阅读说明：本技术 绿色蔬菜固绿保鲜剂及保鲜使用方法 (Green vegetable green-fixing preservative and preservation using method ) 是由 乔丽萍 刘霞 贾赞彪 邓旭东 李媛 高宇 朱银霞 于 2019-07-25 设计创作，主要内容包括：本发明涉及一种固绿保鲜剂,其组成成分如下：脯氨酸、甘氨酸、谷氨酸、L-精氨酸、柠檬酸钛、氯化钙、醋酸锌、胆固醇、水杨酸甲酯、水。使用前配合1-MCP前处理熏蒸,和UVB后照射,以及气调贮藏。本保鲜方法可显著提高贮藏期内绿色蔬菜的叶绿素含量,同时兼有降低失重率,保持绿色蔬菜脆嫩等贮藏品质,延缓腐烂变质作用,适用于整颗绿色菜或切分绿色菜的保鲜。(The invention relates to a green-fixing preservative which comprises the following components: proline, glycine, glutamic acid, L-arginine, titanium citrate, calcium chloride, zinc acetate, cholesterol, methyl salicylate and water. Before use, 1-MCP is matched for pretreatment fumigation, UVB post irradiation and modified atmosphere storage. The fresh-keeping method can obviously improve the chlorophyll content of the green vegetables in the storage period, simultaneously has the functions of reducing the weight loss rate, keeping the storage quality of the green vegetables such as crispness and tenderness and the like, delaying the rotting and deterioration, and is suitable for fresh keeping of the whole green vegetables or the cut green vegetables.)

1. A green-fixing fresh-keeping agent is characterized in that: the components are as follows:

proline, glycine, glutamic acid, L-arginine, titanium citrate, calcium chloride, zinc acetate, cholesterol, methyl salicylate and water.

2. The green-fixing preservative according to claim 1, which is characterized in that: the final concentrations of the components were as follows:

0.01-1.1g/L of proline, 0.01-0.1g/L of glycine, 0.01-0.2g/L of glutamic acid, 0.5-43.5g/L of L-arginine, 0.001-0.05g/L of titanium citrate, 0.1-50g/L of calcium chloride, 0.01-0.1g/L of zinc acetate, 0.01-1g/L of cholesterol, 0.001-0.01g/L of methyl salicylate and water as a solvent;

the green-fixing preservative is prepared in situ when used.

3. The green-fixing preservative according to claim 1, which is characterized in that: the final concentrations of the components were as follows:

0.2g/L of proline, 0.03g/L of glycine, 0.06g/L of glutamic acid, 1.74g/L of L-arginine, 0.01g/L of titanium citrate, 1g/L of calcium chloride, 0.03g/L of zinc acetate, 0.1g/L of cholesterol, 0.002g/L of methyl salicylate and water as a solvent.

4. A method of using the green-securing preservative as claimed in any one of claims 1 to 3, characterized in that: the method comprises the following steps:

mixing the above components together to obtain suspension, mixing, soaking green vegetables in the suspension for 1-10 min.

5. A method for refreshing green vegetables using the green-securing preservative as claimed in any one of claims 1 to 3, characterized in that: the method comprises the following steps:

the method comprises the steps of harvesting green vegetables in early harvesting in time and 1-2 days in advance, fumigating the green vegetables for 8-24 hours by using 0.3-1.5 mu L/L1-methylcyclopropene, pre-cooling after harvesting, removing damaged leaves, and pre-cooling to 6-8 ℃ by adopting a differential pressure pre-cooling mode;

mixing the components of the green-fixing preservative to prepare a suspension, preparing the suspension on site, and soaking green vegetables in the suspension for 1-10 min;

thirdly, naturally draining the treated green vegetables or drying the green vegetables by using a cold air source, wherein UVB treatment is assisted in the process, and the dosage is 5-50kJ m^-2Put into a gas-regulating fresh-keeping bag, the gas-regulating fresh-keeping bag has a balanced gas concentration O₂5. + -. 1% of CO₂8 +/-2 percent and the balance of N₂The MAP air-conditioning fresh-keeping bag is refrigerated at a low temperature of 4 +/-1 ℃.

6. The method for keeping green vegetables fresh by the green-fixing fresh-keeping agent according to claim 5, which is characterized in that: in the first step, green vegetables are harvested 1-2 days in advance, and 1-methylcyclopropene of 1 muL/L is used for fumigation for 12 hours.

7. The method for keeping green vegetables fresh by the green-fixing fresh-keeping agent according to claim 5, which is characterized in that: the differential pressure precooling in the step is differential pressure precooling by using a plastic large net.

8. The method for keeping green vegetables fresh by the green-fixing fresh-keeping agent according to claim 5, which is characterized in that: the UVB treatment dose in the step three is 10kJ m^-2。

9. The method for keeping green vegetables fresh by using the green-fixing antistaling agent according to any one of claims 5 to 8, which is characterized in that: the method comprises the steps of preparing medium green vegetables such as broccoli, Chinese chives, celery, spinach, chives, bamboo shoots or caraway.

Technical Field

The invention belongs to the technical field of preservation, and particularly relates to a green-fixing preservative for green vegetables, a using method and a preservation method.

Background

The green vegetables, especially the green leaf vegetables, are popular with consumers due to the characteristics of rich nutrition, high quality and yield, short cultivation period, strong adaptability and the like. However, the leaves have large surface area, high water content and crisp and tender tissues, and are easy to yellow, fade, lose water, wither, mildew, rot and the like after being stored after being picked, so the loss is very serious, and the vegetables are difficult to keep fresh.

The green color of the green vegetables is mainly derived from chlorophyll which is not only a reaction of quality freshness after harvest, a self nutrition index, but also one of the measurement standards of commodity value. Chlorophyll is very sensitive to external condition changes, so that the green-leaf vegetables are easy to yellow and fade in the storage process, and the quality of the green-leaf vegetables is seriously influenced.

At present, the researches on the aspect of green vegetable preservation mostly adopt physical preservation modes, such as low-temperature refrigeration preservation and MAP modified atmosphere preservation, and because the physical preservation mode has limited preservation effect and does not well solve the problem of yellowing and chlorosis of green vegetables in the storage process, an efficient, green and safe nutritional preservative and a preservation method thereof are developed, the nutritional preservative has the effects of keeping green vegetable tissues crisp and tender, reducing the weight loss rate, improving the phenomenon of yellowing and chlorosis and prolonging the storage period, and the generated economic value is huge.

Through searching, the following two patent publications related to the patent application of the invention are found:

1. a biological antibacterial peptide is prepared from wood frog skin through removing fat and muscle, pre-treating, swelling, homogenizing, extracting, centrifugal separation, deposition, dialysis, desalting, concentrating, eluting, and collecting active peaks. The antibacterial peptide has the advantages of simple preparation process, high yield, wide antibacterial spectrum, high bactericidal effect and the like, and can be widely applied to the fields of food, fruit and vegetable fresh-keeping, skin care products and the like

2. The photosensitive supermolecule hydrogel gel forming factor and the preparation method and the application thereof (CN103936826B) have the structural general formula shown in the specification, and the hydrogel has low gel forming concentration, wherein the water content ratio can be more than 99.9%, so that the photosensitive supermolecule hydrogel gel forming factor can be used for drought resistance in arid areas, masks, fever reducing stickers, pain relieving stickers in cosmetics, agricultural films, dewing preventers in buildings, dehydration of crude oil or finished oil, preservatives and thickeners in food, three-dimensional cell scaffolds and fluorescence of products after clicking by light to realize information recording and reading.

By contrast, the present patent application is substantially different from the above patent publications.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provides the green-securing preservative for the green vegetables, the using method and the preservation method.

The technical scheme adopted by the invention for solving the technical problems is as follows:

a green-fixing fresh-keeping agent comprises the following components:

proline, glycine, glutamic acid, L-arginine, titanium citrate, calcium chloride, zinc acetate, cholesterol, methyl salicylate and water.

Furthermore, the final concentrations of the respective constituents were as follows:

0.01-1.1g/L of proline, 0.01-0.1g/L of glycine, 0.01-0.2g/L of glutamic acid, 0.5-43.5g/L of L-arginine, 0.001-0.05g/L of titanium citrate, 0.1-50g/L of calcium chloride, 0.01-0.1g/L of zinc acetate, 0.01-1g/L of cholesterol, 0.001-0.01g/L of methyl salicylate and water as a solvent;

the green-fixing preservative is prepared in situ when used.

Furthermore, the final concentrations of the respective constituents were as follows:

0.2g/L of proline, 0.03g/L of glycine, 0.06g/L of glutamic acid, 1.74g/L of L-arginine, 0.01g/L of titanium citrate, 1g/L of calcium chloride, 0.03g/L of zinc acetate, 0.1g/L of cholesterol, 0.002g/L of methyl salicylate and water as a solvent;

the application method of the green-fixing preservative comprises the following steps:

mixing the above components together to obtain suspension, mixing, soaking green vegetables in the suspension for 1-10 min.

The method for preserving green vegetables by using the green-fixing preservative comprises the following steps:

the method comprises the steps of harvesting green vegetables in early harvesting in time and 1-2 days in advance, fumigating the green vegetables for 8-24 hours by using 0.3-1.5 mu L/L1-methylcyclopropene, pre-cooling after harvesting, removing damaged leaves, and pre-cooling to 6-8 ℃ by adopting differential pressure;

mixing the components of the green-fixing preservative to prepare a suspension, preparing the suspension on site, and soaking green vegetables in the suspension for 1-10 min;

thirdly, naturally draining the treated green vegetables or drying the green vegetables by using a cold air source, wherein UVB treatment is assisted in the process, and the dosage is 5-50kJ m^-2Put into a gas-regulating fresh-keeping bag, the gas-regulating fresh-keeping bag has a balanced gas concentration O₂5. + -. 1% of CO₂8 +/-2 percent and the balance of N₂The MAP air-conditioning fresh-keeping bag is refrigerated at a low temperature of 4 +/-1 ℃.

In the first step, green vegetables are harvested 1-2 days in advance, and are fumigated for 12 hours by using 1-methylcyclopropene of 1 muL/L.

And in the step, differential pressure precooling is performed by using a plastic large net.

Moreover, the UVB treatment dosage in the step of processing is 10kJ m^-2。

The green vegetables are broccoli, Chinese chives, celery, spinach, shallots, bamboo shoots or caraway.

The invention has the advantages and positive effects that:

1. the green-fixing preservative of the invention contains proline, glycine, glutamic acid, L-arginine, titanium citrate, calcium chloride, zinc acetate, cholesterol, methyl salicylate and water, wherein:

(1) proline is nontoxic and harmless, is a naturally occurring amino acid, is used for protein supplementation after malnutrition, protein deficiency, severe gastrointestinal diseases, scalds and surgical operations in medicine, and has no obvious toxic or side effect. Meanwhile, proline can improve the cold resistance of plants and can be used as a detection index of the stress resistance of the plants. In vivo, proline may in turn act to regulate cytoplasmic osmotic balance. So far, no report is found on the research of using proline as a chemical preservative to slow the loss of chlorophyll of green vegetables such as rape and the like in the storage process. The proline not only can slow down the loss of chlorophyll, but also can stabilize the metabolic process in plant tissues and has the effect of preventing cell dehydration, and experiments show that the proline with the concentration of 0.01g/L-1.1g/L has the best effect on keeping the rape fresh. Glutamic acid is used for synthesizing proline through a reversible reaction, and L-arginine is a precursor for synthesizing biological functional factors such as NO, polyamine and the like, so that the stress resistance of plants can be improved.

(2) Zinc ions in the zinc acetate have a stable chlorophyll structure, cholesterol can enhance the binding effect of a chlorophyll protein complex, and titanium ions in the titanium citrate can increase the chlorophyll content and play a role in fixing green.

(3) Calcium chloride provides calcium ions which can strengthen the strength of rape leaves, keep the leaves crisp and tender and reduce withering.

2. The preservation method can obviously improve the chlorophyll content of the green vegetables in the storage period, simultaneously has the functions of reducing the weight loss rate, keeping the storage quality such as the crisp and tender texture of the green vegetables and the like, delaying the rotting and deterioration, and is suitable for the preservation of the whole green vegetables or the cut green vegetables.

3. The preservation method uses 1-methylcyclopropene (1-MCP), the 1-MCP is an ethylene inhibitor, and the salicylate can regulate and control the effect of ethylene on delaying senescence to a certain extent; UVB is used in the method, and can regulate chlorophyll degradation gene expression and related enzyme activity so as to control the level of chlorophyll content; the MAP modified atmosphere preservation method can reduce the respiration of rape, inhibit the increase of cell membrane permeability, maintain the color of rape and reduce the loss of macromolecular carbohydrate.

4. Under the environment of completely protecting from light at low temperature, the decomposition speed of chlorophyll is greatly reduced, the physiological and biochemical reaction speed in the plant body is also reduced, and the storage period of the rape can be obviously prolonged by refrigerating at 4 ℃.

Drawings

FIG. 1 is a graph showing the effect of the method of the present invention and the conventional technique on the appearance quality of rape during cold storage.

Detailed Description

The following detailed description of the embodiments of the present invention is provided for the purpose of illustration and not limitation, and should not be construed as limiting the scope of the invention.

The raw materials used in the invention are conventional commercial products unless otherwise specified; the methods used in the present invention are conventional in the art unless otherwise specified.

A green-fixing fresh-keeping agent comprises the following components:

proline, glycine, glutamic acid, L-arginine, titanium citrate, calcium chloride, zinc acetate, cholesterol, methyl salicylate and water.

Preferably, the final concentrations of the components are as follows:

0.01-1.1g/L of proline, 0.01-0.1g/L of glycine, 0.01-0.2g/L of glutamic acid, 0.5-43.5g/L of L-arginine, 0.001-0.05g/L of titanium citrate, 0.1-50g/L of calcium chloride, 0.01-0.1g/L of zinc acetate, 0.01-1g/L of cholesterol, 0.001-0.01g/L of methyl salicylate and water as a solvent;

the green-fixing preservative is prepared in situ when used.

Preferably, the final concentrations of the components are as follows:

0.2g/L of proline, 0.03g/L of glycine, 0.06g/L of glutamic acid, 1.74g/L of L-arginine, 0.01g/L of titanium citrate, 1g/L of calcium chloride, 0.03g/L of zinc acetate, 0.1g/L of cholesterol, 0.002g/L of methyl salicylate and water as a solvent.

The application method of the green-fixing preservative comprises the following steps:

mixing the above components together to obtain suspension, mixing, soaking green vegetables in the suspension for 1-10 min.

The method for preserving green vegetables by using the green-fixing preservative comprises the following steps:

the method comprises the steps of harvesting green vegetables in early harvesting in time and 1-2 days in advance, fumigating for 8-24 hours by using 0.3-1.5 mu L/L1-methylcyclopropene, pre-cooling after harvesting, removing damaged leaves, and pre-cooling trans-form to 6-8 ℃ by adopting differential pressure;

mixing the components of the green-fixing preservative to prepare a suspension, preparing the suspension on site, and soaking green vegetables in the suspension for 1-10 min; the synergistic effect generated after different preservatives are compounded achieves the effects of slowing down the chlorophyll loss of the rape in the storage period, reducing the weight loss rate and keeping the tissues crisp and tender;

thirdly, naturally draining the treated green vegetables or drying the green vegetables by using a cold air source, wherein UVB treatment is assisted in the process, and the dosage is 5-50kJ m^-2Put into a gas-regulating fresh-keeping bag, the gas-regulating fresh-keeping bag has a balanced gas concentration O₂5. + -. 1% of CO₂8 +/-2 percent and the balance of N₂The MAP air-conditioning fresh-keeping bag is refrigerated at a low temperature of 4 +/-1 ℃.

Preferably, in the first step, green vegetables are harvested 1-2 days in advance, and 1-methylcyclopropene is used for fumigation for 12 hours at a concentration of 1 muL/L.

Preferably, the differential pressure precooling in the step of the first step is differential pressure precooling by using a plastic large net.

Preferably, the UVB treatment dose in the step of performing first processing is 10kJ m^-2。

Preferably, the medium green vegetable is broccoli, leek, celery, spinach, shallot, bamboo shoot or caraway.

The correlation detection results of the invention are as follows:

the effect is as follows: compared with the prior art, the chlorophyll content of the invention is obviously improved by 152%, the weight loss rate is reduced by 41%, the color and appearance quality of the product are better than those of a control group, and the details are shown in figure 1 and table 1.

TABLE 1 Regulation and control Effect of the present invention and conventional techniques on chlorophyll content and weight loss ratio of rape during refrigeration

As can be seen from Table 1, when a certain preservative is used alone, the chlorophyll content can be improved to a certain extent, the improvement ratio is 5.5% -26%, the cumulative sum is 91.3%, and when the preservative is used in a compound way, the synergistic effect can be achieved, the chlorophyll content is improved by 152%, and is 60.7% higher than the single cumulative sum. The weight loss rate also presents similar synergistic effect, and the composite treatment group effectively maintains the storage quantity and quality of the green vegetables.

As shown in figure 1, the storage quality of the treated group in different cold storage periods, such as appearance, color and the like, is better than that of the control group, particularly, the yellowing phenomenon of the control group is serious and accompanied with the rotting phenomenon of petioles and leaves at the later cold storage period of 16 days, while the yellowing phenomenon of the treated group is relatively weak and is not rotted.

Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the disclosure of the embodiments and the accompanying drawings.