CN111165571B - Method for delaying senescence and yellowing of broccoli - Google Patents
Method for delaying senescence and yellowing of broccoli Download PDFInfo
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- CN111165571B CN111165571B CN202010029191.XA CN202010029191A CN111165571B CN 111165571 B CN111165571 B CN 111165571B CN 202010029191 A CN202010029191 A CN 202010029191A CN 111165571 B CN111165571 B CN 111165571B
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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
-
- 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
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- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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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 a mass ratio of 3; (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 yellowing speed of the broccoli treated by the compound liquid is slower than that of the broccoli treated by glycine betaine or arginine alone, and the efficiency of delaying senility is higher.
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. Because of its crisp taste and rich nutritive value, it is 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 reasons for 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 chrysanthemum begins to turn yellow at normal temperature, the respiration rises, ethylene is slowly released, the respiration of the half chrysanthemum ball reaches the highest value, the ethylene release also reaches the peak value, and then the chrysanthemum ball further yellows, the respiration is rapidly reduced, and the ethylene release amount is also reduced. The curd is completely yellow, the respiration drops 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 broccoli aging, the total sugar content is in an increasing trend due to decomposition of macromolecular substances, then the total sugar content is in a decreasing trend along with the aging and respiratory consumption of the broccoli, the contents of proteins, chlorophyll and vitamin C in the broccoli are continuously decreased along with the prolonging of the storage time, and the decrease is quicker as the temperature is higher. The modified atmosphere packaging can effectively slow down the aging speed of 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 plaque.
4. Gas damage: broccoli belonging to CO tolerance 2 Fruit and vegetable, certain CO 2 The 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 mildew and rot of broccoli mainly comprise Alternaria, sclerotinia, penicillium and the like. The main routes for microorganisms to invade broccoli tissue are: skin pore invasion, stomatal invasion, wound invasion. The media for its propagation are mainly: 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 required to be checked frequently during the storage period, and the vegetables which are infected with diseases or rotten and deteriorated are required to be removed in time to prevent the infection and spread.
The current method for delaying the yellowing of broccoli comprises the following steps: physical preservation techniques, such as refrigeration, controlled 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, plant growth regulator (6-benzyladenine (6-BA)) treatment, 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 dosage 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 a mass ratio of 3;
(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 20min.
Further, the bagging in the step (2) is to put the soaked and naturally dried broccoli into a PE bag with the thickness of 0.04 mm.
The beneficial effects of the invention are:
according to the method, the picked broccoli is soaked by 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 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 may 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 role in strong 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 an amino acid in human health, its use can provide a commercial safety strategy with GRAS status to mitigate chilling damage in 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 synthesis precursor of various bioactive substances, and has important immune regulation 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 a cell membrane structure, so that the extracted 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 invention is described in further detail below with reference to the drawings and the detailed description.
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 the broccoli treated in comparative example 1 and examples 1 to 3 of the present invention on a dissecting mirror 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;
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 of the relationship between the storage time and the chlorophyll content of broccoli treated in comparative example 1 and examples 1-3 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 the broccoli with the flower bulb diameter of 13-15 cm, compact flower bulbs, undeveloped small flower buds, consistent shape, no plant diseases and insect pests and no mechanical damage, and keeping the lower part of the flower bulbs to be 5-8 cm.
For comparative analysis of parallel test comparison results, the collected broccoli was divided into four groups of 25, 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 (0.04 mm 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 solution is a compound solution prepared by compounding 10mM glycine betaine and 1mM arginine according to the mass ratio of 3.
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 series:
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 series 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 broccoli treated in comparative example 1 and examples 1-3 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 treatment with the reconstitution liquid of example 1 is significantly higher than that 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 within 32 days of storage, and it can be seen from fig. 4 (a, b, c) that the total amount of chlorophyll, the chlorophyll a content and the chlorophyll b content all decrease with the increase of the storage days, wherein the total amount of chlorophyll and the chlorophyll a content of the broccoli treated with the compound liquid of example 1 at 32 days of storage are significantly higher than those of the broccoli treated with the other three groups. 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 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 the collected broccoli, and the method comprises the following steps:
(1) Compounding 10mM glycine betaine and 1mM arginine according to a mass ratio of 3;
(2) And (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, then 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 20min.
3. The method for delaying senescence and yellowing of broccoli according to claim 1, wherein the bagging in step (2) 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 broccoli after being stored in a refrigerator environment at 4 +/-0.05 ℃ for 16 days is dark green and fresh in color, has compact buds, does not bloom and has yellowing grade I; 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.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
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| 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 |
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| 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.2013,(22),第5550-5552页. * |
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