Antibacterial fruit preservative as well as preparation and application thereof

Abstract

The invention discloses an antibacterial fruit preservative as well as preparation and application thereof. The preservative is prepared from the following raw materials in percentage by mass: 1.2 percent to 1.4 percent of carboxylation chitosan, 0.1 percent to 0.2 percent of zinc chloride, 0.02 percent to 0.03 percent of hymexazol, 0.01 percent to 0.02 percent of urotropin, 0.02 percent to 0.03 percent of propamocarb hydrochloride, 0.2 percent to 0.4 percent of lemon powder, 0.3 percent to 0.5 percent of tea powder, 0.1 percent to 0.3 percent of garlic powder, 0.4 percent to 0.6 percent of thiourea and the balance of distilled water. In a production process of the preservative, sterilization and film-forming substances are combined with antibacterial and anti-oxidization substances extracted from lemons, tea leaves and garlic and the substances are mixed to prepare a film-covering antibacterial preservative; the preservative has the effects of isolating fruits and an external air contact area, reducing the probability of infecting pathogenic bacteria on peels of the fruits, effectively reducing the rotting speed of the fruits and keeping colors and lusters of the fruits, so that economic benefits of the fruits are improved.

Description

Technical field [0001] The invention is a preparation area for preservatives, which involves a antibacterial fruit preservation agent and its preparation and application. Background technique [0002] After the harvest of fruits is completed, it is easily invaded by pathogenic microorganisms during the storage process, causing fruits to rot and deteriorate.The fruits caused by unfavorable storage each year are nearly 25%.Therefore, strengthening the research and further promotion of fruit preservation technology is of great significance for improving the economic benefits of fruits and promoting the development of the agricultural economy.At present, fruit preservation is mainly adopted by low -temperature refrigeration method, gas -storage preservation method, low pressure preservation method, radiation preservation method, film packaging fresh -keeping method, static electricity preservation method, and chemical preservative treatment method.The chemical preservation method req...

AI Technical Summary

Problems solved by technology

The chemical preservation method has lower requirements, is easy to promote, and is low in cost; however, the development of chemical preservation agents is currently mainly based on film-covered preservation technology, which is developed on the basis of isolating the fruit from contact with the air and reducing the respiratory metabolism of the fruit itself. The combination of film coating method and antibacterial agent to realize the reduction of physiological metabolism and the inhibition of pathogenic bacteria activity during fruit storage has rarely been developed. Therefore, it is of great significance to develop simple, safe, non-toxic and easy-to-use antibacterial preservatives