Biological preservation conditioner

Abstract

The invention relates to a biological preservation conditioner which is developed according to rotting characteristics of food such as vegetables and fruits and physiological and biochemical mechanisms of rotting of the vegetables and the fruits, propagation of putrefying bacteria is inhibited by using various different bacteria and mold, the biological preservation conditioner does not invade the vegetables and the fruits, and thus rotting of the food such as the vegetables and the fruits can be prevented. The biological preservation conditioner comprises main components, namely, bacillus subtilis, starch, peptone, sodium chloride and water according to a mass ratio of 0.01:0.3:0.04:0.05:9.6. When being used, the biological preservation conditioner is diluted for 50-100 times, is sprayed to surfaces of the vegetables and the fruits, and is naturally dried. Therefore, the preservation time of the vegetables and the fruits can be prolonged for 2-4 weeks.

Description

technical field [0001] The invention relates to a biological fresh-keeping conditioner, which belongs to the field of microbial physiology, biochemistry and ecological technology. Its main ingredients include Bacillus subtilis, starch, peptone, sodium chloride and water, which can effectively prevent bacteria and molds on the surface of vegetables and fruits from spoilage bacteria. It can antagonize the growth and reproduction of bacteria inside vegetables and fruits, and prevent vegetables and fruits from rotting too quickly; the reasonable use of disease-preventing and disease-resistant conditioners can effectively reduce the evaporation of water inside vegetables and fruits and improve their fresh-keeping effect; Fresh-keeping materials, forming a layer of inhibitory and active biofilm around vegetables and fruits, so that the storage time of vegetables and fruits can be effectively improved; the invention can prevent diseases and pollution, is simple to operate, provides sa...

AI Technical Summary

Problems solved by technology

It is all through the protection of the surface of vegetables and fruits to prevent the corruption of fruits and vegetables; on the one hand, the antiseptic ability of the agents is limited and cannot achieve the predetermined effect, so the preservation effect is not ideal; on the other hand, most preservatives are small molecular organic matter, It is easy to be decomposed and utilized by microorganisms, especially in a