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Fruit and vegetable antistaling agent as well as preparation method and application thereof

A fruit and vegetable fresh-keeping agent and technology of fruit and vegetable fresh-keeping, applied in the direction of fruit and vegetable fresh-keeping, application, food preservation, etc., to achieve excellent fresh-keeping effect

Active Publication Date: 2016-02-03
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there have been reports on the research on plant preservatives, but there are no relevant reports on the compounding of tea tree extract and maleic anhydride modified rosin as fruit and vegetable preservatives.

Method used

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  • Fruit and vegetable antistaling agent as well as preparation method and application thereof
  • Fruit and vegetable antistaling agent as well as preparation method and application thereof
  • Fruit and vegetable antistaling agent as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Example 1 The influence of the concentration of tea dry extract on the freshness preservation of juicy peaches

[0054] (1) Grinding tea dry into powder, weighing 2000g, soaking in 10L hot water at 75°C for 1.5 hours to obtain tea dry soaking liquid;

[0055] (2) filter the tea dry soaking liquid prepared in step (1), and obtain 500 g of tea dry extract after vacuum drying;

[0056] (3) Weigh 5g, 10g, 15g, and 20g of the tea dry extract obtained in step (2) respectively, and add them to 100ml of clear water to obtain 5%, 10%, 15%, and 20% concentration of tea dry extract solutions , the honey peaches were evenly coated, and the control group was evenly coated with clear water;

[0057] (4) Determination of weight loss rate

[0058] Moisture is an important factor affecting the freshness and flavor of fruit, and the moisture in the picked fruit tissue affects the activity of enzymes. When the fruit loses more water, its freshness will decrease, and the flavor will gra...

Embodiment 2

[0092] Example 2 The Effect of the Concentration of Tea Kut Extract on the Preservation of Citrus

[0093] For further illustrating the beneficial effect of the present invention, repeat step (1)~(5) and step (7)~(8) of embodiment 1, and the juicy peach of step (3) among the embodiment 1 is replaced by orange, The experimental results are as follows:

[0094] The results of the determination of the weight loss rate of citrus are as follows: Figure 6 , Figure 6 It showed that the weight loss rate of the blank group and the coating group was very close at the beginning of storage, and from the 4th day of storage, the difference in the weight loss rate of citrus between the coating group and the blank group began to increase. The rate of weight loss of citrus treated with CK increased faster, while the rate of weight loss of citrus in the film-coated group increased much slower than that of the CK group. On the 16th day, the weight loss rate of citrus treated with CK was 13....

Embodiment 3

[0099] Embodiment 3 The influence of maleic anhydride modified rosin concentration on citrus fresh-keeping effect

[0100] (1) Select the fruit. Go to the vegetable market to choose fresh citrus with small differences in size and group them.

[0101] (2) Design a blank group and smear it with water.

[0102] (3) Preparation of maleic anhydride modified rosin solution. Grind the solid maleic anhydride modified rosin into powder, dissolve in 5% ammonia solution, and prepare maleic anhydride modified rosin solutions with 10%, 15%, 20%, and 25% concentration respectively, and place in Heat and stir on a stirrer at 80°C to make the solution mix evenly and the ammonia water to evaporate completely.

[0103] (4) Coating film. Apply the maleic anhydride modified rosin solution evenly on the surface of the citrus, and let it dry naturally in a ventilated place.

[0104] (5) Labeling and weighing. After drying, the fruit is labeled and weighed, and the fruit is packed in a box and...

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Abstract

The invention provides a fruit and vegetable antistaling agent as well as a preparation method and an application thereof. The fruit and vegetable antistaling agent mainly comprises a tea seed cake extract and maleic anhydride modified rosin. The fruit and vegetable antistaling agent has a good fresh-keeping effect, and has a very good fresh-keeping effect especially for citrus. The tea seed cake extract is extracted from a tea seed cake, which is a residue after oil press of tea seeds; at present, most tea seed cakes are used as fuel for burning or exported cheaply, which causes wasting of resources; the method provides a new thinking for full utilization of the tea seed cake.

Description

technical field [0001] The invention relates to the field of fruit and vegetable preservation, in particular to a fruit and vegetable preservation agent and its preparation method and application. Background technique [0002] Fruits and vegetables are an indispensable part of our daily life. Fruits and vegetables contain essential vitamins and cellulose, but the life activities of fruits and vegetables do not stop after collection. When the weight loss rate reaches a certain level, they will wilt, gradually lose their freshness, and begin to rot spoiled. Post-harvest rot of fruits and vegetables is a global problem. Every year, about 25% of the products cannot be used due to rot and deterioration, causing huge economic losses. [0003] At present, most of the preservatives on the market are chemical preservatives, which have the disadvantages of polluting the environment, being harmful to the human body, affecting the taste of fruits and vegetables, and being expensive. P...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 丘苑新赵丽朱秋宇翟万京柳建良
Owner ZHONGKAI UNIV OF AGRI & ENG