CN108184987A - A kind of fruits and vegetables composite preservative and its preparation and application method - Google Patents
A kind of fruits and vegetables composite preservative and its preparation and application method Download PDFInfo
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- CN108184987A CN108184987A CN201711469785.7A CN201711469785A CN108184987A CN 108184987 A CN108184987 A CN 108184987A CN 201711469785 A CN201711469785 A CN 201711469785A CN 108184987 A CN108184987 A CN 108184987A
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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
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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Abstract
A kind of fruits and vegetables composite preservative, it is characterised in that：Applied to the fruits and vegetables composite preservative of red bayberry pre-harvest treatment and its preparation and application method, main active includes food-grade nano-TiO2With LAE compositional liquors, and nano-TiO2：The mass ratio of LAE is 0.06~250.TiO2With LAE fruit quality raising, pathogenic bacteria are inhibited with have synergistic function, compositional liquor usage time is completed annesl to the red ripe phase for Waxberry fruit and (about adopted first 10 days).The advantage of the invention is that：Different from having 2 weeks forbidden pesticide series bactericidal agents before adopting of security risk, the nano-TiO containing food-grade that the present invention uses2Belong to food additives safe green with LAE compositional liquors；General post-harvest fresh-keeping method is different from, fruits and vegetables composite preservative of the invention is adopted first 7~10 days applied to red bayberry；With reference to before adopting/adopt after using ozone sterilization, it is better and safe to the human body to Waxberry preservation.
Description
Technical field
The present invention relates to food preservative technology field more particularly to a kind of fruits and vegetables composite preservative and its preparation and application sides
Method.
Background technology
Red bayberry (Myricarubra (Lour.) S.etZucc.) belongs to Myruca ceas, Myrica(Myrica) dungarunga or shrub plant.Poplar
Plum is the peculiar fruit of south China, is mainly distributed on the provinces such as Zhejiang, Jiangsu, Fujian, Guangdong on the south the Changjiang river.During red bayberry originates in
State Zhejiang Yuyao, abounds with Yuyao, Cixi, the most famous with kinds such as water chestnut, eastern stalwart, dark red, pink and crystals.Waxberry fruit acid
Sweet tea succulence, with rich flavor, nutritive value is high, and red bayberry main yield was concentrated in 6 months, in the more than ten day time in the last ten-days period, due to fruit
Real soft and succulency, exocarp are very thin, columnar protrusions are vulnerable, belong to the stronger fruit of respiration.Maturity period happens height again
The plum rain season of warm high humidity, red bayberry is also easy to produce " decayed fruit ", " shedding " before adopting on tree, has not only influenced red bayberry quality, but also cause serious
Economic loss.Waxberry fruit rots mainly by fungal infection to be caused, Penicillium citrinum (Penicillium citrinum), red bayberry wheel broom
Mould (Verticicladiella abietina (Peak)), Trichoderma viride (Trichodermaviride) is fruit maturations and adopt
Receipts phase Major Diseases.In view of post-harvest fruits easily cause to go bad by microbial infection, it is extremely short in general room shelf life,
There is saying for " one spoiled, changes colour for 2nd, and three rotten ".The fresh-keeping and storing problem of red bayberry has seriously affected local orchard worker's
Income and the economic development in local rural area, become the bottleneck for restricting red bayberry industry development.
At present, for the fresh-keeping generally using post-harvest fresh-keeping technology, such as notification number is in CN101642161A of red bayberry
State invents《A kind of physical fresh-keeping method of Waxberry fruit》Disclose a kind of physical fresh-keeping method of Waxberry fruit, the method
Including 8~9 ripe Waxberry fruits are stored successively by sterilization, precooling, anaerobic pretreatment and packaging after 0~2 DEG C,
In, the sterilization processing is to handle 8~10min using the ozone closed of 2~4mg/m3 of concentration；The precooling treatment be in
15~20min is handled under 0~5 DEG C of temperature, vacuum condition；The anaerobic pretreatment is the nitrogen using concentration 98~100%
15~20h of air-flow continuous processing；The packaging uses PE perforated film bags.But fresh-keeping effect is still bad, further, also
Human hair understands while the Waxberry preservation methods including pre-harvest treatment and postharvest handling, such as the China that notification number is CN1806573A
Invention《Waxberry antistaling technique》A kind of Waxberry antistaling technique is disclosed, is included the following steps：(1) rear Waxberry fruit is adopted directly to carry out
It is classified, selects；Or Waxberry fruit first adopts preceding pretreatment, is classified, selected after adopting；(2) the Waxberry fruit suppression after selecting
Mould dose of spray treatment, is then dispensed into etui；Mould inhibitor is natamycin 30-100ppm or natamycin 30-100ppm
With the 1: 1 of 1: 1 mixture or natamycin 30-100ppm of sec-butylamine 100-300ppm and 0.05%~0.1% citric acid
The 1 of mixture or natamycin 30-100ppm, sec-butylamine 100-300ppm and 0.05%~0.1% three kinds of substances of citric acid
: 1: 1 mixture；(3) using low temperature thin film air conditioned storage, the initial concentration in box is CO22% and O24%；Or using low
Warm film air conditioned storage, and ethylene absorbent is added with, the initial concentration in box is CO22% and O24%, ethylene inhibitor is
0.1%1- methyl cyclopropenes；(4) precooling is after 0 DEG C~2 DEG C storages and transport.In addition, adopt the lower overlay film control harvesting of first 5 days trees
Preceding caused fruit moisture content taken in excess of raining.It is pre-processed before adopting and is：The calcium phosphate and carbonic acid that solid weight ratio is 1: 1 are applied before adopting
Calcium compound.Though the patent there are some to adopt preceding measure, belong to fertilizer and water management scope, preservation technology still belongs to postharvest handling.
The present invention provides a kind of fresh-keeping effect more preferably fruits and vegetables composite preservative and its preparation and application method.
Invention content
The technical problems to be solved by the invention are that provide a kind of fresh-keeping effect more preferably again right for the present situation of the prior art
The fruits and vegetables composite preservative of human-body safety.
Another technical problem to be solved by this invention is to provide a kind of above-mentioned fruits and vegetables for the present situation of the prior art and answer
Close the preparation method of antistaling agent.
The invention solves another technical problem be to provide a kind of above-mentioned preserving fruit and vegetable utilizing for the present situation of the prior art
Application process of the agent in red bayberry.
Technical solution is used by the present invention solves above-mentioned technical problem：
A kind of fruits and vegetables composite preservative is that active constituent includes nano-TiO2With LAE compositional liquors, and nano-TiO2：The matter of LAE
Amount is than being 0.06~250.LAE is the abbreviation of N- α-lauroyl-L-arginine ethyl ester hydrochloride.
Preferably, component includes the nano-TiO of 0.1~2.5g/L2, the LAE of 0.01~1.5g/L.LAE concentration is too low,
The moulds such as pathogenic microorganisms such as red bayberry Penicillium citrinum, the wheel mould, Trichoderma viride of broom to red bayberry fruit face do not have due inhibiting effect,
Excessive concentration, while pathogenic moulds cell is destroyed, since red bayberry cedductor is the cryptomere protrusion of exocarp okioplast, these
The epidermal cell of cedductor can also be damaged effect, can cause to accelerate rotting for fruit；TiO2Concentration it is too low, light-catalysed effect
Should be inadequate, it does not work, concentration is too high, and photosynthesis consumption excessive water and carbon dioxide can cause instead because of water deficient
The dehydration of fruit and carpopodium, excessive concentration, things turn into their opposites when they reach the extreme, extra nano-TiO2Stomata even is blocked, influences photosynthesis instead
And photocatalysis；The concentration range has evaded these unfavorable factors and has given full play to fresh-keeping effect.
Preferably, the nano-TiO2Grain size is 20~50nm.
It is preferred that the nano-TiO2Crystal form be Detitanium-ore-type or rutile-type.
Further preferably, nano-TiO2For 25nm Detitanium-ore-types.This kind of nano-TiO2The smaller ultraviolet light that is more conducive to of grain size is inhaled
It receives, enhances photosynthesis, while can for a long time be sterilized under the action of ultraviolet light.
A kind of method for preparing above-mentioned fruits and vegetables composite preservative, it is characterised in that include the following steps：
(a) LAE is dissolved in ethyl alcohol, wherein ethyl alcohol：The mass ratio of LAE is 1~100, is uniformly mixed, and mother liquor A is made；
(b) mother liquor A is poured into water, be uniformly mixed, mother liquor B is made；
(c) PEG6000 is melted into water, be uniformly mixed, the emulsion C of 2~6%PEG6000 contents is made；PEG6000
Also known as Macrogol 6000
(d) nano-TiO is added in into emulsion C2, wherein PEG6000：Nano-TiO2Mass ratio for 15~300, mixing
Uniformly, mother liquor D is made；
(e) it the mother liquor B of quality such as takes to be uniformly mixed with mother liquor D, obtains compositional liquor；
Nano-TiO in the mother liquor D2The ratio between shared mass fraction and the mass fraction shared by LAE in the mother liquor B are
0.06~250.
Wherein, it is preferred that above-mentioned steps (a), (b) and (e) are stirred with high speed disperser；Step (d) ultrasonic wave
Oscillator carries out homogeneous.
PEG6000 can enhance composite preservative emulsion stability, prevent TiO2The reunion of particle
A kind of application process that above-mentioned fruits and vegetables composite preservative is applied to red bayberry, it is characterised in that：It adopts first 7~10 days
Spray the compositional liquor 1~2 time, gap periods 5d.This time completes annesl to phase red ripe phase for greenhouse waxberry fruit
Between.The of the continuous 2 days fine days of the preferred weather forecast of spraying time sprays one morning.To play TiO2To the photosynthetic of Waxberry fruit
Effect and bactericidal effect.
Further, it is spraying containing TiO2Compositional liquor after in 24~48h, water or 0.3% potassium dihydrogen phosphate are sprayed, with supplement
Nano-TiO2A large amount of H2O and nutrition supply are needed due to enhancing photosynthesis.Before at 9 points in the step preferred morning or under
The injury for preventing temperature excessively high after 4 points of noon and causing fruit red-hot.
Further, sprayed within 0~5 day before red bayberry harvests 1 0.5~0.9mg/L ozone water solution or 0.01~
The LAE aqueous solutions of 1.5g/L carried out before at 9 points in the step preferred fine day morning.The step, which can further be consolidated, adopts preceding pathogenic bacteria
Control, prevention cause the generation of rotten bacterium.It as sprayed within 0 day, sprays, is harvested before 11 points after 3h or afternoon 4 before selecting at 6 points in the fine day morning
It is harvested after point.
Further, after red bayberry harvests, with the ozone gas of a concentration of 0.02~0.2mg/L, 5~10min of suffocating treatment.
Harvesting pre-treatment step of the present invention has synergistic function with reference to after adopting using ozone, fresh-keeping effect.In addition.Profit
Pesticide residue feature can be released with ozone, can also improve foodsafety.
Further, with precooling treatment before ozone gas suffocating treatment, is carried out after red bayberry harvests, precooling temperature is 4~8
DEG C, pre-coo time is 2~4h.Precooling treatment can exclude rapidly the field heat of harvesting fruit, reduce pulp central temperature, inhibit
Respiration.
Compared with prior art, the advantage of the invention is that：
1st, it is of the invention by LAE and nano-TiO2It is used in combination；Wherein LAE is cationic surfactant, to gram-negative
Property and positive bacteria, yeast and mould there is good inhibiting effect, mechanism of action is to destroy cell wall, cytoplasma membrane and cell
Middle layer between wall and cell membrane, so as to inhibit microbial growth；TiO2Also there is antibacterial action, mechanism of action is illumination
TiO2Surface generates the hydroxyl radical free radical OH and H of strong oxidizing property202Isoreactivity oxygen class, the coenzyme in oxidizing microorganisms cell body
A destroys the permeability and DNA structure of the cell wall (film) of microbial cell；It is but of the invention by nano-TiO2：LAE is with mass ratio
0.06~250 is used in combination the effect that played anti-bacterial refreshing effect is much better than their exclusive use, can from hereafter
Embodiment data find out.In addition, TiO2Also promote the effect of photosynthesis of plant, mechanism of action is illumination TiO2One
Aspect can promote the increase of stomatal conductance (Gs), ensure that CO is fixed in leaf photosynthesis2With the substrate needed for water, promote rising
The increase of rate (Tr) is conducive to coefficient of the root system to moisture and mineral nutrition, and photosynthesis is promoted to improve indirectly, red bayberry fruit
Real high quality fruit ratio.
2nd, nano-TiO2, LAE belong to food additives, edible safety green is killed different from the pesticide for having security risk
Microbial inoculum.Normal food additive application is in postharvest handling or food processing, and the present invention is for the first time nano-TiO2, the food additives such as LAE
Agent is added to be applied to pre-harvest treatment, and find for the first time preharvest application have adopt after using the excellent fresh-keeping effect that is unable to reach.
3rd, the method that the present invention uses pre-harvest treatment can enhance the photosynthesis and nutritional quality in Waxberry fruit maturity period,
It improves the high quality fruit ratio of red bayberry, reduce red bayberry fruit drop rate, while improve the storage quality of red bayberry, the micro- life of causing a disease for reducing red bayberry
Rotten micro organism quantity is caused after object quantity and storage.
4th, the present invention is handled for 7~10 days before adopting, this time completes annesl to red for (greenhouse) Waxberry fruit
During maturity period, which is nano-TiO2The best time of photosynthesis and bactericidal effect is played, does not complete annesl too early
It sprays containing TiO2Compound can be due to TiO2Photocatalysis caused prosperous transpiration rate and led to fruit dehydration mummy, too late spray
It applies not having and should have effect.
5th, in addition in the prior art the study found that LAE is as humidity when being sprayed after adopting when antistaling agent is handled due to storage
Increase and accelerate Waxberry fruit softening and the generation of corruption instead, and the present invention has evaded this by the means that are sprayed before harvesting
A problem achieves good fresh-keeping effect.
Specific embodiment
With reference to embodiment, the present invention is described in further detail.
Embodiment 1：
Material to be tested is 20 years raw greenhouse waxberries, and kind water chestnut kind [Myrica rubra Sieb.et Zucc.] is selected
It selects tree vigo(u)r size, grow consistent strawberry tree.The maturity of Waxberry fruit is divided into four-stage, i.e., at the beginning of green prematurity, annesl
Ripe, red ripe, kermesinus complete ripeness.
7~10 days before red bayberry harvests, this time completes annesl to during the red ripe phase for Waxberry fruit, selects fine
It is sprayed before at 9 points in its morning or after at 4 points in afternoon containing nano-TiO2The compositional liquor of 0.1g/L and LAE 0.06g/L.The present embodiment makes
Nano-TiO2Crystal form for Detitanium-ore-type, nano-TiO used2Grain size is 25nm.
It sprayed after the compositional liquor in 24~48h before at 9 points in the morning or spray form clear water in time on strawberry tree after at 4 points in afternoon
Or 0.3% potassium dihydrogen phosphate, to supplement nano-TiO2A large amount of H is needed due to enhancing photosynthesis2O and nutrition supply.
0~5 day before red bayberry harvests, during this time initially enters kermesinus full ripe stage for red bayberry, i.e. red bayberry 6~7
When ripe, the LAE aqueous solutions that 0.06g/L was sprayed before at 9 points in the fine day morning are selected.
After red bayberry harvests, precooling treatment is first carried out, precooling temperature is 4~8 DEG C, and pre-coo time is 2~4h.
After precooling treatment, with the ozone gas of a concentration of 0.04mg/L, suffocating treatment 10min.
Then storage test is carried out.
The preparation method of the compositional liquor of the present embodiment includes the following steps：
(a) LAE is dissolved in ethyl alcohol, wherein ethyl alcohol：The mass ratio of LAE is 100, is uniformly mixed, and mother liquor A is made；
(b) mother liquor A is poured into water, until a concentration of 0.12g/L of LAE, is uniformly mixed, mother liquor B is made；
(c) polyethylene glycol (PEG6000) is melted into water, be uniformly mixed, the emulsion C of mass concentration 3% is made；
(d) nano-TiO is added in into emulsion C2, until nano-TiO2Mass concentration be 0.2g/L, wherein PEG6000：
Nano-TiO2Mass ratio for 150, be uniformly mixed, mother liquor D be made；
(e) it the mother liquor B of quality such as takes to be uniformly mixed with mother liquor D, obtains and contain 0.1g/L nano-TiOs2With 0.06g/L LAE
Compositional liquor.
The preparation method of the LAE aqueous solutions of the present embodiment includes the following steps：
(a) LAE is dissolved in ethyl alcohol, wherein ethyl alcohol：The mass ratio of LAE is 100, is uniformly mixed, and mother liquor A2 is made；
(b) mother liquor A2 is poured into water, be uniformly mixed, the LAE aqueous solutions of 0.12g/L are made.
Embodiment 2：Difference lies in all processing after being harvested without red bayberry with embodiment 1 for the present embodiment.
Embodiment 3：Difference lies in sprayed LAE water without 0~5 day before red bayberry harvests with embodiment 1 for the present embodiment
Solution.
Embodiment 4：The present embodiment and embodiment 1 harvested difference lies in red bayberry before 0~5 day with 0.5~0.9mg/L ozone
The processing of aqueous solution, and without all processing after red bayberry harvesting.
Embodiment 5：Difference lies in sprayed compounding without 7~10 days before red bayberry harvests with embodiment 1 for the present embodiment
Liquid and later the step of spraying water, and without red bayberry harvest after all processing.
Embodiment 6：Difference lies in 7~10 days before red bayberry harvests to replace with compositional liquor for the present embodiment and embodiment 1
The nano-TiO of 0.1g/L2Spray liquid, and without the processing for spraying LAE aqueous solutions in 0~5 day before red bayberry harvests and without
All processing after red bayberry harvesting.
The nano-TiO of the present embodiment2The preparation method of spray liquid is：
(a) PEG6000 is melted into water, be uniformly mixed, emulsion E is made；
(b) nano-TiO is added in into mother liquor E2, until nano-TiO2A concentration of, wherein nano-TiO2：The matter of PEG6000
Amount is uniformly mixed than being 150, nano-TiO is made2Spray liquid.
Embodiment 7：The present embodiment and embodiment 1 difference lies in：Contain nano-TiO in compositional liquor20.1g/L and
LAE0.01g/L；Contain LAE0.01g/L in LAE aqueous solutions；Concentration of ozone gas is 0.02mg/L, and the suffocating treatment time is
5min；Ethyl alcohol in the preparation of compositional liquor：The mass ratio of LAE is 1；PEG6000：Nano-TiO2Mass ratio be 15.Compositional liquor with
The preparation method of LAE aqueous solutions is similar to Example 1, repeats no more.
Embodiment 8：The present embodiment and embodiment 1 difference lies in：Contain nano-TiO in compositional liquor22.5g/L and
LAE1.5g/L；Contain LAE1.5g/L in LAE aqueous solutions；Concentration of ozone gas is 0.2mg/L, and the suffocating treatment time is 10min；
Ethyl alcohol in the preparation of compositional liquor：The mass ratio of LAE is 50；PEG6000：Nano-TiO2Mass ratio be 300.Compositional liquor and LAE
The preparation method of aqueous solution is similar to Example 1, repeats no more.
Table 1：Different 0 DEG C of red bayberries of antistaling agent processing refrigerations 5 days, the rotting rate of 10 days, quality are with comparing
CK wherein in upper table is blank control group.
The project that fresh-keeping effect is embodied from upper table is mainly mouldy rate (%)；Hardness (g)；PODU*(g*min)-1；
PPOU*(g*min)-1；From upper table be can be seen that embodiment 1 mouldy rate is minimum, hardness highest；；PODU*(g*min)-1With
PPOU*(g*min)-1Value is minimum, is most preferred embodiment.In addition；As can be seen from the above table only by preceding Preservation Treatment is adopted, just make
It obtains mouldy rate to significantly reduce, hardness improves；PODU*(g*min)-1With PPOU* (g*min)-1Value, which is reduced, to be kept flavor quality and prolongs
Slow aging effects are apparent, storage tolerance.
Claims (10)
1. a kind of fruits and vegetables composite preservative, it is characterised in that：Active constituent includes nano-TiO2With the compositional liquor of LAE, and nanometer
TiO2：The mass ratio of LAE is 0.06~250.
2. fruits and vegetables composite preservative according to claim 1, it is characterised in that：Its component includes receiving for 0.1~2.5g/L
Rice TiO2, the LAE of 0.01~1.5g/L.
3. the fruits and vegetables composite preservative according to right wants 1, it is characterised in that：The nano-TiO2Grain size is 20~50nm.
4. the fruits and vegetables composite preservative according to claims 1 to 3 any claim, it is characterised in that：The nano-TiO2
Crystal form be Detitanium-ore-type or rutile-type.
A kind of 5. method for preparing the fruits and vegetables composite preservative described in Claims 1 to 4 any claim, it is characterised in that packet
Include following steps：
(a) LAE is dissolved in ethyl alcohol, wherein ethyl alcohol：The mass ratio of LAE is 1~100, is uniformly mixed, and mother liquor A is made；
(b) mother liquor A is poured into water, be uniformly mixed, mother liquor B is made；
(c) PEG6000 is melted into water, be uniformly mixed, the emulsion C of 2~6% mass concentrations is made；
(d) nano-TiO is added in into emulsion C2, wherein PEG6000：Nano-TiO2Mass ratio for 15~300, be uniformly mixed,
Mother liquor D is made；
(e) it the mother liquor B of quality such as takes to be uniformly mixed with mother liquor D, obtains compositional liquor；
Nano-TiO in the mother liquor D2The ratio between shared mass fraction and the mass fraction shared by LAE in the mother liquor B are 0.06
~250.
6. a kind of fruits and vegetables composite preservative by as described in Claims 1-4 any claim is applied to the application side of red bayberry
Method, it is characterised in that：7~10 days before red bayberry harvests, spray containing TiO2With the compositional liquor 1~2 time of LAE.
7. fruits and vegetables composite preservative according to claim 6 is applied to the application process of red bayberry, it is characterised in that：In red bayberry
0~5 day before harvesting, when fruit 6~7 is ripe, spray 1 0.01~1.5g/L LAE aqueous solutions or 0.5~0.9mg/L it is smelly
Oxygen aqueous solution.
8. fruits and vegetables composite preservative according to claim 6 is applied to the application process of red bayberry, it is characterised in that：It is spraying
After compositional liquor in 24~48h, water or 0.3% potassium dihydrogen phosphate aqueous solution are sprayed.
9. the fruits and vegetables composite preservative according to claim 6~8 any claim is applied to the application process of red bayberry,
It is characterized in that：After red bayberry harvests, with the ozone gas of a concentration of 0.02~0.2mg/L, 5~10min of suffocating treatment.
10. fruits and vegetables composite preservative according to claim 9 is applied to the application process of red bayberry, it is characterised in that：In poplar
With precooling treatment before ozone gas suffocating treatment, is carried out after plum harvesting, precooling temperature is 4~8 DEG C, and pre-coo time is 2~4h.
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