40results about How to "Improve fruit rate" patented technology

The invention discloses an application of alpha-aminoisobutyric acid or beta-aminoisobutyric acid in preparation of a fruit preservative as well as the fruit preservative and a using method. Experiments demonstrate that after the fruit is processed by alpha-aminoisobutyric acid or beta-aminoisobutyric acid, the rotting rate of fruit can be effectively reduced, the fruit quality can be maintained,and the preserving time can be prolonged. Thus, the alpha-aminoisobutyric acid or beta-aminoisobutyric acid can be used for preparing the fruit preservative which contains 1-100 mM of alpha-aminoisobutyric acid or beta-aminoisobutyric acid. By processing the fruit such as litchi, longan, yangtao, papaya and mango by use of the fruit preservative and according to the processing method disclosed bythe invention, the rotting rate of fruit can be effectively reduced, the fruit quality can be maintained, the commodity rate of fruit can be improved, and the preserving time can be prolonged. The fruit preservative disclosed by the invention is safe and environmentally-friendly, and the preserving method is simple and convenient.

The invention discloses a vegetable source fruit-vegetable fresh-keeping agent, which is prepared from 4-6% of cinnamon essence, 1-2% of chitosan, 1-2% of CaCl2, 10-12% of emulsifier, 12-16% of solvent, and water in balancing amount, and the total amount of the raw material is 100%. The fresh-keeping agent has good fresh-keeping effect and is applied by mixing with water and coating film. The agent has good inhibiting effect on pathogenic bacteria which easily appears during the storage process of the picked fruits and vegetables, and also has a certain inhibiting effect on rottenness of the picked fruits and vegetables. The vegetable source fruit-vegetable fresh-keeping agent has the advantages of simple processing technology and low cost, follows the developing direction of the current fresh-keeping agent, and has good development and application potentials.

The invention discloses a green and environment-friendly fruit vegetable preservative. The preservative is prepared from, by weight, 0.1-0.3 part of plant extract, 1-3 parts of chitosan, 1-3 parts of organic acid additive, 0.5-0.9 part of nanometer additive, 0.4-0.6 part of polyamino acid, 0.8-1.4 parts of polysorbate, 0.05-0.07 part of silane coupling agent, 20-30 parts of ethanol and 30-50 parts of water. The green and environment-friendly fruit vegetable preservative can prolong the storage period of fruits and vegetables, lower the rotting rate and the loss rate, has a very good inhibiting effect on pathogenic bacteria which easily occur in the storage process after the fruits and vegetables are harvested, has a certain inhibitory effect on rots after the fruits and vegetables are harvested, has a very good preservation effect on the harvested fruits and vegetables, improves the quality of the fruits and vegetables, and prolongs the shelf life of the fruits and vegetables, meanwhile, raw material components adopted by the preservative are safe, reliable and harmless to the human body, and the preservative is convenient to use and green and environmentally friendly, is low in cost, simple in technology, and has high practical value and a good application prospect.

The invention discloses a melon and fruit antiseptic and fresh-keeping agent. The antiseptic and fresh-keeping agent comprises the following raw materials: 0.04%-0.1% parts of scutellaria baicalensisextract, 0.1%-0.15% parts of clove oil, 0.04%-0.1% parts of cinnamon oil, 0.05%-0.1% parts of saponin extract, 0.15%-0.2% parts of patchouli oil, 0.15%-0.2% parts of calamus oil, 0.3%-0.5% parts of camellia meal extract, 1.3%-5.5% parts of emulsification thickener, 2.3%-7% parts of other additives, the balance water, and the total amount of raw materials is 100%. The invention also discloses a kiwi fruit antiseptic and fresh-keeping agent, a preparation method thereof and a melon and a melon and fruit storage method. The raw materials of the plant-derived antiseptic and fresh-keeping agent ofthe present invention are all plant-derived extracts, without any chemical organic reagents, and have good antiseptic and fresh-keeping effect. After being mixed with water, the agent can be used to form a film on the surface of fruits and vegetables to inhibit the growth of pathogenic bacteria. At the same time, the film can reduce and inhibit the physiological metabolism of the fruit after harvest, thereby improving the quality of the fruit, and extending shelf life.

The invention discloses a cold-resistant anti-corrosion preservation technology for cold-sensitive fruits and vegetables after being harvested, and particularly relates to a cold-resistant preservative for cold-sensitive fruits and vegetables after being harvested and a preservation method thereof. The preservative disclosed by the invention comprises methyl jasmonate (2.0-10.0mg/L) and a mixed solution, wherein the mixed solution is an ice water solution containing salicylic acid, ascorbic acid, CaCl2 and an active agent Tween 80. The preservation method comprises the steps of firstly, carrying out sealed fumigation on the cold-sensitive fruits and vegetables for 12 hours by jasmonic acid methyl ester at room temperature, soaking and carrying out cold shock on the fruits and vegetables for 1 hour in the ice water mixed solution, taking out the fruits and vegetables and airing the surface water. The cold-resistant preservative does not generate obvious symptoms of chilling injury after being placed for two weeks in an environment at 0-4 DEG C; corruption mildew and quality drop of the fruits and vegetables stored in the environment at room temperature and proper low temperature can be effectively restrained; and the refreshing time is obviously prolonged.

The invention discloses a method for preserving myrica rubra, and relates to the field of myrica rubra processing. The method for preserving the myrica rubra includes steps of harvesting pre-treatment, harvesting and screening, sterilizing, coating and packaging. The method has the advantages that the prior art is modified, processes for spraying compound insect repellents before fruits are picked are combined with enzyme sterilization treatment and coating treatment, accordingly, germs and worm eggs on the surfaces of myrica rubra fruits can be effectively killed, and the preservation time can be prolonged; the method is safe and non-toxic, and the quality of the myrica rubra can be guaranteed; the cold storage and preservation periods are 12-15 days if the method is applied, the normal-temperature shelf lives are 6-8 days, and the preserved fruits have natural colors.

The invention discloses a botanic fruit and vegetable fresh-keeping agent, which is characterized in that: the effective constituents of raw materials in percentage by weight of the fresh-keeping agent are: 2 to 4 percent of clove leaf oil, 1 to 2 percent of chitosan, 1 to 2 percent of CaCl2, 10 to 12 percent of emulsifying agent, 12 to 16 percent of solvent and the balance being water. The botanic fruit and vegetable fresh-keeping agent has excellent preserving effect, and can well inhibit pathogenic germs easily appearing during storing picked fruit and vegetable when used after watered coating treatment; moreover, the fresh-keeping agent can also inhibit the rot of picked fruit and vegetable to a certain degree; meanwhile, the fresh-keeping agent has simple manufacturing process and low cost, and accords with the current developing direction of fresh-keeping agent, thereby having enormous development and application potential.

The present invention provides a near-freezing point spontaneous modified atmosphere preservation method for Zaojin crisp pears and belongs to the technical field of fruit preservation and storage. The method comprises Zaojin crisp pear fruit harvesting, MAP packaging, pre-cooling, preservative treating, boxing and stacking, near-freezing point storing, etc. and is a complete set of a near-freezing point spontaneous modified atmosphere packaging method for the Zaojin crisp pears. Compared with a conventional cold storage method, the Zaojin crisp pear fruits meet technical requirements in storage and preservation temperature control indexes and at the same time, an O<2> and CO<2> ratio in packaging bags is kept within a suitable range, thereby maximizing inhibition of growth of microorganisms causing spoilage of the Zaojin crisp pears and reducing rot and browning. The method is used to store the Zaojin crisp pear fruits, storage time can be as long as 10 months, a fruit loss rate is less than 5%, and a good fruit rate is higher than 95%.

The invention discloses a preparation method of denatured starch special for a preservative material. The preparation method comprises the following steps: by taking starch as a raw material, carrying out oxidation reaction; then adding an unsaturated organic acid monomer or chitin and a derivative thereof for grafting and crosslinking reaction so as to introduce a group with a preservative function, so that the denatured starch, which has the characteristics of good antibiotic property, film-forming property, low gelatinization temperature and the like, special for the preservative material is obtained. According to the invention, the content of the preservative functional group of the denatured starch is more than 2%, the moisture absorption and preservation property of the denatured starch is more than 20%, and the minimum inhibitory concentration (MIC) of the denatured starch is less than 0.1%. A preservative flexible package material produced by using the denatured starch can give the characteristics of antibiotic property, wettability, water resistance, air permeability and the like to a flexible package material, is environmentally-friendly and is used for preservation of lychee and other fruits and vegetables, the preservative period is prolonged by 4-6 days, and good fruit rate is improved by 20-30%. The preparation method is suitable for production of denatured starch special for preservative materials based on the original wetting method or semi-dry method process route and equipment.

The invention discloses application of a fresh-keeping agent containing trans-2-hexenoic acid to fresh-keeping of fruits and vegetables, which is specific to preservation and fresh-keeping in the postharvest storage and transport process of the fruits and vegetables, and relates to the technical field of fresh-keeping of fruits and vegetables. Specifically, by using trans-2-hexenoic acid as the fruit and vegetable fresh-keeping agent, the fresh-keeping time of the fruits and vegetables such as strawberries, grapes, tomatoes in the storage process is prolonged, the rotting rate and nutrient loss are reduced, and the quality and appearance of the fruits and vegetables are kept. The used trans-2-hexenoic acid is a substance existing naturally in plants and meanwhile is also a flavoring substance permitted in the national standard, by using the trans-2-hexenoic acid as the fresh-keeping agent, the natural, safe, environment-friendly and convenient requirements are met, and the fresh-keeping agent has good development and application potentiality.

The invention relates to a preparation method of a coating type far infrared radiation preservation packing paperboard. The preparation method is characterized by comprising the following technological steps of: (1) coating preparation: evenly blending far infrared ceramic powder, a binding agent and a dispersing agent according to the mass ratio of 1:(9-11):(7-8), standing for 20-25 minutes to obtain far infrared radiation paint; (2) coating: evenly coating the far infrared coating on the surface of corrugated lining paper according to the coating quantity of 850-950g/cm<2>, and controlling the coated surface to have no particulate protrusions or holes with the diameter larger than 1mm; and (3) drying the corrugated paper coated with the far infrared paint at 85-90 DEG C, and controlling the moisture of the corrugated paper obtained to be 11+/-3%. Compared with the prior art, the preparation method has the advantages of being simple in procedures, and relatively low in manufacturing cost; a packaging container made is used for packaging fruits and vegetables, the cell activity can be effectively maintained to maintain the freshness of the fruits and vegetables. Shown by tests, compared with the common packaging carton under the same conditions, the far infrared packaging carton is good in fresh-keeping effect, and the rate of intact fruit can be improved by 20%-60%, so that strong market competence advantages can be achieved.

A vegetative antistaling agent for the fruits (orange, apple, pear, etc) is prepared from the extracts of radix phytolaccae, such as phytolaccatoxin, anti-fungal protein etc, imidazolyl mould, 2,4-D sodium salt, emulsifier NP-10 and the rejected liquid containing honey. Its preparing process is also disclosed.

The invention discloses an orange preservation method used for a self-help type fresh fruit juice squeezing machine. The orange preservation method comprises the following steps: (1) selecting oranges which are not broken and have no diseases and insect pests; immersing the oranges with a 2% sodium bicarbonate solution for 10-20 minutes; taking out the oranges and airing; (2) immersing the oranges of the step (1) with 5% garlic juice for 25-30 seconds; taking out the oranges and airing; (3) putting the oranges of the step (2) into a storage region of the self-help type fresh fruit juice squeezing machine and keeping the temperature at 8-10 DEG C; (4) sterilizing and disinfecting the oranges by disinfection equipment in the self-help type fresh fruit juice squeezing machine; sterilizing by ozone and ultraviolet light every 2-3 hours at a daytime period from 6:00 to 20:00; preserving by EP light wave at a night period from 20:00 to 6:00; and (5) checking for one time every 2-3 days and removing the broken oranges; and ventilating for half an hour. By virtue of the orange preservation method disclosed by the invention, the preservation time of the oranges is long and the taste, color and flavor of the oranges are not influenced; and the healthy fruit rate is high and the economic benefits are improved.

The invention discloses a debaryomyces hansenii strain and application of the debaryomyces hansenii strain in preparation of a fruit fresh-keeping agent. The strain is classified and named as Debaryomyces hansenii NDB-001, is delivered to China Center for Type Culture Collection (CCTCC) for preservation on May 7th, 2020, and has a preservation number of CCTCC NO: M2020106. According to the invention, the research results find that the Debaryomyces hansenii NDB-001 suspension liquid can be used for effectively inhibiting the growth of botrytis; the storage time of fruits such as apples, juicy peaches, cherries, strawberries, grapes, oranges, mulberries, litchis and the like can be effectively prolonged; and a feasible technical way is provided for fruit preservation, and important significance is provided for maintaining the quality of picked fruits, reducing the storage loss and promoting the sustainable development of the industry.

The invention discloses an application of mustard in preparing a fruit preservative. Through the research of the invention, fresh mustard powder of 'Dilong No.1' can effectively inhibit growth of pathogenic bacteria such as botrytis cinerea, peronophythora litchii and the like, and can effectively prolong the storage time of fruits such as apples, juicy peaches, cherries, strawberries, grapes, oranges, mulberries, litchis and the like. The invention provides a feasible technical approach for fruit preservation, and has important significance for maintaining post-harvest quality of fruits, reducing storage loss and promoting sustainable development of the industry.

The invention discloses a preservative film with bacteriostatic and antiseptic functions and a preparation method thereof. The preservative film with bacteriostatic and antiseptic functions comprises the following components in parts by weight: 100 parts of polypropylene, 5-10 parts of gelatin, 2-5 parts of corn fiber, 1-5 parts of glycerol, 0.5-2 parts of a coupling agent, 0.5-2 parts of a mildew preventive, 2-6 parts of a bacteriostatic agent, 3-7 parts of a modifier, 2-5 parts of a flexibilizer and 0.5-3 parts of an antioxidant. The preservative film has excellent antibacterial preservative fresh-keeping performance for food packaging, is non-toxic, odorless and free of contact corrosion, can effectively prolong a storage period and presents excellent tensile strength and the softness; and meanwhile, the raw materials adopted by preservative film are safe, reliable, green and environmentally-friendly.