Potato greening inhibitor and preparation and application methods

Abstract

The invention discloses a potato greening inhibitor and a preparation method. The potato greening inhibitor comprises raw materials in parts by weight as follows: 20-40 parts of guar gum, 1-2.5 parts of norflurazon and 10,000 parts of clear water. The preparation method of the potato greening inhibitor comprises steps as follows: 1-2.5 parts of the norflurazon are dissolved in 10,000 parts of clear water and stirred uniformly, and then 20-40 parts of the guar gum are added and stirred uniformly. The application method of the potato greening inhibitor comprises steps as follows: the potato greening inhibitor is sprayed once after harvesting and before storage of potatoes, and the dosage standard is that the surfaces of the potatoes are wet through spraying. The potato greening inhibitor is simple to prepare and convenient to use, saves time and labor, has low cost and can completely inhibit the potatoes exposed to light from greening, and components of the raw materials do not have toxic effects on the potatoes and do not threaten the safety of a human body.

Description

technical field [0001] The invention relates to the field of storage and preservation of agricultural products, in particular to a composition for inhibiting greening of potatoes and a preparation and use method thereof. Background technique [0002] After the potatoes are picked, the tubers will turn green when exposed to light, accompanied by the production of toxic substance alkaloids, especially solanine, solanine, which can cause poisoning when eaten by humans and animals. At present, the main ways to prevent potatoes from turning green are dark storage and radiation. Treatment, controlled atmosphere treatment, endogenous CO2 adjustment, calcium penetration, wax coating treatment, detergent treatment, but most of the measures are difficult to implement in production practice due to treatment costs and other reasons. Even if the tubers can be guaranteed not to be exposed to light during the potato storage process during production, nylon bags or mesh bags are commonly us...

AI Technical Summary

Problems solved by technology

[0003] Aiming at the existing problem of potato tubers turning green when exposed to light, the object of the present invention is to provide a potato greening inhibitor and a preparation method. The product of the present invention can completely inhibit the problem of potatoes turning green when exposed to light, and solve the problem of high storage costs of potatoes and the need to avoid light during transportation. Poor effect, greening affects human health and market sales and other issues

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