Loquat fruit preservation method through nano packaging compound plant essential oil treatment

Abstract

The invention discloses a loquat fruit preservation technology through nano packaging compound plant essential oil treatment, specially used for rot control and quality maintenance in a normal temperature storage process after loquat fruits are picked in the south, so as to prolong a storage period of product. According to the technology, a nano titanium dioxide low-density polyethylene preservative film is adopted and carvacrol essential oil with proper concentration is used for treatment to store the loquat fruits at temperature of minus 20 DEG C, so that the preservation life is prolonged to more than 15 days. The preservation technology disclosed by the invention significantly inhibits rot of the picked loquat fruits to keep good eating quality. The carvacrol essential oil, as a secondary metabolism product of plant, is low in working concentration so as to guarantee eating safety of the fruits. The nano thin film packaging has the advantages of being efficient, safe, convenient to use and the like.

Description

technical field [0001] The method for treating and preserving loquat fruit plant essential oil belongs to the technology for storing and preserving freshness of fruits and vegetables, and is specially used for controlling the decay and maintaining the quality of loquat fruits during post-harvest storage and transportation. technical background [0002] Loquat fruit is deeply loved by consumers because of its rich nutrition and delicious taste, and has a very broad market prospect. However, loquat fruit matures in warm and humid early summer, and it is easy to age and deteriorate when stored at room temperature after harvest, and is more likely to be infected by latent germs, resulting in large-scale rot. Among them, the anthracnose fungus (Colletotrichum acutatum) is the main pathogen causing postharvest loquat fruit rot. At present, post-harvest loquat fruit storage mainly relies on low-temperature preservation and chemical preservation. Low temperature environment can ef...

AI Technical Summary

Problems solved by technology

Low temperature environment can effectively inhibit microbial activity and reduce rot, but low temperature will cause lignification and spoilage of loquat fruit, and accelerate the aging and rot of loquat fruit; at present, the excessive application of chemical preservatives has caused many problems, such as food safety resistance of pathogenic bacteria and the destruction of the ecological environment, etc., as people pay more and more attention to food safety and environmental protection, some chemical fungicides originally used for post-harvest fruit preservation have been banned one after another, and there is an urgent need to study and explore non- A new method of fruit disease control with fungicide formulation

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