Liquid for washing fruit of waxberry

Abstract

This invention relates to a washing liquid for waxberry, which comprises: NaCl 1-20 parts, citric acid 1-5 parts, plant flavones 1-5 parts, plant tannin 2-10 parts, propylene sodium 1-3 parts, and water 900-1000 parts. The washing liquid can remove dust and larva/eggs of drosophilas on waxberry surface, and can inhibit the growth of bacteria and fungi. The washing liquid can also reduce its mass exchange with waxberry, thus can retain the flavor, nutritious ingredients and quality of waxberry.

Description

technical field [0001] The invention relates to a bayberry fruit washing liquid. Background technique [0002] In addition to dust and other dirt attached to the surface of the bayberry, a large number of bacteria and molds are attached, and there are even fruit fly larvae hidden in the gaps between the waxberry flesh columns. These attachments are an important factor to promote the deterioration of red bayberry. Therefore, before waxberry preservation and processing, it is necessary to wash off these attachments with waxberry fruit washing liquid. [0003] Present bayberry fruit washing liquid is generally clear water or 3%~5% salt water, although these fruit washing liquids can wash off attachments such as dust, because material exchange can take place between red bayberry pulp and fruit washing liquid when washing fruit, That is, the absorption of the fruit washing liquid by the red bayberry pulp and the dissolution of the nutritional components in the pulp will cause c...

AI Technical Summary

Problems solved by technology

[0003] Present bayberry fruit washing liquid is generally clear water or 3%~5% salt water, although these fruit washing liquids can wash off attachments such as dust, because material exchange can take place between red bayberry pulp and fruit washing liquid when washing fruit, That is, the absorption of waxberry pulp to the fruit washing liquid and the dissolution of nutrients in the pulp. After washing the fruit, the taste and nutritional components of bayberry will change to a certain extent, thus affecting the quality of bayberry.

When the semipermeable membrane on the surface of some red bayberry pulp is damaged due to mechanical damage, red bayberry juice will flow out. After washing the fruit, these red bayberries will often lose color due to the loss of anthocyanins, which will undoubtedly affect the quality of red bayberry.

In addition, the existing waxberry fruit washing liquid does not have the effect of inhibiting the growth of bacteria and molds, and the waxberry after fruit washing still has the problem of easy deterioration