| Chinese bayberry and blueberry fruit postharvest were perishable, so its storage period was very short. Because the fruit postharvest handling backward, causing immense economic loss of berries every year. To achieve a balanced supply of berries in the domestic market and export, the main problem of fruit postharvest storage for a long time must be addressed. At present, postharvest preservation of the most effective method was to use of the low-temperature storage techniques combined with chemical preservative treatmen. However, the chemical preservative would pollute the environment, resulting in drug residues and resistant. In the 21st century, advocating green earth, health and environmental protection and sustainable development. Development of natural preservative of efficient non-toxica and low residue has important significance for postharvest berry.In this study, preparation of ethanol antistaling agent with slow-release properties by using ethanol and sodium stearate could form gel and diatomite as adsorbent. By measuring texture and release properties of ethanol gels, and then the preservative used in chinese bayberry and blueberry storage. The experiment aimed to promote the application of ethanol in the preservation of berries, it also provided technical reference for other fresh fruit and vegetables. The main experimental results were as follows:(1) Preparation of sustained-release ethanol preservative. The sodium stearate and 95% ethanol was heated miscible. The prepared ethanol gels has a certain hardness. The preheated diatomite thoroughly mixed with the hot solution of ethanol to prepare good dispersion and resistance to stress preservative. Diatomite could effectively loaded ethanol gels by scanning electronic microscope.(2) The texture and release properties of ethanol gels measurement. The more sodium stearate content of ethanol gels, the greater the hardness and cohesiveness, the smaller the viscosity and elasticity, and the slower release rate. The sodium stearate could control the release of ethanol gels which has slow-release properties. The higher the temperature and humidity of the environment, the faster release rate of ethanol gels. Suitable for low temperature and humidity conducive to sustained-release of ethanol gels.(3) The antibacterial experiment of slow-release ethanol antistaling agent. The more dosage of antistaling agent, the inhibitory effect was better. Using slow-release ethanol antistaling agent with 1.5g could significantly inhibited the reproduction of Gibberella and completely inhibited the growth of Botrytis cinerea.(4) Sustained-release ethanol preservative used in the Chinese Bayberry. The fruit was fumigated by 1.0% sustained-release ethanol preservative. The results indicated that two kinds of treatment were significantly reduced the rot rate of fruit The rotten fruit rate of the control group reached 81.67%, while the treatment group was less than 60%. The fruit was fumigated by ethanol maintained firmness and color well, decreased the total titratable acidity, total soluble sugar and anthocyanin content loss, inhibited the increased relative conductivity, MDA content and PPO activity enzymes of fruit, while improved POD and CAT activity of antioxidant enzymes of fruit. Thereby delayed the senescence and maintained fresh quality of fruit The preservative preservation effect of sustained-release ethanol was better than pure ethanol(5) Sustained-release ethanol preservative used in the blueberry. The fruit was fumigated by 1.25% Sustained-release ethanol preservativel. The results indicated that two kinds of treatment were significantly reduced the rot rate of fruit The shelf-life of blueberry up to 42d.The fruit was fumigated by ethanol maintained firmness and color well. Moreover, the increasement of MDA content and enzyme activity of PPO were inhibited, and enzyme activity of POD was maintained at relatively high level. With ethanol antistaling agent released slowly,its preservation effect was better than pure ethanol. The new preservation method was effective in extending storage life and maintaining commercial quality of blueberry. |
PDF Full Text Request