Green-protecting film coating agent for early crisp pear and preparation method of green-protecting film coating agent

A technology of coating agent and crisp pear, applied in the field of fruit green protection coating agent, can solve problems such as easy yellowing, achieve the effects of inhibiting degradation, good green protection effect, and easy industrial production

Inactive Publication Date: 2015-03-04
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a green coating agent for Zaosu pears to solve the problem that the pericarp of Zaosu pears is easily yellowed under normal temperature storage conditions

Method used

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  • Green-protecting film coating agent for early crisp pear and preparation method of green-protecting film coating agent
  • Green-protecting film coating agent for early crisp pear and preparation method of green-protecting film coating agent
  • Green-protecting film coating agent for early crisp pear and preparation method of green-protecting film coating agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: prepare 1000ml solution, add the following substances: add water to the container and place it in a water bath, add 3% oxidized acetate starch (fully gelatinized in a water bath at 80°C) to the container in turn, and then add The mass percentage content is 1% palmitic acid (dissolved in 5ml hot ethanol), the mass percentage content is 1.0% β-cyclodextrin and the mass percentage content is 2% glycerin. % monoglyceride (dissolved in 5ml hot ethanol), continue to stir for 5min, then homogenize twice with a homogenizer, after cooling, add 25mg / L gibberellin, and stir well to obtain the green coating agent.

Embodiment 2

[0020] Example 2: prepare 1000ml solution, add the following substances: add water to the container and place it in a water bath, add 3% oxidized acetate starch in the container in turn, fully gelatinize it in a water bath at 79°C, and then add 100% by mass 0.5% palmitic acid (dissolved in 8ml hot ethanol), 1.0% β-cyclodextrin by mass and 3% glycerin by mass and stirred at high speed for 18 minutes, then added 1% by mass mono Glycerin (dissolved in 8ml hot ethanol), continue to stir for 4 minutes, and then homogenize 3 times with a homogenizer. After cooling, add 25mg / L gibberellin, and stir well to obtain the green coating agent.

Embodiment 3

[0021] Example 3: Prepare 1000ml solution, add the following substances: add water to the container and place it in a water bath, add 4% oxidized acetate starch in the container in turn, fully gelatinize it in a water bath at 80°C, and then add 100% by mass 1.0% palmitic acid (dissolved in 6ml hot ethanol), 1.0% β-cyclodextrin by mass and 2% glycerin by mass and stirred at high speed for 20 minutes, then added 0.5% mono Glycerin (dissolved in 6ml of hot ethanol), continue to stir for 5 minutes, and then homogenize 3 times with a homogenizer. After cooling, add 25mg / L gibberellin, and stir well to obtain the green coating agent.

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PUM

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Abstract

The invention discloses a green-protecting film coating agent for early crisp pear and a preparation method of the green-protecting film coating agent, and aims at solving the problem that the peels of early crisp pear fruits are easily yellowed under room temperature storage conditions. The green-protecting film coating agent for early crisp pear is prepared by the following raw materials by mass percent: 3.0-4.0% of oxidized starch acetate, 0.5-1.0 % of palmitic acid, 1.0% of beta-cyclodextrin, 2.0-3.0% of glycerol, 0.5-1.0% of monostearin, 25mg / L of gibberellin, and the balance of water. Compared with the prior art, the green-protecting film coating agent provided by the invention has the advantages that mechanical properties and biodegradability of a film are better, and the film can be uniformly formed on the surface of the fruit; through determination, the prepared film is smooth and transparent in surface, the tensile strength is 12.74MPa, the elongation at break is 23.63%, and the water vapor permeability is 163.31%; compared with the existing preservative, the preservation effect is good, the degradation of chlorophyll can be effectively inhibited, and the green-protecting effect is very good.

Description

technical field [0001] The invention relates to a fruit green-protecting coating agent, in particular to a green-protecting coating agent for Zaosu pears. Background technique [0002] Zaosu pears mature in late July. The fruits are large, crispy and tender, juicy and sweet, and the surface of the fruit is smooth. It is a top-quality fruit and is very popular among consumers. During storage and transportation at room temperature, the respiration intensity of the fruit is high, and the color of the fruit is easy to turn green and yellow. It will turn yellow about 10 days after harvesting at room temperature, the flesh will become soft, the color will degenerate, and the shelf life will be significantly shortened, seriously affecting the Zaosu pear market. extension. [0003] Low temperature, controlled atmosphere storage, and chemical drug treatment are commonly used technologies for postharvest preservation of fruits and vegetables. However, due to their control effects, us...

Claims

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Application Information

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IPC IPC(8): A23B7/16A23B7/154
Inventor 王毅李永才毕阳刘瑾瑾关德霞
Owner GANSU AGRI UNIV
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