Storage and preservation method for Xinjiang flat peaches and application of storage and preservation method

Abstract

The invention belongs to the technical field of agricultural product preservation, and particularly relates to a Xinjiang flat peach storage and preservation method and application thereof.The method comprises the steps that 2, 4-epibrassinolide is used for spraying flat peaches seven days before harvesting, after the flat peaches are harvested, the flat peaches are soaked in a 2, 4-epibrassinolide solution, the flat peaches are put into a portable box after being aired, the portable box is pre-cooled, and then the flat peaches are stored in the box; and storing in a refrigeration house. And then putting a 1-methylcyclopropene (1-MCP) preservative into the refrigeration house, rapidly sealing and fumigating. The preservation method effectively delays the reduction of hardness and weight loss ratio of the flat peaches in the storage period, and improves the flavor and quality of the flat peaches.

Description

Technical Field

[0001] The invention belongs to the technical field of agricultural product preservation, and particularly relates to a Xinjiang peach storage and preservation method and application thereof. Background Art

[0002] Prunus persica 'Compressa' belongs to the Rosaceae family and has a very high nutritional value. It is rich in vitamin C, vitamin B and other vitamins and minerals. Ripe peaches are soft and juicy, with a strong peach aroma and sweet taste, and are loved by consumers. Due to its thin and juicy skin, it is very easy to be damaged by mechanical damage and microbial infection after harvesting, and it is also easy to spoil. In addition, peaches have the characteristics of short harvest period and poor storage resistance. Traditional low-temperature storage will cause peaches to suffer from chilling damage, resulting in the inability to ripen and soften the peaches normally, and the taste and texture will change, reducing the commercial value of peaches. Therefore, if the occurrence of chilling damage during storage can be minimized, it will be of great significance to extend the shelf life of peaches.

[0003] 2,4-Epibrassinolide (EBR) is a natural compound with biological activity and is considered to be the sixth major plant hormone after auxin, gibberellin and abscisic acid. Studies have found that soaking seeds and spraying with brassinolide solution of appropriate concentration can improve the quality of fruits, regulate fruit growth and development, and improve the drought resistance, cold resistance, high temperature resistance, salt resistance, drug resistance and resistance to pathogens of horticultural crops.

[0004] 1-Methylcyclopropene (1-MCP) is an ethylene receptor inhibitor that inhibits the physiological activity of ethylene by competing with ethylene receptors, reducing the respiration rate of fruits and vegetables, reducing the consumption of nutrients, and maintaining the quality of fruits and vegetables. Studies have found that 1-MCP can effectively delay the aging process of fruits and vegetables, prolong storage time, and has a good preservation effect.

[0005] At present, low-temperature storage is still the most common and economical method for preserving peaches. Low temperature can inhibit the respiration intensity and ethylene release of post-harvest fruits, reduce the reaction rate of various biochemical reactions in peach fruits, reduce the activity of enzymes, thereby delaying the quality fission of post-harvest fruits and extending the shelf life. However, some temperature-sensitive fruits, such as peaches and bananas, are prone to chilling damage when the storage temperature is lower than their optimal temperature, and symptoms such as browning of the fruit core and lignification of the flesh appear, reducing the commodity value. Single low-temperature storage and preservation can no longer meet people's requirements for fruit and vegetable storage. On this basis, combined with natural plant hormone treatment, it can not only extend the shelf life of fruits and vegetables, but also maintain the quality of fruits and vegetables during storage, and reduce the adverse effects caused by chilling damage during low-temperature storage.

[0006] The inventors firstly sprayed 2,4-epibrassinolide on flat peaches before harvesting and soaked them in 2,4-epibrassinolide after harvesting, and then stored the flat peaches after fumigation with 1-MCP in a cold storage at 2-4°C and 90-95% relative humidity, and measured their hardness, soluble solids, decay rate and other indicators. The results showed that the combination of 2,4-epibrassinolide before and after harvesting and 1-MCP fumigation treatment can effectively delay the decline of hardness and weight loss rate of flat peach fruits during storage, significantly increase the content of soluble solids, and improve the flavor and quality of flat peach fruits during storage. On this basis, a new storage and preservation method for Xinjiang flat peaches was developed. Summary of the invention

[0007] In order to solve the problem that flat peaches are not resistant to storage, the purpose of the present invention is to provide a method for storing and preserving flat peaches that is highly practical and easy to operate. The method can effectively extend the shelf life of flat peaches, delay the occurrence of chilling damage during the cold storage of flat peaches, maintain good hardness, nutritional value and appearance quality of flat peaches during storage, improve the commercial value and economic benefits of flat peaches, and has good development and application prospects.

[0008] Specifically, the present invention is realized through the following technical solutions:

[0009] In a first aspect, the present invention provides a method for storing and preserving Xinjiang peach fruits, comprising the following steps:

[0010] Step 1: 7 days before harvesting, the 'Zaolu' peaches were sprayed with 2,4-epibrassinolide, and 7 days later, the peaches were picked to be 80% mature and of uniform size without diseases or obvious mechanical damage;

[0011] Step 2: After harvesting, soak the peaches in a 2,4-epibrassinolide solution for 10 minutes. After the treatment, take out the peaches, dry the residual water on the surface, and put them into baskets;

[0012] Step 3: Put the dried peaches into a portable box and transport them to a cold storage for precooling. The precooling time is 3 hours and the precooling temperature is 0-2°C. Put 1-methylcyclopropene (1-MCP) preservative in the cold storage, quickly seal it and perform fumigation treatment, and then enter the low-temperature storage stage.

[0013] As an optional method, in the Xinjiang peach fruit storage and preservation method, in step 1, the concentration of 2,4-epibrassinolide is 5-25 μmol L -1 2,4-Epibrassinolide was dissolved in 98% ethanol and diluted with water to an appropriate concentration, with a final ethanol content of 0.1%, v / v. Tween-20 was used as a developing agent, and the final Tween-20 content was 0.1%, v / v.

[0014] Preferably, the concentration of 2,4-epibrassinolide used before and after harvest is 5 μmol L -1 , 15 μmol L -1 or 25 μmol L -1 .

[0015] More preferably, the concentration of 2,4-epibrassinolide sprayed before harvest is 5 μmol L -1 .

[0016] More preferably, the concentration of 2,4-epibrassinolide in the post-harvest soaking is 15 μmol L -1 .

[0017] As an optional manner, in the Xinjiang peach fruit storage and preservation method, in step 1, the peaches are sprayed before 9:00 a.m. or after 5:00 p.m.; spraying is not allowed when it rains, and re-spraying is required if it rains within 6 hours after spraying.

[0018] As an optional method, in the above Xinjiang flat peach fruit storage and preservation method, in step 2, after harvesting, the flat peach fruit is immersed in a liquid having a concentration of 15 μmol L -1 The peaches were soaked in a 2,4-epibrassinolide solution for 10 minutes. After treatment, the peaches were taken out, the residual water on the surface was dried, and the peaches were put into baskets.

[0019] As an optional manner, in the above-mentioned Xinjiang peach fruit storage and preservation method, in step 3, the amount of 1-MCP preservative used is determined according to the weight of the peach fruit, and 0.3g of 1-MCP preservative powder is added for every 4.0-5.0kg of peach fruit.

[0020] As an optional manner, in the above Xinjiang peach fruit storage and preservation method, in step 3, the low-temperature storage conditions are: the storage temperature is 2-4°C, and the humidity is between 90-95%.

[0021] In a second aspect, the present invention provides application of the Xinjiang flat peach fruit storage and preservation method described in the first aspect in the storage and preservation of Xinjiang flat peach fruit.

[0022] As an optional mode, in the above application, the method effectively delays the decrease of the firmness and weight loss rate of the flat peach fruit during storage, and increases the content of soluble solids and the flavor and quality of the flat peach fruit.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] (1) The present invention preserves peaches that are 80% ripe. At this time, the peaches are hard and resistant to storage, but are prone to chilling damage, which leads to a decrease in the commercial value of the peaches. Treatment with 2,4-epibrassinolide before harvest can effectively alleviate the chilling damage symptoms of the peaches during storage, opening up a new direction for the preservation of fruits and vegetables.

[0025] (2) The present invention adopts a method for preserving peaches by treating them with 2,4-epibrassinolide, thereby reducing the chilling injury index of the peaches during storage, allowing the peaches to maintain good toughness, nutritional value and appearance quality, effectively extending the storage period of the peaches, and improving the commercial value and economic benefits of the peaches. At the same time, the potential application of 2,4-epibrassinolide in horticultural production is expanded.

[0026] (3) The present invention can extend the low-temperature storage time of peaches to about 30 days, which is about 10 days longer than the traditional storage method, greatly extending the storage period of peaches.

[0027] (4) The peaches in the present invention are stored in an environment of 4°C, the drugs and materials used are low in cost, highly practical, easy to operate, and highly safe, and can be adopted by the ordinary peach planting industry. DETAILED DESCRIPTION

[0028] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution in the present invention will be clearly and completely described below in combination with the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0029] If no specific techniques or conditions are specified in the examples, the techniques or conditions described in the literature in the field or the product instructions are used. If no manufacturer is specified for the reagents or instruments used, they are all conventional products that can be purchased through regular channels.

[0030] The experimental methods in the following examples are conventional methods unless otherwise specified. The experimental materials used in the following examples are commercially available products unless otherwise specified.

[0031] Embodiment 1:

[0032] The technical solution adopted by the present invention is as follows: a method for storing and preserving Xinjiang peach fruits, the method comprising the following steps:

[0033] (1) Spraying: 5 μmol L 7 days before harvest -1 2,4-Epibrassinolide The 'Zaolu' peach fruits were treated by spraying with 2,4-Epibrassinolide solution to ensure that the surface of each peach fruit was adhered to the 2,4-Epibrassinolide solution. The control group was sprayed with sterile deionized water.

[0034] (2) Harvesting: Manual harvesting, keeping part of the fruit stalks during harvesting, selecting eight-mature "Zaolu" peaches with no obvious pests and mechanical damage, uniform size, and consistent maturity, and putting them into special peach baskets and transporting them to the cold storage of Xinjiang Ruihe Food Co., Ltd. for subsequent experiments. Try to avoid mechanical damage to the peaches due to collision during transportation.

[0035] (3) Storage: Place the peaches treated in step (2) in a cold storage, add 1-MCP preservative in the storage, quickly seal and fumigate, and then enter the low-temperature storage stage. Observe and record the changes in the appearance quality of the 'Zaolu' peaches and the changes in the internal browning index, hardness, weight loss rate, etc. every seven days.

[0036] The results showed that 2,4-epibrassinolide treatment could maintain the quality of peach fruit during storage and improve its cold resistance during storage. In addition, 2,4-epibrassinolide treatment could effectively reduce the chilling injury index of peach fruit and maintain the storage quality of peach fruit after harvest by maintaining firmness and delaying the decrease of weight loss rate.

[0037] Embodiment 2:

[0038] The technical solution adopted by the present invention is as follows: a method for storing and preserving Xinjiang peach fruits, the method comprising the following steps:

[0039] (1) Spraying: 15 μmol L 7 days before harvest -1 2,4-Epibrassinolide The 'Zaolu' peach fruits were treated by spraying with 2,4-Epibrassinolide solution to ensure that the surface of each peach fruit was adhered to the 2,4-Epibrassinolide solution. The control group was sprayed with sterile deionized water.

[0040] (2) Harvesting: Manual harvesting, keeping part of the fruit stalks during harvesting, selecting eight-mature "Zaolu" peaches with no obvious pests and mechanical damage, uniform size, and consistent maturity, and putting them into special peach baskets and transporting them to the cold storage of Xinjiang Ruihe Food Co., Ltd. for subsequent experiments. Try to avoid mechanical damage to the peaches due to collision during transportation.

[0041] (3) Storage: Place the peaches treated in step (2) in a cold storage, add 1-MCP preservative in the storage, quickly seal and fumigate, and then enter the low-temperature storage stage. Observe and record the changes in the appearance quality of the 'Zaolu' peaches and the changes in the internal browning index, hardness, weight loss rate, soluble solid content, etc. every seven days.

[0042] The results showed that 2,4-epibrassinolide treatment could maintain the quality of peach fruit during storage and improve its cold resistance during storage. In addition, 2,4-epibrassinolide treatment could effectively reduce the chilling injury index of peach fruit and maintain the storage quality of peach fruit after harvest by maintaining firmness and soluble sugar content, delaying the decrease of weight loss rate and color change.

[0043] Embodiment 3:

[0044] The technical solution adopted by the present invention is as follows: a method for storing and preserving Xinjiang peach fruits, the method comprising the following steps:

[0045] (1) Spraying: 25 μmol L 7 days before harvest -1 2,4-Epibrassinolide The 'Zaolu' peach fruits were treated by spraying with 2,4-Epibrassinolide solution to ensure that the surface of each peach fruit was adhered to the 2,4-Epibrassinolide solution. The control group was sprayed with sterile deionized water.

[0046] (2) Harvesting: Manual harvesting, keeping part of the fruit stalks during harvesting, selecting eight-mature "Zaolu" peaches with no obvious pests and mechanical damage, uniform size, and consistent maturity, and putting them into special peach baskets and transporting them to the cold storage of Xinjiang Ruihe Food Co., Ltd. for subsequent experiments. Try to avoid mechanical damage to the peaches due to collision during transportation.

[0047] (3) Storage: Place the peaches treated in step (2) in a cold storage, add 1-MCP preservative in the storage, quickly seal and fumigate, and then enter the low-temperature storage stage. Observe and record the changes in the appearance quality of the 'Zaolu' peaches and the changes in the internal browning index, hardness, weight loss rate, etc. every seven days.

[0048] The results showed that 2,4-epibrassinolide treatment could maintain the quality of peach fruit during storage and improve its cold resistance during storage. In addition, 2,4-epibrassinolide treatment could effectively reduce the chilling injury index of peach fruit and maintain the storage quality of peach fruit after harvest by maintaining firmness and delaying the decrease of weight loss rate.

[0049] Embodiment 4:

[0050] The technical solution adopted by the present invention is as follows: a method for storing and preserving Xinjiang peach fruits, the method comprising the following steps:

[0051] (1) Spraying: 5 μmol L 7 days before harvest -1 2,4-Epibrassinolide The 'Zaolu' peach fruits were treated by spraying with 2,4-Epibrassinolide solution to ensure that the surface of each peach fruit was adhered to the 2,4-Epibrassinolide solution. The control group was sprayed with sterile deionized water.

[0052] (2) Harvesting: Manual harvesting, keeping part of the fruit stalks during harvesting, selecting eight-mature "Zaolu" peaches with no obvious pests and mechanical damage, uniform size, and consistent maturity, and putting them into special peach baskets and transporting them to the cold storage of Xinjiang Ruihe Food Co., Ltd. for subsequent experiments. Try to avoid mechanical damage to the peaches due to collision during transportation.

[0053] (3) Soaking: The peaches treated in step (2) were divided into 4 groups, each with 220 fruits, including 3 biological replicates. The fruits were soaked in different concentrations of 2,4-epibrassinolide (5 μmol L -1 , 15 μmol L -1 , 25 μmol L -1 ) solution for 10 minutes, and the control group was treated with sterile deionized water. After the treatment, the peach fruits were taken out, the residual water on the surface was dried, and the fruits were put into baskets.

[0054] (4) Storage: Place the peaches treated in step (3) in a cold storage, add 1-MCP preservative in the storage, quickly seal and fumigate, and then enter the low-temperature storage stage. Observe and record the changes in the appearance quality of the 'Zaolu' peaches and the changes in the internal browning index, hardness, weight loss rate, etc. every seven days.

[0055] The main symptoms of cold injury to flat peaches during storage are browning of the inner core of the fruit. The quality of flat peaches is mainly related to hardness, weight loss rate, etc.

[0056] The results showed that 2,4-epibrassinolide treatment could maintain the quality of peach fruit during storage and improve its cold resistance during storage. In addition, 2,4-epibrassinolide treatment could effectively reduce the chilling injury index of peach fruit and maintain the storage quality of peach fruit after harvest by maintaining firmness and delaying the decrease of weight loss rate.

[0057] Sampling of peaches during storage: Samples were collected every 7 days, chopped, and immediately frozen with liquid nitrogen. The samples were collected and stored in a DW-HL398 ultra-low temperature freezer (MELNG, China) for further research.

[0058] Internal browning index of flat peaches: The internal browning index (IB) is assessed by the ratio of the browning area to the cross-sectional area of ​​the peach. The severity of IB can be divided into five categories: 0, no browning; 1, mild (browning coverage <25%); 2, moderate (25% < browning coverage <50%); 3, moderate-severe (50% < browning coverage <75%); 4, severe (75% < browning coverage). Fifteen flat peach fruits were selected for each treatment to determine the internal browning index of the flat peach core.

[0059] The IB Index is calculated using the following formula:

[0060] IB index = [(IB score) × (number of fruits at IB score)] / (4 × total number of fruits)

[0061] Peach hardness test: Peach hardness was tested using a GY-4 fruit handheld hardness tester, with a probe diameter of 11 mm. During the test, four corresponding surfaces were selected at the maximum transverse diameter of the peach and a small piece of about 1 cm was cut off. 2 Peaches. Align the indenter of the hardness tester, which has been cleaned with distilled water, vertically to the peeled part to be tested, and rotate the indenter evenly and forcefully to press it into the flesh to the scale line. Record the data in N.

[0062] Determination of weight loss rate of peaches: The weight loss rate of "Zaolu" peaches was determined by the difference method. Twelve fruits from each treatment were selected, and each group of 2 was fixed with a number. The weights of "Zaolu" peaches in different treatments were weighed and recorded on the 0th, 7th, 14th, 21st, and 28th days.

[0063] The weight loss rate is calculated according to the following formula:

[0064] Weight loss rate = [(original fruit weight - fruit weight at each sampling) / original fruit weight] × 100%

[0065] The results show that:

[0066] The internal browning index is one of the important indicators for judging the degree of chilling injury of flat peaches. As shown in Table 1, in the late storage period, the internal browning index of the control group was significantly higher than that of the epibrassinolide treatment group (p < 0.05). -1 The peach fruits treated with epibrassinolide showed symptoms of internal browning around the 21st day of storage, while the other two treatment groups showed no chilling injury symptoms or had mild symptoms. This indicates that epibrassinolide treatment can alleviate chilling injury symptoms during storage of peach fruits. -1 and 15 μmol L -1 The effect is better than 25 μmol L -1 Concentration treatment.

[0067] Table 1: Changes in the internal browning index of peaches treated with different concentrations of 2,4-epibrassinolide before harvest during storage

[0068]

[0069] The increase in weight loss rate may be caused by water evaporation and postharvest respiration. As shown in Table 2, during the entire storage process of flat peaches, the weight loss rate of flat peaches in the control group was significantly higher than that in the treatment group. The weight loss rate of flat peaches increased with the extension of storage time. The weight loss rate of the control group and the 25μmolL-1 concentration treatment was significantly higher than that of the 5μmol L-1 concentration treatment. -1 and 15 μmol L -1 Epibrassinolide treatment of peaches (p < 0.05), 5 μmol L -1 The effect of epibrassinolide treatment was better than that of 15 μmol L -1 Epibrassinolide treatment.

[0070] Table 2: Changes in weight loss rate of peaches treated with different concentrations of 2,4-epibrassinolide before harvest during storage

[0071]

[0072] As shown in Table 3, the firmness of the peaches in the control group and the epibrassinolide treatment showed a trend of first decreasing sharply and then decreasing slowly during storage. The firmness of the peaches in the control group showed a rapid decline in the first 7 days, while the firmness of the peaches in the treatment group showed a significant decline in about 14 days. Compared with the control group, the peaches treated with epibrassinolide showed higher firmness. -1 The firmness of peaches treated with epibrassinolide was better maintained during storage.

[0073] Table 3: Changes in firmness of peaches treated with different concentrations of 2,4-epibrassinolide before harvest during storage

[0074]

[0075] As shown in Tables 4-6, pre-harvest treatment combined with post-harvest 15 μmol L -1 The internal browning index, weight loss rate and firmness of the peaches in the 2,4-epibrassinolide treatment group were significantly lower than those in the other groups in the late storage period.

[0076] Table 4: Changes in the internal browning index of flat peaches treated with different concentrations of 2,4-epibrassinolide before and after harvest during storage

[0077]

[0078] Table 5: Changes in weight loss rate of peaches treated with different concentrations of 2,4-epibrassinolide before and after harvest during storage

[0079]

[0080] Table 6: Changes in firmness of peaches treated with different concentrations of 2,4-epibrassinolide before and after harvest during storage

[0081]

[0082] In summary, the use of 2,4-epibrassinolide before harvest can better maintain the storage quality of peaches after harvest. However, compared with the use of 2,4-epibrassinolide alone before harvest, the effect of pre-harvest combined with post-harvest treatment of "early dew" peaches is better. It can reduce the weight loss rate of peaches, keep the peaches tough and have good appearance quality, thereby extending the shelf life and shelf life of peaches. -1 Combined with 15 μmol L -1 The effect of epibrassinolide treatment was the best.

[0083] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for storing and preserving Xinjiang peach fruits, characterized in that: The following steps are involved: Step 1: 7 days before harvesting, the 'Zaolu' peaches were sprayed with 2,4-epibrassinolide, and 7 days later, the peaches were picked to be 80% mature and of uniform size without diseases or obvious mechanical damage; Step 2: After harvesting, soak the peaches in a 2,4-epibrassinolide solution for 10 minutes. After the treatment, take out the peaches, dry the residual water on the surface, and put them into baskets; Step 3: Put the dried peaches into a portable box and transport them to a cold storage for pre-cooling. The pre-cooling time is 3 hours and the pre-cooling temperature is 0-2°C. Put 1-methylcyclopropene (1-MCP) preservative in the cold storage, quickly seal it and perform fumigation treatment, and then enter the low-temperature storage stage.

2. A method for storing and preserving Xinjiang peach fruits according to claim 1, characterized in that: In step 1, the concentration of 2,4-epibrassinolide was 5-25 μmol L -1 2,4-Epibrassinolide was dissolved in 98% ethanol and diluted with water to an appropriate concentration, with a final ethanol content of 0.1%, v / v. Tween-20 was used as a developing agent, and the final Tween-20 content was 0.1%, v / v.

3. A method for storing and preserving Xinjiang peach fruits according to claim 1, characterized in that: In step 1, spray the peaches before 9:00 a.m. or after 5:00 p.m.; do not spray when it rains, and spray again if it rains within 6 hours after spraying.

4. A method for storing and preserving Xinjiang peach fruits according to claim 1, characterized in that: In step 2, after harvesting, the peach fruits were immersed in a solution with a concentration of 15 μmol L -1 The peaches were soaked in a 2,4-epibrassinolide solution for 10 minutes. After treatment, the peaches were taken out, the residual moisture on the surface was dried, and the peaches were put into baskets.

5. A method for storing and preserving Xinjiang peach fruits according to claim 1, characterized in that: In step 3, the amount of 1-MCP preservative used is determined according to the weight of the peach fruit, and 0.3 g of 1-MCP preservative powder is added for every 4.0-5.0 kg of peach fruit.

6. A method for storing and preserving Xinjiang peach fruits according to claim 1, characterized in that: In step 3, the low temperature storage conditions are: the storage temperature is 2-4°C and the humidity is between 90-95%.

7. Application of the Xinjiang flat peach fruit storage and preservation method according to any one of claims 1 to 6 in the storage and preservation of Xinjiang flat peach fruits.

8. The use according to claim 6, characterized in that: The method effectively delays the decrease of the firmness and weight loss rate of flat peach fruits during storage, and improves the content of soluble solids and the flavor and quality of flat peach fruits.

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