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Fruit and vegetable fresh-keeping agent as well as application thereof

A fruit and vegetable fresh-keeping agent and technology of fruit and vegetable preservation, applied in the direction of fruit and vegetable preservation, application, food preservation, etc., can solve the problems of poor single use effect, difficult production operation, high cost of chitin, etc., to achieve convenient operation, prevent microbial infection, Safe and reliable effect of components

Active Publication Date: 2014-02-05
CHENGDU NEWSUN CROPSCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, pure chitin has defects such as high cost, poor water solubility, poor single use effect, and difficult production and operation.

Method used

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  • Fruit and vegetable fresh-keeping agent as well as application thereof
  • Fruit and vegetable fresh-keeping agent as well as application thereof
  • Fruit and vegetable fresh-keeping agent as well as application thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0024] The preparation method of the fruit and vegetable fresh-keeping agent of the present invention can adopt a conventional mixing method, and its solution can adopt a conventional dissolving method. Accurately weigh chitin and its derivatives, polyamino acid and water in proportion, stir to dissolve chitin and its derivatives, polyamino acid in water, and obtain the fruit and vegetable fresh-keeping agent.

[0025] The present invention also provides the application of the fruit and vegetable fresh-keeping agent of the present invention in fruit and vegetable fresh-keeping. The fruit and vegetable fresh-keeping agent of the present invention has excellent fresh-keeping effects on fruits and vegetables such as grapes, tomatoes, cucumbers, apples, pears, green jujubes, kiwi fruit, lettuce, Chinese cabbage, strawberries, etc., especially in the fresh-keeping of grapes, the fruit and vegetable fresh-keeping agent of the present invention It can prolong the shelf life of grapes...

Embodiment 1

[0039] A fresh-keeping agent for fruits and vegetables comprises: 1% deacetylated chitosan, 1% polylysine and the rest water.

Embodiment 2

[0041] A fresh-keeping agent for fruits and vegetables is composed of 4% carboxymethyl chitin, 0.1% polyglutamic acid and the rest is water.

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PUM

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Abstract

The invention relates to a fruit and vegetable fresh-keeping agent as well as application thereof, belongs to the field of food storage, and aims at providing a fruit and vegetable fresh-keeping agent. Active ingredients of the fruit and vegetable fresh-keeping agent comprise the following components in parts by weight: 1-4 parts of chitin as well as derivative thereof and 0.1-1 part of polyamino acid, wherein chitin as well as derivative thereof and polyamino acid are both hydrosoluble. The fresh-keeping agent provided by the invention can prolong the storage period of fruits and vegetables, can reduce the rotting rate and the loss rate, can improve the quality of fruits and vegetables, and increase the economic benefit, meanwhile has the advantages of low cost, simple formula, convenience in operation and the like, additionally is safe and reliable in component, and is harmless to human bodies.

Description

technical field [0001] The invention relates to a fruit and vegetable fresh-keeping agent and an application thereof, belonging to the field of food storage. Background technique [0002] With the development of science and technology, people's living standards are gradually improving, and the demand for vegetables and fruits produced in different seasons and regions is increasing. However, fresh fruits and vegetables are still undergoing complex physiological, biological and physical changes after harvesting. The cells and tissues of fruits and vegetables continue to respire and transpirate, which is prone to shrinkage, weightlessness, wilting, deterioration and other phenomena, which affects the quality and sales of fruits and vegetables. Therefore, preservation of fruits and vegetables is a very important issue in the production, storage and sales of vegetables and fruits. [0003] Currently used fruit and vegetable preservation techniques mainly include low-temperature ...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 何其明刘文涛任丹
Owner CHENGDU NEWSUN CROPSCI
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