Method for repairing adverse effects of 1-mcp fresh-keeping fruits

Abstract

The invention discloses a method for repairing adverse effects of 1-mcp fresh-keeping fruits. The method comprises the following steps: treating fruits with 1-MCP, and then treating the treated fruits with low oxygen. And low-oxygen treatment and 1-MCP are combined for use, so that flavor change caused by excessive inhibition of ethylene can be avoided, and the comprehensive quality of the fruits is kept.

Description

Technical Field

[0001] The invention belongs to the field of fruit preservation, and in particular relates to a method for delaying the aroma and nutritional quality of fruits after 1-MCP preservation. Background Art

[0002] Climacteric fruits refer to those types of fruits whose respiration rate increases significantly during the ripening process. This "climacteric" is usually closely related to the production and action of ethylene during the fruit ripening process, especially during the climacteric period, which plays an important role in promoting the enzyme activity in the fruit (such as polysaccharide hydrolase, pectinase, etc.), so that the fruit softens and accumulates sugar. Climacteric refers to the sudden increase in the respiration rate of the fruit at a specific ripening stage, especially when it is close to ripening, and the production of ethylene reaches a peak. This phenomenon is usually synchronized with the ripening characteristics of the fruit, such as softening, color change, sugar accumulation, and aroma generation. Common climacteric fruits include: apples, bananas, kiwis, tomatoes, apricots, and pears. 1-Methylcyclopropene (1-MCP) is an antagonist of the natural plant hormone ethylene. It inhibits the action of ethylene by binding to ethylene receptors, thereby delaying the ripening and aging of fruits and vegetables. 1-MCP performs well in delaying the softening of fruit after-ripening, maintaining fruit firmness, extending storage period, and maintaining nutrients and flavor, especially under refrigerated conditions. It can slow down the aging of fruits while maintaining the flavor and nutrition of fruits. However, it also brings some negative effects, especially the "hard core" phenomenon, delayed flavor accumulation and reduced sugar content. Therefore, when applying 1-MCP, it is necessary to optimize it according to factors such as fruit type, treatment concentration, storage conditions, etc. to maximize its preservation effect and avoid these adverse effects. Summary of the invention

[0003] The purpose of the present invention is to provide a method for repairing the adverse effects of 1-mcp on fruit preservation.

[0004] A method for repairing the adverse effects of 1-mcp fresh-keeping fruit of the present invention comprises the following steps:

[0005] The fruits were treated with 1-MCP and then with hypoxia.

[0006] The hypoxic treatment is treatment with oxygen having a volume fraction of 1-5%. It is further preferred that the treatment lasts for 12-24 hours.

[0007] Preferably, the 1-MCP treatment is to treat the fruit with 0.5 to 2 μL / L 1-MCP for 12 to 24 hours.

[0008] Preferably, the fruit is kiwi, apple, banana, tomato, apricot or pear.

[0009] Preferably, kiwifruit fruits are picked when they are 7-8% ripe, defective fruits are picked out, the fruits are treated with 0.5 to 2 μL / L 1-MCP for 12 to 24 hours, and then the oxygen concentration in the fruit storage environment is reduced to between 1% and 5% by volume for 12 to 24 hours before storage.

[0010] Preferably, the storage is taking out and storing in a packaging box / bag at room temperature or low temperature.

[0011] Preferably, the hypoxic treatment is by modified atmosphere packaging, controlled atmosphere storage or hypoxic storage bag treatment.

[0012] The combined use of hypoxia treatment and 1-MCP treatment does help improve the quality of the fruit, especially reducing some adverse effects that may be caused by 1-MCP treatment. 1-MCP is an ethylene antagonist that delays the ripening of the fruit by inhibiting the action of ethylene, but it may also bring some side effects, such as inhibiting the normal ripening of the fruit and affecting the development of flavor. Hypoxia treatment extends the shelf life of the fruit by reducing the oxygen supply, inhibiting respiration and the production of ethylene. Hypoxia treatment can effectively reduce the quality damage that may be caused by 1-MCP treatment, mainly in avoiding the taste problems of the fruit due to excessive delay in ripening, promoting the production of flavor substances, delaying the decline in quality, and reducing the occurrence of diseases. The combination of the two can extend the shelf life of the fruit while maintaining a good appearance, flavor and taste. Therefore, this combined treatment method can provide more ideal conditions for the long-term storage of fruits, especially for those fruits that are sensitive to ethylene.

[0013] How hypoxia treatment can reduce the quality damage that 1-MCP treatment may cause to fruits.

[0014] 1. Reduce the risk of excessive fruit softening

[0015] 1-MCP delays the ripening process of fruits by inhibiting the action of ethylene, but it may cause "lag" in fruits after long-term storage, that is, the fruits are too hard and lose their natural ripe flavor and taste. This phenomenon is particularly evident in some fruits (such as apples and pears). Hypoxia treatment can further slow down the respiration rate of the fruit, thereby reducing the problem of hardness and loss of taste caused by excessive delay in ripening. In a low-oxygen environment, the respiration and ethylene production of the fruit are inhibited. Therefore, even if 1-MCP inhibits the action of ethylene, low oxygen can help the fruit maintain a moderate ripening process, avoid excessive inhibition, and maintain a good flavor and texture.

[0016] 2. Promote the synthesis of flavor substances

[0017] The production of flavor substances is closely related to ethylene concentration. Although 1-MCP can delay the ripening of fruits, it will also slow down the synthesis of flavor substances, resulting in the lack of aroma and flavor that fruits should have during the ripening period. Hypoxia treatment helps maintain the production of flavor substances in fruits by inhibiting the respiration of fruits and reducing the production of ethylene. In a hypoxic environment, the metabolic process of fruits is slower, which can extend the shelf life while ensuring the relative stability of flavor and aroma.

[0018] 3. Delay quality decline

[0019] The main function of hypoxia treatment is to delay the respiration and ethylene production of the fruit, thereby slowing down the aging process. When used in combination with 1-MCP, hypoxia treatment helps to avoid excessive ethylene inhibition and prevent the fruit from "over-ripening", such as poor color and weak flavor. By slowing down excessive aging, hypoxia treatment can effectively delay the decline in fruit quality, allowing it to maintain a good appearance and taste.

[0020] 4. Reduce the occurrence of disease and rot

[0021] A low oxygen environment can inhibit the growth of anaerobic microorganisms, helping to reduce fruit rot and mildew during storage. After 1-MCP treatment, the fruit's ripening process is delayed, which may reduce its resistance to pathogenic microorganisms. Low oxygen treatment reduces the occurrence of diseases by reducing the respiration rate and microbial activity, thereby improving the storage safety and quality of the fruit.

[0022] 5. Improve Antioxidant Capacity

[0023] In a high-oxygen or normal-oxygen environment, the metabolic activity of the fruit is relatively active, and free radicals are easily generated, leading to oxidative damage. Hypoxic treatment can effectively inhibit the oxidation process and slow down the generation of free radicals, which helps to reduce the oxidative damage caused by 1-MCP treatment. In a low-oxygen environment, the antioxidant enzyme activity of the fruit is increased, which helps to slow down the quality loss caused by oxidation, such as darkening of color and loss of nutrients.

[0024] 6. Synergy: Extend shelf life and maintain overall quality

[0025] The combination of low oxygen treatment and 1-MCP treatment can not only extend the shelf life of the fruit, but also better maintain the appearance, taste and nutrition of the fruit. 1-MCP reduces premature ripening by inhibiting the action of ethylene, while low oxygen treatment reduces possible quality damage during storage by inhibiting respiration, reducing diseases and delaying oxidation. The synergistic effect of the two helps ensure that the fruit maintains high quality while extending its storage period.

[0026] 7. Applicable fruit types

[0027] Different types of fruits react differently to 1-MCP and hypoxia treatment. Fruits such as apples, pears, and grapes can be better preserved in a low-oxygen environment, and 1-MCP treatment can further delay the ripening process of these fruits. For fruits that are not very dependent on ethylene, such as citrus, the combination of hypoxia treatment and 1-MCP can also avoid flavor changes caused by excessive inhibition of ethylene and maintain the overall quality of the fruit. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 is the experimental result of control group 1;

[0029] Figure 2 This is the experimental result of control group 2;

[0030] Figure 3 This is the experimental result of control group 3;

[0031] Figure 4 This is the experimental result of Example 1. DETAILED DESCRIPTION

[0032] The following examples are provided to further illustrate the present invention, rather than to limit the present invention.

[0033] Control group 1:

[0034] After the kiwifruit is picked when it is 7-8 months ripe, pick out the defective ones, and then place the fruits in a closed space for 12 hours. After that, remove the gas in the package, seal it for another 12 hours, take it out, store it in the box, and store it at room temperature.

[0035] Control group 2:

[0036] After the kiwifruits are picked at 7-8 degrees of maturity, the defective ones are picked out, and then the fruits are treated with 0.5 μL / L 1-MCP in a closed space for 12 hours. After that, the fruits are taken out and sealed in a clean space for 12 hours, and stored in packaging boxes at room temperature.

[0037] Control group 3:

[0038] After kiwifruit is picked when it is 7-8 months ripe, the defective ones are picked out and the fruits are treated in a closed space for 12 hours. The gas in the loose packaging is removed and the oxygen concentration in the fruit storage environment is reduced to between 3% by volume. The fruits are treated for 12 hours through modified atmosphere packaging (MAP), controlled atmosphere storage (CA) or low-oxygen storage bags, taken out and stored in packaging boxes at room temperature.

[0039] Embodiment 1:

[0040] The invention provides a technical method combining hypoxia treatment and 1-MCP treatment, and the specific steps are as follows: 1-MCP treatment: after kiwifruit fruits are picked at 7-8 degrees of maturity, defective fruits are picked out, and then the fruits are treated with 0.5 μL / L 1-MCP in a closed space for 12 hours to inhibit the effect of ethylene and delay the ripening and senescence of the fruits.

[0041] Hypoxia treatment: After 1-MCP treatment, the oxygen concentration in the fruit storage environment is reduced to between 3% by volume, and the hypoxia environment is maintained by modified atmosphere packaging (MAP), controlled atmosphere storage (CA) or hypoxia storage bags. After 12 hours of treatment, the fruit is taken out and stored in a packaging box / bag at room temperature or low temperature.

[0042] As shown in the figure, the control group 1 ( Figure 1 ) without 1-mcp and hypoxia treatment, the fruit softened completely and began to rot; control group 2 ( Figure 2 ) treated with 1-mcp, the endogenous ethylene in the fruit was inhibited by 1-mcp and could not be fully ripened. The fruit was hard, the core was white, and there was no aroma. The control group 3 ( Figure 3 ) is a low concentration of oxygen fumigation, the softening of the fruit is controlled to a certain extent, but the ideal effect is not achieved; Example 1 ( Figure 4 ) The fruit was first treated with 0.5 μL / L 1-MCP for 12 hours and then fumigated with a low concentration of oxygen at a volume fraction of 3%, which ultimately delayed the softening of the fruit, did not affect the ripening of different parts of the fruit, and maintained a good aroma and sensory quality.

Claims

1. A method for repairing the adverse effects of 1-mcp preservation of fruits, characterized in that: The following steps are involved: The fruits were treated with 1-MCP and then with hypoxia.

2. The method according to claim 1, characterized in that: The hypoxic treatment is treatment with oxygen having a volume fraction of 1-5%.

3. The method according to claim 2, characterized in that The hypoxia treatment lasts for 12-24 hours.

4. The method according to claim 1, characterized in that The 1-MCP treatment is to treat the fruit with 0.5 to 2 μL / L 1-MCP for 12 to 24 hours.

5. The method according to claim 1, characterized in that The fruits are kiwi fruit, apple, banana, tomato, apricot and pear.

6. The method according to claim 1, characterized in that The method is to pick kiwifruit when it is 7-8% ripe, pick out the defective fruits, treat the fruits with 0.5 to 2 μL / L 1-MCP for 12 to 24 hours, reduce the oxygen concentration in the fruit storage environment to between 1% and 5% by volume for 12 to 24 hours, and then store them.

7. The method according to claim 6, characterized in that The storage is to take out and store in a packaging box / bag at room temperature or low temperature.

8. The method according to claim 1, characterized in that The hypoxic treatment is carried out by modified atmosphere packaging, controlled atmosphere storage or hypoxic storage bag treatment.

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