Unlock instant, AI-driven research and patent intelligence for your innovation.

Natural fruits and vegetables deoxidization antistaling agent

A fruit and vegetable preservative, natural technology, applied in the field of preservatives and preservatives, can solve problems such as unsatisfactory commercial effects, achieve good antiseptic effect, simple use, and easy to use methods

Inactive Publication Date: 2010-10-06
ZHEJIANG UNIV
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to people's consideration of factors such as the environment and health, the research on fruit and vegetable preservatives is gradually developing in a natural, safe and effective direction. The application of chemical fungicides is increasingly questioned by people. processing, etc.) has become a research hotspot in recent years, but these technologies have not yet achieved satisfactory commercial results

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Dissolve 0.5ml phytic acid, 2g oryzanol, 25ul garlic essential oil in 25ml ethanol (AR grade, 95%) to make ethanol solution; mix ethanol solution, ascorbic acid 3g, vitamin E 3g, lysine 3g, dissolve in Dilute to 1000ml in water to prepare a natural fruit and vegetable preservative, and store in an airtight low temperature and away from light.

[0020] Soak peaches with the above-mentioned preservatives, and take peaches of the same kind and weight without preservative treatment as a control, and place them at room temperature at 25°C. After 7 days, it can be observed that the good fruit rate of the peaches in the control is 52.6%, and there is a peculiar smell. ; The good fruit rate of peaches treated with fresh-keeping solution was 97.4%, and there was no peculiar smell.

Embodiment 2

[0022] Dissolve 0.7ml phytic acid, 1.5g oryzanol, 20ul garlic essential oil in 35ml ethanol (AR grade, 95%) to make ethanol solution; mix ethanol solution, ascorbic acid 5g, vitamin E 5g, lysine 6g, dissolve Dilute to 1000ml in water to prepare a natural fruit and vegetable preservative, and store in airtight low temperature and away from light.

[0023] Spraying the above-mentioned antistaling agent on the artemisia lettuce, and placing it at a room temperature of 25°C can prolong the storage time of the artemisia lettuce from 1-2 days to 3-4 days, and delay the discoloration of the artemisia lettuce incision.

Embodiment 3

[0025] Dissolve 1ml phytic acid, 1g oryzanol, 18ul garlic essential oil in 55ml ethanol (AR grade, concentration 95%) to make ethanol solution; mix ethanol solution, ascorbic acid 4g, vitamin E 4g, lysine 3g, dissolve in Dilute to 1000ml in water to prepare a natural fruit and vegetable preservative, and store in an airtight low temperature and away from light.

[0026] Soak the strawberries with the above-mentioned preservative for 10 minutes, and take another strawberry of the same kind and weight that has not been treated with the preservative as a control, and put it in a controlled atmosphere warehouse (temperature: 0-0.5°C, relative humidity RH: 85%-95%, o 2 : 3% ~ 5%, CO 2 : 6%~20%), the storage time of the treated strawberry is 30-40 days longer than that of the control strawberry.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a natural fruit and vegetable fresh-keeping agent. Calculated by a total volume of 1,000ml, the natural fruit and vegetable fresh-keeping agent comprises the following raw materials: 1 to 2g of oryzanol, 3 to 6g of ascorbic acid, 2 to 5g of vitamin E, 3 to 6g of lysine, 0.5 to 1ml of phytic acid, 15 to 25 ul of garlic essential oil, 25 to 55ml of ethanol and the balance being water. The natural fruit and vegetable fresh-keeping agent made by the invention solves the problems of corrosion protection and preserving for fruit and vegetable, and has a simple use method; moreover, the compositions of the fresh-keeping agent are natural substances and do not have toxic side effect; therefore, the fresh-keeping agent can be used to dip fruit and vegetable or can be directly sprayed on fruit and vegetable.

Description

technical field [0001] The invention relates to the fields of fresh-keeping agents and preservatives, in particular to a natural fresh-keeping agent for fruits and vegetables. Background technique [0002] In recent years, with the development of my country's agricultural industrial structure towards high-quality, high-yield, and high-efficiency directions, the output of fruits and vegetables has increased a lot. Affected by physical, physiological and pathological factors, it will deteriorate and cause serious losses. According to investigations, the post-harvest loss rate of my country's fruits and vegetables is about 20% to 30% (referring to: Zhao Ruiping, the development trend and countermeasures of the current situation of storage and transportation of fruits and vegetables in my country, Northern Horticulture, 1999, (6): 28-29). At present, the technologies widely used in the storage and preservation of fruits and vegetables in the world include normal temperature stor...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154
Inventor 叶兴乾魏云潇刘东红吕飞刘芬李俊朱潘伟
Owner ZHEJIANG UNIV
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com