JPH0246255A - Method for retaining freshness of mango - Google Patents

Abstract

PURPOSE:To exhibit excellent freshness retaining effects by heating an aqueous solution or dispersion of a polyhydric alcohol ester of a fatty acid at a moderate temperature and dipping mangoes therein. CONSTITUTION:A polyhydric alcohol ester of a fatty acid which is an esterified substance of a polyhydric alcohol, such as glycerol, with a fatty acid, such as caproic acid, alone or combination of two or more thereof is used in the form of an aqueous solution or dispersion. The concentration thereof is about 0.01-10% and mangoes are dipped in the solution or dispersion heated at 40-60 deg.C. Thereby, more preventing effects on black spot and maturity delaying effects are exhibited. The method itself is simple and excellent freshness retaining effects on the mangoes are exhibited without costing so much.

Description

[Detailed description of the invention] [Industrial application field]

The present invention relates to a method for preserving the freshness of mangoes.

[Conventional technology]

Mangoes are mainly imported to Japan from Southeast Asia.
It tends to increase every year. The import route is from the harvest area to the collection area, where it is sorted and fumigated before being exported to Japan, but in the past, air transport was the mainstream, and after it was harvested, it reached Japanese consumers. It took about 5-6 days until then. Recently, in order to reduce distribution costs, sea freight is increasingly being used, and the distribution time has become longer, approximately 12 to 13 days.For this reason, maintaining the freshness of mangoes has become a focus of much attention. By transporting mangoes at a low temperature of about 5℃, the ripening of the mangoes is delayed.
Distribution is the current mainstream technique for keeping mangoes fresh. It was thought that mangoes could be harvested earlier and delivered to the export destination as unripe fruits, but when exporting to Japan, steam fumigation known as the VHT method must be carried out. If completely unripe mangoes are steamed, a problem arises in which cavities form within the pulp, forcing mangoes that have reached a certain level of ripeness to be exported. For this reason, even if the fruit is transported while being refrigerated at approximately 5°C, by the time it reaches the export destination, it is already overripe and mold has formed. Solutions to these problems include gas-controlled storage, film packaging, and wax coatings such as natural oils and fats, which are designed to prevent the ripeness of mangoes from progressing as much as possible after VHT, similar to refrigerated transportation. However, gas-controlled storage requires expensive equipment, film packaging is time-consuming, and wax coating completely obstructs the mangoes' breathing, resulting in physiological abnormalities in the mangoes. It has not yet been put to practical use, and therefore there is an urgent need to develop a simple and inexpensive freshness preservation technology.

[Problem to be solved by the invention]

In view of the above-mentioned current situation, the problems to be solved by the present invention are as follows:
The object of the present invention is to develop a method for preserving the freshness of mangoes that is effective, inexpensive, and easy to implement.

[Means to solve the problem]

As a result of intensive studies to solve the above problems, the present inventors found that the combination of fatty acid ester of polyhydric alcohol and hot water treatment is effective in preserving the freshness of mangoes. It is based on knowledge, and its gist is:
An aqueous solution or aqueous dispersion of mango and polyhydric alcohol fatty acid ester alone or in combination of two or more is 40 to 60%
The present invention consists in a method for preserving the freshness of mangoes, which is characterized by soaking them in something heated to ℃. Below, the progress that led to the present invention will be described in more detail. Attempts to preserve the freshness of mangoes by treating them with hot water
For example, Pennock
and Macdonaldo et al. J. Agric;
51 Mango in Univ, P, R, 46 (1962)
It has been reported that black spot on mangoes can be reduced by immersing them in warm water at ~52°C for 15 minutes. However, although it is recognized that the methods described in these reports can reduce black spot, they cannot delay the ripening of mangoes, and they do not seem to have a significant effect on maintaining the freshness of mangoes. 8 In order to overcome the drawbacks of hot water treatment, the present invention aims to improve the freshness retention effect of the -layer mango by adding a ripeness retardant to hot water, and uses a multivalent ripeness retardant as a ripeness retardant. We discovered that alcohol fatty acid esters are effective, and furthermore, by using them in combination with hot water treatment, we were able to promote the prevention of black spot, which was insufficient with hot water treatment alone, and further improve the ripening delay effect. This finding also led to the present invention. (Fatty acid ester of polyhydric alcohol) Examples of the polyhydric alcohol constituting the fatty acid ester of polyhydric alcohol in the present invention include glycerin, D
, L-) Raynt, Elythrit, D, L-7 Rabbit, Rivit, Xylit, D, L-Sorbit, D,
Sugar alcohols such as L-mannite, D, L-idit, D, L-talit, galactose, allit, altit, or their intramolecular anhydrides such as nrubitan, or polymers thereof such as polyglycerin; xylose glucose Examples include saccharides such as fructose, sorbose, maltose, galactose, and sucrose, but sucrose, glycerin, polyglycerin, and sorbitol are preferred from a practical standpoint.As for fatty acids, examples include caproic acid, caprylic acid, lauric acid, and palmitic acid. Examples include saturated or unsaturated intermediate to higher fatty acids such as stearic acid, arachidic acid, -behenic acid, oleic acid, and linoleic acid. It is sufficient if esterification is carried out on some of the hydroxyl groups of the alcohol, but even if the number of free hydroxyl groups decreases and the alcohol becomes less soluble in water, it can still be used if it is dispersed in water. (Immersion method) The fatty acid esters described above are used alone or in combination of two or more in the form of an aqueous solution or an aqueous dispersion depending on the purpose, and the concentration thereof is usually 0.01 to 10%, preferably 0.
It is 1-2%. If it exceeds 10%, there is a risk of chemical damage, the viscosity of the solution or dispersion will become too high, making it inconvenient to handle, and the drug will be difficult to dry.
May cause mold growth. If it is less than 0.01%, the effect of the drug will be lost. Regarding the immersion temperature, 40°C to 60°C is preferable, and 40°C to 60°C is preferable.
If the temperature is below 0°C, black spot will not be prevented at all, and if the temperature is below 60°
If the temperature is higher than C, physiologically active substances such as vitamins in the mango will be destroyed, so it is necessary to limit the temperature to 40°C to 60°C. The soaking time is not particularly limited, and may vary depending on the concentration of the chemical used and the size of the mango. (Preparation of immersion liquid) When preparing the fatty acid ester aqueous solution or aqueous dispersion according to the present invention, in the case of a single fatty acid ester aqueous solution or aqueous dispersion, it is sufficient to simply dissolve or disperse the ester in water. In the case of a composite composition aqueous solution or aqueous dispersion, two or more types of polyhydric alcohol fatty acid esters are melted and mixed in advance and then pulverized and dissolved or dispersed in water, or the desired fatty acid ester powder is mixed and water is added. Alternatively, to make a final water-soluble or aqueous dispersion at 40°C to 60°C, add the fatty acid ester to warmed water or add the fatty acid ester before adding the fatty acid ester. how to warm up,
A simultaneous method is possible, but some of the polyhydric alcohol fatty acid esters used in the present invention will form a lump when dissolved or dispersed in hot water, and it will take a long time to dissolve or disperse them uniformly. . Considering this, there is not much difference between the three methods in terms of time and effort, so the method of adding fatty acid ester and then heating is the most
In addition, in order to increase the stability of the aqueous solution or dispersion, carboxymethyl cellulose sodium, xanthan gum, guar gum,
A stabilizer such as sodium alginate can be used in combination.

[Effect]

According to the present invention, by simply heating an aqueous solution or aqueous dispersion of fatty acid ester of a polyhydric alcohol to 40°0 to 60"C and immersing mangoes, the mangoes to be treated will not develop black spot and will ripen. The effect of polyhydric alcohol fatty acid ester itself is delayed, and it is maintained in a fresh state.I imagine that the effective mechanism of the polyhydric alcohol fatty acid ester itself is that its thin film suppresses the respiration of the plant body and at the same time prevents water evaporation. However, the reason why it has an additional black spot prevention effect 2 ripening delay effect when used in combination with warm water treatment, which has a black spot prevention effect, is not completely clear at present, but heating It is thought that this makes it easier for the fatty acid ester of polyhydric alcohol to physically adhere to or penetrate into the mango epidermis, leading to the effects of the present invention.In any case, the method itself is simple and inexpensive. This is an innovative technique as a method for preserving the freshness of mangoes because it does not require much effort.In addition, it is expected that the effects of the invention will be further enhanced by combining it with the conventional techniques of low-temperature transportation and/or film packaging.

[Examples] Hereinafter, the invention will be explained in more detail with reference to Examples and Comparative Examples, but the examples are of course for illustrative purposes and have no direct relation to the technical scope of the invention. Examples 1 to 4 Comparative Examples 1 to 2 100 g of each powder of samples a to e having the composition shown in Table 1 was dissolved or dispersed in 10 g of distilled water to prepare an aqueous solution or aqueous dispersion. After heating the freshly harvested mangoes to 52°C and soaking them for 5 minutes, they were left at room temperature for 36 hours, then subjected to VHT (steaming) for 6 hours, and then soaked at 25°C.
It was stored under conditions of RH 85-90%. As comparative examples, among the above treatment routes, one in which only the immersion treatment was changed, that is, one in which only warm water was used, and one in which no immersion treatment was performed at all were shown. The results are shown in Table-2. From the results shown in Table 2, mangoes immersed in the polyhydric alcohol fatty acid ester aqueous solution or aqueous dispersion heated to 52°C according to the present invention become ripe fruit on the 8th day. Fruits treated with hot water or those without treatment reach proper ripeness on the 6th day, clearly showing a ripening delay effect.Furthermore, black spot disease is reduced by hot water treatment compared to untreated fruit. However, by using the polyhydric alcohol fatty acid ester of the present invention in combination, the occurrence of black spot has completely disappeared. Example 5.6/Comparative Example 3.4 Similarly to Examples 1 to 4, an aqueous dispersion was adjusted to yA using the powder of sample e. After maintaining this material at various temperatures and soaking the mangoes for 5 minutes, the same operations as in Examples 1 to 4 were performed. The results are shown in Table-3. From the results in Table 3, it can be seen that when mangoes are treated in the temperature range according to the present invention, they become ripe fruit after 8 days, whereas at 30"C
! If the mango is treated at a low temperature of 70"C, it will become a ripe fruit after 7 days, and if the mango is treated at a high temperature of 70"C, the balance of the biological system will be disrupted.The outer skin of the mango will remain green forever, but the inside will remain green. A phenomenon occurs in which the fruit ripens and becomes soft. It is clear that the ripeness delaying effect is improved by the combination of hot water treatment at 40''C to 60°C and polyhydric alcohol fatty acid ester. (Margins below) Table 1 (Margins below)

【Effect of the invention】

The aqueous solution or aqueous dispersion of polyhydric alcohol fatty acids alone or in combination of two or more types according to the present invention is prepared at 40°C to 6°C.
By using the method of heating mangoes to 0℃ and soaking them, it shows even more effect on preventing black spot and delaying ripeness.
Patent applicant Dai-Kogyo Keiyaku Co., Ltd., which features excellent mango freshness-keeping effects

Claims (1)

[Claims] 1. Fatty acid ester of polyhydric alcohol alone or
Aqueous solution or aqueous dispersion of two or more types in combination at 40-60℃
A method for preserving the freshness of mangoes, which is characterized by heating the mangoes and soaking them. 2. The method for preserving mango freshness according to claim 1, wherein the polyhydric alcohol is sucrose, glycerin, polyglycerin, or sorbitol.