Preservative for fruits and vegetables and application method of preservative

Abstract

The invention discloses a preservative for fruits and vegetables, which comprises the following components in percentage by mass: 5-8% of an emulsifier, 3-5% of Litsea cubeba extracts, 2-4% of star anise extracts, 2-3% of chitosan, 2-3% of calcium chloride, 1.5-3% of calcium bisulfite, 1.5-3% of calcium chlorite, 1.5-3% of anhydrous ethanol, 0.5-1% of citric acid, and the balance of distilled water. A use method of the preservative for fruits and vegetables comprises the following steps: soaking vegetables or fruits into the preservative for 5-10 minutes, taking out the vegetables or fruits out of the preservative and drying the vegetables or fruits, placing the vegetables or fruits into a preservative vessel, covering preservative films on the vegetables or fruits, and storing the vegetables or fruits under the condition of room temperature. The preservative for fruits and vegetables disclosed by the invention is excellent in properties, keeps the quality of fruits and vegetables, enhances the commodity property of fruits and vegetables, and prolongs the shelf life of fruits and vegetables; the preservative is safe, environment-friendly, non-toxic, harmless and pollution-free; the preservative is high in efficiency, and has an antibacterial effect superior to that of sodium benzoate; and the preservative is simple in machining process, moderate in cost and easy to use, and therefore, the fresh-keeping agent disclosed by the invention is an economic and ideal preservative for fruits and vegetables.

Description

technical field [0001] The invention belongs to the technical field of food fresh-keeping, and in particular relates to a vegetable and fruit fresh-keeping agent and a using method thereof. Background technique [0002] Fresh vegetables and fruits will rot naturally after picking, which will cause losses to their storage, transportation and consumption. Therefore, it is of great significance to extend the fresh-keeping period of vegetables and fruits and reduce their rot losses. [0003] Existing vegetable and fruit fresh-keeping technologies mainly contain: physical fresh-keeping (mainly comprising low-temperature refrigeration fresh-keeping method, modified atmosphere fresh-keeping method, decompression fresh-keeping method, radiation fresh-keeping method) and chemical preservative fresh-keeping method. Among them, physical fresh-keeping technology consumes a lot of energy and has high cost, which limits its application. The use of chemical preservatives (such as deoxyace...

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of high cost, poisonous and harmful in the existing fruit and vegetable preservatives, the present invention proposes a vegetable and fruit preservative to prolong the fresh-keeping period of vegetables and fruits and reduce their rot loss under the premise of moderate cost, safety and environmental protection the goal of