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Chlorine dioxide complexing agent for the fresh-keeping of vegetables and bag fresh-keeping method

A chlorine dioxide composition agent and a fresh-keeping method technology are applied in the directions of fruit and vegetable fresh-keeping, application, food preservation, etc., can solve the problems of aggravation, spoilage and the like, and achieve the effects of prolonging the storage period and inhibiting the reproduction of microorganisms.

Inactive Publication Date: 2008-03-12
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the past, the vegetable preservatives with chlorine dioxide as the main material were mainly slow-release type, which only inhibited the harmful microorganisms on the surface of most vegetables, and the release amount gradually decreased with the prolongation of storage time, which would easily lead to spoilage and deterioration in the later stage of storage. aggravation

Method used

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  • Chlorine dioxide complexing agent for the fresh-keeping of vegetables and bag fresh-keeping method

Examples

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Embodiment 1

[0015] The weight of each bag is 2-10g, and the quick-release bag and the stable slow-release bag are used in combination according to the weight ratio of 2:5, which is suitable for keeping tomatoes fresh.

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Abstract

The present invention provides a chlorine dioxide combination agent for preserving vegetables and a preservation method in bag. The effect doses of chlorine dioxide for killing different microbes on the surface of vegetables are obtained through large numbers of tests. The bagged preservative which can release chlorine dioxide fast or release chlorine dioxide stably according to the prescription obtained through tests. In the process of vegetables storage and transportation, the two bagged preservatives are combined according to a weight proportion according to different vegetables and put in the packing bag; in this way, the harmful microbes can be killed and prevented from infecting in a proper way and the aging process of vegetables is deferred to keep the vegetables fresh.

Description

(1) Technical field [0001] The invention relates to a chlorine dioxide combination agent for fresh-keeping of vegetables, a bagged fresh-keeping method and the scope and method of using the fresh-keeping agent, which belong to the category of vegetable harmless fresh-keeping technologies. (2) Background technology [0002] Vegetables are easily infected by harmful microorganisms such as bacteria and molds after harvesting, resulting in rot and deterioration during postharvest storage and transportation. Therefore, effectively inhibiting the infection and reproduction of pathogenic microorganisms on the surface of vegetables and in the storage environment is an important technical means to maintain the fresh quality of vegetables and extend the storage period. [0003] Chlorine dioxide is a strong oxidizing agent, its oxidizing ability is 2.63 times that of oxygen; it can undergo strong oxidation reactions with phenols, sulfur, tertiary amines, organic microorganisms, metal i...

Claims

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Application Information

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IPC IPC(8): A23B7/157A23B7/153
Inventor 李大鹏陈义伦张培正杨文建张东旭赵政李铭花李金奎
Owner SHANDONG AGRICULTURAL UNIVERSITY
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