Plant source fruit and vegetable preservative

Abstract

The invention discloses a plant source fruit and vegetable preservative, belonging to the technical field of fruit and vegetable preservation. The plant source fruit and vegetable preservative is characterized by being composed of following components in percentage by weight: 0.03-5% of mustard seed extract, 0.02-4% of litsea cubeba extract, 0.02-5% of rosemary extract, 0.02-4% of alpinia officinarum hance extract, 0.02-3% of portulaca oleracea extract, 0.03-3% of camphortree leaf extract, 0.03-3% of hyssopus officinalis extract, 0.5-3% of chitosan, 3-12% of emulsifying agent and the balance of de-ionized water. The main antibacterial components of the plant source fruit and vegetable preservative are extracted from medicine and food homology plants; raw materials are natural and non-toxic and do not contain common chemically-synthesized preservatives including sodium benzoate and the like, thus the plant source fruit and vegetable preservative is very safe to a human body; and the synergic antibacterial effect of plant extracts with good antibacterial effect is utilized so that the preservation effect is good and the shelf life of fruits and vegetables can be prolonged.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable preservation, in particular to a natural plant source fruit and vegetable preservation agent. Background technique [0002] In the field of agricultural products, the preservation of fruits and vegetables has always been an urgent problem to be solved. From harvesting to human consumption, the rot and deterioration of fruits and vegetables are affected by the following three factors: fruit quality, mechanical damage during transportation, and infection by pathogenic bacteria during storage. These 3 conditions affect each other, the first 2 conditions are human uncontrollable factors, the third factor is the most important factor to control the freshness of fruits and vegetables, and the infection of pathogenic bacteria is the most likely to cause the fruit to change color and taste, and the germs can cause human skin allergies, food Poisoning and other food safety issues. According t...

AI Technical Summary

Problems solved by technology

[0003] At present, the most effective means of controlling postharvest diseases of fruits and vegetables is cold storage combined with chemical fungicide treatment. Chemical preservatives are widely used in antiseptic preservation due to their advantages of convenient use, small amount, low cost, and good effect. The residues are more or less toxic to the human body, even teratogenic, carcinogenic, and mutagenic. At the same time, it will also have an adverse effect on the natural ecological environment. At the same time, plant pathogenic bacteria are prone to chemical fungicides. Resistance, thus affecting anti-corrosion The effect of keeping fresh

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