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Morpholine fatty acid salt fresh-keeping fruit wax used in mango

A technology of morpholine fatty acid salt and mango, which is applied in the fields of fruit and vegetable preservation, application, food preservation, etc. It can solve the problems of loss of food value, flexibility, poor adhesion and air permeability, mango flavor change, etc., and achieve a wide range of mass production. The effect of use, strong operability and practicality

Inactive Publication Date: 2010-06-30
甘肃省农业科学院农产品贮藏加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to aim at the fruit wax wax film that uses shellac as the fruit coating agent, poor flexibility, adhesion, air permeability, easy to whiten and the common fruit wax wax film sold in the market is thicker, which easily causes the fresh-keeping process of the mango coating film CO 2 To solve problems such as poisoning, changing the taste of mango and losing its edible value, we provide a fresh-keeping fruit wax with morpholine fatty acid salt for mango

Method used

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  • Morpholine fatty acid salt fresh-keeping fruit wax used in mango
  • Morpholine fatty acid salt fresh-keeping fruit wax used in mango
  • Morpholine fatty acid salt fresh-keeping fruit wax used in mango

Examples

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Comparison scheme
Effect test

Embodiment 1

[0033] 60 parts of raw wax components (40 parts of shellac, 20 parts of palm wax), 25 parts of morpholine fatty acid salts, 5.0 parts of ethylene glycol, 15 parts of ethanol, 1.5 parts of sodium dehydroacetate, nano silicon-based oxide (SiOx ) 8 parts of emulsified dispersion liquid, 6-BA 50ppm, IAA 100ppm, ammonia water amount (about 20 parts), water 900 parts.

[0034] The preparation of nano silicon-based oxide (SiOx) emulsified dispersion is to mix 1.5 parts of nano silicon-based oxide, 3 parts of sodium silicate and 50 parts of water, and then use ultrasonic molecular pulverizer, high-speed shear emulsifier, high-pressure homogenizer Machine and other emulsifying equipment are homogeneously emulsified.

[0035] The preparation method is as follows: First, mix the raw wax component, water, and acid-base regulator evenly, then heat to dissolve at 90°C, add morpholine fatty acid salt and ethylene glycol mixture at 80°C to emulsify, pressurize, filter and centrifuge to remove...

Embodiment 2

[0038] 80 parts of raw wax components (40 parts of shellac, 40 parts of palm wax), 28 parts of morpholine fatty acid salt, 8.0 parts of propylene glycol, 20 parts of ethanol, 1.5 parts of sodium dehydroacetate, and emulsified by nano silicon-based oxide (SiOx) 10 parts of dispersion liquid, 60ppm of 6-BA, 120ppm of IAA, appropriate amount of ethanolamine (about 10 parts), 840 parts of water.

[0039] All the other are the same with embodiment 1.

Embodiment 3

[0041] 100 parts of raw wax components, i.e. 100 parts of palm wax, 20 parts of morpholine fatty acid salt, 10 parts of ethylene glycol, 30 parts of ethanol, 1.2 parts of sodium dehydroacetate, 14 parts of nano silicon-based oxide (SiOx) emulsified dispersion Parts, IAA 120ppm, ammoniacal liquor amount (about 25 parts), water 800 parts.

[0042] All the other are the same with embodiment 1.

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Abstract

The invention discloses nano-silicon oxide morpholine fatty acid salt fresh-keeping fruit wax used in mango, which aims to solve the problems that the prior art has poor fresh-keeping effects and high cost, and is not suitable for mechanized operation. The morpholine fatty acid salt fresh-keeping fruit wax comprises the following raw materials: 20 to 30 parts of morpholine fatty acid salt, 60 to 100 parts of raw wax, 10 to 30 parts of ethanol, 5 to 15 parts of propylene glycol, 5 to 15 parts of glycol, 1 to 2 parts of sodium dehydroacetate, 5 to 20 parts of emulsified dispersion solution of nano-silicon oxide (SiOx), 5 to 30 parts of Ph regulator, 800 to 900 parts of water, and 50 to 200ppm of plant growth regulator. The nano-silicon oxide morpholine fatty acid salt fresh-keeping fruit wax has the advantages that the fruit wax has good cere flexibility and adhesiveness and does not cause surface whitening; meanwhile, the fruit wax reduces moisture dissipation and prevents microbial infection, thereby lowering rotting rate and morbidity and prolonging storage time; and therefore, the fruit wax can be used in manual film coating or mechanical waxing, and can also be used as release carrier of bacteriostatic agent and bactericide.

Description

technical field [0001] The invention relates to the field of storage and preservation of agricultural products, in particular to the technical field of post-harvest preservation of mangoes. Background technique [0002] Mango is one of the five largest tropical fruits in the world. It is known as the "King of Tropical Fruits" and is widely planted in tropical and subtropical regions. However, since mangoes grow in high-temperature and high-humidity areas, they are susceptible to microbial infection and post-harvest respiratory metabolism, resulting in extremely perishable deterioration, which greatly restricts long-distance transportation and long-term storage, and greatly reduces their economic value. [0003] Fruit wax coating is an important part of the post-harvest treatment of fruits and vegetables. It refers to a layer of film coated on the surface of fruits and vegetables by mechanical spraying, brushing and waxing or manual coating. The purpose is to reduce water los...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16A23B7/157A23B7/154
Inventor 田世龙李守强李梅葛霞张永茂庞中存颉敏华康三江
Owner 甘肃省农业科学院农产品贮藏加工研究所
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