Application of alpha-aminoisobutyric acid or beta-aminoisobutyric acid in preparation of fruit preservative as well as fruit preservative and using method

A technology of aminoisobutyric acid and antistaling agent, which is applied in the field of fruit antistaling agents, can solve the problems such as difficulty in controlling the treatment concentration and abnormal post-ripening of fruits, and achieve the effects of simple and convenient preservation methods, maintaining fruit quality, and improving commodity rate

Active Publication Date: 2011-10-26
SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the most commonly used ethylene inhibitor for postharvest preservation of horticultural products is 1-methylcyclopropene (1-MCP), but 1-MCP is used fo

Method used

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  • Application of alpha-aminoisobutyric acid or beta-aminoisobutyric acid in preparation of fruit preservative as well as fruit preservative and using method
  • Application of alpha-aminoisobutyric acid or beta-aminoisobutyric acid in preparation of fruit preservative as well as fruit preservative and using method
  • Application of alpha-aminoisobutyric acid or beta-aminoisobutyric acid in preparation of fruit preservative as well as fruit preservative and using method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1mM and 10mM α-aminoisobutyric acid solutions are respectively 1mmol and 10mmol α-aminoisobutyric acid dissolved in 1L of water, stirred evenly and completely dissolved to obtain 1mM and 10mM α-aminoisobutyric acid solutions.

[0024] Freshly harvested "Guiwei" lychee fruits are sorted in order to remove diseased and pest fruits and defective fruits and obtain good quality fruits. Control and treatment fruits were soaked in clean water, 1.0 and 10mM α-aminoisobutyric acid for 5 minutes respectively, taken out and dried, packed in polyethylene bags with a thickness of 0.015mm, 20 fruits / bag, stored at 25°C, and observed the preservation effect after 6 days of storage , and the preservation effect is shown in Table 1.

[0025] As can be seen from Table 1, α-aminoisobutyric acid treatment obviously inhibited litchi fruit browning and rot, and the effect of high concentration (10mM) was better. Disease index decreased by 14% compared with the control.

[0026] Table 1: th...

Embodiment 2

[0029] 1.0, 100mM β-aminoisobutyric acid and 100mM α-aminoisobutyric acid are respectively 1.0, 100mmol β-aminoisobutyric acid and 100mmol α-aminoisobutyric acid dissolved in 1L of water, stirred evenly and completely dissolved to obtain 1.0 , 100mM β-aminoisobutyric acid and 100mM α-aminoisobutyric acid.

[0030] The freshly harvested "Shixia" longan fruits are sorted to remove diseased and insect fruits and defective fruits. The control and treatment fruits were soaked in 0.05% Sperke solution for 3 minutes respectively, after drying, soaked in water, 1.0, 100mM β-aminoisobutyric acid and 100mM α-aminoisobutyric acid for 3min, took out and dried , 0.015mm thick polyethylene bag packaging, 20 fruits / bag, stored at 25°C, and observed the fresh-keeping effect after 6 days.

[0031] Table 2: the fresh-keeping effect of fruit preservative of the present invention on longan

[0032]

[0033] The fresh-keeping effect is shown in Table 2. It can be seen from Table 2 that after ...

Embodiment 3

[0035] The mass fraction of 0.05% Teketol + 100mM α-aminoisobutyric acid is obtained by dissolving 0.5g Teketol and 100mmol α-aminoisobutyric acid in 1L of water, stirring and dissolving.

[0036] The freshly harvested Chinese kiwifruit fruits are sorted to remove diseased and pest fruits and defective fruits. Control and treatment fruits were soaked in 0.05% Teketol and 0.05% Teketol + 100mM α-aminoisobutyric acid for 0.5min respectively, taken out and dried, and packed in polyethylene bags with a thickness of 0.015mm , 15 fruits / bag, stored at 2°C. After 3 months of low temperature storage and 14 days of normal temperature shelf life, the fresh-keeping effect was observed, and its fresh-keeping effect is shown in Table 3. As can be seen from Table 3, the Chinese kiwi fruit after the fresh-keeping treatment by the fresh-keeping agent of the present invention has maintained a higher hardness, and the fruit TSS, TA, and Vc content are obviously higher than the contrast. The q...

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Abstract

The invention discloses an application of alpha-aminoisobutyric acid or beta-aminoisobutyric acid in preparation of a fruit preservative as well as the fruit preservative and a using method. Experiments demonstrate that after the fruit is processed by alpha-aminoisobutyric acid or beta-aminoisobutyric acid, the rotting rate of fruit can be effectively reduced, the fruit quality can be maintained,and the preserving time can be prolonged. Thus, the alpha-aminoisobutyric acid or beta-aminoisobutyric acid can be used for preparing the fruit preservative which contains 1-100 mM of alpha-aminoisobutyric acid or beta-aminoisobutyric acid. By processing the fruit such as litchi, longan, yangtao, papaya and mango by use of the fruit preservative and according to the processing method disclosed bythe invention, the rotting rate of fruit can be effectively reduced, the fruit quality can be maintained, the commodity rate of fruit can be improved, and the preserving time can be prolonged. The fruit preservative disclosed by the invention is safe and environmentally-friendly, and the preserving method is simple and convenient.

Description

Technical field: [0001] The invention relates to a fruit fresh-keeping agent and a using method thereof, in particular to the application of α-aminoisobutyric acid or β-aminoisobutyric acid in preparing the fruit fresh-keeping agent, the fruit fresh-keeping agent and the using method. Background technique: [0002] my country is rich in characteristic fruit resources. Among them, litchi, longan, papaya, kiwi, etc. are important characteristic fruits in my country. The fruit industry is a pillar industry of my country's agriculture, which plays a pivotal role in ensuring farmers' income and promoting regional economic development. Fresh fruit is a fresh product, which has the characteristics of rapid ripening, aging, corruption, and easy deterioration of quality after harvest. Post-harvest losses are still quite serious. The annual loss due to rot is more than 100 billion yuan, which seriously restricts the distribution and export of these famous fruits. [0003] At prese...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 屈红霞蒋跃明刘亭王慧
Owner SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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