Preparation method of special moisturizing and high-efficiency biological preservative for fruit and vegetable shelves

Abstract

The present invention discloses a preparation method of a moisture preserving high-efficient biological preservative special for fruit and vegetable goods shelves. The preparation method comprises the following steps: a moisture preserving agent A is prepared, a preservative B is prepared, and each one bag of the moisture preserving agent A and preservative B is vacuum packaged using a polyethylene packaging bag to obtain the moisture preserving biological preservative. When water vapor content is relatively low, that is, humidity is relatively low in packaging bags in the goods shelf sales processes of fruit products, the moisture preserving agent A can release a certain amount of water vapor so as to maintain a certain degree of humidity balance in the packaging bags, avoids fruit product surface skin wilting or shrinkage, etc. caused by too low moisture or relative humidity, and maintains relatively good fruit product apparent characters. Self-released high-concentration fruit product by-product biological essential oil can quickly form a high concentration of essential oil sterilization atmosphere in the packaging bags. The biological preservative can play the roles of preventing and killing bacteria, can also increase fruit fragrance, etc. to a certain extent, is conducive to improving the sales quality of the fruits, can achieve short-term sales of the shelves, and maintains the sales quality of the fruit products.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a preparation method of a special moisturizing and high-efficiency biological fresh-keeping agent for fruit and vegetable shelves. Background technique [0002] Fruits such as grapes, nectarines, kiwis, cherries, and vegetables such as celery, spinach, and Shanghai greens are not only easy to rot and deteriorate after harvest, but also in the process of future shelf sales, due to the weak resistance of fruit diseases in the later stage of storage, it is more likely to cause disease. The quality has declined greatly, seriously affecting the quality and commercial value of the fruit, and greatly limiting the development of the fruit and vegetable sales industry. Although the existing technology has made some progress in normal temperature or low temperature preservation, long-term preservation and transportation preservation, the research on special g...

AI Technical Summary

Problems solved by technology

[0002] Fruits such as grapes, nectarines, kiwis, cherries, and vegetables such as celery, spinach, and Shanghai greens are not only easy to rot and deteriorate after harvest, but also in the process of future shelf sales, due to the weak resistance of fruit diseases in the later stage of storage, it is more likely to cause disease. The quality has declined greatly, seriously affecting the quality and commercial value of the fruit, and greatly limiting the development of the fruit and vegetable sales industry

Although the existing technology has made some progress in normal temperature or low temperature preservation, long-term preservation and transportation preservation, the research on green biological preservatives for shelves is still very limited.