Biological preservative for fruits and vegetable and its prepn

A biological preservative and vegetable technology, applied in the direction of fruit and vegetable preservation, food preservation, food science, etc., can solve problems such as the reduction of anti-corrosion effect, and achieve the effects of low production cost, prevention of oxidative discoloration, and no chemical pollution.

Inactive Publication Date: 2007-08-22
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Benzoic acid and its sodium salt are still commonly used in our country, and its antiseptic...

Method used

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  • Biological preservative for fruits and vegetable and its prepn
  • Biological preservative for fruits and vegetable and its prepn

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Effect of the fruit and vegetable biological preservative of the present invention on postharvest Alternaria disease of cherry tomato fruit at room temperature

[0031] 1) Inoculate the yeast preserved on the slant into a 250mL Erlenmeyer flask containing 35mL of sterilized NYDB medium, culture at a constant temperature of 26°C at 200 rpm for 30 hours, and centrifuge the fermentation broth at 2000 rpm for 10 minutes to collect bacteria body, and washed the yeast cells twice with sterile water, counted with a hemocytometer and adjusted to a concentration of 10 10 CFU / mL of yeast cell suspension;

[0032] 2) Take 500mL10 10 CFU / mL yeast cell suspension, 0.6g and 0.12g ethylparaben sodium, 12g butylparaben sodium and tap water respectively at 100:1:10 5 The proportion of mixed with sterile water, fully stirred, configured into biological preservative solution 1, solution 2 and solution 3.

[0033] 3) In this embodiment, cherry tomatoes are used as test materials. The f...

Embodiment 2

[0038] Effect of the biological preservative for fruits and vegetables of the present invention on postharvest Alternaria disease of winter jujube fruit at room temperature

[0039] 1) Inoculate the yeast preserved on the slant into a 250mL Erlenmeyer flask containing 70mL of sterilized NYDB medium, culture at a constant temperature of 28°C at 150 rpm for 18 hours, and centrifuge the fermentation broth at 3000 rpm for 5 minutes to collect the bacteria body, and washed the yeast cells twice with sterile water, counted with a hemocytometer and adjusted to a concentration of 10 11 CFU / mL of yeast cell suspension;

[0040] 2) Take 1000mL10 11 Yeast cell suspension of CFU / mL, 1.2g sodium butylparaben and tap water respectively with 100:1:106 Mix the ratio with sterile water, stir thoroughly, and configure it as a biological preservative solution 4.

[0041] 3) In this example, Dongzao is used as the test material. The fruit comes from Shanxi.

[0042] Pathogen: Alternaria alter...

Embodiment 3

[0046] Effect of the fruit and vegetable biological preservative of the present invention on cherry tomato fruit rot at room temperature

[0047] 1) Inoculate the yeast preserved on the slant into a 250mL Erlenmeyer flask containing 50mL of sterilized NYDB medium, culture at a constant temperature of 27°C at 175 rpm for 24 hours, and centrifuge the fermentation broth at 2500 rpm for 8 minutes to collect bacteria body, and washed the yeast cells twice with sterile water, counted with a hemocytometer and adjusted to a concentration of 10 9 CFU / mL of yeast cell suspension;

[0048] 2) Take 100mL10 11 Yeast cell suspension of CFU / mL, 1.0g sodium butylparaben and tap water respectively with 100:1:10 5 Mix the ratio with sterile water, stir well, and configure it as a biological preservative solution 5.

[0049] 3) In this embodiment, cherry tomatoes are used as test materials. The fruit comes from orchards in the suburbs of Hangzhou.

[0050] Put intact fruits in biological pr...

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Abstract

The present invention discloses one kind of biological bactericide for fruits and vegetable and its preparation process. The biological bactericide consists of 10<8>-10<11> CFU/ml concentration Tallman yeast cell suspension 100-1000 ml, and sodium ethyl hydroxyl benzoate 0.6-1.2 g or sodium butyl hydroxyl benzoate 0.6-1.2 g. The preparation process includes the following steps: 1. inoculating the saccharommycete to NYDB culture medium inside a flask, culturing at 26-28 deg.c and 150-200 rpm for 18-30 hr, centrifuging the fermented liquid at 2000-3000 rpm for 5-10 min to collect thallus, twice washing with abacterial water, counting with a blood counting chamber and regulating the concentration of the suspension to 10<8>-10<11> CFU/ml; and 2. mixing the suspension, sodium hydroxyl benzoate and water in the ratio of 100 to 1 to 105-100 to 1 to 106 via stirring.

Description

technical field [0001] The invention relates to a biological fresh-keeping agent for fruits and vegetables and a preparation method thereof. Background technique [0002] In the past 20 years, China's fruit and vegetable industry has developed rapidly and made great achievements, and has become the world's largest producer of fruit and vegetable raw materials. In 2004, my country's total fruit output (including fruit melons) reached 150 million tons, the total vegetable output exceeded 549 million tons, and the total output value of fruits and vegetables exceeded 400 billion yuan. It has become one of the main sources of income for farmers [1] . There are many varieties of fruits and vegetables in our country, and many fruits and vegetables are of high quality and unique flavor, which are very competitive in the market. However, many high-quality fruits and vegetables are restricted by the place of production, unable to enter the high-end market, and the export price is al...

Claims

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Application Information

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IPC IPC(8): A23B7/155A23L3/3463C12N1/16
Inventor 郑晓冬王一非王艺熹张嘉
Owner ZHEJIANG UNIV
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