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Fruit and vegetable fresh-keeping agent

A kind of fruit and vegetable fresh-keeping agent, technology of release agent

Inactive Publication Date: 2010-01-13
宋洪英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Another commonly used fruit preservation method is plastic film, which covers each fruit completely and allows it to maintain slow respiration. The disadvantage is that the heat generated is not easy to dissipate, and the fruit will still rot if left for several months. The process is complicated, the production cost is high, and it is not easy to degrade, and it is easy to cause environmental pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Its components of the fruit and vegetable antistaling agent that present embodiment adopts are by weight:

[0017] Activated carbon 20g

[0018] Sodium metabisulfite 75g

[0019] Anhydrous sodium sulfate 20g

[0020] Ammonium sulfate 10g.

[0021] The fruit and vegetable antistaling agent provided by the present invention, its processing method is as follows:

[0022] Activated carbon and ammonium sulfate are dried according to the formula ratio, and the water content is guaranteed to be lower than 1.5% (wt%), and then placed in a closed container;

[0023] Mix the anhydrous sodium sulfate and sodium metabisulfite uniformly, add them into the above composition, mix uniformly and pack into bags.

Embodiment 2

[0025] Its components of the fruit and vegetable antistaling agent that present embodiment adopts are by weight:

[0026] Activated carbon 15g

[0027] Sodium metabisulfite 60g

[0028] Anhydrous Magnesium Sulfate 18g

[0029] Ammonium sulfate 8g.

[0030] The fruit and vegetable antistaling agent provided by the present invention, its processing method is as follows:

[0031] Activated carbon and ammonium sulfate are dried according to the formula ratio, and the moisture content is guaranteed to be lower than 3% (wt%), and then placed in a closed container;

[0032] Mix anhydrous sodium sulfate and sodium metabisulfite evenly, add to the above composition, mix evenly and pack into bags

Embodiment 3

[0034] Its components of the fruit and vegetable antistaling agent that present embodiment adopts are by weight:

[0035] Activated carbon 25g

[0036] Sodium metabisulfite 80g

[0037] Anhydrous sodium sulfate 15g

[0038] Ammonium chloride 5g.

[0039] The fruit and vegetable antistaling agent provided by the present invention, its processing method is as follows:

[0040] Activated carbon and ammonium chloride are dried according to the formula ratio, and after ensuring that its moisture content is lower than 1.5% (wt%), put it in a closed container;

[0041] Mix anhydrous sodium sulfate and sodium metabisulfite evenly, add to the above composition, mix evenly and pack into bags

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PUM

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Abstract

The invention provides a fresh-keeping agent, in particular to a fruit and vegetable fresh-keeping agent which mainly comprises active carbon, sulfur dioxide releasing agent and water absorbent; as the sulfur dioxide releasing agent can slowly release sulfur dioxide gas, spore on the surfaces of fruits and vegetables as well as mould causing the fruits and the vegetables to decay can be killed; the active carbon not only can be used for filtering harmful substances in the air, but also can be used as bidirectional water absorbent, thus ensuring the fruits and the vegetables not to decay due to excessive moisture and realizing fresh-keeping storage of the fruits and the vegetables.

Description

technical field [0001] The invention relates to a fresh-keeping agent, and specifically provides a fresh-keeping agent for fruits and vegetables. Background technique [0002] With the improvement of people's living standards, the variety and output of fruits on the market are also increasing day by day. People not only need to replace fruits of different varieties, but also have extremely high requirements for the freshness of fruits. However, fruits often contain a lot of water, and storing them for a long time will dehydrate the fruits and change their taste, and also cause the fruits to rot due to excessive environmental humidity; at the same time, the fruits still have life activities during the storage period, absorbing oxygen, Exhalation of carbon dioxide causes the temperature to rise in the process of self-oxidation. If the storage time is long, the heat is not easy to dissipate and the fruit will rot and deteriorate, which will pollute the environment and bring ec...

Claims

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Application Information

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IPC IPC(8): A23B7/152
Inventor 宋洪英
Owner 宋洪英