A method for improving storage stability and vitamin C nutrition of fruits and vegetables and its application

Abstract

The present invention belongs to the field of fruit and vegetable preservation technology and specifically relates to a method for improving the storage stability of fruits and vegetables. The method comprises spraying an inositol solution on the surface of the harvested fruits and vegetables and / or soaking the harvested fruits and vegetables in the inositol solution. The method of spraying and / or soaking the freshly harvested fruits and vegetables with inositol can effectively reduce the spoilage rate of the fruits and vegetables. In addition, the inositol treatment can also increase the vitamin C content in the fruits and vegetables, providing a new approach to fruit and vegetable storage.

Description

Technical Field

[0001] The invention belongs to the technical field of fruit and vegetable preservation, and particularly relates to a method for improving the storage resistance and vitamin C nutrition of fruits and vegetables and an application thereof. Background Art

[0002] During storage, fruits and vegetables gradually soften and lose water, leading to a decline in quality and significant economic losses. Therefore, developing a method that can delay fruit softening and water loss and extend storage time is of great economic significance. Chinese patent CN114402922A describes spraying inositol during the growing season of tomato fruit, effectively improving its storage durability. However, the aforementioned patent involves treating fruits and vegetables during their growing season, requiring the treatment to be performed at a production base, which has certain geographical limitations.

[0003] Freshly harvested fruits and vegetables are often covered in spoilage microorganisms. These microorganisms multiply and then invade the interior of the fruit and vegetables, causing increased spoilage. This is especially true in mechanically damaged areas, making them particularly susceptible to spoilage. Currently, low-temperature storage or chemical treatment are commonly used to preserve fruits and vegetables. While these methods can improve their freshness and storage durability, they still have drawbacks. For example, low-temperature storage can affect fruit quality, while chemical treatment can leave residual residues, posing a safety risk. Summary of the Invention

[0004] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a method for improving the storage resistance of fruits and vegetables and its application, thereby effectively reducing the spoilage rate of fruits and vegetables, increasing the content of vitamin C in fruits and vegetables, and improving the nutrition of fruits and vegetables.

[0005] The invention provides a method for improving the storage resistance of fruits and vegetables, comprising: spraying an inositol solution on the surface of the harvested fruits and vegetables and / or soaking the harvested fruits and vegetables in the inositol solution.

[0006] Preferably, the post-harvest fruits and vegetables are fruits and vegetables that are 1 to 3 days old.

[0007] Preferably, the concentration of the inositol solution is 10 to 500 mg / L.

[0008] Preferably, the spraying or soaking is performed 1 to 4 times respectively.

[0009] Preferably, the time interval between two adjacent sprayings is 2 to 3 days; the time interval between two adjacent soakings is 24 to 48 hours.

[0010] Preferably, the soaking time is 1 to 5 minutes.

[0011] Preferably, the fruits and vegetables include one or more of loquat, tomato, cherry and cucumber.

[0012] The present invention also provides application of the above method in increasing the vitamin C content in fruits and vegetables.

[0013] Beneficial effects:

[0014] The present invention sprays and / or soaks post-harvest fruits and vegetables with inositol, effectively reducing their spoilage rate and improving their storage stability. It also increases the vitamin C content in post-harvest fruits and vegetables. Examples demonstrate that inositol has a broad storage stability effect, exhibiting favorable effects on loquats, cherries, tomatoes, and cucumbers, providing new insights into fruit and vegetable storage.

[0015] Furthermore, the present invention processes fruits and vegetables 1 to 3 days after harvest, thereby improving storage resistance and increasing vitamin C content. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments are briefly introduced below.

[0017] Figure 1 The spoilage rates of loquat, tomato, cherry and cucumber under different concentrations of inositol spraying treatments are shown in Figure 2.

[0018] Figure 2 The spoilage rates of loquat, tomato, cherry and cucumber after soaking in different concentrations of inositol are shown.

[0019] Figure 3 The vitamin C content of loquat, tomato, cherry and cucumber under different concentrations of inositol spraying treatments;

[0020] Figure 4 The vitamin C content of loquat, tomato, cherry and cucumber after soaking in different concentrations of inositol. DETAILED DESCRIPTION

[0021] The invention provides a method for improving the storage resistance of fruits and vegetables, comprising: spraying an inositol solution on the surface of the harvested fruits and vegetables and / or soaking the harvested fruits and vegetables in the inositol solution.

[0022] In the present invention, the harvested fruits and vegetables are preferably harvested 1 to 3 days after harvest, more preferably harvested within 1 day after harvest. The present invention limits the time of harvesting fruits and vegetables to further improve the storage stability of fruits and vegetables.

[0023] In the present invention, the concentration of the inositol solution is preferably 10 to 500 mg / L, more preferably 50 to 250 mg / L or 300 to 500 mg / L, more preferably 100 mg / L or 500 mg / L, and most preferably 100 mg / L. The present invention preferably takes any value within the range of 10 to 500 mg / L, such as 50 mg / L, 100 mg / L, 150 mg / L, 200 mg / L, 250 mg / L, 300 mg / L, 400 mg / L, or 500 mg / L. The solvent of the inositol solution of the present invention is preferably water. The present invention uses water as a solvent to dissolve inositol and does not contain other harmful ingredients. The inositol solution on the surface of fruits and vegetables can be removed by conventional washing of fruits and vegetables, without any safety hazards.

[0024] In the present invention, the number of sprayings is preferably 1 to 4 times, more preferably 2 to 3 times, and even more preferably 3 times; the time interval between two adjacent sprayings is preferably 2 to 3 days. When spraying, the inositol solution is preferably sprayed until all surfaces of fruits and vegetables are wetted until droplets just fall.

[0025] In the present invention, the number of soaking is preferably 1 to 4 times, more preferably 2 to 3 times, more preferably 3 times; the time interval between two adjacent soakings is preferably 24 to 48 hours, more preferably 24 hours; the time for each soaking is preferably 1 to 5 minutes, more preferably 3 to 5 minutes.

[0026] In the present invention, the fruits and vegetables include one or more of loquat, tomato, cherry and cucumber.

[0027] The present invention improves the storage stability of picked fruits and vegetables by soaking or spraying them with inositol at a certain concentration. Compared with the previous method of spraying during the growth period of fruits and vegetables, the present invention processes isolated fruits and vegetables, which is more convenient and quick to operate and is not restricted by the geographical location of fruits and vegetables. The treatment can be carried out in fruit and vegetable production areas, and can also be carried out by spraying fruits and vegetables in supermarkets, wholesale markets, and the like. In addition, the method provided by the present invention can increase the vitamin C content in post-harvest fruits and vegetables, thereby increasing their nutritional value. Therefore, the application of the above method in increasing the vitamin C content in fruits and vegetables also falls within the scope of protection of the present invention.

[0028] To further illustrate the present invention, a method for improving the storage stability and vitamin C nutrition of fruits and vegetables and its application provided by the present invention are described in detail below with reference to the accompanying drawings and examples, but they should not be construed as limiting the scope of protection of the present invention.

[0029] In the examples of the present invention, myo-Inositol was purchased from Beijing Solebaugh Technology Co., Ltd. with catalog number I8050; loquat, tomato, cherry and cucumber were purchased from Yonghui Supermarket in Chongqing University Town.

[0030] Example 1

[0031] 1. Prepare inositol solution: add 5 mg, 10 mg, 30 mg, 50 mg, 70 mg, 100 mg, 200 mg and 500 mg of inositol to 1 L of distilled water, dissolve and shake well to obtain 5 mg / L, 10 mg / L, 30 mg / L, 50 mg / L, 70 mg / L, 100 mg / L, 200 mg / L and 500 mg / L inositol solutions, respectively.

[0032] 2. After loquats were harvested, they were randomly divided into eight experimental groups (5 mg / L, 10 mg / L, 30 mg / L, 50 mg / L, 70 mg / L, 100 mg / L, 200 mg / L, and 500 mg / L) and a control group. Three biological replicates were set for each treatment group. The following treatments were performed:

[0033] Experimental group: Spray the prepared inositol solution on the surface of loquats once every two days, spraying until all the loquat surfaces are wetted until droplets just fall off, for a total of one spraying;

[0034] Control group: While the experimental group was sprayed with inositol solution, distilled water was sprayed on the surface of the loquats in the control group until all the loquat surfaces were wetted until droplets just fell.

[0035] Example 2

[0036] Same as Example 1, the only difference is that the freshly picked loquats are replaced with freshly picked tomatoes.

[0037] Example 3

[0038] Same as Example 1, the only difference is that the freshly picked loquats are replaced with freshly picked cherries.

[0039] Example 4

[0040] Same as Example 1, the only difference is that the freshly picked loquats are replaced with freshly picked cucumbers.

[0041] Example 5

[0042] 1. Prepare inositol solution according to the method described in Example 1.

[0043] 2. After loquats were harvested, they were randomly divided into eight experimental groups (5 mg / L, 10 mg / L, 30 mg / L, 50 mg / L, 70 mg / L, 100 mg / L, 200 mg / L, and 500 mg / L) and a control group. Three biological replicates were set for each treatment group. The following treatments were performed:

[0044] Experimental group: Soak the loquats in the prepared inositol solution until they are completely submerged for 5 minutes, then take out the loquats and soak them once more.

[0045] Control group: While the loquats in the experimental group were soaked in the inositol solution, the loquats in the control group were soaked in distilled water. When the loquats in the experimental group were taken out, the loquats in the control group were also taken out.

[0046] Example 6

[0047] Same as Example 5, the only difference is that the freshly picked loquats are replaced with freshly picked tomatoes.

[0048] Example 7

[0049] Same as Example 5, the only difference is that the freshly picked loquats are replaced with freshly picked cherries.

[0050] Example 8

[0051] Same as Example 5, except that the freshly picked loquats are replaced with freshly picked cucumbers.

[0052] Test Example 1

[0053] Statistical analysis of fruit and vegetable spoilage rates

[0054] The fruits and vegetables treated in Examples 1 to 8 were placed in glass containers and placed in a constant temperature light incubator at 26°C with a light-dark ratio of 16h / 8h. The fruits and vegetables were kept for 26 days and taken out regularly to record the decay status of the fruits and vegetables. If the surface of the fruit shrank by more than 50%, or necrotic plaques appeared on the surface of the fruit and vegetable, the fruit and vegetable were judged to be decayed. The pictures were taken and the decay rate was calculated. The results are shown in Tables 1 to 8 and Figures 1-2 shown.

[0055] Table 1 Example 1 Loquat corruption rate test results

[0056]

[0057]

[0058] Table 2 Example 2 Tomato corruption rate

[0059]

[0060] Table 3 Cherry corruption rate in Example 3

[0061]

[0062]

[0063] Table 4 Example 4 Cucumber corruption rate

[0064]

[0065] Table 5 Example 5 loquat corruption rate

[0066]

[0067] Table 6 Example 6 Tomato corruption rate

[0068]

[0069]

[0070] Table 7 Cherry corruption rate in Example 7

[0071]

[0072] Table 8 Example 8 Cucumber Corruption Rate

[0073]

[0074]

[0075] From Tables 1 to 8 and Figures 1-2 It can be seen that compared with the control group, the spoilage rate of loquat, tomato, cherry and cucumber treated with inositol solution was significantly reduced after storage for a certain period of time. Treatment with 10 mg / L inositol can effectively reduce the spoilage rate, while the spoilage rate of loquat, tomato, cherry and cucumber treated with 100 mg / L inositol is the lowest. If the inositol concentration continues to increase, the spoilage rate will no longer continue to decrease. Therefore, 100 mg / L inositol was selected to treat fruits and vegetables.

[0076] Test Example 2

[0077] Analysis of Vitamin C Content in Fruits and Vegetables

[0078] The samples of Examples 1 to 8 were ground into fine powder in liquid nitrogen, and each sample was subjected to the following treatment:

[0079] (1) Take 0.2 g of sample and add 1 mL of 6% trichloroacetic acid. Centrifuge at 4°C for 10 min and collect the supernatant for later use.

[0080] (2) 20 μL of the supernatant was transferred to a microtiter plate containing 20 μL of a 5 mmol dithiothreitol solution (in 0.4 M potassium phosphate buffer, pH 7.4), incubated at 37°C for 20 min, and 10 μL of N-ethylmaleimide (0.5% w / v aqueous solution) was added and incubated at room temperature for 1 min.

[0081] (3) After the incubation, 80 μL of color reagent was added and then incubated at 37°C for 1 hour. The absorbance was recorded at 550 nm using a spectrophotometer. The results are shown in Tables 9 to 16 and Figures 3-4 shown.

[0082] The color reagent was prepared as follows: before use, solutions A and B were mixed at a volume ratio of 2.75:1;

[0083] Solution A consists of 31% (w / v) orthophosphoric acid, 4.6% (w / v) TCA, 0.6% (w / v) ferric chloride (FeCl3), and the balance water.

[0084] Solution B is 4% (w / v) 2,2-bipyridine (the solvent is 70% ethanol solution).

[0085] Table 9 Vitamin C content in loquat according to Example 1

[0086]

[0087]

[0088] Table 10 Vitamin C content in tomatoes in Example 2

[0089]

[0090] Table 11 Vitamin C content in cherries in Example 3

[0091]

[0092]

[0093] Table 12 Vitamin C content in cucumber of Example 4

[0094]

[0095] Table 13 Vitamin C content in loquat of Example 5

[0096]

[0097] Table 14 Vitamin C content in tomatoes in Example 6

[0098]

[0099]

[0100] Table 15 Vitamin C content in cherries of Example 7

[0101]

[0102] Table 16 Vitamin C content in cucumber of Example 8

[0103]

[0104]

[0105] From Tables 9 to 16 and Figures 3-4 It can be seen that compared with the control group, the vitamin C content of loquat, tomato, cherry and cucumber treated with inositol solution was higher than that of the untreated group after storage for a certain period of time, especially the loquat, tomato, cherry and cucumber treated with 100 mg / L and 500 mg / L inositol had the highest vitamin C content.

[0106] It can be seen from the above embodiments that the method provided by the present invention can not only effectively reduce the decay rate of fruits and vegetables, but also increase the vitamin C content in fruits and vegetables, providing a new solution for fruit and vegetable storage.

[0107] Although the above embodiment provides a detailed description of the present invention, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the scope of protection of the present invention.

Claims

1. A method for improving the storage stability of fruits and vegetables, characterized in that: The method comprises: spraying the inositol solution on the surface of the harvested fruits and vegetables and / or soaking the harvested fruits and vegetables in the inositol solution; The harvested fruits and vegetables are fruits and vegetables that are 1 to 3 days old. The number of spraying or soaking is 1 respectively; The fruits and vegetables are one or more of loquat, tomato, cherry and cucumber; The concentration of the inositol solution is 10-500 mg / L.

2. The method according to claim 1, characterized in that The concentration of the inositol solution is 10 mg / L; Or the concentration of the inositol solution is 30 mg / L Or the concentration of the inositol solution is 50 mg / L; Or the concentration of the inositol solution is 70 mg / L; Or the concentration of the inositol solution is 100 mg / L; Or the concentration of the inositol solution is 200 mg / L; Or the concentration of the inositol solution is 300 mg / L; Or the concentration of the inositol solution is 500 mg / L.

3. The method according to claim 1, characterized in that The soaking time is 1 to 5 minutes.

4. Use of the method according to any one of claims 1 to 3 in increasing the vitamin C content in fruits and vegetables, wherein when the fruits and vegetables are tomatoes or cherries, the concentration of the inositol solution is 30 to 500 mg / L; when the fruits and vegetables are loquats or cucumbers, the concentration of the inositol solution is 10 to 500 mg / L.

Images