Multi-factor synergistic effect method and system for controlling solanine content of potatoes

Abstract

The invention relates to the technical field of storage and processing of agricultural products, in particular to a multi-factor synergistic effect method and system for controlling the content of solanine in potatoes, and the method comprises callus treatment, short-wave ultraviolet irradiation and electrostatic spraying of a composite inhibitor in a pretreatment stage, and dynamic regulation and control of temperature, humidity and gas components and ethylene intervention in a storage stage. The system integrates an environment sensor, an intelligent controller and an execution mechanism, and can monitor and feed back adjustment parameters in real time. Experiments show that the method can reduce the solanine content to 18 mg / kg or below, is significantly superior to the prior art, can maintain the quality of the potatoes and prolong the storage period to 12 months or above, and has important application value.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of agricultural product storage and processing technology, in particular to a multi-factor synergistic method and system for controlling the content of solanum lycopersicum in potatoes. BACKGROUND

[0002] Potatoes are an important food crop worldwide, and solanum lycopersicum (mainly composed of alpha-solanine and alpha-solanidine) naturally exists in the tubers. Under normal circumstances, the solanum lycopersicum content of mature potatoes is 5-10 mg / 100g, but during storage, if exposed to light, high temperature, mechanical damage or germination, the solanum lycopersicum content can increase sharply to 25-60 mg / 100g, exceeding the food safety threshold (20 mg / 100g), which may cause nausea, vomiting, diarrhea and other symptoms of poisoning in humans. Therefore, effectively controlling the solanum lycopersicum content during storage is a key problem that needs to be solved in the potato industry.

[0003] In the prior art, such as the comparative document "CN106259852A - A method for inhibiting the generation of solanum lycopersicum in potatoes", although it aims to solve the problem of solanum lycopersicum generation in potatoes, there are still many deficiencies. The method may have defects in the uniformity of the coverage of the inhibitor, resulting in that part of the potatoes cannot be effectively protected, so that the inhibition effect of solanum lycopersicum generation is uneven. And in terms of gas control of the storage environment, it may lack active and precise control means, and it is difficult to adjust the content of O2 and CO2 in real time according to the actual physiological needs of potatoes, so it cannot provide the most suitable storage gas environment for potatoes. In addition, during the gas regulation process, the beneficial effects of ethylene gas on the physiological activities of potatoes at an appropriate concentration may not be fully considered, and the appropriate concentration of ethylene gas is not introduced to synergistically regulate the metabolism of potatoes, thereby affecting the inhibition effect on the generation of solanum lycopersicum. At the same time, the traditional inner wall material of the storage warehouse may not be conducive to reducing harmful substances in the storage environment, and cannot effectively reduce factors that may induce the generation of solanum lycopersicum.

[0004] Therefore, it is of great application value to develop a method and system that integrates multi-factor synergistic regulation to achieve dynamic control of solanum lycopersicum in potatoes during the whole storage period. SUMMARY

[0005] The purpose of the present application is to provide a multi-factor synergistic method and system for controlling the content of solanum lycopersicum in potatoes, which significantly reduces the content of solanum lycopersicum through multi-factor synergistic regulation in the pretreatment stage and the storage stage, and prolongs the safe storage period of potatoes and maintains their quality.

[0006] The technical solution adopted by the present application to solve its technical problems is: a multi-factor synergistic method for controlling the content of solanum lycopersicum in potatoes, comprising the following steps: Pretreatment stage: Potatoes were healed at 15-25℃ for 7-14 days, followed by short-wave ultraviolet irradiation with 5-30kJ / m², and electrostatic spraying was carried out with an inhibitor composed of citronella oil, coriander seed oil, peppermint oil and citronellol in a weight ratio of 1-2:1-2:1-2:1-2, at a dosage of 0.02-0.1g / L. Storage stage: The pretreated potatoes are placed in an environment with a temperature of 2-10℃ and a relative humidity of 60%-80%. The O2 content in the box is actively controlled at 15%-20% and the CO2 content at 0%-3%. Ethylene gas with a concentration of 0.01-0.05ppm is continuously introduced. The inner wall of the cold storage for storing potatoes is coated with a nano-TiO2 photocatalytic coating.

[0007] Specifically, the ultraviolet irradiation dose in the pretreatment stage is 10-20 kJ / m², and the inhibitor dosage is 0.05-0.08 g / L.

[0008] Specifically, the storage stage is characterized by a temperature of 4-8°C, a relative humidity of 70%-80%, an O2 content of 17%-20%, and a CO2 content of 1%-2%.

[0009] Specifically, the healing temperature during the pretreatment stage is 18-22℃, and the healing time is 8-12 days.

[0010] A multi-factor synergistic system for controlling solanine content in potatoes, comprising: Pretreatment module: includes ultraviolet irradiation device, sprayer and temperature and humidity control unit; Storage module: includes a cold storage room, gas control device, ethylene generator and environmental sensors; Intelligent control module: It analyzes sensor data in real time through fuzzy PID algorithm, adjusts the parameters of pretreatment and storage modules, and dynamically adjusts the ultraviolet dose and inhibitor spraying amount of the pretreatment module, as well as the temperature, humidity, gas composition and ethylene concentration of the storage module.

[0011] Specifically, the environmental sensors include a temperature and humidity sensor, a gas concentration sensor, and a solanine content detector.

[0012] Specifically, the intelligent control module integrates a dual-light signal ratio sensor to detect the solanine content in real time and provide feedback on adjustment parameters.

[0013] Specifically, the gas control device of the storage module includes a CO2 adsorber and an O2 replenishment device.

[0014] Specifically, the sprayer of the pretreatment module adopts electrostatic spraying technology. The electrostatic sprayer with a voltage of 25-30kV and an atomized particle size of 5-10μm achieves uniform adhesion of the inhibitor.

[0015] Specifically, the inner wall of the cold storage of the storage module is coated with a nano-TiO2 photocatalytic coating to assist in the degradation of solanine precursor substances.

[0016] The beneficial effects of this invention are: More uniform inhibitor coverage: This invention employs electrostatic spraying technology, enabling the inhibitor to be more evenly covered on the potato surface. Compared to traditional spraying methods, electrostatic action allows the inhibitor particles to be more precisely adsorbed onto various parts of the potato under the guidance of the electric field, including hard-to-reach depressions and wrinkles, greatly improving the uniformity of inhibitor coverage and thus more comprehensively and effectively inhibiting the formation of solanine. Precise gas environment control: By actively controlling the O2 and CO2 content within the storage chamber, the optimal storage gas atmosphere for potatoes can be created. Based on the respiratory and metabolic characteristics of potatoes at different storage stages, real-time and precise adjustment of O2 and CO2 concentrations can effectively slow down the aging process of potatoes and inhibit metabolic pathways that may lead to solanine formation during their physiological activities. Simultaneously, the continuous introduction of ethylene gas at a concentration of 0.01-0.05 ppm utilizes the positive regulatory effects of ethylene on potato physiological activities at this concentration, such as promoting dormancy maintenance and further inhibiting sprouting and solanine synthesis. This multi-factor synergistic optimization of the storage environment allows for better control of solanine content. Purification effect of nano-TiO2 photocatalytic coating: The inner wall of the cold storage for potatoes is coated with a nano-TiO2 photocatalytic coating, which can produce a photocatalytic reaction under light conditions. On the one hand, it can effectively decompose harmful gases and microorganisms in the storage environment, reducing the impact of microbial growth and harmful gas accumulation on potato quality, and reducing external stimuli that may trigger solanine formation. On the other hand, the active substances produced by the photocatalytic reaction may also decompose or transform some potential toxic substances on the potato surface, further ensuring the safety of potato storage, reducing the risk of solanine formation, thereby significantly improving the quality of potatoes during storage and reducing economic losses and food safety hazards caused by excessive solanine levels. Attached Figure Description

[0017] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0018] Figure 1 A flowchart of a multi-factor synergistic method for controlling solanine content in potatoes provided by the present invention; Figure 2 The architecture diagram of the multi-factor synergistic system for controlling solanine content in potatoes provided by the present invention. Detailed Implementation

[0019] To make the technical means, creative features, objectives and effects of this invention easier to understand, the invention will be further described below in conjunction with specific embodiments.

[0020] like Figure 1 As shown, the multi-factor synergistic effect method for controlling solanine content in potatoes according to the present invention includes the following steps: Pretreatment stage: After potato harvest, the tubers are first treated with a wound-healing treatment at 15-25℃ for 7-14 days to promote tuber wound healing and reduce the risk of microbial infection. Subsequently, short-wave ultraviolet (UV-C) irradiation at 5-30 kJ / m² is applied to inhibit the synthesis of solanine precursors by disrupting the cellular DNA structure and the active site of solanine synthase. Simultaneously, a natural plant-derived inhibitor, a mixture of citronella oil, coriander seed oil, peppermint oil, and citronellol in a weight ratio of 1-2:1-2:1-2:1-2, is sprayed at a dosage of 0.02-0.1 g / L. The synergistic antibacterial and enzyme-inhibiting effects of the plant essential oils further block the biosynthetic pathway of solanine.

[0021] Storage Stage: Pre-treated potatoes are placed in a cold storage environment with a temperature of 2-10℃ and a relative humidity of 60%-80%. A gas control device maintains an O2 content of 15%-20% and a CO2 content of 0%-3% in the storage environment to inhibit potato respiration and oxidation reactions related to solanine synthesis. Simultaneously, ethylene gas at a concentration of 0.01-0.05 ppm is continuously introduced to regulate plant hormone balance, inhibiting potato sprouting and the expression of solanine synthesis genes. Environmental sensors monitor temperature, humidity, gas concentration, and solanine content in real time. The intelligent control system dynamically adjusts these parameters based on feedback data, achieving precise control of the storage environment.

[0022] like Figure 2 As shown, the multi-factor synergistic system for controlling solanine content in potatoes according to the present invention includes the following modules: Pretreatment module: integrates an ultraviolet irradiation device (wavelength 254nm, power adjustable), an electrostatic sprayer (atomized particle size 5-10μm) and a temperature and humidity control unit to achieve precise control of healing conditions, ultraviolet dosage and inhibitor spraying amount.

[0023] Storage module: Includes a cold storage room with insulation, gas control device (CO2 adsorber, O2 replenishment device), ethylene generator and multi-parameter environmental sensors (temperature and humidity, O2 / CO2 concentration, solanine fluorescence detector) to create a controllable storage microenvironment.

[0024] Intelligent control module: It adopts a fuzzy PID algorithm and dynamically adjusts the ultraviolet dose and inhibitor concentration of the pretreatment module and the temperature, humidity and gas composition of the storage module based on real-time sensor data (such as collecting solanine content every 30 minutes) to form a closed-loop feedback control.

[0025] Example 1: Synergistic treatment with low-dose ultraviolet light and low-concentration inhibitors Preprocessing stage Wound healing: Select "Kexin No. 1" potato tubers (80-120g each) without mechanical damage and place them in an intelligent constant temperature incubator (model DHG-9240A) for 9 days at 16℃ and 85% relative humidity. During the healing period, ventilate twice a day for 30 minutes each time to promote wound lignification and reduce the risk of microbial infection.

[0026] Ultraviolet irradiation: A UV-C lamp with a wavelength of 254nm (30W, model GL-15) was used at a distance of 30cm, with a cumulative dose of 5kJ / m² (irradiation time approximately 40 minutes). During irradiation, the tray was rotated (5r / min) to ensure uniform irradiation of the tuber surface, thereby disrupting the active sites of solanine synthase (e.g., Solyc07g063510.2) in the epidermal cells.

[0027] Inhibitor spraying: Mix 0.4g citronella oil, 0.5g coriander seed oil, 0.5g peppermint oil, and 0.6g citronellal, and dilute with 95% ethanol to 10L to prepare an inhibitor solution of 0.04g / L. Spray evenly onto the tuber surface using an electrostatic sprayer (model JDA-01, voltage 25kV), with an atomized particle size of 8μm. This increases the adhesion rate by 30% compared to traditional spraying, inhibiting the expression of 3-hydroxy-3-methylglutaryl-CoA reductase (HMGR) and blocking the synthesis of solanine precursors.

[0028] Storage stage Environmental control: Pretreated potatoes were packed into perforated PP plastic boxes (60L, 0.5cm pore size, 20kg per box) and placed in a cold storage (model ZLG-100). The temperature inside the storage was adjusted to 10℃ (fluctuation ±0.3℃) and the relative humidity to 80% (fluctuation ±2%) using a PLC control system (Siemens S7-200). The gas control device was turned on to maintain an O2 content of 18%-20% and a CO2 content of 0%-2% through a CO2 adsorber (10kg molecular sieve filling capacity) and an O2 replenishment bottle, thereby inhibiting solanine-induced synthesis caused by aerobic respiration.

[0029] Ethylene intervention: 0.01 ppm ethylene gas was continuously introduced through an ethylene generator (model ET-01) to regulate the balance of cytokinin and abscisic acid and inhibit the transcription of solanine synthesis genes (such as Solyc01g150380.1) at the bud eye.

[0030] Real-time monitoring: A solanine fluorescence detector (self-made, excitation light 365nm, emission light 460nm) is installed in the warehouse. Every 24 hours, three-point sampling and detection are carried out on the tuber buds and epidermis. The data is transmitted to the intelligent control module in real time (PID parameters Kp=1.2, Ki=0.5, Kd=0.3).

[0031] result After 10 months of storage, 10 tubers were randomly selected for testing: Solanine content: average 18.2 mg / kg (maximum 20.1 mg / kg at the bud, 16.5 mg / kg at the epidermis), which meets the GB2762-2022 safety standard; Quality indicators: Hardness 15.6N (initial 17.0N), weight loss 2.8%, soluble solids content 16.3% (initial 17.1%), vitamin C content 18.5mg / 100g (initial 20.3mg / 100g). Sensory evaluation: The tubers showed no signs of sprouting or turning green, and had a smooth skin, making them suitable for fresh consumption.

[0032] Example 2: High-dose ultraviolet light combined with medium-concentration inhibitor enhancement treatment Preprocessing stage Callus treatment: Select "Atlantic" potatoes (150-200g each) and call them for 7 days at 20℃ and 90% relative humidity. A humidity sensor (accuracy ±1%RH) is installed in the callus box. When the humidity is below 85%, ultrasonic humidification is automatically activated.

[0033] Ultraviolet irradiation: A 50W UV-C lamp (model GPH212T5VH) was used, with an irradiation distance of 20cm and a cumulative dose of 30kJ / m² (irradiation time of 120 minutes) to disrupt the DNA double strand of epidermal cells and inhibit the binding activity of solanine synthesis-related transcription factors (such as MYB-type proteins).

[0034] Inhibitor spraying: The mixture is prepared by mixing citronella oil, coriander seed oil, peppermint oil, and citronellol in a weight ratio of 1.5:1.5:1.5:1.5, dissolving it in ethanol to prepare a 0.08 g / L solution, and spraying it through a high-pressure sprayer (pressure 0.5 MPa, model GP-20). The atomized particles are 5 μm in size and penetrate the stratum corneum of the epidermis to a depth of 200 μm, inhibiting the activity of squalene synthase (SQS).

[0035] Storage stage Environmental control: The temperature of the cold storage is controlled at 7℃ (fluctuation ±0.2℃), and the relative humidity is 75%; the O2 content is 17%-20%, and the CO2 content is 1%-2%, and the gas ratio is dynamically adjusted by a hollow fiber membrane gas separator (model MGS-10).

[0036] Intelligent feedback: The system uses a dual-light signal ratio sensor (excitation light 330nm / 365nm, emission light 460nm) to monitor the solanine content in real time. When the detected value exceeds 15mg / kg, the system automatically triggers a supplementary irradiation program (2kJ / m² each time) and increases the inhibitor spray concentration to 0.1g / L, forming a closed-loop control.

[0037] Ethylene management: The ethylene concentration is maintained at 0.03 ppm and calibrated every 4 hours using a gas chromatograph (model GC-2014) to avoid germination induction caused by fluctuations in ethylene concentration.

[0038] result After 8 months of storage: Solanine content: average 17.1 mg / kg (18.9 mg / kg at the bud), a 42% decrease compared to single low-temperature storage; Quality indicators: germination rate <1%, vitamin C retention rate 88%, starch content 14.2% (initial 15.0%), weight loss rate 2.1%; Processing suitability: The browning index (ΔE) of the tuber slices is 3.2, which is suitable for French fry processing.

[0039] Example 3: Synergistic treatment of high-temperature callus and nano-photocatalysis Preprocessing stage Wound healing: Place “Feiwuruita” potatoes (50-80g each) in an environment of 25℃ and 80% relative humidity for 14 days to heal, accelerate the formation of the cork layer in the wound, and reduce the incidence of diseases during storage.

[0040] Ultraviolet irradiation: 10kJ / m² UV-C irradiation (power 40W, irradiation distance 25cm, time 60 minutes) was used in conjunction with a 365nm UV-A lamp (power 15W) for synchronous irradiation to promote the photo-oxidation of citronellal in the inhibitor and enhance the enzyme inhibition effect.

[0041] Inhibitor spraying: Prepare a 0.1 g / L solution by mixing citronella oil, coriander seed oil, peppermint oil, and citronellol in a ratio of 2:1:1:2. Use ultrasonic-assisted spraying (frequency 40 kHz, power 300 W) to allow the inhibitor to penetrate 300 μm below the epidermis and inhibit the expression of lanosterol synthase (LS).

[0042] Storage stage Environmental control: temperature 4℃, relative humidity 65%, O2 content 17%-18%, CO2 content 1%-2%; the inner wall of the cold storage is sprayed with a 50nm thick nano TiO2 photocatalytic coating (particle size 20nm), which generates active oxygen species under UV-A lamp (10W) irradiation to degrade solanine precursor substances (such as cholesterol).

[0043] Precise control: Environmental sensors (temperature, humidity, gas concentration, fluorescence intensity) collect data every hour. The intelligent control module adjusts the cooling capacity and gas flow rate through a fuzzy PID algorithm (Kp=1.8, Ki=0.8, Kd=0.6), with control parameter fluctuations ≤1%.

[0044] Ethylene management: Introduce 0.05 ppm ethylene to inhibit the activity of α-solanine synthase (AS) and avoid tuber senescence caused by high concentrations of ethylene.

[0045] result After 12 months of storage: Solanine content: average 16.7 mg / kg (17.8 mg / kg at the bud), meeting the safety standards for seed potato storage; Physiological indicators: dormancy period extended to 10 months, germination rate 3% (15% for traditional storage), tuber reducing sugar content 0.35%, suitable for seed saving; Safety: The detection rate of pathogens (such as late blight pathogens) is <0.5%, which is 80% lower than that of conventional storage.

[0046] Example 4: Combined treatment of low-temperature wound healing and modified atmosphere packaging Preprocessing stage Callus treatment: "Xiapodi" potatoes were treated for 10 days at 15℃ and 85% relative humidity. An air circulation system (wind speed 0.5m / s) was set up in the callus box to avoid excessive local humidity and mold growth.

[0047] Ultraviolet irradiation: Use 20kJ / m² UV-C irradiation (35W power, irradiation distance 28cm, time 90 minutes) to focus on destroying the meristematic cells at the bud eyes and reducing the sites of solanine synthesis.

[0048] Inhibitor spraying: Prepare a 0.02g / L solution by mixing citronella oil, coriander seed oil, peppermint oil, and citronellol in a ratio of 1:2:2:1. Treat the solution with electrostatic spraying (30kV) to ensure that the inhibitor is evenly applied to the bud depression, thereby inhibiting the activity of cytokinin oxidase (CKX) and delaying germination.

[0049] Storage stage Dual controlled atmosphere: First, potatoes are packed into PE modified atmosphere packaging bags (oxygen permeability 2000mL / day·m², carbon dioxide permeability 8000mL / day·m²), and the bags are filled with an initial gas composition of 18% O2 and 2% CO2. Then, they are placed in a cold storage (temperature 8℃, humidity 70%). The O2 content in the storage is 15%-17%, and the CO2 content is 2%-3%, forming a dual controlled atmosphere environment of "packaging-storage".

[0050] Ethylene control: Introduce 0.02 ppm ethylene, and place activated carbon ethylene adsorbent (5 g / bag) inside the packaging bag to maintain the ethylene concentration inside the bag ≤0.01 ppm, so as to avoid ethylene-induced solanine synthesis.

[0051] Real-time monitoring: A fiber optic solanine sensor (probe inserted 5mm under the skin) is used to transmit data to the PLC system every 30 minutes, and trend analysis provides early warning of solanine content fluctuations 48 hours in advance.

[0052] result After 9 months of storage: Solanine content: average 18.0 mg / kg (17.2 mg / kg in the peel and 19.8 mg / kg in the buds), meeting export standards; Quality indicators: L value 60.5 (initial 62.5), good color retention, weight loss rate 1.5%, suitable for fresh sales in supermarkets; Energy consumption analysis: Energy consumption is reduced by 18% compared to traditional cold storage, modified atmosphere packaging costs increase by 5%, and overall efficiency is improved by 12%.

[0053] Example 5: Precise Regulation of Segmented Callus and Zonal Storage Preprocessing stage Segmented healing: "Longshu No. 7" potatoes were first healed for 7 days at 22℃ and 88% humidity, and then the temperature was lowered to 18℃ for 5 days to promote wound healing and the accumulation of secondary metabolites.

[0054] Ultraviolet irradiation: 15kJ / m² UV-C irradiation (32W power, 32cm irradiation distance, 70 minutes) combined with infrared preheating (35℃, 10 minutes) to improve epidermal cell permeability and enhance inhibitor absorption.

[0055] Inhibitor spraying: Prepare a 0.06 g / L solution by mixing citronella oil, coriander seed oil, peppermint oil, and citronellol in a ratio of 1.2:1.8:1.2:1.8. Simultaneously spray with hot air drying (35℃, wind speed 1.5 m / s) to accelerate the penetration of essential oils to 250 μm below the epidermis and inhibit the activity of farnesyl pyrophosphate synthase (FPPS).

[0056] Storage stage Zoned control: The cold storage (volume 50m³) is divided into three temperature zones: <100g tubers (6℃), 100-200g (6.5℃), and >200g (7℃). The ethylene concentration is adjusted according to the tuber weight (±0.01ppm) to achieve precise control. Each zone is equipped with an independent gas control device (CO2 adsorber capacity is set at 0.5kg / m³).

[0057] Environmental parameters: relative humidity 78%, O2 content 19%-20%, CO2 content 0%-1%, ethylene concentration 0.04ppm, calibrated in real time by a multi-channel gas analyzer (model GA2000).

[0058] Intelligent feedback: A machine learning model (BP neural network, 7 nodes in the input layer and 14 nodes in the hidden layer) is used to predict the trend of solanine content and adjust the ultraviolet irradiation dose in advance (1-3 kJ / m² per irradiation).

[0059] result After 10 months of storage: Solanine content: The average solanine content of tubers of different weights was 17.4 mg / kg (difference <5%), which solved the problem of high solanine content in large tubers during traditional storage. Physiological indicators: tuber respiration rate 4.2 mg CO2 / kg·h (initially 5.8 mg CO2 / kg·h), starch degradation rate 6.3%, suitable for large-scale storage; Economic benefits: Graded storage increases the commodity rate by 9% and reduces the loss rate to 3.5%.

[0060] Example 6: Supercritical Extraction Inhibitors and Dynamic Ethylene Regulation Preprocessing stage Wound healing: "Jinshu No. 16" potatoes were wounded for 8 days at 18℃ and 92% humidity. An ozone generator (concentration 0.05ppm) was installed in the wound healing box to inhibit the growth of surface microorganisms and reduce wound infection.

[0061] Ultraviolet irradiation: 25kJ / m² UV-C irradiation (power 45W, irradiation distance 22cm, time 110 minutes), focusing on irradiating the 1cm area around the bud eyes to destroy the main sites of solanine synthesis.

[0062] Inhibitor spraying: Citronella oil, coriander seed oil, etc. are extracted by supercritical CO2 extraction (pressure 30MPa, temperature 40℃), and compounded in a ratio of 1.8:1.2:1.8:1.2 to prepare a 0.07g / L solution. The content of active ingredients is increased by 40% compared with the traditional extraction method. Microencapsulation technology (chitosan encapsulation, particle size 1-5μm) is used to delay the release and continuously inhibit the activity of solanine synthase.

[0063] Storage stage Ethylene dynamic control: Ethylene is automatically released when the concentration is below 0.02 ppm by a sensor (accuracy 0.001 ppm) and activated by an activated carbon adsorption device (filling capacity 500 g / m³) when the concentration is above 0.04 ppm to maintain the concentration at 0.03 ppm ± 0.005 ppm, thus avoiding imbalance caused by fluctuations in ethylene concentration.

[0064] Environmental parameters: temperature 5℃, relative humidity 68%, O2 content 16%-18%, CO2 content 2%-3%, zeolite molecular sieve rotor for humidity adsorption, with fluctuations controlled to ≤2%RH.

[0065] Safety measures: The warehouse is equipped with a dual power supply system and a backup refrigeration unit. In the event of a failure in the main system, the backup system will start within 10 minutes to ensure that the temperature fluctuation is ≤1℃ and prevent sudden temperature changes from inducing the synthesis of solanine.

[0066] result After 11 months of storage: Solanine content: average 17.8 mg / kg (18.7 mg / kg at the bud), antioxidant (total phenols) content 1.28 mg / g, retention rate increased by 15% compared with traditional methods; Functional characteristics: The tuber contains 0.85 mg / 100g of γ-aminobutyric acid (GABA), making it suitable for functional food processing; Safety: HACCP certified, microbial indicators (total bacterial count <10) 3 The CFU / g content meets the standards for ready-to-eat foods.

[0067] Control Example 1: Single Low-Temperature Storage Control processing method Pretreatment stage: Damaged potatoes were removed directly after harvesting without any wound healing treatment, ultraviolet irradiation, or inhibitor spraying.

[0068] Storage stage: Potatoes were placed in a cold storage room at a temperature of 4℃ and a relative humidity of 80%. The O2 / CO2 content and ethylene concentration were not controlled, and the storage environment was maintained only by ordinary ventilation.

[0069] Monitoring parameters Solanine content was measured every 30 days during storage using high performance liquid chromatography (HPLC). The chromatographic column was C18 (250 mm × 4.6 mm, 5 μm), the mobile phase was methanol-0.05 M potassium dihydrogen phosphate (55:45, v / v), the flow rate was 1.0 mL / min, the column temperature was 30 ℃, and the detection wavelength was 205 nm.

[0070] result Solanine content: After 3 months of storage, the average solanine content increased to 28.5 mg / kg; after 6 months of storage, it reached 35.2 mg / kg, exceeding the safety threshold (20 mg / kg), and the content at the bud eye was as high as 42.1 mg / kg.

[0071] Quality indicators: After 6 months of storage, the tuber weight loss rate was 6.8%, the hardness dropped to 10.2N, the soluble solids content was 14.5% (a decrease of 15% from the initial value), and some tubers showed slight sprouting and greening of the skin.

[0072] Compared with the example: Compared with Example 1 (18.2 mg / kg of solanine after 10 months of storage), the accumulation rate of solanine in single low-temperature storage is 47% faster, and the safe storage period is shortened to less than 3 months.

[0073] Comparative Example 2: Ultraviolet Single Treatment Control processing method Pretreatment stage: Potatoes were healed at 20℃ for 7 days, and then irradiated with 30kJ / m² shortwave ultraviolet light, but no inhibitor was sprayed.

[0074] Storage stage: storage temperature 7℃, relative humidity 75%, controlled O2 content 21% (normal content in air) and CO2 content 0.03% (uncontrolled), no ethylene gas was introduced.

[0075] Monitoring parameters The solanine content was measured every two months, and the expression level of the key gene for solanine synthesis (Solyc07g063510.2, HMGR) was detected by real-time PCR.

[0076] result Solanine content: After 6 months of storage, the average solanine content was 25.3 mg / kg, which was 18% lower than the untreated group, but still exceeded the safety threshold. Solanine synthesis was inhibited in the early stage of ultraviolet treatment (1-3 months), but the content rebounded significantly after 4 months due to the recovery of enzyme activity.

[0077] Gene expression: The expression level of HMGR gene increased 2.1 times from the initial level in the 4th month of storage, indicating that UV treatment alone cannot inhibit solanine synthesis-related genes in the long term.

[0078] Compared with the example: Compared with Example 2 (17.1 mg / kg of solanine after 8 months of storage), the solanine content of the single ultraviolet treatment was 48% higher, and there was a "late rebound" phenomenon, which verified the necessity of compound inhibitor and gas regulation.

[0079] Comparative Example 3: Single Treatment with Traditional Chemical Inhibitors processing method Pretreatment stage: Potatoes were healed at 25°C for 14 days and sprayed with a citronella oil compound inhibitor of the same concentration as in Example 3 (0.1 g / L), but without ultraviolet irradiation.

[0080] Storage stage: storage temperature 8℃, relative humidity 70%, gas composition and ethylene concentration not controlled, natural ventilation adopted.

[0081] Monitoring parameters Inhibitor residues were periodically tested (gas chromatography-mass spectrometry, GC-MS), and the content of solanine and the activity of antioxidant enzymes (SOD, POD) in the tubers were also determined.

[0082] result Solanine content: After 3 months of storage, the average solanine content was 22.7 mg / kg, close to the safety threshold; after 6 months, it rose to 29.4 mg / kg, exceeding the safety standard. The inhibitor was effective in the early stage of storage (1-2 months), but due to volatilization loss, the control effect decreased significantly in the later stage.

[0083] Safety: The residual amount of the inhibitor was 0.012 g / kg after 1 month of storage (lower than the EU standard of 0.05 g / kg), but it dropped below the detection limit after 3 months, losing its sustained inhibitory effect.

[0084] Compared with the example: Compared with Example 3 (12 months of storage of solanine 16.7 mg / kg), the safe storage period of the single inhibitor treatment was shortened by 50%, and due to the lack of synergistic effect of ultraviolet light and gas regulation, it was unable to block multiple pathways of solanine synthesis.

[0085] Comparison Example 4: Conventional Controlled Atmosphere Storage without Pretreatment processing method Pre-treatment stage: Potatoes were directly stored after harvest without being treated with wound healing agents, ultraviolet light, or inhibitors.

[0086] Storage stage: Controlled atmosphere storage (O2 18%, CO2 2%), temperature 6℃, relative humidity 75%, no ethylene gas was introduced, and no dynamic adjustment of environmental parameters was carried out.

[0087] Monitoring parameters Gas concentration in the storage area was monitored weekly, and solanine content and germination rate in tubers were tested monthly. Changes in volatile flavor compounds were analyzed using an electronic nose (PEN3).

[0088] result Solanine content: After 4 months of storage, the average solanine content was 24.6 mg / kg, reaching 31.5 mg / kg at the buds; after 6 months, due to slight sprouting of the tubers, the solanine content surged to 38.7 mg / kg.

[0089] Germination rate: The germination rate reached 12% after 3 months of storage and increased to 25% after 6 months, which was significantly higher than that of Example 5 (germination rate <1%).

[0090] Flavor changes: The content of volatile aldehydes (such as hexanal) decreased by 35% compared with the initial value, and the content of esters decreased by 28%, resulting in significant flavor deterioration. In contrast, the flavor retention rate of Example 5 was over 85%.

[0091] Comparative Example 5: Single Ethylene Regulation Comparison processing method Pretreatment stage: Potatoes were allowed to heal at 15°C for 10 days without ultraviolet light or inhibitor treatment.

[0092] Storage stage: temperature 5℃, relative humidity 65%, controlled O2 20%, CO 20%, 0.03ppm ethylene gas continuously introduced, no other control measures were taken.

[0093] Monitoring parameters The expression level of the ethylene receptor gene (ETR1) was detected, the correlation between solanine content and ethylene signaling pathway was analyzed, and the phosphorylation level of the key protein in ethylene signaling (EIN3) was detected by Western blot.

[0094] result Solanine content: After 5 months of storage, the average solanine content was 26.9 mg / kg, which was 12% lower than that of the untreated group, but still exceeded the safety standard; ethylene treatment inhibited germination (germination rate 5%), but failed to effectively block non-germination-dependent pathways of solanine synthesis (such as damage-induced synthesis).

[0095] Signaling pathway: The phosphorylation level of EIN3 protein increased 2.3 times in the early stage of storage, which inhibited the expression of some solanine synthesis genes. However, after 4 months, due to ethylene receptor desensitization, the regulatory effect decreased significantly, which verified the limitations of single ethylene regulation.

[0096] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of protection claimed by the present invention. The scope of protection of the present invention is defined by the appended claims and their equivalents.

Claims

1. A multi-factor synergistic method for controlling solanine content in potatoes, characterized in that, Includes the following steps: Pretreatment stage: Potatoes were healed at 15-25℃ for 7-14 days, followed by short-wave ultraviolet irradiation with 5-30kJ / m², and electrostatic spraying was carried out with an inhibitor composed of citronella oil, coriander seed oil, peppermint oil and citronellol in a weight ratio of 1-2:1-2:1-2:1-2, at a dosage of 0.02-0.1g / L. Storage stage: The pretreated potatoes are placed in an environment with a temperature of 2-10℃ and a relative humidity of 60%-80%. The O2 content in the box is actively controlled at 15%-20% and the CO2 content at 0%-3%. Ethylene gas with a concentration of 0.01-0.05ppm is continuously introduced. The inner wall of the cold storage for storing potatoes is coated with a nano-TiO2 photocatalytic coating.

2. The method for controlling the solanine content in potatoes according to claim 1, characterized in that: The ultraviolet irradiation dose during the pretreatment stage is 10-20 kJ / m², and the inhibitor dosage is 0.05-0.08 g / L.

3. The method for controlling the solanine content in potatoes according to claim 1, characterized in that: The storage stage is characterized by a temperature of 4-8℃, a relative humidity of 70%-80%, an O2 content of 17%-20%, and a CO2 content of 1%-2%.

4. The method for controlling the solanine content in potatoes according to claim 1, characterized in that: The healing temperature during the pretreatment stage is 18-22℃, and the healing time is 8-12 days.

5. A multi-factor synergistic system for controlling solanine content in potatoes, characterized in that, include: Pretreatment module: includes ultraviolet irradiation device, sprayer and temperature and humidity control unit; Storage module: includes a cold storage room, gas control device, ethylene generator and environmental sensors; Intelligent control module: It analyzes sensor data in real time through fuzzy PID algorithm, adjusts the parameters of pretreatment and storage modules, and dynamically adjusts the ultraviolet dose and inhibitor spraying amount of the pretreatment module, as well as the temperature, humidity, gas composition and ethylene concentration of the storage module.

6. The multi-factor synergistic system for controlling solanine content in potatoes according to claim 5, characterized in that: The environmental sensors include a temperature and humidity sensor, a gas concentration sensor, and a solanine content detector.

7. The multi-factor synergistic system for controlling potato solanine content according to claim 5, characterized in that: The intelligent control module integrates a dual-light signal ratio sensor to detect solanine content in real time and provide feedback on adjustment parameters.

8. The multi-factor synergistic system for controlling solanine content in potatoes according to claim 5, characterized in that: The gas control device of the storage module includes a CO2 adsorber and an O2 replenishment device.

9. The multi-factor synergistic system for controlling solanine content in potatoes according to claim 5, characterized in that: The pretreatment module uses electrostatic spraying technology. The electrostatic sprayer with a voltage of 25-30kV and an atomized particle size of 5-10μm achieves uniform adhesion of the inhibitor.

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