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Fruit and vegetable fresh-keeping agent

A fruit and vegetable preservative and organic solvent technology, applied in the field of daily chemical products, to achieve the effects of no toxic and side effects, safe use, and good bactericidal effect

Inactive Publication Date: 2015-02-25
DONGGUAN QINGMAITIAN DIGITAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a safe and effective natural fruit and vegetable preservative to solve the problem of antiseptic and fresh preservation of fruits and vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The fruit and vegetable antistaling agent provided by the present embodiment comprises the following components by mass percentage:

[0040] Garlic essential oil 2%;

[0041] Chitosan 2%;

[0042] Ethanol 10%;

[0043] Artichoke extract 5%;

[0044] The balance is sterile water.

[0045] The preparation method is as follows: respectively adding garlic essential oil, chitosan, ethanol and artichoke extract into sterile water, homogenizing in a homogenizer, and then degassing to prepare the fruit and vegetable fresh-keeping agent.

Embodiment 2

[0047] The fruit and vegetable antistaling agent provided by the present embodiment comprises the following components by mass percentage:

[0048] Garlic essential oil 1.5%;

[0049] Chitosan 2.5%;

[0050] Acetic acid 5%;

[0051] Artichoke extract 3%;

[0052] The balance is sterile water.

[0053] The preparation method is as follows: respectively adding garlic essential oil, chitosan, acetic acid and artichoke extract into sterile water, homogenizing in a homogenizer, and then degassing to prepare the fruit and vegetable fresh-keeping agent.

Embodiment 3

[0055] The fruit and vegetable antistaling agent provided by the present embodiment comprises the following components by mass percentage:

[0056] Garlic essential oil 2.5%;

[0057] Chitosan 1.5%;

[0058] Ethyl acetate 2%;

[0059] Ethanol 2%;

[0060] Artichoke extract 7%;

[0061] The balance is sterile water.

[0062] The preparation method is as follows: respectively adding garlic essential oil, chitosan, ethyl acetate, ethanol and artichoke extract into sterile water, homogenizing in a homogenizer, and then degassing to prepare the fruit and vegetable fresh-keeping agent.

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Abstract

The invention belongs to the technical field of household chemicals, and particularly relates to a fruit and vegetable fresh-keeping agent. The fruit and vegetable fresh-keeping agent comprises the following ingredients in percentage by mass: 1-3 percent of garlic essential oil, 0.5-3 percent of chitosan, 2-20 percent of an organic solvent, 1-10 percent of a globe artichoke extract and the balance of sterile water. Compared with the prior art, the fruit and vegetable fresh-keeping agent disclosed by the invention can form a protective membrane layer with permeability and watertightness on the surfaces of fruits and vegetables by a synergistic interaction effect of the garlic essential oil, the chitosan and the globe artichoke extract, and also has a quite good sterilization effect. Besides, the garlic essential oil, the chitosan and the globe artichoke extract used in the fruit and vegetable fresh-keeping agent are all natural products extracted from plants, so the fruit and vegetable fresh-keeping agent is safe to use and free of any toxic and side effects, also has biological degradability and satisfies sanitation requirements.

Description

technical field [0001] The invention belongs to the technical field of daily chemical products, and in particular relates to a fresh-keeping agent for fruits and vegetables. Background technique [0002] In daily life, fruits and vegetables are the necessities of people's life, but the storage of fruits and vegetables is a big problem, which puzzles and affects people's normal life. Fruits and vegetables are not easy to store because fresh fruits and vegetables are still undergoing complex physiological, biological and physical changes after they are harvested. metamorphism etc. In order to solve the fresh-keeping problem of fruits and vegetables, some fruit and vegetable preservatives have appeared on the market. [0003] The currently used fruit and vegetable preservatives are mainly divided into two categories, namely chemically synthesized fruit and vegetable preservatives and natural fruit and vegetable preservatives. For a long time, people have mainly used chemical...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 刘丽蓉
Owner DONGGUAN QINGMAITIAN DIGITAL TECH
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