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Application of p-coumaric acid ester in fruit and vegetable sterilization preservative and p-coumaric acid ester containing fruit and vegetable sterilization preservative

The technology of coumaric acid ester and preservative is applied in the field of sterilization and preservative for fruits and vegetables, and achieves the effects of inhibiting postharvest diseases of fruits and vegetables, inhibiting the infection of pathogenic bacteria, and improving food safety.

Active Publication Date: 2018-04-20
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

P-coumaric acid esters exist in natural plants, have a variety of biological activities, such as antioxidant and anti-inflammatory activities, and have no pollution to the environment, but have not been reported in the field of fruit and vegetable preservation

Method used

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  • Application of p-coumaric acid ester in fruit and vegetable sterilization preservative and p-coumaric acid ester containing fruit and vegetable sterilization preservative
  • Application of p-coumaric acid ester in fruit and vegetable sterilization preservative and p-coumaric acid ester containing fruit and vegetable sterilization preservative
  • Application of p-coumaric acid ester in fruit and vegetable sterilization preservative and p-coumaric acid ester containing fruit and vegetable sterilization preservative

Examples

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Effect test

preparation example Construction

[0049] The preparation method of described fruit and vegetable antistaling agent comprises the following steps:

[0050] Dissolve the p-coumaric acid ester in the solvent, add co-solvent and surfactant and mix thoroughly to form a uniform and transparent oil phase, slowly add water under stirring, and form a stable emulsion after mixing.

[0051]The method of using the bactericidal and fresh-keeping agent for fruits and vegetables is as follows: soak the fruits and vegetables in the bactericidal and fresh-keeping agent for fruits and vegetables, take them out and dry them in the air for storage and preservation.

Embodiment 1

[0053] In this example, the growth rate method was used to detect the inhibitory effect of the fruit and vegetable antistaling agent on Alternaria.

[0054] The fruit and vegetable antistaling agent comprises p-coumaric acid ester, cosolvent, surfactant, solvent and water.

[0055] The solvent is edible vegetable oil.

[0056] The co-solvent is one of methanol or ethanol.

[0057] The surfactant is polyoxyethylene (20) sorbitan monolaurate.

[0058] The preparation method of the fruit and vegetable bactericidal and antistaling agent comprises the following steps: dissolving p-coumaric acid ester in a solvent, adding a cosolvent and a surfactant and fully mixing to form a uniform and transparent oil phase, slowly adding water under stirring, and mixing A stable emulsion is then formed.

[0059] According to different composition ratios (by weight and number of parts), the fruit and vegetable antistaling agents were divided into eight groups to detect the inhibitory effect on...

Embodiment 2

[0073] This example detects the inhibitory effect of fruit and vegetable bactericidal and fresh-keeping agents on postharvest black spot of winter jujube fruit.

[0074] The fruit and vegetable antistaling agent comprises p-coumaric acid ester, cosolvent, surfactant, solvent and water.

[0075] The solvent is edible vegetable oil.

[0076] The co-solvent is ethanol.

[0077] The surfactant is polyoxyethylene (20) sorbitan monolaurate.

[0078] The preparation method of the fruit and vegetable bactericidal and antistaling agent comprises the following steps: dissolving p-coumaric acid ester in a solvent, adding a cosolvent and a surfactant and fully mixing to form a uniform and transparent oil phase, slowly adding water under stirring, and mixing A stable emulsion is then formed.

[0079] According to different composition ratios (by weight and number of parts), the fruit and vegetable antistaling agents were divided into four groups to detect the inhibitory effect on Altern...

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Abstract

The invention belongs to the technical field of fruit and vegetable agricultural fruit storage and preservation, and particularly relates to application of p-coumaric acid ester in a fruit and vegetable sterilization preservative and the p-coumaric acid ester containing fruit and vegetable sterilization preservative. The fruit and vegetable sterilization preservative is prepared from the followingcomponents in parts by mass: 0.01-2 parts of p-coumaric acid ester, 0-50 parts of co-solvent, 0.1-10 parts of surfactant, 1-10 parts of solvent and 1000 parts of water. The fruit and vegetable sterilization preservative can be used for effectively inhibiting invasion of pathogenic bacteria, inhibiting postharvest diseases of fruits and vegetables and reducing rot loss, has high food safety sincethe main ingredient which is p-coumaric acid ester is healthy and harmless for human bodies and cannot cause environmental pollution, and can be used as a substitute product of traditional synthesizedbactericides and chemical preservatives.

Description

technical field [0001] The invention belongs to the technical field of storage and preservation of agricultural products of fruits and vegetables, and in particular relates to the application of p-coumaric acid esters in antistaling agents for fruits and vegetables and the antistaling agents for fruits and vegetables containing p-coumaric acid esters. Background technique [0002] my country is traditionally a big producer of fruits and vegetables, with an annual output of up to 1 billion tons of fruits and vegetables. However, due to the lack of storage and preservation facilities for fruits and vegetables in my country and the backward post-harvest treatment technology, it is difficult to store and preserve various fruits and vegetables in a timely and large amount. Fruit and vegetable products have high moisture content and are mostly ripe in summer and autumn high temperature seasons. After harvest, they are extremely vulnerable to infection by various pathogenic bacteri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A01N37/38A01P3/00A01P1/00
CPCA01N37/38A23B7/154
Inventor 曹建康李武笋袁树枝李倩倩姜微波赵玉梅
Owner CHINA AGRI UNIV
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