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Cold-injury-resistant fruit and vegetable fresh keeping film coating agent as well as preparation method and application thereof

A technology of fruit and vegetable preservation and film coating agent, which is applied in the direction of application, food ingredients as coating agent, and protection of fruits/vegetables with a coating protective layer, which can solve the problems that the effect needs to be improved, so as to reduce the symptoms of cold damage and improve cold resistance. Performance, the effect of extending the refrigeration time

Inactive Publication Date: 2018-04-24
ZHEJIANG FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, the effect of the above-mentioned chilling damage prevention and control technology for refrigerated fruits and vegetables still needs to be improved for cold-sensitive fruits and vegetables

Method used

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  • Cold-injury-resistant fruit and vegetable fresh keeping film coating agent as well as preparation method and application thereof
  • Cold-injury-resistant fruit and vegetable fresh keeping film coating agent as well as preparation method and application thereof
  • Cold-injury-resistant fruit and vegetable fresh keeping film coating agent as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of preparation of anti-cold injury fresh-keeping coating agent for fruits and vegetables, the specific steps are as follows:

[0036] (1) Dissolve 0.0063g progesterone and 2mL Tween 80 in 100mL10% ethanol solution to obtain mixed solution I;

[0037] (2) Dissolve 1.6g of polyglutamic acid and 2mL of glycerol in 100mL of distilled water, and stir at a constant speed at 40°C for 2 hours to obtain a mixture II;

[0038] (3) Mix the mixed solution I and the mixed solution II, and then ultrasonically treat at 40° C. for 10 minutes, then stand still for 30 minutes under vacuum condition, and seal it up to obtain a fresh-keeping coating agent for fruits and vegetables resistant to chilling damage.

Embodiment 2

[0040] A kind of preparation of anti-cold injury fresh-keeping coating agent for fruits and vegetables, the specific steps are as follows:

[0041] (1) Dissolve 0.0629g progesterone and 2mL Tween 80 in 100mL10% ethanol solution to obtain mixed solution I;

[0042] (2) Dissolve 1.6g of polyglutamic acid and 2mL of glycerol in 100mL of distilled water, and stir at a constant speed at 40°C for 2 hours to obtain a mixture II;

[0043] (3) Mix the mixed solution I and the mixed solution II, and then ultrasonically treat at 40° C. for 10 minutes, then stand still for 30 minutes under vacuum condition, and seal it up to obtain a fresh-keeping coating agent for fruits and vegetables resistant to chilling damage.

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Abstract

The invention discloses a cold-injury-resistant fruit and vegetable fresh keeping film coating agent as well as a preparation method and application thereof. The fruit and vegetable fresh keeping filmcoating agent comprises the effective component in percentage by mass of 0.0000001-0.1% of progesterone. Effective components of the progesterone and the like are added to the fruit and vegetable fresh keeping film coating agent provided by the invention, so that cold injury symptoms of fruits and vegetables can be effectively alleviated, the cold resistance properties of the fruits and the vegetables are improved, the cold storage time of the fruits and the vegetables is prolonged, and the malondialdehyde content, the hydrogen peroxide content, the free proline content, the superoxide anionrate and the weight loss rate of superoxide anions in the fruits and the vegetables are reduced.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and in particular relates to a fresh-keeping coating agent for fruits and vegetables resistant to cold damage, a preparation method and application thereof. Background technique [0002] Cold storage technology is one of the most widely used fresh-keeping technologies at present. By lowering the temperature, it inhibits the respiratory metabolism of fruits and vegetables and the release of endogenous ethylene, delays the aging of fruits and vegetables, and prolongs their shelf life, thereby maintaining relatively stable nutrients; At the same time, it effectively inhibits the reproduction and growth of microorganisms, and prevents fruits and vegetables from rotting and deteriorating due to infection. [0003] However, most tropical and subtropical fruits and vegetables are cold-sensitive fruits and vegetables, such as bananas, mangoes, cucumbers, sweet potatoes, and...

Claims

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Application Information

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IPC IPC(8): A23B7/16
CPCA23B7/16A23V2002/00A23V2200/22A23V2250/0618A23V2250/6406
Inventor 杨虎清郝佳诗陆国权
Owner ZHEJIANG FORESTRY UNIVERSITY
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