Plum fruit preservative and preservation method thereof
By developing a plum fruit preservative containing chitosan, sodium alginate, vitamin C, calcium chloride and dimethyl sulfoxide, the problems of plum fruit deterioration during post-harvest storage are solved, and effective preservation effect is achieved.
Patent Information
- Application Number
- CN202510071405.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-16
- Publication Date
- 2025-04-11
AI Technical Summary
The plum fruit is prone to rot, water loss and softening during post-harvest storage. The existing preservation technology has safety hazards, complex operation or unsatisfactory preservation results.
A plum fruit preservative was developed, which consisted of 5-10 g/L chitosan, 0.2-0.5 g/L sodium alginate, 0.2-0.5 g/L vitamin C, 0.5-1.0 g/L calcium chloride and 0.5-1.0 g/L dimethyl sulfoxide. The storage time of the plum fruit was extended by pre-cooling and soaking.
It effectively extends the storage time of plum fruits, reduces the risks of corruption, water loss and softening, and provides a simple and effective method of preservation.
Smart Images
Figure CN119791159A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of post-harvest fruit processing, and in particular relates to a plum fruit preservative and a preservative method thereof. Background Art
[0002] The main ripening and picking period of plums is from June to September, which is the hot summer season. Microorganisms grow and reproduce rapidly, and the fruit is easily infected and eventually rots. High temperature will accelerate the transpiration of fruit water and cause water loss, so its storage performance is poor. In addition, plums are respiratory climacteric fruits. During the post-harvest storage period, ripening starts, and a series of metabolic activities related to ripening are strengthened, which promotes fruit ripening. At the same time, the activity of hydrolases increases, causing the fruit to soften, and finally shortening the storage time and shelf life of plums. It is more conducive to fruit storage and preservation to carry out certain treatment of plums after harvesting and combine them with later storage and preservation methods. At present, the main methods for post-harvest processing of plums include pre-cooling, heat treatment, post-harvest calcium spraying and coating treatment. Among them, the cost of equipment and materials for controlled atmosphere preservation is relatively high; irradiation preservation requires strict control of irradiation dose, otherwise it is easy to cause toxicological hazards; chemical agent preservation is to use chemical drugs to extend the shelf life of fruits, but chemical drugs are very likely to cause food safety problems; low-temperature refrigeration has the characteristics of low cost and high safety, but too low temperature will cause chilling damage to temperature-sensitive fruits, reduce fruit quality, and accelerate the consumption of fruit nutrients, making the preservation effect unsatisfactory. These technologies may have safety hazards, complex operations or unsatisfactory preservation effects, which limit their circulation and application.
[0003] Previous studies have mainly focused on the fact that plums are climacteric fruits, and a series of post-harvest preservation methods related to metabolic activities, such as low temperature and controlled atmosphere, are used. There are many methods for single problems, but there are few comprehensive preservation technologies developed for comprehensive post-harvest problems such as corruption, dehydration and softening. Based on this, the present application has developed a preservative and a preservation method for solving the comprehensive problems of plum corruption, dehydration and softening during storage. Summary of the invention
[0004] In view of the problems existing in the prior art, the present invention provides a plum fruit preservative and a preservative method thereof. The specific technical scheme is as follows: A plum fruit preservative, characterized in that the preservative consists of the following components: 5-10 g / L chitosan, 0.2-0.5 g / L sodium alginate, 0.2-0.5 g / L vitamin C, 0.5-1.0 g / L calcium chloride and 0.5-1.0 g / L dimethyl sulfoxide.
[0005] In some embodiments, the plum fruit preservative consists of the following components: 5-10 g / L chitosan, 0.2-0.5 g / L sodium alginate, 0.2-0.5 g / L vitamin C, 0.5-1.0 g / L calcium chloride, 0.5-1.0 g / L dimethyl sulfoxide and 1-3 g / L boric acid.
[0006] In some embodiments, the plum fruit preservative consists of the following components: 10g / L chitosan, 0.3g / L sodium alginate, 0.2g / L vitamin C, 1.0g / L calcium chloride, 0.8g / L dimethyl sulfoxide and 2.5g / L boric acid.
[0007] On the other hand, the present application also provides a method for using the above-mentioned plum fruit preservative.
[0008] The method for preserving plum fruit comprises the following steps: Step 1: prepare the plum fruit preservative according to claims 1-3, and precool the prepared plum fruit preservative to 4°C; Step 2: Soak the picked plums without mechanical damage, diseases and insect pests in plum fruit preservative for 3-5 seconds.
[0009] In combination with all the above technical solutions, the advantages and positive effects of the present invention are: the plum fruit preservative and the preservation method provided by the present invention provide a simple method for the storage and preservation of plum fruits after harvest, which solves the technical problem that other preservatives in the prior art have poor preservation effects. BRIEF DESCRIPTION OF THE DRAWINGS
[0010] 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 will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.
[0011] Figure 1 This is a statistical chart of the spoilage rate of plums treated with different preservatives; Figure 2 This is a statistical chart of the respiration intensity of plum fruits treated with different preservatives. DETAILED DESCRIPTION
[0012] In order to make the purpose, technical scheme and advantages of the present invention more clear, the present invention is further described in detail below in conjunction with the examples. The equipment and reagents used in each embodiment and test example can be obtained from commercial sources unless otherwise specified. The specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.
[0013] Based on the information contained in this application, it is easy for those skilled in the art to make various changes to the precise description of the present invention without departing from the spirit and scope of the appended claims. It should be understood that the scope of the present invention is not limited to the defined process, properties or components, because these embodiments and other descriptions are only for illustrating specific aspects of the present invention. In fact, various changes that the technicians in this field or related fields can obviously make to the embodiments of the present invention are all covered within the scope of the appended claims.
[0014] In order to better understand the present invention but not to limit the scope of the present invention, all the numbers used in this application to express the amount, percentage, and other numerical values should be understood as modified by the word "approximately" in all cases. Therefore, unless otherwise specified, the numerical parameters listed in the specification and the appended claims are approximate values, which may be changed according to the different ideal properties attempted to be obtained. Each numerical parameter should at least be regarded as obtained based on the reported significant figures and by conventional rounding methods. In the present invention, "about" means within 10% of a given value or range, preferably within 5%.
[0015] In the following embodiments of the present invention, when the temperature is not particularly limited, it is a normal temperature condition. Normal temperature refers to the natural room temperature condition in four seasons without additional cooling or heating treatment, and is generally controlled at 10-30°C, preferably 15-25°C.
[0016] Unless otherwise specified, the reagents and materials used in the embodiments of the present invention can be purchased from the market.
[0017] The detailed implementation process and contents are as follows: Example 1 10 L of plum fruit preservatives with different components were prepared according to Table 1. The prepared plum fruit preservatives were precooled in a 4°C refrigerator overnight for subsequent testing.
[0018] Table 1 Example 2 Experimental design method: Plum fruits without insect pests, mechanical damage, and uniform size and color were selected as experimental fruits. They were evenly divided into 10 groups, with 200 fruits in each group. The grouped plums were soaked in the plum fruit preservative prepared in Example 1 for 3 seconds and dried, then packed into a 0.02 mm thick fresh-keeping bag and stored at room temperature.
[0019] Table 2 Determination of corruption rate The freshness of the plums was checked every day, and the spoilage rate of each group was calculated. When the spoilage rate exceeded 50%, the experiment for that group was terminated.
[0020]
[0021] The results are as follows Figure 1 As shown, adding dimethyl sulfoxide to reagent 1 helps the storage of plums, and adding boric acid can further improve the storage of plums, indicating that boric acid and dimethyl sulfoxide have a synergistic effect. However, as the amount of boric acid is higher than 3.0 g / L, the preservation effect will decrease.
[0022] Determination of Titratable Acid (TA) Sample processing: Take 100g of plums in a juicer, squeeze the juice, pour it into a beaker, mix it evenly, and place it in a 50℃ water bath to heat for 30min. Centrifuge it at 4℃, 10000 r / min, 20min, take the supernatant as the crude organic acid extract, and measure the volume V0 of the crude organic acid extract.
[0023] Sample determination: Take 40 mL of the crude organic acid extract and titrate it with 0.1 M sodium hydroxide solution on an automatic titrator to an end point of pH 8.1, and record the volume V2 of the consumed standard NaOH.
[0024] Calculate the titratable acid content according to the formula:
[0025] Where, C is the NaOH concentration; m is the sample mass (g); V2 is the volume of NaOH consumed (mL); V1 is the sample volume during the test (mL); V0 is the total volume of the extract (mL); K is the citric acid conversion coefficient (0.07).
[0026] from Figure 1 It can be seen from the results that the treatment with the plum fruit preservative of the present invention can effectively prolong the storage time of plums at room temperature compared with the treatment with reagent 1, which is beneficial to the transportation and shelf life management of plums.
[0027] Determination of respiratory intensity Determination of fruit respiration intensity The determination of plum fruit respiration intensity adopts the static method. The sample is placed in a desiccator, and 10 mL of 0.4M NaOH is placed at the bottom of the desiccator. The CO2 released by the sample is absorbed by NaOH. After 1 hour, the alkali solution is taken and the respiration rate of the sample is determined by titration with 0.2M oxalic acid. Repeat the measurement three times and calculate the formula:
[0028] Wherein, V1 is the amount of oxalic acid solution used for blank titration (mL); V2 is the amount of oxalic acid solution used for titration during determination (mL); C is the concentration of oxalic acid solution (mol / L); m is the sample mass (kg); t is the determination time (h); 22 is the mass conversion coefficient of NaOH and CO2 in the determination.
[0029] from Figure 2 It can be seen that the preservation group treated with dimethyl sulfoxide and boric acid can delay the time of maximum respiration intensity, increase the respiration intensity value of plum fruit, and show a typical jump trend.
[0030] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.
Claims
1. A plum fruit preservative, characterized in that: The preservative consists of the following components: 5-10 g / L chitosan, 0.2-0.5 g / L sodium alginate, 0.2-0.5 g / L vitamin C, 0.5-1.0 g / L calcium chloride and 0.5-1.0 g / L dimethyl sulfoxide.
2. The plum fruit preservative according to claim 1, characterized in that: The plum fruit preservative consists of the following components: 5-10 g / L chitosan, 0.2-0.5 g / L sodium alginate, 0.2-0.5 g / L vitamin C, 0.5-1.0 g / L calcium chloride, 0.5-1.0 g / L dimethyl sulfoxide and 1-3 g / L boric acid.
3. The plum fruit preservative according to claim 2, characterized in that: The plum fruit preservative is composed of the following components: 10g / L chitosan, 0.3g / L sodium alginate, 0.2g / L vitamin C, 1.0g / L calcium chloride, 0.8g / L dimethyl sulfoxide and 2.5g / L boric acid.
4. A method for preserving plum fruit using the plum fruit preservative according to claims 1-3, characterized in that: The method for preserving plum fruit comprises the following steps: Step 1: prepare the plum fruit preservative according to claims 1-3, and precool the prepared plum fruit preservative to 4°C. Step 2: Soak the picked plums without mechanical damage, diseases and insect pests in plum fruit preservative for 3-5 seconds.