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Multi-effect mixed biological preservative paper and using method thereof for juicy peaches

The technology of biological preservation and biological preservation agent is applied in the field of multi-function mixed biological preservation paper for peaches, can solve the problems of prolonging the preservation period of peaches, difficult to store peaches, short shelf life, etc., and achieves remarkable preservation effect and inhibits brown spots. The effect of forming and reducing decay

Active Publication Date: 2015-08-12
NANJING UNIVERSTIY SUZHOU HIGH TECH INST
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved in the present invention is to overcome the problems that peaches are difficult to store after they ripen in summer, are prone to mildew, browning, and short shelf life, and invent a kind of multifunctional mixed biological fresh-keeping paper for peaches. By using the fresh-keeping paper for peaches, To prolong the preservation period of juicy peaches during storage and transportation, the key technical problems to be solved are:

Method used

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  • Multi-effect mixed biological preservative paper and using method thereof for juicy peaches
  • Multi-effect mixed biological preservative paper and using method thereof for juicy peaches
  • Multi-effect mixed biological preservative paper and using method thereof for juicy peaches

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Embodiment Construction

[0032] 1, technological process of the present invention:

[0033] In order to solve the technical problems in the above-mentioned juicy peach fresh-keeping process, the solution provided by the present invention, its technological process is as follows:

[0034] [Biological preservative (lysozyme + Vc derivatives + galangal + chitosan + other small amount of auxiliary ingredients) + coating adhesive (oxidized starch solution)] → coated on ordinary wrapping paper → dry naturally → pack in an appropriate way Peach (wrap the peach or put it in a corrugated box with peach) → prolong the storage period of the peach to achieve the effect of keeping fresh.

[0035] (1) the above-mentioned peach fruit is a late-maturing variety peach (harvesting time between August and September), which is about 8 mature fresh peach fruits, uniform in size, free of damage by diseases and insect pests and mechanical damage;

[0036](2) The above-mentioned biological preservative refers to: take lysoz...

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Abstract

The invention belongs to the technical field of preservation of botanical fruits and particularly relates to multi-effect mixed biological preservative paper and a using method thereof. The multi-effect mixed biological preservative paper is made by combining biological preservative materials with common packaging paper and can preserve juicy peaches in the long run. The biological preservative materials are lysozyme, Vc derivatives, chitosan, galangal and a few of auxiliary elements comprising beta-cyclodextrin, sodium phosphates and cinnamic acid. Compared with the conventional methods, the multi-effect mixed biological preservative paper has remarkable advantages in food safety, environmental protection and simplicity degrees of operation, can be recycled and reproduced and has the advantages of sterilization, preservation, cooling, nutrition less water evaporation and the like. In addition, the multi-effect mixed biological preservative paper is applicable to industrial batch production and used for many orchard workers for preserving and storing juicy peaches in the market.

Description

1. Technical field [0001] The invention belongs to the technical field of plant-based fruit fresh-keeping, and in particular relates to a multifunctional mixed biological fresh-keeping paper for peaches and a method for using the same. 2. Background technology [0002] Most of the peaches mature in the hot summer, and they are respiratory climacteric fruits. They soften quickly after picking. Whether it is mechanical damage or bacteria attack, rot is very common. The problem of intolerance to storage has led to a considerable number of peaches. The drop in value has also limited the scope of supply of peaches. [0003] Existing fresh-keeping methods for peaches are mostly still in the research stage, and have not matured and been popularized to the market. In the existing physical, chemical and biological methods, most of them are directly processed peach fruits, such as chemical agent coating, Among physical methods, cold storage and modified atmosphere, as well as biologi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): D21H27/00D21H19/14D21H21/14A23B7/154A23B7/155
Inventor 李建龙李卉赵心语潘兵何正岳
Owner NANJING UNIVERSTIY SUZHOU HIGH TECH INST
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