Xuangxiang kiwi fruit preservation method by combining Chinese prickly ash compound extract with corn starch coating treatment

Abstract

The invention relates to a Xuangxiang kiwi fruit preservation method by combining a Chinese prickly ash compound extract with corn starch coating treatment, and belongs to the technical field of fruit preservation. The method is characterized by comprising the following steps: soaking Xuangxiang kiwi fruits which are 90% mature, uniform and consistent in size, free from plant diseases and insect pests, free from mechanical damage and provided with fruit stems in a Chinese prickly ash compound extract for 7-13 minutes, and then coating the Xuangxiang kiwi fruits with corn starch. The preparation method of the Chinese prickly ash compound extract comprises the following steps: soaking high-quality green prickleyash, galangal, lonicerae flos and clove in a proper amount of water for 30 minutes, and boiling for 15 minutes; cooling and soaking the Xuangxiang kiwi fruits; and then carrying out film coating treatment by using corn starch treatment liquid. According to the method, the storage quality of the Xuangxiang kiwi fruits can be improved, the storage period of the Xuangxiang kiwi fruits can be prolonged, the fresh-keeping period of the Xuangxiang kiwi fruits at normal temperature can reach 30-40 days through treatment and is prolonged by 10-20 days compared with that of fruits without treatment, and the rotting rate can be reduced to 20% or below; the good sensory quality of the Xuangxiang kiwi fruits is maintained; the materials used for treatment are all natural plant raw materials, and are green, healthy and harmless.

Description

Technical Field

[0001] The invention belongs to the technical field of fruit preservation and relates to a method for preserving Xuxiang kiwifruit fruit by coating with a compound extract of Sichuan pepper and corn starch. Background Art

[0002] Kiwifruit (Actinidia chinensis Planch.) belongs to the genus Actinidia, in the family Actinidiaceae. Currently, the main cultivated kiwifruit varieties in my country are Actinidia chinensis and Actinidia deliciosa. The 'Xu Xiang' kiwifruit belongs to the deliciosa variety. The fruit is rich in vitamin C, boasts an alluring aroma, a delicate taste, and a balanced sweet and sour balance. It not only promotes thirst but also has antioxidant, cancer-preventing, lipid- and blood-regulating, and anti-aging properties. Kiwifruit is highly popular due to its excellent edible and medicinal properties. However, kiwifruit exhibits a climacteric respiratory rate. Initially after harvest, respiration gradually decreases, then rapidly increases to a peak, during which time ethylene release increases. This climacteric respiratory rate accelerates the ripening and aging process, causing the fruit to soften and alter its flavor. Under natural storage conditions, the fruit has a short shelf life and, once soft and ripe, is susceptible to the growth of spoilage microorganisms, damaging its texture. This results in a decline in storage quality, seriously impacting the marketability of fresh kiwifruit. Although there are many methods for fruit storage and preservation, most of these methods rely too much on chemicals, which not only have limited preservation effects but also leave chemical residues. With the improvement of people's living standards, natural, safe and environmentally friendly preservation technologies are becoming more and more popular. Summary of the Invention

[0003] The purpose of the present invention is to provide a method for preserving Xuxiang kiwifruit fruit by using a compound extract of Zanthoxylum bungeanum combined with a corn starch coating, thereby solving the problems that the existing Xuxiang kiwifruit preservation effect is limited and the chemicals used for preservation are harmful to the human body.

[0004] The technical solution employed in this invention involves using 90%-ripe Xuxiang kiwifruit, rinsing the surface of the fruit with clean water to remove dirt, then soaking the fruit in a compound Sichuan pepper extract for 7-13 minutes. The fruit is then coated with corn starch, air-dried, packaged in PE fresh-keeping bags, and stored in a storage room at a temperature of 8-10°C and a relative humidity of 65-75%. The Sichuan pepper extract is prepared by soaking appropriate amounts of high-quality Sichuan pepper, galangal, honeysuckle, and clove in water for 30 minutes, then boiling for 15 minutes. After cooling, the fruit is then soaked in a 3% corn starch film. The fruit is then air-dried and bagged.

[0005] The invention has the beneficial effects of using the honeysuckle compound extract combined with chitosan coating to preserve the Xuxiang kiwifruit, which has good preservation effect and is harmless to the human body. DETAILED DESCRIPTION

[0006] Traditional Chinese medicine contains antioxidants such as volatile oils, flavonoids, and polyphenols. Zanthoxylum bungeanum peel is rich in volatile oils, the main active ingredients of which include α-terpineol, limonene, myrcene, and linalool. These have antibacterial, anti-inflammatory, antiviral, antioxidant, and insecticidal properties. Alpinia officinarum, honeysuckle, and clove all have antibacterial properties and are both medicinal and edible.

[0007] Using a compound of Sichuan pepper, galangal, honeysuckle, and galangal combined with corn starch coating to preserve fruit is not only efficient, but also safe and environmentally friendly. It is a very promising biological preservation technology.

[0008] The method involves using 90% ripe, uniformly sized Xuxiang kiwifruit with stems, free of pests and diseases, and mechanical damage. The fruits are rinsed with clean water to remove surface dirt. The fruits are then soaked in a compound Sichuan pepper extract for 7-13 minutes, coated with 3% corn starch, air-dried, and then packaged in 9-pack PE bags. The bags are then stored in a storage room at a temperature of 8-10°C and a relative humidity of 65-75%. The Sichuan pepper extract is made by soaking high-quality green Sichuan peppercorns, galangal, honeysuckle, and cloves in water for 30 minutes, then boiling for 15 minutes. After cooling, the kiwifruit are soaked for 7-13 minutes, coated with 3% corn starch, air-dried, and bagged for storage. Testing has shown that the fruit remains fresh even after 30 days of storage, with a yield of over 85%.

[0009] Example 1

[0010] Selected Xuxiang kiwifruit fruits that were 90% mature, uniform in size, free of pests and diseases, and mechanically damaged, with stalks, were washed and placed in a mixture containing a compound extract of Sichuan peppercorns (4g / L, galangal 9g / L, honeysuckle 6g / L, and clove 9g / L) for 10 minutes. The fruits were then coated with 3% corn starch, air-dried, packaged in PE fresh-keeping bags, and stored in a storage room at a temperature of 10°C and a relative humidity of 70%. The shelf life of the Xuxiang kiwifruit was extended by 12 days compared to untreated fruit.

[0011] Example 2

[0012] Selected Xuxiang kiwifruit fruits that were 90% mature, uniform in size, free of pests and diseases, and mechanically damaged, with stalks, were washed and placed in a mixture containing a compound extract of Sichuan peppercorns (6g / L, galangal 9g / L, honeysuckle 9g / L, and clove 9g / L) for 11 minutes. The fruits were then coated with 3% corn starch, air-dried, packaged in PE fresh-keeping bags, and stored in a storage room at 9°C and 72% relative humidity. The shelf life of the Xuxiang kiwifruit was extended by 15 days compared to untreated fruit.

[0013] Example 3

[0014] Selected Xuxiang kiwifruit fruits that were 80% mature, uniform in size, free of pests and diseases, and mechanically damaged, with stalks, were washed and placed in a mixture containing a compound extract of Sichuan peppercorns (8g / L, galangal 15g / L, honeysuckle 9g / L, and clove 15g / L) for 11 minutes. The fruits were then coated with 3% corn starch, air-dried, packaged in PE fresh-keeping bags, and stored in a storage room at 8°C and 65% relative humidity. The shelf life of the Xuxiang kiwifruit was extended by 20 days compared to untreated fruit.

[0015] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention and are not limiting. Other modifications or equivalent substitutions made to the technical solution of the present invention by ordinary technicians in this field should be included in the scope of the claims of the present invention as long as they do not depart from the spirit and scope of the technical solution of the present invention.

Claims

1. A method for preserving Xuxiang kiwifruit fruit by combining a Zanthoxylum bungeanum compound extract with a corn starch coating process, characterized in that 90% mature fresh Xuxiang kiwifruit was first treated with Zanthoxylum bungeanum compound extract and then coated with corn starch for preservation. The steps are as follows: (1) Material collection: Select 90% mature, uniform size, free of pests and diseases, without mechanical damage, and with fruit stalks as the material. (2) Zanthoxylum bungeanum compound extract: After washing the selected Xuxiang kiwifruit fruits, treat them with Zanthoxylum bungeanum compound extract containing 4-8g / L Zanthoxylum bungeanum, 6-15g / L Alpinia officinalis, 6-15g / L Honeysuckle, and 6-15g / L Clove for 7-13 minutes, then coat them with 3% corn starch and finally air dry. (3) Packaging and storage: The processed Xuxiang kiwifruit fruits are placed in a PE breathable film and placed in a storage room at a temperature of 8-10° C. and a relative humidity of 65-75%.

2. The method for preserving freshness according to claim 1, wherein The pepper, galangal, honeysuckle, cloves, corn starch and PE film used are all commercially available.