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Excited Molecular Preservative

A preservative and molecular technology, applied in the preservation of fruits and vegetables, preservation of food ingredients as antimicrobials, food ingredients, etc. Source resistance, delaying the aging process, and enhancing the effect of disease resistance

Active Publication Date: 2020-07-17
TIANJIN SHENGTIANLI MATERIAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The rot of fruits and vegetables is not only caused by microbial infection, but also related to the metabolic disorders of fruits and vegetables. The existing preservatives have a single function, most of which only have the function of sterilization and preservation, and do not have the function of inducing resistance, that is, inducing the production of antibodies in fruits and vegetables so that fruits and vegetables rely on themselves to resist the outside world. The environment produces resistance; most preservatives need to be used repeatedly due to their short duration of effect, which increases costs and labor consumption; develop a safe and environmentally friendly preservative that integrates physiological regulation of fruits and vegetables, self-metabolism regulation, and bactericidal and antibacterial functions It is the trend of using post-harvest preservatives for agricultural products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Exciting molecular preservative, the specific preparation method is as follows:

[0021] Component A: add 2 parts of arginine, 1.5 parts of cysteine, 2 parts of methyl jasmonate, and 1.2 parts of methyl salicylate into distilled water, stir until completely dissolved, and then add 10 parts of chitosan , stir evenly;

[0022] Component B: Add 7 parts of β-cyclodextrin into 150mL distilled water, stir at a stirring speed of 1000r / min, then heat to 65°C to completely dissolve the β-cyclodextrin in water, continue stirring and gradually Cool to 35°C, add 0.2mL hydrogen peroxide to disperse hydrogen peroxide evenly in the solution, then slowly cool down to room temperature to form β-cyclodextrin-hydrogen peroxide core material, then add chitosan / propolis, Mixed wall material composed of glycerol and Tween-80, in which chitosan / propolis accounts for 0.5% of β-cyclodextrin-hydrogen peroxide core material, and glycerol accounts for β-cyclodextrin-hydrogen peroxide core Tween-...

Embodiment 2

[0026] Exciting molecular preservative, the specific preparation method is as follows:

[0027] Component A: add 2 parts of arginine, 1.5 parts of cysteine, 2 parts of methyl jasmonate, and 1.2 parts of methyl salicylate into distilled water, stir until completely dissolved, and then add 10 parts of chitosan , stir evenly;

[0028] Component B: Add 7 parts of β-cyclodextrin to 150mL distilled water, stir at a stirring speed of 2000r / min, then heat to 85°C to completely dissolve the β-cyclodextrin in water, continue stirring and gradually Cool to 40°C, add 1.2mL hydrogen peroxide to disperse hydrogen peroxide evenly in the solution, then slowly lower to room temperature to form β-cyclodextrin-hydrogen peroxide core material, then add chitosan / propolis, A mixed wall material composed of glycerol and Tween-80, in which chitosan / propolis accounts for 1.5% of the β-cyclodextrin-hydrogen peroxide core material, and glycerol accounts for β-cyclodextrin-hydrogen peroxide core 1.0% o...

Embodiment 3

[0032] Exciting molecular preservative, the specific preparation method is as follows:

[0033] Component A: add 2 parts of arginine, 1.5 parts of cysteine, 2 parts of methyl jasmonate, and 1.2 parts of methyl salicylate into distilled water, stir until completely dissolved, and then add 10 parts of chitosan , stir evenly;

[0034] Component B: Add 7 parts of β-cyclodextrin into 150mL distilled water, stir at a stirring speed of 1500r / min, then heat to 75°C to completely dissolve the β-cyclodextrin in water, continue stirring and gradually Cool to 38°C, add 0.7mL hydrogen peroxide to disperse hydrogen peroxide evenly in the solution, then slowly lower to room temperature to form β-cyclodextrin-hydrogen peroxide core material, then add chitosan / propolis, Mixed wall material composed of glycerol and Tween-80, in which chitosan / propolis accounts for 1% of β-cyclodextrin-hydrogen peroxide core material, and glycerol accounts for β-cyclodextrin-hydrogen peroxide core material Twe...

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Abstract

The invention relates to an activated molecular preservative, which consists of a component A, a component B, and a component C, wherein the component A consists of 1 to 3 parts of arginine, 1 to 2 parts of cysteine, 1 to 3 parts of methyl jasmonate, 1 to 2 parts of methyl salicylate, and 5 to 15 parts of chitosan; the component B consists of 1 to 3 parts of hydrogen peroxide, 5 to 10 parts of Beta-cyclodextrin, 4 to 6 parts of propolis, and 0.2 to 0.5 parts of glycerol; and the component C consists of 2 to 3 parts of nitric oxide. The activated molecular preservative, which is sprayed at pre-harvest, precooling and storage stages of fruits and vegetables, can induce fruits and vegetables to obtain systematic, persistent and broad-spectrum endogenous resistance after being applied once, and solves the safety problem of pathogen infection and secondary fruit and vegetable antibody pollution in the whole process before and after the harvest of fruits and vegetables. When being applied on oranges, the activated molecular preservative can prolong preservation by fifteen more days in comparison with ordinary preservation methods, and can decrease the cold-sensitive degree of fruits by 2 DEG C to 5 DEG C, double or triple the effect and reduce cost by 60 percent.

Description

technical field [0001] The invention belongs to the field of postharvest preservation of agricultural products, and relates to a preservation agent, in particular to an exciting molecular preservation agent. Background technique [0002] Applying preservatives is a common measure for post-harvest preservation of agricultural products. The rot of fruits and vegetables is not only caused by microbial infection, but also related to the metabolic disorders of fruits and vegetables. The existing preservatives have a single function, most of which only have the function of sterilization and preservation, and do not have the function of inducing resistance, that is, inducing the production of antibodies in fruits and vegetables so that fruits and vegetables rely on themselves to resist the outside world. The environment produces resistance; most preservatives need to be used repeatedly due to their short duration of effect, which increases costs and labor consumption; develop a saf...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23B7/157
CPCA23B7/154A23B7/157A23V2002/00A23V2200/10A23V2250/0606A23V2250/0616A23V2250/21A23V2250/511A23V2250/152A23V2250/5112A23V2250/6406A23V2250/10
Inventor 付岩吉李喜宏王洁杨维巧
Owner TIANJIN SHENGTIANLI MATERIAL TECH
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