Composite antistaling agent for fruits and vegetables

A technology of fruit and vegetable preservatives and fungicides, which is applied in the fields of fruit and vegetable preservation, protection of fruits/vegetables with a coating protective layer, food preservation, etc., and can solve the problems of reducing the control effect and the emergence of drug-resistant strains

Inactive Publication Date: 2008-06-04
NAT ENG AN TECH RES CENT FOR PRESERVATION OF AGRI PROD TIANJIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the long-term use of chemical fungicides in a certain area will ...

Method used

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  • Composite antistaling agent for fruits and vegetables

Examples

Experimental program
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Effect test

Embodiment 1

[0037] Based on 1000mL compound fresh-keeping dose: dissolve 100mg natamycin, then add 3600 enzyme activity units of chitinase, 1000 enzyme activity units of β-1,3 glucanase, 1000mg citric acid, trisodium citrate 100mg, sodium lauryl sulfate 100mg, methylcellulose 1800mg, vitamin C 200mg. The pH value of the preservative can be adjusted with NaOH or HCL according to the specific application.

Embodiment 2

[0039] Based on 1000mL compound fresh-keeping dose: dissolve 100mg natamycin, then add nisin 50mg, xanthan gum 1000mg, sodium lauryl sulfate 200mg, ethylenediaminetetraacetic acid 100mg, tert-butyl-4 Hydroxyanisole 300mg. The pH value of the preservative can be adjusted with NaOH or HCL according to the specific application.

Embodiment 3

[0041] Based on 1000mL compound fresh-keeping dosage: dissolve 50mg natamycin, then add nisin 25mg, 2-thiazole benzimazole 300mg, sec-butylamine 200mg, sodium lauryl sulfate 200mg, citric acid 100mg, hexameta Sodium Phosphate 200mg. The pH value of the preservative can be adjusted with NaOH or HCL according to the specific application.

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PUM

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Abstract

The invention relates to a fruit and vegetable compound anti-staling agent, which is well-mixed oyster white soliquoid or micro emulsion and comprises the ingredients or some of the ingredients of 5-500ppmB of A biological bactericide, 50-5000ppmC of chemical bactericide, 50-5000000 enzyme activity unit/LD of catabolic enzyme of fungal cell wall, 10-10000ppmE of chelant, 10-10000 ppmF of antioxidant, 50-5000ppmG of thickener, 20-2000ppmH of solubilizer and water. The invention is characterized in that after the compound fruit and vegetable anti-staling liquid is applied to fruits, such as garlic sprout, banana, strawberry, bramble, pineapple, apple, pear, winter date, plum and orange and other fruits of berry type, the invention can obviously restrain rot of the fruits and vegetables at appropriate preservation temperature and under other conditions, thereby prolonging preservation life of the fruits and vegetables.

Description

technical field [0001] The invention belongs to a fresh-keeping agent for fruits and vegetables. It particularly relates to a liquid fresh-keeping agent for fruit and vegetable storage or a compound fruit-vegetable fresh-keeping agent coated with a fruit and vegetable film. Background technique [0002] Fruits and vegetables face serious economic losses in the process of circulation, among which post-harvest diseases caused by harmful microorganisms cause huge losses to the storage and preservation of fruit and vegetable products. For a long time, the application of chemical preservatives has been the main prevention and control measures for controlling postharvest diseases of fruit and vegetable products. However, its residual toxicity in fruits and vegetables is potentially dangerous to human health, and has become a concern of the whole society. At present, more and more chemical fungicides originally used in the postharvest treatment of fruits and vegetables have been ...

Claims

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Application Information

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IPC IPC(8): A23B7/153A23B7/154A23B7/155A23B7/16
Inventor 黄艳凤李江阔张平阎瑞香
Owner NAT ENG AN TECH RES CENT FOR PRESERVATION OF AGRI PROD TIANJIN
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