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Environment-friendly and ecological orange preservation method and preservative

A fresh-keeping method and technology of biological preservatives, applied in green ecological fresh-keeping methods and preservatives for citrus, and in the field of citrus fresh-keeping, can solve the problem of reducing the effective content of bacteria on the surface of crops and fruits, unfavorable bacterial powder crops and fruit surfaces, and affecting Bacteria preservation effect and other issues, to achieve the effect of preventing and controlling soil diseases, solving the problem of drug residues, and ensuring storage and shelf life

Active Publication Date: 2015-10-21
珠海真绿色技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It involves the production of raw powder (dry powder bacterial agent), but the direct use of raw powder has the following problems: (1) when diluted, the solubility in water is poor; (2) after dilution, the bacteria are not protected and are greatly affected by external environmental conditions, such as light The role of bacteria, etc., will affect the performance of the fresh-keeping effect of bacteria; (3) the poor adhesion of the original powder is not conducive to the surface of bacteria powder crops and fruits, reducing the effective content of bacteria on the surface of crops and fruits, and reducing the fresh-keeping effect

Method used

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  • Environment-friendly and ecological orange preservation method and preservative
  • Environment-friendly and ecological orange preservation method and preservative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] (1) screening fruit for storage: select no mechanical damage, no damage by disease and insect pests, no rotten tangerine, as the fruit for fresh-keeping storage, wash for later use;

[0071] (2) Cleaning and disinfection treatment: immerse the ready-to-use Sha Tang Tangerine in a 500-fold diluted solution of 40% by weight polyaminopropyl biguanide for 2 minutes to remove residual dirt on the surface of fresh fruit, surface pathogenic microorganisms, and act on parts Latent pathogenic bacteria, drained for later use;

[0072] (3) Biological fresh-keeping treatment: the tangerine tangerine after the disinfection treatment is immersed in a 200-fold diluted solution of 70% Bacillus subtilis R31 biological preservative for 1 minute, placed in a vacant room after disinfection, and ventilated by opening the window;

[0073] (4) Packaging treatment: after 3 days, pick out the mechanically injured and rotten fruit, and use a polyethylene bag with a thickness of 0.03mm for single...

Embodiment 2

[0117] (1) screening fruit for storage: select no mechanical damage, no damage by disease and insect pests, no rotten tangerine, as the fruit for fresh-keeping storage, wash for later use;

[0118] (2) Cleaning and disinfection treatment: Submerge the ready-to-use Sha Tang Tangerine in a 1000-fold diluted solution of 40% polyaminopropyl biguanide for 1-2 minutes to remove residual dirt on the surface of fresh fruit, surface pathogenic microorganisms, and act on the fruit surface. Part of the latent pathogenic bacteria, drained and set aside;

[0119] (3) Biological fresh-keeping treatment: immerse the 1000-fold diluted solution of 10% Bacillus subtilis R31 biological fresh-keeping agent with the sterilized Tangerine for 1 minute, place it in a sterilized vacant room after the treatment, and open the window for ventilation;

[0120] (4) Packaging treatment: after 5 days, pick out the mechanically injured and rotten fruit, and use a polyethylene bag with a thickness of 0.03mm fo...

Embodiment 3

[0147] (1) screening fruit for storage: select no mechanical damage, no damage by disease and insect pests, no rotten tangerine, as the fruit for fresh-keeping storage, wash for later use;

[0148] (2) Cleaning and disinfection treatment: Submerge the ready-to-use Sha Tang Tangerine in an 800-fold diluted solution of 40% polyaminopropyl biguanide for 1 min to remove residual dirt on the surface of fresh fruit, surface pathogenic microorganisms, and act on some latent pathogens. Germs, drained and set aside;

[0149] (3) Biological fresh-keeping treatment: the tangerine tangerine after the disinfection treatment is immersed in an 800-fold diluted solution of 50% Bacillus subtilis R31 biological preservative for 1 min, and placed in a vacant room after disinfection, and the windows are opened for ventilation;

[0150] (4) Packaging treatment: after 5 days, pick out the mechanically injured and rotten fruit, and use a polyethylene bag with a thickness of 0.03mm for single fruit p...

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Abstract

The invention relates to an environment-friendly and ecological orange preservation method and a preservative and belongs to the field of picked fruit and vegetable preservation. According to the method, firstly, fruits for storage are screened; the fruits are soaked in a solution containing polyaminopropyl biguanide for 1-2 minutes to be sterilized; the sterilized oranges are soaked in biological fresh-keeping liquor containing bacillus subtilis R31to be processed for 1-2 minutes; individual packing is conducted on the fruits through polyethylene bags. After oranges are preserved through the method, the purpose of environment-friendly and ecological preservation of oranges can be achieved, the effect equivalent to that of a chemical disinfectant is guaranteed, that is, the rotting rate of oranges is lowered, orange quality is maintained, the length for preservation is prolonged, the orange commodity value is guaranteed, and the market competitiveness of preserved commodities is improved while preservation through the chemical sterilization agent is avoided, residues are reduced, the food safety risk is lowered, consumption of the chemical disinfectant is reduced, influences on the ecology and the environment are reduced, and the method and the preservative are environmentally friendly, ecological and capable of protecting the environment. The method is suitable for industrial production and application and popularization and has good market popularization prospects.

Description

technical field [0001] The invention belongs to the field of fresh-keeping of harvested fruits and vegetables, relates to fresh-keeping of citrus, in particular to a green ecological fresh-keeping method and a fresh-keeping agent of citrus. Background technique [0002] Citrus is the second largest fruit in our country, with large output and wide distribution. The problem of post-harvest rot is serious, which affects the healthy development of citrus industry. Citrus postharvest rot is caused by pathological and physiological diseases. Physiological diseases include cold injury, oil cell disease, brown spot disease, edema disease and dry scar. Pathological diseases mainly include penicillium, green mold, black rot, pedicle rot (including brown rot and black rot), sour rot and anthracnose. [0003] At present, the storage and fresh-keeping methods of post-harvest citrus are mainly based on chemical fungicides. The main ingredients are prochloraz, imazalil, bactop, thiabenda...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/155A23B7/154
Inventor 吴日章袁永雁王勇
Owner 珠海真绿色技术有限公司
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