Fruit preservative and method for preparing the same

Abstract

The application discloses a fruit preservative and a preparation method thereof. The active component of the fruit preservative is sea cucumber polysaccharide of 10 ppm to 60 ppm and chlorine pyrimidinol of 1 ppm to 10 ppm. The fruit preservative can obviously delay the green fading of postharvest pitaya scales, fruit soft rot decay and fruit stalk incision disease, has good preservation effect, can be used for long-distance freight of postharvest fruits and vegetables, and normal-temperature shelf product quality, and has wide market application prospects in long-distance storage and transportation of fruits and vegetables, export freight and commercial super shelf. The preservation method is simple in operation and easy to popularize.

Description

Technical Field

[0001] This invention belongs to the field of fruit and vegetable preservation technology, and more specifically, this invention relates to a fruit preservative and its preparation method. Background Technology

[0002] Dragon fruit is rich in carbohydrates, trace elements, and various vitamins, making it one of the world's major economic fruits. Dragon fruit is typically harvested when its scales are bright green and the fruit surface is plump and pink. However, after harvesting, it exhibits significant quality deterioration, such as scale fading and wilting, and the outbreak of soft rot spots on the fruit surface.

[0003] Therefore, it is necessary to explore and study preservation methods that delay the fading and senescence of fruit scales and the occurrence of fruit diseases during harvest and storage, and to provide green and efficient preservation methods for dragon fruit after harvest. Summary of the Invention

[0004] Based on this, the purpose of this invention is to provide a preservative that can alleviate the aging and discoloration of dragon fruit scales, fruit rot, and disease at the stem cut.

[0005] The technical solutions for achieving the above-mentioned objectives include the following.

[0006] In a first aspect, the present invention provides the application of sea cucumber polysaccharide in fruit preservation, characterized in that the effective concentration of the sea cucumber polysaccharide is 10 ppm to 60 ppm.

[0007] In a second aspect, the present invention provides a fruit preservative, the active ingredients of which are 10 ppm to 60 ppm of sea cucumber polysaccharide and 1 ppm to 10 ppm of chlorpyrifos.

[0008] A third aspect of the present invention provides a method for preparing the above-mentioned fruit preservative, comprising the following steps: dissolving the sea cucumber polysaccharide and chlorpyrifos in water to obtain the preservative.

[0009] A fourth aspect of the present invention provides a method for preserving fruit, comprising the following steps: harvesting fruit that is seven to eight tenths ripe, coating the surface of the fruit with the above-mentioned fruit preservative by soaking or spraying, air-drying, and storing at low temperature.

[0010] The inventors of this invention unexpectedly discovered during their research on post-harvest dragon fruit preservation that coating dragon fruit with a solution of sea cucumber polysaccharide, especially a composite solution of sea cucumber polysaccharide and chlorpyrifos, can significantly delay the fading of the green color of the scales, the soft rot and decay of the fruit, and the disease at the stem end. This method exhibits excellent preservation properties and can be used for long-distance freight transport and shelf life at ambient temperature for harvested fruits and vegetables. It has broad market application prospects in long-distance storage and transportation of fruits and vegetables, export freight, and supermarket shelf use. Furthermore, the preservation method of this invention is simple to operate and easy to promote. Attached Figure Description

[0011] Figure 1 These are whole fruit appearance images of different groups of dragon fruit in Embodiment 4 of the present invention.

[0012] Figure 2 These are cross-sectional views of dragon fruit flesh from different groups in Embodiment 4 of the present invention.

[0013] Figure 3 These are the results of the decay rate of dragon fruit scales in different groups in Example 4 of this invention.

[0014] Figure 4 These are the results of the decay rate of dragon fruit bodies in different groups in Example 4 of this invention.

[0015] Figure 5 These are the rot rates of the dragon fruit stem cuts in different groups in Example 4 of this invention.

[0016] Figures 3-5 In the above, different letters represent significant differences between groups at the p<0.05 level. Detailed Implementation

[0017] To facilitate understanding of the present invention, a more complete description will be provided below. The present invention can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of the present invention.

[0018] Unless otherwise defined, all technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used in this specification is for the purpose of describing particular embodiments only and is not intended to limit the invention. The term "and / or" as used in this invention includes any and all combinations of one or more of the associated listed items.

[0019] Unless otherwise specified, experimental methods in the following examples are generally performed under standard conditions or as recommended by the manufacturer. All commonly used chemical reagents used in the examples are commercially available products.

[0020] In some embodiments of the present invention, the application of sea cucumber polysaccharide in fruit preservation is disclosed, wherein the effective concentration of the sea cucumber polysaccharide is 10 ppm to 60 ppm.

[0021] Sea cucumber polysaccharide is a complex natural product extracted from sea cucumbers. Existing research has demonstrated that sea cucumber polysaccharide possesses various pharmacological effects, such as anticoagulation, antitumor, immunomodulation, blood pressure reduction, improvement of metabolic diseases, and regulation of intestinal flora. Currently, it is mainly used in the pharmaceutical and cosmetic fields, and in recent years, its application in food development has increased significantly. The inventors of this invention unexpectedly discovered in their research on fruit preservation that soaking fresh dragon fruit in an aqueous solution of sea cucumber polysaccharide can significantly delay the fading of the green scales and the softening and decay of the fruit after harvest, demonstrating a good preservation effect and its potential use in fruit preservation. Based on this, further research into the active components of the preservative revealed that the combination of sea cucumber polysaccharide and chlorpyrifos significantly improves the preservation effect.

[0022] In one embodiment, the effective concentration of the sea cucumber polysaccharide is 20 ppm to 60 ppm.

[0023] In one embodiment, the effective concentration of the sea cucumber polysaccharide is 20 ppm to 40 ppm.

[0024] In one embodiment, the effective concentration of the sea cucumber polysaccharide is 30 ppm to 40 ppm.

[0025] In other embodiments of the present invention, a fruit preservative is disclosed, the active ingredients of which are 10 ppm to 60 ppm of sea cucumber polysaccharide and 1 ppm to 10 ppm of chlorpyrifos.

[0026] In one embodiment, the active ingredients of the fruit preservative are 20 ppm to 60 ppm of sea cucumber polysaccharide and 1 ppm to 5 ppm of chlorpyrifos.

[0027] In one embodiment, the active ingredients of the fruit preservative are 20 ppm to 40 ppm of sea cucumber polysaccharide and 3 ppm to 5 ppm of chlorpyrifos.

[0028] In one embodiment, the active ingredients of the fruit preservative are 30 ppm to 40 ppm of sea cucumber polysaccharide and 4 ppm to 5 ppm of chlorpyrifos.

[0029] In other embodiments of the present invention, a method for preparing the above-mentioned fruit preservative is disclosed, comprising the following steps: dissolving the sea cucumber polysaccharide and chlorpyrifos in water to obtain the preservative.

[0030] In some other embodiments of the present invention, a method for preserving fruit is disclosed, comprising the following steps: harvesting fruit that is seven to eight tenths ripe, coating the surface of the fruit with the above-mentioned fruit preservative by soaking or spraying, air-drying, and storing at low temperature.

[0031] In one embodiment, the fruit is dragon fruit. The fruit preservative of the present invention can be used for the preservation of non-climacteric fruits and vegetables, such as dragon fruit and bananas, and is particularly suitable for the preservation of dragon fruit.

[0032] In one embodiment, the soaking time is 5 min to 20 min.

[0033] In one embodiment, the soaking time is 8 min to 12 min.

[0034] In one embodiment, the temperature for low-temperature storage is 4°C to 8°C.

[0035] In one embodiment, after the air-drying step, the fruit is placed in a modified atmosphere packaging bag and then stored at low temperature.

[0036] In one embodiment, the modified atmosphere packaging bag has a thickness of 25 μm and an oxygen permeability of 5510 cm⁻¹. 3 / (m 2 *24h*0.1MPa), carbon dioxide transmission rate is 20370 cm³. 3 / (m 2 *24h*0.1MPa).

[0037] In the following embodiments of the present invention, the experimental material used was 80% mature dragon fruit with green scales and a plump pink body, harvested from a dragon fruit plantation in Conghua District, Guangzhou City. The sea cucumber polysaccharide (HG) used was purchased from Beijing Puxitang Biotechnology Co., Ltd. (item number S14311). Chlorpyrifos (CU) was purchased from Shanghai Maclean Biochemical Technology Co., Ltd. The modified atmosphere packaging bag had a thickness of 25 μm and an oxygen permeability of 5510 cm⁻¹. 3 / (m 2 *24h*0.1MPa), carbon dioxide transmission rate is 20370 cm³. 3 / (m 2 *24h*0.1MPa), purchased from Guangzhou Yipinxian Technology Co., Ltd. Adjustable constant temperature chamber (-5-50℃), purchased from Thermo Scientific.

[0038] The present invention will be further described below with reference to the accompanying drawings and specific embodiments.

[0039] Example 1: Dragon Fruit Preservative and its Preparation Method

[0040] This embodiment provides a dragon fruit preservative, the active ingredients of which are 40 ppm sea cucumber polysaccharide and 5 ppm chlorpyrifos.

[0041] This embodiment also provides a method for preparing the above-mentioned dragon fruit preservative, including the following steps: take sea cucumber polysaccharide and chlorpyrifos, dissolve them in water, and make their concentrations 40 ppm and 5 ppm, respectively.

[0042] This embodiment also provides a method for using the above-mentioned dragon fruit preservative, including the following steps: picking dragon fruit that is 80% ripe, without obvious damage, free from pests and diseases, and with uniform gloss, removing surface dust, keeping the scales and fruit surface intact, soaking in the above-mentioned dragon fruit preservative for 10 minutes, taking out the fruit, letting the surface moisture air dry naturally, packaging the fruit in a modified atmosphere preservation bag, and storing at 4°C.

[0043] Example 2: Dragon Fruit Preservative and its Preparation Method

[0044] This embodiment provides a dragon fruit preservative, the active ingredients of which are 30 ppm sea cucumber polysaccharide and 10 ppm chlorpyrifos.

[0045] The preparation and application methods of the dragon fruit preservative in this embodiment are the same as in Embodiment 1.

[0046] Example 3: Dragon Fruit Preservative and its Preparation Method

[0047] This embodiment provides a dragon fruit preservative, the active ingredients of which are 60 ppm sea cucumber polysaccharide and 3 ppm chlorpyrifos.

[0048] The preparation and application methods of the dragon fruit preservative in this embodiment are the same as in Embodiment 1.

[0049] Example 4: Comparison of the preservation effects of different components on dragon fruit

[0050] This embodiment compares the effects of different components on the preservation effect of dragon fruit. It includes the following steps:

[0051] 1. Grouping

[0052] CK (control)

[0053] Sea cucumber polysaccharide group (HG, 50 ppm)

[0054] Clopyralid group (CU, 10 ppm)

[0055] Sea cucumber polysaccharide + chlorpyrifos group (HG, 40 ppm; CU, 5 ppm)

[0056] 2. Picking fruit

[0057] Harvest dragon fruit that is 80% ripe, remove surface dust, and keep the scales and fruit intact. Select fruits that are uniform in size, without obvious damage, pests or diseases, and with a uniform sheen, and divide them into 4 groups. Mark the day of harvest as day 0.

[0058] 3. Preservation treatment

[0059] Each group of dragon fruit was soaked in the corresponding solution for 10 minutes, then the fruit was removed, allowed to air dry naturally, and packaged in modified atmosphere bags. The fruit in the control group was packaged directly in modified atmosphere bags.

[0060] The dragon fruit in each group was stored at 4℃ for 30 days, and then transferred to room temperature (20℃~25℃) for 7 days. The scales, fruit body and stem incision of the fruit were then tested.

[0061] 4. Experimental Results

[0062] (1) Fruit appearance

[0063] Figure 1 Images of the dragon fruit from each group. Figure 1 It can be seen that after dragon fruit was stored at low temperature for 30 days and then transferred to a room temperature shelf for 7 days, the appearance of the fruit showed significant differences. In the CK group, the fruit scales were almost completely wilted and rotten, and disease spots appeared on the fruit body. The sea cucumber polysaccharide group and the chlorpyrifos group slowed down the decay to some extent. Compared with the sea cucumber polysaccharide group and the chlorpyrifos group, the combined treatment group of sea cucumber polysaccharide and chlorpyrifos showed that the fruit scales remained green, the fruit body was still relatively plump, and there were fewer diseases.

[0064] (2) Effect of fruit pulp cross-section

[0065] Figure 2 Here are cross-sectional images of the dragon fruit flesh for each group. Figure 2 It can be seen that the flesh of the CK group was dull in color and showed signs of decay in some areas. Treatment with sea cucumber polysaccharides and chlorpyrifos, alone or in combination, resulted in flesh that remained bright in color, plump, and juicy.

[0066] (3) Aging or disease condition

[0067] The aging or disease status of the scales, fruit body, and stem incision of each group of dragon fruit was examined.

[0068] Grading standards for aging or disease: 1: Intact and unchanged; 2: 0-1 / 4 aging or disease; 3: 1 / 4-1 / 2 aging or disease; 4: 1 / 2-3 / 4 aging or disease; 5: >3 / 4 aging or disease.

[0069] Aging or Disease Index (%) = ∑ (Change Level × Proportion of Fruit at Each Change Level in Total Fruit) x 100

[0070] The decay results of dragon fruit scales in each group are as follows: Figure 3 As shown, the scales in the CK group were almost completely wilted and rotten, the rot rate in the sea cucumber polysaccharide treatment group was close to 67%, the rot rate in the chlorpyrifos treatment group was 42%, while the rot rate in the combined treatment group of sea cucumber polysaccharide and chlorpyrifos was only 21%, which was much lower than that in the CK group, the sea cucumber polysaccharide single treatment group, and the chlorpyrifos single treatment group.

[0071] The results of the rotting of the dragon fruit in each group are as follows: Figure 4 As shown, the decay rate of the fruit in the CK group reached 42%, the decay rate in the sea cucumber polysaccharide treatment group decreased to 17%, the decay rate in the chlorpyrifos treatment group was 21%, and the decay rate in the combined treatment group of sea cucumber polysaccharide and chlorpyrifos was only 4%, which was much lower than that in the CK group, the sea cucumber polysaccharide single treatment group, and the chlorpyrifos single treatment group.

[0072] The results of the incidence of disease at the stem cut of each group of dragon fruit are as follows: Figure 5 As shown, all cuts in the CK group were infected with pathogens, with an incidence rate of 100%. The incidence rate in the sea cucumber polysaccharide treatment group was 83%, and in the chlorpyrifos treatment group it was 86%. However, in the combined treatment group of sea cucumber polysaccharide and chlorpyrifos, only two fruit cuts were infected with pathogens, with an incidence rate of 33%, which was significantly lower than the incidence rate of cuts in the sea cucumber polysaccharide and chlorpyrifos treatment groups alone.

[0073] The results of this embodiment show that treating dragon fruit with a preservative composed of sea cucumber polysaccharide and chlorpyrifos can effectively delay the occurrence of aging diseases on the scales, fruit body, and stem incision of dragon fruit.

[0074] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0075] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this invention patent should be determined by the appended claims.

Claims

1. The application of sea cucumber polysaccharides in fruit preservation, characterized in that, The effective concentration of the sea cucumber polysaccharide is 10 ppm to 60 ppm.

2. The application according to claim 1, characterized in that, The effective concentration of the sea cucumber polysaccharide is 20 ppm to 60 ppm, preferably 20 ppm to 40 ppm, and more preferably 30 ppm to 40 ppm.

3. A fruit preservative, characterized in that, Its active ingredients are 10 ppm to 60 ppm of sea cucumber polysaccharide and 1 ppm to 10 ppm of chlorpyrifos.

4. The fruit preservative according to claim 3, characterized in that, Its active ingredients are 20 ppm to 60 ppm of sea cucumber polysaccharide and 1 ppm to 5 ppm of chlorpyrifos.

5. The fruit preservative according to claim 4, characterized in that, Its active ingredients are 20 ppm to 40 ppm of sea cucumber polysaccharide and 3 ppm to 5 ppm of chlorpyrifos.

6. The fruit preservative according to claim 5, characterized in that, Its active ingredients are 30 ppm to 40 ppm of sea cucumber polysaccharide and 4 ppm to 5 ppm of chlorpyrifos.

7. The method for preparing the fruit preservative according to any one of claims 3 to 6, characterized in that, The process includes the following steps: dissolving the sea cucumber polysaccharide and chlorpyrifos in water to obtain the final product.

8. A method for preserving fruit, characterized in that, Includes the following steps: Harvest fruits that are seven to eight tenths ripe, coat the surface of the fruit with the fruit preservative described in any one of claims 3 to 6 by soaking or spraying, air dry, and store at low temperature.

9. The fruit preservation method according to claim 8, characterized in that, The soaking time is 5 min to 20 min, preferably 8 min to 12 min; And / or, the temperature for the low-temperature storage is 4°C to 8°C; And / or, after the air-drying step, the fruit is placed in a modified atmosphere storage bag and then stored at low temperature; And / or, the fruit is dragon fruit.

10. The fruit preservation method according to claim 9, characterized in that, The modified atmosphere packaging bag has a thickness of 25 μm and an oxygen permeability of 5510 cm⁻¹. 3 / (m 2 *24h*0.1MPa), carbon dioxide transmission rate is 20370 cm³. 3 / (m 2 *24h*0.1MPa).

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