Method for inhibiting fruit stem falling during modified atmosphere packaging and storage period of fresh capsicum frutescens

Abstract

The invention belongs to the technical field of transportation and preservation of vegetables and fruits, and particularly relates to a method for inhibiting fruit stem falling during modified atmosphere packaging and storage of fresh capsicum frutescens. The capsicum frutescens is subjected to sterilization treatment, pre-cooling treatment, 1-MCP preservative fumigation treatment, moisture permeable bag packaging, modified atmosphere packaging, refrigeration house storage and the like, fruit stem falling in the storage period of capsicum frutescens fruits is effectively reduced, and by means of the preservation method, the capsicum frutescens can be economically stored for 60-90 d at the refrigeration temperature of 5-8 DEG C.

Description

Technical Field

[0001] The invention belongs to the technical field of vegetable and fruit transportation and preservation, and particularly relates to a method for inhibiting the shedding of fruit stalks of fresh chili peppers during modified atmosphere packaging and storage. Background Art

[0002] Chili peppers are bright red, have a strong pepper flavor, and are rich in nutrients. They are a favorite vegetable and condiment. Fresh chili peppers have a high water content and will rot and deteriorate in 4-5 days at room temperature. Chili peppers are highly seasonal and are harvested in a concentrated manner. There is great sales pressure and low prices during the mature season. Therefore, research on scientific and reasonable storage and preservation technology for chili peppers can be used to store chili peppers in the peak season and delay their listing, which can not only increase the economic value of chili peppers, but also increase the economic benefits of growers.

[0003] The applicant's preliminary research found that the shelf life of fresh peppers can be extended by more than 30% after washing, pre-cooling, controlled atmosphere packaging and low-temperature storage. However, in the later stage of storage, the shedding of the fruit stalk is the main factor restricting the shelf life of chili peppers. Chili pepper fruits have high respiration intensity and enzyme activity after harvest. During storage and transportation, changes that affect product quality and shelf life are likely to occur, mainly including: browning of the fruit stalk, shedding of the fruit stalk, and rot caused by gray mold. Many studies have shown that the fruit stalk is the physiologically active part of chili peppers and the main part of material consumption. Therefore, the key to the storage and preservation of chili peppers is to delay the aging of the fruit stalks and fruits.

[0004] Although the widely used low temperature or controlled atmosphere storage can slow down the physiological activities of chili peppers, inhibit the growth of microorganisms, reduce the decay of chili peppers, reduce the occurrence of storage diseases, and achieve better storage effects, for long-term storage, due to the inevitable loss of water and physiological metabolism, the fruit stalks will inevitably turn brown and the fruit stalks will fall off, especially in the later stages of storage. This phenomenon is particularly serious, and has become a bottleneck problem in the preservation of chili peppers.

[0005] The patent document with application number CN201310491538.2 discloses a method for preserving peppers, which includes the steps of picking and selecting, precooling and fumigating, packaging with plastic wrap, and storage in a warehouse. The purpose is to provide a method that is simple and low in cost, with little loss of nutrient components in the preserved peppers, and the shelf life is increased from 20 to 30 days under normal conditions to 60 to 90 days, providing a convenient method for preserving peppers for people in the north and south who eat off-season vegetables. However, the packaging used in this patent is ordinary plastic wrap, and during the storage of peppers, due to transpiration and respiration, the humidity in the bag will quickly reach saturation, produce condensed water, promote the growth and reproduction of microorganisms, and accelerate the shedding and rotting of the fruit stalks.

[0006] Therefore, choosing effective packaging bags and adjusting the humidity inside the packaging bags are very necessary to improve the storage and preservation effect of fresh peppers. Summary of the invention

[0007] In order to solve the above-mentioned deficiencies and shortcomings of the prior art, the object of the present invention is to provide a method for inhibiting the shedding of the fruit stalk of fresh chili pepper during modified atmosphere packaging storage.

[0008] The technical solution adopted by the present invention is:

[0009] 1. A method for inhibiting the shedding of fruit stalks during storage in modified atmosphere packaging of fresh chili peppers, comprising the following steps:

[0010] (1) Sterilization: Wash and sterilize the chili peppers and dry them with cold air;

[0011] Further, the cleaning and sterilization is performed by using a 50-100 mg / L chlorine dioxide aqueous solution, soaking for 5-10 minutes, and then using a 50-100 mg / L gibberellin solution for 3 minutes;

[0012] Furthermore, the cold air drying treatment is to use a cold air dryer to dry the surface moisture of the chili pepper, the cold air temperature is controlled at 10-12°C, and the air drying time is 5-8min;

[0013] (2) Precooling treatment: forced ventilation is used, the cold air temperature is 4°C, the precooling time is 12-15 hours, and the cold air speed is 0.9-1.1 m / s; the cold treatment is carried out within 30 minutes after the chili pepper is harvested;

[0014] (3) 1-MCP preservative fumigation treatment: The chili pepper was fumigated with 1-MCP solution, the concentration of 1-MCP solution was 1 μL / L, and the fumigation time was 12-24 h;

[0015] (4) Packaging in a moisture permeable bag: placing the chili peppers treated in step (3) in a polyethylene moisture permeable bag and sealing the bag;

[0016] (5) Modified atmosphere packaging: placing the moisture permeable bag in a modified atmosphere composite packaging bag, and filling the modified atmosphere composite packaging with absorbent paper, and then sealing the bag;

[0017] Furthermore, the oxygen content in the modified atmosphere packaging is 3-8 vol%, and the carbon dioxide content is 3-5 vol%;

[0018] (6) Cold storage: After packaging, the temperature should be gradually lowered to 5±1℃ and then stored in a cold storage.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] (1) Aiming at the key problem of post-harvest storage and transportation of chili peppers - fruit stalk shedding, this method can effectively reduce the fruit stalk shedding during storage of chili peppers.

[0021] (2) By adopting the preservation method of the present invention, chili pepper can be economically stored for 60-90 days at a refrigerated temperature (5°C-8°C). BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 The fruit stalk shedding of chili pepper after 75 days of MP treatment.

[0023] Figure 2 This is the fruit stalk shedding of chili pepper after 75 days of CK treatment.

[0024] Figure 3 This is the result of the change of breathing intensity over time.

[0025] Figure 4 is the change of weight loss rate with time.

[0026] Figure 5 The results of POD changing over time.

[0027] Figure 6 This is the result of the change in corruption rate over time.

[0028] Figure 7 This is the change result of soluble sugar content over time.

[0029] Figure 8 The results are ascorbic acid changes over time.

[0030] Fig. 9 This is the change result of capsanthin over time.

[0031] Fig.10 The results of PPO changing over time.

[0032] Fig.11 This is the change of O2 over time.

[0033] Fig.12 The results of CO2 changes over time. DETAILED DESCRIPTION

[0034] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0035] Example 1

[0036] A method for inhibiting the shedding of fruit stalks of fresh chili peppers during modified atmosphere packaging and storage, comprising the following steps:

[0037] (1) Sterilization: Wash and sterilize the chili peppers and dry them with cold air;

[0038] Further, the cleaning and sterilization is carried out by soaking in a 70 mg / L chlorine dioxide aqueous solution for 10 minutes, and then soaking in a 70 mg / L gibberellin solution for 3 minutes;

[0039] Furthermore, the cold air drying treatment is to use a cold air dryer to dry the surface moisture of the chili pepper, the cold air temperature is controlled at 11° C., and the air drying time is 6 minutes;

[0040] (2) Precooling treatment: forced ventilation was used, the cold air temperature was 4°C, the precooling time was 14 h, and the cold air speed was 1.0 m / s; the cold treatment was carried out within 30 min after the chili peppers were harvested;

[0041] (3) 1-MCP preservative fumigation treatment: The chili pepper was fumigated with 1-MCP solution, the concentration of 1-MCP solution was 1 μL / L, and the fumigation time was 20 h;

[0042] (4) Packaging in a moisture permeable bag: placing the chili peppers treated in step (3) in a polyethylene moisture permeable bag and sealing the bag;

[0043] (5) Modified atmosphere packaging: placing the moisture permeable bag in a modified atmosphere composite packaging bag, and filling the modified atmosphere composite packaging with absorbent paper, and then sealing the bag;

[0044] Furthermore, the oxygen content in the modified atmosphere packaging is 5 vol%, and the carbon dioxide content is 4 vol%;

[0045] (6) Cold storage: After packaging, the temperature should be gradually lowered to 5±1℃ and then stored in a cold storage.

[0046] Example 2

[0047] A method for inhibiting the shedding of fruit stalks of fresh chili peppers during modified atmosphere packaging and storage, comprising the following steps:

[0048] (1) Sterilization: Wash and sterilize the chili peppers and dry them with cold air;

[0049] Further, the cleaning and sterilization is performed by soaking in a 50 mg / L chlorine dioxide aqueous solution for 10 minutes, and then soaking in a 50 mg / L gibberellin solution for 3 minutes;

[0050] Furthermore, the cold air drying treatment is to use a cold air dryer to dry the surface moisture of the chili pepper, the cold air temperature is controlled at 10° C., and the air drying time is 5 minutes;

[0051] (2) Precooling treatment: forced ventilation was used, the cold air temperature was 4°C, the precooling time was 12 h, and the cold air speed was 1.1 m / s; the cold treatment was carried out within 30 min after the chili peppers were harvested;

[0052] (3) 1-MCP preservative fumigation treatment: The chili pepper was fumigated with 1-MCP solution, the concentration of 1-MCP solution was 1 μL / L, and the fumigation time was 12 h;

[0053] (4) Packaging in a moisture permeable bag: placing the chili peppers treated in step (3) in a polyethylene moisture permeable bag and sealing the bag;

[0054] (5) Modified atmosphere packaging: placing the moisture permeable bag in a modified atmosphere composite packaging bag, and filling the modified atmosphere composite packaging with absorbent paper, and then sealing the bag;

[0055] Furthermore, the oxygen content in the modified atmosphere packaging is 3 vol%, and the carbon dioxide content is 5 vol%;

[0056] (6) Cold storage: After packaging, the temperature should be gradually lowered to 5±1℃ and then stored in a cold storage.

[0057] Example 3

[0058] A method for inhibiting the shedding of fruit stalks of fresh chili peppers during modified atmosphere packaging and storage, comprising the following steps:

[0059] (1) Sterilization: Wash and sterilize the chili peppers and dry them with cold air;

[0060] Further, the cleaning and sterilization is performed by using a 100 mg / L chlorine dioxide aqueous solution, soaking for 5 minutes, and then using a 100 mg / L gibberellin solution for 3 minutes;

[0061] Furthermore, the cold air drying treatment is to use a cold air dryer to dry the surface moisture of the chili pepper, the cold air temperature is controlled at 12° C., and the air drying time is 8 minutes;

[0062] (2) Precooling treatment: forced ventilation was used, the cold air temperature was 4°C, the precooling time was 15 h, and the cold air speed was 0.9 m / s; the cold treatment was carried out within 30 min after the chili peppers were harvested;

[0063] (3) 1-MCP preservative fumigation treatment: The chili pepper was fumigated with 1-MCP solution, the concentration of 1-MCP solution was 1 μL / L, and the fumigation time was 24 h;

[0064] (4) Packaging in a moisture permeable bag: placing the chili peppers treated in step (3) in a polyethylene moisture permeable bag and sealing the bag;

[0065] (5) Modified atmosphere packaging: placing the moisture permeable bag in a modified atmosphere composite packaging bag, and filling the modified atmosphere composite packaging with absorbent paper, and then sealing the bag;

[0066] Furthermore, the oxygen content in the modified atmosphere packaging is 8 vol%, and the carbon dioxide content is 3 vol%;

[0067] (6) Cold storage: After packaging, the temperature should be gradually lowered to 5±1℃ and then stored in a cold storage.

[0068] Experimental methods

[0069] Prepare a solution of 100 mg / L chlorine dioxide and 50 mg / L gibberellin, select chili pepper fruits with no obvious mechanical damage and soak them in the chlorine dioxide aqueous solution for 10 minutes, then soak them in a 50 mg / L gibberellin solution for 3 minutes and dry them, fumigate them with 1 μL / L 1-MCP at 4°C for 24 hours, and then pack them in modified atmosphere fresh-keeping bags, 5 kg / bag, for MP treatment. Select chili pepper fruits with no obvious mechanical damage, pre-cool them at 4°C for 24 hours, and then pack them in microporous bags, 5 kg / bag, for CK treatment. The fruit stalk shedding of chili pepper fruits after 75 days of MP treatment and CK treatment is as follows: Figure 1 , Figure 2 shown.

[0070] 1. Determination of respiratory intensity

[0071] The respiration intensity was determined by referring to the method of Fernández et al., "Quality of red sweet pepper fruit treated with 1-MCP during a simulated post-harvest handling chain". The pepper was placed in a 37L vacuum desiccator for 1 hour, and the CO2 mass produced by the fruit respiration was calculated by the consumption of oxalic acid in mg / (h·kg). The results are shown in Figure 3 shown.

[0072] 2. Determination of weight loss rate

[0073] Referring to the method in "The Effect of Spontaneous Modified Atmosphere Packaging on the Storage Quality of Peppers", the weighing method was used for determination. The results are as follows: Figure 4 shown.

[0074]

[0075] 3. Determination of POD

[0076] The test was performed using a kit from Nanjing Jiancheng Biological Co., Ltd. The results were as follows: Figure 5 shown.

[0077] 4. Determination of corruption rate

[0078] The surface decay of less than 10% is considered as corruption. Figure 6 shown.

[0079]

[0080] 5. Determination of soluble sugar content

[0081] The results were as follows: Figure 7 shown.

[0082] 6. Determination of ascorbic acid

[0083] Using high performance liquid chromatography, refer to GB 5009.86-2016 "National Food Safety Standard Determination of Ascorbic Acid in Food", the results are as follows Figure 8 shown.

[0084] 7. Determination of Capsanthin

[0085] Weigh 0.3g of processed pepper and add 4ml of anhydrous ethanol. Ultrasonic extraction is performed at 150W and 35℃ for 1 hour. Collect the extract and centrifuge at 3500r / min for 10min. Transfer the supernatant after centrifugation and add 4ml of anhydrous ethanol to extract for 1 hour. Take the supernatant after centrifugation and make it up to 10ml. Dilute to the appropriate concentration (25 times) and measure OD474 with a UV spectrophotometer. The results are as follows: Fig. 9 shown.

[0086] 8. Determination of PPO

[0087] The test was performed using a kit from Nanjing Jiancheng Biological Co., Ltd. The results were as follows: Fig.10 shown.

[0088] 9. Determination of oxygen and carbon dioxide concentrations in controlled atmosphere fresh-keeping bags

[0089] The O2 and CO2 content in the fresh-keeping bag was measured using the OXYBABY O2 / CO2 analyzer. The pad was attached to the fresh-keeping bag, and the sampling probe was used to penetrate the pad. The gas composition in the fresh-keeping bag was measured using the OXYBABY 6.0 headspace gas analyzer. The results were as follows: Fig.11 , Fig.12 shown.

Claims

1. A method for inhibiting the shedding of fruit stalks during storage in modified atmosphere packaging of fresh chili peppers, characterized in that: The following steps are involved: (1) Sterilization: Wash and sterilize the chili peppers and dry them with cold air; (2) Precooling treatment; (3) 1-MCP preservative fumigation treatment: The chili pepper was fumigated with 1-MCP solution, the concentration of 1-MCP solution was 1 μL / L, and the fumigation time was 12-24 h; (4) Packaging in a moisture permeable bag: placing the chili peppers treated in step (3) in a polyethylene moisture permeable bag and sealing the bag; (5) Modified atmosphere packaging: placing the moisture permeable bag in a modified atmosphere composite packaging bag, and filling the modified atmosphere composite packaging with absorbent paper, and then sealing the bag; (6) Cold storage: After packaging, the temperature should be gradually lowered to 5±1℃ and then stored in a cold storage.

2. A method for inhibiting the shedding of the fruit stem of fresh chili pepper during modified atmosphere packaging storage as claimed in claim 1, characterized in that: The cleaning and sterilization in step (1) is performed by using a 50-100 mg / L chlorine dioxide aqueous solution for immersion for 5-10 minutes, and then using a 50-100 mg / L gibberellin solution for immersion for 3 minutes.

3. A method for inhibiting the shedding of the fruit stem of fresh chili pepper during modified atmosphere packaging storage as claimed in claim 1, characterized in that: The cold air drying treatment in step (1) is to use a cold air dryer to dry the surface moisture of the chili pepper, the cold air temperature is controlled at 10-12° C., and the air drying time is 5-8 minutes.

4. A method for inhibiting the shedding of the fruit stem of fresh chili pepper during modified atmosphere packaging storage as claimed in claim 1, characterized in that: The precooling treatment in step (2) is carried out by forced ventilation, with a cold air temperature of 4° C., a precooling time of 12-15 hours, and a cold air speed of 0.9-1.1 m / s; the cold treatment is carried out within 30 minutes after the chili peppers are harvested.

5. A method for inhibiting the shedding of the fruit stem of fresh chili pepper during modified atmosphere packaging storage as claimed in claim 1, characterized in that: The oxygen content in the modified atmosphere packaging is 3-8 vol%, and the carbon dioxide content is 3-5 vol%.

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