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Oligosaccharide preservative for inhibiting fruit softening and reducing mechanical damage harm, and use method and purpose thereof

A technology of mechanical damage and antistaling agent, applied in the field of freshness preservation, can solve the problems of low dry matter content, low sugar and acid, poor taste, etc., and achieve the effects of good reaction repeatability, simple product separation and purification process, and easy acquisition

Active Publication Date: 2019-12-20
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although picking the fruit too early does not affect the post-harvest coloring process, it seriously inhibits the formation of flavor substances in the fruit. Fruits harvested too early have a low sugar-acid ratio, low dry matter content, and poor taste

Method used

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  • Oligosaccharide preservative for inhibiting fruit softening and reducing mechanical damage harm, and use method and purpose thereof
  • Oligosaccharide preservative for inhibiting fruit softening and reducing mechanical damage harm, and use method and purpose thereof
  • Oligosaccharide preservative for inhibiting fruit softening and reducing mechanical damage harm, and use method and purpose thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] Example 1: Preparation and application of apple pomace-derived plant cell wall polysaccharide enzymatically hydrolyzed oligosaccharide complex

[0075] A. Utilizing apple pomace waste to prepare preservatives for promoting fruit mechanical injury healing

[0076] A preservative for promoting fruit mechanical injury healing was prepared by enzymatic hydrolysis and alcohol precipitation. After hydrolyzing 50mL of apple pomace (0.5%-10%w / v) with 10mL of microbial polysaccharide hydrolase complex (water bath, 37°C), add 1-5 times the volume of 95% ethanol, and place it overnight at 4°C. Centrifuge at 4000-9000 g for 20 minutes (4° C.), and collect the supernatant. The supernatant was distilled and rotated at 60°C and 20r / min until it was spin-dried or concentrated by vacuum freezing, and finally dissolved the precipitate with deionized water to obtain the target preservative, and the concentration of the product was not lower than 4% (w / v) . The target product was dete...

Embodiment 2

[0085] Embodiment 2: fruit physiology experiment

[0086] a. Fruit mechanical damage healing preservative slows down the decline rate of postharvest tomato (S.lycopersicum) fruit firmness Rate

[0087] A small piece of cylindrical tomato tissue was drilled with a sterile drill to create a wound on the surface of the tomato with a depth of 2 mm and a diameter of 5 mm. There are several tomatoes, one hole is punched for each tomato, and 48 hours is marked on the top of the hole, 50 μL of the oligosaccharide preservative of the present invention is added, wrapped with a plastic wrap, and put into an incubator. After 0, 2, 4, and 6 days, the fruit firmness was measured with a hand-held hardness meter. At each time period, each group took out two tomatoes for hardness measurement.

[0088] The result is as Figure 4 as shown, Figure 4 It shows the change of tomato fruit firmness after 2, 4 and 6 days of induction. The oligosaccharide preservative treatment group can obviou...

Embodiment 3

[0095] Embodiment 3: Postharvest pathology and fruit physiological and biochemical experiments

[0096] A. Fruit Mechanical Damage Healing Preservative Promotes Self-healing of Tomato (S.lycopersicum) Fruit Wounds

[0097] The wound-healing capacity of tomato fruit was expressed by the incidence of postharvest pathology at the wound site of tomato fruit.

[0098] A small piece of cylindrical tomato tissue was drilled with a sterile drill to create a wound on the surface of the tomato with a depth of 2 mm and a diameter of 5 mm. There are several tomatoes, one hole is punched for each tomato, and 48 hours is marked on the top of the hole, 50 μL of the oligosaccharide preservative of the present invention is added, wrapped with a plastic wrap, and put into an incubator. After 24 hours, take out the tomatoes, punch a hole for each tomato, mark 24 hours above the hole, add 50 μL of the oligosaccharide preservative of the present invention, seal it with a plastic wrap and put it...

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Abstract

The invention relates to an oligosaccharide preservative for inhibiting fruit softening and reducing mechanical damage harm. The oligosaccharide preservative is prepared by the following steps of inducing one kind or a plurality of kinds of microbes by a 25-percent (w / w) apple pomace composite culture medium to produce a fruit cell wall polysaccharide hydrolase composition through fermentation; treating specific apple pomace wastes by the hydrolase composition under the condition of 10 to 50 DEG C; then, adding 95-percent ethyl alcohol; performing overnight aging under the condition of 4 DEG C; and performing distillation rotation or vacuum freezing concentration after centrifugation to obtain a target preservative. The mass concentration of a product is not lower than 4 percent. After thepreservative is used, the fruit softening can be obviously inhibited. The inhibition rate of the tomato fruit softening reaches 65 percent. Meanwhile, the formation of soluble solids is retarded. Theretarding efficiency is 15 percent to 35 percent according to different storage periods. In addition, after the preservative is used, the self healing capability of the wound of the fruit can be accelerated; the fruit mechanical damage is directly or indirectly reduced; and the shelf life of the fruit is prolonged.

Description

technical field [0001] The invention belongs to the technical field of freshness preservation, in particular to an oligosaccharide preservative for inhibiting fruit softening and mitigating mechanical damage, as well as its application method and purpose. Background technique [0002] Fruit ripening refers to the stage when the fruit is fully developed and develops its characteristic color, aroma, taste and texture, however fruit ripening is also a process in which the softening of the fruit increases significantly. The postharvest softening process is not conducive to the transportation and storage of the fruit. The postharvest softening process will accelerate the loss of nutrients, make the fruit taste and flavor worse, and seriously affect its economic value. At the same time, the postharvest softening process is often accompanied by mechanical damage and pathology. Sexual rot has seriously affected the circulation and commodity value of some unstorable fruits. [0003]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/155C12N1/14C12N1/16C12N9/58C12N9/60C12N9/62
CPCA23B7/154A23B7/155C12N1/14C12N1/16C12N9/58C12N9/60C12N9/62
Inventor 路来风冀丽凤何汀琳张泽华郭庆彬陈勉华王昌禄
Owner TIANJIN UNIV OF SCI & TECH
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