Chinese magnoliavine fruit and guar gum composite film coating cherry tomato fresh-keeping agent and fresh keeping method

A technology of guar gum and cherry tomato, which is applied in the direction of protecting fruits/vegetables with a coating protective layer, keeping fruits and vegetables fresh, and using food ingredients as coating agents. Nutrients, effect of inhibiting respiration

Inactive Publication Date: 2017-10-20
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These film-preserving agents have certain fresh-keeping effects on fruits and vegetables, but they are not composed of natural plant extracts and edible film-forming agents.
However, although 201410341107.2 uses carboxymethylcellulose sodium, plant extract tea polyphenols and glacial acetic acid to make a composite coating preservative, it does not mention the use of natural plant extract Schisandra chinensis and edible film-forming agent guar gum Preservation of post-harvest cherry tomatoes by compounding into film preservative

Method used

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  • Chinese magnoliavine fruit and guar gum composite film coating cherry tomato fresh-keeping agent and fresh keeping method
  • Chinese magnoliavine fruit and guar gum composite film coating cherry tomato fresh-keeping agent and fresh keeping method
  • Chinese magnoliavine fruit and guar gum composite film coating cherry tomato fresh-keeping agent and fresh keeping method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Preparation and optimization of embodiment 1 composite coating preservative

[0026] 1.1 Preparation of plant extract mother liquor

[0027] Weigh 50.00g of cinnamon and crush it through 40 mesh, put it into a 1000mL beaker, add 250mL of absolute ethanol, place in a 60°C water bath for 1 hour, filter under reduced pressure, concentrate and recover the ethanol with a rotary evaporator, add 10mL of 50% ethanol to dissolve it ultrasonically, add water Set the volume to 100mL, that is, make the mother liquor of cinnamon extract with a mass volume concentration of 0.50g / mL, seal it, store it at 4°C for later use, and dilute to the corresponding concentration when used.

[0028] Weigh 30.00g of Ligustrum lucidum and Schisandra chinensis respectively, crush them through 40 meshes, put them into 1000mL beakers and add 150mL of water, soak for 2 hours with ultrasonic assistance, boil with electric furnace for 20 minutes, filter with sterile gauze, and centrifuge at 4000r / min for...

Embodiment 2 5

[0048] Example 2 Effect of Schisandra Fructus and Guar Gum Composite Coating Preservative on Postharvest Fresh-keeping Effect of Cherry Tomatoes

[0049] 2.1 Preparation of optimal composite coating preservative

[0050] Weigh 50.00g Schisandra chinensis and crush through 40 mesh, put it into a 1000mL beaker, add 200mL water, soak for 2 hours with ultrasonic assistance, filter with sterile gauze for 20 minutes after boiling in an electric stove, centrifuge at 4000r / min for 10 minutes, take the supernatant Make up to 100mL, and make 0.50g / mL schisandra extract mother liquor. Then weigh 4.75g of guar gum dry powder, put it into the mother liquor of Schisandra chinensis extract, add 300mL of water and 7.75mL of edible glycerin, put it in a water bath at 60°C and stir it with a booster electric mixer at high speed to make it fully mix and dissolve, and set the volume to 500mL , that is to make the optimal group composite coating film preservative (the mass volume concentration of...

Embodiment 3

[0071] Weigh 40.00g Schisandra chinensis and crush it through 40 meshes, put it into a 1000mL beaker, add 200mL water, soak for 2 hours with ultrasonic assistance, filter with sterile gauze for 20 minutes after boiling in an electric furnace, centrifuge at 4000r / min for 10 minutes, take the supernatant Make up to 100mL, and make 0.40g / mL schisandra extract mother liquor. Then weigh 4.25g of guar gum dry powder and put it into the mother liquor of Schisandra chinensis extract, then add 300mL of water and 7.00mL of edible glycerin, put it in a 60°C water bath and stir at a high speed with a booster electric mixer to make it fully mix and dissolve, and set the volume to 500mL, to get the composite coating preservative of the present invention, the Schisandra water extract mass volume concentration is 0.08g / mL in this preservative, the guar gum mass volume concentration is 0.0085g / mL, the edible glycerol volume concentration was 1.4%.

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Abstract

The invention relates to a Chinese magnoliavine fruit and guar gum composite film coating cherry tomato fresh-keeping agent and a fresh keeping method. The fresh keeping agent consists of a Chinese magnoliavine fruit aqueous extract, guar gum, film assisting agent edible glycerine and water, wherein the mass volume concentration of the Chinese magnoliavine fruits aqueous extract is 0.08-0.12g / mL, the mass volume concentration of the guar gum is 0.0085-0.0105g / mL, and the volume concentration of the edible glycerine is 1.40-1.70%. After cherry tomatoes are picked, the picked cherry tomatoes are soaked in the fresh-keeping agent for 1.80-2.40min, the soaked cherry tomatoes are naturally aired, the aired cherry tomatoes are loaded into fresh-keeping bags, and then the fresh-keeping bags are placed under appropriate temperature and appropriate humidity for storage in a manner that openings of the fresh-keeping bags are open, so that the rotting rate and the weight loss rate of the cherry tomatoes can be notably reduced, the respiration of cherry tomato fruits can be notably restrained, the content of soluble solid matters, the content of organic acids, the content of soluble sugar and the content of soluble protein in the fruits can be effectively maintained, nutrient components of the cherry tomatoes are well maintained, the content of malondialdehyde in fruit cells can also be reduced, high activity of POD, SOD, CAT and PAL in the fruits is well maintained, the organism resistance of the cherry tomatoes is improved, rotting and deteriorating of fruits are effectively delayed, and fresh keeping effects are achieved.

Description

technical field [0001] The invention relates to a composite coating preservative, in particular to a composite coating preservative for postharvest cherry tomatoes, in particular to a composite coating preservative of Schisandra chinensis and guar gum, and cherry tomatoes using the composite coating preservative Preservatives are used for fresh-keeping methods. Background technique [0002] During the post-harvest storage of cherry tomatoes, a series of complex physiological and biochemical reactions occur in the body of fruits and vegetables due to factors such as respiration, transpiration, ethylene concentration, storage temperature, mechanical damage, and pathogenic microorganisms. It is easy to age, rot and deteriorate, and produce diseases and other changes, which will change its nutritional content and cause serious economic losses. [0003] The traditional postharvest storage and preservation of cherry tomatoes mainly adopts chemical and physical methods, such as py...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16A23B7/154
CPCA23B7/16A23B7/154A23V2002/00A23V2250/21A23V2250/506A23V2200/22A23V2250/5086A23V2250/5076A23V2250/507A23V2250/082
Inventor 易有金胡光耀李滨丞
Owner HUNAN AGRICULTURAL UNIV
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