Fructus momordicae preservative and application method thereof

Abstract

The invention discloses a fructus momordicae preservative which is prepared from lac, glycerol monostearate, penthiopyrad and alpha-aminoisobutyric acid, wherein the mass percent of the glycerol monostearate is 5-7%, the mass percent of the penthiopyrad is 0.01-0.03%, and the mass percent of the alpha-aminoisobutyric acid is 0.1-0.01%. The application method comprises the following steps: dissolving the fructus momordicae preservative in ethanol, diluting with water, and carrying out dip coating on the fructus momordicae in the obtained dilute solution to obtain a film. The preservative can lower the preservation cost, does not generate cold-resistant pathogens, and can inhibit the fructus momordicae root rot from growth. By using the preservative, the fructus momordicae has smooth surface; and after 100 days, the rotting rate is less than 3%, and the water loss is less than 15%.

Description

technical field [0001] The invention belongs to the field of fruit preservation, and in particular relates to a monk fruit preservation agent. Background technique [0002] Luo Han Guo is a tropical fruit mainly produced in Guangxi. 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 Luo Han Guo due to respiration or residual harmful bacteria 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 Luo Han Guo preservative and its application method. [0004] In order to solve the problems of the technologies described above, the present invention provides the following technical solutions...

AI Technical Summary

Problems solved by technology

[0002] Luo Han Guo is a tropical fruit mainly produced in Guangxi. 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 Luo Han Guo due to breathing or residual harmful bacteria 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