Composition for preventing and treating cold damage and browning of Pyrus bretschneideri Rehd and application
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A composition and crown technology, applied in application, food science, fruit and vegetable preservation and other directions, can solve the problems of inability to meet commercial needs, poor taste, complicated operation, etc., and achieve the effect of preventing and controlling crown pear chicken feet disease
Pending Publication Date: 2021-04-30
QILU UNIV OF TECH
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But chitosan water solubility is relatively poor, needs to add hydrochloric acid or glacial acetic acid to dissolve, and operation is loaded down with trivial details and has potential safety hazard; Exogenous ethylene treatment effect is good (authorized patent No. CN102132724A: a kind of method for suppressing the browning of Huangguan pear pericarp), but Special ethylene storage and release devices are required, and ethylene slow-release agents generally have a high concentration, which can easily lead to accelerated fruit aging, soft pulp tissue, loss of juiciness, and poor taste; other treatments are more effective than program cooling in inhibiting chicken claw disease not significant
[0004] Zhang Zhurun and others published "Effects of Salicylic Acid and Chitooligosaccharides on Postharvest Apricot Fruit Black Spot Resistance, PAL and POD Enzyme Activity and Gene Expression", and found that both salicylic acid and chitooligosaccharides can reduce the inoculation of apricot fruit. Incidence rate after Alternaria alternata, inhibition of lesion diameter expansion; published by Feng Jiangyue et al. "Research on the Fresh-keeping Effect of Nano-SiOx-Chitosan Composite Film on Huangguan Pear" discloses the following content: chitosan and nano-SiOx The composite film produced has a certain inhibitory effect on chicken claw disease of Huangguan pear, but the incidence index is still as high as 30% after treatment, and the loss rate is relatively large, which cannot meet commercial needs
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Embodiment 1
[0051] Prepare the solution:
[0052] (1) ε-polylysine (ε-PL): a commercially available product, using water as a solvent, weighed 20, 100mg, 200mg ε-PL powder, and prepared the concentrations of 20mg / L, 100mg / L, 200mg / L respectively L solution;
[0053] (2) Chitooligosaccharide (COS): commercially available product, take 10g of chitooligosaccharide powder, dissolve in 1L of water, and prepare a solution with a concentration of 1%;
[0054] Weigh 20g chitosan oligosaccharide powder, dissolve in 1L water, and prepare a solution with a concentration of 2%;
[0055] (3) ε-polylysine+chitooligosaccharide (ε-PL) combination: Weigh 100mgε-PL powder and 10g chitooligosaccharide powder respectively, dissolve them in 1L water, and prepare 100mg / Lε-PL and 1% COS compound solution;
[0056] Weigh 100mgε-PL powder and 20g chitosan oligosaccharide powder respectively, dissolve them in 1L water, and prepare a composite solution of 100mg / Lε-PL and 2% COS.
[0057] Crown pear fruit proces...
Embodiment 2
[0076] The application method of polylysine and chitosan oligosaccharide in controlling the browning of Huangguan pear cold damage comprises the following steps:
[0077] (1) Weigh 0.1g of ε-polylysine powder, dissolve it in 0.5L water, and prepare a solution; then weigh 10g of chitosan oligosaccharide powder, dissolve it in 0.5L water, and prepare a solution; The solutions are mixed to obtain a mixed solution;
[0078] In (2), soak the picked Crown pear in the mixed solution in (1), keep it for 2min, take it out and drain;
[0079] (3) Put the dried Huangguan pears in (2) in an environment of -1.5-0°C and refrigerate.
[0080] The results show that the appearance of the Crown pear in Example 2 is basically the same after storage for 90 days plus a shelf life of 5 days and storage for 180 days at room temperature for 5 days. The surface of the Crown pear in Example 2 has almost no chicken feet disease.
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Abstract
The invention belongs to the technical field of fruit physiological disease prevention and treatment, and particularly relates to application of polylysine (epsilon-PL) and chitosan oligosaccharide to control of fruit chicken claw diseases. The invention also relates to a method for controlling the fruit chicken claw disease by using polylysine and chitosan oligosaccharide. The application of polylysine and / or chitosan oligosaccharide in controlling fruit chicken claw diseases is the content needing to be mainly protected by the invention. The fruit chicken claw disease involved in the invention is mainly the Pyrus bretschneideri Rehd chicken claw disease. The invention further provides a specific method for applying the polylysine and the chitosan oligosaccharide to control of the Pyrus bretschneideri Rehd chicken claw disease. The method disclosed by the invention has the beneficial effects that the Pyrus bretschneideri Rehd chicken claw disease is prevented and controlled by adopting the method disclosed by the invention, and the morbidity of thePyrus bretschneideri Rehd chicken claw disease is only 5% and the morbidity index is only 2.67% in the shelf life of 5 days at normal temperature after the Pyrus bretschneideri Rehd is stored for 90 days; and after storage for 180 days, the morbidity of the Pyrus bretschneideri Rehd chicken claw disease is only 6.7% and the morbidity index is only 3.67% in the shelf life of 5 days at normal temperature. The Pyrus bretschneideri Rehdchicken claw disease can be effectively prevented and controlled.
Description
technical field [0001] The invention belongs to the technical field of prevention and treatment of fruit physiological diseases, and specifically relates to the application of polylysine and chitosan in controlling the browning of fruit chilling damage; Control Method. Background technique [0002] Crown pear is a high-quality pear variety developed in recent years. It has the advantages of thin skin, juicy juice, small stone cells, and smooth appearance. It is deeply loved by consumers and has a broad development prospect. However, compared with other white pear varieties, Huangguan pear fruit is refrigerated at around 0°C, especially when it is transferred to the shelf life, it is prone to symptoms of chilling damage on the surface, especially the browning of the peel, which looks like chicken feet, commonly known as "chicken feet disease" ( Chicken claw disease is basically a physiological disease exclusive to Crown pears, and green-skinned pear varieties such as Daguo C...
Claims
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