Fruit wax for fresh-keeping of fruits and vegetables and preparation method and application

Abstract

The invention discloses fruit wax for fresh-keeping of fruits and vegetables and a preparation method and an application. The preparation method comprises the steps of adopting a phase inversion emulsion method, selecting high-quality oleic acid, myristate, morpholine, potassium hydroxide, polydimethyl siloxane, and deionized water according to characteristics of oxidized polyethylene and carnauba wax, choosing appropriate emulsification temperature and time for emulsifying the wax and the adding quantity and speed of the deionized water, obtaining an O/W type emulsion, and obtaining the oxidized polyethylene and carnauba wax composite fruit wax for the fresh-keeping of the fruits and the vegetables. The fruit wax synthesized by the method is high in film-forming strength and extremely high in glossiness after film forming, can be comparable to imported wax liquid, and is good in water retention property and air permeability; the outstanding performance of the fruit wax completely surpass that of imported high-gloss fruit wax at present; and the fruit wax meets the requirements of green, safe and mechanical waxing of food. The fruit wax can be widely used for waxing the fruits and the vegetables such as citrus, apples, peaches and tomatoes.

Description

technical field [0001] The invention belongs to the field of post-harvest fruit and vegetable biotechnology, and specifically relates to a fruit wax for preserving freshness of fruits and vegetables, a preparation method of fruit wax for preserving freshness of fruits and vegetables, and an application of fruit wax for preserving freshness of fruits and vegetables. The freshness preserving wax liquid is suitable for citrus, Apples, peaches, tomatoes and other fruits and vegetables. Background technique [0002] With the improvement of people's living standards at home and abroad, in order to achieve the freshness of fruits and vegetables and their annual supply, waxing preservation has emerged as a new preservation method. It is artificially smearing a layer of film on the surface of fruits and vegetables. To regulate the pores of the fruit and vegetable skin, reduce the water loss of fruits and vegetables, delay the wilting of fruits and vegetables, limit the gas exchange b...

AI Technical Summary

Problems solved by technology

Although the gas permeability of oxidized polyethylene wax is slightly better, in many fruit and vegetable varieties, it has poor water retention and low gloss after processing fruits and vegetables, and it will still significantly increase the rate of odorous substances in fruits.

Although developed countries have invested a lot of energy in research on improving the gas permeability and gloss of wax liquid, and some new materials have been used in wax liquid transformation, they have not effectively changed this situation.

Images