CN111165571A - Method for delaying senescence and yellowing of broccoli - Google Patents
Method for delaying senescence and yellowing of broccoli Download PDFInfo
- Publication number
- CN111165571A CN111165571A CN202010029191.XA CN202010029191A CN111165571A CN 111165571 A CN111165571 A CN 111165571A CN 202010029191 A CN202010029191 A CN 202010029191A CN 111165571 A CN111165571 A CN 111165571A
- Authority
- CN
- China
- Prior art keywords
- broccoli
- yellowing
- treated
- arginine
- glycine betaine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 title claims abstract description 111
- 240000003259 Brassica oleracea var. botrytis Species 0.000 title claims abstract description 111
- 235000017647 Brassica oleracea var italica Nutrition 0.000 title claims abstract description 110
- 238000004383 yellowing Methods 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 17
- 230000009758 senescence Effects 0.000 title claims abstract description 10
- 229960003237 betaine Drugs 0.000 claims abstract description 40
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 238000003860 storage Methods 0.000 claims abstract description 29
- 239000004475 Arginine Substances 0.000 claims abstract description 25
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims abstract description 25
- 150000001875 compounds Chemical class 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 11
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 claims abstract description 6
- 238000013329 compounding Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 3
- 230000032683 aging Effects 0.000 abstract description 7
- 238000004321 preservation Methods 0.000 abstract description 6
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 4
- 238000011282 treatment Methods 0.000 description 21
- 230000000052 comparative effect Effects 0.000 description 20
- 230000000694 effects Effects 0.000 description 13
- 230000029058 respiratory gaseous exchange Effects 0.000 description 13
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 12
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 9
- 239000005977 Ethylene Substances 0.000 description 9
- 229930002875 chlorophyll Natural products 0.000 description 9
- 235000019804 chlorophyll Nutrition 0.000 description 9
- 230000006378 damage Effects 0.000 description 8
- 239000000126 substance Substances 0.000 description 7
- 201000010099 disease Diseases 0.000 description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 208000027418 Wounds and injury Diseases 0.000 description 5
- 238000009825 accumulation Methods 0.000 description 5
- 230000000241 respiratory effect Effects 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- MWUXSHHQAYIFBG-UHFFFAOYSA-N Nitric oxide Chemical compound O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 description 4
- 230000003111 delayed effect Effects 0.000 description 4
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 4
- 208000015181 infectious disease Diseases 0.000 description 4
- 208000014674 injury Diseases 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 3
- 241000233679 Peronosporaceae Species 0.000 description 3
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 3
- 229930002868 chlorophyll a Natural products 0.000 description 3
- 230000009545 invasion Effects 0.000 description 3
- 229920002521 macromolecule Polymers 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 229920000768 polyamine Polymers 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 2
- SHDPRTQPPWIEJG-UHFFFAOYSA-N 1-methylcyclopropene Chemical compound CC1=CC1 SHDPRTQPPWIEJG-UHFFFAOYSA-N 0.000 description 2
- 102100032252 Antizyme inhibitor 2 Human genes 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000006432 Carica papaya Species 0.000 description 2
- 235000009467 Carica papaya Nutrition 0.000 description 2
- 101000798222 Homo sapiens Antizyme inhibitor 2 Proteins 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- NWBJYWHLCVSVIJ-UHFFFAOYSA-N N-benzyladenine Chemical compound N=1C=NC=2NC=NC=2C=1NCC1=CC=CC=C1 NWBJYWHLCVSVIJ-UHFFFAOYSA-N 0.000 description 2
- 102000004132 Ornithine aminotransferases Human genes 0.000 description 2
- 108090000691 Ornithine aminotransferases Proteins 0.000 description 2
- 102000052812 Ornithine decarboxylases Human genes 0.000 description 2
- 108700005126 Ornithine decarboxylases Proteins 0.000 description 2
- MEFKEPWMEQBLKI-AIRLBKTGSA-N S-adenosyl-L-methioninate Chemical compound O[C@@H]1[C@H](O)[C@@H](C[S+](CC[C@H](N)C([O-])=O)C)O[C@H]1N1C2=NC=NC(N)=C2N=C1 MEFKEPWMEQBLKI-AIRLBKTGSA-N 0.000 description 2
- 241000221696 Sclerotinia sclerotiorum Species 0.000 description 2
- 229960001570 ademetionine Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- -1 arginine compound Chemical class 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 229930002869 chlorophyll b Natural products 0.000 description 2
- NSMUHPMZFPKNMZ-VBYMZDBQSA-M chlorophyll b Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C=O)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 NSMUHPMZFPKNMZ-VBYMZDBQSA-M 0.000 description 2
- 230000002595 cold damage Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 238000009448 modified atmosphere packaging Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000005969 1-Methyl-cyclopropene Substances 0.000 description 1
- 239000005972 6-Benzyladenine Substances 0.000 description 1
- 241000223600 Alternaria Species 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000021537 Beetroot Nutrition 0.000 description 1
- 235000011331 Brassica Nutrition 0.000 description 1
- 241000219198 Brassica Species 0.000 description 1
- 241000219193 Brassicaceae Species 0.000 description 1
- 244000045195 Cicer arietinum Species 0.000 description 1
- 235000010523 Cicer arietinum Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000061508 Eriobotrya japonica Species 0.000 description 1
- 235000009008 Eriobotrya japonica Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000009206 Hemerocallis fulva Species 0.000 description 1
- 235000002941 Hemerocallis fulva Nutrition 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 206010027146 Melanoderma Diseases 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 241000228143 Penicillium Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000221662 Sclerotinia Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 210000002390 cell membrane structure Anatomy 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000018823 dietary intake Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000002635 electroconvulsive therapy Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000003958 fumigation Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000021474 generally recognized As safe (food) Nutrition 0.000 description 1
- 235000021473 generally recognized as safe (food ingredients) Nutrition 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 230000007365 immunoregulation Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000065 osmolyte Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000005648 plant growth regulator Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000003938 response to stress Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to the technical field of fruit and vegetable storage and preservation, and particularly relates to a method for delaying senescence and yellowing of broccoli, which adopts compound solution of glycine betaine and arginine to soak harvested broccoli and comprises the following steps: (1) compounding 10mM glycine betaine and 1mM arginine according to the mass ratio of 3:7 to obtain a compound solution; (2) immersing all the surfaces of the picked broccoli into the compound liquid obtained in the step (1) for at least 15min, taking out, naturally drying, bagging, and storing in a cold storage environment at the temperature of 4 +/-0.05 ℃. The broccoli treated by the compound liquid has slower yellowing speed and higher aging delaying efficiency than the broccoli treated by glycine betaine or arginine alone.
Description
Technical Field
The invention belongs to the technical field of storage and preservation of fruits and vegetables, and particularly relates to a method for delaying senescence and yellowing of broccoli.
Background
Broccoli, also known as broccoli and broccoli, is an annual plant of brassica in brassicaceae, is a popular vegetable, has delicious taste, rich nutrition and high medicinal value, and is widely planted in the north and south of China. The crisp taste and rich nutritive value are very popular with people. At normal temperature, however, broccoli is extremely easy to age, turn yellow, rot and deteriorate, and the commodity value and the nutritional value of broccoli are seriously influenced. Thus, yellowing of broccoli can be delayed and shelf life thereof can be prolonged by using appropriate treatment.
The postharvest physiological characteristics and the causes of decay of broccoli are as follows:
1. respiration and ethylene release: the respiration of the broccoli immediately after picking is very strong, the respiration gradually rises to the peak after picking, then starts to fall again, and the respiration process is similar to the release condition of ethylene and belongs to respiration jump type fruits and vegetables. The respiration rise and the ethylene increase are consistent with the aging and yellowing processes of broccoli curd, and the tender broccoli curd has vigorous respiratory metabolism and no ethylene release. After harvesting, the flowers begin to turn yellow at normal temperature, the respiration rises, ethylene is slowly released, the respiration of the half hemerocallis fulva reaches the highest value, the ethylene release also reaches the peak value, and then the flowers further yellow, the respiration is rapidly reduced, and the ethylene release amount is also reduced. The flower ball is completely yellowed, the respiration is reduced to the lowest point, and the temperature has great influence on the respiration and ethylene release of broccoli. In the initial storage period, the respiratory strength and the ethylene release amount of broccoli are gradually increased, the respiratory strength of broccoli can be effectively inhibited at low temperature, the yellowing of flower balls is slowed down, and the lower the temperature in a certain range, the more obvious the action effect is.
2. Change of main nutrient components: in the process of the broccoli aging, the total sugar content is in an increasing trend due to the decomposition of macromolecular substances, then the total sugar content is in a decreasing trend along with the aging and the respiratory consumption of the broccoli, the contents of protein, chlorophyll and vitamin C in the broccoli are continuously decreased along with the prolonging of the storage time, and the decrease is faster along with the higher temperature. The modified atmosphere packaging can effectively slow down the aging speed of the broccoli and the consumption of nutrient substances. Therefore, the low-temperature modified atmosphere packaging can effectively inhibit the respiration of broccoli, slow down the loss of nutrient components and obtain better preservation effect.
3. Low-temperature damage: although the low temperature can effectively inhibit the respiratory intensity of broccoli, and the broccoli has strong tolerance to the low temperature, the broccoli stored below the freezing point can have obvious freezing injury, and the symptom is that the scape is transparent dark green plaques.
4. Gas damage: the broccoli is CO-resistant2Fruits and vegetables, certain CO2The concentration can inhibit respiration and microbial growth, and delay aging.
5. Microbial diseases: the main diseases causing the broccoli to rot during storage include downy mildew, black rot, soft rot, gray mold, black spot, sclerotinia, and the like. The leaf diseases are the most serious of downy mildew and black rot, and the corm diseases are mainly sclerotinia sclerotiorum, bacterial soft rot and brown stems caused by downy mildew. The fungal species causing the rottenness of broccoli mainly include Alternaria, Sclerotinia sclerotiorum, Penicillium, and the like. The main routes for microorganisms to invade broccoli tissue are: skin pore invasion, stomatal invasion, wound invasion. The propagation media mainly include: the water-borne infection, the contact infection and the insect-borne infection are carried out, so that the mechanical injury is prevented during the harvesting, storing and transporting processes of the broccoli, the broccoli is checked frequently during the storage period, and the vegetables which are infected with diseases or rotten and deteriorated are removed in time to prevent the infection and spread.
The current methods for delaying the yellowing of broccoli comprise the following steps: physical preservation techniques, such as refrigeration, modified atmosphere storage, ultraviolet treatment, heat shock treatment and the like; chemical storage and preservation techniques, such as preservative treatment (1-methylcyclopropene (1-MCP)), ethanol treatment, treatment with a plant growth regulator (6-benzyladenine (6-BA)), and coating treatment. The physical preservation technology is easy to realize, the operation is relatively simple, but the effect of preserving and delaying the yellowing is not ideal; the chemical treatment adopts chemical preservative fumigation, spraying or soaking treatment, the use amount of the medicament needs to be strictly controlled, the safety of the medicament is paid attention to, and the treatment effect is not ideal.
Disclosure of Invention
In order to overcome the technical problems, the invention provides a method for delaying senescence and yellowing of broccoli.
The technical scheme for solving the technical problems is as follows:
a method for delaying senescence and yellowing of broccoli, which adopts a compound solution of glycine betaine and arginine to soak the collected broccoli, comprises the following steps:
(1) compounding 10mM glycine betaine and 1mM arginine according to the mass ratio of 3:7 to obtain a compound solution;
(2) immersing all the surfaces of the picked broccoli into the compound liquid obtained in the step (1) for at least 15min, taking out, naturally drying, bagging, and storing in a cold storage environment at the temperature of 4 +/-0.05 ℃.
Further, the time for immersing the harvested broccoli in the compound liquid obtained in the step (1) in the step (2) is 20 min.
Further, the bagging in the step (2) is to fill the soaked and naturally dried broccoli into a PE bag with the thickness of 0.04 mm.
The invention has the beneficial effects that:
according to the invention, the picked broccoli is soaked by adopting the glycine betaine and arginine compound solution, so that the yellowing of the broccoli is obviously delayed. The broccoli treated by the compound liquid has slower yellowing speed and higher aging delaying efficiency than the broccoli treated by glycine betaine or arginine alone. Therefore, the combination of the two has obvious significance for delaying the storage time of the fruits and the vegetables.
Glycine betaine is mainly found in shellfish, flour and some vegetables, such as beetroot, spinach, etc. Glycine Betaine (GB) is an important osmolyte substance produced by various organisms, such as bacteria, fungi, plants and animals. In higher plants, GB has a positive effect on maintaining cellular osmolarity, protecting proteins and regulating stress responses. GB increases the activity of ROS scavenging enzymes (SOD, CAT, APX) under the stress conditions of drought, salinity, cold and the like. To date, exogenous application of GB has been found to be effective in reducing the chilling injury of strawberries, tobacco, chickpeas and tomatoes. GB treatment can effectively inhibit the activity reduction of SOD, POD and CAT enzymes of papaya fruits, keep the production rate of superoxide anions and the concentration of hydrogen peroxide at a lower level, reduce the increase of cell membrane permeability and the accumulation of membrane lipid peroxidation products MDA, and slow down the occurrence of cold damage after papaya fruits are picked. The exogenous GB improves the cold resistance of the peach fruits and enhances the accumulation of the proline content of the fruits. The antioxidant enzyme activity of the loquat fruits can be improved by GB treatment, so that the cold damage is reduced. In mammals, glycine betaine acts as a permeant in the medulla of the kidney, maintaining osmotic balance, while also maintaining the tertiary structure of the macromolecule. In humans, glycine betaine can be readily absorbed by dietary intake, or synthesized endogenously by the catabolism of choline in the liver. Glycine betaine is also an important source of methyl groups required for the formation of methionine and S-adenosylmethionine (SAM). Therefore, glycine betaine is edible and safe.
Arginine can play a strong role in cold resistance by promoting accumulation of Polyamine (PA), proline or gamma-aminobutyric acid (GABA). Meanwhile, the postharvest chilling injury of broccoli can be reduced by increasing polyamine accumulation of arginine due to higher Arginine Decarboxylase (ADC) and Ornithine Decarboxylase (ODC) enzyme activities and by higher proline accumulation due to higher Ornithine Aminotransferase (OAT) enzyme activities and higher Nitric Oxide (NO) activities. Because of the potential, safe and cost-effective nutritional and therapeutic effects of arginine as a human health amino acid, its use can provide a commercial safety strategy with GRAS status to mitigate cool damage of horticultural products and extend the shelf life of the product.
Glycine betaine, a natural compound, is widely found in plants and animals and is produced in large quantities. This material is known to be non-toxic and may exist as white particles and liquids. Arginine, as one of 20 common natural amino acids, is not only an important raw material for synthesizing body protein, but also a synthetic precursor of various bioactive substances, and has important immunoregulation and nutritional functions in human bodies, so that arginine is known as a 'magic molecule' by scientists. The two widely existing substances are compounded and then applied to storage and fresh keeping of fruits and vegetables, and the method has a widely practical effect.
In addition, after the glycine betaine and the arginine are compounded, the arginine can assist the glycine betaine to more fully exert the effect of stabilizing biological macromolecules and cell membrane structures, so that the harvested broccoli is soaked after the glycine betaine and the arginine are compounded, and the yellowing speed of the broccoli can be synergistically delayed.
Drawings
The present invention will be described in further detail with reference to the accompanying drawings and specific embodiments.
FIG. 1 is a sensory photograph of treated broccoli of comparative example 1 and examples 1 to 3 of the present invention stored for 32 days; wherein CK is the broccoli treated in comparative example 1, Compound is the broccoli treated in example 1, GB is the broccoli treated in example 2, and Arg is the broccoli treated in example 3;
FIG. 2 is a photograph of a dissecting mirror of broccoli treated in comparative example 1 and examples 1 to 3 of the present invention stored for 32 days; wherein CK is the broccoli treated in comparative example 1, Compound is the broccoli treated in example 1, GB is the broccoli treated in example 2, and Arg is the broccoli treated in example 3;
FIG. 3 is a graph of shelf life versus color angle for broccoli treated in comparative example 1 and examples 1-3 in accordance with the present invention;
FIG. 4 is a graph showing the relationship between the storage time and the chlorophyll content of broccoli treated in comparative example 1 and examples 1 to 3 according to the present invention; wherein a is a relation graph of the storage time of broccoli and the total chlorophyll amount; b is a relation graph of the storage time of broccoli and chlorophyll a; c is the relation graph of the storage time of broccoli and chlorophyll b.
Detailed Description
Broccoli was first treated according to the following steps:
selecting fresh green flower bulbs of broccoli, wherein the diameter of each flower bulb is 13-15 cm, the flower bulbs are compact, small flower buds are not loosened, the shapes of the flower bulbs are consistent, diseases and insect pests are avoided, mechanical damage is avoided, and the flower stems at the lower parts of the flower bulbs are kept for 5-8 cm.
For comparison and analysis of the parallel test results, the collected broccoli was divided into four groups of 25 each, and the treatment steps were performed in a uniform manner, i.e., the broccoli was surface-soaked with the treatment solutions of examples 1 to 3 and comparative example 1, and then air-dried and bagged (0.04mm PE bags) after soaking for 15min, and stored in a freezer at 4 ± 0.05 ℃. Sampling and measuring once every 8 days, measuring each index three times, and taking an average value.
Example 1:
the treatment liquid is a compound liquid prepared by compounding 10mM glycine betaine and 1mM arginine according to the mass ratio of 3: 7.
Example 2:
the treatment solution was 10mM Glycine Betaine (GB).
Example 3:
the treatment solution was 1mM arginine.
Comparative example 1:
untreated or immersed in distilled water.
Table 1 shows the yellowing progression of the broccoli treated in comparative example 1 and examples 1 to 3 according to the present invention in days of storage (0, 8, 16, 24, 32); wherein CK is the broccoli treated in comparative example 1, Compound is the broccoli treated in example 1, GB is the broccoli treated in example 2, and Arg is the broccoli treated in example 3;
yellowing grade number:
the color levels were evaluated according to the international Commission on illumination (CIE) recommendations based on chromaticity as follows (Volden et al, 2009):
I. dark green: dark green, fresh, compact bud, not flowering.
II, light green: pale green color without blooming flower buds.
Yellow-green: the bud is slightly yellow (the area of the yellow bud is more than or equal to 30 percent).
IV, green-yellow: the bud yellowing area is 30-50%.
V, yellow: the bud yellowing area is more than 50%.
TABLE 1 yellowing progression of broccoli under different treatments
| Treatment (sky) | 0 | 8 | 16 | 24 | 32 |
| CK | Ⅰ | Ⅱ | Ⅲ | Ⅳ | Ⅴ |
| Compound | Ⅰ | Ⅰ | Ⅰ | Ⅱ | Ⅲ |
| Arg | Ⅰ | Ⅰ | Ⅱ | Ⅲ | Ⅳ |
| GB | Ⅰ | Ⅱ | Ⅲ | Ⅳ | Ⅴ |
FIG. 1 shows sensory photographs of treated broccoli of comparative example 1 and examples 1 to 3 when stored for 32 days; wherein CK is the broccoli treated in comparative example 1, Compound is the broccoli treated in example 1, GB is the broccoli treated in example 2, and Arg is the broccoli treated in example 3; as can be seen from FIG. 1, after 32 days of storage, the broccoli treated with the compound liquid of example 1 showed a dark green color, whereas the broccoli treated with arginine of example 3 showed a slight yellowing although it was still green, and the broccoli treated with glycine betaine of example 2 and untreated broccoli of comparative example 1 began to yellow.
FIG. 2 shows the dissecting mirror photographs of broccoli treated in comparative example 1 and examples 1-3 when stored for 32 days; wherein CK is the broccoli treated in comparative example 1, Compound is the broccoli treated in example 1, GB is the broccoli treated in example 2, and Arg is the broccoli treated in example 3; as can be seen from fig. 2 in conjunction with table 1, the yellowing of the broccoli flower buds started from the bottom after 32 days of storage, wherein the broccoli flower buds treated with the reconstitution fluid of example 1 still remained green, the arginine-treated flower buds of example 3 showed little yellowing at the bottom, and the glycine betaine of example 2 and the untreated broccoli flower buds of comparative example 1 showed significant yellowing.
FIG. 3 shows the relationship between the hue angle and the number of days of storage of the broccoli treated in comparative example 1 and examples 1 to 3 over 32 days, and it can be seen from FIG. 3 that the value of the hue angle h ° decreases with increasing number of days of storage, wherein the value of h ° for the reconstituted solution treatment of example 1 is significantly higher than for the arginine-treated broccoli of example 3. The h ° values for the glycine betaine treatments of comparative example 1 and example 2 were comparable. This result corresponds to the overall photographic observation (shown in fig. 1).
Fig. 4 shows the relationship between the chlorophyll content and the storage days of the broccoli treated in comparative example 1 and examples 1-3 during storage for 32 days, and it can be seen from fig. 4(a, b, c) that the total chlorophyll content, the chlorophyll a content and the chlorophyll b content are all reduced with the increase of the storage days, wherein the total chlorophyll content and the chlorophyll a content of the broccoli treated in the reconstitution fluid of example 1 are obviously higher than those of the broccoli treated in other three groups at the storage day 32. Example 2 the glycine betaine and the three chlorophyll contents of the comparative example 1 treatment were consistently lower than the example 1 reconstituted solution and the arginine treated broccoli of example 3.
Therefore, the conclusion can be drawn that arginine can obviously inhibit the reduction of chlorophyll content, the compounding effect of arginine and glycine betaine 7:3 is more obvious, and the degradation of cauliflower chlorophyll can be effectively inhibited, so that the yellowing is delayed.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and all simple modifications and equivalent variations of the above embodiment according to the present invention are within the scope of the present invention. For example, the surface of the broccoli is treated for 20min, 25min or 30min by using the compound liquid, and the like.
Claims (4)
1. A method for delaying senescence and yellowing of broccoli is characterized in that a compound solution of glycine betaine and arginine is adopted to soak harvested broccoli, and the method comprises the following steps:
(1) compounding 10mM glycine betaine and 1mM arginine according to the mass ratio of 3:7 to obtain a compound solution;
(2) immersing all the surfaces of the picked broccoli into the compound liquid obtained in the step (1) for at least 15min, taking out, naturally drying, bagging, and storing in a cold storage environment at the temperature of 4 +/-0.05 ℃.
2. The method for delaying senescence and yellowing of broccoli according to claim 1, wherein the time for immersing the harvested broccoli of the step (2) in the compound solution obtained in the step (1) is 20 min.
3. The method for delaying senescence and yellowing of broccoli according to claim 1, wherein the step (2) of bagging the broccoli is to fill the soaked and naturally dried broccoli into a 0.04mm PE bag.
4. The method for delaying senescence and yellowing of broccoli according to claim 1, wherein the treated broccoli is dark green and fresh on the surface, has compact buds, does not bloom and has yellowing grade I when stored in a cold storage environment at 4 ± 0.05 ℃ for 16 days; storing in a cold storage environment at 4 + -0.05 deg.C for 24 days, wherein the treated broccoli flower surface is light green, has no blooming flower bud, and has yellowing stage of II; storing in a cold storage environment at 4 + -0.05 deg.C for 32 days, wherein the treated broccoli flower bud has slight yellowing, the area of the yellowing flower bud is more than or equal to 30%, and the yellowing stage is grade III.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010029191.XA CN111165571B (en) | 2020-01-13 | 2020-01-13 | Method for delaying senescence and yellowing of broccoli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010029191.XA CN111165571B (en) | 2020-01-13 | 2020-01-13 | Method for delaying senescence and yellowing of broccoli |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111165571A true CN111165571A (en) | 2020-05-19 |
| CN111165571B CN111165571B (en) | 2023-03-03 |
Family
ID=70620295
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010029191.XA Active CN111165571B (en) | 2020-01-13 | 2020-01-13 | Method for delaying senescence and yellowing of broccoli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111165571B (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103109924A (en) * | 2013-03-12 | 2013-05-22 | 山东理工大学 | Functional fruit and vegetable preservative containing arginine |
| CN104041576A (en) * | 2014-06-24 | 2014-09-17 | 南京农业大学 | Glycine betaine treatment and preservation method of loquat fruit |
| CN108522642A (en) * | 2018-02-23 | 2018-09-14 | 河北省农林科学院遗传生理研究所 | A kind of Huangguan Pear antistaling agent |
-
2020
- 2020-01-13 CN CN202010029191.XA patent/CN111165571B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103109924A (en) * | 2013-03-12 | 2013-05-22 | 山东理工大学 | Functional fruit and vegetable preservative containing arginine |
| CN104041576A (en) * | 2014-06-24 | 2014-09-17 | 南京农业大学 | Glycine betaine treatment and preservation method of loquat fruit |
| CN108522642A (en) * | 2018-02-23 | 2018-09-14 | 河北省农林科学院遗传生理研究所 | A kind of Huangguan Pear antistaling agent |
Non-Patent Citations (3)
| Title |
|---|
| M. ASHRAF等: "Roles of glycine betaine and proline in improving plant abiotic stress resistance" * |
| 史君彦;王清;高丽朴;杨娜;: "L-精氨酸处理对青花菜贮藏过程中品质的影响" * |
| 姚文思;金鹏;许婷婷;朱惠文;张婷婷;郑永华;: "外源甘氨酸甜菜碱处理对西葫芦果实冷害和品质的影响" * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111165571B (en) | 2023-03-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20140342065A1 (en) | Process of food preservation with hydrogen sulfide | |
| CN110074178B (en) | Modified atmosphere preservation method of instant pomegranate seeds | |
| Patel et al. | Chilling injury in tropical and subtropical fruits: A cold storage problem and its remedies: A review | |
| CN108094519B (en) | Grape antagonistic yeast composite biological preservative and preparation method and application thereof | |
| Ji et al. | Application of new physical storage technology in fruit and vegetable industry | |
| CN103478239B (en) | The preservation method of a kind of strawberry | |
| Eman et al. | Effect of honey and citric acid treatments on postharvest quality of fruits and fresh-cut of guava | |
| Tian et al. | Physiological properties and storage technologies of loquat fruit | |
| CN107223705B (en) | Kiwi fruit preservative and preservation method thereof | |
| CN103300141A (en) | Peach low-temperature storage and fresh keeping method and application of gamma-aminobutyric acid to fresh keeping of peaches | |
| CN110122562B (en) | Living body compound preservation method for dendrocalamus latiflorus shoots with shells | |
| Wills et al. | Nitric oxide and postharvest stress of fruits, vegetables and ornamentals | |
| Mousavizadeh et al. | Peroxidase activity in response to applying natural antioxidant of essential oils in some leafy vegetables | |
| CN110771679A (en) | Freshness retaining method for morchella | |
| CN111165571B (en) | Method for delaying senescence and yellowing of broccoli | |
| CN109717356B (en) | Fresh cordyceps sinensis quick-freezing preservation method combining liquid nitrogen with liquid carbon dioxide | |
| CN111011475A (en) | Fumigating lettuce preservation method | |
| CN110692708B (en) | Preservative and fresh-keeping method of nectarines, preservative and fresh-keeping reagent and application of preservative and fresh-keeping reagent in nectarines | |
| CN115769835A (en) | Application of butanedione in prolonging preservation time of harvested fresh horticultural products | |
| Suganthi et al. | Extending the shelf life of moringa leaves through packaging and cold storage | |
| CN108739992B (en) | Papaya preservative and papaya storage and preservation method | |
| Öz et al. | Effects of edible coating of minimally processed pomegranate fruit. | |
| Faramitha et al. | Application of Chitosan-Aloe vera Gel Based Coating on Postharvest Quality and Storability of Red Chili (Capsicum annuum L.) | |
| CN105145798B (en) | Refrigeration preservation method for prolonging shelf life of fresh-cut cress | |
| CN112586558A (en) | Method for preserving and storing edible fungi by using controlled atmosphere storage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |