A kind of grape preservative and preparation method thereof

A technology of preservatives and grapes, applied in the field of grape preservatives and its preparation, can solve the problems of grape preservatives without β-aminobutyric acid, achieve good development and application potential, reduce bad fruit rate and cob browning Index, good effect of long-term freshness preservation

Active Publication Date: 2016-08-24
河北上桥生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But there is no ideal grape preservative containing β-aminobutyric acid at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The composition of the grape preservative described in this embodiment is as follows: β-aminobutyric acid 0.05 g / L, vitamin C 3.0 g / L, CaCl 2 2.0 g / L, 4.0 g / L tartaric acid, 60 g / L fructose, and the rest is water.

[0020] The preparation method is: the β-aminobutyric acid, vitamin C, CaCl 2 , tartaric acid and fructose were added to the water in turn, and stirred until completely dissolved.

Embodiment 2

[0022] The composition of the grape preservative in this embodiment is as follows: β-aminobutyric acid 0.05 g / L, vitamin C 3.0 g / L, CaCl 2 2.0 g / L, tartaric acid 3.0 g / L, fructose 80 g / L, and the rest is water.

[0023] The preparation method is the same as in Example 1.

Embodiment 3

[0025] The composition of the present embodiment grape preservative is as follows: β-aminobutyric acid 0.1 g / L, vitamin C 6.0g / L, CaCl 2 3.0 g / L, tartaric acid 5.0 g / L, fructose 50 g / L, and the rest is water.

[0026] The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention discloses a grape preservative and a preparation method thereof. The grape preservative particularly comprises the following components: 0.05-0.1g / L of beta-aminobutyric acid, 3.0-6.0g / L of vitamin C, 2.0-4.0g / L of CaCl2, 3.0-6.0g / L of tartaric acid, 50-80g / L of fructose and the balance of water. The experiment proves that the grape preservative provided by the invention has a favorable fresh-keeping effect on multiple grape varieties of Summer Black, Kyoho, Manicure Finger, Childe and the like, can reduce the rotting rate of fruits, reduce the content of TSS (total soluble solid) of fruit, can reduce the brown stain index of spike-stalk, and prolong the storage period of grapes obviously.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and relates to a high-quality, safe and long-acting grape fresh-keeping agent and a preparation method thereof. Background technique [0002] Grape (Vitis vinifera Linn.) is one of the earliest and most widely distributed fruit trees in the world. Grape fruit is soft and juicy, with high moisture content. During storage, it is prone to rot, threshing, stem and stem browning, etc., which limits the long-term storage of the fruit. At present, SO2 fumigation combined with low-temperature controlled atmosphere technology is mainly used at home and abroad to preserve grape fruit after harvest. This kind of method can effectively inhibit the growth of mold, but because the post-harvest fruit still has respiration, the phenomenon of browning of stems and fruit stalks after 30 days of storage is prominent, and the flavor and taste of the fruit are obviously deteriorated, a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154
Inventor 狄华涛庄义庆吴琴燕马圣洲
Owner 河北上桥生物科技有限公司
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