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Vegetable antistaling agent containing malonic acid and use method thereof

A malonic acid and preservative technology, applied in the field of vegetable preservatives, can solve the problems of easy yellowing, short market supply period, wilting and the like, achieve simple and convenient use, slow down breathing intensity and disease resistance, and prolong fresh-keeping period. Effect

Inactive Publication Date: 2010-09-01
LANZHOU UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Vegetables still have strong vitality and active physiological activities after harvesting, and are prone to yellowing, fibrosis, wilting, and rot. The market supply period is very short, and it is easy to cause a backlog of goods in the place of origin and rot.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] When used for fresh-keeping of chives, the mass percent concentration of each component in the vegetable preservative of the present invention is respectively: 0.02% malonic acid, 0.04% salicylic acid and 4% citric acid. Wash the freshly harvested chive root, tie the root into a knot in one direction, dip the root in the vegetable preservative solution for 0.5 minutes, then take out the chive, drain and let it dry for 10 minutes, put the root down into a carton Store in an environment with a relative humidity of ≥85% at 0-4°C, or in a packaging bag. Experiments show that the fresh-keeping period of chives treated with the vegetable preservative and the method of use thereof is 10-15 days longer than that of untreated chives.

Embodiment 2

[0015] When used for fresh-keeping of chives, the mass percent concentration of each component in the vegetable preservative of the present invention is: malonic acid 0.03%, salicylic acid 0.06%, citric acid 6%. Tie the harvested fresh leeks into bundles, cut off one end on one side along the direction perpendicular to the arrangement of the leeks, place the cut end of the bundled leeks in the vegetable preservative solution and dip for 0.5 minutes , then take out the chives, drain and let it dry for 10 minutes, put it into a plastic bag, seal it, and store it at room temperature. The fresh-keeping period was 4-7 days longer than that of untreated chives, the bud opening time was delayed by 3-5 days, and the fibrosis speed was slowed down.

Embodiment 3

[0017] When used for fresh-keeping Chinese cabbage, the mass percent concentration of each component in the vegetable fresh-keeping agent of the present invention is: malonic acid 0.04%, salicylic acid 0.08%, citric acid 8%. Squat the fresh cabbage along the end, cut off the old end, dip the new cut side in the vegetable preservative solution for 1 minute, then take out the cabbage, drain and let it dry for 10 minutes, put it in a plastic bag and seal it , stored at room temperature. The fresh-keeping period is 4-6 days longer than that of untreated cabbage, the opening time of flower buds is delayed by 3-5 days, and the fibrosis speed is slowed down.

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PUM

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Abstract

The invention relates to a vegetable antistaling agent containing malonic acid and a use method thereof. The vegetable antistaling agent comprises the following components by mass percent concentration: 0.02 to 0.04% of malonic acid, 0.04 to 0.08% of salicylic acid and 4 to 8% of citric acid. The use method comprises the following steps of: placing one treated end of vegetable in the vegetable antistaling agent solution containing the malonic acid for soaking for 0.5 to 1 minute, then taking out the vegetable, draining and drying for 10 minutes, placing the vegetable into a package and sealing.

Description

technical field [0001] The invention relates to a vegetable fresh-keeping agent and a using method thereof. Background technique [0002] At present, due to insufficient storage and transportation facilities and backward technology in our country, the post-harvest loss of vegetables is as high as 20% to 30%, and the annual loss is as high as 100 million yuan according to rough statistics. [0003] Vegetables still have strong vitality and active physiological activities after harvesting, and are prone to yellowing, fibrosis, wilting, and rot. Preservatives are widely used as an auxiliary technology for low-temperature storage, controlled atmosphere storage, decompression storage, electromagnetic radiation storage, etc. after picking fruits and vegetables, and as an independent technology at room temperature. The development and utilization of various preservatives have attracted people's attention. Contents of the invention [0004] The object of the present invention is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 张丙云王玉雨王永刚王乐史伟
Owner LANZHOU UNIVERSITY OF TECHNOLOGY
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