CN111264611A - 油梨采前杀菌和采后防腐的双重保鲜方法 - Google Patents
油梨采前杀菌和采后防腐的双重保鲜方法 Download PDFInfo
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Abstract
本发明属于果蔬保鲜技术领域，具体涉及油梨采前杀菌和采后防腐的双重保鲜方法，具体步骤包括在果实采收前果蒂喷洒复合杀菌剂和采收后果实热处理结合复配保鲜液浸泡处理，本发明方法可有效控制油梨果实蒂腐病、炭疽病、褐斑病、疮痂病等病害，延缓果实采后衰老，减少品质恶变，提高其商品果率，实现了在常温贮藏下护色、抗病、防腐的目的，而且方法简易，绿色安全，成本低廉，解决了油梨贮藏保鲜期短、市场供应紧缺的问题，利于推广应用。
Description
技术领域
本发明属于果蔬保鲜技术领域，具体涉及油梨采前杀菌和采后防腐的双重保鲜方法。
背景技术
油梨(Persea americana Mill.)又名鳄梨、牛油果，为樟科鳄梨属常绿乔木，是一种具有很高经济价值的热带果树，果实兼具果、油、粮、工业、医药等性质，具有良好的营养价值和保健功能，富含脂肪、蛋白质和多种维生素、矿物质，其营养价值与奶油相当，果肉含糖率极低，为香蕉含糖率的1/5，是糖尿病患者难得的高脂低糖食品，被誉为“森林黄油”，现已成为一种深受大众喜爱的新兴水果。
油梨属于呼吸跃变型果实，采后生理代谢旺盛，后熟快，保鲜期短，常温下5～7天即成熟软化，易受微生物侵染引发炭疽病、褐腐病、蒂腐病等病害，果皮颜色很快变褐，果肉腐烂，品质和风味迅速变差，失去商品性，造成严重的经济损失。据文献报道，油梨果实在采收后的损失约为43％，而目前国内对油梨的保鲜技术并不成熟，严重限制了油梨产业的发展。目前，油梨保鲜的方法主要分为化学保鲜和物理保鲜两大类，化学保鲜主要是利用杀菌剂防止果实腐烂和延缓后熟，物理方法主要有热处理法、低温储藏、低压储藏、气调保鲜等。物理保鲜存在成本高，效果差等问题，而化学保鲜的药剂选择是关键。目前，关于果蔬贮藏保鲜技术方面研究较多，但关于油梨贮藏保鲜技术的研究较少。
在油梨的贮藏保鲜方面，检索到相关文献如下：
如公开号为CN108522640A的专利公开了一种基于包膜及液氮速冻的鲜切牛油果的保鲜方法，包括以下步骤：将新鲜牛油果经清洗消毒，去核、去皮、切块、护色及包膜处理；于液氮环境下进行速冻，其中速冻温度为-150～-50℃，速冻时间为5～30min，保温时间为2～30min；再置于不低于-18℃条件下进行保存。该方法将包膜处理与液氮速冻调控的技术方法相结合，其保藏期长达半年，且常温解冻后牛油果形状完整，几乎无褐变，色度、硬度变化较小。
上述专利提供的保鲜方法都是在低温下储藏，虽然保质期较长，但是成本高，在低温下会导致果皮表面发生褐变，造成冷害，而且长时间低温储藏会导致细胞液流失，不利于营养成分的保持，从而降低食用价值。因此，为完善油梨采后贮藏保鲜技术，探索出一种安全、高效、低成本的油梨贮藏保鲜技术势在必行。
发明内容
为了解决现有技术中存在的上述技术问题，本发明提供了一种油梨采前杀菌和采后防腐的双重保鲜方法，具体是通过以下技术方案实现的：
油梨采前杀菌和采后防腐的双重保鲜方法，包括以下步骤：
A.采前杀菌处理：在采收前一周，用复合杀菌液喷洒果蒂位置；
B.采后防腐处理，包括以下过程：
(1)采摘清洗：采摘大小均匀、无病虫害和机械损伤的果实，用清水冲洗干净，自然晾干；
(2)热处理：将(1)处理后的果实放入热水中恒温处理5～10min，置于空气中自然降温晾干；
(3)复合保鲜剂处理：将(2)处理后的果实放入复配保鲜液中浸泡3-5min，取出后自然晾干，置于常温下贮藏。
优选地，所述步骤A中复合杀菌液复合杀菌液由45％咪鲜胺800～1200倍液和80％代森锰锌500～800倍按20∶1～1∶30体积比例复配而成，使用方法是果蒂位置喷洒。
更优选地，所述复合杀菌液由45％咪鲜胺800～1200倍液和80％代森锰锌500～800倍按体积比例为2∶5～10复配而成。
咪鲜胺具有预防保护治疗等多重作用，通过抑制甾醇的生物合成而起作用。代森锰锌是一种优良的保护性杀菌剂，不易产生抗性，通过给植物增强抵抗病害的能力起作用。两种药剂均为高效、广谱、低毒型杀菌剂，两者复配使用对油梨采前多种病害具有协同增效作用。
优选地，所述采后防腐处理，步骤(1)中，油梨果实成熟度为7～8成。
优选地，所述采后防腐处理，步骤(2)中，恒温处理温度为45～50℃。
热处理是将采后果实置于合适的温度下，以达到杀死或抑制病菌虫害，减少果蔬采后腐烂，改善果实风味的目的。本发明通过前期热处理试验结果选择45～50℃进行恒温浸泡，能避免水温过高烫伤表皮，良好的维持了果实表皮的完整性同时具有保鲜杀菌的效果。
优选地，所述复配保鲜液含有0.5％-2％羧甲基壳聚糖、1％-3％柠檬酸、1.5％-2.5％茶多酚、1.5％～3.5％吐温-80。
复配保鲜液中茶多酚有极强的清除自由基能力，其作用机理阻止脂质过氧化作用的发生，通过清除自由基，可以增强抗氧化酶的活性，从而进一步增强其抗氧化。柠檬酸中的羰基能与多酚氧化酶中的铜离子发生螯合作用，在一定程度上抑制多酚氧化酶的活性，降低酶促褐变的发生，从而起到护色作用。壳聚糖能在果实形成一层极薄、均匀、透明牢固壳聚糖薄膜，可阻碍水分蒸发和病菌侵入，从而起到成膜抑菌的作用。吐温-80是一种表面活性剂，由山梨聚糖和油酸通过乙氧基化制得，从而促进成膜的作用。
本发明选用茶多酚、柠檬酸、羧甲基壳聚糖、吐温-80组成复配保鲜液，其药剂选择、方法和剂量是通过前期试验筛选获得，具有一定的准确性，而且药剂安全、无毒、对环境无污染，成本低廉，在延长果蔬保鲜和抑制杀菌方面具有良好的功效，本发明通过多种药剂结合使用，共同促进油梨的保鲜效果，延长货架期，提高商品性。
本发明的有益效果在于：
本发明在采后处理中综合应用了物理方法(热处理)和化学方法(药剂处理)两种方式，与单一的处理方式相比，杀菌效果更有效，具有保鲜能力显著增强的作用。
本发明首次将油梨果实采前和采后相结合的处理方式应用在油梨保鲜技术上，主要通过采前杀菌和采后防腐的技术，这样可以能有效延长油梨在常温环境中的贮藏期，提高其商品果率，而且不影响果实的营养价值和口感风味。该方法简单易行，绿色安全，科学合理，成本低廉，解决了油梨生产中保鲜期短、易褐变、腐烂的难题，实现了市场上油梨长时间供应的需求。
本发明提供的油梨抗病防腐保鲜方法，集油梨护色、防腐、抗病三重功效，有效降低了油梨果实呼吸作用，很大程度抑制了油梨成熟速度和时间；提高了防御酶***中SOD、POD的活性，降低了油梨采后的病情指数和腐烂率，能有效控制油梨果实褐变、腐烂，经试验结果可知应用本发明后油梨果实在常温环境中的贮藏期长达21～25天，油梨病果率在8％以下，商品果率在91％以上，不仅延长油梨贮藏期，且能保持油梨的营养价值和风味，从而有效提高油梨的货架期，提升商业价值。
本发明提供的油梨采前杀菌和采后防腐的双重保鲜方法，可以切实有效延长油梨保鲜期，保证安全性，有效减少损失率，降低保鲜成本，同时维持果实品质，从而实现市场上油梨长时间供应，是一种适于推广应用的高效、安全保鲜方法。
具体实施方式
下面结合具体的实施方式来对本发明的技术方案做进一步的限定，但要求保护的范围不仅局限于所作的描述。
实施例1
油梨采前杀菌和采后防腐的双重保鲜方法，
包括以下步骤：
A.采前杀菌处理：在采收前一周，用复合杀菌液喷洒果蒂位置；
B.采后防腐处理，包括以下过程：
(1)采摘清洗：采摘大小均匀、无病虫害和机械损伤，果实成熟度为7成，用清水冲洗干净，自然晾干；
(2)热处理：将(1)处理后的果实放入50℃热水中恒温处理8min，置于空气中自然降温晾干；
(3)复合保鲜剂处理：将(2)处理后的果实放入复配保鲜液中浸泡4min，取出后自然晾干，置于常温下贮藏。
所述步骤A中复合杀菌液由45％咪鲜胺1000倍液和80％代森锰锌700倍按2:8体积比例复配而成，使用方法是果蒂位置喷洒。所述采后防腐处理，步骤(3)中复配保鲜液中含有1.5％羧甲基壳聚糖、2％柠檬酸、2％茶多酚、3％吐温-80。
实施例2
油梨采前杀菌和采后防腐的双重保鲜方法，包括以下步骤：
A.采前杀菌处理：在采收前一周，用复合杀菌液喷洒果蒂位置；
B.采后防腐处理，包括以下过程：
(1)采摘清洗：采摘大小均匀、无病虫害和机械损伤，果实成熟度为7成，用清水冲洗干净，自然晾干；
(2)热处理：将(1)处理后的果实放入45℃热水中恒温处理5min，置于空气中自然降温晾干；
(3)复合保鲜剂处理：将(2)处理后的果实放入复配保鲜液中浸泡3min，取出后自然晾干，置于常温下贮藏。
所述步骤A中复合杀菌液由45％咪鲜胺800倍液和80％代森锰锌800倍按2:5体积比例复配而成，使用方法是果蒂位置喷洒。所述采后防腐处理，步骤(3)中复配保鲜液中含有0.5％羧甲基壳聚糖、1％柠檬酸、1.5％茶多酚、1.5％吐温-80。
实施例3
油梨采前杀菌和采后防腐的双重保鲜方法，包括以下步骤：
A.采前杀菌处理：在采收前一周，用复合杀菌液喷洒果蒂位置；
B.采后防腐处理，包括以下过程：
(1)采摘清洗：采摘大小均匀、无病虫害和机械损伤，果实成熟度为7成，用清水冲洗干净，自然晾干；
(2)热处理：将(1)处理后的果实放入45℃热水中恒温处理8min，置于空气中自然降温晾干；
(3)复合保鲜剂处理：将(2)处理后的果实放入复配保鲜液中浸泡4min，取出后自然晾干，置于常温下贮藏。
所述步骤A中复合杀菌液由45％咪鲜胺1000倍液和80％代森锰锌500倍按2:10体积比例复配而成，使用方法是果蒂位置喷洒。
所述采后防腐处理，步骤(3)中复配保鲜液中含有2％羧甲基壳聚糖、2％柠檬酸、1.5％茶多酚、2％吐温-80。
对比例1
对比例1与实施例1的区别在于不经过步骤A处理，其他操作与实施例1相同。
对比例2
对比例2与实施例1的区别在于不经过步骤B的处理，其他操作与实施例1相同。
对比例3
对比例3与实施例1的区别在于不经过步骤A处理，其他操作与实施例1相同。
对比例4
对比例4与实施例1的区别在于不经过步骤B的热处理，其他操作与实施例1相同。
对比例5
对比例5与实施例1的区别在于不经过步骤B的复配保鲜液处理，其他操作与实施例1相同。
试验例1
取油梨果实随机分为8组，每组20个，重复3次；分别采用实施例1、2、3和对比例1、2、3、4、5的方法进行处理，处理效果如表1所示，其中品质测定以新鲜成熟油梨果实品质作为对照组。从表1可知，对比例1、2、3、4在贮藏13天后腐烂率均在70％以上，而实施例1、2、3的贮藏保鲜期分别为22天、23天、25天，其中实施例1处理后油梨保鲜期长达25天，油梨腐烂率为6.4％，商品果率为92.2％，而且可溶性固形物、Vc、可溶性蛋白、粗脂肪最高分别达到7.26％、44.1mg/100g、6.35mg/g、12.0％量较高，可滴定酸为0.065％，与对照组品质相比相差不大，说明，本发明显著提升了常温下油梨的贮藏保鲜效果，延缓果实采后衰老，减少品质恶变，提高其商品果率，是一种值得市场上推广油梨保鲜方法。
表1不同处理方法油梨保鲜贮藏时间比较
在此有必要指出的是，以上实施例和试验例仅限于对本发明的技术方案做进一步的阐述和理解，不能理解为对本发明的技术方案做进一步的限定，本领域技术人员作出的非突出实质性特征和显著进步的发明创造，仍然属于本发明的保护范畴。
Claims (7)
1.油梨采前杀菌和采后防腐的双重保鲜方法，其特征在于，包括以下步骤：
A.采前杀菌处理：在采收前一周，用复合杀菌液喷洒果蒂位置；
B.采后防腐处理，包括以下过程：
(1)采摘清洗：采摘大小均匀、无病虫害和机械损伤的油梨果实，用清水冲洗干净，自然晾干；
(2)热处理：将(1)处理后的果实放入热水中恒温处理5～10min，置于空气中自然降温晾干；
(3)复合保鲜剂处理：将(2)处理后的果实放入复配保鲜液中浸泡3-5min，取出后自然晾干，置于常温下贮藏。
2.如权利要求1所述的油梨采前杀菌和采后防腐的双重保鲜方法，其特征在于，所述步骤A中复合杀菌液由45％咪鲜胺800～1200倍液和80％代森锰锌500～800倍按体积比例20∶1～1∶30复配而成使用方法是果蒂位置喷洒方式。
3.如权利要求2所述的油梨采前杀菌和采后防腐的双重保鲜方法，其特征在于，所述复合杀菌液由45％咪鲜胺800～1200倍液和80％代森锰锌500～800倍按体积比例为2∶5～10复配而成。
4.如权利要求所述的油梨果采前杀菌，其特征在于，所述采后防腐处理，步骤(1)中油梨果实成熟度为7～8成的油梨果实。
5.如权利要求1所述的油梨果采前和采后防腐的双重保鲜方法，其特征在于，所述采后防腐处理，步骤(2)中恒温处理温度为45～50℃。
6.如权利要求1所述的油梨采前杀菌和采后防腐的双重保鲜方法，其特征在于，所述采后防腐处理，步骤(3)中复配保鲜液由茶多酚、柠檬酸、羧甲基壳聚糖、吐温-80组成。
7.如权利要求5所述的油梨采前杀菌和采后防腐的双重保鲜方法，其特征在于，所复配保鲜液中含有0.5％～2％羧甲基壳聚糖、1％～3％柠檬酸、1.5％～2.5％茶多酚、1.5％～3.5％吐温-80，处理方式是浸泡。
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