CN102550652A - 一种硫化氢供体硫氢化钠促进果蔬储藏保鲜的新用途 - Google Patents

一种硫化氢供体硫氢化钠促进果蔬储藏保鲜的新用途 Download PDF

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CN102550652A
CN102550652A CN2012100062070A CN201210006207A CN102550652A CN 102550652 A CN102550652 A CN 102550652A CN 2012100062070 A CN2012100062070 A CN 2012100062070A CN 201210006207 A CN201210006207 A CN 201210006207A CN 102550652 A CN102550652 A CN 102550652A
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vegetables
fruits
hydrogen sulfide
nahs
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张华�
吴俊�
唐君
刘永胜
魏兆军
刘健
汪惠丽
胡兰英
罗建平
王倩
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JIANGSU SWEETPOTATO RESEARCH CENTER
Nanjing Agricultural University
Hefei University of Technology
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JIANGSU SWEETPOTATO RESEARCH CENTER
Nanjing Agricultural University
Hefei University of Technology
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Publication of CN102550652A publication Critical patent/CN102550652A/zh
Priority to PCT/US2013/020520 priority patent/WO2013106277A1/en
Priority to EP13736320.6A priority patent/EP2802216A4/en
Priority to US14/371,668 priority patent/US20140342065A1/en
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Abstract

本发明公开了一种硫氢化钠(硫化氢供体)促进鲜切果蔬保鲜的新用途，就是硫氢化钠(硫化氢供体)作为鲜切果蔬保鲜剂的应用。硫氢化钠(硫化氢供体)对西兰花、莴笋、莲藕、山药、南瓜、甘薯、马铃薯等鲜切蔬菜和苹果、梨、猕猴桃、番茄、哈密瓜、桃子等鲜切果实有保鲜作用。它能明显延缓鲜切果蔬的萎蔫失水、成熟、衰老和霉变，维持采后果蔬的品质特性，延长采后鲜切果蔬贮藏期及货架寿命0.5-12天。该保鲜剂可用于多种果蔬的鲜切和采后保鲜。

Description

一种硫化氢供体硫氢化钠促进果蔬储藏保鲜的新用途
技术领域
本发明涉及一种已知化合物的新用途，确切地说是一种能释放硫化氢(H2S)气体的硫氢化钠(NaHS)作为果蔬储藏保鲜剂的新用途。
背景技术
新鲜蔬菜和水果，在采摘后仍然是活的生命体，其采后的成熟与衰老是一个非常复杂的发育调控过程，期间发生了一系列的生理生化变化。采摘后的果蔬在贮藏期及货架期容易发生成熟、衰老、死亡甚至腐烂，逐渐失去了其食用特性和商品价值，进而造成严重资源浪费、经济损失和环境污染。因此，采后果蔬的保鲜方法研究一直农学家和食品科学家所关注的热点领域。
采后果蔬保鲜技术通常有生物保鲜、物理保鲜与化学保鲜技术。物理保鲜技术常用的有冷藏法、低氧高二氧化碳的气调法、辐射处理法。这类方法操作复杂、能耗大、投资成本高，不易于普遍推广。化学保鲜法目前仍是国内外果蔬保鲜的主流，主要是在不造成环境污染的前提下，采用外源施用化学保鲜剂的方法，来调节采后果蔬的生理代谢机能，如抑制植物的呼吸强度，延缓植物体内乙烯的生成、推迟采后果蔬的呼吸跃变、抑制微生物的繁殖及生长等，进而延缓采后果蔬的成熟和衰老，延长贮藏和货架寿命。目前，常用的化学保鲜剂有乙烯合成抑制剂和颉颃剂(如1-MCP、硝酸银和硫代硫酸银等)、植物激素(如生长素和激动素等)、杀菌剂(如苯并咪唑等)等。最近几年，人们又陆续发现，一些小分子物质也具有延迟采后果蔬贮藏期的功能，如水杨酸(SA)、一氧化氮(NO)和二氧化硫(SO2)等，目前已广泛应用于各种果蔬的采后保鲜领域。
硫化氢(H2S)是在植物体中继NO与CO之后的发现又一种全新的气体信号分子，业已发现H2S能够参与调节植物体中的多种生理反应，如调节种子萌发、提高植物的抗逆性、促进植物扦插生根、参与光合作用、调节植物气孔开度等。最近，我们研究发现，与NO相类似，气体分子H2S也能够在植物体中行使着成熟和衰老的内源调控因子的功能；比如，H2S可以促进月季、一年蓬、土麦冬、红花继木、白杜卫茅、粉紫重瓣木槿、龙爪柳、石榴等植物的切花与插枝的采后保鲜，延缓植物的衰老与死亡。而关于H2S是否能够延缓采后果蔬的衰老与死亡、延长采后果蔬的贮藏期及货架寿命，目前尚未见相关的专利及文献报道。
发明内容
本发明旨在提供一种广谱的鲜切果蔬保鲜剂，所要解决的技术问题是在已知的化合物中遴选保鲜剂。
申请人根据鲜切果蔬在一般条件下的采后贮藏和生理代谢特点，经过广泛的筛选和***的条件试验，发现将硫化氢(H2S)供体硫氢化钠(NaHS)配制成一定浓度的水溶液可作为果蔬保鲜剂使用。
本发明所称的硫氢化钠(硫化氢供体)促进鲜切果蔬保鲜的新用途就是硫氢化钠(NaHS)作为鲜切果蔬保鲜剂的应用。
本发明所指的一定浓度指：将硫化氢(H2S)供体硫氢化钠(NaHS)配制成浓度为0.25mmol/L-3.5mmol/L的水溶液，优选的浓度为1.5mmol/L-3.0mmol/L。将配制好的溶液置于一个有孔隔板的密闭容器中，将鲜切果蔬置于有孔隔板上，使鲜切果蔬处于硫氢化钠释放的硫化氢气体中。
本发明硫化氢(H2S)供体硫氢化钠作为信号物质的提供者，外源供体的施用浓度很低，最高浓度为3.5mmol/L的NaHS水溶液；NaHS水溶液在密闭容器中释放出微量的H2S气体，利用微量的H2S气体熏蒸处理果蔬，可以保持较强的保水能力，维持鲜切果蔬的水分平衡，降低果蔬的水分损失率，延缓果蔬的黄化、褐变和萎蔫失水；同时可以降低鲜切果蔬的发霉率，延缓果蔬的衰老，使果蔬饱满、亮艳，处理过的果蔬贮藏期及货架寿命比对照延长0.5-12天。
具体实施方式
以下给出本发明的非限定实施例。
称取三水硫氢化钠(NaHS·3H2O)加水配制0.25mmol/L-3.5mmol/L浓度水溶液，置于有孔隔板的密闭容器中。
将西兰花、莴笋、莲藕、山药、南瓜、甘薯、马铃薯等鲜切蔬菜和苹果、梨、猕猴桃、番茄、哈密瓜、桃子等鲜切果实，室温下置于上述有孔隔板上，使鲜切果蔬处于硫氢化钠释放的硫化氢气体中即可，即使得硫氢化钠水溶液作供体产生的硫化氢气体熏蒸上述鲜切果蔬。每48h更换一次保鲜液，该保鲜液为现用现配。
1、鲜切西兰花，对照组0.0mmol/L H2S供体NaHS处理，3d后便失去了食用价值，采用0.25mmol/L-1.75mmol/L H2S供体NaHS处理，能延长鲜切西兰花货架期2-3d，其中1.5mmol/L H2S供体NaHS效果最佳，能够延迟货架期3d。鲜切西兰花，采用对照0.0mmol/LH2S供体NaHS处理，第4d开始出现霉变现象(微生物侵染)，在第6d，霉变率达到100％；而采用1.5mmol/L H2S供体NaHS处理，能够明显抑制微生物的繁殖，9d后，仍未见到微生物侵染引起的霉变现象。
2、鲜切梨果实和桃果实，对照组0.0mmol/L H2S供体NaHS处理，2d后便完全失去了食用价值，采用0.5mmol/L-2.0mmol/L H2S供体NaHS处理，能延长鲜切梨和桃果实的保鲜期1-2d，其中1.5mmol/L-2.0mmol/L H2S供体NaHS效果最佳，能够延迟保鲜期2d。鲜切梨和桃果实，采用对照0.0mmol/L H2S供体NaHS处理，第2.5d开始出现微生物侵染引起的霉变现象，在第4d，霉变率达到100％；而采用1.5mmol/L-2.0mmol/L H2S供体NaHS处理，能够明显抑制微生物的繁殖，在第5d才开始出现霉变现象，在第10d，霉变率达80％。
3、鲜切猕猴桃果实，对照组0.0mmol/L H2S供体NaHS处理，4d后，颜色明显变暗，失去食用价值，采用0.25mmol/L-1.75mmol/L H2S供体NaHS处理，能延长鲜切猕猴桃果实的保鲜期2-3d，其中1.5mmol/L H2S供体NaHS效果最佳，能够延迟保鲜期2d。鲜切猕猴桃果实，采用对照0.0mmol/L H2S供体NaHS处理，第5d开始出现微生物侵染引起的霉变现象，在第7d，霉变率达到100％；而采用1.5mmol/L H2S供体NaHS处理，能够明显抑制微生物的繁殖，在第10d才开始出现少量的霉变现象。
4、鲜切山药、甘薯(薯条和薯片)、马铃薯(薯条和薯片)，对照组0.0mmol/L H2S供体NaHS处理，10-12h后，褐变明显，采用0.5mmol/L-1.5mmol/L H2S供体NaHS处理，能延长鲜切山药、甘薯(薯条和薯片)、马铃薯(薯条和薯片)的褐变期15-20h，其中1.0mmol/L-1.5mmol/L H2S供体NaHS效果最佳，能够延迟褐变16-20h。
5、鲜切莴笋片和莲藕片，对照组0.0mmol/L H2S供体NaHS处理，15-24h后，颜色明显变暗，藕片与笋片逐渐变干，水分散失明显，逐渐失去其鲜食特性，采用0.1mmol/L-1.0mmol/L H2S供体NaHS处理，能延长鲜切莴笋片的保鲜期12-18h，其中0.8mmol/L-1.0mmol/LH2S供体NaHS效果最佳，能够延迟莴笋片和莲藕片的保鲜期18h。
6、鲜切哈密瓜(切片)，对照组0.0mmol/L H2S供体NaHS处理，10-15h后，颜色逐渐变暗，褐变现象较明显，采用0.05mmol/L-1.5mmol/L H2S供体NaHS处理，能延长鲜切瓜片的保鲜期8-12h，其中0.9mmol/L-1.0mmol/L H2S供体NaHS效果最佳，能够延迟瓜片的保鲜期12h。
7、鲜切破色期的番茄，对照组0.0mmol/L H2S供体NaHS处理，番茄开始逐渐变红，5d后，成熟率100％；采用0.5mmol/L-3.5mmol/L H2S供体NaHS处理，能延迟鲜切番茄的成熟期4-5d，其中1.5mmol/L-2.0mmol/L H2S供体NaHS效果最佳，能够延迟鲜切番茄的保鲜期5d。

Claims (2)

1.一种硫化氢供体硫氢化钠促进果蔬储藏保鲜的的新用途，其特征在于：硫氢化钠作为鲜切果蔬保鲜剂的应用，所述硫氢化钠浓度为0.25mmol/L-3.5mmol/L。
2.根据权利要求1所述的一种硫化氢供体硫氢化钠促进果蔬储藏保鲜的的新用途，其特征在于：所述硫氢化钠浓度为1.5mmol/L-3.0mmol/L。
CN2012100062070A 2012-01-10 2012-01-10 一种硫化氢供体硫氢化钠促进果蔬储藏保鲜的新用途 Pending CN102550652A (zh)

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CN104642511A (zh) * 2013-11-16 2015-05-27 山东营养源食品科技有限公司 一种抑制香蕉衰老斑点的方法
CN106879720A (zh) * 2017-03-17 2017-06-23 浙江大学 樱桃番茄果实采后品质改良方法
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