Fruit and vegetable composite preservative as well as preparation and application method thereof

A composite fresh-keeping and application method technology, applied in the protection of fruits/vegetables with a protective layer, food ingredients containing organic compounds, food ingredients as antimicrobial preservation, etc., can solve the problems of rare applications and reports, etc. Effects of eating quality, improving storage quality, improving ratio and quality

Inactive Publication Date: 2018-05-01
NINGBO ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, LAE can be rapidly degraded in the human body and become ethanol, lauric acid, L-arginine, and its intermediate metabolites and final products are natural endogenous products. It was approved by the Food and Drug Administration FDA in 2005, 2007 and 2009. It wa...

Method used

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  • Fruit and vegetable composite preservative as well as preparation and application method thereof
  • Fruit and vegetable composite preservative as well as preparation and application method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The test material is 10-year-old Chinese cherry, and the variety is short handle cherry. Choose fruit trees with the same tree vigor and growth size, and the number of fruiting branches is close. Spray 0.04% LAE aqueous solution 7 days before picking, wherein the LAE aqueous solution is prepared by the following steps: Weigh 4 parts of N-α-lauroyl-L-arginine ethyl ester hydrochloride LAE, pre Dissolve in 100 parts of alcohol ethanol to obtain alcohol-soluble LAE mother solution A; when in use, take a part of alcohol-soluble LAE mother solution A and slowly add it to 100 parts of pure water at 20°C, and stir with a high-speed disperser at the same time until The alcohol-soluble LAE mother liquor A is evenly dispersed in pure water to obtain an LAE aqueous solution with a final concentration of 0.04%.

Embodiment 2

[0033] It is basically the same as Example 1, except that in this example, 0.04% LAE aqueous solution is sprayed 3 days before picking.

Embodiment 3

[0035]A compound preservative for fruits and vegetables, comprising a compound solution of N-α-lauroyl-L-arginine ethyl ester hydrochloride and laurel essential oil, N-α-lauroyl-L-arginine ethyl ester hydrochloride The mass ratio with laurel essential oil is 0.08. Wherein the N-α-lauroyl-L-arginine ethyl ester hydrochloride solution contains a mass fraction of N-α-lauroyl-L-arginine ethyl ester hydrochloride of 0.04%; the laurel essential oil solution contains The mass fraction of laurel essential oil is 0.5%.

[0036] The preparation method of the compound solution of N-alpha-lauroyl-L-arginine ethyl ester hydrochloride and laurel essential oil comprises the following steps:

[0037] (1) Dissolving N-α-lauroyl-L-arginine ethyl ester hydrochloride in pure ethanol to obtain mother liquor A, wherein pure ethanol and N-α-lauroyl-L-arginine ethyl ester hydrochloride The mass ratio of is 25;

[0038] (2) At a temperature of 20°C, add the above mother liquor A to pure water until...

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Abstract

Fruit and vegetable composite preservative comprises a compound solution of N-alpha-lauroyl-L-arginine ethyl ester dihydrochloride LAE and plant essential oil, wherein the mass ratio of the LAE and the plant essential oil is from 0.002 to 12. The preparation method of the fruit and vegetable composite preservative comprises the following steps: (1) dissolving the LAE into pure ethanol to obtain mother liquid A; (2) adding the mother liquid A into pure water at the temperature of 20 to 25 DEG C and stirring uniformly to obtain an LAE aqueous solution; (3) dissolving the plant essential oil intothe pure ethanol to obtain mother liquid B; (4) adding the mother liquid B into an emulsifier to prepare plant essential oil emulsion; and (5) adding the plant essential oil emulsion into the LAE aqueous solution and mixing uniformly to obtain the LAE-plant essential oil compound solution. The fruit and vegetable composite preservative is sprayed before fruits and vegetables are picked, so the quality of cherries is improved, the proportion of high-quality fruits is increased, the postharvest preservation and fresh-keeping method which is adopted for a long time is reformed and the fruit andvegetable composite preservative is green and safe.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable preservation and quality improvement, and in particular relates to a composite fruit and vegetable preservation agent and a preparation and application method thereof. Background technique [0002] The quality of fruit storage mainly depends on two levels. The first level is the quality of the harvested fruit, and the second level is the technical means of keeping fresh after harvesting. [0003] Generally, the fresh-keeping technical measures of fruits are directly refrigerated after harvest, or combined with preservative treatment and then refrigerated, or directly enter the cold chain sales after preservative treatment. Like this, the fresh-keeping technology of fruit can not change the high-quality fruit proportion of fruit and the original quality of fruit, but only improves the storage quality after gathering. [0004] The fruit of Chinese cherry is bright in color, delicious in...

Claims

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Application Information

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IPC IPC(8): A23B7/16
CPCA23B7/16A23V2002/00A23V2200/10A23V2250/18A23V2250/21A23V2250/30
Inventor 孙志栋李共国刘珠琴陈惠云史婷婷张洪芹章建红陈山乔杨萌
Owner NINGBO ACAD OF AGRI SCI
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