Fruit and vegetable preservative, fruit and vegetable preservative paper and preparation method thereof

Abstract

The invention belongs to the technical field of fruit and vegetable preservation and particularly relates to a fruit and vegetable preservative, fruit and vegetable preservative paper and a method for preparing the fruit and vegetable preservative paper by using the fruit and vegetable preservative. The fruit and vegetable preservative consists of the following components in percentage by mass: 97.85 percent to 98.5 percent of starch, 0.5 percent to 0.65 percent of acrylate, 0.5 percent to 0.85 percent of nano silica and 0.5 percent to 0.65 percent of nano titanium dioxide. The fruit and vegetable preservative paper with the fruit and vegetable preservative takes bamboo fiber paper as a carrier, wherein the fruit and vegetable preservative is adhered onto the bamboo fiber paper. The fruitand vegetable preservative, the fruit and vegetable preservative paper and the method have the advantages that the humidity of a fruit and vegetable storage space can be reduced, bacteria can be sterilized, mold can be prevented, the air cleanness can be improved, the preservation effect is excellent, the repetitive use can be realized and the cost is low.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and specifically relates to a fresh-keeping agent for fruits and vegetables, a fresh-keeping paper for fruits and vegetables, and a method for preparing fresh-keeping paper for fruits and vegetables with the fresh-keeping agent for fruits and vegetables. Background technique [0002] Fruit and vegetable rot is the root cause of the short shelf life of fruits and vegetables, and the humidity, temperature, cleanliness and oxygen concentration of the fruit and vegetable storage environment are the main factors causing fruit and vegetable rot. The rot speed of fruits and vegetables is proportional to the values ​​of the above four factors. Yes, that is, the higher the temperature, the greater the humidity, the worse the cleanliness, the greater the oxygen concentration, and the faster the rot of fruits and vegetables. The so-called cleanliness mainly refers to the bacte...

AI Technical Summary

Problems solved by technology

[0005]One: Most of the fruit and vegetable fresh-keeping paper uses traditional technology, that is, only waxed or moisture-absorbing fiber paper is used. The disadvantage is the fresh-keeping effect. Poor, short shelf life;

[0006]Second: Although the relatively advanced fruit and vegetable fresh-keeping paper uses nanotechnology, however, as far as the current situation is concerned, almost all of them use the physical composite layer method. Its balance is poor, the manufacturing cost is high, and it mainly uses rare materials such as expensive nano-silver (such as ZL 200810124187.0), nano-aluminum foil (such as 200520018771.X), not only has no obvious fresh-keeping effect, but also greatly increases the sales of fruits and vegetables cost, greatly reducing the value of use