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Bamboo shoot preservative and application thereof

A technology of preservatives and bamboo shoots, which is applied in the direction of protecting fruits/vegetables with a coating protective layer, which can solve the problems of insignificant extension of storage period and few reports of fruit disease resistance induction, and achieve the content of soluble protein and Vc The effects of decline inhibition, reduction of weight loss rate and decay index, and safe use

Inactive Publication Date: 2012-04-18
SOUTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, these three technologies have been studied separately on the preservation of bamboo shoots. Although they can be used alone to preserve freshness, the extension of storage period is not significant.
In addition, in many previous studies, the effects of salicylic acid and chitosan were mainly focused on delaying aging, and there were few reports on the induction of fruit disease resistance.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0016] Preparation method of chitosan coating solution: Chitosan is stirred at room temperature (eg 30°C) with glacial acetic acid and water medium as solvent until dissolved to obtain chitosan coating solution. Wherein, the mass ratio of chitosan, glacial acetic acid and water medium is 2.5-7.5:5.6:250.

[0017]

Embodiment 1

[0019] After harvesting, choose bamboo shoots with uniform size, no pests and diseases, and no mechanical damage. After shelling, clean the dirt and other dirt on the shoots, first soak in hot water at 45°C for 0.5 minutes, and remove the water droplets on the surface to dry. After being cooled to room temperature, put into the bamboo shoot antistaling agent that the salicylic acid solution of 0.05% by mass percent and the coating solution of chitosan of 1.5% by mass percent are put into again and soak 0.5min, pull out, be placed in Under natural conditions, dry in cold air. After the film on the surface of the bamboo shoots is dry, they are packed in polyethylene bags and stored in a cold storage (4±1°C). After one month of storage, the lignin accumulation of fresh bamboo shoots was reduced by 50%, and the freshness period of the fruits was extended by 40 days.

Embodiment 2

[0021] After harvesting, choose bamboo shoots with uniform size, no pests and diseases, and no mechanical damage. After shelling, wash off the soil and other dirt on the shoots, first soak in hot water at 55°C for 1 min, and remove the water droplets on the surface to dry. After being cooled to room temperature, put it into the bamboo shoot antistaling agent that is composed of 0.07% salicylic acid and 1.5% chitosan by mass volume percentage and soak for 1min, remove it, and place it in a natural environment. Under certain conditions, dry in cold air. After the film on the surface of the bamboo shoots is dry, they are packed in polyethylene bags and stored in a cold storage (4±1°C). After one month of storage, the incidence of disease of fresh bamboo shoots was reduced by 40%, and the fresh-keeping period of the fruits was extended by 40 days.

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Abstract

The invention relates to a plant preservation technology, in particular to a coating preservation method for fresh ma bamboo shoots. The bamboo shoot preservative comprises 0.05-0.1% of water solution of salicylic acid and 1.0-1.5% of chitosan coating liquid by mass. Cleaned bamboo shoots are soaked in the bamboo shoot preservative, and the soaked bamboo shoots are dried. The method for preserving bamboo shoots by using the bamboo shoot preservative comprises the following specific steps of: soaking cleaned bamboo shoots in the bamboo shoot preservative, and drying the soaked bamboo shoots. The bamboo shoot preservative has the advantages of prolonging the storage period of fresh ma bamboo shoots by 20-40 days, reducing the disease incidence by 20-40% lower than untreated bamboo shoots during the bamboo short storage period, reducing lignin accumulation by 20-50%, reducing the residue of chemical agents caused by using bactericides and the like and being safe in use. In addition, the method provided by the invention is simple and easy to popularize and apply.

Description

technical field [0001] The invention relates to a fresh-keeping technology for plants, in particular to a film-coated fresh-keeping method for fresh bamboo shoots. Background technique [0002] Ma bamboo shoots are deeply loved by the people because of their high yield, large food portion, thick meat and delicious taste. Bamboo shoots, as a typical representative of low-sugar, low-fat, high-protein, high-fiber health food, have attracted widespread attention and love from people, and the demand for bamboo shoots has gradually increased. Fresh bamboo shoots are vegetables that people like to eat. Their tender texture, crisp taste and rich nutrition are the key to attracting consumers. However, bamboo shoots, as vigorously growing buds of bamboo, undergo normal growth and development and accompanying lignification like the buds of other plants under normal growth conditions. After bamboo shoots are isolated, the fiber aging speed is accelerated, and the lignification process ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
Inventor 曾凯芳罗晓莉赵国华刘永华
Owner SOUTHWEST UNIV
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