Method for both degrading remaining pesticides in fruits and vegetables and keeping fresh

A technology for residual pesticides and fruits and vegetables, applied in the field of degrading pesticide residues in fruits and vegetables while keeping fresh, can solve the problems of large differences in the amount of pesticide residues, uneven methods of pesticide residues, etc., and achieve the effect of no toxic side effects

Inactive Publication Date: 2016-05-04
BEIJING HONBRAN BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing methods for degrading (removing) pesticide residues are uneven, and the above methods can only degrade 10-30% of pesticide residues, which is far from the current implementation standard GB2763-2014.

Method used

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  • Method for both degrading remaining pesticides in fruits and vegetables and keeping fresh
  • Method for both degrading remaining pesticides in fruits and vegetables and keeping fresh
  • Method for both degrading remaining pesticides in fruits and vegetables and keeping fresh

Examples

Experimental program
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Effect test

Embodiment 1

[0037] A method for degrading residual pesticides in fruits and vegetables while keeping fresh comprises the following steps:

[0038] 1) Put freshly picked vegetables and fruits in full bloom;

[0039] 2) Soak vegetables and fruits in liquid A at 25°C for 2.5 minutes;

[0040] The A liquid, in terms of mass fraction, includes 0.1% biodegradation enzyme, 10% vegetable glycerin, and the balance is water;

[0041] 3) Dispose of most of the water droplets after the vegetables and fruits are soaked to make the surface of the fruits and vegetables moist;

[0042] 4) Spray B solution (chlorine dioxide reagent, chlorine dioxide concentration is 80ppm) on the surface of soaked vegetables and fruits;

[0043] 5) Spray liquid C (preservative with film) on the surface of soaked vegetables and fruits;

[0044]Said liquid C includes 1% xanthan gum, 1% citric acid and water as the balance in terms of mass fraction.

[0045] 6) Sealed and refrigerated for 8-12 hours.

Embodiment 2

[0047] A method for degrading residual pesticides in fruits and vegetables while keeping fresh comprises the following steps:

[0048] 1) Put freshly picked vegetables and fruits in full bloom;

[0049] 2) Soak vegetables and fruits in liquid A at 30°C for 2 minutes;

[0050] The A liquid, in terms of mass fraction, includes 0.3% biodegradation enzyme, 8% vegetable glycerin, and the balance is water;

[0051] 3) Dispose of most of the water droplets after the vegetables and fruits are soaked to make the surface of the fruits and vegetables moist;

[0052] 4) Spray B solution (chlorine dioxide reagent, chlorine dioxide concentration is 40ppm) on the surface of soaked vegetables and fruits;

[0053] 5) Spray liquid C (preservative with film) on the surface of soaked vegetables and fruits;

[0054] Said liquid C includes, by mass fraction, 0.5% xanthan gum, 1.5% citric acid, and the balance is water.

[0055] 6) Sealed and refrigerated for 8-12 hours.

Embodiment 3

[0057] A method for degrading residual pesticides in fruits and vegetables while keeping fresh comprises the following steps:

[0058] 1) Put freshly picked vegetables and fruits in full bloom;

[0059] 2) Soak the well-packed vegetables and fruits in liquid A at a temperature of 37.5°C for 1.5 minutes;

[0060] The A liquid, in terms of mass fraction, includes 0.2% biodegradation enzyme, 15% vegetable glycerin, and the balance is water;

[0061] 3) Dispose of most of the water droplets after the vegetables and fruits are soaked to make the surface of the fruits and vegetables moist;

[0062] 4) Spray B solution (chlorine dioxide reagent, chlorine dioxide concentration is 120ppm) on the surface of soaked vegetables and fruits;

[0063] 5) Spray liquid C (preservative with film) on the surface of soaked vegetables and fruits;

[0064] Said liquid C includes 2% xanthan gum, 0.5% citric acid and water as the balance in terms of mass fraction.

[0065] 6) Sealed and refrigerat...

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Abstract

The invention discloses a method for both degrading remaining pesticides in fruits and vegetables and keeping fresh, and belongs to the technical field of treatment of remaining pesticides in fruits and vegetables. The method comprises the following steps of soaking fresh fruits and vegetables in A liquid of which the temperature is 25-37.5 DEG C, taking out the soaked fruits and the soaked vegetables, treating the moisture on the surfaces of the taken fruits and the taken vegetables, performing spraying for adhering sequentially by using B liquid and C liquid, and finally performing sealed refrigeration and storage, wherein the A liquid comprises the following components in percentage by mass: 0.1%-0.3% of bio-degrading enzymes, 8%-15% of plant glycerine and the balance being water; the B liquid is a chlorine dioxide reagent; the C liquid comprises the following components in percentage by mass: 0.5%-2% of xanthan gum, 0.5%-2% of citric acid and the balance being water. The method is simple to operate, and good in degradation effect, and can effectively guarantee the freshness of the fruits and the vegetables; the three kinds of the treatment liquid are matched for use, so that the purposes of keeping fresh, and degrading the remaining pesticides in the fruits and the vegetables can be realized; the method is suitable for large-scale application.

Description

technical field [0001] The invention belongs to the technical field of pesticide residue treatment in fruits and vegetables, and in particular relates to a method for degrading pesticide residues in fruits and vegetables while keeping them fresh. Background technique [0002] Pesticide residues are the phenomenon that a part of pesticides directly or indirectly remain in grains, vegetables, fruits, soil and water after the application of pesticides in agricultural production. Pesticide residues in fruits and vegetables mainly exist in two forms, one is attached to the surface of vegetables and fruits, and the other is that pesticides are absorbed through the roots of vegetables and fruits during the growth of plants. [0003] At present, the residual pesticides on vegetables and fruits are mainly degraded by storage and storage methods, water immersion washing methods, alkaline water immersion cleaning methods, heating cooking methods, cleaning and peeling methods, and ozone...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23B7/16
CPCA23B7/16
Inventor 王量弘冯薇冯雪焦英凯石任杰宝涵张峻源王勇黄树奎
Owner BEIJING HONBRAN BIOTECH CO LTD
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