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Fresh keeping agent special for grapes

A preservative and grape technology, applied in the field of special preservatives for grapes, can solve the problems of rot and deterioration, short storage time of grapes, etc., and achieve the effects of enhancing fresh-keeping fruit, delaying quality decline and corruption, and increasing the effect of fresh-keeping

Inactive Publication Date: 2017-01-11
滁州嘉实农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fresh grapes inevitably contain some bacteria and fungi after harvest, and are still undergoing complex physiological, biological and physical changes. Their cells and tissues continue to respire and transpirate, and are prone to fermentation, discoloration and decay, resulting in Short storage time for grapes

Method used

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  • Fresh keeping agent special for grapes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The special preservative for grapes in this embodiment is composed of a liquid preservative and a solid preservative. The liquid preservative is composed of the following parts by weight: 30 parts of chitosan glacial acetic acid solution, 0.4 parts of konjac glucomannan , 1 part of stearic acid, 2 parts of phytic acid, 0.8 parts of ascorbic acid, 25 parts of water; the solid preservative is composed of the following parts by weight: 12 parts of iron powder, 9 parts of dimethyl fumarate, 30 parts of activated carbon , 8 parts of modified attapulgite.

[0016] In the chitosan glacial acetic acid solution, the mass concentration of glacial acetic acid is 2%, and the mass concentration of chitosan is 2%.

[0017] The modified attapulgite is soaked in a hydrochloric acid solution with a mass fraction of 3% for 12 minutes, taken out and washed, heated from room temperature to 1000°C in a nitrogen environment, calcined for 8 minutes, and then cooled Bring to room temperature, and ...

Embodiment 2

[0020] In this embodiment, the special preservative for grapes is composed of a liquid preservative and a solid preservative. The liquid preservative is composed of the following parts by weight: 20 parts of chitosan glacial acetic acid solution, 0.5 parts of konjac glucomannan , 2 parts of stearic acid, 1 part of phytic acid, 1 part of ascorbic acid, 30 parts of water; the solid preservative consists of the following parts by weight: 15 parts of iron powder, 8 parts of dimethyl fumarate, and 20 parts of activated carbon , 10 parts of modified attapulgite.

[0021] In the chitosan glacial acetic acid solution, the mass concentration of glacial acetic acid is 2%, and the mass concentration of chitosan is 2%.

[0022] The modified attapulgite is to put the attapulgite into a 5% hydrochloric acid solution for 10 minutes, take it out and wash it, heat it from room temperature to 1000°C in a nitrogen environment, roast it for 5 minutes, and then cool it Bring to room temperature, add 6...

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Abstract

The invention provides a fresh keeping agent special for grapes. The fresh keeping agent is prepared from a liquid fresh keeping agent and a solid fresh keeping agent, wherein the liquid fresh keeping agent is prepared from, by weight, 20-40 parts of a chitosan glacial acetic acid solution, 0.3-0.5 part of konjac glucomannan, 1-2 parts of stearic acid, 1-2 parts of phytic acid, 0.5-1 part of ascorbic acid and 20-30 parts of water, and the solid fresh keeping agent is prepared from, by weight, 10-15 parts of iron powder, 8-10 parts of dimethyl fumarate, 20-40 parts of activated carbon and 5-10 parts of modified attapulgite. When fresh keeping is conducted on the grapes by applying the fresh keeping agent special for the grapes, the liquid fresh keeping agent is firstly sprayed to the grapes, and after water is leached, plastic bags containing the solid fresh keeping agent are placed near the grapes. According to the fresh keeping agent, the liquid fresh keeping agent is firstly used and then supplemented by the solid fresh keeping agent, the preservation time can be significantly prolonged, and the quality reducing condition and putrefaction which are generated in the storage process of the grapes are greatly reduced or delayed.

Description

Technical field [0001] The invention relates to a fruit preservative, in particular to a special preservative for grapes. Background technique [0002] The grapes of grapes belonging to the grape family are deciduous vines. The berries are mostly round or oval, and the color varies with the variety. Humans began to cultivate this fruit tree a long time ago, and the output accounts for almost a quarter of the world's fruit. The sugar content of grapes is 8% to 10%. Most of the sugars contained in grapes are easy to be directly directly by the human body and are ideal fruits. Fresh grapes inevitably contain some bacteria and fungi after harvest, and they are still undergoing complex physiological, biological and physical changes. Their cells and tissues continue to undergo respiration and transpiration, which are prone to fermentation, discoloration and decay and deterioration. The storage time of grapes is short. Grape preservation is a systematic process, focusing on preventin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157
CPCA23B7/154A23B7/157
Inventor 陆开珍
Owner 滁州嘉实农业科技有限公司