CN116584538A - Composite preservative and application thereof and method for delaying browning of picked fruits and vegetables - Google Patents
Composite preservative and application thereof and method for delaying browning of picked fruits and vegetables Download PDFInfo
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- CN116584538A CN116584538A CN202310634550.8A CN202310634550A CN116584538A CN 116584538 A CN116584538 A CN 116584538A CN 202310634550 A CN202310634550 A CN 202310634550A CN 116584538 A CN116584538 A CN 116584538A
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- litchi
- compound preservative
- pullulan
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- 230000002335 preservative effect Effects 0.000 title claims abstract description 59
- 239000003755 preservative agent Substances 0.000 title claims abstract description 58
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 26
- 239000002131 composite material Substances 0.000 title claims description 14
- 150000001875 compounds Chemical class 0.000 claims abstract description 41
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 38
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 38
- 229920001218 Pullulan Polymers 0.000 claims abstract description 37
- 239000004373 Pullulan Substances 0.000 claims abstract description 37
- 235000019423 pullulan Nutrition 0.000 claims abstract description 37
- 238000003860 storage Methods 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000004321 preservation Methods 0.000 claims abstract description 10
- 241001629511 Litchi Species 0.000 claims abstract 8
- 235000013399 edible fruits Nutrition 0.000 claims description 47
- 239000004698 Polyethylene Substances 0.000 claims description 17
- -1 polyethylene Polymers 0.000 claims description 17
- 229920000573 polyethylene Polymers 0.000 claims description 17
- 239000004372 Polyvinyl alcohol Substances 0.000 claims description 13
- 238000003306 harvesting Methods 0.000 claims description 13
- 229920002451 polyvinyl alcohol Polymers 0.000 claims description 13
- 238000002791 soaking Methods 0.000 claims description 13
- 239000012982 microporous membrane Substances 0.000 claims description 9
- 239000011248 coating agent Substances 0.000 claims description 6
- 238000000576 coating method Methods 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 5
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 230000000979 retarding effect Effects 0.000 claims description 3
- 230000032683 aging Effects 0.000 abstract description 11
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 3
- 244000183278 Nephelium litchi Species 0.000 description 45
- 238000002474 experimental method Methods 0.000 description 9
- 238000004806 packaging method and process Methods 0.000 description 9
- 238000011282 treatment Methods 0.000 description 9
- 238000007605 air drying Methods 0.000 description 8
- 230000008859 change Effects 0.000 description 7
- 150000004676 glycans Chemical class 0.000 description 5
- 229920001282 polysaccharide Polymers 0.000 description 5
- 239000005017 polysaccharide Substances 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 230000003111 delayed effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 240000001090 Papaver somniferum Species 0.000 description 2
- 235000008753 Papaver somniferum Nutrition 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
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- 238000004220 aggregation Methods 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 239000003630 growth substance Substances 0.000 description 1
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- 238000010369 molecular cloning Methods 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 238000012794 pre-harvesting Methods 0.000 description 1
- NGVDGCNFYWLIFO-UHFFFAOYSA-N pyridoxal 5'-phosphate Chemical compound CC1=NC=C(COP(O)(O)=O)C(C=O)=C1O NGVDGCNFYWLIFO-UHFFFAOYSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
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- 238000012360 testing method Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- 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 discloses a compound preservative and application thereof and a method for delaying browning of picked fruits and vegetables, wherein the compound preservative comprises apple polyphenol and pullulan, the mass concentration of the apple polyphenol in the compound preservative is 0.1-2%, and the mass concentration of the pullulan is 0.1-5%. According to the invention, the picked litchi is treated by the compound preservative composed of apple polyphenol with the mass concentration of 0.1% -2% and pullulan with the mass concentration of 0.1% -5%, so that the rapid water loss and browning aging process of the picked litchi can be synergistically enhanced, the post-picking storage of the litchi can be effectively ensured, the shelf sales period is prolonged, the aging loss of the picked litchi in transportation and commercial super-selling is reduced, and a preservation technology reference is provided for the initial transportation of the open green efficient litchi and the delay of commercial super-shelf aging.
Description
Technical Field
The invention belongs to the technical field of fruit storage and preservation, and particularly relates to a compound preservative and application thereof, a method for delaying browning of picked fruits and vegetables and a room-temperature storage method of picked fruits and vegetables.
Background
Litchi is one of the characteristic fruits in Ling nan in China, and the ripe litchi has bright color and sweet and succulent taste. Low Wen Lenglian logistics storage is an effective way of preserving quality. Nevertheless, litchi is in the different stages such as "first kilometer" after the adoption, transportation and commercial overstock shelf life, all probably because of handling inappropriately to the fruit, easily desiccate and brown stain fast, influence its economic value.
Researches find that rapid water loss and browning of peel are key factors affecting early storage and transportation of litchi after picking. Researchers can delay the occurrence of postharvest browning of litchis to a certain extent by combining pre-harvest growth regulator treatment, postharvest coating and the like (Fahima et. 2019; jiangetal et. 2018), and no targeted preservative and storage method for postharvest litchi dehydration and browning have been explored yet.
Therefore, the exploration of the green and efficient storage and preservation method aiming at water loss and browning after litchi picking has important significance in reducing litchi transportation and loss of shelf life.
Disclosure of Invention
Based on the above, the invention aims to provide a compound preservative and application thereof, a method for delaying browning of picked fruits and vegetables and a room-temperature storage method of picked fruits and vegetables.
The technical scheme for realizing the aim of the invention comprises the following steps.
According to the first aspect of the invention, a composite preservative is provided, wherein the effective components of the composite preservative comprise apple polyphenol and pullulan, the mass concentration of the apple polyphenol in the composite preservative is 0.1-2%, and the mass concentration of the pullulan is 0.1-5%.
In a second aspect, the invention provides application of the compound preservative in preserving fruits and vegetables after picking.
In a third aspect of the invention, there is provided a method of retarding browning of post-harvest fruits and vegetables comprising the steps of: the composite preservative is used for soaking, coating or spraying the picked fruits and vegetables.
In a fourth aspect of the present invention, there is provided a room temperature storage method for post-harvest fruits and vegetables, comprising the steps of: the composite preservative is used for soaking, coating or spraying the picked litchi, then the litchi is subjected to air drying of surface moisture, and the litchi is packaged in a polyvinyl alcohol microporous membrane bag and then packaged in a polyethylene modified atmosphere preservation bag for storage at room temperature.
According to the invention, the picked litchi is treated by the compound preservative composed of apple polyphenol with the mass concentration of 0.1% -2% and pullulan with the mass concentration of 0.1% -5%, so that the rapid water loss and browning aging process of the picked litchi can be synergistically enhanced, the post-picking storage of the litchi can be effectively ensured, the shelf sales period is prolonged, the aging loss of the picked litchi in transportation and commercial overstock is reduced, and a fresh-keeping technology reference is provided for developing the green and efficient storage and transportation process of the litchi in the initial stage and delaying the commercial overstock aging of the litchi.
Drawings
Fig. 1 is a browning chart of a physical object of litchi treated in the control group and the experimental groups 1 to 3 in the embodiment 3 of the present invention after storage for 8 days, wherein a legend scale is 1cm.
Fig. 2 is a browning chart of the litchi processed in experiment group 4 in example 3 of the present invention after storage for 8 days, wherein the scale bar is 1cm.
Fig. 3 shows the statistical results of browning index after 8 days of storage for litchi treated in the control and experimental groups 1-4 of example 3 of the present invention, wherein different letters indicate significant differences (p < 0.05) between each group of data.
Fig. 4 shows the statistical results of the water loss ratio of litchi treated in the control and experimental groups 1-4 of example 3 after 8 days of storage, wherein different letters indicate significant differences (p < 0.05) between each group of data.
Detailed Description
The present invention will be described more fully hereinafter in order to facilitate an understanding of the present invention. This invention may be embodied in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The term "and/or" as used herein includes any and all combinations of one or more of the associated listed items.
The experimental procedures, which do not address the specific conditions in the examples below, are generally followed by conventional conditions, such as those described in Green and Sambrook et al, molecular cloning, an ALABORATION Manual,2013, or by manufacturer's recommendations. The various chemicals commonly used in the examples are commercially available.
Through a large number of experiments, the inventor of the invention discovers that apple polyphenol with the mass concentration of 0.1-2% and pullulan with the mass concentration of 0.1-5% are used together to serve as a compound preservative, and the compound preservative can be used as a preservative for fruits with typical water loss after harvest and browning. Apple polyphenol and pullulan in the compound preservative are natural products of plant or microorganism sources, and are environment-friendly, wherein the apple polyphenol can provide an antioxidation effect and delay the rapid oxidation of the picked litchi peel polyphenol; the pullulan is a water-soluble macromolecule, can form a water-soluble polysaccharide film on the surface of fruits, and can prevent the rapid water loss and oxidation of the pericarps to a certain extent; the two are combined for use, and the functions of synergism, water retention and browning inhibition can be achieved, so that the storage of the litchi after picking can be effectively ensured, and the shelf sales period can be prolonged.
In addition, after the litchi fruits are treated by the composite preservative, the litchi fruits are packaged in a polyvinyl alcohol microporous membrane bag, and then are packaged in a polyethylene modified atmosphere preservative bag, and as the polyvinyl alcohol microporous membrane bag has water permeability, carbon dioxide generated by respiration of the fruits, scattered moisture and the like can be effectively discharged out of the fruit environment, so that the aggregation of the fruit moisture is reduced to a certain extent, and oxidation aging and pathogenic bacteria growth are delayed; and then the outer polyethylene modified atmosphere fresh-keeping bag forms a water-retaining microenvironment which is not in direct contact with the fruits, thereby being more beneficial to delaying the rapid water loss of the fruits.
In some embodiments of the invention, a compound preservative is disclosed, wherein the effective components of the compound preservative comprise apple polyphenol and pullulan, the mass concentration of the apple polyphenol in the compound preservative is 0.1-2%, and the mass concentration of the pullulan is 0.1-5%.
In some embodiments, the active ingredients of the compound preservative are apple polyphenol and pullulan.
In some embodiments, the compound preservative has a apple polyphenol mass concentration of 0.5% -1.5% and a pullulan polysaccharide mass concentration of 0.5% -2%.
In some embodiments, the compound preservative has a apple polyphenol mass concentration of 0.8-1.2% and a pullulan polysaccharide mass concentration of 0.8-1.2%.
In other embodiments of the invention, the application of the compound preservative in preserving fruits and vegetables after picking is disclosed.
In some embodiments, the fruit and vegetable is a fruit having a typical post-harvest loss of water with browning, the fruit and vegetable being litchi.
In some embodiments, the application comprises delaying browning of the post-harvest litchi rind or reducing loss of water from the post-harvest litchi fruit.
In other embodiments of the present invention, a method of retarding browning of post-harvest fruits and vegetables is disclosed comprising the steps of: the composite preservative is used for soaking, coating or spraying the picked fruits and vegetables.
In some embodiments, the fruit and vegetable is a fruit and vegetable product having typical post-harvest loss of water with browning, the fruit and vegetable being a litchi fruit.
In some embodiments, the compound preservative is used for soaking the picked litchi for 5-20 min.
In some of these embodiments, the soaking time is 8 to 12 minutes.
In other embodiments of the present invention, a room temperature storage method for post-harvest fruits and vegetables is disclosed, comprising the steps of: the composite preservative is used for soaking, coating or spraying the picked litchi, then air-drying the surface moisture, packaging the litchi in a polyvinyl alcohol microporous membrane bag, packaging the litchi in a polyethylene modified atmosphere preservation bag, and storing the litchi at room temperature.
In some of these embodiments, the air-drying is performed at room temperature for a time period of 1 to 2 hours.
In some of these embodiments, the polyvinyl alcohol microporous film bag has a thickness of 12 μm and the polyethylene modified atmosphere bag has a thickness of 30 μm.
In some of these embodiments, the room temperature is 15 ℃ to 22 ℃.
In the following examples, litchi was used as "white sugar poppy", provided by the litchi planting base in Guangdong province. Apple polyphenol was purchased from Shanghai Seiyaka Biotechnology Co. Pullulan is available from Shanghai Meilin Biochemical technologies Co. Adjustable incubator: 0-50℃from Thermoscientific. Polyvinyl alcohol microporous film bags (12 μm thick) and polyethylene modified atmosphere fresh-keeping bags (30 μm thick) were purchased from Shanghai Ming and Ming New Material technology Co.
The invention is described in detail below with reference to the drawings and the specific embodiments.
Example 1
The effective components of the compound preservative provided by the embodiment are apple polyphenol and pullulan, wherein the mass concentration of the apple polyphenol is 1%, and the mass concentration of the pullulan is 1%.
The preparation method of the composite preservative provided by the embodiment comprises the following steps: apple polyphenol and pullulan are dissolved in water to make the mass concentration of the apple polyphenol and the pullulan be 1 percent.
The embodiment also provides a method for storing the picked fruits and vegetables at room temperature by using the composite preservative, which comprises the following steps: the litchi is soaked by the compound preservative for 10min, the surface moisture is air-dried, and the litchi is firstly packaged in a polyvinyl alcohol microporous membrane bag with the thickness of 12 mu m, then packaged in a polyethylene modified atmosphere preservation bag with the thickness of 30 mu m, and stored at 22 ℃.
Example 2
The effective components of the compound preservative provided by the embodiment are apple polyphenol and pullulan, wherein the mass concentration of the apple polyphenol is 2%, and the mass concentration of the pullulan is 0.5%.
The preparation method and the application method of the compound preservative provided by the embodiment are the same as those of the embodiment 1.
Example 3
The effective components of the compound preservative provided by the embodiment are apple polyphenol and pullulan, wherein the mass concentration of the apple polyphenol is 0.5%, and the mass concentration of the pullulan is 4%.
The preparation method and the application method of the compound preservative provided by the embodiment are the same as those of the embodiment 1.
Test example the effect of the composite preservative of the invention on browning and loss of water of the picked litchi pericarp
1. Experimental method
Picking the litchi fruits with white sugar poppy with the peel color transfer period of about 80% of the maturity in sunny days, and selecting fruits with uniform size and no obvious damage and plant diseases and insect pests, wherein the fruits are randomly divided into 5 groups:
comparative group CK (Controlcheck): soaking the fruits in clear water, taking out, naturally air drying, packaging in polyethylene modified atmosphere fresh-keeping bag (30 μm thick).
Experiment group 1: soaking fruits with 2% (M/V) apple polyphenol (APP) solution, taking out, naturally air drying surface moisture, and packaging in polyethylene air-conditioned fresh-keeping bag (30 μm thick).
Experiment group 2: soaking fruits in 2% (M/V) pullulan (PLP) solution, taking out, naturally air drying, and packaging in polyethylene modified atmosphere (30 μm thick).
Experiment group 3: soaking fruits with 1% (M/V) apple polyphenol and 1% (M/V) pullulan polysaccharide solution, taking out, naturally air drying surface moisture, and packaging in polyethylene modified atmosphere (30 μm thick).
Experiment group 4: soaking fruits with 1% (M/V) apple polyphenol and 1% (M/V) pullulan polysaccharide solution, taking out, naturally air drying, packaging in a polyvinyl alcohol microporous membrane bag (12 μm thick, TS), and packaging in a polyethylene modified atmosphere fresh-keeping bag (30 μm thick).
The above 5 groups of fruits are respectively soaked for 10min, and the fruits are stored at normal temperature (22 ℃) after being dried at room temperature. The post-ripening aging change of the fruits is observed in 0 day and 8 days (contrast basic browning) respectively, and the change conditions of the browning and the water loss of the fruits are recorded and measured respectively.
2. Experimental results
Characterization of the effect of aging changes during storage of post-harvest litchi: browning index and water loss.
1. Browning index
And measuring and calculating the area of browning of the fruit peel according to the following browning grade standard:
1, bluish green color
2, slight browning is less than 1/4 of the fruit surface
3, 1/4 to 1/2 of fruit surface
4, 1/2-3/4 of fruit surface
5, more than 3/4 of the fruit surface brown stain
The browning index calculation formula:
browning index = Σ (browning grade x ratio of fruit per browning grade to total fruit).
Fig. 1 and 2 are physical drawings of litchi after 8 days of storage. Fig. 3 shows the statistical results of browning index after storage for 8 days.
As can be seen from fig. 1, the fruits of the control group were almost completely browned after 8 days of storage at normal temperature. Compared with the control group, the apple polyphenol treatment (experimental group 1) and the pullulan treatment (experimental group 2) can delay the browning process of the pericarp to a certain extent. Compared with the single apple polyphenol treatment (experimental group 1) and pullulan treatment (experimental group 2), the litchi after being treated by the apple polyphenol and pullulan compound preservative (experimental group 3) can maintain the fresh skin after being stored for 8 days, can obviously delay the browning process of the pericarp, and obviously improve the efficiency and delay the browning (figures 1 and 3). Compared with the apple polyphenol and pullulan compound preservative treatment (experimental group 3), the apple polyphenol and pullulan compound preservative treatment is combined with a polyvinyl alcohol microporous membrane bag and a polyethylene modified atmosphere preservative bag for packaging (experimental group 4), and the preservative effect is better (figures 2 and 3).
2. Fruit dehydration assay
And measuring the weight loss change condition of fresh fruits and fruits during postharvest storage, and analyzing the influence of different treatments on the change of the water state of the fruits.
FIG. 4 shows the weight change of fresh fruits of different treatment groups, 0d after picking and 8d after storage. As can be seen from fig. 3, the control group CK and the fruits treated differently (experimental groups 1 to 3) were in a state of sufficient moisture, and no significant change in water loss occurred. The fruit treated by the experiment group 4 starts to lose weight to a certain extent, because the polyvinyl alcohol microporous film bag has a certain water permeability function at the early stage of encapsulation, the fruit has certain water loss, but the outer layer polyethylene modified atmosphere fresh-keeping bag forms a water-keeping microenvironment to a certain extent, and the water state of the fruit storage environment is regulated, so that obvious water loss does not occur during the storage period of the fruit, and the water loss is coordinated with the compound fresh-keeping agent to increase the efficiency and delay the browning process of the fruit.
The results of this example show that: the apple polyphenol and the pullulan are used as the compound preservative, so that the post-ripening aging change of litchi in the normal-temperature storage process can be obviously delayed, the method is particularly embodied in delaying the browning of peel, and the polyvinyl alcohol microporous membrane bag with the functions of water permeation and moisture preservation and the polyethylene modified atmosphere preservation bag are combined, so that the moisture state of the microenvironment of the stored fruits is regulated, the further synergism is realized, the occurrence of the browning of the fruits is delayed, and the method has important significance in researching the oxidation aging resisting mechanism and the preservation technology development of the litchi after harvesting.
The technical features of the above-described embodiments may be arbitrarily combined, and all possible combinations of the technical features in the above-described embodiments are not described for brevity of description, however, as long as there is no contradiction between the combinations of the technical features, they should be considered as the scope of the description.
The above examples illustrate only a few embodiments of the invention, which are described in detail and are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.
Claims (10)
1. The compound preservative is characterized in that the effective components of the compound preservative comprise apple polyphenol and pullulan, wherein the mass concentration of the apple polyphenol in the compound preservative is 0.1-2%, and the mass concentration of the pullulan is 0.1-5%.
2. The compound preservative according to claim 1, wherein the effective components of the compound preservative are apple polyphenol and pullulan.
3. The compound preservative according to claim 2, wherein the mass concentration of apple polyphenol in the compound preservative is 0.5% -1.5%, and the mass concentration of pullulan is 0.5% -2%.
4. The compound preservative according to claim 3, wherein the mass concentration of apple polyphenol in the compound preservative is 0.8-1.2%, and the mass concentration of pullulan is 0.8-1.2%.
5. Use of the compound preservative according to any one of claims 1 to 4 for preserving post-harvest fruits and vegetables.
6. The use according to claim 5, wherein the fruit and vegetable is litchi fruit.
7. The use according to claim 6, wherein the use comprises regulating rapid loss of water and retarding browning of the pericarp of post-harvest litchi.
8. The method for delaying browning of the picked fruits and vegetables is characterized by comprising the following steps: the compound preservative according to any one of claims 1 to 4 is used for soaking, coating or spraying the picked fruits and vegetables, wherein the soaking time is 5 to 20min, preferably 8 to 12min.
9. The room temperature storage method of the picked fruits and vegetables is characterized by comprising the following steps: after the picked litchi is soaked, coated or sprayed with the composite preservative according to any one of claims 1-4, the surface moisture is air-dried, packaged in a polyvinyl alcohol microporous membrane bag, and then packaged in a polyethylene modified atmosphere preservation bag for storage at room temperature.
10. The room temperature storage method of picked fruits and vegetables according to claim 9, wherein the thickness of the polyvinyl alcohol microporous film bag is 12 μm, and the thickness of the polyethylene modified atmosphere fresh-keeping bag is 30 μm; and/or the room temperature is 15 ℃ to 22 ℃.
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN116584538B (en) | 2023-11-07 |
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