Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for preserving blood oranges by using bacillus amyloliquefaciens M73 fermentation product

A technology of amylolytic spores and fermentation products, which is applied to the preservation of fruits and vegetables, and the preservation and application of food ingredients as antimicrobials. It can solve the problems of production and operator losses, so as to promote accumulation, extend the preservation period, and increase economic value. Effect

Pending Publication Date: 2021-09-21
SICHUAN UNIV +1
View PDF10 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among the various post-harvest diseases of citrus, green mold is particularly serious. The loss caused by this disease during storage is generally about 10%, and the high is more than 30%, which brings great losses to producers and operators.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preserving blood oranges by using bacillus amyloliquefaciens M73 fermentation product
  • Method for preserving blood oranges by using bacillus amyloliquefaciens M73 fermentation product
  • Method for preserving blood oranges by using bacillus amyloliquefaciens M73 fermentation product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Materials

[0021] Blood orange (Citrus sinensis L. Osbeck) was collected from Zizhong County, Sichuan Province, and the variety was "No. 2".

[0022] The preservation liquid is a fermentation product of Bacillus amyloliquefaciens M73, and its preparation method comprises the following steps:

[0023] Step 1: Inoculate the cultured seed liquid into the fermentation medium at a ratio of 1% by volume, and incubate at 30°C for 48 h on a shaker at 200 r / min.

[0024] Step 2: centrifuge the fermented liquid from step 1 at 5000 r / min for 5 min.

[0025] Wherein: in step 1, the seed liquid is obtained by the following method: first transfer the Bacillus amyloliquefaciens strain M73 to a PDA plate by streaking, and place it in an incubator for 24-48 hours at a constant temperature of 28-37°C; The obtained lawn of Bacillus amyloliquefaciens strain M73 is inoculated into PDA liquid medium, shaken at 28-37°C for 24-48 hours to obtain seed liquid;

[0026] In step one, the fe...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a method for preserving blood oranges by using a bacillus amyloliquefaciens M73 fermentation product, and belongs to the field of fruit and vegetable preservation. The method comprises the following steps: taking blood oranges as a test material, smearing peels with a bacillus amyloliquefaciens M73 fermentation product, taking no treatment as a contrast, and investigating the fresh-keeping effect of the blood oranges on the cold storage condition (4 DEG C) by measuring the fruit quality and physiological and biochemical indexes after picking. Results show that the fermentation product of the bacillus amyloliquefaciens M73 can reduce the rotting rate of the blood oranges, slow down the loss of the content of soluble solids, titratable acids and VC in the storage period, promote the accumulation of anthocyanin and effectively improve the storage quality of the blood oranges, and the method is a novel method which is efficient and low in cost and has a practical application prospect.

Description

technical field [0001] The invention relates to the field of fresh-keeping of fruits and vegetables, in particular to a method for keeping blood oranges fresh by using a fermentation product of Bacillus amyloliquefaciens M73. Background technique [0002] Blood oranges are rich in polyphenols, flavonoids, ascorbic acid and other antioxidant active substances. They are rich in nutritional value and are deeply loved by consumers. Blood orange is a typical variety that is colored by anthocyanins. The content of anthocyanins determines the color of blood orange pulp and is an important evaluation index for the commercial value of blood oranges. Anthocyanins are a class of pigments widely present in plants and belong to flavonoid compounds. Anthocyanins not only endow plants with bright colors to facilitate pollination and seed dispersal, resist plant pests, and prevent plant ultraviolet radiation damage, but also have many physiological health functions for humans, such as scav...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/155A23B7/04
CPCA23B7/155A23B7/04A23V2002/00A23V2200/10
Inventor 孙群郭晓梅刘卓翀乔孟婷罗可杨轶凡刘健
Owner SICHUAN UNIV