Grape fresh-keeping agent and preparation method thereof

Abstract

The invention relates to the technical field of fruit freshness keeping, and in particular relates to a grape fresh-keeping agent. The grape fresh-keeping agent is prepared from the following raw materials in parts by weight: phytic acid, cactus, konjac refined powder, sodium alginate, cinnamic acid, potassium permanganate, palmitic acid, propolis, a traditional Chinese medicine extracting solution, an antioxidant and an emulsifier. The grape fresh-keeping agent provided by the invention has the advantages of simple preparation method and low cost; when being used, the grape fresh-keeping agent is simple and convenient to operate, and can be used for keeping nutritional components of fresh-keeping grapes from being lost, and has the advantages of prominent anticorrosive, fresh-keeping, sterilization, moisture-loss-prevention and fresh-keeping effects; the grape fresh-keeping agent has a very good inhibition effect on browning and mildew in a grape fruit storage process, and can be used for alleviating the moisture loss of grapes, reducing the dry rate of fruit stems, and improving the commodity value of the grapes.

Description

technical field [0001] The invention relates to the technical field of fruit preservation, in particular to a grape preservation agent and a preparation method thereof. Background technique [0002] Grapes are not only delicious, but also have high nutritional value. The sugar content of grapes in ripe berries is as high as 10%-30%, mainly glucose. A variety of fruit acids in grapes are helpful for digestion. Healthy stomach and stomach, grapes contain minerals calcium, potassium, phosphorus, iron and a variety of vitamins B1, vitamin B2, vitamin B6, vitamin C and vitamin P, etc., and also contain a variety of amino acids needed by the human body. Weakness and excessive fatigue are of great benefit. Studies have found that grapes can prevent thrombosis better than aspirin, and can lower human serum cholesterol levels, reduce platelet cohesion, and have a certain effect on preventing cardiovascular and cerebrovascular diseases. Eating an appropriate amount of fresh grapes ev...

AI Technical Summary

Problems solved by technology

[0003] Fruit preservatives should have anti-corrosion, fresh-keeping, sterilizing, and dehydration-preventing effects, so as to avoid the loss of fruit nutrients. With the improvement of living standards, people's demand for fruits produced in different regions and seasons is gradually increasing. However, grapes are prone to threshing, dry stems, browning of the peel, softening of the flesh, and deterioration of the taste during storage. Storage, transportation, and extended shelf life have brought great difficulties, and even brought huge economic losses. Grape storage is an important link to realize grape season production and annual sales, adjust the contradiction between low and peak seasons, and promote fruit production. It is also an important link to reduce grape loss, An important way to improve resource utilization. The special biological characteristics of grapes determine that antiseptics must be used for long-term storage of grapes. The main means of postharvest quality control are chemical fungicides, mainly SO2 preparations. The potential danger to human health caused by residual toxicity in grapes has become a concern of the whole society. In grape storage, the degree of greenness of fruit stems, the maintenance of fruit powder and the internal quality of fruit grains are important measures of the value of grape storage commodities. In the process of grape storage, there are problems such as fruit stem dehydration and quality decline, which seriously affect the commodity value of grapes. Therefore, how to prepare low-cost and effective preservatives is the focus of current research and has important economic significance.

Images