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

A compound fresh-keeping, fruit and vegetable technology, applied in the field of fruit and vegetable compound fresh-keeping agent and preparation and application method of fruit and vegetable compound fresh-keeping agent, can solve problems such as potential safety hazards, reduce soft rot rate and incidence rate, and improve antibacterial and antiseptic ability , the effect of prolonging the shelf life

Pending Publication Date: 2018-05-15
NINGBO ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this type of pesticide is low in toxicity and high in efficiency, it is still a pesticide in the final analysis, and there are potential safety hazards

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The test material is 10-year-old citrus, the variety is Miyagawa Wenzhou citrus [Citrus unshiu], and the citrus trees with tree vigor, uniform growth, uniform fruit and uniform maturity are selected.

Embodiment approach

[0025] Implementation method: harvest on the same day on the same day, select the pre-harvest quality improvement and preservative gastrodin-like active extract T1 and the compound solution of plant essential oil PEO, gastrodin-like active extract (T1), which has antibacterial effect , and has strong anti-oxidation and anti-browning effects and inhibits fruit respiration, and the natural product has high safety.

[0026] Utilize the gastrodin active extract and the plant essential oil to form a compound solution, the compound solution includes a compound solution in which the active ingredients are the gastrodol active extract T1 and the plant essential oil PEO, wherein the gastrodol The mass fraction of T1 contained in the active extract T1 solution is 0.01%, the mass fraction of the plant essential oil PEO contained in the plant essential oil PEO solution is 0.01%, and the mass ratio of the two is 1.

[0027] Wherein, the preparation method of the gastrodin-like active extra...

Embodiment 2

[0033] It is basically the same as Example 1, the difference is that the compound solution includes a compound solution in which the active ingredients are gastrodin-like active extract T1 and plant essential oil PEO, wherein the gastrodol-like active extract T1 solution contains The mass fraction of T1 is 0.03%, the mass fraction of the plant essential oil PEO contained in the plant essential oil PEO solution is 0.003%, and the mass ratio of the two is 10.

[0034] Wherein, the preparation method of the gastrodin-like active extract T1 and the plant essential oil PEO compound solution comprises the following steps: the plant essential oil PEO of the present embodiment selects clove essential oil;

[0035] (a) dissolving gastrodin-like active extract T1 in pure ethanol, wherein the mass ratio of pure ethanol: T1 is 100, and mother liquor A is obtained;

[0036] (b) At a temperature of 20°C, add the mother liquor A to pure water until the mass fraction of T1 in the mixed liquor...

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Abstract

The invention relates to a fruit / vegetable composite preservative which is characterized by comprising active components, namely a potassium sorbate or Na-lauroyl-L-rginine ethyl ester dihydrochlorideLAE solution. The invention further provides a preparation method of the fruit / vegetable composite preservative. The preparation method comprises the following steps: (1) preparing a water-soluble potassium sorbate solution; (2) preparing an alcohol-soluble Na-lauroyl-L-rginine ethyl ester dihydrochloride solution, wherein the two spraying liquids are both sprayed 0-3 days before harvesting, a single solution can be sprayed, and the two solutions can be also sprayed at intervals in a same period. Compared with the prior art, the fruit / vegetable composite preservative has the advantages that the fruit / vegetable composite preservative is adopted to treat kiwifruits before harvesting, the eating security of the kiwifruits is improved, meanwhile degradation of sensory quality and nutrition quality of the kiwifruits is retarded, and the shelf life of the kiwifruits can be prolonged.

Description

technical field [0001] The invention relates to the technical field of production of fruit and vegetable preservatives, in particular to a fruit and vegetable composite preservative and a preparation and application method thereof. Background technique [0002] Citrus (Citrus reticulata Blanco) belongs to Rutaceae, Citrus, tropical and subtropical evergreen fruit trees. China is one of the important origins of citrus, which is rich in citrus resources and has a variety of fine varieties, with a cultivation history of more than 4,000 years. After long-term cultivation and selection, citrus has become a precious fruit for human beings. Citrus is a non-climacteric fruit, which is relatively durable to storage. It can be stored at room temperature for about 5-7 days. However, due to the infection of pathogenic microorganisms and the influence of unsuitable storage environment, it is prone to rot, edema, floating skin, etc., which greatly reduces the storage capacity. Storage p...

Claims

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Application Information

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IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2250/21
Inventor 孙志栋陈山乔陈惠云金春华史婷婷杨萌
Owner NINGBO ACAD OF AGRI SCI
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