Method for suppressing lignification of fruits and vegetables by multilayer coating preservation

A multi-layer coating and lignification technology, which is applied in the direction of protecting fruits/vegetables with a coating protective layer, can solve the problem of reduced juice yield and other issues

Active Publication Date: 2019-01-18
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Based on the above-mentioned problems, it is necessary to provide a new fresh-keeping method, which uses safe, non-toxic, and degradable coatings to apply multi-layer coatings to fruits and vegetables to solve the problem of low temperature conditions for fruits and vegetables such as loquats, mangosteens, and kiwis. , due to the intensification of lignification, the juice yield is reduced, thereby increasing the water content of fruits and vegetables during the preservation period of fruits and vegetables

Method used

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  • Method for suppressing lignification of fruits and vegetables by multilayer coating preservation

Examples

Experimental program
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Effect test

Embodiment 1

[0021] The method for keeping the freshness of the multi-layer coating film and inhibiting the lignification of fruits and vegetables, its specific steps are as follows:

[0022] Step 1. Mix 1.8kg of hemicellulose, glucomannan, soybean protein isolate, and xanthan gum evenly to form a film-forming matrix according to the mass ratio of 12:1:6:1, and then mix the film-forming matrix and water at 60 Stir continuously in a constant temperature water bath at ℃ for 2 hours, then add glycerin, stir for 30 minutes, and cool to room temperature for later use to prepare a film solution A with a mass percentage concentration of the film-forming matrix of 3%; wherein the mass percentage concentration of glycerol in the film solution A is 0.3%;

[0023] Step 2. Soak fruits and vegetables (choose fresh loquats from Mengzi, Yunnan Province, remove pests and diseases, and choose loquats with the same maturity and uniform size) in the membrane liquid A prepared in step 1 for 60 seconds, and dr...

Embodiment 2

[0028] The method for keeping the freshness of the multi-layer coating film and inhibiting the lignification of fruits and vegetables, its specific steps are as follows:

[0029] Step 1. Mix 1.8kg of hemicellulose, glucomannan, soybean protein isolate, and xanthan gum evenly to form a film-forming matrix according to the mass ratio of 12:1:6:1, and then mix the film-forming matrix and water at 70 Stir continuously in a constant temperature water bath at ℃ for 2 hours, then add glycerin, stir for 30 minutes, and cool to room temperature for later use to prepare a film solution A with a mass percentage concentration of the film-forming matrix of 3%; wherein the mass percentage concentration of glycerol in the film solution A is 0.3%;

[0030] Step 2. Soak fruits and vegetables (choose fresh loquats from Mengzi, Yunnan Province, remove pests and diseases, and choose loquats with the same maturity and uniform size) in the membrane liquid A prepared in step 1 for 60 seconds, and dr...

Embodiment 3

[0035] The method for keeping the freshness of the multi-layer coating film and inhibiting the lignification of fruits and vegetables, its specific steps are as follows:

[0036] Step 1. Mix 1.8kg hemicellulose, glucomannan, soybean protein isolate, and xanthan gum evenly to form a film-forming matrix according to the mass ratio of 10:2:3:2, and then mix the film-forming matrix and water at 80 Stir continuously in a constant temperature water bath at ℃ for 4 hours, then add glycerin, stir for 60 minutes, and cool to room temperature for later use to prepare film solution A with a mass percentage concentration of film-forming matrix of 4%; wherein the mass percentage concentration of glycerol in film solution A is 0.5%;

[0037] Step 2. Soak fruits and vegetables (choose fresh loquats from Mengzi, Yunnan Province, remove pests and diseases, and choose loquats with the same maturity and uniform size) in the membrane liquid A prepared in step 1 for 30 seconds, and dry them with c...

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Abstract

The invention relates to a method for suppressing lignification of fruits and vegetables by multilayer coating preservation, and belongs to the technical field of fruit preservation. The method comprises the following steps: uniformly mixing hemicellulose, glucomannan, soy protein isolate and xanthan gum to form a film-forming substrate, then mixing the film-forming substrate with water, adding glycerin and / or potassium sorbate, and cooling the mixture to room temperature for later use to prepare film liquid A; immersing the fruits and vegetables in the prepared film liquid A for 30 s to 2 min, drying by cold air or at room temperature; adding salicylic acid, spermidine and spermine into the film liquid A, uniformly mixing to obtain film liquid B, immersing the treated fruits and vegetables in the film liquid B for 30 s to 2 min, drying by cold air or at room temperature; adding a bacteriostatic agent natamycin or epsilon-polylysine into a chitosan solution to obtain film liquid C, immersing the treated fruits and vegetables in the film liquid C for 30 s to 2 min, and drying by cold air or at room temperature. The method adopts multilayer coating preservation treatment to effectively suppress the formation speed of fruit and vegetable lignin.

Description

technical field [0001] The invention relates to a method for preventing the lignification of fruits and vegetables by multi-layer coating film preservation, and belongs to the technical field of fruit preservation. Background technique [0002] At present, the commonly used fresh-keeping methods for fruits include low temperature, controlled atmosphere, and chemical preservatives. Low-temperature preservation is a fresh-keeping method of placing fruits and vegetables in cold storage, and it is also one of the most effective and widely used physical preservation techniques at present. Low temperature can reduce the activity of certain enzymes, reduce the respiratory intensity and physiological metabolism of fruits and vegetables, delay aging, and inhibit browning. However, for cold-sensitive fruits such as loquat, it will intensify its lignification, so that the hardness will increase, the water will be seriously lost, the juice yield will be reduced, and the taste of the fr...

Claims

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Application Information

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IPC IPC(8): A23B7/16
CPCA23B7/16
Inventor 刘玉新张仁凤孙兵李娇阳
Owner KUNMING UNIV OF SCI & TECH
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