Vegetables and fruits antistaling agent

Abstract

An antistaling agent for fruits and vegetables is prepared proportionally from edible oil, water, and emulsifier chosen from tween 80 or tragacanth gum and/or Agral through sequential mixing, emulsifying and diluting. It can be used by spraying it on the surface of fruit or vegetable or immersing them in it and then drying it.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and relates to a fresh-keeping agent for fruits and vegetables, in particular to a fresh-keeping agent prepared with edible oil as a basic material. Background technique [0002] my country is a large fruit and vegetable producing country with a large planting area and high output. According to statistics, the annual output of fruit alone reaches more than 80 million tons. Since the fruit and vegetable storage and preservation technology can not keep up with the rapid development of fruit and vegetable production, the annual rotten fruit is as high as about 30%, and the loss is huge. The quality of my country's agricultural products is an important means to enhance the competitiveness of fruit and vegetable products in the domestic and foreign markets, and it is the key link to realize the value maintenance and appreciation of agricultural products. At present, there is still a certain ...

AI Technical Summary

Problems solved by technology

[0003] The traditional fresh-keeping methods of fruits and vegetables include storage in plastic bags, storage in cold storage, storage in controlled atmosphere storage, natural low-temperature storage, etc. These methods are complex to use, high in cost, poor in condition control, poor in storage effect, and consume energy, causing certain damage to the environment. Pollution

At present, the use of preservatives and other means to delay the storage period has also been applied. There are several types of preservatives that have been promoted and used: (1) chemical preservatives, which use chemical substances to preserve freshness, sterilize, and kill insects. The safety of preservatives worries consumers, and the toxicity and residue of chemical preservatives pose a threat to human health; (2) Preservative wax, which can form a bright film on the surface of fruits and vegetables, increase the luster of fruits and vegetables, and delay preservation (3) Natural antistaling agent, which is extracted from natural plants or prepared by using traditional Chinese medicine and other materials, can be formed on the surface of fruits and vegetables after spraying and dipping. Films can also play the role of anti-corrosion, sterilization and insecticide, but the cost of some raw materials is high, the use is complicated, and the preparation conditions are harsh