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Biological source strawberry preservative

A preservative and bio-sourced technology, applied in the fields of bio-sourced strawberry preservatives and fruit preservatives, can solve the problems of prolonging the storage period and shelf life of strawberries, achieve extended storage and shelf life, good development and application prospects, and good freshness preservation effect of effect

Inactive Publication Date: 2013-12-25
NANJING TONGZE AGRI SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no literature report on the use of wood vinegar, glutamic acid, arginine, ascorbic acid, and chitosan as the main components to prepare preservatives for extending the storage and shelf life of strawberries.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: wood vinegar liquid 0.2g / L, glutamic acid 0.2g / L, arginine 0.5g / L, ascorbic acid 0.5g / L, chitosan 5g / L, ascorbic acid is first dissolved in water, then add successively Chitosan, wood vinegar, arginine, make up the remaining water, and stir well. Soak or coat strawberry fruit with this preservative for 2 minutes, dry and store. Water was used as a control. After 7 days, the investigation results showed that the weight loss rate and good fruit rate of the control fruit were 13.9% and 0 respectively, and the weight loss rate and good fruit rate of the fruits treated with the antistaling agent of the present embodiment were 8.1% and 72.3% respectively. Visible, antistaling agent treatment of the present invention can significantly improve the storage period quality of strawberry fruit.

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PUM

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Abstract

The invention relates to a biological source strawberry preservative. The biological source strawberry preservative is characterized by comprising the following main components: 0.1-0.5g / L of wood vinegar, 0.2-0.5g / L of glutamic acid, 0.2-0.5g / L of arginine, 0.1-0.5g / L of ascorbic acid, 5-10g / L of chitosan and the balance of water. A preparation method comprises the following steps: firstly dissolving the ascorbic acid in water, further sequentially adding the chitosan, the wood vinegar, the glutamic acid and the arginine and the balance of water. By using the preservative to soak or coat strawberry fruits for 1-3 minutes, the preservative has a better preservative effect on strawberries after airing, can prolong the storage period and the shelf life and has good application prospects.

Description

[0001] technical field [0002] The invention relates to a fruit fresh-keeping agent, in particular to a biological source strawberry fresh-keeping agent, which belongs to the technical field of food engineering. Background technique [0003] Strawberry is a perennial fruit tree of the genus Strawberry in the Rosaceae family and is often cultivated as an annual. In recent years, due to its outstanding economic benefits, it has developed rapidly and has become a pillar industry in some areas, which has played a huge role in driving farmers to increase their income and become rich. However, strawberry fruit is very easy to damage and is not resistant to storage and transportation. Therefore, a lot of work has been done on the preservation and storage of strawberries in the industry. The application of safe biological agents to develop preservatives is a very important content, which is very important for the development of the strawberry industry. Significant. [0004] Wood ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 杨存
Owner NANJING TONGZE AGRI SCI & TECH
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