CN111165571A

CN111165571A - Method for delaying senescence and yellowing of broccoli

Info

Publication number: CN111165571A
Application number: CN202010029191.XA
Authority: CN
Inventors: 纪淑娟
Original assignee: Shenyang Agricultural University
Current assignee: Shenyang Agricultural University
Priority date: 2020-01-13
Filing date: 2020-01-13
Publication date: 2020-05-19
Anticipated expiration: 2040-01-13
Also published as: CN111165571B

Abstract

The invention belongs to the technical field of storage and preservation of fruits and vegetables, and in particular relates to a method for delaying aging and yellowing of broccoli. The compound solution of glycine betaine and arginine is used to soak the postharvest broccoli, comprising the following steps: (1) adding 10 mM Glycine betaine and 1mM arginine are compounded according to a mass ratio of 3:7 to obtain a compound solution; (2) all surfaces of the postharvest broccoli are immersed in the compound solution obtained in step (1) for at least 15min, and the natural Air dry and then bag, and store in a cold storage environment at 4±0.05℃. The broccoli treated with the compound solution had slower yellowing speed and higher anti-aging efficiency than the broccoli treated with glycine betaine or arginine alone.

Description

Method for delaying senescence and yellowing of broccoli

Technical Field

The invention belongs to the technical field of storage and preservation of fruits and vegetables, and particularly relates to a method for delaying senescence and yellowing of broccoli.

Background

Broccoli, also known as broccoli and broccoli, is an annual plant of brassica in brassicaceae, is a popular vegetable, has delicious taste, rich nutrition and high medicinal value, and is widely planted in the north and south of China. The crisp taste and rich nutritive value are very popular with people. At normal temperature, however, broccoli is extremely easy to age, turn yellow, rot and deteriorate, and the commodity value and the nutritional value of broccoli are seriously influenced. Thus, yellowing of broccoli can be delayed and shelf life thereof can be prolonged by using appropriate treatment.

The postharvest physiological characteristics and the causes of decay of broccoli are as follows:

1. respiration and ethylene release: the respiration of the broccoli immediately after picking is very strong, the respiration gradually rises to the peak after picking, then starts to fall again, and the respiration process is similar to the release condition of ethylene and belongs to respiration jump type fruits and vegetables. The respiration rise and the ethylene increase are consistent with the aging and yellowing processes of broccoli curd, and the tender broccoli curd has vigorous respiratory metabolism and no ethylene release. After harvesting, the flowers begin to turn yellow at normal temperature, the respiration rises, ethylene is slowly released, the respiration of the half hemerocallis fulva reaches the highest value, the ethylene release also reaches the peak value, and then the flowers further yellow, the respiration is rapidly reduced, and the ethylene release amount is also reduced. The flower ball is completely yellowed, the respiration is reduced to the lowest point, and the temperature has great influence on the respiration and ethylene release of broccoli. In the initial storage period, the respiratory strength and the ethylene release amount of broccoli are gradually increased, the respiratory strength of broccoli can be effectively inhibited at low temperature, the yellowing of flower balls is slowed down, and the lower the temperature in a certain range, the more obvious the action effect is.

2. Change of main nutrient components: in the process of the broccoli aging, the total sugar content is in an increasing trend due to the decomposition of macromolecular substances, then the total sugar content is in a decreasing trend along with the aging and the respiratory consumption of the broccoli, the contents of protein, chlorophyll and vitamin C in the broccoli are continuously decreased along with the prolonging of the storage time, and the decrease is faster along with the higher temperature. The modified atmosphere packaging can effectively slow down the aging speed of the broccoli and the consumption of nutrient substances. Therefore, the low-temperature modified atmosphere packaging can effectively inhibit the respiration of broccoli, slow down the loss of nutrient components and obtain better preservation effect.

3. Low-temperature damage: although the low temperature can effectively inhibit the respiratory intensity of broccoli, and the broccoli has strong tolerance to the low temperature, the broccoli stored below the freezing point can have obvious freezing injury, and the symptom is that the scape is transparent dark green plaques.

4. Gas damage: the broccoli is CO-resistant₂Fruits and vegetables, certain CO₂The concentration can inhibit respiration and microbial growth, and delay aging.

5. Microbial diseases: the main diseases causing the broccoli to rot during storage include downy mildew, black rot, soft rot, gray mold, black spot, sclerotinia, and the like. The leaf diseases are the most serious of downy mildew and black rot, and the corm diseases are mainly sclerotinia sclerotiorum, bacterial soft rot and brown stems caused by downy mildew. The fungal species causing the rottenness of broccoli mainly include Alternaria, Sclerotinia sclerotiorum, Penicillium, and the like. The main routes for microorganisms to invade broccoli tissue are: skin pore invasion, stomatal invasion, wound invasion. The propagation media mainly include: the water-borne infection, the contact infection and the insect-borne infection are carried out, so that the mechanical injury is prevented during the harvesting, storing and transporting processes of the broccoli, the broccoli is checked frequently during the storage period, and the vegetables which are infected with diseases or rotten and deteriorated are removed in time to prevent the infection and spread.

The current methods for delaying the yellowing of broccoli comprise the following steps: physical preservation techniques, such as refrigeration, modified atmosphere storage, ultraviolet treatment, heat shock treatment and the like; chemical storage and preservation techniques, such as preservative treatment (1-methylcyclopropene (1-MCP)), ethanol treatment, treatment with a plant growth regulator (6-benzyladenine (6-BA)), and coating treatment. The physical preservation technology is easy to realize, the operation is relatively simple, but the effect of preserving and delaying the yellowing is not ideal; the chemical treatment adopts chemical preservative fumigation, spraying or soaking treatment, the use amount of the medicament needs to be strictly controlled, the safety of the medicament is paid attention to, and the treatment effect is not ideal.

Disclosure of Invention

In order to overcome the technical problems, the invention provides a method for delaying senescence and yellowing of broccoli.

The technical scheme for solving the technical problems is as follows:

a method for delaying senescence and yellowing of broccoli, which adopts a compound solution of glycine betaine and arginine to soak the collected broccoli, comprises the following steps:

(1) compounding 10mM glycine betaine and 1mM arginine according to the mass ratio of 3:7 to obtain a compound solution;

(2) immersing all the surfaces of the picked broccoli into the compound liquid obtained in the step (1) for at least 15min, taking out, naturally drying, bagging, and storing in a cold storage environment at the temperature of 4 +/-0.05 ℃.

Further, the time for immersing the harvested broccoli in the compound liquid obtained in the step (1) in the step (2) is 20 min.

Further, the bagging in the step (2) is to fill the soaked and naturally dried broccoli into a PE bag with the thickness of 0.04 mm.

The invention has the beneficial effects that:

according to the invention, the picked broccoli is soaked by adopting the glycine betaine and arginine compound solution, so that the yellowing of the broccoli is obviously delayed. The broccoli treated by the compound liquid has slower yellowing speed and higher aging delaying efficiency than the broccoli treated by glycine betaine or arginine alone. Therefore, the combination of the two has obvious significance for delaying the storage time of the fruits and the vegetables.

Glycine betaine is mainly found in shellfish, flour and some vegetables, such as beetroot, spinach, etc. Glycine Betaine (GB) is an important osmolyte substance produced by various organisms, such as bacteria, fungi, plants and animals. In higher plants, GB has a positive effect on maintaining cellular osmolarity, protecting proteins and regulating stress responses. GB increases the activity of ROS scavenging enzymes (SOD, CAT, APX) under the stress conditions of drought, salinity, cold and the like. To date, exogenous application of GB has been found to be effective in reducing the chilling injury of strawberries, tobacco, chickpeas and tomatoes. GB treatment can effectively inhibit the activity reduction of SOD, POD and CAT enzymes of papaya fruits, keep the production rate of superoxide anions and the concentration of hydrogen peroxide at a lower level, reduce the increase of cell membrane permeability and the accumulation of membrane lipid peroxidation products MDA, and slow down the occurrence of cold damage after papaya fruits are picked. The exogenous GB improves the cold resistance of the peach fruits and enhances the accumulation of the proline content of the fruits. The antioxidant enzyme activity of the loquat fruits can be improved by GB treatment, so that the cold damage is reduced. In mammals, glycine betaine acts as a permeant in the medulla of the kidney, maintaining osmotic balance, while also maintaining the tertiary structure of the macromolecule. In humans, glycine betaine can be readily absorbed by dietary intake, or synthesized endogenously by the catabolism of choline in the liver. Glycine betaine is also an important source of methyl groups required for the formation of methionine and S-adenosylmethionine (SAM). Therefore, glycine betaine is edible and safe.

Arginine can play a strong role in cold resistance by promoting accumulation of Polyamine (PA), proline or gamma-aminobutyric acid (GABA). Meanwhile, the postharvest chilling injury of broccoli can be reduced by increasing polyamine accumulation of arginine due to higher Arginine Decarboxylase (ADC) and Ornithine Decarboxylase (ODC) enzyme activities and by higher proline accumulation due to higher Ornithine Aminotransferase (OAT) enzyme activities and higher Nitric Oxide (NO) activities. Because of the potential, safe and cost-effective nutritional and therapeutic effects of arginine as a human health amino acid, its use can provide a commercial safety strategy with GRAS status to mitigate cool damage of horticultural products and extend the shelf life of the product.

Glycine betaine, a natural compound, is widely found in plants and animals and is produced in large quantities. This material is known to be non-toxic and may exist as white particles and liquids. Arginine, as one of 20 common natural amino acids, is not only an important raw material for synthesizing body protein, but also a synthetic precursor of various bioactive substances, and has important immunoregulation and nutritional functions in human bodies, so that arginine is known as a 'magic molecule' by scientists. The two widely existing substances are compounded and then applied to storage and fresh keeping of fruits and vegetables, and the method has a widely practical effect.

In addition, after the glycine betaine and the arginine are compounded, the arginine can assist the glycine betaine to more fully exert the effect of stabilizing biological macromolecules and cell membrane structures, so that the harvested broccoli is soaked after the glycine betaine and the arginine are compounded, and the yellowing speed of the broccoli can be synergistically delayed.

Drawings

The present invention will be described in further detail with reference to the accompanying drawings and specific embodiments.

FIG. 1 is a sensory photograph of treated broccoli of comparative example 1 and examples 1 to 3 of the present invention stored for 32 days; wherein CK is the broccoli treated in comparative example 1, Compound is the broccoli treated in example 1, GB is the broccoli treated in example 2, and Arg is the broccoli treated in example 3;

FIG. 2 is a photograph of a dissecting mirror of broccoli treated in comparative example 1 and examples 1 to 3 of the present invention stored for 32 days; wherein CK is the broccoli treated in comparative example 1, Compound is the broccoli treated in example 1, GB is the broccoli treated in example 2, and Arg is the broccoli treated in example 3;

FIG. 3 is a graph of shelf life versus color angle for broccoli treated in comparative example 1 and examples 1-3 in accordance with the present invention;

FIG. 4 is a graph showing the relationship between the storage time and the chlorophyll content of broccoli treated in comparative example 1 and examples 1 to 3 according to the present invention; wherein a is a relation graph of the storage time of broccoli and the total chlorophyll amount; b is a relation graph of the storage time of broccoli and chlorophyll a; c is the relation graph of the storage time of broccoli and chlorophyll b.

Detailed Description

Broccoli was first treated according to the following steps:

selecting fresh green flower bulbs of broccoli, wherein the diameter of each flower bulb is 13-15 cm, the flower bulbs are compact, small flower buds are not loosened, the shapes of the flower bulbs are consistent, diseases and insect pests are avoided, mechanical damage is avoided, and the flower stems at the lower parts of the flower bulbs are kept for 5-8 cm.

For comparison and analysis of the parallel test results, the collected broccoli was divided into four groups of 25 each, and the treatment steps were performed in a uniform manner, i.e., the broccoli was surface-soaked with the treatment solutions of examples 1 to 3 and comparative example 1, and then air-dried and bagged (0.04mm PE bags) after soaking for 15min, and stored in a freezer at 4 ± 0.05 ℃. Sampling and measuring once every 8 days, measuring each index three times, and taking an average value.

Example 1:

the treatment liquid is a compound liquid prepared by compounding 10mM glycine betaine and 1mM arginine according to the mass ratio of 3: 7.

Example 2:

the treatment solution was 10mM Glycine Betaine (GB).

Example 3:

the treatment solution was 1mM arginine.

Comparative example 1:

untreated or immersed in distilled water.

Table 1 shows the yellowing progression of the broccoli treated in comparative example 1 and examples 1 to 3 according to the present invention in days of storage (0, 8, 16, 24, 32); wherein CK is the broccoli treated in comparative example 1, Compound is the broccoli treated in example 1, GB is the broccoli treated in example 2, and Arg is the broccoli treated in example 3;

yellowing grade number:

the color levels were evaluated according to the international Commission on illumination (CIE) recommendations based on chromaticity as follows (Volden et al, 2009):

I. dark green: dark green, fresh, compact bud, not flowering.

II, light green: pale green color without blooming flower buds.

Yellow-green: the bud is slightly yellow (the area of the yellow bud is more than or equal to 30 percent).

IV, green-yellow: the bud yellowing area is 30-50%.

V, yellow: the bud yellowing area is more than 50%.

TABLE 1 yellowing progression of broccoli under different treatments

Treatment (sky)	0	8	16	24	32
						CK	Ⅰ	Ⅱ	Ⅲ	Ⅳ	Ⅴ
Compound	Ⅰ	Ⅰ	Ⅰ	Ⅱ	Ⅲ
						Arg	Ⅰ	Ⅰ	Ⅱ	Ⅲ	Ⅳ
GB	Ⅰ	Ⅱ	Ⅲ	Ⅳ	Ⅴ

FIG. 1 shows sensory photographs of treated broccoli of comparative example 1 and examples 1 to 3 when stored for 32 days; wherein CK is the broccoli treated in comparative example 1, Compound is the broccoli treated in example 1, GB is the broccoli treated in example 2, and Arg is the broccoli treated in example 3; as can be seen from FIG. 1, after 32 days of storage, the broccoli treated with the compound liquid of example 1 showed a dark green color, whereas the broccoli treated with arginine of example 3 showed a slight yellowing although it was still green, and the broccoli treated with glycine betaine of example 2 and untreated broccoli of comparative example 1 began to yellow.

FIG. 2 shows the dissecting mirror photographs of broccoli treated in comparative example 1 and examples 1-3 when stored for 32 days; wherein CK is the broccoli treated in comparative example 1, Compound is the broccoli treated in example 1, GB is the broccoli treated in example 2, and Arg is the broccoli treated in example 3; as can be seen from fig. 2 in conjunction with table 1, the yellowing of the broccoli flower buds started from the bottom after 32 days of storage, wherein the broccoli flower buds treated with the reconstitution fluid of example 1 still remained green, the arginine-treated flower buds of example 3 showed little yellowing at the bottom, and the glycine betaine of example 2 and the untreated broccoli flower buds of comparative example 1 showed significant yellowing.

FIG. 3 shows the relationship between the hue angle and the number of days of storage of the broccoli treated in comparative example 1 and examples 1 to 3 over 32 days, and it can be seen from FIG. 3 that the value of the hue angle h ° decreases with increasing number of days of storage, wherein the value of h ° for the reconstituted solution treatment of example 1 is significantly higher than for the arginine-treated broccoli of example 3. The h ° values for the glycine betaine treatments of comparative example 1 and example 2 were comparable. This result corresponds to the overall photographic observation (shown in fig. 1).

Fig. 4 shows the relationship between the chlorophyll content and the storage days of the broccoli treated in comparative example 1 and examples 1-3 during storage for 32 days, and it can be seen from fig. 4(a, b, c) that the total chlorophyll content, the chlorophyll a content and the chlorophyll b content are all reduced with the increase of the storage days, wherein the total chlorophyll content and the chlorophyll a content of the broccoli treated in the reconstitution fluid of example 1 are obviously higher than those of the broccoli treated in other three groups at the storage day 32. Example 2 the glycine betaine and the three chlorophyll contents of the comparative example 1 treatment were consistently lower than the example 1 reconstituted solution and the arginine treated broccoli of example 3.

Therefore, the conclusion can be drawn that arginine can obviously inhibit the reduction of chlorophyll content, the compounding effect of arginine and glycine betaine 7:3 is more obvious, and the degradation of cauliflower chlorophyll can be effectively inhibited, so that the yellowing is delayed.

The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and all simple modifications and equivalent variations of the above embodiment according to the present invention are within the scope of the present invention. For example, the surface of the broccoli is treated for 20min, 25min or 30min by using the compound liquid, and the like.

Claims

1. a method for delaying the aging and yellowing of broccoli, is characterized in that, adopts the compound solution of glycine betaine and arginine to soak the broccoli after harvest, comprising the following steps:

(1) compounding 10 mM glycine betaine and 1 mM arginine in a mass ratio of 3:7 to obtain a compound solution;

(2) Immerse all surfaces of the postharvest broccoli in the compound solution obtained in step (1) for at least 15 minutes, take it out to dry naturally, then pack it in bags, and store it in a cold storage environment at 4±0.05°C.

2. the method for delaying aging and yellowing of broccoli according to claim 1, is characterized in that, the time that the postharvest broccoli of step (2) is immersed in the compound solution that step (1) obtains is 20min.

3. the method for delaying the aging and yellowing of broccoli according to claim 1, is characterized in that, the described bagging of step (2) is that the broccoli that is naturally air-dried after soaking is packed in the PE bag of 0.04mm.

4. the method for delaying aging and yellowing of broccoli according to claim 1, is characterized in that, in 4 ± 0.05 ℃ of cold storage environment storage for 16 days, the surface of the treated broccoli is still dark green, fresh and has tight buds, No flowering, the yellowing grade is grade I; stored in a cold storage environment at 4±0.05℃ for 24 days, the surface of the treated broccoli begins to turn light green, and there are no blooming buds, and the yellowing grade is grade II; at 4±0.05 After being stored in a cold storage environment for 32 days, the treated broccoli buds were slightly yellowed, the area of yellowed flower buds was ≥30%, and the yellowing progression was grade III.