Fruit and vegetable preservative and preparation method thereof

Abstract

The invention discloses a fruit and vegetable preservative and a preparation method thereof, and belongs to the technical field of fruit and vegetable preservation technologies. The preservative is prepared from, by mass, 0.1%-0.5% of berberine hydrochloride, 5%-40% of calcium chloride, 10%-60% of citric acid, 2%-10% of glycerin and the balance water. The preservation method comprises the steps that fruits and vegetables are harvested and directly soaked in preservative ice water diluent for 5-10 min, then the treated fruits and vegetables are taken out and dried, and boxing and refrigeration are conducted; the dilution ratio of the preservative is 50-200 times. By means of the fruit and vegetable preservative, the refreshing time of the fruits and the vegetables especially litchis can be effectively prolonged to 60 d or above, and the appearance and flavor of the litchis can still be kept. The preparation method of the fruit and vegetable preservative is low in implementation cost and simple.

Description

technical field [0001] The invention relates to a fresh-keeping agent for fruits and vegetables and a preparation method thereof, and more specifically relates to a method for preparing a fresh-keeping agent for litchi with berberine, which belongs to the technical field of fresh-keeping fruits and vegetables. Background technique [0002] During the process of planting, picking, storage, processing and consumption, fruits and vegetables are easily spoiled due to the infection of pathogenic microorganisms, resulting in huge waste of resources and economic losses. my country is a big producer of fruits and vegetables. Problems such as pesticides and chemical residues seriously endanger human health and limit the export trade of fruits and vegetables. When fruits are harvested, they often carry a large number of diseases, which cause huge economic losses, and often make it difficult for sellers to use chemicals to keep fresh, which is resisted by consumers. [0003] Litchi (L...

AI Technical Summary

Problems solved by technology

In the technical scheme disclosed by this patent, it is mentioned to use plant extracts such as Cortex Phellodendri to keep fresh. The extract contains berberine, but the content of berberine in the extract is as low as 5%. not enough

In addition, it is prepared as a fruit washing formulation. From the perspective of the characteristics of the formulation, this formulation should be used for general fruit preservation, and there should be no problem. However, for lychee, a fruit that needs to be treated with ice water, its formulation is easy to break at low temperature. Milk precipitation will affect the use effect

[0014] The single use of these extracts in the above-mentioned patent documents for preservation may have a certain effect on mildew, but it is not ideal for other indicators of freshness of the whole lychee, such as browning index, color and taste of the pericarp, etc.

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