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Fresh keeping agent containing essential oil, for fruits, and application

The technology of plant essential oil and preservative, applied in the field of fruit preservation, can solve the problem of different inhibitory ability of pathogenic microorganisms, and achieve the effects of prolonging the preservation period, ensuring the quality, and improving the antibacterial spectrum.

Inactive Publication Date: 2017-02-01
王开
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Studies have found that the antibacterial activity of plant essential oils has a broad spectrum. The same plant essential oil can act on a variety of pathogenic microorganisms at the same time, but the inhibitory effect of plant essential oils on plant pathogenic microorganisms is selective. Different types of plant essential oils have different effects on different pathogenic microorganisms. Varieties of pathogenic microorganisms have different inhibitory abilities

Method used

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  • Fresh keeping agent containing essential oil, for fruits, and application
  • Fresh keeping agent containing essential oil, for fruits, and application

Examples

Experimental program
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Effect test

Embodiment

[0030] In July 2015, we purchased fresh, no pests and diseases, Kyoho grapes and pears of uniform size from the market as fresh-keeping test materials, and used the fruit fresh-keeping agent containing plant essential oils of the present invention to carry out fresh-keeping tests. Two kinds of fruit preservatives were compared and tested, and a group of distilled water was set as a blank control. The other two fruit preservative components are as follows:

[0031] Preservative for Emulsion Emulsion: 333.3 g / L Emulsion Emulsion (comparison document comes from Liu Haoqiang et al. "Toxicity and storage effect of different antistaling agents on postharvest bacteria in Jincheng");

[0032] Sorbic acid and calcium propionate preservatives: 0.039% sorbic acid + 0.131% calcium propionate (the comparison document comes from Tan Zhen et al. "Study on Prolonging the Fresh-keeping Period of Apples by Composite Preservatives of Sorbic Acid and Calcium Propionate").

[0033] Soak Kyoho gra...

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Abstract

The invention discloses a fresh keeping agent containing essential oil, for fruits, and an application. The fresh keeping agent for fruits is characterized by being compounded from lysozyme, tea polyphenols, nisin, essential oil A, essential oil B, Vc and distilled water in a certain proportion. According to the fresh keeping agent for fruits, disclosed by the invention, the essential oil is optimized to be used as a main component of the fresh keeping agent, so that the fresh keeping agent has excellent effects of bacteriostasis and oxidation resistance and is applied to corrosion resistance and fresh keeping of the fruits, the fresh keeping and storage period of the fruits can be greatly prolonged, the fruits are guaranteed to maintain original quality in the fresh keeping period, and the quality of the fruits is effectively guaranteed. The fresh keeping agent for the fruits, disclosed by the invention is simple in compounding method, and convenient to apply; and the fresh keeping agent is completely compounded from natural components, and harmful chemical substances are not added, so that the fresh keeping agent is safe and environmental-friendly, and has an important industrial value.

Description

technical field [0001] The invention relates to the technical field of fruit freshness preservation, and specifically relates to a kind of vegetable essential oil as the main component of the freshness preservation agent, which can greatly prolong the freshness storage period of the fruit, effectively guarantee the quality of the fruit, and has a simple preparation method, convenient application, safety and environmental protection. Fruit preservative containing plant essential oil and its application. Background technique [0002] Physiological diseases and fungal diseases will occur in the fruit during storage, which will cause the fruit to rot and lose its edible value, resulting in huge economic losses. According to statistics, in developed countries, 10%-30% of fresh fruits are lost to post-harvest rot every year, while in developing countries that lack storage and transportation refrigeration equipment, the amount of rot loss is as high as 40%-50%. The main reasons fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/155A23B7/154
CPCA23B7/155A23B7/154
Inventor 王开
Owner 王开
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