Method for preparing material slowly releasing chlorine dioxide and application thereof

Abstract

The invention discloses a method for preparing a material slowly releasing chlorine dioxide and application thereof. The material releasing chlorine dioxide, provided by the invention, a comprise A and a component B which are respectively packed individually, wherein the component A is a compound material obtained after adsorbed substances are loaded on an absorbing medium; the adsorbed substances are one or two components in a disinfectant; the disinfectant comprises a component a, a component b and a component c; the component a is soluble chlorate; the component b is oxalic acid or soluble oxalate; the component c is citric acid; the component B is an activating agent; and the activating agent comprises other components in the disinfectant except the adsorbed substances. The material slowly releasing chlorine dioxide, with a nano composite structure, provided by the invention, can be used for slowly releasing chlorine dioxide gas in long action, prolonging the effective service life of an antistaling agent and effectively inhibiting and killing bacteria, and has good anticorrosive, mildewproof and freshness-preserving effects on fruits and vegetables.

Description

technical field

[0001] The invention relates to a preparation method and application of a chlorine dioxide slow-release material. Background technique

[0002] my country is a large country of fruit and vegetable production. The fruits and vegetables produced are of various varieties, high quality, unique flavor, and are highly competitive in the market. However, due to the lack of efficient storage and preservation technology, the quality of fruits and vegetables has declined and serious waste has occurred. With the gradual improvement of people's quality of life, people's demand for fresh fruits and vegetables is also gradually increasing. The preservation of fruits and vegetables in the process of picking, transporting, selling and eating has become a very important issue. During the storage and circulation of fruits and vegetables, a large number of bacteria and other pathogenic microorganisms grow, which is an important reason for affecting the taste of fruits and vege...

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