Gas antistaling agent, preparation method and using method thereof

Abstract

The invention discloses a gas antistaling agent, which is prepared by the following raw materials: calcium carbonate, stearic acid, potassium permanganate, n-hexadecanoic acid, rich fumaric acid, sugar and chlorine dioxide; and the preparation method of the gas antistaling agent comprises the following steps: 1, adding the calcium carbonate in a container, performing vacuumization, heating, heat preservation and cooling treatment, adding the stearic acid in the container and performing heating, pressure suction, rotary agitation and cooling treatment on the obtained mixture; 2, adding the palmitic acid and the rich fumaric acid in an agitating reactor to perform heating, heat preservation, stirring and cooling treatment; 3, adding the potassium permanganate, the sugar and the chlorine dioxide as well as the mixtures obtained by steps 1 and 2 into the agitating reactor to stir the materials rotationally at a room temperature so as to obtain the raw material of the gas antistaling agent; 4, manufacturing the raw material into power or particles; and 5, filling the power or particles into an inner package first and then an outer package and sealing the packages; and the using method of the gas antistaling agent comprises the following steps: 1, putting the objects which needs to be preserved into a sealable packing container; 2, removing the outer package of the gas antistaling agent, and then putting the gas antistaling agent in the sealable packing container with the objects which needs to be preserved; and 3, sealing the packing container. The gas antistaling agent can effectively guarantee the freshness of flowers and fresh fruits and vegetables, and has the advantages of low cost, convenient use and low carbon emission.

Description

technology field; [0001] The invention relates to a fresh-keeping agent for fresh flowers and fresh fruits and vegetables and a preparation method thereof, in particular to a gas fresh-keeping agent and a preparation method and a use method thereof. technical background: [0002] Flowers, fruits and vegetables have high requirements on freshness and seasonality, and the value of flowers, fruits and vegetables that lose their freshness due to storage and transportation will be greatly reduced. Picked flowers and fresh fruits and vegetables are still alive during storage. The substances and heat released by respiration and transpiration have a great impact on the quality of flowers and fresh fruits, resulting in weight loss, nutrient loss, appearance and color damage of fruits and vegetables. The flowers will lose water and wilt, rotten leaves, flower fading, falling off, buds cannot open, rapid development and spread of germs, etc., which will reduce the quality of flowers an...

AI Technical Summary

Problems solved by technology

Picked flowers and fresh fruits and vegetables are still alive during storage. The substances and heat released by respiration and transpiration have a great impact on the quality of flowers and fresh fruits, resulting in weight loss, nutrient loss, appearance and color damage of fruits and vegetables. Flowers will lose water and wilt, rotten leaves, flower fading, falling off, buds cannot open, rapid development and spread of germs, etc., which will reduce the quality of flowers, resulting in loss of ornamental and use value

At present, the storage and transportation of flowers, fruits and vegetables mainly adopts methods such as low-temperature refrigeration and soaking in water-based preservatives. These methods usually require special equipment and increase transportation costs. Due to condensation of water vapor, the water droplets condensed on the flowers will cause the flowers to rot.

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