Compound preservative for fruits and preparation method of compound preservative

A compound fresh-keeping and fruit technology, which is applied in the direction of fruit and vegetable preservation, food preservation, food ingredients as emulsifiers, etc. It can solve the problems not mentioned in the prevention and treatment of banana shaft rot, so as to improve the fresh-keeping effect, reduce post-harvest loss, The effect of prolonging the storage period and shelf life

Inactive Publication Date: 2017-11-24
珠海真绿色技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this patent application mentions the use of plant essential oils to treat bananas to suppress banana post-ripening spots, the processed bananas are ripened to wholesale maturity, and only mentions the suppression of banana post-ripening spots, and does not mention the effect on banana shaft rot. disease prevention

Method used

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  • Compound preservative for fruits and preparation method of compound preservative
  • Compound preservative for fruits and preparation method of compound preservative
  • Compound preservative for fruits and preparation method of compound preservative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1: the preparation of fruit composite preservative 1

[0044] A composite fruit preservative, its composition and percentage by weight are as follows: 100 kilograms of prochloraz, 30 kilograms of litsea cubeba oil, 750 kilograms of methylated soybean oil, 50 kilograms of fatty alcohol polyoxyethylene ether, dodecylbenzenesulfonate Calcium acid calcium 50 kilograms, glycerin 20 kilograms, altogether 1000 kilograms.

[0045] The preparation method is:

[0046] The steps are as follows:

[0047] First, add 100 kg of commercially available prochloraz technical material to 750 kg of methylated soybean oil, heat to 40-60°C, stir, and dissolve completely, then add 30 kg of litsea cubeba oil, 50 kg of fatty alcohol polyoxyethylene ether 1 kg, 50 kg of calcium dodecylbenzenesulfonate, 20 kg of glycerin, stir, and mix evenly to obtain the fruit composite antistaling agent 1.

Embodiment 2

[0058] Embodiment 2: the preparation of fruit composite antistaling agent 2

[0059] A kind of fruit compound antistaling agent, its composition and percentage by weight are as follows: 150 kilograms of prochloraz, 50 kilograms of tea tree oils, 500 kilograms of turpentine-based vegetable oils, 120 kilograms of corn oils, 100 kilograms of fatty alcohol polyoxyethylene ethers, 50 kilograms of Tween, 30 kilograms of glycerin, a total of 1000 kilograms.

[0060] The preparation method is:

[0061] The steps are as follows:

[0062] First, add 150 kg of commercially available prochloraz technical material to 500 kg of pine resin-based vegetable oil and 120 kg of corn oil, heat to 40-60°C, stir, and dissolve completely, then add 50 kg of tea tree oil, fatty alcohol polyoxyethylene ether 100 kilograms, 50 kilograms of Tween, 30 kilograms of glycerin, stir, mix evenly, promptly make the fruit composite antistaling agent 2.

Embodiment 3

[0063] Embodiment 3: the preparation of fruit composite antistaling agent 3

[0064] A kind of fruit compound antistaling agent, its composition and percentage by weight are as follows: 50 kilograms of prochloraz, 100 kilograms of lemon oils, 350 kilograms of methylated soybean oils, 350 kilograms of peanut oils, 100 kilograms of propylene glycol fatty acid esters, 50 kilograms of glycerin, altogether 1000 kilogram.

[0065] The preparation method is:

[0066] The steps are as follows:

[0067] First, add 50 kg of commercially available prochloraz technical material to 350 kg of methylated soybean oil and 350 kg of peanut oil, heat to 40-60°C, stir, and dissolve completely, then add 100 kg of lemon oil, 100 kg of propylene glycol fatty acid ester 1kg, 50kg of glycerin, stir, and mix evenly, promptly make fruit composite antistaling agent 3.

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PUM

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Abstract

The invention discloses a compound preservative for fruits and a preparation method of the compound preservative. The compound preservative is mainly used for keeping freshness of the fruits such as bananas and dragon fruits and belongs to the technical field of freshness keeping of the fruits. The compound preservative is prepared from the following raw materials in percentage by mass: 3 to 40 percent of prochloraz, 0.01 to 10 percent of plant essential oil, 35 to 90 percent of vegetable oil and derivatives thereof, 5 to 20 percent of an emulsifier and 1 to 5 percent of glycerol, wherein the total amount of the raw materials is 100 percent. The compound preservative for the fruits, disclosed by the invention, has the advantages that storage diseases, in particular to banana anthracnose, crown rot, spike rot and other diseases, of the fruits can be effectively prevented and controlled; in addition, the ripening of the fruits can be delayed, the resistance of the fruits is improved, storage period and shelf life of the fruits are prolonged and the post-harvest loss is reduced.

Description

technical field [0001] The present invention relates to a compound preservative for fruit and a preparation method thereof, in particular to a compound preservative comprising prochloraz, plant essential oil, vegetable oil and its derivatives and a preparation method thereof, which is mainly used for the preservation of fruits such as bananas and pitayas The postharvest preservation belongs to the technical field of fruit preservation. Background technique [0002] During the process of planting, picking, storage, processing and consumption of fruits and vegetables, due to the infection of pathogenic microorganisms, they are easily spoiled and deteriorated, especially the tropical fruits in the south. Waste of resources and economic loss. [0003] Banana is a climacteric fruit. Bananas harvested in midsummer, high temperature and high humidity are easy to yellow and ripen or even rot. Postharvest diseases of bananas mainly include anthracnose and shaft rot. Banana anthrac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2200/222A23V2250/6406
Inventor 刘盼娜吕庆覃华全蔡凤英
Owner 珠海真绿色技术有限公司
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