Fresh keeping agent for vitis vinifera

Abstract

The invention discloses a fresh keeping agent for vitis vinifera. The fresh keeping agent comprises the following components in parts by weight: 15-20 parts of sodium erythorbate, 5-20 parts of sodium acetate, 10-35 parts of malic acid, 10-30 parts of lecithin, 5-25 parts of ferric pyrophosphate, 15-40 parts of sorbitol and 5-20 parts of kojic acid. The fresh keeping agent for vitis vinifera disclosed by the invention is good in long-term fresh keeping effects. Experiment prove that the fresh keeping agent has favorable effects of restraining various kinds of pathogenic bacteria in the storage process of the vitis vinifera, the bad fruit rate and the spike-stalk browning index in the storage process of the vitis vinifera can be obviously reduced, the advantages of commodity and the like of the vitis vinifera are maintained, and besides, the fresh keeping agent completely meets the requirements of food safety in China, is useful and harmless to human bodies and has favorable development and application potential.

Description

technical field [0001] The invention relates to a grape fresh-keeping agent, which belongs to the field of food. Background technique [0002] Grape (Vitis vinifera Linn.) is one of the earliest and most widely distributed fruit trees in the world. Grape fruit is soft and juicy, with high moisture content. During storage, it is prone to rot, threshing, stem and stem browning, etc., which limits the long-term storage of the fruit. At present, SO2 fumigation combined with low-temperature controlled atmosphere technology is mainly used to preserve grape fruit after harvest. This kind of method can effectively inhibit the growth of mold, but because the post-harvest fruit still has respiration, the phenomenon of browning of the stem and fruit stalk after 30 days of storage is prominent, the flavor and taste of the fruit are obviously deteriorated, and when the SO2 concentration is high, it often hurts the fruit. Grape ears and fruit grains, and have a strong stimulating effect...

AI Technical Summary

Problems solved by technology

This kind of method can effectively inhibit the growth of mold, but because the post-harvest fruit still has respiration, the phenomenon of browning of the stem and fruit stalk after 30 days of storage is prominent, the flavor and taste of the fruit are obviously deteriorated, and when the SO2 concentration is high, it often hurts the fruit. Grape ears and berries, and have a strong irritating effect on the respiratory tract and eye mucous membranes, especially serious health threats to sensitive people