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A natural fruit and vegetable preservative containing a solomonseal rhizome extract product and a preparing method thereof

A technology of extracts and preservatives, applied in the field of natural fruit and vegetable antiseptic preservatives and their preparation, can solve the problems of few reports and achieve the effects of simple processing, safe environment and easy availability of raw materials

Inactive Publication Date: 2015-07-01
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This new product can be used on pesticides without harmful chemicals or causing damage during storage over time. It's made from easily accessible ingredients that have good resistance against corrosive agents like chlorine gas (Cl2). Its benefits include ease of use, environmentally safe treatment, effective cleanup after application, long lasting effectiveness, no residue left behind when stored, and minimal risk associated therewith.

Problems solved by technology

This patented technical solution describes how we can protect crops or plants during transport without losing freshness due to damage caused by harmful agents like bacteria, fungi, insects, etc., which could cause food safety concerns for consumers around the globe.

Method used

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  • A natural fruit and vegetable preservative containing a solomonseal rhizome extract product and a preparing method thereof
  • A natural fruit and vegetable preservative containing a solomonseal rhizome extract product and a preparing method thereof
  • A natural fruit and vegetable preservative containing a solomonseal rhizome extract product and a preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1, preparation of sealwort extract natural antiseptic preservative:

[0034] Rinse the collected Rhizoma Polygonatum root with distilled water, cut into slices, dry at 55-60°C, pulverize with an electric pulverizer, pass through a 40-mesh sieve, and obtain Rhizoma Polygonatum root powder; use methanol with a material-to-liquid ratio of 1: 4 Extract for 48 hours, filter, concentrate to a paste, dilute the concentrate with water, then extract with petroleum ether, collect the petroleum ether phase, concentrate to dryness, and obtain the Polygonatum petroleum ether extract; Weigh 1.5g Polygonatum petroleum ether extract , add 4.5g of emulsifier, add 30g of water, and shear at high speed for 5min with a high-shear emulsifier to obtain the natural antiseptic preservative of Polygonatum extract.

Embodiment 2

[0035] Embodiment 2, to the anticorrosion and fresh-keeping treatment of fruit:

[0036] Take the preparation of Example 1, and prepare the soaking solution with an active ingredient content of 12.5g / L, choose fresh Golden Delicious apples with no disease, no mechanical damage, and basically the same degree of maturity to soak in each preparation solution for 3 minutes, take out and dry naturally, and use Packaged in PE bags with open lids, stored at 24±2°C. There were 120 apples in each treatment, and 10 fruits were randomly taken out from each treatment every 7 days for the determination of various quality and physiological and biochemical indexes. At the same time, controls were set, and each treatment was repeated 3 times.

[0037] Experimental results:

[0038] 1. Effect on apple rot rate and water loss rate

[0039] Rotation rate and water loss rate are important indicators of the variation degree of apple sensory quality, so they can directly reflect the change of fr...

Embodiment 3

[0052] Embodiment 3, to the anticorrosion and fresh-keeping treatment of capsicum:

[0053] Get the preparation of Example 1, and be prepared into a soaking solution with an active ingredient content of 12.5g / L, select fresh peppers without disease, no mechanical damage, and basically the same degree of maturity to soak in each preparation solution for 3 minutes, take out and dry naturally, and use PE Packaged in open bags and stored at 24±2°C. There were 120 peppers in each treatment, and 10 fruits were randomly taken out from each treatment every 7 days for the determination of various quality and physiological and biochemical indicators. At the same time, controls were set, and each treatment was repeated 3 times.

[0054] Experimental results:

[0055] 1. The influence on the rot rate and water loss rate of pepper

[0056] Result of the test shows (table 4), at the early stage of pepper storage, the rot rate of the control group reaches 20%, while the treatment group is...

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Abstract

A natural fruit and vegetable preservative containing a solomonseal rhizome extract product and a preparing method thereof are disclosed. The preservative comprises following components by weight: 5-20% of the solomonseal rhizome extract product and 10-30% of an emulsifying agent, with the balance being water. A preparation of the solomonseal rhizome extract product, which has a content of 12.5 g/L, reduces the rotting rate and the rate of water loss of fruits and vegetables in in-vitro preservative experiments of apple and pepper, improves flavor and quality of fruits (namely contents of soluble sugar, titratable acids, vitamin C, chlorophyll, and the like are increased), and prevents senescence of fruits and vegetables (with generation of malonaldehyde being reduced, and activity of catalase being maintained). The preservative is easily available in raw materials, simple to process and safe to the environment, has antiseptic and fresh keeping effects, and is a natural fruit and vegetable preservative suitable for production of pollution-free agricultural products.

Description

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Claims

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Application Information

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Owner ANHUI AGRICULTURAL UNIVERSITY
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