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Banana fresh-keeping technology
Bananas are a kind of transitional fruit. The bananas in late summer and high temperature and high humidity are easily yellowed and even corrupted. It is of great significance to carry out research on banana preservation in order to keep the bananas for a long time without losing economic value. At present, the domestic and foreign methods of banana preservation include low-temperature refrigeration, chemical antisepsis, gas conditioning and radiation preservation, etc. Among them, the anti-corrosion and preservation technology of chemical agents is relatively simple and the cost is low, and the self-invented film bag packaging has a better effect. First, the principle of storage and disease preservation, post-harvest disease (1) anthrax (Gloeosprium musae) The disease is the most serious yellow banana ripening period, often dark brown spots began, then the lesions quickly expanded, spot fusion, Within a few days, the whole fruit turned black and rotted. The pathogenic bacteria causing this disease were banana thorn cysts, mostly in high temperature and high humidity environment. (2) Crown rot Bananas are prone to this disease in post-harvest sealed packaging. First of all, the banana comb incision gradually appeared white mold caused axis rot, and then continue to the stalk development, dark brown surface, the leading edge of water stains, dark green, bananas scattered, a few days later, the disease occurs, the disease is mainly caused by Fusarium . 2. Preservation Technology Principles Banana preservation is similar to other fruits. One is antiseptic and the other is delaying the fruit ripening process. The former refers to the use of drugs to control the loss of food and economic value caused by microorganisms, etc., resulting from fruit decay and deterioration. The latter is mainly to control the respiratory intensity of the fruit, bananas are the breath-change-type fruit, delayed ripening is to delay the arrival of the peak of breath. In addition, regulating the appropriate environment to reduce ethylene stimulation, remove the wounds and diseases is also the main content of preservation technology. Second, materials and methods 1, the test sample local orchard, first take fruit green, full fruit, texture is hard, slightly less than 20% mechanical injury, no brown spots, no pests, eight to nine mature, Maturity is basically the same. 2. Preservative 10.1% thiophanate solution. A mixed solution of 21% sucrose ester and 0.1% thiophanate. 3 Chinese herbal medicine one hundred 30g, galangal 40g, Polygonum cuspidatum 30g, boiled in 1000ml water for two hours, take 350ml of the brewing solution and dilute to 6000ml with water. 4 Chinese herbs pepper: clove, cinnamon 50g, with the same treatment 3. 5 Adsorbent: 250g of molecular sieves are put into a saturated potassium permanganate solution for 40 minutes, and 200g of calcium oxide is filtered and dried. The mixture is packed in double gauze in units of 10g. 3, fresh bags: 0.01mm polyethylene film bags. 4. Test methods (1) Sample pretreatment: Select 6-8 roots of about 1 kg of bananas as a group. The combing incision is neat, with no residual shafts, and the five groups are selected for decontamination and field heat reduction. , dry dry standby. (2) Preservation treatment: Soak four groups of bananas with four preservatives for 2-3 min, remove and dry them, pack them in film bags, place absorbents, seal the mouths of the bags, and store them in the dark at room temperature. Another set of bananas was directly packaged in film bags, sealed in bags, and stored in dark places at room temperature for comparison. (3) Measurement method: After the bananas were stored, the four groups of fresh-keeping treatment were measured once every eight days, and the control group was measured every five days until the fruits began to become soft and mature or rot. Third, the results of untreated bananas stored in the summer storage lesions appeared about two weeks, the fruit began to turn yellow and soft two weeks, and the four groups by the treatment of fresh shaft rot, anthrax appeared late, the condition is relatively light The two groups, especially tobuzucin and sucrose esters, had the best effect. They could be stored fresh for three weeks at an average room temperature of 30°C and matured after 40 days, whereas the control was completely rotted. The control group rots easily at higher room temperature and is inedible. The best is the use of chemical preservation reagents in the first and second groups. After maturity, the flavor is good, the taste is good, and the appearance is beautiful. The third group of Chinese herbal medicine preservation flavor is still normal, but the four groups of color and fragrance are not good, both the appearance of visible disease are moderate degree of disease, the preservation time is significantly less than the chemical preservation of the first and second groups. 4. Summary The physiological changes of bananas after harvest have a close relationship with the environment and diseases. At a humidity of about 95% and a temperature of 23-37°C, when the banana fruits are in low-breathing, high-starch and low-sugar conditions, the diseases are not easy to occur. In contrast, the major diseases, especially shaft rot and anthrax, cause all banana spoilage. Therefore, in the post-harvest treatment, the use of preservatives to eliminate pathogens, the use of film bags for spontaneous control of the atmosphere, adjust carbon dioxide, oxygen, ammonia, humidity, etc., with good results. Toprazin combined with sucrose ester and gas adsorbent have the best preservation effect. Topoxine can effectively eliminate the virus. Sucrose ester can form a film on the surface of the peel, slow down the loss of water. The gas adsorbent can adjust the environmental conditions such as ammonia and carbon dioxide. During the summer when the temperature and humidity fluctuate greatly, the freshness of the banana can be approached. 50 days. The use of Chinese herbal medicines to preserve fresh bananas is not ideal and has antiseptic effects. Due to the non-toxicity of Chinese herbal medicine, easy processing and low cost, it is an emerging fresh-keeping storage and processing material in the current research field. Of course, in addition to the above-mentioned physiological and pathological factors, banana fresh-keeping storage is also affected by many factors such as variety and cultivation. This is a multi-linked comprehensive technical problem.
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