Preparation method of special fresh-keeping agent for mangoes

Abstract

The invention belongs to the technical field of fruit fresh-keeping agents, and particularly relates to a preparation method of a special fresh-keeping agent for mangoes. The preparation method comprises the following steps: 1) weighing the following materials: herba lysimachiae, semen cassiae, pomegranate rinds and Chinese hawthorn leaves; 2) crushing all the raw materials into 80-120 meshes; 3) adding water of which the weight is 6-10 times that of all the raw materials, stirring the materials uniformly, and soaking; 4) adding microzyme of which the weight is 0.01-0.13% of that of all the raw materials for fermentation; 5) performing filtration and decoloring treatment to obtain fermentation broth; and 6) adding water into the fermentation broth to obtain the special fresh-keeping agent for mangoes. The fresh-keeping agent prepared with the method provided by the invention can prolong the storage time of the mangoes, does not have toxic or side effects, and is green and environment-friendly.

Description

technical field [0001] The invention belongs to the technical field of fruit antistaling agents, in particular to a preparation method specially used for mango antistaling agents. Background technique [0002] Mango is the popular name of mango (Flora of China) (Latin scientific name: Mangifera indica L.). Mango is a large evergreen tree of Anacardiaceae native to India, with leathery leaves and alternate; flowers are small, miscellaneous, yellow or pale Yellow, in terminal panicles. The drupe is large, compressed, 5-10 cm long, 3-4.5 cm wide, yellow when ripe, sweet in taste, hard core. Mango is one of the famous tropical fruits. Mango fruit contains sugar, protein, and crude fiber. The precursor carotene of vitamin A contained in mango is particularly high, which is rare among all fruits. Secondly, the vitamin C content is not low. Minerals, proteins, fats, sugars, etc. are also its main nutrients. [0003] Mango is a tropical fruit in the south. It belongs to the vari...

AI Technical Summary

Problems solved by technology

These unfavorable factors severely limit the storage and preservation of mangoes. The storage period of mature mangoes is generally 3-5 days

During transportation or storage to the north after picking, if no fresh-keeping treatment is carried out, it is very easy to cause rapid deterioration and rot of mangoes due to breathing or harmful bacteria remaining on the surface

At present, mangoes are mainly transported at room temperature. Due to the high cost of refrigeration and the tendency to produce cold-resistant pathogens, refrigerated transportation is rarely used. Therefore, most mangoes are often stored and transported by harvesting in advance to prevent the fruit from softening. However, this affects the consumer market of mango

[0004] Therefore, it is extremely important to research and develop effective storage and preservation technologies to solve the problem of short shelf life in mango transportation, sales and storage, so as to meet the growing demand for fresh sales at home and abroad.