阅读说明：本技术 一种樱桃采摘后商品化处理方法 (Commercialized treatment method for picked cherries ) 是由 周庆新 陈蕾蕾 王凤丽 裘纪莹 赵双枝 刘孝永 杨金玉 王军华 于 2019-09-17 设计创作，主要内容包括：本发明属于樱桃保鲜技术领域,具体涉及一种樱桃采摘后商品化处理方法。一种樱桃采摘后商品化处理方法,包括以下的步骤：(1)在室温条件下,将樱桃鲜果中的杂草、叶剔除；(2)将樱桃置于电位水处理系统中经电位水浸泡处理,保鲜剂至少包括第一保鲜剂或第二保鲜剂中的任一种；第一保鲜剂为聚赖氨酸盐酸盐水溶液；第二保鲜剂为普鲁兰多糖水溶液；(3)将樱桃鲜果捞出沥干,脱去表皮多余水分,常温下储存。本发明的有益效果在于,采用本发明的方法对樱桃鲜果进行处理,储藏多天之后,樱桃鲜果质量损失少,VC保留多,硬度保持得较好。(The invention belongs to the technical field of cherry preservation, and particularly relates to a commercialized treatment method after picking cherries. A commercial processing method of cherries after picking comprises the following steps: (1) under the condition of room temperature, removing weeds and leaves in fresh cherries; (2) placing the cherries in a potential water treatment system and soaking the cherries in potential water, wherein the preservative at least comprises one of a first preservative and a second preservative; the first preservative is a polylysine hydrochloride aqueous solution; the second preservative is a pullulan aqueous solution; (3) taking out fresh cherry, draining, removing excessive water on the surface, and storing at room temperature. The method has the advantages that the fresh cherry is treated by the method, so that the quality loss of the fresh cherry is less, the VC content is high, and the hardness is well maintained after the fresh cherry is stored for a plurality of days.)

1. A commercial processing method of cherries after picking comprises the following steps:

(1) under the condition of room temperature, removing weeds and leaves in fresh cherries;

(2) placing the cherries in a potential water treatment system, soaking and cleaning the cherries in potential water, and then soaking the cherries in a preservative, wherein the preservative at least comprises one of a first preservative and a second preservative; the first preservative is a polylysine hydrochloride aqueous solution; the second preservative is a pullulan aqueous solution;

(3) taking out fresh cherry fruits, draining, and removing excessive water on the surface.

2. The method for commercializing the cherry after picking as claimed in claim 1, wherein the method comprises the following steps:

(2) and soaking and cleaning cherries in the potential water treatment system for 4-10 min, and soaking in the preservative for 4-10 min.

3. The method for commercializing the cherry after picking as claimed in claim 1, wherein the method comprises the following steps: (2) in the method, the preservative is a polylysine hydrochloride aqueous solution;

the conditions of the potential water treatment are as follows: the current is 8-12A, and the pH is 5-6.5;

in the first preservative, the weight-volume ratio of the polylysine hydrochloride to the water is as follows: 400-600 mg: 1L of the compound.

4. The method for commercialized treatment of cherry after picking as claimed in any one of claims 1 to 3, wherein: (2) the conditions of the electric potential water treatment are as follows: current 10A, pH5.5; in the first preservative, the weight-volume ratio of the polylysine hydrochloride to the water is 500 mg: 1L of the compound.

5. The method for commercializing the cherry after picking as claimed in claim 1, wherein the method comprises the following steps: (2) the preservative comprises a first preservative and a second preservative, wherein the first preservative is a polylysine hydrochloride aqueous solution, and the second preservative is a pullulan aqueous solution;

the conditions of the potential water treatment are as follows: the current is 8-12A, and the pH is 5-6.5;

in the first preservative, the weight-volume ratio of polylysine hydrochloride to water is 400-600 mg: 1L;

in the second preservative, the weight volume ratio of the pullulan to water is 2-6 g: 1L of the compound.

6. The method for commercial processing of cherries after picking as claimed in claim 5, wherein the method comprises the following steps: (2) the conditions of the electric potential water treatment are as follows: current 10A, pH5.5;

in the first preservative, the weight-volume ratio of the polylysine hydrochloride to the water is 500 mg: 1L;

in the second preservative, the weight volume ratio of the pullulan to water is 3 g: 1L of the compound.

7. The method for commercializing the cherry after picking as claimed in claim 1, wherein the method comprises the following steps: the structure of the electric potential water treatment system is as follows: the system comprises a potential water generating device (7), wherein the potential water generating device (7) is communicated with a soaking pool (14) through a potential water physicochemical index detection device (6), a spray head (13) is arranged in the soaking pool (14), the spray head (13) is communicated with an air pump (1), and the soaking pool (14) is connected with a potential water cooling device and a water temperature detection device (2).

8. The method for commercializing the cherry after picking as claimed in claim 1, wherein the method comprises the following steps:

(1) under the condition of room temperature, removing weeds and leaves in fresh cherries;

(2) placing cherries in a potential water generating device (7) in a potential water treatment system to carry out potential water soaking and cleaning treatment, wherein the conditions of the potential water treatment are as follows: treating the water for 4-10 min at a current of 8-12A and a pH of 5-6.5 under a potential;

then soaking the cherries in a first preservative for 4-10 min, wherein the first preservative is a polylysine hydrochloride aqueous solution with the concentration of 400-600 mg/1L; then soaking the cherries in a second preservative for 4-10 min, wherein the second preservative is a pullulan aqueous solution with the concentration of 2-6 g/1L;

(3) and taking out the fresh cherry and draining.

9. The method for commercializing the cherry after picking as claimed in claim 1, wherein the method comprises the following steps:

(1) under the condition of room temperature, removing weeds and leaves in fresh cherries;

(2) placing cherries in a potential water generating device (7) in a potential water treatment system to carry out potential water soaking and cleaning treatment, wherein the conditions of the potential water treatment are as follows: current 10A, pH5.5, potential water treatment for 5 min;

then soaking the cherries in a first preservative for 4min, wherein the first preservative is a polylysine hydrochloride aqueous solution with the concentration of 500 mg/1L; then soaking the cherries in a second preservative for 4min, wherein the second preservative is a pullulan aqueous solution with the concentration of 3 g/1L;

(3) and taking out the fresh cherry and draining.

Technical Field

The invention belongs to the technical field of cherry preservation, and particularly relates to a commercial processing method of picked cherries.

Background

The potential water is used as a novel efficient and broad-spectrum bactericide and gradually enters the visual field of people in recent years. The product has the characteristics of high-efficiency sterilization capability, low residue, no toxic or side effect, safe and simple preparation and use method, and the like, and is widely applied to the fields of medical treatment, food and the like. The potential water can be classified into alkaline potential water (11.0-12.2), strongly acidic potential water (pH 2.0-3.5) and weakly acidic potential water (pH 5.0-6.5) according to pH. The weakly acidic electrolyzed water is obtained by electrolyzing dilute sodium chloride or dilute hydrochloric acid solution, has the characteristics of being nearly neutral, small in corrosivity and the like, and contains effective chlorine almost completely existing in hypochlorous acid molecules (HOCl) with extremely strong sterilization effect. Therefore, the weak acidic potential water with lower effective chlorine concentration can achieve good sterilization effect. In recent years, weakly acidic electrolyzed water is widely applied to cleaning of fruits and vegetables.

The epsilon-polylysine hydrochloride is a polypeptide with antibacterial effect, has very good antibacterial effect on gram-negative escherichia coli and salmonella which are difficult to inhibit by other natural preservatives (such as Nisin), has good inhibition effect on saccharomycetes, mould, gram-positive bacteria and gram-negative bacteria, and has no toxic or side effect on human bodies. As a novel natural biological preservative, the epsilon-polylysine hydrochloride is a new food additive variety and can be used in fruits and vegetables.

Pullulan is an extracellular water-soluble mucopolysaccharide produced by fermentation of aureobasidium pullulans, and is widely applied to the fields of medicines, foods, industries and the like. Because of its good film-forming property and oxygen-resisting property, it has been gradually applied to agricultural product fresh-keeping technology.

The three treatment methods have the advantages and the disadvantages, the single-potential water treatment has obvious effect on bacteria on the surfaces of fruits, the effect on mould is not as good as that of polylysine hydrochloride, the potential water treatment has no obvious effect on maintaining the content of VC and TTS (soluble solid content) of cherries, but the cherries treated by the single-potential water treatment have better appearance, higher hardness and higher brightness; the single polylysine hydrochloride treatment has obvious effect on the surface mould of the fruit, has no effect on bacteria like potential water, but the cherry fruit treated by the single polylysine hydrochloride can keep better VC content and TTS content; the fresh-keeping effect of the single use of the pullulan is not obvious, but the weight loss rate of the fruits can be obviously reduced by combining the use of the pullulan; in conclusion, the quality of picked cherries cannot be effectively maintained by adopting one method alone.

It is unpredictable whether the combination can reduce the cherry spoilage rate and keep the appearance color and quality at a better level.

Therefore, the present invention needs to be improved upon the above-mentioned method, and a method capable of remarkably inhibiting the growth of microorganisms has been invented.

Disclosure of Invention

In order to solve the technical problems, the invention provides a commercial treatment method for picked cherries, which can obviously inhibit the growth of microorganisms, weaken the respiration intensity and keep the hardness and quality of fresh cherries.

The invention provides a commercialized treatment method for picked cherries, which comprises the following steps:

(1) under the condition of room temperature, removing weeds and leaves in fresh cherries;

(2) placing the cherries in a potential water treatment system, soaking and cleaning the cherries by potential water, and then soaking the cherries in a preservative, wherein the preservative is a polylysine hydrochloride aqueous solution and/or a pullulan aqueous solution;

(3) taking out fresh cherry fruits, draining, and removing excessive water on the surface.

Preferably, in the step (2), the cherries are soaked and cleaned in the potential water treatment system for 4-10 min, and the cherries are soaked in the preservative for 4-10 min.

(2) In the method, the preservative is a polylysine hydrochloride aqueous solution;

the conditions of the potential water treatment are as follows: the current is 8-12A, and the pH is 5-6.5;

in the preservative, the weight volume ratio of the polylysine hydrochloride to the water is as follows: 400-600 mg:

1L。

(2) the conditions of the electric potential water treatment are as follows: current 10A, pH5.5; in the preservative, the weight volume ratio of the polylysine hydrochloride to the water is 500 mg: 1L of the compound.

Preferably, (2) the preservative comprises a first preservative and a second preservative, wherein the first preservative is a polylysine hydrochloride aqueous solution, and the second preservative is a pullulan aqueous solution;

the conditions of the potential water treatment are as follows: the current is 8-12A, and the pH is 5-6.5;

in the preservative, the weight volume ratio of the polylysine hydrochloride to the water is 400-600 mg: 1L;

the weight volume ratio of the pullulan to water is 2-6 g: 1L of the compound.

Preferably, in (2), the conditions for the electric potential water treatment are: current 10A, pH5.5;

in the first preservative, the weight-volume ratio of the polylysine hydrochloride to the water is 500 mg: 1L;

in the second preservative, the weight volume ratio of the pullulan to water is 3 g: 1L of the compound.

The structure of the electric potential water treatment system is as follows: the system comprises a potential water generating device, wherein the potential water generating device is communicated with a soaking pool through a potential water physicochemical index detection device, a spray head is arranged in the soaking pool and communicated with an air pump, and the soaking pool is connected with a potential water cooling device and a water temperature detection device.

(1) Under the condition of room temperature, removing weeds and leaves in fresh cherries;

(2) then placing the cherries in a potential water generating device of a potential water treatment system to carry out potential water soaking and cleaning treatment, wherein the conditions of the potential water treatment are as follows: current 10A, pH5.5, potential water treatment for 5 min;

then soaking the cherries in a first preservative for 4min, wherein the first preservative is a polylysine hydrochloride aqueous solution with the concentration of 500 mg/1L; then soaking the cherries in a second preservative for 4min, wherein the second preservative is a pullulan aqueous solution with the concentration of 3 g/1L;

(3) and taking out the fresh cherry and draining.

The invention has the beneficial effects that:

(1) the invention combines the potential water treatment with the polylysine hydrochloride and the pullulan fresh-keeping treatment, thereby overcoming the defect that the single potential water treatment or the single fresh-keeping agent treatment can not thoroughly inhibit or kill the microorganisms such as saccharomycetes, mould, gram-positive bacteria, gram-negative bacteria and the like; the method of the invention can effectively eliminate the infection of the fungi and the bacteria at the same time;

(2) the invention adopts a specific electric potential water treatment system to soak the cherries, and the electric potential water treatment system is designed according to the characteristics of the cherries, thereby avoiding various defects caused by cold water treatment. After cherries are picked, infectious diseases that various germs such as fungi and bacteria directly invade from the wounds and the epidermis of the fruits easily occur, and cooling water is easy to pollute other fruits due to cold water precooling, the cross infection of pathogenic microorganisms is reduced by adding some preservative agents into the cooling water in a conventional treatment method, but the use of the preservative agents also brings the risk of residue on the surfaces of the fruits; the invention effectively solves the defects;

(3) the electric potential water treatment system adopted by the invention washes the pesticide residue on the surface of the cherry, reduces the pesticide residue and cross infection of various pathogenic microorganisms, effectively prolongs the preservation period and ensures the food safety;

(4) the method of the invention is adopted to treat the fresh cherry, after the fresh cherry is stored for a plurality of days, the quality loss of the fresh cherry is less, the VC is more preserved, the hardness is better maintained, and the method can obviously inhibit the growth of microorganisms and weaken the respiratory intensity.

Drawings

FIG. 1 is a photograph of a control group of cherries after treatment;

FIG. 2 is a photograph of treated cherries of comparative example 1;

FIG. 3 is a photograph of treated cherries of comparative example 2;

FIG. 4 picture of cherry after treatment in example 1;

FIG. 5 picture of cherry after treatment in example 2;

FIG. 6 is a schematic configuration diagram of a potentiometric water level water treatment system according to example 1A;

FIG. 7 is a graph of cherry TTS over time for the examples and comparative examples;

FIG. 8 is a graph of cherry VC content over time for the examples and comparative examples;

FIG. 9 is a graph showing the decay rate of cherries according to the examples and comparative examples as a function of time;

FIG. 10 is a graph of the weight loss rate of cherries in the examples and comparative examples as a function of time;

FIG. 11 is a graph showing the change of the cherry firmness with time in the examples and the comparative example;

FIG. 12 is a graph of color change over time for cherries of the examples and comparative examples;

in the figure, 1-an air pump, 2-a water temperature detection device, 3-a potential water storage barrel, 4-a water injection valve, 6-a potential water physicochemical index detection device, 7-a potential water generation device, 8-a water treatment device, 9-a metering pump, 10-an electrolytic agent storage barrel, 11-a water cooling machine, 12-a circulating water pump, 13-a spray head, 14-a soaking pool, 15-a drain valve and 16-a drain outlet.

Detailed Description

The present invention will now be further described with reference to specific embodiments in order to enable those skilled in the art to better understand the present invention.