Fresh keeping agent, preparation method thereof, and application of fresh keeping agent in fresh keeping treatment of dishcloth gourds
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A preservative and humectant technology, which is applied in application, fruit and vegetable preservation, food preservation, etc., can solve the problems of loofah preservation, etc., and achieve the effect of prolonging the preservation effect, delaying consumption, and enhancing the compactness
Inactive Publication Date: 2015-11-18
BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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Problems solved by technology
[0005] The main purpose of the present invention is to provide a kind of antistaling agent, its preparation method and its application in the treatment of loofah preservation, so as to solve the problem that existing antistaling agents cannot solve the problem of loofah preservation
Method used
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Embodiment 1
[0051] Taking the loofah of "Tianxiang meat" as the sample to be tested, multiple parallel experiments were carried out.
[0052] The results show that: the shelf life of the loofah coated with the antistaling agent in Example 1 is 8 to 9 days, and the control sample appears wilting phenomenon on the 4th day, and on the 5th day, the epidermis is green and has brown spots, and some large Stomach phenomenon, the antistaling agent treatment prolongs the shelf life by 4-5 days compared with the control sample.
Embodiment 2
[0054] A lot of parallel experiments were carried out with loofahs of the variety "big yellow skin" as the samples to be tested.
[0055] The results show that: the shelf life of the loofah coated with the antistaling agent in Example 2 is 7 to 8 days, the skin of the control sample is rough on the 3rd day, and slight yellowing occurs on the 4th day, and the antistaling agent treatment prolongs the shelf life by 3 days than the control sample ~4 days.
Embodiment 3
[0057] The loofah of the variety "Taishan No. 1" was used as the sample to be tested, and multiple groups of parallel experiments were carried out.
[0058] The results show that: the shelf life of the loofah coated with the antistaling agent in Example 3 is 6 to 8 days, the control sample rots at the melon handle on the 3rd day, and has pot belly and yellowing on the 4th day. Samples extend the shelf life by 3 to 4 days.
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Abstract
The invention provides a fresh keeping agent, a preparation method thereof, and the application of the fresh keeping agent in fresh keeping treatment of dishcloth gourds. The fresh keeping agent comprises chitosan, L-cysteine, cinnamic aldehyde and water, and the pH of the fresh keeping agent is 5.6-6.5. The chitosan can form semipermeable membranes on the surfaces of the dishcloth gourds, so that restraining the loss of water on the cuticle of the dishcloth gourds is facilitated, and the depletion of substances in the dishcloth gourds is delayed; the L-cysteine is beneficial to protecting the color of the cuticle of the dishcloth gourd, restraining the oxygenolysis of cuticle chlorophyll and avoiding generating black spots; the cinnamic aldehyde is beneficial to restraining the dishcloth gourds from infecting pathogenic bacteria microorganisms during storage and restraining the dishcloth gourds from being decomposed; the chitosan, the L-cysteine and the cinnamic aldehyde all contain functional groups which are easy to form hydrogen bonds, so that when synergistic effects of the chitosan, the L-cysteine and the cinnamic aldehyde are exerted, improving the compactability, the inoxidizability and the bacteriocidal property of the semipermeable membranes formed on the surfaces of the dishcloth gourds by the chitosan is facilitated. The pH is controlled within the range, which is close to the autologous pH of the dishcloth gourds, so that further improving the fresh keeping effect of the fresh keeping agent is facilitated.
Description
technical field [0001] The invention relates to the field of loofah preservation, in particular to a preservative, its preparation method and its application in loofah preservation. Background technique [0002] Loofah is an annual climbing herb of Cucurbitaceae. Loofah is very nutritious and can supplement various nutrients needed by the human body, such as protein, fat, sugar, vitamin B, vitamin C and various minerals. At the same time, loofah also contains loofah bitterness, saponins, mucus, citrulline and alkaloids. Therefore, as a food material, loofah not only has a crisp and tender texture, a refreshing taste, but also has certain medicinal effects. [0003] However, at room temperature, loofah is prone to dehydration and wilting, yellowing of the skin, fibrosis of the pulp, and loss of original flavor. At low temperature, although the lower temperature can reduce the metabolism of loofah and prolong the storage period of fruit, loofah, as a cold-sensitive vegetabl...
Claims
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Application Information
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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 左进华高丽朴韩聪王清
Owner BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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