A fresh-keeping smoke agent for garlic sprouts

Abstract

The invention discloses a garlic fresh-keeping smoke agent, which is characterized in that the garlic fresh-keeping smoke agent comprises the following raw materials in parts by weight: 5%-20% of fresh-keeping active medicine, 5%-10% of smoke agent, and 10% of cooling agent ‑20%, weighting agent 5%‑10%, combustion agent 15%‑25%, combustion aid 2%‑5% and inert carrier. The invention discloses a garlic fresh-keeping smoke agent, which forms a highly dispersed system of fresh-keeping active drugs, improves the conversion rate of active ingredients in the fresh-keeping smoke agent into smoke, and increases the diffusion range of the drug smoke, thereby further achieving prevention and treatment of garlic sprout ash. In addition, the invention has a high smoke rate and no open flame, which improves the safety performance and environmental protection performance of the garlic fresh-keeping smoke agent.

Description

technical field [0001] The invention relates to the technical field of agricultural fungicide preparations, in particular to a garlic sprout fresh-keeping smoke agent. Background technique [0002] Garlic sprouts are the flower stems of garlic. After harvesting, due to their strong metabolism and the high temperature season, they are prone to dehydration, aging and rot. The aged garlic sprouts show yellowing, increased fiber, and the sprouts expand and crack to grow aerial bulbs, which lose their edible value. The need to extend the supply period of garlic sprouts can only be realized through storage and preservation. Garlic sprouts are one of the vegetable varieties with the largest storage capacity and the longest storage period in the vegetable refrigeration industry in my country. Garlic sprouts are annual-produced seasonal vegetables, and the annual harvest seasons are concentrated in May and June. However, during the cold storage process, garlic sprouts are particularl...

AI Technical Summary

Problems solved by technology

[0004] However, the existing fresh-keeping smoke agents have defects such as few varieties, poor effects, and low technical content. Since the fresh-keeping smoke agents themselves are combustible, the unreasonable proportioning of each component in the fresh-keeping smoke agents may cause serious damage during production and use. There is a danger of fire. In addition, the active ingredients in the fresh-keeping smoke agent are unstable to heat and are easily decomposed, resulting in no fresh-keeping activity.

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