CN108142546A - A kind of preservation method of broccoli and application - Google Patents
A kind of preservation method of broccoli and application Download PDFInfo
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- CN108142546A CN108142546A CN201810210541.5A CN201810210541A CN108142546A CN 108142546 A CN108142546 A CN 108142546A CN 201810210541 A CN201810210541 A CN 201810210541A CN 108142546 A CN108142546 A CN 108142546A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
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Abstract
Preservation method and application the present invention provides a kind of broccoli, the method includes broccoli is placed in sealing system, the volume ratio of carbon dioxide is 2~20% in the sealing system, and the temperature of the sealing system is 2~4 DEG C.The present invention by broccoli be stored in low temperature, low carbon dioxide concentration sealed environment in, 2~20% carbon dioxide and 2~4 DEG C of temperature cooperate, effectively slow down the degradation rate of broccoli Determination of Chlorophyll, improve the ability of protecting green lands of broccoli, the aetiolation of broccoli and yellow ball rate are reduced, the freshness date of broccoli is extended to 14~28 days.
Description
Technical field
The invention belongs to vegetables color protection technology fields, are related to preservation method and the application of a kind of broccoli.
Background technology
Broccoli (Brassica oleracea L.) is praised containing abundant vitamin, flavonoids and antioxidant
It is deep to be favored by consumer for " vegetables imperial crown ".China's broccoli plantation is wide, yield is high, and broccoli is the main of Chinese exports
One of vegetables.Broccoli respiratory metabolism after picking is vigorous, yellow easily occurs and moves back green, bouquet softening, brown stain, aging, rots
Quality deteriorations are waited, nutrition loss, function reduction is caused, has seriously affected nutritive value and commodity value.Therefore, broccoli is studied
Storage technique become urgent problem to be solved in its production and transport.
Air conditioned storage is according to the physilogical characteristics of different fruits and vegetables, by adjusting the gas concentration ratio in storage environment, is reached
It to fruits and vegetables respiratory intensity is reduced, slows down aging, extends a kind of preservation technology in fruit vegetables storing service life.The technology has preservation effect
Well, the advantages that storage time is long, loss is small, safety non-pollution, has been widely used in fruits such as peach, asparagus, kidney bean and winter jujubes
In the fresh-retaining preserving of vegetable.
102302048 A of CN disclose a kind of hyperoxia high carbon dioxide controlled atmosphere method of broccoli, and the method will be pre-
Cold broccoli is placed in sealing container, and the gaseous mixture containing 40~70% carbon dioxide and 30~60% oxygen is passed through in container
Body is placed in 0~20 DEG C of freezer and is stored.The freshness date of broccoli is extended to 8~24 days by this method, but the dioxy needed
The volume fraction for changing carbon and oxygen is higher, substantially increases the cost of storage, while this method is not embodied in reduction broccoli
Remarkable efficacy in terms of yellow ball rate.
Therefore it provides it is a kind of it is at low cost, of good preservation effect, storage time is long, the broccoli preservation method of safety non-pollution,
It avoids broccoli that aetiolation occurs, is of great significance.
Invention content
In view of the deficiencies of the prior art, the present invention provides preservation method and the application of a kind of broccoli, and the method is not only
It is able to maintain that nutrition and the organoleptic quality of broccoli, and reduces the yellow ball rate of broccoli, improve the energy of protecting green lands of broccoli
Power reduces the generation of putrefactive phenomenon.
For this purpose, the present invention uses following technical scheme：
In a first aspect, the present invention provides a kind of preservation method of broccoli, it is close the method includes broccoli is placed in
In envelope system, the volume ratio of carbon dioxide is 2~20% in the sealing system, and the temperature of the sealing system is -2~4 DEG C.
In the present invention, by broccoli be stored in low temperature, low carbon dioxide concentration sealed environment in, 2~20% titanium dioxides
Carbon cooperates with -2~4 DEG C of temperature, effectively slows down the degradation rate of broccoli Determination of Chlorophyll, improves protecting green lands for broccoli
Ability reduces the aetiolation of broccoli and yellow ball rate, the freshness date of broccoli is extended to 14~28 days.
In the present invention, aetiolation refers in dark surrounds, and green plants cannot synthesize chlorophyll, but can form Hu trailing plants
Bu Su, the phenomenon that plant is caused to turn to be yellow.Aetiolation and yellow ball rate are the main of the freshness of green vegetables such as evaluation broccoli
Index, not as the index for the freshness for evaluating other vegetables and fruits.
In the present invention, seal means the sealed environment that gas exchanges and energy exchange do not occur with external environment, can be with
For seal box and/or hermetic bag.
Preferably, in the sealing system volume ratio of carbon dioxide for 2~20%, such as can be 2%, 3%, 4%,
5%th, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19% or 20%,
Preferably 5~10%.
Preferably, the temperature of the sealing system is -2~4 DEG C, for example, can be -2 DEG C, -1 DEG C, 0 DEG C, 1 DEG C, 2 DEG C, 3
DEG C or 4 DEG C, preferably -2~0 DEG C.
Preferably, oxygen and/or protective gas are also contained in the sealing system.
Preferably, the protective gas includes any one in nitrogen, helium, neon or argon gas or at least two
Combination, preferably nitrogen.
Preferably, volume ratio of the oxygen in the sealing system is 2~20%, for example, can be 2%, 3%,
4%th, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19% or
20%, preferably 5~10%.
In the present invention, the air conditioning technology cooperation low temperature environment of hypoxemia low carbon dioxide, it is suppressed that the respiratory intensity of broccoli,
The metaboilic level of broccoli is maintained into reduced levels, significantly improves the freshness date of broccoli, it is suppressed that broccoli chlorophyll
Degradation, reduce the yellow rate of broccoli and yellow ball rate, delayed the generation of broccoli chrysanthemum phenomenon.
According to the present invention, compared with the air conditioning technology of hypoxemia low carbon dioxide, the air conditioning technology of hyperoxia high carbon dioxide is not
The respiration of broccoli can be significantly inhibited, broccoli is metabolized relatively by force in storage, and aetiolation easily occurs.
Preferably, volume ratio of the protective gas in the sealing system is 70~90%, such as can be
70%th, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%,
85%th, 86%, 87%, 88%, 89% or 90%, preferably 80~90%.
Preferably, the humidity of the sealing system is 90~98%, for example, can be 90%, 91%, 92%, 93%,
94%th, 95%, 96%, 97% or 98%, preferably 90~95%.
Preferably, the step of precooling treatment is further included before broccoli is placed in sealing system.
Preferably, the temperature of the precooling treatment is -2~4 DEG C, for example, can be -2 DEG C, -1 DEG C, 0 DEG C, 1 DEG C, 2 DEG C, 3
DEG C or 4 DEG C, preferably -2~0 DEG C.
Preferably, the humidity of the precooling treatment is 90~98%, for example, can be 90%, 91%, 92%, 93%,
94%th, 95%, 96%, 97% or 98%, preferably 90~95%.
Preferably, the time of the precooling treatment be 20~30h, such as can be 20h, 21h, 22h, 23h, for 24 hours, 25h,
26h, 27h, 28h, 29h or 30h, preferably for 24 hours.
In the present invention, it is low in hypoxemia to be conducive to broccoli by 20~30h of precooling treatment in low temperature environment in advance by broccoli
Preservation and freshness under the conditions of the controlled atmosphere of carbon dioxide.
Preferably, the broccoli is packed using polyethylene antistaling film.
As optimal technical scheme, the present invention provides a kind of preservation methods of broccoli, and the method includes following steps
Suddenly：
(1) it is -2~4 DEG C, under conditions of humidity is 90~98% broccoli to be placed in temperature, 20~30h of precooling treatment；
(2) broccoli of precooling is placed in sealing system, 2~20% carbon dioxide, 2~20% is filled in sealing system
Oxygen and 70~90% protective gas.
Second aspect, the present invention provides a kind of methods as described in relation to the first aspect in broccoli color protection and/or to delay Huang
Application in change.
The third aspect, the present invention provides a kind of methods for delaying broccoli aetiolation and reduce broccoli Huang ball rate.
Fourth aspect, the present invention provides a kind of respiration of inhibition broccoli and the sides of polyphenol oxidase PPO activity
Method.
5th aspect, the present invention provides a kind of maintenance broccoli chlorophyll content, water content, soluble solid contents
With the method for ascorbic acid content.
Compared with prior art, the present invention has the advantages that：
(1) the second carbonoxide of hypoxemia controlled atmosphere can effectively fresh-keeping broccoli, can protect broccoli in -2~4 DEG C of temperature
Preferable nutrition and organoleptic quality are held, improves the ability of protecting green lands of broccoli, delays the aetiolation of broccoli, by the guarantor of broccoli
The fresh phase extends to 14~28 days；
(2) in storage, 10%O2+ 5%CO2Combination broccoli is made to maintain higher chlorophyll content, aqueous
Amount, soluble solid content and ascorbic acid content reduce the yellow ball rate of broccoli, and the malonaldehyde for reducing broccoli cell contains
Amount inhibits peroxidase PPO activity, improves antioxidase POD activity.
Description of the drawings
Fig. 1 (a) is O2/CO2The Chlorophyll changes of contents schematic diagram of broccoli in air conditioned storage, Fig. 1 (b) are O2/CO2
The Chlorophyll-a Content change schematic diagram of broccoli in air conditioned storage, Fig. 1 (c) are O2/CO2The chlorophyll of broccoli in air conditioned storage
B changes of contents schematic diagrames；
Fig. 2 is O2/CO2The yellow ball rate change schematic diagram of broccoli in air conditioned storage；
Fig. 3 is O2/CO2The change of moisture content schematic diagram of broccoli in air conditioned storage；
Fig. 4 is O2/CO2The soluble solid content change schematic diagram of broccoli in air conditioned storage；
Fig. 5 is O2/CO2The reduced form ascorbic acid content change schematic diagram of broccoli in air conditioned storage；
Fig. 6 is O2/CO2The mda content change schematic diagram of broccoli in air conditioned storage；
Fig. 7 is O2/CO2The polyphenol oxidase PPO change schematic diagrams of broccoli in air conditioned storage；
Fig. 8 is O2/CO2The antioxidase POD active quantities change schematic diagrams of broccoli in air conditioned storage；
Specific embodiment
For the technological means and its effect that the present invention is further explained is taken, with reference to embodiments with attached drawing to this hair
It is bright to be further described.It is understood that the specific embodiments described herein be used only for explain the present invention rather than
Limitation of the invention.
In the examples where no specific technique or condition is specified, according to the described technology of document in the art or condition,
Or it is carried out according to product description.Reagents or instruments used without specified manufacturer, be can be by regular channel commercially available from
The conventional products of acquisition.
Experiment material：
Broccoli：Cold show, upper sea green bright Industrial Co., Ltd..It is tight that a diameter of (16 ± 2) cm of bouquet, bouquet are chosen during harvesting
The emerald green bouquet that close, small bud not yet unclamps retains bouquet lower part 5~7cm of scape, transports Shanghai City agricultural after harvesting back rapidly
Academy of sciences's agricultural products fresh-keeping working research center, after 4 DEG C of precoolings for 24 hours, selection form is consistent, the west without machinery wound, no disease and pests harm
Orchid carries out controlled atmosphere processing；
Controlled atmosphere chamber：YS-XCAB/ types, Hangzhou Yi Shi Science and Technology Ltd.s；
Activator：Citric acid is purchased from Sinopharm Chemical Reagent Co., Ltd..
Embodiment 1
(1) fresh broccoli is placed in temperature to be 0 DEG C, be pre-chilled for 24 hours under conditions of humidity is 95%；
(2) after the broccoli of precooling is packed using PE polyethylene antistaling film, it is placed in the close of 21cm × 22cm × 29cm
It seals in air regulating box, seals in air regulating box and be filled with 10% carbon dioxide, 10% oxygen and 80% nitrogen.
Embodiment 2
(1) fresh broccoli is placed in temperature to be 0 DEG C, be pre-chilled for 24 hours under conditions of humidity is 95%；
(2) after the broccoli of precooling is packed using PE polyethylene antistaling film, it is placed in the close of 21cm × 22cm × 29cm
It seals in air regulating box, seals in air regulating box and be filled with 10% carbon dioxide, 5% oxygen and 85% nitrogen.
Embodiment 3
(1) fresh broccoli is placed in temperature to be -2 DEG C, 20h is pre-chilled under conditions of humidity is 90%；
(2) after the broccoli of precooling is packed using PE polyethylene antistaling film, it is placed in the close of 21cm × 22cm × 29cm
It seals in air regulating box, seals in air regulating box and be filled with 5% carbon dioxide, 10% oxygen and 85% nitrogen.
Embodiment 4
(1) fresh broccoli is placed in temperature to be -2 DEG C, 20h is pre-chilled under conditions of humidity is 90%；
(2) after the broccoli of precooling is packed using PE polyethylene antistaling film, it is placed in the close of 21cm × 22cm × 29cm
It seals in air regulating box, seals in air regulating box and be filled with 5% carbon dioxide, 5% oxygen and 90% nitrogen.
Embodiment 5
(1) fresh broccoli is placed in temperature to be 4 DEG C, 30h is pre-chilled under conditions of humidity is 98%；
(2) after the broccoli of precooling is packed using PE polyethylene antistaling film, it is placed in the close of 21cm × 22cm × 29cm
It seals in air regulating box, seals in air regulating box and be filled with 20% carbon dioxide, 2% oxygen and 78% helium.
Embodiment 6
(1) fresh broccoli is placed in temperature to be 4 DEG C, 30h is pre-chilled under conditions of humidity is 98%；
(2) after the broccoli of precooling is packed using PE polyethylene antistaling film, it is placed in the close of 21cm × 22cm × 29cm
It seals in air regulating box, seals in air regulating box and be filled with 2% carbon dioxide, 20% oxygen and 78% neon.
Embodiment 7
(1) broccoli is placed in the sealing air regulating box of 21cm × 22cm × 29cm, seals in air regulating box and be filled with 20% 2
Carbonoxide, 10% oxygen and 70% argon gas.
Comparative example 1
Compared with Example 2, it seals in air regulating box and is filled with air, other conditions are same as Example 2.
Comparative example 2
Compared with Example 2, it seals in air regulating box and is filled with 40% carbon dioxide and 60% oxygen, other conditions and embodiment
2 is identical.
Comparative example 3
Compared with Example 2, it seals in air regulating box and is filled with 25% carbon dioxide, 5% oxygen and 70% nitrogen, other conditions
It is same as Example 2.
Comparative example 4
Compared with Example 2, it seals in air regulating box and is filled with 1% carbon dioxide, 5% oxygen and 94% nitrogen, other conditions
It is same as Example 2.
Comparative example 5
Compared with Example 2, it seals in air regulating box and is filled with 10% carbon dioxide, 25% oxygen and 65% nitrogen, other
Part is same as Example 2.
Comparative example 6
Compared with Example 2, it seals in air regulating box and is filled with 10% carbon dioxide, 1% oxygen and 89% nitrogen, other conditions
It is same as Example 2.
Comparative example 7
Compared with Example 2, the temperature for sealing air regulating box is room temperature, and other conditions are same as Example 2.
The detection method of broccoli freshness
(1) measure of chlorophyll content
With reference to the method for Chen Jianxun etc., the broken broccoli of 1.0g grindings is weighed, is fully ground after 95% ethyl alcohol of addition, mistake
Filter is rinsed to broccoli to be white, after being settled to 25.0mL with ethyl alcohol, measures extinction at wavelength 665nm and 649nm respectively
Degree measures the chlorophyll content of broccoli.
(2) measure of yellow ball rate
The Fresh-cut apple of multiple similar weights is taken, the small bouquet for organizing top is cut into rear mixing, calculates small bouquet
Total number and yellow ball number, broccoli Huang ball rate is counted according to the following formula, wherein, c represents yellow ball rate (%), m1Represent yellow ball
Number, m2Represent total number.
C=m1/m2× 100%
(3) measure of water content
Using weight in wet base dry weight method, weigh 1g sample homogenizations and be placed in the glass dish for weighing constant weight, after recording total weight, be placed in
It in 105 DEG C of baking ovens, dries to constant weight, then calculates the water content of broccoli.
(4) measure of other parameter
The measure of soluble solid uses hand refractometer；The measure of reduced form ascorbic acid content uses 2,6- dichloros
The indigo titration of phenol；The measure of malonaldehyde (MDA) uses thiobarbituricacidα- (TBA) method；The measure of polyphenol oxidase PPO activity
Using catechol method；The measure of antioxidase POD activity uses guaiacol method.Concrete operations reference《Postharvest fruit and vegetable physiology
Biochemical test instructs》, the works such as Cao Jiankang, Beijing：China Light Industry Press, 2007.
Interpretation of result
(1) chlorophyll content
By Fig. 1 (a) and table 1 it is found that in broccoli storage period, the content of Chlorophyll is in first to increase becoming of reducing afterwards
Gesture, when storing 14 days, Chlorophyll content reaches peak value, and the Chlorophyll content of embodiment contains higher than the Chlorophyll of comparative example
Amount, the Chlorophyll content of wherein embodiment 2 is up to 0.240mg/g, and the Chlorophyll content of comparative example 1 is minimum
0.200mg/g, the relatively low Chlorophyll content of comparative example 2 is 0.21mg/g；In anaphase storage, the Chlorophyll content of broccoli
It continuously decreases, comparing with intial value, the Chlorophyll content of comparative example 1 had dropped 49.36% in the 28th day, and decline is most fast,
The Chlorophyll content of comparative example 2 has dropped 47.85%, and the Chlorophyll content of embodiment 2 has dropped 28.85%, declines most
Slowly.The result shows that hypoxemia low carbon dioxide controlled atmosphere can effectively inhibit the degradation of broccoli chlorophyll, wherein 10%CO2+ 5%O2
Combination inhibition it is best.
1 Chlorophyll content of table
By Fig. 1 (b) and Fig. 1 (c) it is found that the variation tendency of chlorophyll a, b content is similar to the trend of Chlorophyll content,
In the trend reduced afterwards is first risen, the chlorophyll a of embodiment is higher than the chlorophyll a and chlorophyll b of comparative example with content of chlorophyll b
Content.
(2) yellow ball rate
Caused by the constantly degradation of the aetiolation occurred in broccoli storage, mainly chlorophyll.As shown in Figure 2 and table
Shown in 2, with the increase of storage number of days, yellow ball rate is gradually increasing, and early period rises slowly, and the yellow ball rate of embodiment and comparative example is poor
Different unobvious, since the 14th day, yellow ball rate climbing speed was accelerated, and starts under acceleration with the 14th day of chlorophyll content in storage
Drop corresponding, the yellow ball rate of comparative example is higher than the yellow ball rate of embodiment.Experiment shows hypoxemia low carbon dioxide controlled atmosphere to reducing west
Orchid Huang ball rate has positive effect, O2Too high levels, can lead to the rising of broccoli Huang ball rate, and increase CO2Content can reduce
The yellow rate of broccoli, but the combination of hyperoxia high carbon dioxide cannot slow down the generation of aetiolation.The 10% of embodiment 2
CO2+ 5%O2Combination to inhibit broccoli chlorophyll content decline have better effects.
The yellow ball rate of table 2
| Number | 0 day | 14 days | 28 days |
| Embodiment 1 | 0% | 4.73% | 8.85% |
| Embodiment 2 | 0% | 4.70% | 8.46% |
| Embodiment 3 | 0% | 4.73% | 8.57% |
| Embodiment 4 | 0% | 4.71% | 8.97% |
| Embodiment 5 | 0% | 4.72% | 9.14% |
| Embodiment 6 | 0% | 4.73% | 9.21% |
| Embodiment 7 | 0% | 4.71% | 9.18% |
| Comparative example 1 | 0% | 4.92% | 15.71% |
| Comparative example 2 | 0% | 4.86% | 15.65% |
| Comparative example 3 | 0% | 4.85% | 12.74% |
| Comparative example 4 | 0% | 4.84% | 14.26% |
| Comparative example 5 | 0% | 4.87% | 14.52% |
| Comparative example 6 | 0% | 4.83% | 13.33% |
| Comparative example 7 | 0% | 4.86% | 15.57% |
(3) water content
By Fig. 3 and table 3 it is found that with the increase of storage time, the water content of broccoli is gradually reduced, embodiment it is aqueous
Amount is higher than the water content of comparative example, and since storage the 14th day, the water loss rate of the broccoli of embodiment 2 started to slow down,
And it is significantly better than other embodiment and comparative example.The result shows that the processing of hypoxemia low carbon dioxide controlled atmosphere can effectively inhibit broccoli
The loss of moisture keeps the quality and mouthfeel of broccoli, in the storage middle and later periods, 10%CO2+ 5%O2Combination it is aqueous to broccoli
The holding effect of amount is best.
3 water content of table
| Number | 0 day | 14 days | 28 days |
| Embodiment 1 | 14.52% | 14.72% | 13.17% |
| Embodiment 2 | 14.52% | 14.75% | 13.55% |
| Embodiment 3 | 14.55% | 14.74% | 11.96% |
| Embodiment 4 | 14.53% | 14.72% | 11.75% |
| Embodiment 5 | 14.52% | 14.72% | 11.72% |
| Embodiment 6 | 14.56% | 14.74% | 11.68% |
| Embodiment 7 | 14.53% | 14.75% | 11.76% |
| Comparative example 1 | 14.52% | 14.28% | 11.23% |
| Comparative example 2 | 14.54% | 14.33% | 11.25% |
| Comparative example 3 | 14.51% | 14.57% | 11.34% |
| Comparative example 4 | 14.51% | 14.52% | 11.36% |
| Comparative example 5 | 14.55% | 14.56% | 11.35% |
| Comparative example 6 | 14.50% | 14.53% | 11.35% |
| Comparative example 7 | 14.52% | 14.36% | 11.27% |
(4) soluble solid content
Such as Fig. 4 and table 4 it is found that in entire storage, soluble solid content is being gradually reduced, wherein comparative example
Soluble solid content is less than embodiment.The result shows that the processing of hypoxemia low carbon dioxide controlled atmosphere can effectively inhibit broccoli
Soluble solid content loss, 10%CO2+ 5%O2Combination to inhibit broccoli storage in soluble solid
The reduction of content has remarkable effect (P ＜ 0.05).
4 soluble solid content of table
| Number | 0 day | 14 days | 28 days |
| Embodiment 1 | 11.33% | 10.72% | 10.27% |
| Embodiment 2 | 11.32% | 10.49% | 10.45% |
| Embodiment 3 | 11.33% | 10.70% | 10.22% |
| Embodiment 4 | 11.35% | 10.28% | 9.85% |
| Embodiment 5 | 11.34% | 10.25% | 9.87% |
| Embodiment 6 | 11.33% | 10.17% | 9.81% |
| Embodiment 7 | 11.34% | 10.26% | 9.86% |
| Comparative example 1 | 11.35% | 9.85% | 9.68% |
| Comparative example 2 | 11.34% | 9.88% | 9.69% |
| Comparative example 3 | 11.32% | 9.96% | 9.73% |
| Comparative example 4 | 11.32% | 9.94% | 9.72% |
| Comparative example 5 | 11.31% | 9.92% | 9.75% |
| Comparative example 6 | 11.35% | 9.95% | 9.71% |
| Comparative example 7 | 11.33% | 9.92% | 9.71% |
(5) reduced form ascorbic acid content
By Fig. 5 and table 5 it is found that with the maturation of broccoli, reduced form ascorbic acid content shows first to increase to be reduced afterwards
Trend, during storage 7 days, the reduced form ascorbic acid content of broccoli has reached peak value, and wherein embodiment 4 is 160.08mg/
G, peak value highest, higher than comparative example 1 about 17.8%, embodiment 1, embodiment 2 and embodiment 3 respectively than comparative example 1 high 8.8%,
11.5% and 13.9%, entire storage period, the ascorbic acid content of comparative example is less than embodiment, wherein 5%CO2+ 5%O2Group
It closes compared to other embodiment and comparative example, higher ascorbic acid content can be kept.
5 reduced form ascorbic acid content of table
| Number | 0 day | 7 days | 28 days |
| Embodiment 1 | 89.85mg/g | 143.15mg/g | 75.16mg/g |
| Embodiment 2 | 89.84mg/g | 146.71mg/g | 72.69mg/g |
| Embodiment 3 | 89.82mg/g | 149.87mg/g | 72.56mg/g |
| Embodiment 4 | 89.83mg/g | 160.08mg/g | 70.98mg/g |
| Embodiment 5 | 89.84mg/g | 143.86mg/g | 70.48mg/g |
| Embodiment 6 | 89.85mg/g | 141.51mg/g | 69.14mg/g |
| Embodiment 7 | 89.83mg/g | 143.23mg/g | 68.86mg/g |
| Comparative example 1 | 89.86mg/g | 131.58mg/g | 58.62mg/g |
| Comparative example 2 | 89.85mg/g | 135.62mg/g | 60.23mg/g |
| Comparative example 3 | 89.84mg/g | 138.75mg/g | 66.35mg/g |
| Comparative example 4 | 89.87mg/g | 136.63mg/g | 64.12mg/g |
| Comparative example 5 | 89.85mg/g | 137.58mg/g | 63.34mg/g |
| Comparative example 6 | 89.84mg/g | 140.59mg/g | 62.51mg/g |
| Comparative example 7 | 89.87mg/g | 138.33mg/g | 61.39mg/g |
(6) malonaldehyde (MDA) content
The main reason for oxidation of unrighted acid and decomposition are cell membrane damages in Cell membrane lipids, malonaldehyde is film
One of primary product of lipid peroxidation effect, can reflect the degree of cell membrane lipid peroxidating, and content can be used as fruit vegetables storing to protect
The effective evaluation index of fresh effect.
It will be appreciated from fig. 6 that the mda content in broccoli cell is in rising trend in storage, 10%CO2+ 5%O2
Combination mda content is caused to be in reduced levels in entire storage period, the mda content of embodiment is substantially less than pair
Ratio, until the 28th day, compared with comparative example 1, mda content drops respectively for embodiment 1, embodiment 2, embodiment 3 and embodiment 4
Low 7.62%, 22.82%, 19.96% and 16.14%.Hypoxemia low carbon dioxide controlled atmosphere effectively inhibits broccoli to store
Lipid peroxidation metabolism damage in journey extends the storage period of broccoli.
(7) peroxidase PPO activity
PPO is important oxidizing ferment, is played an important role in the metabolism of fruits and vegetables phenolic compound, and PPO enzymes can be with oxygen
Change endogenous aldehydes matter and enzymatic browning occurs, accelerate the aging of fruits and vegetables, therefore PPO enzyme activity performances is inhibited to delay declining for fruits and vegetables
Always, extend its storage period.
As shown in Figure 7, the storage period of entire broccoli, PPO enzymatic activitys are gradually increasing, wherein the PPO enzyme activity of comparative example 1
Property higher than embodiment, show that hypoxemia low carbon dioxide controlled atmosphere can effectively inhibit PPO enzymatic activitys.When storing 28 days, embodiment 1, reality
The PPO enzymatic activitys of example 2, embodiment 3 and embodiment 4 are applied compared with comparative example 1, reduce 28.9%, 33.0%, 12.8% respectively
With 20.8%, the wherein 10%CO of embodiment 22+ 5%O2Combination PPO enzymatic activitys it is minimum.
(8) antioxidase POD activity
POD enzymes can remove the active oxygen radical (ROS) in plant tissue as a kind of antioxidase, it is possible to reduce
The accumulation of ROS reduces oxidative damage, delays cell membrane lipid peroxidating, delay the process of postharvest fruit and vegetable aging.
As shown in Figure 8, entire storage period declines after the slow rising of POD enzymatic activitys of broccoli, at the 7th day of storage
Reach the POD enzymatic activity highests of peak value, wherein embodiment 2, then each group declines, and the drop-out value of comparative example 1 is maximum.
In the middle and later periods of storage, the POD enzymatic activitys of comparative example 1 are less than each embodiment, and 10%CO2+ 5%O2Combination most
Excellent (P ＜ 0.05).
In conclusion hypoxemia low carbon dioxide controlled atmosphere can effectively fresh-keeping broccoli, 10%O2+ 5%CO2Combination -2
It can make broccoli that higher chlorophyll content, water content, soluble solid be maintained to contain in storage in~4 DEG C of temperature
Amount and ascorbic acid content reduce the yellow ball rate of broccoli, reduce the mda content of broccoli cell, inhibit peroxidase
PPO activity improves antioxidase POD activity so that broccoli keeps preferable nutrition and organoleptic quality, improves the shield of broccoli
The freshness date of broccoli is extended to 14~28 days by green ability.
Applicant states that the present invention illustrates the method detailed of the present invention, but not office of the invention by above-described embodiment
It is limited to above-mentioned method detailed, that is, does not mean that the present invention has to rely on above-mentioned method detailed and could implement.Technical field
Technical staff it will be clearly understood that any improvement in the present invention, equivalence replacement and auxiliary element to each raw material of product of the present invention
Addition, selection of concrete mode etc., all fall within protection scope of the present invention and the open scope.
Claims (10)
1. a kind of preservation method of broccoli, which is characterized in that described the method includes broccoli is placed in sealing system
The volume ratio of carbon dioxide is 2~20% in sealing system, and the temperature of the sealing system is -2~4 DEG C.
2. according to the method described in claim 1, it is characterized in that, in the sealing system volume ratio of carbon dioxide for 5~
10%；
Preferably, the temperature of the sealing system is -2~0 DEG C.
3. method according to claim 1 or 2, which is characterized in that also contain oxygen and/or protection in the sealing system
Property gas；
Preferably, group of the protective gas including any one in nitrogen, helium, neon or argon gas or at least two
It closes, preferably nitrogen.
4. according to claim 1-3 any one of them methods, which is characterized in that body of the oxygen in the sealing system
Product is than being 2~20%, preferably 5~10%.
5. according to claim 1-4 any one of them methods, which is characterized in that the protective gas is in the sealing system
In volume ratio be 70~90%, preferably 80~90%.
6. according to claim 1-5 any one of them methods, which is characterized in that the humidity of the sealing system for 90~
98%, preferably 90~95%.
7. according to claim 1-6 any one of them methods, which is characterized in that before broccoli is placed in sealing system also
The step of including precooling treatment；
Preferably, the temperature of the precooling treatment is -2~4 DEG C, preferably -2~0 DEG C；
Preferably, the humidity of the precooling treatment is 90~98%, preferably 90~95%；
Preferably, the time of the precooling treatment is 20~30h, preferably for 24 hours.
8. according to claim 1-7 any one of them methods, which is characterized in that the broccoli uses polyethylene antistaling film
Packaging.
9. according to claim 1-8 any one of them methods, which is characterized in that the described method comprises the following steps：
(1) it is -2~4 DEG C, under conditions of humidity is 90~98% broccoli to be placed in temperature, 20~30h of precooling treatment；
(2) broccoli of precooling is placed in sealing system, is filled with 2~20% carbon dioxide, 2~20% oxygen and 70~90%
Protective gas.
It is 10. a kind of such as application of the claim 1-9 any one of them method in broccoli color protection and/or in delaying yellow.
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| WO2023022221A1 (en) * | 2021-08-20 | 2023-02-23 | 三菱瓦斯化学株式会社 | Package for fruit or vegetable and method for keeping freshness of fruit or vegetable |
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Application publication date: 20180612 |