Cherry biological antimicrobial preserving agent and thereof fresh-keeping method

Abstract

The invention provides a cherry biological antibacterial antistaling agent, which is characterized in that it is composed of the following raw materials in mass ratio: eucalyptus leaf extract 1.0-5.0%, cassia bark extract 0.5-2.5%, patchouli extract 5.0-15.0%, chlorinated Calcium 0.5-5.0%, phytic acid 0.1-2.0%, and the balance is water. The use of this preservative not only effectively inhibits the growth of mold and prevents the rot of cherry fruit, but also reduces the evaporation of water in the fruit, prevents the oxidation between the oxygen in the air and the components of the fruit, reduces the respiration intensity, and increases the surface of the fruit. Brightness improves its appearance and greatly increases the value of the product. When stored at 0-4°C for 20 days, the good fruit rate reaches 92%, and the water loss rate is ≤1.7%. Even if it is stored at room temperature, it can prevent moisture Lost, shrunken and wilted, stored at room temperature for 10 days, the good fruit rate is 85%, and the water loss rate is ≤3.0%, so as to better maintain the nutritional value, color, aroma, taste and shape of cherry fruit, and prolong the shelf life of the fruit , will not cause damage to human health.

Description

technical field [0001] The invention relates to a fruit fresh-keeping agent, in particular to a cherry biological antibacterial fresh-keeping agent and a fresh-keeping method thereof. Background technique [0002] Cherry is a plant of the genus Cerasus in the family Rosaceae. Cherry belongs to the earliest variety of fruit ripening in deciduous fruit trees, and is "the first of all fruits". Cherry fruit is bright in color, exquisite and crystal clear, tender and juicy, sweet and sour, rich in nutrition, good in appearance and internal quality, and is known as "treasure among fruits". Cherry fruit can promote the regeneration of hemoglobin. It is very beneficial for patients with anemia, corneal disease and dry skin to eat more cherries. From April to June every year, it is the season when the fruit market is in short supply. At this time, the cherries are the first to take the lead because of their fresh color, delicious taste and high nutritional value. , It plays an impo...

AI Technical Summary

Problems solved by technology

The early control of postharvest rot of cherry fruit was mainly based on the use of some chemical fungicides after harvest, such as sec-butylamine, benlaide, thiophanate-methyl, sorbic acid, peracetic acid, deoxyacetic acid, sulfur dioxide, etc., these fungicides Some of the agents are highly toxic and some have high residues, and their use has been restricted in many countries

In recent years, with the attention to food safety issues, people have turned their attention to a broader research field, such as food preservatives, natural plant antibacterial compounds and other relatively safe products. Certain effects have been obtained, but there are certain limitations or shortcomings. Therefore, finding safe, economical and efficient antiseptic fresh-keeping products or technical means is still the focus of cherry fresh-keeping work.