Anti-staling agent for fruits and vegetables

Abstract

The invention provides an anti-staling agent for fruits and vegetables. The anti-staling agent comprises the following ingredients by weight: 10 to 20 parts of citric acid, 0.1 to 0.8 part of gala-seminase, 100 to 150 parts of guaiacum, 900 to 1200 parts of water, 1 to 5 parts of astragalus polysaccharide, 1 to 3 parts of baicalein, and 0.5 to 2 parts of fulvic acid. The viscosity of an aqueous solution containing 5 weight percent of the antistaling agent is 27 CPS. The antistaling agent has the advantages that the preparation is simple; the use is convenient; the water conservation and fresh keeping effects are highgood. Particularly, the fruits and vegetables which are kept fresh with the antistaling agent are not changed in ripeness, and are fragrant in scent, favorable in taste, and quite low in weight loss (only 2.8 percent); the water conservation and fresh keeping effects of the antistaling agent are high.

Description

[0001] Technical field: [0002] The invention relates to the technical field of quality preservation of agricultural products, in particular to a fresh-keeping agent for fruits and vegetables. [0003] Background technique: [0004] Under normal circumstances, vegetables and fruits still have a ripening process after harvesting, which often causes softening phenomenon in a short period of time, reduces flavor, and rots and deteriorates. Therefore, many vegetables and fruits are picked when they are still young, and are sprayed with ether or ethylene to accelerate ripening, which leads to the problem of poor vegetable quality. On the other hand, after vegetables or fruits and vegetables are picked, fresh-keeping operations are also required to maintain their freshness. Usually, liquid water or film-forming liquid is sprayed to form a film on the surface of fruits and vegetables to keep water and freshness. Due to the effect of the covering film, even if it is stored for a ...

AI Technical Summary

Problems solved by technology

However, this preservative is not stable, and the film-forming ratio, temperature, and humidity are more restricted, and the effect is not good in humid or hot weather. Therefore, it is necessary to produce a kind of antistaling agent that is simple in proportion, easy to use, and has the effect of water retention and freshness preservation. A good fruit and vegetable preservative