CN104041576A - Glycine betaine treatment and preservation method of loquat fruit - Google Patents

Abstract

The invention discloses a glycine betaine treatment preservation technology of a loquat fruit, which is special for controlling cold damage and keeping quality of a harvested loquat fruit in a refrigeration process, so that the storage period and shelf life of the loquat fruit are prolonged. According to the preservation technology, the loquat fruit is soaked by adopting a glycine betaine water solution, then aired by adopting natural air, and transferred into a refrigeration house with a temperature of 1+/-1 DEG C, with a preservation period above 35 days. Pulp brown stain and lignification corruption symptoms of the loquat fruit in a refrigeration process are lightened, and better eating quality is kept. The glycine betaine treatment preservation technology is simple and convenient to operate and easy to realize. Glycine betaine is a natural plant ingredient, and thus the fruit eating safety can be ensured.

Description

A kind of loquat betaine is processed preservation method

Technical field

Loquat betaine of the present invention is processed preservation method, belongs to fruits and vegetable stock and preserving freshness, is exclusively used in loquat and adopts in rear transporting procedures lignifying and ruin and control and quality maintenance.

Background technology

Deepfreeze is most widely used storage method in current storage fruit and vegetable.Refrigeration can reduce the respiratory intensity of fruits and vegetables, delays fruits and vegetables ripening and senescence, keeps preferably the fresh quality of fruits and vegetables.Low temperature can also suppress the growth of pathogenic microorganism simultaneously, rots to have obvious effect for reducing.Loquat originates in China southeast, belongs to cold quick property subtropical zone fruit.Cryopreservation can reduce loquat and adopt rear rotting, extend shelf-life, but in cold storage procedure, very easily there is g, lignifying etc. and damage to plants caused by sudden drop in temperature symptom in loquat, show as the coarse few juice of pericarp and pulp adhesion, pulp, local flavor thin out etc., had a strong impact on the commodity value of refrigeration loquat.Therefore, the utmost point is necessary to seek to store pretreatment technology, solves loquat During Cold Storage and damages to plants caused by sudden drop in temperature the generation of ruining with lignifying, thereby improve quality and the commodity value of loquat storage.

Betaine is a kind of carboxylic quaternary amines alkaloid, all has extensive distribution in plant, animal, bacterium, fungi.Betaine is a kind of important non-toxicity osmotic adjustment in higher plant body, has the macromolecular 26S Proteasome Structure and Function of stabilate and reduces the injury of cell membrane and protein structure and function under adverse environmental factor.Recent domestic there are some researches show that betaine can improve the chilling resistance of plant and fruit, alleviates the generation of damaging to plants caused by sudden drop in temperature during cold quick fruit storage, extends shelf-life.In addition betaine is natural plant chemical composition, and to human body nonhazardous, environmentally safe, and the advantage such as it is low to have working concentration, and processing method is easy, meet the developing direction of world today's postharvest technology of fruits and vegetables.

In recent years, applicant is under the subsidy of state natural sciences fund and national public welfare industry special project, carry out loquat betaine and processed the research of preservation technique, be studied for betaine processing mode, concentration for the treatment of, processing time, formed patented technology of the present invention.

Summary of the invention

One, technical problem:

The object of the invention is in cold storage procedure, easily to damage to plants caused by sudden drop in temperature after adopting for loquat the problem of ruining with lignifying, provide a kind of efficient, safe, nontoxic loquat betaine to process preservation technique, to extend the storage period of loquat, improve quality and commodity.

Two, technical scheme:

A kind of loquat plant betaine provided by the present invention is processed preservation technique, comprises that loquat is gathered, selected, betaine is processed and storage.Its using method and step are:

A, loquat were gathered in the commodity maturity period, selected the fruit of machinery-free wound and disease and pest;

B, fruit are placed in closed container, adopt aqueous solutions of betaine negative pressure to soak 5 minutes, and wherein betaine concentration is 10 μ mol/L, and condition of negative pressure is-0.07MPa.

After c, betaine processing finish, fruit is taken out to natural wind and dry, precooling 6 hours at 5 DEG C, with being placed on 1 ± 1 DEG C of Storage in cold bank, relative humidity is 90-95%.

Wherein condition of negative pressure is realized: adopt the container (as glass jar, plastic box etc.) of vacuum air pump and good leak tightness to reach condition of negative pressure.

The realization of betaine concentration: betaine purity is that 95%, SIGMA company produces, soluble in water, adopts distilled water configuration desired concn.

Three, beneficial effect:

The invention provides a kind of loquat preservation technique---betaine processing, its advantage and good effect are:

(1) reduce the Chilling Injury that directly refrigeration produces: the present invention utilizes the betaine processing of 10 μ mol/L, delay loquat postharvest senescence, alleviate the physiological metabolism imbalance causing because of refrigeration, thereby inhibition g and lignifying etc. damage to plants caused by sudden drop in temperature the generation of symptom, extend storage period, improve fruit quality, can avoid the directly deficiency of refrigeration.

(2) highly effective and safe: adopt the betaine treatment technology of the present invention 10 μ mol/L significantly to suppress loquat g and lignifying etc. to damage to plants caused by sudden drop in temperature the generation of symptom, keep good edible quality, the freshness date of loquat at 1 ± 1 DEG C reached more than 35 days, and the contrast fresh preservation phase is only 21 days.Betaine is a kind of natural osmotic adjustment in higher plant, has that working concentration is low, the feature of safety non-toxic, therefore, can not work the mischief to the mankind's health and environment.

(3) technology is new, application prospect is wide: the loquat 10 μ mol/L betaine treatment technologies that form based on the present invention's exploitation, for a kind of preservation and freshness new technology of novel concept, it has wide commercial applications prospect in cold quick property fruit cryopreservation, the cold chain transportations such as loquat.

(4) operation is simple: only need be placed under closed container condition of negative pressure and soak 5 minutes with 10 μ mol/L betaines with the loquat of disease and pest having no mechanical damage, finish rear taking-up and naturally dry, be placed on storage at 1 ± 1 DEG C.

Detailed description of the invention

Below in conjunction with concrete test, a kind of loquat 10 μ mol/L betaines processing preservation techniques of the present invention and result of use thereof are further described.

Select size, color, maturity basically identical, without disease and pest, " liberation clock " loquat of having no mechanical damage, under 20 DEG C of conditions, soak 5 minutes by 10 μ mol/L betaine negative pressure, after finishing dealing with, natural wind dries, then the loquat drying is divided and installed in polyethylene plastic bag, every bag of 30 fruits (about 1kg left and right), in 1 ± 1 DEG C of freezer, preserve 5 weeks, relative humidity is 90-95%, and duration of storage was measured Chilling Injury in Cold_stored Loquat Fruits and main quality index respectively at 21 days and 35 days.

Table 1 result shows, contrast and in the time preserving 21 days, all occur g symptom through the loquat of 10 μ mol/L betaine processing, 10 μ mol/L betaine processing are the generation of (P < 0.05) inhibition g significantly, the loquat of 10 μ mol/L betaine processing is only 33.50% preserving pulp browning rate after 35 days, and contrast is 68.60%.This illustrates that 10 μ mol/L betaine processing can effectively slow down the generation of damaging to plants caused by sudden drop in temperature after loquat is adopted, thereby extending fruit shelf-life is a kind of comparatively desirable fresh-keeping mode.

Table 1. betaine is processed the impact on loquat fruit browning rate (%)

Table 2 result shows, loquat in storage when the crushing juice rate 35 days time and storage 21 days compared with present downward trend.Preserving and contrast afterwards and all damage to plants caused by sudden drop in temperature through the loquat of 10 μ mol/L betaine processing for 35 days, there is lignifying in pulp, and fruit crushing juice rate declines simultaneously.Compared with the control, 10 μ mol/L betaines processing remarkable (P < 0.05) have improved the crushing juice rate of loquat, have alleviated g, have well kept the quality of loquat during cryopreservation.

Table 2. betaine is processed the impact on loquat crushing juice rate (%)

Table 3 result shows, loquat in storage when the hardness 35 days time and storage 21 days compared with present the trend of rising, illustrate that the lignified symptom that damages to plants caused by sudden drop in temperature has appearred in loquat during cryopreservation.10 μ mol/L betaine processing significantly (P < 0.05) keep lower loquat fruit hardness, this illustrates that 10 μ mol/L betaine processing can slow down the lignifying of loquat duration of storage, thereby it is softening to make to a certain extent loquat can carry out normal after-ripening.

Table 3. betaine is processed the impact on loquat fruit hardness (N)

Table 4,5 results show, loquat in storage when the soluble solid 35 days time and titratable acid content and storage 21 days compared with all present downward trend.10 μ mol/L betaines are processed all the decline that significantly (P < 0.05) suppressed the two.This illustrates that 10 μ mol/L betaine processing can keep the rear quality of adopting of duration of storage loquat preferably.

Table 4. betaine is processed the impact on loquat soluble solid content (%)

Table 5. betaine is processed the impact on loquat titratable acid content (%)

Note: in table, there were significant differences in P=5% level for numerical value different letter representations below.

Claims (3)

1. loquat betaine is processed a preservation method, it is characterized in that, comprises the following step:

(1), that loquat is selected maturity after gathering is basically identical, no-dehiscent fruit, rot, the fruit of mechanical wounding;

(2), loquat that step (1) is selected is placed in container, adopts aqueous solutions of betaine immersion treatment 5 minutes, then take out natural wind and dry 1 hour;

(3), step (2) is processed to rear loquat and carried out cold wind precooling 6 hours;

(4), pack loquat after the precooling of step (3) institute into packing case, be placed in 1 ± 1 DEG C of freezer and preserve, freezer relative humidity is 90-95%.

Loquat freshness date can reach more than 35 days, and fruit browning rate is below 40%, and fruit edible quality is good, and pulp crushing juice rate is more than 50%, and soluble solid content is more than 7%, and titratable acid content is more than 2%.

2. a kind of loquat betaine according to claim 1 is processed preservation method, it is characterized in that: described step (2) aqueous solutions of betaine concentration for the treatment of is 10 μ mol/L, processing mode is negative pressure immersion treatment, and condition of negative pressure is-0.07MPa that the processing time is 5 minutes.

3. a kind of loquat betaine according to claim 1 is processed preservation method, it is characterized in that: described step (3) loquat precooling temperature is 5 DEG C, and precooling proceeds to Storage in cold bank after making fruit central temperature reach 8 DEG C after 6 hours.