阅读说明：本技术 一种水蜜桃低温贮藏保鲜方法 (Low-temperature storage and preservation method for honey peaches ) 是由 马伟超 李一婧 呼丽萍 张钰敏 赵敏 谢春洋 于 2020-06-28 设计创作，主要内容包括：本发明公开一种水蜜桃低温贮藏保鲜方法,属于果蔬低温保鲜技术领域。该方法包括的步骤有：⑴水蜜桃预处理；⑵水蜜桃包装。本发明在水蜜桃处理时使用的保鲜剂材料安全无毒,且成本低廉；保鲜处理过程简单,即可用于小规模人工操作,也可与水果分选设备配合使用；对于人工操作,与现有水蜜桃贮藏流程相比,无需增加操作人员,不需进行专门的技术培训。(The invention discloses a low-temperature storage and preservation method of honey peaches, and belongs to the technical field of low-temperature preservation of fruits and vegetables. The method comprises the following steps: the method comprises the steps of pretreating honey peaches; and packaging the honey peaches. The preservative material used in the honey peach treatment process is safe and nontoxic, and has low cost; the fresh-keeping treatment process is simple, and the fresh-keeping treatment process can be used for small-scale manual operation and can also be matched with fruit sorting equipment for use; compared with the existing honey peach storage process, the manual operation does not need to increase operators and special technical training.)

1. The low-temperature storage and preservation method of honey peaches is characterized by comprising the following steps:

pretreatment of honey peaches

Soaking the freshly picked eight-mature honey peaches with uniform size and no mechanical damage or pest and disease damage in the honey peach preservative, slightly rotating and soaking the honey peaches for 1-5 min, and draining; the honey peach preservative is one of gamma-polyglutamic acid aqueous solution and-polylysine aqueous solution;

fruit honey peach packing

The honey peaches are wrapped by an EPE pearl cotton net sleeve, put into a plastic fruit box with a lining freshness protection package, sealed and packaged by the freshness protection package, and stored or transported in a low-temperature refrigerating chamber at 0 +/-2 ℃.

2. The method for low-temperature storage and fresh-keeping of honey peaches as claimed in claim 1, wherein the method comprises the following steps: the honey peach preservative adopts a polylysine aqueous solution, wherein the adding amount of polylysine is 1-4g, and the adding amount of purified water is 1L.

3. The method for low-temperature storage and fresh-keeping of honey peaches as claimed in claim 1, wherein the method comprises the following steps: the honey peach preservative adopts a gamma-polyglutamic acid aqueous solution, wherein the addition amount of the gamma-polyglutamic acid is 1-2g, and the addition amount of purified water is 1L.

4. The method for low-temperature storage and fresh-keeping of honey peaches as claimed in claim 1, wherein the method comprises the following steps: the freshness protection package adopts a PE freshness protection package with the thickness of 0.03 mm.

5. The method for low-temperature storage and fresh-keeping of honey peaches as claimed in claim 1, wherein the method comprises the following steps: in the step II, honey peaches are placed in the plastic fruit box, and then the honey peaches are sealed and packaged by the freshness protection package after the 1-methylcyclopropene powder is placed in the plastic fruit box.

6. The method for low-temperature storage and fresh-keeping of honey peaches according to claim 5, wherein the method comprises the following steps: the 1-methylcyclopropene is added according to the proportion of 0.07g/kg of honey peach.

7. The method for low-temperature storage and fresh-keeping of honey peaches as claimed in claim 1, wherein the method comprises the following steps: the method comprises the step of preserving the honey peach preservative in an environment of 0-20 ℃ in advance.

8. The method for low-temperature storage and fresh-keeping of honey peaches according to claim 7, wherein the method comprises the following steps: when the honey peach preservative preserved at 0 ℃ in advance is used, the honey peaches are soaked until the temperature of the kernels is reduced to 4 ℃.

Technical Field

The invention belongs to the technical field of low-temperature fruit and vegetable preservation, and particularly relates to a preservation method suitable for storing honey peaches at a low temperature.

Background

The harvesting period of the honey peaches is concentrated and is in the midsummer, so the honey peaches are easy to soften, rot and deteriorate after being picked, the shelf life is less than 7 days, the long-distance transportation cannot be realized, and the economic benefit of the honey peach industry is seriously restricted.

At present, the storage and preservation technologies of honey peaches comprise low-temperature preservation, controlled atmosphere storage preservation, preservative preservation and the like, wherein the research on the application of the preservative preservation is more, and the preservative preservation comprises gibberellin and salicylic acid mixed liquor, ginger juice/Vc preservative, Chinese herbal medicine preservative, sodium sulfite-gibberellin mixed liquor, sodium sulfite-salicylic acid mixed liquor, ascorbic acid-citric acid mixed liquor, calcium chloride-citric acid-ascorbic acid mixed liquor and the like, which are reported in research, however, the preservative preservation has potential safety hazards and cannot meet the popularization requirement.

The newly developed coating preservation technology in recent years achieves the aims of bacteriostasis and preservation by forming a semipermeable membrane on the surface of peach fruits by various specific coating materials, has the characteristics of low toxicity, high efficiency, easy operation and the like, and is increasingly applied to the preservation of the peaches. In the aspect of coating material selection, the biomacromolecule material is favored because of better safety and biocompatibility. Already existing in CaCl₂The research reports of chitosan/konjac powder composite films, chitosan/nano SiOx/monoglyceride composite coating films and the like on the aspect of honey peach preservation are shown, but the materials are relatively high in cost and are not beneficial to commercial application.

Disclosure of Invention

The invention aims to provide a low-temperature storage and preservation method capable of obviously prolonging the shelf life of honey peaches, aiming at the defects of the prior art.

In order to realize the aim, the technical scheme provided by the invention is a low-temperature storage and preservation method of honey peaches, which comprises the following steps:

pretreatment of honey peaches

Soaking the freshly picked eight-mature honey peaches with uniform size and no mechanical damage or pest and disease damage in the honey peach preservative, slightly rotating and soaking the honey peaches for 1-5 min, and draining; the honey peach preservative is one of gamma-polyglutamic acid aqueous solution and-polylysine aqueous solution;

fruit honey peach packing

The honey peaches are wrapped by an EPE pearl cotton net sleeve, put into a plastic fruit box with a lining freshness protection package, sealed and packaged by the freshness protection package, and stored or transported in a low-temperature refrigerating chamber at 0 +/-2 ℃.

Further, the honey peach preservative adopts a polylysine aqueous solution, wherein the adding amount of the polylysine is 1-4g, and the adding amount of the purified water is 1L.

Further, the honey peach preservative adopts a gamma-polyglutamic acid aqueous solution, wherein the addition amount of the gamma-polyglutamic acid is 1-2g, and the addition amount of purified water is 1L.

Furthermore, the freshness protection package adopts a PE freshness protection package with the thickness of 0.03 mm.

Further, in the step II, honey peaches are placed in the plastic fruit box, and then the 1-methylcyclopropene powder is placed in the plastic fruit box, and then the plastic fruit box is sealed and packaged by a freshness protection package.

Preferably, the 1-methylcyclopropene is added at a ratio of 0.07g/kg of honey peach.

Further, the honey peach preservative in the step is preserved in an environment of 0-20 ℃ in advance.

Preferably, when the honey peach preservative preserved at 0 ℃ is used, the honey peaches are soaked until the temperature of the kernels is reduced to 4 ℃.

The biological polymer materials gamma-polyglutamic acid (gamma-PGA) and polylysine (-PL) adopted by the invention are respectively polycationic compounds and polyanionic compounds, have natural antibacterial property and moisture retention property and price advantage, and therefore, the biological polymer material gamma-polyglutamic acid has the potential of being applied to the fresh keeping of the honey peaches. The gamma-polyglutamic acid, also called natto gum and polyglutamic acid, is water-soluble, biodegradable, non-toxic, biological macromolecule that is prepared by using microbial fermentation method, non-toxic to human body and environment and biodegradable; polylysine is a microbial preservative with wide bacteriostasis, good water solubility, high safety, good thermal stability and wide bacteriostasis pH range, and the research of polylysine on the aspect of bacteriostasis proves that polylysine has good fresh-keeping and preservative efficacy. The gamma-polyglutamic acid and the polylysine both meet various requirements of the coating preservation technology on coating materials, but no report is made on the low-temperature storage and preservation of the honey peaches. 1-methylcyclopropene (1-MCP) is an ethylene action inhibitor, has the advantages of no toxicity and high efficiency, and can be irreversibly combined with an ethylene receptor on a cell membrane preferentially, so that the ethylene signal conduction is hindered, and the aim of delaying maturation is fulfilled.

In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that: the used preservative material is safe and nontoxic, and the cost is low; the fresh-keeping treatment process is simple, and the fresh-keeping treatment process can be used for small-scale manual operation and can also be matched with fruit sorting equipment for use; compared with the existing honey peach storage process, the manual operation does not need to increase operators and special technical training.

Drawings

FIG. 1 is a diagram of the results of the measurement of the physical and chemical indicators of the honey peaches processed by the method for storing and preserving honey peaches at low temperature according to the embodiment of the present invention.

Detailed Description

In order to make those skilled in the art better understand the technical solution of the present invention, the following detailed description of the present invention is provided with reference to specific embodiments.