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Fruit-vegetables antistaling agent with browning resistant and sterilizing effect

A fruit and vegetable preservative and bactericidal technology, applied in the field of fruit and vegetable preservatives, can solve the problems that anti-browning agents cannot be used together, and achieve the effects of reducing rot rate and browning degree, delaying the decline, and prolonging the shelf life

Inactive Publication Date: 2008-09-03
ZHEJIANG WANLI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fungicides used in the fruit and vegetable preservation or fresh-cut processing industry cannot match most of the anti-browning agents, because most of the fungicides are oxidants, and the currently used anti-browning agents are basically reducing agents, so The combination of the two tends to cancel each other out.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Red Delicious apples are cut into eight pieces with a sharp stainless steel knife, and every five pieces of mixed apple slices are immersed in 1L 300mgL -1 Sodium chlorite solution for 1 min, compared with clear water, use clean absorbent paper to blot the solution on the surface of apple slices, pack the treated apple slices in polypropylene film bags with a certain oxygen transmission rate, and store them at 5°C Storage 14d. Extraction of polyphenol oxidase (PPO) from apple acetone powder. Contain 2.35mL 0.05M acetate buffer (pH 5.2) in 3mL standard enzyme reaction system, 0.3mL 300mg L -1 Sodium chlorite solution (with pH 5.2 acetate buffer solution, buffer solution as the reference), 0.3mL 20mM chlorogenic acid solution and 0.05mL PPO extract. The reaction was carried out at 25°C, and the inhibition of PPO activity was expressed as the percentage of inhibition. Take another 20g of apple slices, immerse in the E.coli O157:H7Nalr inoculation solution (sample weight...

Embodiment 2

[0010] The huanghuali fruit is pre-cooled at 1°C for 24 hours after harvesting and selection. The fruits after pre-cooling were divided into two groups, one group was soaked in 2.5mg / L ozone aqueous solution produced by XY-3A ozone water generator for 5 minutes, and the control was soaked in clean water. Internal storage, RH is 85%. Another group of fruits was peeled, cut into 0.5cm thick slices, and soaked in 2.5mg / L ozone aqueous solution produced by the XY-3A ozone water generator for 5 minutes, compared with clear water soaking, after the treatment was completed, air-dried at room temperature, Packed with PP trays and PE plastic wrap and stored in a 5°C freezer with a RH of 85%. The results showed that compared with the clean water control, 2.5mg / L ozone aqueous solution soaked whole or freshly cut huanghuali fruits could inhibit the respiration intensity and ethylene release of the fruit, significantly inhibit the MDA content (P≤0.01) and the relative tissue conductance ...

Embodiment 3

[0012] The huanghuali fruit is pre-cooled at 1°C for 24 hours after harvesting and selection. The pre-cooled fruits were divided into two groups, one group was soaked in 2.5% hydrogen peroxide aqueous solution for 5 minutes, and the control was soaked in clear water. After the treatment, they were air-dried at room temperature and stored in a refrigerator at 20°C with a RH of 85%. The other group of fruits were peeled, cut into 0.5cm thick slices, soaked in 2.5% hydrogen peroxide aqueous solution for 5 minutes, and the control was soaked in clean water. After the treatment was completed, they were air-dried at room temperature, packed with PP trays and PE cling film, and placed Store in a cold room at 5°C with a RH of 85%. The results showed that compared with the clean water control, 2.5% hydrogen peroxide solution soaked whole or freshly cut huanghuali fruits could inhibit the respiration intensity and ethylene release of the fruit, inhibit the increase of MDA content and ti...

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PUM

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Abstract

The invention discloses a fruit and vegetable fresh-keeping agent capable of antibrowning and sterilizing, which is characterized in that the fresh-keeping agent belongs to an oxidized form disinfectant of efficiency, safety and non-toxicity with obvious antibrowning effect. The fresh-keeping agent contains one out of four disinfectants including sodium chlorite, chlorinedioxide, hydrogen peroxide and ozone. The application ranges of the solution concentration are respectively: the sodium chlorite 100-500mg / L, the chlorinedioxide 100-500mg / L, the hydrogen peroxide 0.5-5 per cent and the ozone 0.5-5mg / L. Compared with the conventional antibrowning agent, the majority of the agents are reducing agents or chelating agents, such as ascorbic acid and the salts thereof or citric acid, etc., and have no sterilization effect or obvious bacteriostatic effect, although part of the agents has the sterilization effect, such as sulfocompounds of sulfurous acid and the salts thereof, etc., which are prohibited from applying to the fresh fruits and vegetables. The fruit and vegetable fresh-keeping agent disclosed by the invention is capable of antibrowning and sterilizing at the same time, and is applicable to the fresh fruits and vegetables as well as fresh-cut products thereof, so as to be the fresh-keeping agent of environmental friendliness and safety.

Description

Technical field: [0001] The invention relates to a fruit and vegetable fresh-keeping agent with anti-browning and bactericidal effects, belonging to the field of fruit and vegetable fresh-keeping processing. Background technique: [0002] The economic loss of harvested fruits and vegetables in my country is as high as 20-30%, and this loss can be as high as 50% on individual perishable fruits and vegetables and fresh-cut fruits and vegetables. The release of senescence factor ethylene, enzymatic browning catalyzed by polyphenol oxidase, and decay pollution caused by spoilage or pathogenic microorganisms are the main causes of postharvest economic loss and safety decline of agricultural products such as fruits and vegetables, which seriously affect my country Sustainable Agriculture and Food Security. [0003] Enzymatic browning inhibitors commonly used in the food industry include acids, salts, ascorbic acid, and various forms of sulfur-containing compounds, but so far, only...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/157
Inventor 陆胜民杨震峰朱克花
Owner ZHEJIANG WANLI UNIV
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