A microbial time-temperature indicator for quality perception of table grapes

A time temperature, fresh table grape technology, applied in the direction of material analysis by observing the influence of chemical indicators, and analysis by chemical reaction of the material, etc., to achieve the effect of simple method, low production cost and small volume

Active Publication Date: 2018-04-13
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Lactobacillus paracasei has not been used to make microbial TTI

Method used

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  • A microbial time-temperature indicator for quality perception of table grapes
  • A microbial time-temperature indicator for quality perception of table grapes
  • A microbial time-temperature indicator for quality perception of table grapes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Preparation of Lactobacillus paracasei bacterial liquid: Activate the dry powder of Lactobacillus paracasei twice, then culture at 37°C for 24 hours, centrifuge the bacterial liquid, wash twice with sterile normal saline to obtain a precipitate, add sterile normal saline , prepared to a concentration of 10 -8 ~10 -9 CFU / ml microbial bacterial solution, for later use.

[0036] Preparation of growth substrate: preparation of MRS broth.

[0037] Prepare the MRS solution mixed with the pH indicator: add 0.04 g of bromocresol green powder per liter of MRS broth.

[0038] The microbial bacterium liquid and the MRS solution mixed with the pH indicator have a volume ratio of 10 -5 : 1 mix evenly, divide into container, promptly make microbial TTI.

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Abstract

The invention provides a microbial time-temperature indicator for quality perception of table grapes, which comprises a container containing uniformly mixed microbial bacterial liquid, growth substrate and pH indicator; the microorganism is by-product cheese milk Bacillus; the growth substrate is MRS broth medium; the pH indicator is bromocresol green. The activation energy of the time-temperature indicator provided by the present invention is close to that of fruits and vegetables, and can be used to monitor the quality changes in the cold chain logistics of fresh fruits and vegetables, especially for the quality perception and monitoring of fresh table grapes.

Description

technical field [0001] The invention relates to the technical field of time-temperature-shelf life indication and quality monitoring, in particular to a microbial time-temperature indicator for quality perception of table grapes. Background technique [0002] Time Temperature Indicator (TTI) is a kind of time and temperature history that can record and track the fresh agricultural product logistics process, and directly reflect all or part of the shelf life of the monitored product through mechanical deformation, color change or color movement. Identification and perception technology. The monitoring results are more reliable than the traditional preset shelf life, the latest sale date and other labels, ensuring consumer safety. According to the working principle, TTI can be divided into chemical type, enzyme type, microbial type, physicochemical type, diffusion type, polymer type, solid-state reaction type, and light-sensitive TTI. Past studies mainly focused on enzymatic...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/78
Inventor 张小栓孙格格肖新清刘苑睿朱志强
Owner CHINA AGRI UNIV
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