CN106417580B - A kind of biological fruit and vegetable preservation method - Google Patents
A kind of biological fruit and vegetable preservation method Download PDFInfo
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- CN106417580B CN106417580B CN201611051853.3A CN201611051853A CN106417580B CN 106417580 B CN106417580 B CN 106417580B CN 201611051853 A CN201611051853 A CN 201611051853A CN 106417580 B CN106417580 B CN 106417580B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
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Abstract
The present invention relates to the preservation methods of fruits and vegetables, specifically disclose a kind of biological fruit and vegetable preservation method, comprising the following steps: (1) harvesting, classification and screening of fruits and vegetables；(2) microbial source volatile component is handled；(3) plant source volatile essential oil is handled；(4) animal sources bacteriolyze enzymatic treatment；(5) it is packed and stored.Method of the invention is using the perishable fresh agricultural products such as strawberry, potato, Kiwi berry and garlic as object, using the problem in the storage such as gray mold, dry rot, germination as prevention and control target, pass through two paths of product anti-corrosive fresh-keeping and technology anti-corrosive fresh-keeping, biological way of keeping fresh level is realized, the target of fresh and live agricultural product edible safety is improved.
Description
Technical field
The present invention relates to the preservation methods of fruits and vegetables, and in particular to a kind of biological fruit and vegetable preservation method.
Background technique
Fruits and vegetables production has specific seasonal and region, and the kind such as vigorous breathing and evaporation is generated after fruits and vegetables harvesting
Kind of physiological metabolism activity thus decomposition and consumption energy and organic nutrient, and releases respiration heat, closes that fruits and vegetables are rotten, spoiled, wilting
With rot.Therefore, the preservation and freshness work for carrying out vegetables and fruits, effectively extends the storage period of fresh vegetables, guarantees that the busy season is not rotten, light
Season is continuous, makes the stable market supply of market anniversary.People's lives level can not only be improved, fruits and vegetables operator can also be increased
Income.
Currently, the preservation method of common traditional fruits and vegetables includes cold storing and fresh-keeping, controlled atmosphere storage, coating-film fresh-keeping and prevents
Rotten antistaling agent is fresh-keeping.Although these fruit and vegetable preserving methods can play preferable fresh-keeping effect to fruits and vegetables, some methods are such as anti-
Rotten antistaling agent but has a certain impact to the health of human body, therefore, finds the preservation method of safe green, improves fresh-keeping effect,
The adverse effects caused by fruits and vegetables such as antistaling agent are reduced to have great importance.
Biological way of keeping fresh is a kind of food preservative technology risen.Biological way of keeping fresh is made using the catalysis of enzyme
With adverse effect of the extraneous factor to food being prevented or eliminates, to keep the original quality of food.It is using more at present
Enzyme process is fresh-keeping, and the catalytic action of enzyme has specificity, high efficiency and mildness.
In recent years, external that antagonistic microbe Volatile Metabolites are applied to preserving fruit and vegetable utilizing and control postharvest disease.
As the Volatile Metabolites of bacillus generation can effectively inhibit the generation of citrus black spot, the volatilization that streptomyces generates
Property gas can effectively control the generation of tomato gray mold.
Plants essential oil is many kinds of, and the secondary metabolite as plant is present in plant, and the mechanism of action is can
Reach preferable bactericidal effect and acting on the cell membrane of energy metabolic pathways and microorganism.But different essential oils are directed to
Different fruits and vegetables, effect are different.It needs to study and filters out targeted phytovolatilization essential oil.
Traditional antisepsis antistaling agent has certain harm to human body, and therefore, developing nontoxic composite preservative is also one
Urgent problem.
Summary of the invention
The purpose of the present invention is to provide a kind of biological fruit and vegetable preservation methods.This method can be effectively controlled fruits and vegetables storage and
The loss of disease and moisture in transportational process makes fruits and vegetables keep fresh in a long time.
The technical solution of the present invention is as follows: a kind of biological fruit and vegetable preservation method, comprising the following steps:
(1) harvesting, classification and screening of fruits and vegetables selects the fresh fruit or vegetables to be stored, removes prematurity, ill
The fruit or vegetables of insect pest and mechanical damage；
(2) microbial source volatile component is handled, and is filtered out the antagonistic microbe of fruits and vegetables, is determined the volatilization of antagonistic microbe
Property metabolite, use the Volatile Metabolites of antagonistic microbe in a manner of mixed fumigation to fruits and vegetables carry out it is fresh-keeping；
(3) plant source volatile essential oil is handled, and using Herbivore essential oil, is carried out in a manner of mixed fumigation to fruits and vegetables
It is fresh-keeping；
(4) composite preservative spray is made in fruits and vegetables table in conjunction with antibacterial material in animal sources bacteriolyze enzymatic treatment, lysozyme
Face, natural airing；
(5) it is packed and stored.
Further, after carrying out animal sources bacteriolyze enzymatic treatment, the fruit and vegetable preserving method is further comprising the steps of: using
Biological antiseptic preservative and/or Suckering agents are handled.
Further, before being handled using biological antiseptic preservative and/or Suckering agents, the environment temperature of fruits and vegetables is controlled
Degree is 10-15 DEG C, humidity 55-60%.
Further, the Volatile Metabolites of the antagonistic microbe include 2- decanone, 2- methylpyrazine, methyl n-heptyl ketone etc.
And Thymol, mixed fumigation is carried out to fruits and vegetables and presses following weight proportions: 1:(1-3): (0.5-2): (0.5-1).
Further, the volatility generation of the antagonistic microbe to use concentration for 5-20 μ L/L is fumigated in the step (2)
Thank to product, fumigation temperature is 15-20 DEG C, and fumigation time is 0.5-2 hours.
Further, the Herbivore essential oil include caryophyllus oil, stay blue oil, carvol, eugenol, cinnaldehydrum and
Carvacrol carries out mixed fumigation to fruits and vegetables and presses following weight proportions: 1:(0.5-2): (0-0.5): (0-1): (0-0.5): (0-
1)。
Further, the test inhibited using Herbivore essential oil to potato sprouting is determined and inhibits or delay
The Herbivore essential oil of potato sprouting, including caryophyllus oil, blue oil, carvol and eugenol are stayed, potato is mixed
It closes stifling by following weight proportions: 1:(1-2): (0.1-0.5): (0.5-1).Carvol and eugenol volatile oil are for Ma Ling
Potato germination has good inhibiting effect.
Further, disease control test is carried out to strawberry using Herbivore essential oil, determines Herbivore essence
The type and proportion of oil, carry out pathogen Mycelial growth and natural occurrence live test, Herbivore essential oil include caryophyllus oil,
Blue oil, carvol and carvacrol are stayed, mixed fumigation is carried out to strawberry and presses following weight proportions: 1:(0.5-1): (0.1-0.5):
(0.6-1)。
Further, disease control test is carried out to Kiwi berry using Herbivore essential oil, determines Herbivore
The type and proportion of essential oil, carry out pathogen Mycelial growth and natural occurrence live test, Herbivore essential oil include cloves
Oil stays blue oil, eugenol, cinnaldehydrum and carvacrol, carries out mixed fumigation to Kiwi berry and presses following weight proportions: 1:(1-2):
(0.1-0.5): (0.1-0.5): (0.1-0.5).Cinnaldehydrum and carvacrol are used cooperatively, to reduction with caryophyllus oil and Liu Lan oil
The Microflora of Kiwi berry is highly effective.
Further, the Herbivore essential oil to use concentration for 20-50 μ L/L is fumigated in the step (3), is fumigated
Temperature is 15-20 DEG C, and fumigation time is 3-5 hours.
Further, the composite preservative is made of lysozyme, chitosan, lemon and water, and weight ratio is
(0.1-5): (0.1-2): (1-3): 100.Lysozyme significantly inhibits bacterium.On the one hand chitosan can prevent
Gas molecule penetrates fruit and vegetable surfaces, inhibits respiratory metabolism and the moisture loss of fruits and vegetables, on the other hand it can inhibit some mushrooms
With the growth and breeding of virus, lemon has the function of anti-corruption, antibacterial, but individually essential oil is difficult to play preferable antibacterial effect
Fruit, chitosan and lemon can cooperate with antibacterial with lysozyme, enhance the fungistatic effect of antistaling agent, fungistatic effect is more longlasting.
Preservation method of the invention is suitable for the fresh-keeping of the fruits and vegetables such as strawberry, potato, Kiwi berry and garlic.
The invention has the benefit that (1) present invention utilizes the antagonistic microbe Volatile Metabolites of fruits and vegetables, such as the 2- last of the ten Heavenly stems
Ketone, 2- methylpyrazine and methyl n-heptyl ketone etc. carry out temperature that is fresh-keeping, while controlling stifling process in a manner of mixed fumigation to fruits and vegetables
And the time, there is good fresh-keeping effect.
(2) the fresh-keeping of fruits and vegetables is carried out using the volatile materials of the natural antibacterial of the plant extract filtered out.Plant essence
Oil is many kinds of, and the secondary metabolite as plant is present in plant.But different essential oils and its proportion are for difference
Fruits and vegetables, effect is different.Present invention research filters out targeted phytovolatilization essential oil, to fruit in a manner of mixed fumigation
Vegetable carries out temperature and time that is fresh-keeping, while controlling stifling process, and fresh-keeping effect is good.
(3) lysozyme is utilized, carries out the fresh-keeping of fruits and vegetables in combination with chitosan and lemon.Lysozyme belong to efficiently,
Noresidue and nontoxic bioactive substance, and from a wealth of sources, the present invention by lysozyme in conjunction with chitosan and lemon,
Composite preservative is made with good fresh-keeping effect.
Method of the invention is using the perishable fresh agricultural products such as strawberry, potato, Kiwi berry and garlic as object, with grey mold
The problem is prevention and control target in the storage such as disease, dry rot, germination, replaces chemical pesticide control with biological control, can
Overcome that cryopreservation is at high cost, energy consumption is big, unstable quality and chemical treatment bring health hazard and environmental pollution etc. are asked
Topic.Biological way of keeping fresh level is realized, the target of fresh and live agricultural product edible safety is improved.
Specific embodiment
Embodiment 1
A kind of potato biological fresh-keeping method, comprising the following steps:
(1) after potato harvesting, removing prematurity, the potato for having pest and disease damage and mechanical damage；
(2) microbial source volatile component is handled, and is metabolized using the volatility that Solid-phase Microextraction collects antagonistic microbe
Product determines escaping gas ingredient through gas chromatograph-mass spectrometer, the Volatile Metabolites of antagonistic microbe is determined, with mixed fumigation
Mode to potato carry out it is fresh-keeping；
(3) plant source volatile essential oil handle, using Herbivore essential oil, in a manner of mixed fumigation to potato into
Row is fresh-keeping；
(4) composite preservative spray is made in fruits and vegetables table in conjunction with antibacterial material in animal sources bacteriolyze enzymatic treatment, lysozyme
Face, natural airing；
(5) it is packed and stored.
Wherein, the Volatile Metabolites of antagonistic microbe include 2- decanone, 2- methylpyrazine, methyl n-heptyl ketone etc. and thyme
Determining Volatile Metabolites are carried out pathogen Mycelial growth and natural occurrence live test, mixed to potato by phenol
It closes stifling by following weight proportions: 1:2:1:0.8.
The Volatile Metabolites of the antagonistic microbe to use concentration for 12 μ L/L, fumigation temperature are fumigated in step (2)
It is 18 DEG C, fumigation time is 1 hour.
The test that Herbivore essential oil inhibits potato sprouting is determined to inhibit or delay potato sprouting
Herbivore essential oil, including caryophyllus oil, blue oil, carvol and eugenol are stayed, mixed fumigation is carried out by following to potato
Weight proportion: 1:1:0.1:0.5.
The Herbivore essential oil to use concentration for 35 μ L/L is fumigated in step (3), fumigation temperature is 18 DEG C, when fumigating
Between be 4 hours.
Composite preservative is made of lysozyme, chitosan, lemon and water, weight ratio 2:0.5:2:100.
Using the preservation method of the present embodiment, germination percentage can be controlled in 8% hereinafter, weight-loss ratio control exists after potato harvesting
5%, long fresh-keeping period was up to 120 days.
Embodiment 2
A kind of potato biological fresh-keeping method, comprising the following steps:
(1) after potato harvesting, removing prematurity, the potato for having pest and disease damage and mechanical damage；
(2) microbial source volatile component is handled, and is metabolized using the volatility that Solid-phase Microextraction collects antagonistic microbe
Product,
Escaping gas ingredient is determined through gas chromatograph-mass spectrometer, determines the Volatile Metabolites of antagonistic microbe, with mixing
Stifling side
Formula carries out potato fresh-keeping；
(3) plant source volatile essential oil handle, using Herbivore essential oil, in a manner of mixed fumigation to potato into
Row is fresh-keeping；
(4) composite preservative spray is made in fruits and vegetables table in conjunction with antibacterial material in animal sources bacteriolyze enzymatic treatment, lysozyme
Face, natural airing；
(5) it is packed and stored.
Wherein, the Volatile Metabolites of antagonistic microbe include 2- decanone, 2- methylpyrazine, methyl n-heptyl ketone etc. and thyme
Determining Volatile Metabolites are carried out pathogen Mycelial growth and natural occurrence live test, mixed to potato by phenol
It closes stifling by following weight proportions: 1:1:0.5:0.5.
The Volatile Metabolites of the antagonistic microbe to use concentration for 5 μ L/L are fumigated in step (2), fumigation temperature is
15 DEG C, fumigation time is 2 hours.
The test that Herbivore essential oil inhibits potato sprouting is determined to inhibit or delay potato sprouting
Herbivore essential oil, including caryophyllus oil, blue oil, carvol and eugenol are stayed, mixed fumigation is carried out by following to potato
Weight proportion: 1:2:0.5:1.
The Herbivore essential oil to use concentration for 20 μ L/L is fumigated in step (3), fumigation temperature is 15 DEG C, when fumigating
Between be 5 hours.
Composite preservative is made of lysozyme, chitosan, lemon and water, weight ratio 0.1:1.2:1:100.
Using the preservation method of the present embodiment, germination percentage can be controlled in 10% hereinafter, weight-loss ratio controls after potato harvesting
6%, long fresh-keeping period was up to 120 days.
Embodiment 3
A kind of strawberry biological preservation method, comprising the following steps:
(1) after strawberry harvesting, the fresh strawberry to be stored is selected, prematurity is removed, has pest and disease damage and mechanical damage
Strawberry；
(2) microbial source volatile component is handled, and is metabolized using the volatility that Solid-phase Microextraction collects antagonistic microbe
Product determines escaping gas ingredient through gas chromatograph-mass spectrometer, the Volatile Metabolites of antagonistic microbe is determined, with mixed fumigation
Mode to strawberry carry out it is fresh-keeping；
(3) plant source volatile essential oil is handled, and using plants essential oil, is carried out in a manner of mixed fumigation to strawberry fresh-keeping；
(4) composite preservative spray is made in fruits and vegetables table in conjunction with antibacterial material in animal sources bacteriolyze enzymatic treatment, lysozyme
Face, natural airing；
(5) it is packed and stored.
Wherein, the Volatile Metabolites of antagonistic microbe include 2- decanone, 2- methylpyrazine, methyl n-heptyl ketone etc. and thyme
Phenol, determining volatile products carry out pathogen Mycelial growth and natural occurrence live test, carry out mixed fumigation to strawberry and press
Following weight proportion: 1:3:2:1.
The Volatile Metabolites of the antagonistic microbe to use concentration for 20 μ L/L, fumigation temperature are fumigated in step (2)
It is 20 DEG C, fumigation time is 0.5 hour.
Disease control test is carried out to strawberry using Herbivore essential oil, the type of Herbivore essential oil is determined and matches
Than carrying out pathogen Mycelial growth and natural occurrence live test, Herbivore essential oil includes caryophyllus oil, stays blue oil, Sheep's-parsley
Ketone and carvacrol carry out mixed fumigation to strawberry and press following weight proportions: 1:0.5:0.1:0.6.
The Herbivore essential oil to use concentration for 50 μ L/L is fumigated in step (3), fumigation temperature is 20 DEG C, when fumigating
Between be 3 hours.
Composite preservative is made of lysozyme, chitosan, lemon and water, weight ratio 5:0.8:2:100.
Using the preservation method of the present embodiment, 13%, weight-loss ratio control is protected 7% for disease incidence control after strawberry harvesting
The fresh phase is up to 30 days.
Embodiment 4
A kind of strawberry biological preservation method, comprising the following steps:
(1) after strawberry harvesting, the fresh strawberry to be stored is selected, prematurity is removed, has pest and disease damage and mechanical damage
Strawberry；
(2) microbial source volatile component is handled, and is metabolized using the volatility that Solid-phase Microextraction collects antagonistic microbe
Product determines escaping gas ingredient through gas chromatograph-mass spectrometer, the Volatile Metabolites of antagonistic microbe is determined, with mixed fumigation
Mode to strawberry carry out it is fresh-keeping；
(3) plant source volatile essential oil is handled, and using plants essential oil, is carried out in a manner of mixed fumigation to strawberry fresh-keeping；
(4) composite preservative spray is made in fruits and vegetables table in conjunction with antibacterial material in animal sources bacteriolyze enzymatic treatment, lysozyme
Face, natural airing；
(5) it is packed and stored.
Wherein, preservation method is further comprising the steps of: to control the environment temperature of fruits and vegetables after carrying out animal sources bacteriolyze enzymatic treatment
Degree is 10 DEG C, and humidity 55% is handled using biological antiseptic preservative and Suckering agents.
The Volatile Metabolites of antagonistic microbe include 2- decanone, 2- methylpyrazine, methyl n-heptyl ketone etc. and Thymol, really
Fixed volatile products carry out pathogen Mycelial growth and natural occurrence live test, carry out mixed fumigation by following heavy to strawberry
Amount proportion: 1:2:1.5:0.6.
The Volatile Metabolites of the antagonistic microbe to use concentration for 10 μ L/L, fumigation temperature are fumigated in step (2)
It is 16 DEG C, fumigation time is 1.5 hours.
Disease control test is carried out to strawberry using Herbivore essential oil, the type of Herbivore essential oil is determined and matches
Than carrying out pathogen Mycelial growth and natural occurrence live test, Herbivore essential oil includes caryophyllus oil, stays blue oil, Sheep's-parsley
Ketone and carvacrol carry out mixed fumigation to strawberry and press following weight proportions: 1:1:0.5:1.
The Herbivore essential oil to use concentration for 40 μ L/L is fumigated in step (3), fumigation temperature is 16 DEG C, when fumigating
Between be 3.5 hours.
Composite preservative is made of lysozyme, chitosan, lemon and water, weight ratio 2:2:3:100.
Using the preservation method of the present embodiment, 12%, weight-loss ratio control is protected 6% for disease incidence control after strawberry harvesting
The fresh phase is up to 30 days.
Embodiment 5
A kind of Kiwi berry biological fresh-keeping method, comprising the following steps:
(1) after Kiwi berry harvesting, the fresh Kiwi berry to be stored is selected, prematurity is removed, has pest and disease damage and mechanical damage
The Kiwi berry of wound；
(2) microbial source volatile component is handled, and is metabolized using the volatility that Solid-phase Microextraction collects antagonistic microbe
Product determines escaping gas ingredient through gas chromatograph-mass spectrometer, the Volatile Metabolites of antagonistic microbe is determined, with mixed fumigation
Mode to Kiwi berry carry out it is fresh-keeping；
(3) plant source volatile essential oil is handled, and using plants essential oil, is protected in a manner of mixed fumigation to Kiwi berry
It is fresh；
(4) composite preservative spray is made in fruits and vegetables table in conjunction with antibacterial material in animal sources bacteriolyze enzymatic treatment, lysozyme
Face, natural airing；
(5) it is packed and stored.
Wherein, the Volatile Metabolites of antagonistic microbe include 2- decanone, 2- methylpyrazine, methyl n-heptyl ketone etc. and thyme
Phenol, determining volatile products carry out pathogen Mycelial growth and natural occurrence live test, carry out mixed fumigation to Kiwi berry
By following weight proportions: 1:2.5:0.6:1.
The Volatile Metabolites of the antagonistic microbe to use concentration for 18 μ L/L, fumigation temperature are fumigated in step (2)
It is 15 DEG C, fumigation time is 1 hour.
Using Herbivore essential oil to Kiwi berry carry out disease control test, determine Herbivore essential oil type and
Proportion, carries out pathogen Mycelial growth and natural occurrence live test, and Herbivore essential oil includes caryophyllus oil, stays blue oil, fourth
Eugenol, cinnaldehydrum and carvacrol carry out mixed fumigation to Kiwi berry and press following weight proportions: 1:1:0.1:0.1:0.5.
The Herbivore essential oil to use concentration for 35 μ L/L is fumigated in step (3), fumigation temperature is 18 DEG C, when fumigating
Between be 3.5 hours.
Composite preservative is made of lysozyme, chitosan, lemon and water, weight ratio 3:1.5:1.5:100.
Using the preservation method of the present embodiment, disease incidence can be controlled in 9% hereinafter, weight-loss ratio control exists after Kiwi berry harvesting
5%, long fresh-keeping period was up to 60 days.
Embodiment 6
A kind of Kiwi berry biological fresh-keeping method, comprising the following steps:
(1) after Kiwi berry harvesting, the fresh Kiwi berry to be stored is selected, prematurity is removed, has pest and disease damage and mechanical damage
The Kiwi berry of wound；
(2) microbial source volatile component is handled, and is metabolized using the volatility that Solid-phase Microextraction collects antagonistic microbe
Product determines escaping gas ingredient through gas chromatograph-mass spectrometer, the Volatile Metabolites of antagonistic microbe is determined, with mixed fumigation
Mode to Kiwi berry carry out it is fresh-keeping；
(3) plant source volatile essential oil is handled, and using plants essential oil, is protected in a manner of mixed fumigation to Kiwi berry
It is fresh；
(4) composite preservative spray is made in fruits and vegetables table in conjunction with antibacterial material in animal sources bacteriolyze enzymatic treatment, lysozyme
Face, natural airing；
(5) it is packed and stored.
Wherein, preservation method is further comprising the steps of: to control the environment temperature of fruits and vegetables after carrying out animal sources bacteriolyze enzymatic treatment
Degree is 15 DEG C, and humidity 60% is handled using biological antiseptic preservative and Suckering agents.
The Volatile Metabolites of antagonistic microbe include 2- decanone, 2- methylpyrazine, methyl n-heptyl ketone etc. and Thymol, really
Fixed volatile products carry out pathogen Mycelial growth and natural occurrence live test, carry out mixed fumigation by following to Kiwi berry
Weight proportion: 1:1.5:1.5:0.5.
The Volatile Metabolites of the antagonistic microbe to use concentration for 15 μ L/L, fumigation temperature are fumigated in step (2)
It is 15 DEG C, fumigation time is 1 hour.
Using Herbivore essential oil to Kiwi berry carry out disease control test, determine Herbivore essential oil type and
Proportion, carries out pathogen Mycelial growth and natural occurrence live test, and Herbivore essential oil includes caryophyllus oil, stays blue oil, fourth
Eugenol, cinnaldehydrum and carvacrol carry out mixed fumigation to Kiwi berry and press following weight proportions: 1:2:0.5:0.5:0.1.
The Herbivore essential oil to use concentration for 30 μ L/L is fumigated in step (3), fumigation temperature is 16 DEG C, when fumigating
Between be 4 hours.
Composite preservative is made of lysozyme, chitosan, lemon and water, weight ratio 4:0.5:1:100.
Using the preservation method of the present embodiment, disease incidence can be controlled in 7% hereinafter, weight-loss ratio control exists after Kiwi berry harvesting
4%, long fresh-keeping period was up to 60 days.
Comparative example 1
A kind of potato biological fresh-keeping method, comprising the following steps:
(1) after potato harvesting, removing prematurity, the potato for having pest and disease damage and mechanical damage；
(2) microbial source volatile component is handled, and is metabolized using the volatility that Solid-phase Microextraction collects antagonistic microbe
Product determines escaping gas ingredient through gas chromatograph-mass spectrometer, the Volatile Metabolites of antagonistic microbe is determined, with mixed fumigation
Mode to potato carry out it is fresh-keeping；
(3) plant source volatile essential oil handle, using Herbivore essential oil, in a manner of mixed fumigation to potato into
Row is fresh-keeping；
(4) composite preservative spray is made in fruits and vegetables table in conjunction with antibacterial material in animal sources bacteriolyze enzymatic treatment, lysozyme
Face, natural airing；
(5) it is packed and stored.
Wherein, the Volatile Metabolites of antagonistic microbe include 2- decanone, 2- methylpyrazine, methyl n-heptyl ketone etc. and thyme
Determining Volatile Metabolites are carried out pathogen Mycelial growth and natural occurrence live test, mixed to potato by phenol
It closes stifling by following weight proportions: 1:2:1:0.8.
The Volatile Metabolites of the antagonistic microbe to use concentration for 12 μ L/L, fumigation temperature are fumigated in step (2)
It is 18 DEG C, fumigation time is 1 hour.
The test that Herbivore essential oil inhibits potato sprouting is determined to inhibit or delay potato sprouting
Herbivore essential oil, including caryophyllus oil, blue oil, carvol and eugenol are stayed, mixed fumigation is carried out by following to potato
Weight proportion: 1:1:0.8:0.2.
The Herbivore essential oil to use concentration for 35 μ L/L is fumigated in step (3), fumigation temperature is 18 DEG C, when fumigating
Between be 4 hours.
Composite preservative is made of lysozyme, chitosan, lemon and water, weight ratio 2:0.5:2:100.
Using the preservation method of the present embodiment, germination percentage can be controlled in 10% hereinafter, weight-loss ratio controls after potato harvesting
8%, freshness date is 105 days.
Comparative example 2
A kind of strawberry biological preservation method, comprising the following steps:
(1) after strawberry harvesting, the fresh strawberry to be stored is selected, prematurity is removed, has pest and disease damage and mechanical damage
Strawberry；
(2) microbial source volatile component is handled, and is metabolized using the volatility that Solid-phase Microextraction collects antagonistic microbe
Product determines escaping gas ingredient through gas chromatograph-mass spectrometer, the Volatile Metabolites of antagonistic microbe is determined, with mixed fumigation
Mode to strawberry carry out it is fresh-keeping；
(3) plant source volatile essential oil is handled, and using plants essential oil, is carried out in a manner of mixed fumigation to strawberry fresh-keeping；
(4) composite preservative spray is made in fruits and vegetables table in conjunction with antibacterial material in animal sources bacteriolyze enzymatic treatment, lysozyme
Face, natural airing；
(5) it is packed and stored.
Wherein, the Volatile Metabolites of antagonistic microbe include 2- decanone, 2- methylpyrazine, methyl n-heptyl ketone etc. and thyme
Phenol, determining volatile products carry out pathogen Mycelial growth and natural occurrence live test, carry out mixed fumigation to strawberry and press
Following weight proportion: 1:3:2:1.
The Volatile Metabolites of the antagonistic microbe to use concentration for 20 μ L/L, fumigation temperature are fumigated in step (2)
It is 20 DEG C, fumigation time is 0.5 hour.
Disease control test is carried out to strawberry using Herbivore essential oil, the type of Herbivore essential oil is determined and matches
Than carrying out pathogen Mycelial growth and natural occurrence live test, Herbivore essential oil includes caryophyllus oil, stays blue oil, Sheep's-parsley
Ketone and carvacrol carry out mixed fumigation to strawberry and press following weight proportions: 1:0.5:0.1:0.6.
The Herbivore essential oil to use concentration for 50 μ L/L is fumigated in step (3), fumigation temperature is 20 DEG C, when fumigating
Between be 3 hours.
Composite preservative is made of lysozyme, chitosan, lemon and water, weight ratio 5:2.3:0.5:100.
Using the preservation method of the present embodiment, 15%, weight-loss ratio control is protected 9% for disease incidence control after strawberry harvesting
The fresh phase is up to 25 days.
Comparative example 3
A kind of Kiwi berry biological fresh-keeping method, comprising the following steps:
(1) after Kiwi berry harvesting, the fresh Kiwi berry to be stored is selected, prematurity is removed, has pest and disease damage and mechanical damage
The Kiwi berry of wound；
(2) microbial source volatile component is handled, and is metabolized using the volatility that Solid-phase Microextraction collects antagonistic microbe
Product determines escaping gas ingredient through gas chromatograph-mass spectrometer, the Volatile Metabolites of antagonistic microbe is determined, with mixed fumigation
Mode to Kiwi berry carry out it is fresh-keeping；
(3) plant source volatile essential oil is handled, and using plants essential oil, is protected in a manner of mixed fumigation to Kiwi berry
It is fresh；
(4) composite preservative spray is made in fruits and vegetables table in conjunction with antibacterial material in animal sources bacteriolyze enzymatic treatment, lysozyme
Face, natural airing；
(5) it is packed and stored.
Wherein, the Volatile Metabolites of antagonistic microbe include 2- decanone, 2- methylpyrazine, methyl n-heptyl ketone etc. and thyme
Phenol, determining volatile products carry out pathogen Mycelial growth and natural occurrence live test, carry out mixed fumigation to Kiwi berry
By following weight proportions: 1:2.5:0.6:1.
The Volatile Metabolites of the antagonistic microbe to use concentration for 18 μ L/L, fumigation temperature are fumigated in step (2)
It is 15 DEG C, fumigation time is 1 hour.
Using Herbivore essential oil to Kiwi berry carry out disease control test, determine Herbivore essential oil type and
Proportion, carries out pathogen Mycelial growth and natural occurrence live test, and Herbivore essential oil includes caryophyllus oil, stays blue oil, fourth
Eugenol and cinnaldehydrum carry out mixed fumigation to Kiwi berry and press following weight proportions: 1:1:0.1:0.6.
The Herbivore essential oil to use concentration for 35 μ L/L is fumigated in step (3), fumigation temperature is 18 DEG C, when fumigating
Between be 3.5 hours.
Composite preservative is made of lysozyme, chitosan, lemon and water, weight ratio 3:1.5:1.5:100.
Using the preservation method of the present embodiment, disease incidence can be controlled in 13% after Kiwi berry harvesting, and weight-loss ratio control exists
7%, long fresh-keeping period was up to 50 days.
It is provided for the embodiments of the invention a kind of biological fruit and vegetable preservation method above, is described in detail, herein
Apply that a specific example illustrates the principle and implementation of the invention, the explanation of above example is only intended to help
Understand method and its core concept of the invention；At the same time, for those skilled in the art, according to the thought of the present invention,
There will be changes in the specific implementation manner and application range, in conclusion the content of the present specification should not be construed as to this
The limitation of invention.
Claims (7)
1. a kind of biological fruit and vegetable preservation method, which comprises the following steps:
(1) harvesting, classification and screening of fruits and vegetables selects the fresh fruit or vegetables to be stored, removes prematurity, has pest and disease damage
Fruit or vegetables with mechanical damage；
(2) microbial source volatile component is handled, and is filtered out the antagonistic microbe of fruits and vegetables, is determined the volatility generation of antagonistic microbe
It thanks to product, uses the Volatile Metabolites of antagonistic microbe to carry out in a manner of mixed fumigation to fruits and vegetables fresh-keeping；
(3) plant source volatile essential oil is handled, and using Herbivore essential oil, is protected in a manner of mixed fumigation to fruits and vegetables
It is fresh；
(4) composite preservative spray is made in fruit and vegetable surfaces, certainly in conjunction with antibacterial material in animal sources bacteriolyze enzymatic treatment, lysozyme
Right airing；
(5) it is packed and stored；
The Volatile Metabolites of the antagonistic microbe include 2- decanone, 2- methylpyrazine, methyl n-heptyl ketone and Thymol, to fruit
Vegetable carries out mixed fumigation and presses following weight proportions: 1:(1-3): (0.5-2): (0.5-1)；
The Herbivore essential oil includes caryophyllus oil, stays blue oil, carvol, eugenol, cassia bark phenol and carvacrol, to fruits and vegetables
Carry out mixed fumigation and press following weight proportions: 1:(0.5-2): (0-0.5): (0-1): (0-0.5): (0-1)；
The composite preservative is made of lysozyme, chitosan, lemon and water, and weight ratio is (0.1-5): (0.1-2):
(1-3): 100；
The fruits and vegetables are potato, strawberry, Kiwi berry or garlic.
2. preservation method according to claim 1, which is characterized in that after carrying out animal sources bacteriolyze enzymatic treatment, the fruit
Vegetable preservation method is further comprising the steps of: being handled using biological antiseptic preservative and/or Suckering agents.
3. preservation method according to claim 1, which is characterized in that fumigate in the step (2) to use concentration for 5-
The Volatile Metabolites of the antagonistic microbe of 30 μ L/L, fumigation temperature are 15-20 DEG C, and fumigation time is 0.5-2 hours.
4. preservation method according to claim 1, which is characterized in that pressed down using Herbivore essential oil to potato sprouting
The test of system determines and inhibits or delay the Herbivore essential oil of potato sprouting, including caryophyllus oil, stays blue oil, carvol
And eugenol, mixed fumigation is carried out to potato and presses following weight proportions: 1:(1-2): (0.1-0.5): (0.5-1).
5. preservation method according to claim 1, which is characterized in that carry out disease to strawberry using Herbivore essential oil
Controlling experiment determines the type and proportion of Herbivore essential oil, carries out pathogen Mycelial growth and natural occurrence live test,
Herbivore essential oil includes caryophyllus oil, stays blue oil, carvol and carvacrol, carries out mixed fumigation to strawberry and matches by following weight
Than: 1:(0.5-1): (0.1-0.5): (0.6-1).
6. preservation method according to claim 1, which is characterized in that carry out disease to Kiwi berry using Herbivore essential oil
Evil controlling experiment, determines the type and proportion of Herbivore essential oil, carries out pathogen Mycelial growth and the examination of natural occurrence living body
It tests, Herbivore essential oil includes caryophyllus oil, stays blue oil, eugenol, cassia bark phenol and carvacrol, and it is smoked to carry out mixing to Kiwi berry
Steam and press following weight proportions: 1:(1-2): (0.1-0.5): (0.1-0.5): (0.1-0.5).
7. preservation method according to claim 1, which is characterized in that fumigate in the step (3) to use concentration for 20-
The Herbivore essential oil of 50 μ L/L, fumigation temperature are 15-20 DEG C, and fumigation time is 3-5 hours.
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| CN110214808A (en) * | 2018-03-01 | 2019-09-10 | 徐蕴澜 | A kind of natural fumigation type fruit antistaling agent |
| CN111657345A (en) * | 2019-03-07 | 2020-09-15 | 华中农业大学 | Method for preventing and treating soft rot of picked kiwi fruits |
| CN113575673B (en) * | 2021-06-30 | 2022-06-07 | 中国农业科学院农产品加工研究所 | Gradient hypoxia cooperative gasification fumigation low temperature resistant saccharification storage method for potatoes |
| CN116326635A (en) * | 2023-04-20 | 2023-06-27 | 六盘水凉都猕猴桃产业股份有限公司 | Kiwi fruit preservative and preservation method |
| CN116473113A (en) * | 2023-05-04 | 2023-07-25 | 华植河北生物科技有限公司 | Tuber crop bud inhibitor and preparation method and application thereof |
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| CN203120877U (en) * | 2013-03-26 | 2013-08-14 | 胡美姣 | Antagonistic microbe fruit preservative paper |
| CN103636773A (en) * | 2013-12-06 | 2014-03-19 | 中国农业科学院农产品加工研究所 | Preservation and freshness-keeping method for winter jujubes |
| CN103704321A (en) * | 2013-09-23 | 2014-04-09 | 浙江省农业科学院 | Bacterial inhibition and fresh keeping method for blackberry fruits |
| CN104082830A (en) * | 2014-06-11 | 2014-10-08 | 南通昊友食品添加剂有限公司 | Composite biological antiseptic antistaling agent |
| CN104686646A (en) * | 2013-12-06 | 2015-06-10 | 青岛中天信达生物技术研发有限公司 | Efficient fresh-keeping method of fruits and vegetables |
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| CN203120877U (en) * | 2013-03-26 | 2013-08-14 | 胡美姣 | Antagonistic microbe fruit preservative paper |
| CN103704321A (en) * | 2013-09-23 | 2014-04-09 | 浙江省农业科学院 | Bacterial inhibition and fresh keeping method for blackberry fruits |
| CN103636773A (en) * | 2013-12-06 | 2014-03-19 | 中国农业科学院农产品加工研究所 | Preservation and freshness-keeping method for winter jujubes |
| CN104686646A (en) * | 2013-12-06 | 2015-06-10 | 青岛中天信达生物技术研发有限公司 | Efficient fresh-keeping method of fruits and vegetables |
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