CN110200067B - Fresh-keeping method for okra - Google Patents
Fresh-keeping method for okra Download PDFInfo
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- CN110200067B CN110200067B CN201910612190.5A CN201910612190A CN110200067B CN 110200067 B CN110200067 B CN 110200067B CN 201910612190 A CN201910612190 A CN 201910612190A CN 110200067 B CN110200067 B CN 110200067B
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- 241001075517 Abelmoschus Species 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title claims abstract description 8
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000003860 storage Methods 0.000 claims abstract description 16
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 claims abstract description 9
- 230000006378 damage Effects 0.000 claims abstract description 8
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 7
- 239000011248 coating agent Substances 0.000 claims abstract description 7
- 238000000576 coating method Methods 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 201000010099 disease Diseases 0.000 claims abstract 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract 2
- 229930002875 chlorophyll Natural products 0.000 abstract description 7
- 235000019804 chlorophyll Nutrition 0.000 abstract description 7
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 abstract description 7
- 238000004321 preservation Methods 0.000 abstract description 6
- 238000002791 soaking Methods 0.000 description 10
- 230000000694 effects Effects 0.000 description 6
- 238000004140 cleaning Methods 0.000 description 5
- 230000004580 weight loss Effects 0.000 description 5
- TWFZGCMQGLPBSX-UHFFFAOYSA-N Carbendazim Natural products C1=CC=C2NC(NC(=O)OC)=NC2=C1 TWFZGCMQGLPBSX-UHFFFAOYSA-N 0.000 description 4
- JNPZQRQPIHJYNM-UHFFFAOYSA-N carbendazim Chemical compound C1=C[CH]C2=NC(NC(=O)OC)=NC2=C1 JNPZQRQPIHJYNM-UHFFFAOYSA-N 0.000 description 4
- 239000006013 carbendazim Substances 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 235000012055 fruits and vegetables Nutrition 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 240000004507 Abelmoschus esculentus Species 0.000 description 1
- 235000003934 Abelmoschus esculentus Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- 241000219071 Malvaceae Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000006355 external stress Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
本发明公开了一种黄秋葵的保鲜方法，包括以下步骤：(1)预处理：选择挑选大小一致，色泽均匀，无机械损伤和病虫害的黄秋葵作为实验材料，清水洗净后晾干备用。(2)灭菌处理：将步骤(1)中预处理过的黄秋葵用0.1‑0.5％的施保克浸泡1‑3min。(3)保鲜处理：将步骤(2)中的黄秋葵在浓度为0‑15mmol/L的γ‑氨基丁酸溶液中充分浸泡2‑5min，涂层均匀后，放于通风处自然晾干。(4)常温贮藏：将步骤(3)中得到的秋葵放于室温(24℃～26℃)下贮藏。实验证明，该技术实用、安全、有效，处理黄秋葵18天后，黄秋葵的水分损失减少，叶绿素含量提高37％，Vc含量提高69％，能有效延长黄秋葵采后货架期及贮藏品质。
The invention discloses a fresh-keeping method for okra, comprising the following steps: (1) Pretreatment: selecting and selecting okra with uniform size, uniform color and no mechanical damage and no pests and diseases as experimental materials, washed with clean water and dried for use. (2) Sterilization treatment: Soak the pretreated okra in step (1) with 0.1-0.5% of Shibaoke for 1-3min. (3) Preservation treatment: the okra in step (2) is fully soaked in a γ-aminobutyric acid solution with a concentration of 0-15mmol/L for 2-5min, and after the coating is uniform, it is placed in a ventilated place to dry naturally. (4) Storage at room temperature: The okra obtained in step (3) is stored at room temperature (24°C-26°C). Experiments have proved that the technology is practical, safe and effective. After 18 days of processing okra, the water loss of okra is reduced, the chlorophyll content is increased by 37%, and the Vc content is increased by 69%, which can effectively prolong the postharvest shelf life and storage quality of okra.
Description
Technical Field
The invention relates to a storage and preservation technology of fruits and vegetables, in particular to a preservation method of okra.
Background
Okra (Abelmoschus esculentus) belongs to annual herbaceous plants of okra of Malvaceae, has tender fruit meat, smooth mouthfeel and unique flavor, and has high nutritional value and certain medical and health care functions because fruits contain abundant viscous polysaccharide, protein, vitamins, flavone and the like. With the increasing attention on green and organic vegetables in society, okra has gained more and more attention as one of the vegetables with both nutrition and health care functions. However, due to the fact that the okra fruits have large surface areas and fine fluff, and lose edible value due to dehydration and aging after picking, consumption and circulation of the okra are greatly influenced by the factors, and therefore the okra is subjected to fresh-keeping treatment in a safe and effective mode, and application quality of the okra in the aspects of storage, fresh keeping, processing and the like can be improved.
Gamma-aminobutyric acid (GABA) is a four-carbon nonprotein amino acid, widely exists in plants, animals and microorganisms in a free state, has no toxic or side effects on the environment and human health when used on plants or fruits and vegetables, has been approved for use in foods as a novel food functional factor, and has been approved and confirmed by the U.S. environmental protection agency. Therefore, in recent years, the research on GABA has become a new focus. Researches show that GABA can effectively help organisms to resist external stress and reduce harm caused by active oxygen. Exogenous GABA can promote the accumulation of endogenous GABA and proline in fruits and vegetables such as peaches, melons, bananas and the like, increase the enzyme activity of an antioxidant system, maintain the energy level, reduce the accumulation of active oxygen and membrane lipid peroxidation and improve the stress resistance of the fruits.
The invention optimizes the formula of the okra before the okra is pre-treated and the harvested okra is treated by GABA, and discusses a green, environment-friendly, safe and effective okra preservation method.
Disclosure of Invention
The invention relates to a fresh-keeping method of okra, belonging to the storage and fresh-keeping technology of fruits and vegetables. Aims to provide a practical, safe and effective okra preservation technology, which can not only make full use of the existing commercial technology to rapidly realize industrial production, but also ensure the quality of the stored products and prolong the shelf life of the products to the maximum extent.
The method comprises the following specific steps:
(1) pretreatment: selecting okra with consistent size, uniform color and no mechanical damage or pest as an experimental material, cleaning with clear water, and airing for later use.
(2) And (3) sterilization treatment: soaking the okra pretreated in the step (1) in 0.1-0.5% of Fenker for 1-3 min.
(3) Fresh-keeping treatment: and (2) fully soaking the okra in the step (1) in a gamma-GABA solution of 0 mmol/L-15 mmol/L for 3min, and naturally airing the okra in a ventilated place after the coating is uniform.
(4) And (3) storage at normal temperature: and (4) storing the okra obtained in the step (3) at room temperature (20-26 ℃).
The invention provides a safe and effective okra preservation technology. After 18 days of storage, okra can maintain high water content, chlorophyll content is increased by 37%, and VCThe content is increased by 69%, and the fresh-keeping effect is obvious.
Drawings
FIG. 1 shows the effect of different treatment conditions on the weight loss rate of okra;
FIG. 2 is a graph showing the effect of different treatment conditions on the change in okra chlorophyll;
fig. 3 is a graph showing the effect of different treatment conditions on the ascorbic acid content of okra.
Detailed Description
Example 1
(1) Pretreatment: selecting okra with consistent size, uniform color and no mechanical damage or pest as an experimental material, cleaning with clear water, and airing for later use.
(2) And (3) sterilization treatment: soaking the okra pretreated in the step (1) in 0.1% of carbendazim for 1 min.
(3) Fresh-keeping treatment: and (3) fully soaking the okra in the step (2) in clear water for 3min, and naturally airing the okra in a ventilated place after the coating is uniform.
(4) And (3) storage at normal temperature: and (4) storing the okra obtained in the step (3) at room temperature (24-26 ℃).
After 18 days of storage, the weight loss rate of the okra is 11.1 percent, the chlorophyll content is 0.0745mg/g, VCThe content was 3.61mg/100 g.
Example 2
(1) Pretreatment: selecting okra with consistent size, uniform color and no mechanical damage or pest as an experimental material, cleaning with clear water, and airing for later use.
(2) And (3) sterilization treatment: soaking the okra pretreated in the step (1) in 0.2% of carbendazim for 3 min.
(3) Fresh-keeping treatment: and (3) fully soaking the okra in the step (2) in a gamma-GABA solution of 5mmol/L for 3min, and naturally airing the okra in a ventilated place after the coating is uniform.
(4) And (3) storage at normal temperature: and (4) storing the okra obtained in the step (3) at room temperature (24-26 ℃). After 18 days of storage, the weight loss rate of the okra is 8.7 percent, the chlorophyll content is 0.086mg/g, VCThe content was 5.55mg/100 g.
Example 3
(1) Pretreatment: selecting okra with consistent size, uniform color and no mechanical damage or pest as an experimental material, cleaning with clear water, and airing for later use.
(2) And (3) sterilization treatment: soaking the okra pretreated in the step (1) in 0.5% of carbendazim for 3 min.
(3) Fresh-keeping treatment: and (3) fully soaking the okra in the step (2) in a gamma-GABA solution of 10mmol/L for 3min, and naturally airing the okra in a ventilated place after the coating is uniform.
(4) And (3) storage at normal temperature: and (4) storing the okra obtained in the step (3) at room temperature (24-26 ℃). After 18 days of storage, the weight loss rate of the okra is 10.1 percent, the chlorophyll content is 0.1025mg/g, and the VC content is 6.11mg/100 g.
Example 4
(1) Pretreatment: selecting okra with consistent size, uniform color and no mechanical damage or pest as an experimental material, cleaning with clear water, and airing for later use.
(2) And (3) sterilization treatment: soaking the okra pretreated in the step (1) in 0.4% of carbendazim for 3 min.
(3) Fresh-keeping treatment: and (3) fully soaking the okra in the step (2) in a gamma-GABA solution of 15mmol/L for 3min, and naturally airing the okra in a ventilated place after the coating is uniform.
(4) And (3) storage at normal temperature: and (4) storing the okra obtained in the step (3) at room temperature (24-26 ℃). After 18 days of storage, the weight loss rate of the okra is 10.8 percent, the chlorophyll content is 0.0837mg/g, VCThe content was 5.55mg/100 g.
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| CN112715648B (en) * | 2021-01-03 | 2023-05-09 | 贵阳学院 | Modified atmosphere composite fresh-keeping method for okra |
| CN114468036B (en) * | 2021-12-03 | 2024-03-26 | 浙江万里学院 | Fresh-keeping preparation of okra, and preparation method and application thereof |
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