Green and safe fruit and vegetable fresh-keeping agent, preparation method and use method
A fresh-keeping agent for fruits and vegetables, a safe technology, applied in the field of fresh-keeping of fruits and vegetables, can solve the problems of short storage period and affect the application, and achieve the effect of good fresh-keeping effect, extended shelf life and low cost
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment Construction
[0018] The mass content of active ingredients in 10g of green and safe fruit and vegetable preservatives is: ethanol 5.05g, hexanal 0.32g, 1-methylcyclopropene (1-MCP) 4.7 × 10 -5 g, and the rest are carrier substances; the above-mentioned carrier substance is the product of fully reacting 500g of animal fat with 100mL of sodium hydroxide and potassium hydroxide mixed aqueous solution, and the concentration of sodium hydroxide in the mixed aqueous solution is 17.25 mol L -1 , the concentration of potassium hydroxide is 1 mol L -1 .
[0019] Concrete preparation process is as follows:
[0020] 1. Melt tallow fatty acid and add the corresponding proportion of sodium hydroxide and potassium hydroxide mixed aqueous solution to fully react;
[0021] 2. After the reaction is complete, add 720g of ethanol, 45.4g of hexanal, and 0.2g of 1-methylcyclopropene, and stir evenly. Among them, 1-methylcyclopropene is coated with α-cyclodextrin, and the active ingredient is 4%. Add after ...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com