严重。据统计，发达国家的果实采后腐烂损失率为15％～25％，发展中国家损失率为20％～50％，其中我国果蔬腐烂每年超过8000万吨，腐烂损失率超过30％，经济损失达千亿元，严重限制了我国水果产业的发展。目前，化学杀菌剂仍然是控制水果采后病害的主要措施。以柑橘为例，中国发明专利(申请号200910028802.2，柑橘保鲜剂)提供了可控制柑橘病害的多种化学杀菌剂，包括甲基托布津，多菌灵。中国发明专利(申请号200910028804.1，柑橘长效保鲜剂)提供了可控制柑橘病害的化学杀菌剂，包括2,4-D钠盐，托布津。中国发明专利(申请号201110209305.X，一种柑橘保鲜剂及其制备方法、应用)提供了可控制柑橘病害的多种化学杀菌剂，包括醚菌酯、唑菌胺脂、肟菌酯、烯肟菌酯等。
美国国家科学院(NAS)研究报告指出，农药中杀菌剂构成了人类60％的致癌危险，杀菌剂的残留容易对人体健康及环境安全造成严重危害，且随着化学杀菌剂残留水平的不断升高，病原菌的耐药性也随之增强，影响病害防治效果。在过去的40多年里，尽管全世界农药使用量增加了10倍，但病虫害给农作物造成的损失仍增加了1倍。由此可见，寻找新型、有效、安全、高效的病害控制方法来代替传统的农药杀菌剂十分迫切。
食品添加剂是食品配料中的重要组成部分，具有增加加工食品营养、提高食品质量、防止食品腐败变质、改善食品加工条件等作用。食品添加剂包含多种抗氧化剂及低毒(无毒)防腐剂，具有较高的安全性，在水果保鲜上有一定的应用前景。
纳他霉素(Natamycin)是一种由游链霉菌(Streptomyces natalensis)受控发酵制得发酵产生的天然抗真菌化合物，属于多烯大环内酯类，是一种无臭、无味，低剂量且安全性高的食品防腐剂。纳他霉素能够与真菌的麦角甾醇以及其他甾醇基团结合，阻遏麦角甾醇生物合成，从而使细胞膜畸变，最终导致渗漏，引起细胞死亡，既可以广泛有效的抑制各种霉菌、酵母菌的生长，又能抑制真菌毒素的产生，可广泛用于食品防腐保鲜以及抗真菌治疗。
壳聚糖(Chitosan)又称脱乙酰甲壳素，由几丁质(Chitin)脱乙酰作用得到。其所具备的生物官能性相容性、血液相容性、安全性、微生物降解性等优良性能被各行各业广泛关注，在医药、食品、化工、化妆品、水处理、金属提取及回收、生化和生物医学工程等诸多领域的应用研究取得了重大进展。并作为增稠剂、被膜剂列入国家食品添加剂使用标准GB-2760。
对羟基苯甲酸乙酯(Ethyl4-hydroxybenzoate，尼泊金乙酯)为白色、晶状、几乎无臭的粉末，对霉菌有较强抑菌能力，在食品工业和日化工业中具有相似的用途，广泛用于食品和化妆品的防腐。
中国授权发明专利《一种果蔬抑菌保鲜喷剂及其制备方法》，公开号CN108739990A，公开了一种由甲基吡嗪、三氯酚、壳聚糖、1,2-二溴乙烷、3，5-二羟基苯甲酸及蒸馏水复合而成的果蔬抑菌保鲜喷剂，能够有效延缓果蔬氧化过程，抑制微生物繁殖，提高果蔬的保质期。中国授权发明专利《一种迷迭香壳聚糖保鲜组合物、制剂、制备方法及其应用》，公开号CN108739972A，公开了一种由质量比为1:1～5的迷迭香精油和壳聚糖复配而成的天然植物源保鲜剂，该方法可有效延长冷鲜肉的储藏时间。中国授权发明专利《一种黄皮果专用生物保鲜剂》，公开号CN105192056A，公开了一种以生物源抗菌防霉材料(那他霉素、乳酸链球菌素、对羟基苯甲酸酯、对烯丙基茴香醚、香草酚)为主剂，辅以(柠檬酸钠、柠檬酸钾、乳酸钠、乳酸钾、山梨酸钠、山梨酸钾、山梨酸钙和EDTA等)为螯合剂，以(壳聚糖、变性淀粉、阿拉伯胶等)为成膜剂，并加以白砂糖和水复配而成的黄皮果专用生物保鲜剂。
发明内容
本发明要解决的技术问题是提供一种用于控制果实采后病害的复合保鲜剂，该复合保鲜剂采用安全剂量的食品添加剂复配而成，能有效控制果实采后病害。
为了解决上述技术问题，本发明提供一种用于控制果实采后病害的复合保鲜剂，该复合保鲜剂由以下质量含量的组分制成：0.004～0.006％纳他霉素、0.009～0.011％对羟基苯甲酸乙酯(尼泊金乙酯)、0.009～0.011％壳聚糖，余量为水。
作为本发明的用于控制果实采后病害的复合保鲜剂的改进：该复合保鲜剂由以下质量含量的组分制成：0.005％纳他霉素、0.01％对羟基苯甲酸乙酯(尼泊金乙酯)、0.01％壳聚糖，余量为水。
实际使用时，可选择以下任意一种方式对果实进行处理：
处理方式一：选择无机械损伤、未感染、大小和成熟度等外观品质基本一致的果实，用自来水冲洗并在室温(25℃)下放置干燥。将果实在本发明的制剂中浸泡10分钟后，取出放置干燥(即，表面无水滴)，装箱贮藏。
处理方式二：采用采前喷壶喷洒的方法处理，将本发明的制剂喷在果实表面(湿润即可)，待干后(即，表面无水滴)取下果实，装箱贮藏。
本发明的优点是：(1)本发明中所采用的纳他霉素、对羟基苯甲酸乙酯、壳聚糖三种试剂均为食品添加剂，对人体无毒害作用。(2)本发明可以显著降低樱桃番茄果实的采后灰霉病发病率；(3)本发明对环境及人体健康无任何毒害作用，具有经济实用、安全高效、环境友好等特点。
附图说明
下面结合附图对本发明的具体实施方式作进一步详细说明。
图1为本复配保鲜剂对樱桃番茄果实灰霉病的直接抑制作用；
图2为本复配保鲜剂对樱桃番茄果实采后正常存放病害的抑制作用。
具体实施方式
下面结合具体实施例对本发明进行进一步描述，但本发明的保护范围并不仅限于此：
实施例1、用于控制果实采后病害的复合保鲜剂
该复合保鲜剂由以下质量含量的组分制成：0.005％纳他霉素、0.01％对羟基苯甲酸乙酯(尼泊金乙酯)、0.01％壳聚糖，余量为蒸馏水。
即，每1KG复合保鲜剂由0.05g纳他霉素、0.1g对羟基苯甲酸乙酯(尼泊金乙酯)、0.1g壳聚糖、作为余量的蒸馏水组成。
为了证明本发明制剂的实际使用效果，发明人进行了如下的实验：
实验1、本制剂对樱桃番茄果实灰霉病的直接抑制作用
1、实验材料：
果实为樱桃番茄果实。
病原菌：灰葡萄孢(Botrytis cinerea)，25℃活化7天备用。
2、处理：
选取外观整齐、色泽均匀、无病虫害、无机械损伤的樱桃番茄果实，使用自来水清洗后，用浓度为0.1％的次氯酸钠溶液浸泡消毒3min，取出，随后用自来水冲洗去除果实表面残余次氯酸钠，晾干备用。
用无菌打孔器在樱桃番茄果实的表面制造一个伤口(5mm直径×3mm深)；分别设置以下6个实验组：
组别1(MIX)、伤口内加入20μL实施例1所得的复合保鲜剂；
组别2(0.01％C)、伤口内加入20μL浓度为0.01％壳聚糖溶液；
组别3(0.01％M)、伤口内加入20μL浓度为0.01％对羟基苯甲酸乙酯溶液；
组别4(0.005％N)、伤口内加入20μL浓度为0.005％纳他霉素溶液；
组别5(0.01％N)、伤口内加入20μL浓度为0.01％纳他霉素溶液；
阴性对照组(Conteol)、伤口内加入20μL无菌水。
2小时后在每个伤口处加入20μL浓度为5×104spores/mL病原菌孢子悬浮液(Botrytis cinerea)，在常温(25℃)，90％湿度条件下贮藏，并用PE塑料膜密封作保湿处理。每个处理样本量为20个樱桃番茄果实，试验重复3次，第6天观察结果。
3、结果：
发病率的计算公式如下：发病率(％)＝(发病的果实数/果实总数)×100％。
如图1所示，在接入病原菌后第6天，无菌水对照组樱桃番茄果实灰霉病发病率为100％，浓度为0.01％壳聚糖溶液处理后樱桃番茄果实发病率为80.00％，浓度为0.01％对羟基苯甲酸乙酯溶液樱桃番茄果实的发病率为71.67％，浓度为0.005％纳他霉素溶液处理后樱桃番茄果实的发病率为58.33％，浓度为0.01％纳他霉素溶液处理后樱桃番茄发病率为48.33％，经过本发明复合保鲜剂对樱桃番茄果实处理后的发病率明显降低，为43.33％，明显低于其他处理组樱桃番茄果实灰霉病发病率。
对比例1、用于控制果实采后病害的复合保鲜剂
该复合保鲜剂由以下质量含量的组分制成：0.015％纳他霉素、0.01％壳聚糖，余量为蒸馏水。
对比例2、用于控制果实采后病害的复合保鲜剂
该复合保鲜剂由以下质量含量的组分制成：0.015％对羟基苯甲酸乙酯(尼泊金乙酯)、0.01％壳聚糖，余量为蒸馏水。
对比例3、用于控制果实采后病害的复合保鲜剂
该复合保鲜剂由以下质量含量的组分制成：0.01％纳他霉素、0.005％对羟基苯甲酸乙酯(尼泊金乙酯)、0.01％壳聚糖，余量为蒸馏水。
对比例4、用于控制果实采后病害的复合保鲜剂
该复合保鲜剂由以下质量含量的组分制成：0.006％纳他霉素、0.012％对羟基苯甲酸乙酯(尼泊金乙酯)、余量为蒸馏水。
将上述对比例1～对比例4按照上述实验1所述方法进行检测，所得结果与实施例1的对比如下表1所示。
表1、接入病原菌后第6天的发病率
| 发病率 | |
| 实施例1 | 43.33％ |
| 对比例1 | 51.85％ |
| 对比例2 | 81.67％ |
| 对比例3 | 60.00％ |
| 对比例4 | 62.96％ |
实验2、本制剂对樱桃番茄果实采后自然存放病害的抑制作用
1、实验材料：
果实为樱桃番茄果实。
2、处理：
选取外观整齐、色泽均匀、无病虫害、无机械损伤的樱桃番茄果实，使用自来水清洗后，取出风干(表面无水滴)，随后用实施例1所得的复合保鲜剂(MIX)浸泡10分钟，取出风干，放在塑料筐中，在常温(25℃)，90％湿度条件下贮藏，并用PE塑料膜密封作保湿处理。每个处理样本量为200个樱桃番茄果实，试验重复3次，每隔1周观察结果，观察一个月(4周)。
将复合保鲜剂(MIX)改成无菌水按照上述方法处理，作为对照组(Control)。
3、结果：
发病率的计算公式如下：
发病率(％)＝(发病的果实数/果实总数)×100％。
图2结果表明，经过本发明的复合保鲜剂(MIX)浸泡处理过的番茄在采后自然存放一个月后的发病率为33.23％，显著低于无菌水对照组的88.33％。
最后，还需要注意的是，以上列举的仅是本发明的若干个具体实施例。显然，本发明不限于以上实施例，还可以有许多变形。本领域的普通技术人员能从本发明公开的内容直接导出或联想到的所有变形，均应认为是本发明的保护范围。
Claims (1)
1.用于控制果实采后病害的复合保鲜剂，其特征是该复合保鲜剂由以下质量含量的组分制成：0.005％纳他霉素、0.01％对羟基苯甲酸乙酯、0.01％壳聚糖，余量为蒸馏水。
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| CN102948462A (zh) * | 2011-08-23 | 2013-03-06 | 国家林业局竹子研究开发中心 | 一种抑制采后伤呼吸的竹笋保鲜方法 |
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| CN102948462A (zh) * | 2011-08-23 | 2013-03-06 | 国家林业局竹子研究开发中心 | 一种抑制采后伤呼吸的竹笋保鲜方法 |
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