Fungi inhibitor for harvested fresh fruits, and preparation method thereof

A post-harvest and inhibitor technology, which is applied to the field of fungal inhibitors and preparations of fresh fruits after harvest, and can solve problems such as economic waste, increased costs, and harm to the health of eaters

Inactive Publication Date: 2016-02-10
TIANJIN JI COUNTY CHANGWANG FRUIT & VEGETABLE GROWING SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the fruit is not processed after harvesting, it will inevitably rot during storage and transportation. Once the rotten fruit is eaten, it will cause physical damage to the eater and cause a lot of economic waste. Therefore, people have developed low-temperature, chemical For fresh-keeping methods such as reagents, low-temperature storage will increase the cost, and chemical reagents will leave a certain amount of medicine, which will also endanger the health of consumers

Method used

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  • Fungi inhibitor for harvested fresh fruits, and preparation method thereof
  • Fungi inhibitor for harvested fresh fruits, and preparation method thereof
  • Fungi inhibitor for harvested fresh fruits, and preparation method thereof

Examples

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Embodiment Construction

[0016] Below in conjunction with the examples, the present invention is further described, the following examples are illustrative, not limiting, and the protection scope of the present invention cannot be limited by the following examples.

[0017] A fungal inhibitor for harvested fresh fruit, the innovation of the present invention is that its raw materials include the following components mixed in parts by weight:

[0018]

[0019]

[0020] A more preferred scheme is: its raw materials include the following components mixed in parts by weight:

[0021]

[0022] The preparation method of the fungal inhibitor after the harvest of the above-mentioned fresh fruit comprises the following steps:

[0023] (1) Weigh cinnamon, coptis, comfrey, purslane, pepper, asarum, camphor leaf, flavescens and garlic according to the measurement, wash and dry them respectively;

[0024] (2) Add water to each component and decoct for 3 hours, filter out the medicinal residue after cooli...

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Abstract

The present invention relates to a fungi inhibitor for harvested fresh fruits, wherein the fungi inhibitor comprises cinnamomum cassia, coptis chinensis, lithospermum erythrorhizon, portulaca oleracea, zanthoxylum bungeanum, asarum sieboldii miq, cinnamomum camphora leaf, sophora flavescens ait and garlic. According to the present invention, various components are washed, air-drying is performed, the dried components are added to clear water, boiling is performed, the water is evaporated to prepare an extract, the extract is prepared into the freeze-dried powder finished product by using a dryer, the freeze-dried powder is dissolved in water during the use, the dissolved solution is sprayed onto harvested fresh fruits, the continuous spraying is performed for 2 days, the infections of common Alternaria alternata, monilinia fructicola, Penicillium and a variety of plant diseases can be effectively inhibited, no residue exists, and the health of the eater can be ensured.

Description

technical field [0001] The invention belongs to the technical field of fruit preservation, storage and transportation, in particular to a fungal inhibitor for harvested fresh fruits and a preparation method thereof. Background technique [0002] Fruits are foods that can be eaten directly. They refer to juicy and sweet plant fruits. They are not only rich in nutrients but also help digestion. Various fruits can lower blood pressure, slow down aging, lose weight, skin care, improve eyesight, resist Cancer, lowering cholesterol, supplementing vitamins and other health functions, its categories can be divided into pome fruit, berry, citrus, nuts, drupe, persimmon jujube, lychee, shell fruit, pod, polyfruit and grasses and vines. If the fruit is not processed after harvesting, it will inevitably rot during storage and transportation. Once the rotten fruit is eaten, it will cause physical damage to the eater and cause a lot of economic waste. Therefore, people have developed low...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 陈晨
Owner TIANJIN JI COUNTY CHANGWANG FRUIT & VEGETABLE GROWING SPECIALIZED COOP
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