A kind of longan kernel essential oil antistaling agent applied to banana and preparation method thereof

Abstract

The invention relates to the technical field of food preservation and especially relates to a longan seed essential oil preservative for banana and a preparation method thereof. The longan seed essential oil preservative provided by the invention comprises the following raw materials in parts by weight: 40-50 parts of longan seed essential oil, 10-15 parts of lotus leaf extract, 10-20 parts of propolis extract, 5-10 parts of willow peel extract, 5-10 parts of chitosan and 5-10 parts of sodium alginate. The longan seed essential oil is used as the most important preserving component of the preservative provided by the invention; the longan seed essential oil contains various active ingredients, such as, oleic acid, has the functions of removing free radicals in organism and restraining bacteria growth, is capable of effectively achieving an anti-oxidation effect and is capable of promoting fruit preservation; the plant source components, such as, longan seed essential oil, lotus leaf extract, propolis extract and willow peel extract, are compounded for forming a preservation film on the banana surface so as to safely preserve the banana without poisons and prolong the preservation time of the banana.

Description

【Technical field】 [0001] The invention relates to the technical field of food preservation, in particular to a longan kernel essential oil preservation agent applied to bananas and a preparation method thereof. 【Background technique】 [0002] Banana is a typical climacteric fruit, which is very sensitive to ethylene, and ethylene with a mass concentration of 0.1mg / L can make bananas ripen. Stable storage and transportation. Banana fresh-keeping technology has been concerned by the industry for a long time, and experts and scholars have conducted various researches, but the problem has not been fundamentally solved yet. After the banana fruit is harvested, there is a rapid change in respiration at high temperature; during the post-ripening process, the peak of banana ethylene release appears before the peak of respiration, which accelerates the arrival of the peak of respiration and the release of ethylene, and the fruit turns yellow, sweet, and mellow. The soft and astring...

AI Technical Summary

Problems solved by technology

After the banana fruit is harvested, there is a rapid change in respiration at high temperature; during the post-ripening process, the peak of banana ethylene release appears before the peak of respiration, which accelerates the arrival of the peak of respiration and the release of ethylene, and the fruit turns yellow, sweet, and mellow. The soft and astringent taste disappears, the original bacteria and mechanical damage will promote physiological after-ripening, and shorten the storage life of the fruit; at the same time, bananas are very sensitive to low temperature, and they are often prone to freezing damage, making it difficult to store bananas after harvest and long-distance transportation.

Therefore, bananas picked under high temperature and humidity environment are easy to yellow and ripen or even rot, seriously affecting their economic value.

[0003] At present, chemical agents are mainly used in banana preservation. However, with the improvement of people's environmental and health awareness, the application of chemical agents in fruit and vegetable preservation has been and will be further reduced.

Plant-derived preservatives have received increasing attention in the field of post-harvest preservation of fruits and vegetables in recent years because they do not have the environmental pollution, pesticide residues, and drug resistance problems caused by chemical antiseptic preservatives. Therefore, the production of a plant-derived preservative is currently the It is a new direction of industry research, but there is no research on the use of longan kernel essential oil in the field of banana preservation. Therefore, it is necessary to find a safe and effective plant-sourced preservative that can effectively preserve bananas without causing harmful substances. residual, harmful to human health

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