Disinfection antistaling agent containing vinegar liquid for plant and uses thereof

Abstract

The invention relates to a sterilization and fresh-keeping agent containing the plant vinegar fluid and the application thereof, belonging to the sterilization and fresh-keeping agent technical field, which is characterized in that the sterilization and fresh-keeping agent comprises from 50% to 80% of plant vinegar fluid, from 10% to 19% of low residue germicide, from 4% to 12% of sticking agent, from 3% to 15% of mould proofing antisepsis color fixative, and from 3% to 6% of potentiating agent. The sterilization and fresh-keeping agent has the advantages of utilizing the purely natural and strong anti-pest activity vinegar as the active component, compositing the minor chemical agent, having functions of fresh-keeping, sterilization, color fixing, and strong inhibition to the bacteria, mould, and yeast, enabling to prevent the pathogeny objects from ingression, lowering the water in the fruit and vegetable to evaporate and avoiding to shrink, blocking the gas exchange of the fruit and the vegetable, decreasing the breathing intensity, restraining the activity of the enzyme inside the fruit and the vegetable, decelerating the lowering speed of the sugar acid content, extending the storage life of the fruit and vegetable. The processing method for the sterilization and fresh-keeping agent has the advantages of simple process, less equipment investment, rich material resource, higher yielding rate, energy saving, safe storage and transportation, and low production cost.

Description

technical field [0001] The invention belongs to the technical field of disinfection and antistaling agents, in particular to a disinfection and antistaling agent containing vegetable vinegar liquid and its application. Background technique [0002] With the improvement of people's living standards, the promotion of popular science knowledge and the enhancement of health care awareness, people pay more and more attention to eating fresh fruits and vegetables. supply, it is necessary to store and preserve fruits and vegetables. In the process of keeping fruits and vegetables fresh, they are prone to browning, blackening, softening, and even rot and deterioration in severe cases. This not only wastes a lot of resources, directly damages the interests of farmers, but also causes unstable supply of fruits and vegetables in the market. From a nutritional point of view, improper and unsuccessful storage and preservation will directly affect the decomposition of vitamins in fruits ...

AI Technical Summary

Problems solved by technology

[0006] All fresh-keeping films, especially edible films, have good barrier properties and a certain degree of air-conditioning properties, but poor antibacterial properties. How to find a suitable natural antibacterial agent on the basis of existing films is a key factor in fruit and vegetable preservation. An important development direction of the agent

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