Kiwi fruit preservative and method for preserving kiwi fruits

Abstract

The invention relates to a kiwi fruit preservative and a method for preserving kiwi fruits. The kiwi fruit preservative is prepared into an aqueous solution through a ClO2 solution, citric acid and Tween-20, wherein the ClO2 content in the solution is 20-80mg/L, the content of the citric acid is 0.03 percent of the mass of the aqueous solution, and the content of the Tween-20 is 0.05 percent of the mass of the aqueous solution. The kiwi fruit preservative is low in price, residue-free and environment-friendly and has good preservation and freshness retaining effects; after the kiwi fruit preservative is sprayed, the quality and commodity value of the kiwi fruit fruits are not influenced; the removal rate of pathogenic bacteria on the surfaces of the kiwi fruit fruits is high, and weight loss and rot in the fruit storage process after pickup are reduced. Moreover, the kiwi fruit preservative is a new generation high-efficiency, broad-spectrum and safe bactericidal preservative with excellent performance.

Description

technical field [0001] The invention relates to an antiseptic and an antiseptic method, in particular to a pre-harvest antiseptic effect and an antiseptic method for kiwi fruit. technical background [0002] Kiwi is a perennial vine and deciduous plant of Actinidiaceae (Actinidiaceae). It belongs to berry fruit and is known as the "king of fruits". It is favored by people for its unique nutritional value, health value and high economic value. favorite. Kiwi fruit is soft and juicy, rich in Vc, sugar, organic acid, protein, 17 kinds of amino acids, pectin, tannin, fatty acid, potassium, sulfur, calcium, magnesium, iron and phosphorus and other minerals. [0003] During the growth and development period, kiwifruit fruit is easy to spread a variety of infectious pathogenic bacteria, and these pathogenic bacteria are latent for a long time, and they will cause damage when the fruit is ripe or stored, causing a large number of fruits to rot during storage, transportation and she...

AI Technical Summary

Problems solved by technology

In addition, kiwifruit is inevitably subjected to mechanical damage such as extrusion, vibration, and collision during the entire process from post-harvest storage and transportation to sales, causing damage to the tissue structure of the fruit, causing physiological and metabolic disorders of the fruit and microbial infection, and aging the fruit. Accelerated, increased rotting, leading to severe losses of fruit in circulation

In addition, kiwifruit is susceptible to infection by gray mold and soft rot during storage, causing a large number of fruits to rot, resulting in the phenomenon of "soft in seven days, rotten in ten days, and half bad in half a month"

Some post-harvest kiwi fruit preservatives currently used in production have low bactericidal ability and cannot effectively kill microorganisms; although some can effectively kill surface microorganisms and have a certain effect on fruit preservation, they are easy to remain , especially odor residues; some preservatives will produce harmful substances during the sterilization process, which will cause adverse effects on human health; cause certain economic losses to the operator

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