Mango preservative and application method thereof

A preservative, mango technology, applied in the field of mango preservatives, can solve the problems of high refrigeration cost, easy to produce cold-resistant pathogens, mango deterioration and rot, etc., and achieve the effect of reducing the preservation cost

Inactive Publication Date: 2014-04-23
GUANGXI UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Mango is a tropical fruit in the south. If no fresh-keeping treatment is carried out during transportation or storage to the north after picking, it is very easy to cause rapid deterioration and rot of mangoes due to breathing or harmful bacteria remaining on the surface.
Most of the existing fresh-keeping methods are refrigeration, but the cost of refrigeration is high, and it is easy to produce cold-resistant pathogenic bacteria

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] 100g of shellac and 0.1g of α-aminoisobutyric acid are evenly mixed to obtain the mango preservative. When in use, first dissolve the mango preservative with a small amount of ethanol under proper heating (30-45°C), then dilute it with 7 times the mass of water, then put the mango into the diluent, dip-coat it, dry it, and dip-coat it on the surface of the mango to obtain A film.

Embodiment 2

[0012] 100g of shellac and 0.01g of α-aminoisobutyric acid are evenly mixed to obtain the mango preservative.

Embodiment 3

[0014] 100 g of shellac and 0.05 g of α-aminoisobutyric acid are mixed evenly to obtain the mango preservative.

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PUM

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Abstract

The invention discloses a mango preservative which is prepared from lac and alpha-aminoisobutyric acid, wherein the mass percent of the alpha-aminoisobutyric acid is 0.1-0.01%. The application method comprises the following steps: dissolving the mango preservative in ethanol, diluting with water, and carrying out dip coating on the mangos in the obtained dilute solution to obtain a film. By using the preservative, the preservation cost can be lowered, and the mango has smooth surface; and after 100 days, the rotting rate is less than 3%, and the water loss is less than 30%.

Description

technical field [0001] The invention belongs to the field of fruit preservation, and in particular relates to a mango preservation agent. Background technique [0002] Mango is a tropical fruit in the south. If no fresh-keeping treatment is carried out during the transportation or storage process to the north after picking, it is very easy to cause rapid deterioration and rot of mango due to breathing or harmful bacteria remaining on the surface. Most of the existing fresh-keeping methods are cold storage, but the cost of cold storage is relatively high, and cold-resistant pathogenic bacteria are likely to be produced. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the existing defects and provide a mango fresh-keeping agent and its application method. [0004] In order to solve the problems of the technologies described above, the present invention provides the following technical solutions: [0005] A mango...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 郭毅锋黄丽敏雷安池
Owner GUANGXI UNIVERSITY OF TECHNOLOGY
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