Application of polyamine decomposition inhibitor aminoguanidine in fruit preservation, and usage method of polyamine decomposition inhibitor aminoguanidine in fruit preservation
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A technology for preparing aminoguanidine and aminoguanidine is applied in the application field of polyamine decomposition inhibitor aminoguanidine in fruit preservation, which can solve the problems of high use cost, high polyamine price and the like, and achieves low use cost, delaying ripening and softening, The effect of prolonging the storage and preservation time
Active Publication Date: 2018-06-29
HENAN AGRICULTURAL UNIVERSITY
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Problems solved by technology
However, polyamines are relatively expensive and costly to use
Method used
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Embodiment 1
[0036] The use method of polyamine decomposition inhibitor aminoguanidine in grape fresh-keeping, the specific steps are as follows:
[0037] (1) Use aminoguanidine hydrochloride and water to prepare an aqueous solution of aminoguanidine hydrochloride with a concentration of 3 mM, and add 0.45 mM Tween 20;
[0038] (2) At the beginning of the grapes, the solution prepared in step (1) was sprayed once every 5 days, for a total of 3 sprays. To spray in the morning or evening, do not spray on rainy days.
Embodiment 2
[0040] The use method of polyamine decomposition inhibitor aminoguanidine in pomegranate preservation, the specific steps are as follows:
[0041] (1) Use aminoguanidine hydrochloride and water to prepare an aqueous solution of aminoguanidine hydrochloride with a concentration of 5 mM, and add 0.5 mM Tween 20;
[0042] (2) When the color of pomegranate begins to turn, the solution prepared in step (1) is sprayed once every 6 days, for a total of 4 sprays. To spray in the morning or evening, do not spray on rainy days.
Embodiment 3
[0044] The method for using aminoguanidine, a polyamine decomposition inhibitor, in apple preservation, the specific steps are as follows:
[0045] (1) Use aminoguanidine hydrochloride and water to prepare an aqueous solution of aminoguanidine hydrochloride with a concentration of 7 mM, and add 0.55 mM Tween 20;
[0046] (2) At the beginning of the apple's color change, the solution prepared in step (1) was sprayed once every 7 days, for a total of 3 sprays. To spray in the morning, do not spray on rainy days.
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Abstract
The invention discloses an application of polyamine decomposition inhibitor aminoguanidine in fruit preservation, and a usage of the polyamine decomposition inhibitor aminoguanidine in fruit preservation. The fruits are honey peaches, apples, grapes, pomegranates, apricots or strawberries. A usage method of the polyamine decomposition inhibitor aminoguanidine in fruit preservation specifically comprises the following steps: (1) blending an aqueous aminoguanidine hydrochloride solution of which the concentration is 1-10mM by utilizing aminoguanidine hydrochlorides and water; (2) when color of the fruits starts to change, sprinkling the aqueous aminoguanidine hydrochloride solution obtained in the step (1) onto the fruits, wherein the sprinkling of the aqueous aminoguanidine hydrochloride solution obtained in the step (1) is performed once every 4-7 days for totally 3-5 times. The polyamine decomposition inhibitor aminoguanidine is capable of delaying ripening and softening of the fruitsby inhibiting ethylene synthesis by utilizing polyamines in the fruits by inhibiting polyamine decomposition and metabolism during ripening processes of the fruits, and thus, storage and preservationlives of the fruits are prolonged; moreover, the polyamine decomposition inhibitor aminoguanidine is relatively good in effects, and low in use cost.
Description
technical field [0001] The invention belongs to the technical field of storage and fresh-keeping of agricultural products, in particular to the application of a polyamine decomposition inhibitor aminoguanidine in fruit fresh-keeping and a method of using the same. Background technique [0002] With the improvement of living standards, people's demand for various fruits is more and more strong. However, many kinds of fruits such as peaches, lychees, grapes, cherries, strawberries, etc. are delicious, but they are not shelf-stable. Therefore, a variety of chemical preservatives for fruit storage and preservation have been developed. The most commonly used ethylene receptor inhibitor on the market today is 1-methylcyclopropene (1-MCP). Although 1-MCP is simple and efficient to use, it requires fumigation in a confined space, and its effect on non-climacteric fruit preservation is not obvious. [0003] At present, there are many research reports on the application of polyamin...
Claims
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Application Information
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