GREEN COLOR-PROTECTING BACTERIOSTATIC CRISP-PRESERVING FRESH-CUT SWEETHEART APPLE AND BIOLOGICAL PRESERVATION TECHNOLOGY

Abstract

The present disclosure relates to a green color-protecting bacteriostatic crisp-preserving fresh-cut sweetheart apple and biological preservation technology. Two fermentation liquids of Xanthomonas campestris and Lactobacillus plantarum are separately fermented, and are removal of the bacterial species, and then mixed in the ratio of 1:1 to obtain a bacterial solution, the bacterial solution is diluted 20-30 times for use, and then calcium chloride with a final concentration of 1-5 wt % is added to the bacterial solution. The extracellular polysaccharide produced by the metabolism of xanthomonas in the fresh keeping agent in the present disclosure is a safe food additive, which has good film-forming, thickening, stabilizing and water-holding effects, and strong biological activity. Acidic substances produced by the metabolism of Lactobacillus plantarum have bacteriostatic effects. Besides, calcium is a common substance used to keep the fruits and vegetables crisp after harvest.

Claims

1. A fresh-keeping preparation for green color-protecting bacteriostatic crisp-preserving fresh-cut sweetheart apples, wherein, the ingredients are as follows: two fermentation liquids of Xanthomonas campestris and Lactobacillus plantarum are separately fermented, and are removal of the bacterial species, and then mixed in the ratio of 1:1 to obtain a bacterial solution, the bacterial solution is diluted 20-30 times for use, and then calcium chloride with a final concentration of 1-5 wt % is added to the bacterial solution.

2. A fresh-keeping and color protecting method for green color-protecting bacteriostatic crisp-preserving fresh-cut sweetheart apples, wherein, the steps are as follows: 1) pre-treatment of the apple: selecting a ripe apple without skin damage and with uniform size and uniform maturity; 2) cleaning with ozone water: putting the selected apple in 1.8 mg/L ozone water, soaking and cleaning it for 5 minutes to remove the dirt and impurities on its surface and carry out the preliminary sterilization; 3) draining: taking out the apple and drying it at room temperature and in ventilated environment; 4) immersing in a color-protecting crisp-preserving biological coating solution: putting the apple in a compound bacteria solution that has 1-5 wt % calcium chloride at a temperature of 30° C. for 10-15 minutes; subsequently, using a sterilized sterile ceramic knife to peel and core the apple, and to cut the apple into fresh-cut apple slices with a thickness of 0.8-1 cm, taking out the and draining the slices; 5) CO.sub.2 inflatable packaging combined with ionizing radiation sterilization: in the modified atmosphere packaging process, making 18.00 cm×17.00 cm bags from PE (polyethylene) films with a thickness of 55.00 μm, putting 10 slices into each bag, the weight of each bag of slices is about 80.00 g, and filling each bag with carbon dioxide gas, and then sterilizing the bag by ionizing radiation; 6) low-temperature storage: putting the processed fresh-cut apple slices into a cold storage for storage, the temperature of the cold storage is set to 0° C.

3. The fresh-keeping and color protecting method for green color-protecting bacteriostatic crisp-preserving fresh-cut sweetheart apples according to claim 2, wherein the preparation process of the compound bacterial solution is as follows: separately fermenting Xanthomonas campestris CGMCC1.1781 and Lactobacillus plantarum CICC23941 for 20 hours to obtain two bacterial solutions, and removing the bacterial species, then mixing the solutions in the ratio of 1:1 and diluting the mixed solution 20-30 times for use.

Description

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS

[0024] The present disclosure will be further described in detail below through specific embodiments. The following embodiments are only descriptive but not limitative, and cannot limit the scope of the present disclosure.

[0025] A fresh-keeping preparation for green color-protecting bacteriostatic crisp-preserving fresh-cut sweetheart apples is provided, the ingredients are as follows.

[0026] Xanthomonas campestris CGMCC1.1781 and Lactobacillus plantarum CICC23941 are separately fermented for 20 hours to obtain two bacterial solutions, and the bacterial species are removed, then the solutions are mixed in the ratio of 1:1 and diluted 20-30 times for use, and then calcium chloride with a final concentration of 1-5 wt % is added to the mixed bacterial solution.

[0027] A fresh-keeping and color protecting method for green color-protecting bacteriostatic crisp-preserving fresh-cut sweetheart apples is provided, the steps are as follows:

1) pre-treatment of the apple: selecting a ripe apple without skin damage and with uniform size and uniform maturity;
2) cleaning with ozone water: putting the selected apple in 1.8 mg/L ozone water, soaking and cleaning it for 5 minutes to remove the dirt and impurities on its surface and carry out the preliminary sterilization;
3) draining: taking out the apple and drying it at room temperature and in ventilated environment;
4) immersing in a color-protecting crisp-preserving biological coating solution: putting the apple in the compound bacteria solution that has 1-5 wt % calcium chloride at a temperature of 30° C. for 10-15 minutes; subsequently, using a sterilized sterile ceramic knife to peel and core the apple, and to cut the apple into fresh-cut apple slices with a thickness of 0.8-1 cm, taking out the and draining the slices;
5) CO.sub.2 inflatable packaging combined with ionizing radiation sterilization: in the modified atmosphere packaging process, making 18.00 cm×17.00 cm bags from PE (polyethylene) films with a thickness of 55.00 μm, putting 10 slices into each bag, the weight of each bag of slices is about 80.00 g, and filling each bag with carbon dioxide gas, and then sterilizing the bag by ionizing radiation;
6) low-temperature storage: putting the processed fresh-cut apple slices into a cold storage for storage, the temperature of the cold storage is set to 0° C.

[0028] Wherein, the preparation process of the compound bacterial solution is as follows:

separately fermenting Xanthomonas campestris CGMCC1.1781 and Lactobacillus plantarum CICC23941 for 20 hours to obtain two bacterial solutions, and removing the bacterial species, then mixing the solutions in the ratio of 1:1 and diluting the mixed solution 20-30 times for use.

[0029] The quality indexes of the apple slices preserved with the preservation solution are detected as follows (having preserved for 60 days).

TABLE-US-00001 Quality index Parameter Sensory Quality Bright color, compact texture, crisp fruit POD Activity 4.8/U .Math. g-1FW .Math. mm-1 PPO Activity 0.9/U .Math. g-1FW .Math. mm-1 MDA 0.9/U .Math. g-1FW .Math. mm-1 Vc 6.8 mg/100 g TA 28% SSC 14% Hardness 9.2 kg/cm2 Browning Degree ΔE 6.83