Fruit and vegetable bacteriostatic preservative and preparation method thereof

Abstract

The invention discloses a fruit and vegetable antibacterial fresh-keeping agent and a preparation method thereof. The bacteriostatic preservative comprises the following raw materials by weight: 20-30 parts of chitosan, 10-15 parts of Chinese medical stone, 3-5 parts of glutamic acid, 20-30 parts of acetic acid solution, 25-30 parts of beta-cyclodextrin, 8-10 parts of clove oil, 5-10 parts of phosphate, 3-8 parts of glycerol, 15-20 parts of citric acid, 8-15 parts of an ethylene absorbent, 3-8 parts of a Pyrola rotundifolia extract, 5-10 parts of a honeysuckle extract, 3-5 parts of a rhubarb extract, 2-4 parts of an Astragalus mongholicus extract, 10-15 parts of a galagal rhizome extract, and 30-50 parts of sterile water. The preparation method of the invention is simple and easy to implement; the prepared fruit and vegetable bacteriostatic preservative has dual effects of resisting and killing bacteria, and inhibiting physiological and metabolic activities of the fruits and vegetables, can effectively prolong the shelf life of fruits and vegetables, does not contain chemical ingredients, is green and safe, and shows broad market prospect.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to an antibacterial and fresh-keeping agent for fruits and vegetables and a preparation method thereof. Background technique [0002] Post-harvest rot in fresh fruits and vegetables is a global problem. According to statistics, the loss of fruits and vegetables produced all over the world is as high as 20% to 40% during the period from harvest to sale. In my country, more than 80 million tons of fruits and vegetables rot each year, with a loss rate of more than 30%, which not only affects the normal market supply and causes economic losses, but also seriously restricts the production and development of fruits and vegetables. There are three main reasons for the deterioration and rot of fruits and vegetables, namely: physiological disorders or aging of fruit and vegetable tissues, pathogenic microorganism infection and mechanical damage in the postharv...

AI Technical Summary

Problems solved by technology

The three influence each other, but in the end it is the infection of pathogenic microorganisms that causes postharvest rot of fruits and vegetables

However, the current preservatives for fruits and vegetables either use chemical agents, which will endanger human health to a certain extent; or use film-forming technology to form an edible preservative film on the surface of fruits and vegetables, and achieve the purpose of keeping fresh by inhibiting the respiration of fruits and vegetables. This fresh-keeping technology cannot kill the "pathogenic microorganisms" that cause the post-harvest rot of fruits and vegetables, and can only achieve a short-term fresh-keeping effect. For fruits and vegetables that require long-distance transportation or long-term storage, it cannot fundamentally solve the fresh-keeping problem of fruits and vegetables