[Scientific and Technological Achievements Promotion] Fresh Fruits and Vegetables

I believe that after seeing the title of this issue of "Introduction of Scientific and Technological Achievements", some friends have guessed the general direction of the application field of this upcoming scientific and technological achievement. Yes, the fresh fruits and vegetables recommend by the Institute of Biomedicine and equipment of our hospital are closely related to the fruits and vegetables in our daily life.

What is the relationship between TA and fruits and vegetables?

TA can play what role?

Let xiaobian take you to find out!

 

science and technology research and development]

With the continuous improvement of people's living standards, people's demand for health and quality of life is increasing day by day, and our attention to food safety and food health is also rising. At the same time, everyone's awareness of saving is also increasing. Whether it is food, fruits and vegetables, or other foods, how to better avoid waste has become one of the issues of widespread concern.

Fresh fruits and vegetables are rich in carbohydrates, vitamins, minerals and dietary fiber and other nutrients, which are indispensable for human healthy diet. According to statistics, in recent years, the development of China's vegetable industry has achieved remarkable results, but fruits and vegetables before and after harvest due to physiological aging, microbial damage and mechanical damage and other reasons, are extremely prone to decay and deterioration, and are not resistant to storage. In addition, there is a strong seasonal, regional.

Source: National Bureau of Statistics, Ministry of Agriculture

According to relevant statistics, the decay and loss rate of fresh fruits and vegetables in China is relatively high at this stage, with about 30% for fruits and 40%-50% for vegetables. Therefore, strengthening the research of fruit and vegetable preservation and its related technical mechanism is of great significance to the development of agriculture, the improvement of economic efficiency, the improvement of people's living standards and the protection of national health.

There are many researches on the preservation of fruits and vegetables at home and abroad, and the research direction has gradually developed into materials science, food chemistry, organic chemistry, genetic biology, mechanical engineering and many other fields. The purpose is to improve the preservation effect, extend the preservation time, reduce the cost and improve the comprehensive benefit. At the same time, the use of safe, effective and harmless fruit and vegetable preservation technology will be the future development trend.

 

science and technology innovation]

The fresh fruits and vegetables developed by the Institute of Biomedicine and Equipment of our hospital are prepared with food-grade citric acid as the main raw material and other food-grade raw materials. According to the mildew-proof effect and preservation effect of fruits and vegetables, the team determined the best matching scheme and safety evaluation after laboratory fruit and vegetable preservation test, base and wholesale market pilot test, and comparative analysis of consumer survey results.

Main Components of Fresh Fruits and Vegetables and Their Action Mechanism

1. Citric acid

Citric acid for edible acids, mainly has the inhibition of bacteria, color protection, improve flavor, promote the conversion of sucrose, but also has a chelating effect, can remove some harmful metals, to prevent the oxidation caused by enzyme catalysis and metal catalysis, so as to prevent the discoloration of fruits and vegetables.

2. Coating agent

Coating agent is the only alkaline polysaccharide in natural polysaccharides, which widely exists in the shell of shrimp and crab and the cell wall of higher plants. It has a good inhibitory effect on Escherichia coli, Pseudomonas fluorescens, Staphylococcus aureus, Bacillus subtilis, and can inhibit the physiological changes of fresh food and increase the surface luster of fruits and vegetables. Combined with food-grade raw material moisture retention agent, it can form a physical barrier, effectively prevent microorganisms from invading fruits and vegetables, inhibit the color change of fruits and vegetables, reduce the occurrence of fruit and vegetable decay and water loss, and extend the shelf life of fruits and vegetables.

Reader H:If it is a physical barrier, there are many wholesalers on the market now using wax to keep them fresh, just like our fruits and vegetables?

Small series:Although the way of fruit wax coating is to form a protective film on the surface of the fruit to prevent water evaporation and improve brightness, edible wax is insoluble in water and cannot be removed by washing with water, thus affecting the edible taste. Moreover, there are some illegal traders use industrial wax (containing mercury and lead and other ingredients) coated on the surface of the fruit, not only will pollute the fruit, but also may endanger human health.

The use of fresh fruits and vegetables, not only can be eaten, but also can be microbial decomposition, the fruit, the environment and other pollution-free, eating fruit can be normal cleaning. Therefore, waxing of fruits is different from our fresh fruits and vegetables ~

Advantages of fresh fruit and vegetable products

1. Security

The fresh raw materials of fruits and vegetables are all food-grade additives, which are added according to the national standards GB2760-2014 national food safety standards/food additive use standards, which are safe and healthy. Fresh fruit and vegetable solution is easy to degrade and has no pollution to the environment. In the use of fruits and vegetables will not bring secondary pollution.

2. Effective preservation of fruits and vegetables under normal temperature or low temperature conditions

The fresh fruits and vegetables are evenly sprayed on the surface of fruits and vegetables, and after drying, a layer of edible semi-permeable membrane can be formed, and it is easy to biodegrade. Can reduce the loss of water in fruits and vegetables, prevent the skin wrinkling and wilting, reduce the weight loss rate of fruits and vegetables; effectively control the respiration of fruits and vegetables, make fruits and vegetables in a "dormant" state, delay the physiological changes of fruits and vegetables after harvest, reduce the aging rate of fruits and vegetables, and maintain good quality and preservation effect of fruits and vegetables; protect fruits and vegetables from damage caused by low temperature.

3. Reduce bruise browning and prevent mildew

The edible semi-permeable membrane formed by fresh fruits and vegetables on the surface of fruits and vegetables encloses and wraps the whole fruits and vegetables, protects the skin of fruits and vegetables, reduces collision and abrasion in the process of handling and browning and decay caused by it. It can also block oxygen, inhibit the reproduction of oxygen-consuming microorganisms, thus antibacterial and effectively reduce the decay rate of fruits and vegetables.

4. Increase the surface gloss of fruits and vegetables

The film formed on the surface of fruits and vegetables can maintain the natural luster of fruits and vegetables, without wax texture and good taste. At the same time, the fruits and vegetables are more natural, but different from the luster of fruit wax, which will not be intimidated by consumers.

5. Convenient and easy to operate

Fresh fruits and vegetables for concentrated liquid, easy to use, green and safe. When in use, it can be diluted according to the characteristics of fruits and vegetables (provide instructions for use). Different concentrations correspond to different fruits and vegetables, and the effect is better. Fresh fruit and vegetable solution can be used in the storage and transportation of fruits and vegetables before and after picking.

 

application value]

At present, fresh fruits and vegetables have made a breakthrough in the preservation of winter jujube. After picking winter jujube, fresh fruits and vegetables can delay browning of winter jujube and reduce water loss at room temperature. The shelf life can be extended for about 7 days. In addition, apple, grape, tomato, pear, cucumber, rape, banana and other fruit and vegetable products have been experimentally verified, and the preservation effect is remarkable.

15 days at room temperature

　
Blank control group fresh fruit and vegetable group

Compared with the blank control group in terms of apple sensory, water loss rate, decay status, fresh fruit and vegetable group placed at room temperature for 15 days did not appear obvious shrinkage and decay phenomenon, and the water loss rate is much lower than the blank control group; can extend the shelf life of more than 10 days.

 

Place at room temperature for the 10th day

Blank control group fresh fruit and vegetable group

In the blank control group, one winter jujube appeared rotten spots, one winter jujube appeared wrinkled skin, and the single fruit turned red more. The water loss rate of jujube in fresh fruit and vegetable treatment group was 4.50%, which was 0.68% lower than that in blank control group, and there was no decay phenomenon. The fruit with single fruit turning red rate <30% was 75%, with high hardness, crisp taste and sweet taste. From the comparison of the apparent state, taste, water loss rate and hardness of winter jujube, it can be shown that fresh fruits and vegetables can delay the browning of winter jujube epidermis and reduce the water loss rate.

 

Place at room temperature for the third day

On the 3rd day of the experiment, the blank control and clean water treatment of the small rape had yellowing of the whole leaf, and the whole small rape became soft. Fresh fruit and vegetable spraying treatment and soaking treatment of the leaf edge began to turn yellow, the leaf is relatively thick, the color is still bright.

 

Application Scenarios

■%planting base

■%fruit and vegetable wholesale market

■%fruit and vegetable transportation process

■%Large supermarkets, fruit and vegetable retail, etc.

■%Green plant foliage cleaning and brightening

 

 

planting base logistics transportation

Wholesale base fresh business super

 

Technical docking and business negotiation

Contact: Wang Zimu

Contact number: 18811779202

Contact E-mail: wangzm@tsinghua-tj.org

 

Source | Institute of Biomedicine and Equipment

Editor | Zhang Shu

The final interpretation of the above related technologies belongs to the Institute of Biomedicine and Equipment.