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Strawberry anti-staling agent

A preservative and strawberry technology, applied in the fields of fruit preservatives and strawberry preservatives, can solve the problems of strawberry preservation that have not been reported in literature, etc., achieve good development and application prospects, prolong storage and shelf life, and have good development and application potential Effect

Inactive Publication Date: 2014-01-01
NANJING TONGZE AGRI SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no literature reports on the preparation of preservatives with malic acid, rosmarinic acid, lentinan, and chitosan as the main components for strawberry preservation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1: malic acid 0.1g / L, rosmarinic acid 0.02g / L, lentinan 0.4g / L, chitosan 6g / L, preparation method is that earlier malic acid, rosmarinic acid are dissolved in water, Then add lentinan and chitosan in turn to make up the remaining water, and fully stir evenly. 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 rate of good fruit treated by the present invention was 60.2% higher than that of the control.

Embodiment 2

[0011] Embodiment 2: malic acid 0.5g / L, rosmarinic acid 0.05g / L, lentinan 0.2g / L, chitosan 5g / L, preparation method is the same as embodiment 1. Soak or coat strawberry fruit with this preservative for 2 minutes, dry and store. Water was used as a control. After 7 days, the survey results showed that the good fruit rate was 63.7% higher than that of the control. 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 strawberry anti-staling agent. The strawberry anti-staling agent is characterized by comprising the main components: 0.1-0.5 g / L malic acid, 0.01-0.05 g / L rosemary acid, 0.1-0.5 g / L lentinan, 5-10 g / L chitosan, and the balance of water. The preparation method includes the steps that firstly, the malic acid and the rosemary acid are dissolved into water, then, the lentinan and the chitosan are added sequentially, the balance of water is supplemented, and strawberries are soaked or coated with the anti-staling agent for 1-3min. After the anti-staling agent is dried, the good anti-staling effect of the strawberries is achieved, the storage period and the shelf life are prolonged, and the strawberry anti-staling agent has good application prospects.

Description

technical field [0001] The invention relates to a fruit fresh-keeping agent, in particular to a strawberry fresh-keeping agent containing biological source polysaccharides and organic acids, and belongs to the technical field of food engineering. Background technique [0002] 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 indus...

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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