Young garlic shoot preservative

A technology of preservative and garlic sprouts, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of sterilization and preservation of untargeted pathogenic bacteria that cannot be garlic sprouts, and achieve good inhibition, good freshness preservation effect, good inhibitory effect

Inactive Publication Date: 2012-08-22
SHANDONG INST OF COMMERCE & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The vegetable preservatives in the prior art are often not targeted, and cannot effectively sterilize and preserve the pathogenic bacteria of garlic sprouts

Method used

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  • Young garlic shoot preservative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment １

[0018] Add 200 mg / L ascorbic acid, 5 g / L citric acid, and 100 mg / L EDTA into water to dissolve, then add 600 mg / L natamycin, stir for 30-60 minutes in the dark, and finally add ε-polylysine 1200 mg / L to configure After the garlic sprouts are fully pre-cooled, soak them in the preservative for about 5 minutes, take them out to dry, put them in a polyethylene bag and tie them, and store them in a freezer at -0.2~0.8°C.

[0019] After 10 months of storage, the rot rate of garlic sprouts was 4%.

Embodiment ２

[0021] Add 400 mg / L ascorbic acid, 8 g / L citric acid, and 100 mg / L EDTA into water to dissolve, then add 1000 mg / L natamycin, stir in the dark for 60-90 minutes, and finally add ε-polylysine 1000 mg / L to configure After the garlic sprouts are fully pre-cooled, spray them with preservatives, dry them, put them in polyethylene bags, tie them up, and put them in a freezer at -0.2~0.8°C for storage.

[0022] After storage for 10 months, the rot rate of garlic sprouts was 5%.

[0023] See Table 2 for comparison of the results of the garlic sprout preservative obtained in the examples with commercially available chemical preservatives and blank experiments

[0024] Table 2 embodiment scheme of the present invention and commercially available chemical antistaling agent, blank control result

[0025] Example 1 Example 2 Commercially available chemical preservatives blank control storage temperature -0.2~0.8℃ -0.2~0.8℃ -0.2~0.8℃ -0.2~0.8℃...

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Abstract

The invention relates to the technical field of agricultural bactericide preparations, in particular to a young garlic shoot preservative, which comprises natamycin, epsilon-polylysine, an antioxidant, a chelant and a mixture of other aids. The young garlic shoot preservative is applied to storing and refreshing young garlic shoot, and can pertinently inhibit the growth of molds in the storage ofthe young garlic shoot and reduce the use of a chemical preservative.

Description

technical field [0001] The invention relates to the technical field of agricultural fungicide preparations, in particular to a fresh-keeping agent for garlic sprouts. Background technique [0002] Garlic sprouts are the flower stems of garlic. At present, they are one of the vegetable varieties with the largest storage capacity and the longest storage period in the vegetable refrigeration industry in my country. Garlic sprouts are annual-produced and seasonally sold vegetables. Storage and preservation are used to meet the needs of extending the supply period of garlic sprouts. However, during the storage process, the garlic sprouts, especially the tips of the sprouts, are easily infected by mold, causing rot and deterioration. In order to prevent mildew of garlic sprouts, the common method at present is to use chemical fungicides to treat garlic sprouts. However, most of the fungicides known to be used and reported in the literature contain chemical components that are pot...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154
Inventor 侯成杰王国利张玉华齐沙沙
Owner SHANDONG INST OF COMMERCE & TECH
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