A kind of green ecological fresh-keeping method and fresh-keeping agent of citrus
A fresh-keeping method and a technology of a biological preservative, which are applied in the field of citrus fresh-keeping, citrus green ecological fresh-keeping methods and preservatives, 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
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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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