Method for preparing antibacterial and mouldproof ethylene-removing fresh-keeping film for fruits and vegetables

Abstract

The invention discloses a method for preparing an antibacterial and mouldproof ethylene-removing fresh-keeping film for fruits and vegetables, and belongs to the technical field of preparation of fresh-keeping materials. The method comprises the following steps: taking cobalt nitrate hexahydrate and cerium nitrate hexahydrate as raw materials, chelating cations through ethylenediaminetetraacetic acid and uniformly dispersing in a polyethyleneimine solution, calcining in a muffle furnace, utilizing the characteristic of heated foaming of polyethylene imine to promote metal ions to form a composite metal oxide having a 3D space net structure capable of efficiently and catalytically removing ethylene, and then grafting naringin onto chitosan under the action of horseradish peroxidase to obtain naringin grafted chitosan; mixing the naringin grafted chitosan with polylactic acid resin and a composite metal oxide and performing extrusion granulation, and finally casting into a film, namely, obtaining the antibacterial and mouldproof ethylene-removing fresh-keeping film for fruits and vegetables. The fresh-keeping film prepared by the invention has the characteristics of broad antibacterial spectrum and good anti-aging performance, and better air permeability and moisture permeability, and is wrapped on the surfaces of fruits and vegetables to play better preservative and fresh-keeping effects.

Description

technical field [0001] The invention discloses a preparation method of an ethylene-removable antibacterial and anti-mold fruit and vegetable fresh-keeping film, which belongs to the technical field of fresh-keeping material preparation. Background technique [0002] The harvested fruits and vegetables are still alive. Due to the interruption of the supply of water and nutrients from the root system, their respiration and transpiration will be consumed, and the nutrients and water content of the fruits and vegetables will be reduced, causing the fruits and vegetables to wilt. As long as the water content of most fruits and vegetables drops by 5.0%, the overall value will decrease. The consumption of water and nutrients is directly proportional to the intensity of respiration of fruits and vegetables, and water loss is equivalent to loss of freshness and weight, so reducing water loss and inhibiting respiration is a very critical part of the fruit and vegetable storage process...

AI Technical Summary

Problems solved by technology

[0006] The technical problems mainly solved by the present invention are as follows: the existing plastic wrap has poor regulation of the respiration of fruits and vegetables, and ethylene accumulation is easy to occur in the film, which stimulates the physiological activity of fruits and vegetables, accelerates the respiration rate, causes fruit ripening and accelerated rot, shortens the storage time, and leads to product At the same time, bacteria will grow, which will further lead to the problem of spoilage and deterioration of fruits and vegetables. A preparation method for removing ethylene antibacterial and anti-mildew plastic wrap for fruits and vegetables is provided.

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