Functional fruit and vegetable preservative containing arginine

Abstract

The invention discloses a functional fruit and vegetable preservative containing arginine. The preservative consists of the components of the arginine, vitamin C, CaC12, salicylic acid, citric acid, water and film-forming agent chitosan; a layer of thin film with gas selection permeability can be formed on the surface of a fruit or a vegetable after the raw materials are treated, so that the breathing intensity and the transpiration reaction of the fruit or the vegetable can be effectively reduced, and a fruit or vegetable system can be induced to be resistant; pathogenic bacteria can be well suppressed in the fruit or vegetable storage process; and the functional fruit and vegetable preservative is suitable for storage and refreshing of various fruits and vegetables. The preservative is simple in technology, relatively low in cost and convenient to use, is safe and reliable and is rich in arginine, the vitamin C and calcium, so that the nutrition effect and the health protection effects on the fruits and the vegetables can be enhanced; the current fruit and vegetable preservative development direction can be met; and the high development and application potential can be realized.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and relates to a high-quality, safe and functional fruit and vegetable fresh-keeping agent containing arginine. Background technique [0002] my country is the world's largest producer of fruits and vegetables, and the fruit and vegetable industry has become a pillar industry for the development of my country's agriculture and rural economy. However, due to physiological aging, microbial invasion and mechanical damage before and after harvesting, fruits and vegetables are easy to rot and deteriorate, and cannot be stored. According to statistics, the postharvest loss of fruits and vegetables in my country is serious, and the rot loss rate of fruits and vegetables after harvesting accounts for 25-30% of the total output. [1] . At present, the most commonly used method to control the postharvest loss of fruits and vegetables is low-temperature storage combined with ...

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Problems solved by technology

As far as the inventors know, until the completion of the present invention, the prior art has not been related to the report that the fruits and vegetables have the function of health food while preserving the freshness of fruits and vegetables.

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