CN110692708B - 油桃的防腐保鲜方法、防腐保鲜试剂及其在油桃防腐保鲜中的应用 - Google Patents
油桃的防腐保鲜方法、防腐保鲜试剂及其在油桃防腐保鲜中的应用 Download PDFInfo
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Abstract
本发明公开了一种油桃的防腐保鲜方法,包括以下步骤:1)将银杏叶用液氮研磨成粉末、乙醇提取、过滤、层析柱、蒸馏浓缩、复溶、低温干燥后,获得银杏叶提取物;Tris‑HCL缓冲液提取获得银杏种仁提取物;将银杏种仁提取物和银杏叶提取物按照比例混合;2)将混合提取物稀释后均匀喷洒在油桃表面,吹干或风干;3)将油桃放置在防雾袋中,预冷后冷藏。利用银杏叶提取物和银杏种仁提取物的防腐保鲜作用,可将冷藏温度提高至5‑7度,同样实现果实的防腐保鲜效果,显著抑制果实糖酸的降解及芳香物质的丧失,节省能源,达到防腐保鲜的综合效果。
Description
技术领域
本发明涉及油桃的防腐保鲜方法以及银杏种仁和银杏叶提取物结合低温冷藏技术在油桃防腐保鲜上的应用,属于果实保鲜技术领域。
背景技术
油桃(Prunus persica L.var.nectarine MaXim)属蔷薇科、桃属,是普通桃的变种,其果实具有早熟、外观***、色鲜味美、风味浓郁、芳香怡人等特性而深受市民青睐。但由于其成熟时正值上海高温高湿和梅雨季节,加之其皮薄肉软、汁液丰富等不耐贮运特征,采后运输和贮藏期间极易受到机械损伤而导致微生物侵染发生腐烂。低温冷藏可以延长油桃果实的贮藏保鲜期,但过低温度冷藏,使果实果皮变得脆弱,果肉易出现絮败、褐变、汁液减少、糖酸失调、芳香丧失等品质劣变症状,导致果实更易受外界微生物的侵染而发生腐烂变质。冷藏期间,使用保鲜袋,果实表面易结露和冻伤,导致果实腐烂率增加;不适用保鲜袋易使果实出现失水、皱缩等品质劣变症状,大大降低了果实的经济价值和食用价值。化学药剂如咪鲜胺、多菌灵、噻菌灵和苯菌灵等可较好的控制桃果实生长期和采后病害的发生,但随着消费者对高品质水果的需求不断增加,以及对环境安全和人类健康重视度的不断提升,开发新型、安全、高效的油桃生物保鲜剂产品显得尤为重要。银杏叶中富含类黄酮物质、银杏种仁中富含游离氨基酸,可抑制果实炭疽菌、葡萄球菌等的滋生,有一定的防腐保鲜效果。
发明内容
本方法提供了一种油桃的防腐保鲜方法,采用银杏叶提取物和银杏种仁提取物银杏种仁提取物按比例混合结合5-7度低温贮藏的复合保鲜技术,即可显著抑制果实糖酸的降解及芳香物质的丧失,保持果实固有品质,又可延长果实保鲜期、节省能源,达到防腐保鲜的效果。
本发明采用的技术方案为:
一种油桃的防腐保鲜方法,包括以下步骤:
1)将银杏叶用液氮研磨成粉末、乙醇提取、过滤、层析柱、蒸馏浓缩、复溶、低温干燥后,获得银杏叶提取物;将银杏种子用Tris-HCL缓冲液提取,蒸馏浓缩、复溶后,获得银杏种仁提取物;
2)将银杏种仁提取物和银杏叶提取物按比例混合,用水稀释后均匀喷洒在油桃表面,吹干或风干;
3)将油桃放置在防雾袋中,于温度为5-7度、相对湿度为85-90%的冷库中冷藏。
优选的,步骤2)中银杏叶提取物和银杏种仁提取物按比例混合后的有效喷施浓度分别为6.7-33.5ug.kg-1.FW和80ug.kg-1.FW。
优选的,步骤2)中所述吹干为用鼓风机吹干,至果实表面无水雾出现;所述风干为置于通风处,至果实表面无水雾出现。
优选的,步骤3)中所述冷藏具体为:步骤3)中所述冷藏具体为:将包装好后的果实敞口放置在温度为4±1℃的环境中预冷8-10h;之后置于温度1±0.5℃的环境中预冷8-10h,再扎紧袋口,于温度为5-7度、相对湿度为85-90%的冷库中冷藏。
优选的,步骤3)中对油桃进行冷藏前先进行预冷,所述预冷为:将包装好后的果实敞口放置在温度为4±1℃的环境中预冷8-10h;之后置于温度1±0.5℃的环境中预冷8-10h,再扎紧袋口。
步骤3)中银杏叶提取物和银杏种仁提取物按比例混合结合5-7℃低温冷藏,冷库温度波动控制在±1℃,安全贮藏保鲜期可达20-25d,果实可溶性固性物下降率控制在2%以内,可滴定酸下降率控制在4%以内,果肉组织硬度下降率控制在15%以内。
优选的,所述防雾袋为内衬厚度为0.025mm~0.04mm、孔隙度为5‰的PE防雾袋。
本发明还公开了一种防腐保鲜试剂,由银杏种仁提取物和银杏叶提取物混合而成。
优选的,银杏叶提取物与银杏种仁提取物按比例混合后的重量比为:6.7-33.5:80。
优选的,所述银杏叶提取物的提取方法为:将银杏叶用液氮研磨成粉末、乙醇提取、过滤、层析柱、蒸馏浓缩、复溶、低温干燥后,获得银杏叶提取物。
优选的,所述银杏种仁提取物的提取方法为:将银杏种子用Tris-HCL缓冲液提取,蒸馏浓缩、复溶后,获得银杏种仁提取物。
本发明还公开了上述防腐保鲜试剂在油桃防腐保鲜中的应用。
有益效果:1)银杏种仁提取物和银杏叶提取物喷洒结合低温贮藏,可显著抑制果实表面真菌和细菌的滋生,降低果实腐烂率,较好地保持果实固有色泽和品质。且具有安全、广谱杀菌等新型生物保鲜剂特性。
2)本生物保鲜剂采用纯化银杏种仁和银杏叶提取物,降低了银杏种子粗提物中多糖、淀粉、蛋白等滋生细菌的影响。
3)银杏种仁提取物和银杏叶提取物可显著降低真菌的数目,从而显著抑制油桃采后病害的发生。在此基础上,可以提高果实的贮藏温度,降本节能。
4)采用厚度为0.025mm~0.03mm、孔隙度(透气率)为5‰的PE防雾袋可有效保持袋内相对湿度且防止保鲜袋和果面结露而对果实造成伤害。
5)对油桃进行预冷,并且在两个温度梯度下预冷,可有效防止油桃受到低温伤害。
6)利用银杏叶提取物和银杏种仁提取物的防腐保鲜作用,可由原来的低温冷藏温度(1℃),提高至5-7℃,可以同样即可显著抑制果实糖酸的降解及芳香物质的丧失,又可延长果实保鲜期、节省能源,达到防腐保鲜的效果。银杏叶提取物和银杏种仁提取物联用,结合5-7℃低温冷藏,冷库温度波动控制在±1℃,安全贮藏保鲜期可达20-25d,果实可溶性固性物下降率控制在2%以内,可滴定酸下降率控制在4%以内,果肉组织硬度下降率控制在15%以内,较好地保持果实固有芳香。
附图说明
图1为低温冷藏对果实呼吸强度的影响。
图2为低温贮藏对果实可溶性固形物含量的影响。
图3为低温贮藏对果实可滴定酸含量的影响。
图4为低温贮藏对果实失重率的影响。
图5为低温贮藏对果实好果率的影响。
具体实施方式
下面结合附图和实施例,对并发明的具体实施方式作进一步详细说明。
1)银杏种子类黄酮的提取和纯化:将银杏叶用液氮研磨成粉末、乙醇提取、过滤、层析柱、蒸馏浓缩、复溶、低温干燥后,获得银杏叶提取物;Tris-HCL缓冲液提取获得银杏种仁提取物;将银杏种子和银杏叶提取物按照比例混合;
2)样本的选取:选择大小均一、成熟度一致(八成熟)、无病虫害、无机械损伤的油桃果实;
3)样本处理:将纯化好的银杏种子类黄酮提取物稀释后均匀喷洒在筛选好的果实表面,银杏叶提取物和银杏种仁提取物按比例混合后的有效喷施浓度分别为6.7-33.5ug.kg-1.FW和80ug.kg-1.FW。
4)吹干:将喷施后的果实用鼓风机吹干,至果实表面无水雾出现;
5)保鲜袋包装:为了加好的保持袋内相对湿度和降低果实失水率,且防止保鲜袋和果面结露而对果实造成伤害,将吹干后的果实放置于内衬厚度为0.02mm~0.04mm、孔隙度(透气率)为5‰的PE防雾袋的塑料筐中,单层摆放,敞口放置,较好的保持袋内相对湿度。其中以厚度为0.04mm的防雾袋效果较好;
6)预冷:由于油桃果皮较薄,对低温较为敏感,易受低温伤害。为较好的降低和排除果实果心处的田间热,将包装好后的果实在温度为(4±1)℃的冷库中预冷8-10小时,敞口放置;之后温度调至(1±0.5)℃进行预冷8-10小时,最后扎紧袋口。预冷时相对湿度保持在85-90%为宜。
7)冷藏:由于银杏叶黄酮提取物和银杏种仁游离氨基酸提取物均具有较好的抑菌作用,结合低温贮藏时,可以略微提高果实的贮藏温度,降低低温对果实的伤害,并实现降能节本。短期冷藏,温度为5-7℃、相对湿度85-90%、冷库温度波动控制在±1℃,安全贮藏期为20-25天;长期冷藏,温度为1-2℃,相对湿度保持在85-90%,冷库的温度波动控制在±1℃,安全贮藏保鲜期为30d。
8)出库和运输:以冷链运输效果较佳,冷链温度控制在3-4℃,相对湿度保持在80-85%为宜。
实施例1
以‘沪油018’油桃为例,对比试验冷藏温度在0±0.5℃、1±0.5℃、3±0.5℃、5±0.5℃和7±0.5℃下用厚度为0.04mm,孔隙度为5‰的聚乙烯薄膜包装袋密封的油桃果实的贮藏效果,每隔7d对贮藏期间果实呼吸强度、硬度、可溶性固形物、可滴定酸含量、果实失重率、腐烂率等进行测定,筛选其适宜的冷藏温度。结论如下:7℃果实贮藏期为5-10d;5℃果实贮藏期为10-15d;1-3℃果实贮藏期可达20d以内。
(1)不同低温冷藏对果实呼吸强度的影响
由图1可知,7℃、5℃条件下贮藏的果实呼吸强度显著高于1℃、3℃条件下贮藏的果实,1℃、3℃间无显著性差异。7℃贮藏的果实第5d就出现呼吸高峰,之后呈急剧下降趋势,说明果实已进入衰老的进程;1℃、3℃第10d出现呼吸高峰,但极显著低于5℃、7℃,说明1-3℃低温显著抑制了果实呼吸强度,延缓了果实的衰老进程,延长了果实的贮藏保鲜期。
(2)低温贮藏对果实可溶性固形物含量的影响
由图2可知,贮藏期间果实可溶性固形物(TSS)含量呈先升后降的趋势。一定范围内温度愈高,果实TSS含量高峰出现愈早;前期,各处理含量差异不显著,后期差异变大,整个贮藏期间,1℃下贮藏的果实可溶性固形物含量显著高于其他处理,说明一定范围内的低温贮藏可较好的抑制果实TSS含量的下降。
(3)低温贮藏对果实可滴定酸含量的影响
由图3可知,整个贮藏期间,果实可滴定酸(TA)含量呈下降的趋势。贮藏后的前10d,1℃和3℃下贮藏的果实TA含量显著高于5℃和7℃下贮藏的果实,之后1℃下贮藏的果实TA含量显著高于其他处理,其他三个处理间差异不显著。
(4)低温贮藏对果实失重率的影响
由图4可知,整个贮藏期间,果实失重率呈上升趋势。其中,7℃下贮藏的果实失重率显著(P<0.05)高于其他温度贮藏的果实,前期,1℃、3℃、5℃失重率差异不显著,随着时间的延长,1℃下贮藏的果实失重率显著低于其他贮藏温度,贮藏至第35d,果实失重率仅为1.36%,而7℃果实失重率为2.29%,均能达到鲜食果蔬保鲜的要求(失重率低于5%)。
(5)低温贮藏对果实好果率的影响
由图5所知,冷藏前15天,各处理果实均无腐烂果发生。至第20d,7℃下贮藏的果实已有30%发生腐烂,大部分软化严重,无继续贮藏价值;贮藏20-30d期间,5℃下贮藏的有10%-20%果实发生腐烂;3℃下的果实25d后出现轻微的腐烂症状;整个冷藏期间,1℃下无腐烂果发生。基础低温冷藏1℃-3℃、5℃-7℃的安全贮藏期分别为15-20d和7-10d。
实施例2-4、对比例1-4
选择成熟度一致(八成熟)、大小均匀、无机械损伤、无病虫害果,分为以下五个处理组:
实施例2:用浓度分别为33.5ug.kg-1.FW和80ug.kg-1.FW的银杏叶和银杏种仁提取物均匀喷洒于果实表面,于温度为5-7℃、相对湿度85-90%的冷库中冷藏;
实施例3:用浓度分别为17ug.kg-1.FW和80ug.kg-1.FW的银杏叶和银杏种仁提取物均匀喷洒于果实表面,于温度为5-7℃、相对湿度85-90%的冷库中冷藏;
实施例4:用浓度分别为6.7ug.kg-1.FW和80ug.kg-1.FW的银杏叶和银杏种仁提取物均匀喷洒于果实表面,与温度为5-7℃、相对湿度85-90%的冷库中冷藏;
对比例1:用浓度为50%的乙醇均匀喷洒于果实表面,于温度为5-7℃、相对湿度85-90%的冷库中冷藏;
对比例2:果实不做任何处理,于温度为5-7℃、相对湿度85-90%的冷库中冷藏25天。
对比例3:用浓度为17ug.kg-1.FW银杏叶提取物均匀喷洒于果实表面,于温度为5-7℃、相对湿度85-90%的冷库中冷藏;
对比例4:用浓度为80ug.kg-1.FW的银杏种仁提取物均匀喷洒于果实表面,于温度为5-7℃、相对湿度85-90%的冷库中冷藏;
对比例5:用浓度分别为67ug.kg-1.FW和80ug.kg-1.FW的银杏叶和银杏种仁提取物均匀喷洒于果实表面,于温度为5-7℃、相对湿度85-90%的冷库中冷藏;
处理结果如下表1所示:
根据表1的结果得出:用浓度为浓度分别为6.7-33.5ug.kg-1.FW和80ug.kg-1.FW的银杏叶提取物和银杏种仁提取物均匀喷洒于果实表面,于温度为5-7℃、相对湿度85-90%的冷库中冷藏,可较好的保持果实固有果肉组织硬度和可溶性固形物含量,显著抑制果实的失重率和腐烂率。不同浓度银杏种仁提取物处理的果实,果实失重率均低于1.5%,不影响果实的新鲜程度。银杏叶提取物浓度过高,会导致果实腐烂率较高;单独的乙醇处理导致果面水分易被蒸发而导致失重率较高;对照果实腐烂率高达50%,经济损失巨大。
对不同处理果实(处理标准同上)进行真菌和细菌的分离和鉴定,结果如表2所示:
表2防腐实验发病情况统计表
得出结论:适宜浓度的银杏种仁提取物和银杏叶提取物结合5-7℃低温贮藏,可显著降低果实病果率和病情指数,以实施例2、实施例3和实施例4效果较好,银杏叶提取物和银杏种仁提取物联用效果好于单独使用银杏叶提取物和银杏种仁提取物。
1、各处理分离的细菌种类
冷藏25天:
实施例2:链霉菌、不动杆菌;3:链霉菌、不动杆菌;实施例4:不动杆菌、勒克氏菌;对比例1:勒克氏菌、假单胞菌;对比例2:链霉菌、不动杆菌;对比例3:不动杆菌;对比例4:不动杆菌、勒克氏菌;对比例5:泛菌。
冷藏25d、货架期3d:
实施例2:链霉菌、不动杆菌;实施例3:链霉菌、不动杆菌;实施例4:不动杆菌、勒克氏菌;对比例1:勒克氏菌、假单胞菌;对比例2:链霉菌、不动杆菌;对比例3:不动杆菌;对比例4:不动杆菌、勒克氏菌;对比例5:泛菌。
2.各处理分离的真菌种类
冷藏25天:
实施例2:扩展青霉;实施例3:扩展青霉、链格孢;实施例4:扩展青霉;对比例1:扩展青霉、链格孢、褐腐菌;对比例2:根霉、扩展青霉;对比例3:扩展青霉;根霉;对比例4:扩展青霉,褐腐菌;对比例5:扩展青霉。
冷藏25d、货架期3d:
实施例2:扩展青霉;实施例3:扩展青霉、链格孢;实施例4:根霉、扩展青霉;对比例1:根霉、扩展青霉、链格孢、褐腐菌;对比例2:根霉、扩展青霉;对比例3:对比例3:扩展青霉;根霉;对比例4:扩展青霉,褐腐菌;对比例5:扩展青霉。
Claims (4)
1.一种油桃的防腐保鲜方法,包括以下步骤:
1)将银杏叶用液氮研磨成粉末、乙醇提取、过滤、层析柱、蒸馏浓缩、复溶、低温干燥后,获得银杏叶提取物; 将银杏种子用Tris-HCL缓冲液提取,蒸馏浓缩、复溶后,获得银杏种仁提取物;
2)将银杏叶和银杏种仁提取物按比例混合,用水稀释后均匀喷洒在油桃表面,吹干或风干;
3)将油桃放置在防雾袋中,于温度为5-7度、相对湿度为85-90%的冷库中冷藏;
其中步骤2)银杏叶提取物和银杏种仁提取物按比例混合后的有效喷施浓度分别为6.7-33.5 ug.kg-1.FW和80ug.kg-1.FW。
2.根据权利要求1所述的油桃的防腐保鲜方法,其特征在于:步骤2)中所述吹干为用鼓风机吹干,至果实表面无水雾出现;所述风干为置于通风处,至果实表面无水雾出现。
3.根据权利要求1或2所述的油桃的防腐保鲜方法,其特征在于:步骤3)中所述冷藏具体为:将包装好后的果实敞口放置在温度为4±1℃的环境中预冷8-10h;之后置于温度1±0.5℃的环境中预冷8-10h,再扎紧袋口,于温度为5-7度、相对湿度为85-90%的冷库中冷藏。
4.根据权利要求3所述的油桃的防腐保鲜方法,其特征在于:所述防雾袋为内衬厚度为0.025mm~0.04mm、孔隙度为5‰的PE防雾袋。
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