Carrot bifunctional enzyme-containing fruit and vegetable fresh-keeping agent

The technology of a fruit and vegetable preservative and a bifunctional enzyme is applied in the field of preservatives to achieve the effect of keeping fresh and green, preventing rot and deterioration, and having good effect.

Inactive Publication Date: 2011-07-13
张胜勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the fight against plant diseases and insect pests caused by microorganisms, it has important characteristics such as environmental protection, non-toxicity, pollution-free, and health. However, at present, there is no fruit and vegetable preservative based on radish bifunctional protein in the world.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A fruit and vegetable fresh-keeping agent containing radish bifunctional enzyme, the contained components and the content of each component are as follows:

[0025] Radish bifunctional enzyme 40mg;

[0026] Polysaccharide 5mg;

[0027] Preservative 1mg;

[0028] Surfactant 2.5mg;

[0029] Antioxidant 0.5mg;

[0030] Edible ethanol 10ml;

[0031] 80ml of water;

[0032] The polysaccharide is a mixture of chitosan and carboxymethyl cellulose; the preservative is sodium benzoate; the active agent is Tween-20; and the antioxidant is selected from ascorbic acid.

[0033] The above-mentioned preservatives are used to preserve the freshness of Red Fuji red apples. Soak the Red Fuji red apples in the above-mentioned fruit and vegetable preservatives for 3 minutes, take them out, drain them, pack them, and store them at 15-25°C room temperature and 70-95% humidity In January, the good fruit rate reached 97%, and the water loss reached 4%. The good fruit rate of the control...

Embodiment 2

[0035] A fruit and vegetable fresh-keeping agent containing radish bifunctional enzyme, the contained components and the content of each component are as follows:

[0036] Radish bifunctional enzyme 80mg;

[0037] Polysaccharide 1mg;

[0038] Preservatives 0.5mg;

[0039] Surfactant 5mg;

[0040] Antioxidant 1mg;

[0041] Edible ethanol 20ml;

[0042] 100ml of water;

[0043] The polysaccharide is a mixture of carboxymethyl chitosan and pectin; the preservative is benzoic acid and potassium sorbate; the active agent is Tween-60; the antioxidant is selected from tert-butyl p- Hydroquinone.

[0044] The above-mentioned preservatives are used to preserve the freshness of Red Fuji red apples. Soak the Red Fuji red apples in the above-mentioned fruit and vegetable preservatives for 3 minutes, take them out, drain them, pack them, and store them at 15-25°C room temperature and 70-95% humidity In January, the good fruit rate reached 98%, and the water loss reached 3.8%. The go...

Embodiment 3

[0046] A fruit and vegetable fresh-keeping agent containing radish bifunctional enzyme, the contained components and the content of each component are as follows:

[0047] Radish bifunctional enzyme 60mg;

[0048] Polysaccharide 10mg;

[0049] Preservatives 0.01mg;

[0050] Surfactant 0.1mg;

[0051] Antioxidant 0.01mg;

[0052] Edible ethanol 1ml;

[0053] 50ml of water;

[0054] The polysaccharide is carboxymethyl chitosan; the preservative is benzoic acid; the active agent is Tween-60; and the antioxidant is selected from tert-butyl hydroquinone.

[0055] The above-mentioned preservatives are used to preserve the freshness of Red Fuji red apples. Soak the Red Fuji red apples in the above-mentioned fruit and vegetable preservatives for 3 minutes, take them out, drain them, pack them, and store them at 15-25°C room temperature and 70-95% humidity In January, the good fruit rate reached 96%, and the water loss reached 3.5%. The good fruit rate of the control group was 80...

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PUM

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Abstract

The invention relates to a carrot bifunctional enzyme-containing fruit and vegetable fresh-keeping agent which comprises the components with content: 40-80mg of carrot bifunctional enzyme, 1-10mg of polysaccharide, 0.01-1mg of preservative, 0.1-5mg of surface active agent, 0.01-1mg of antioxidant, 1-20ml of edible ethanol and 50-100ml of water. The fresh-keeping agent is capable of effectively killing fungus leading fruits and vegetables to decay and preventing water loss, and is simple in formulation and good in fresh-keeping and green-keeping effects.

Description

technical field [0001] The invention relates to the field of antistaling agents, in particular to a fruit and vegetable antistaling agent containing radish bifunctional enzymes. Background technique [0002] Fruits and vegetables are necessities in people's lives, but because of their strong seasonality and regionality, it is currently the domestic hot topic of foreign research. [0003] The epidermis and epidermis of fruits and vegetables are covered with a layer of waxy substance, which can prevent the invasion of microorganisms, so the internal tissues of normal fruits and vegetables are generally sterile. However, when the epidermal tissue of fruits and vegetables is stabbed by insects or other mechanical damage, microorganisms will invade and reproduce, thereby promoting the rot and deterioration of fruits and vegetables, especially fruits and vegetables with high maturity are more likely to be damaged. In addition, the material composition of fruits and vegetables is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/155A23B7/154
Inventor 张胜勇
Owner 张胜勇
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