Fruit preservative film coating agent and preparation method thereof

Abstract

The invention provides a fruit preservative film coating agent and a preparation method thereof. The fruit preservative film coating agent is prepared from the following components in percentage by weight: 1 to 5 percent of carboxymethyl chitosan, 0.1 to 1 percent of myristic acid, 0.2 to 1.2 percent of tea leaf fermented extract, 0.1 to 0.5 percent of aminoisobutyric acid, 0.1 to 0.4 percent of polyglutamic acid, 0.06 to 0.36 percent of plant polysaccharide gum and the balance of water. The preparation method comprises the following steps of 1), mixing the plant polysaccharide gum with the water, then putting into a water-bath pot, heating to 60 to 70 DEG C, agitating until the plant polysaccharide gum is completely dissolved, afterwards, adding the carboxymethyl chitosan and the myristicacid, and uniformly agitating until complete dissolution; cooling to a room temperature, then adding the tea leaf fermented extract, the aminoisobutyric acid and the polyglutamic acid, mixing, and agitating until the complete dissolution, so as to obtain a mixed solution; 2), filtering the mixed solution to remove an undissolved substance, degassing in a vacuum condition, standing overnight at 4to 10 DEG C, then recovering to the room temperature, and carrying out vacuum degassing. The film coating agent can be used for effectively decreasing the rotting rate of a fruit, maintaining the quality of the fruit, improving the commodity rate of the fruit and prolonging a preservative period.

Description

technical field [0001] The invention belongs to the technical field of fruit preservation, and in particular relates to a fruit preservation coating agent and a preparation method thereof. Background technique [0002] Fruit production is highly seasonal and regional. In order to meet consumers' demand for fruit, it is necessary to improve the fresh-keeping technology of fruit and prolong the market cycle of fresh fruit. However, fresh fruits still have high physiological activity after harvesting, especially fruits with high water content are more likely to rot and deteriorate. Therefore, prolonging the storage and transportation preservation time becomes the key to maintaining and increasing the value of fresh fruits. [0003] At present, the commonly used fruit preservation techniques mainly include low-temperature storage, controlled atmosphere preservation, and adding chemical preservatives. However, these techniques have certain limitations in practical applications. ...

AI Technical Summary

Problems solved by technology

However, relying solely on film-forming materials cannot inhibit fruit rot caused by microbial infection, and cannot achieve a better fresh-keeping effect.