Lingwu long jujube anti-disease anti-aging anti-alcohol preservative and fresh-keeping method during shelf life

Abstract

The invention relates to a Lingwu long jujube shelf life disease-resistant anti-aging alcoholic-fermentation-resistant preservative and a preservation method. Based on parts by mass, the preservative comprises a component A, a component B and a component C, wherein the component A comprises small molecule substances; the component B comprises 1-3 parts of calcium lactate, 1-3 parts of calcium chloride, 0.1-0.3 part of brassinolide, 0.1-0.3 part of paclobutrazol and 100 parts of sterilized water; and the component C comprises 5-10 parts of beta-cyclodextrin, 3-8 parts of citric acid, 1-3 parts of 1-methylcyclopropene and other excitation substances. The preservative provided by the invention is a low-temperature zero-injury high-voltage electric field nano-scale atomized preservative, and has the advantages of low consumption, greenness, no toxicity, naturalness, safety, no residue and no pollution.

Description

technical field [0001] The invention belongs to the field of fresh-keeping of fruits and vegetables, and in particular relates to a shelf-life anti-disease, anti-aging and anti-alcoholization preservative for Lingwu long jujube and its preparation. Background technique [0002] Lingwu long jujube is an excellent fresh jujube variety with local characteristics in Ningxia. Its cultivation history has a long history. The fruit is bright in color, rich in taste, crisp and refreshing, moderately sweet and sour, unique in flavor, rich in nutrition, high in quality, rich in various minerals and vitamins, and is the best among fresh jujube fruits. [0003] The biggest advantage of Lingwu Changzao is fresh food. However, under natural conditions, if fresh jujubes are harvested without any treatment at room temperature, they will lose more than 5% of their water in 24 hours. Too much water loss will lead to metabolic disorders, and a large amount of metabolites such as ethanol and et...

AI Technical Summary

Problems solved by technology

However, under natural conditions, if fresh jujubes are harvested without any treatment at room temperature, they will lose more than 5% of their water in 24 hours. Too much water loss will lead to metabolic disorders, and a large amount of metabolites such as ethanol and ethylene will accumulate, making the pulp Tissues become wine, Vc loss is serious, and nutritional value decreases; 2-3 days will lose fresh sales value; 5-7 days will soften and rot, almost losing edible value and commodity value, so how to extend the shelf life of Lingwu long jujube , so that the products sold are similar to new products, and new technologies are needed to solve them

[0004] According to the applicant's analysis, it was found that there were defects in the following aspects during the shelf life of Lingwu Changzao: 1. The jujube fruit was mechanically injured or not cleaned thoroughly before harvesting, which could easily lead to the invasion of pathogenic bacteria and cause exogenous rot; 2. The aging process of postharvest jujubes is accelerated, which can easily lead to dehydration, softening, and shrinkage; 3. The respiration rate of jujubes in the shelf life is accelerated, and they are prone to alcoholization and browning; 4. The chemical preservatives have single functions, uneven spraying, and residual Serious, pollute the environment