WO2020206841A1 - Fruit and vegetable fresh-keeping process design method and application thereof - Google Patents

Abstract

A fruit and vegetable fresh-keeping process design method, and application of the design method in the fields of fruit and vegetable fresh-keeping, and preparation of a physical fruit and vegetable fresh-keeping material. The method comprises the step of creating a fresh-keeping factor equation between the activity data of different kinds of fruits and vegetables and various fresh-keeping factors, and the step of performing calculation on the optimal fresh-keeping factor and the fresh-keeping parameter of different kinds of fruits and vegetables according to the fresh-keeping factor equation.

Description

A design method for preservation of fruits and vegetables and its application Technical field

The invention belongs to the technical field of fruit and vegetable preservation, and specifically relates to a fruit and vegetable preservation process design method, and further discloses the application of the design method in the field of preparing physical fruit and vegetable preservation materials.

Background technique

Fruits and vegetables are natural nutritious foods that contain a variety of nutrients needed for human life. However, fruit planting has strong seasonality and regionality, and due to the perishability of the fruit itself, this contradicts the diverse needs of consumers for fruit and the urgency of off-season regulation. According to statistics, due to insufficient storage capacity of fruits and imperfect preservation technology, the annual output loss of fruits is nearly 30%, causing a lot of economic losses.

Since the harvested fruits and vegetables are still living organisms, they will still carry out complex life activities such as dormancy, water evaporation, respiration, etc., and still maintain the metabolism of O ₂ consumption, CO ₂ and C ₂ H ₄ emission. Fruit metabolism is a complex process of a series of enzymatic reactions such as glycolysis, tricarboxylic acid cycle (TCA) and electron transport chain. These activities are closely related to the preservation of fruits, and affect and restrict the storage life of fruits. According to research, the external factors that affect the metabolic activity and storage effect of fruits mainly include temperature, humidity, and gas composition.

Temperature: Temperature will affect the physical, biochemical and mutagenic reactions in fruit storage, and is an important factor in determining the quality of fruit storage. Low temperature can inhibit fruit respiration and some other metabolic processes, and can reduce the kinetic energy of water molecules, so that the evaporation rate of liquid water is reduced, thereby delaying aging and keeping the fruit fresh and full. The optimal storage temperature of different varieties of fruits shows great differences. For most fruits, under the premise of no chilling or freezing damage, using the lowest possible temperature can promote fruit storage stability and extend shelf life.

Humidity: As the process of absorbing water from the roots of the harvested fruit is terminated, the loss of water in the fruit can cause changes in structure, texture and surface. Therefore, reducing water loss plays a key role in maintaining the freshness and quality of the fruit. Reducing the water loss of fruit after harvesting mainly depends on the difference in water vapor pressure between the fruit and the surrounding environment and the resistance of the fruit surface and internal tissues to water evaporation. Relative humidity is an important factor affecting the quality of fruit storage, it will be affected by temperature and air flow rate. In addition, the control of humidity during storage must not only consider its impact on storage quality, but also its impact on microbial activities.

Gas composition: The metabolism of plant cells is mainly oxidation and reduction reactions. Among them, the utilization rate of oxygen determines the rate of metabolism, thereby affecting the quality of fruit storage. Changing the gas composition in the surrounding environment, such as reducing oxygen content and increasing carbon dioxide, can slow down metabolism. For the storage of fruits, there are antagonistic and synergistic effects between suitable temperature, carbon dioxide and oxygen, and the interaction between them is far stronger than the single effect of a certain factor.

At present, the technical methods adopted in the field of fruit preservation at home and abroad mainly include physical preservation and chemical preservation. Although each type of preservation technology relies on different preservation principles, it mainly adopts three major factors that play a key role in preservation quality. The elements are regulated: the first is to control the aging process, which is generally achieved through the control of respiration; the second is to control microorganisms, which is mainly achieved through the control of spoilage bacteria; the third is to control internal water evaporation, mainly through the relative humidity of the environment The control and the structuring of intercellular moisture are achieved. With the continuous development of science and technology, I believe that it is not a problem to provide mankind with fresh, safe, high-quality, and diverse fruits all year round.

At present, the more advanced preservation technologies mainly include critical low temperature and high humidity preservation, structured atmosphere preservation of intercellular water, ozone atmosphere preservation, low-dose radiation pretreatment preservation, high-pressure preservation, genetic engineering preservation, cell turbulence control preservation, coating Film preservation, modified atmosphere preservation, etc. However, no matter what kind of fresh-keeping technology is adopted, almost all "substantially" suitable unified parameter conditions are adopted for fresh-keeping control, which leads to "over-control" when storing fruits of different varieties and states. Or the "insufficient heat" problem, resulting in insufficient fruit preservation or excessive energy consumption. Therefore, finding the right preservation method for fruits of different varieties and traits has positive significance for the field of fruit and vegetable preservation, and the development of a design method suitable for fruit and vegetable preservation technology has important guiding significance for fruit and vegetable preservation technology.

Summary of the invention

For this reason, the technical problem to be solved by the present invention is to provide a method for designing the fresh-keeping technology of fruits and vegetables to solve the problem of insufficient theoretical guidance on the fresh-keeping technology of fruits and vegetables in the prior art;

The second technical problem to be solved by the present invention is to provide the application of the above design method in the field of preparing physical fresh-keeping materials for fruits and vegetables.

In order to solve the above technical problems, the method for designing fresh-keeping processes for fruits and vegetables according to the present invention includes the steps of establishing fresh-keeping factor equations between activity data of different types of fruits and vegetables and various fresh-keeping factors, and based on the fresh-keeping factor equations Steps to calculate the optimal preservation factors and preservation parameters of different types of fruits and vegetables;

The fresh-keeping factor equation is F ₁ =f(T,O ₂ ,N ₂ ,CO ₂ ,H ₂ O,H _e ,...);

Specifically, the preservation factors include temperature, humidity, oxygen concentration, nitrogen concentration, carbon dioxide concentration, and/or ethylene concentration.

Specifically, the activity data includes respiration rate, respiration entropy and/or enzyme activity.

Specifically, the preservation factor equation is specifically:

The invention also discloses the application of the fruit and vegetable preservation process design method in the technical field of fruit and vegetable preservation.

The invention also discloses the application of the fruit and vegetable preservation process design method in the field of preparing physical fruit and vegetable preservation materials.

The invention also discloses a fruit and vegetable preservation process, which includes the steps of obtaining optimal preservation factors and preservation parameters through the fruit and vegetable preservation process design method.

The invention also discloses a physical fruit and vegetable preservation material, which is characterized in that the preservation material is prepared based on the optimal preservation factors and preservation parameters obtained by the fruit and vegetable preservation process design method.

Further, the material is a smart double-permeable membrane prepared based on the following thermodynamic equations using thermodynamic dialysis theory;

F ₂ = f(T, P ₁ , P ₂ , P ₃ ... H ₂ O);

F ₃ =f(M ₁ , M ₂ , M ₃ , M ₄ ,...).

The fruit and vegetable preservation process design method of the present invention creatively explores the quantitative relationship between the activity of different types of fruits and each preservation factor through a large number of data tests and mathematical statistics, and forms the theoretical basis for the fruit and vegetable preservation process design, which is different varieties and traits Finding the right way to preserve fresh fruits provides theoretical guidance, which has important guiding significance for the design of fruit and vegetable preservation technology.

The fruit and vegetable preservation process design method of the present invention can also be used to guide the design and preparation of physical preservation materials. The physical preservation material designed and developed according to the fruit and vegetable preservation process design method of the present invention preferably has a cell-like membrane, intelligent adjustment, and physical preservation. The intelligent double-permeable membrane is suitable for the preservation of most fruits and vegetables. The products are completely physically preserved, and the quality of the fruit is guaranteed to meet the direction of consumer needs. At the same time, the preservation material has a relatively long preservation period, which can greatly reduce loss and ensure fresh fruit Quality.

Description of the drawings

In order to make the content of the present invention easier to be understood clearly, the following further describes the present invention in detail according to specific embodiments of the present invention and in conjunction with the accompanying drawings.

Figure 1 is a morphological picture of Hangzhou cabbage after preservation treatment in Example 1;

2 is a picture of the morphology of the strawberry after the preservation treatment in Example 2. FIG.

detailed description

Example 1

The fruit and vegetable preservation process design method of this embodiment is designed based on the preservation of Hangzhou cabbage.

Hangzhou cabbage is also known as pakchoi, also known as green cabbage, oil cabbage and cabbage seedling. Hangzhou cabbage is a variant of Chinese cabbage in the cruciferous family. It has a soft texture and a delicate flavor. It is a popular vegetable. Hangzhou cabbage has a particularly high vitamin C content, which is suitable for stir-frying and tastes delicious. A common practice is to cook with dried shrimp and cabbage vermicelli. Nutritional value per 100 grams of fresh weight contains: calories 13 kcal, carbohydrates 2.7 grams, protein 1.5, dietary fiber 1.1 grams, vitamin A 280 micrograms, vitamin C 28 mg, vitamin E 0.7 mg, carotene 1680 micrograms, iron 1.9 mg , Zinc 0.51 mg, potassium 178 mg, phosphorus 36 mg, magnesium 18 mg, calcium 90 mg, sodium 73.5 mg, selenium 1.17 micrograms.

In this embodiment, the preservation conditions of Hangzhou cabbage are investigated in terms of temperature, humidity, oxygen concentration, nitrogen concentration, carbon dioxide concentration and ethylene concentration.

In this embodiment, the activity detection indicators for Hangzhou cabbage include respiration rate, respiration quotient and/or enzyme activity, and the specific enzyme activity is the average speed of the enzyme-catalyzed reaction.

The testing methods and testing standards for respiratory rate (respiratory rate), respiratory quotient (respiratory quotient RQ) and/or enzyme activity are:

Respiration rate: measure the volume of carbon dioxide released per unit of fresh repetition within a certain period of time;

Respiratory quotient: mol of carbon dioxide emitted/mol of oxygen absorbed;

Enzyme activity: Measure the average speed of enzyme catalyzed reaction.

The detection conditions affected by the following parameters are, under normal conditions, in a confined space, an open experiment is carried out under a standard atmospheric pressure; and the detection of the influence of gas concentration is carried out at 25°C.

The activity data in the following embodiments of the present invention is the value of the respiratory rate of the Chinese cabbage detected.

The effects of different temperature, oxygen concentration, nitrogen concentration, carbon dioxide concentration, humidity and ethylene concentration on the fresh-keeping activity of Hangzhou cabbage were tested. The parameters and test results are shown in Table 1 below.

Table 1 Various parameter conditions and test results

Temperature/℃ -5 0 10 20 25 30 active 0 1 3.8 7.8 10 14.1 Oxygen concentration/% 15 18 twenty one twenty three 27 30 active 54 55 100 98 96 88 Nitrogen concentration/% 72 75 78 80 82 85 active 89 100 85 70 67 60 Carbon dioxide concentration/% 0.05 0.08 0.10 0.15 0.18 0.20 active 85 90 100 95 90 88 humidity/% 50 55 60 65 75 85 active 75 87 100 85 65 70 Ethylene concentration/% 0.10 0.13 0.15 0.18 0.20 0.22 active 100 112 125 130 132 135

According to the above detected data, according to the freshness factor equation F ₁ =f(T,O ₂ ,N ₂ ,CO ₂ ,H ₂ O,H _e ,...), draw up the regression equations affected by different parameters:

Specifically, the calculation formula of the preservation factor equation is:

In this embodiment, the fresh-keeping parameters that are most suitable for Hangzhou cabbage are:

Temperature: -1～3℃;

Oxygen concentration: 15% (under 1 standard atmospheric pressure);

Nitrogen concentration: 85% (under 1 standard atmosphere);

Carbon dioxide concentration: 0.23% (under 1 standard atmospheric pressure);

Humidity: 76% (under 1 standard atmosphere);

Ethylene concentration: 0.08% or less (under 1 standard atmosphere).

According to this, the most suitable process control conditions for the preservation of Hangzhou cabbage are obtained. Experiments have shown that the preservation process designed according to the present invention has a good effect on the preservation of Hangzhou cabbage, and its preservation period can reach 60 days. According to the above process The morphology of Hangzhou cabbage after 60 days of preservation treatment is shown in Figure 1.

Example 2

The fruit and vegetable preservation process design method in this embodiment is designed based on the preservation of strawberries.

In this embodiment, the fresh-keeping conditions of strawberries are investigated in terms of temperature, humidity, oxygen concentration, nitrogen concentration, carbon dioxide concentration and ethylene concentration.

In this embodiment, the activity detection index for strawberries is the same as in embodiment 1.

The detection conditions affected by the following parameters are, under normal conditions, in a confined space, an open experiment is carried out under a standard atmospheric pressure; and the detection of the influence of gas concentration is carried out at 25°C.

The activity data in the following embodiments of the present invention is the value of the respiration rate of the detected strawberry.

The effects of different temperature, oxygen concentration, nitrogen concentration, carbon dioxide concentration, humidity and ethylene concentration on the fresh-keeping activity of strawberries were tested respectively. The parameters and test results are shown in Table 2 below.

Table 2 Various parameter conditions and test results

Temperature/℃ -5 0 10 20 25 30 active 0 0.9 4.2 11.5 15.6 21.5 Oxygen concentration/% 15 18 twenty one twenty three 27 30 active 18.52 18.18 10 10.2 10.42 11.36 Nitrogen concentration/% 72 75 78 80 82 85 active 94.05 100 97.02 96.03 94.05 93.06 Carbon dioxide concentration/% 0.05 0.08 0.10 0.15 0.18 0.20 active 86.13 96.03 100 94.05 93.06 91.08 humidity/% 50 55 60 65 75 85 active 74.25 86.13 100 84.15 64.35 69.3

Ethylene concentration/% 0.10 0.13 0.15 0.18 0.20 0.22 active 100 110.88 123.75 128.7 130.68 133.65

Same as in Example 1, according to the above-mentioned detected data, according to the preservation factor equation F ₁ =f (T,O ₂ ,N ₂ ,CO ₂ ,H ₂ O,H _e ,...), draw up the influence of different parameters Regression equation:

Specifically, the calculation formula of the preservation factor equation is:

In this embodiment, the fresh-keeping parameters that are most suitable for strawberries are:

Temperature: 1.5℃;

Oxygen concentration: 14% (under 1 standard atmosphere);

Nitrogen concentration: 72% (under 1 standard atmosphere);

Carbon dioxide concentration: 0.21% (under 1 standard atmosphere);

Humidity: 51% (under 1 standard atmosphere);

Ethylene concentration: 0 (under 1 standard atmosphere).

According to this, the most suitable process control conditions for strawberry preservation are obtained. Experiments have shown that the preservation process designed according to the present invention has a good effect on the preservation of strawberries. Its preservation period can reach 47 days. According to the above-mentioned process preservation treatment The strawberry morphology after 40 days is shown in Figure 2. Obviously, the above-mentioned embodiments are merely examples for clear description, and are not intended to limit the implementation. For those of ordinary skill in the art, other changes or changes in different forms can be made on the basis of the above description. It is unnecessary and impossible to list all the implementation methods here. The obvious changes or modifications derived from this are still within the protection scope created by the present invention.

Claims (9)

A fruit and vegetable preservation process design method, which is characterized in that the method includes the steps of establishing a preservation factor equation between the activity data of different types of fruits and vegetables and the preservation factors, and the optimization of different types of fruits and vegetables based on the preservation factor equation Steps for calculating preservation factors and preservation parameters; The fresh-keeping factor equation is F ₁ =f(T,O ₂ ,N ₂ ,CO ₂ ,H ₂ O,H _e ,...);

The method for designing the preservation of fruits and vegetables according to claim 1, wherein the preservation factors include temperature, humidity, oxygen concentration, nitrogen concentration, carbon dioxide concentration and/or ethylene concentration. The method for designing fruit and vegetable preservation technology according to claim 1 or 2, wherein the activity data includes respiration rate, respiration entropy and/or enzyme activity. The fruit and vegetable preservation process design method according to any one of claims 1 to 3, wherein the preservation factor equation is specifically:

Application of the fruit and vegetable preservation process design method according to any one of claims 1 to 4 in the technical field of fruit and vegetable preservation. Application of the fruit and vegetable preservation process design method according to any one of claims 1 to 4 in the field of preparing physical fruit and vegetable preservation materials. A fruit and vegetable preservation process, characterized in that the process comprises the steps of obtaining optimal preservation factors and preservation parameters through the fruit and vegetable preservation process design method according to any one of claims 1 to 4. A physical fruit and vegetable preservation material, characterized in that the preservation material is prepared based on the optimal preservation factors and preservation parameters obtained by the fruit and vegetable preservation process design method according to any one of claims 1-4. The physical fruit and vegetable preservation material according to claim 8, wherein the material is a smart double-permeable membrane prepared based on the following thermodynamic equations using thermodynamic dialysis theory; F ₂ = f(T, P ₁ , P ₂ , P ₃ ... H ₂ O); F ₃ =f(M ₁ , M ₂ , M ₃ , M ₄ ,...).

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