Fruit-vegetables fresh-keeping technology based on single oxygen oxidation

A singlet oxygen, fruit and vegetable preservation technology, applied in the direction of fruit and vegetable preservation, application, food preservation, etc., can solve the problems of singlet oxygen difficulty, singlet oxygen life is short, the application of fruit and vegetable disinfection and removal of ethylene has not yet been seen, to achieve Low processing cost, safe use and remarkable economic benefits

Inactive Publication Date: 2008-09-03
JIANGNAN UNIV
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Problems solved by technology

However, due to the short lifetime of singlet oxygen, it can only diffuse about 100nm in aqueous solution [8] , making it difficult to use singlet oxygen produced by th

Method used

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Examples

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Example Embodiment

[0012] 1. Mix one part by weight of peroxymonosulfate preparation with 0 to 3 parts by weight of sodium bicarbonate (potassium) salt, and then evenly apply 1-100 grams per square meter to one side with adhesion And cover it with another paper of the same size. After drying, it is cut into an appropriate size to make fresh-keeping paper. When it is used for the preservation of peaches, wrap each peach with a suitable size plastic wrap, and it can keep fresh for 10 days at room temperature.

[0013] 2. Mix one part by weight of calcium peroxide with 0 to 3 parts by weight of sodium hypochlorite (calcium), and then evenly apply 1-100 grams per square meter to the paper with adhesive on one side, and Cover it with another paper of the same size, and cut it into an appropriate size after drying to make fresh-keeping paper. When used for keeping apples fresh, wrap each apple with a suitable size of fresh-keeping paper, which can keep fresh for 30 days at room temperature.

[0014] 3. Sp...

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PUM

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Abstract

The invention relates to a fruit and vegetable fresh-keeping technology based on the singlet oxygen oxidation and belongs to the fruit and vegetable fresh-keeping field. The technology adopts the photosensitive method and the chemical method to act on a packaging material and directly generate the singlet oxygen; and further uses the generated singlet oxygen to sterilize fruits and vegetables in the packaging material and eliminate the ethylene emitted from the fruits and the vegetables. The photosensitive method includes irradiating the packaging material coated with the photosensitizer which generates triplet excitation state substance after absorbing photons and obtaining the singlet oxygen. The chemical method includes coating the packaging material with the chemical substance which generates the singlet oxygen and obtaining the singlet oxygen through chemical reactions. The singlet oxygen has high active oxidation and is capable of killing various microbes causing rot and deterioration of the fruits and the vegetables and effectively reducing the ethylene content of the plant incretion, therefore, the fresh-keeping periods of the picked fruits and the vegetables are lengthened effectively. Owing to the short reaction time of the singlet oxygen, no chemical residual generates on the fruits and the vegetables after the reaction and the usage is safe and convenient.

Description

Technical field [0001] The invention belongs to the field of preservation of melons, fruits and vegetables. The technology uses photosensitization or chemical methods to generate singlet oxygen for the packaging and processing of melons, fruits and vegetables, which can be antiseptic and fresh, and extend storage and shelf life. Background technique [0002] Modern preservation technology plays an important role in the storage and transportation of fruits and vegetables, which can effectively reduce decay, reduce losses, and improve economic benefits. However, the preservation of fruits and vegetables is a complex problem. Different varieties of melons and fruits have different reasons for rot or quality degradation, which means that the types of pathogenic bacteria are different. For this reason, many different agents are often used. Therefore, there are many technologies related to the preservation of fruits and vegetables. As of the end of 2007, there were more than 2,000 pate...

Claims

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Application Information

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IPC IPC(8): A23B7/148C01B13/02
Inventor 宋启军胡霞
Owner JIANGNAN UNIV
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