Combustible fruit and vegetable smoke formulation fresh-keeping agent

A preservative, fruit and vegetable smoke technology, applied in the direction of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of incomplete control of postharvest diseases, damage to the protective layer, and high cost of use, so as to improve the antiseptic effect and reduce the use of Concentration, decay loss reduction effect

Active Publication Date: 2011-05-11
SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the storage methods of fruits and vegetables mainly include physical methods and chemical methods. Among them, physical methods such as cold chain and controlled atmosphere storage are ideal and safe methods, but their use costs are relatively high, and the occurrence of postharvest diseases cannot be completely controlled, especially cold-resistant Diseases caused by pathogenic bacteria such as citrus green mold, litchi downy mildew, papaya and other fruit sour rot bacteria
The traditional chemical fungicide soaking method is prone to hang and rub, causing mechanical damage to fruits and vegetables, and some fruits such as mango, papaya, kiwi, etc., have a layer of wax or epidermis on the surface, soaking in fungicides will destroy this natural protection. layer, which seriously affects the appearance quality of the fruit
[0004] Smoke-type preservatives can overcome the shortcomings of the above-mentioned soaking-type preservatives, but there are not many smoke-type preservatives developed at present, and they cannot effectively control common storage diseases.
Among them, Chinese patent 99107582. X discloses a fresh-keeping smoke agent for storing agricultural products, but because this smoke agent is not easy to ignite and is inconvenient to operate, its popularization and application are greatly restricted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Combine 10 g of Tekdo, 10 g of prodyne, 22 g of potassium nitrate, 44 g of wood powder, 4 g of sulfur powder and 10 g of sodium carboxymethyl cellulose to obtain a smoke-type antistaling agent. Add water to the preservative and stir it evenly, press and shape it, and then dry it in an oven at 55°C for 24 hours. The effective concentration of the above-mentioned bactericide is 5g / m 3 The smoke agent of this example, in a closed environment, fumigates mangoes for 6 hours, and the treated mangoes can be stored for more than 20 days at room temperature. The product rate is 25% higher than that of the control without fresh-keeping treatment. One of the agents increased by 9%.

Embodiment 2

[0015] Mix 8 g of tectono, 8 g of azoxystrobin, 25 g of potassium nitrate, 45 g of wood powder, 4 g of sulfur powder and 10 g of sodium carboxymethyl cellulose to obtain a smoke-type antistaling agent. Add water to the preservative and stir it evenly, press and shape it, and then dry it in an oven at 55°C for 24 hours. The effective concentration of the above fungicide is 8g / m 3 The smoke agent of this example, in a closed environment, fumigates mangoes for 6 hours, and the processed mangoes can be stored for more than 20 days at room temperature. The commodity rate is 15% higher than that of the control without preservation treatment, which is higher than the above sterilization One of the agents increased by 8%.

Embodiment 3

[0017] Combine 10 g of Shibaog, 10 g of Protexone, 21 g of potassium nitrate, 45 g of wood powder, 4 g of sulfur powder and 10 g of sodium carboxymethyl cellulose to obtain a smoke-type antistaling agent. Add water to the preservative and stir it evenly, press and shape it, and then dry it in an oven at 55°C for 48 hours. The effective concentration of the above fungicide is 4g / m 3 The smoke agent of this example, in a closed environment, the papaya is fumigated for 6 hours, and the treated papaya can be stored for more than 15 days at room temperature. The commodity rate is 23% higher than that of the control without fresh-keeping treatment. One of the agents increased by 10%.

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PUM

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Abstract

The invention relates to a combustible fruit and vegetable smoke formulation fresh-keeping agent which is characterized by comprising the following components according to the total mass percent being 100 percent: 10-40 of disinfectant, 15-25 of potassium nitrate, 30-50 of cellulosine, 3-5 of sulphur and 5-15 of sodium carboxymethyl cellulose. The disinfectant is the mixture of two of such components as 2-(thiazole-4-yl) benzoglioxaline, N-propyl-N-(2-(2, 4, 6-trichlorophenoxy) ethide)-imidazole-1-methanaamide, 3-(3, 5-dichlorophenyl)-1-isopropyl formamyl hydantoin, N-(4, 6-dimethylpyrimidine-2yl) aniline, 4-(2, 2-difluoro-1, 3-benzodioxygen-4-yl) pyrrole-3-nitrile or (E)-2-<2-(6-(2-cyanophenoxyl) pyrimidine-4yl oxide) phenyl>-3-methoxyl methacrylate. The invention can inhibit the diseaseof fruit and vegetable in storage period, leads the rottenness loss of the picked fruit and vegetable, especially mango, pawpaw, Chinese goosebeery and the like, to be lowered by 15-25 percent, prolongs the storage service life of the fruit and vegetable, and keeps the appearance of the fruit and vegetable, thereby remaining the economic value of the fruit and vegetable.

Description

Technical field [0001] The invention relates to a fruit and vegetable preservative, in particular to a smoke-type fruit and vegetable preservative that is easy to ignite. Background technique [0002] China is a big producer of fruits, and the planting area and output of fruits rank first in the world. However, due to the lack of matching fruit and vegetable preservation technology and the lack of corresponding advanced preservation equipment, the loss rate of fruit and vegetable products in the logistics links of picking, transportation and storage Relatively high, about 25% to 40%; while the loss rate of fruits and vegetables in the logistics link in developed countries is only 2% to 5% (approximately 2% in the United States). By reducing the loss of fruits and vegetables in the logistics link, it can help the society. Bring nearly 100 billion yuan in benefits. [0003] At present, fruit and vegetable storage methods mainly include physical methods and chemical methods. Among th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/152
Inventor 蒋跃明屈红霞段学武杨宝李月标林文彬
Owner SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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