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Fresh keeping agent for blueberries as well as preparation method and application of fresh keeping agent

A preservative, blueberry technology, applied in application, fruit and vegetable preservation, food preservation, etc., to achieve high-quality preservation, integrity, and safe use.

Pending Publication Date: 2019-02-22
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is no relevant report on the inhibition of Chinese gallnut on the blueberry pathogen Botrytis cinerea

Method used

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  • Fresh keeping agent for blueberries as well as preparation method and application of fresh keeping agent
  • Fresh keeping agent for blueberries as well as preparation method and application of fresh keeping agent
  • Fresh keeping agent for blueberries as well as preparation method and application of fresh keeping agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1 5

[0031] The inhibition of embodiment 1 Chinese gallnut extract, chitosan, ascorbic acid to Botrytis cinerea

[0032] 1. Preparation of Galla galla extract

[0033] Take high-quality dried Chinese gallnuts to remove internal worm eggs, then pulverize them completely with a high-speed pulverizer, use 75% (V / V) ethanol, material-to-liquid ratio 1:15 (W / V) ultrasonic extraction at room temperature (power 300W) for 1 hour, and centrifuge for 10 minutes. The supernatant was evaporated to dryness at 50° C., the obtained crude extract was redissolved in water, extracted with ethyl acetate, and the ethyl acetate layer was evaporated to dryness to obtain Galla galla extract.

[0034] 2. Inhibition test of gallnut extract, chitosan and ascorbic acid on botrytis cinerea

[0035] Tested strains and reagents: Botrytis cinerea was isolated from picked blueberries in our laboratory, and chitosan and ascorbic acid were purchased commercially.

[0036] Culture medium and culture conditions: ...

Embodiment 2

[0042] The bacteriostasis effect of embodiment 2 different concentrations Galla gall extract

[0043] Gallnut extract is dissolved in 10% Tween80 and fully emulsified. Cool the melted PDA medium to about 50°C, add a certain volume of Galla gall suspension, vortex and mix well, then pour the plate, so that the final concentration of the plate is 37.5 μL / mL, 75 μL / mL, 150 μL / mL, 300 μL / mL, and 600 μL / mL. The culture medium plate without Galla gall extract was used as a control. Use a sterile puncher to punch out a 6 mm diameter bacterial block on the pathogenic bacteria plate that has been cultivated for 7 days and place it in the center of the PDA plate (90 mm in diameter). Place it in a biochemical incubator at 28°C for 6 days, and observe the antibacterial effect. The colony diameter was measured by the cross method and the inhibition rate was calculated. There were 3 plates for each concentration gradient, and the experiment was repeated 3 times. Inhibition rate (%)=(...

Embodiment 3

[0044] Example 3 The influence of pH on the bacteriostatic effect of Galla gall extract

[0045] Acetic acid was used to adjust the pH value of gallnut extract to 2, 4, 6, 8, 10, 12, and the inhibitory effects of gallnut extracts with different pHs on Botrytis cinerea were compared respectively. The experimental process was as described in Example 1.

[0046] From figure 2 It can be seen that the pH has a greater influence on the antibacterial activity of the gallnut extract. As the pH value gradually increases, the diameter of the antibacterial zone of the gallnut extract gradually decreases, and the antibacterial activity of the gallnut extract is stronger under acidic conditions. However, under alkaline conditions, the antibacterial activity of gallnut extract was basically lost. This is because certain compounds containing carboxyl groups and phenolic hydroxyl groups in Galla gall extracts will dissociate to varying degrees as the pH value of the external environment i...

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Abstract

The invention provides a fresh keeping agent for blueberries as well as a preparation method and application of the fresh keeping agent. The fresh keeping agent consists of 0.03%-0.5% of a galla chinensis extract, 0.5%-1.0% of ascorbic acid and 1.0%-2.0% of chitosan, and the pH of the fresh keeping agent is 2.0-6.0. The fresh keeping agent provided by the invention can significantly restrain botryotinia fuckeliana of the blueberries, effectively relieve membrane lipid peroxidation of picked blueberries, maintain integrity of cell membranes of the blueberries, and enable the storage time of theblueberries to be prolonged to 50 days or above from 20 days through conventional refrigeration, the rotting rate of the blueberries is reduced to 10% or below, the rate of weight loss is controlledto be 5% or below, and relative long-time high-quality fresh-kept storage of the blueberries can be realized. The fresh keeping agent for blueberries is safe to use, the treated blueberries do not have any poisonous and harmful substances, and the fresh keeping agent has the characteristics of being efficient, safe and environmentally-friendly.

Description

technical field [0001] The invention relates to the technical field of green anti-corrosion and fresh-keeping fresh fruits, in particular to a green safe fresh-keeping agent for blueberries and its preparation method and application. Background technique [0002] Blueberry fruit has a unique flavor and is rich in anthocyanins, flavonoids, vitamin C, folic acid, ellagic acid and other physiologically active substances. It has anti-aging, blood pressure lowering, anti-oxidation, anti-cancer and other health effects. One of the healthy fruits, it is favored by consumers and has a very broad market prospect. However, the harvest period of blueberry is high temperature and rainy, the water content of the fruit is high, the peel is thin, and it is very easy to rot after harvesting, and the loss rate is as high as 20% to 40%. In addition, blueberries are easily attacked by pathogenic fungi during storage, resulting in drastic changes in their structure, nutrition, physiological an...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/04
CPCA23B7/04A23B7/154A23V2002/00A23V2250/21A23V2250/511A23V2250/708
Inventor 郜海燕吴伟杰陈杭君房祥军穆宏磊韩强韩延超刘瑞玲周拥军
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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