Plant essential oil micro-emulsion orange fresh-keeping agent and preparation method thereof

A plant essential oil and microemulsion technology, which is applied in the field of fruit and vegetable storage and preservation, can solve problems such as fruit damage, not being widely used, and no acid-rot bacteria, achieving good inhibitory effect, inhibiting spore germination and germ tube elongation, and improving The effect of good fruit rate

Inactive Publication Date: 2011-02-16
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The diseases in citrus storage are mainly penicillium, green mold, sour rot and pedicle rot, etc. Sour rot is a common fruit disease after harvest and during storage and transportation. The characteristics of prevention and control, etc., the benzimidazoles (thiophanate, carbendazim) and imidazoles

Method used

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  • Plant essential oil micro-emulsion orange fresh-keeping agent and preparation method thereof
  • Plant essential oil micro-emulsion orange fresh-keeping agent and preparation method thereof
  • Plant essential oil micro-emulsion orange fresh-keeping agent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Plant essential oil microemulsion citrus preservative is prepared according to the following formula:

[0025] Cinnamon essential oil 5%, co-emulsifier 15%, emulsifier 30%, water 50%; prepare cinnamon essential oil microemulsion stock solution. Co-emulsifier selects ethanol, and emulsifier selects Tween-20.

[0026] Its preparation method is as follows:

[0027] (1) Weigh cinnamon essential oil, co-emulsifier and emulsifier according to the formula, first add cinnamon essential oil in ethanol solvent, stir until uniform, and obtain microemulsion oil phase;

[0028] (2) Take emulsifier Tween-20 by formula, add it in the microemulsion oil phase, stir evenly, then add quantitative water to obtain the stock solution of cinnamon essential oil microemulsion;

[0029] (3) Store the stock solution of cinnamon essential oil microemulsion in a constant temperature water bath (incubator) at 25°C until use. When using, add water as required to dilute the stock solution to a cert...

Embodiment 2

[0031] Choose 5% cinnamon essential oil, 15% co-emulsifier, and 30% emulsifier; choose propionic acid as co-emulsifier, and choose Tween-20 as emulsifier. The preparation method is the same as in Example 1, and both can be mixed with plant essential oil microemulsion preservatives.

[0032] According to the cinnamon essential oil microemulsion preservative prepared in the above-mentioned Examples 1-2, according to the inhibitory activity test on citrus pathogenic bacteria, the influence on the rot rate of citrus fruit during storage shows that there is no significant difference in its effect.

[0033] 2. Study on the fresh-keeping effect of plant essential oil microemulsion preservative

[0034] 2.1 Inhibitory activity of plant essential oil microemulsion preservative against Penicillium citrus and Acid rot fungus

[0035] With citrus Penicillium (Penicillium italicum) and sour rot fungus (Geotrichum citri-aurantii) as the bacterial species for testing, the plant essential oi...

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Abstract

The invention discloses a plant essential oil micro-emulsion orange fresh-keeping agent and a preparation method thereof. The method comprises the following steps of: 1, adding 0.1 to 5 weight percent of cinnamon essential oil into 0.3 to 15 weight percent of auxiliary emulsifier, and stirring the mixture uniformly to obtain a micro-emulsion oil phase; and 2, adding 30 to 49 weight percent of emulsifier into the micro-emulsion oil phase, stirring the mixture uniformly, then adding quantitative water into the mixture to obtain plant essential oil micro-emulsion raw solution, and storing the raw solution in a thermostatic water bath or an incubator of 25 DEG C. The plant essential oil micro-emulsion orange fresh-keeping agent has good fresh-keeping effect. Proved by experiments, the fresh-keeping agent with low essential oil concentration can remarkably inhibit spore germination and germ tube elongation of penicillium and sour rot bacteria, has good inhibiting effect on pathogenic bacteria in the orange storage process, and can obviously improve the good fruit rate in the orange storage process. The preparation method has simple process, accords with the fresh-keeping development direction of the current fruits and vegetables, and has good development and application potential.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable storage and preservation, in particular to a plant essential oil microemulsion citrus preservation agent and a preparation method thereof. Background technique [0002] In 2007, the area of ​​citrus in my country reached 1.91 million hectares, and the annual output reached 20.59 million tons, ranking first in the world in both area and output. The maturity period of citrus in my country is mainly concentrated in September-December every year, and a large number of citrus fruits need to be stored and kept fresh in addition to being supplied to the market. [0003] Safe preservation of citrus is an important issue in the post-harvest storage process, which is directly related to the development of domestic and foreign trade of citrus industry in my country. At present, citrus fresh-keeping mainly adopts chemical synthesis preservatives. The diseases in citrus storage are mainly penicil...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 郑晓冬刘霞李祎晨王一非余挺
Owner ZHEJIANG UNIV
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