Ripening antibacterial composition, ripening antibacterial spray and method for improving shelf life of kiwi fruits

Abstract

The invention relates to the technical field of ripening and bacteriostasis of kiwi fruits, in particular to a ripening and bacteriostasis composition, ripening and bacteriostasis spray and a method for improving the shelf life of kiwi fruits. The ripening antibacterial composition comprises the following raw materials: ethylene and an essential oil solution, wherein ethylene per unit volume corresponds to 2-5 unit volume of the essential oil solution; the essential oil solution comprises the oregano essential oil and the cinnamon essential oil, and the total concentration of the oregano essential oil and the cinnamon essential oil in the essential oil solution is 1 wt%-10 wt%. The composition not only can realize ripening acceleration of the kiwi fruits, but also can effectively inhibit growth of pathogenic bacteria of the kiwi fruits, so that decay and deterioration of the kiwi fruits are reduced, and the shelf life of the kiwi fruits can be prolonged.

Description

Technical Field

[0001] The invention relates to the technical field of kiwifruit ripening and antibacterial technology, and in particular to a ripening and antibacterial composition, a ripening and antibacterial spray and a method for improving the shelf life of kiwifruit. Background Art

[0002] Kiwifruit is a late-ripening fruit. The flesh of kiwifruit just harvested or after storage and preservation is hard, and the color, flavor, aroma and other qualities cannot meet the consumption needs of consumers. The fruit must be ripe and softened to show its unique flavor quality. However, as the fruit ripens, the nutrient matrix in the fruit is more suitable for the growth and reproduction of microbial diseases, and microbial diseases such as soft rot and stem rot gradually appear. It can be seen that ripening is an inevitable link for kiwifruit to be edible, but it is also the outbreak period of microbial diseases during the ripening of the fruit. Therefore, how to achieve rapid softening of kiwifruit while reducing the occurrence of microbial diseases is a bottleneck problem in improving the quality and reducing the loss of kiwifruit.

[0003] For the rapid softening of kiwifruit, ethephon is often used in the prior art for artificial ripening. The principle is to release ethylene under certain pH conditions to achieve the purpose of fruit ripening, but the operation is relatively cumbersome, and the release of ethylene is affected by factors such as operation, and there are problems such as unstable release amount and poor regulation of ripening effect. Ethylene gas is also used for ripening, but due to the problems of flammability and explosion of high-concentration ethylene gas, it has high requirements in storage, transportation, use, etc., thereby limiting its application in production. Therefore, it is necessary to invent a relatively safe and convenient ethylene gas product. At the same time, after ethylene ripening, kiwifruit matures quickly, so it needs to be sold as soon as possible, otherwise the ripe kiwifruit is very easy to rot and deteriorate, and the shelf life at this time is only about 3-5 days. It can be seen that the existing ethylene ripening preparations or products cannot meet the requirements of both ripening and reducing kiwifruit diseases and appropriately extending the shelf life.

[0004] In view of this, the present invention is proposed. Summary of the invention

[0005] The purpose of the present invention is to provide a ripening and antibacterial composition, a ripening and antibacterial spray and a method for improving the shelf life of kiwifruit. The ripening and antibacterial composition provided in the embodiment of the present invention can not only ripen kiwifruit, but also effectively inhibit the growth of kiwifruit pathogenic bacteria, thereby reducing the rot and deterioration of kiwifruit, and can extend the shelf life of kiwifruit.

[0006] The present invention is achieved in that: In a first aspect, the present invention provides a ripening and antibacterial composition for improving the shelf life of kiwifruit, wherein the raw materials thereof include ethylene and an essential oil solution, wherein one unit volume of ethylene corresponds to 2-5 unit volumes of the essential oil solution; The essential oil solution comprises the oregano essential oil and the cinnamon essential oil, and the total concentration of the oregano essential oil and the cinnamon essential oil in the essential oil solution is 1 wt %-10 wt %.

[0007] In an optional embodiment, the mass ratio of the oregano essential oil to the cinnamon essential oil is (2:1)-(1:2).

[0008] In an optional embodiment, the essential oil solution further comprises water and an emulsifier.

[0009] In an optional embodiment, the content of the emulsifier is 2-10 wt %.

[0010] In an alternative embodiment, the emulsifier comprises Tween and propylene glycol; The content of Tween is 1.5-9.0wt%; the content of propylene glycol is 0.5-1.0wt%.

[0011] In a second aspect, the present invention provides a ripening and antibacterial spray for improving the shelf life of kiwifruit, which comprises the ripening and antibacterial composition for improving the shelf life of kiwifruit described in the aforementioned embodiment.

[0012] In an optional embodiment, the safety factor of the spray is 70-80%.

[0013] In an optional embodiment, the spray is filled with an inert gas.

[0014] In a third aspect, the present invention provides a method for improving the shelf life of kiwifruit, comprising spraying the ripening and antibacterial spray for improving the shelf life of kiwifruit as described in the above embodiment onto kiwifruit.

[0015] In an alternative embodiment, the concentration of ethylene per 1 cubic meter of space is 10-100 ppm.

[0016] The present invention has the following beneficial effects: the embodiment of the present invention combines ethylene, oregano essential oil and cinnamon essential oil and limits a specific ratio so that the combination of the three can not only have the effect of ripening kiwi fruit, but also can inhibit bacteria and prevent kiwi fruit from rotting during the ripening process and after ripening, can extend the shelf life of ripened kiwi fruit, shorten the shelf life of naturally ripened kiwi fruit, and provide a suitable shelf life for kiwi fruit. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments are briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without creative work.

[0018] Figure 1 The result diagram provided for Test Example 1 of the present invention; Figure 2 This is a result diagram provided for Experimental Example 3 of the present invention. DETAILED DESCRIPTION

[0019] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0020] Kiwi fruit is a late-ripening fruit. Generally, the kiwi fruit picked is not yet edible and generally needs to be left for a while before it can be eaten. However, during the process of being left to ripen, the kiwi fruit matures slowly, making it unable to mature for a long time and then unable to be sold and eaten. In addition, during the natural ripening period, kiwi fruit is prone to diseases, causing the kiwi fruit to rot before it is ripe or to be eaten quickly after it is ripe, otherwise it will rot quickly. The existing technology uses ethylene to ripen, which can achieve short-term ripening, but the kiwi fruit is also prone to rot quickly after ripening, shortening the shelf life of the kiwi fruit.

[0021] Based on the above problems, an embodiment of the present invention provides a composition, which can not only achieve rapid ripening, but also reduce kiwifruit diseases, prolong the shelf life of ripe kiwifruit, shorten the time of natural ripening, and is less prone to rot.

[0022] Specifically, the present invention provides a ripening and antibacterial composition for improving the shelf life of kiwifruit, wherein the raw materials include ethylene and an essential oil solution, and one unit volume of ethylene corresponds to 2-5 unit volumes of the essential oil solution. That is, one unit volume of ethylene corresponds to 2 unit volumes of the essential oil solution, 3 unit volumes of the essential oil solution, 4 unit volumes of the essential oil solution, or 5 unit volumes of the essential oil solution.

[0023] The unit volume provided in the embodiment of the present invention may be milliliter or liter or other volume units, as long as the volume ratio of ethylene to essential oil solution meets the requirements of the embodiment of the present invention.

[0024] The essential oil solution includes the oregano essential oil and the cinnamon essential oil, and the total concentration of the oregano essential oil and the cinnamon essential oil in the essential oil solution is 1wt%-10wt%, for example, any value between 1wt%, 2wt%, 3wt%, 4wt%, 5wt%, 6wt%, 7wt%, 8wt%, 9wt% and 10wt%, etc.

[0025] The above total concentration refers to the sum of oregano essential oil and cinnamon essential oil in the essential oil solution. The oregano essential oil and cinnamon essential oil used in the embodiment of the present invention can effectively inhibit bacteria and reduce the decay of kiwi fruit.

[0026] The embodiment of the present invention limits the ratio of ethylene to the essential oil solution and the sum of oregano essential oil and cinnamon essential oil in the essential oil solution, so that the composition can not only ripen kiwi fruit and shorten the time for kiwi fruit to ripen naturally, but also reduce the probability of kiwi fruit rotting during the ripening process and after ripening.

[0027] Furthermore, the mass ratio of oregano essential oil to cinnamon essential oil is (2:1)-(1:2), for example, any value between (2:1)-(1:2) such as 2:1, 1:1 and 1:2.

[0028] The essential oil solution also includes water and an emulsifier, wherein the content of the emulsifier is 2-10wt%. It refers to the mass content in the ripening and antibacterial composition. The emulsifier can be selected from existing emulsifiers. For example, the emulsifier used in the embodiment of the present invention includes any one of Tween and propylene glycol, for example, Tween is Tween 20. Among them, the content of Tween is 1.5-9.0wt%; the content of propylene glycol is 0.5-1.0wt%.

[0029] The use of an emulsifier is more conducive to the dispersion of oregano essential oil and cinnamon essential oil, and is more conducive to the effect of the composition on kiwi fruit.

[0030] The above composition can be produced as an actual preparation or product as a spray, that is, the embodiment of the present invention provides a ripening and antibacterial spray for improving the shelf life of kiwifruit, which includes the ripening and antibacterial composition for improving the shelf life of kiwifruit described in the above embodiment.

[0031] The embodiment of the present invention uses a 750ml spray can as an example for explanation, which is set with a safety factor of 75%, an ethylene gas content of 187.5mL, an essential oil solution of 562.50ml, and the spray is filled with an inert gas, such as nitrogen.

[0032] In a third aspect, the present invention provides a method for improving the shelf life of kiwifruit, wherein the ripening and antibacterial spray for improving the shelf life of kiwifruit as described in the aforementioned embodiment is sprayed on the kiwifruit, and after spraying, it is ensured that the concentration of ethylene in every cubic meter of space is 10-100ppm, thereby ensuring that the kiwifruit can mature and is not easy to rot during and after the ripening process, thereby improving the shelf life of the kiwifruit.

[0033] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0034] Example 1 The embodiment of the present invention provides a ripening and antibacterial spray for improving the shelf life of kiwifruit, which adopts a 750ml fog can filled with nitrogen, sets a safety factor of 75%, an ethylene gas content of 187.5ml, and an essential oil solution of 562.50ml. The essential oil solution contains a mixed essential oil formed by 10% of oregano essential oil and cinnamon essential oil, and the mass ratio of oregano essential oil to cinnamon essential oil is 2:1. The essential oil solution also includes emulsifiers Tween 20 and propylene glycol, and the contents of the two are 1.5wt% and 0.5wt%, respectively.

[0035] Example 2-Example 12 Examples 2 to 12 all provide a ripening and antibacterial spray for improving the shelf life of kiwifruit, and most of the formulas thereof are the same as those in Example 1, except that the concentration of the mixed essence formed by oregano essential oil and cinnamon essential oil in the essential oil solution and the ratio of oregano essential oil to cinnamon essential oil are different, as follows: Example 2: The concentration of the mixed essence formed by oregano essential oil and cinnamon essential oil in the essential oil solution is 1%, and the mass ratio of oregano essential oil to cinnamon essential oil is 1:1.

[0036] Example 3: The concentration of the mixed essential oil formed by oregano essential oil and cinnamon essential oil in the essential oil solution is 1%, and the mass ratio of oregano essential oil to cinnamon essential oil is 2:1.

[0037] Example 4: The concentration of the mixed essence formed by oregano essential oil and cinnamon essential oil in the essential oil solution is 1%, and the mass ratio of oregano essential oil to cinnamon essential oil is 1:2.

[0038] Example 5: The concentration of the mixed essence formed by oregano essential oil and cinnamon essential oil in the essential oil solution is 4%, the mass ratio of oregano essential oil to cinnamon essential oil is 1:1, the content of Tween 20 is 3.5wt%, and the content of propylene glycol is 0.6wt%.

[0039] Example 6: The concentration of the mixed essential oil formed by oregano essential oil and cinnamon essential oil in the essential oil solution is 4%, the mass ratio of oregano essential oil to cinnamon essential oil is 2:1, the content of Tween 20 is 3.5wt%, and the content of propylene glycol is 0.6wt%.

[0040] Example 7: The concentration of the mixed essential oil formed by oregano essential oil and cinnamon essential oil in the essential oil solution is 4%, the mass ratio of oregano essential oil to cinnamon essential oil is 1:2, the content of Tween 20 is 3.5wt%, and the content of propylene glycol is 0.6wt%.

[0041] Example 8: The concentration of the mixed essence formed by oregano essential oil and cinnamon essential oil in the essential oil solution is 7%, the mass ratio of oregano essential oil to cinnamon essential oil is 1:1, the content of Tween 20 is 6.5wt%, and the content of propylene glycol is 0.8wt%.

[0042] Example 9: The concentration of the mixed essential oil formed by oregano essential oil and cinnamon essential oil in the essential oil solution is 7%, the mass ratio of oregano essential oil to cinnamon essential oil is 2:1, the content of Tween 20 is 6.5wt%, and the content of propylene glycol is 0.8wt%.

[0043] Example 10: The concentration of the mixed essential oil formed by oregano essential oil and cinnamon essential oil in the essential oil solution is 7%, the mass ratio of oregano essential oil to cinnamon essential oil is 1:2, the content of Tween 20 is 6.5wt%, and the content of propylene glycol is 0.8wt%.

[0044] Example 11: The concentration of the mixed essential oil formed by oregano essential oil and cinnamon essential oil in the essential oil solution is 10%, the mass ratio of oregano essential oil to cinnamon essential oil is 1:1, the content of Tween 20 is 9.0wt%, and the content of propylene glycol is 1.0wt%.

[0045] Example 12: The concentration of the mixed essential oil formed by oregano essential oil and cinnamon essential oil in the essential oil solution is 10%, the mass ratio of oregano essential oil to cinnamon essential oil is 1:2, the content of Tween 20 is 9.0wt%, and the content of propylene glycol is 1.0wt%.

[0046] Test Example 1 Two batches of kiwifruit were harvested, each with about 360 pieces. The fruits were divided into 6 groups and treated with 0, 10, 25, 50, 75, and 100 ppm ethylene at 20 °C. The fruit firmness, core firmness, flesh color, soluble solids, and titratable acid content were tested on the 1st, 3rd, and 5th day after ripening.

[0047] Experimental results: Two batches of "Jinshi No. 1" kiwifruit were ripened at 20℃ using 0ppm, 10ppm, 25ppm, 50ppm and 100ppm of ethylene, respectively. Figure 1 .

[0048] By comparing the ripening effects of two batches of fruits under different ethylene concentration conditions, it can be seen that compared with the control group (20℃, 0ppm), 10-100ppm exogenous ethylene treatment can achieve rapid softening of kiwifruit, and other indicators such as SSC, TA, Hue, etc. can reach maturity on the 5th day after ripening. Figure 1 As shown, ethylene is used to ripen kiwifruit. Within the range of 10-100 ppm, the ethylene concentration has a relatively consistent ripening effect on kiwifruit. Therefore, considering cost savings, the preferred solution of the present invention selects an ethylene concentration of about 10 ppm to ripen kiwifruit.

[0049] Comparative Example 1 This comparative example provides a spray, the composition formula of which is mostly the same as that of Example 1, except that the oregano essential oil and cinnamon essential oil in the essential oil solution in Example 1 are replaced with an equal amount of water.

[0050] Test Example 2 200 kiwifruits were treated with the spray of Examples 1-12 and Comparative Example 1 at 25°C, and the concentration of ethylene per cubic meter was controlled to be 10 ppm. Then, when the hardness of the kiwifruit reached 4-6 N (suitable for eating, when the hardness is lower than 4N, it is considered unsuitable for storage, that is, the shelf life ends), the kiwifruit disease condition was checked. The kiwifruit was considered to have disease if the hyphae growth was visible to the naked eye. The results are shown in Table 1. The disease incidence rate was calculated by the following formula:

[0051] Table 1 Incidence of kiwifruit diseases

[0052] According to Table 1 above, compared with the spray treatment without essential oil, the spray containing essential oil can greatly reduce the incidence of kiwifruit diseases under the same conditions. The higher the concentration of essential oil, the lower the incidence of kiwifruit diseases. However, considering the effect of inhibiting the occurrence of kiwifruit diseases and cost saving, the essential oil concentration is selected as 7%. In addition, when the essential oil concentration is 7%, the incidence of kiwifruit diseases is the same when the ratio of oregano essential oil to cinnamon essential oil is 2:1 and 1:2. Considering that oregano essential oil is cheaper than cinnamon essential oil, the ratio of oregano essential oil to cinnamon essential oil is 2:1 to save costs.

[0053] Test Example 3 200 kiwifruits were treated with ethylene spray containing essential oil and without essential oil at 25℃, and the concentration of ethylene per cubic meter was controlled to be 10ppm. The hardness of kiwifruit was measured every 2 days. It is generally believed that kiwifruit is not suitable for storage after its hardness drops below 4N, and its shelf life ends. Figure 2 ,in, Figure 2 The ethylene spray in refers to the spray of Comparative Example 1.

[0054] like Figure 2 As shown in the figure, only ethylene spray treatment can cause the hardness of kiwifruit to drop rapidly. On the fifth day of storage, the hardness of kiwifruit is already below 4N, and the shelf life ends. Ethylene-essential oil spray can also cause the hardness of kiwifruit to drop rapidly. On the seventh day of storage, the hardness reaches the edible range. On the ninth day of storage, the hardness of kiwifruit is below 4N, and the shelf life is extended by 4 days compared with kiwifruit treated with ethylene spray alone.

[0055] Test Example 4 A comparative spray containing different amounts of citral (0.1-0.5%, v / v) was used to investigate the ripening and antibacterial effects of kiwifruit, i.e., the oregano essential oil and cinnamon essential oil in Example 1 were replaced with the corresponding amounts of citral recorded in the comparative example, and the other parameters were set the same as in Example 1. When the hardness of the kiwifruit reached 4-6N, the kiwifruit disease was checked, and the kiwifruit was considered to have disease if mycelium growth was visible to the naked eye, and the disease incidence was calculated. At the same time, kiwifruit juice was taken to determine the contents of soluble solids (SSC) and titratable acid (TA).

[0056] Table 2 Disease incidence of kiwifruit (citral spray)

[0057] The solid acid ratio (SSC / TA) of kiwifruit will increase with the increase of maturity. When the solid acid ratio is too high, the flavor quality of kiwifruit will be greatly reduced. As shown in Table 2, citral spray treatment can make kiwifruit quickly reach an edible state while delaying the decline of the solid acid ratio and maintaining the flavor quality of kiwifruit. In addition, according to Table 2, we can also find that citral spray can greatly reduce the incidence of diseases in kiwifruit during the ripening process, and the higher the citral content, the lower the incidence of kiwifruit diseases.

[0058] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A ripening and antibacterial composition for improving the shelf life of kiwi fruit, characterized in that: Its raw materials include ethylene and essential oil solution, one unit volume of ethylene corresponds to 2-5 unit volumes of essential oil solution; The essential oil solution comprises oregano essential oil and cinnamon essential oil, and the total concentration of the oregano essential oil and the cinnamon essential oil in the essential oil solution is 1wt%-10wt%.

2. The ripening and antibacterial composition according to claim 1, characterized in that The mass ratio of the oregano essential oil to the cinnamon essential oil is (2:1)-(1:2).

3. The ripening and antibacterial composition according to claim 1, characterized in that The essential oil solution also includes water and an emulsifier.

4. The ripening and antibacterial composition according to claim 3, characterized in that: The content of the emulsifier is 2-10wt%.

5. The ripening and antibacterial composition according to claim 3, characterized in that: The emulsifier includes Tween and propylene glycol; The content of Tween is 1.5-9.0wt%; the content of propylene glycol is 0.5-1.0wt%.

6. A ripening and antibacterial spray for improving the shelf life of kiwi fruit, characterized in that: It comprises the ripening and antibacterial composition for improving the shelf life of kiwifruit as claimed in claim 1.

7. The ripening and antibacterial spray according to claim 6, characterized in that: The safety factor of the spray is 70-80%.

8. The ripening and antibacterial spray according to claim 6, characterized in that: The spray is filled with an inert gas.

9. A method for improving the shelf life of kiwi fruit, characterized in that: Spray the ripening and antibacterial spray for improving the shelf life of kiwifruit as claimed in claim 6 onto kiwifruit.

10. The method for improving the shelf life of kiwi fruit according to claim 9, characterized in that: The concentration of ethylene per cubic meter of space is 10-100 ppm.

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