Compound essential oil preservative and application thereof in fruit preservation

Abstract

The invention discloses a composite essential oil antistaling agent, which comprises the following components based on a total amount of 100 parts by weight: 0.15-0.25 parts by weight of lemongrass essential oil, 0.02-0.1 part by weight of clove essential oil, and 0.02-0.1 part by weight of cinnamon essential oil , 0.07-0.15 parts by weight of rapeseed essential oil, 0.14-0.26 parts by weight of thyme essential oil, 0.25-0.4 parts by weight of tea tree essential oil, 0.05-0.15 parts by weight of sodium carboxymethyl inulin, 0.32-0.68 parts by weight of water-soluble chitosan, 0.5-0.8 parts by weight of stearic acid, and the balance is deionized water. The present invention uses lemongrass essential oil, clove essential oil, cinnamon essential oil, rapeseed essential oil, thyme essential oil, tea tree essential oil and other raw materials to prepare the preservative. The activity of various metabolic enzymes, thereby weakening the impact of microbial activities on the surface of the peel, delaying the physiological activities of the fruit, thereby maintaining the effect of fruit freshness.

Description

Technical field [0001] The invention belongs to the technical field of preservation, and specifically relates to a compound essential oil preservation agent and its application in fruit preservation. Background technique [0002] Fresh fruits and vegetables are harvested and consumed by humans. Due to pathogen infection, food safety, decay loss (including spoilage, insect damage) and other issues are involved. In addition, the incidence of human diseases caused by pathogenic microorganisms and their secreted toxins has gradually increased in recent years. Pathogenic microorganisms, such as spoilage bacteria, yeasts, molds, aflatoxins, etc., can invade through various ways, leading to human food. The outbreak of diseases endangers human safety. Fruit and vegetable preservatives play an important role in the preservation and preservation of fruits and vegetables after harvest. Fruit and vegetable preservatives are mainly divided into chemical synthetic preservatives and natural pr...

AI Technical Summary

Problems solved by technology

In addition, the incidence of human diseases caused by pathogenic microorganisms and the toxins they secrete has gradually increased in recent years. Pathogenic microorganisms, such as spoilage bacteria, yeasts, molds, aflatoxins, etc., will invade through various channels, causing human food poisoning. Outbreak of disease, endangering human safety