Composite regulator and application thereof in fresh keeping of fresh fruits

Abstract

The invention relates to a compound regulator and application thereof in fresh fruit preservation, and belongs to the technical field of fresh fruit preservation. Each 10 g of the composite regulator mainly comprises the following components by weight: 0.1 to 0.15 mg of brassinolide, 1000 to 1500 mg of gamma-aminobutyric acid, 200 to 300 mg of EDTA-sodium zinc, 15 to 20 mg of fulvic acid, 500 to 600 mg of nisin, 400 to 600 mg of chitosan oligosaccharide, and the balance of polyvinyl alcohol, sodium cocoyl glutamate and sodium alkyl naphthalene sulfonate in a weight ratio of 3: 5: 1. The compound regulator disclosed by the invention can effectively regulate and control the growth of fruits and prolong the post-harvest fresh-keeping period.

Description

Technical Field

[0001] This invention belongs to the field of fresh fruit preservation technology, and relates to a compound regulator and its application in fresh fruit preservation. Background Technology

[0002] Fruit preservation is a field of food science that extends the shelf life of fruits through technological means. Post-harvest fruits, as independent organisms, continue to undergo life activities such as respiration, and their preservation effectiveness is affected by temperature, gas composition, and humidity. Inadequate storage technology results in an annual yield loss of nearly 30%. Existing technologies are broadly classified into physical preservation and chemical preservation, including critical low-temperature high-humidity preservation, intercellular water-structured modified atmosphere preservation, ozone modified atmosphere preservation, and low-dose radiation pretreatment preservation. Over the past few decades, significant research achievements have been made in the preservation of fruits and vegetables through various physical, chemical, and biological methods in post-harvest commercial processing, packaging, storage, transportation, and sales.

[0003] However, the growth and development status of fruits at harvest time determines the material and energy basis for the body's metabolism. Therefore, pre-harvest factors are an important prerequisite for the post-harvest quality of fruits and vegetables. Regular application of chemical or biological agents before harvest has always been an important measure to prevent post-harvest quality deterioration because it can improve the quality of harvested fruits and vegetables and enhance post-harvest resistance.

[0004] Pre-harvest treatment techniques for fruits refer to the application of treatment agents to the tree and fruit 3-5 times during the full bloom, young fruit, fruit enlargement, and pre-harvest stages. The timing and frequency of pre-harvest treatment depend on the fruit type and variety, and are usually carried out on sunny mornings. Existing pre-harvest preservation treatment methods mainly include chemical, biological, and combined methods. Among these, chemical methods are currently the most researched pre-harvest treatment approaches. For example, using chlorine dioxide, gibberellin, amino esters, sodium diethyldithiocarbamate, and methyl jasmonate to spray blueberry fruits, tomato leaves, and cherry trees before harvest can delay post-harvest ripening and senescence, improve storage resistance and quality, and extend shelf life. Summary of the Invention

[0005] The main objective of this invention is to provide a novel composite growth regulator that, when sprayed onto fruits such as grapes and peaches before harvest, can effectively maintain the quality of the fruit after harvest and extend its storage or shelf life.

[0006] The present invention employs the following technical solutions to achieve the above objectives: A compound regulator, by weight, contains the following components per 10g: brassinolide 0.1-0.15mg, γ-aminobutyric acid 1000-1500mg, EDTA-zinc sodium 200-300mg, fulvic acid 15-20mg, nisin 500-600mg, chitosan oligosaccharide 400-600mg, with the balance being polyvinyl alcohol, sodium cocoyl glutamate, and sodium alkylnaphthalene sulfonate in a weight ratio of 3:5:1.

[0007] The compound regulator in this formula is mainly applied during the fruit enlargement period. The method of application is to add water to the compound regulator, stir and mix well, and then spray it on the fruit surface. Spraying with this compound regulator can help preserve fresh fruit after harvesting and extend the storage period or shelf life.

[0008] As one of the preferred methods, the above-mentioned compound regulator may also contain 10-20 mg of S-inducer, 500-800 mg of trehalose calcium, 100-200 mg of EDTA-chelated boron, 10-20 mg of urolithin A, and 50-60 mg of β-nicotinamide mononucleotide.

[0009] One of the preferred methods describes the compound regulator, which is mainly applied in the early stage of fruit ripening. The method of application is to add water to the compound regulator, stir and mix well, and then spray it on the fruit surface. Spraying with this compound regulator can help preserve fresh fruit after harvesting and extend the storage period or shelf life.

[0010] As a second preferred method, the above-mentioned compound regulator may also contain 20-30 mg of 1-methylcyclopropene, 150-180 mg of oxalic acid, 200-300 mg of tea polyphenols, and 50-80 mg of zinc sugar alcohol.

[0011] The compound regulator described in the second preferred method is mainly applied in the later stage of fruit ripening. The method of application is to add water to the compound regulator, stir and mix well, and then spray it on the fruit surface. Spraying with this compound regulator can help preserve fresh fruit after harvesting and extend the storage period or shelf life.

[0012] The above compound regulators can be applied in combination according to the fruit stage. For example, if the regulator is applied during the fruit enlargement period (concentration of 5 g / L), the second preferred regulator (concentration of 1 g / L) can be applied in the later stage of ripening. If the second preferred regulator (concentration of 2 g / L) is applied in the early stage of fruit ripening, the second preferred regulator (concentration of 1 g / L) can be applied in the later stage of ripening. Alternatively, the second preferred regulator (concentration of 5 g / L) can be applied only in the later stage of fruit ripening.

[0013] The present invention has the following beneficial effects: S-inducer can induce stress response in plants during fruit enlargement, promote the aging of the abscission layer of the fruit stalk, making it less prone to falling off due to wind and rain, and enhance the toughness of the fruit peel, reducing the risk of fruit cracking; it can also work with brassinolide to stimulate plant stress resistance. 1-Methylcyclopropene is released mildly in the plant, binds to ethylene receptors, blocks the signal transduction of the ripening hormone ethylene, significantly delays the appearance of the respiratory peak, can delay fruit softening, maintain fruit firmness, and extend shelf life. Trehalosel calcium provides an easily absorbed calcium source, quickly replenishes calcium, enhances the stability of cell walls and mesoglea, can regulate cell membrane permeability, reduce the leakage of intracellular contents, and delay senescence; at the same time, it strengthens fruit structure, greatly improves fruit firmness and storage resistance, and significantly reduces the rate of fruit rot and softening during storage. Zinc tartaric acid, urolithin A, sarsaparilla acid, β-nicotinamide mononucleotide, fulvic acid, EDTA-chelated boron, etc., can alleviate the stress caused by the main regulator. Chitosan oligosaccharides are natural bio-elicitors and film-forming agents that strongly induce systemic resistance in plants, activate the activity of defense enzymes such as chitinase and glucanase, and inhibit the growth of postharvest pathogens (such as Penicillium and Botrytis). Simultaneously, they form a very thin, breathable, semi-permeable membrane on the fruit surface, moderately inhibiting water transpiration and gas exchange, reducing weight loss and shrinkage. Nisin and tea polyphenols are highly effective antioxidants and antibacterial agents, effectively scavenging reactive oxygen free radicals produced by the fruit's own metabolism, preventing membrane lipid peroxidation, slowing organelle aging, and inhibiting pulp browning.

[0014] Applying different formulations of compound growth regulators at different stages, such as the fruit enlargement and ripening stages, can effectively regulate fruit growth according to the fruit growth cycle, enhance fruit firmness, and thus extend the post-harvest shelf life of the fruit. Detailed Implementation

[0015] The present invention will be further illustrated below with reference to specific embodiments. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. After reading the present invention, any modifications of the present invention in various equivalent forms by those skilled in the art will fall within the scope of protection of the claims of this application.

[0016] Example 1 By weight, each 10g of the compound regulator contains the following ingredients: brassinolide 0.15mg, γ-aminobutyric acid 1000mg, EDTA-sodium zinc 300mg, fulvic acid 15mg, nisin 500mg, chitosan oligosaccharide 600mg, S-inducer 20mg, trehalose calcium 500mg, EDTA-chelated boron 200mg, urolithin A 10mg, β-nicotinamide mononucleotide 60mg, 1-methylcyclopropene 30mg, oxalic acid 180mg, tea polyphenols 200mg, zinc sugar alcohol 80mg, and the balance being polyvinyl alcohol, sodium cocoyl glutamate, and sodium alkyl naphthalene sulfonate in a weight ratio of 3:5:1.

[0017] Example 2 By weight, each 10g of the compound regulator contains the following ingredients: brassinolide 0.1mg, γ-aminobutyric acid 1500mg, EDTA-zinc sodium 200mg, fulvic acid 20mg, nisin 600mg, chitosan oligosaccharide 400mg, S-inducer 10mg, trehalose calcium 800mg, EDTA-chelated boron 100mg, urolithin A 20mg, β-nicotinamide mononucleotide 50mg, 1-methylcyclopropene 20mg, oxalic acid 150mg, tea polyphenols 300mg, sugar alcohol zinc 50mg, and the balance being polyvinyl alcohol, sodium cocoyl glutamate, and sodium alkyl naphthalene sulfonate in a weight ratio of 3:5:1.

[0018] Example 3 By weight, each 10g of the compound regulator contains the following ingredients: brassinolide 0.12mg, γ-aminobutyric acid 1200mg, EDTA-zinc sodium 250mg, fulvic acid 18mg, nisin 550mg, chitosan oligosaccharide 500mg, and the balance being polyvinyl alcohol, sodium cocoyl glutamate, and sodium alkyl naphthalene sulfonate in a weight ratio of 3:5:1.

[0019] Example 4 By weight, each 10g of the compound regulator contains the following ingredients: brassinolide 0.12mg, γ-aminobutyric acid 1200mg, EDTA-sodium zinc 250mg, fulvic acid 18mg, nisin 550mg, chitosan oligosaccharide 500mg, S-inducer 15mg, trehalose calcium 600mg, EDTA-chelated boron 150mg, urolithin A 15mg, β-nicotinamide mononucleotide 55mg, with the remainder being polyvinyl alcohol, sodium cocoyl glutamate, and sodium alkyl naphthalene sulfonate in a weight ratio of 3:5:1.

[0020] Example 5 By weight, each 10g of the compound regulator contains the following ingredients: brassinolide 0.12mg, γ-aminobutyric acid 1200mg, EDTA-zinc sodium 250mg, fulvic acid 18mg, nisin 550mg, chitosan oligosaccharide 500mg, S-inducer 15mg, trehalose calcium 600mg, EDTA-chelated boron 150mg, urolithin A 15mg, β-nicotinamide mononucleotide 55mg, 1-methylcyclopropene 25mg, oxalic acid 170mg, tea polyphenols 250mg, zinc sugar alcohol 60mg, and the balance being polyvinyl alcohol, sodium cocoyl glutamate, and sodium alkyl naphthalene sulfonate in a weight ratio of 3:5:1.

[0021] Comparative Example 1 By weight, each 10g of the compound regulator contains the following ingredients: S-inducer 15mg, EDTA-zinc sodium 250mg, nisin 550mg, chitosan oligosaccharide 500mg, and the remainder being polyvinyl alcohol, sodium cocoyl glutamate, and sodium alkyl naphthalene sulfonate in a weight ratio of 3:5:1.

[0022] Comparative Example 2 By weight, each 10g of the compound regulator contains the following ingredients: brassinolide 0.12mg, nisin 550mg, chitosan oligosaccharide 500mg, trehalose calcium 600mg, EDTA-chelated boron 150mg, and the balance being polyvinyl alcohol, sodium cocoyl glutamate, and sodium alkyl naphthalene sulfonate in a weight ratio of 3:5:1.

[0023] Comparative Example 3 By weight, each 10g of the compound regulator contains the following ingredients: γ-aminobutyric acid 1200mg, EDTA-sodium zinc 250mg, fulvic acid 18mg, nisin 550mg, chitosan oligosaccharide 500mg, trehalose calcium 600mg, EDTA-chelated boron 150mg, 1-methylcyclopropene 25mg, zinc sugar alcohol 60mg, and the balance being polyvinyl alcohol, sodium cocoyl glutamate, and sodium alkyl naphthalene sulfonate in a weight ratio of 3:5:1.

[0024] Performance testing I. The effect of pre-harvest application of growth regulators on the preservation effect of Kyoho grapes The "Kyoho" grape bunches were treated according to the following methods, with 6 bunches treated with each conditioner and approximately 10 mL sprayed per bunch. After harvesting, the grapes were stored at 22±2℃ and 50% relative humidity, and relevant indicators were measured on days 0, 3, 6, and 9 of storage.

[0025] The different processing methods are: Group JF-1: No regulator treatment, spray with clean water; JF-2 group: Spray the growth regulator of Example 3 (concentration 5g / L) during the expansion stage + spray the growth regulator of Example 5 (concentration 1g / L) during the maturity stage. Group JF-3: Apply the growth regulator from Example 5 (concentration 5g / L) during the late stage of maturity. JF-4 group: sprayed with Comparative Example 1 regulator (concentration 5g / L) during the fruit enlargement stage + sprayed with Comparative Example 3 regulator (concentration 1g / L) during the maturity stage. JF-5 group: Spray 1-methylcyclopropene (3μL / L) one day before fruit picking; The fruit was weighed and recorded at each stage, and the weight loss rate of the fruit was calculated.

[0026]

[0027] The rate of fruit spoilage was measured at each stage, and rotten or moldy fruit was counted as spoiled fruit.

[0028]

[0029] Five grapes were randomly selected from each treatment at each stage, and the hardness of the fruit was measured at three points along the equator using a fruit hardness tester. The average value was taken as the final hardness.

[0030] Two fruits were randomly selected for each treatment at each stage, and the malondialdehyde (MDA) content was measured.

[0031] Results and analysis: As shown in Tables 1-3, the weight loss rate and rotten fruit rate of grapes gradually increased and the firmness gradually decreased over time, with the same trend. However, the weight loss rate and rotten fruit rate of grapes in groups JF-2 and JF-3 increased more slowly and the firmness decreased more slowly, indicating that their preservation effect was significantly better than that of groups JF-4 and JF-5, and the data showed significant differences (P < 0.05).

[0032] Table 1. Changes in grape weight loss rate under different treatments

[0033] Note: # indicates that compared with group JF-1, P < 0.05; This indicates that compared with group JF-3, P < 0.05.

[0034] Table 2. Changes in grape rot rate under different treatments

[0035] Note: # indicates that compared with group JF-1, P < 0.05; This indicates that compared with group JF-3, P < 0.05.

[0036] Table 3. Changes in grape firmness under different treatments

[0037] Note: # indicates that compared with group JF-1, P < 0.05; This indicates that compared with group JF-3, P < 0.05.

[0038] MDA is a cell oxidation product that can indicate the process of cell senescence. As shown in Table 4, the MDA content of grapes in each treatment group increased. Among them, the MDA content in the fruit of JF-2 and JF-3 groups increased more slowly and the effect was better than that of JF-4 and JF-5 groups, indicating that this treatment method can significantly delay the process of cell senescence in grapes.

[0039] Table 4. Changes in MDA content in grapes under different treatments

[0040] Note: # indicates that compared with group JF-1, P < 0.05; This indicates that compared with group JF-3, P < 0.05.

[0041] II. Effects of different growth regulators on the preservation of waterfall tomatoes Each waterfall tomato bunch was treated according to the following methods, with two plants treated with each conditioner and approximately 50 mL sprayed per plant. After harvesting, each waterfall tomato plant was stored in an environment of 25±2℃ and 50% relative humidity, and relevant indicators were measured on days 0, 4, 8, and 12 of storage.

[0042] The different processing methods are: FQ-1 group: No regulator treatment, spray with clean water; FQ-2 group: spray with the growth regulator of Example 4 (concentration 2g / L) at the early stage of fruit ripening + spray with the growth regulator of Example 5 (concentration 1g / L) at the later stage of ripening. FQ-3 group: Spray the regulator from Example 5 (concentration 5g / L) during the late stage of maturity; FQ-4 group: spray with Comparative ratio 2 regulator (concentration 5g / L) during the fruit enlargement stage + spray with Comparative ratio 3 regulator (concentration 1g / L) during the maturity stage. FQ-5 group: Spray 1-methylcyclopropene (3μL / L) one day before fruit harvesting; The fruit was weighed and recorded at each stage, and the weight loss rate of the fruit was calculated.

[0043]

[0044] The fruit rot rate was measured at each stage, and fruits with mold spots, mildew, black spots, or those that collapsed were identified as rotten fruits.

[0045]

[0046] Five tomatoes were randomly selected from each treatment at each stage, and the hardness of three points along the equator was measured using a fruit hardness tester. The average value was taken as the final hardness.

[0047] Results and analysis: As shown in Tables 5-7, with the extension of time, the weight loss rate and rotten fruit rate of tomatoes gradually increased, while the firmness gradually decreased, showing the same trend. However, the weight loss rate and rotten fruit rate of tomatoes in groups FQ-2 and FQ-3 increased more slowly, and the firmness also decreased more slowly, indicating that their preservation effect was significantly better than that of groups FQ-4 and FQ-5, and the data showed significant differences (P < 0.05).

[0048] Table 5. Changes in grape weight loss rate under different treatments

[0049] Note: # indicates that compared with group FQ-1, P < 0.05; This indicates that compared with group FQ-3, P < 0.05.

[0050] Table 6. Changes in grape rot rate under different treatments

[0051] Note: # indicates that compared with group FQ-1, P < 0.05; This indicates that compared with group FQ-3, P < 0.05.

[0052] Table 7. Changes in grape firmness under different treatments

[0053] Note: # indicates that compared with group FQ-1, P < 0.05; This indicates that compared with group FQ-3, P < 0.05.

Claims

1. A composite regulator, characterized in that, By weight, each 10g of the compound regulator contains the following components: brassinolide 0.1-0.15mg, γ-aminobutyric acid 1000-1500mg, EDTA-zinc sodium 200-300mg, fulvic acid 15-20mg, nisin 500-600mg, chitosan oligosaccharide 400-600mg, and the balance being polyvinyl alcohol, sodium cocoyl glutamate, and sodium alkyl naphthalene sulfonate in a weight ratio of 3:5:

1.

2. The composite regulator as described in claim 1, characterized in that, The compound regulator also contains 10-20 mg of S-inducer, 500-800 mg of trehalose calcium, 100-200 mg of EDTA-chelated boron, 10-20 mg of urolithin A, and 50-60 mg of β-nicotinamide mononucleotide.

3. The composite regulator as described in claim 2, characterized in that, The compound regulator also contains 20-30 mg of 1-methylcyclopropene, 150-180 mg of oxalic acid, 200-300 mg of tea polyphenols, and 50-80 mg of zinc sugar alcohol.

4. A method for preserving fresh fruit, characterized in that, The compound regulator of claim 1 is applied during the fruit enlargement period, and the compound regulator of claim 3 is applied during the later stage of fruit ripening.

5. The method as described in claim 4, characterized in that, The concentration of the compound regulator in claim 1 is 5 g / L, and the concentration of the compound regulator in claim 3 is 1 g / L.

6. A method for preserving fresh fruit, characterized in that, The compound regulator of claim 2 is applied at the early stage of fruit ripening, and the compound regulator of claim 3 is applied at the later stage of fruit ripening.

7. The method as described in claim 6, characterized in that, The concentration of the compound regulator in claim 2 is 2 g / L, and the concentration of the compound regulator in claim 3 is 1 g / L.

8. A method for preserving fresh fruit, characterized in that, The compound regulator described in claim 3 is applied during the later stages of fruit ripening.

9. The method as described in claim 8, characterized in that, The method of applying the compound regulator is as follows: the concentration of the compound regulator is 5 g / L.

Images