阅读说明：本技术 一种覆盖不同膜色薄膜调控鲜食樱桃品质的方法 (Method for regulating and controlling quality of fresh cherry by covering films with different film colors ) 是由 冯启勇 赵宏伟 苏政波 张配波 于 2021-09-23 设计创作，主要内容包括：本发明属于水果种植技术领域,公开一种覆盖不同膜色薄膜调控鲜食樱桃品质的方法,其特征在于：包括以下步骤,将樱桃种植棚上方覆盖不同颜色的薄膜,在光照的条件下,通过鲜食样品的感官评价分析及品质指标的检测,进行鲜食型样品的品质评价。(The invention belongs to the technical field of fruit planting, and discloses a method for regulating and controlling the quality of fresh cherries by covering films with different film colors, which is characterized by comprising the following steps: the method comprises the following steps of covering films with different colors on the cherry planting shed, and evaluating the quality of the fresh food sample by sensory evaluation analysis and quality index detection of the fresh food sample under the condition of illumination.)

1. A method for regulating and controlling the quality of fresh cherries by covering films with different film colors is characterized by comprising the following steps: the method comprises the following steps of covering films with different colors on the cherry planting shed, and evaluating the quality of the fresh food sample by sensory evaluation analysis and quality index detection of the fresh food sample under the condition of illumination.

2. The method for regulating and controlling the quality of fresh cherries by covering films with different film colors according to claim 1, wherein the sensory evaluation refers to appearance flavor evaluation indexes, and the appearance flavor evaluation indexes comprise hardness and weight of single fruit particles.

3. The method for regulating and controlling the quality of fresh cherries by covering films with different film colors according to claim 2, wherein the weight of the single fruit particles is measured by randomly selecting samples covered with films of each color and measuring the total weight of the samples to obtain the grain weight of each sample.

4. The method for regulating and controlling the quality of fresh cherries by covering films with different film colors according to claim 2, wherein the hardness is measured by a texture analyzer.

5. The method for regulating and controlling the quality of fresh cherries covered by films with different film colors according to claim 1, wherein the quality index is a nutritional value index, and the nutritional value comprises total sugar, total acid, total phenols, soluble solids and texture.

6. The method for regulating and controlling the quality of fresh cherries by covering films with different film colors according to claim 5, wherein the total sugar content is measured by a Fehling reagent method.

7. The method for regulating and controlling the quality of fresh cherries by covering films with different film colors according to claim 5, wherein the total acid content is measured by an acid-base titration method; measuring the pH value, namely adding the fully mixed sample treatment solution into a container, immersing an electrode in the sample treatment solution, measuring the sample treatment solution by using a pH meter, and recording the pH value; the PH measurements were performed at least twice in the same prepared samples.

8. The method for regulating and controlling the quality of fresh cherries by covering films with different film colors according to claim 5, wherein the total phenols are measured by adopting a Forlin-Seocalt reagent method.

9. The method for regulating and controlling the quality of fresh cherries by covering films with different film colors according to claim 5, wherein the soluble solids are obtained by selecting a sample to be measured, grinding the sample into homogenate by using a mortar, centrifuging the homogenate at a rotating speed, and taking the supernatant of the homogenate to measure by using a handheld refractometer.

10. The method for regulating and controlling the quality of fresh cherries by covering films with different film colors according to claim 5, wherein the texture is the determination of anthocyanin.

Technical Field

The invention belongs to the technical field of fruit planting, and particularly relates to a method for regulating and controlling the quality of fresh cherries by covering films with different film colors.

Background

The cherry, also called Yingguan peach and Zhuguo, has rich nutrition, bright fruit color, delicious taste and rich contents of protein, free amino acid, phosphorus, iron, carotene, ascorbic acid and other various vitamins. China is vast in countryside, large in land and things, has large north-south span and very complex geographic environment. The diversity of the climate and the complexity of the terrain provide natural geographical conditions for the large-area planting and cultivation of fresh cherries. Although the annual yield of fresh cherries in China has leaped the top of the world, the cherry cultivation technology and the fruit quality have certain gaps compared with developed countries, which are bottlenecks in the development of the cherry industry in China.

Light is an indispensable external factor, and has no alternative function in the process of plant fruit growth and maturation. It is not only an energy source for plant photosynthesis, but also can convey information to plants as environmental signals regulating their growth and development. Research shows that the photoplasm has profound influence on flowering, fruiting, yield and quality of plant fruits. The film with a certain color is covered on the planting greenhouse for fruits and vegetables, which is a novel and effective cultivation technology in recent years. The purpose is to utilize the absorption of the plant to light, change the spectral composition through the effect of the color film, improve the photosynthesis efficiency of the plant, and improve the increase of the yield and the quality of the plant. But was not validated on fresh cherry planting. How to improve the quality of fresh cherries by a special cultivation mode of cherries to ensure that the fresh cherries have better taste and longer storage is a problem worth discussing all the time.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provides a method for regulating and controlling the quality of fresh cherries by covering films with different film colors. The fresh-eating cherry is taken as a research object, thin films with five colors of red, yellow, blue, purple and colorless films are covered on a cherry plant, the influence of different-color film covering on the taste, yield and other aspects of the cherry is researched under the condition of controlling the illumination to be unchanged, and the effect of the film covering on the quality of the fresh-eating cherry is further evaluated, so that the appearance flavor, such as hardness, particle size and the like, of the fresh-eating cherry is considered, and the nutritional value, such as total sugar, total acid, soluble solid matter, texture index and the like, of the fresh-eating cherry is also considered. The quality of fresh cherry is evaluated, so that the fresh cherry has better taste and longer storage time.

In order to solve the technical problems, the invention provides the following technical scheme:

a method for regulating and controlling the quality of fresh-eating cherries by covering films with different film colors comprises the following steps of covering films with different colors above a cherry planting shed, and evaluating the quality of fresh-eating samples by sensory evaluation analysis and quality index detection of the fresh-eating samples under the condition of illumination.

Further, the sensory evaluation refers to an appearance flavor evaluation index including hardness and a single fruit particle weight.

Further, the weight of single-fruit particles, samples coated with films of each color are randomly selected, and the total weight of the samples is measured to obtain the weight of the single-sample particles.

Further, hardness was measured by texture analysis.

Further, the quality index is a nutritional value index, and the nutritional value includes total sugar, total acid, total phenol, soluble solids and texture.

Further, the determination of the total sugar content is carried out by adopting a national standard Fehling reagent method.

Further, the total acid content is determined by adopting a national standard acid-base titration method.

Further, measuring the pH value, namely adding the fully mixed sample treatment solution into a container, immersing an electrode in the sample treatment solution, measuring the sample treatment solution by using a pH meter, and recording the pH value; the PH measurements were performed at least twice in the same prepared samples.

And further, measuring the components of the soluble solid, namely selecting a sample to be measured, grinding the sample into homogenate by using a mortar, centrifuging at a rotating speed, taking the supernatant of the homogenate, and measuring by using a handheld refractometer.

Further, the total phenols were measured by the Folin-Ciocalteu reagent method.

Further, measurement of texture of anthocyanin was carried out by referring to Honda method.

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

the effect of different color films on cherry quality is not consistent. The red membrane and the purple membrane have positive influence on the color, the hardness and the soluble solid of the cherry, and correspondingly, the influence of the non-membrane, the blue membrane and the yellow membrane on the cherry is not obvious.

Drawings

FIG. 1 is a total sugar content diagram of five kinds of film coatings of the method for regulating and controlling the quality of fresh cherries by covering films with different film colors.

FIG. 2 is a diagram of the content of soluble solids in five coated films of the method for regulating and controlling the quality of fresh cherries by coating films with different film colors.

FIG. 3 is a diagram of total acidity of five film-coated cherries obtained by the method for regulating and controlling the quality of fresh-eating cherries by covering films with different film colors.

FIG. 4 is a pH diagram of five coated cherries obtained by the method for regulating the quality of fresh cherries by coating films with different film colors.

FIG. 5 is a total phenolic diagram of five film-coated cherries obtained by the method for regulating the quality of fresh-eating cherries by covering films with different film colors.

FIG. 6 is a graph of anthocyanin content of five coated cherries of the method for regulating and controlling quality of fresh-eating cherries by coating films with different film colors.

FIG. 7 is a grain weight diagram of five film-coated cherries of the method for regulating the quality of fresh-eating cherries by covering films with different film colors.

FIG. 8 is a hardness diagram of five coated cherries obtained by the method for regulating the quality of fresh cherries by coating films with different film colors.

Detailed Description

The preferred embodiments of the present invention will be described in conjunction with the accompanying drawings, and it will be understood that they are described herein for the purpose of illustration and explanation and not limitation.

A method for regulating and controlling quality of fresh cherries by covering films with different film colors comprises the following steps of taking fresh cherries as research objects, covering films with different colors above a cherry planting shed, and evaluating the quality of the fresh cherries by sensory evaluation analysis and quality index detection of the fresh cherries under the condition of controlling light to be unchanged. The influence of different color coatings on the aspects of cherry taste, yield and the like is explored, the effect of the coatings on the quality of fresh cherries is further evaluated, the appearance flavor of the fresh cherries, such as hardness, particle size and the like, is considered, and the nutritional value of the fresh cherries, such as total sugar, total acid, soluble solid matters, texture indexes and the like, is also considered.

Cherry variety: the red cherry and cherry covering films are respectively a red film, a yellow film, a blue film, a purple film and a non-film.

Further, sensory evaluation analysis means evaluation indexes of appearance and flavor, such as hardness, particle size, and the like.

Further, measuring the weight of a single fruit, randomly selecting 5 bags of cherry samples with different film coating colors, and measuring 50 bags of cherry samples; the cherry samples were then measured on an electronic balance and the weight of their individual cherry samples divided by the total number.

Further, hardness was measured by a texture analyzer. In the test parameters, the speed before the test is 5mm/s, the speed after the test is 2mm/s, the pause time interval of the two times of compression is 5s, the cherry pulp is compressed, the deformation degree is 25 percent, and the trigger force is 5.0 g.

The quality index refers to nutritional value index, such as total sugar, total acid, total phenol, soluble solid, texture index, etc.

And (3) measuring the total sugar content by adopting a national standard Fehling reagent method.

And (4) measuring the total acid content by adopting a national standard acid-base titration method.

Determination of the pH, the well-mixed sample treatment solution was added to a glass cup sufficient to immerse the electrodes therein, the sample treatment solution was measured using a pH meter, and the pH was recorded to the nearest 0.02 (the smallest value that could be measured) units. The pH value determination was performed at least twice in the same prepared samples.

And (3) measuring soluble solid components, namely selecting 5.0g of cherry sample to be measured, grinding the cherry sample into homogenate by using a mortar, centrifuging the homogenate for 15min at the rotating speed of 4000r/min, taking 1.0ml of supernatant, and measuring by using a handheld refractometer.

Determination of Total phenols were determined using Folin-Ciocalteu reagent method, referred to Bonilla et al [16 ]. After 2g of the film-coated cherry peel is selected and ground, 1g of the film-coated cherry peel is accurately measured by an electronic balance, and the film-coated cherry peel is added into a 25mL triangular flask, and then 10mL of methanol (analytically pure) is added, wherein the solution contains 2% of HCI. Extracting at room temperature for 24h without light. After extraction, the mixture was centrifuged at 12000g and 4 ℃ for 10min, and the supernatant was removed. mu.L of the supernatant was placed in a 5.0mL test tube, 1.0mL of Fulin-Shoka reagent (Sigma), 0.8mL of 7.5% sodium carbonate solution, and 160uL of double distilled water were added thereto, the mixture was stirred sufficiently and slowly, and after reacting for 30min, the OD value was determined colorimetrically at 765nm using an ultraviolet-visible spectrophotometer. Gallic acid (Sigma) at concentrations of 100, 200, 300, 400, 500mg/L was used as standards and standard curves were established using the same experimental procedure.

Measurement of anthocyanin was measured by referring to the method of Honda et al (2002). After grinding 2g of pericarp, 1g was weighed accurately, and then 2mL of hydrochloric acid/methanol (1:99, v/v) solution was added, overnight at 4 ℃. Then, the supernatant was centrifuged at 12000g, and the absorbance at 530nm was measured using an ultraviolet-visible spectrophotometer.

As shown in FIGS. 1 and 2, measurement of Total sugar and soluble solid

In fresh cherries, the moisture content is highest, followed by a sugar content, typically between 15% and 25%. Sugar is the most important nutrient component in cherry fruits and is also a key sign for the maturity of cherry fruits. In other words, the higher the sugar content of the fruit, the more mature the cherry will be. It can be said that the quality of cherries is often determined by the type and amount of sugar therein. The content of sugar has great influence on the taste and the mouthfeel of fresh cherries, the brightness of the color and the contained nutrient components. Accumulation of cherry sugar is a gradual process throughout the entire maturation process. The method is not only an important factor influencing the taste and the quality of the fresh cherries, but also an important basis for determining whether the fresh cherries can be picked or not.

The sugar content of the cherry wine not only influences the taste of the fresh cherry and the alcohol concentration of the wine cherry, but also reduces the ability of people to perceive sourness. The total sugar of cherry mainly comprises cherry sugar and fructose, a small amount of sucrose, and a small amount of saccharides such as maltose, galactose and the like. The sweetness of sugar varies with the ratio and the taste of cherries varies. Under the conditions of five kinds of film coating (red film, purple film, yellow film, blue film and no film) set in the prior art, the control variable principle is applied, and the presented experimental results show that the total sugar content of the five kinds of film-coated cherries is reduced in a step manner. The cherries covered with purple film had the highest sugar content (about 100.8g/L), followed by red, no and blue films. The sugar content of the yellow coated cherries was the lowest, and was only 69 g/L.

The content of soluble solid of fresh cherry is 16-21%, the highest content of soluble solid is 14% of purple membrane, then red membrane, blue membrane and no membrane are sequentially arranged, and finally the content of soluble solid of yellow membrane is only 7%, so that the yellow membrane is not beneficial to the formation of soluble solid of cherry and the accumulation of sugar.

As shown in figures 3 and 4, in the measurement of total acid and pH, the main organic acid components in the cherry are citric acid and tartaric acid, and the two types of acids account for more than 90% of the total acid amount, are of decisive significance for the acidity of the cherry, and can further influence the taste of the fresh cherry and the brewing product thereof. Therefore, it can be said that the taste of cherry fruit is closely related not only to sugar but also to the acidity and size.

The predominant fruit acid composition is not the same during the cherry growth and development cycle. Malic acid is usually predominant before maturation; upon maturation, tartaric acid replaces its position. The range of acid concentrations during food testing is wide. The flavor, taste and quality of cherries are not only determined by acidity, but also obviously related to sugar degree. Therefore, the ratio of sugar degree to acidity (commonly called sugar-acid ratio) is used for calculation and estimation, and the measurement result is more intuitive and accurate than the measurement result which uses sugar or acid as a quality index. The acidity of the pulp of cherry fruits is continuously reduced from green to mature, and the sugar degree shows an increasing trend, so the sugar-acid ratio is regarded as an index of fruit maturity and is continuously used in the production process of the cherry. The taste of fresh cherries is generally sweet and sour, and how to ensure that the planted cherries have excellent flavor is the important factor of the fresh cherries. In the data measured by the experiment, the total acid content of the cherry without the film is up to 4.12g/L, then the cherry without the film is sequentially yellow film, purple film, red film and finally blue film, and the acid content is 2.74 g/L.

The pH value of 5 kinds of film-coated cherries is between 4.23 and 4.61, wherein the highest pH value belongs to the genus acerola cherries. Under the action of high pH value, the relative activity of microorganisms is improved, the color development rate of anthocyanin is reduced, the effective amount of free SO2 is reduced, and the aging potential of the cherry wine is shortened.

As shown in fig. 5 and 6, the total phenolic content and the anthocyanin content are analyzed, and phenolic compounds are the most abundant components in the cherries except sugar and acid. The compound is an important secondary metabolite in cherry fruits, the flavor and the taste of the cherry are also influenced, and the oxidation resistance level and the quality of fresh fruits can be judged. Phenolic compounds are a class of substances with various structures and different existing amounts. They participate in the browning reaction of the cherries and play a key role in the ageing and maturation process of the cherry wine. Therefore, the total amount of phenols can be accurately measured, the superiority of cherry varieties can be judged, and the quality of brewed cherry wine is also greatly influenced. In addition to being beneficial to health, phenolics have a significant impact on the organoleptic qualities of food, such as color, taste, and flavor, and the composition and concentration of phenolics are significantly affected by maturity, variety, cultivation practice, geographical source, growing season, climatic conditions, post-harvest storage conditions, and food processing procedures. Among them, anthocyanins and tannins are most abundant.

Experimental studies have shown that under the current five coating conditions, the total phenol content of cherries covered with red film is 150.55mg/L at the highest, followed by purple film cherries, non-film cherries and blue film cherries. The content of the phenolic substances in the yellow cherry is the lowest, and is only 58.99mg/L, which is far lower than the phenolic substances in the cherry under the red cherry film condition. The formation of cherry phenols can be obviously promoted by the red film, and the inhibition effect is realized by the yellow film.

Anthocyanins are the main colorants of cherries and have a significant impact on cherry quality. The concentration of anthocyanin can directly affect the maturity and quality of fresh cherry, and has the function of not neglecting the color, flavor and nutritive value of cherry wine. The same five kinds of cherry covered with film are respectively tested by OD experiment, the anthocyanin content of the cherry covered with yellow film is highest, and then the cherry covered with yellow film is purple film, blue film, no film and finally red film.

As shown in fig. 7 and 8, the grain weight and hardness are measured, and the fruit texture is an important index for measuring the maturity of the fruit, which can indirectly reflect the structural characteristics of the cherry in the aspects of hardness, elasticity, chewing force, cohesive force, restoring force, cohesive force, viscosity and the like. The hardness, elasticity and resilience of cherry fruits are three indexes reflecting the compressive strength and resilience of cherry fruits. The cohesiveness intuitively reflects the resistance of the fruit to secondary compression.

The weight of the cherry is closely related to economic benefit, and the weight of the cherry with a yellow membrane is measured to be 7.86g at most, and then the weight of the cherry with no membrane, purple membrane, blue membrane and finally red membrane is 7.20 g. The weight of the 5 cherries after being coated is 7.2-7.86g, and the difference is not great.

The hardness can be used for measuring the transportation resistance degree and the storage duration of the cherries. The test result shows that the hardness of the film-free cherry is stronger than that of the other four film-covered cherries, namely the red film cherry, the yellow film, the purple film and the blue film.

Quantitative information of sugar, organic acid and phenolic substance contents in fruits is the most important factor for checking the authenticity and quality indexes of fruits in food processing. By combining the above 8 indexes, the coverage of the purple membrane and the red membrane improves all indexes of the cherry correspondingly, but the reduction or the reduction of the individual indexes requires further comparative tests.

The results of this experiment show that the treatment of different color films can inhibit the formation of total sugar content in cherries, wherein the total sugar content in fruits treated by purple film and red film is significantly lower than that of other treatments, respectively 48.8g/L and 48.2 g/L; the coating films with different colors can also improve the titratable acid content of the fruits, and the titratable acid content of 5 fruits treated by the coating films is higher than that of a control, but the difference is not obvious; the content of anthocyanin in the peel can be obviously improved by adopting the film covering with different colors, and the anthocyanin content of the peel covered by the yellow film, the blue film and the purple film is far higher than that of the cherries covered by the rest color films.

The application of the film with different colors can also improve indexes such as the color difference value of the peel, the fruit hardness and the like, and the film treatment differences of different colors are different; the sugar-acid ratio is influenced by the level of the soluble solid, and different sugar-acid content and specific gravity can cause the overall flavor of the fruit to be different and can change the sweetness and the mouthfeel of the fruit. The color film treatment can also significantly improve the fruit, red film and soluble solid without film. Promoting the increase of sugar content. The hardness of cherry fruits treated by the colorless film is higher than that of the control and other treatments; fruits covered by the colorless and red films have higher elasticity than other films, while the difference is not as significant before and after the purple and blue films; thus, a colorless film can enhance the firmness of cherry fruit, followed by a red film. In the aspect of the total phenol content, the cherries covered by the red film and the purple film have higher total phenol content, and the color of the peel is brighter and more beautiful. The result shows that the coverage of the purple membrane and the red membrane correspondingly improves each index of the cherry, and particularly has great influence on the total sugar content and the total phenols of physicochemical indexes. The yellow membrane inhibits the formation of cherry total phenols, and the acidity is comparatively high. Therefore, the purple film and the red film are more suitable as the coating color of the cherry.

In summary, the influence of different color films on the quality of cherries is not consistent. The red membrane and the purple membrane have positive influence on the color, the hardness and the soluble solid of the cherry, and correspondingly, the influence of the non-membrane, the blue membrane and the yellow membrane on the cherry is not obvious.

The above description is for the purpose of illustrating embodiments of the invention and is not intended to limit the invention, and it will be understood by those skilled in the art that any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the scope of the present invention.