Fresh-keeping composition for fruits and vegetables and application of fresh-keeping composition

Abstract

The invention discloses a novel fresh-keeping composition for fruits and vegetables. The novel fresh-keeping composition comprises the following components in percentage by weight: 1-5 parts of kojic acid and 0.1-0.5 parts of phytic acid. The invention further discloses application of the fresh-keeping composition for the fruits and the vegetables and a novel fresh-keeping agent for the fruits and the vegetables. The fresh-keeping composition for the fruits and the vegetables, which is disclosed by the invention, has the advantages of excellent fresh-keeping effect, safety, low cost and favorable industrial prospect.

Description

technical field [0001] The invention relates to a food field, in particular to a fruit and vegetable fresh-keeping agent. Background technique [0002] my country is one of the origin centers of various fruits and vegetables in the world. In the past few years, fruit and vegetable products have developed rapidly, and the output of various fruits and vegetables ranks first in the world, but at the same time, they also face problems such as poor quality after harvest and physiological diseases. Fruit and vegetable fresh-keeping agent can inhibit microbial activity, prevent fruits, vegetables and flowers from spoiling, thereby prolonging the shelf life and shelf life of fruits, vegetables and flowers. [0003] For a long time, people have mainly used chemical synthetic substances as preservatives to preserve the freshness of stored fruits and vegetables. Although they have a good fresh-keeping effect, many chemical synthetic substances have potential safety hazards, which may ...

AI Technical Summary

Problems solved by technology

Use this preservative to store fruits in a mechanical cold storage, and the fresh-keeping period of the fruit can reach 1 to 4 months. This preservative has a long shelf life, but it contains chemically synthesized substances such as Shibaoke and calcium nitrate, which has potential safety hazards; patent number: ZL200810062790 .0, the name of the invention: "a natural fruit and vegetable fresh-keeping agent" patent discloses a natural fruit and vegetable fresh-keeping agent, which is composed of the following raw materials based on a total volume of 1000ml: oryzanol 1-2g, ascorbic acid 3-6g, vitamin E2 -5g, lysine 3-6g, phytic acid 0.5-1ml, garlic essential oil 15-25ul, ethanol 25-55ml, the balance is water, 0.5-1ml phytic acid, 1-2g oryzanol, 15-25ul garlic Dissolve the essential oil in 25-55ml of ethanol to obtain an ethanol solution; mix the ethanol solution, 3-6g of ascorbic acid, 2-5g of vitamin E, and 3-6g of lysine, add water to dissolve, and dilute to 1000ml with water to obtain natural fruit and vegetable preservation Using this preservative to keep fruits and vegetables fresh at room temperature can prolong the storage time of artemisia for 1-3 days, and extend the storage time of strawberries by 30-40 days. The preservative does not contain chemical synthetic substances, and the fresh-keeping time is longer , but the composition is more, the cost is high, and it may affect the flavor of fruits and vegetables; the application number: 201010554984.X, the patent application for the name of the invention: "a compound preservative for green leafy vegetables and its supporting fresh-keeping method" discloses a green leaf vegetable Vegetable preservative, the preservative is composed of sodium erythorbate, kojic acid, gibberellin, and salicylic acid in aqueous solution, and the concentration of each component is: sodium erythorbate 200mg / L, kojic acid 40mg / L, gibberellin 20mg / L L, salicylic acid 10mg / L, magnesium sulfate 200mg / L

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