A composite coating film preservation method for controlling postharvest spoilage and anthocyanin degradation of bayberry
A technology of coating fresh-keeping and fresh-keeping methods, applied in the direction of protecting fruits/vegetables with a coating protective layer, can solve problems such as poor fresh-keeping effect of fruits and vegetables, and achieve the effects of good fresh-keeping effect, reduced anthocyanin content and new technology
Active Publication Date: 2016-06-01
重庆汇达柠檬科技集团有限公司
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Problems solved by technology
However, research at this stage also shows that a single BABA treatment has a poor fresh-keeping effect on fruits and vegetables, so it is necessary to find other methods to combine with BABA treatment to improve its comprehensive fresh-keeping effect on fruits.
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[0022] In order to fully disclose a composite coating fresh-keeping method for controlling postharvest spoilage and anthocyanin degradation of red bayberry of the present invention, it will be described below in conjunction with examples, but the present invention is not limited thereto.
[0023] Prepare 500ml of composite coating preservative containing 0.2~0.4% BABA and 2.0~2.6% raspberry polysaccharide, and its preparation method comprises:
[0024] (1) Preparation of emulsion containing BABA: Weigh 2-3g sodium oleate, 10-15g shellac and 1-2g powdered BABA agent, add 200-250ml sterile distilled water containing 0.1% Tween-80, mix After mixing, heat at 50-60°C for 10-15 minutes. After heating, shake at a high speed to form an emulsion and keep it at 50-60°C;
[0025] (2) Prepare radish polysaccharide solution: accurately weigh 10-13g radish polysaccharide and 0.3-0.5g sodium benzoate, dissolve in 200-250ml sterile distilled water, heat to 50-60°C and keep warm for 10-15min; ...
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The invention aims to provide a fresh keeping method for controlling the decaying of red bayberries after being picked and the degradation of anthocyanin by using composite coating films. The method comprises the following steps: (1) preparing of a composite coating film fresh keeping agent; (2) precooling and surface disinfecting: wherein the red bayberry fruits which have diseases and insect pests, mechanical injury, different sizes and uneven colors are removed out of commercial mature red bayberry fruits which are picked out, the remaining red bayberry fruits are spread and are precooled to 20 DEG C by natural wind, and then, the remaining red bayberry fruits are immersed by 1% sodium hypochlorite solutions to be disinfected for 10-20 minutes and are naturally aired; (3) a fresh keeping method by using the composite coating films: wherein the red bayberry fruits on which precooling and disinfecting surfaces are carried out in the step (2) are immersed in the film solution which is prepared in the step (1) for 10-20 minutes, the coating films are ensured to be uniform, and after the immersion is completed, excessive moisture is slowly drained, so that the stable coating films are formed in the surfaces of the fruits; (4) packaging and storing of the red bayberry fruits: wherein the red bayberry fruits which are processed with the composite coating films in the step (2) are subpackaged with fresh keeping bags and are in cold storage. The method disclosed by the invention can effectively control the decaying of the red bayberry after being picked and the degradation of the anthocyanin, and the storage period of the red bayberry is prolonged to about 28 days.
Description
technical field [0001] The invention relates to the storage and preservation of post-harvest red bayberry fruit, in particular to a fresh-keeping method for controlling post-harvest corruption and anthocyanin degradation of red bayberry through the processing and refrigeration technology of a green and efficient composite coating preservative. technical background [0002] Red bayberry (Myricarubra Seib&Zucc.) belongs to the Arbutaceae arbor plant, and is mainly produced in subtropical fruits in the Jiangnan region of my country. It has the characteristics of bright color, strong flavor, soft and juicy, so it is deeply loved by consumers. increase year by year. At the same time, the anthocyanins rich in bayberry fruit have been proved to have a significant effect on removing excess active oxygen free radicals in the human body and maintaining the metabolic balance of active oxygen. Therefore, it has anti-cancer and anti-mutation functions, and can prevent diabetes, cardiovasc...
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IPC IPC(8): A23B7/16
Inventor 汪开拓孙国英韩林许凯
Owner 重庆汇达柠檬科技集团有限公司