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Fruit and vegetable freshness-keeping agent, and preparation and application methods thereof

A fruit and vegetable preservative, lauroyl technology, which is applied in the production field of fruit and vegetable preservatives, can solve problems such as poisoning and increased safety risks of kiwifruit products, and achieves prolonging shelf life, slowing down the decline of sensory quality and nutritional quality, and improving food safety. Effect

Inactive Publication Date: 2018-08-14
NINGBO ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These preservatives often have certain toxic effects on the human body, and some of them are used as pesticides, so the traditional preservative treatment is often accompanied by a greatly increased safety risk of kiwifruit products

Method used

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  • Fruit and vegetable freshness-keeping agent, and preparation and application methods thereof
  • Fruit and vegetable freshness-keeping agent, and preparation and application methods thereof
  • Fruit and vegetable freshness-keeping agent, and preparation and application methods thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Use Nα-lauroyl-L-arginine ethyl ester hydrochloride LAE to make a solution, wherein Nα-lauroyl-L-arginine ethyl ester hydrochloride LAE solution contains Nα-lauroyl- The mass fraction of L-arginine ethyl ester hydrochloride is 0.06%.

[0031] (2) preparing alcohol-soluble Nα-lauroyl-L-arginine ethyl ester hydrochloride mother liquor;

[0032] ① Measure 1 part of Nα-lauroyl-L-arginine ethyl ester hydrochloride, dissolve it in 100 parts of pure ethanol, and prepare alcohol-soluble Nα-lauroyl-L-arginine ethyl ester hydrochloride mother liquor ;

[0033] ② Measure 100 parts of pure water, add 1 part of alcohol-soluble Nα-lauroyl-L-arginine ethyl ester hydrochloride mother liquor prepared in step c, and stir while adding, to prepare Nα-lauroyl-L-arginine Ethyl acetate hydrochloride aqueous solution;

[0034] At 8:00 a.m. on a sunny day, the Hongyang kiwi fruit plantation with a maturity of 70% was selected for operation. Under the protective clothing and goggles, the...

Embodiment 2

[0036] Potassium sorbate solution with a mass fraction of 0.03% was prepared using potassium sorbate.

[0037] (1) prepare potassium sorbate solution;

[0038] Measure 1000 parts of pure water, add 1 part of potassium sorbate, and the mass fraction of potassium sorbate in the potassium sorbate solution is 0.03%.

[0039] (2) Field spraying, post-harvest treatment, cold storage storage, and inspection methods are the same as in Example 1.

Embodiment 3

[0041] Application of Nα-lauroyl-L-arginine ethyl ester hydrochloride LAE aqueous solution and potassium sorbate aqueous solution at intervals

[0042] (1) Preparation of Nα-lauroyl-L-arginine ethyl ester hydrochloride LAE solution

[0043] The preparation method is the same as in Example 1, and the mass fraction is 0.01%.

[0044] (2) preparation potassium sorbate solution

[0045] The preparation method is the same as in Example 2, and the mass fraction is 0.2%.

[0046] (3) The time selection of spraying, spraying method, post-spraying treatment, etc. are the same as in Example 1. The difference is that when spraying before harvesting, the aqueous solution of Nα-lauroyl-L-arginine ethyl ester hydrochloride LAE is sprayed first, and then the aqueous solution of potassium sorbate is sprayed 15 minutes after the spraying ends.

[0047] The control (CK1) of the above [Example 1-3] test treatment was all sprayed with clear water, and the storage method was the same as [Exampl...

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Abstract

The invention relates to a fruit and vegetable freshness-keeping agent characterized by comprising a potassium sorbate solution or a N-alpha-lauroyl-L-arginine ethyl ester hydrochloride LAE solution as an active ingredient; and the invention further provides a preparation method of the fruit and vegetable freshness-keeping agent. The preparation method of the fruit and vegetable freshness-keepingagent comprises the following steps: (1) preparing a water-soluble potassium sorbate solution; (2) preparing a N-alpha-lauroyl-L-arginine ethyl ester hydrochloride LAE solution; and (3) spraying the two solutions 0-3 days before harvest, either used as single agents or used simultaneously with intervals between. Compared with the prior art, the invention has the following advantages: the fruit andvegetable freshness-keeping agent can be used for pre-harvest treatment of kiwi fruits so as to improve edible safety of the kiwi fruits; moreover, the fruit and vegetable freshness-keeping agent isalso capable of slowing down decline of sensory quality and nutritional quality of kiwi fruits so as to prolong shelf lives of the kiwi fruits.

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 fresh-keeping agent and its preparation and application method. Background technique [0002] Lauryl arginine ester (LAE) is a kind of cationic surfactant, the structural formula is as attached figure 1 : LAE has a cationic head and a non-polar tail, the oil-water distribution coefficient is very low, can be enriched in the water phase of the product, and has good water solubility, especially in the water-based system. The chemical properties are stable in the range of pH3~7. LAE has a strong antibacterial ability and can be used as a food-grade preservative. Relevant toxicity tests show that LAE's low toxicity and high antibacterial activity make it a better choice for controlling food microorganisms. [0003] In addition, food preservatives are a class of food additives that inhibit the growth of spoilage microorga...

Claims

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Application Information

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IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A01G7/06A01N37/36A01N47/44A01P1/00A01P3/00A23V2200/10
Inventor 陈山乔孙志栋陈惠云史婷婷杨萌
Owner NINGBO ACAD OF AGRI SCI
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