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New application of aspartic acid in inhibiting tissue discoloration of fruits and vegetables

A kind of aspartic acid, fruit and vegetable technology, applied in the field of plant biology, can solve the problems of poor browning inhibition effect, difficult to control conditions, short storage time, etc., achieve good effect, low cost, and improve nutritional value

Active Publication Date: 2022-07-05
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Some of the above methods are cumbersome to operate, the conditions are difficult to control, and it is not easy to implement in production; some have poor browning inhibition effect, short storage time, and some have low safety.

Method used

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  • New application of aspartic acid in inhibiting tissue discoloration of fruits and vegetables
  • New application of aspartic acid in inhibiting tissue discoloration of fruits and vegetables
  • New application of aspartic acid in inhibiting tissue discoloration of fruits and vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The refrigerated potatoes are washed first, and disinfected with 200ppm sodium hypochlorite or other disinfectants for 5 minutes, then peeled and processed into silk, and disinfected with 50ppm sodium hypochlorite solution or other disinfectants, dried or drained of surface water, and then put in 0% (as Control) and 0.3% aspartic acid aqueous solution for 2 minutes, and packaged in polyethylene fresh-keeping bags, the bag mouth is folded, and placed under refrigeration at 2-4°C. After 12, 24, and 72 hours, the control had obvious browning, severe browning and severe browning, and the surface was obviously dehydrated, while the aspartic acid dipping treatment still had no browning and no dehydration after 12, 24 hours. Slight browning and no loss of water after 72 hours. The color measurement results are as follows:

[0033] Table 1 Inhibitory effect of aspartic acid on browning of fresh-cut potato shreds

[0034]

Embodiment 2

[0036] The fresh-cut potato shreds were soaked in 0.5% aspartic acid solution for 3 minutes, and the others were the same as in Example 1. The control had obvious browning after 12 hours, and the surface obviously lost water and lost its commercial value, and then the browning was further aggravated. On the 3rd day of the soaking treatment, there was no browning, and the surface did not lose water. water. On day 5, the browning score and absorbance values ​​of the control were 5.0 and 0.603, respectively, while those of the treated were 1.92 and 0.178, respectively.

Embodiment 3

[0038] The fresh-cut potato shreds were soaked in 0.8% aspartic acid solution for 5 minutes, and other operations were the same as in Example 1. The control had obvious browning in 12 hours and lost its commercial value, while the immersion treatment did not have any browning and the surface did not lose water on the 8th day, and the 10th day was slightly browned and slightly dehydrated. On day 10, the browning score and absorbance values ​​of the control were 5.0 and 0.683, respectively, while those of the treated were 1.96 and 0.194, respectively.

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PUM

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Abstract

The invention belongs to the technical field of fresh-keeping of agricultural products, in particular to a new use of aspartic acid for inhibiting tissue discoloration of fruits and vegetables. The use is to prevent discoloration of fruits and vegetables, fruit and vegetable tissues or pulp by treatment with aspartic acid. The aspartic acid treatment to prevent the discoloration of fruit and vegetable tissues or serum refers to maintaining the original color of the fruit and vegetable tissue, inhibiting the aggravation of discoloration, or restoring the discolored tissue or slurry to the original color after treatment; the aspartic acid treatment can be dipped in its solution. , spraying, smearing, atomizing and fumigating fruit and vegetable tissue or directly adding it to fruit and vegetable slurry; the concentration of dipping, spraying, smearing and atomizing fumigation is aspartic acid mass ratio (W / W) 0.1%-2.0%. The beneficial effects of the invention are: good effect, can effectively inhibit the discoloration of fruit and vegetable tissues; safe, aspartic acid is an edible amino acid, and there is no food safety problem; the method is simple, easy to operate and popularize, and suitable for small sample processing and large-scale production Use; low cost.

Description

technical field [0001] The invention belongs to the field of plant biotechnology, and relates to a new application of aspartic acid for inhibiting the discoloration of fruit and vegetable tissues; and also relates to a new method for controlling the discoloration of fruit and vegetable tissues. Background technique [0002] Fruit and vegetable tissues are prone to discoloration after injury, such as potatoes, lotus root, yam, artichoke, burdock, garlic, apples, pears, peaches, lychees, lettuce and other fruits and vegetables are prone to browning after injury; postharvest flower incisions are prone to discoloration; tissue culture often Browning occurs. Discoloration not only affects the senses, reduces the value of goods, but also leads to the loss of some nutritional and functional components such as phenolics. [0003] At present, the methods of inhibiting the discoloration of fruit and vegetable tissues at home and abroad include adding browning inhibitors. For example,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L19/10A23L19/12A23L5/41A23L33/175
CPCA23L5/41A23L19/03A23L19/09A23L19/10A23L19/12A23L33/175A23V2002/00A23V2200/30A23V2200/048A23V2250/061A23V2250/032A23V2250/0616A23V2250/708A23V2250/1578
Inventor 王庆国姚尧刘萋萋刘佩冯岩岩张苗苗王瑞华李艳华
Owner SHANDONG AGRICULTURAL UNIVERSITY