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A kind of fruit and vegetable preservative

A fruit and vegetable preservative and preservative technology, applied in the field of preservatives, can solve the problems of high energy consumption, residues on the surface of fruits and vegetables, and high energy consumption

Inactive Publication Date: 2011-11-30
ZHENJIANG BIO INNOVA BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

(2) Low-temperature refrigeration and preservation (3) Modified atmosphere preservation. The disadvantage of organic fungicides is that they will form residues on the surface of fruits and vegetables, which have certain toxicity or harm to the human body. high energy consumption
Therefore, existing methods have certain limitations

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The composition and content of the fruit and vegetable preservative of the present embodiment are as follows:

[0013] ectoine

20g

Hydroxytetrahydropyrimidine

20g

Potassium sorbate

0.5g

citric acid

29.5g

purified water

929ml

[0014] The effect of the fruit and vegetable preservative of the present embodiment is as follows:

[0015] Spray preservation of cucumbers at room temperature:

[0016] Freshly picked and undamaged cucumbers are sprayed with the above-mentioned fruit and vegetable preservatives, about 3-5ml per kilogram of cucumbers, dried and stored indoors at room temperature, and cucumbers of the same weight are selected as controls and stored at the same time. The storage period of the cucumbers sprayed with the preservative can reach 20 days; the cucumbers not sprayed with the preservative have obvious wilting and dehydration in 5 days, and begin to rot and lose their edible value af...

Embodiment 2

[0018] The composition and content of the fruit and vegetable preservative of the present embodiment are as follows:

[0019] ectoine

50g

Hydroxytetrahydropyrimidine

5g

Potassium sorbate

1g

citric acid

10g

purified water

934ml

[0020] The effect of the fruit and vegetable preservative of the present embodiment is as follows:

[0021] For freshly picked peaches without damage, spray 3-5ml of the above-mentioned fruit and vegetable preservative per kilogram, store them at room temperature at 25 degrees after drying, and select peaches of the same weight as a control for storage. Check after 10 days, the good fruit rate is 35% in the contrast, and there is the peculiar smell of rotten. The rate of good fruit of peaches sprayed with preservative is 90%, and there is no peculiar smell.

Embodiment 3

[0023] The composition and content of the fruit and vegetable preservative of the present embodiment are as follows:

[0024] ectoine

5g

Hydroxytetrahydropyrimidine

50g

Potassium sorbate

1g

citric acid

50g

purified water

894ml

[0025] The effect of the fruit and vegetable preservative of the present embodiment is as follows:

[0026] Freshly picked spinach was sprayed with 5-10ml of the above-mentioned fruit and vegetable preservative per kilogram, and stored in cold storage. The control sample showed a large number of dehydration, shrinkage, chlorosis and rot within 8 days, and could not be eaten. The spinach sprayed with preservatives only had a small amount of yellow leaves in 20 days, which did not affect the consumption.

[0027] The preparation method of fruit and vegetable preservative of the present invention is as follows:

[0028] Dissolve ectoine (0.5wt% to 5wt%), hydroxyl ectoine (0.5wt% ...

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PUM

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Abstract

The invention aims to provide a nontoxic and safe fruit and vegetable preservative convenient to use. The fruit and vegetable preservative comprises ectoine, hydroxy ectoine, preservative and water. The preservative using the ectoine and the hydroxy ectoine has the following fresh-keeping functions that: (1) growth of microbes is controlled, and mainly the growth of putrefying bacteria is inhibited; and (2) internal water evaporation is controlled, namely water among the tissues of the fruits and the vegetables forms combined water by combining the ectoine or the hydroxy ectoine and free water molecules, so that the viscosity of solution in the whole system is increased, evaporation of moisture is inhibited, and loss of the moisture is effectively controlled.

Description

technical field [0001] The invention relates to a fresh-keeping agent, in particular to a fresh-keeping agent for fruits and vegetables. Background technique [0002] Fruit and vegetable production is highly regional and seasonal, and many fruits and vegetables often suffer from mildew, rot, and freshness decline during processing, storage and transportation. Great economic losses have been caused, and since seasonality has caused conflicts with consumer demand for fruits and vegetables, it is an important issue to prolong the preservation of the natural quality and characteristics of fruits and vegetables as much as possible. At present, there are many kinds of food preservatives and other fresh-keeping methods on the market, which mainly include (1) organic fungicides in terms of ingredients and functions. (2) Low-temperature refrigeration and preservation (3) Modified atmosphere preservation. The disadvantage of organic fungicides is that they will form residues on the s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 朱道辰王成栋陈焱刘杏荣陈春润
Owner ZHENJIANG BIO INNOVA BIOTECH
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