Glue removing formula for mango fruit stem glue

Abstract

The invention provides a formula for removing mango carpopodium gum, and particularly relates to the technical field of fruit preservation. According to the glue removing formula for the mango stem glue, the glue removing formula can be selected from one or a combination of more of CaCO3, NaHCO3, Tween 80 and CMC-Na in percentage by weight, and the glue removing formula comprises the following components in percentage by weight: 0.5%-2% of CaCO3, 0.5%-2% of NaHCO3, 0.5%-2% of Tween 80, 0.5%-2% of CMC-Na and 92%-99.5% of water. The carpopodium gum remover has the advantages that one or more of 1% CaCO3, 1% NaHCO3, 2% CMC-N and Tween 80 are combined to serve as the carpopodium gum remover to remove carpopodium gum, the removing effect is good, operation is easy, meanwhile, damage to mango peels is reduced to the minimum by adopting the proper concentration, physiological lesions of the peels can be prevented, and postharvest lesions of fruits are prevented from being induced.

Description

Technical Field

[0001] The invention mainly relates to the technical field of fruit preservation, and in particular to a formula for removing gum from mango stalks. Background Art

[0002] Mango is an edible mango produced from a tropical tree. It is particularly important to keep mango fresh. Mango stalks will secrete stalk gum, which will affect the structure of its peel, thereby accelerating the process of mango decay. The wax layer of normal mango peel is evenly distributed, the stomata are closed, and the lenticels are small round dots with white surroundings; while the stomata of mango peels with damaged stalk gum are closed without obvious changes, but the wax layer of the peel is damaged and cracked, the lenticels become larger, the center is dark brown to black, and the surrounding is light brown to brown. In order to prevent the stalk gum from affecting the mango, the present invention provides a mango stalk gum removal formula. Summary of the invention

[0003] In order to solve the problems of the prior art, the invention provides a formula for removing gum from mango stalks.

[0004] In order to achieve the above object, the present invention is implemented through the following technical solutions:

[0005] A mango stalk gum removal formula, wherein the gum removal formula is calculated by weight percentage and the gum removal formula can be selected from a combination of one or more of CaCO3, NaHCO3, Tween 80 and CMC-Na.

[0006]

[0007] Preferably, the components of the adhesive removal formula and the content of each component are: 1% CaCO3 and 99% water.

[0008] Preferably, the components of the desmearing formula and the contents of each component are: 1% NaHCO3 and 99% water.

[0009] Preferably, the components of the desizing formula and the contents of each component are: 2% CMC-N and 98% water.

[0010] Preferably, the components of the desizing formula and the content of each component are: 1% CaCO3, 1% NaHCO3, 2% CMC-N and 94% water.

[0011] Compared with the prior art, the beneficial effects of the present invention are:

[0012] The pectin remover is a combination of one or more of 1% CaCO3, 1% NaHCO3, 2% CMC-N and Tween 80, which has good removal effect and simple operation. At the same time, the appropriate concentration is used to minimize the damage to the mango peel, which can prevent the peel from producing physiological lesions and prevent the induction of post-harvest lesions of the fruit. DETAILED DESCRIPTION

[0013] In conjunction with specific embodiments, the present invention will be further described. It should be understood that these embodiments are only used to illustrate the present invention and are not intended to limit the scope of the present invention. In addition, it should be understood that after reading the content taught by the present invention, those skilled in the art can make various changes or modifications to the present invention, and these equivalent forms also fall within the scope limited by the application.

[0014] A mango stalk gum removal formula, wherein the gum removal formula is calculated by weight percentage, the gum removal formula can be selected from a combination of one or more of CaCO3, NaHCO3, Tween 80 and CMC-Na, and the contents of the gum removal formula components are as follows:

[0015]

[0016] The use of the above-mentioned glue removal formula will cause damage to the mango peel. The fruit damage classification standards are as follows:

[0017] Level 0: The lenticels are healthy and undamaged.

[0018] Grade 1: The lenticels are slightly browned, with no browning or slight dark halo around them;

[0019] Grade 2: moderate browning of lenticels, with brown halos around the lenticels;

[0020] Level 3: The lenticels become seriously dark brown and enlarged, or there is infection with pathogens;

[0021] The damage index is: damage index = ∑ (number of pores at each level × value of that level) / (total number of pores investigated × value of the highest level) × 100.

[0022] Example 1

[0023] A mango stalk gum removal formula, wherein the gum removal formula is calculated by weight percentage, and the components of the gum removal formula and the content of each component are: 1% CaCO3 and 99% water.

[0024] Fresh pectin was used to injure mango fruits for 1 and 2 hours respectively, and then the fruits were immediately soaked in 0.5%, 1% and 2% CaCO3 solutions for 5 minutes and then taken out to air-dry naturally. The control group was set as CK and the water soaking group was set as CK. The peel damage index was calculated after 24 hours and 48 hours (Table 1). It was found that 1% CaCO3 had the best effect on removing pectin after 24 hours, and the peel damage index was significantly lower than that of other treatments. After 48 hours, there was no significant difference in the damage index of fruits treated with 0.5% CaCO3 and 1% CaCO3, but it was significantly lower than that of other treatments; the peel damage index of fruits after 2 hours of immersion in pectin was generally higher than that after 1 hour of immersion. There was no significant difference in the peel damage index among the three concentrations after 24 hours and 48 hours, but it was significantly lower than the control.

[0025] Table 1 Effect of different concentrations of CaCO3 treatment on sapburn index

[0026]

[0027] After experiments, it can be seen from Table 1 above that selecting 1% CaCO3 scavenger alone causes little damage to the peel.

[0028] Example 2

[0029] A mango stalk gum removal formula, wherein the gum removal formula is calculated by weight percentage, and the components of the gum removal formula and the content of each component are: 1% NaHCO3 and 99% water.

[0030] Fresh pectin was used to injure mango fruits for 1 and 2 hours respectively, and then the fruits were immediately soaked in 0.5%, 1% and 2% NaHCO3 solutions for 5 minutes, then taken out and dried naturally. The control group was set as CK and the water soaking group was set as CK. The peel damage index was calculated after 24 hours and 48 hours (Table 2). The pectin was removed by NaHCO3 and it was found that when the pectin was in contact with the peel for 1 hour, after 24 and 48 hours, the best removal effect of the pectin was 1% NaHCO3, and the peel damage index was significantly lower than that of other treatments; when the pectin was in contact with the peel for 2 hours, the three concentrations of NaHCO3 solutions could not alleviate the damage to the peel and reduce the peel damage index (Table 2).

[0031] Table 2 Effect of different concentrations of NaHCO3 treatment on sapburn index

[0032]

[0033] After experiments, it can be seen from Table 2 above that selecting 1% NaHCO3 scavenger alone causes little damage to the peel.

[0034] Example 3

[0035] A mango fruit stem gum removal formula, wherein the gum removal formula is calculated by weight percentage, and the components and contents of each component of the gum removal formula are: 2% CMC-N and 98% water

[0036] Fresh pectin was used to injure mango fruits for 1 and 2 h respectively, and then the fruits were immediately soaked in 0.5%, 1% and 2% CMC-N solutions for 5 min and then taken out to air dry naturally. The control group was set as CK and the water soaking group was set as CK. The peel damage index was statistically analyzed after 24 h and 48 h (Table 3). The pectin was removed by CMC-Na. The damage index results after 24 h showed that after the pectin was immersed for 1 h, the peel damage index of the fruit treated with 1% CMC-Na was significantly lower than that of the control and 0.5% CMC-Na treated fruits. Although the effect of 2% CMC-Na was slightly better than 1%, the difference was not significant. For the fruit immersed in pectin for 2 h, the removal effect of 2% CMC-Na was significantly better than that of other treatments. The damage index after 48 h showed that after the pectin was immersed for 1 h, there was no significant difference in the damage index of the three concentrations of CMC-Na. For the fruit immersed in pectin for 2 h, the removal effect of 2% CMC-Na was significantly better than that of other treatments.

[0037] Table 3 Effect of different concentrations of CMC-Na treatment on sapburn index

[0038]

[0039] After experiments, it can be seen from Table 3 that the 2% CMC-Na scavenger alone causes little damage to the fruit peel.

[0040] Example 4

[0041] A mango stalk gum removal formula, wherein the gum removal formula is calculated by weight percentage, and the components of the gum removal formula and the content of each component are: 1% CaCO3, 1% NaHCO3, 2% CMC-N and 94% water.

[0042] Mango fruits were damaged with fresh pectin for 1 and 2 hours, and then immediately soaked in 1% CaCO3, 1% NaHCO3, and 2% CMC-N solutions for 5 minutes, respectively, and then air-dried naturally. The fruits were also soaked in a mixed solution of 1% CaCO3, 1% NaHCO3 and 2% CMC-N for 5 minutes, then air-dried naturally. After being immersed in pectin for 1 hour, there was no significant difference in the peel damage index of mango fruits immersed in 1% CaCO3, 2% NaHCO3 and 1% CMC-Na 24 hours later and 48 hours later. After being immersed in pectin for 2 hours, the peel damage index of mango fruits immersed in 2% CMC-Na 24 hours and 48 hours later was significantly lower than that of other treatments.

[0043] Tab. 4 Comparison of effects of four kinds of chemical reagents

[0044]

[0045] After experiments, it can be seen from Table 4 above that there is no significant difference in the peel damage index of mango fruits soaked in the mixed solution of 1% CaCO3, 1% NaHCO3 and 2% CMC-N after 24 hours, and the peel damage index of mango fruits after 48 hours is lower than that of other treatments.

[0046] In summary, the best choice for mango stalk gum removal is to choose the following four formula combinations for gum removal:

[0047] (1) 1% CaCO3

[0048] (2) 1% NaHCO3

[0049] (3) 2% CMC-N.

[0050] (4) Combination of 1% CaCO3, 1% NaHCO3 and 2% CMC-N.

Claims

1. A mango stalk gum removal formula, characterized in that: The degumming formula is calculated by weight percentage, and the degumming formula can be selected from a combination of one or more of CaCO3, NaHCO3, Tween 80 and CMC-Na, and the contents of the degumming formula components are as follows:

2. A mango fruit handle gum removal formula according to claim 1, characterized in that, The components of the adhesive removal formula and the content of each component are: 1% CaCO3 and 99% water.

3. A mango fruit handle gum removal formula according to claim 1, characterized in that: The components of the desmearing formula and the contents of each component are: 1% NaHCO3 and 99% water.

4. A mango fruit handle gum removal formula according to claim 1, characterized in that: The components of the degumming formula and the content of each component are: 2% CMC-N and 98% water.

5. A mango fruit handle gum removal formula according to claim 1, characterized in that: The components of the degumming formula and the content of each component are: 1% CaCO3, 1% NaHCO3, 2% CMC-N and 94% water.

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