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The application of kudzu root product fermented by S. coronis ls1 strain in cherry tomato preservation

A technology of Saccharomyces coronoides and fermentation products, which is applied in the application field of Fuzhuan brick tea Saccharomyces coronoids LS1 strain in the preservation of cherry tomatoes, which can solve the toxicity of chemical preservatives, human health and ecological environment damage, which are difficult to obtain widely application and other issues

Active Publication Date: 2019-11-08
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, chemical preservatives are toxic to a certain extent, and have destructive effects on human health and the ecological environment.
Physical fresh-keeping methods such as low-temperature storage and controlled-atmosphere storage are difficult to be widely used in actual storage due to limitations in operation and cost.

Method used

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  • The application of kudzu root product fermented by S. coronis ls1 strain in cherry tomato preservation
  • The application of kudzu root product fermented by S. coronis ls1 strain in cherry tomato preservation
  • The application of kudzu root product fermented by S. coronis ls1 strain in cherry tomato preservation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Fu brick tea made from tea leaves collected in Qianyang, Hunan Province has "flowering phenomenon". Pick the golden-yellow closed cysts from Fuzhuan brick tea and inoculate them on PDA medium, culture at a constant temperature of 28°C for 5 days, pick mycelia for streaking on the plate, and repeat the purification 3 times to obtain the strain LS1 of the present invention.

Embodiment 2

[0016] The preparation of spore suspension: prepare the spore suspension of bacterial strain LS1 of the present invention with prior art, concentration is 3 * 10 7 pc / mL, for use.

[0017] Preparation of kudzu root fermentation broth: draw 1mL concentration to be 3×10 7 Each / mL of the above spore suspension was connected to the kudzu root fermentation medium (composition: 2.5 g kudzu root and 10 mL water), and cultured and fermented at a constant temperature of 28°C. After 7 days, the fermentation product was ultrasonically extracted with 95% mass concentration of ethanol, and the supernatant was taken and passed through a rotary evaporator to constant weight to obtain a fermentation product, which was diluted with water until the concentration of the fermentation liquid was 0.1 mg / mL.

[0018] Preparation of Pueraria unfermented liquid: Take 2.5g Pueraria root and pulverize it into powder, then add water to a concentration of 0.1 mg / mL.

Embodiment 3

[0019] Example 3 The fresh-keeping effect of the fermented product of Pueraria lobata transformed with strain LS of the present invention on postharvest cherry tomatoes

[0020] 1. How to keep cherry tomatoes fresh

[0021] The Pueraria lobata fermented liquid prepared in Example 2 was used as a fresh-keeping agent to carry out a fresh-keeping test on cherry tomatoes, so three treatment groups were established: Pueraria lobata unfermented liquid, Pueraria lobata fermented liquid and sterile water (blank control). Wash the fresh cherry tomatoes after harvest, dry them in the air, soak them in different treatment solutions for 5 minutes, and put them into fresh-keeping bags after natural drying, seal them, and store them at a constant temperature at 20°C and 75% temperature and humidity. Indicators are measured every 5 days. 20 fruits per treatment, repeated 3 times.

[0022] 2. Determination of fruit quality indexes of cherry tomato

[0023] 1. Determination of fruit rot rat...

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Abstract

Provided is application of a Fuzhuan tea Eurotium Cristatum LS1 bacterial strain in cherry tomato preservation. The preservation number of the bacterial strain LS1 is CCTCC NO:M 2015379. On the condition that the temperature is 20 DEG C, and the humidity is 75%, sterile water serves as blank control, a product of radix puerariae fermented through the bacterial strain LS1 serves as a preservative solution to process cherry tomatoes, storing is conducted for 16 d for a preservation experiment, and the preservation effect of the preservative solution on the cherry tomatoes is analyzed and evaluated by recording the fruit rot rate, the weight loss rate, the content of VC, the content of titratable acid and the content of reducing sugar within the storage period. It is shown through results that when storing of the cherry tomatoes is finished, compared with the sterile water, a fermentation liquor group can significantly decrease the fruit rot rate and weight loss rate and maintain high content of VC, high content of titratable acid and high content of reducing sugar. It is indicated that the fermentation product of radix puerariae fermented through the bacterial strain LS1 has the preservation effect on the cherry tomatoes and provides the basis for preparing a natural food preservative.

Description

technical field [0001] The invention relates to post-harvest fresh-keeping technology of cherry tomatoes, in particular to the application of a Fuzhuancha coronoid LS1 strain in cherry tomato fresh-keeping. Background technique [0002] Cherry tomato, also known as miniature tomato, mini tomato, cherry tomato, small tomato, etc., belongs to a variety of tomato semi-cultivated subspecies. Cherry tomatoes are sweet and sour, rich in carotenoids, vitamin C and minerals, more than three times that of ordinary tomatoes, and have dual nutritional and medicinal values. They are suitable for processing into dried fruits, canned fruits, raw and cooked foods, etc., and are deeply loved by people. favorite. However, cherry tomatoes have thin skin and high water content, and the loss of nutrients is very fast after harvesting. They are easily softened and corrupted due to lack of water, resulting in the decomposition of organic matter in the fruit, destruction of nutritional components...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/155
CPCA23B7/155
Inventor 易有金肖靓夏菠曹熙胡谢欣
Owner HUNAN AGRICULTURAL UNIV
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