Composite antistaling agent for citrus shatangju

A technology of preservative and shatangju, which is applied in the field of preservatives for shatangju, can solve problems such as inability to obtain good results, and achieve the effect of not being perishable and increasing economic value

Inactive Publication Date: 2008-09-17
SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because of the uniqueness of shatangju, the above method can not obtain good effect for the fresh-keeping of shatangju, so in order to solve the problem of storage and transportation of shatangju, it is necessary to develop a method suitable for shatangju Environmentally friendly preservative

Method used

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  • Composite antistaling agent for citrus shatangju

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Mix 40g of lanolin, 4g of sucrose fatty acid ester and 8Kg of water, stir and heat to boiling, and stir until homogeneous. The weight is 10Kg, and the preservative of the present invention is obtained by stirring evenly.

Embodiment 2

[0014] Mix 200g of chitosan, 5g of sodium alkyl sulfonate and 8Kg of water, stir and heat until boiling, and stir until homogeneous, after cooling slightly, add 7.5g of Shibaoke, 7.5g of pyrimethanil, 2g of pine leaf essential oil, Finally, add water until the total weight is 10Kg, and stir evenly to obtain the antistaling agent of the present invention.

Embodiment 3

[0016] Mix 400g of shellac, 5g of sucrose fatty acid ester and 8Kg of water, stir and heat to boiling, and stir until homogeneous, after cooling slightly, add 7.5g of Spoker, 7.5g of fludioxonil, 2g of diethyl diethyl hexanoate, and finally Add water until the total weight is 10Kg, and stir evenly to obtain the antistaling agent of the present invention.

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Abstract

The invention relates to a compound fresh-keeping agent for a Shatang orange, which comprises: one of from 0.2% to 4% of film agent of shell lac, chitosan, and wool lanline, a mixture of two or three of from 0.1% to 0.15% of antiseptic prochloraz, iprodione, pyrimethanil, fludioxonil, azoxystrobin and tecto, from 0.02% to 0.05% of the surface-active material of alkyl sodium sulfonate or a sucrose fatty acid ester, from 0.02% to 0.05% of potentiating agent of diethyl aminoethyl hexanoate or pine needle essential oil, and allowance water. The compound fresh-keeping agent has the advantages that the Shatang orange processed by the agent of the invention is not easy to rot during storage and transportation, the base and leaves of the fruit are kept, and the leaves are kept green, qualified fruit rate is over 95%, the content of vitamin C, titrable acid and dissolvable solid content is not distinctly lowered, which improves the economic value of Shatang orange.

Description

technical field [0001] The invention relates to a fruit fresh-keeping agent, in particular to a fresh-keeping agent for tangerine oranges. Background technique [0002] Shatangju is a characteristic fruit in Guangdong, mainly produced in Zhaoqing, Yunfu and other places. Because the peel of Shatangju is bright red and beautiful, the skin is thin and easy to peel, it is sweet and sour, and there are few seeds and no residue. In addition, the harvest season coincides with the Spring Festival. Therefore, it is very popular with consumers and is quite competitive in the domestic and foreign fruit markets. However, because the shatang orange peel is thin and tender, it is difficult to keep fresh compared with other similar fruits, and the post-harvest loss is quite serious. The annual loss is more than hundreds of millions of yuan, and seriously restricts the export and northward transportation of shatang tangerine. [0003] At present, chemical bactericides such as prochloraz a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 蒋跃明段学武屈红霞李月标谢毅林文彬
Owner SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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