Fresh-cut black wax gourd preservative

Abstract

The invention belongs to the technical field of preservatives, and particularly relates to a preservative for fresh-cut black wax gourds. The preservative is prepared by mixing pogostemon cablin essential oil and clove essential oil according to a mass ratio of (1-50): (50-1). The pogostemon cablin essential oil and the clove essential oil are mixed for use, so that the growth of various moulds such as botrytis cinerea, penicillium expansum and mucor racemosus can be effectively inhibited, the infection of external microorganisms on the fresh-cut black-skin wax gourds can be resisted, and the fresh-keeping effect of the fresh-cut black-skin wax gourds can be improved. In addition, when the pogostemon cablin essential oil and clove essential oil mixed solution is used for soaking the fresh-cut black wax gourd, water loss can be effectively reduced, preservation of the fresh-cut black wax gourd is facilitated, and the storage period of the fresh-cut black wax gourd is prolonged. A support can be provided for developing a fresh-keeping agent of the fresh-cut black wax gourd.

Description

Technical Field

[0001] The invention belongs to the technical field of preservatives, and in particular relates to a preservative for fresh-cut black-skinned wax gourd. Background Art

[0002] Black-skinned wax gourd is an annual herbaceous plant of the genus Wax Gourd in the Cucurbitaceae family. Due to its large size, the black-skinned wax gourd is generally cut vertically into large round pieces in supermarkets and vegetable markets, and then directly wrapped in plastic wrap or sold on the spot. The cut black-skinned wax gourd causes a lot of mechanical damage and nutrient outflow due to cutting, which provides favorable living conditions for microorganisms (such as Geotrichum candidum, Botrytis cinerea, Penicillium expansum, Mucor hiemalis, etc.), thereby promoting the reproduction and growth of microorganisms, and then easily causing microbial infection and leading to rot and deterioration, shortening the storage period. Therefore, it is very important to study the preservation of fresh-cut black-skinned wax gourd.

[0003] As a natural and environmentally friendly preservative, plant essential oils have broad application prospects in the field of food preservation. Studies have shown that plant essential oils have multiple biological activities such as antibacterial and antioxidant activities, which can effectively inhibit the growth of microorganisms and delay the oxidation process of food, thereby reducing the decay rate of fruits and vegetables and prolonging storage time. Therefore, applying plant essential oils to the preservation of fresh-cut black-skinned winter melon is expected to improve its preservation effect.

[0004] In actual use, the preservation effect of a single plant essential oil is limited, and the reasonable mixing of different plant essential oils can improve the preservation effect to a certain extent, but not all two or more plant essential oils can improve the preservation effect. The inventors found through experiments that when patchouli essential oil and clove essential oil are mixed, the growth of various molds that infect fresh-cut black-skinned wax gourd can be effectively inhibited, the weight loss rate of fresh-cut black-skinned wax gourd can be reduced, and the storage period of fresh-cut black-skinned wax gourd can be extended, which can provide support for the development of a preservative for fresh-cut black-skinned wax gourd. Summary of the invention

[0005] The purpose of the present invention is to provide a fresh-cut black-skinned wax gourd preservative, which can effectively inhibit the growth of various molds infecting fresh-cut black-skinned wax gourd, reduce the weight loss rate of fresh-cut black-skinned wax gourd, help to prolong the storage period of fresh-cut black-skinned wax gourd, and provide support for the development of a preservative for fresh-cut black-skinned wax gourd.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] The first object of the present invention is to provide a preservative, which is prepared by mixing patchouli essential oil and clove essential oil in a mass ratio of 1-50:50-1.

[0008] Furthermore, the preservative is prepared by mixing patchouli essential oil and clove essential oil in a mass ratio of 1-20:10-1.

[0009] Furthermore, the preservative is prepared by mixing patchouli essential oil and clove essential oil in a mass ratio of 1:4 or 4:1.

[0010] The second purpose of the present invention is to provide the use of the preservative in preserving vegetables and fruits.

[0011] More specifically, the vegetables include fresh-cut black-skinned winter melon.

[0012] The third object of the present invention is to provide a method for preserving fresh-cut black-skinned wax gourd using the preservative, specifically comprising: diluting the preservative into a preservative solution with a concentration of 300-550 mg / L, soaking the fresh-cut black-skinned wax gourd in the preservative solution for 8-10 minutes, taking it out, draining the water, wrapping the fresh-cut black-skinned wax gourd with plastic wrap, and storing it in a 4°C refrigerator for preservation.

[0013] Compared with the prior art, the present invention has the following beneficial effects:

[0014] (1) The present invention mixes patchouli essential oil with clove essential oil, which can effectively inhibit the growth of various molds such as Botrytis cinerea, Penicillium expansum and Mucor racemosus, help resist the infection of external microorganisms on fresh-cut black-skinned wax gourd, and help improve the preservation effect of fresh-cut black-skinned wax gourd.

[0015] (2) When the mixed solution of patchouli essential oil and clove essential oil of the present invention is used to soak fresh-cut black-skinned wax gourd, the loss of water can be effectively reduced, which is beneficial to the preservation of the fresh-cut black-skinned wax gourd and prolongs its storage period. It can provide support for the development of a preservative for fresh-cut black-skinned wax gourd. DETAILED DESCRIPTION

[0016] The technical solution of the present invention is clearly and completely described below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them.

[0017] Example 1: Inhibitory effect of compound essential oil on mold growth

[0018] 1. Test essential oils

[0019] 99% Patchouli essential oil (Jishui County Juyuantang Natural Fragrance Oil Co., Ltd.), 95% Clove essential oil (Jiangxi Huabang Natural Fragrance Co., Ltd.)

[0020] The essential oil and Tween-80 were mixed evenly, diluted with water to form a 5000 mg / L mother liquor, and multiple groups of proportions were set. Then, the mother liquor and the proportioned mixture were diluted with 0.1% Tween-80 aqueous solution to form 5 mass concentration gradients. The above agents were prepared and used immediately.

[0021] 2. Test fungi

[0022] Botrytis cinerea, Penicillium expansum and Mucorhiemalis were isolated from fresh-cut black wax gourd.

[0023] 3. Methods

[0024] The mycelium growth rate method was used. PDA medium cooled to 50°C was mixed with the drug solution in a volume ratio of 10:1 and poured into a culture dish with a diameter of 9 cm, 10 mL for each culture dish. After cooling, a drug-containing plate was formed. At the same time, the treatment with 0.1% Tween-80 aqueous solution was set as a blank control. Each treatment was repeated 3 times, and each repeat had 3 plates. The test mold was inoculated on the PDA medium. After the expansion culture, a 6mm diameter bacterial cake was punched along the edge of the colony with the same diameter with a puncher. The bacterial cake was inoculated in the center of the plate, and 1 bacterial cake was inoculated on each plate. The culture was observed in a 25°C incubator. When the diameter of the blank control colony grew to about 7 cm, the colony diameter was measured by the cross method, and the mycelium growth inhibition rate was calculated.

[0025]

[0026] 4. Data Analysis

[0027] The logarithmic value of the concentration of the agent and the probability value of the mycelium growth inhibition rate were regressed to calculate the EC of each treatment agent. 50 , and the synergistic effect was evaluated according to the Sun Yunpei method.

[0028] CTC≤80 indicates antagonistic effect, 80<CTC<120 indicates additive effect, and CTC≥120 indicates synergistic effect. The results are shown in Table 1-3.

[0029] Table 1 Toxicity of patchouli essential oil and clove essential oil mixed with each other to Botrytis cinerea

[0030]

[0031] As can be seen from Table 1, when patchouli essential oil and clove essential oil are mixed, the co-toxicity coefficient to Botrytis cinerea is between 128.5130 and 304.9733 within the mass ratio range of 1-20:20-1, all of which are greater than 120, showing a synergistic effect.

[0032] Table 2 Toxicity of patchouli essential oil and clove essential oil mixed with Penicillium expansum

[0033]

[0034] As can be seen from Table 2, when patchouli essential oil and clove essential oil are mixed, the co-toxicity coefficient to Penicillium expansum is between 125.4907 and 186.0564 within the mass ratio range of 1-20:10-1, all of which are greater than 120, showing a synergistic effect.

[0035] Table 3 Toxicity of patchouli essential oil and clove essential oil mixed with each other to Mucorhiemalis

[0036]

[0037] As can be seen from Table 3, when patchouli essential oil and clove essential oil are mixed, the co-toxicity coefficient to Mucor hiemalis is between 178.5364 and 367.6939 within the mass ratio range of 1-20:10-1, all of which are greater than 120, showing a synergistic effect.

[0038] In summary, when patchouli essential oil and clove essential oil are mixed for use in the present invention, the growth of various molds such as Botrytis cinerea, Penicillium expansum, and Mucor hiemalis can be effectively inhibited, which helps to resist the infection of external microorganisms on fresh-cut black-skinned wax gourd, and helps to improve the preservation effect of fresh-cut black-skinned wax gourd.

[0039] Example 2: Effect of compound essential oil on weight loss rate of fresh-cut black-skinned wax gourd

[0040] 1. Test essential oils

[0041] 99% Patchouli essential oil (Jishui County Juyuantang Natural Fragrance Oil Co., Ltd.), 95% Clove essential oil (Jiangxi Huabang Natural Fragrance Co., Ltd.)

[0042] Mix the essential oil and Tween-80 evenly, add water to dilute to 5000 mg / L mother liquor, and set multiple groups of proportions. Then use 0.1% Tween-80 aqueous solution to dilute the mother liquor and the proportioned mixture to the mass concentration in Table 4. The above agents are prepared and used immediately.

[0043] 2. Experimental subjects

[0044] Black-skinned winter melon was purchased from the vegetable market in Yuzhou District, Yulin City.

[0045] Choose fresh and undamaged black-skinned winter melon, wash the surface dirt, residual pesticides or other pollutants with clean water, remove the skin of the black-skinned winter melon and cut it into even-sized pieces, approximately 4cm×3cm×2cm in size.

[0046] 3. Methods

[0047] Soak the black-skinned wax gourd pieces in the solution in Table 4 for 10 minutes, take them out, drain the water, weigh them, and then wrap the fresh-cut black-skinned wax gourd pieces with plastic wrap and store them in a refrigerator at 4°C. At the same time, the treatment of soaking in distilled water was used as a blank control. Each treatment was repeated 3 times, with 5 black-skinned wax gourd pieces in each repeat. The weight loss rate was measured on the 3rd, 7th and 9th days.

[0048] The weight loss rate was determined by the weighing method: the initial weight of each treated black-skinned wax gourd piece was weighed before treatment. After the treatment, the changes in the black-skinned wax gourd pieces were observed every day. The weight of the fresh-cut wax gourd was weighed once on the 3rd, 7th and 9th days, and the weight loss rate was calculated.

[0049]

[0050] In the formula, W is weight loss rate; G0 is mass before storage (g); G N : Mass after storage for N days (g).

[0051] 4. Results

[0052] The results are shown in Table 4.

[0053] Table 4 Effect of plant essential oil of the present invention on weight loss rate of fresh-cut black-skinned wax gourd

[0054]

[0055] Weight loss rate is one of the important indicators for evaluating the appearance quality of fruits. Fruits will still respire after being picked, consuming nutrients in the fruit. The water content of black-skinned wax gourd is relatively high. The respiration and transpiration of black-skinned wax gourd after fresh-cut treatment will accelerate, thereby losing a large amount of water and the organic matter it contains, resulting in a decrease in the weight of the wax gourd, wilting of the tissue, and loss of the fresh state of the wax gourd. As shown in Table 4, the weight loss rate of fresh-cut black-skinned wax gourd treated with patchouli essential oil, clove essential oil and composite essential oil increased with the extension of storage days, but was significantly lower than the blank control group treated with distilled water. When stored for 9 days, the weight loss rate of the blank control was the highest, which was 4.935%, followed by the weight loss rate of patchouli essential oil treatment, which was 2.936%, and then the weight loss rate of clove essential oil treatment, which was 2.794%. The weight loss rate of the patchouli essential oil and clove essential oil mixed treatment group was the lowest, which was 0.815-1.249%, which was significantly lower than any single treatment. It can be seen that the mixed use of patchouli essential oil and clove essential oil to treat fresh-cut black-skinned wax gourd can effectively reduce the loss of water, which is beneficial to the preservation of fresh-cut black-skinned wax gourd and prolong its storage period.

[0056] The foregoing description of specific exemplary embodiments of the present invention is for the purpose of illustration and demonstration. These descriptions are not intended to limit the present invention to the precise form disclosed, and it is clear that many changes and variations can be made based on the above teachings. The purpose of selecting and describing the exemplary embodiments is to explain the specific principles of the present invention and its practical application, so that those skilled in the art can realize and utilize various different exemplary embodiments of the present invention and various different selections and changes. The scope of the present invention is intended to be limited by the claims and their equivalents.

Claims

1. A preservative, characterized in that: The preservative is prepared by mixing patchouli essential oil and clove essential oil in a mass ratio of 1-50:50-1.

2. The preservative according to claim 1, characterized in that The preservative is prepared by mixing patchouli essential oil and clove essential oil in a mass ratio of 1-20:10-1.

3. The preservative according to claim 1, characterized in that The preservative is prepared by mixing patchouli essential oil and clove essential oil in a mass ratio of 1:4 or 4:

1.

4. Use of the preservative according to any one of claims 1 to 3 in preserving vegetables and fruits.

5. The use according to claim 4, characterized in that: The vegetables include fresh-cut black-skinned wax gourd.

6. A method for preserving fresh-cut black-skinned wax gourd using the preservative according to any one of claims 1 to 2, characterized in that: Specifically, the preservative is diluted to a preservative solution with a concentration of 300-550 mg / L, fresh-cut black-skinned wax gourd is soaked in the preservative solution for 8-10 minutes, taken out, drained, wrapped with plastic wrap, and placed in a 4°C refrigerator for storage and preservation.

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