Method for preparing corrugated cardboard box for fresh-keeping of fruits and vegetables

A technology for preservation of corrugated boxes and fruits and vegetables, which is applied in the directions of preservation of fruits and vegetables, packaging of fruits/vegetables, applications, etc., can solve the problems of high cost, difficult to control the thickness of the coating film, and too long drying time, and achieve the effect of inhibiting after-ripening.

Inactive Publication Date: 2018-10-19
JURONG MAOYUAN WEAVING FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the fresh-keeping methods of fruits and vegetables widely used in China mainly include low-temperature refrigeration and controlled atmosphere fresh-keeping, etc., which require a lot of equipment, high cost, and the fresh-keeping effect is not good.
In recent years, the fresh-keeping technology of coating film has been used, that is, the edible film with fresh-keeping effect is coated on the surface of fruits and vegetables, but there are many problems, such as the thickness of the coating film is not easy to control; the drying time is too long, which is easy to breed microorganisms; Packaging containers etc. are still required

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of preparation method of corrugated box for fresh-keeping of fruits and vegetables, coating antistaling agent and ethylene absorbent on the inner paper of corrugated box successively, the coating amount of antistaling agent is 1mL / cm 2 , the coating amount of ethylene absorbent is 0.5g / m 2 , after drying.

[0016] The preservative is made of glucose oxidase, anionic starch, sodium alginate, vitamin C, carrageenan, calcium hydroxide, and water, and the dosage of each component is: 0.5% of glucose oxidase, 2% of anionic starch, seaweed sodium nitrate 1%, vitamin C 0.2%, carrageenan 0.5%, calcium hydroxide 0.3%, the rest is water, and the sum of the mass percentages of all components is 100%.

[0017] The glucose oxidase is immobilized by using micropowdered silica gel as a carrier, and the immobilization is to add the glucose oxidase to pH 5.1 sodium acetate buffer to prepare a sodium acetate buffer of 1 mg / mL glucose oxidase, and then mix with Mix micropowder si...

Embodiment 2

[0022] A kind of preparation method of corrugated box for fresh-keeping of fruits and vegetables, coating antistaling agent and ethylene absorbent on the inner paper of corrugated box successively, the coating amount of antistaling agent is 2mL / cm 2 , the coating amount of ethylene absorbent is 1.2g / m 2 , after drying.

[0023] The preservative is made of glucose oxidase, anionic starch, sodium alginate, vitamin C, carrageenan, calcium hydroxide, and water, and the dosage of each component is: 0.8% of glucose oxidase, 3% of anionic starch, seaweed sodium nitrate 3%, vitamin C 0.4%, carrageenan 0.8%, calcium hydroxide 0.5%, the remainder is water, and the sum of the mass percentages of all components is 100%.

[0024] The glucose oxidase is immobilized by using micropowdered silica gel as a carrier, and the immobilization is to add the glucose oxidase to pH 5.1 sodium acetate buffer to prepare a sodium acetate buffer of 1 mg / mL glucose oxidase, and then mix with Mix micropowd...

Embodiment 3

[0029] A method for preparing corrugated boxes for fresh-keeping of fruits and vegetables, in which preservatives and ethylene absorbents are coated sequentially on the inner paper of the corrugated boxes, and the coating amount of the preservatives is 1.4mL / cm 2 , the coating amount of ethylene absorbent is 0.8g / m 2 , after drying.

[0030] The preservative is made of glucose oxidase, anionic starch, sodium alginate, vitamin C, carrageenan, calcium hydroxide, and water, and the dosage of each component is: 1.2% of glucose oxidase, 4% of anionic starch, seaweed sodium nitrite 3%, vitamin C 0.3%, carrageenan 0.9%, calcium hydroxide 0.7%, the remainder is water, and the sum of the mass percentages of all components is 100%.

[0031] The glucose oxidase is immobilized by using micropowdered silica gel as a carrier, and the immobilization is to add the glucose oxidase to pH 5.1 sodium acetate buffer to prepare a sodium acetate buffer of 1 mg / mL glucose oxidase, and then mix with ...

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PUM

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Abstract

The invention discloses a method for preparing a corrugated cardboard box for fresh-keeping of fruits and vegetables, the inner paper of a corrugated cardboard box is coated with a preservative and anethylene absorbent in turn, and dried to obtain the corrugated cardboard box for fresh-keeping of the fruits and vegetables; the preservative comprises glucose oxidase, anionic starch, sodium alginate, vitamin C, carrageenan, calcium hydroxide and water; the ethylene absorbent is made of activated carbon loaded with potassium permanganate. The corrugated cardboard box can continuously and effectively absorb gases such as ethylene and carbon dioxide generated during the storage and transportation of the fruits and vegetables, inhibits the after-ripening of the fruits and vegetables, and playsa role of preserving freshness.

Description

technical field [0001] The invention belongs to the technical field of carton paper products, and in particular relates to a method for preparing a corrugated carton for fresh-keeping of fruits and vegetables. Background technique [0002] Due to environmental changes, microbial infection, and mechanical damage during transportation after fresh fruits are picked, the ripening speed of fruits and vegetables will be accelerated, and the freshness, nutritional content, and flavor of fruits will easily decrease. Safe and effective preservation has always been an important research topic. Fruits and vegetables are separated from the parent body after being picked, but they still have vitality. The physiological activities of fruits and vegetables are still going on normally. The ethylene gas produced during storage will accelerate the ripening of fruits and vegetables, and respiration will consume a large amount of organic matter in fruits and vegetables. . [0003] At present,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/155A23B7/157A23B7/148A23B7/152B65D25/14B65D85/34
CPCA23B7/148A23B7/152A23B7/154A23B7/155A23B7/157A23V2002/00B65D25/14B65D85/34A23V2250/5036A23V2250/5118A23V2250/708Y02W90/10Y02A40/90
Inventor 李玉萍史高峰
Owner JURONG MAOYUAN WEAVING FACTORY
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