Fresh keeping agent and application thereof in fresh keeping of chilies
By using preservatives containing sodium dehydroacetate, potassium metabisulfite and sodium D-isoascorbate, combined with magnetic field treatment, the problem of pathogenic bacteria in preservation of chili peppers is solved, and efficient disease prevention and control and food safety guarantees are achieved.
Patent Information
- Application Number
- CN202411556445.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-04
- Publication Date
- 2025-02-11
AI Technical Summary
The prior art is difficult to effectively prevent pathogenic bacteria from being infected during the preservation process of peppers, resulting in high rot rates, and the use of chemical pesticides has safety hazards and high costs.
A preservative is provided, including sodium dehydroacetate, potassium metabisulfite and sodium D-isoascorbate, for spraying and soaking, combined with magnetic field treatment, inhibits pathogenic bacteria growth and prolongs the shelf life of peppers.
Effectively sterilize, reduce the rot rate of peppers, improve preservation effect, ensure food safety, and have a low cost.
Smart Images
Figure BDA0005116587910000071 
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of fresh-keeping, and in particular relates to a fresh-keeping agent and application thereof in the fresh-keeping of peppers. Background Art
[0002] Pepper, Solanaceae, Capsicum genus, also known as bell pepper, hot tomato, sea pepper, is an annual or limited perennial plant, rich in capsaicin, capsanthin, ascorbic acid, and minerals such as calcium, iron, and phosphorus. It often appears in people's lives as a food additive and condiment. Due to the unique physiological characteristics of fresh peppers, they are very susceptible to post-harvest pathogens such as Fusarium sp, Penicillium sp, Alternaria brassicicola, and C. capsici during storage and transportation.
[0003] The use of chemical pesticides is a common way to preserve fruits and vegetables, but the safe interval for chemical pesticides is generally within 15 days. If there is rainy weather within 15 days before harvesting, it is easy to cause infection and disease. In addition, the cost of using chemical pesticides to treat fruits and vegetables after harvest is too high; during storage, a large amount of chemical residues will remain on the surface of fruits and vegetables. When these fruits and vegetables with high residues are on the table of consumers, it will seriously threaten people's life safety, which meets the basic requirements for the production and application of post-harvest preservation of fruits and vegetables. Summary of the invention
[0004] The purpose of the present invention is to provide a preservative and its application in pepper preservation, which can effectively kill bacteria, reduce the decay rate of pepper during preservation, and improve the preservation effect of pepper.
[0005] The present invention provides a preservative, comprising an independent first component and an independent second component;
[0006] The first component includes sodium dehydroacetate, potassium pyrosulfite and sodium D-isoascorbate;
[0007] The second component includes sodium dehydroacetate and potassium metabisulfite.
[0008] Preferably, in the first component, the concentration of sodium dehydroacetate is 0.4-1.0 g / L, the concentration of potassium pyrosulfite is 0.4-1.0 g / L, and the concentration of sodium D-isoascorbate is 0.4-1.0 g / L;
[0009] In the second component, the concentration of sodium dehydroacetate is 1.5-2.0 g / L, and the concentration of potassium pyrosulfite is 1.5-2.0 g / L.
[0010] Preferably, the solvents of the first component and the second component are water respectively.
[0011] The present invention also provides the use of the preservative described in the above technical solution in preserving peppers.
[0012] Preferably, the peppers include screw peppers.
[0013] The present invention also provides a method for preserving peppers, comprising the following steps:
[0014] Before the peppers are harvested, the first component of the preservative described in the above technical solution is sprayed to obtain first treated peppers;
[0015] After the peppers are harvested, the peppers are soaked in the second component of the preservative described in the technical solution to obtain soaked peppers; a magnetic field is set during the soaking process;
[0016] The soaked peppers are dried and stored.
[0017] Preferably, the spraying amount of the first component is 60-70 L / mu.
[0018] The pre-harvest period of the peppers includes 36 to 48 hours before the peppers are harvested.
[0019] Preferably, the immersion temperature is 8-12°C, the time is 20-40s; the intensity of the magnetic field is 10-20mT;
[0020] The storage temperature is 8-10° C., the humidity is 80-90%, and the storage time is 20 days.
[0021] Preferably, the drying treatment comprises air drying and microwave drying performed sequentially; the irradiation intensity of the microwave drying is 180 to 220 W, and the time is 5 to 15 s.
[0022] Beneficial effects:
[0023] The preservative provided by the present invention comprises an independent first component and an independent second component; the first component comprises sodium dehydroacetate, potassium pyrosulfite and sodium D-isoascorbate; the second component comprises sodium dehydroacetate and potassium pyrosulfite. Sodium dehydroacetate, potassium pyrosulfite and sodium D-isoascorbate all have a strong inhibitory effect on pathogenic bacteria, can be used for the prevention and control of post-harvest diseases of fruits and vegetables, and through compounding, the effect is better and the food safety is high.
[0024] The first component of the preservative is sprayed before harvesting to safely prevent and control infectious diseases; after harvesting, the second component of the preservative is used to soak the peppers under the combined conditions of a magnetic field, and with the help of a drying process, the peppers can be sterilized, the post-harvest physiology of the peppers can be adjusted, and the aging of the peppers can be inhibited. DETAILED DESCRIPTION
[0025] The invention provides a preservative, comprising an independent first component and an independent second component; the first component comprises sodium dehydroacetate, potassium pyrosulfite and sodium D-isoascorbate; the second component comprises sodium dehydroacetate and potassium pyrosulfite.
[0026] In the present invention, the preservative includes an independent first component; the first component includes sodium dehydroacetate, potassium pyrosulfite and sodium D-isoascorbate. The concentration of sodium dehydroacetate in the first component of the present invention is preferably 0.4-1.0 g / , more preferably 0.5-0.8 g / L, and more preferably 0.6 g / L. The concentration of potassium pyrosulfite in the first component of the present invention is preferably 0.4-1.0 g / L, more preferably 0.5-0.8 g / L, and more preferably 0.6 g / L. The concentration of sodium D-isoascorbate in the first component of the present invention is preferably 0.4-1.0 g / L, more preferably 0.5-0.8 g / L, and more preferably 0.6 g / L. The solvent of the first component of the present invention is preferably water.
[0027] In the present invention, the preservative comprises an independent second component; the second component comprises sodium dehydroacetate and potassium pyrosulfite. The concentration of sodium dehydroacetate in the second component of the present invention is preferably 1.5 to 2.0 g / L, more preferably 1.6 to 1.8 g / L; the concentration of potassium pyrosulfite in the second component is preferably 1.5 to 2.0 g / L, more preferably 1.6 to 1.8 g / L. The solvent of the second component of the present invention is preferably water.
[0028] The components in the first component and the second component of the present invention have a strong inhibitory effect on pathogenic bacteria, and can be used for the prevention and treatment of post-harvest diseases of fruits and vegetables. Moreover, the compounding has a better effect and high food safety.
[0029] Based on the effect of the preservative provided by the present invention, the present invention also provides the use of the preservative in preserving peppers. In the present invention, the peppers preferably include screw peppers.
[0030] The present invention also provides a method for preserving peppers, comprising the following steps: before the peppers are harvested, spraying the first component of the preservative described in the above technical solution to obtain first treated peppers; after the first treated peppers are harvested, soaking them in the second component of the preservative described in the above technical solution to obtain soaked peppers; setting a magnetic field during the soaking process; and drying and storing the soaked peppers.
[0031] Before the peppers are harvested, the first component of the preservative described in the above technical solution is sprayed to obtain the first treated peppers. The present invention preferably sprays the first component of the preservative described in the above technical solution 36 to 48 hours before the peppers are harvested, and further preferably 40 hours before the peppers are harvested. In the present invention, the spraying amount of the first component is preferably 60 to 70 L / mu, and further preferably 65 L / mu. The first component provided by the present invention has the functions of anti-oxidation, high efficiency, antibacterial, and water retention. The present invention sprays the first component to inhibit the growth of pepper pathogens, control post-harvest pathogenic microorganism infection, effectively maintain the post-harvest quality of the fruit, extend the storage and shelf life of peppers, and improve the quality and nutritional value of peppers.
[0032] After the first treated peppers are harvested, the second component in the preservative of the above technical solution is used to soak the peppers to obtain soaked peppers. In the present invention, the soaking temperature is preferably 8 to 12°C, more preferably 10°C; the soaking time is preferably 20s. The present invention soaks the harvested first treated peppers with the second component, and quickly precools at low temperature to achieve a sterilization effect and regulate the physiological effects of peppers.
[0033] In the present invention, a magnetic field is set during the soaking process; the intensity of the magnetic field is preferably 10 to 20 mT, and more preferably 15 mT. The present invention sets a magnetic field during the soaking process, which can affect biological metabolism, effectively sterilize and extend the shelf life of peppers, and will not cause changes in the internal temperature of peppers, showing a preservation effect on post-harvest peppers; and the use of magnetic fields for preservation has outstanding advantages such as simplicity, speed, and no pollution residue. The present invention preferably installs rubidium magnets in the soaking device to generate a magnetic field. The present invention has no strict requirements on the number and installation position of the rubidium magnets, and conventional selection is used to ensure that the corresponding magnetic field strength can be generated inside the soaking device. The present invention installs rubidium magnets, which, compared with existing Helmholtz coils, have a large magnetic field radiation area, low energy consumption, low cost, and will not generate a large amount of heat, which can further improve the preservation effect.
[0034] After obtaining the soaked peppers, the present invention performs a drying process on the soaked peppers to obtain dried peppers. In the present invention, the drying process preferably includes air drying and microwave drying performed in sequence; the air drying method is preferably strong wind tunnel air drying. The present invention has no strict requirements on the time of the air drying, and it is sufficient to dry until there is no obvious moisture on the surface of the pepper fruit. The irradiation intensity of the microwave drying of the present invention is preferably 180 to 220 W, and more preferably 200 W; the microwave drying time is preferably 5 to 15 s, and more preferably 10 s. The present invention performs a drying process on the soaked peppers, which can regulate the physiological effects of peppers and inhibit aging.
[0035] After obtaining the dried peppers, the present invention stores the dried peppers to obtain the preserved peppers. In the present invention, the storage temperature is preferably 8-10°C, more preferably 9°C; the storage humidity is preferably 80-90%, more preferably 85%; the storage time is preferably 20 days. In the present invention, during the storage process, when the temperature of the dried peppers drops to 8-10°C, a film is preferably covered on the surface of the dried peppers.
[0036] In order to further illustrate the present invention, a preservative provided by the present invention and its application in preserving peppers are described in detail below in conjunction with embodiments, but they should not be construed as limiting the scope of protection of the present invention.
[0037] Example 1
[0038] A preservative, consisting of a first component and a second component;
[0039] The first component uses water as solvent and is composed of 0.4 g / L sodium dehydroacetate, 0.4 g / L potassium pyrosulfite and 0.4 g / L sodium isoascorbate.
[0040] The second component uses water as solvent and is composed of 1.5 g / L sodium dehydroacetate and 1.5 g / L potassium pyrosulfite.
[0041] Comparative Example 1
[0042] A preservative similar to Example 1, the only difference being that the first component does not contain sodium dehydroacetate, and the concentrations of potassium pyrosulfite and sodium D-isoascorbate are both 0.4 g / L.
[0043] Comparative Example 2
[0044] A preservative similar to Example 1, the only difference being that the first component does not contain potassium pyrosulfite, and the concentrations of sodium dehydroacetate and sodium D-isoascorbate are both 0.4 g / L.
[0045] Comparative Example 3
[0046] A preservative similar to Example 1, the only difference being that the first component does not contain sodium D-isoascorbate, and the concentrations of sodium dehydroacetate and potassium pyrosulfite are both 0.4 g / L.
[0047] Comparative Example 4
[0048] A preservative similar to Example 1, the only difference being that the second component does not contain sodium dehydroacetate and the concentration of potassium pyrosulfite is 1.5 g / L.
[0049] Comparative Example 5
[0050] A preservative similar to Example 1, the only difference being that the second component does not contain potassium pyrosulfite and the concentration of sodium dehydroacetate is 1.5 g / L.
[0051] Example 2
[0052] A method for processing fresh peppers, comprising the following steps:
[0053] (1) Fresh pepper (screw pepper), green ripe fruit, sprayed with the first component of the preservative of Example 1 48 hours before harvest, with a spraying amount of 65 L / mu;
[0054] (2) After harvesting, the fruits are sent to a packaging plant, sorted, and then soaked in a flowing water tank filled with the second component of the preservative of Example 1; wherein the soaking temperature is 8-12° C. and the soaking time is 20 seconds; the flowing water tank is made of polyvinyl chloride (PVC), and 100×100×10 mm rubidium magnets are evenly installed on the two outer surfaces of the water tank, so that the magnetic field strength in the tank is 10-20 mT;
[0055] (3) After soaking, the screw peppers are immediately placed in a strong wind tunnel to air dry the fruit until there is no obvious moisture on the surface, and then sent to a crawler microwave dryer, irradiated at 200W for 10 seconds, and immediately put into plastic turnover baskets (25-27 catties / frame), and sent to a storage warehouse with a temperature of 8-10°C and a humidity of 80-90% for neat stacking. When the temperature of the screw peppers drops to 8-10°C, they are covered with a perforated plastic film and stored for 20 days before circulation and sale; they are sold on shelves at 25-35°C for 48 hours.
[0056] Comparative Example 6
[0057] The same batch of fresh peppers as in Example 2 were processed. The processing method was different from that in Example 2 in that step (1) was not performed, i.e., the peppers were directly harvested and then soaked.
[0058] Comparative Example 7
[0059] The same batch of fresh peppers as in Example 2 were treated. The difference between the treatment method and that in Example 2 was that in step (1), the first component of the preservative of Comparative Example 1 was sprayed 48 hours before harvesting; and in step (2), the second component of the preservative of Comparative Example 1 was used for soaking.
[0060] Comparative Example 8
[0061] The same batch of fresh peppers as in Example 2 were treated. The difference between the treatment method and that in Example 2 was that in step (1), the first component of the preservative of Comparative Example 2 was sprayed 48 hours before harvesting; and in step (2), the second component of the preservative of Comparative Example 2 was used for soaking.
[0062] Comparative Example 9
[0063] The same batch of fresh peppers as in Example 2 were treated. The difference between the treatment method and that in Example 2 was that in step (1), the first component of the preservative of Comparative Example 3 was sprayed 48 hours before harvesting; and in step (2), the second component of the preservative of Comparative Example 3 was used for soaking.
[0064] Comparative Example 10
[0065] The same batch of fresh peppers as in Example 2 were processed. The difference between the processing method and that in Example 2 was that no magnetic field was set during the soaking in step (2).
[0066] Comparative Example 11
[0067] The same batch of fresh peppers as in Example 2 were processed. The processing method was different from that in Example 2 in that step (2) was soaked in clean water.
[0068] Comparative Example 12
[0069] The same batch of fresh peppers as in Example 2 were treated. The difference between the treatment method and that in Example 2 was that in step (1), the first component of the preservative of Comparative Example 4 was sprayed 48 hours before harvesting; and in step (2), the second component of the preservative of Comparative Example 4 was used for soaking.
[0070] Comparative Example 13
[0071] The same batch of fresh peppers as in Example 2 were treated. The difference between the treatment method and that in Example 2 was that in step (1), the first component of the preservative of Comparative Example 5 was sprayed 48 hours before harvesting; and in step (2), the second component of the preservative of Comparative Example 5 was used for soaking.
[0072] Comparative Example 14
[0073] The same batch of fresh peppers as in Example 2 were processed. The difference between the processing method and that in Example 2 was that the magnetic field strength in step (2) was less than 10 mT, specifically 5 mT.
[0074] Comparative Example 15
[0075] The same batch of fresh peppers as in Example 2 were processed. The processing method was different from that in Example 2 in that the magnetic field intensity in step (2) was greater than 20 mT, specifically 25 mT.
[0076] Comparative Example 16
[0077] The same batch of fresh peppers as in Example 2 were processed. The processing method was different from that in Example 2 in that step (3) was not subjected to drying.
[0078] Test Example 1
[0079] After Example 2 and Comparative Examples 6 to 16 were sold on the shelf at 25 to 35° C. for 48 hours, the rot rate of the screw peppers in each treatment group was counted, and the texture and color of the screw peppers were tested. The results are shown in Table 1.
[0080] (1) Shear force detection method:
[0081] The texture of fresh pepper fruit tissue was measured using a Shimadzu EZ-SX texture analyzer: HDP / BSWN Wobbe cutter was used, the speed before and after the measurement was 10 mm / s, the speed during the measurement was 3 mm / s, the depth was 10 mm, and n=30;
[0082] (2) Color detection method:
[0083] The surface of fresh peppers was measured using a CR-410 colorimeter, and the L*, a*, and b* values were recorded. The a* (red-green value) and b* (yellow-blue value) values were read after the measurements. The change in the yellow-green color of the fruit is represented by the chromaticity angle h°. The smaller the h°, the greater the degree of yellowing of the fruit and the higher the maturity. n = 30.
[0084] The h° calculation formula is as follows:
[0085]
[0086] Wherein: h° represents the chromaticity angle; b* represents the experimental data measured by a colorimeter; a* represents the experimental data measured by a colorimeter.
[0087] (3) Respiratory rate detection method:
[0088] For the determination of the respiration intensity of each group of samples, 3 peppers were selected and divided into three groups. They were placed in a sealed plastic box with rubber (1.0L) and placed in a 25℃ environment for 2 hours. The amount of CO2 generated was measured using a CheckPointⅢ portable residual oxygen meter, and the respiration intensity was calculated. The result was expressed as mg CO2 / (kg·h). The formula for calculating the respiration intensity is as follows:
[0089]
[0090] Where: Y b represents respiration intensity, mg CO2 / (kg·h); V represents the volume of glass desiccator, L; W represents the net weight of fruit and vegetable materials, g; T0 represents the temperature during measurement, ℃; h represents the measurement time, h; D0 represents the blank control data measured by the headspace analyzer; D1 represents the experimental data measured by the headspace analyzer.
[0091] Table 1 Quality test results of each treatment group
[0092]
[0093] Note: Different letters between different samples indicate significant differences (P<0.05).
[0094] According to Table 1, it can be seen that the treatment of Example 2 can maintain the good post-harvest quality of peppers, and there are significant differences between Example 2 and each comparative example 6 to 16. Pathogenic fungal infection during storage is the main cause of fruit rot. The treatment of Example 2 can effectively reduce the occurrence of post-harvest rot of peppers and maintain a low rot rate. After the fruit is harvested, it is accompanied by ripening, aging, and softening. Hardness is an important indicator to measure the quality change of the fruit during storage. Example 2 inhibits post-harvest pathogen infection and regulates the post-harvest metabolism level of peppers through magnetic fields to maintain a high fruit hardness and good fruit quality. As the storage time of peppers increases, both the peel and the flesh will turn yellow. h° can reflect the change in the yellow-green color of the fruit. The smaller the h° value, the greater the degree of yellowing of the fruit and the higher the maturity of the pepper. On the contrary, the larger the h° value, the fruit still maintains a emerald green appearance and good physiological activity. The treatment of Example 2 can maintain a higher h° value than each comparative example, maintaining a good post-harvest quality of peppers.
[0095] It can be seen from the above content that the technical solution provided by the present invention has a strong inhibitory effect on pathogenic bacteria, can be used for the prevention and control of post-harvest diseases of fruits and vegetables, has a better preservation effect, and has high food safety.
[0096] Although the above embodiment describes the present invention in detail, 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 protection scope of the present invention.
Claims
1. A preservative, characterized in that: comprising an independent first component and an independent second component; The first component includes sodium dehydroacetate, potassium pyrosulfite and sodium D-isoascorbate; The second component includes sodium dehydroacetate and potassium metabisulfite.
2. The preservative according to claim 1, characterized in that In the first component, the concentration of sodium dehydroacetate is 0.4-1.0 g / L, the concentration of potassium pyrosulfite is 0.4-1.0 g / L, and the concentration of sodium D-isoascorbate is 0.4-1.0 g / L; In the second component, the concentration of sodium dehydroacetate is 1.5-2.0 g / L, and the concentration of potassium pyrosulfite is 1.5-2.0 g / L.
3. The preservative according to claim 1 or 2, characterized in that: The solvents of the first component and the second component are water respectively.
4. Use of the preservative according to any one of claims 1 to 3 in preserving peppers.
5. The use according to claim 4, characterized in that: The peppers include screw peppers.
6. A method for preserving peppers, characterized in that: The steps include: Before harvesting peppers, spraying the first component of the preservative according to any one of claims 1 to 3 to obtain first treated peppers; After the peppers are harvested, the peppers are soaked in the second component of the preservative according to any one of claims 1 to 3 to obtain soaked peppers; a magnetic field is set during the soaking process; The soaked peppers are dried and stored.
7. The preservation method according to claim 6, characterized in that: The spraying amount of the first component is 60-70 L / mu.
8. The preservation method according to claim 6, characterized in that: The pre-harvest period of the peppers includes 36 to 48 hours before the peppers are harvested.
9. The preservation method according to claim 6, characterized in that: The immersion temperature is 8-12°C, the time is 20-40s; the intensity of the magnetic field is 10-20mT; The storage temperature is 8-10° C., the humidity is 80-90%, and the storage time is 20 days.
10. The preservation method according to claim 6, characterized in that: The drying process includes air drying and microwave drying performed in sequence; the irradiation intensity of the microwave drying is 180-220W, and the time is 5-15s.