Disease-resistant and odor-resistant sustained-release regulating agent for sugar-core apple storage and use method thereof

Abstract

The invention relates to a disease-resistant and odor-resistant sustained-release regulating agent for sugar-core apple storage. The disease-resistant and odor-resistant sustained-release regulating agent for sugar-core apple storage is prepared by the following steps: mixing a mixed aroma-retaining adsorbent, a disease-resistant sustained-release agent and a water locking additive so as to obtaina mixed buffer solution; adding the mixed buffer solution into a temperature-sensitive film suspension, and allowing maintaining for 80 min; adding a saturated 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride solution into the suspension so as to have carboxylic groups in the suspension activated; allowing standing at 10 DEG C for reaction; and then, carrying out purifying by performing centrifuging after completion of the reaction, and carrying out cleaning again by using a phosphate buffer solution so as to obtain the product. The regulating agent is used during storage period ofapples for reducing apple skin dehydration and shrinkage so as to increase commercial values, and is capable of reducing or eliminating apple aroma loss, as well as preventing the apples from rottingand softening, especially from those caused by penicilliosis, during the storage. The regulating agent disclosed by the invention solves the problems of short action times and large residues of existing apple preservatives.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a disease-resistant and odor-resistant slow-release regulator for storage of candied apples and a use method thereof. Background technique [0002] At present, there are the following problems in the storage period of apples: [0003] (1) Apple skin loses water and shrinks, reducing commercial value; (2) Apple aroma loss decreases or disappears; (3) Apple rots and softens during storage, especially penicillium; (4) Apple preservatives have a short action time, Big problems remain. [0004] The main reasons for the above problems are: [0005] (1) During post-harvest storage, the quality and flavor continue to change, especially small molecular substances such as aroma, which are easily oxidized by air; (2) During storage, microbial infection reduces fruit quality and degrades and softens; (3) Post-harvest Some apples use preservatives, which are attached to the surface...

AI Technical Summary

Problems solved by technology

[0007] (1) Most of them use sealed packaging to prevent moisture volatilization, but it is more likely to cause bacterial growth and has little effect on the fruit itself

[0008] (2) Aiming at the problem of apple aroma, most studies are on aroma components, but there are few reports on how to preserve the aroma of small molecule components

[0009] (3) In terms of fresh-keeping, most of the apples are still soaked or fumigated with chemical preservatives, and the amount of reagents is large, and there are preservative residues after use.

[0010] (4) Most apples are kept fresh because they are used in a large amount and have a short action time, so the preservation time is short and there is a lot of waste

[0012] (1) Apple taste enhancer and apple taste enhancer method (CN105212170A), which discloses that apple flavor spices are accompanied by the sweet fleshy feeling of apples and the hard, crisp and sweet fleshy feeling when biting apples, which cannot be reproduced in the past. Diffusion, adding sweet neral or nokatone in a small amount, but the added spice components are not the original aroma components of apples, which can easily cause the flavors to be incompatible

[0013] (2) A triple fresh-keeping and storage method for apples (CN109042859A), which discloses that apples are kept fresh and stored from the steps of picking, sorting, cleaning, ultraviolet treatment, spraying preservatives, and loading into warehouses. The content is comprehensive, but for Preservation only chooses UV plus spraying a single preservative, the method is single, and the problem cannot be comprehensively analyzed and dealt with

[0014] (3) A preservative for apples and a preparation method thereof (CN108617763A), which discloses a preservative whose main formula is chitosan, modified sodium alginate, organic extractant, etc. The method is simple and the formula is reasonable, but the Polysaccharides and modified sodium alginate are used to coat apples, and there is no way to degrade and eliminate them later

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