阅读说明：本技术 一种百香果果实皱缩与腐烂同步控制并规避药害的保鲜方法 (Fresh-keeping method for synchronously controlling shrinkage and rot of passion fruit and avoiding phytotoxicity ) 是由 李芬芳 袁德保 李奕星 陈娇 于 2021-07-30 设计创作，主要内容包括：本发明提供一种百香果果实皱缩与腐烂同步控制并规避药害的保鲜方法,包括以下步骤：S1保鲜液喷剂配制、S2真空包装保鲜片制备、S3将采收后的百香果装入聚乙烯或者聚丙烯保鲜袋、S4将保鲜片放入装有百香果的保鲜袋中、S5密封贮藏,其中保鲜液喷剂包括以下百分比原料：芥末精油1～15％、肉桂精油6～20％、水飞蓟籽油3～5％、乙醇5～10％、松果体素3～5％、辣木叶提取液3.8～9％、鞣花酸2～5％、余量为水,通过保鲜液的原料筛选,科学配比,协同控制百香果果实不发生皱缩和腐烂,延缓了百香果的贮藏时间。(The invention provides a fresh-keeping method for synchronously controlling shrinkage and decay of passion fruit and avoiding phytotoxicity, which comprises the following steps: s1 preparation of a preservative solution spray, S2 preparation of vacuum-packaged preservative tablets, S3 packaging the harvested passion fruits into polyethylene or polypropylene preservative bags, S4 placing the preservative tablets into the preservative bags containing the passion fruits, and S5 sealing storage, wherein the preservative solution spray comprises the following raw materials in percentage by weight: 1-15% of mustard essential oil, 6-20% of cinnamon essential oil, 3-5% of silybum marianum seed oil, 5-10% of ethanol, 3-5% of pinecone, 3.8-9% of moringa oleifera leaf extracting solution, 2-5% of ellagic acid and the balance of water, and through raw material screening and scientific proportioning of a fresh-keeping solution, the passion fruit fruits are cooperatively controlled not to shrink or rot, so that the storage time of the passion fruits is prolonged.)

1. A fresh-keeping method for synchronously controlling shrinkage and rot of passion fruit and avoiding phytotoxicity is characterized by comprising the following steps: the method comprises the following steps:

s1, preparing a preservative solution spray, which comprises the following raw materials in percentage by weight: 1-15% of mustard essential oil, 6-20% of cinnamon essential oil, 3-5% of silybum marianum seed oil, 5-10% of ethanol, 3-5% of pineal hormone, 3.8-9% of a moringa leaf extracting solution, 2-5% of ellagic acid and the balance of water;

s2, preparing vacuum packaging fresh-keeping tablets: the fresh-keeping liquid is sprayed on the strong absorbent paper, and the spraying amount of the fresh-keeping liquid is as follows: 0.0004-0.004 ml/piece, and vacuumizing and packaging the fresh-keeping piece;

s3, putting the harvested passion fruits into a fresh-keeping container;

s4, putting the preservative tablets into a preservative container filled with the passion fruit, wherein the ratio of the dosage of the preservative tablets to the weight of the passion fruit is 0.3-1.2: 1;

and S5, sealing the freshness protection package by using a rubber band, and storing in a sealed manner.

2. The fresh-keeping method for synchronously controlling shrinkage and decay of passion fruit and avoiding phytotoxicity as claimed in claim 1, wherein: the S1 preservative solution spray is prepared from the following raw materials in percentage by weight: mustard essential oil 8%, cinnamon essential oil 12%, silybum marianum seed oil 4%, ethanol 7%, pinecone 4%, moringa oleifera leaf extracting solution 6%, ellagic acid 4% and the balance of water.

3. A fresh-keeping method for passion fruit shrinkage and decay synchronously to control and avoid phytotoxicity as claimed in claim 1 or 2, wherein: the moringa oleifera leaf extracting solution is prepared by grinding dried moringa oleifera leaves, sieving the ground moringa oleifera leaves with a sieve of 60-100 meshes, soaking moringa oleifera leaf powder in ethyl acetate or ethanol with a mass concentration of 70-90%, standing for 50-80 min, ultrasonically extracting for 1-3 h, carrying out vacuum filtration, continuously extracting for three times, combining filtrates, and concentrating to 50-80 mg/mL.

4. The fresh-keeping method for synchronously controlling shrinkage and decay of passion fruit and avoiding phytotoxicity as claimed in claim 1, wherein: the water absorption paper has the specification of 3.0-5.0 cm in length, 2.0-4.0 cm in width and 2.0-4.0 mm in thickness.

5. The fresh-keeping method for synchronously controlling shrinkage and decay of passion fruit and avoiding phytotoxicity as claimed in claim 1, wherein: the strong absorbent paper is firstly soaked in a mixed solution of tween 80, cardanol polyoxyethylene ether and citral for 10-30 min, and dried at 40-60 ℃ to obtain the strong absorbent paper.

6. The fresh-keeping method for synchronously controlling shrinkage and decay of passion fruit and avoiding phytotoxicity as claimed in claim 5, wherein: the volume ratio of the tween 80 to the cardanol polyoxyethylene ether to the citral is 1: 1-3: 0.8 to 1.5.

7. The fresh-keeping method for synchronously controlling shrinkage and decay of passion fruit and avoiding phytotoxicity as claimed in claim 1, wherein: the freshness container is a freshness protection bag or a freshness protection film.

8. The fresh-keeping method for synchronously controlling shrinkage and decay of passion fruit and avoiding phytotoxicity as claimed in claim 1, wherein: the material of the fresh-keeping container is polyethylene or polypropylene.

Technical Field

The invention relates to the field of fruit and vegetable preservation, in particular to a preservation method for synchronously controlling shrinkage and decay of passion fruit and avoiding phytotoxicity.

Background

Passion fruit (Passiflora edulis Sims) with the scientific name of passion flower is a climbing vine plant of Passiflora in Passiflora of Passiflora, the fruit is mostly in a similar round shape, the pulp of the passion fruit is mostly sour and sweet in taste, the fruit is commonly called as eggfruit, passion fruit or passion fruit and is a common tropical fruit, the quality of the picked passion fruit is reduced due to the consumption of the fruit metabolism, the passion fruit belongs to typical respiration jump type fruit, the fruit has strong respiration and serious water loss, is one of the fruits with the highest ethylene release amount, the fruit shrinks along with the extension of shelf life, the pulp is fermented and liquefied, the shrinkage of the fruit shell is accelerated, the fruit peel is easy to be infected by germs and mildewed, the postharvest storage and transportation of the passion fruit are seriously influenced, and the passion fruit is shrunk after 2-3 days at normal temperature; the shrinkage of the packaging bag can be obviously delayed, but the phenomenon of serious rot of the fruit can also occur. At present, the following methods are mainly used for preserving passion fruit and mango: konjac glucomannan coating, chitosan-based antibacterial film, sodium alginate coating, composite coating, sodium hypochlorite and salicylic acid combined treatment, sabina chinensis preservative and the like, and patent CN107347984B provides a passion fruit preservative, a preparation method and application thereof, the process is complex, and the effect of inhibiting shrinkage and rot of passion fruit fruits is poor.

Disclosure of Invention

In view of the above, the invention provides a fresh-keeping method for synchronously controlling shrinkage and rot of passion fruit and avoiding chemical injury, and solves the above problems.

The technical scheme of the invention is realized as follows: a fresh-keeping method for synchronously controlling shrinkage and rot of passion fruit and avoiding phytotoxicity comprises the following steps: the method comprises the following steps:

s1, preparing a preservative solution spray, which comprises the following raw materials in percentage by weight: 1-15% of mustard essential oil, 6-20% of cinnamon essential oil, 3-5% of silybum marianum seed oil, 5-10% of ethanol, 3-5% of pineal hormone, 3.8-9% of a moringa leaf extracting solution, 2-5% of ellagic acid and the balance of water;

s2, preparing vacuum packaging fresh-keeping tablets: the preservative solution is sprayed on strong absorbent paper, the absorbent paper is 3.0-5.0 cm long, 2.0-4.0 cm wide and 2.0-4.0 mm thick, and the spraying amount of the preservative solution is as follows: 0.0004-0.004 ml/piece, and vacuumizing and packaging the fresh-keeping piece;

s3, putting the harvested passion fruits into a fresh-keeping container;

s4, putting the preservative tablets into a preservative container filled with the passion fruit, wherein the ratio of the dosage of the preservative tablets to the weight of the passion fruit is 0.3-1.2: 1;

and S5, sealing the freshness protection package by using a rubber band, and storing in a sealed manner.

Further, the S1 preservative solution spray is prepared from the following raw materials in percentage by weight: mustard essential oil 8%, cinnamon essential oil 12%, silybum marianum seed oil 4%, ethanol 7%, pinecone 4%, moringa oleifera leaf extracting solution 6%, ellagic acid 4% and the balance of water.

Further, the moringa oleifera leaf extracting solution is prepared by grinding dried moringa oleifera leaves, sieving the ground moringa oleifera leaves with a sieve of 60-100 meshes, soaking moringa oleifera leaf powder in ethyl acetate or ethanol with a mass concentration of 70-90%, standing for 50-80 min, ultrasonically extracting for 1-3 h, carrying out vacuum filtration, continuously extracting for three times, combining filtrates, and concentrating to 50-80 mg/mL to obtain the moringa oleifera leaf extracting solution.

Further, a fresh-keeping method for passion fruit shrinkage and decay synchronously to control and avoid phytotoxicity as claimed in claim 1, wherein: the water absorption paper has the specification of 3.0-5.0 cm in length, 2.0-4.0 cm in width and 2.0-4.0 mm in thickness.

Further, the strong absorbent paper is firstly soaked in a mixed solution of tween 80, cardanol polyoxyethylene ether and citral for 10-30 min, and dried at 40-60 ℃ to obtain the strong absorbent paper.

Further, the volume ratio of the tween 80 to the cardanol polyoxyethylene ether to the citral is 1: 1-3: 0.8 to 1.5.

Further, the freshness protection container is a freshness protection bag or a freshness protection film.

Furthermore, the material of the fresh-keeping container is polyethylene or polypropylene.

Compared with the prior art, the invention has the beneficial effects that:

according to the preservation method, through raw material screening and scientific proportioning of the preservation solution, the passion fruit is cooperatively controlled not to shrink and rot, the storage time of the passion fruit is delayed, the increase of the shrinkage index of the passion fruit in the storage period is inhibited, the metabolic activity of the fruit is reduced, and the loss of water in the fruit peel is inhibited, so that the increase of the shrinkage index is delayed; the mustard essential oil and the cinnamon essential oil can inhibit growth of mould and prevent mildew, the silybum marianum seed oil can be combined with other components to relieve the reduction of chlorophyll fluorescence, the stability of catalase in cells is kept so as to improve the enzyme activity, the moringa oleifera leaf extracting solution, the pinecone voxel and the ellagic acid can promote the passion fruit to remove free radicals, the increase of cell membrane permeability is inhibited to a certain extent, the outflow of substances in the cells is reduced, the normal structure of the cells is kept, and the tolerance of the fruits to stress is enhanced; the preparation of the preservative tablets is combined, so that the preservative tablets are beneficial to absorbing the preservative, active ingredients in the preservative can be released, acetic acid accumulation is inhibited together, the rotting degree is reduced, the respiratory intensity of fruits is adjusted, and the normal-temperature shelf life of the passion fruit can be prolonged.

Detailed Description

In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.

The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.

The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.

Example 1

A fresh-keeping method for synchronously controlling shrinkage and rot of passion fruit and avoiding phytotoxicity comprises the following steps: the method comprises the following steps:

s1, preparing a preservative solution spray, which comprises the following raw materials in percentage by weight: 1% of mustard essential oil, 6% of cinnamon essential oil, 3% of silybum marianum seed oil, 5% of ethanol, 3% of pineal hormone, 3.8% of moringa oleifera leaf extracting solution, 2% of ellagic acid and the balance of water; the moringa oleifera leaf extracting solution is prepared by grinding dried moringa oleifera leaves, sieving with a 60-mesh sieve, soaking moringa oleifera leaf powder in 70% ethanol at a mass-to-volume ratio of the moringa oleifera leaf powder to the ethanol of 1:5, standing for 50min, ultrasonically extracting for 1h, carrying out vacuum filtration, continuously extracting for three times, combining filtrates, and concentrating to 50mg/mL to obtain a moringa oleifera leaf extracting solution;

s2, preparing vacuum packaging fresh-keeping tablets: the fresh-keeping liquid is sprayed on strong absorbent paper, the absorbent paper is 3.0cm long, 2.0cm wide and 2.0mm thick, and the spraying amount of the fresh-keeping liquid is as follows: 0.0004 ml/piece, and vacuumizing and packaging the fresh-keeping piece; the strong absorbent paper is soaked in a solvent with the volume ratio of 1: 1: soaking 0.8 mixed solution of Tween 80, cardanol polyoxyethylene ether and citral for 10min, drying at 40 deg.C to obtain strong absorbent paper,

s3, filling the harvested passion fruits into a polyethylene or polypropylene freshness protection package;

s4, putting the preservative tablets into a preservative bag filled with the passion fruit, wherein the ratio of the dosage of the preservative tablets to the weight of the passion fruit is 0.3: 1;

and S5, sealing the freshness protection package by using a rubber band, and storing in a sealed manner.

Example 2

A fresh-keeping method for synchronously controlling shrinkage and rot of passion fruit and avoiding phytotoxicity comprises the following steps: the method comprises the following steps:

s1, preparing a preservative solution spray, which comprises the following raw materials in percentage by weight: 15% of mustard essential oil, 20% of cinnamon essential oil, 5% of silybum marianum seed oil, 10% of ethanol, 5% of pineal hormone, 9% of moringa oleifera leaf extracting solution, 5% of ellagic acid and the balance of water; the moringa oleifera leaf extracting solution is prepared by grinding dried moringa oleifera leaves, sieving with a 100-mesh sieve, soaking moringa oleifera leaf powder in ethyl acetate with the mass concentration of 90%, wherein the mass-to-volume ratio of the moringa oleifera leaf powder to the ethyl acetate is 1:10, standing for 80min, ultrasonically extracting for 3h, carrying out vacuum filtration, continuously extracting for three times, combining filtrates, and concentrating to 80mg/mL to obtain the moringa oleifera leaf extracting solution;

s2, preparing vacuum packaging fresh-keeping tablets: the fresh-keeping liquid is sprayed on strong absorbent paper, the absorbent paper is 5.0cm long, 4.0cm wide and 4.0mm thick, and the spraying amount of the fresh-keeping liquid is as follows: 0.004 ml/piece, and vacuumizing and packaging the fresh-keeping piece; the strong absorbent paper is soaked in a solvent with the volume ratio of 1: 3: 1.5 soaking in mixed solution of tween 80, cardanol polyoxyethylene ether and citral for 30min, drying at 60 deg.C to obtain strong absorbent paper,

s3, filling the harvested passion fruits into a polyethylene or polypropylene freshness protection package;

s4, putting the preservative tablets into a preservative bag filled with the passion fruit, wherein the ratio of the dosage of the preservative tablets to the weight of the passion fruit is 1.2: 1;

and S5, sealing the freshness protection package by using a rubber band, and storing in a sealed manner.

Example 3

A fresh-keeping method for synchronously controlling shrinkage and rot of passion fruit and avoiding phytotoxicity comprises the following steps: the method comprises the following steps:

s1, preparing a preservative solution spray, which comprises the following raw materials in percentage by weight: mustard essential oil 8%, cinnamon essential oil 12%, silybum marianum seed oil 4%, ethanol 8%, pinecone 4%, moringa oleifera leaf extracting solution 7%, ellagic acid 4% and the balance of water; the moringa oleifera leaf extracting solution is prepared by grinding dried moringa oleifera leaves, sieving the ground moringa oleifera leaves with a sieve of 80 meshes, soaking moringa oleifera leaf powder in 80% ethyl acetate, wherein the mass-volume ratio of the moringa oleifera leaf powder to the ethyl acetate is 1:8, standing for 60min, carrying out ultrasonic extraction for 2h, carrying out vacuum filtration, continuously extracting for three times, combining filtrates, and concentrating to 70mg/mL to obtain the moringa oleifera leaf extracting solution;

s2, preparing vacuum packaging fresh-keeping tablets: the fresh-keeping liquid is sprayed on strong absorbent paper, the absorbent paper is 4.0cm long, 3.0cm wide and 3.0mm thick, and the spraying amount of the fresh-keeping liquid is as follows: 0.002 ml/piece, and vacuumizing and packaging the fresh-keeping piece; the strong absorbent paper is soaked in a solvent with the volume ratio of 1: 2: 1.2 soaking in mixed solution of tween 80, cardanol polyoxyethylene ether and citral for 20min, drying at 50 deg.C to obtain strong absorbent paper,

s3, filling the harvested passion fruits into a polyethylene or polypropylene freshness protection package;

s4, putting the preservative tablets into a preservative bag filled with the passion fruit, wherein the weight ratio of the preservative tablets to the passion fruit is 1: 1;

and S5, sealing the freshness protection package by using a rubber band, and storing in a sealed manner.

Example 4

A fresh-keeping method for synchronously controlling shrinkage and rot of passion fruit and avoiding phytotoxicity comprises the following steps: the method comprises the following steps:

s1, preparing a preservative solution spray, which comprises the following raw materials in percentage by weight: 1% of mustard essential oil, 6% of cinnamon essential oil, 3% of silybum marianum seed oil, 5% of ethanol, 3% of pineal hormone, 3.8% of moringa oleifera leaf extracting solution, 2% of ellagic acid and the balance of water; the moringa oleifera leaf extracting solution is prepared by grinding dried moringa oleifera leaves, sieving the ground moringa oleifera leaves with a sieve of 80 meshes, soaking moringa oleifera leaf powder in 80% ethyl acetate, wherein the mass-volume ratio of the moringa oleifera leaf powder to the ethyl acetate is 1:8, standing for 60min, carrying out ultrasonic extraction for 2h, carrying out vacuum filtration, continuously extracting for three times, combining filtrates, and concentrating to 70mg/mL to obtain the moringa oleifera leaf extracting solution;

s2, preparing vacuum packaging fresh-keeping tablets: the fresh-keeping liquid is sprayed on strong absorbent paper, the absorbent paper is 4.0cm long, 3.0cm wide and 3.0mm thick, and the spraying amount of the fresh-keeping liquid is as follows: 0.002 ml/piece, and vacuumizing and packaging the fresh-keeping piece; the strong absorbent paper is soaked in a solvent with the volume ratio of 1: 2: 1.2 soaking in mixed solution of Tween 80, cardanol polyoxyethylene ether and citral for 20min, drying at 50 deg.C to obtain strong absorbent paper,

s3, filling the harvested passion fruits into a polyethylene or polypropylene freshness protection package;

s4, putting the preservative tablets into a preservative bag filled with the passion fruit, wherein the ratio of the dosage of the preservative tablets to the weight of the passion fruit is 0.3: 1;

and S5, sealing the freshness protection package by using a rubber band, and storing in a sealed manner.

Example 5

A fresh-keeping method for synchronously controlling shrinkage and rot of passion fruit and avoiding phytotoxicity comprises the following steps: the method comprises the following steps:

s1, preparing a preservative solution spray, which comprises the following raw materials in percentage by weight: 15% of mustard essential oil, 20% of cinnamon essential oil, 5% of silybum marianum seed oil, 10% of ethanol, 5% of pineal hormone, 9% of moringa oleifera leaf extracting solution, 5% of ellagic acid and the balance of water; the moringa oleifera leaf extracting solution is prepared by grinding dried moringa oleifera leaves, sieving the ground moringa oleifera leaves with a sieve of 80 meshes, soaking moringa oleifera leaf powder in 80% ethyl acetate, wherein the mass-volume ratio of the moringa oleifera leaf powder to the ethyl acetate is 1:8, standing for 60min, carrying out ultrasonic extraction for 2h, carrying out vacuum filtration, continuously extracting for three times, combining filtrates, and concentrating to 70mg/mL to obtain the moringa oleifera leaf extracting solution;

s2, preparing vacuum packaging fresh-keeping tablets: the fresh-keeping liquid is sprayed on strong absorbent paper, the absorbent paper is 4.0cm long, 3.0cm wide and 3.0mm thick, and the spraying amount of the fresh-keeping liquid is as follows: 0.002 ml/piece, and vacuumizing and packaging the fresh-keeping piece; the strong absorbent paper is soaked in a solvent with the volume ratio of 1: 2: 1.2 soaking in mixed solution of tween 80, cardanol polyoxyethylene ether and citral for 20min, drying at 50 deg.C to obtain strong absorbent paper,

s3, filling the harvested passion fruits into a polyethylene or polypropylene freshness protection package;

s4, putting the preservative tablets into a preservative bag filled with the passion fruit, wherein the ratio of the dosage of the preservative tablets to the weight of the passion fruit is 1.2: 1;

and S5, sealing the freshness protection package by using a rubber band, and storing in a sealed manner.

Comparative example 1

The difference between the comparative example and the example 3 is that the fresh-keeping method for synchronously controlling shrinkage and decay of the passion fruit and avoiding phytotoxicity comprises the following steps: the method comprises the following steps:

s1, preparing a preservative solution spray, which comprises the following raw materials in percentage by weight: 20% of mustard essential oil, 25% of cinnamon essential oil, 2% of silybum marianum seed oil, 15% of ethanol, 2% of pine cone voxel, 10% of moringa leaf extracting solution, 1% of ellagic acid and the balance of water, wherein the moringa leaf extracting solution is prepared by grinding dried moringa leaves, sieving with a 80-mesh sieve, soaking moringa leaf powder in 80% ethyl acetate, enabling the mass-volume ratio of the moringa leaf powder to the ethyl acetate to be 1:8, standing for 60min, ultrasonically extracting for 2h, carrying out vacuum filtration, continuously extracting for three times, combining filtrates, and concentrating to 70mg/mL to obtain the moringa leaf extracting solution;

s2, preparing vacuum packaging fresh-keeping tablets: the fresh-keeping liquid is sprayed on strong absorbent paper, the absorbent paper is 4.0cm long, 3.0cm wide and 3.0mm thick, and the spraying amount of the fresh-keeping liquid is as follows: 0.002 ml/piece, and vacuumizing and packaging the fresh-keeping piece; the strong absorbent paper is soaked in a solvent with the volume ratio of 1: 2: 1.2 soaking in mixed solution of tween 80, cardanol polyoxyethylene ether and citral for 20min, drying at 50 deg.C to obtain strong absorbent paper,

s3, filling the harvested passion fruits into a polyethylene or polypropylene freshness protection package;

s4, putting the preservative tablets into a preservative bag filled with the passion fruit, wherein the weight ratio of the preservative tablets to the passion fruit is 1: 1;

and S5, sealing the freshness protection package by using a rubber band, and storing in a sealed manner.

Comparative example 2

The difference between the comparative example and the example 3 is that the raw material of the preservative fluid spray does not contain the silybum marianum seed oil. The fresh-keeping method for synchronously controlling shrinkage and decay of passion fruit and avoiding phytotoxicity comprises the following steps: the method comprises the following steps:

s1, preparing a preservative solution spray, which comprises the following raw materials in percentage by weight: mustard essential oil 8%, cinnamon essential oil 12%, ethanol 8%, pineal hormone 4%, moringa oleifera leaf extracting solution 7%, ellagic acid 4% and the balance of water; the moringa oleifera leaf extracting solution is prepared by grinding dried moringa oleifera leaves, sieving the ground moringa oleifera leaves with a sieve of 80 meshes, soaking moringa oleifera leaf powder in 80% ethyl acetate, wherein the mass-volume ratio of the moringa oleifera leaf powder to the ethyl acetate is 1:8, standing for 60min, carrying out ultrasonic extraction for 2h, carrying out vacuum filtration, continuously extracting for three times, combining filtrates, and concentrating to 70mg/mL to obtain the moringa oleifera leaf extracting solution;

s2, preparing vacuum packaging fresh-keeping tablets: the fresh-keeping liquid is sprayed on strong absorbent paper, the absorbent paper is 4.0cm long, 3.0cm wide and 3.0mm thick, and the spraying amount of the fresh-keeping liquid is as follows: 0.002 ml/piece, and vacuumizing and packaging the fresh-keeping piece; the strong absorbent paper is soaked in a solvent with the volume ratio of 1: 2: 1.2 soaking in mixed solution of tween 80, cardanol polyoxyethylene ether and citral for 20min, drying at 50 deg.C to obtain strong absorbent paper,

s3, filling the harvested passion fruits into a polyethylene or polypropylene freshness protection package;

s4, putting the preservative tablets into a preservative bag filled with the passion fruit, wherein the weight ratio of the preservative tablets to the passion fruit is 1: 1;

and S5, sealing the freshness protection package by using a rubber band, and storing in a sealed manner.

Comparative example 3

The difference between the comparative example and the example 3 is that the raw material of the preservative fluid spray does not contain the moringa oleifera leaf extracting solution.

S1, preparing a preservative solution spray, which comprises the following raw materials in percentage by weight: mustard essential oil 8%, cinnamon essential oil 12%, silybum marianum seed oil 4%, ethanol 8%, pinecone voxel 4%, ellagic acid 4%, and the balance of water; the moringa oleifera leaf extracting solution is prepared by grinding dried moringa oleifera leaves, sieving the ground moringa oleifera leaves with a sieve of 80 meshes, soaking moringa oleifera leaf powder in 80% ethyl acetate, wherein the mass-volume ratio of the moringa oleifera leaf powder to the ethyl acetate is 1:8, standing for 60min, carrying out ultrasonic extraction for 2h, carrying out vacuum filtration, continuously extracting for three times, combining filtrates, and concentrating to 70mg/mL to obtain the moringa oleifera leaf extracting solution;

s2, preparing vacuum packaging fresh-keeping tablets: the fresh-keeping liquid is sprayed on strong absorbent paper, the absorbent paper is 4.0cm long, 3.0cm wide and 3.0mm thick, and the spraying amount of the fresh-keeping liquid is as follows: 0.002 ml/piece, and vacuumizing and packaging the fresh-keeping piece; the strong absorbent paper is soaked in a solvent with the volume ratio of 1: 2: 1.2 soaking in mixed solution of tween 80, cardanol polyoxyethylene ether and citral for 20min, drying at 50 deg.C to obtain strong absorbent paper,

s3, filling the harvested passion fruits into a polyethylene or polypropylene freshness protection package;

s4, putting the preservative tablets into a preservative bag filled with the passion fruit, wherein the weight ratio of the preservative tablets to the passion fruit is 1: 1;

and S5, sealing the freshness protection package by using a rubber band, and storing in a sealed manner.

First, index measurement

(I) measurement of fruit shrinkage

According to the preservation method of the comparative examples 1 to 3 of the examples 1 to 5, the harvested passion fruits are preserved and divided into 8 groups of 10 passion fruits each, each group is subjected to three tests,

degree of shrinkage	Crimping area
		0	Without crimping
1	1 to 25% shrinkage
		2	26 to 50% shrinkage
3	51 to 75% shrinkage
		4	76 to 100% shrinkage

Shrinkage index (shrinkage degree. times. number of shrinkage)/total number

Storing the passion fruit at normal temperature for 15 days and 30 days, and measuring shrinkage indexes of the passion fruit:

the results in the table show that the preservation method of the invention delays the storage time of the passion fruit, inhibits the shrinkage index of the passion fruit in the storage period from rising, mainly effectively inhibits the activity of surface pathogens of the pericarp, reduces the metabolic activity of the fruit, and inhibits the water loss of the pericarp, thereby delaying the increase of the shrinkage index; compared with comparative examples 1 to 3, the comparison shows that in the preservation method of examples 1 to 5, the raw material preparation of the preservation solution can effectively delay the aging process of fruits, reduce the life metabolic activity and delay the consumption of organic matters and water, thereby reducing shrinkage.

(II) determination of decay Rate

According to the preservation method of comparative examples 1 to 3 of examples 1 to 5, the harvested passion fruits are preserved and divided into 8 groups, each group comprises 50 passion fruits, each group is tested for three times, the decay conditions of the passion fruits are observed after 40 days and 60 days at normal temperature respectively, the decay rate is calculated,

as can be seen from the above table, when the passion fruit is stored at normal temperature for 40 days, the rot rate of the passion fruit in examples 1-5 is lower than 15%, and when the passion fruit is stored for 60 days, the rot rate is lower than 30%, compared with comparative example 1, it is obvious that the raw material ratio of the preservative solution spray has a large influence on the preservative effect of the passion fruit, the mustard essential oil and the cinnamon essential oil of the invention can inhibit the growth of mold and prevent the rot caused by mildew, and the silybum marianum seed oil in comparative example 2 can alleviate the reduction of chlorophyll fluorescence and keep the stability of catalase in cells to improve the enzyme activity; in the comparative example 3, the moringa oleifera leaf extracting solution can promote the passion fruit to remove free radicals, inhibit the increase of the permeability of cell membranes to a certain extent, reduce the outflow of substances in cells and keep the normal structure of the cells.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.